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One of my absolute favourite seafoods is lobster, and one of the best ways to have this delectable crustacean is the method used by the Cantonese - lobster stir fried with copious amounts of ginger, spring onion and wispy strands of thin egg noodles. Known as Long Har Meen Tai, the dish is a signature of any self-respecting Chinese restaurant that keeps live lobsters on the premises. However, just because it is the signature doesn’t mean that the restaurant gets it right every time. I have had versions that were too sweet, too salty, too soggy or too gluggy due to an over-enthusiastic use of corn flour to thicken the sauce.

One of the more consistent versions of Long Har Meen Tai is at New Royal Garden, which is the local Chinese haunt I have been going to for years. But don’t just take my word for it - every time I visit I see diners happily tucking in to this dish, or the alternative mud crab version.

The lobster arrived on a very large plate, delectable pieces of stir fried crustacean resting on a bed of wispy thin egg noodles and swimming in a sauce of ginger and spring onion. Skilfully dished by the waiters, the dish was, as usual, very good. The flesh of the lobster was sweet and tender, and we all just tucked in with our fingers - no need for ceremony here!

We also tried the mongolian lamb, a sizzling plate of meltingly tender fillet slices sauted in sweet and savoury hoisin sauce. Crisp shards of raw cucumber and cooked sliced carrot, celery and onion added the vegetable component. The dish, though far from being authentically Chinese (or Mongolian for that matter) is one that sends a hush throughout the restaurant - the spectacle of the waiter hurridly carrying the sizzling platter of hot saucy meat makes most patrons hope they don’t bump into anyone on the way from kitchen to table.

We also had a serve of water convolvulus, a type of water spinach that is also sometimes referred to as morning glory. It was stir fried with garlic and preserved beancurd, a kind of “chinese cheese” which adds both a zesty flavour and a creamy consistency.

Situated on an enviable corner in Syndal in Melbourne’s east, New Royal Garden offers consistently good Cantonese fare in warm and friendly surroundings. It also does an excellent daily yum cha. Particularly good are the seafood dishes, especially the aforementioned lobster. There is a perception that the live seafood is better value here than elsewhere, and it certainly is the case, especially when the seafood is in season.

A small car park is conveniently located next to the restaurant, offering free parking to diners. The large interior is surrounded by floor to ceiling glass but otherwise it is a little dowdy, with pink walls, some faded Chinese prints and screens, and an AM radio crackling in the background. Tableware is standard Chinese restaurant - tablecloths, lazy susan, starched napkins, chopstick, bowls, tea cups, small plates, saucers, and more. Some bowls, plates and tea cups are chipped but really, I don’t think that many of the patrons, who are predominantly large Asian family groups, are particularly mindful of quality tableware. Clearly, food is more the focus than the decor.

At the front waiting area are several fish tanks where the live seafood is kept - lobster, mud crab, snow crab, king crab, barramundi, coral trout, parrot fish, and more. There is also a small glass enclosed space where roast duck, suckling pig, roast pork and other barbequed and roast meats are prepared and sold as takeaway.

The large menu is available in English and Chinese. Prawn crackers will be brought out while you peruse the range of beef, chicken, seafood, hotpot and noodle options. If you are unsure of what to choose, the best thing is to consult one of the senior waiters or the friendly manager, who will be able to recommend dishes for you. I have found that the senior waiters are particularly helpful and they really try their best to ensure that you order foods that you would like. They will also stop you from over ordering, as can easily happen in Chinese restaurants. Other than providing recommendations, the service is friendly, warm but can become slow when the restaurant is very busy, which is often. The food is consistently good, the service is efficient and the surroundings are warm and friendly.

Written by ElegantGourmand on June 14th, 2007 | Tags: Chinese, restaurants | Category: Uncategorized |  Print This Post |  Email This Post | Subscribe to comments | Leave a comment | Trackback URL