More meat, more meat, more meat! They serve thick slices of delicious unlimited pork / beef / lamb, huge variety of veggies and mushroom from the food bar, noodles, meatballs and tofus, you can also order some fresh fried chicken karaage from the waiters. They have a few types of soup for you to choose (we tried miso, kimchi, clear soup, mala), kimchi soup is my favourite out of all. For lunch each person is only RM34.80 and students get 10% off if you show your student id.

A hearty plate of char kuey teow (RM6) required good amount of wok hei, and this place is one of my go to. It has a decent amount of beansprout and chives which adds a nice crunch and freshness, and also cockles (siham) which for me is what makes the dish so good. The best point of this stall is their char kiey teow is not as oily as some other places I have tried. You can ask the cook to spice it up for you if you are into spicy plate of noods.

Pepperonata (AUD 12). Tomato based stew with capsicum, eggplant, green olives, capers, onions and drizzled with olive oil, served with bread for dipping. The flavour of the stew is really hearty and the sweetness from the veggies blended so well together, making a simple dish like this required some really fresh produce. The let down point in this dish is the bread, the texture is hard and a little stale i would say.

Creamy scrambled egg and avo spread on toast, with mix greens and hummus.

Sauteed mushroom and poached egg on top of pumpkin toast, served with guacamole, spicy capsicum spread, salmon pâté, greens, shaved cheese. All the ingredients are from Coles except the salmon pâté which we got it from Udder Delights. Making brunch at home can be as beautiful and delicious as eating out.

Pink moscato from Wirra Wirra Wines, soft, creamy brie cheese from Central Market cheese stall, crackers, smoked salmon and Saralee's cheesecake from Coles. Some greens and fruits would be even better, but who is complaining?

Traditional pork minced sliced noodle soup (AUD 13.80 for large). A very authentic bowl of chinese sliced noodle soup, the noodle itself is very chewy and QQ. You can see the chef freshly slice the noodle from a huge board of dough into the boiling water at the open kitchen. Personally i love to add the vinegar into the soup as it cuts down the greasiness but without it is still good.

This is from a newly opened 18th Street Hot Pot restaurant located nearby central market. Their soup has different level of spices ( I chose 大辣 aka super spicy but it is not spicy at all). You get to choose your favourite ingredients to add into your bowl, from veggies, mushrooms, meatballs, meats and noodles. Their price is about AUD 3 per 100g of food (minimum 400g), i recommend to get the rice cake, fried fish and frozen tofu! This is by far one of the food I missed the MOST in Adelaide.

Harissa Smoked Salmon Bruschetta (AUD 18), generous serving of smoked salmon on ciabatta, served with avocado salsa and beetroot hummus.
Baked Tomato And Egg (AUD 17.50), a pot of tomato goodness with eggplants, onion, feta cheese and spices, served with turkish bread.
Grilled Halloumi And Eggplant (AUD 17), huge slices of grilled salty halloumi and eggplants on top of some mix greens, topped with crispy leb bread then drizzle with pomegranate molasses.

Thai minced pork pizza (RM15.80), the thai basil flavor is not as pronounce, but the minced is pretty salty and flavourful, I just don't taste the thai.

The vegetarian version of scotch egg (RM21), deep fried beautifully cooked egg with runny yolk, covered with mix mushroom paste, served along with mashed sweet potato and creamy spinach sauce. Unlike your ordinary scotch egg, this version is surprisingly very flavourful and not too heavy, but the texture of mushroom paste is a bit mushy.