China Kitchen

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• China Kitchen

  Lizzie Loel

  Wednesday, February 24, 2010

  RECENT High Street changes in Toowong have seen mod-Oz bistro Blue Frog become the Ceylon Inn, one of several dotted around Brisbane, while the very popular Bamboo Shoot modern Chinese restaurant up the road has morphed into a serious new Szechuan temple that features rustic, authentic, regional dishes and plenty of them.

  The decor has also changed. Replacing the formal, high-backed, red wood chairs and panelled bar is a larger, more open space, painted ruby red with black furniture and upholstered couches that seat two pulled up to rectangular tables along one wall. The restaurant was already half full when we arrived and the strain was showing on the one waitress. At several tables, diners were hunched over what looked like a big salad bowl of hot oil chilli oil, judging by the colour. Owner Jack Li later told me that nearly every table orders it except ours. I was about to embark on a week's stay at a health retreat the day following our visit, however, and something about a bucket bowl of oil seemed defeatist.

  Source: The Courier Mail | Restaurant Reviews

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  Full review on The Courier Mail | Restaurant Reviews

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