PROFILED BY DEGROOTS MEDIAIt is easy to see why people eat here on a regular basis. The menus are fantastic – all three of them. And when those from the middle regions of China see the word “Bazu” they know that hotpots and Szechuan-style cooking await them inside. You will need (and want) to come here numerous times to fully explore the extent of what is on offer. The huge dining room is as accommodating as the menus and owner Fang Dong (Neal is his Aussie name) has furnished it with five large screens to run Chinese cable television for homesick customers. There are over 100 cushioned, dark-wood chairs which have been imported directly from China. Every table has a steam boat built into it so all you need do is decide upon a soup base and a selection of meat, seafood and vegetables, and away you go.
Be prepared for a change of course after checking out the live seafood tanks. Waving crayfish are hard to ignore especially when served with an irresistible garlic sauce. Chef Liu’s special poached fish with chilli and chilli oil will blow your mind, and salt and pepper crocodile makes a meatier alternative to the usual squid. For a more adventurous meal try the peppered tongue or, sliced pigs ears served with hot chilli. Order the marinated cold cucumber to soothe any heat and finish on a high note with crispy deep-fried milk for dessert.
Roz Taylor, July 2008
