There’s a new Australian Chinese cuisine breaking out all over WA. The suburban Chinese with its lemon chicken and sweet and sour pork is not dead just yet, but a new breed of young Asian restaurateurs is bringing a hip new, dude-style, street Chinese to the laneways and backstreets of inner urban Perth. Chilli Panda is one such venue. The food is fun, irreverent and very, very tasty.

Chilli Panda is far removed from that traditional “dirty” Cantonese and serves up clean, fresh flavours with authentic aplomb. Best of all, Chilli Panda specialises in Hunan cuisine, a misty, sub-tropical region known for its explosive use of chilli.
Prepare to sweat it out with hot and spicy prawns in a clay pot or Hunan style dry beef with chilli oil. Stir-fried white bait with chilli and garlic.

Its interior is designed like a mess hall with a touch of Scando-minimalism – super on trend.

Our picks? Chairman Mao pork belly (Mao was born in Hunan Province) and stir-fried pork and fried egg.