Given it was 2pm on a Saturday it wasn't hugely busy and we had a roomy table for the three of us. We ordered platter of roast duck, char siu and crispy pork, salt and pepper crispy prawns, some veggies (unpictured) and some crispy noodles with pork and Chinese chives.
The crispy noodles was dish ordered under pressure as we hadn't fully decided on what noodle dish when our order was taken and was the waiter's suggestion with a surcharge of $6 for the Chinese chives. It was pretty standard though.
The king prawns looked impressive but really it was more about the batter making them look bigger and it the coating was quite thick and heavy but they were tasty enough. The roast meat platter was also fairly standard. Stef had a really fatty piece of duck, the crispy pork was pretty fatty and the char siu was fine.
I think we enjoyed the chit chat and company more than the food. I reckon I'd head to Footscray for pork chop rice over this place or Roast Duck Inn in Box Hill for a more direct comparison. It was nice of them not to rush us out though and there was no pressure to pay and leave in spite of the fact that they close at 3pm for a couple of hours before dinner service.