Posts tagged Sydney Food

Spice I Am, Darlinghurst

Review April 18, 2016

Maybe it’s conditioning from the days from being a cash-strapped Uni student, but I’ve always associated Thai food with $6.50 express lunches in Newtown, surrounded by other flip-flop wearing people, inhaling hugemongous plates of wok fried noodles and rice before hurrying on their way. Because that’s how it’s done.

Problem is? When you feel like dressing up for dinner with friends, quick and dirty Thai may not be the best option for the occasion. Enter Spice I Am: in swanky Darlinghurst, no less!

The Order:

Khao Kreab Pak Mor, $15.50
Steamed mini rice paper parcels on green coral lettuce, filled with chive and garlic with soy and vinegar sauce.

Sai Krok Isaan, $13.50
Traditional, fragrant Isaan sausage made from pork, garlic, coriander, pepper and cooked rice.

Sai Krok Isaan, $13.50

Bour Tod, $15.50
Phuket style fritter of green prawns on crispy betel leaf with chilli sauce, crushed roasted cashew nuts and coriander.

Fried Rice with Crab Meat, $22
Fried rice with egg, crab meat and spring onion.

Nam Khao Tod, $22
Crispy rice salad with Thai pork sausages, chilli powder, ground peanuts, coriander, eschallot, spring onion and mint leaves.

Pad Prik King Crispy Pork Belly, $29.50
Stir fried crispy pork belly wok tossed with red curry paste, green beans, chilli and sliced kaffir lime leaves.

Khao Neaw Dum, $11.50
Warm black sticky rice with Thai smoked coconut cream and pandan coconut gelato.

BTS (Better Than Sex), $17
Toasted brioche served with pandan coconut gelato, topped with Thai caramel sauce and roasted black and white sesame seed.

The Food:

There are times when the payoff for a spike in “fanciness” can often mean a drop in…authenticity of the food. Character can get stripped away in the potential sterilisation of the experience, and well, it’s become a bit of a norm now.

Well I’m happy to report that here in Darlinghurst, Chef Sujet has done a great job of keeping the quality of the food while elevating the experience to cater for the people who want a wine list, polished wooden tables and dim lights. Like, you know. Adults. XD

Bour Tod, $15.50

The entrées were visually stunning, especially the Bour Tod, $15.50, which consisted of a carefully balanced stack of battered crispy betel leaves and prawn, drizzled with a sweet chilli sauce and scattered with crunchy roasted cashews. It was moreish, and satisfyingly shattered with every bite.

Khao Kreab Pak Mor, $15.50

The Khao Kreab Pak Mor, $15.50, was a more simple concept of rice noodles, chives and garlic chips, but no less delicious, especially when soaked in the salty/tangy soy and vinegar dressing that came on the side. Sure, it was less parcel and more…mixture, but this comforting dish is more than able to transcend a loose description.

On the mains front, they kept up the standard with our Fried Rice with Crab Meat, $22, Nam Khao Tod, $22, and Pad Prik King Crispy Pork Belly, $29.50.

Pad Prik King Crispy Pork Belly, $29.50

The fried rice was subtle in flavour, but was well peppered with chunks of tender crab meat, and provided a great backdrop for the flavourful Pad Prik King Crispy Pork Belly – pieces of tender pork belly capped with crunchy crackling and wok fried with red curry paste, green beans and kaffir lime leaves. Rich, and lightly spicy with a mellow heat, making it an excellent choice for those chilly winter evenings. By the way, it was also rich enough that what looks like a small plate actually feeds more people than you’d assume. Double score!

Nam Khao Tod, $22

To cut it, we had the Nam Khao Tod, $22 – a salad of crispy rice, with pieces of Thai pork sausages, spiced with chilli powder, and topped with ground peanuts, coriander, eschallot, spring onion and mint leaves. The slivers of eschallots and fresh mint kept it light, and the fried crispy rice served the dual purpose of providing heft and texture to the dish. Coupled with the lettuce leaves, it was like a summery, Thai version of the popular Sang Choy Bao. Very satisfying, and on the cards to replace my go-to Thai salad favourites – Yum Woon Sen and Som Tum.

