The Penang curry at Sydney’s China Doll is still gathering loyal fans…

…and that’s after it’s been made three times a week since the restaurant opened 17 years ago. Little wonder then that we are naming it our dish of the week!

Image credit China Doll

Is that the full name?

Nope, it’s actually “Penang curry of slow braised Wagyu beef shin”.

Where do you get it?

China Doll, Shop 4, 6 Cowper Wharf Road, Woolloomooloo NSW 2011

Why is it a winner?

Let’s be real, lockdown was awful. Whether you were juggling homeschooling and kids or mourning your social life, there was plenty to get you down. But there was a bright spot for us and that was ordering the Penang curry from China Doll. Sure, we missed eating it while staring out at the calm blue waters of Woolloomooloo Finger Wharf, but the tender beef, the way it just falls apart when the fork touches it, the complex flavours, the subtle spicy kick and the sheer deliciousness of it all translated very well to our home kitchens. It was pure comfort, in a way that we really needed. And now that we can go back to China Doll, we’ll always remember that the Penang curry was there for us and, we hope, always will be.

What does the chef say?

“
This is a big hitter at China Doll. The combination of quality Wagyu meat, a lengthy overnight braise and a complex curry sauce of over 16 ingredients makes for full-bodied satisfaction in every mouthful. It is tender, succulent, delicious and moreish. Or so we’ve been told! We’re in our 17th year of opening and we make about 3 batches a week. So that’s well over 2000 batches to date. As they say, practice makes perfect!
„
Head chef of China Doll Frank Shek

Anything else to know?

The best thing to do is to go to China Doll now and eat the curry, but if you can’t, and you’re up for a culinary challenge, head chef Frank Shek has published the recipe. Thank you Frank!

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