Man Tong Kitchen

Chinese at Crown
We got a bottle of 2014 Yering Station ‘Village’ Pinot Noir, Yarra Valley. A classic Pinot with plenty of red and black cherry notes, earthy undertones and subtle hints of spice; paired beautifully with our choice of dishes for the day. So we ordered the steamed Wontons with Szechuan Chilli Oil…..and boy, we were mighty pleased. Beautifully cooked wontons in a flavourful chilli oil dressing that had the perfect balance. Not overly spicy but with a perfectly balanced spice kick that even our 7 year old could enjoy.The next on the list was the Sizzling Curry Prawns. I must admit that the term ‘curry’ did intrigue me and one of the reasons why I wanted to try out the dish. Perfectly cooked tiger prawns tossed with bell peppers and onions in a mildly spiced curry sauce. Do not think of a spicy Indian curry but instead this had milder flavours but definitely with a kick of curry powder. Highly recommended…we continued on the Szechuan trail with the Szechuan style Fish Fillets in Chilli Oil. A humungous pot of perfectly cooked and succulent fish fillets swimming in chilli oil with Szechuan peppercorns. Again not too spicy that you cannot enjoy it but take care not to bite into too many of the peppercorns. Brilliant flavours done well…To go with it, we also got the Hokkien style Fried Rice with Seafood. A very different fried rice style to what we have had so far; this one had perfectly cooked seafood bites tossed through a flavourful sauce which was spooned over the rice itself. Not spicy at all so perfectly balanced out with the fish.