When Jiang’s family opened the doors of the first restaurant in the buzzy Sydney harbourside precinct of Walsh Bay in 2012, he had one central goal in mind: to bridge eastern and western cultures through food.

The name for the venture – Lotus – was meant as an ode to both beauty and authenticity, two qualities that he strives to reflect in our cuisine. It wasn’t long before there were seven Sydney restaurants under the Lotus brand umbrella, all with the purpose of creating an elegant and unique dining experience that showcases Chinese food culture at its heart, but with a Sydney sizzle and local food-driven flair.

Each Lotus restaurant has its own personality and point of a difference yet maintains the quality-driven core values of outstanding food, seasonal produce, refined kitchen craft and terrific service.

As we continue to grow, we aim to be deliciously different from traditional Asian restaurants: We reimagine the Chinese food experience by emphasising authenticity while infusing it with local flavours and serving it in contemporary Australian settings.