Disclaimer: HungryAgainPerth was invited as a guest to PappaRich, however all thoughts and musings expressed hereon are true ramblings by me, to me, and anyone who wants to listen.
It is easy to go OTT with the satay flattery...
Just as I thought Perth's sunny winter skies were indicative of Spring, flowers, blossoms and hayfever ahead (Winter, where WERE you!), it rained. It rained hard. I wasn't particularly keen on leaving the comforts of my bed or my pyjamas, but hey - when PappaRich is in town, nothing comes between Pappa and I.
I battled the heavy rain, Friday traffic, city parking and the hoards of impatient and angry after-work commuters on the road for an hour before reaching Perth's newest Malaysian food haven in the middle of Northbridge. Despite opening over a fortnight ago, PappaRich is evidently still wildly popular with a queue snaking out of its entrance for the entire night.
|PappaRich wall decor and the bar|
Inside the bar stood around 2 handfuls of staff members who pumped out endless drinks the whole night. It is easy to understand how the food and drink orders arrive no more than 10 minutes after ordering - the amount of people working is pretty mind boggling. As I drooled through the entire menu (starting from the dessert section first of course), a table sat down next to us, ordered and got both their mains before I even placed my order.
This is efficiency at its most efficient!
|Division of the menu into various sections|
Names of dishes in the menu are accompanied by large, vibrant pictures of the dishes themselves. The speedy process at PappaRich is definitely helped by the very independent ordering system, whereby diners write down their dish number from the menu and press a button at the table to flag a waiter's attention. Sure it's sacrificing the personalised touch of service, but the 'no fuss' approach here is all a part of the overall experience.
|Tropical Lime and Open Sesame - $7.50 each|
I really loved my summery tropical lime concoction, which was a fusion of refreshing lychee juice with a creamy dollop of ice cream and mint. The Open Sesame was a much thicker beverage bursting with the aroma of sesame - similar to drinking the Chinese black sesame soup dessert in a mug. These drinks are categorised under 'Pappa's Delicious Concoctions' in the menu and are desserts in their own right.
|Curry Seafood Laksa - $14.90|
|Oriental Chicken Chop - $15.50|
My love for rice has earned me my affectionate nickname, Rice Bucket, given to me by my parents. I have not felt a love so true - indeed my favourite part of this dish was that fragrant rice, which I could devour on its own.
|Roti Canai - $7.50|
|Close up of the roti canai|
|Mixed Satay (6 pieces) - $13.90|
Which was my favourite?
|Biryani rice with beef rendang and sambal prawns|
See sometimes, it's lucky that I have an obsession with taking photos of my meals. I didn't eat this, but here's a photograph of it. Just because.
What made me LOL during ordering was after Andy told me to order the sago pudding and the tau foo fa dessert, then followed this up by asking, "So what are you having for dessert?" Quite naturally, I answered with "YOUR dessert!" as I was somewhat sure we would have quite possibly imploded by the time we got to dessert.
|Sago Pudding - $5.50|
Just as well, the sago pudding is a small, delicate dessert of sago pearls topped with a sweet red bean mixture and sugar syrup. Surrounding the pudding is a moat of coconut milk that adds an overall creamy texture to the dessert.
|Tau Foo Fa King with Gula Melaka - $5.50|
|Tofu pudding dessert|
Whilst some prefer it cold, my personal preference for eating tau fu fa is a toasty, comforting and warm temperature whilst it is pelting buckets just outside the door.
|PappaRich drinks service area|
|The making of roti|
Just before we take ourselves and our loaded stomachs and roll out the door, we get an up close experience watching roti being made by a staff member who had been flown interstate to receive training in this very important skill. We watch as a small disc of dough very quickly turn into a large, paper thin sheet as it is kneaded, flipped, whacked, pounded and goes through a series of aerobatics.
Whilst these may appear as very large movements, the art of making roti itself is a fine and delicate process to ensure that perfect roti canai is served flaky and fluffy every time. I admit describing the process using words such as whacked and pounded does not do it justice very well haha, but hey, here's what I mean:
|I'm kinda close, right?|
|A bright, welcoming interior|
Yay for PappaRich making little old Perth its big new home!
Sun - Thurs: 10.30am - 9.30pm
Fri - Sat: 10.30am - 10.30pm
Tel: (08) 6361 1766
101 James Street, Northbridge WA 6003