Buddha Jumps Over the Wall
A deeply aromatic Fujian-style soup layered with abalone, sea cucumber, scallops, mushrooms and slow-cooked broth in a clay pot.
A$68.00
Serving size Required
Five storied dishes. One journey through the flavours of China.
Melbourne VIC · Independent SMOAI demonstration restaurant
Open · Usually ready in 30 minutes
Imperial Slow-cooked Speciality
Sichuan & Shaanxi Flavours
Ants Climbing a Tree
Silky mung-bean vermicelli tossed with savoury pork mince, garlic, ginger and chilli bean paste—the mince clings to the noodles like ants on branches.
A$24.80
Chilli level Required
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Fuqi Feipian — Sichuan Sliced Beef
Tender beef and tripe dressed in a fragrant Sichuan chilli oil with sesame, peanuts, coriander and crisp cucumber.
A$25.80
Chilli level Required
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Biángbiáng Hand-pulled Noodles
Extra-wide, hand-pulled Shaanxi noodles with chilli oil, garlic, aromatic spices, greens and tender braised beef.
A$23.80
Chilli level Required
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Jiangnan Family Classics
Red-braised Lion’s Head Meatballs
Juicy oversized pork meatballs slowly braised in a glossy soy sauce with ginger, spring onion and tender greens.
A$32.80
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