Gin Long Canteen’s vibrant personality helped transform a once-sleepy street into one of Adelaide’s dining hotspots. Its bench-style tables are arranged in rows, surrounded by bleached wooden partitions and bold geometric prints.

A large blackboard outlines the day’s specials alongside a selection of cocktail creations with playful names such as Pork Chop (pork-infused vodka with mango and apple) and Phat White (Jägermeister, Baileys and espresso).

The noisy bustle of the open kitchen adds to the canteen vibe, the white-hatted chefs pumping out one steaming dish after another with impressive efficiency, and the sizzling plates arriving at your table within seconds of hitting the stainless steel counter. It's all very reminiscent of the atmospheres at owner Walter Ventura's other restaurants, Ruby Red Flamingo , Cliche Exhibition , Mexican Society and Tony Tomatoes. A sister restaurant, Bai Long Store , opened in late 2017.

The menu lends itself to sharing, with dishes such as Thai eggplant green curry and rich, sticky braised pork belly served in heaped portions. There's also a bunch of small plates available, so diners can enjoy a smorgasbord of Asian flavours in the form of Malaysian curry puffs, prawn dumplings and lobster sliders with wasabi mayo.

To drink, try a zesty cocktail laced with flavours of mandarin, pandan and Thai basil, or relive holiday memories with an ice-cold Bintang. There’s also young coconut juice, Vietnamese filtered coffee and house-made sodas to cool your fiery tongue.