By Wendy Johnson
ONE doesn’t usually think about dining at a Greek club when craving top-notch Chinese cuisine, but that’s the mindset needed to indulge in Ginseng’s second site, recently opened at the Hellenic Club in Woden.
With a capacity to serve around 200 diners, Ginseng has modelled its menu around the award-winning dishes it serves at its successful Manuka location, which has a string of industry awards as long as a good noodle, including, in 2007, Best Australian Chinese Restaurant.
However, the tasty differences at the Hellenic Club location are exciting, especially the two saltwater tanks and one freshwater tank with live mud crab, lobster, prawns and a range of fish including Barramundi, Murray Cod, Silver Perch, Parrot, and Coral Trout.
Yumcha fans will be delighted to dine on Saturday, Sunday and Monday and loyal fans of Ginseng Manuka will notice some new dishes including jellyfish duck salad – shredded duck and jellyfish tossed in chilli, sesame oil and coriander dressing – and Peking beef pancakes.
We started with steamed dumplings served in bamboo baskets – pork and then the beautiful prawn Har Gow, one of my all-time favourites. The dumplings are not too thick (indeed, almost translucent) and then a burst of prawn sweetness greets the tastebuds. The dumplings command respect and typify the amount of time and patience that goes into creating quality Chinese food.
The Peking beef pancakes are made from fried, shredded beef (not too finely cut) with carrot and onion. The menu promised a tangy chilli sauce but, although delicious, we found more of a sweet taste, lacking in any kind of kick.
The Wasabi beef loin steak was a winner. The sliced tenderloin beef fillets were wok-tossed with leek and snow peas, in wasabi-infused soya sauce.
Ginseng’s menu is extensive with lots of five-spice items. The house mains feature Nark Duck, southern China country style. It’s double cooked; first steamed with Asian spices then pan fried to release the flavours and topped with crushed soya bean gravy.
The laksa range has something for everyone and, on a cold winter’s day, it wouldn’t be hard to tuck into a noodle soup (I’d go for the X.O. seafood).
Ginseng is where the former Greek Taverna was located. The fit out is contemporary with dark wood tables and wooden blinds.
You have to be a member (or be signed in by one) to eat at this Ginseng location, but it’s a quick and easy process which can be handled on the spot with the right identification and an $8.80 annual fee.

Ginseng Restaurant, first floor, at the Hellenic Club, Matilda Street, Woden. Open seven days, call 6282 9866.