To satiate our sweet tooth (teeth?), we ordered the Khao Neaw Dum, $11.50, and the BTS (Better Than Sex), $17. So…saying that something is Better Than Sex is a tall tall claim, and I’m not sure that this particular dessert conquered this uphill battle. Two scoops of pandan and coconut gelato precariously balance on toast that is slowly absorbing the Thai caramel sauce (I’m guessing Palm sugar based), as we drank in the stunning stack. It delivered mostly on what it promised, except on a few points – there were icy pockets in the gelato (it happens, but was definitely noticed by my dining partner), and the toast, while deliciously buttery on the crust, was stale in the middle. And I’ve eaten enough burgers served on brioche to know that it is more than structurally able to hold up two scoops of gelato and still be fluffy in the middle.

BTS (Better Than Sex), $17

Is it good? Yes. Better Than Sex? Well, I guess it would depend on your partner.

Hao Neaw Dum, $11.50

In comparison, the Khao Neaw Dum was much simpler and easier to understand. There was a nice balance between rice and cream, and wasn’t nearly as heavy as the black sticky rice pudding that is so commonly found at many Thai restaurants.

Spice I Am executed Thai favourites with an added refinement, but they really aren’t re-inventing the wheel here. In this case, it’s definitely more the efforts of the ensemble than the star – you’d be amazed at how the other elements of the restaurant affect the final recommendation.

Food: 0.5/1

The Service:

It’s always a bit hard to comment on the service when I’m an invited guest, but what I can definitely tell you is that beyond the cheery smiles of the waitstaff, is a sharp knowledge of the cuisine and the ability to walk the tightrope of choosing just the right mix of dishes for the mood of the customer. My waiter, in particular, even excitedly shared his own favourites; his infectious passion for the food sparking my anticipation for what was to come.

A great balance of personal recommendation without judgement. Stellar.

Service: 1/1

Value for money:

If you were to look at the food alone, it would be difficult to justify the price. For example, the Pad Prik King Crispy Pork Belly carries a near-$30 price tag, and whilst it may be the best presented Pad Prik King Pork I’ve seen (it’s very hard to plate up meat in a thick paste. Trust me, I’ve tried) neither the deliciousness not the portion quite justified the asking price.

However, I think that it’s fairly reasonable for the Darlinghurst location and the trendy up-market decor. And not to mention the service! All the elements came together to present an experience, and a very pleasant and enjoyable one at that.

Would you look at the bill incredulously and say, “really? Only that much?!”? No. But you wouldn’t be clutching your pearls in horror at the final bill either, and that’s saying a lot.

Value for money: 0.5/1

The Vibe:

When you’re facing a cuisine that has raised street food to a lifestyle, it can be a bit jarring to experiencing it in a finer setting. It was very nice, for sure, and brought forward an urge to at least wear closed shoes, but there was no discernible emotion that it inspired beyond a pleasant backdrop for good food.

Vibe: 0.5/1

And finally,

There’s an argument to be made about the “street food” experience of the cheap and fast no-frills Thai food that we all know and love. But I think that it’s a cuisine that can be represented at all levels, from the comforting small family shops, to the mid-range chains, to this: a smart casual option if you want to up the game a little.

And hey, at least you know that the menu carries the same authentic kick of the Surry Hills Spice I Am. Just with a touch of polish, because we all like a bit of shine don’t we? 😉

Bonus points: 1/1

Insatiable Munchies dined as guests of Spice I Am.

Spice I am
296-300 Victoria St
Darlinghurst NSW 2010, Australia
Phone: +61 2 9332 2445
Website: http://spiceiam.com/spice-i-am-darlinghurst

Manpuku Ramen, Chatswood (part 2!)

Review February 3, 2016

Sydney Food Blog Review of Manpuku, Chatswood

If you think I’m crazy for going to eat ramen in the middle of summer – heck, even I think I’m nuts – then I must be certifiably insane. But good food does wonders, and, as my second afternoon in a summer at Manpuku will attest, really good air-conditioning.

Yeah, 40C heat ain’t got nuthin’ on that air conditioning.

The Order:

Kono Deaini Kanshashite Aijou To Jonetsu Konete Isshoukenmei Tsukutta Uchirano Icchan Sukina Manpuku Shiawase Ramen, $14.90 (with extra ni tamago)
Soy based pork and chicken soup. Pork belly, bean sprouts, bamboo shoots, shallots, seaweed sheet with wavy noodles.

Tsukemen, $15.90 (with chashu instead of softened pork rib)
Soy based tokotsu sour dipping soup. Softened pork rib, bamboo shoot, eggs, ultra seaweed sheet and shallots with wavy noodles.

Hiyashi Chuka, $13.50
Cold noodle with chicken soy based sour soup. Comes with ham, cucumber, bean sprouts, egg, tomato, seaweed, snow sprout.

