Chinese Macanese hotpot restaurant Dolar Shop debuts at Market City
Chinese Macanese hotpot eatery Dolar Shop has officially opened its first Australian outpost at the new 1909 Dining Precinct of Sydney’s Market City.
The 200-plus seat restaurant is spearheaded by executive chef Philip Wu who brings 18 years of international experience to the table, most recently hailing from the Madison Hotel in Taipei.
The rotating seasonal menu is rich in seafood options, from snow crab to Sydney rock oysters, Tasmanian red lobster, big eye ocean perch and Dolar Shop’s signature shrimp pâté.
Founded in Shanghai, China in 2004 by restaurateurs Jerry Li and Gary Gao, the Dolar Shop brand now boasts 53 restaurants around the globe including 50 stores in China and satellite restaurants in Vancouver, Canada and Seattle and New York in the neighbouring United States with a Boston outpost set to open later this year.
“Market City’s strong heritage and status as one of Sydney’s most authentic and vibrant Asian food destinations makes it a natural fit for our local restaurant debut,” said Li.
Alongside Dolar Shop, Market City has also ushered in sushi train and Izakaya fusion restaurant Fugetsu to the transformed precinct. The venture is a collaboration between sushi-business expert Robert Shin and head chef Mitzh Miyazaki, who hails from three-Michelin star restaurant Kikunoi in Kyoto.
In the coming months, Market City will welcome Chinese eatery Beijing Impression and two yet-to-be announced restaurant concepts to round out the precinct.
Sheridan Randall, 3rd September 2018
