King Clarence

16/20Critics' Pick

Updated October 26, 2026,first published November 11, 2024

16/20Critics' Pick

King Clarence

Asian$$

Inventive and overtly flavourful food that borrows from Korea, Japan and China.

We’re calling it: Khanh Nguyen’s fish finger bao is one of Sydney’s great dishes. Inspired by a Filet-O-Fish but ramped up with mustard greens and salmon caviar, it’s glorious, fun and a mighty big seller. It could be a career highlight, but it’s just one of many clever creations from the executive chef, who’s built a reputation on knowing just how far to push things.

The kitchen, too, knows how to keep people coming back: the produce is top notch, and portions feel generous, especially mains, including wood-roasted pork belly ssam, which lands with instructions: wrap lettuce around crackling-capped meat, top with kimchi and fermented chilli sauce, repeat.

The unassuming claypot rice with char siu pork jowl is a sleeper hit, while prawn “mapo tofu” is a clash of textures thanks to crunchy baby corn, chewy tteokbokki and savoury custard. Food is just one factor, though: the wine list is broad, while DJs help create one of the most lively dining rooms in the CBD. How good.

Good to know: There’s a cute curtained-off six-person private dining room complete with mirror ball.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

Restaurant reviews, news and the hottest openings served to your inbox.

Last visited: April 2026

Continue this series

Sydney CBD

Up next