Chinese Restaurant in Launceston, Australia: Me Wah Restaurants, Wine, Travel, Opinions

Me Wah Heart
Restaurants and bars
Location: -41.428554,147.137979
Open: Lunch Tue - Sat and dinner daily
Price: Moderate

Reviewed By

Sue Dyson and Roger McShane
Phone Number: +61 3 6331 1308
Address: 39-41 Invermay Road
Launceston, Tasmania, 7250
Country: Australia
Food Style: Chinese

Me Wah is one of the most popular restaurants in Tasmania. There is no doubt that it is the friendly and respectful service that has helped put this restaurant on the map - in fact it would be fair to say that it is probably the best service of any restaurant in the state. This is quite a feat for such a busy restaurant that is full almost every night.
The other feature of the restaurant is the ever-improving wine list that features a range of superb wines from around the globe. It is rare to walk into a suburban restaurant in this country to find a list containing thirteen vintages of Penfold's Grange Hermitage tucked among other stellar performers such as Giaconda Chardonnay, Bass Phillip Pinot, Domaine Reserve de Patron Pinot, Dalwhinnie Shiraz, Bollinger Grand Annee, Albert Mann Tokay Pinot Gris Grand Cru Hengst, Mount Mary Pinot and a Chateau La Nerth Chateauneuf du Pape. And if you can't choose from that range then there is even a Domaine Romanee-Conti Romanee St-Vivant that should satisfy even the most discerning palate. If you are unsure what to order, simply ask and you will receive good advice.
And now to the food. Our meals here follow a fairly predictable, but very satisfying, path. We start with lovely fresh oysters that have been lightly cooked with spring onion, soy and ginger. We then enjoy a plate of beautiful steamed dumplings which include sharks fin, garlic chive (particularly good), prawn and pork and maybe scallop and chive or prawn and bamboo shoot depending what is available on the day.
We tried the Peking duck served two ways after thoroughly enjoying a spring onion cake and some mixed steamed dumplings. The garlic chive dumplings were particularly good.
The care and attention to detail is no more clearly expressed than with the serving of the Peking duck which we always order next. The thin slices of highly-lacquered duck skin are carefully constructed on a trolley brought to the table. The duck is encased in the pancake along with some hoisin sauce, shallots and cucumber.
The duck is served two ways with the second round seeing the meat of the duck turned into a wonderful filling for san chow bow where the meat is cooked with other ingredients and then placed in nicely trimmed iceberg lettuce leaves.
At one meal we felt the desire to cut loose and ordered an expensive but beautiful long-cooked dish of braised abalone cooked with Chinese mushrooms - it was sensational!
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