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