For two nights only expect honey king prawns, salt and pepper quail, and sweet and sour prawn toast. David Flynn remembers. A communal table with a Lazy Susan. A teenage girlfriend’s family, all Hong Kong expats. He remembers the restaurant: Enjoy Inn in Fortitude Valley. “I would’ve been 18 or 19, and my partner’s brother was back from Hong Kong visiting,” says Flynn, who is now a co-owner of restaurant group Fanda. “He was, like, ‘Let’s go get some good Chinese. We’re going to Enjoy Inn.’ Southside is cooking a retro Chinese menu for one weekend in June. “We were drinking Tsing Taos, eating the classics – we had the pork ribs where they wrap them in aluminium foil and set them on fire. You remember that? It was around that time that I realised that this was, if not a genre, exactly, but the ultimate example of a specifically Australian take on Chinese food.” Fanda executive chef Benny Lam remembers too. The twist in Flynn’s tale is Lam’s extended family owned and operated Enjoy Inn.…