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Ying Chow Restaurant

Home > Adelaide > Dinner | Family | Food and Wine | Restaurants | Supper
by Jonathan Phoon (subscribe)
I love trying new food and new restaurants. My other passions are Origami and Pokémon
Published July 6th 2016
Known for being the restaurant that first served the dish commonly called BBC (Broad Beans, Bean Curd & Chinese Chutney), Ying Chow Restaurant specialises in serving a good variety of Chinese dishes. We were tempted to visit the restaurant after Poh, a former runner-up of MasterChef Australia featured their Smoked Tea Duck dish on her TV program, Poh & Co. This place is very popular and there is always a large crowd during the peak dinner hours so you may want to reserve a table for your visit.

Smoked Tea Duck is made by smoking a duck over tea leaves and herbs and then deep-frying it briefly to crisp up the skin. Ying Chow's Smoked Tea Duck had delightful smoky flavoured tender meat wonderfully set off by the crisp skin. While the duck is delicious on its own, you can dip it in the hoisin sauce provided to give it a bit more flavour.

Ying Chow Restaurant, Smoked Tea Duck, Adelaide
Smoked Tea Duck (Photographed by Jonathan Phoon)

Cooked with only a bit of sauce, the broad beans in their BBC were of a vibrant green colour with the right amount of bite. The sauce the broad beans were stir-fried in complemented them well with strips of tofu to provide a bit of texture.

Ying Chow Restaurant, BBC (Broad Beans, Bean Curd & Chinese Chutney), Adelaide
BBC (Broad Beans, Bean Curd & Chinese Chutney) (Photographed by Jonathan Phoon)

One of the dishes that were offered as a special, their Steamed Fish Fillet with Soy Sauce was cooked to perfection with its flavour heightened by the shredded spring onion scattered over the fish. The soy sauce helped to provide the dish with a delectable savoury flavour and it is particularly delicious when spooned over rice as a sauce.

Ying Chow Restaurant, Steamed Fish Fillet with Soy Sauce, Adelaide
Steamed Fish Fillet with Soy Sauce (Photographed by Jonathan Phoon)

For those that like a dish that is a bit spicy, their E-Shand Eggplant Claypot is a good choice. The eggplant was cooked just right and contrasted by the firmer bok choy hidden under the eggplant, with the sauce enhancing their flavour without being too spicy. It is best to eat this dish slowly as it comes out piping hot and stays like that for a while.

Ying Chow Restaurant, E-Shand Eggplant Claypot, Adelaide
E-Shand Eggplant Claypot (Photographed by Jonathan Phoon)

Another good choice for a vegetable dish is their Long Beans with Chilli & Garlic which had long beans that was prepared as well as the broad beans used in their BBC dish. The garlic sauce the beans were stir-fried in gave the dish a wonderful garlicy flavour with a bit of heat provided by the small slices of chilli.

Ying Chow Restaurant, Long Beans with Chilli & Garlic, Adelaide
Long Beans with Chilli & Garlic (Photographed by Jonathan Phoon)

While it was not as crispy as we would have liked, their Deep Fried Shredded Beef still had the wonderful chewy texture that we expected from this dish. The shredded carrot helped to add an extra element of texture with the sauce the beef was tossed in providing it with a slightly sweet flavour.

Ying Chow Restaurant, Deep Fried Shredded Beef, Adelaide
Deep Fried Shredded Beef (Photographed by Jonathan Phoon)

Even during the peak dinner hour, ambience of the restaurant was still very comfortable with the tables spaced a good distance apart from each other. The service was very good with the dishes coming out pretty quickly despite the crowd.
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When: 6pm-11pm
Phone: 08 8211 7998
Where: 114 Gouger St, Adelaide, SA
Cost: About $15 per main dish
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