Abacus Chinese Cuisine
Editorial
The menu is pretty traditional although it tends to bend itself to Australian palates, with divisions into entree and main courses. The familiar dishes are present, many done very well, and set banquets give a good overview of the broad selection. The greens and mushrooms is a fine combination of baby Shanghai cabbage and shiitake, which goes well with fried whitebait (with crisp slivers of garlic) and the roast duck. Crayfish and snow crabs are available from the tanks, in season. At lunch time there is a flexible yum cha that enables you to choose one of two set selections, or make your own choice from a sheet of listed dishes. Tick what you want and it will appear in due course; the prawn and chive dumplings come highly recommended. BYO or select from the wine list which includes some by-the-glass options.
Rita Erlich, September 2007
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