The Food:

When a ramen place has three different types of noodles for their different ramen, you can bet that the choices they make is deliberate, and not much is left to fate.

Chef Suzuki – who got head hunted from another ramen restaurant for those skillz- tells me that Manpuku works with a noodle master, who suggests the best noodle type for that particular soup. A tonkotsu, for example, works best with a dried noodle that provides the best al dente texture that will stand up to such rich broth.

Kono Deaini Kanshashite Aijou To Jonetsu Konete Isshoukenmei Tsukutta Uchirano Icchan Sukina Manpuku Shiawase Ramen, $14.90 (pictured with added egg)

Our first bowl of ramen was the Kono Deaini Kanshashite Aijou To Jonetsu Konete Isshoukenmei Tsukutta Uchirano Icchan Sukina Manpuku Shiawase Ramen, also affectionately known as the Long Name Ramen. And you know what, the name was not the only thing that was a mouthful. (Heh? Geddit? Ramen joke) The soup was a great middle ground between the pork and the chicken, rich without being unctuous, with plenty of delicate flavour throughout. And if, like me, you yearn for something a bit less delicate, then I would suggest adding the garlic paste for bonus points. Fresh garlic is blended with drinking sake to mellow it out slightly, and it brings an amazing Victoria-Secret level body to the soup.

Hiyashi Chuka, $13.50

The Hiyashi Chuka, on the other hand, was very much my speed. Springy cold noodles get topped with finely sliced ham, egg, cucumber, seaweed, tomato and bean sprouts, and tossed in a chicken stock/soy/mustard dressing. I swear, if this is a typical salad, no one would ever complain about eat salad ever again. It was tangy, refreshing, and just so SO moreish. Chef Suzuki says that the sourness means that he never gets tired of eating this noodle, and I’m inclined to agree. It felt so light on the stomach, and my palate was partying with such a riot of flavours that I just kept eating till well beyond the point that I was full. Shame that it’s only here for the summer season, though. Personally, I’d find a reason to eat this all year round!

Tsukemen, $15.90

We also tried the new and improved Tsukemen, with a less salty gravy/broth for you to dip your noodles into. This time, we also had the chashu (sliced rolled pork) instead of the softened pork rib like the last time, but I must say, if I had to do all over, it’ll be the pork rib again…and again, and again. There’s nothing like a first love, huh.

The Service:

Chef Suzuki (left) and his team

I know it’s not the fairest thing to say, since I was invited as a guest, but if you can, have a chat to Chef Suzuki, because that just augmented my experience and made me hyper aware of every element of love that went into the deceptively simple bowl (bowls!) sitting in front of me. Knowing that the soup, for example, takes at least six hours of simmering to perfect, or that the noodles are rolled thrice with a $100,000 machine to give you that body and texture, just makes me thankful for all the labor that goes into creating the ramen experience at Manpuku.

He even told me that he tried pressure cooking the stock to speed up the process, but that created a “brown” smell (from the Maillard reaction) that he wasn’t after. How cool is that?!

Otherwise, I like the efficiency of service still, much like the last time. Ramen still came out at lightning speeds, and the staff were polite and lovely across the board. Nothing out of the ordinary, but super pleasant, like the last time we were there. ?

Value for money:

We always knew that the ramen here isn’t the cheapest around, have you seen the portions?! It’s huge! I know you can probably get a cheaper lunch elsewhere in Chatswood, but for the portions that you’re getting and the quality, I think it’s a pretty good bang for your buck.

Also, I only just realised how many items there actually are on the menu, so there’s lots of variety and something for everyone! Score.

The Vibe:

It’s still super chill, and the the vibe is still really relaxed. Maybe it’s the 40C day that we rocked up on, but it’s totally the place that you rock up in shorts and flip flops, and have a casual bowl of noodles.

And they still yell random things whilst cooking your ramen. Tee hee. How’s that for atmosphere?

And finally,

I’ve always known that ramen broth takes forever and that there are different noodle types for your soup, so in that sense, Manpuku isn’t reinventing the wheel here. But I’m sure there are plenty of ramen shops that don’t spend the time, and for that I’m grateful still.

It’s also really interesting that Chef Suzuki, like Chef Haru of Ramen Ikkyu, has a fine dining background. It gives him a different understanding of how to balance flavours, and brings a new perspective to a very traditional art form. To quote him, there is no right or wrong ramen: it is an art form, and his experiences allow him to express the art in different ways.

