Rong Sichuan

Sichuan cuisine has landed in Melbourne's Kew district, bringing together groups of all sizes to share feasts like never before.

Decades-old recipes meet an ultra-modern setting that places diners in the China of today. Playing with a monochrome colour scheme and creating an almost icy feel with bright ocean blues and gleaming surfaces, Rong is embracing this century's tech landscape and juxtaposing it with the family recipes that form their hearty suppers. It's quite something to behold!

Sichuan food is known for its bold flavours, intoxicating sauces and rich broths, all of which accommodate quality meat (some of which you may have never come across before), seafood and vegetables. Such dishes include fried chicken in a fiery chilli sauce, sugar-glazed duck, braised pork belly in a red gravy and pork ribs have been submerged in a devilish sweet and sour sauce.

Enjoy these dishes as you please, be that with a bowl of fluffy rice, egg fried rice or some fried noodles. Soul food which packs in flavour using unconventional cuts of meat, plenty of herbs and spices and a leaf out of grandma's kitchen, Rong serves powerful food with a powerful message.