Prawn toast tostadas and classics like sweet and sour pork are already drawing mega crowds to Sydney’s newest Australian-Chinese restaurant.
Annandale’s Double Happy Chinese Restaurant is the debut venue from Linchpin Hospitality, led by CEO Terry Soukoulis. Known as a food and beverage management company, Linchpin manages venues such as the Lady Hampshire & Derrel’s in Camperdown, Dulcie’s in Kings Cross, and the soon-to-reopen Oxford Tavern in Petersham.
The restaurant sits within the Empire Hotel, on the corner of Johnston Street and Parramatta Road. Its menu, developed by Linchpin Hospitality Culinary Director George Calombaris, plays on the retro-Australiana vibe that has taken off across Sydney in recent years (think the Bob Hawke Beer & Leisure Centre in Marrickville, Baptist Street Rec. Club in Redfern’s new Wunderlich Lane precinct, and The Waratah in Darlinghurst).


“We wanted something casual enough for a midweek dinner, but special enough to bring the in-laws to for a celebration,” says Calombaris.
“The Australian-Chinese style of restaurant has a nostalgia that resonates with so many people, and we thought it was the perfect fit for the community. Seeing the locals embrace it has been incredible—we’ve already been packing out 100+ diners on Friday and Saturday nights during our soft openings.”
Drawing on this sense of nostalgia, the menu features Australian-Chinese classics like beef and black bean, honey and lemon chicken, and a selection of dim sum, alongside XO pippies; steamed market fish with ginger, shallots; and house-made soy sauce; and a BBQ pork pizza with fermented dough, char siu pork, shaved Chinese broccoli, and oyster sauce.
Three banquet menus offer options between $60 and $80 per person, and yum cha will soon be launched on Sundays.
The cocktail list is minimal and refreshing, including a frozen lychee martini, a mango pancake pina colada, and a yuzu-shu sake pop. The 24-bottle wine list features many bottles under $100, and there are a selection of beers.
Photography by Alana Dimou.
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