Lilys - Bracken Ridge Australia

Just moved nearby and I am thrilled to find this place. I was heartened on arrival to collect my takeaway to find a group of Chinese students dining in at one of the three small tables surely a good sign. The food was fresh and tasty. They do a lovely fried rice and the Beef Black Bean (with added chilli) was terrific. The beef was tender with the only criticism being a standard for many Chinese takeaways too much onion in the dish. Spring rolls were also good. The menu is old school Chinese takeaway you can even order a Shandy but it is on par with what you'd get at the top restaurants in Sunnybank. It's a great alternative if you don't want to fight the crowds at Market Square.

Been coming to this place for about 15 years, though through that time it's had about three shop name changes. Every time the food is great. Cheap prices. Best spontaneous takeaway :

What a great place!. Let me start by saying that you don't go to Lily's Chinese Kitchen for the fancy decor. This is your typical, old-fashioned, suburban Chinese take-away with only a few plastic tables in the front. I think that their main stock-in-trade is takeaway. And what AWESOME takeaway it is. We usually order from Lily's once every 1-2 weeks and we have never had a bad meal. Garlic beef is a particular favourite and the Schechuan dishes are truly lip-numbingly hot (like they should be). Can't recommend it highly enough.

We held a small party here last Oct. when my sisters came for a visit from Hong Kong. They craved for a nice Chinese meal in Brisbane, particularly the Qld mud crab. Therefore, I suggested to ask the owner of this restaurant-Wei Ge to help. He arranged dishes of live eel, mud crab, steamed oysters, pig trotter, steamed chicken and Chinese vegetable with preserved egg. Honestly, Wei Ge never lets me down. The live eel in two way (steamed and braised in hot pot) deserves everybody’s thumb-up. My sisters comment that they never have such good live eel in their life. Also, the steamed chicken is so juicy and tenderized that they are shocked of WeiGe’s culinary skill. Needless to say, the two mud crabs done in two way (stir-fried with ginger shallots and stir-fried with vermicelli) are so tasteful that win their appreciation as well.What a good job! Thanks for Wei Ge.Previous visits: April 2019 4/5; Nov 2018 4/5; July 2017 4/5

So, how could we not try the eel that the in-laws raved about? They used live eel (not the frozen ones) prior to cooking and you could taste the freshness of the meat, in this spicy black bean sauce. Not every chef can cook this well, and Lily's Kitchen's chef has definitely aced it!