Adelaide Food Central was invited to sample the new Winter menu at Kang Kong. All food and drinks were provided free of charge.
Nearly open for 3 months, Kang Kong has had huge success with their Autumn menu, but with the Winter months approaching, the owners felt it was time to spice things up a bit with a new Winter menu. The new menu doesn’t deviate from the Asian cuisines (Malay, Thai and Vietnamese) we are accustomed to, but there are a few dishes that are guaranteed to keep you warm.
The Harvey Bay Scallops were very fresh and of high quality. As the scallops were steamed rather than seared or fried it underlined the subtle sweetness and freshness of the scallops. Thus, the original flavours of these scallops were still well maintained. The chopped up tomatoes added a nice hint of acidity. The right amount of Shichimi pepper salsa gave the dish an adequate amount of heat without overpowering the scallops themselves. The yuzu butter complimented the seafood by giving it a pleasant citrus tang.
The Miso Poached Salmon is hardly a Summer dish but a relatively healthy and comforting one. The miso broth was delicious and full of flaovur. As the salmon was poached in the miso broth it ensured the salmon had the perfect texture and flavour – tender, moist and absolutely delightful. The tender and sweet dengaku eggplant was a fantastic choice as it complimented the flavours of the miso broth fantastically. The fennel and tempura chips gave a nice texture to the dish.
The Kimchi Pancake was a lot more fluffier and lighter than other versions of the dish I have ate in the past and I much prefer Kang Kong’s version because of that. The kimchi used here were very well fermented. The addition of the yakisoba sauce complimented the dish with its sweet and savoury qualities.
The Burmese Style Lamb Meatball Curry was inspired by Italian meatballs. The tomato base was thick, rich, fragrant, tangy and mildly spicy. The meatballs were well seasoned and moist.
The Prawn Toast was delicate, light, crispy and not too oily. The addition of the Chinese cured sausage added a real depth to the dish with its distinctive smoky and salty flavour. Also the shrimp floss in the dish added a pleasant spicy, aromatic and slightly salty touch.
The North Indian Style Makhani Gravy Paneer Curry was a real standout dish with it’s rich and aromatic sauce. It really packed a punch with the spices used. The colour was a beautiful bright shade of orange-red which was smooth and creamy. The Roti Paratha was light and not too oily, a delicious means as to mop up that fragrant gravy.
Not as punchy as the previous dish but still full of flavour. The fish was tender and juicy. The fresh curry leaves added a little spice and gave the dish a distinctive zesty citrus aroma. This dish is not too spicy and is great for those who want a satisfying, flavourful curry.
Kang Kong is a nicely laid out restaurant that is away from the hustle and bustle of the rest of the CBD, and is within perfect walking distance from most places in the city. It is a great place for after work knock off drinks as they have an extensive list of wines and other drinks, and of course, Gypsy Dragon just outside in the laneway. Chef Matthew Miles has been instrumental in coming up with this unique, authentic and delicious Winter menu which is available from the beginning of July.
Words by Linh Nguyen
WHERE: 44 Waymouth St, Adelaide