22 Nov Papparich, Melbourne CBD Take 2
I have to confess, I haven’t heard much about red chicken (or ayam masak merah) before, so it piqued my interest. Perhaps it isn’t a common dish from the part of Malaysia my parents are from. To try something different I had the biryani rice with red chicken and sambal eggplant. Instead of being cooked together, it seemed as if the eggplant had been deep-fried with a light batter then topped with sambal paste, which was particularly obvious when I noticed the sambal only coated some of the surfaces of the eggplant. The sambal wasn’t very spicy. Being a red chicken first-timer, I can’t comment much about it, but it definitely had an acidic and strong tomato sauce flavour and possibly coconut milk in it too. The dish didn’t completely wow me, but it was certainly better than the nasi lemak I had last time.
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