Feast Restaurant & Bar 4a Yorktown Square, Launceston, Tasmania 7250

"Having tried a few other Chinese restaurants in Tasmania, this one really suits my tastebud. The stir fried egg plant is definitely worth ordering, the egg plant skin is crispy and the meat is soft and tasty. There is one more dish I love the most, Sliced beef in sour & spicy soup, it is so good that I forgot to take picture of it once it is on my table. Definitely come back here again!"

"Food quantity is exceptionally small. For what you pay, you're not getting your money worth. I personally wouldn't be back here. 2 dishes came to 60 bucks! Wasn't enough at all. Other Asian cuisines restaurants around that's much better and better service. The wait staff just argues with you as well if you hurry them up and no apology. Been back and forth and food quantity is now so little not worth it anymore."

"Delicious food, beautiful decor, friendly service!! Highly recommend this restaurant to anyone looking for a tasty, flavoursome meal. Staff are very kind and the restaurant itself is so beautiful :))"

"A fun fact I learned about Launceston is that it is an UNESCO City of Gastronomy, one out of two in Australia. But that certainly doesn't apply to Chinese cuisine because our New Year dinner at Feast Restaurant and Bar was disastrous. Before I elaborate on what went wrong, the restaurant itself fitted right for Chinese celebrations: Spacious and extravagant with numerous Chinese decorations and designs adorning every piece of furniture. That's why I'm bewildered with the kitchen that night because what reluctantly went into our mouths was shoddy, bastardised Chinese food. But our doomed night didn't start off that way with our first plate being a pyramid of shining vegetarian spring rolls. Ignoring the two sprigs of broccoli awkwardly nudged in front, the spring rolls had substantial girth with bundles of cabbage and carrots packed within. Nothing is more satisfying than cracking through a thin, flaky wrap and getting a peppery fibrous mouthful of vegetables than stale mush. Sweet chilli sauce completes the dynamic duo to get the New Year party started. Then the rooster crowed three times, signalling our night's ruin beginning with the chicken. The fried chicken was nothing like the "Japanese karaage" it had claimed to be, not that we were expecting decent Japanese food from a Chinese restaurant but at least, we thought, they could pull off some passable fried chicken. Disappointingly, the batter was moist and felt like it had been sitting out on the pass for a while, wasting away for so long that even the meat was dry and tired. You can't rely on the umami bombardment of Kewpie mayo to revive a corpse of fried chicken, let alone a mysterious plum sauce listed as "Japanese BBQ sauce" that was served alongside. The giblets of honey chicken were in the same depressing situation. Sugary on the outside but hollow and bland on the inside. Alas, the monk's delight vegetarian fried rice didn't receive any spiritual blessings. While palatable, the dish was borderline just boiled rice with defrosted peas, carrots, corn, broccoli and egg mixed in. When you fail in the fundamentals of fried rice with no sign of wokhei and cold egg, you can see why I couldn't withhold my brutal criticality anymore. At first, I thought their specialty deep-fried fish in sweet and sour sauce was another Western gimmick. So I was enlightened to discover that it was a traditional Huaiyang dish known as Squirrel Fish. The meat is fastidiously divided into shards that puff up once fried and sprawled out to form the furry body. Though it's debatable whether if it resembles a squirrel, it made the barramundi easy to share and flakes apart in one's mouth. The sweet and sour sauce gave a pleasant tang to the barramundi though it would've been fantastic if the sauce wasn't diluted. Something must've gotten lost in translation with the black pepper beef because what we ended up with was extremely salty beef, overpowering the hint of pepper that was supposedly in there. No amount of healthy vegetables could curtail the barrage of sodium vanquishing our taste buds. I guess the best is always saved for last because the egg custard buns for dessert were the best thing we had all night. The brown, deep-fried sheen varnishes the buttery dough with an enchanting caramel flavour that melds with the rich thick custard within. The buns were so delectable that they were the only leftovers we took from our anticipated banquet. Our Chinese New Year dragged on with each putrid serving of food and tone-deaf karaoke songs. Only one server supervised our group of 15+ people and she was clueless and unhelpful with informing us on the progress of the dishes which came lukewarm on arrival. It's a shame seeing that their produce is locally sourced yet they keep unloading frozen peas and corn onto every dish. What a horrific way to bring in the Chinese New Year!"

"Good restaurant to visit with plenty choices of menu. Huge area and even has a karaoke section for those who love to sing."