Ginseng has now won the ACT Restaurant & Catering award for Chinese restaurant for the fifth year in a row – one of those being the 2007 national award – thereby confirming their position as a must visit spot for hungry travellers. The secret of success at Ginseng is an uncomplicated Chinese menu with hints of Western technique employed by owner and chef Rockie Cheung in this lively double storey restaurant with Flinders Street views. Rockie is a Canberra boy, completing his apprenticeship locally, before working at Sydney's Opera House and Radisson Plaza. If he spends more time overseeing his other venture, Ginseng@Hellenic Club, these days, his father Tung Shing, a traditional Chinese chef with many years of experience in the local industry, makes things happen in the kitchen, whilst co-owner Judy Tran is on hand to make things run smoothly at the front. The result is a refined and scrumptious menu that impresses sufficiently with dishes such as chicken, sausage and beancurd hotpot; or prawn, ginger and shallot with baby bok choy. Some other Asian flavours creep into the menu with great success, such as a very delicately flavoured wasabi steak or one of the very good laksas.The mix of cuisines at Ginseng means a unique serving style – both individual starters and mains, and some 80 dishes for sharing are options. The dining rooms have recently been made over and now feature relaxed cream and brown interiors along with glass windows on both floors which fold open for al fresco dining in the warmer months.
Price Guide: Starters from $3.40 Mains from $12.80 Desserts from $7.00 Vegetarian dishes from $10.80
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License: Fully licensed BYO bottled wine only
Recent Awards: Restaurant & Catering Association (AUS) Best Chinese Restaurant 2007
Restaurant & Catering Association (ACT) Best Chinese Restaurant 2008 Best Chinese Restaurant 2007 Best Chinese Restaurant 2006 Best Chinese Restaurant 2005 Best Chinese Restaurant 2004
