Restaurant Review: The Century

The Century has completed The Star’s culinary collection of restaurants, following its $870 million redevelopment.

 

The Century, which when written in Cantonese means, ‘essence of Golden Century’, is the latest dining experience from The Golden Century Group, which has opened some of the most popular Chinese Seafood dining hot spots in Sydney since 1989.

Staying true to the company’s roots, The Century retains the menu and seafood focus offered by the Golden Century restaurant in Chinatown, but also showcases a new interior concept.

Designed by Alex Wong the Director at Paring Onions based in Hong Kong, The Century’s new look playfully incorporates symbolisms of Chinese culinary culture with a refreshing and modern twist.

It’s all slick, restrained interiors, flattering lighting and not a hint of kitsch Chinoiserie that you find in China town.

 

The innovative design is fresh including ‘The Great Wall of Chopsticks’, a unique wall surface with handmade wall tiles compiled by 82,320 chopsticks which pays respect to the imperative Chinese dining utensil.

Of course, design, location and a celebrity packed dining room mean nothing if the food is not sensational and The Century certainly delivers.

The signature fresh seafood selection include 15 double glazed aquarium tanks brimming with live King Crabs, Barramundi, Prawns, Lobster and Pippis are teamed with the freshest ingredients to deliver authentic Cantonese classics and favourites of the well-known and original Golden Century.

 

Billy Wong, our suave host and son of the founder is an ex private banker and brings with him all the cool sensitbility of the now generation of foodies.

Under his artful direction guests from power brokers, high rollers and foodies are guided through the new Century experience.

On the night we visited, the restaurant was buzzing with regulars and not one but two Celebrity chefs including RESCU’s own Luke Mangan.

Wong is too modest to make any grand predictions about the future of The Century on Sydney’s culinary landscape but he is very proud and aware of the reputation he must live up to.

“We endeavor to maintain a consistency across all the dishes, on every occasion. Our philosophy is to have customers leave happy every time they visit,” he said.

The Century is located on the ground level of The Star on Pirrama Road, is now in good company along side David Chang’s Momofuku, Teage Ezard’s BLACK by ezard, Stefano Manfredi’s Balla, Japanese restaurant Sokyo, as well as Zumbo Patisserie, Flying Fish and Chips, Fat Noodle and Bistro 80.

The restaurant seats 220 people and houses stylish private and semi-private dining rooms for groups of 6 to 70 people. It serves lunch and dinner seven days a week.

 

Here’s what we dined on and recommend:

Stir Fried Pippies with XO sauce $63 per kg

The Century Fried Rice (seafood fried rice) $28

Braised two kinds of mushrooms with broccoli $28

Seafood San Choy Bow  $8 per person/serve

Steamed Barramundi (from the tank) with ginger and shallots  $58 per kg

RESTAURANT INFORMATION:

THE CENTURY

The Star

Harbourside entry on Pirrama Road

Pyrmont NSW 2009

 

Email: thecentury@goldencentury.com.au

Reservations: 02 9566 2328

www.star.com.au/thecentury

 

Operating times:

Lunch: 11.30am – 3pm, 7 days

Dinner: 5.30pm – 11pm, 7 days

Supper: 11pm – 2am, Fri / Sat only

 

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