The Star Sydney expands eateries off-site for first time

Chuuka - a fusion of Chinese and Japanese cuisine - will debut in July

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The Star Sydney has revealed a new signature restaurant, Chuuka, with two rising young culinary talents teaming up to take over the iconic location in Jones Bay Wharf, Pyrmont, that was previously home to Flying Fish.

Chef Chase Kojima (The Star’s Sokyo and Kiyomi) and Chef Victor Liong (Melbourne’s Lee Ho Fook) will turn tradition on its head at Chuuka by converging the distinct flavours and techniques of Japan and China into one visionary dining experience featuring fresh local produce.

Chuuka, the first off-property restaurant venture for The Star, will open in July and will be brought to life through the fusion of two distinctive cultures coming together, with vivid colour and art to offer a striking contrast to the history and beauty of the wharf.

Dino Mezzatesta, COO at The Star Sydney, says the new off-property investment is part of The Star Entertainment Group’s ongoing transformation, and firmly establishes the company as a luxury hospitality group.

“We couldn’t pass up the opportunity to open our first standalone dining venue on the iconic Jones Bay Wharf,” said Mezzatesta. “As a beloved harbourside venue with unrivalled views, we knew that we could bring an exciting second life to the city’s favourite venue.”

This is the first business venture the two acclaimed chefs have worked on together.

“This will be the third signature dining restaurant I have opened with The Star, but the first in collaboration with Victor,” Kojima said.

“It’s great to work with different people to expand your creative horizons. This is an incredible opportunity to challenge and push myself into new gastronomic realms and learn a whole new cuisine.”

Chef Chase Kojima and Chef Victor Liong
Chef Chase Kojima and Chef Victor Liong

Liong said he is looking forward to getting back to Sydney, where his career began, and working with Chase to create a unique concept that focuses on excellence in ingredients and creativity in technique.

“We’ve had a lot of fun creating the concept and designing the menu. We both have such different backgrounds, which has worked to our advantage in coming up with a truly unique offering,” Liong said.

“I think we’ve created a concept that’s interactive and engaging by having a style of cuisine that is familiar, that references our heritages, all the while inserting our combined layers of creativity.”

Chuuka will feature a spectacular 130-seat dining area across two levels. The ground floor will host a 60-seat dining space, with an indulgent wine room and an outdoor bar area with panoramic views across the harbour. The first floor of the restaurant will be home to a private dining area able to cater for up to 70 guests.

Chuuka will join The Star’s existing line-up of standout hatted culinary attractions including Momofuku Seiōbo, Sokyo, BLACK Bar & Grill and Flying Fish.

*Chuuka [ch-oo-ka]: When Chinese immigrants arrived in Japan at the end of the 19th century, they brought their food with them. Over the last hundred years, these dishes have developed and adapted in line with Japanese tastes.

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