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The Michelin Effect: Tim Ho Wan, Chatswood

Review June 14, 2015

The Michelin guide started as a general guide for motorists. The Michelin brothers (who owned the tire company), decided to publish a guide that included maps, instructions for changing tires…and where to eat if you were going on a road trip. Today, this humble guide started by two men who owned a tire company has become a force unto itself, elevating restaurants to 6-month-waiting-list levels, or crushing the dreams of a chef slaving away at his craft.

All within those three little stars next to the restaurant’s name.

Well Tim Ho Wan – famous for being the cheapest Michelin starred restaurant – has expanded beyond its original Hong Kong venue, to the busy streets of…Chatswood.

Hundreds of excited foodies flock to Tim Ho Wan in its opening week…and then another week, and another. The queue never seemed to end. But luckily, I’m Singaporean, so I’m not afraid of a queue!

Prawn Dumplings

Pork Ribs with Black Bean Sauce

Rice Noodle Rolls with Shrimp

Glutinous Rice in Lotus Leaf

Fish Maw with Prawn Paste

Simon and I went for a weekday brunch to minimise waiting time – surely other people have day jobs right? – and we were seated in 5 minutes. Win! We ordered a mixture of classic dim sum – rice noodle rolls and prawn dumplings, to name a couple – and the signature/new dishes – barbecued pork buns and fish maw with prawn paste. The classic were, well, a disappointment. The rice noodle rolls were brittle, and sorely lacking the chewy pull that I look forward to, and the prawn dumplings and pork rib with black bean sauce were mediocre.

The signature dishes, on the other hand, were much better executed, perhaps because there isn’t much competition out there. The barbecued pork buns with its buttery shell of “crumble” over the top of sweet, stuffed milk buns were truly special, and kept me going back for more. And the fish maw – fish stomach fried to a sponge like texture and then stuffed with fresh prawn paste and steamed – was quite the representation of good cantonese cooking.

For such a short menu, it’s a shame that there were more mediocre dishes than good ones. The glutinous rice – another in a long list of classic dim sum menu items – was expertly executed, but on the whole, the experience wasn’t enough to even keep us for dessert. Not worth the hype, nor the trip, unfortunately. Maybe a takeaway order of the barbecue pork buns?

This meal was independently paid for.

Tim Ho Wan
Victoria Ave & Railway St
Chatswood, NSW
Phone: (02) 9898 9888
Website: www.timhowan.com.au

Review of Emerson's Cafe and Restaurant, Lovedale

Fine dining in the country: Emerson’s, Lovedale

Review June 12, 2015

I’ve popped my girls’-weekend cherry. No, get your head of
the gutter. Not that kind of girls’ weekend. The kind that is glamourised by the Britney Spears’ classic, Crossroads – where women go on road trips together to find adventure, and themselves.

Well we may or may not have found ourselves (I’m pretty hard to miss), but you know what we found? A restaurant so good that after we went for dinner the first night, we went straight back for breakfast the next day.

Uh huh, it was that good.

The Dinner

Pork Croquette, Sauerkraut, apple gel

As foodies with eyes larger than our stomachs, the goal was simple: try as many things as we can stomach, and try not to walk away too broke to get home. So two entrees, one main and one dessert it was.

Miso cured atlantic salmon, pickled cucumber, soy jelly, seaweed dusted puffed rice, fresh horseradish cream

Venison Carpaccio with Apple and Sourdough Crisps

Of the entrees, the Miso cured atlantic salmon was my favourite. It was a very light plate, and even though the combination of miso and soy could have ended in an oversalted disaster, I felt like it was very nicely balanced. The Venison Carpaccio was a richer dish, and also very expertly executed, but not particularly outstanding to me.

Duck Supreme with Duck Hash, Carrot Crisps, Carrot Puree, Peas, Orange Sauce

The Duck Supreme was a throwback to the days of yore where serving a piece of poultry supreme – a breast with the drumlet bone still attached – was in vogue. So retro, like the term “in vogue”. Geddit?

But the old school concept was brought to the present with new school techniques, and the smallest details proved to be the most impressive. And I really mean the smallest details. The light-as-air carrot crisps involve dehydrating a sheet carrot puree, and then deep frying it for that otherworldly texture. The duck itself was tender and moist, and the whole plate came together very nicely with a balance of richness from the duck and sauce, and a lightness from the pea shoots and carrot components.

