Warong at Findon is the third branch of the restaurant to be opened, following the ones at Rundle Place and Westfield at Marion. Unlike the other two branches, this branch is a standalone store, which is great for those that want to enjoy Warong's food outside of the hustle and bustle of a food court.
The meat of the chicken in the chicken curry that I chose for my Nasi Lemak dish was tender and the curry gravy had the right amount of spice. We were also delighted that the coconut rice had a strong coconut flavour that is a key element of making the dish delicious. Accompanying the dish were a boiled egg, fried ikan billis (dried anchovies), peanuts, cucumber and a delectable spicy sambal.
Nasi Lemak (Photographed by Jonathan Phoon)
Their Chicken Penyet had succulent flesh from the process of lightly smashing it and was set off nicely by the crisp skin. Compared to the chilli sambal from Nasi Lemak dish, the Penyet sauce covering the skin had a slightly sweeter taste. The plain rice acted as a good foil to the spicy Penyet sauce but you can swap it for coconut rice for a bit of an extra cost.
Chicken Penyet (Photographed by Jonathan Phoon)
The rice noodles in the Beef Hor Fun were cooked al dente, with the slices of beef not being too tough. The firm choy sum and fish cakes complemented the beef well and the egg gravy subtly enhanced the flavour of the dish. If you desire a spicier taste, you can add some of the homemade chilli sauce before consuming the dish.
To our delight, their Fried Koay Teow had the characteristic charred flavour which we considered to be a sign that the dish was cooked well. All of the ingredients were cooked to perfection and there were enough bean sprouts to provide a bit of crunch to the dish. The noodles were also fried with enough sauce to ensure the dish was not too dry.
Fried Koay Teow (Photographed by Jonathan Phoon)
Having never tried their Satay Chicken before, we decided to give it a go. To our delight, the chicken had a char-grilled flavour to make eating it an enjoyable experience. The peanut sauce for dipping the satay in also had a generous amount of peanut flavour. The six and twelve skewers sized portions come with a serving of rice to make them a complete meal by itself.
Satay Chicken (Photographed by Jonathan Phoon)
While we thought the dressing of the Gado Gado was a bit watery, the cabbage and shredded carrots were cooked well and still had a bit of bite to them. The tofu and boiled potatoes also did a good job of providing a foil to the peanut sauce dressing of the dish. As expected, prawn crackers also came with the dish.
Gado Gado (Photographed by Jonathan Phoon)
The place is quite small, with only enough seating for less than twenty customers. Parking is not an issue with the carpark in front of the restaurant providing convenient off-street parking.