After my first visit to Cinnabar on the Kingston Foreshore back in 2016, it took me 2.5 years to go back (purely because there are always too many new eateries to visit). But I dined in twice within a fortnight and plan to go back more often.
There are three types of sang choi bao that you can choose from – duck, chicken or veg. One of my friends always picks the duck, which influenced me to as well (and the fact that I love duck). The sang choi bao are priced individually at $5.80 each. There was a generous amount of duck meat stir fried with onion and celery, and sprinkled with sesame seeds. Delicious and moreish.
We also tried the pan fried roasted duck and cheese dumplings ($11.80 for 4 pieces). I loved the crispy dumpling skin and that they were stuffed full with filling. I couldn’t really distinguish the cheese, it wasn’t as if there were cheese strings after taking a bite, but the dumplings were plump and flavoursome.
The crispy eggplant with honey, sesame and roasted wild seaweed flakes ($18.80) doesn’t sound overly appetising, but it’s basically your honey chicken but in eggplant form. The eggplant is juicy, a tad sweet and very mellow. There’s no bitterness. Deep frying it provides a hot crunchy element, and the honey gives it sweet comfort. I had this back in 2016, and both times in the fortnight that I visited. It’s placed on Cinnabar’s ‘signature’ part of the menu on the first page for a reason.
The wok-fried wagyu beef with wasabi and ginger ($28.80) served with asparagus and capsicum is another favourite dish, that I ordered both times. The beef is so tender and soft. The sauce is tantalising with just a hint of wasabi, but nothing strong enough to leave that tingling feeling. The portion was on the small side and I could easily have a whole plate to myself. A highly recommended dish.
The large serving of shredded dry chilli beef ($22.80) was crispy fried goodness with a mild amount of chilli. A good combination of sweet, sour and sticky.
The wok-fried king prawns with capsicum, chilli and garlic ($28.80) came served with broccoli. It was everything mentioned in the menu, but nothing overly exciting compared to the other dishes.
The baked lamb cutlets marinated with house made teriyaki and black pepper sauce ($36.80) was another from the signature dish list, and it did not disappoint. The cutlets had crisp edges and were wonderfully marinated. The teriyaki and pepper was sticky and full of rich flavour. So moreish. My only complaint is that there are only 4 cutlets.
The slow cooked duck with chu hou sauce and fresh chilli beer sauce ($33.80) was another from the signature dish list. Stir fried with baby bok choy, carrots and onions, the duck was tender with a bit of fatty skin still attached. The sauce had a light garlicky and soy flavour from the chu hou, but there wasn’t much chilli.
Cinnabar isn’t your cheap and cheerful Chinese restaurant. Portion sizes tend to be on the small side and dishes average around the $30 mark. However, both recent experiences have been wonderful with awesome and balanced flavours in each dish. The wasabi beef and honey eggplant are my go-to dishes. Best to go with a group of friends so you can try out as much of the menu as you can. I can’t wait to go back to try more.
The circular banquette with shaggy curtains look amazing, but not as comfortable as it looks. Service was good and there was never a long wait for our food.
Cinnabar
156/45 Eastlake Parade, Kingston Foreshore, Canberra
Opening hours:
Monday to Sunday: 12.00pm – 3.00pm; 5.30pm – 10.00pm
Foodgasm 8/10
Value for money 7.5/10
Service 7/10
FPJ score 22.5/30
If you want more random photos and updates about food, I’m on Facebook, Twitter and Instagram:
Facebook: /foodpornjournal
Twitter: @foodpornjournal
Instagram: /foodpornjournal