I’ve been to the Red Chilli establishments in Sydney before, but this is the group’s first venture in WA so I was pretty interested to see whether (A) it’s the same company, and (B) the food is as good. It IS the same company but as of yet, I have only had dimsum there and not the actual meals so I can only comment on the dimsum!
Note though, they no longer run dimsum service and serve only traditional Szechuan dishes for lunch and dinner now.
The establishment took over Golden Century and to be honest, I was devastated. Golden Century was our go-to place for dimsum…the thought of not getting their egg tarts broke my heart. With no choice, we needed to find a new place, and we chanced upon Red Chilli’s dimsum service so decided to give it a go.
The entire restaurant is decked out in traditional Chinese decor, albeit with some mutant green bamboo where we sat =P We ordered quite a few things, and in my dimsum frenzy, I forgot to take photos of all hehe.
Overall, their dimsum was average. Har gau and egg tarts are the stalemates of dimsum for me, and unfortunately these didn’t cut it. The har gau was too floury inside, and the skin was much too thick and gummy. The egg tarts looked pasty and underbaked and we didn’t want to try them. We did try the durian puff which was oily, and hot durian is just odd!
The fung jiao was pretty dry but the flavour was nice. I think the best was the beef tendon and the white beef tripe. The beef tendon was wonderfully tender, yet not overly soft and the tripe was plump and chewy with no stinky offal smell.
It might be a good thing that they no longer provide dimsum, for I don’t think they would’ve been able to compete with the current legions of dimsum restaurants with the quality they provided on this occasion. Thankfully, I have discovered a new dimsum favourite which is now my go-to place =P hehe.
Still trying to find the time to come try their Szechuan dishes!
Thanks for reading! ^^