24 May 10, 2010
By Marion Joseph
Dandenong Leader, Victoria, Australia
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Mary Bazeia at the Surur African Cafe in Noble Park. Pictures: Valeriu Campan.
THE PURPLE ORCHID14 Buckingham Ave, Springvale. Phone 9558 5555.Located in a part of Springvale dubbed “Little Cambodia”, The Purple Orchid is owned by a mother and son team, who have a passion for serving authentic Cambodian cuisine. The family-friendly cafe has a homely feel, where regulars help themselves to extra chilli sauce at the front counter and parents bring their kids after school. Lemongrass flavours are popular and for dinner Cambodian-style soup and green and red curries are a highlight. More adventurous diners should try the chicken feet salad. Mint, basil, lime and chilli flavours permeate most dishes. Other popular dishes include the papaya salad for dinner and congee rice porridge for breakfast.
Greater Dandenong is a melting pot of cultures combining many flavours and cuisines. From African and Afghani to Cambodian, Chinese and Vietnamese, reporter Marion Joseph discovered some of the city’s finest cheap eats.
>> Have your say: Click here to see an online map of the restaurants or scroll down and leave a comment to tell us about your favourite Greater Dandenong restaurant.
MKS INDIAN RESTAURANT
23 Pultney St, Dandenong
Phone 9701 3165
It’s frequented by workers during the lunch-time rush and Indian and Sri Lankan residents who love the home-style cooking on the weekends. The restaurant has grown from humble beginnings. From one shop in Pultney St to three restaurants across Melbourne - with branches in Ashwood and Preston - it is one of Dandenong’s best known Indian haunts. Open for 17 years, part-owner Dhas Raja said the success of the family-owned business came from a varied menu and spicy offerings. Specialties include the pan rolls, samosas and biryani rice dish and the Sri Lankan string hoppers’ and pittu. Kothu roti and paratha bread are also favourite dinner-time accompaniments.
TEAPOT RESTAURANT
1st Floor, 17 Balmoral Ave, Springvale.
Phone: 9574 1688
Preparing high-quality, fresh Hong Kong-style food is the goal of chefs at Teapot Restaurant. Expect authentic Chinese fare. Diners are encouraged to pick their favourites whether they’re on the menu or not. The whole chilli mud crab is a specialty and you can often see a crowd chowing down on one of these appetising crustaceans. Owner Song Lor said the crab dish had a sweet and sour flavour and came with noodles. Third chef Sam Chan said other seafood highlights included the whole steamed barramundi and oysters. He said the whole de-boned duck stuffed with sticky rice was another menu highlight. The restaurant is also known for its extensive yum cha menu, which changes monthly.
THE PURPLE ORCHID14 Buckingham Ave, Springvale. Phone 9558 5555.
Located in a part of Springvale dubbed “Little Cambodia”, The Purple Orchid is owned by a mother and son team, who have a passion for serving authentic Cambodian cuisine. The family-friendly cafe has a homely feel, where regulars help themselves to extra chilli sauce at the front counter and parents bring their kids after school. Lemongrass flavours are popular and for dinner Cambodian-style soup and green and red curries are a highlight. More adventurous diners should try the chicken feet salad. Mint, basil, lime and chilli flavours permeate most dishes. Other popular dishes include the papaya salad for dinner and congee rice porridge for breakfast.
KABUL VILLAGE - AFGHAN CHARCOAL KEBAB
1/24 Douglas St, Noble Park. Phone 8555 0153
Food at this restaurant is cooked to order. Authentic Afghan curries are the pride and joy of owner Ghulam Abhas Jafari’s eclectic Afghan and Indian menu. High quality meat is used to make lamb (back strap) kebabs. Tandoori chickens are popular with the regulars. Mr Jafari says people from all backgrounds are drawn to the menu, which mixes staple Indian dishes with Afghan specialties. Traditional beef vindaloo and chicken korma dishes are offset by the lovingly-made Afghani curries including the Afghan chicken kadhi and Afghan kofta kadhi. Look out for Mr Jafari’s latest additions to the menu, which are a colourful array of Indian and Pakistani sweet treats. Try the gulab jamun sweet milk dumplings and nutty basin burfi squares.