Oh and if you’re wondering what a chef who is around ramen all day every day eats?

Cereal. Chocopops, to be exact!

Insatiable Munchies dined as guests of Manpuku.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Mado Cafe, Auburn

Review January 25, 2016

I don’t often get to head out to Auburn, but when we do, I like to make it count. So the obvious thing after an Afghan dinner at Khaybar with Simon and Christine is ice cream at Mado Cafe. Especially when it’s “the only ice cream in the world eaten with a knife and fork”.

Say whaaaaaa…???

The Order:

Cay (Turkish Tea), $2

Apple Tea, $3.50

Kesme Maras, $7.50
The only ice cream in the world eaten with a knife and fork

Baklava, $2.50

Kunefe, $10

The Food:

The dessert of the hour, the Kesme Maras, is meant to have a thick, chewy texture that makes cutlery a requirement. Served in a large block, it reminded me of the ice cream sandwiches of my childhood, were vendors slice it up straight out of the cardboard prisons that barely restrain the creamy treat.

A photo posted by Melissa Setyawan (@melissasetyawan) on Jul 25, 2015 at 4:54pm PDT

Oh yeah, didn’t I mention that ice cream sandwiches in Singapore are served in bread like an actual sandwich. None of that copout cookie business here!

Kesme Maras, $7.50

Anyhoo. The Kesme Maras in this case wasn’t quite as chewy in texture as I’d hoped, like the one from Hakiki in Newtown. It ate like rich block of vanilla ice cream, topped with sauce and pistachio. Not bad, but not that special either.

Kunefe, $10

The Kunefe sat in a similar league for me: I’ve come to love the rich, cheesy, oozing Knefe that I’ve had from other Lebanese places, covered in semolina and orange blossom syrup, and this one was just a little on the light side. The crispy pastry added a nice texture, but where my cheese at??

Oh, there you are!

As you can see, not very heavy in the cheese department.

The baklava wasn’t my favourite, either – I’m no expert, but I’m pretty sure the texture was a little bit powdery. At least, for my taste.

Oh but do get yourself a Turkish tea whilst you’re there. Just a little something to cut all that sweet.

Food: 0.5/1

The Service:

They were fairly efficient and friendly, but I did feel fairly embarrassed when I asked about the difference between Turkish Tea and regular tea (they have it specifically labelled on their menu), and our waiter said, “uh, it’s just tea. Like, black tea”. Well, I’m sorry i didn’t know!

The embarrassment wasn’t enough to ruin the evening, but it was enough for me to remember the service by. So…not bad, but not great, either.

Service: 0.5/1

Value for money:

I don’t know how I feel paying $10 for that Kunefe and $7.50 for the Kesme Maras. I get that it’s a dessert and all, and it’s pretty reasonable for a dessert pricing, but at the same time, I’m not sure that for what I got I was happy with the value. I’m not bitterly mourning the loss in my wallet, but at the same time, I don’t think that I’m going to be running back anytime soon, especially if I’m feeling broke and selective about my food.

Value for money: 0/1

The Vibe:

Walking into Mado Cafe was like walking into someone’s house. I’m serious. The chairs were upholstered with boldly printed fabric, and there were embroidered tapestry runners laid under glass tabletops. Jaunty pop music played softly from the speakers (I thought I heard me a little Uptown Funk?), and it really was like relaxing at a friend’s house.

It was also really nice that they didn’t chase us out as we sat there for a couple hours chatting. An added bonus to a very relaxing evening.

Vibe: 0.5/1

And finally,

It’s really such a shame that the famed Kesme Maras wasn’t as mind-blowing as I thought it would be. It was still a nice place to sit and relax after dinner, but Auburn is filled with bakeries and middle eastern sweet shops that I wouldn’t necessarily label this one a must-go.

Bonus points: 0/1

This meal was independently paid for.

Mado Cafe
63 Auburn Road
Auburn, NSW
Phone: 02 9643 5299

Manpuku, Chatswood

Review December 16, 2015

Not owning a car sucks. You know why it sucks? It sucks because when you see restaurants in say, Kingsford, that you want to visit, you have to either take a bus or not get to go at all.

Oh, and I hate taking the bus.

So when I found out that there was a Manpuku conveniently located in Chatswood, I just knew that I had to go get my ramen on.

