All black bamboo and gleaming lacquer, Malamay is just the place for groups of friends and an after-work crowd, with a mix of modern and authentic that works for Asian-loving Aussies. That could be a stir-fried scallop and tempura enoki mushroom salad - a delectably salty nest that's all earth and sea. A pan-seared pillow of shrimp cake gets the tongue tingling, the firepower foiled by a pile of shredded crabmeat and cucumber jelly. Chilli relish prawns, too, are wreathed in a crown of fiery chilli paste, with a smokiness that's irresistible, and an accompanying coil of glossy, handmade noodles. Blue-eye trevalla is cooked just so and don't be fooled - there's a signature Sichuan kick in the flavourful green chilli sauce. Skip dessert in favour of more savoury. slow-cooked eggplant with seaweed paste and toasted sesame, with the kind of pupil-dilating flavours that veer from spicy and sweet to salty, sour and fragrant.