Name: Tingha Palace
Address: Level 2/1 Eels Pl, Sydney, 2150, Australia
Telephone: +61298901688

Illustrative image: Chinese — Fig. 01Symbolbild© Kolumbusjogger · CC BY-SA 3.0

Tingha Palace – Symbolbild, Image 1 — Fig. 01Symbolbild© Kolumbusjogger · CC BY-SA 3.0

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About Tingha Palace

Automatically generated

Tingha Palace is a restaurant (Chinese) in Sydney, in the Parramatta district. The address is Level 2/1 Eels Pl, 2150 Sydney. Up-to-date information is available on its own website, and you can reach it by phone at +61298901688. Just around the corner: Roseneath (sight, 85 m) and The Sebel Parramatta (hotel, 529 m).

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At a glance

Category: Restaurant › Chinese
Rating: no reviews yet · write a review
Opening hours: Mon–Thu11:00–15:00, 17:30–22:00Fri11:00–15:00, 17:30–22:30Sat10:00–15:00, 17:30–22:30Sun10:00–15:00per website · as of 11/7/2026
Address: Level 2/1 Eels Pl
2150 Sydney, Australia
District: Parramatta
Phone: +61298901688
Website: www.tinghapalace.com.au
Email: info@tinghapalace.com.au
Coordinates: -33.80646° N · 151.00156° E
Data quality: confidence 1.00
Identifier: ID c9196b86-aac…

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Location & surroundings

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Radius

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According to the website

automatically summarized

Tingha Palace in Parramatta, Sydney, is a Chinese restaurant that has specialized in preparing yum cha since 2008. The menu offers a wide selection of dishes, including the two-course Peking Duck, king prawns with whitebait, as well as a variety of soups and dim sum. Fresh seafood such as lobster, crabs, and fish is sourced directly from the restaurant's own tanks. In addition to its regular dining service, the venue also offers spaces for events, with both indoor and outdoor dining areas.

Source: www.tinghapalace.com.au · retrieved 11/7/2026 · Text generated by a language model from the website's information, no guarantee of accuracy

Preise: meist 12–49 $
Merkmale: Reservierung
Auf der Karte: Peking Duck (2 courses), Peking Duck 2 courses as above, King Prawns with White Bait in Spicy Salt, Diced Fillet Steak with Black Pepper Sauce, Braised Scallops with Snow Peas & Black Fungus, Braised Whole Abalone with Oyster Sauce (each)

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