King Clarence, located at 171 Clarence Street in Sydney's CBD, is a vibrant 100-seat restaurant that artfully blends Chinese, Korean, and Japanese culinary traditions. Under the guidance of award-winning Executive Chef Khanh Nguyen, the menu features inventive dishes such as duck tsukune on shokupan, drunken chicken-liver skewers over Vegemite toast, and a pork-free mapo tofu with bone marrow and prawns. The ambiance is enhanced by sleek neon accents, mid-tempo electronic music, and house DJs from Wednesday to Sunday, creating an energetic atmosphere suitable for both business lunches and lively evenings. The extensive wine list offers a diverse selection of Rieslings, Chardonnays, grower Champagnes, and 40 wines available by the glass. For private gatherings, a semi-private dining room accommodating up to 14 guests is available. King Clarence has been recognized with accolades such as the Sydney Morning Herald Good Food Guide 2025 – 2 Hats and Gourmet Traveller Restaurant Awards - Best New Restaurant.
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