The twists and turns of the Chopstick Chowdown Challenge continue. Just as we thought we had reached the last restaurant, it seems a new one has popped up. The rules of the challenge state that we will eat at every restaurant we pass going forward (without back-tracking to new restaurants). So in we go to Lapopo.
Steph thinks she saw a 50% special here a few weeks ago. I didn’t even notice the restaurant until we saw people standing outside when we were leaving Vinh Vinh at the last instalment. It certainly looks brand spanking new. Spacious, white, shiny surfaces – it reminds Craig of a car showroom. The décor is minimalist and seems carefully designed. White dragon statutes at the door, a golden ornament here, a wall of wooden boxes there. This place has class.
The staff have walkie talkies and ear pieces and are apologising that it is Christmas season and the place is a bit hectic.
The staff have walkie talkies and ear pieces and are apologising that it is Christmas season and the place is a bit hectic.
Craig said earlier in the day that he feels like chilli. Luckily the signature dish seems to be a massive bowl of chillis. Our motto: when in doubt get what everyone around you is ordering. We ask the waitress and she says it is fish in chilli.
During our culinary odyssey there have been some dishes that I keep tasting and thinking about long after we have left the restaurant. This is one of those! We feel like we are fishing as we rescue delicious little morsels out of a volcano of chillis. My first impression is that it is not that hot (as long as you avoid munching down on the chillis and szechaun pepper seeds). But the dish seems to get hotter, as though the infusion of chillis is accumulative. It is lip tingling good. Crunching down on a peppercorn releases an aniseed flavour and gets the saliva flowing. I enjoy this szechaun speciality immensely.
We also order salt and pepper prawns from a specials menu. The batter on the prawns is so light it reminds me of Japanese tempura and doesn't have any oily, deep-fried feeling to it. The seasoning is delicate yet tasty. Another lovely dish!
This new restaurant cannot be faulted in the dishes we try and leaves us with mouth-watering memories of a giant bowl of chillis and fish. We will definitely be back again.
Szechaun chilli fish 9/10
Salt and pepper prawns 8.6/10
Xiao long bao 8/10Addendum
We return to Lapopo soon after to give Annabel a dose of chilli fish. They seem to have refined their service (or perhaps for the benefit of our Anglo tastebuds) taking the time to scoop out the chillis and peppers from the bowl after serving. It shows just how many chillis go into this dish as we are left with moutain of chillis in a bowl and a slotted spoon to continue the task if needs be. Despite the removal of the chillis, the dish seems hotter than last time. We persist with sweaty brows, tearful eyes and runny noses. It makes you feel alive and is still delicious.
Waiting for our dishes a young man dining by himself at the table next to us starts up a conversation. He tells us there is a deal going on where if you order the chilli fish, you can get chilli prawns for only $1.99. It is advertised in Chinese at the door. Craig, never one to forgo a good deal, orders the prawns (even though the chilli fish in itself is enough to feed us). The prawns come out (you guessed it!) covered in chilli and, in an inspired move, on a bed of chips. It is the size of a main and an incredible deal for $1.99! The prawns are complete with heads and shells, which makes it a bit fiddly (don't accidentally rub your eyes!) but still absorb the wonderful chilli flavours (more watery eyes). I love the chips which soak up the chilli oil and are a great accompaniment to the prawns.
And just in case you haven't had enough chilli, the kind people at Lapopo give you a container of chilli oil to take with you!
Thumbs up again for Lapopo and a special thanks to our friend at the table next-door for altering us to their special offer.
