Recently opened in Adelaide, PappaRich at Gouger Street is part of a chain of restaurants which was established in 2005 in Kuala Lumpur, Malaysia. There are now seventy outlets in Malaysia, and the group is growing internationally. PappaRich serves a wide variety of authentic Malaysian dishes and drinks. Customers who have sampled their food in Melbourne and Sydney have been waiting impatiently for this first outlet in Adelaide to be opened.
The chicken in the Biryani Rice with Red Chicken & Sambal Eggplant that we ordered was tender, with a delectable sweet and spicy sauce that helped to lift the flavour of the chicken. It was accompanied by an impeccably cooked piece of eggplant covered by a delicious sambal sauce, pappadums, and spiced rice. The spiced rice was a good partner to the chicken and eggplant. If you prefer, there is a version of the dish with jasmine rice in place of the Biryani Rice.
Pappa Deep Fried Chicken Skin is considered to be one of PappaRich's signature dishes. This dish is somewhat similar to the Spicy Skin Namban (deep fried salmon skin with Namban Sauce) served at Takeru Restaurant in Sydney. The deep fried pieces of chicken skin were very crunchy, with a moreish seasoning that heightened the flavour of the chicken skin. The dish comes with a serving of sweet chilli sauce, which compliments the delicious chicken skin perfectly.
Pan Mee, translated as "flat flour noodle", is a dish consisting of noodles made from flour, usually served in soup with minced pork, dried anchovies, mushrooms and a leafy green vegetable, such as spinach. The Chilli Pan Mee that we ordered is the dry version, with chicken mince replacing the minced pork, and an addition poached egg. To eat the dish, stir the ingredients thoroughly to mix the Pan Mee Chilli into the noodles. The various ingredients, particularly the deep fried anchovies, gave the dish its distinct taste. The chilli and crunchy anchovies are the stars of the dish, but the poached egg probably resulted in the noodles being a bit sticky.
The fried chicken in the Oriental Chicken Chop was cooked just right, and nicely accompanied by the black pepper sauce. However, we felt that the sauce could have used a bit more pepper to give it an extra kick. The chicken rice served with the dish was aromatic, and one of the best we had tasted. A version of the dish, with curry gravy replacing the black pepper sauce, is also available.
The restaurant does not accept reservations and is extremely popular, so there is a long queue during peak dinner hours. We arrived there around 5pm, waited for about five minutes for a table, and noted that the queue started building up after 5.30pm. It is a shame that the restaurant does not open for breakfast, as their bread dishes, such as Hainan Toasted Bread with Butter & Kaya, and soft boiled eggs dish, are typical stuff that Singaporean and Malaysians have for breakfast.