Complimentary soup
It's been a while since i last visited Istana in Thornleigh. The last time i remembered it, we were being rushed to finish our meals as there were still people waiting to be seated. Seems like things have changed or it's a different night. Either ways, this trip proved to be more enjoyable.
Heading down to the restaurants with workmates who appreciates food, you know that the choices will be different.
First up was the Grandma Tofu, silky tofu swimming around in nice mildly spice thick sauce mixed with pork mince and bits of vegetables. We would also order this dish when we were younger, so it's been a while since i've had it, but this tastes like the good old days. The tofu is silky and soft, though still firm enough to be picked up by chopsticks.
It's been a while since i last visited Istana in Thornleigh. The last time i remembered it, we were being rushed to finish our meals as there were still people waiting to be seated. Seems like things have changed or it's a different night. Either ways, this trip proved to be more enjoyable.
Heading down to the restaurants with workmates who appreciates food, you know that the choices will be different.
First up was the Grandma Tofu, silky tofu swimming around in nice mildly spice thick sauce mixed with pork mince and bits of vegetables. We would also order this dish when we were younger, so it's been a while since i've had it, but this tastes like the good old days. The tofu is silky and soft, though still firm enough to be picked up by chopsticks.
Grandma Tofu
Balachang Kang Kong is an old favourite for me too as well as one of my dining partner. Balachang is a favourite for malaysians, the hot chilli taste mixed with prawn paste. it's definately an acquired taste. The kang kong were cooked nicely, still being crunchy when eaten and a great compliment to our rice.
Balachang Kang Kong is an old favourite for me too as well as one of my dining partner. Balachang is a favourite for malaysians, the hot chilli taste mixed with prawn paste. it's definately an acquired taste. The kang kong were cooked nicely, still being crunchy when eaten and a great compliment to our rice.
Balachang Kang Kong
Hainanese Rice. Unless i have the Hainanese chicken, i tend to order boiled rice, but this was a nice change. The subtleness of the chicken flavour in the rice actually compliments the rest of our dishes. And more personally, they cooked the rice to the way i prefer rice, where the grains are still separate and firm to the bite.
Hainanese Rice. Unless i have the Hainanese chicken, i tend to order boiled rice, but this was a nice change. The subtleness of the chicken flavour in the rice actually compliments the rest of our dishes. And more personally, they cooked the rice to the way i prefer rice, where the grains are still separate and firm to the bite.
Hainanese Rice
Udang King Prawns. I remember being introduced to this dish in my home town, it was a standard family-run Malaysian cafe. The family, especially the chef, grew such a liking to us, he brought mum back to the kitchen to teach her how to make this dish. Of course what we make at home will never be the same, different ingredients available and we'll never be able to get the maximum heat needed to fry the prawns in a standard home kitchen.
This dish is a close match to what we had in Malaysia, prawns fried so cripsy you can eat the shell, the dry seasoning being spicy and crunchy (I believe its a mix of egg and a type of cereal?), laid on a bed of deep fried white noodles. This is a dish everyone needs to try at least once.
Udang King Prawns $30.80
Shangtung Chicken. The sauce that is added to this dish is what makes this dish unique. The sauce is a little vinegary but finished off with a sweetness. The deep fried chicken sits on a bed of deep fried vegetable leaves cut up into strips. Another restaurant taught my mum how to make this dish at home too...it takes a while as there's a lot of soaking and drying involved to minimise moisture in the final dish. The chicken was still juicy, or it could be the sauce that's made it juicy, but eitherways, there were no complaints to this dish.
Shangtung Chicken. The sauce that is added to this dish is what makes this dish unique. The sauce is a little vinegary but finished off with a sweetness. The deep fried chicken sits on a bed of deep fried vegetable leaves cut up into strips. Another restaurant taught my mum how to make this dish at home too...it takes a while as there's a lot of soaking and drying involved to minimise moisture in the final dish. The chicken was still juicy, or it could be the sauce that's made it juicy, but eitherways, there were no complaints to this dish.
Shangtung Chicken
For four people, the four main dishes + rice were more than enough, leaving us all sitting back and grabbing our stomachs. In total, $30 per person, that's worth it.
For four people, the four main dishes + rice were more than enough, leaving us all sitting back and grabbing our stomachs. In total, $30 per person, that's worth it.
Address: Shop 15a, 230-238 Pennant Hills Rd
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