Chuka down to a new groove at Bar H

Articles Eat & Drink Latest Articles Sydney
8 May, 2014 3:32 pm
2,730

We love a good mash up; just think Kimye, Tomcat and Bennifer who create their own special celeb blend. No national food type is sacred either; we have tucked into Eurasian, TexMex and Chindian so get limbered up to do the Chuka (not the Haka – baby George now owns that one).

All across Japan a food craze has been gaining momentum with its own style of Chinese food, creating a new category of cuisine – Chuka. It’s spreading across Asia and has now reached our own Surry Hills thanks to the unstoppable duo Rebecca (manager/sommelier/architect) and Hamish Ingham (chef & creative genius) post many a research trip to Japan.

Woods at Four Seasons took Hamish on an earth, wind and fire journey, but things get inventive back at Bar H with a new underground dining space, walls of wine, wrap around window seating and cinematographer Callan Green’s creative imagery.

So what surprises are in store? Firstly the wine list! A 2012 Listan Blanco, Suertes del Marquez Trenzado from the Spanish Canary Islands is a spicy little number or sip a Sake Sour with pandan syrup.

Get cracking with a dinosaur sized Chinese pork cracker with pickled umeboshi plums and turnips followed by a snow-capped mountain of Tasmanian wasabi tops snapper sashimi and seaweed. Or opt for the beautifully fresh bonito – seared and paired with sea urchin custard and pine mushrooms. A floor of macadamia shavings showcases apple, yuzu curd with a whisky caramel. The umami effect underpins complex and technical dishes with sensitivity and grace. You won’t find a chow mein in sight but do look out for a twist on Karaage in a mirin broth.

Chuka might sound like the latest fitness dance craze but this is one activity where lycra is definitely optional.

Bar H Surry Hills
80 Campbell Street Surry Hills
(02) 9280 1980
Open for dinner Monday- Saturday from 6pm

About the author

Karen Lawson

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).