It takes just a few steps from Cabramatta train station to reach the automatic glass doors that lead you into this chatter-filled Cantonese dining hall. Iron Chef packs them in for its popular daily yum cha, while evenings offer a more civilised mix of seafood from the tanks, house-barbecued meats, a signature Peking duck and contemporary East-West specials. Don't miss Taiwanese three-cups chicken - crispskinned pieces in a flavour-bomb of three sauces (soy, shao xing and sugar-based) - served from a decorative metal pot. Pipis tossed in a chilli-lifted XO sauce are a treat, especially when underlain with thin wheat noodles, beautifully bottom-crusted and subtly smoky. Not quite as thrilling were floury king prawns fried in duck egg batter, and dry-fried wasabi beef - the tender cubes of meat let down by meek wasabi and superfluous mayo. The restaurant is popular with family groups and service is typical of food-focused Canto dining: more efficient than solicitous.