Countless industries were directly impacted by the effects of COVID-19. The film industry was forced to debut major film releases via streaming services, impacting box office numbers, and the live music industry was effectively forced to go into hiding. These two industries have learned to adapt and have basically bounced back to their pre-quarantine growth.
One industry however was forced to rely heavily on food delivery apps just to simply get through the long months of lockdown – the hospitality industry. Fast forward to 2021 and the hospitality industry is finally back to its pre-COVID days, with restaurants back to the hustle and bustle of keeping Sydney foodies happy.
Sydney’s Chinatown however has struggled to capture the same enthusiasm as other restaurant districts, with Chinatown a far cry from the days of countless tourists and locals walking the streets looking for a good authentic Asian meal.
The Iconic Sydney institute known for their Yum Cha, Marigold, announced that after 39 years it was closing its doors due to pressures from the pandemic. The same circumstances saw the closure of BBQ King in 2020.
One restaurant however rose through the ashes of the COVID-19 pandemic of 2020, and opened its doors in February of 2021, only to be thrown right back into lockdown during its formative months as a Hong Kong cuisine establishment. This place is of course, Kowloon Stir Fry King, situated on Level 1/249 Castlereagh St, Sydney.
On behalf of Chattr, I attended an event, One Night In Hong Kong, which gave those invited the chance to truly experience the amazing food and atmosphere on offer by owner, Howin Chui, and his incredible restaurant, Kowloon Stir Fry King.
The night began with drinks which included colourful and vibrant alcoholic beverages, such as the Vita Long Island Iced Tea, which was served in a juice popper, Ribena Spritz, and my personal favourite, the Lychee Soju Jug.
The first meal that came out was the flawless, Chicken and Corn Soup with Crab Meat, which I, with no regrets, had three servings of.
Asian cultures have a love affair with SPAM which I was reluctant to try at first, but when that vegetarian SPAM sits on your tongue, you regret all the food you have not tried before in your life because you had reservations about taste and texture.
The night continued with countless other highlights such as the Sweet and Sour Pork with Pineapple, which was a flavour explosion in your mouth, and was a sad sight when the serving was finished for everyone at the table.
The Singaporean Chili Crab was an experience that I would undoubtedly try again, but bring a bib, because things can get messy!
The night ended with, Pepper Honey Beef Tenderloins with Fried Potato Pot, served along side Stir Fried Kale with Chinese Preserved Vegies, which in my opinion was a prime example of ending on a high.
Bravo to the amazing chefs a Kowloon Stir Fry King and to owner, Howin Chui, for putting together an unforgettable night full of lively/authentic atmosphere, incredible drinks, and amazing food.
Give Kowloon Stir Fry King a follow on their social media now by clicking HERE.
Make a booking today for your next night out after work, or weekend with friends or loved ones by clicking HERE.
