For our very last Lunar New Year, our Taiwanese chef, Ben, has whipped up drunken chicken — brined in soy and sugar for a day, marinated for 48 hours in Shaoxing wine, then gently poached till silky.

We’re serving it as a half chicken with goji berries, hoisin and scallion oil, alongside wok-tossed rice noodles with Ben’s secret Taiwanese sauce, and charred broccolini with scallion oil, soy bean dressing and salted egg yolk shavings.

Available in limited quantities for pre-order only. If you’d like to order the chicken and already have a reservation with us, please email info@sunda.com.au to let us know.

$88 for two to four