Wah Hing Restaurant
85 Gouger Street
Adelaide South Australia 5000
W Not available
E Not available
T 8212 0338
F 8212 1411
OPEN 7days lunch and dinner, closed lunch public holidays
FOOD We really like Wah Hing. Authentic Chinese food is hard to find in Adelaide as most is hybridized with Malay, Indonesian, Australian and just about any other cuisine where a real Chinese person might have marched through at some stage in history.
We have yet to find anything in Adelaide that even slightly resembles the real Sichuan food of China, but we keep persevering. Elements of authentic Chinese food can be found at Citi Zen, Ding Hao, Ying Chow for Shanghainese and Hong Fat for roast pork and duck and now Wah Hing. Although strongly influenced by Malaysian/Singaporean in some areas, like for instance Spicy Satay Steak, it has some really good elements of authenticity.
Relatively undiscovered and completely unpretentious we wonder why
it isn’t packed all day. Their soups are especially good, in particular
the Dried Scallop and Seafood which, has become a person favourite. The silken thick delicious soup is laden with shredded scallop, seafood mushroom and other vegetable. Their Sichuan Hot & Sour Seafood soup, whilst totally without the mouth numbing pepper and nose dripping chilli of real Sichuan food is full of flavour and their Salt fish and chicken rice is excellent. Soups are small serves and priced accordingly at around $5 and $8.80 to $9.80 for Lobster Shark Fin and Superior Shark Fin, but the portion size is convenient leaving plenty of room to try other dishes. They specialise in a range of Cantonese style fried dishes, not especially to my liking, but popular and clearly enjoyed by a nearby table of two blokes who appeared to be working their way through the entire appetizer selection with great gusto. All of the dishes came plated with considerable care and garnishes that take time and effort to execute.
Wah Hing is relatively cheap and serves a broad range of dishes that provide sufficient diversity to satisfy all levels of interest in the Chinese/Asian kitchen. After three visits we still have a list of dishes to try that includes the shark fin soups, Duck or Chicken Jelly Fish Salad that
can be had as an entrée or main, Abalone with Sea Cucumber & Chinese Mushroom (cooked in oyster sauce). Service is a little off handed, for example standing at the door for quite some time without being noticed, forgivable in a busy restaurant, but an almost empty one, well? But given the price one can hardly complain and in terms of food Wah Hing comes highly recommended. AO
WINE Fully licensed.
OWNER Susanna Wong
