Mietta's ReviewGillie Lau makes a concerted effort to keep her standards high. Importing special ingredients from overseas in order to give the food a point of difference and paying close attention to detail ensures that Pepper Chilli remains just as she likes it.
Other Published Opinions
Qantas in flight magazine October Rita Erlich "They use chilli beautifully here. The hot
and sour soup has a great range of ingredients; flavours and textures are complex even though chilli is dominant.
Gastronomically speaking, it's like an actor upstaging a good cast of flavours."
Age Good Food Guide 2006 score 12/20
Age Good Food Guide 2005
Herald Sun, Sunday Magazine, eating out, Sally Fisher, 2003. Watch their noodles being made by hand live in the restaurant.
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