Banana Fritter, House made nulkaba farm honey ice cream, dulce de leche

And the final crescendo in the symphony that guarantees an exit with a bang, the dessert. We chose the Banana Fritter because well, dulce de leche makes us happy. Real happy. And this dessert hit all the rich, sweet notes that it was meant to hit. The honey ice cream was the most spectacular, with a very distinctive hum of honey through an otherwise vanilla base. And so smooth it puts a baby’s bottom to shame. Creamy and silky, and presented in a perfect quenelle.

And naturally, after having our fill of dinner, we went straight to making plans for breakfast.

The Breakfast

Lamb’s Fry with Potato Rosti, Fried Egg, Caramelised Onion, Butter Fried Toast. Wilted Spinach, Extra Bacon

I’ve always preferred savoury over sweet, and I love seeing how uncommon breakfast ingredients like Lamb’s Fry is used at the breakfast table. Lamb’s fry was not quite a thing in Singapore whilst I was growing up – a feat considering how much offal I ate – but since moving to Australia I’ve come to understand it as Lamb’s brains, that is usually crumbed and deep fried. Like a parallel universe’s version of chicken nuggets. I quite like the creamy texture of lamb’s brains, so imagine my shock and horror when liver came out instead. Grainy, tough, unforgiving liver. Turns out, Lamb’s Fry can refer to all the offal of lamb, and brain just seems to be the one that I’ve been eating. And I just don’t like liver. I keep trying, and I’ll eat it, but I don’t have nice things to say about a slab of cooked liver. #sorrynotsorry

Pate, on the other hand…

Fluffy Pancakes, Honeycomb Butter, Bananas, Extra Bacon

Thankfully Christine’s order of Fluffy Pancakes were exactly as we expected: fluffy AF, and fried in butter, with bits of caramel honeycomb dissolved throughout. Caramelised bananas and thick slabs of bacon completed the sweet/salty combo, and we walked away happy campers.

There was only one hiccup in all of this – the bread. Such a small thing, right? For dinner, we were asked if we wanted some house-made baguette, and I thought it was a nice question since a LOT of bread can get wasted if the diner didn’t actually want to eat it. So we said yes, and turns out, it wasn’t a question of food waste, it was an order. We were presented a $7 charge for an honestly fairly dense baguette, and quite a but of confusion in between. Thankfully they very readily took it off the bill when we explained the confusion, and we were still left with an amazing enough experience to come back again the next day.

Emerson’s was a very pleasant surprise considering that I wasn’t expecting too much out of country Australia, and definitely stiff competition for the Sydney dining scene. Worth the making a special trip.

Emerson’s
Adina Vineyard
492 Lovedale Rd
Lovedale, NSW 2325
Phone: 02 4930 7029
Website: http://emersonsrestaurant.com.au

Fifth Element: Element 6, West Ryde

Review June 10, 2015

I’m not a morning person. Not by a long shot. But when you get woken up by, “hey let’s go see the sunrise together“, it’s a little hard to say no.

Well that, and the promise of breakfast.

And that’s what happened the morning that I found myself climbing steep hills in complete darkness. Not my finest hour, with sweat pants, a hoodie, and layers of clothing underneath. But sunrises are meant to be worth it, and here we were.

Funny thing was, we found ourselves in a spot we thought would have a nice view of the sun rising over the water, but instead had brown buildings in the way. Sexy. I was cold, tired and hungry, and the she-hulk was about to emerge.

Breakfast had better be worth it.

Poached eggs, chorizo, kale and spiced lentils

Located right across West Ryde Station, Element 6 sits amongst an Armenian grocer, Indian spice shop, Halal Butcher, and a Lebanese bakery. Kinda like the food version of It’s a Small World After All.

And food versions of things are the best versions.

French toast with honeycomb, maple syrup and added bacon

We ordered the Chorizo with spiced lentils and kale, and French toast, added bacon of course. And even though I felt like I earned a French Toast with the long walk, the Chorizo was way WAY more satisfying. Crispy salty chorizo, hearty kale, oozing eggs and sweet/salty spiced lentils made for a filling breakfast that also made you feel good about eating it.

Not that the french toast was bad, mind you, it just wasn’t as good. Especially since they seem to have used a crusty slice of sourdough as the base, which just doesnt help you get the eggy pudding consistency that youre looking for. So much promise, too much bread.

It had a great buzzing-cafe sort of atmosphere, and had polite, efficient service. Not quite as exciting as brunch in the city, but definitely great as a local weekend hangout!

This meal was independently paid for.

