CC – it’s pretty darn good

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CCWok, 464 Victoria Street, North Melbourne. Phone: 0468 783 168

We remember it well – our first visit to CCWok in North Melbourne.

The personnel involved were Kenny, Bennie and Nat – a formidable and regular trio.

The meal included, IIRC, chicken curry mee, nasi lemak and one involving roast pork.

But despite us having a swell time, I cannot – despite several searches – find any record of a subsequent blog post or even photos on my desktop.

Nope; it just didn’t happen.

Possibly it got lost in the rather giddy times between lockdowns or some such.

Or, more likely, the photos and reaction to that meal were “saved up” to be added to those of a subsequent visit.

Ah well, too late now.

But here we are again – just father and some this time, our Saturday lunch venue the latter’s winning suggestion.

Because during and after another splendid meal, we happily conclude that CCWok is right up there among our very favourite Malaysian places.

We enjoy our meals very much and ogle with envy many of those we see around us.

The corner restaurant is roomy and always bustling – or so it appears to me; this is, in fact, my third visit.

And here’s a real neat thing – each time the place has been very busy, but there’s always been a table for us.

The mains prices mostly fall in the $15 to $20 range; the serves are big, the service happy and the delivery prompt.

Bennie delights in his kon lou mee hoon ($17.80) and its multiple flavours and textures.

The soy carbiness of the skinny noodles is offset by bean sprouts and wonton pastry chips, with a soy hard-boiled egg, lard croutons and pickled chillies also arrayed around.

The roast pork – the main drawcard for him – is very nice and quite unlike that usually found in Chinese eateries.

For me it’s one of the weekend specials – the CCWok variation on the banana leaf theme ($23.90).

With one caveat, it’s a fantastic meal – and again it’s the contrasting textures and flavours responsible for a high pleasure rating.

The crispy wafer appears to be house-made. A Malaysian version of a papadum?

The green beans and a couple of luscious eggplant cubes are fine, the okra even better. The latter achieves the neat trick of being al dente outside and having inside just the right quotient of characteristic slime. Yum!

The deep-fried mackerel flakes away nicely; the apparent pervasive bones factor proves no barrier to ease of eating.

The curry gravy with the four plumps prawns is also very tasty.

The shellfish themselves peel with ease – but, sad to say, are pretty much completely tasteless.

Still, it’s a fine thing in the ongoing story of our banana leaf explorations.

CCWok offers also a range of snacky things and dumplings.

We try just one as we await our mains – one of Bennie’s very favourite things.

The BBQ pork bun ($4.50) is state-of-the-art good – fluffy and fresh, the stuffing sweet and sticky.

It’s been grand – and it’s highly likely we’ll be back quite a bit sooner than later.

Check out the CCWok menu here.

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