Ying Chow

Bookings at Ying Chow are like Christmas cards to long-lost relatives – full of empty sentiment and quickly forgotten – but you make them anyway. Reservation or none, arrive prepared for a flexible seating system in the knowledge that good things are to come. The walls are lined with awards, and customers line up out the door.

Generous servings of the signature E-shand chicken, black pepper beef, or sizzling venison with shallots never disappoint. The list also features knockout hits from left field such as stir-fried crocodile with snow peas; and bean curd, broad beans and Chinese chutney – better known as “BBC”.

Many Adelaideans have their favourite dish from “Yingaz” and will fight to the death anyone who claims another restaurant does it better. The shallot pancakes are the usual sticking point in this debate, which still rages on.

The liquor license means there are a few cheapish local wines and bottled beers, along with the option to BYO.