PROFILED BY DE GROOTS MEDIAWishing to merge his knowledge of Chinese art, food and culture with the Melbourne gastronomic and cultural scene, owner and executive chef George Qing couldn’t look past Federation Square. Melbourne’s newest arts and cultural precinct was the perfect location to house his Northern Chinese restaurant, Bokchoy Tang.
With a strong emphasis on steamed food, dumplings and market fresh seafood, Qing’s menu features home style dishes of Northern China, in particular those from the Yellow and Yangtze Rivers. Start with an entree of steamed Chinese cabbage rolls (cabbage rolls filled with marinated prawns and julienne vegetables, served with a light soy sauce) or the Bokchoy Tang special duck spring rolls (tofu skin rolls filled with duck and garlic chives). Follow with bok choy and oyster mushroom soup (baby bok choy, oyster mushrooms and fresh tofu in vegetable stock). From the fish selection sample the Murray River perch: this whole fish designed to feed two is wok fried then served with a sauce of garlic, chilli, spring onions, Chinese rice wine and light soy on a bed of seasonal vegetables. Alternatively try the crispy baby chicken: a whole baby chicken steamed with ginger and spring onions then deep-fried until crisp and served with Szechuan pepper and soy sauce. Fully licensed, Bokchoy Tang offers a good range of affordable Australian wines.
LOCATIONBokchoy Tang is located on Level 3 of the Crossbar at Federation Square. The Federation Square Car Park has 500 parking spaces and is accessed via the extension of Russell Street. Kings Parking at 172 Flinders Street has 1200 spaces.
DETAILSThe vast main dining room seats 200 and a further 30 can be accomodated on the terrace, which features spectacular views of the Federation Square Plaza and Melbourne’s CBD.
FOOD & BEVERAGEBokchoy Tang aims to introduce Melbourne to contemporary Chinese cuisine based on Northern Chinese or Yellow River cooking styles with an emphasis on steamed food, handmade noodles and seafood. Traditional cooking methods and the best quality local produce are utilised in the preparation of contemporary dishes suited to the Western palate. The absence of rice on the menu is due to the fact that it is to cold to grow rice in the north of China. Steamed & pan-fried bread replaces rice in the northern regions.The selection, preparation and sharing of food, forms an integral part of Chinese family life. The quest for quality and freshness and respect for the delicate natural flavours of each ingredient in a dish are the principles on which Chinese cuisine is based. Using these general principles and his understanding of Western culinary tastes, George Qing has been able to adapt his cooking style to suit Western palates and add to the richness and diversity of Melbourne’s restaurant scene.
FUNCTIONSAll group bookings and functions are welcome.
The restaurant has two private function rooms accomodating:
1.Up to 12
2.Up to 36
Menus can be tailored to suit the requirements of specific functions.
The Federation Square Car Park has 500 parking spaces and is accessed via the extension of Russell Street. Kings Parking at 172 Flinders Street has 1200 spaces and the Secure Car Park at 104 Flinders St has a further 800 spaces.
The restaurant can be accessed by lifts or stairs.
Federation Square can also be reached via:
TRAIN
Flinders Street Station
TRAM / BUS
Swanston and Flinders Streets routes including the free City Circle Tram
FERRY
Yarra River water taxis
