Recently opened, Laksa House on King William Street in Adelaide is a smaller, café-like branch of the Laksa House located on Hutt Street. Unlike the restaurant located at Hutt Street, which serves dishes that are typical of an Asian restaurant, this new café at King William Street offers Malaysian street food such as Hainan Chicken Rice and Laksa.
One of their signature Laksa dishes, Mixed Noodle Laksa consists of fish cake, prawns, chicken and noodles in a coconut-milk-based curry soup. The noodles were cooked to al dente with the various ingredients complementing it well. The rich, tasty soup helped to lift the flavour of the ingredients without being too spicy.
Mixed Noodle Laksa (Photographed by Jonathan Phoon)
Literally meaning "meat bone tea", Bak Kut Teh is a dish in which pork ribs are boiled in a soup flavoured by Chinese spices. The pork ribs were tender enough to be easily separated from the bones with the spices giving it the distinct flavour that is associated with Bak Kut Teh. It also comes with a hard-boiled egg and spring onion and chilli sauce to dip the pork ribs in.
Bak Kut Teh (Photographed by Jonathan Phoon)
While my mother thought that their Hainan Chicken Rice did not taste very authentic, the chicken was still cooked just right with the sauce that was poured over it enhancing its flavour. Hidden beneath the chicken was bok choy to provide a bit of texture and chicken rice that had the right amount of "chicken rice" flavour. Accompanying their Hainan Chicken Rice is the same dipping sauces that came with Bak Kut Teh.
Hainan Chicken Rice (Photographed by Jonathan Phoon)
Made from thin rice noodles known as bee hoon, the rice vermicelli in their Hokkien Mee Hoon were cooked just right with the sauce they were tossed in giving the dish a delightful spicy flavour. The prawns, bok choy, fish cake and capsicum were cooked to perfection with a bit of crunch provided by the topping of fried shallots.
Hokkien Mee Hoon (Photographed by Jonathan Phoon)
Their Curry Chicken Rice has a surprisingly generous amount of tender chicken cooked in curry gravy that is spicy enough to lift the flavour of the chicken, but not to an extent that make it unpalatable for those not used to spicy foods. Served with the dish are pickled vegetables whose sharp taste goes well with the spicy curry.
Curry Chicken Rice (Photographed by Jonathan Phoon)
A good choice for those who like spicy foods, the rice in their Sambal Fried Rice was fluffy with a delectable spicy flavour coming from the chilli sambal the rice was fried in. They also have a curry variation of the dish as well as plain Fried Rice for those not used to eating spicy foods.
Sambal Fried Rice (Photographed by Jonathan Phoon)
My mother and sister love Wet Ho Fun – rice noodles with a charred flavour topped with smooth corn starch and egg gravy. The Wet Ho Fun at Laksa House certainly lived up to their expectations. The rice noodles had a charred flavour and were cooked to al dente with the various ingredients complementing it well. The gravy the noodles were served in had just the right degree of saltiness.
Wet Ho Fun (Photographed by Jonathan Phoon)
The ambience of the place is what you would expect from a small café with the tables placed a bit close to each other. Laksa House is located within walking distance of various bus stops and tram stops. It's good to finally find a place in the city that serves Malaysian street food for dinner almost every day of the week. Our favourite stalls NanYang Cafe and Singma Delights are only opened for dinner on Fridays.