Chef Huang's Kitchen — Restaurant in Melbourne

Average at best let’s start with entrees the prawn dumplings $11.50 for 3 that came out raw and stone cold where sent back to the kitchen only had to wait a extra 25 minutes for it to come back, this tells me they are frozen and not fresh. Mains took way to long we where there over a hour and just finished entrees. Chicken and cashew with seasonal vegetables $31 was terrible no or very little vegetables in sight see pictures no flavour the whole dish was crap. Fried rice $20.80 again no taste below average not even seasoned. Mongolian beef $29.80 was ok passable but the sauce was so strong we struggled to eat it with the tiny pieces of broccolini and a hint of vegetables again missing from the dish. Honestly this place is is by far 1 of the worst examples of what Chinese food is, a number of years ago it was amazing now I believe the new owners are taking advantage of people with there over priced meals and there poor interpretation of...

We ordered takeaway and the flavours, serving sizes and variety were all excellent. 5 stars for food. We ordered prawn toasts, spicy chicken ribs, salt and pepper calamari, half a Peking duck w pancakes etc, Japanese style silky tofu w Asian mushrooms, Seafood Kway Tao and special fried rice. If we had to pick a top 3 we would choose the tofu, Peking duck and chicken ribs. We look forward to trying other dishes though. If you avoid expensive items like prawns and eye fillet, and you will have a family feast for around $30 per head. Eating in (fresh from the kitchen) the quality is even better… service was a bit slow but that wasn’t a deal breaker for us. Atmosphere in the restaurant was a bit quiet but it’s January. We hope as the restaurant’s good reputation spreads the owners can afford to update the decor a bit. And get the place...

A family owned restaurant that serves some unique Chinese/Cantonese dishes that you can't find anywhere else. The restaurant atmosphere is nice too, I particularly like the Chinese landscape ink painting along the length of the wall of the restaurant.

Recommendations:

👍Spicy lamb rack pot stew (this is way better than the Cantonese standard lamb pot stew which uses goat meat; this one uses lamb and the meat is so nice and tender)

👍Mud crab meat with homemade tofu

👍 Stir fried pork intestine (not on the menu, need to ask if available) this is so different to the other standard deep fried variety, and they manage to remove the pungent smell/taste (lots of work involved I imagine) and combine it with a great selection of herbs and vegetables that makes the dish a real standout - this is coming from someone who hates...