From Hong Kong to Air­lie Beach


IMAG­INE the hus­tle and bus­tle of mil­lions of civil­ians pass­ing you each day.

You’ve en­tered a world that couldn’t be fur­ther away from Air­lie Beach.

There are over­whelm­ing smells that can’t be pin-pointed as there are street eater­ies and restau­rants one af­ter an­other – each serv­ing fresh, hot and fast chow.

The noises are loud, the colours are bright and the lights never dull. It is known as the “World’s Food Fair” and now a slice of Hong Kong is avail­able in the Whit­sun­days.

Yes­ter­day, Tasty Chi­nese Restau­rant of­fi­cially opened re­plac­ing the Golden Tem­ple Chi­nese Restau­rant at 252 Shute Har­bour Road, Can­non­vale.

Hail­ing from Syd­ney’s fa­mous Chi­na­town, new owner Tony Lam brings au­then­tic and tasty Hong Kong cui­sine to town.

Mr Lam has owned and op­er­ated restau­rants in Chi­na­town for 30 years.

He brings with him a dy­namic team of chefs and wait staff whom all share his vi­sion.

Hong Kong cui­sine is mainly in­flu­enced by Can­tonese cooking mixed with the West­ern world.

“Tra­di­tional Hong Kong food is rich in flavour and smells. When peo­ple travel to Asian coun­tries it is all about food, food, food. Now they don’t have to travel to get it,” Mr Lam said.

With a skip in his step and never with­out a smile, Mr Lam is ex­cited about the take off of Tasty Chi­nese Restau­rant.

“I have never been to the Whit­sun­days be­fore now. I saw the restau­rant, the views and I knew it had po­ten­tial to be some­thing great,” he said.

The restau­rant will serve Mr Lam’s sig­na­ture dishes in­clud­ing pek­ing duck, barbe- cue pork, Canto-style eye fil­let and scal­lops with gin­ger and shal­lots sauce.

It will also in­tro­duce Whit­sun­day’s first in-house Yum Cha in 4-6 weeks.

Tasty Chi­nese Restau­rant is open seven days a week from noon-2.30pm for lunch and 5-10.30pm for din­ner.

For bookings call on 4946 5598.

HONG KONG STYLE: Tasty Chi­nese Restau­rant staff Am­ber Law, owner Tony Lam, chef Loon Lin, Coco Xu and Veron Peng opened their doors yes­ter­day.

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