Bing's Bao & Beer joins the party at Barangaroo on Monday.
The 48-seat Melissa Collison-designed venue is equal parts diner, milk bar and local suburban Chinese restaurant. Collison, who has been busy recently with Rosetta and Madame Shanghai restaurants, mixes yellow with jade, grey and red at Bing's.
Head chef Chris Yan describes the vibe and menu as fast, fun and furious.
As the name suggests, bao is the star of the menu, served three ways (an open steamed bun, a flat fried bun and a soft baked milk bun) filled with the likes of glazed pulled beef, crisp pork tonkatsu, and panko-crumbed fish fillet.
"Bao is the Asian equivalent of a burger, but better," Yan says.
"A steamed bao filled with braised pork belly is one of my all-time favourite dishes."
There's even a sweet bun with palm sugar, coconut ice-cream, black sesame and green tea.
But it isn't all buns, Yan says. "I'm going to make a weekly noodle as well. We'll start with spinach noodles, then do a beetroot version, a coriander one and squid ink."
There are bottled cocktails and, as you'd guess from the name, a selection of ales to wash it all down.
Open Mon-Fri, 11.30am-8.30pm.
Shop 9, 100 Barangaroo Avenue, 02 9247 6868, lotusdining.com.au