The Iron Chef - Cabramatta : diverse and versatile

Famous for yum cha - dim sum offerings, the Iron Chef has done well with Sichuan (central China) hot and spicy cuisine during the special promotion. Kitchen and stage performers were specially flown in for the month long celebration of the moon festival. 

In the face of more competition with the opening of similar restaurants which offer seafood and Cantonese cuisine, it is no wonder that even the renowned Iron Chef must innovate and reinvent its image and expand its repertoire to capture more customers from a saturated market. 

Double cooked pork - 3/4 fried in oil, and returned to finish off with spicy sauce with garlic, shallot and leek

Two flavoured / dishes of coral trout :
(1) stir fried with snow peas in light sauce and ginger garlic chive toppings - above picture
(2) steam fish with soy and sesame sauce + shallot greens and coriander garnish

Kung-po (gong bao) meaning palace treasure is the basic and key foundation to spicy Sichuan cuisine.
Compared to most make belief and adulterated versions available in most restaurants in the city and suburbs of Australian towns (forget about the country), this is perhaps closest to the original and authentic. It is a bit short of chilli hot, overpowered by peppery taste. But still good.

Postscript: Our good first impression was cracked (not shattered) with subsequent visits during the busy weekend. The staff were grumpy and the kitchen could not cope, sending out food that is lukewarm and dishes that have not been properly cooked.