Red Emperor Chinese Restaurant has been a popular Southgate establishment in Melbourne for more than 23 years. Now located on Level 2, previously on Level 3, the restaurant offers al fresco dining in the terrace which overlooks the Yarra River. Panoramic views of Flinders Street Station and Melbourne skyline add to the nostalgia of out-door dining.

Inside, the warm hues of red, burgundy and gold create the perfect synergy for either professional corporate functions or intimate dinners. The dining room may also be divided in private function rooms. The smaller function rooms can seat up to 30 guests and the larger, up to 60 guests.

Our menu contains true and tested dishes which are the hallmark of Red Emperor. These have been prepared by our highly experienced chefs with a loving heart and great attention to details. We do not use MSG and pride ourselves on catering to requests and many dietary requirements, such as gluten-free. Please either trust our knowledgeable staff to tailor make your meal according to your requirements or choose from our many banquets and a la carte menu. Our corporate all inclusive Food and Beverage packages are also highly suitable for larger family dinners besides corporate functions.

Red Emperor’s daily yum cha is also considered by many to be one of Melbourne’s best. We pride ourselves for making every yum cha items daily in-house to ensure freshness and quality.

Please reserve a table early to avoid disappointment.

Car parking facilities are available in the Southgate Precinct.

Red Emperor’s Chinese Recipes

Stir-fried Chatham Island Blue Cod ( Serves 1 to 2 people ) 



300gm Chatham Island Blue Cod, sliced diagonally about 1 cm thick

Carrot about 30gm, sliced diagonally

150gm Snowpeas, ends trimmed

Mushrooms 2 pieces, sliced

Garlic clove 1, finely chopped

Ginger root, skin peeled, 8 slices

Spring onions 1 stalk, cut diagonally roughly 2cm long

1 tsp Corn flour

  • tbs Vegetable oil

Oil for frying

Flavouring mixture:

¾  tsp Chicken stock powder

½ tsp Salt

½ tsp Sugar

Dash of ground white pepper

2 tbs Shaoxing or Chinese cooking rice wine

1 tsp sesame oil

Mix well in a bowl


Mix fish fillets with corn flour and 1 tablespoon of vegetable oil. Leave aside.

Heat work with oil. Fry fish for about 2 minutes, adding carrots and mushrooms towards the end to quickly cook them. Remove, drain and set aside.

Empty oil into container. Using the same wok, add garlic and ginger. Stir fry until fragrant. Add snowpeas and stir for about 30 seconds. Add cooked fish, spring onions and flavouring mixture. Mix well.

Remove and serve on a plate and serve with steamed rice.

2Spicy Salt & Pepper Calamari ( Serves 1 to 2 people ) 


300gm Calamari tubes, cleaned

1 egg, beaten

100gm Self raising flour

1tbs Salt & Pepper Mix ( ¾ Salt, ¼ Pepper with a pinch of Ginger powder )

½ tbs Diced garlic

1 tbs Diced Red & Green Capsicum

½ tbs Diced Spring onions

¼ to ½ tbs Chilli oil ( or according to taste )

Oil for frying


Cut calamari tubes on one side so it lies flat on the chopping board. Gently score the inside surface in criss-cross pattern to tenderise and also to allow it to curl when cooked. Cut calamari into smaller triangles, the widest part no more than 4cm.

Add enough beaten egg mixture to coat calamari evenly. Gradually add self raising flour, a bit at a time until all calamari pieces are well coated and feel dry to touch. Remove excess.

Heat frying pan with oil. Quickly and swiftly, add a few pieces of calamari at a time to hot oil. Fry for about 2 to 3 minutes or until light golden. Remove and place onto some kitchen paper towels to soak excess oil. Repeat with the rest.

Heat work and add a table spoon of oil from frying. Add diced garlic, stir until fragrant. Add diced capsicum, chilli oil follow by cooked calamari and spring onions. Toss well, sprinkling salt & pepper to it at the same time.

Remove and serve immediately with some salad or rice.

3Beef with Black Pepper, Garlic & Shallots (Serves 2 – 4 people )


500gm Beef rump steak, sliced thinly

1 tbs light soy sauce

3 tbs Shaoxing wine / Chinese cooking wine

2 tsp Cornflour

  • tsp Dark soy


1-2 tbs vegetable oil

50ml Chicken stock

1 tbs Oyster sauce

4 cloves garlic, sliced and fried till slightly golden

3 Shallots, thinly sliced

1 tbs sliced Ginger

  • tbs Cracked or Coarsely grounded black pepper
  • tbs Spring onions (sliced diagonally around 1 cm in length )

1 tsp Sugar or to taste


Mix light soy sauce, Shaoxing wine, cornflour and dark soy. Add beef, coat well and leave to marinate for about 10 minutes.

Heat pan or wok over high heat. Add about 1 tbs spoon of vegetable oil, swirl around to coat. Add half of beef, spread around, leave to fry then turn, roughly for about 1 minute, less time if you prefer your meat less cooked. Removed and drain excess oil off. Repeat with the other half of the beef. Set aside.

Stir fry shallots, ginger in a clean pan with about half a tablespoon of oil for about 1 minute until aromatic. Reduce heat. Add chicken stock, oyster sauce, sugar and black pepper, mix. Add beef, fried garlic and spring onions, mix well.  Remove and serve with some blanched snowpeas or sugar snaps and steamed rice.

4 Red Emperor’s Special Fried Rice ( Serves 2 – 3 people )


500g cooked rice (about 2 cups raw rice)

300g char siew pork (from an Asian BBQ shop), diced

150g cooked shrimp

2-3 stalks spring onions, diced

1 whole egg plus 2 egg yolks

3 tbs cooked peas

1/2 tsp salt

1/2 tsp chicken stock powder

2 tbs vegetable oil


Heat your pan until it is very hot. Add your oil to the pan and swirl it around until the pan is coated. Pour out any excess oil.

Beat your eggs with a fork until the yolk and whites are mixed then pour them into the hot pan.

When the egg is cooked, add the rice to the pan and start moving the egg and rice around so that it is always moving and doesn’t have a chance to stick to the pan. Use your ladle or spoon to “beat” the rice so the grains start to separate and begin to be coated with egg.

Add the salt and chicken stock powder and mix well. It’s important to make sure these flavours are evenly distributed.

Add the cooked meat and vegetables and keep moving the ingredients around in the pan until they are all mixed well. Continue doing this for another minute or two until all the ingredients are heated through and the fried rice is hot. The rice should now have a lovely yellow colour from the egg. Toss through the spring onions and serve.

Recipe variations

Replace pork with any leftover roast meats, such as chicken or beef, and use any combination of cooked and diced vegetables. For Vegetarian fried rice, use a combination of cooked and diced carrots, beans, peas and corn, diced fresh or tinned pineapple and replace chicken stock powder with the vegetarian equivalent.

(03) 9699 4170

Lunch & Yum Cha:
Monday to Saturday 12noon – 3.00pm
Sunday 11.00am to 1.15pm & 1.30pm – 3.30pm
Sunday to Thursday 6.00pm – 10.00pm
Friday 5.45pm – 10.00pm
Saturday 5.45pm – 7.45pm & 8.00pm – 10.30pm
(Please Note: Sitting times not applicable for reservations of 6 or more)

Red Emperor Chinese Restaurant
M10 Mid Level / Level 2
Southgate Restaurant & Shopping Precinct
3 Southgate Avenue
Southbank, VIC 3006