Dukang Restaurant & Bar
Dukang Restaurant and Bar is a relatively new restaurant located in the heart of South Yarra along the popular Chapel St. Named after Du Kang (the inventor of wine in Chinese legend) Dukang’s vision is to create a place where guests can not only enjoy delicious Pan-Asian food, but also unwind and relax with a great drink pairing.
Owner, Yichong Zhang and Head Chef, Eric Moo have put together a delicious and exciting menu with that mixes traditional Chinese dishes with an intimate fine-dining experience. The dumplings are made in-house using the Dukang secret recipe and are a great option if you and your gang are in the mood for a dumpling night! There is a large selection of delicious appetizers ranging from pork belly bites to stuffed zucchini flowers. The selection is large enough that you can order a range of these and have a Chinese tapas experience! The highlight of the menu for us though has to be the slow-cooked Wagyu cheek that literally melts on the tongue and is served in a scrumptious dark miso flavoured sauce. The bar is fully stocked with a range of cocktails on offer to turn your dining experience into a fun night out.
Dukang also offers Happy Hour specials and a Weekend Bottomless Brunch for those who like to party whilst they eat. For the Happy Hour special, Dukang offers: $6 tap beers, $7 house wine and sparkling, $12 cocktails, $3.50 freshly shucked Tasmanian oysters and $12 chargrilled skewers. The Weekend Bottomless Brunch offers: five dishes from the taste and dumpling menu, plus 1.5 hours of bottomless tap beer, wine, spritz, gin and mimosa. All of this for the bargain price of $55 per person, with a minimum two guests.
There are some new winter special dishes arriving including: the wagyu laksa mini pot, cooked right on the table with house special laksa soup base. This is sure to warm you up one of these wintry nights.
Grab your friends and book your next night out or plan your next romantic evening now.
Where: 363 Chapel St South Yarra, VIC 3141
More info and bookings: email@example.com
Written by: Michael Kent