Meaning "white dragon" in Chinese, Bai Long Store along Hutt Street is a good place to enjoy fusion Asian cuisine. The dishes on their menu are listed with the entrée sized ones appearing on the left and the larger ones appearing on the right.
Their Mapo Chicken was an interesting twist of the familiar Mapo Tofu in its cooking method and presentation. The meat component of the dish was layered on top of steamed soy egg custard. The Sichuan chicken mince mixture had a wonderful meaty texture with a mild degree of spiciness. We liked that the soy egg custard was soft with a touch of firmness; its plainness was a good foil to the Sichuan chicken mince mixtures.
Mapo Chicken (Photographed by Jonathan Phoon)
The flesh of the battered fish in their Crispy Fish was cooked just right, with the honey soy sauce giving it a delectable sweet savoury flavour. Accompanying the fish was a mixed Asian greens salad for an element of freshness. The salad had a bit of spice from the Sichuan dressing. Those that want to add some sharpness to the dish can squeeze the lime wedge over the fish.
Crispy Fish (Photographed by Jonathan Phoon)
One of the options suitable for vegetarians, the cauliflower in their Roasted Cauliflower had a subtle charred flavour to it and still had a bite in them. A sprinkling of nori dust helped to lift the flavour of the cauliflower and the soft smashed tofu complemented the vegetable perfectly. There were also some pickled onions that are great when consumed with the cauliflower to add some tanginess to the dish.
Roasted Cauliflower (Photographed by Jonathan Phoon)
A dish that is more along the lines that most Australians are used to, the Eggplant had strips of eggplant that were cooked to perfection, with the Guinness batter coating contrasting well with the flesh. The eggplant was tossed through a Sichuan caramel sauce that added a sweet taste that was not too strong and had a touch of spiciness.
Fried Eggplant (Photographed by Jonathan Phoon)
In addition to including bamboo charcoal, the noodles served at Bai Long was notable for being handmade, giving them a different texture from the noodles typically seen at Chinese restaurants. Some texture was provided by the topping of seaweed and the sauce the noodles were tossed in subtly enhanced their flavour.
Bamboo Charcoal Noodles (Photographed by Jonathan Phoon)
While we did not try them during our visit, Bai Long has a selection of tasty sounding desserts to complete your meal. Packets of their Bamboo Charcoal Noodles were sold near the front of the restaurant for customers who desire to enjoy them at home.