Mandarin Kitchen

Monday, September 28, 2009 - We waited patiently as the waitress divided up the portions into smaller plates. We opted for the viscous ginger and spring onion sauce which coated the slithery noodles so fully infused with crustacean flavours that you could taste the shells at the back of your throat. The warming dish was entirely hearty and the chunky lobster meat was just perfect. Mandarin Kitchen is renowned for its lobster noodles, I have been a couple times before they lost their chef to Pearl Liang, but I am glad to find that on this return visit, they have not lost that recognition.