Head Chef Xiang Le Chen has extensive experience in traditional Chinese cuisine. David’s was named after its founder, David Zhou. Rather than an oriental fit-out, the restaurant has a contemporary interior. Modern, light and airy, the dining room has white walls and tables plus a blue floor. This is a delightful place to eat, whether you are here for lunch or dinner.
Although the interior has twenty-first-century style, the food represents old-school Chinese cuisine. Steamed Szechuan rockling is sliced into pieces and laid out on a bed of bean shoots and a silky sauce. A dollop of chilli on top gives the firm white fish some oomph. As the name suggests, sizzling Mongolian lamb comes out piping hot. The delectable sauce is boosted in the flavour stakes by leek and onion.
PSST! Tuesday is the night to bring in your favourite bottle, as the restaurant waives the usual corkage fee.