The Order:

Miso, $14.90 + $3
Miso based pork and chicken stock, bamboo shoot, pork belly, seaweed sheet, shallots and egg + spicy bomb and extra egg

Tsukemen, $15.90
Soy based tokotsu sour dipping soup, with softened pork rib, bamboo shoot, egg, ultra seaweed sheet and shallots

Okonomi stick (Musashi), $5.90
2 skewers of Japanese and seafood pancake, mayonnaise, powdered seaweed bonito flake and Japanese BBQ sauce.

Manpuku mini rice bowl, $3.90
Pork belly, mushed egg, bean sprouts, shallots, sesame, mayonnaise and teriyaki sauce.

The Food:

Manpuku runs like a well-oiled machine, and the food comes out hot and fast. Every bowl looks exactly like the picture in the menu, and they’re clearly hitting all the marks like seasoned performers.

Okonomi stick (Musashi), $5.90

The Okonomi Stick is a must-order if you like Okonomiyaki (Japanese pancake). Tender pancake is crispy on the outside and fluffy on the inside, and topped with bonito flakes, mayonnaise and Japanese BBQ sauce. AND IT’S ON A STICK!! Extra awesome.

Miso, $14.90

The Miso ramen featured a rich miso pork and chicken stock, with wafer thin slices of rolled pork belly, menma (pickled bamboo shoots) and ni-tamago (soy marinaded egg). I strongly recommend getting the Spicy Bomb – a ball of chilli flavoured paste gets stirred into the soup, pushing that rich flavour over the edge…of absolute GLORY.

Tsukemen, $15.90

The Tsukemen was lighter than I’m used to – all the Tsukemen I’ve had in the past involved noodles dipped in a gravy-like sauce, and here, the sauce was more soup-like. Much less intense in flavour, but on the upside, I’m not left constantly reaching for water to wash down all the salt. Oh, and the Softened Pork Rib! Tender fibres of pork meat is layered with unctuous collagen and fat, because nature knows what she’s doing, and Manpuku knows just how to treat it.

So. Freaking. Delicious.

Manpuku mini rice bowl, $3.90

We tried the Manpuku mini rice bowl, partially because it’s so darned cheap! If I was dining alone and wanted something light, I do think that the mini bowls can function as an actual meal. The mushed egg in the Manpuku bowl added an odd sort of graininess, and I’m not quite sure that it worked with the blanched bean sprouts. Not my cup of tea, but still cooked well regardless.

The Service:

When we had to write down our names on a clipboard, I thought that we were in for a long wait. Apparently not. We weren’t even 5 minutes in and we were ushered to a table, complete with menus. They were efficient and speedy without being invasive, and never have I felt like I was in more competent hands.

But just when they seemed like they might be professional to the point of being rigid, they came through for me. Washoku card holders get a free drink with their meal (have I mentioned how much I love free shizz?), and it just so happened that I left my card at home. Our waitress very nicely said that if I could show her my login screen on my phone, then she’d put through the deal for me.

How nice is that?!

They were also extremely thoughtful about things like cutlery, and reinforced the feeling that we were being very well looked after.

Value for money:

Considering that we basically had enough food to feed three people comfortably (or in this case, 2 very greedy people), I was quite surprised to see that our bill was only slightly over $40. At an average of $15 a pop, the ramen can be considered on the pricey side, but for the absolute monster portions, and food so lovingly laboured over, you’d be hard pressed to find better value for money elsewhere in Sydney.

Oh and for the extra greedy of us (sometimes a girl’s just gotta eat!), there’s also kaedama starting at $1.50 for a half serve. It’s basically the option to order more noodles for your leftover soup, because God forbid you should leave Manpuku hungry! ?

The Vibe:

I quite like how Manpuku straddles the fine line between no-nonsense and well, whimsical, for lack of a better word. Everyone goes about their business with fantastic efficiency, but the whole restaurant is decorated with hanging ropes and stained wood.

And when I say the whole restaurant, I do mean all of it, including the toilet. Yes, there is a giant wooden ship-shaped sculpture in the toilet, with rope and jaunty plastic flowers and a touch of glitter, just for Christmas.

Have a look when you go. Go on.

Also, don’t let the constant chorused yelling scare you. Besides the expected “irashaimase!” (Welcome) when you walk in the door, there is also a specific call-and-answer type war cry (for lack of a better word) that comes straight from the kitchen. Have no idea what it is, but I quite like the enthusiasm of it all.

And finally,

I’m so glad I’ve finally ticked Manpuku off the Eat List. It checked all the boxes for me – food quality, value for money, service – and I can’t wait to go back for a lunchtime treat. The only downside is that because they’re so specialised in doing ramen well, they don’t have many options for other foods, meaning that you can only go with other ramen lovers like yourself.

