Posts in Review

WIP me into shape! Work in Progress, Sydney

Review
WIP, Sydney, Restaurant Review

WIP, Sydney, Restaurant Review

We know that Merivale does good things, and as a dining powerhouse, their food will always hit a minimum, consistent standard. Combine that with experienced, star chefs, and you’ve got yourself a recipe for trendy restaurants that makes food-lover’s mouth water, and eyes glaze over.

The latest project is Patrick Freisen’s Work In Progress (WIP), and they have been drawing extended crowds in with a menu of Fried chicken, and Lo Mein.

Curry Wagyu Brisket Lo MeinCurried beef brisket noodle soup, $16

I’ve never been a huge fan of noodles in watery soup, but there’s a very thin line between soup and gravy, and this curry sauce with its tender beef brisket pieces and yellow strands of noodles is my very definition of comfort food. This serving of Curry Beef Brisket Lo Mein looks a bit on the small side, but the bowl contained a good amount of food, and I wasn’t actually left wanting.

And then, fried chicken! Because who can resist fried chicken?

Half and Half ComboHalf & half ginger fried chicken & chilli fried chicken, $18

Pnom Penh Chicken WingsPnomh penh wings, lime white pepper, $16

The Ginger Fried Chicken tasted like plain fried chicken to me – not a bad thing! – and the Chilli Fried Chicken brought a really nice punch. My favourite part is licking off the sticky glaze from my fingers, and the juxtaposition of the crunchy, sticky and juicy in the one delicious bite.

The Pnom Penh Wings also made a fantastic impact on me, mostly because the lime and white pepper dipping sauce provided a refreshing palate cleanser of sorts that kept me going back for more chicken!

It’s a great non-committal way to try out new dishes, and providing new lunch options to those working in the CBD. Sure, the meals aren’t exactly what I would call “value for money”, but it is good food executed at high standards, so…you get what you pay for.

Give it a try next time you’re in town – we don’t know when this pop up will ship out.

This meal was independently paid for.
Work in Progress
50 King St
Sydney, NSW 2000
Phone: 02 9240 3000
Website: http://merivale.com.au/wipbar

Work in Progress on Urbanspoon

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Step Up to the… Mira Korean Street Food, Eastwood

Review
Mira Korean Street Food Review

Ttokboki with Cheese $10

One thing that I’ve missed thoroughly since moving from Singapore, is street food. Nothing quite beats the rising smoke around food on sticks, bustling crowds and surly hawkers. Not only is the food crazy delicious and cheap, but it’s also the ultimate in convenience, allowing you to eat and roam the street at the same time.

Street food in Sydney is not quite the same, but it doesnt stop anyone from trying to serve it up in different forms! Enter Mira Korean Street Food, who are attempting to serve up classic Korean street treats, but in a sit down cafe in Eastwood!

Soondae (Korean blood sausage), $10Soondae (Korean blood sausage), $10

Soondae is a Korean blood and noodle sausage that is served with a spiced salt on the side, as well as a few slices of tripe or liver. It’s almost like a gateway blood sausage to me – not nearly as strong in flavour as black pudding, and has a familiar chewy texture that accompanies starch noodles. Not a fan of the liver, but I never like thoroughly cooked liver anyway.

Fried Seaweed and Sweet Potato Noodle, $2 for 2pcsFried Seaweed and Sweet Potato Noodle, $2 for 2pcs

That same noodle used to stuff the Soondae is used again here in this Fried Seaweed and Sweet Potato Noodle snack, that is battered, fried and served with a soy dressing. Great for the novelty factor, and again, addictive chewy texture, but not entirely special otherwise.

Odeng sitting in a hot water bath

Odeng involves a skewered fish cake served in a bowl of anchovy broth. These skewers sit in a hot water bath, in preparation for their time in the bowl…before it hits my tummy.

Odeng (skewered fish cake soup), $3Odeng (skewered fish cake soup), $3

It’s supersoft, a bit like tofu, and for all the fish involved in this soup/skewer, it’s incredibly
milk, and reminds me of restorative broths my mum used to make when I wasn’t feeling well.

In all, not quite the street food experience that I was looking for, but its really worth a shot if you’ve got the late night munchies!

Mira Korean Street Food
16 Railway Parade
Eastwood, NSW 2122
Phone: 02 8542 9233

Mira's Korean Street Food on Urbanspoon

A whole new…Yummy World Korean Restaurant, Eastwood

Review
Hand cut noodles being lifted out of a metal bowl of soup with chopsticks

Handcut noodles from Yummy World, Eastwood

A Yummy World should have been what Aladdin and Jasmine were singing about on that carpet ride. Because who cares about fireworks unless you have epic snacks to go with it, amiright?

