The meal was served ‘Chinese style’ with large dishes set on a ‘lazy Susan’ for guests to take from as they wished.
The first three main courses were served with Poppet Head chardonnay a lightly wooded clean finishing wine that went well with Chinese food.
King prawns and vermicelli glass noodles were drenched in garlic and the prawns, cut in half but still in their shells, were impossible to eat with chop sticks.
The diced chicken with honey was overwhelmed by the pickled ginger but tasty and had a pleasing texture
Seafood stir fry with Japanese bean curd was very bland with the usual prawns, bok choy and calamari. It was, however, distinguished by the wonderfully silky the bean curd. Tender pea sprouts and King Mushroom was a textural dish similarly lacking in taste. The last main course, braised oxtail claypot was very much to my taste but by now I could only indulge myself with a very small serve. I preferred the Cambrian Rise Heathcote Shiraz to the Yin Barun cabernet merlot franc offered with these dishes.
This marathon meal ended with a fruit platter.
The service was fast and impersonal.
Elizabeth entertained us with stories from her childhood and provided a commentary about the food. She related how her father had started the rage for dim sims outside of Chinese restaurants and not only started the first dim sim factory but also, with the help of an engineer, made the first machine to produce dim sims.
In my opinion Elizabeth Chong is a National Treasure and I love to eat in her company