This is a nondescript place squeezed in between other nondescript places on a busy street populated…read moreby tire repair shops, the odd hair/nail salon and some dodgy office buildings. That's what's in the hood. The Decor: The dining room is a simple box. There is butcher paper spread across the tables like a Civil War MASH Unit. (An ominous sign.) There are sheets stretched very which way and tacked to the ceiling to give it that Bedouin feel. Gray walls support some gray graphic art and then there is a bizarre Bar surrounded by turquoise bright lights. Perhaps it's a holdover from the last tenant, a Medical Marijuana Dispensary. Add to that a loop of music to have a candle lit massage by in a mid-range Malaysian hotel. The atmosphere, notwithstanding, made me sure there was a set of Grandparents in the back manning the stove and stirring the simmering sauces. It all distills down to the fact that this place could get great play in New York or LA solely based on the crazy good food. A friendly warm smile greets you and seats you. The menu is pure Singaporean with covers of all the greatest hits. It's much better than trundling from stall to stall under 6 watt bulbs to point and pick your way through 150 options and then try to find your table again while juggling six sizzling plates of things. (Okay, that was fun but this is easier and ultimately funner). The Staff: Patient as a good Veterinarian. Meticulous, methodical at delivering a entire semester's complete tutorial dissertation in just 20 minutes on Singapore's tastes and textures. I was mesmerized and tantalized by all the minute details. It was like an explanation on how to make a watch...it was interesting to hear all the details of how to deal with Pandan leaves, Tamarind pods, etc The Vibe: Who goes there? Chinese families branching out, locals who didn't want to schlep across town to pay more at the "other" Singaporean place, and Uber Eats drivers lining up to grab and deliver the Dancing Fish down the block to rock someone's table. The Bar: You want it? They got it even if you're a non-alcoholic or trying to be. The Singapore Sling was just the thing to get the night started. This one could give Raffles a run for it's Rum. Second up was a Hut and Soul with White Rum, Spiced Palm Sugar, Pandan Leaf, and Ginger Ale. It was a unique and peppy little buggah. Have one in each hand and then start thinking about the food. So, let's now turn to the food, shall we? Authentic, concise, focused, bold, confident, with practiced and skillful hands in the kitchen making me wish I was back on Sentosa Island for the weekend. Dragon Bread Prawn (Kadaifi wrapped colossal crawlers) fried and dusted (Sounds like me at your party) with Paprika and Chili Powder and topped with a piped crown of Kewpie Mayo. This satisfied my need for crunch. Crispy is America/Australia's favorite flavor, no? Mind that the head and tail are buried in there somewhere, so unless you are totally deep fried yourself remove them when they are located or don't and floss later. Either way they are dispatched, these are terrific. Mutabak was a flat bar of pastry stuffed with spicy Beef, Egg and Onion. Think savory Pop-Tart served on mashed Lentils. Perfect party food. Does Singapore have a team in the NFL? No? They should as this dish belongs on a tailgate with linen napkins. Have some Flying Bread to sop up whatever keeps rolling off your fork. Feather light you probably couldn't fling it two tables away. Better to eat it. The little rounds were as airy and flaky as a Trump speech with way more substance. The Sanur Goreng Chicken? Pass the bucket and don't expect to get it back with anything left in it. Fried and sauced (sounds like me at the end of your party) the chicken was marinated, crackling crunchy, juicy and languishing luxuriantly in a bath of Tamarind Plum Sauce. Stellar. Just flip me the bird and walk away, please. Ikam Bakur is not a local Rapper, but rather a spiced Barramundi filet steamed and topped with Pickled Red Onions, and spiralized Carrots. 24 carat delicious this was. A Singapore Girl for dessert. (Don't go and get all Me Too about it). This was Coconut Sorbet, Kaffir Lime, Tamarind Roasted Pineapple, Dried Mandarin Orange, with Sweet and Sour Plum. Usually Coconut Sorbet tastes like the other ingredients were only allowed to look at the coconut which only did a fly by. My Singapore Girl was totally coconutty, vibrant, elegant and wildly wonderful. This could start a whole new social movement....Me First. Hut and Soul, I fell in love with you...in the key of C please.

