LOCATION
Crown Entetainment Complex at Southbank.
DETAILS
Silks is one of Melbourne's truly memorable dining experiences. Walk past the softly trickling water feature and into this opulent and sophisticated Chinese restaurant which has been designed in the style of a Chinese mansion. Spectacular views of the city lights are reflected in the golden glowing colours of Silks.
The award winning Silks now features additional private dining rooms and the introduction of a semi-private dining room in the restaurant's iconic Mongolian silk tent.
Silks menu now features new dishes from Northern China including tossed jellyfish head with Chinese aged vinegar and garlic and sweet and sour short ribs marinated with herbs for cold starters as well as braised sea cucumber with fresh leek in dark soy and wok-fried lamb fillets with cumin, capsicum, garlic, celery, leek and black pepper for main courses as well as an enhanced selection of teas.
The restaurant's new private dining rooms offer additional capacity and flexibility for larger functions. The new semi-private dining space in the signature Mongolian tent seats 12 guests while the additional two private dining rooms are both able to expand to seat larger groups for up to 26 guests in one of the rooms and 24 guests in the second private room.
A common saying in China that aims to summarise the complexities of Chinese cuisine in a single sentence is, "east is sweet, south is salty, west is sour, north is spicy." Silks' new menu now features a wider range of dishes from Northern China and Shanghai while often-requested dishes from China's Canton province remain.
The restaurant's décor has not changed dramatically. The enhancement has been subtle and continues to feature a warm, soothing and inviting palette of chocolate-toned furniture and flooring, cream plush carpet and accents of gold, caramel and coffee throughout.
The restaurant's trademark gold chopsticks, glistening glassware and custom-made crockery, heavy linen napery and tablecloths continue to be hallmarks of a dining experience at Silks.
CHEF PROFILE
The team at Silks is led by experienced chef de cuisine, Wai Lim Chan. A new certified Northern Chinese chef, Lin Shu Guo has been appointed as Silks' new sous chef. He is a certified Northern Chinese cuisine chef originally from Lanzhou city in China's Gan Su Province in the country's northeast where the famous Lan Zhou noodle originated and where China's most famous noodle chefs are trained.