Chopsticks or Fork? (2021 - 2021)

Gary Bong took the reins at Oriental Palace 20 years ago, keeping alive the family tradition of cooking Malaysian Chinese food for their community. Gary's specialities include Char Kway Teo and Chef's Duck.

Tina and Andy, recent arrivals to Australia from Guangzhou, saw an irresistible work opportunity and took over the Pagoda Restaurant in Atherton. Andy cooks Sweet & Sour Pork with fresh Queensland pineapple.

You don't need to be Chinese to run a successful Chinese restaurant, as proven by the Chiems, a Vietnamese family at Gawler Palace Chinese Restaurant in South Australia where their honey chicken reigns supreme.

Since the 1980s, Happy Garden has been feeding Darwin Chinese food with Hakka, East Timorese and Portuguese influences, reflecting the Lee family's refugee journey to Australia. Sweet and sour barramundi, anyone?