Forklore is an Asian fusion cafe in Perth, Western Australia. And luckily we were able to squeeze in a brunch stop during our short and packed-on trip.
We love restaurants with a walk-in policy only because it’s more fair and rewards good behaviour (i.e. being early and on time).
We love restaurants with a walk-in policy only because it’s more fair and rewards good behaviour (i.e. being early and on time).
Food
This was the tonkotsu congee for $24.
Imagine the creamiest and softest congee cooked in the most flavourful and dimension pork bone broth because wow, it was so delicious. The pork belly chashu was sliced thin and very tender, with a caramelised and savoury taste. This was elevated by the burnt garlic oil – oooft anything burnt or brown is good aye 😂
There was also an ajitama egg (marinated egg with seasoned egg whites), mustard greens, spring onions and chilli oil. The chilli was not spicy, and added a nice heat to the bowl.
Imagine the creamiest and softest congee cooked in the most flavourful and dimension pork bone broth because wow, it was so delicious. The pork belly chashu was sliced thin and very tender, with a caramelised and savoury taste. This was elevated by the burnt garlic oil – oooft anything burnt or brown is good aye 😂
There was also an ajitama egg (marinated egg with seasoned egg whites), mustard greens, spring onions and chilli oil. The chilli was not spicy, and added a nice heat to the bowl.
This was chicken katsu sando for $24.
It was a tender maryland chicken, coated in egg and batter, and fried twice to give it a crunch. The meat itself was juicy and thick because the cut “maryland” allowed for the skin and fat to add extra oomphff to the bite.
Squeezed between two soft, fluffy and sweet shokupan (Japanese milk bread), with a layer of refreshing yuzu and jalapeno slaw, amazuke cucumber and tonkatsu sauce and BOOM, it was a fulfilling and delicious dish. The chips were nicely fried, no oil drips and seasoned well with chicken salt.
It was a tender maryland chicken, coated in egg and batter, and fried twice to give it a crunch. The meat itself was juicy and thick because the cut “maryland” allowed for the skin and fat to add extra oomphff to the bite.
Squeezed between two soft, fluffy and sweet shokupan (Japanese milk bread), with a layer of refreshing yuzu and jalapeno slaw, amazuke cucumber and tonkatsu sauce and BOOM, it was a fulfilling and delicious dish. The chips were nicely fried, no oil drips and seasoned well with chicken salt.
We got this pavola dessert from their glass cabinet and it was perfect. There was the right ratio between the layers, it was sweet but not too sweet 😂 and the cake was fluffy and airy. They sold out by the time we finished brunch.
Review
We really liked the cafe and would love to try other items on the menu but alas, Perth is so far from Sydney.
Thanks for reading! Happy eating!
Thanks for reading! Happy eating!
