Don't dally, get to Happy Valley! | The Gourmand & Gourmet

Don't dally, get to Happy Valley!

Much like good ol’ Rick Astley, the GC’s Rick Shores is never gonna let us down. (Though they might run around and dessert us – heyyyy.) Known for some of the best Asian fare this side of the equator, the one-hatted spot has been responsible for many a pork-belly-induced food coma, making it 297% worth the drive down to Burleigh Heads. Please brace for sharp intakes of breath, though, ‘cause the team behind Rick Shores has announced a new venture, set to throw down right in the Valley! Goodbye, sad car trips home – hello, Happy Valley. Take a bow, Jake Pregnell (we’ll take a bao, thanks). The former Head Chef of Rick Shores has made his way across China, prepping for the Neo-Chinese cuisine set to storm the tables of Happy Valley. Wok this way for flavours like you’ve never seen. Like Hong Kong (home to the namesake Happy Valley precinct), this spot will act as a melting pot of flavours from all over China. Whether you’re (chop)sticking to the dining hall or venturing out to explore Happy Valley’s open-air beer garden and connecting laneway, good times lie ahead. And with a late-night license in store, they may also lie horizontally. The menu’s still hush-hush – much like the nail-biting announcement of the launch date – but keep a keen eye on the G&G for more to come. Year of the Dog? More like Year of the Damn Good Food. Words by Samantha Chariton