Sydney, Australia

  • Fragrant crab broth with hand picked queensland mud crab, dashi custard and tapioca
  • Scampi tartare with jerusalem artichoke, jicama and mugolio jelly
  • Rich and noble lobster congee, star anise scented peanuts, chinese fried bread and chilli oil
  • Rangers valley beef fillet, hot and numbing brisket, tendon with soy and rock sugar sauce
  • Chinese roast pigeon with prawn stuffed eggplant and black vinegar sauce
  • Date tart (original since 1984)

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