But those are the best people anyway, right? ?

This meal was independently paid for.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

What’s it all…About: Spicer, Woollahra

Review October 19, 2015

Sydney Food Blog Review of About: Spicer, Woollahra

Other than my time at Victor Churchill where I met Anthony Bourdain (I’m still fanning myself from the excitement of it all!), I don’t spend a lot of time in the Eastern Suburbs. I mean, it’s pretty and all, but I only ever get more absorbed in my plate of duck fat potatoes as fit people in gym gear run by with their giant dogs on a leash.

Chicken salt not included.

Turkish bread and dips

So anyhoo, I put on my best sweaty gym chic – I’m just joking, it was just a hot day – and made my way up the hill to About:Spicer, who has just started serving up a brand spanking new dinner menu, featuring the oft-misused term, Tapas.

Tapas basically refers to Spanish appetisers, or snacks, and it’s a way to turn my food ADHD into a socially acceptable way of having a meal. The idea is that you order everything and the kitchen sink, and you share it with your friends so everyone can have a bite of everything.

Prawn Cocktail, $18.50

Well, at About:Spicer, the Tapas is just a little on the large side. Much like the rest of Australia, it’s actually in a large enough serving that you can have it as a meal to yourself. Great for value, not so much for variety. The classic Prawn Cocktail, $18.50 is light, creamy, and ever-so-slightly sweet, and whilst not the most photogenic dish, was a refreshing dish for a balmy summer evening.

Kentucky Bourbon Meatballs

Stuffed Mushrooms

Stuffed Zucchini Flowers

Finger Lickin’ Chicken Wings

Other notables included the Stuffed Zucchini Flowers, because you can’t go wrong with the words : cheese and deep-fried. Sure, the flavour of the goats cheese might be a little affronting to some people – goat and sheep dairy tends to have a love-it-or-leave-it relationship with many people I know – but I’ve always thought that zucchini is the wallflower of vegetables (or some might say, ahem, delicate) and the goats cheese was just the personality that the zucchini needed.

The Kentucky Bourbon Meatballs were finger lickin’ sticky sweet, and while not the most amazing meatballs that I’ve ever had, brought back childhood memories of loving glazed EVERYTHING. Glazed ham, glazed doughnuts…glazed look in my eyes. 😉 In fact, I still have a childish glee when I see the glossy sheen of sugar on my food.

And you know what else is delightfully notable? The service. Sina (pronounced Zee-na, like the warrior princess), our waitress, was bubbly and fun, and just exuded the kind of careless charm that only a European can pull off. It really made us feel relaxed, relaxed enough to actually believe we could take a nap right at the table to try and work off the food coma.

Frozen Banana Cheesecake with Nutella and Kahlua Foam

And food coma it was, compounded by the luxurious Frozen Banana Cheesecake with Nutella and Kahlua Foam. If you order nothing else at About:Spicer, you should order this. Packed full of actual banana flavour, and a strangely satisfying icy texture, I could bring home a whole tub of that frozen cheesecake and lick it all up with a spoon. The rest of it, however, I could take it or leave it. The kalua and nutella were saccharinely sweet, which probably wasn’t the best idea after eating my weight (and what a large weight it is) in food.

For a new menu, I think that About:Spicer is heading in a good direction. Nothing that I tried tasted too much like other things on the menu, which gives you value for variety, but the individual dishes could use a bit of finesse for my taste. The Stuffed Mushrooms, for example, didn’t deliver that salty kick that I wanted out of well, bacon and cheese, and it came off as a bit average for something that includes my two favourite things in the world.

I’d really like to see what they do for breakfast though – bonus points if that banana cheesecake is available in the morning too!

Insatiable Munchies dined as guests of About: Spicer.

About: Spicer
Shop 2, 128 Queen Street
Woollahra, Sydney, NSW
Phone: (02) 9328 2221
Website: http://www.aboutspicer.com

A little street in…Little Hutong, Little Bay

Review September 25, 2015

Sydney Food Blog Review of Little Hutong, Little Bay

You know the story of Gulliver’s Travels? Where he stumbles upon (literally) a little town full of little people – not a euphemism. They were about the size of his little finger – that saw him as a dangerous giant to be restrained? Well that’s how I felt most of the time as I was growing up, which then led me to be very afraid of the word “Little”.

