A few weeks ago, I caught up with Anna and Lyvia (@savourthemomentperth), Christina (@sprinklingofspice) and Lily (@foodieguide_lily) for dinner at Chilli Orange. Chilli Orange is an institution for modern Asian cuisine located along Angove Street in North Perth.

To start off our foodie feast, we had the seared scallop and mushroom, drizzled with brandy and coconut cream with a touch of chilli ($19). With a slight sweet flavour, the scallops were seared to perfection with a soft and chewy texture complementing well with the earthy flavours of the mushroom. There’s also a lovely combination of creamy coconut flavours and a hint of spice in this dish.

With some room left in our tummies for dessert, we decided to try all four desserts on the menu.

We had the meringue with fresh fruits, vanilla cream and lemon curd ($16). It’s well presented, colourful and summery with plenty of fresh flavours and a zesty touch from the lemon curd.

Green tea creme caramel with black sesame tuile and vanilla ice cream ($16). Smooth in texture, the green tea creme caramel had a rich green tea flavour.

Ginger creme brulee with almond cake and honey cream ($16). Silky smooth, the ginger creme brulee was well balanced and strong in ginger. It’s a dessert that definitely grows on you with each bite.

Chocolate lava cake with macadamia ice cream and raspberry coulis ($16). It’s rich in chocolate-y flavours and oh-so-decadent with a very gooey molten chocolate centre. Take me to dessert heaven!

Overall, the food at Chilli Orange was actually pretty good and flavourful. However, I must say that the prices are a bit steep. Service was friendly, helpful and attentive. As we were there on a Saturday night, the restaurant was quite full, so bookings are definitely essential.