Before the food even arrives at Singapore House, you can tell it’s going to be a good night. There’s a buzz from extended families enjoying each other’s company. It’s the kind of place you book to tell the parents that you’re engaged.

A young waitress offers advice with confidence that belies her age. She’s happy to be here and she’s not the only one. After ordering, there is time to soak up the eclectic British Colonial décor of Chinese vases, ornamental rugs, stuffed animals and the famous wall of framed butterflies.

First up are two large duck legs swimming in a pond of yellow curry sauce, splashed with coconut cream. The meat falls off the bone at the wave of a spoon.

An egg hopper – a bowl-shaped coconut pancake with an egg cracked in the centre – seems too pretty to cut.

Return visits are planned upon the first bite of salt and vinegar eggplant. The long batons are coated in a light, oh-so crunchy tempura. Salt, vinegar, spring onion, a little chilli … even the crumbs are dabbed from the plate.

Is this the most spacious restaurant in Adelaide? Eavesdropping on the next table is out of the question. Everyone’s lingering around for dessert. Steamed banana pud has an endearing list and is surrounded by a butterscotch sauce moat. Warm black sticky rice is a fruit salad for winter nights, sweetness added by coconut cream.