Situated at a rather isolated location along Terrace Road in Perth, we only began to try this place late last year after walking along the road on the way back from our weekly squash game. We took a copy of the menu, had a read on our way to the train station, and everything almost took our breath away!! This was just the description, afterall, the proof of the pudding is in its taste.
So DAW and myself decided to give that place a try last year, and we found a rather interesting and tasty dish!
Since then, we’ve been going back there for our favourite dish, and thanks to N.L, we have another dish to have a review for.
So these are our orders today:
- Stir fried veal with plain fried rice
- Grilled pork and meat spring roll in vermicelli
- Meat spring rolls
The stir fried veal is DAW and my personal favourite because of the tender texture of the veal, and the tasty gravy. Today’s veal was a little below par tho’ – it was a tad overcooked, but the taste was still lovely. One thing that’s rather special about this place is the fried rice that comes with some of the rice-dishes that they offer. I think it might actually be olive-rice, but after tasting it a couple of times, it is more of an onion-fried-rice with a little bit of olives to give the colour (or maybe something else?). Tasty stuff! An “A” for me for the rice and the veal (when it’s done properly)
The meat spring rolls were apparently filled with a substantial amount of seafood, which might not sit too well with some people (e.g. DAW :)). The serving of the spring roll was nowhere near worth its value to be honest – $4 for two miserable pieces – not the best way to bring customers back?
N.L’s vermicelli looked good but a tad dry. She would be able to give a better account of the dish altho’ she did say that the pork was grilled rather nicely.
As with every other vietnamese restaurant, we cannot do without a cuppa. Their very own traditional vietnamese coffee. Here’s a description:
Ca phe sua da or cafe sua da (Vietnamese: cà phê sữa đá) is a unique Vietnamese coffee recipe. Literally, ca phe sua da means “coffee milk ice”. Ca phe sua da can be made simply by mixing brewed black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice.
Many Vietnamese immigrants in the Southern U.S., particularly in Louisiana, use the regional dark French roast, often with chicory; otherwise they use an imported Vietnamese-grown and medium roasted coffee without chicory. The coffee is traditionally coarsely ground, then individually brewed with a small metal Vietnamese drip filter (cà phê phin), into a cup containing the condensed milk. The condensed milk and coffee are stirred together and poured over ice.
Ca phe sua nong (Vietnamese: ‘cà phê sữa nóng’) – literally, “hot milk coffee”, also called café filtre – is made without ice. Vietnamese coffee prepared without the sweetened-condensed milk and served hot is called (cà phê đen nong, literally, “hot black coffee”).
After our meal, we were served with some fresh fruits (just watermelon and rockmelon), with some cute little forks:
Nothing too fanciful but those forks were a subject of great conversation topic, particularly because of the durian.
I wouldn’t mind trying some of their other dishes, but they can improve on their consistency, the serving size, and the quality of some of their dishes.
Before I forget, their service was actually not too bad, except for one lady who appeared to be rather troubled. Sometimes it’s good to leave your troubles at home, and work on them later. :)
Rating: 3 out of 5 stars
Rating by: S.T
Sen Vietnamese Restaurant
Telephone: (08) 9325 1868
Address: 132 Terrace Road, Perth 6000, Western Australia