Located along Gouger Street near Adelaide Central Market, Wah Hing serves what we consider to be the best Pei Pow Tofu dish in Adelaide. This dish is more commonly known by its Mandarin name, Pipa Tofu. Wah Hing's naming of the dish is based on the Cantonese dialect.
Pei Pow Tofu is a quite a unique dish featuring deep-fried tofu balls with prawn and squid and served with oyster sauce for dipping. Wah Hing's tofu balls were fried to golden brown with the soft interiors being a good contrast to the crisp exteriors. The oyster sauce that the Pei Pow Tofu can be dipped in also helped to enhance the flavour of the tofu without overwhelming it.
Pei Pow Tofu (Photographed by Jonathan Phoon)
Another unique dish we enjoyed was the Wah Hing Marble which consisted of deep-fried pieces of chicken and fish tossed in a sweet ginger sauce. While it is bit difficult to tell the two types of meats apart, both were cooked just right with a delightful crispy coating. The flavour of the meat was heightened by the sweet ginger sauce with a hint of spiciness coming from the chilli used in the dish.
Wah Hing Marble (Photographed by Jonathan Phoon)
While the mention of the phrase 'chilli oil' may make it seem like their Dry Tossed Fish Fillet in XO and Chilli Oil is very spicy, the flavour is actually quite mild. However it still had enough heat to make the dish flavoursome. The fish was also tender with the small bits of capsicum adding a bit of texture.
Dry Tossed Fish Fillet in XO and Chilli Oil (Photographed by Jonathan Phoon)
The bok choy in their Golden Mushroom with Seasonal Vegetable had the right amount of bite to them and was cut up to make eating them a bit easier. The sauce the bok choy was cooked in brought out their flavour with the golden mushrooms (Enoki mushrooms) adding a lovely chewy texture. If you prefer, there is a variation of the dish that uses Chinese mushrooms (shiitake mushrooms).
Golden Mushroom with Seasonal Vegetable (Photographed by Jonathan Phoon)
Done in the 'dry' style with a little bit of sauce, Wah Hing's Spicy Soya Beans Tossed with Dried Tofu & Pickled Cabbage had tofu slices of a generous size partnered nicely by the perfectly cooked soya beans. The sauce the ingredients were cooked in complemented them well and befitting its description also had a bit of heat. This dish is actually the popular BBC dish called by a different name.
Spicy Soya Beans Tossed with Dried Tofu (Photographed by Jonathan Phoon)
The eggs in the White Bait & Chive Omelette dish were fluffy with their flavour set off by the chives. The addition of white bait gave the omelette texture as well as adding a salty taste that was not too overpowering.
White Bait & Chive Omelette (Photographed by Jonathan Phoon)
The restaurant was pretty crowded during the peak dinner hours. The ambience of the restaurant was pretty nice despite its small size and the tables being placed a bit close to each other. The restaurant has a fresh look because it had recently been given a fresh coat of pain. Parking space is available on the street where the restaurant is located with the choice of off-street parking in the U-Park within walking distance from the restaurant. We enjoyed our meals at Wah Hing but would avoid visiting it on Sundays and public holidays because the restaurant imposes a service charge of $1 per head on those days.