Located in Mawson Lakes, Millets specialises in serving a good range of Asian dishes made fresh daily using fresh ingredients. The restaurant is quite popular with the locals, with quite a large crowd during the dinner hours.
The Millets Special is an eye-catching dish with seafood, chicken, beef and vegetables tossed in a chilli sauce. All the ingredients were cooked just right with the flavour enhanced by the chilli sauce they were cooked in. The flavour of chilli sauce was somewhat similar to sweet chilli sauce but with a bit more spice.
Currently my favourite dish from the restaurant, Millets' Crispy Beef had a delightful crispy coating with the chewy texture that I expect from Crispy Beef. It also had a delectable slightly sweet flavour from the sauce the beef was tossed in with the bed of fried egg noodles the beef was served on providing a bit of crunch.
Crispy Beef (Photographed by Jonathan Phoon)
Presented similarly to a salad, the crab in their Salt and Pepper Soft Shell Crab was fried to golden brown with its flavour subtly enhanced by the salt and pepper seasoning. The bed of shredded Chinese cabbage the crab was served on added a refreshing element to the dish while picking up some of the flavour from the crab.
Salt and Pepper Soft Shell Crab (Photographed by Jonathan Phoon)
While we would have liked their Smoked Tea Duck to have a bit more smoked flavour, it still had wonderful crispy skin which was a good contrast to the duck meat. The duck was served with plum sauce to dip the duck in to give it a bit more flavour.
Smoked Tea Duck (Photographed by Jonathan Phoon)
During one of our visits, BBC (Broad Bean with Chinese Chutney) was offered as a special so we could not resist giving it a try. Despite looking dry, the dish actually had a good amount of sauce to enhance the flavour of the broad beans which had the right amount of bite to them. The slices of tofu cooked with the broad beans were also of a generous size.
BBC (Photographed by Jonathan Phoon)
Millets' Braised Pork Belly was cooked just right with the brown sauce it was braised in heightening its flavour. The steamed broccoli served with the pork helped to make the dish look more vibrant with its firm texture being a good contrast to the pork. The broccoli is best enjoyed saturated with the brown sauce.
Braised Pork Belly (Photographed by Jonathan Phoon)
Ambience of the restaurant was very cosy with the décor giving it a bit of a formal feel. Parking is no problem as there are plenty of off-street parking lots in the carpark of the complex where the restaurant is located. We enjoyed 25% off our total bills by using our Entertainment Book gold cards.