Hidden behind what can be described as a digital image building wall, Neil Perry’s Spice Temple provides one of Sydney’s most sophisticated restaurants that’s been thrilling diners since it opened in 2009.

Dubbed regional Chinese cuisine, The offerings here draw from the provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang — no Cantonese — and the menu helpfully advises the level of heat you can expect. Dried spices and fiery chillies (dried, fresh, salted, pickled, brined and fermented) add serious excitement to a variety of dishes with the numbing chicken, loaded with Sichuan peppercorns and Shaoxing wine a longstanding signature. Other highlights: Salt and pepper veal sweetbreads, (which are actually as tender as chicken), Hunan-style pork belly with fresh and dried chillies, snake beans and mushroom soy and the crispy chow mein with yellow noodles.

More recently Perry has also introduced a yum cha lunch menu.

Must eat: Kung Pao chicken