Once situated in Spring Hill, Happy Boy has landed firmly in the heart of the Valley. Situated under dappled fairy lights on East Street, the new larger kitchen space has given the Happy Boy team room to play with the cuisines of Xinjiang, Canton and Sichuan. While the existing menu remains largely the same to appease old fans, new flavours have made an appearance as well. The menu is perfect for sharing with friends, so make sure you order a range of dishes to experience the best of what's on offer. With coffee and light breakfast weekdays from 7.30am (there's a more substantial brunch on weekends) and lunch and dinner every day except Monday, you'll be able to enjoy the best of Happy Boy whenever the fancy takes you.
Lunch all comes in under $15, so if you've been looking for a shake up from your usual sarnie you just might have found it with wok-fried prawns with ginger and shallot ($15) or the crisp-skinned Hainan or Cantonese chicken ($13).
Dinner includes salt and pepper quail eggs ($10), hot and numbing beef cheek ($12) and the ever-classic Beijing duck pancakes ($16). Choose some vegetable dishes to supplement your mains, though if you're vegetarian there are plenty of exciting options available that are perfect dinner fare. Perhaps try the gold and silver broccoli with garlic ($15) or many mushroom much tofu with broccoli ($18). The strange taste cool chicken salad ($18) is well worth a look as well.
When it comes to meats and seafood you've got plenty of choices, with the Chinese BBQ ($25) offering roast duck or crispy pork belly, or perhaps try the flash fried lamb in Sichuan spiced oil ($20). Truly, the best option is simply to head along once and try what you like, and then come back a second time to tick the rest of your choices off the menu. The wine list is comprehensive, staff are knowledgeable and friendly and you'll love the buzzing atmosphere of the open dining room. Truly, Happy Boy is a Valley must-do.
Images: Anwyn Howarth