While its location on Murray Street at Tanunda may seem a bit odd for a restaurant that specialises in Malaysian cuisine, Kampung Kitchen has proven to be very popular, winning the 2020 Travellers' Choice Award on Trip Advisor. In addition to the dishes on their main menu, the restaurant also has a selection of specials.
Their Satay is one of the best that we have tasted in South Australia. They had a good amount of char and a flavour closest to the ones we had eaten in Singapore. The dish can be prepared with either chicken or beef, with the Chicken Satay having tenderer flesh compared to the beef. Accompanying the dish were slices of red onion, steamed rice cakes known as ketupat and satay sauce. Their satay sauce had generous chunks of peanut in it.
Satay (Photographed by Jonathan Phoon)
While it may not look like it at first, the flesh of the duck breast in their Duck Curry was easy to separate from the bone. The curry gravy lifted the flavour of the duck. The degree of spiciness is suitable for most tastes.
Duck Curry (Photographed by Jonathan Phoon)
The seafood used in the Seafood Sambal was cooked just right. The chilli and tomato sauce that the seafood was tossed in gave it a delectable spicy taste that was not too hot. If you prefer, the dish can be made using chicken or beef instead.
Seafood Sambal (Photographed by Jonathan Phoon)
Great as a snack or to sate your appetite while waiting for your main dishes, the pastry of their Curry Puff was just like the ones used to make the dish in Singapore, as opposed to the puff pastry normally used in Adelaide. The filling was also a joy to eat as well, the potatoes still retaining a bit of bite and the degree of spiciness was just right.
Curry Puff (Photographed by Jonathan Phoon)
Available to be stir-fried with your choice of chicken, beef or seafood, their Char Kway Teow had the characteristic charred flavour that we consider essential for this dish. A sufficient amount of sauce was used to toss the noodles in to ensure it was not too dry. Scattered over the noodles were fried shallots to add a bit of crunch.
Char Kway Teow (Photographed by Jonathan Phoon)
For a drink to go with your dishes, their drinks cabinet has items other than the normal soft drinks. The drink we chose was Riviera Tahitian Lime juice produced by Tru Blu Beverages. If you have a desire for Asian food while at Tanunda, consider dropping by at Kampung Kitchen.
Riviera Tahitian Lime juice (Photographed by Jonathan Phoon)