We don't have many Indonesian Restaurants in Adelaide. I'm not sure why, with Bali being such a go…read moreto holiday destination. The food here, and the service, were both very good. deliciously seasoned foods and a nice drinks menu. Go for it I say

Great selection of Malaysian and Indonesian food and tonnes of vegetarian options, for those like…read moreme who struggle sometimes to find quality vegetarian eats. The prices are a little higher here compared to those in the Rundle Place store but they're decent compared to some of the other new restaurants situated beside it in the new Marion Fresh Food Market

It was bad experience. All my family don't like this shop. Their service is the worst. I didn' t…read moreexpect too much. but worse than I thought. My order was forgotten by staff. and I got my food when my wife finished. After I got my food, my boy wanted to go to toilet and my wife as well, we left our bag and pram there. but they took my dish away. I just tasted and smelled it only!. You can say it was just bad day, but not enough!

Bakmi Lim is another success story which saw its debut during AsiaFest 2015, but has now found a…read morebrick and mortar based home on Waymouth Street. Today was the Grand Opening, which saw a massive line of hungry punters waiting to try their signature noodles. The 50% off special no doubt. helped ;) Simply put, it is an Indonesian noodle takeaway shop which boasts house-made ingredients from the noodles to the sauce. Bakmi Lim allow you to customise your noodle box with limited variations. Step 1: select from the two noodles available - traditional and spinach (however, only the traditional was available today). Step 2: Pick your topping(s) - soy chicken, roast pork, BBQ Pork or mushroom and tofu Step 3: Sides such as wontons or beef balls are optional extras Step 4: Pick a beverage - sweetened tea, pandan soy milk or chrysanthemum tea As most things were sold out, all I could try was the traditional noodles with a tiny bit of soy chicken (all that was left) and the mushroom and tofu. I picked the pandan infused soy milk which was served hot. I would have preferred the cold, but it was sold out. Despite a disappointing first impression, when we got our noodles, served in a cardboard box, we tucked heartily into it. It was sooo yummy. I love the texture of the noodles - very "al dente" and FRESH! The flavours was on point and the chilli paste / sauce only served to enhanced the experience. Staff was very friendly and helpful. Interior was airy and light. However, enough with the tiled walls, but I do appreciate the pendants which was made using upside down porcelain noodle bowls. Will be back for sure!!!

Made to Order - Choice of Handcrafted Noodles (plain or spinach)…read more. Delicious saucy toppings for the meat lover and the vegetarian, A selection of optional extras, served fresh. This is what's in store for you at Bakmi Lim. Served in a biodegradable container, for eat in or take-away.

Very impressed. Had heard rave reviews of this place from when it was in a previous location so we…read morewere hanging to try it. We rocked up a bit early so it was dead when we got there (which was a blessing because it ended up PACKED out). We were seated by a lovely lady who set the baby up next to me in a high chair and talked to her. Very friendly. Selection wise I thought there would be more vegetarian options being Chinese AND Indonesian but I still only had the stock standard choices even though they were lovely. I was touched when the waitress bought out some kiddie cutlery and a bowl for Boo. My husband said his honey chicken was moist and lovely. Full table service except payment at the end. We will come back, and it will be early again!

Best chinease meals in the north of adelaide with a big smile from the owner every time. Clean open…read morerestaurant but you will need to book for dine in towards Friday Saturday nights.

Apparently this take away place used to be a restaurant in Gouger Street for around 20 years but…read morehave somehow decided to leave the hussle and bussle to run a small restaurant in the western suburbs. And by small I mean 2-3 tables seating around 8 maximum! Maybe less. The food here is predominantly Malaysian but you could say it has some Singaporean and Indonesian due to some dishes being made and known in those countries also such as beef rendang and nasi goreng etc. I've dined in once when they first opened, the food was really good then, especially the curry puffs and I've also ordered take away a few times. Some have been good, others a little meh. Nothing has been awful though. Just a lacking in flavour and certain ingredients (like meat in the char kway teow, 5 slivers of beef is not enough). The kway teow has that wonderful wok flavour but doesn't have the flavour punch I'm so used to cooking mine at, along with lack of ingredients. On this occasion my partner ordered the roast duck curry. It wasn't very spicy and the sauce was anaemic in colour. It was all coconut cream and very little curry paste. The bowl was about 3/4 sauce and 1/4 vegetables and duck (4 medium chunks). Like I said it wasn't in-edible just could do with a little more care and attention to detail like flavour and quantity of ingredients in a dish so that customers do want to keep coming back.

beautiful flavours, clean and tidy, friendly owners, and affordable prices. really good option for…read morea lazy day.

First time visit, and most likely my last…read more For the price I paid, the food I ate was nothing special in taste, presentation or quality - definitely 'adequate' at best. I will not return to eat here again - the hype just isn't worth it.