Archive for November, 2011

Endless Delight 味中味

The first time I mentioned the Szechuan restaurant Endless Delight (Wei Zhong Wei) on my blog was when we went there for Jo and HC’s birthday dinner. Back then, we already found the dishes tasty except for the odd tasting cumin lamb dish (have never ordered it since).

Since then, I’ve frequented Endless Delight many times and to my delight (pun intended) their dishes have remained consistently tasty and good.

yummy chicken

This is their 口水鸡 a.k.a. as Yummy Chicken on the menu. This famous Szechuan cold chicken dish is laden with oily, spicy and really well, yummy. The chicken is always tender and smooth, the tingly spicy chilli gravy is ‘mouth wateringly’ tasty and fantastic with steamed rice.

fragrant chicken

This 辣子鸡 Fragrant Chicken is another favourite Szechuan dish and was recommended by the waitress when they ran out of Yummy Chicken. Deep fried chicken pieces fried with great amounts of garlic and dried chillies. It’s mind numbingly hot, salty, crispy and yums.

Another must order which we always have is the 水煮鱼 which is poached fish fillet in very very spicy chilli oil. It’s one of those lip throbbing, tongue hanging spicy stuff that is just addictive.


You’ll notice that all the dishes I’ve mentioned so far have the words ‘hot’ and ‘spicy’ in them. Whenever I feel like some really spicy and tasty (and somewhat greasy) Chinese food, Endless Delight is where I head to. However, they actually do non spicy dishes very well too. This 家常豆腐 is a simple tofu dish which heads off some of the spiciness.


Our must order vegetable dish there, the 荷兰豆 Snow peas are garlicky, crunchy and delicious. If only all vegetables tasted this good.

We’ve recently discovered that Endless Delight have pig intestines on the menu, I know it’s yucks for some, but for those kueh chap deprived people like us, it’s fantastic. Again, this dish is super spicy.

Endless Delight is not for the feeble stomach, your stomach starts making fiery rumblings after a few bites into the meal and sausage lips are almost guaranteed. I’m not sure whether the Szechuan food is authentic since it was Endless Delight that introduced me to Szechuan dishes, but if this is Szechuan cuisine, it’s really addictive and tasty!

Service at Endless Delight can be patchy at best, the waitresses aren’t impolite, but service can be a hit and miss and you’ll find yourself having to wait for rice while the dishes have already arrived etc. Otherwise, I’m impressed that despite having returned quite a fair few times, their affordable dishes have always remained consistent in terms of flavour and texture, I would be hard pressed to find the same consistent quality in many restaurants around Perth. It’s just comforting to know that at the end of the day, you can always return to this restaurant, order your favourite dish and know that that’s exactly what you’re going to get, everytime, anytime.
Endless Delight Chinese Restaurant
145 Newcastle Street

The Tuck Shop Cafe

I’ve noticed that little cafes and coffee joints have been popping up all over Northbridge! I reckon that’s a really good scenario, finally I don’t have to troop to CNR or Frisk Expresso for decent coffee in Northbridge.


This new kid on the block The Tuck Shop caught my eye while making my regular haunt to Wei Zhong Wei (my current favourite Szechuan restaurant and a future blog post). I have to admit, it was pretty late at night and for a second I thought it was the #$@ Shop (-_____-)”. But a second glance at the shiny glass interior and clean cut setting, I knew it was a new cafe on the corner of Money Street (what a nice street to be on) and Newcastle Street.


The cafe itself isn’t very big, but it’s brightly lit, comfortable and cosy.


I’d never heard of Toby Estate’s coffee but am always willing to give new coffee beans a try. My latte wasn’t fantastic, but I think it’s more to do with the barista skills than the coffee beans. I would willingly give Toby’s Estate another go at another cafe.


But it was the pies that I really wanted to try. All Tuck Shop reviews have been raving about the pies, so we had a Beef and Stilton pie to share ($12) with a side of mushy peas. In honesty, it was just alright and there was nothing spectacular about it. Maybe I’m just not a pie person? I felt that everything was a bit under seasoned and there was nothing wow about the pastry.

pork belly

This pork belly and apple coleslaw ($16.50) sounded fantastic on the menu, and it came out looking good too. The pork belly was tender and the skin crisp, but similar to the pie, there wasn’t much flavour to it and I thought it was under seasoned as well. The slaw was refreshing but it was just a normal salad.

