Located in Adelaide's Chinatown, T Chow prides itself on serving what is considered by locals to be the best Chinese cuisine in Adelaide. We were glad that the restaurant lived up to its reputation, with serving sizes being quite generous and all dishes coming out piping hot. We enjoyed our meal so much that we revisited it again to try different dishes on the menu.
Deep Fried Quail with Pine Nuts was a new dish that we tried. While the Deep Fried Quail was a bit fiddly to eat due to the small bones, the effort was worth it as the quails had crispy skin that contrasted wonderfully with the juicy meat. The seasoning used in the dish also helped enhanced the flavour of the dish. The quails were served on a bed of deep fried vegetables that added an extra element of texture with a bit of crunch from the pine nuts scattered over them.
Considered to be one of T Chow's signature dishes and one of my favourite, T-Chow Green Peppercorn Chicken had tender pieces of stir-fried chicken whose flavour was enhanced by the moreish sauce it was cooked with. It was served on a bed of fried vegetable leaves which complemented the chicken wonderfully.
We ordered Fresh Green Kale with Dried Fish because it reminded us of a Lettuce with Dried Fish dish that we enjoyed at Gold Coast. The kale used in the Fresh Green Kale with Dried Fish was a vibrant green with the right amount of bite to them. The sauce that the kale was stir-fried in lifted its flavour with a slight salty taste coming from the pieces of dried fish.
T Chow's Broad Bean with Bean Curd Hotpot is similar to the BBC (Broad Bean with Chinese Chutney) dishes that we have eaten at various Chinese restaurants in Adelaide. While we would have liked the dish to have a bit more sauce, both the broad bean and bean curd were cooked to perfection with the sauce rounding out the flavour of the ingredients. If you like something spicy, a spicier version of the dish in which the bean curd is replaced with minced pork is also available.
Crispy Beef is another of my favourite dishes. The pieces of beef were cooked just right with the slightly chewy texture that I expected from the dish. The sauce the beef was tossed in brought out the flavour of the beef with the refreshing bed of shredded lettuce it was served on helping to somewhat offset the rich taste of the beef.
Sweet & Sour Pork is a classic dish in Chinese restaurants so we decided to give it a go. The batter of the pieces of pork in T Chow's Sweet & Sour Pork was a bit soggy but the pieces of pork were still cooked well with the sauce complementing its flavour nicely. The pieces of capsicum helped to give the dish more texture with the pineapple adding an element of sweetness.
We ordered an entrée size portion of the Cabbage Roll to sample because the dish looked delicious when the waiter was serving it at another table. The Cabbage Roll featured cabbage leaves rolled around seafood before the rolls were coated in batter and deep fried. The rolls were fried to golden brown with the succulent seafood filling being set off by the crisp coating. The dish came with a serving of soy sauce to dip the rolls in if you like to give it a bit of a salty hit. The entrée sized dish is great for starting your meal, with a more substantial main sized serving also available.
Drunken Chicken is one of the dishes from their cold entrees selection, with the dish served cold as opposed to being hot. The chicken was tender and befitting its name, had a pronounced flavour from what I assume to be Shaoxing wine. If you like to add a bit of spicy zing, you can request for fresh cut chilli in soy sauce to dip the chicken in.
T Chow's service was very efficient, with our dishes coming to us relatively quickly. The restaurant had a great ambience with the tables located a good distance apart. Ample off-street parking is available within walking distance in the nearby undercover carparks. Another perk is the 25% off our total bills that we enjoyed by using Entertainment Book's gold card.