Revealed: Best Asian restaurants in South Australia
From soupy noodles to succulent pork belly and chargrilled yakitori skewers — South Australia has some of the best Asian restaurants in the country. Here are our picks for the top 10.
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Japanese, Chinese, Vietnamese, Indian, Thai or Korean — take your pick.
Asian flavours have a strong representation in our 2019 delicious100 list of the best restaurants in South Australia.
Here are our picks for the top 10 Asian restaurants across the state.
1. SHOBOSHO
17 Leigh St, city
(08) 8366 2224
Shobosho is the star of the bar/restaurant strip at the heart of Adelaide’s CBD, humming with warmth and energy even when the city is almost deserted on a chilly Sunday night.
The compact space is split into three zones: timber booths along one wall, large centre tables, and stools pulled up to a bar where the drama of a fire-based Japanese and Korean kitchen makes for a great spectator sport.
The menu starts with small bites, such as the delectable salt, vinegar and nori potato chips, wagyu tartare and a slightly heartier bowl of raw kingfish, edamame and black rice, then moves into more substantial dishes including three different styles of dumplings.
Main courses, all designed for sharing, are where the meaty cuts from oven, grill and spit shine: wood- roasted lamb belly, Korean BBQ beef short ribs, roast teriyaki chicken, wood-grilled flat iron steak.
All are served with distinctive condiments and accompaniments, like miso creamed corn and wood-baked shallot bread with the chook, or the spicy “typhoon shelter” crumble on a dish of stir-fried kale. The one main fish dish is barramundi baked in a nori case.
Can’t decide? Be guided by the chef’s choice of a set menu for $50/head or the $75/head banquet. Service is top-notch so don’t be afraid to ask for recommendations from an excellent drinks list that includes a fine selection of wines and a range of sake and Japanese whiskey.
For a quicker but still rewarding bite, pull up a stool at the street-side yakitori grill, Sho.
- Hours: L|D Tues-Sun
- Bill: E $7-$24 M $35-$38 D $7-$15
- Wine: Wine list, no BYO
- Chef: Adam Liston
2. SOI 38
54 Pulteney St, city
(08) 8223 5472
Terry Intarakhamhaeng met Daisy Miller when they were tour guides in northern Thailand. Now the pair are leading a tour of a different kind, as they take diners on a culinary journey through the places they love at Soi 38.
A recent revamp of the CBD restaurant has seen major changes to décor and, more importantly, the cooking style, with an emphasis on the thrown-together street food of the hawker stalls replaced by a menu that better reflects the country’s different culinary dialects.
Cooking Thai from scratch can be complicated at the best of times but Terry goes to another level. As well as all the curry pastes and sauces, he is doing everything from turning fish guts into a fermented paste (similar to shrimp paste) to producing his own sriracha chilli condiment to go with hand-picked lobster spring rolls.
Take the “Feed Me” option for a tour through three regions, each represented by its own course. Starting in the north, a jungle curry with snapper wing has layers that open up one-after-another like magic doors in a scene from Harry Potter, while a duck larb comes in a puddle of lip-sticking bone broth.
The Central course, thankfully, is more snack-sized, with items such as steamed-then-fried, Chinatown-style chive cakes in a sticky soy and palm sugar reduction. From the south comes a choo chee curry of kangaroo tail (replacing buffalo).
To finish, a traditional preparation of banana and coconut that is mashed, chilled and then given a crème-brulee-style toffee lid is a successful alliance of East and West.
Much like Soi 38 itself, where terrific service, led by Daisy, and a surprising wine list, put the finishing touches on a terrific package.
- Hours: L Mon-Fri D Mon-Sat
- Bill: E $9-$20 M $20-$37 D $11-$12
- Wine: Full list and BYO | Corkage $15
- Chef: Terry Intrarakhamhaeng
3. FERMENTASIAN
90 Murray St, Tanunda
(08) 8563 0765
Tuoi Do and Grant Dickson have been rightly lauded for marrying Asian food and great wines in the heart of the Barossa.
Tuoi’s unfussy, delicately flavoured dishes have their roots in her homeland in northern Vietnam, with every paste made from scratch and as much produce as possible coming from her own garden.
