There’s life in the live seafood tanks yet.
Cantonese$$$$
From Cantonese seafood to fiery Hunanese,Sydney’s Chinese restaurants are worth celebrating year-round,but especially during Lunar New Year.
The outgoing Sydney Morning Herald’s chief restaurant critic reveals some of the most memorable dishes from a lifetime of food reviewing.
The Golden Century is over – enter the era of the Royal Palace Seafood Restaurant,which is bringing back live seafood tanks,huge banquet tables,two levels of dining,and,yes,even pipis in XO sauce.