Taking the place of Mei Xin Chinese Cuisine, Kung Fu Express is a great place to enjoy delicious and affordable Chinese cuisine. Service was quite efficient with our dishes not taking long to arrive after we placed our order.
Their Salt & Pepper Soft-Shell Crab is one of the tastiest that we have eaten in Adelaide, featuring generous pieces of soft-shell crab fried to a golden brown. The salt and pepper seasoning had enough flavour to provide the dish with its characteristic taste, and finely cut onions and capsicum added some crunch.
Salt & Pepper Soft-shell Crab (Photographed by Jonathan Phoon)
The chunks of chicken in the Spicy Diced Chicken were tender and while it may not look like it, the sauce had a good amount of spice. Cooked together with the chicken were slices of capsicum for extra texture and balancing out the spiciness with their slight sweetness.
Spicy Diced Chicken (Photographed by Jonathan Phoon)
A somewhat unusual way to eat dumplings, the Dumplings in Hot & Sour Soup can be prepared with one of four varieties of dumplings - Pork, Chicken, Beef and Vegetarian. The pork dumplings we chose had a juicy filling and the skin was not too thick. The hot and sour soup was delicious and had tofu and black fungus in it.
Dumplings in Hot & Sour Soup (Photographed by Jonathan Phoon)
Their dumplings can also be enjoyed in a more ordinary fashion. The pan-fried version of their Pork Dumplings was fried sufficiently to give the skin a nice crispiness that contrasted well with the juicy filling. Chilli sauce, soy sauce and vinegar are provided at each table for diners to make a dipping sauce.
Pan-fried Pork Dumplings (Photographed by Jonathan Phoon)
Also on their menu are dishes that are suitable for a single diner. The fried chicken in the Crispy Chicken with Rice was cooked just right, with the crisp coating setting off the flesh nicely. While not stated on the menu, diners can choose from lemon, honey or satay sauce to accompany the chicken. The lemon sauce that I chose had a good degree of tang with a hint of sweetness. For a bit of an extra cost, the plain rice can be substituted with fried rice.
Crispy Chicken with Rice (Photographed by Jonathan Phoon)
We were delighted by the degree of charred flavour in their Beef Fried Rice Noodle, something which we consider essential for the dish's enjoyment. The slices of beef were not too tough and the bean sprouts and slices of capsicum still had a bit of bite to them. Sufficient sauce was used to cook the noodles in to ensure the dish was not too dry.
Beef Fried Rice Noodle (Photographed by Jonathan Phoon)
The restaurant offers a few deals for take-away orders, such as a 10% discount for pick-up orders over $30 done over the phone. Its location along one of North Adelaide's main streets makes it convenient for those looking for Chinese cuisine while in the area.