Little Gan's — Restaurant in Willetton

It may be called Little Gan, but they sure know how to make big flavours. This gem of a restaurant is unassuming and allows the food to speak for itself.

We were treated to a scintillating array of dishes and as one by one they made their way onto the tables (and into our hearts) we got increasingly excited. Fresh oysters with a punchy vinegrette, moreish steak tartare that balanced salt-fat-acid and cccrunch, cleansing kingfish sashimi with a pop of zesty heat, chagrilled octopus, and please don't go past the stratciatella if you like cheese..oh glorious cheese..we mopped that baby up. And that was just the starters ;)

The mains get even better. Their home made pasta (and yes you can tell!) Had that perfectly delicious spring and bite that just lifts up your heart really. Our table battled to decide which pasta was our favourite, as how do you choose when you just want all of them? Do yourself a favour and just order it all. The prawn linguine is divine, it's a power packed prawn punch that will make you sing umami. The farfalle was sister's fave which was brilliant in its simplicity but had a complexity to it that made you keep wanting more. Tortellini, my friend, you melted in my mouth bathed in burnt butter. The black garlic jus steak was delicious and the Rankin cod delicately bathed in buttery gold.

And when you thought you were in heaven. They brought the dessert...The dessert queen knows her game. I wanted to take away that cheesecake and ferret it away like Violet Beauregarde. Pillowy, creamy, melted but still had texture. Argh. I'm frustrated I don't have a plate of it in front of me now. The Muscovado tart was complex and tasty, not overly sweet with a touch of salt to balance (sis liked this a lot).. Ahh all I need to say is, thank you Little Gan for a night of...

Finally had the chance to try this spot. After reading all the glowing reviews, I wanted to try it myself. And I’m glad that it lived up to it.

Service was excellent. The older lady that welcomed us was so sweet and professional. It felt like we stepped into their home where she is so proud of the food her son produces. Whether they are related at all, I have no idea haha but that’s how it felt. Fine dining without being pretentious. Such a fine balance.

On to the food. Started off with Fremantle Octopus and Seared Tiger Prawn. The Octopus was rather average. But the Tiger Prawn was beyond delicious. So much prawn flavour packed in the plate. The bisque was very generous as well. Its so good I wished I could lick the plate clean.

Then for main, we opted for Parpadelle, Pork Scotch and side of Miso Eggplant. These trio blew our mind. Best pasta I’ve ever had. Al dente, full of flavour. Just yum!! Pork Scotch is amazing especially with the coconut/pumpkin puree and kimchi toppings. Miso Eggplant sooo goood too. Absolutely enjoyed every single bite.

For dessert I went with Muscovado Tart. It tasted a bit too sweet for us, needed thicker pastry or something else to balance it out. When you eat the edges, I think that was the perfect bites. Luckily we ordered tea which help cut the sweetness.

Overall, I am very happy with our dining experience. Such a lovely spot and I look forward to returning. Well done to the chef and the staff. Hope they stay around and...

A Night to Remember at Little Gan’s

We came to Little Gan’s in Willetton to celebrate our child’s offer to Perth Modern—and, as fate would have it, met another family celebrating the same milestone. By the end of the night, we’d made new friends across the table, and with our wonderful host Jocelyn, too.

This intimate 20-seat gem, led by Chef Richard Gan and Pastry Chef Tricia Chia, brings together modern Australian cuisine with refined Asian influence. It’s the kind of place where every plate tells a story—and every detail feels considered.

We started with charred Fremantle octopus—tender, smoky, and layered with bright romesco—and sticky lamb ribs with a rich, sweet-savory glaze. The pappardelle with duck ragù was creamy, balanced, and moreish. The charred eggplant came silky and smokey, cut by pickled onion and softened with cheese. The ribeye was juicy and precise, finished with a beautifully reduced jus.

Being Wednesday night, we took advantage of the 25% off wine and shared a bottle of 2022 Gala Pinot Noir from Tasmania—earthy, poised, and a seamless match for the meal.

Desserts were elegant and restrained: the burnt Basque cheesecake was ultra creamy with a subtle tang, and the muscovado tart was rich, smooth and complex with the burnt caramel notes.

Little Gan’s delivered more than a meal—it gave us a memory. Celebrations, new friendships, incredible food, and that rare feeling that everything...