Located close to Adelaide City Library in Rundle Mall, the recently opened Hawker Walker specialises in serving Malaysian street food. The place proves to be an immediate hit with the locals, with a large crowd present during the lunch hour, so it is advisable to arrive early to avoid having to wait for a table.
The dish that we wanted to try most at Hawker Walker was their Yong Tao Fu dish. This dish contains a varied selection of food items stuffed with fish paste (or meat) served in broth or laksa gravy. When ordering their Yong Tao Fu, you get to pick whether you want the standard Fried Tofu, Fried Dumpling, Bean Curd Sheet and vermicelli noodles to be served in a clear soup or laksa gravy. You also get to pick another two accompaniments from Fried Wonton, Eggplant, Bitter Melon, Okra or Chilli. The vermicelli noodles can also be swapped for yellow Hokkien noodles.
We ordered a rice vermicelli version in clear soup and a yellow Hokkien noodles one in laksa gravy. The clear soup helped to subtly enhance the flavours of the ingredients and the laksa soup had the degree of spiciness we desired. The additions we chose for our dishes were of excellent quality. The Eggplant still had a bite to it and the Stuffed Chilli had the degree of hotness that should be suitable for most tastes. We particularly enjoyed the Fried Dumpling, which had a juicy filling set off by the crisp skin.
Laksa Yong Tao Fu (Photographed by Jonathan Phoon)
The Curry Chicken that we chose for their Nasi Lemak was cooked just right and the curry gravy was mild enough to be enjoyed by those not used to eating spicy foods. The coconut rice, which is a key component of Nasi Lemak, had a fragrant coconut flavour and the fried ikan bilis (dried anchovies) and peanuts had a good crunch. Take a bit of care when adding the chilli sambal to the dish as it packs a potent spicy punch. The other options for the Nasi Lemak dish are Chicken Wings, Beef Rendang and Sambal Prawns.
Curry Chicken Nasi Lemak (Photographed by Jonathan Phoon)
The noodles in their Chicken Sambal Mee Hoon were cooked to al dente and the bean sprouts added a crunchy texture to the dish. The sambal that the noodles were tossed in contributed to the dish's enjoyment. It was not too mild and had a hint of sweetness. A scattering of fried shallots added a bit of extra crunch to the dish.
Chicken Sambal Mee Hoon (Photographed by Jonathan Phoon)
The restaurant is surprisingly spacious with the décor giving it a cosy feel. The restaurant's location within Adelaide CBD in the popular Rundle Mall makes it a convenient location for those working or shopping in the city.