Plenty of sauce for most to the point of having a little too much for some. It would be a plus if they do indicate somewhere on the menu which orders/dishes of meat items are actually battered up and fried before being drenched in the sauce of whichever dish you fancy. My guess is all of the dishes that state "sliced fish" equates "battered-deep-fried ling cod slices"--and some of the chicken--(my guess of fish type) possibly to prevent the delicate pieces from crumbling upon being tossed into the sauces/mix of various dishes--also speeds up the cooking and prep time & keeps longer.
If I recall correctly, the Ginger Beef actually shares the same base sauce as the Curry Fish dish (which I assume all "curry" + choice of meat dishes share) except that the curry has *drumroll* curry powder mixed in. Both are alright so long as you don't order them together otherwise it's an overdose of similar sauces.
Love the pakoras, papadums & mini deep fried buns! The rice bowls are generous in portion. A small is enough for 2 while medium serves 4-6 (soup/noodle sized bowl) for only $1.10 & $2.25 respectively.
The Pili Chicken is nicely flavoured but it still means you're getting a whole lot of sauce with chunks/slices of chicken mixed in some pepper greens, etc.. The veggie dishes are mainly stir fried w/too much oil.
The Manchurian Style Chicken Chow Mein is tastefully simple without the usual thin crispy noodles expected of "chow mein"'s of any variety. It's a slightly thicker noodle used.
The hot & sour soup does definitely pack plenty of heat & not too much thickening agent.
Drinks are either bottled or canned & quite reasonably priced. The deep fried banana is quite average so I tend to skip the dessert course.
Service is as good as it could possibly be when it's usually fairly hectic as it's busy even on wkdays, but especially so nearing the weekend. They take reservations, so that is advised.