Cantonese Cuisine Master

Chef Dong had been in his career for nearly two decades before he immigrated to Australia with his family 15 years ago. The Chef Dong Chinese Restaurant is focused more on the traditional Cantonese and Fujianese food Chef Dong and his family enjoyed back home in China , the ingredients and flavoring used is more natural and fresh, no excess salt and MSG added, no thirsty feel afterwards.

“Fujian is close to the sea so I like to cook a lot of seafood,” Mr Dong said.The restaurant’s specialities include Peking duck, lobster with noodles, steamed whole coral trout with ginger and shallots and mud crab.Yum cha is available every day.