In plain sight
Simon King Chinese Restaurant, Shop 3, 673 David Low Way, Pacific Paradise
Ph: 5450 7883
Simon King Chinese Restaurant, Shop 3, 673 David Low Way, Pacific Paradise
Ph: 5450 7883
Sometimes a tasty treat is right under your nose. The presence of Simon King Chinese Restaurant came as a surprise, I must admit. I have passed that particular Pacific Paradise eatery dozens of times, but the ever-changing sequence of the adjacent traffic lights has always been my major focus. But there it is in the PJ Burns building on the corner of David Low Way and Mudjimba Beach Rd. Of course, once you discover the restaurant, it isn’t really hidden at all and judging by the number of people dining mid-week when we visited, it is hardly a secret.
Simon King is a very traditional Chinese restaurant. The venue is quite large but still reasonably intimate with lovely dark timber furnishings that give it a modern Asian feel. Feeling most welcome we were seated and offered our beverage and dining menus. It seems I have been working my way through an international constellation of beers of late, so once again in keeping with the theme I chose the Chinese brew, Tsingtao ($7.50). It was really nice, quite light and malty. I must confess I am becoming quite partial to these international beers.
We decided on a mixed entree ($9.90) to share, which had a spring roll, fried dim sim, coconut prawn and curry puff. They came with a dipping sauce and were all quite tasty. The menu seemed to go on forever, making it very hard to decide on our mains — so many choices. The Peking duck screamed out to me immediately, being one of my all-time favourites, but unfortunately it is something that is best pre-ordered before the dining day. However, the waitress did mention they do occasionally have it available on the night.
In lieu of the unavailable dish on this occasion, we decided to create our own Peking duck of sorts by ordering the half roast duck ($24) alongside the san choi bow ($17.80) with lettuce. It’s not really like Peking duck at all but my reasoning was we could use the lettuce to make up our own little duck parcels, which was quite fun. The san choi bow was described on the menu as having finely diced bamboo shoots, mushrooms, crunchy water chestnuts,coarsely ground fillets of chicken and seasoned fillets of chicken, sauteed with wine and soy sauce, which you then wrapped up in a lettuce leaf to eat.
It sounded fantastic and did taste pretty delicious, but search as I might I could not find any evidence of water chestnuts or bamboo shoots. I did find lots of carrots in their place though. So while I really enjoyed the dish, and our own MasterChef creations wrapped up with the beautiful succulent roast duck, I was a little disappointed it was not quite as described. However, the duck more than made up for it, although I think I will have to journey back for a real Peking duck somewhere down the track.
We also ordered a side serve of steamed rice ($2.50) and the salt and pepper quail ($7.60), which was served on a bed of diced vegetables, something I really loved. There is never much meat on these little things but it was very flavoursome and boasted some chilli bite. To end we both had to have the fried ice cream ($6). I chose the plain dish and my dining buddy went for the chocolate topping. Mine was OK. I keep being drawn to deep-fried desserts and then being a little disappointed, so I think I am going to have to be more selective in future. However, my dining buddy polished his off, so my aversion may have been more about dining fatigue.
All in all I really enjoyed Simon King’s Chinese and it was great value. There are a good number of interesting dishes, many of which are available to take away, as well as a noodle bar menu. Now I know Simon King is there I will do more than just focus on the change of lights the next time I pass through town — the Peking duck awaits.
Petra Frieser’s visit was unannounced and she paid for her own meals and beverages.
Simon King Chinese Restaurant
Shop 3, 673 David Low Way,
Pacific Paradise
Ph: 5450 7883
FOOD FACTS
Open Tues–Sat, lunch 11.30am–2pm, dinner 5– 9pm;
Sunday, dinner 5pm–9pm
Cuisine Chinese, dine in or take away
Cost Mains $15.80-$24
Verdict Great selection of traditional Chinese
Story: Petra Frieser, weekender Issue 634, July 8th, 2010.
Simon King is a very traditional Chinese restaurant. The venue is quite large but still reasonably intimate with lovely dark timber furnishings that give it a modern Asian feel. Feeling most welcome we were seated and offered our beverage and dining menus. It seems I have been working my way through an international constellation of beers of late, so once again in keeping with the theme I chose the Chinese brew, Tsingtao ($7.50). It was really nice, quite light and malty. I must confess I am becoming quite partial to these international beers.
We decided on a mixed entree ($9.90) to share, which had a spring roll, fried dim sim, coconut prawn and curry puff. They came with a dipping sauce and were all quite tasty. The menu seemed to go on forever, making it very hard to decide on our mains — so many choices. The Peking duck screamed out to me immediately, being one of my all-time favourites, but unfortunately it is something that is best pre-ordered before the dining day. However, the waitress did mention they do occasionally have it available on the night.
In lieu of the unavailable dish on this occasion, we decided to create our own Peking duck of sorts by ordering the half roast duck ($24) alongside the san choi bow ($17.80) with lettuce. It’s not really like Peking duck at all but my reasoning was we could use the lettuce to make up our own little duck parcels, which was quite fun. The san choi bow was described on the menu as having finely diced bamboo shoots, mushrooms, crunchy water chestnuts,coarsely ground fillets of chicken and seasoned fillets of chicken, sauteed with wine and soy sauce, which you then wrapped up in a lettuce leaf to eat.
It sounded fantastic and did taste pretty delicious, but search as I might I could not find any evidence of water chestnuts or bamboo shoots. I did find lots of carrots in their place though. So while I really enjoyed the dish, and our own MasterChef creations wrapped up with the beautiful succulent roast duck, I was a little disappointed it was not quite as described. However, the duck more than made up for it, although I think I will have to journey back for a real Peking duck somewhere down the track.
We also ordered a side serve of steamed rice ($2.50) and the salt and pepper quail ($7.60), which was served on a bed of diced vegetables, something I really loved. There is never much meat on these little things but it was very flavoursome and boasted some chilli bite. To end we both had to have the fried ice cream ($6). I chose the plain dish and my dining buddy went for the chocolate topping. Mine was OK. I keep being drawn to deep-fried desserts and then being a little disappointed, so I think I am going to have to be more selective in future. However, my dining buddy polished his off, so my aversion may have been more about dining fatigue.
All in all I really enjoyed Simon King’s Chinese and it was great value. There are a good number of interesting dishes, many of which are available to take away, as well as a noodle bar menu. Now I know Simon King is there I will do more than just focus on the change of lights the next time I pass through town — the Peking duck awaits.
Petra Frieser’s visit was unannounced and she paid for her own meals and beverages.
Simon King Chinese Restaurant
Shop 3, 673 David Low Way,
Pacific Paradise
Ph: 5450 7883
FOOD FACTS
Open Tues–Sat, lunch 11.30am–2pm, dinner 5– 9pm;
Sunday, dinner 5pm–9pm
Cuisine Chinese, dine in or take away
Cost Mains $15.80-$24
Verdict Great selection of traditional Chinese
Story: Petra Frieser, weekender Issue 634, July 8th, 2010.
