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09/03/2026

Night shots, unedited. Just the power of good lighting 🍸🥢

Packed with flavour, the menu brings together Chinese classics with a fusion twist, capturing old Chinese flavours with a modern bar twist, paired with fun drinks.

Featured in order
Beef Fried Rice $30
Wo Ai Ni - Yuzushu vodka soda $24
Wagyu Skewer $11 per pcs
Big Boss – Gin and Grapefruit Soda $21
Spring Roll $5 per pc
Wagyu Skewer $11 per pc
Broccolini $30

📍Ni Hao Bar | Level 1, 388 Pitt St, Sydney NSW 2000

02/03/2026

Pineapple Coconut Cake 🍍🥥

This soft and fluffy pineapple cake is packed with tropical flavour and finished with a light dusting of icing sugar. It’s moist, tender, and perfect for an afternoon tea treat.

Ingredients
½ Dole Tropical Gold pineapple, finely chopped
110 g unsalted butter (at room temperature)
110 g caster sugar
2 large eggs
250 ml yoghurt
200 g self-raising flour
¼ tsp of baking soda
Pinch of sea salt
150 g desiccated coconut
1–2 tbsp icing sugar

Method
1. Prepare
• Preheat the oven to 180ºC.
• Peel, core and finely chop the pineapple.
2. Make the batter
• Cream the butter and sugar until light and fluffy.
• Beat in the eggs, followed by the yoghurt.
• Sift in the flour, bicarbonate of soda and sea salt. Fold through gently.
• Stir in the coconut and chopped pineapple.
3. Bake
• Pour into a lightly buttered baking tin.
• Bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer inserted comes out clean.
• Cool slightly in the tin, then remove and cool completely on a wire rack.
4. Finish
• Dust with icing sugar to serve.

—

Full recipe here:
https://www.dolenz.co.nz/recipes/pineapple-coconut-cake

08/02/2026

Smoky lamb, cumin-chilli heat, and flavours shaped by the Silk Road

At the heart of Xi’an food is its Muslim influence and Silk Road roots. Wheat is the base of everything, hand-pulled noodles, torn flatbreads, biang biang belts, roujiamo stuffed with beef or lamb. Cumin, chilli, garlic, and vinegar do the heavy lifting, building flavour without numbing heat. Skewers smoke over open flames, chilli oil is poured hot, and simple plates hit hard and deep. It’s a melting pot of cultures turned into food that’s filling and bold

14/01/2026

Hunan cooks with rice for balance and chilli for drama 🌾🍚🌶️

Hunan food is rooted in rice, from soft rice tofu, slippery rice noodles, congee and breakfast fried dough anchors every meal. Breakfast starts off tame building up the heat by lunch. The heat comes from fresh chillies, garlic, and fermented depth, not numbing peppercorns. Smoky stir fry’s, chilli laced plates, and humble rice staples turn simple ingredients into something intense and addictive.

Earthy, fiery, and deeply comforting. This is food that feeds the body first, then sets your soul on fire.

06/01/2026

Chengdu is where pandas move slow and the spice moves fast 🐼🌶️

Chengdu food is all about balance and depth, built on chilli, Sichuan peppercorn, garlic, and fermented bean paste. The Chinese beef roti stole our hearts and completely ruined our self control. Hotpot is a way of life here, bubbling with málà broth that numbs, tingles, and keeps you coming back for more. Calm city, dangerous appetite.

03/01/2026

Chongqing, where the noodles are cheap but sweat is complimentary 🍜🌶️🥵

Chongqing food is all about bold, intense flavours, with noodles as the main staple, though there are tasty rice dishes too. Noodles come in every form, soup or dry, thin or thick, dumplings, spicy or simple umami. Hotpot is everywhere, with bubbling broths full of chilli, garlic, and fermented bean paste.

31/12/2025

Our 2025 favourite Sydney eats! ✨

(In no particular order)

sydney
syd

dong.sik

Save this your next Sydney food adventure, send it to your food group chat, and tell us, what spot should we try next? 👀✨

21/10/2025

When the I DO Crew all understood the assignment

25/09/2025

This one’s extra special 🎉

I feel so grateful for the little family I’ve found here. Nothing makes me happier than filling our table with food and love.

Here’s to many more birthdays and memories in Sydney 🥂✨

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Chengdu

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