Element 6
65 Ryedale Road
West Ryde NSW
Phone: 02 8021 2838
Website: http://www.element6.com.au

Laser Hair Removal: First treatment

Beauty Review June 4, 2015

Picture source: Flickr

So somewhere along the way, the hairless look became sexy, but the talk about hair removal became awkward. Like a dirty little secret. I remember totally being awkward as a teenager when my mum even tried to suggest separating my monobrow, and those conversations haven’t gotten any easier since.

In the meantime, I’ve gone from shaving, to tweezing, to waxing, and now, I’ve finally decided to make the jump: into the deep, dark world of laser hair removal.

Being Sick Sucks.

Musings June 3, 2015

I think it’s a bit self-explanatory, no?

For some stupid reason, I’ve been struck down by the flu, and I’m in she-hulk mode. (HULK SMASH..potatoes?)Everything annoys me, I’m always STARVING, and I can’t do jack except curl up under the covers and watch my life flash before my eyes.
Read More

3 Things I wish my parents knew when I was a teenager

Musings June 2, 2015

They say that in order to be a good artist, you have to go through pain. But I’ve always had parents who love me and support me, and I’ve always been provided for with the utmost care, with an amazing family.

But at the risk of sounding like an ingrate, I’m still carrying baggage from when I was a teenager. It wasn’t perfect (nothing is!) and looking back, I think there are many things I just wish they knew when I was a teenager, that will hopefully help one day when I have to deal with a teenager of my own.

In Soviet Russia…Izba Russian Treats, Newtown

Review June 1, 2015

When I think about Russia, I always think snow, potatoes, and well, the mob. Men with scarred faces, the very image of toughness. The whole Eastern European thing. Which, you know, can be very intimidating, when you know nothing about the culture and want to find out more.

So imagine my surprise and delight when I was invited by Olga to sample the delights at her cafe, Izba Russian Treats, in Newtown!

Beef Blini

The Beef Blini is very much like a savoury crepe, made from a traditional yeast leavened batter to create a soft spongy wrap that surrounds seasoned beef mince.

Made with caramelised onion, the beef mince was very lightly sweet, and together with the blini and rich sour cream, made for a very addictive dish. Light but satisfying, this is actually a great option for a quick lunch, and isn’t as stodgy as I would have assumed Russian food to be.

Smoked Salmon and Buckwheat Pie

If you’d like something a bit richer, the Salmon and Buckwheat Pie consists of puff pastry, filled with tender buckwheat, smoked salmon, and eggs baked right into it. The smoked salmon lends quite a heavy hit of salt to the pie, which balances out the “blandness” of the buckwheat. Be sure to get a bit of everything in each bite!

And then, what we really came here for: the cakes. Olga has learnt how to bake at the knee of her grandmother – who’s recently turned 90! – and her mother, and has inherited recipes passed down from generation to generation.

Honey Cake

Bird’s Milk Cake

Izba Cake

Although the savoury dishes were surprisingly light, the desserts ticked ALL the boxes for luxury and richness. The signature Izba – so named for the wooden hut that it’s shaped after – is made of sponge cake, cream, kirsch-soaked cherries and rich chocolate over the top. So good, so rich. Even as large a glutton as I am, I needed to eat share this cake with friends, especially after the first heady hit, as the delicious DELICIOUS sugar, cream and cherries continue their welcomed assault on my senses.

On the “opposite” end of the spectrum was the Bird’s Milk, which is meant to be as light as bird’s milk. Having never tasted bird’s milk I can’t comment on the name, but this was a considerably lighter cake of cream, sponge and a light layer of chocolate ganache. There was something so simple and straightforward about it that created an aura of charm around it, but the Izba, with all its old world pomp and circumstance, still remained my favourite.

Olga really opened my eyes to the world of Russian hospitality. Could she have been extra nice to me because I was a guest? Maybe. But the interactions with her other customers that I eavesdropped on carried a warmth of an owner who is passionate about the product, and down in the trenches working long shifts alongside her staff.

Oh, and that stereotype about Russians not smiling? Well, Olga says that it just takes a while for them to open up, but once they do, it’s a genuine invitation to their hearts and their homes.

And their dining tables.

Insatiable Munchies dined as guests of Izba Russian Treats.

Izba Russian Treats
579 King St
Newtown, NSW 2042
Phone: 02 9557 9437
Website: http://www.izba.com.au/

Guide to Photography: Keeping it simple!

Photography June 1, 2015

Source: Mark Boughton Photography

I’ll admit it. I’ve been guilty of over styling a photograph. SO GUILTY. You know when you keep adding props and textures because you feel like the photo looks a bit empty? Yeah, that.

