Located in Adelaide Central Market, Malacca Corner specialises in serving Malaysian cuisine. Despite being located in a somewhat difficult to find place, it is quite popular with the locals attracting a decent crowd during the peak dinner hour.
Kapitan Chicken is one of the various curries offered at Malacca Corner, featuring boneless pieces of chicken cooked with a selection of spices accompanied with jasmine rice, tomatoes and cucumber. The pieces of chicken were tender with the curry gravy heightening its flavour. The hot level of spiciness I chose was very fiery but there is a choice of having it ordered milder if you are not used to spicy foods.
Kapitan Chicken (Photographed by Jonathan Phoon)
Their Sarawak Laksa is a variation of the popular Malaysian noodle dish. The staff informed us that Sarawak Laksa uses more spices than the common Nonya Laksa. The use of sambal belacan as a base in the dish gives the soup its reddish hue. The noodles were cooked just right with the chicken, fish cake, bean curd and shrimp complementing it wonderfully. The soup was spicy enough to give it the flavour that we associate with laksa but not so spicy that it makes eating it uncomfortable.
Sarawak Laksa (Photographed by Jonathan Phoon)
Also known as Popiah, Malacca Corner's Poh Pia is a bit like a Chinese version of a burrito, with a filling of mixed vegetables, crispy onions, peanuts and peanut sauce wrapped in a thin crepe pastry. The vegetables gave the Poh Pia a refreshing taste with the peanut sauce bringing their flavour out without overwhelming the vegetables. Their Poh Pia is also notable for not using any oil, making it a good choice for those conscious about their health. We enjoyed the roll even though it is not the Popiah that we were used to and looking for. In Singapore, Popiah is a fresh spring roll full of flavour from the stewed bangkuang, shrimp paste, chilli, garlic and peanut.
For those who want something that is not spicy, their Yong Tau Foo is a good choice. Yong Tau Foo is a dish comprising pieces of tofu and vegetables stuffed with fish paste cooked in a broth, usually eaten with noodles. As with their Sarawak Laksa, the rice vermicelli noodles were cooked just right with the chicken broth subtly bringing out their flavour. The firm texture of the stuffed bean curd was a good contrast to the noodles. You have the choice of having the dish made with Hokkien noodles instead if you prefer that type of noodles.
Yong Tau Foo (Photographed by Jonathan Phoon)
Ambience is that of a small café with a decent amount of seating though they were a bit close to each other. We noticed that most of the customers appeared to be regulars and had their personal favourite dishes. Plenty of off-street parking is located in the U Park of the Adelaide Central Market complex.
You say that the place is hard to find. So what is the specific location within that huge area?
Perhaps the Market itself can provide a detailed map? This is a perennial problem there -- just where is the place I have heard about?