Yang Chow Restaurant on O'Connell Street in North Adelaide specialises in offering a wide range of Asian dishes. Aside from the dishes listed on their menu, additional dishes are listed on a blackboard.
One of the dishes not currently listed on the menu, their Szechuan Spicy Chicken had pieces of chicken that were crisp with flesh cooked just right. Though the chicken pieces had bones in them, it was not a difficult task to eat them. There were sufficient amounts of dried chilli and Szechuan peppercorns to deliver a delectable spicy taste with peanuts to provide a bit of crunch.
Szechuan Spicy Chicken (Photographed by Jonathan Phoon)
Their E-Shand Chicken was a bit like Sweet and Sour Chicken, with the sauce having a similar taste to it. The chunks of chicken were a good size and succulent, and the slices of spring onions and capsicum added a bit of bite. Sadly the fried breadsticks that were meant to be included in the dish were not available during our visit.
E-Shand Chicken (Photographed by Jonathan Phoon)
A good choice for those wanting a vegetarian dish, the vegetables in the Seasonal Vegetables with Tofu still retained a bit of bite. They were complemented nicely by the tofu. The sauce that the ingredients were cooked in subtly enhanced their flavour and ensured that the dish was not too dry. Those that desire a bit of spice can request for a dipping sauce of freshly cut chilli in soy sauce.
Seasonal Vegetables with Tofu (Photographed by Jonathan Phoon)
We liked that the pieces of braised pork belly in the Pork Belly with Taro were of a generous size and could easily be cut with a spoon. The soft texture of the taro acted as a good contrast. The sauce that the pork and taro were cooked in tied everything together with its delectable savoury flavour.
Pork Belly with Taro (Photographed by Jonathan Phoon)
Their Authentic Mapo Tofu was prepared as a hot pot dish. A sufficient amount of pork mince was used to give the dish a meaty texture and the sauce had a good degree of spiciness. Helping to temper the spiciness were cubes of lovely soft tofu. Take a bit of care when eating the dish as it comes to you steaming hot.
Authentic Mapo Tofu (Photographed by Jonathan Phoon)
The green beans in the Wok Green Beans were of excellent quality, with a vibrant green colour and a nice bite to them. We found the sauce that the green beans were cooked in tasted like XO sauce with garlic included for extra flavour. It could be a bit salty for some tastes, however.
Wok Green Beans (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a comfortable and casual feel, with the tables spaced a good distance from each other. Diners that choose to visit during lunchtime can enjoy a selection of lunch dishes for just $10 each.