Heng Loong Restaurant, 67 Cowper St, Wallsend ph 4951 5000
watts COOKING
IT’S always a promising sign when, before you even enter a restaurant, the smells emanating from within are enough to have you close to salivating in anticipation. This is exactly what happened
on parking out the front of the Heng Loong Restauraunt. On entering, an array of fragrances, only hinted at outside, tantalised and gave a glimpse of the experience to come. Recently relocating to the old
Wallsend Library building, owners Eddie and Winnie have been serving up Chinese fare to the people of Newcastle for the past 19 years and it’s obvious they know their stuff . The new restaurant looks fantastic – not
too big with a thoroughly modern and stylish interior that only adds to the overall dining experience.
A quick peruse of the menu showed all of the classic dishes you would expect at a Chinese restaurant. Mongolian beef, Szechuan
chicken, honey king prawns, barbecued pork and deep-fried duck are a few classic examples from the wide-ranging menu. Heng Loongs’ main point of diff erence,
however, is the two specials menus – the specialties of the house and the Heng Loong delight menu which features such culinary temptations as Hong Kong-style fi llet steak (braised with a homemade sauce of onion, red wine and vinegar), Mary’s treasury (scallops, prawns, fi sh and calamari cooked with spicy sauce and garlic) and deep-fried barramundi fi llet with pearl sauce (a creamy sweet corn sauce). So, after much procrastination, it came time to order and for entrees, my dining partner and I decided on the perennial favourites: spring rolls and garlic king prawns. After what seemed like no
time at all (just enough time to have a quick glass of water), the entrees arrived. The golden spring rolls were some of the crispest
SWANSEA WORKERS CLUB working to give you a GREAT time!
SWANSEA BUFFET “ALLYOUCANEAT” RESTAURANT
FATHER’SDAY 4th September
Fresh Seafood Roasts Asian Dishes Desserts
LUNCH SITTINGS: 11.30am - 1.00pm 1.30pm - 3.00pm DINNER SITTING: 5.30pm - 9.00pm
Adults - $23.90 (Members $21.80) Children * 3-4yrs $6.50 * 5-6yrs $8.50 * 7-11yrs $13.50 * 12-13yrs $17.50
Book your tickets & Pay NOW for easy access to Restaurant on the day.
Bookings: 4971 4828
WIN forDAD A $100 BUNNINGS GIFT CARD (3tobewon)
PLUS 20 Tooheys Promotional Packs Cooler Bag, Stubby Holder, Cap, Key Ring Torch Just identify Dad to receive a free entry into the draw plus get extra tickets when you spend $10 or more in the club.
Prize Draws at:
1.15pm, 3.15pm & 8.30pm Visit our website for more details!
RAWSON STREET SWANSEA Ph: 4971 1377 26 THE NEWCASTLE POST Wednesday, August 17, 2011
7 Charles St, Warners Bay Ph: 4948 8866
view the digital edition online at
www.newcastlepost.com.au
WARNERS BAY SPORTS CLUB presents
A Caberet Night with Rock ‘n’ Roll Caberet
$25 includes sumptious 2 course meal and lucky
VEGAS door prize
THIS FRIDAY 19th August 6:30pm
I’ve sampled in recent memory and, with a tasty and not too hot chilli dipping sauce, these non-greasy starters were just the thing to pique my appetite. The garlic pawns were fi rm and succulent and were drowned in a thick, broth-like garlic sauce that, while heavy on the garlic, was not overpowering in anyway. Delightful. After another short wait (which was impressive considering the number of people dining), the next level of our sensory journey, the mains, arrived. Ordering off the specialties of the house menu, I chose the shun tung chicken and I wasn’t disappointed. This simple-looking dish of boneless, crispy-skinned chicken with garlic, soy sauce and chilli was anything but. The skin encased a delicately fl avoured meat that was cooked to perfection. A lightly spiced sauce accompanying the dish added another dimension to this fantastic off ering. My dining partner backed another winner, the rainbow fi llet steak, also from the specialties of the house menu. This dish – stir-fried fi llet steak
with a tomato, Worcestershire and red wine-based sauce – presented a menagerie of colour on the plate. The perfectly cooked strips of tender fi llet steak, stir-fried in the tangy and zesty sauce, literally melted in the mouth. Also, an ample selection of crisp vegetables added an extra vibrancy to the dish while
By STEPHEN BISSET Feast for the senses
serving everything in a bird’s nest was just the icing on the cake. Speaking of cake, after fi nishing our mains,
my dining partner and I wanted to sample the classic deep-fried ice-cream for dessert, but we were simply too full. A repeat visit to Heng Loong is defi nitely in order.
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