China Doll Cookbook

With its spectacular vista of the city skyline, China Doll elegantly resides at Sydney’s historic Finger Wharf at Woolloomooloo. This stylishly sleek, award-winning, restaurant offers delicious modern Asian dishes from the talents of Chef Frank Shek.

Frank Shek’s first cookbook, China Doll comprises modernized, traditional oriental recipes from Japan, Hong Kong, China and across South East Asia. However, this is not Asian fusion cuisine. Each dish stays true to its roots. There is no compromise in technique and by using locally grown, superior produce, flavours are clean and distinguished.

The Modern Asian recipes are a synergy of flavors – hot, sour, salty, sweet and aromatic) – adapted to suit the western palate.

With delicious recipes such as deep-fried harbour schoolies brought alive with a tingly sriracha dipping sauce; corn and zucchini cakes with a fiery chilli sambal; fiery Sichuan-style pork ribs; fresh steamed Cone Bay barramundi with chilli garlic and mustard greens there is more than enough variety to appeal to everyone.

About the Author

Frank Shek was born in Dundee, Scotland, in the county of Angus to Hong Kong parentage. His family's heritage stems from a small fishing island off the Kowloon Peninsula of Hong Kong. His passion for cooking was influenced by his family’s desire to maintain its Chinese roots in the midst of Scottish culture. His was a progressive path into the world of food, following his parents lead through a small Asian eatery in Scotland. He continued to expand his interest in Asian cuisine in Hong Kong, before heading to Australia at the age of 24 to pursue his inquisitive nature in fine food. Frank has been the head chef of China Doll restaurant since 2005.