So Little Hutong in Little Bay? Well, the irrational part of me half expected to arrive and find myself in a Gulliver-type situation. We were going to be very close to the water, after all.

Penang Cheh Hoo, $14

Thankfully no such thing happened. In fact, Little Hutong was a fairly roomy restaurant, situated in a large, sprawling suburb. An airy dining room looked straight into an open kitchen, and a long bench ran along the length, dotted with tables along the way.

Quite pretty, and charming.

Beef Rendang Roti, $14

The food had an equally pretty and charming quality about it. Hawker-style dishes were plated in a restaurant-style fashion, which worked for some items more than others.

The Penang Cheh Hoo, $14, for example – a turnip/fritter/tofu/peanut salad topped with a sweet potato gravy/sauce – and was plated in a wide rimmed slate black plate. Quite a step up from the slap-it-on-a-plate style that most hawkers employ.

Roti Cina with Slow Roast Crispy Pork Belly, $15.50

The Roti Cina with Slow Roast Crispy Pork Belly, $15.50, was a bao by any other name, Pretty good mix of flavours, but after I’ve had the wonderfully fluffy, light-as-air bao of Belly Bao, nothing else can compare.

#sorrynotsorry

Hainanese Chicken Rice, $14

Of course, when there’s Hainanese Chicken Rice on the menu, I’ve just gotta order it. I know that it’s never going to be as good as the $5-a-meal chicken rice I can get from Singapore, but really, it’s like a challenge that I must accept. I just HAVE TO. #FirstWorldProblems

The verdict? I’m actually quite impressed by the peripheral condiments that are often overlooked. Sure, the chicken wasn’t quite as silky and the rice wasn’t as punchy, but the chilli and ginger sauce was fresh, and the CHICKEN HAD DRESSING!! Woo!!

You don’t know how important that seemingly invisible soy/stock/chicken fat dressing is. It adds an extra layer of unctuousness to a juicy chicken, and soaks through the rice for maximum enjoyment. And Little Hutong is the first place in Sydney that I’ve seen that didn’t leave the chicken naked, and me wanting. Teehee.

Sakura in the air, $21

But the piece de resistance of the whole lunch? This. Sakura in the air, $21, is a very posh plate of silky salmon, poached egg yolk, eel arancini, pickle salad, and Japanese mayo. Very sophisticated, but somewhat out of place on the humble menu.

Very expertly executed and balanced though, and should be the first thing that you order at Little Hutong. Kinda like a better version of a certain Breakfast at the Sakuma’s. But shhhh, don’t tell anyone that I said such a sacrilegious thing.

Little Hutong is a lovely local in a lovely neighbourhood, with really decent options on the menu. Sure, it’s not quite the truly gritty feel that I would want to accompany my true hawker experience, but not everyone wants to be sweating and crying into their food all at once. I’m just sad like that.

Shame that it’s all the way out in Little Bay, though. I would very much like to make another trip for the dinner menu.

Insatiable Munchies dined as guests of Little Hutong.

Little Hutong
Shop 4, 2-8 Pine Avenue
Little Bay, Sydney NSW
Phone: 02 8020 0779
Website: https://www.facebook.com/thelittlehutong

Rawr! Monsters Rolls, Darlinghurst

Review August 30, 2015

Sydney Food Blog Review of Monsters Rolls, Darlinghurst

Some girls like clothes shopping together. Some girls like doing each others’ hair. And the rest of us…well we eat together. And that’s pretty much what Christine and I decided to do on a day off together – check out the brand new Monsters Rolls on Oxford St!

It also helps that there was the promise of $2 rolls.

Beef Roll

Pork Roll

You can’t go wrong if it’s only going to cost $2 right?

Well, I don’t actually know what full price is going to be, but for $2, it was okay. Like in a maybe-if-I-was-in-the-area-and-didn’t-have-anything-planned sorta way. The bread was a touch underdone – which I don’t know whether was because it was designed that way, or because they had to just pump out so many rolls to keep up with the queue. The meat filling – we tried beef and pork – was quite flavourful, but was not quite able to balance out the lacklustre bread. A bit of a domino effect, but what can you do?

The salad and pickles weren’t quite as punchy as the Banh Mi that we are used to, and I was really looking for more tang in each mouthful. The Beef Roll provided slight amusement in tasting like a cheeseburger without the cheese, and much giggles ensued.

I’ve never patronised the Monsters Rolls Food Truck, but based on this first taste, it feels like they might have a bit of work to do, especially with Mr Crackles and Rolls Vietnam on the same street, providing stiff competition for the diners’ dollar. Maybe a re-visit in a few months is in order.

