Chef Jessica Tang and legendary home chefs Litia Lefaoseu and Iutita Mallon are drawing on the century long fusion of Chinese and Samoan cuisine and the way food expresses love, ai, and alofa. In the late 1800s, small numbers of Chinese settled in Samoa and became part of a growing multicultural community. There they influenced local customs, made an enduring contribution to Samoan cuisine introducing contemporary favourites such as sapasui (chop suey), keke pua‘a (pork buns) and of course laisa (rice). Dragons celebrate this cultural and culinary fusion by showcasing these favourites and presenting new dishes highlighting the shared love of culinary staples such as taro and noodles, rice, fish, and pork, the magnificent spectrum of Chinese herbs, spices and flavours. Through cooking and sharing food together the chefs honour their culinary heritage, strengthen our connections to one another and celebrate the big and little moments in life. This is a shared-style meal, served banquet style on lazy Susan turntables. Dragons is My Uso was one of the sell-out hits of the 2024 festival - don't miss out! Discounted tables for 10 available for $1000, so get the whole aiga together!

BBQ pork belly in a sticky honey hoisin glaze with five-spice, soft-fried egg, crispy egg pastry, caramelised pineapple ring, caramelised onion, Chinese pickled daikon and Asian slaw with balsamic vinaigrette in a housemade BOLO crackle-top bun, with potato fries tossed in spiced salted egg yolk cheese powder and a fortune cookie. A tribute to "cha chaan teng" (literally "tea restaurant") a type of Hong Kong diner, comparable to a Western "greasy spoon". This is the ultimate meeting place in a city that feeds its soul through food.