Full Venue Hire at CHU Restaurant by China Doll
33 Railway St, Rooty Hill NSW 2766, Australia
Located at West HQ beside the Sydney Coliseum Theatre, CHU Restaurant by China Doll is a premier venue for unforgettable events in Western Sydney. From weddings and corporate functions to private celebrations, CHU combines exquisite cuisine with a striking, immersive setting. Led by CHU Chefs and Frank Shek, Head Chef of China Doll, the menu offers a modern take on flavours from China, Hong Kong, Japan, and Southeast Asia, crafted with premium, ethically sourced local ingredients. Share plates, signature cocktails, lavish desserts, and a Three Glass-rated wine list make every gathering a true culinary experience.
Inspired by 1940s Shanghai glamour, the décor features custom chandeliers and the iconic two-and-a-half-metre smiling gold Buddha, creating a memorable atmosphere for any occasion. Recognised for excellence, CHU has earned awards including Australia’s Wine List of the Year (2022–23), Asian Restaurant of the Year (2023), Chef Hat Awards (2023–24), and Western Sydney Tourism Awards – Best Rated Cuisine (2024). Whether it’s an intimate lunch or a large-scale corporate event, CHU offers a sophisticated, versatile setting where every celebration becomes unforgettable.
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Reviews for CHU Restaurant by China Doll
Michael
We came for the $49 Thursday night tasting banquet. Wow! Soooo much food for the two of us but they kindly packed up the leftovers without us even having to ask. We've been to China Doll in Woolloomooloo many times so we knew the food would be very tasty. Loved the penang beef curry and fried chicken. Service was great too. Enjoy!
Ernie Kim
Chu by China Doll sits inside West HQ in Rooty Hill looking like someone found the corporate chequebook, removed the safety catch, and fired it directly at the interiors budget. This is not some sad corner of an RSL club where schnitzels go to die under heat lamps. Chu has been built to impress. There is a great golden Buddha out front. There is mood lighting. There is polished marble, ornamental detail, the general atmosphere of “destination dining” and the sense that no one got this restaurant approved via a spreadsheet. Which makes the first impression at midday on a Saturday a little odd. The downstairs food court was chaos. Families, teenagers, small children in post-sport recovery mode, parents trying to negotiate pizza, steak, gelato, and the emotional fallout of Saturday morning sport. Meanwhile, upstairs at Chu, perhaps one-sixth of the restaurant was full. A beautiful room, certainly. But also one with the faint energy of a wedding reception before the guests have arrived. The service, to be fair, was lovely. Attentive, warm, and clearly trying. Perhaps a little too attentive at times. There are only so many ways one can answer “How is everything?” before it starts to feel less like service and more like a hostage welfare check. But that is a forgivable sin. Better a team that cares too much than one that vanishes into the witness protection program after dropping the menus. The menu leans itself pan-Asian, which in practice means a kind of diplomatic summit between familiar Cantonese-ish club favourites, Southeast Asian detours, and the occasional item that appears to have wandered in from a children’s birthday party after a brainstorming session involving tequila and reading Dan Hong’s cook book. There are pork xiao long bao, salt and pepper squid, sizzling black pepper beef, crispy chicken, Thai-flavoured barramundi, and, yes, cheeseburger spring rolls. This is the familiar bargain of Asian fusion dining in Australia: the prices go up, the portions come down, and the room becomes more beautiful. The salt and pepper squid arrived with all the charm of something that had lost a fight with hot oil. It was greasy, heavy on pepper spice, and short on the clean, crispy snap that makes this dish such a joy when done well. The xiao long bao were worse for a different reason. Xiao long bao should feel generous. These felt more like a tasting sample from a food court stall, with a measly three dumplings in a steamer. Then came the sizzling black pepper beef at $38, which made a noise on arrival but not much of an argument once eaten. The beef was tough, oddly flavourless, and carried that supermarket meat-tray quality. The crispy skin chicken was better, but again, the portion consisted of a small chicken breast and a single maryland only. And that, really, is Chu in miniature. There is potential here. West HQ clearly wanted a serious restaurant to attract big spenders, not just another club dining option, and Chu does have the bones of something much better than average.
Sustainable Sean
Impressive inside. Unfortunately in my opinion not as good as Sydney CBD, Hurstville or others. Service was quick and prices pretty standard.
Laurice
Beautiful ambiance, topnotch service and great tasting food located in a newly minimalist renovated Rooty Hill Club, Chu Restaurant is a hidden gem! The dishes we ordered were so delish and the ingredients are fresh especially the ones in their chef’s special offering. Their banquet manager and our server Shekinah were very gracious and accommodating and would always asked if we need anything and if we like the food. Surely if you have this kind of service you will really come back again. The ambiance is comparable to dining in a 5 star hotel with its luxurious interior decorations with antique china doll jars. We have a lovely meal and the dessert was superb! We end up taking away 2 servings and the price was all worth it. To the whole team of Chu Restaurant, well done and keep it up! We’ll surely come back again.
Laurice Geagea
We tired this place before our show and had to order via the pre-theare menu. Location is great. Deco and ambiance is gorgeous but unfortunately we were not very happy with the food. Our sweet and sour pork was very dry as was our orange chicken. Waiters were helpful in advising the chief of this and we got new dishes, which was very nice of them, but unfortunately for us the flavour was still not really there. Maybe it was just an off night for these dishes.