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Chinese Food


Wok fried Chinese Greens

Baby pak choy tossed in a fiery wok, smoked with oyster sauce and Shaoxing wine


Steamed Fish with Sizzling Fragrance oil

Steamed whole fish topped with julienne of ginger and spring onion. A sweet light soya sauce and smoking fragrance oil is poured over the fish at the table


Hong Kong Sweet & Sour Pork

Sweet and sour is so reminiscent of Cantonese cuisine, this is the one time where only tinned pineapple can bring back the nostalgia of good old traditional sweet and sour - all tossed together with lightly battered pork, red capsicum, sweet onion, rice vinegar, oyster sauce and a drizzle of toasted sesame oil


Steamed Fish with Ginger, Garlic & Chilli

The fish is stuffed with fermented broad bean sauce and spring onions, steamed and garnished with slices of ginger and garlic, red chillies and fresh coriander


Treasure Egg Fried Rice

Fluffy jasmine rice wok fried with lots of chopped garlic, salt, white pepper and eggs, wrapped in an egg crepe


Honey & Hoi Sin Roast Duck in Gem Lettuce Cups

Julienne of marinated roast duck, cucumber, spring onions and beansprouts tossed in a zingy sesame honey and hoi sin dressing served in gem lettuce boats, topped with crispy duck scratchings


Black Bean Noodles

Simply chewy ramen robed in a delicious black bean and sesame sauce

Wok Smoked Cantonese Noodles

Egg noodles tossed in a fiery wok with topped and tailed fresh bean sprouts, finished with oyster, light soya sauce and a drizzle of sesame oil


Sesame Crusted Tofu

Tender pieces of soya bean marinated in garlic salt and rice wine, coated in rice flour, black and white sesame and deep fried till golden accompanied by Lilian’s signature dipping sauce


Coffee Ribs

Double cooked ribs marinated in coffee and chocolate, finger licking!


Szechuan Salivating Chicken

Tender poached chicken served with a crispy chilli oil, sesame oil, black vinegar and Shaoxing wine sauce, topped with toasted sesame seeds, fresh coriander, spring onions and crushed peanuts

Kung Pao Prawns
Inspired by the classic Szechuan dish Kung Pao chicken, this dish takes on its famous spicy, sweet and sour sauce coating 
velveted prawns stir fried with dried red chilli, crunchy peanuts and spring onions


Taiwanese Gua Bao

An iconic street food in native Taiwan, these melt in the mouth sticky and sweet glazed meaty pork belly are braised slowly to soak up the aromatics of garlic, ginger, hoisin sauce, oyster sauce, honey and a splash of Chinese rice wine. They are served in soft, marshmallow-like steam bun topped with crunchy carrot slaw, fresh coriander, sliced red chilli and a helping of smashed peanuts on the side

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