Overall, Tuck Shop Cafe was average, nothing was done badly and the service was pretty good, but there was also nothing outstanding about the coffee or breakfast. Still, it’s a good addition to the Northbridge area and is a cosy, bright place to catch up with friends over coffee.
Tuck Shop Cafe
1/180 Newcastle Street


Now that I have so much more time on my hands, I should be really striking off the million things on my ‘to do’ list. But somehow, the weekends drift away lazily…

nestum chicken
My Sundays are spent grocery shopping, cooking bentos like this nestum chicken bento.
Friday nights become family nights when Jo and Hc come over for a homecooked meal, perhaps a steak or two, or a glass of strawberry wine… or two.

I have to snap out of this wonderful relaxing haze and get up and moving. Maybe next weekend …

Foochow delicacies @ Kitchen Inn, Thornlie

Guess what?!

kampua 1

Kampua mee is now available in Perth!!

When Wendy told me that she had discovered a newly opened Sibu cafe, Kitchen Inn, and sent me pictures of kampua mee and sarawak laksa, I knew we were going to Kitchen Inn very very soon. I just didn’t realise it was that very night haha.

Obviously word has gotten out about Kitchen Inn, even though we were there by 6.30pm, the little cafe was already packed and we only managed to grab the last table. Surrounded by fellow Malaysians and possibly many being Kuchingnites/Sibunians, it was very familiar surroundings.

teh c special

We started off with teh c specials, Kitchen Inn serves all the regular Kuching drinks including teh c peng and teh c special ($3.50). They also had teh tarik, but honestly we couldn’t tell the difference and I don’t think the waitress could too. The teh c special was average but still, I love all iced milk teas 🙂
We ordered a large Sarawak laksa ($8.90 regular, $9.90 large) to share. When it came out, it didn’t look very much like Sarawak laksa, maybe it was the big piece of fried tofu and pork pieces (or something that didn’t resemble chicken), it was quite disappointing. Having sold Sarawak laksa ourselves, I guess we have pretty high standards for laksa, the taste just wasn’t quite right and wasn’t much like Sarawak laksa at all. Us Kuchingnites at the table all agreed that it wasn’t authentic.

For pictures of the real kampua and Sarawak laksa, click here.
zhao cai

We also ordered the Fish Head Rice Vermicelli which is actually the famous Foochow Zhao Chai Hun Ngan, a huge favourite of my grandparents. Zhao Chai is a kind of preserved foochow vegetable, Hun Ngan means thick vermicelli. The original Zhao Chai Hun Ngan is sourish, salty and refreshingly appetising. Kitchen Inn’s version had good similarities, however, it was lacking in flavour and depth, especially the tartness of zhao chai. See Kuching’s Zhao Chai Hun Ngan here.


Finally the long awaited Kampua mee ($6.90) and the real reason why I wanted to go to Kitchen Inn. To be honest, the Kampua resembled Kolo mee more in looks. The first taste, kolo mee flavours, the saltiness, oiliness, garlicky flavours, which is fantastic. My foochow foodies and kampua mee lovers declared that it was quite similar to kampua mee at first bite, but as they continued eating, the noodles weren’t oily enough and all stuck together, thus causing some stodginess. While the noodles weren’t the original kampua noodles, I thought it was a pretty valiant effort at creating the real thing so kudos to Kitchen Inn for that. If only they had chilli sauce to mix in the noodles, it would have been much better.

Would I return to Kitchen Inn? Yes, because I want to try other items on their menu (we also tried their Char Chu Mee, which was 80% similar) including Bak Kut Teh (hello, calling Jaso). I think Kitchen Inn is gutsy for trying to create some of these famous hawker delicacies, it’s true that they’re not quite  there yet (especially their Laksa which I wouldn’t order again) but it’s nice that someone, somewhere in Perth is trying to introduce lovely Sarawak food to Australia.

Someday,I’ll be doing that too (* v *)Y

Kitchen Inn
Shop 32 Thornlie Square Shopping Centre

November 2011