The green beans are “dry-fried,” a Szechuan cooking technique that makes the beans very tender and keeps their fresh flavour and colour.
The beans are wok fried on high heat with very little oil until they start to blister.
After choosing your live lobster from Parkland’s tanks, the chefs will steam and serve the lobster with chopped ginger...
This dish is made with traditional flat thick noodles, chicken, potato and capsicum, which has been stir fried with...
This platter of fresh scallops, prawns, surf clams and mussels is usually served as a shared entree. The fresh...