The high standards are still evident in a beautifully balanced menu, from fresh betel leaves with caramelised pork and “incendiary components” to a salad of chicken breasts poached in coconut milk, a massaman curry of Mayura Station wagyu beef, and on to a perfect finale with, say, a subtle lime brulee or a pistachio almond tart with lemongrass ice cream.
You might also start with Tuoi’s Hanoi spring rolls — like no other spring roll you’ve tried — followed by a dish of dumplings with a gently spiced oxtail filling, sitting in a fragrant broth, then a serve of succulent SA snapper with dill and turmeric.
Grant’s extraordinary wine list, presented in book form or the slimmer, summarised version, repays careful attention. If that seems too hard, ask the knowledgeable staff for recommendations, and be rewarded with interesting, sometimes great wines carefully selected to complement the cuisine, many available by the glass.
The 2012 Joh. Jos. Prum Kabinett Reisling, for example, truly a match made in heaven, is excellent value at $17 a glass.
- Hours: L Thurs-Sun D Wed-Sat
- Bill: E $16 -$24 M $29 -$35 D $12 -$14 Tasting menu $75
- Wine: Expansive wine list plus BYO (not available Friday and Saturday nights and long weekends) | Corkage $20
- Chef: Tuoi Do
4. LEVEL ONE
Level 1, 131 King William St, city
(08) 7123 4055
The first floor of Electra House has been through a few incarnations. Different restaurants, different chefs, different experiences.
Level One, however, now seems to have found its mojo, as it settles into a sophisticated fusion of Japanese, Korean and many other influences.
Sunlight filters through treetops and the big windows, adding to the feeling you have been elevated from the city’s grey.
Before you even look at the food, think about trying one of their gin concoctions. Then you might like to try an obscure wine — a Mataro, Cinsault, Grenache, say. Or just put all your trust in the switched on, friendly staff and get them to choose.
While you’re abandoning yourself to the experience, there are two types of omakase (the Japanese equivalent to “feed me”) to choose from; $68 per person, which suits a languid lunch, or $89 for a seriously indulgent meal.
The procession of delightful and colourful dishes is a lesson in contrasts. A silky local kingfish sashimi sits next to an explosion of wontons with pork, prawn and Sichuan oil. There’s a salmon aburi where the chef has worked some sort of magic on the crispy rice. Rich pork is offset by an Asian slaw, a hummus soars close to being a dhal. The dishes keep coming, each a work of art and precision, until the cleansing finale of a sorbet that is part of the balancing act.
- Hours: L Fri D Tues-Sat
- Bill: E $8-$23 M $16-$40 D $14
- Wine: Wine list plus BYO | Corkage $25 (free on Tues)
- Chef: Josh Kim
5. GOLDEN BOY
309 North Tce, city
(08) 8227 0799
Think ahead. This is one exceptionally popular dining corner. It might take weeks to secure a spot by the open kitchen or traditional dining timeslot in the Golden Boy restaurant zone.
Fortunately, there are sittings up to about 10.15pm, an overflow of tables on the footpath, and an extension into the super cosy former Botanic space. The original restaurant and open kitchen, to the right, is home to the biggest hubbub. For a quieter time opt for a clubby booth, a curve of studded leather in the old pub. Rest assured, the obliging crew are switched on enough to service them all.
The Boy’s large menu has seen some changes but cleverly retains its signature balance of spice-loving, mainly Thai crowd pleasers. The Tuk Tuk sharing menu can help for those struggling to make decisions and promises to find the right dishes whether you prefer the scenic route or red light district!
Make up your own pork shoulder pancakes, or ready the palate with spicy Thai sausage. The massaman wagyu beef curry, faintly sweet as it should be, is a consistent winner. And, how does that barbecued turmeric chicken stay so tender?
The pad Thai noodles are a restrained combination tumbled with chicken, tofu and peanuts bound with punchy tamarind. For chilli fiends a few dishes are listed as “hot” or add the prik nam pla as desired.
This is Southeast-Asian flavour central, and worth planning for.
