CCU Undercover: PappaRich Luncheon Part II

CCU flexed her fingers and removed the ice pack. Damn girl, she thought, I am never going to write so much again! 

Famous last words… famous. last. words.

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SO last post, I introduced you to the Malaysian restaurant taking Australia by storm right now – long lines that never seem to shorten, a great ordering system and roti canai to die for.

Photo From PappaRich Website

Photo From PappaRich Website

Sounds like I just summed up Part I in a photo-less nutshell 😛

Maybe what you didn’t realise is that all that roti, and all those drinks were all entrees. Yes. Entrees. Not even the main meal.

Just thinking back, I cannot understand how I was so hungry! Maybe just the aromas wafting around were too much to not ignore…


I mean LOOK at this table. Welcome to the main course. We advice you to loosen your belts in preparation for this part of the luncheon.

First off, let me start with the wide range of noodle dishes and curries we ordered. What I have to say is that their colour was so eye-catching and delicious, it was enough to get you to want to devour it!

We ordered the three main laksa dishes first, being the initial traditionalists that we are 😛

First to come out was the Chicken Curry Laksa (Bowl of noodles in spicy coconut curry gravy with chicken, tofu puffs, foo chok-beancurd skin, eggplant and fish cakes). The colour was very vibrant and inviting, and I know the everyone enjoyed this one, especially considering that it was basically almost one of the first to finish – if memory serves me right 😛


We also ordered the Pappa Asam Laksa, a seafood based laksa. The exact description is: Thick rice noodles served in an aromatic fish-based tamarind broth with shredded pineapple, lettuce, red chilli, cucumber and onion. Topped with shrimp paste and mint leaves.

Not too sure about the exotic addition of pineapple, but then again, I am a vegetarian, so how would I know right? It certainly looked aesthetically pleasing 🙂


The laksa ordered was the Vegetable Curry Laksa, made vegetarian thanks to Laura and Alana, which was basically very similar to the Chicken laksa, except it contained hulking chunks of soft eggplant and bean sprouts. This dish was so good, I honestly took two whole bowls worth and still couldn’t get enough!


The vegetables were warm and delicious, but honestly, I think it was because the gravy was so rich. Unlike in Thai curries, where the coconut can often come across as too strong and deter from the spiciness, these laksas had a subtle undertone of coconut, and the spice definitely was making people sweat (thank god I am already used to it :P)

Aaaaaaaah *foodgasm*

Aaaaaaaah *foodgasm*

Besides the iconic laksas, we also ordered a few other noodles dishes, such as Laura’s preferred Pappa Char Koay Teow (Wok-fried flat noodles with prawn, egg and bean sprouts with a mildly spicy flavour) – The noodles looked slick and a little oily, but this dish was definitely enjoyed by all.


I almost dived in myself to try a bite of the succulent noodles before I realised there was prawn in it! The prawn was a little hidden under the noodles due to the similar, and for presentation’s sake, I think it may have been better to have them glistening on top. Just a tip 🙂

There was also an order of some vegetarian noodles, the Vegetarian Fried Mee Hoon (served with vegetarian sambal, tofu and shredded eggs) – I tried the dry-style noodles in themselves and thought they were simple, but delicious. With the sambal I think their flavour would have really blossomed, because the noodles in themselves while tasty, were nothing out of the extraordinary.


Our final truly main dish was rice based, the Pappa Chicken Rice w/ Steamed Chicken – A combination of boiled chicken to the side and chicken soup to drizzle over the fluffy chicken rice, this literally added chicken to all the elements possible.


Hey, if it floats your boat, go right ahead no? 😀
Although in the menu’s photo, it looked a little different (this may be because pre-photo, a blogger had already gotten into the boiled chicken!)

Of course, while all this was going on, the two orders of crispy fried chicken skins (from Part I) were still being finished, and it did seem to make and excellent crunchy side to all the soup-ish, slick noodle dishes!



For the final part of our main meal, Laura and Alana ordered one last vegetarian dish to make sure I had tried enough (which I more than had :P) – this was a cute little plate of Vegetarian Siew Mai – had to look it up, but basically, it was a vegetarian version of traditionally pork steamed dumplings.



While I did prefer the Vegetarian Dumplings these were quite tasty, though for some reason, I found them absurdly a little sweet and over-chewy.

You think I have finished yet? Haha you are all so cute – let the luncheon continue!

By this point, as you can well imagine, it was no longer belts off. If we hadn’t been at a respectable establishment, it would have been jeans off because we were so stuffed. But for the sake of all that is blogging, we had to try dessert. It was simply not optional.


