A freelance writer, and amateur photographer Dora also teaches creative writing classes. Check out her website at www.creativejuicy.com
Published February 24th 2011
Some might think that Chinese cuisine, or in particular yum cha, is all the same. But Sydney's sumptuous Zilver Restaurant bears its own stamp of elegance, and takes banquet and private dining to a new level. You'll enjoy classical Chinese cuisine, with a fusion of modern ambience and service.
Located at the corner of Pitt and Hay Streets, this restaurant churns out fantastic lunchtime yum cha and an impressive a la carte dinner selection. The mood at Zilver varies from the brisk, no-fuss classic simplicity of its expansive yum cha area to decadent red-walled, white-set private dining rooms.
Zilver has items on the menu that defy description. In addition to the regular yum cha favourites like steamed combination dumplings, scallop dumplings, pork buns, and everyone's preferred gross-out-food, braised chicken feet, Zilver rises to meet your highest expectations.
As a zealous fan of Peking Duck, I've had it good, and I've had it bad. At Zilver, it is the best. The crispy roast suckling pig is beyond magnificent. And for a culinary revelation, the deep fried mud crab tossed in salted egg is memorably delicious.
All seafood served in Zilver restaurant is fresh from the tanks which line the restaurant walls. Zilver restaurant is perfectly equipped to handle large and small functions. The main dining room seats 550 and boasts an interchangeable backdrop and stage so that you can customize the area for your wedding, corporate function or product launch. They have five private dining rooms equipped with state-of-the-art audio visual systems and flat screen TV's.