Well sometimes it’s hard to concentrate on the photography when there are so many elements to consider, so for this week’s Guide to Photography, we are going to take a look at something so simple, the techniques really shine through. Best part is, you probably have the tools on hand to practice it yourself!

The Gym Effect: how exercising can make you fat

Exercise Health and Wellness May 29, 2015

Source: ivanclow

Ever get a job and then wonder how you get into debt even though you were getting paid? Well I had a similar thing happen to me, only that I seemed to be putting on weight, even though I was exercising more.

Chicken Rice Chronicles: Rasa Delights, Eastwood

Review May 29, 2015

I’m not the most nationalistic Singaporean you’d find around, but one thing I AM very proud of is the Chicken Rice. First concocted by the Hainanese who migrated to Singapore “back in the day”, this has become a national treasure, and one of our most famous exports.

Most countries in the South East Asian region now have their own versions of Chicken Rice, with our closest neighbour (and fellow foodie community) Malaysia having the most variety!

And when it comes to food, more variety = more deliciousness. Always.

One such variation are Chicken Rice Balls. You’d think it’s just a case of rolling the rice up into balls, but you’d be wrong. There are so many things to consider: to sauce or not to sauce, chicken in or on the side…and at Rasa Delights in Eastwood, it’s whether to deep fry it.

Yep, when you think that Chicken Rice can’t get any more decadent, you can always roll it into a ball, crumb it in panko and deep fry the sucker.

Here, it’s pre-sauced and mixed with bits of chicken, crumbed with panko (a Japanese breadcrumb made with white milk bread) and served with Japanese mayo on the side. Kinda like if a Japanese person decided to attempt a Singaporean classic I guess. Not quite the pay off we were hoping for, but points for trying.

Of course, just as a measure of quality, we also ordered the Chicken Laksa. Strips of poached chicken sits atop noodles in a shrimp/chilli/coconut broth. While it hit most of the flavour notes, this particular bowl unfortunately wasn’t thick enough for my taste. Good laksa, to me, is meant to be gao – a Hokkien term for a thickness or richness that you look for in things like Laksa, or, you know, milk teas.

I was severely lacking the shrimp and eschallot mince that is meant to make up most of the soup, much like how assam laksa has flakes of sardine all through it. Not bad for a laksa in Australia, but not quite the laksa my mother has spoilt me with growing up.

So back to the chicken rice it is. I must say that this hits most of the marks for me – silky chicken, glossy rice cooked with chicken fat – BUT I have an issue with the sauces. And to a South East Asian the condiments are half the battle. There have been long, snaking queues in Singapore just for good chilli alone. Well, there’s been long snaking queues in Singapore for not very much, but you know what I mean.

The chilli lacked body, and the ginger sauce was weak. AND WHERE IS MY SOY DRIZZLE. True chicken rice, to me, has to be completed with a soy drizzle that is made of soy, chinese rice wine, and chicken stock that is made from cooking the chicken. Keeps the chicken thoroughly seasoned and keeps the rice juicy. And we like it juicy.

Service wise, they were polite and very accommodating, and they checked in on us often enough without hovering. So that was nice.

I’m still a bit pouty about the lack of condiments, but not a bad option to satisfy cravings for Malaysian food if you happen to be in Eastwood.

This meal was independently paid for.

Tim Ho Wan Victoria Ave & Railway St Chatswood, NSW Phone: (02) 9898 9888 Website: www.timhowan.com.au

The Dinner

The Breakfast

Emerson’s Adina Vineyard 492 Lovedale Rd Lovedale, NSW 2325 Phone: 02 4930 7029 Website: http://emersonsrestaurant.com.au

This meal was independently paid for.

Element 6 65 Ryedale Road West Ryde NSW Phone: 02 8021 2838 Website: http://www.element6.com.au

Insatiable Munchies dined as guests of Izba Russian Treats.

This meal was independently paid for.

Rasa Delights 80 Rowe St Eastwood, NSW 2122 Phone: 02 8040 4605 Website: https://www.facebook.com/rasadelights.au

Tim Ho Wan
Victoria Ave & Railway St
Chatswood, NSW
Phone: (02) 9898 9888
Website: www.timhowan.com.au

Emerson’s
Adina Vineyard
492 Lovedale Rd
Lovedale, NSW 2325
Phone: 02 4930 7029
Website: http://emersonsrestaurant.com.au

Element 6
65 Ryedale Road
West Ryde NSW
Phone: 02 8021 2838
Website: http://www.element6.com.au

Rasa Delights
80 Rowe St
Eastwood, NSW 2122
Phone: 02 8040 4605
Website: https://www.facebook.com/rasadelights.au