Instead of going all out though, we had three different ones and shared them around, as no one was capable to eat more than a few spoonfuls. The first dessert ordered was the Pappa Premium Ice Cream. While it came beautifully presented, this was your quintessential waffle sundae basket with common strawberry  and chocolate ice cream.


Drizzled in a mix of hot fudge and strawberry sauce, it was obvious this was aimed at customers not wanting to brave the likes of red azuki beans and more oriental desserts, which I understand, is an acquired taste.

However, they did offer Green tea or Sesame ice cream if you still wanted to change up your sundae flavours!


Also ordered was a Sago Pudding. Now, Sago is definitely an acquired taste with its slick yet bubbly texture, but this was basically a sticky rice pudding with a grain switch. Not everyone’s cup of tea, but I really enjoyed the sweetness and rich coconut creaminess around it!


Our final dessert (which I didn’t even try for fear of food comaing and forcing AA to carry me all the way home), was the Roti Banana with Vanilla Ice Cream. A flaky and delicious PappaRich roti sweetened and filled with caramelised banana, this was similar to how Italian restaurants have started keeping sweet pizzas.



Look at that melt!

It is one of my greatest pleasures in life to see ice cream melting seductively over a hot dessert *swoon*


And thus ended, one of the greatest food consumptions in history. We could have given Henry VIII’s banquets a little run for their money because honestly, we were heaving and hoe-ing ourselves out of the booth!

Just before leaving though, Laura and Alana took us over to the open kitchens to get a little glance at how the mastery of roti canai is made, as well as how the Malaysian tea on offer, and all the drinks in general, are made super frothy and delicious.


Starting with the roti, besides being almost whipped in the face with slick oily dough, the chefs know how to put on a show, slinging the thin piece of pastry around until it is almost see through, before making sure the dough is in a perfect circle and slapping it down on the industrial stove.




Swing (sorry for the blur)



Eventually it looks perfect

Eventually it looks perfect

Moving on to the drinks station – they worked fast and efficient and had the coolest frothing skills ever! Actually, I have seen this before, because in India, when you want to make frothy milk or tea, we also pour from ridiculous heights!

Maybe not with so much pizzazz but you know… we try 😛


He looks like a tea-god statue of some kind!

And about to repeat:



Overall, as you have seen I would really recommend the food and dining at PappaRich Parramatta. I had no cause for complaint in either service or food, and the taste was delicious.

When in the mood for Malaysian, I am pretty sure you know exactly where to go!

I would apologise for spamming you with two posts full of incredibly food-porn-esque photos but I know you wanted it 😉

PappaRich Parramatta

Address: Shop 185A – Zone G
159-171 Church St
Parramatta, 2150, NSW

Phone Number: 9633 3387


PappaRich on Urbanspoon

Disclaimer: Go Bake Yourself and her guest attended this luncheon thanks to the invite of Wasamedia. However, all thoughts and opinions are honest and her own.

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  1. shenANNAgans says:

    Boom! Part 2 is even better CCU. 🙂 All the food, you and your tummy are epic, I love that you fit everything in. #myhero
    Love all the pizzazz and show from the kitchen too.
    Hope you are well lovely one, happy hump day.


  2. They have papparich too in Singapore.
    That’s a lot of food you had. What a feast! the curries look really fantastic! What a lovely way to end a lunch with a tour of the kitchen to catch some of the action!


  3. rika@vm says:

    That Vegetable Curry Laksa and Fried Mee both look delicious! I love Malaysian cuisine, we were in Malaysia for awhile twice few years ago and would love to return sometimes!


  4. Angie@Angie's Recipes says:

    They all look very delicious! You have me crave for curry laksa…mmm..those curry soaked tofu must be very delicious.


  5. thehungrymum says:

    Ok, you are right! Part 2 is even better than part 1! I’m a pescetarian so was curious about the seafood offerings. I reckon I could also inhale two bowls of that vege laksa. Mmmm, eggplant…


  6. hotlyspiced says:

    I can understand why you split this into two posts – there is just so much food! I love the look of this Malaysian cuisine and what great variety. I’m glad the restaurant caters well to vegetarians xx


  7. navane64 says:

    Looking at the spread of Malaysian dishes is making me rock. Those are simply my favs which I miss when I travel. You should come over here for the real hawker treat of those dishes.


  8. A_Boleyn says:

    So … much … food. I’m amazed you had room for dessert.

    The swinging roti shot, even though blurry, reminds me of the strudel dough that my mom made, though she stretched it out on a table and filled it with feta cheese, or shredded apples and cinnamon. There’s even a ground meat version.


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