Naturally, after singing A Whole New World obsessively as a child – the same way girls around the world sing Let It Go – I’d wander into a little Korean family style restaurant called Yummy World, and drag Simon from The Heart of Food along with me.

Chilli and Marmalade glazed Korean Fried Chicken at Yummy World, Eastwood

Given that this was essentially a second lunch, we *only* ordered a Hand Cut Noodle Soup (top picture) and a Chilli Glazed Korean Fried Chicken to share. The soup was intensely flavoured with shellfish and various seafood and the noodles were tender, with just a hint of bite. Very healthy tasting, and perfect for a cold, wet, windy winter. The Chilli Glazed Korean Fried Chicken was all sorts of sticky and finger licking sweet, laced with a very slight bitterness from orange rinds that were peppered through the dish. Like a jaffa chicken, almost. It threw me off at first, because I’m not a big marmalade fan, but by the end, I was scraping up every last sticky drop on those crispy wings.

Home style Banchan served up with lunch at Yummy World, Eastwood

And of course, the banchan. These Korean side dishes that add a fantastic variety to any meal, and instantly flood the table the moment you place your order. Simon says that these are very home-styled and quite rare to see in restaurants – I wouldn’t know, but I’d trust him – and I always enjoy the variety. And free flow? YES. Always.

The lady taking our order was quite efficient, even if English didn’t quite seem to be the language of choice. But the menu had pictures and the ol’ point and order procedure worked, so not too much of an issue there. I loved that it was packed with Korean families when we went – makes me feel much more confident in choosing Yummy World for lunch. With the crazy large number of Korean restaurants in Eastwood, I’m not so sure that they would be the top of my list for a meal, but great to have on hand as an alternate option!

This meal was independently paid for.
Yummy World Korean Restaurant
25 Railway Pde
Eastwood, NSW
Phone: 02 9874 8732

Yummy World Korean Restaurant on Urbanspoon

Served! Aqua S, Regent’s Place Sydney

Review
Two photo collage of Aqua S's soft serve

Two photo collage of Aqua S's soft serve

How much can there be to soft serve? Heaps, apparently. Aqua S debuted to crazy round-the-block queues with a single, unique flavour: sea salt soft serve, tinted a bright robin’s egg blue.

You might say that it was the flavour that launched a thousand queues.

They have two flavours that change every week, with sea salt as the constant, and whimsical toppings like cotton candy, torched marshmallow and popping candy. Because what’s the point of soft serve if it doesn’t delight the kid in you? They seem to do fruit flavours especially well, with a fantastically juicy watermelon that was well balanced with the sea salt. The Apple Blackcurrant tastes like the large bottles of juice that you can get at the supermarket, and was quite refreshing, if not slightly on the cloying side of sweet.

The service is polite and efficient, and quite no-nonsense, which takes away from the whimsy slightly. And the price gets to me too, because $6.30 for a cone with two toppings somehow seems a tad steep to me when round the corner you can get decent soft serve for around the $2 mark. It’ll be interesting to see how long Aqua S can keep churning out new flavours though, because if they can, they’re in the running to be the Messina of Soft Serves in Sydney.

This was independently paid for.
Aqua S
Regent Place
501 George St
Sydney, NSW 2000
Phone: 0406 970 070
Website: http://aquas.co/

Aqua S on Urbanspoon

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Ramly Burger in Sydney! Yang’s Malaysian Food Truck

Food Truck Review
Aerial shot of our order from Yang's Malaysian Food Truck!

Aerial shot of our order from Yang's Malaysian Food Truck!

In Singapore, night markets (pasar malam) are big business. They take on a nomadic, gypsy quality, moving from suburb to suburb, with makeshift tents sprouting up overnight like daisies after a spring shower. Loud music begins blaring, hawkers begin hawking, and pans and grill go on the heat and curls of smoke start beckoning, crooking its wispy fingers and luring you into the bright light.

And with food like that, you’d think that you have died and gone to heaven.

The Ramly Burger debuted in Singapore in a pasar malam to great fanfare, causing queues round the block as we are wont to do. Originating in Malaysia, this burger was created by a man named, well, Ramly, and consists of a beef or chicken patty, covered in egg, lettuce, sauce on sauce on sauce, and is the sloppiest burger you’d ever eat. Even now, with all the knockoffs, most of the Ramly burgers in Malaysia are made with patties sourced from the original Ramly makers.

So when I heard that Yang’s Malaysian Food Truck was serving up Ramly burgers on the menu, I was like a kid with an early Christmas, chomping at the bit to get my hands on it. But of course, a food blogger never just orders one thing off the menu. No, we order the whole damned lot.

