Email to friend    Print   

Red Emperor

Red Emperor
3 Southgate Av
Southbank VIC 3006
Phone: (03) 96994170

www.redemperor.com.au

The yum cha is fantastic or you can choose fresh seafood from the tank at this excellent Cantonese restaurant. With the chef, co-owners and a handful of staff all hailing from Flower Drum, it's little wonder the Red Emperor is considered to be one of the best in Melbourne. Care and attention to detail is evident from the design of the interior to the desserts. Diners enjoy sensational views of the Yarra River and Flinders Street Station, while re-discovering their passion for Chinese cuisine.

  • Open
  • m
  • t
  • w
  • t
  • f
  • s
  • s
  • Breakfast
  • Lunch
  • Dinner
  • Late
  • open
  • closed

Features:

  • Cost Entree : $18
  • Cost Main : $40
  • Cost Dessert : $10
  • Cost Entree Min : $5.40
  • Cost Entree Max : $15.00
  • Cost Main Min : $18.00
  • Cost Main Max : $38.00
  • Cost Dessert Min : $4.00
  • Cost Dessert Max : $28.00
  • Setmenu Courses : 4
  • Setmenu Price : $48.00
  • Seats : 250
  • Bookings Accept
  • Bookings Advisable
  • Bookings Group
  • Function Room Seats 1 : 50
  • Alcohol Wine By Glass
  • Alcohol Bar
  • Menu Vegetarian Count : 20
  • Cc Mastercard
  • Cc Visa
  • Cc Diners
  • Cc Amex
  • Menu Vegetarian
  • Parking
  • Wheelchair Access
  • Waterviews
  • Function Rooms
  • Takeaway
  • Alcohol Licensed
  • Date Modified : 2013-05-02 01:01:44

Copyright © [2013] HWW Pty Limited.

Share article: 
  Email to friend    Print   
ADVERTISEMENT

Featured Food & Recipes

Hot Tips

Choosing and prepping asparagus

Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.

Glossary

Gai Lan

Gai Lais also is also known as Chinese broccoli and has thick mid-green stems. A very popular vegetable dish in Chinese restaurants, simply steamed and served with oyster sauce.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT