Kiddo and I been repeat offenders at Pappa Rich Malvern
East. Probably because we have been
exercising our retail muscles a wee bit too much at Chadstone Shopping Centre
and Pappa Rich is conveniently located within.
Left to right: lychee soda, grass jelly w soy milk
To cool our heels, we generally go for an iced drink to kick start the meal. I’m quite partial to grass jelly and generally go for the grass jelly with soy milk or the grass jelly with barley. I find the soy milk version the better of the two. The dense and creamy soy almost has the texture of ice cream by the time they mix it with the tiny ice particles. The net effect is that it’s more like a solid needing to be scooped rather than a liquid drink.
To cool our heels, we generally go for an iced drink to kick start the meal. I’m quite partial to grass jelly and generally go for the grass jelly with soy milk or the grass jelly with barley. I find the soy milk version the better of the two. The dense and creamy soy almost has the texture of ice cream by the time they mix it with the tiny ice particles. The net effect is that it’s more like a solid needing to be scooped rather than a liquid drink.
The barley version is not for the squeamish. They blitz the barley grains so the texture
unfortunately is a bit like…chuck… so you’ve really got to tame down your gag
reflex and just focus on the pleasant grassy flavours of barley. And because the barley water is so much less
dense than the soy milk version, you have to brace yourself for the kick of gelatinous
cubes of grass jelly hitting your hard palate as it rushes up the wide diameter
straw as you suck.
Kiddo on the other hand, does not stray far from her lychee
soda. This is a real thirst quencher
with mint, lime and the obligatory pair of lychees in the soda.
Being a creature of habit, Kiddo always orders the Ipoh Hor
Fun. It is rice noodles in a “prawn head
broth”. I quote from the menu! It sounds a bit off putting, prawn head goo, but it lends a deep seafood flavour to the
broth which Kiddo slurps up. It comes
with fine slices of chicken breast, a handful of bean sprouts, chives and a
side of chilli with soy to spice it up ($12.90).
I on the other hand have been trying to branch out from my
usual comfort orders of Nasi Lemak and roti.
Recently I’ve tried the Chilli Pan Mee ($12.90). Everything about it was quite delightful in
texture and flavour – the aromatic ikan bilis, the nubbly bits of chicken
mince, the fresh steamed veggies, the spicy heat of the dollop of sambal and
the runny egg which you are urged to mix through to combine. The noodles were the rice noodle variety but
somehow the edges of these noodles were almost fluted. This gave it a rustic and chewier texture
rather than silken one. It was different
but I do prefer the traditional silky cut rice noodles.
On another occasion, I tried the Wat Tan Hor ($12.90). In a nutshell this was a big plate of wok
fried rice noodles swimming in a deep pool of egg gravy. It was a fair call to say there was almost more
gravy than noodle but I’m under the impression that that is the way it’s
supposed to be. The smokey wok burnished
noodles float in the eggy ocean with flotsam and jetsam offish cakes and choi sum, chicken and prawns. It was filling and delicious. I wasn’t sure if one should ‘drink’ the sea
of gravy or not. Was it soup or
sauce?
And yet on another occasion (yes embarrassingly enough we went back twice weekly in the span of a fortnight. If only there was a frequent flyers discount!), I tried the Hainanese Chicken Rice. I have long dismissed this dish as mere boiled/steamed chicken with rice but that was in my ignorance.
Since holidaying in Singapore recently, I have come to the gratifying epiphany that this dish is deceptively complex. The chicken should be silkenly tender, the soup clear and resonating with intense chickenly-ness. I hold the chicken rice in Singapore and Malaysia as gold standard. Nothing I have had in Australia as come close to the mark. The Hainanese chicken rice at Papparich doesn't either but it is one of the better chicken rices I have had in Australia. The chicken was tender and deboned, the soup clear and nourishing but my palate was still searching for the elusive intense chickeny-ness of the chicken rice in Asia.
Since holidaying in Singapore recently, I have come to the gratifying epiphany that this dish is deceptively complex. The chicken should be silkenly tender, the soup clear and resonating with intense chickenly-ness. I hold the chicken rice in Singapore and Malaysia as gold standard. Nothing I have had in Australia as come close to the mark. The Hainanese chicken rice at Papparich doesn't either but it is one of the better chicken rices I have had in Australia. The chicken was tender and deboned, the soup clear and nourishing but my palate was still searching for the elusive intense chickeny-ness of the chicken rice in Asia.
Verdict: We liked
it.
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