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Specialising in creating super healthy and fresh food, Superoll’s menu is more than 90 percent vegan friendly. The menu includes unusual vegetarian dishes that has its roots in traditional Chinese cuisine, but also borrows flavours from all around the globe.
From fresh and tasty superolls, to flavoursome stir fried noodles and fruity açai bowls, this is Chinese food at its most fun and adventurous.
Try creative dishes such as the ‘vegan fish’ with sweet and sour sauce, which is made from housemade soy fish, wrapped with seaweed, steamed for sweetness and then deep fried to create a crispy texture, topped with red and green capsicums and sprouts and then braised in their housemade sweet and sour sauce.
This is Chinese food at its most fun and adventurous.
Blending ancient Chinese cooking techniques with contemporary plant-based dishes, Superoll serves delicious vegetarian food.
This dish is made with stir fried rice with fresh cabbage, sweet corns, carrots, green peas and mushrooms then topped with deep fried bean curd and burdock soy protein skewers.
Using traditional Chinese cooking techniques, this dish is made from braised deep fried tofu with black fungus, king oyster mushrooms, enoki mushrooms, fresh mushrooms and zucchini in mushroom extract sauce.
This Sichuan-style spicy stew is made with cabbage, lotus roots, cloud ear fungus, mushrooms, enoki mushrooms, bean curds, konjac balls, soy protein and glass noodles.
For meat-eaters, there’s a modern take on deep fried chicken nuggets, which are made from crispy battered cubed soy protein and seasoned with sea salt.
Behind the helm is owner Wayne Lo who is passionate about offering delicious vegetarian food without compromising on taste or texture.
“We are vegetarian ourselves and we had a hard time looking for nice places around Sunnybank to eat so we decided to open Superoll in 2016,” Wayne said.
“Our dishes are all freshly prepared and cooked and our drinks freshly brewed or blended with premium quality and fresh ingredients.”
The drinks menu is something different, too. Drinks showcase ingredients such as seasonal fruits and fragranced sugar.
The bright and airy space is superhero themed, complete with colourful words like “boom” and “zing” pasted on the walls. This is the place to visit to experience Sunnybank’s new style of restaurants where old-meets-new.
“We chose Sunny Park because it is a busy area where many different cultures mingle,” Wayne said. “We designed our venue with a superhero theme to keep it young and energetic.”
Chinese head chef, Leo Lo, has had more than 45 years experience working in restaurants throughout China and Australia. He uses his traditional cooking skills to create Superoll’s dishes, however he is always keen to push boundaries to experiment with new flavours and produce.
Chinese head chef, Leo Lo, has had more than 45 years experience working in restaurants throughout China and Australia.
He uses his traditional cooking skills to create Superoll’s dishes, however he is always keen to push boundaries to experiment with new flavours and produce.
We designed our venue with a superhero theme to keep it young and energetic.
The most popular cuisine of China
The cuisine is China is deeply diverse and is an integral part of Chinese culture. Chinese people are arguably the most food-obsessed in the world – but they don’t just cook and eat anything, they are experts at making everything (literally everything) taste amazing. China is a large nation and its numerous regional cuisines are so varied, it’s hard to believe they are from the same country. There are eight major traditional cuisines in China, which have been formed by a complex combination of history, cooking features, geography, climate, resources and lifestyle. The eight different traditional cuisines are Shandong, Guangdong (Cantonese), Sichuan, Hunan, Jiangsu, Zhejiang, Fujian and Anhui cuisine. While Sichuan and Hunan cuisines are hot and spicy, Cantonese, Fujian, Zhejiang and Jiangsu dishes are generally sweet and have light flavours and focus on seafood. Anhui and Fujian cuisines include a lot of wild foods from their mountainous regions, while Shandong cuisine food is fresh and salty with many seafood dishes. Three traditional aspects of Chinese food is colour, smell and taste, but a dish’s meaning, appearance and nutrition is also important.