Roti with ChickenRoti with Curried Chicken

Soft Shell Chill Crab with MantouSoft Shell Chilli Crab with Mantou

Ramli SliderRamly Slider

Chicken Rice BallsChicken Rice balls

Curry PuffsCurry Puffs

The Soft Shell Chilli Crab with Mantou is a fantastic take on the Singapore Chilli Crab, with more fresh chillies used and not quite as sweet as I was expecting. And you know, deep fried milk buns are always a winner with me. The Chicken Rice Balls were quite surprising, since I’ve never had them that way before, but the little morsels grew on me…maybe because I’m a lazy eater and these were convenient mouthfuls. The chicken was a tiny bit on the dry side, but on the whole still a thoroughly enjoyable dish. The Ramly Sliders were great as a slider, but at the risk of sounding like a perv in a red light district, it needs to be dirtier, and greasier. It was almost too clean and sophisticated to really communicate the Ramly experience. The curry puffs had the super flaky pastry spot on – I could feel my arteries clogging, which is always a good sign when you’re eating pastry – but the filling was just a touch…wet. Again, no relation to the red light district.

Inside of a Curry Puff

As a food truck, Yang’s Malaysian Food Truck is off to a great start, serving up quality Asian-inspired food in convenient to-go portions. There’s some maturing that needs to happen, as with any new food business, but I do think that they are a truck to watch. *thumbs up*

This meal was independently paid for.
Yang’s Malaysian Food Truck
79 Edinburgh Rd
Castlecrag, NSW 2068
Phone: 0408 221 213
Website: http://yangsfoodtruck.com

Yang's Malaysian Food Truck on Urbanspoon

Toss That Shrimp on the Barbie: Parson’s Bar and Kitchen

Review 1 Comment
Hickory Board with all the smoked items from Parson's Bar and Kitchen

Hickory Board with all the smoked items from Parson's Bar and Kitchen

Barbecue is the new cronut. And it’s not your average kettle-barbecue-in-the-backyard-with-men-standing-around-it either. This wave of smoked meats has recently swept from America’s deep south all the way to Sydney, and it looks like it’s here to stay. Looks like that shrimp on the barbie is getting some company.

Parson’s Bar and Kitchen is the latest to offer up smokey meaty goodness with Smoke Week: plating up brisket, ribs, wings and sausage in a restaurant that they’ve built themselves.

Owners Joe, Nick and Byron spent years working in the grueling hospitality industry, before deciding that they wanted to build something to call their own. Literally, build it. Located in a vintage house in Potts Point, they’ve installed a bar, a fantastic brick wall, a lovely deck with outdoor seating…all with their own two hands.

Pork Crackling with Bacon SaltPork Crackling with Bacon Salt

The newest addition to the family is a stove top smoker, which impressively churns out brisket, bacon, ribs and an amazing twice smoked (!) chorizo, where the meat gets smoked, then minced and put into sausage casings, cured, then smoked again.

Bacon, as if it wasnt glorious enough on its own, is also fried, dehydrated and ground into a bacon salt, which is used TO SEASON CRACKLING. As you do. Needless to say, this simple cup of crispy salty bacony goodness caused me to turn into that emoji with hearts for eyes. Because that’s how you fall in love, my friends.

Smoked Brisket SlidersSmoked Brisket Sliders

Plum Glazed Beef Short RibsPlum Glazed Beef Short Ribs

There was also some pretty amazing pork and beef ribs, but, as with most other cases for me, the beef ribs with its sticky sweet glaze came out on top. Tender but with just the right amount of pull, these ribs had me licking my fingers the way the good colonel intended.

Smokey Southern Fried ChickenSmokey Southern Fried Chicken

Speaking of the colonel, the team at Parson’s have decided to forgo the plain smoked chicken, and tszuj it up a bit by also frying it. Because everyday can be #fryday too. Served with a ranch sauce, these were crazy juicy, and had just the right amount of salty crispy goodness that it nearly had me reaching for a beer.

And I don’t drink.

Potato Salad and SlawPotato Salad and Slaw

And to help you along with your five-a-day, a lemon juice-based potato salad, and slaw to cut through the richness. Which, impressively, was a line finely toed by the guys at Parson’s. The trap with a smoker is that sometimes it can be “more is more”, and the resulting meat becomes just a conduit for smoke, but with this order, they have hit the meat with just the right amount of smoke to enhance the other flavours. If you can get a hold of them, the Southern Fried Chicken, Twice Smoked Chorizo and Plum Glazed Beef Ribs were absolute standouts to me.

