No matter how exciting exploring the multitude of cuisine the world has to offer, I always find myself turning to my Asian roots for comfort. This is not always possible when you’re not in an Asian country, but Australia is so lucky to have a healthy Asian population to promote and sustain a thriving Asian cuisine scene.
Little Hong Kong has been around awhile now and is a member of the Little Singapore clan of eateries. Their menu is at once familiar to those of the Asian persuasion – roast meats, such as duck, pork and chicken feature heavily.
The SO’s Hokkien fried rice was well-mixed with the thickened assorted seafood gravy, which is thankfully not too soggy. It has the characteristic flavour from the wok on high heat, a feature I have found most Asian eateries don’t achieve and instantly takes me back to the motherland’s hawker centres.
I’m a sucker for the dry version of most Asian noodles, so jumped at the chance to try Little Hong Kong‘s dry wonton noodle. The portion is huge, but as authentic as I’ve had them. Served with blanched bright green veg that are soft enough to bite into, it comes with the wontons serving in a plain soup with more veg and a sprinkling of spring onions. The wonton fillings are nice and plump, but the skins were a little bit too thick to my liking.
No wonder Little Hong Kong sees such brisk business every weekend – it is a taste of home.