Zen’s constant craving for Peking Duck drove him into taking me to Sydney Beijing Restaurant, at Ashfield. We chose the Sydney Beijing Restaurant because after a quick search in Google, we couldn’t help but notice the number of Chinese bloggers commenting at this restaurant’s similarity to the authentic flavours in Beijing.

Sydney Beijing Restaurant - Salt and Pepper Squid

This must be the worst tasting salt and pepper squid ever! Way too much batter, the squid was overcooked and tough, and it wasn’t tossed in any seasoning!

Sydney Beijing Restaurant - sizzling beef with vegetables

Sizzling Beef and Vegetables on a pan. I was expecting this dish to be served on a hot pan… but it was literally served on a cooking pan! As with most traditional Chinese restaurants, the food was far too oily. However, Zen and I still fought for the braised eggplant.

Sydney Beijing Restaurant - duck soup

The duck soup was compliementary with the Peking Duck. There was plenty of salty goodness from the duck’s marinade… but was unfortunately also filled with MSG.

Sydney Beijing Restaurant - peking duck

15 minutes after the dishes were served, out came the Peking Duck. It was served with sliced cucumber, a mixture of hoisin sauce and plum sauce, slivered shallots and steamed pancakes. What can I say? I came here for an authentic meal! Did the original Peking Duck really have this much meat still attached to the skin?

Sydney Beijing Restaurant - peking duck

Sydney Beijing Restaurant - peking duck

Sydney Beijing Restaurant - duck stir-fry noodles

I don’t know why Zen and I always over-estimate the amount of food we eat. As pretty as these noodles look, I was too full to eat any.
Sydney Beijing on Urbanspoon
Sydney Beijing Restaurant
333 Liverpool Road, Ashfield
Phone: (02) 9716 5523

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Jennifer is the founder of I Ate My Way Through. Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. These days, you'll most likely find Jen blogging about slow & intentional living On The Slow Lane and sharing what she knows now about mindful parenting and play-based learning at Mama's Got This.


  1. Just to let you know, Authentic Peking duck is definately suppose to have meat attached to the skin. Those restaurants that serve skin only are cantonese and is the cantonese style. Im from Beijing myself and I have to say, good authentic Peking duck just doesnt seem to exist in Sydney. The skin should be so crispy that u cant taste the oil and that it jus melts in ur mouth…Ill let you know when I find a good one.


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