We started out as fans of Go-In Hotpot train on Hindley street, mostly for the late night eat and the availability of an individual pot of soup. The train is no more but the bigger hotpot restaurant on Gouger Street remains. Soon after they opened Go-In Chinese Restaurant and one day we came across Go-In 80s 90s Express Canteen. My old college friend had suggested we check it out so we went in five people strong to order different dishes.
The menu has plenty of pictures so you know what you’re getting yourself into. The dishes on offer are towards the snack and quick meals side with street food favourites. The decor is pretty standard but the dishware is nostalgic. It reminded me so much of the olden days, of my grandparents’ and grandaunt’s shrinking collection. Water was served in floral vintage flasks while food came out in a mix of modern plates and vintage metal bowls.
We were in a sharing mood and mostly curious. A dish of cold Cucumber in sesame oil and chilli dressing was a nice snack to have throughout the meal. I’ve always liked century eggs so I ordered the Silken Tofu with Century Egg and spicy sauce. It was absolutely delicious I would order this again.
Both Mr Foodie and I love Xiao Long Bao and it’s a fine art to make a good one. We haven’t come across many good ones in Adelaide. They are a type of Shanghainese dumplings with mince and a delicious broth inside. Be very careful when hot, it will burn. These ones were actually pretty decent. The skin is still a little too thick for my liking but the mince and broth filling were good otherwise.
As an accompaniment we ordered some Spicy Bean Thread Noodles. Little did we know it was definitely Szechuan style – swimming in spiced chilli oil. It wasn’t actually ridiculously spicy but if you are healthy conscious there is a lot of oil. Hot and Sour Soup on the other hand was something pleasant to drink. The name says it all, a bit spicy and a bit sour. I like thick broths with substance and this is one of them. There were pieces of tofu, black fungus and egg drop to chew on too.
We couldn’t go to a place like this and not order noodles. In Malaysia, dry curry noodles use the curry chicken kind of curry so it’s a really rich thick gravy and absolutely delicious. Sometimes served over soy noodles so imagine the flavour explosion. This was a Cold Dry Curry Noodle dish we were intrigued by. The curry sauce is a different style, very mild but actually delicious. It came with some bok choy, shredded cucumber, tomatoes, bean sprouts, half a braised egg and shredded pork. Once we mixed it all in it was actually quite yummy.
Mr Foodie’s pick was obvious. If it’s not salt and pepper something it’s Mapo Tofu (Beancurd). One of his favourite Szechuan dishes is this flavoursome spicy dish cooked with Szechuan pepper, chilli paste, fermented beans and other aromatics. I do a cheat’s one at home using Lao Gan Ma chilli. The dish was okay but I would have liked more chilli and even more flavour packed into it. Fried Pork Dumplings also made the order list and this one came out with the crispy bottom connecting each dumpling together. Awwwwwww. The crispy bottom was kinda fun. The dumplings were okay.
The rest of menu has rice dishes, other noodle soups and fried noodles, variety of dumplings, baos and stir-fried offal dishes. Overall not a bad place for a quick meal or when you’re craving that late night Asian feast.
Go-In 80s 90s Express
4/31-39 Gouger Street