As Simon says, “This is typical Hong Kong cuisine”. Not so typical is the inside of this Box Hill stalwart that probably should be up for a lifetime achievement award or something. It feels more like a 1970s ski cabin with high ceilings, fake wood panelling and the “I can’t believe it’s not real stone” walls. Being in the place makes me feel older, but you can’t deny it does have character.
Back to the tucker and something new for me is the poorer man’s lobster complete with egg noodles. Unfortunately the prawns lacked the bombardment of garlic, ginger and spring onions to compensate. Abalone and mushrooms are simply stir fried, the flavours imparted on each other a proven combo. Grilled beef cubes with a bit of garlic and spring onions safe but it’s the fish hot pot that got the taste buds excited. Random cuts of fish on the bone are battered, deep fried then added to a thick gravy similar to the one missing from the poor man’s lobster and stewed with buk choy, mushrooms. Flavour packed.
So this is the food someone in Hong Kong is enjoying right now. You too could do the same, just head to Canton Lake. Simon says so.
3 / 5 yums!
Where? 529 Station St, Box Hill, VIC