VicAsia

Spontaneous food adventure that turned out to be a magically delicious find.
Initially, I was a worried stepping into the restaurant since there were no other signs of life dining in but I was already half way through the entrance and was committed.
Promptly greeted at the door they certainly earn at least two Unilocal stars just for their kind and diligent service.
You’ll find contemporary and traditional Asian dishes on the menu, we ordered:
Chicken spring rolls with sweet & sour sauce
Large special fried rice
Lemon chicken
Scotch fillets with Cantonese sauce
Banana fritter served with ice-​cream
If I was an inmate on death row, this is what I’m ordering as my last meal.
I know Asian fusion is a plenty in Melbourne but this place serves memorable food that’ll have your tastebuds craving more.
Public Service Announcement: VicAsia offer hot towels before and after the meal!
That’s TWO hot towels. Tell your friends.

Just finished yet another beautiful lunch. Thanks guys.

Chinese food here is clean and quite superb. Wine list is extensive and includes a meritable bevy of quality international wines.
I had one problem. Our table ordered two serves of the crêpe and ice cream dessert. One came with about 2/​3rds of the ice cream as the other. I was made to feel petty when I asked for mine, the one with the lesser, to be topped up. Maybe I was petty, in fact let’s say I was. Even so, why would a restaurant charging over $ 100 for a patron’s meal, quibble over something so small? When a customer complains, it’s an opportunity to win a loyal customer, in this instance all for the cost of a scoop of ice cream. When will service providers understand this instead of standing on their dignity and refusing to admit something is not quite right?

This very relaxed and beautiful restaurant offers the best of contemporary and classic Asian cuisine. Headed by Ken Yuen and a bunch of the gang formerly of Asiana, this joint has great service and well cooked clean Asian dishes where great ingredients are left shine.
If you can’t decide what to have, just choose the option of 5 or 6 courses and ask to include any particular favorites or specials.
On this occasion we selected:
Calamari — tempting offering of crispy exterior complemented with fresh chili, fried garlic, coconut and curry leaves! One of the best around.
Mixed dim sum — four pieces each and a treat with house made chilli sauce
Garfish with mushroom sauce — this was at recommendation of waiter and one that I did not regret. Superb sweet flesh with crisp bather casing and silky sauce — would definitely have next time without hesitation.
King prawn with almond and saffron sauce. Clean texture of juicy fresh prawns with nutty and aromatic sauce served with simple sugar snaps and steamed broccoli
Beef cooked beautifully and melt in your mouth tender. Choose your own favourite sauce
Accompanied with excellent Singapore noodles
No room this time but other dishes strongly recommended include Peking Duck (as good or better than a multi-​hated restaurant that charges twice the price). Quail is also excellent.
Also a brilliant wine list without the markup that many top restaurants which gouge you worse than a Pamplona bull! Ken is very knowledgeable and has a great passion for wine, so if in doubt, don’t hesitate to ask for a recommendation.
Would happily eat here once a week.