Plaza Premium Group has unveiled its new airport dining concept at Sydney International Airport which allows travellers to enjoy classic Chinese cuisine before boarding a flight.
The new concept, labelled the Terrace Chinese Kitchen, hails from the award-winning restaurant The Terrace at Hong Kong International Airport and adds to the expansion of investment for Plaza Premium Group into the Australian market.
With over 35 years of experience within the catering trade and creating Chinese delicacies, the concept is headed up by the group’s executive chef, Sum Wai-kwong, and will be available for Sydney International Airport passengers flying out of International Departures of Pier B, Terminal 1.
Located near Gate 30, the 1,500 square-feet Terrace Chinese Kitchen showcases a menu of the best Chinese culinary including the very popular roasted pork belly bao buns, sweet and sour pork, Chinese saviour crepe and steamed dumplings.
Traditional favourites are also on the menu, including dim sum and fried rice with choice of protein and a variety of stir fries.
The expansion of investment follows the group’s commitment to the Australian market after the group-managed Sky Team Exclusive Lounge and American Express Lounge were opened in Sydney in 2015.
The first independent airport lounge that belongs to the brand of Plaza Premium network was also opened in Brisbane last year followed by the Wellness Spa.