It was actually a tweet from Neil Perry that confirmed the name of the restaurant for me a few weeks after I'd eaten there, as the carpet wall hangings, red tablecloths and extreme yellow light were quite unforgettable.
|Cucumber with Uygur garlic sauce from Kiroran Silk Road Uygur, Dixon Street, Haymarket|
|Braised eggplant with capsicum|
Most likely deep fried before being smothered in a very mildly spicy brown sauce, the eggplant was comfortingly delicious. Steamed rice would have been perfect but the Turkish style bread more than sufficed as a carbohydrate side.
|Chicken hot pot with hand-made noodles, potato and chilli|
As it turned out, the large was pretty big. The huge flying saucer of a dish was filled to the brim with bone-in chicken pieces, potato chunks and countless whole dried chillies. Submerged beneath the fiery red sauce were flat, thick handmade noodles of a most chewy, al dente texture.
The noodles softened as they soaked in the red chilli sauce, picking up all the flavour and chilli heat – of which there was plenty. The earlier cucumber salad played saviour to our burning tastebuds, as did the BYO wine (no corkage!).
Carefully removing the lamb from the not-too-sharp metal skewers, it was impressively tender with a bit of necessary fat and so much fantastic flavour. Any gaminess in the meat was hidden beneath the cloak of spices which itself was a marvel of flavours.
We managed to finish most everything on the table and get away at a very reasonable price per head. While I'm not sure I can tell the difference between Kiroran Silk Road Uygur and the other Uighur restaurants at the same end of Dixon Street, I can tell they're worth the travel, especially if it's good enough for Mr. Bourdain.