Shunde Cuisine highlights food from China’s Shunde district.
Quincy Malesovas
This sprawling Chinatown eatery is the latest project from Billy Fong and Lana Tan, the duo behind a string of suburban venues – Hakka Cuisine in Camberwell, Jade Village in Mitcham and the now-closed Shun De House, also in Camberwell. Shunde Cuisine brings those strands together.
The menu highlights food from Shunde – a district in Guangdong province often described as the birthplace of Cantonese cuisine, but with a distinct culinary identity – alongside Hakka and Teochew specialities showcased at their earlier venues.
Yum cha is a fixture, spanning classics and more inventive dishes such as avocado pork buns with a crackled green crust, and durian puffs wrapped in spiral pastry inspired by a Lune croissant. The rest of the menu draws from across the region: oyster omelettes from Teochew; Hakka-style pork-stuffed tofu; and foie gras, a Shunde specialty, served here on toast with black truffle paste.
With BYO wine, karaoke rooms and space for up to 400 people, the sprawling restaurant is just as big a drawcard as the food itself.
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