|Roast quail - I loved this but it was pricey.|
Sunday evening and the restaurant was well patronised, many tables with birthday celebration gatherings. The several young staff were quick on their feet, spoke a variety of languages including Vietnamese and English and were well dressed. In a two shop space, the interior was modern and you could see the street outside through windows. There is easy ground level access from the street.
Welcome to Bach Dang, understandably an institution amongst the Indo-Chinese Australian community and which has been serving food for many years. Even those outside this community have ventured here and generally provide a positive experience of this restaurant. I could hear Teochew being spoken, this is a language of southern China, especially amongst Bach Dang's diners.
Most tables had steamboat going. It was a boisterous atmosphere, with smiling grandparents doting over their exuberant grand kids, with bearded brown haired hipsters seated beside their doe eyed black haired angels. Even on one wall were letterings announcing a birthday for some captain ! We looked out for the cakes - one was outstanding traditional, nothing like what we expected. It was round shaped but did not have sponge or cream, perhaps jelly like layers but I do not really know.
The steamboat had a most satisfying flavour, not too plain and not over spiced or chillied out. It is the integrity of the stock in the soup and it had a bit of a twist with a light sourish feel, like as if tamarind was used. The fish slices are tender, juicy and fresh. Steamboat is communal eating - and Bach Dang echoes this best. There is an emphasised family atmosphere but I did not feel crowded in in the spacing of tables. There are option in varying cost levels of set menus.
For entrees, we had quail, one of my favourites and Bach Dang more than delivered. Crunchy, with the right notes of meat marinated just right. Service is friendly. Two of my mates who used to be in Wollongong grew up here - and they still have fond memories of Bach Dang. I observed steamboat is popular in the Teochew heartland along the south China coast ( Shantou, not far from Hong Kong) and Bach Dang does justice to this tradition. The Teochews migrated to Vietnam before the latest phase settling in Australia.
Vegetarian, meat and seafood - Bach Dang has these three pillars in its menu.
Bach Dang is located at 46 Canley Vale Road, Canley Vale, NSW, near the Rail Station.
Contact +61 2 9727 9931
Opening hours are open from 10am to 10pm every day.
An independent review by Kevin Yong
My dish recommendations at Bach Dang, Canley Vale are as follows:
Catfish bathed in caramel sauces in a clay pot.
Chao Gio Do Bien - deep fried spring rolls stuffed with seafood and they taste as well as they look!
Crabs with vermicelli in a hot pot.
Chao Tam - those battered prawns served on petite sugar cane sticks.
Steamed oysters for starters.
Roast quail or pigeon.
Steamed fish with ginger and shallots.
Chicken wings stuffed with pork.
Pipis stir fried with XO sauce.
Braised Chinese Broccoli with oyster sauce.
Avocado, Jackfruit or custard apple smoothies.