Harry and Wei Lin opened in central Fremantle in 1996, spent twelve years there, then moved down to Marine Terrace where the dining room takes the sunset. The cooking is Cantonese — chilli pepper squid, bean sprouts stir-fried with shredded duck — and the banquets start at four people. Fully licensed, but the wine list is BYO only, which after thirty years is clearly a decision rather than an oversight.
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