A word of warning for the uninitiated: be careful with the snacks. So good (and rich) are owner-chef Victor Liong’s appetisers – perhaps a choux pastry “bao” filled with a gorgeously textured mushroom char siu or prawn toast blinged with sea urchin and accompanied by a lush, salted egg yolk butter – that it’s easy to make the rookie error of filling up before you reach the larger dishes. You’ll want your tastebuds fully engaged for Lee Ho Fook’s scintillating maltose-glazed Peking duck and the disarming take on sweet and sour pork, complete with a surprisingly successful coating of pineapple and strawberry sauce. Whether you choose to eat in the kitchen-adjacent downstairs area or up in the more formal dining room, the service doesn’t miss a trick. Neither does the wine list, a well-priced mostly Aussie affair that also includes a page of wine from China. All in all, a smart, witty, 21st-century take on Aussie-Chinese.
Price Guide
$$$
Bookings
Recommended
Wheelchair Access
No
Opening Hours
Dinner Mon-Sat
The Gourmet Traveller Team
