lau's: a revolutionary experience

My best Chinese meal in Australia took place in this small and divine restaurant  in St. Kilda (Melbourne). Gilbert, his children Michael and Jason, and his crew do rock.

Incredible service, impeccable food and a glorious digestion started with mixed dim sim.

Clean, simple and superb ingredients made this mushroom rice noodle shine like a diamond in my mouth.

A bottle of Bass Phillip's 2010 "Crown Prince" pinot noir just made us feel like if we were in heaven.

"Budda's delight" was an incredible deal breaker. Such fine textures and flavours could have easily come from outer space.

Unbelievable gastronomic architecture that puts this 21st century Chinese cuisine on top of any quality list.

Our fifth dish didn't look magnificent, but it was as a matter of fact. For some reason this "aubergine" (eggplant) provided a unique dimension of its own.

Squid was a last minute order, but it equally made underlined the mastered techniques implemented in this amazing family kitchen.

"No complications" could be a possible title to describe the menu we got to enjoy. Even the simple banana fritter dessert was worth every single bite.