If any of these dishes look familiar, it’s because they were prepared by Eric Wong, the former head chef of one of Chinatown’s most prominent restaurants – BBQ King. In a courageous step, Eric has recently opened up his own restaurant, self-titled, as Eric’s BBQ.
In a more family-oriented location, at Canterbury Club Hotel, Eric’s BBQ showcases his twenty plus years of experience in the roast duck and barbecue pork (char siu) arena and his passion in serving generous portions, as he would at home.
Tonight, I’m here with Zen and my dear friends Bec and Jonno and their gorgeous girl, Nat. We start with the San Choy Bow ($12 for 4 pieces) and Peking Duck ($5 per piece).
I’ve always been a fan of San Choy Bow. I adore the cold crisp lettuce cup and its contrast with the piping hot and stir fried filling. The lettuce cups are trimmed into perfect circles and generously filled with a flavoursome combination of chicken, bamboo, onion, carrot, deep-fried vermicelli and a sprinkle of sesame seeds.

Eric's BBQ in Canterbury - lettuce cups, san choy bow

Eating a San Choy Bow without spilling the filling proves to be tricky maneuver to master. Experience has taught us to eat a few spoonfuls of the mixture first before wrapping up the sides, but we are creatures of habit…

Eric's BBQ in Canterbury - san choi bao

Unlike at BBQ King where Eric had access to large rotisserie-like utilities, the duck we are served in the Peking Duck has been prepared in a tiny bistro kitchen. The glossy crisp skin and tender meat doesn’t show any signs of the kitchen’s inconvenience, and tastes amazing.

Eric's BBQ in Canterbury - peking duck pancakes

Peking Duck is sometimes served deconstructed but here, they are brought out in neatly arranged piles. Each serve is made up of a warm pancake, hoisin sauce, a stick of cucumber and spring onion and a rather large piece of the succulent roast duck – meat and skin intact. On the first bite, I taste the contrasting temperatures and the delicate aromas of the roast duck. With the second bite, I appreciate the richness of the duck and the crispiness of the skin and really enjoy the crunch of the cucumber and spring onion; and by the third bite, I reach a blissful state. Peking duck is one of those dishes that when done well, is so very incredible.
The main dishes we share are Stir-Fried Green Beans with Pork Mince, Sizzling Beef with Mixed Vegetables, Szechuan Chicken and the Shandong Chicken.

Eric's BBQ in Canterbury - fried beans with pork mince

The Stir-Fried Green Beans with Pork Mince is meatier than what I have had else where and the green beans are also crispier and less fried. It is different to what I am used to but nonetheless mouth-watering good.

Eric's BBQ in Canterbury - sizzling beef with mixed vegetables

The Beef and Mixed Vegetable dish is served on a hot cast-iron pan; the sizzling sauce, bursting with fragrance. It features chunky pieces of broccoli, onion, mushrooms, baby corn and carrot – all perfectly cooked and lightly coated in sauce.

Eric's BBQ in Canterbury - scechuan chicken

Eric's BBQ in Canterbury - sichuan chicken

Due to my recent obsession with Szechuan peppers, the stand-out dish for me is the Szechuan chicken. Each piece of chicken is coated in a crisp batter and then fried with dry Szechuan peppers and whole chillis. The chicken is juicy and the overall result is deliciously punchy.

Eric's BBQ in Canterbury - shandong chicken

Lovers of garlic will love the Shandong Chicken dish – crispy skin chicken slices are dressed in a sweet soy vinegar, topped with minced garlic, fresh chilli and sliced spring onion and coriander and served on a bed of iceberg lettuce.
There’s obviously too much food for four, so in an attempt to clear the dishes, we eat less rice. (We end up with two boxes of take away anyway which makes it to the table as tomorrow’s breakfast!)
And lastly, dessert is a sweet red bean soup, fragrant with mandarin peel.

Eric's BBQ in Canterbury -  contemporary bistro dining

Eric's BBQ in Canterbury - Head Chef and Owner, Eric Wong formerly of BBQ King

If you’re after a good eat outside the hustle and bustle of Chinatown, Eric’s BBQ is the perfect mix of old-school Chinese cooking and contemporary dining.
Eric’s BBQ
Canterbury Club Hotel
208 Canterbury Road, Canterbury, NSW
Phone: (02) 9787 3633

Canterbury & Bankstown Tennis and Bowling Club
61 Moxon Road Bankstown, NSW
Phone: (02) 9787 3633

(Note: update on Jan 2011 – new address)
JENIUS and friends dined as guests of Eric’s BBQ.

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
  • Once again another great food find Jen. These dishes look irresistible.

  • I’ve just had roast pork with a fantastic crackling and rock salt encrusted potatoes but you’ve got me salivating again! I WANT DUCK and I want it NOW! Damn those photos are fantastic!

  • Oh my – I LOVE san choy bow!!!!!

  • Yum – gorgeous photo’s!
    And the Peking Duck!! My absolute favourite.

  • Jen

    Haha, thanks Moya! Duck and Roast Pork – two of my favourite meats!

  • Jen

    Thanks Mark, it is so exciting that you can get good food here without worrying about parking, etc!

  • I love your photography jen

  • Jen

    We were meant to choose between the san choy bow or peking duck but I love both so much, I thought what the heck and ordered both 😛

  • Jen

    Thanks Amanda! I’d been using the compact camera too often lately so felt a bit rusty with the DSLR, but i’m glad the photos turned out well! 🙂

  • Jen

    Thanks! It helps having such delicious subjects to photograph 😉

  • Oh oops hit search instead of submit.
    Such lovely looking duck! Never even thought such an eatery would exist in that place, always driving pass it.

  • vivien

    Sorry Jen. I don’t think Eric’s BBq is as good as you described . I been there with my family after seen the picture from your webside . My whole family were so disappointed . Nothing like what you said at all :-((

  • Jen

    Awww sorry to hear! What did you order?