Born from a Hangover Night: An Irish-Chinese Fusion Full of Surprises

Jixin (Leona) Li, Oliver Wen

Paddy Chan’s Newtown launched its daring fusion of Irish Chinese Cuisine in King Street on Tuesday, February 11. 

Throughout the night, guests sampled unexpected flavour pairings, illustrating the restaurant’s mission to blend two distinct food cultures.

For many Australians, Irish food, like English cuisine, feels familiar and comforting. At the same time, with Chinese communities making up around 5.5 per cent of the population, nearly every Aussie has at some point gone searching for a late-night bite in a Chinese restaurant.

But what about an Irish-Chinese restaurant? Could such a mix work for people from all backgrounds? Paddy Chan’s restaurant has its own answer.

The starters at Paddy Chan’s were a fun and unexpected experience for “authentic” people of Chinese background . Especially the Chicken & Cheese Spring Rolls. It’s not common to find cheese in spring rolls in traditional Chinese cuisine, but it worked surprisingly well. The chef at Paddy Chan’s saw the potential in one of the most popular Chinese dishes—the crispy spring roll—and came up with a brilliant idea. By keeping the thin, crunchy layers that make spring rolls so enjoyable and filling them with a western-inspired stuffing, the result is a unique and creative combination.

The Prawn Toast was another highlight, perfectly crunchy and topped with sesame seeds. What made it unique was the dipping sauce, which had a sweet and slightly tangy flavour. It was different from the usual Chinese-style dips, clearly influenced by Irish tastes, and matched well with the Western-style fusion.

After an unexpected start, another surprise arrives at the table: the chicken balls. A familiar ingredient in both Chinese and Irish cuisine, chicken takes very different forms in each tradition. While roasting and deep-frying are common in Irish cooking, Chinese Sichuan chefs often choose to stir-fry with onions and chilli. At Paddy Chan’s, you get to experience all these flavours combined. The chicken is shaped into small balls and deep-fried. The seasoning is simple – just a touch of salt – allowing you to explore the tender texture. Moreover, the spicy topping on the chicken balls adds a distinctly Chinese touch, though the dish is already well-balanced and doesn’t necessarily need the extra seasoning.

But don’t fill up just yet—the main dish is about to arrive: Fried Chicken and Chips with Spicy topping, served with three sauces—Curry, Meat Sauce, and Satay.

For many Chinese diners, fried chicken and chips are the most classic “Western” comfort foods. But at Paddy Chan’s, the chef subtly weaves in Eastern flavours using familiar techniques—adding stir-fried onions and a bit of spice. Among them, the most unexpected pairing is the curry sauce. Instead of the slightly sweet, creamy Japanese-style Curry that many might expect, what you get is a spicier version—rich with deep, fragrant spices that add a whole new dimension to the dish. You can sense the chef’s ambition, confidence, and willingness to take risks just from this choice alone. However, the three dipping sauces might feel a bit too salty for those with an Asian palate. The fried chicken and chips already have a good amount of seasoning. That said, if you enjoy bold, punchy flavours, the sauces add an interesting layer to the overall experience.

Restaurant backgrounds

Restaurant view from second floor. Photo: Oliver Wen

When Paddy Chan’s first opened in May 2024, it quickly gained popularity for its unique approach to “Chinese” cuisine. Originally operating as a small takeaway shop in Kensington, the demand grew so rapidly that by August, the owner made the bold decision to open up another restaurant with a larger space. The new location was designed to offer a comfortable sit-down experience, allowing guests to enjoy their meals in a welcoming setting.

Dave the owner was asked to share the concept behind Paddy Chan’s. His response was straightforward: the menu is 70 per cent Chinese and 30 per cent Irish-influenced, blending the best of both food cultures. However, after trying the dishes, we couldn’t help but feel that the Irish influence is far stronger—the ratio seems closer to 70 per cent Irish and 30 per cent Chinese.

The inspiration behind this concept stems from Dave’s experiences in Ireland, where he lived before moving to Sydney nine years ago. In Ireland, “Chinese” food is not only a staple but a go-to choice for late-night meals and hangover cravings—something rich, and “dirty”. While this interpretation differs from traditional Chinese cuisine, it reflects the way Chinese food has evolved in different cultural settings. Paddy Chan’s fusion is an interesting interpretation of “Chinese” food.

The name Paddy Chan’s isn’t just a catchy title—it’s a direct reflection of the restaurant’s fusion identity. “Paddy” comes from Patrick, the most common name in Ireland, while “Chan” is also a common Chinese surname. Together, they represent the blending of Irish and Chinese traditions, not only in the dishes but in the restaurant’s entire concept.

Looking ahead, Paddy Chan’s is expanding its offerings, with plans to introduce mini spice boxes, a popular dish in Irish-Chinese takeaways.