THANH DAT
Shop 22, cnr Buckingham and Windsor avenues, Springvale. Phone 9540 3622
Variety is truly the spice of life at this well-known Vietnamese eatery. With more than 200 dishes on the menu, diners are spoilt for choice. Co-owner Loi Thanh Lam said the chilli prawns, Vietnamese-style chicken coleslaw and the diced beef special were some of the most popular dishes. The hearty Vietnamese pho soup are a year-round favourite, but more so heading into winter. Lunch time specials are good value priced around the $8.50 mark, and include lemongrass chilli chicken and rice as well as crispy chicken with red rice. There’s more extravagant options at dinner time, with the deep fried spicy flounder and the Cantonese style lamb chops on a sizzling plate.
SURUR AFRICAN CAFE
5 Ian St, Noble Park. Phone 9540 8117
Well-loved African dishes are a staple of the menu at Surur African Cafe. The restaurant draws a mixed crowd of those who enjoy the unique flavours. Sudanese manager Mary Bazeia said the kawarae, a beef or lamb soup flavoured with coriander, was one of their most popular dishes. Other highlights are the fried maryland chicken seasoned with a variety of spices, including cumin, pepper, garlic and lemon and the kufta, a minced beef or lamb dish with a soupy sauce.
TEAPOT RESTAURANT
1st Floor, 17 Balmoral Ave, Springvale.
Phone: 9574 1688
Preparing high-quality, fresh Hong Kong-style food is the goal of chefs at Teapot Restaurant. Expect authentic Chinese fare. Diners are encouraged to pick their favourites whether they’re on the menu or not. The whole chilli mud crab is a specialty and you can often see a crowd chowing down on one of these appetising crustaceans. Owner Song Lor said the crab dish had a sweet and sour flavour and came with noodles. Third chef Sam Chan said other seafood highlights included the whole steamed barramundi and oysters. He said the whole de-boned duck stuffed with sticky rice was another menu highlight. The restaurant is also known for its extensive yum cha menu, which changes monthly.
THE PURPLE ORCHID14 Buckingham Ave, Springvale. Phone 9558 5555.
Located in a part of Springvale dubbed “Little Cambodia”, The Purple Orchid is owned by a mother and son team, who have a passion for serving authentic Cambodian cuisine. The family-friendly cafe has a homely feel, where regulars help themselves to extra chilli sauce at the front counter and parents bring their kids after school. Lemongrass flavours are popular and for dinner Cambodian-style soup and green and red curries are a highlight. More adventurous diners should try the chicken feet salad. Mint, basil, lime and chilli flavours permeate most dishes. Other popular dishes include the papaya salad for dinner and congee rice porridge for breakfast.
KABUL VILLAGE - AFGHAN CHARCOAL KEBAB
1/24 Douglas St, Noble Park. Phone 8555 0153
Food at this restaurant is cooked to order. Authentic Afghan curries are the pride and joy of owner Ghulam Abhas Jafari’s eclectic Afghan and Indian menu. High quality meat is used to make lamb (back strap) kebabs. Tandoori chickens are popular with the regulars. Mr Jafari says people from all backgrounds are drawn to the menu, which mixes staple Indian dishes with Afghan specialties. Traditional beef vindaloo and chicken korma dishes are offset by the lovingly-made Afghani curries including the Afghan chicken kadhi and Afghan kofta kadhi. Look out for Mr Jafari’s latest additions to the menu, which are a colourful array of Indian and Pakistani sweet treats. Try the gulab jamun sweet milk dumplings and nutty basin burfi squares.
THANH DAT
Shop 22, cnr Buckingham and Windsor avenues, Springvale. Phone 9540 3622
Variety is truly the spice of life at this well-known Vietnamese eatery. With more than 200 dishes on the menu, diners are spoilt for choice. Co-owner Loi Thanh Lam said the chilli prawns, Vietnamese-style chicken coleslaw and the diced beef special were some of the most popular dishes. The hearty Vietnamese pho soup are a year-round favourite, but more so heading into winter. Lunch time specials are good value priced around the $8.50 mark, and include lemongrass chilli chicken and rice as well as crispy chicken with red rice. There’s more extravagant options at dinner time, with the deep fried spicy flounder and the Cantonese style lamb chops on a sizzling plate.
SURUR AFRICAN CAFE
5 Ian St, Noble Park. Phone 9540 8117
Well-loved African dishes are a staple of the menu at Surur African Cafe. The restaurant draws a mixed crowd of those who enjoy the unique flavours. Sudanese manager Mary Bazeia said the kawarae, a beef or lamb soup flavoured with coriander, was one of their most popular dishes. Other highlights are the fried maryland chicken seasoned with a variety of spices, including cumin, pepper, garlic and lemon and the kufta, a minced beef or lamb dish with a soupy sauce.
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