Tuesday, May 19, 2009


Perhaps Adelaide's most popular Chinese restaurant, T-Chow specialises particularly in Chuichow cuisine. Their menu is extensive and has three banquet dinners that one can choose from, each consisting several courses. Specials are sprawled over colourful posters on the walls in a combination of English and Chinese characters. Where value for money is concerned this place offers sizable portions, fuss free food and you are sure to leave sated with a full belly as well as satisfied with the bill.

This one outing though, my dearest friend Jackie treated me to a mother's day banquet. (Lucky me!) We started off with a big platter of deep-fried Chinese finger foods.

Spring rolls, fried won tons and dumplings

Lightly sauteed prawns in a oyster sauce
Fried rice with egg, pork and prawns

Delicately honey-ginger infused tender strips of chicken with crispy, deep fried spinach

Serving of soy-flavoured duck and honey-ginger chicken over fried rice

Salt and pepper squid

We also enjoyed Morton Bay Bugs, which unfortunately I have no picture of.

The best dish of the entire meal - pork ribs in a sweet, thick Chinese barbecue style glaze with hakka noodles

Sweet endings are customary - banana fritters with vanilla ice-cream and caramel sauce - surprisingly good

Or the Ice-cream sundae, very popular with the kiddies!

On the whole, after a year in Adelaide, having eaten at Ding How, Mongkok (both located on Gouger Street) and T-Chow on repeat visits I have to draw a comparison of the general grade of Chinese food served up at these Chinese institutes to the popular fusion creation of Indian-Chinese cuisine. Three characteristics of Aussie-Chinese and Indian-Chinese are commonalities - heavy use of deep-frying, an affinity for thick sauces coating meat dishes and menu card featuring a regimental two to three sweet and sour dishes as well as lemon chicken.

Of all the Chinese restaurants in Adelaide, Ying Chow (also located on Gouger Street) offers Chinese food that tastes most 'authentic' to me. Having yet to visit China (this is one culinary destination I can't wait to pack me bags for), my perception of authenticity is based on interpretations of Chinese food served in restaurants in Singapore since the Chinese influence has a strong tie historically, translating into culinary heritage. This is further compounded by the calibre of restaurant authenticity in the city of the Merlion considered both on a personal scale as well as critically acclaimed as 'reliable' authentic.

T-Chow on Urbanspoon


Anonymous said...

Looks very appetising! What exactly are Morton Bay bugs?

MEGalomaniac said...

It tastes like shrimp, juicy sweet firm flesh but the size of a large tiger prawn. However, I think it is classified as part of the lobster family. Typically found in Morton Bay, Queensland as well as the Indian and Pacific Oceans.

Jackie Singh said...

Any food tastes good when I have you as company x

MEGalomaniac said...

Thanks again for a wonderful meal -your a star Jackie, you make it all happen!