Andy Jeme is a man on the run. He runs and owns the latest 150-seat restaurant in Potts point 22 Rockwall Crescent, Potts Point, Harry’s Singapore Chilli Crab restaurant.

Its name is derived from his late father-in-law, Harry. The Rockwall Crescent outlet is the “sister” of their Walsh Bay restaurant that has been operating successfully for about 50 years. After Harry retired Andy opened the Walsh Bay Crabhouse on the waterfront at Barangaroo.

Andy has been in the hospitality industry for 23 years. He comes from a renowned family in China, being the great-grandson of Tien-Yow Jeme, the “Father of China’s Railway,”  a Havard graduate who built the country’s first railway.  Andy is also the son of a well-respected doctor.

In 2000 he arrived in Australia as a high school student. He soon met Harry’s daughter, Elaine, and began helping out at the restaurant. Starting as a dishwasher, he worked his way up to kitchenhand, then manager, and finally became the owner when Harry retired in 2010. Despite studying for a bachelor’s degree in hospitality, operating a legendary restaurant was not easy.

Andy dedicated a significant amount of time and effort, sometimes working from 10 am to midnight.

To gain inspiration and learn from famous chefs like Janet de Neefe and Will Meylick, Andy travelled around the world. Through his dedication, he became a master chef and created his own unique dishes. Walsh Bay Crabhouse was the first restaurant he built from scratch, a fact he takes great pride in. However, for Andy, the relocation of Harry’s from Surry Hills to Rockwall Crescent was more like his first “masterpiece,” as he designed every single detail himself.

He likes the locals who he describes as “friendly and charming”. He also likes the Potts Point location as it is very central and well-connected by transport and in the middle of Sydney surrounded by great cafes, restaurants and markets.

The decor is chic with 19th century style tessellated tiles, original exposed brick walls, bamboo light shades and a super-size neon wall art piece. The elegant, cosy private dining rooms have leadlight windows and sophisticated parquetry flooring.

The staff are super-attentive and keen to please.

The menu is vast as is the wine list which offers over 80 wines, 70 spirits and 14 cocktails including mocktails.

A special children’s menu (with bib) is available.

Andy is extremely proud of his food – and it shows.

The vermicelli steamed scallops melt in the mouth but the most popular dish is their signature dish, Harry’s Singapore Chilli Crab. The crab titillates the tongue creating a petit ballet and pas de deux that dances in the mouth. Traditionally, it’s ok to use your fingers to navigate the claws of this crustacean although special tongs are provided.

Andy offers set menus including a Heritage menu which is a homage to his late father-in-law.

The restaurant also caters for functions, corporate parties, birthdays and take-aways. They offer a bespoke VIP team dedicated fulfil customers’ expectations.

Andy’s own ebullient personality adds to the overall ambience of its setting.

Address 22 Rockwall Crescent Potts Point

Ph (02 9358 5888

https://www.harrysdining1982.com.au

Opening hours

Friday 12–3 pm, 5–11 pm

Saturday 12–3 pm, 5–11 pm

Sunday 12–3 pm, 5–10 pm

Monday Closed

Tuesday 5–10 pm

Wednesday 5–10 pm

Thursday 5–10 pm

By Andrew Woodhouse