Taking the place of Red Chilli Chinese Restaurant, Shu Tang offers a modern Australian take on various Szechuan Chinese dishes. In addition to the dishes on their main menu, the restaurant offers various specials for those that like a bit of variety.
The slices of chicken in the Poached Chicken in Chilli Oil were tender and the chilli oil used in the sauce gave the dish a delectable spicy taste that should be suitable for most tastes. A nutty flavour was imparted by the inclusion of sesame paste and a scattering of peanuts provide some crunch. While not mentioned in the dish's description, slices of tofu were hidden under the chicken to provide a difference in texture.
Poached Chicken in Chilli Oil (Photographed by Jonathan Phoon)
Offered as a special during our visit, the Braised Tofu with Salted Egg Yolk had a generous amount of tofu and a delectable degree of salted egg flavour. Peas were included in the dish to provide some contrast to the softer chunks of tofu.
Braised Tofu with Salted Egg Yolk (Photographed by Jonathan Phoon)
A good choice for those wanting something that is not spicy, the Deep-fried Beef Slices with Sweet and Sour Sauce had chunks of beef with a nice crispy exterior. The taste of the sauce was what you would expect from a good sweet and sour sauce and the consistency was that which did not mar the crispiness of the beef.
Deep-fried Beef Slices with Sweet and Sour Sauce (Photographed by Jonathan Phoon)
To our delight, the quality of their Crispy Corn Kernels with Salted Egg Yolk was just as good as the one offered at Red Chilli Chinese Restaurant. The corn kernels still had a nice bite to them and had a scrumptious slightly sweet flavour. They were tossed in sufficient salted egg yolk mixture to impart the dish with a salty flavour that did not overwhelm the taste of the corn.
Crispy Corn Kernels with Salted Egg Yolk (Photographed by Jonathan Phoon)
To finish our meal, we decided to order their Deep-fried Glutinous Rice Cakes with Brown Sugar. The fried glutinous rice cakes were not too chewy and the crisp exterior provided a good contrast. The brown sugar that was drizzled over the rice cakes had a taste that is similar to gula melaka. The rice cakes are at their best rolled around in the brown sugar before being consumed.
Deep-fried Glutinous Rice Cakes with Brown Sugar (Photographed by Jonathan Phoon)
The restaurant is conveniently located near Central Market and off-street parking is available in the undercover carpark complex close to the restaurant.