73-75 Bennett Street, East Perth
Ph: (08) 9325 8883
A Golden Tradition
My first impression when entering the gates at Han Palace in East Perth is one of calm opulence – the gold furnishings, cutlery, napkins and ornate table decorations are graced by a beautiful mural running along the back wall.
We’re ushered into a private dining area on one side which is perfect for larger groups. My mouth is already watering from just reading the gold cloth menu featuring Live Western Snow Crab (from deep waters off our North Coast), Live WA Rock lobster (served in a variety of delicious ways), a two course Peking Duck and Mongolian Lamb and other house recommendations. I learn the fish is kept in tanks in true Chinese style.
We began with another specialty, the Hong Kong Bay Style King Prawns paired with the 2018 Mills Reef Pinot Gris from the Hawke’s Bay Region of New Zealand. This delicate, light and fresh wine perfectly complemented the spicy marinated and crunchy deep-fried prawns while levelling out the chilli of this popular dish.
The same wine was enjoyed with our next dish, the Country Style Fu Shan Chicken. The slices of roast crispy skin chicken with coriander and chilli in a slightly sour sauce were just enough to excite the taste buds.
I was in heaven as we moved onto the Beef Eagle’s Nest – strips of delightfully tender beef and pickled vegetables, garlic, ginger and oyster sauce served in a fantastic crispy potato nest.
Our attentive waiter suggested the 2018 Alkoomi Cabernet Sauvignon Black Label. This was an elegant medium-bodied cabernet with hints of cassis, savoury herbs and dark chocolate. This wine produced in the long cool ripening conditions of WA’s Frankland River proved to be a very good match.
Next we enjoyed the Seafood Bean Curd Clay Pot, initially cooked in a traditional clay pot and then transferred to a metal dish to arrest the cooking process. There was also a colourful side dish of Chinese mushrooms, broccoli and bok choy.
Being a devil for punishment and although already overwhelmed with delicious flavours, I couldn’t help wondering how some of the other dishes would taste – the exotic sounding Patagonian Tooth Fish, Crocodile Fillets with Ginger and Shallots, Green Lip Abalone or maybe the popular Sizzling Beef.
This well established restaurant has many loyal customers, some of whom come to Sunday lunch to enjoy the Deluxe Banquet for Two ($59.80pp) or any number of wonderful authentic dishes, impeccable service and attention to detail that has made this restaurant a firm favourite in the hearts of many.
In the 20 years of operation, Anthea Zhou has been the owner for the past 12 years. Not every Chinese restaurant prepares their own duck and chicken which is something else Han Palace takes pride in. There is also a fully stocked bar with a carefully considered wine list.
My recommendation is to take as many people as possible and seek advice from the experienced and attentive waitstaff who will assist you in choosing from the extensive menu. The central turntable means guests can easily share the many specialties and balance of flavours served by this well established Chinese restaurant, which has spent many years perfecting authentic Cantonese cuisine steeped in tradition.
By Liz Packwood