Adelaide Food Central was invited to the opening launch of PappaRich on Gouger Street. All food and drink were provided free of charge.
The first PappaRich store opened in Malaysia a decade ago and has since expanded to 70 stores across the globe. With 16 stores here in Australia, their success is largely attributed to the high quality ingredients used and the execution of their classic Malaysian dishes.
Today, we had the privilege of dining with Poh Ling Yeow, an artist, actress and Masterchef Australia contestant who is the ambassador for PappaRich Australia. What we were about to eat was all a mystery as Poh treated us to some of her favourite dishes. We ate a lot so be prepared for many photos!
To start off, we had the Roti Telur Bawang with Curry Chicken. A variation to the Roti Canai, this particular Indian influenced flat bread contains eggs and onion. Soft and delicate in texture, it worked perfectly well with their mildly spiced, tender, succulent curry chicken.
These classic Beef and Chicken Satay Skewers are marinated in fresh lemongrass and turmeric and then served with a house made satay sauce. The chicken was tender and full of flavour, and the beef was slightly on the tough side. After a brief discussion with several Food Bloggers that originated from Malaysia, I was told this was how it was supposed to be.
This was the first time I’ve had Vegetarian Fu Chook or any Fu Chook for that matter. Wrapped around bean curd skin, I couldn’t quite work out what the filling was made of. It was firm, it was chewy and it was lacking meat.
The Pappa Char Koey Teow consisted of flat noodles, prawns, egg, bean sprouts and chives. The noodles were firm and chewy, while the prawns were juicy and succulent. The egg was well distributed throughout the dish and the bean sprouts added a nice crunchy texture. Good flavours all round with a nice kick to it. Very well executed.
The Pappa Special Nasi Lemak comes with a coconut infused steamed rice, curry chicken, sambal prawns, fried anchovies, fried peanuts, boiled egg, sambal sauce and cucumber slices. For anyone that has tried Nasi Lemak before, this is actually better. The sambal prawns were spicy, tender and succulent, and were just as good as their trademark curry chicken. The anchovies, peanuts and cucumber added a good crunchy texture while the aromatic flavours of the steamed rice brought everything together well.
The Biryani Rice had nice firm individual grains that were full of flavoursome aromatic spices. The red chicken was a bit firmer than expected, but combined with the crispy eggplant, really packed a punch.
The Prawn Dumplings contained juicy, succulent king prawns in a soft, delicate translucent skin. Served with a spicy dipping sauce, it’s the Malaysian version of the traditional Yum Cha favourite.
The Pappa Prawn Mee comes with Hokkien noodles served in a flavoursome prawn broth. The noodles are firm and chewy, and the combination of juicy prawns, crunch bean sprouts and leafy water spinach are a delight for the taste buds.
The Pappa Fried Rice Noodles comes with wok fried rice starch noodles, shredded chicken, prawns, egg, bean sprouts, chives and red chilli. The noodles were firm and yet delicate, and the prawns were consistently juicy. The scrambled egg was well distributed and the bean sprouts added a good crunchy texture. This dish really packs a bit of heat so it’s not for the faint hearted.
The Ipoh Koay Teow Soup had a lovely combination of chicken soup and prawn head broth which gives the soup it’s lovely red tinge. Filled with freshly boiled, thin flat rice noodles, succulent prawns and crunchy bean sprouts, this dish is refreshly tasty with a bit of excitement coming from the chilli.
The Steamed Chicken was missing the rice in this case but was juicy and succulent. Swimming in a soy sauce base, the dish by itself is perfect for those cutting down on carbohydrates.
The Crispy Egg Noodles are made up of wok fried egg noodles that is topped with an egg gravy, prawns, fish cakes and shredded chicken. Once the egg noodles were broken up and all the ingredients mixed together, this dish was an absolute delight. All the proteins were very well cooked and the gravy had a thick consistency with so much flavour.
As we all know, there’s always room for dessert because that’s a separate area in our stomachs.
The Banana Fritter was just that. Two banana halves deep fried until it had a firm crispy golden brown coating. The combination of hot and cold, with the subtly sweet vanilla ice cream and the piping hot deep fried batter, really worked a treat.
To finish off, I had something more traditional in the form of an Egg Sago Pudding. The pudding was soft and delicate, and swimming in a sea of sago, palm sugar and coconut milk. The sweetness from the palm sugar was quite prominent in this dessert.
Having eaten at so many different places in Adelaide, I can’t think of a place that has such a comprehensive Malaysian menu. As I said earlier, it’s all about the quality of the ingredients and the execution, which is what PappaRich do so well. Combine that with clean and comfortable surroundings, great service and affordable prices, and you’ve got a winning formula.
This place will do very well in the competitive Chinatown market in Adelaide.
WHERE: 116 Gouger St, Adelaide