Lau's Family Kitchen

Cantonese Restaurant and Chinese Restaurant · St. Kilda
4 Acland St, Melbourne VIC 3182, Australia
Hours:
Closed until 6:00 PM (Show more)
  • Mon–Fri, Sun
    • Noon–3:00 PM
    • 6:00 PM–10:00 PM
  • Sat
    • 6:00 PM–10:00 PM
Reservations:
Yes
Menus:
Lunch, Dinner, Dessert
Drinks:
Wine
Credit Cards:
Yes
Outdoor Seating:
Yes
7.9/10

Based on 42 votes

People like this place

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  • What you need to know
    Craig B.
    "The lamb spring rolls were amazing, and the Sauté Beef even better."(4 Tips)
    Ross M.
    "Eye Fillet and lamb spring roll - best chinese in Melbourne."(2 Tips)
    Phil L.
    "World class food and great service 10/10"(2 Tips)
    Ben M.
    "... service, the best salt pepper squid I have had"(2 Tips)
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24 tips and reviews.

  • Filter by taste:
  • all tips and reviews
  • lamb spring rolls
  • chinese in melbourne
  • food and great service
  • seafood
  • salt pepper squid
  • dumplings
  • good for dates
  • good service
  • authentic
  • wine
  • good for groups
  • fish
  • beef
  • fried rice
  • eye fillet
  • barramundi
  • staff
  • family run
  • lemon juice
  • crispy food
  • James R.

    A great Cantonese restaurant with excellence in food and service. Very busy and very popular. Patagonian tooth fish (pictured) is a must, beautiful. Read more

    James Ridenour · May 8, 2013
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  • Roni Z.

    Don't trust Peter the manager when he tells you he is going to organize your main meal and one will be "on the house" as they will charge you and deny they said it! Not happy!!!

    Roni Zalcman · April 17, 2011
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  • Carlee P.

    Do not leave without trying the eye fillet with ginger & shallot. Best piece of beef I have ever had in my life, ever.

    Carlee Potter · August 17, 2013
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  • Robert H.

    Not everything on the menu is particularly good. Order based on suggestions here or you may be underwhelmed.

    Robert HUEBNER · April 27, 2015
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  • Gerald C.

    Off the hook. From the guys who own Flower Drum but heaps more affordable and very tasty. Read more

    Gerald Cyron · March 17, 2010
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  • Sue C.

    Crispy poussin is a must try. Delicious with five spice powder & lemon juice.

    Sue Choong · September 11, 2011
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  • Kate F.

    amazing!!! clean, tasty food by a family run business who care about the experience. 10/10

    Kate Findlater · April 3, 2011
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  • Mr.Eark C.

    Must order fish of the day :) Best Stream Barramundi in Soil Sauce

    Mr.Eark Chad · September 5, 2013
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  • Craig B.

    The lamb spring rolls were amazing, and the Sauté Beef even better.

    Craig Brooks · July 15, 2010
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  • Amelia

    Amazing food and excellent service. The lamb spring rolls are delicious!

    Amelia · April 29, 2010
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  • Ben M.

    Exceptionally good food and great service, the best salt pepper squid I have had Read more

    Ben May · June 6, 2011
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  • Andrew G.

    Order everything at once. Best casual Chinese in Melbourne.

    Andrew Green · January 23, 2011
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  • Phil L.

    A favorite. World class food and great service 10/10

    Phil Leahy · January 2, 2012
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  • Ben A.

    best chinese in Melbs.so fresh, fried rice is stupidly great!

    Ben Acott · May 18, 2010
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  • Ross M.

    Eye Fillet and lamb spring roll - best chinese in Melbourne.

    Ross Mollison · December 11, 2011
    Save
  • Adriel

    High quality home style Cantonese Chinese off St. Kildas's

    Adriel · December 29, 2013
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  • Victor L.

    Average Asian cuisine St Kilda prices

    Victor Loke · July 13, 2013
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  • Simon D.

    A glass of Prosecco and some scallop dumplings!

    Simon Dal Zotto · July 8, 2013
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  • Stephen C.

    Order the salt and pepper squid!

    Stephen Colman · February 7, 2012
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  • Fiona B.

    The Patagonian Toothfish is delicious! Read more

    Fiona Boyd · June 14, 2011
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  • Myra D.

    Beef brisket is too die for!

    Myra Diamzon · July 26, 2010
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  • Phil L.

    Lamb spring rolls rock!

    Phil Leahy · March 1, 2011
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  • Glenn S.

    It is all perfect.

    Glenn Smith · January 7, 2012
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  • Tom K.

    Gilbert Michael & Jason at their very best.

    Tom Kovac · February 9, 2012
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