This Melbourne institution has been around for over four decades. Thanks to the vision of Executive Chef Anthony Lui, the refined Cantonese food that emerges from the kitchen is exceptional. An elevator takes you to the restaurant, where strategically positioned wooden panels carve the large space into separate dining areas. The red-hued decor and warm lighting provide a feeling of grandeur.
The food is presented with a minimum of fuss, allowing Chef Lui’s culinary skills to shine. Pork chop in Chinkiang vinegar comprises tender chops that are lightly battered and fried. They are coated in a tangy sauce that is heightened by the acidity of black-rice vinegar. Grain-fed eye fillet with black pepper sauce is brought to the table perfectly charred, then carved to reveal the pink centre. The piquant sauce with orbs of green and red capsicum completes the dish.
PSST! Save room for one of the Cantonese desserts, including bird’s nest in almond soup, and baked chestnut pudding.