I first heard of Chilli Orange through a photo of a chocolate lava cake I saw on foodiecraving’s FB. I was immediately mesmerized! The chocolate lava cake looked so so good! I had to go try it! Booking on a weekend made not long after 🙂
Chilli Orange serves a modern Asian-inspired cuisine in an intimate restaurant located on Angove Street in North Perth. With timber floors, wooden walls and dark thick drapes as a surrounding, I felt like I was dining in a cabin!
It was very welcoming as we walked in on the cold winter night, embraced immediately by the warmth radiating from inside the restaurant. Happy! However as we were seated on the sofas next to the entrance, we felt a draft of cold air each time someone walked through the door which made us slightly uncomfortable. Not that happy! One thing I thought was odd was the seating arrangement we had. There were three of us but we were seated on the sofas (two pax) and the third person on a normal chair which was at a different height to the sofas and table. Not ideal!
We scanned through the menu and the varieties on offer were very tempting! There are more items on the entree section than the mains (16 – 7!) so we ended up ordering three entrees and a main to share. We had:
- Linley Valley free range crispy pork belly garnished with green apple ($16.90)
The pork belly was tender and flavorsome! I loved the crispy pork crackle as well! The julienned green apple added a refreshing and sourish taste to the dish. I haven’t tasted this combination before and thought they were nicely paired.
- Steamed bao with roasted duck with hoi sin suce, chilli, cucumber and spring onion ($15.90)
I have become slightly obsessed with this dish ever since trying one in Ippudo New York a couple of years go. This was packed to the brim and was tasty. Soft and light bun, chunky duck pieces with the heavy hoi sin sauce balanced with the lightness from the coriander, spring onion and cucumber. Yum!
- Seared rare beef tenderloin served with tatsoi, tossed with chilli orange and black bean sauce dressing ($16.90)
This was a favorite with the melted in your mouth beef and an almost sweet taste from the tatsoi. I was slightly worried about the black bean sauce dressing when I first read it on the menu as most Asian dishes pile them on making it so domineering that it overpowers the dish. The black bean sauce dressing here was subtle, providing a hint of saltiness but stayed in the background which was great!
- Five spice roasted duck and seared scallops with grilled egg plant dressed in vinaigrette with Asian mixed salad ($38)
Duck and scallops! Two of my favorite meats, what can go wrong? Nothing! This was another favorite! I loved the plump and juicy scallops, seared lightly and so tasty! Another worry I had was the five spice on the roasted duck as that could be overpowering as well if not used properly. No problem here whatsoever. Everything was all balanced perfectly! Loved it!
The time for dessert came and I HAD been waiting for this! We ordered two to share, one being the Green tea creme caramel with black sesame tuile & vanilla ice cream ($16). An ok dessert for me, didn’t quite like the taste of the green tea creme caramel as the green tea flavor was muffled out somehow. I liked the black sesame tuile though.
The other being the star of the night and the reason I came here, the Chocolate lava cake with macadamia ice cream and raspberry coulis ($16). A few pictures were taken to showcase this dessert :p
Oh my, the Chocolate lava cake was to die for! Oozy chocolate sauce in a warm and moist cake. Everything was great about this dessert. Loved the creamy macadamia ice cream and the raspberry coulis that came with it. Everything worked so well together! Really awesome!
Overall, I really enjoyed dining at Chilli Orange! All the dishes were a hit except maybe for the Green Tea creme caramel. The service was prompt but not spectacular. A recommendation for the food and definitely the Chocolate lava cake! :p