Hang on to your tastebuds, we’re announcing the STREET – ASIAN FUSION ‘Tasting Australia’ menu! It’s time to start getting excited about a smorgasbord of asian fusian flavours from Shanghai, Xinjiang, Szechuan Province, Hong Kong, Japan and Thailand.

Discover the delicious flavours and then meet our Kings of Asian Fusion!


Shanghai Fried Buns

Utterly delicious steam-fried buns originated from Shanghai, consisting of a juicy saucy meat filling encased in bread dough.

Small steamed buns

Picked sandwich-texturing pork, a little ginger, salt, soy sauce and sugar, all those simple ingredients create magical street food. Known for its thin wrapping and moist filling, usually served with ginger and vinegar.


Traditional food for Chinese New-Year celebrations, this dish is filled with meat/vegetables. Try them once and you’ll be hooked.

Drunken Prawns

An elegant Shanghai dish. Fresh shrimp doused with potent rice wine. An amazingly complex taste of ginger, chillies, sugar and wine.


Central Asia Grilled Lamb/Chicken Kebab

A sensational Asian lamb/chicken fusion that is sticky, sweet and savoury, beautifully executed with the simplest of ingredients.

Xinjiang Hand-Pulled Noodle

When handmade noodles are mixed well with a sauce made of fried meat, mutton or beef and vegetables, one plate of plain noodles is the most satisfying food for your tasting buds ever.

Xinjiang Cold Skin Noodle

Different from regular noodles, the gluten of flour is steamed into a thin “pancake” with a unique and appealing taste. Seasoned with tangy, spicy and savoury sauce, cold skin noodles are one of the most popular street foods in the north-west of China.

Tofu and Preserved Egg Salad with Chives

A traditional childhood favorite and popular dinner food for almost every Chinese, the salad of tofu, century egg, chives and soy sauce represents flavours from China everyday life.


Szechuan Dumplings in Spicy Red Chilli Sauce

These special dumplings are made of pork wrapped in dough. The dumplings are boiled and are served with a sauce made of sugar, garlic and soy sauce.

Fei Teng Fish (Boiled Fish with Bean Sprouts in Hot Chili Oil)

A version of the famous Szechuan Water Boiled Dish series. Thin slices of delicate fish in a large bowl filled with hot and spicy and vegetables such as bean sprouts, celery and peppercorns. It is one bite of Szechuan.

Szechuan Fired Chilli Chicken

An intensely fragrant, citrus-like taste, producing a tingling and numbing sensation in the mouth. Szechuan chicken, like most Szechuan cuisine, renders a good mix of sweet-spicy and flavourful tastes.


Roasted Duck Breast

A perfectly cooked, pan-fried duck breast with a crisp, golden skin and succulent pink fresh. A stylish main course for special occasions.

Curry Fish Balls

A perfect combination of coconut milk, soy sauce, white and black peppers, sugar, and finally, the fish balls. A strong taste of golden curry, this widely-known street food brings you the unforgettable fusion flavours of Hong Kong.



Japanese savory pancake containing cabbage, sweet corn, seafood, spinach and chives. It’s one of Japan’s most famous street foods.

Chilli Chicken Karaage

Classic Chicken Karaage is Japanese fried chicken. With the addition of the sweet and spicy sauce, Karage chicken is packed with serious flavor punch and extra vibrancy.


A selection of the famous Japanese dish including ingredients such as seafood, vegetables, and occasionally tropical fruits.


Nam Phrik Ong

A popular food in Thailand. Made from ground pork, and containing sugar, tomato, and shrimp paste. Typically served with an assortment of fresh seasonal vegetables.

Crispy Fried Bananas

Fried bananas are a popular dessert and snack food in Thailand and throughout Southeast Asia. Give this crunchy but sweet treat a

Thai Laksa

Delicious Thai-style soup with coconut milk, prawns, mushrooms and spinach. Full of special fragrances of garlic, ginger, chilies, lemongrass, coriander roots and turmeric.

Meet your Kings of Asian Fusion

Joe Zhujian Wu

Cantonese Cuisine, Food Carving Art and Chinese Cold Appetizers

Signature Dishes: Curry Fish Balls, Roasted Duck Breast

History: T-Chow Chinese Restaurant, Ding Hao, Peking Lichang (Peking)

Awarded: Kitchen King of Guangdong, Hong Kong and Macao” by Hong Kong’s “Kitchen God” Long Dai

Jun Shi

Food Carving Art, Shanghai Food, Cantonese Cuisine

Signature Dishes: Shanghai Fried Buns, Small Steamed Buns, Drunken Prawns, Dumplings

History: Dumpling King, Grand Shanghai Hotel, 4-Star New City Hotel (Shanghai)

Awarded: Shanghai “Future Builders” Cooking Competition, Shanghai

Tony Zhu

Claypot & Japanese Specialty

Signature Dishes: Okonomiyaki, Chicken Karaage, Sushi

History: Claypot King,  Izakaya Japanese Restaurant. Ginza Japanese Restaurant (Tokyo)

Peng Zhou

Szechuan Master

Signature Dishes: Szechuan Dumplings in Spicy Red Chilli Sauce, Fei Teng Yu, Szechuan Fried Chilli Chicken

History: Chef De Cuisine at Red Chilli, Qionglai Rural Joy Hotel (Sichuan), Guiyuan Grand International Hotel, (Sichuan)

Awarded: Best Chef Award in Qionglai, Sichuan, China