- Hours: D Tues-Sat
- Bill: E $12-16 M $18-35 D $12
- Wine: Full list plus BYO | Corkage $20
- Chef: Alistair McCallum
6. BAI LONG STORE
80 Hutt St, city
(08) 8232 5484
Why is it that so many restaurants are prepared to invest in gleaming espresso machines, while leaving tea drinkers with a scungy bag of sawdust soaking in lukewarm water?
Bai Long Store is different — and not just because its selection of organic oolong leaves is curated by a tea master in Taiwan and dispensed with fastidious care and ceremony.
The name translates as “White Dragon” and the eyes, belly and scales of the mythical beast are represented in the restaurant design. A yin-and-yang symbol inlaid on the floor flows through to a black-and-white theme reflected everywhere from the lovely ceramic bowls to the startling dunnies.
Most of the diners lined up on the banquettes, of course, will be more concerned with their sushi and noodles than unravelling hidden meanings but Bai Long fortunately has substance to match its style.
At night, the gleaming ducks in the kitchen window demonstrate they aren’t mucking around. The relative merits of a traditional peking duck wrapper versus the steamed bao used here might be questioned but the rosy slice of breast meat is beyond reproach.
Morsels of calamari tube are helped along by the crackling-like crunch of puffed rice crumble and a nori-based dressing. Butterflied king prawns prove to be one of the few things to benefit from cooking in a sous-vide bag, the flesh exquisite and “prawny”. An XO crumb picks up on this crustacean funk.
Chopsticks are put aside for grilled lamb ribs that have just enough sizzled fat to bring back fond barbecue memories. They are doused in a banging chilli caramel and served with a mint salad.
Finish with the artful black sesame cube or perhaps just a cleansing cup of tea.
7. CINNAMON CLUB
211A The Parade, Norwood (also Hyde Park, Henley Beach)
(08) 8431 3311
My, how it has grown. Four short years ago, Cinnamon Club was a bustling takeaway joint in a side street off The Parade, with just 20 seats for those dining in.
Now the vibrant Indian eatery boasts locations in Norwood, Hyde Park and Henley Beach — and its consistency of service and quality of food keep each restaurant humming no matter the day of the week.
Patrons continue to return for the classics — a creamy korma that’s chock full of almonds, a vindaloo that hits all the right spice notes without wiping out your palate and a butter chicken that, with its perfect balance of tomato and cream, is perhaps the best in SA.
But Cinnamon Club also opens up a wealth of other subcontinental delights. And it would be remiss to not step outside your comfort zone.
Lamb chops with Bhatti spices, cooked to a perfect pink, will leave you wanting to gnaw every last shred of meat off the bone. Touted as a “favourite of southern India”, Chicken 65 — are there 65 herbs and spices? — is coated in fried, shredded curry leaf, and reveals links to Sri Lankan cooking. Also from the south, the chettinaad kalimirch chicken is lighter than many other curries, featuring a mouth-popping black pepper gravy.
A milder bhuna beef kolhapuri, hailing from India’s west, is tender with notes of tomato and ginger, the chilli toned down for Australian mouths.
Mop it all up with some piping hot naan, simultaneously crispy and chewy, that comes straight from the tandoor to your plate.
- Hours: L Tues-Sun D Mon-Sun
- Bill: E $6.90-$17.50 M $15.90-$34.90 D $12.90-$17.909541
- Wine: Wine list plus BYO | Corkage $17
- Chef: Jwala Pratap Singh
8. WAH HING
85 Gouger St, city
(08) 8212 0338
facebook.com/wah-hing-restaurant
Wah Hing is a rock-solid institution on the Chinatown scene, a favourite for late-night crowds, long lunches, and families anytime.
It can lay claim to possibly the best BBC in Adelaide (if you’re an out-of-towner, ask a local about this cult dish of beans, bean curd, and mysterious magnificence). The soft-shell crab is up there as well, and the tea-smoked duck is delectable.
Long banquettes inside are perfect for gathering some mates and filling up the table with shared dishes and shared wines, or it’s never a problem to put a bigger top on an outside table when the weather is good.
Susannah, who handles the front of house with an almost psychic flair, can be entirely relied on to choose the food for you — particularly handy with big, rowdy groups.
