Delightful Dina, Chinadina
Whether you’re craving modern Cantonese classics or fusion flavours from further afield, Chinadina lets you taste your way around Asia without leaving Noosa, discovers Rebecca Jamieson Dwyer.
If you haven’t been to Chinadina yet, consider this your sign from the universe to book a table and dive into a world of mouth-watering Asian flavours. This beautifully decorated restaurant oozes atmosphere, and has a menu that’s equal parts authentic and adventurous.
From Friday and Saturday lunchtime Yum Cha to the newly-launched spring dinner menu, there’s plenty to tempt fans of fresh, flavour-packed dishes made with passion with loads of local ingredients.
Head Chef Henry Alvarez grew up in the Philippines, where he says his love of cooking began early.
“I used to ask my mother what was for dinner, and she’d say, ‘It’s up to you’ – so I’d cook most days for the whole family, including my four brothers and four sisters,” he laughed.
After working in five-star hotels and winning gold medals for his noodle dishes in prestigious competitions back home, Henry moved to Melbourne, before landing in Noosa in 2022.
His favourite style of cooking?
“With a wok over fire – I love the fun, the flavour and how fast it is,” he beams.
Henry’s newly launched spring menu features Braised Pork Knuckle in Oyster Sauce; Crispy Orange Chicken; Braised Beef Brisket; and the undisputed star, Whole Peking Duck.
This theatrical three-part dish begins with roasted duck skinned and sliced at your table, served with julienned carrots, cucumbers and hoisin sauce for Crispy Skin Peking Duck Pancakes (rolled by you or the pros). Then the rest of the duck is separated into two other dishes with the duck minced and served back to your table as San Choy Bao with lettuce cups, bao buns and all the trimmings; as well as delightfully seasoned and served as Salt and Pepper Duck. You’d be quackers to miss this dish that makes Chinadina a restaurant worth flocking to!
Elsewhere, the Braised Pork Knuckle melts in the mouth alongside Chinese Bok Choy; the Crispy Orange Chicken offers a sweet, zesty twist on the lemon chicken classic; and the clay-pot Braised Beef Brisket is infused with Chinese ginseng, five spice and slow-cooked comfort. Yes please!
While around 60% of Chinadina’s menu is modern Cantonese, the rest takes you further afield, with dishes like Duck Breast in Red Curry; Marinated Chicken in Pandan Leaves; and fiery Sambal Mixed Vegetables.
“I love cooking dishes from my home country, as well as other countries in Southeast Asia,” Henry says. “It’s fun creating noodles and sauces from scratch and experimenting with flavours.”
If you love Yum Cha, you’ll adore Chinadina’s all-you-can-eat lunchtime feast – think Dumplings; Prawn Toast; Spring Rolls; Pork Siu Mai; Honey Chicken; Special Fried Rice; Salt and Pepper Tofu – and more for just $49 per person or $75 per person with bottomless drinks.
Whether it’s a family dinner, a special date night or a catch-up with foodie friends, Chinadina guarantees deliciousness by the shared plateful. Treat yourself to a specially crafted cocktail at the bar before your meal, and enjoy soaking up the warm, welcoming ambience of this Chinese restaurant with a difference.
Treat yourself to the fina things in life at Chinadina – your tastebuds will thank you!
What’s on at Chinadina
Explore the new spring menu at Chinadina, including Whole Peking Duck; Braised Pork Knuckle in Oyster Sauce; Crispy Orange Chicken; and Braised Beef Brisket! Available to dine in or take away.
Plus don’t miss the all-you-can-eat lunchtime Yum Cha every Friday and Saturday for just $49pp
($75pp with bottomless drinks).
To review the menu or make a booking, visit www.chinadina.com.au
