Lemon Chillies focus on embracing cultural diversity and simplicity by offering contemporary multicuisine which reflects the traditionand cultural food values of Indian, Thai and Nonya. We are driven by the region’s abundance of quality locally produced fruits andvegetables, freshly sustained meat and fisherman’s finest seafood carefully sourced from specialized food suppliers. Our spice mixes are freshly roasted and grounded on a daily basis that adds authentic flavours to chosen dishes.

Our Chefs are highly experienced and our service is exceptional. Lemon Chillies’ are committed to providing a unique dining experience by upholding the principles of integrity, quality and customer satisfaction. We keep our customers’ needs at the centre of attention.

Indian Cuisine

With all its exotic ingredients, and tongue-tingling flavours, Indian cuisine can be so exciting. Indian cuisine uses the whole palette of flavours—spicy, sour, sweet, and hot all at the same time—which makes it a unique cuisine. The freshly grounded spices have health benefits and they enhance the flavour of the dishes.

Thai Cuisine

Thai cuisine emphasise on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty,bitter and spicy.

Nonya Cuisine

Nonya Cuisine is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by Malay andIndonesian Community. This gives rise to Peranakan interpretations of Malaysian/Indonesian food that is similar: tangy, aromatic, spicy and herbal.

Managing Directors of Lemon Chillies 

  Jijo Paul (Chef)

Jijo Paul, after successfully completing Diploma in Hospitality  Management, started his hospitality career in Holiday Inn India and boosted his career through working with the Oberoi Group of luxury hotels India, Sofitel India, Casablanca Brasserie Brisbane, Hilton Brisbane and Royal International conventional Centre, RNA showgrounds Brisbane.

While working as a full time chef, he successfully graduated with an Advanced Diploma in Hospitality Management from South Bank Institute of Technology Brisbane and is pursuing a Bachelors Degree in Hospitality Management through Griffith University, Brisbane.

 Joshy Joseph (Manager)

Joshy Joseph began his hospitality career in Food and Beverage  department after finishing the Diploma in Hotel Management  through Food Craft Institute, Cochin India. He advanced his career by joining Le Meridian Maldives, Grand Hyatt Muscatt, Hilton Brisbane and Royal International Convention Centre, RNA  showgrounds Brisbane. He acquired Certificate IV in Hospitality  Management from South bank Institute of Technology Brisbane while working as a full time employee.

The thought of combining the hospitality skills and knowledge  prompted Jijo and Joshy, to offer the customer, the best  contemporary multicuisine with an exceptional service.