Showing 1-5 of 5 results
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China Club
Lunchtime yum cha - especially on Fridays - is the big draw at this red-silk-fancy dining room that's an aesthetically smart, but faded holdover from the Dynasty era. At dinner, the classics are spot-on, including a standout Szechuan-style boiled lamb and a crispy-delicious Peking duck carved and rolled tableside. Private dining rooms are ideal for a group, with lazy susans in the middle of the tables.
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Thai Chi
We're generally sceptical of restaurants that serve two differing cuisines, but Thai Chi does Thai and Chinese right - probably because it has two separate kitchens. The extensive Thai menu does great things with prawns; the Chinese menu stands out for its irresistible Peking duck and wok specialties. A solid choice for a midrange meal at Wafi.
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Xia Wei Yang
Chinese hot-pot restaurant. Order everything raw, then boil it at the table. Begin with veggies to enrich the broth, then add the meat - they have everything from meat- and fish-balls to tendons, hearts and testicles (fear not: they also serve beef and chicken). Hardly anyone speaks English: plan to point.
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Yum!
Though not as dynamic as Noodle House, it's a good pick for a quick bowl of noodles when you're wandering along the Creek - and you can be in and out in half an hour.
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Zheng He's
An army of 20 clatters pans and fires woks behind the glass of the open kitchen at Zheng He's, the spectacular contemporary Chinese restaurant known for its fresh, light dim sum and stellar seafood specials (many diners go for the live tank, but we prefer the wasabi prawns with black pepper).
Showing 1-5 of 5 results
