Most people in Adelaide associate Ding Hao Restaurant at Gouger Street with Yum Cha. My family, however loves to go there for 'home cooked' Chinese dinner. Our favourites include Aniseed Smoke Tea Duck, Salt & Pepper Soft Shell Crab, Shallot Soya Chicken, Minced Pork with Olives Mustard & Long Bean, Lemon Grass Pork Chop Fillet, Steamed Fish Fillet in Black Bean Sauce, Mince Prawn Cake with Kai Lan or Snow Pea, and Stir Fried Broad Bean & Bean Curd with Chinese Chutney (BBC).
The long beans in the Minced Pork with Olives Mustard & Long Bean are a vibrant green colour and crunchy. This is my father's favourite dish. We have tried this dish at many different places but the long beans at other places are usually over-cooked and limp.
The broad beans in the BBC dish contrast nicely with the soft slices of tofu and the chutney the dish is cooked in is delicious.
We also like being surprised by the new dishes that the restaurant introduces now and then, which are not included in the normal menu. One recent addition is Salt & Pepper Moreton Bay Bug. We had to wait pretty long for the dish and it is a bit messy to eat because they were served unshelled. It was worth the wait and the effort because the meat is cooked perfectly and goes perfectly with the salt & pepper seasoning.
If you are into restaurant dishes, Ding Hao also offers Peking Duck, Oyster, Abalone and Scallop dishes. The service is excellent, you can ask for a fork and spoon if you are not comfortable with using chopsticks and if you go often enough, the staff will remember your needs. You may also be able to get the kitchen to cook dishes outside of the menu for you. However, Ding Hao is not a place you go to for ambience. I reckon they try to squeeze too many tables into the available space.