Chinese$$
This sleek two-storey restaurant boasts a huge glossy menu, which ranges beyond the borders of Shanghai cuisine. Start with cold thin sliced pork belly wrapped with cucumber and drenched in chilli oil, followed by dim sum and dumplings: crab and pork xiao long bao explode with spicy soup. Taiwanese ‘three cup’ chicken reeks deliciously of rice wine, while Hunan-style pork with bamboo sheets is bold and pungent. Skip the faithful yet tired renditions of Cantonese classics (ironically called Aussie Favourites) and - if in a large group - share one of the live seafood dishes or a hotpot.
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