PROFILED BY DEGROOTS MEDIAUnsurprisingly, the great minds behind the Chairman and Yip and Cape Cod are also behind Lanterne Rooms. Chris Hansen and Josiah Li have opened their latest venture in Campbell utilising a magnificent space which is open, airy and infused with light. Perfectly suited to the Asian decor and the new renovations which are reminiscent of a Malaysian kampong, Lanterne Rooms’ menu follows suit. Here you will find no derivative pan-Asian food, no Mod-Oz shockers, and no bland and hurried attempts to recreate the flavours of south-east Asia. Chef Jeffery Shinn, fresh from Malaysia, skilfully guides your tastebuds through a thoroughly enjoyable meal, and tames the strong and ample flavours of his native cooking to create masterpieces.
The oysters are a must to start with. Served with coriander, lime, shavings of green apples and pickled radish, they are a surprising treat for the senses, especially for those who would generally prefer their oysters au naturale. Continue with the wonderfully cooked seafood and sample the lively buttered prawns with fried kaffir lime leaves, melon and apple. Or try the superbly cooked roast pork served with dark soy and ginger Shanghai rice cakes. Finish it all off with a wonderfully refreshing bowl of cardamom ice-cream and pineapple jelly. Malaysian cuisine is a blend of the local “nyonya” style cooking with Indian and Chinese influences, and nowhere is this more apparent than at Lanterne Rooms. Masterfully melded by the chef and served in an utterly relaxing atmosphere, this is a fantastic place for an exquisitely oriental meal.
Russell Buzby, June 2008
