Recently opened in Adelaide, Simmer Huang is a place where you can enjoy the experience of watching a one-pot dish similar to a hot pot cooked before you at your table. Ordering is done on a form at the table in which you select your desired meats (or seafood), side ingredients, flavour and side dishes. We found it too hard to decide what and how many items to choose from the many ingredients with their varied prices so we went with the easy option. We chose one of their Simmer Pots, a side ingredient for variety, the flavour (salty, mild, spicy, hot, super-hot or salty & spicy) and either rice or noodle.
Vegetable Selection (Photographed by Jonathan Phoon)
Every table in the restaurant has a built-in induction cooker. A staff member brought the pot and all the ingredients that we had ordered to our table and cooked them for us. She put a small lump of butter paste into the pot, followed by a selection of vegetables consisting of cherry tomatoes, wolfberries, jujube, capsicum, celery, onion, carrot, sweet potato and garlic. After this our choice of meat (or seafood) was layered over the vegetables and left to cook covered for 15 minutes. She then came back to pour the restaurant's special sauce over the cooked ingredients, made sure all the ingredients were coated with the sauce, let everything simmer for a few minutes and finally the food was ready for eating!
We visited the restaurant twice, choosing Braised Basa Fillet Simmer Pot with Beef Flank as the additional ingredient on our first visit. The Basa Fillet and Beef Flank were very tender and the selection of vegetables really added to the taste and texture of the dish, with the garlic having a noticeable sweet-savoury flavour. The garlic practically melted in our mouths towards the end of the meal. We particularly enjoyed the taste of the Spicy flavour but be warned that it may be a bit too spicy for some.
Braised Basa Fillet Simmer Pot with Beef Flank (Photographed by Jonathan Phoon)
Braised Chicken Wings Simmer Pot (Photographed by Jonathan Phoon)
On our second visit, we chose Braised Chicken Wings Simmer Pot, handmade noodles, mushrooms and salty flavour. The chicken wings were tasty but we thought they could do with a bit more cooking time so that the meat could come off the bone more easily. After we have finished our chicken wings and vegetables, a staff member poured broth into our pot for cooking the noodles. The noodles came in small slabs and were pulled in front of us into strands, then added to the broth together with the mushrooms. We thought the salty flavour was perfect for the noodle and mushroom soup, which was a good way to finish the meal.
Salty Noodle Soup (Photographed by Jonathan Phoon)
Pulling Noodles (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
The restaurant has a very casual atmosphere. We had a bit of a problem with our order during our first visit because we did not understand their ordering system and most of the staff do not speak much English.