Located close to the Nordburger branch at Glen Osmond Road, Pagoda Restaurant is noted for being the oldest Chinese restaurant in South Australia, having first opened its doors in 1965. Many of the dishes are quite unique and the health conscious will be delighted to know that none of their dishes have MSG in it.
Featuring duck cooked with Chinese BBQ Pork, prawns and vegetables, all the ingredients in the Four Treasure Duck dish were cooked perfectly with the BBQ pork giving the dish a slight sweet-savoury flavour. The sauce they were cooked in complemented the ingredients well and if you want some spice to the dish, you can request for fresh cut chilli in soy sauce.
Four Treasure Duck (Photographed by Jonathan Phoon)
One of the more interesting sounding dishes, the pieces of the chicken in their Q Chicken were fried to golden brown and the spicy caramelised sauce was of the right consistency to ensure the coating of the chicken did not become soggy. The taste of the sauce is best described as being similar to Honey Chicken but with a bit of heat.
Q Chicken (Photographed by Jonathan Phoon)
Although we thought the Vegetarian Omelette was a bit chunky due to the large size of the vegetables, the omelette was still fluffy and cooked just right. The mushroom sauce helped to tie everything together and there were slices of mushroom that provide an earthly flavour to the dish.
Vegetarian Omelette (Photographed by Jonathan Phoon)
Compared to a similar dish offered at NanYang Cafe in Adelaide Rundle Mall, the pork filling of the Five Spice Pork Roll had a softer texture due to the use of pork mince. It had the distinct five spice flavour that makes this dish moreish and the crispy bean curd skin that makes eating it enjoyable. As expected some sauce was provided to dip the rolls into to further enhance the flavour of the dish.
Five Spice Pork Roll (Photographed by Jonathan Phoon)
To our delight, the coating of the deep-fried fillets of fish in their Spicy Fish was still crisp and the chilli sauce helped to add a potent spicy punch. Be careful to not be too heavy-handed when spooning the sauce over the fish as it can be too hot for some tastes.
Spicy Fish (Photographed by Jonathan Phoon)
Great for vegetarians, all the vegetables in the Vegetarian Chop Suey with Bean Curd still had the crunch, which was a good contrast to the softer bean curd. The sauce the ingredients also helped to enhance their flavour without overwhelming them.
Vegetarian Chop Suey with Bean Curd (Photographed by Jonathan Phoon)
The décor of the restaurant gave the place an "old school" Chinese restaurant feel with a separate room available for those hosting an event with a relatively large group. Red table cloths were used, Chinese screens were strategically placed around the restaurant and the walls were ornamented with dragon motifs and Chinese paintings. Three giant pots of Jade plant were placed at the front of the restaurant to bring luck and prosperity to the place. Off-street parking is conveniently located in the carpark next to the restaurant.