CUI­SINE SCENE

Style Magazine - - Dining -

Qi’lin Ori­en­tal Cui­sine has long held a spe­cial place in the hearts of Toowoomba res­i­dents, not to men­tion the en­tirety of Queens­land, as the restu­ar­ant took out its sixth con­sec­u­tive win in the Restu­ar­ant and Ca­ter­ing In­dus­try As­so­ci­a­tion Aus­tralia Awards for Ex­cel­lence this year. Its most re­cent menu ad­di­tions boast fur­ther rea­sons to visit.

SWEET CHILLI CHICKEN

First on the day’s menu was the sweet chilli chicken, a fresh twist on the more tra­di­tional honey or le­mon chicken.

A re­fresh­ing bite of chilli is pitched against the sweet sauce of the dish, com­ple­ment­ing the fresh­ness of the meat and in­stantly com­pelling you to reach for more.

SHA CHA BEEF WITH VEG­ETA­BLES

Deep, rich flavours of the beef are set off by owner An­nette’s fresh take on tra­di­tional Chi­nese sta­ple, sha cha sauce.

This sauce is a fu­sion of iconic Chi­nese flavours and fea­tures a med­ley of veg­eta­bles, in­clud­ing onion, car­rot, cap­sicum and zuc­chini.

The next dish was the im­mensely pop­u­lar...

SHA CHA SEAFOOD FRIED RICE

Fea­tur­ing the suc­cu­lent flavours of scored squid, the meaty tex­ture of great prawns and beau­ti­fully dec­o­rated with crafted veg­etable art, this dish is a sig­na­ture one for the restau­rant.

CHILLI SOYA BEAN LAMB WITH VEG­ETA­BLES

Ten­der and steeped in flavour, the lamb is set of mas­ter­fully by the sauce; a twist on the pop­u­lar soya bean sauce of­ten used in Chi­nese cook­ing.

The veg­eta­bles too have ab­sorbed the rich flavours of the dish and com­ple­ment the ex­quis­ite flavour of the lamb.

QI’LIN BAR­BE­CUE PORK RIBS

A visit that in­cludes this dish is also mem­o­rable, with a stun­ningly sculpted red onion lo­tus flower adorn­ing a bed of feath­ered fen­nel for gar­nish.

Mouth­wa­ter­ingly, the meat falls eas­ily from the bone, slathered in a gen­er­ous por­tion of the house bar­be­cue sauce.

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