Drawing on more than 25 years’ experience cooking in prestigious kitchens, including Hong Kong’s famous Diamond Restaurant, Executive Chef Pat Cheong’s handcrafted Cantonese dishes are arguably the finest in Perth. Silks surrounds diners with palatial opulence, using a palette of rich cream that has red and gold highlights. Luxurious chairs are placed purposefully before linen-draped tables topped with quality crockery, cutlery and glassware.
The restaurant’s philosophy of maintaining exacting high standards flows seamlessly into menus that reflect the dedication and professionalism of the kitchen team. Fried glass vermicelli with Western Australian blue manna crabmeat features a generous portion of translucent noodles tossed gently with sweet and juicy crabmeat. The beautiful flavours are well balanced. Roasted barbecue pork with jarrah honey is perfectly cooked and has a sensational texture. The unique addition of jarrah honey ensures that the flavour is on point.
PSST! For an indulgent adventure, book the Gold degustation menu – eight courses for $208 per person (with a minimum of two people).