Oriental House in Firle specialises in offering delicious Chinese and Thai cuisine. Despite its seemingly far-off location from the Adelaide CBD, it was popular with the locals with a large crowd arriving close to the peak dinner hour when we were there.
Notable for using soft-shell crab, the deep-fried soft shell crab in their Crunchy Soft Shell Crab Curry was fried to golden brown. The red curry gravy had a delectable spicy hit and was of the right consistency to ensure the crisp coating of the crab was not marred. To help temper the curry's spiciness a bit, the dish also included pineapple and cherry tomato.
Crunchy Soft Shell Crab Curry (Photographed by Jonathan Phoon)
De-boned for ease of eating, the pieces of flounder in the Salt & Pepper Flounder dish were cooked just right and the salt and pepper mix they were tossed in had the degree of peppery flavour we desired. If you like, you can snap off part of the fins of the fish to eat. They had a nice crunchy texture.
Salt & Pepper Flounder (Photographed by Jonathan Phoon)
While the name Salt & Pepper Pork Chop may suggest a whole slice of pork chop, the pork chop was actually cut into strips. This did not affect the enjoyment of the dish. Compared to the Salt & Pepper Flounder, the taste of the salt and pepper mix was a bit more intense to highlight the stronger taste of the pork. Hidden beneath the pork were lettuce leaves whose freshness helped to balance out the pork's salty flavour.
Salt & Pepper Pork Chop (Photographed by Jonathan Phoon)