Papparich's spring collection arrived late in Adelaide. It is finally here, in summer! For a limited time, diners can enjoy a special dish, Pappa White Curry Mee.
Pappa White Curry Mee (Photographed by Jonathan Phoon)
Pappa White Curry Mee was worth waiting for. This noodle dish had prawns, squids that still had a bit of bite, and pieces of fried tofu that soaked up the flavour of the gravy. The taste of the gravy was quite mild, having a flavour somewhat similar to coconut cream. Chilli paste was provided for adding to the dish but it is advisable to add a little at a time and doing a taste test first as it packs a potent spicy punch. We were looking forward to having this dish with cockles but unfortunately, cockles were already sold out for the day.
Hokkien Mee (Photographed by Jonathan Phoon)
There is also a new addition to the menu, Hokkien Mee. The prawns and chicken in this stir-fried noodle dish were cooked just right and the egg noodles cooked al dente. However, we find the sauce a bit salty for our taste. Some choy sum in the dish helped to balance out the rich taste of the sauce with its freshness.
Aside from the Pappa White Curry Mee, two more of Papparich's dishes can also be ordered with cockles - Curry Laksa Chicken and Pappa Char Koay Teow. If you are looking to try something new at Papparich, now is a great time to visit.