Unless something else comes up.

This meal was independently paid for.

Monsters Rolls
4/113-115 Oxford St
Darlinghurst, NSW 2010
Phone: 02 8354 1417
Website: http://monsterrolls.com.au

Hayes St Wharf Bistro, Neutral Bay

Review August 17, 2015

There’s something that they don’t tell you about cooking school when you sign up: that the education is nearly a decade behind what’s currently happening in the food scene.

Scallop and crab boudin blanc, tomato crab bisque and black caviar, $18

Chicken Liver Parfait, Cherry Marmalade and Brioche, $16

Sticky Wagyu Brisket Bourginon, Caramelised Shallot and Truffled Mash, $30

Roasted Half Duck, Gnocchi and Cherries, $36

Hand cut chips with Rosemary Salt, $8

Rhubarb Blanc Mange, Cinnamon Crumble, Apple Sorbet, $14

Hayes St Wharf serves up perfectly tasty food in lovely, relaxing surroundings. The expectation and the experience was a touch disparate, though – the information I had pointed to a modern style of French dining, but the experience felt fairly old school. Boudin blanc, bourginon, blanc mange…these just transport me back to cookbooks of the late 80s and early 90s, though not entirely in a bad way.

Except for the French rap music playing in the background. That was new school, a bit…odd. To me, at least.

Front of house also didn’t have too much off-the-cuff knowledge about the food, which is slightly worrying – sure, you can always find out from the kitchen, but it causes a break in the seamless experience of being in safe hands.

It is, though a nice little place to catch up with friends or have a date night – you can hear each other talk and there’s a professionalism to it all without being too intimidating. Shame that it can’t capitalise a bit more on the surrounding views, though, it would have really made the travel time more worthwhile.

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

Insatiable Munchies dined as guests of Spice I Am.

Spice I am 296-300 Victoria St Darlinghurst NSW 2010, Australia Phone: +61 2 9332 2445 Website: http://spiceiam.com/spice-i-am-darlinghurst

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

Insatiable Munchies dined as guests of Manpuku.

Manpuku 226 Victoria Avenue Chatswood, Sydney Phone: +61 2 94111021 Website: www.ramenmanpuku.com/

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

This meal was independently paid for.

Mado Cafe 63 Auburn Road Auburn, NSW Phone: 02 9643 5299

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

This meal was independently paid for.

Manpuku 226 Victoria Avenue Chatswood, Sydney Phone: +61 2 94111021 Website: www.ramenmanpuku.com/

Insatiable Munchies dined as guests of About: Spicer.

About: Spicer Shop 2, 128 Queen Street Woollahra, Sydney, NSW Phone: (02) 9328 2221 Website: http://www.aboutspicer.com

Insatiable Munchies dined as guests of Little Hutong.

Little Hutong Shop 4, 2-8 Pine Avenue Little Bay, Sydney NSW Phone: 02 8020 0779 Website: https://www.facebook.com/thelittlehutong

This meal was independently paid for.

Monsters Rolls 4/113-115 Oxford St Darlinghurst, NSW 2010 Phone: 02 8354 1417 Website: http://monsterrolls.com.au

Insatiable Munchies dined as guests of Hayes St Wharf Bistro.

Hayes St Wharf Bistro 13 Hayes Street Neutral Bay, Sydney, NSW Phone: 02 9908 1133 Website: www.hayesstwharfbistro.com.au/

Spice I am
296-300 Victoria St
Darlinghurst NSW 2010, Australia
Phone: +61 2 9332 2445
Website: http://spiceiam.com/spice-i-am-darlinghurst

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Mado Cafe
63 Auburn Road
Auburn, NSW
Phone: 02 9643 5299

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

About: Spicer
Shop 2, 128 Queen Street
Woollahra, Sydney, NSW
Phone: (02) 9328 2221
Website: http://www.aboutspicer.com

Little Hutong
Shop 4, 2-8 Pine Avenue
Little Bay, Sydney NSW
Phone: 02 8020 0779
Website: https://www.facebook.com/thelittlehutong

Monsters Rolls
4/113-115 Oxford St
Darlinghurst, NSW 2010
Phone: 02 8354 1417
Website: http://monsterrolls.com.au

Hayes St Wharf Bistro
13 Hayes Street
Neutral Bay, Sydney, NSW
Phone: 02 9908 1133
Website: www.hayesstwharfbistro.com.au/