Mietta's Review
It's a long way to travel for spicy eggplant but devotees do. And for the other good Szechuan and Hunan dishes. The restaurant moved recently but the food is a s good as ever. It is regarded as the best 'Chinese' in the area particularly for the chilli beans and the ribs. Simple surrounding and reasonable prices.
Other Published Opinions
Sydney Morning Herald Good Food Guide 2013 September 08, 2012 Score: 13.5/20
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Sydney Morning Herald Food Food Guide 2012 Score: 13.5/20
Sydney Morning Herald Good Food Guide 2011 Score: 13/20
Sydney Morning Herald Good Food Guide 2010 Score: 13.5/20
Sydney Eats 2009 "Since moving from Kirribilli to a sleeker space on the busy Pacific Highway, this long-time lower north shore establishment has seen devoted diners follow in droves"
Sydney Morning Herald Good Food Guide 2009 Score: 13/20
Sydney Morning Herald Good Food Guide 2008 Score: 13/20
Sydney Morning Herald Good Food Guide 2008 Score: 13/20
Sydney Eats 2008 "Since its move to sleeker digs on the highway at St Leonards, this long-time resident of the lower North Shore has lifted its game considerably yet remained true to its south-western Chinese roots"
Sydney Morning Herald Good Food Guide 2007 Score: 13/20
Sydney Eats 2006 "What was a local family Chinese restaurant is now a fabulous, smart-looking establishment with attractively modern decor. Double glass doors take you past a fully stocked bar into a simple black-and-white interior and the feisty flavours of northern China."
Sydney Morning Herald Helen Greenwood, 2-12-2006
SBS Eating Guide to Sydney 2005 " 'We have to have the braised pork in the silver foil, Hunanstyle,' says Susie. 'And the salt and pepper squid. Fantastic cucumber salad with raw fresh garlic, great potstickers, beans with minced pork, lamb pancakes. A new discovery is a chilli and dark soy chicken dish, the Hunan specialty known as General Tso (chung tong gai) chicken.' "
Sydney Morning Herald GFG 2004,Score 13/20