PROFILE BY BEST RESTAURANTS
You will have every Happy Corner of your tummy filled after eating here. Recently taken over by chefs from some of Adelaide's notable Chinese eateries, the kitchen is headed by the very young and talented Sunny Sun. Sitting in "Happy Corner" with a chef of that name has to make you smile. That and possibly one of the best menus you have seen, in every way. Its fabulous, sparkly, spun-gold cover holds chapters dedicated to several genres of cooking. It is packed with mega-watt photos of authentic dishes so effective in their appeal you will want to gnaw the pages. Moist meats, glossy sauces and shiny, slippery noodles make you go cross-eyed with indecision. You can virtually smell the broths and feel the burn of fresh chilli. There are Western dishes available for the lemon chicken brigade, but why bother? In a place like this, faced with such an array of tasty challenges, you should either go hard or go home.
From live seafood tanks come mighty lobsters, halibut, gropers, yabbies and mud crabs. The latter is recommended with a devilishly rich, indulgent salty egg yolk coating. Should a slithering eel take your fancy, it arrives as a basket of golden-fried, salt-and-peppered morsels of meat. The dry-braised "croaker", by the way, is a dish of the fish not the Kermit variety. Cold plates offer the likes of shredded tripe with needle mushrooms. Fish head soup competes with fish slices in distilled grain sauce. Sichuan options include steamed pork knuckles with preserved mustard. From the Shanghai and Cantonese section come scrambled eggs with Chinese cabbage in XO sauce and stewed pork trotters in brown sauce. For even more novelty, order a "griddle" dish. You will be presented with a mini wok, a table burner and loads of goodies. Happy, happy, happy.