Bazu
39 Gouger Street
Adelaide South Australia 5000
W Not available
E Not available
T 8231 8006
F Not available
OPEN 11.00 am to 3.00 pm, 5.00 pm to 11.00 pm seven days
FOOD At last some reasonably authentic Sichuan food
in Adelaide. The type of food that comes swimming in a sea of bright
red chilli oil and richly threaded with fried dry chilies. Bazu is
upstairs very close to the Cibo on Gouger Street. A cavernous space
stacked with boxes of Coca-Cola and other ’stuff’ the tables and chairs have a sense of luxury that seems a little odd amongst the clutter. The whole space has a very haphazard feel but we weren’t there to condemn or approve the décor
we were there to revisit a memory of taste.
The Beef tripe honeycomb in Szechuan Sauce ($11.80) is, as is indicated on the menu a milder dish but was divine. Shaved paper thin the tripe was peppery rather than the chilli-laden style of Szechuan but still feisty enough and utterly delicious with the celery. Whilst in China it would have been made with young leaf celery, which is only sometimes available here the combination of flavours were absolutely marvelous. The Szechuan style fish fillet with chilli ($16.80 and pictured) was a reminder of a favourite Szechuan/Huanese, Di Shui Dong, in Shanghai across the road from the Jin Jiang Hotel, next to Polo Ralph Loren, upstairs 56 Mao Ming Road. Tender fish swimming in oil and dried chilies it was fantastic, mouth numbing and memorable.
We only tried one dumpling, the Pan fried pork dumpling ($5.80 for
4) was generous enough but did not compate with the exquisitely soft
hand pounded and rolled dumplings of China. We will try more on our
next visit and will also work our way through their dozen or more cold
appetizers. Negotiating Bazu may well be problematic as language is
short and menu knowledge even shorter. Our best advice is walk the
room, dragging the waitress with you and when you see something you
want point. The menu is best enjoyed with four to a maximum of eight
people. Portions are large so try some appetizers and three main courses
and some rice — you can always order more! And, guess what the most popular dish with young Chinese students, apart from the Sichuan fish was ……………Stir-fried
shredded potato!
Service is erratic and a bit slow but the food is great. AO
WINE their wine list small and fairly predictable with reliable choices that are listed without vintages. They have a longish list of imported and local beers that are a good match for this very spicy food but BYO could be negotiated and a feisty hot climate Shiraz full of pepper and spice is a great match for this mouth numbing food.
