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Why Chinese food is worth so much more than ‘cheap and cheerful’

Summary by The Age
Chef Neil Perry is pivoting his Double Bay restaurant Song Bird from Cantonese to Italian cuisine with his soon-to-open Gran Torino. But contrary to his comments, Australian diners recognise the value of a succulent Chinese meal, writes Good Food restaurant critic Kevin Cheng.

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The AgeThe Age
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Why Chinese food is worth so much more than ‘cheap and cheerful’

Chef Neil Perry is pivoting his Double Bay restaurant Song Bird from Cantonese to Italian cuisine with his soon-to-open Gran Torino. But contrary to his comments, Australian diners recognise the value of a succulent Chinese meal, writes Good Food restaurant critic Kevin Cheng.

·Australia
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The Age broke the news in Australia on Wednesday, July 30, 2025.
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