Eastern Hill is no stranger to the enduring charm of Australia’s Chinese restaurants — the beating heart of suburban dining from the 70s and 80s. Families flocked to their favourite local spots to slurp chow mein, devour honey king prawns, share plates of Mongolian lamb, and of course, order that eternal staple: fried rice. These restaurants weren’t just about the food; they were about family gatherings, generosity, and giving mum a rare night off from the stove.
The Rice Rice Baby Tee pays homage to those neon-lit dining rooms and sticky laminated menus that became part of our culinary DNA. Equal parts tongue-in-cheek and deeply nostalgic, it celebrates the great Australian Chinese restaurant revival — from prawn crackers to sweet & sour pork, rice will always be LYFE.
Details
