Dragon Court Adelaide
You won't find fluoro-coloured advertisements for iced tea lining the walls of this new noshery. At Dragon Court - a Cantonese 'restaurant proper' run by a brother and sister team - tables are spaced more than a chopstick's length apart and even the chairs are worth coming for. Charles Wong specialises in Southern Chinese cuisine, Peking Duck in particular, while his sister, Oilin, has mastered salt and pepper soft shell crab, lobster in ginger and shallot sauce, salted preserved fish and abalone in oyster sauce. Seafood reigns supreme here, with duck and seafood stew combining the best of both worlds. Try bean curd baked with cheese and minced chicken; lamb in dried scallop sauce sizzling on a platter with onion and peppers; or dazzling vegetable dishes such as fried eggplant sprinkled with salted garlic and spring onion. Thanks to Wong's wonderful traditional Cantonese menu, there should never be an empty seat at Dragon Court.
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