Ian D.
Google
Modern Chinese cuisine that balances Asian influence with a modern flair. Chef Lee Andersen lives up to his reputation. The plates were nicely served. The service was excellent, and the ambiance was matched the food, traditional with a modern twist.
We had the following and have nothing negative to say:
- Devil's eggs
- Tofu dip, fresh roe, baby gem
- Wonton soup, shrimps, pork
- Sauted green, garlic, ginger, chili
- Whole sea bream, Sichuan sauce
- Sweet and sour eggplant, peanuts, bacon
- Green papaya salad, chili crisp
- Duck tartare, truffle, eggroll
- 5 spice duck platter
- Crispy chow mein, seafood, bacon
- Coconut, passion fruit, mango, tapioca
- (drink) Duck-fat Manhattan
Although every dish was very flavourful I think I would especially recommend the tofu dip, the 5 spice duck platter and the Crispy chow mein. The coconut tapioca dessert was excellent as well.