Vegetables are integral to Chinese cuisine, so much so that the colloquial term for cooking in Chinese is to ‘Zhu Cai’ - literally meaning to cook vegetables. Linked to balancing a meal, medicinal purposes, textural pleasure and good health. The embracing of vibrant and local vegetables have been a hallmark of inventive and creative Chinese cooks the world over.

We take a lot of joy in creating a culinary experience that takes you through a journey of traditional Chinese flavours, refined dishes and cultural influences from both the Chinese and Australian lens. We also love refining some dishes we have adored from previous menus.

Growing up there weren’t many Chinese Australian chefs, I remembered reading names of great chefs in food magazines and in newspapers and marvelling in their dishes and hoping to one day visit their restaurant. Cheong Liew the chef at the Grange in Adelaide stood out the most, and like me grew up in Malaysia, I remember getting his cookbook, My Food for my 14th birthday and reading these recipes that sounded a lot like the food I ate growing up, but with great finesse and using local South Australian ingredients.