Service was very prompt with our complimentary soup arriving within a minute of us being seated. Chicken feet and lotus root soup was being served that night. A rich broth that gently warms the insides during winter.
The menu features a variety of seafood and main dishes, all prepared skilfully by the chefs out the back. If you fancy live seafood, you can ask the restaurant to prepare it straight from the tank, resulting in a fresh and mouth-watering delicacy. During my meal, I watched plates of abalone and lobster go past, as well as scallops and oysters.
Lobsters were selling for $98/pound and when I checked before I left, there was only one poor thing left - probably to end up on someone's plate later in the night. Unlike the regular small lobsters that you find in many restaurants, these were big rock lobsters that were meaty and full of flavour. Even the legs had a substantial amount of flesh in them. Flavours come in many Asian-based cooking styles, which means no grilled cheese lobsters.
The coral trout that we had was steamed - a method of preparing seafood that is very prominent in Chinese culture as it preserves the delicate flavour of the ingredient. Coriander, julienne ginger and spring onions serve as garnish and a soy based dressing is basted over the fish. This fish was $130 and honestly, very delicious. The texture of the flesh is firmer and flakier than ones that are bought from the market.
Walrus Chinese Restaurant also offers takeaways and barbecued meats. These are a popular option for office workers on their way home - either buying dinner for themselves or purchasing food to be shared with the family.