Rose and Ruby from Rose Chinese Restaurant Anglesea

Rose with her daughter Ruby, who was just a baby when the restaurant was started more than 10 years ago.

Today East and West have few barriers – none at all at Rose Chinese Restaurant Anglesea.

As you ascend the stairs to the restaurant you enter an atmosphere of oriental calm and serenity. All at once the cares of the world are forgotten and the pleasure and anticipation excites the gastronomical senses.

You can smell the special sauces and flavours being cooked in the kitchen by Owner and Chef Rose Huang.

She says it was her  mother’s amazing cooking which inspired her to learn the Cantonese and Malaysian-style dishes of her home, which she now lovingly serves to her customers, many of whom are locals who have been returning for years. Others are visitors to the Great Ocean Road and have heard about Rose’s delicious cooking from friends, family, or on the grape-vine.Cooking at Rose Chinese Restaurant Anglesea

“I’m making satay sauce at the moment,” Rose explains as she sits down, the nutty smell wafting through the warmly lit restaurant.

“Everything is hand-made and homemade – we don’t have anything in packets. It’s very important that we do that.

Rose started the Anglesea restaurant more than 12 years ago, when her daughter Ruby was all but still a baby. Previously she managed restaurants in Port Fairy for six years and before that, when she first arrived in Australia, she worked in cafes in a bid to improve her English and gain experience.

Rose Chinese Restaurant Anglesea

Rose, Owner of Rose Chinese Restaurant Anglesea

The fully-qualified chef balances life as a single mother with a teenage daughter and running the Anglesea restaurant six days a week (closed Tuesdays), for lunch and dinner. Ruby, who is now 13, helps out and everyone in town knows her gorgeous smiling face.

Rose, who is from Southern China, said it was her mother’s food made her passionate about cooking, and she spent many years replicating family dishes.

“In China when we were young we didn’t have any grandparents. So, the first person to come home had to cook,” Rose explains.

“So my other sisters didn’t want to come home first because they didn’t want to cook!

hand-made lucky bags“I didn’t mind because I really like cooking. I’m from Southern China and so I do a lot of Cantonese dishes. The flavour is nice and light and not too strong and because my mum was from Malaysia,  I learnt a little bit of that style of cooking from her as well as my grandmother. They really like curries and satay and we like a lot of beautiful entrees like dim sim for yum cha and steamed fish.”

8Rose's-TestWherever you look around the restaurant, you see genuine pieces of the real China, all brought out by Rose herself.

The rich tapestries are worth more than a casual glance. Perhaps your sign is one of the hundred ways of saying ‘lucky’. Genuine silvered Chinese paintings and other artefacts adorn the walls.

Rose aspires to create a warm and inviting atmosphere at her Anglesea restaurant. Despite her impressive cooking skills being at the centre of activity in the clean and efficient kitchen where her art of Cantonese and Malaysian cooking really inspires – she always tries to visit each table to say hello and to ensure everyone has enjoyed their meals.

“I always like to make the customer happy – it’s very important. I try really hard to talk to people and make sure they enjoyed their dinner and had a good experience.”