Wah Hing is perpetually busy but the staff never seem rushed, and there’s almost always a table available despite the crowds.
The biggest danger with Wah Hing is that it’s tempting to order your favourites every time. The shallot pancakes are as hot as the face of the sun, savoury, salty and forever more-ish. The prawn toast is terrific as well. Steamed scallops are a must. So is that duck.
But the biggest reward is taking a risk every now and then — chances are, you’ll just add to your “favourites” list. Anyone for sizzling black pepper kangaroo, or spicy eggplant and chicken hotpot?
- Hours: L Tues-Fri, Sun D Mon-Sun
- Bill: E $6.80-$18.80 M $11.80-$34.80 D $7.90-$10.90
- Wine: Wine list plus BYO | Corkage $15
- Chef: Simon Wong
9. LANTERN BY NU
10 Selby St, city
(08) 7078 3559
Press a green button, walk through the sliding doors and past the golden Buddha head, and enter a world of exotic flavours and smells.
Nu Suandokmai, who gave Adelaide one of its first tastes of authentic Thai cooking, is behind this ambitious project in which a dilapidated warehouse has been re-imagined as a restaurant and bar.
Stripped brickwork and timbers, hanging lanterns, potted greenery and old advertising placards give the place real atmosphere and it isn’t hard to imagine being in a back lane in Bangkok.
Nu’s menu, much of it inspired by the dishes prepared on his family farm in central Thailand, goes well beyond the normal formula.
Start with street snacks such as the mieng, a betel leaf wrapped around prawn, coconut, peanut and lime, or barbecued pork balls.
Serving sizes then increase gradually, from smaller plates such as the northern Thai sausages or crispy squid tentacles, to salads and stir-fries, to richer, coconut-based curries that are definitely best shared.
A slow cooked beef cheek in red curry with Thai basil and wild ginger is a standout, the meat falling apart at the gentlest prod of a fork, the sauce complex and lingering.
A young coconut half stuffed full of fresh tropical fruits such as lychee and a scoop of coconut ice cream makes a refreshing finish.
Two shared menus are offered but the cheaper version at least doesn’t really give a good representation of what the restaurant can do.
- Hours: L Wed-Fri D Wed-Sun
- Bill: E $4-$17 M $22-$38 D $14
- Wine: Wine list plus BYO | Corkage $15
- Chef: Nu Suandokmai
10. JASMIN
31 Hindmarsh Square, city
(08) 8223 7837
A giant brass peacock on the stairs helps transport you back to an era when attentive service trumped funky fit-outs as you descend to this basement dining room.
The interiors at Jasmin have hardly changed over the decades since it opened — there’s still the rich wooden tables and chairs, plush carpet on the floor and antiques and landscape art adorning the walls.
Likewise, a quick look at the menu reveals a focused Northern Indian selection of time-loved classics.
Matriarch Anant Singh, now in her nineties, has been at the helm of this kitchen for almost 40 years and still calls in each week to make sure everything is up to scratch. Over that time she has worked out her recipe for success and is sticking to it.
For entrees, lightly spiced beef samosas are encased in flaky pastry, while tandoori prawns are perfectly cooked, the sweet meat balanced by its spice-laden exterior.
The standout is the Punjabi Lamb Tandoori, the cutlets marinated for hours in yoghurt, coriander, chilli and Mrs Singh’s special curry powder before being cooked over charcoal in the tandoor to give them a nice charred crust over moist pink meat.
Main courses travel all the way up and down the spice spectrum — a beef vindaloo and chicken tindaloo for those who like it hot, while milder favourites like lamb korma and butter chicken still pack plenty of spice-driven punch.
Top it all off with some house-made chutney, pickle and raita, as well as oval-shaped naan straight from the tandoor.
The exceptional service continues the old-school charm of this time-honoured fine dining restaurant.
- Hours: L Thurs-Fri D Tues-Sat
- Bill: E $8.50-$21 M $18-$34 D $11
- Wine: Wine list plus BYO | Corkage $18
- Chefs: Anant Singh and Bishnu Adhikari
