Wednesday, December 23, 2015 Sharon Halim 1 Comments

David's restaurant are located in one the alley in the busy streets of Prahran. David was raised on Nanjing road, one of the busiest streets in Shanghai with a rich variety of food every where, his also regularly travelled to the country side with his mother and he found a different kind wholesome food in each area. All of these memories are the inspirations of his two restaurants - Oriental Tea House and David's Restaurant. He has a philosophy of good food not only nourishes the body but also the soul

David's restaurant feel minimalist, white wooden decor with dim romantic lighting from the unique lantern. It's beautiful and charming but simple.

Steamed pork dumpling (xia long bao) - $9/4pcs is steamed dumpling with soup inside, it was pretty good and tasty but the dumpling skin was too thick for my liking.

Golden parcel dumplings with minced chicken & asian herbs ($9/pcs) it was pretty average, needed more flavours.

One bite soft shell river prawns ($25) has a fishy smell to it and it was unappetising for me even though the prawn was really crunchy and taste good.

Battered salt & pepper calamari ($23) was pretty good, it was crunchy, full of flavours and the calamari was cooked perfectly.

Steamed szechuan rockling - firm white fish in a silky sauce with bean sprouts, shredded cucumber and a hit of fresh chilli ($27), this dish was light and refreshing.

DIY peking duck wrap ($20-4pcs) it needed more sauces in it or maybe served it with more of the hoisin sauce, the duck it self was small and the skin was a bit soggy.

Country comfort - sticky pork belly & chat potatoes ($24) it was a typical traditional Chinese dish, it's a must on Chinese New Year. Deeply nostalgic to the family gathering where your grand mother or mother cooked this dish for the whole family. It was thick, sweet, the pork meat just fall of the bone, there are a lot of fat on the pork.

Tofu & a field of mushrooms ($18) it's basically the classic Chinese dish called mapo tofu, this is one my favourite dish so far. Flavoursome and the mushroom mixed perfectly with the tofu and the sauces.

Spiced oolong tea quail eggs with bean curd & wolf berries ($12) was a simple dish, it's light and tasty. The quail eggs it self has a lot flavours by it's own, the berry help balanced the dish with subtle sweet and sour.

Bao: The original spicy pork belly, shredded peking duck, green soy beans, bok coy & chilli, spicy lamb with garlic & springs onion ($11/2pcs of your choice). We ordered one each and most them are pretty flavoursome with punching flavours, the bun it self was pretty average.

They needed more staff, the staff was clearly overwhelm and one staff juggle several tables and running around back and forth none stop. They are friendly and try to help as much as they can. 

Score: πŸ’‹πŸ’‹πŸ’‹
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Monday-Thursday: 12pm-3pm & 6pm-10pm
Friday: 12pm-3pm & 6pm-11pm
Saturday: 11.30am-3pm & 6pm-11pm
Sunday: 11.30am-3pm & 6pm-10pm

03 9529 5199
4 Cecil Pl
Prahran, VIC 3181

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