In the third of our 'Real Chinatown' degustations, we take you to visit the venerable Mrs Q in the old Loft wine bar above Gouger Street.
Thai food on the level up
We’ve worked on three Real Food, Real People events so far and each one has revealed a different insight into Chinatown we hadn’t experienced before.
Our next Chinatown food safari takes us upstairs to the palatial Mrs Q Asian Kitchen, which took over the Loft Oyster and Wine Bar space near the Morphett Street intersection on Gouger Street.
Real Food, Real Wine
A seven-course degustation at Mrs Q Asian Kitchen on Gouger Street with guided tasting notes from your hosts. Eat the best dishes on the menu and meet the people building the new and emerging Chinatown in Adelaide.
Buy them here.
Mrs Q specialises in Thai food and wants to – wisely or not – create a dining experience that’s “one night in Bangkok”. The owners recruited high-profile Thai chef Nu Suandokmai back in 2016 to oversee the concept and put his name to the menu.
What’s been most fun about working with our co-hosts of these events, Eric Ho of Oh Rice Media and Jose Zhang of Wine Residents Club, is discovering the gaps that exist between cultures as we explore Chinatown.
We’re big fans of Sophia Coppola’s film, Lost in Translation. The joy we get from moving outside our tightly curated realm of perfectly presented, slightly ironic and over-branded food and drink establishments and into places that don’t always connect the dots in a way we’re used to has been exciting.
We love that – for better or worse – Mrs Q promises to give us a dining experience that’s deliciously ‘one night in Bangkok.’
Real Food, Real Wine: Mrs Q Asian Kitchen
Tickets to Real Food. Real Wine are $27.50 and include a glass of wine. You can read a bit more about the event concept on the Eventbrite page and review the seven dishes below.
Real Food, Real Wine are an effort by CityMag, Oh Rice Media and Wine Residents Club to bring people together around a table to share food and everything that goes with it – good conversation and stronger connections between diverse communities.
Prawn dumpling – served with tradition thai style green curry
Papaya Salad – This vegan green papaya salad is a delicious light appetiser. It’s dressed with a tangy and mildly sweet dressing made of rice vinegar, garlic, shallots, soy sauce and maple syrup
Karaage Chicken – With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals
Beef Cheek with massaman curry – The curry paste is first fried with coconut cream, and only then is the meat, potatoes, onions, fish sauce or salt, tamarind paste, sugar, coconut milk and peanuts added. Massaman is usually eaten with rice together in a meal with other dishes.
Stir fried chicken with basil – Wok-tossed chicken fillet with basil and beans
Chinese Pork Belly – Slow cooked 6 hours pork belly with Chinese spices, served with pickled green mustard
Balinese Prawn – Prawns with spicy Balinese sauce, snake bean, garlic, onion, chilli, tomato
Buy tickets ($27.50) to the third instalment of Real Food, Real Wine