House of Guangzhou
Signature dishes include Guangzhou shredded beef, dumplings and Peking duck carved at your table by Winnie in the traditional manner and served in a variety of ways during the meal.
The restaurant is fully licensed and open seven days a week for lunch and dinner.
Meet the locals
James Liu is the owner and master chef at the House of Guangzhou restaurant in Huskisson.
Since arriving in Australia in 1991 he has worked in family restaurants in Sydney and Toronto, Canada.
From 2000-2004 he studied at the Intercontinental Hotel School and successfully completed the City and Guilds Cookery for the catering industry course. He then did his apprenticeship at the hotel. To help further develop his skills James went to Thailand and studied Thai cuisine, fruit and vegetable carving.
James cooks from his heart traditional, authentic Chinese food.
He is happy when the restaurant is fully booked so he can make his staff happy by giving them more shifts.
It is a waterfront restaurant using local Jervis Bay seafood and James will cook fish that you catch for a nominal charge.
Favourite restaurant is Shiki in Sydney's Rocks.
Soon there will be a live seafood tank in the restaurant.
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