#perthchinese

CHINESE 🇨🇳 // Our family dinner from Good Friends Roast Duck House @goodfriendsroastduckhouse in Spencer Village, Thornlie. Ordered the following: - Deep Fried N.Z Flounder with Chilli, Salt & Pepper $32.80 - Taro duck $25.80 - Crispy Almond Chicken with BBQ Sauce $23.80 - Home Made Tofu with Mushroom & Minced Chicken Sauce $18.80 - Peking Pork Ribs $18.80 - Roast Pork (small): $22 - Stir-fried Beef With Seasonal Vegetables $18.80 - Steamed jasmine rice $6.80/bucket - Tea $1 pp Highlights were the NZ flounder, taro duck and crispy almond chicken. The NZ flounder was crispy on the outside and deliciously soft on the inside - it isn’t boneless but the effort in picking out the bones is worth it. Taro duck was crispy and very fresh. Crispy almond chicken was delicious on its own and didn’t need the bbq sauce as the sauce was quite salty imo. This hole-in-the-wall restaurant had lots of takeaway orders and was pumping out dishes quite quickly too. Overall a good Chinese restaurant with reasonable prices. #GoodFriendsRoastDuckHouse #SpencerVillage #Thornlie #Perth #PerthChinese #TaroDuck #Flounder #PFR_Chinese #PFR_GoodFriendsRoastDuckHouse (at Good Friends Roast Duck House) https://www.instagram.com/p/CmQMZoxvJYU/?igshid=NGJjMDIxMWI=

Finally trying out Shun Hin @shunhin_au last week and so glad to add another yummy Chinese restaurant on my list in Perth. Ordered the following: - Shun Hin Chinese free range chicken $32.80 (half) - Homemade tofu with assorted mushrooms $19.80 - Boiled pork stomach & free range chicken with black pepper soup $58 - English spinach in supreme broth $16.80 with century egg (add $3) - Steamed rice $3 each The free range chicken is served cold and tender with the gelatinous layers. Homemade tofu was soft and really good. The soup was creamy and so fragrant with the black pepper - love the generous amount of pork stomach in it. Spinach was tender and yummy too. Naturally, we ended up having to take away with five takeaway containers - would bring my own glass containers next time to be more environmentally-friendly and to not waste the soup (it spilled from the containers and there were still leftovers from the generous pot not packed into the container). Can’t wait to be back to try their other dishes like the roast goose which needs to be pre-ordered a day in advance. #ShunHin #BedfordDale #Chinese #PerthChinese #ChineseFood #珀斯#黄油走地鸡 #猪肚汤 #豆腐#PerthFood #PerthfoodReview #PFR_Chinese #PFR_ShunHin (at SHUN HIN 顺轩) https://www.instagram.com/p/CjIbd4_BK6u/?igshid=NGJjMDIxMWI=

SNOW CRAB 🦀🍜 // throwback to our CNY feast at Dragon Palace, Northbridge. The snow crab ($318.72) e-fu noodles (plus $16) and venison with ginger and shallots ($39.80) were the dishes of the day. Braised sea cucumber ($88) was nice but such a shame the abalone was fishy. Overall a good meal and always prefer having ala carte menus over the banquet feasts. I’m glad they were one of the restaurants that offer ala carte menus during Chinese New Year. #DragonPalace #Northbridge #DragonPalaceNorthbridge #Chinese #PerthChinese #ChineseFood #SnowCrab #SnowCrabNoodles #SeaCucumber #Abalone #Venison #PerthCNY #PerthSnowCrab #PerthFoodReview #PFR_Chinese #PFR_DragonPalace (at Dragon Palace Northbridge) https://www.instagram.com/p/CbKeBXsPw7U/?utm_medium=tumblr

HAND PULLED NOODLE BAR 🍜 // Lanzhou Beef Noodle Soup (aud15) and Lamb Skewers (3 for aud10; 5 for aud17) from Hand Pulled Noodle Bar, Wanneroo. Perfect symmetry. Finally trying this place and really impressed with their new menu item - lamb skewers. It was so tender and delicious without the gamey lamb smell. Just the right balance of cumin without being too overpowering. The beef and broth were nice too with pickled radish and carrot - unfortunately the noodles were not the usual hand-pulled noodles but “knife-shave” 刀削面 noodles this time as the weather during the last week was too hot for the dough. Would be back to try their usual noodles. Thanks @hand.pullednoodle for the complimentary extra two lamb skewers! 😋 P.S first saw this place on @theseefooddiet_ ‘s post - thanks Michelle for posting about this hidden gem! #HandPulledNoodleBar #Wanneroo #WannerooMarkets #Chinese #PerthChinese #LanZhouLaMian #兰州拉面 #刀削面 #PerthFoodReview #PFR_HandPulledNoodleBar (at Wanneroo) https://www.instagram.com/p/CZrChCHvsKW/?utm_medium=tumblr

ANDLY PRIVATE KITCHEN 🇨🇳 // Second course: Toothfish Lion’s head with cuttlefish, hard tofu strands in rich chicken broth with enoki mushrooms and cabbage; part of our aud200pp dinner at Andly Private Kitchen, West Leederville. This was one of my favourite courses of the night along with the snow crab in beer. The rich and thick chicken broth had such complex flavours - it was cooked with old chicken, Chinese pickles and Sichuan green peppercorn. It’s creative how they’ve substituted the fatty toothfish as the lion’s head and how cuttlefish is stuffed within the meatball. Traditionally Lion’s Head is made using fatty pork mince and is a famous comfort dish in China. Delicious and we wiped the dish clean. Wiki Trivia: “Lion's Head (simplified Chinese: 狮子头; traditional Chinese: 獅子頭; pinyin: Shīzitóu) or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shootsand tofu derivatives. The minced meat rich in fat is more likely to bring better texture, addition of chopped water chestnut also works. The name "lion's head", derives from the shape of the meatball which is supposed to resemble the head of the Chinese guardian lion, specifically. The dish originated in Yangzhou and Zhenjiang, to a lesser degree, Huai'an, while the plain variety is more common in Yangzhou and the red variety more common in Zhenjiang. The dish became a part of Shanghai cuisine with the influx of migrants in the 19th and early 20th century. The dish can also be prepared with beef or be made as a vegetarian dish. - continue on cooking method - last two pics as per Wikipedia” #AndlyPrivateKitchen #WestLeederville #Chinese #PerthChinese #FineDining #PerthFineDining #ChineseFineDining #Toothfish #LionsHead #狮子头 #上海#Cuttlefish #WikiTrivia #PerthFoodReview #PFR_AndlyPrivateKitchen (at Andly Private Kitchen) https://www.instagram.com/p/CVh6fUqvB__/?utm_medium=tumblr

CHINESE 🇨🇳 // Celebrated an early birthday dinner at Grand Orient, Perth CBD and ordered the following: - Half Peking Duck 2 courses $45; add another San Choy Bao for $5 - Avocado & Scallop fried rice $28 - HK Steamed tooth fish $46 - Braised prawn with yee fu noodles $42 - Chinese style beef fillet with special sauce $32 The dishes of the night were the Peking duck and avocado & scallop fried rice. Yee fu noodles were soft & soggy and the sauce of the Chinese style beef fillet was quite sweet. Beef fillet was really soft and the meat seems to be tenderised. Didn’t think that edible flowers should be on the noodle or beef dishes - seems more style than substance here. Ambiance and interiors are lovely but personally would only recommend the Peking duck and avocado fried rice here. #GrandOrient #TheMelbourneHotel #Chinese #PerthChinese #PekingDuck #PerthPekingDuck #AvocadoFriedRice #Toothfish #PerthFoodReview #PFR_GrandOrient (at Grand Orient) https://www.instagram.com/p/CVMFT8WB_gE/?utm_medium=tumblr

HOTPOT WEATHER 🇨🇳🍲 // rainy wintry nights are the best for hotpot. Our hotpot feast at Wu Ming Hotpot, Cannington. This is my favourite hotpot place in Perth as the ingredients are fresh. Enjoyed the tomato broth - I dislike mala (numbing spicy) so didn’t try the least spicy mala broth. Tried the skewers here for the first time and they’re pretty good too! We had a private room to ourselves (minimum spend was $300 for groups of eight and below; no minimum spend for groups over 8 people). Tip: 5% discount off the bill if cash is used. P.S the spoons are not meant to be used that way eventhough it has the ladle hook design. We were informed that the prawn balls were supposed to be tossed into the broth to cook. Thankfully we hadn’t melted the plastic spoons yet. 🤭🙈 #WuMingHotpot #Cannington #Hotpot #Chinese #PerthChinese #PerthHotpot #Skewers #PerthFoodReview #PFR_WuMingHotpot (at WuMing Hot Pot Perth) https://www.instagram.com/p/CRoLJ8IDykF/?utm_medium=tumblr

HAPPY CHINESE NEW YEAR💥// Lobster in Garlic Butter; part of our 11 course aud73.80pp ten-person CNY banquet menu from Canton Bay, Mounts Bay Road. Two different lobsters here - one lobster was fresh, succulent and firm while the other was a bit softer. Couldn’t taste much butter from the sauce though. The lobster this year was cooked better than last year’s. Would be perfect if the sauce was better and with E-fu noodles. Enjoyed this though felt a bit weird having lobster without the e-fu noodles for a CNY banquet menu. #CantonBay #MountsBayRoad #PerthCBD #chinese #perthchinese #crayfish #lobster #seafood #PerthFoodReview #PFR_CantonBay (at Canton Bay Chinese Restaurant & Bar) https://www.instagram.com/p/CLO2qB3jRlM/?igshid=17i9q0w4whun5