I can’t wait to see what else they are going to come up with that smoker!

Insatiable Munchies dined as guests of Parson’s Bar and Kitchen.
Parsons
3 Kellett St
Potts Point, NSW 2011
Phone: 02 8540 6320
Website: http://www.parsonsbar.com.au/
Opening Hours: Tues-Sat, 5pm-12mn, Sun-Mon, Closed

Parsons on Urbanspoon

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Buns of Steel: Belly Bao, Sydney CBD

Review
BBC (fried chicken) from Belly Bao in Good God, Sydney

BBC (fried chicken) from Belly Bao in Good God, Sydney

I never did entirely understand the almost-fanatic appeal of the Gua Bao – soft, sweet milk buns filled with (traditionally) braised pork belly, mustard greens and sauce – to some. Sure it’s tasty and all, and its possibilities in terms of building the perfect bite in this hand-held snack-to-go are certainly promising, but surely it doesn’t require the fad-level attention that its been getting right?

Clearly, I haven’t tried the baos from Belly Bao.

Located in GoodGod Small Club, where The Dip used to reside, Belly Bao has grown from its humble beginnings as a market stall, into a busy eatery with legions of adoring fans. It was the brainchild of Sylvia, who, while on holidays in New York, came across these delicious morsels. Upon returning to Sydney, she realised that there was a clear gap in the market (and her own access to delicious baos), and decided to risk it all and make her own. With her parents to guide her with their years of restaurant experience, Sylvia started her market stall and hasn’t looked back since.

Tofu Bao, Soft Shell Crab Bao and Short Rib Bao at Belly BaoFrom top: Tofu Bao, Soft Shell Crab Bao and Short Rib Bao

Roast Pork Belly Bao, Fried Chicken Bao, and Braised Pork Belly Bao from Belly BaoFrom top: Roast Pork Belly Bao, Fried Chicken Bao, and Braised Pork Belly Bao

Sweet Potato Fries from Belly BaoSweet Potato Fries

BBC (Belly Bao Chicken) from Belly BaoBBC (Belly Bao Chicken)

The result? The best milk buns I’ve ever had in Sydney. It’s ridiculous just how fresh, soft, and fluffy they are, and it’s not surprising to hear from Sylvia that they make their own buns, rather than getting it supplied from someone else. And the fillings don’t disappoint either – the classic Braised Pork Belly Bao is my favourite with its thick dark sauce clinging to the tender slice of pork belly. The Short Rib Bao comes a close second, with its Korean inspired flavours of sweet soy and kim chi.

But don’t fill up on buns, because the Sweet Potato Fries, which are liberally salted and covered in a house made aioli and chilli sauce, are SO satisfying. Hot off the fryer, these fries are delicious in their sogginess – sweet potato fries don’t ever seem to crisp up in the same way that regular fries do – and the sauce over the top has to have some sort of hard drug in it, because I’m so SO addicted to the stuff.

The BBC also came highly recommended, and it did not disappoint. Juicy meat, crunchy exterior that shatters into your cleavage, and all that jazz. And anyone who goes through the effort of brining their poultry, is alright in my books.

I’m so relieved when Sylvia divulges that the plan is to make Belly Bao readily available 7 days a week, because I don’t think I can live with such good food being unavailable for half of the week. Now excuse me, while I get my fries on.

Insatiable Munchies dined as guests of Belly Bao.
Belly Bao
GOODGOD Small Club
53-55 Liverpool St
Sydney, NSW 2000
Website: http://bellybao.com/

Belly Bao on Urbanspoon

SSSSSSSSmokkim Modern Kitchen, Top Ryde

Review
Deep fried stuffed jalapeño from smokkim

Deep Fried Stuffed Jalapeno

I remember when I first visited Korea with my parents – we had a tour guide explaining the nuances of the culture, and telling us little anecdotes and stories, to illustrate what makes Koreans, well, Korean. Fast forward 17 years (eep!) and I’m still utterly fascinated with the culture, and not only because the boys in Big Bang are so stylish and pretty!

I’ve always been a firm believer that food is a gateway into a culture and history of a country, and for that reason, the food needs to sometimes be varied in order to make it slightly more accessible, because you can’t always expect people to go straight for the fermented funky fish. Smokkim Modern Kitchen seems to be trying to achieve that, with a Korean style influenced menu set amongst casual dining surroundings. Located next to Oliver Brown in Top Ryde City, this cosy restaurant has lovely ambient lighting, and a large balcony area if you prefer al fresco dining.

Marinated Beef BunMarinated Beef Bun – Soy marinated sirloin , ssamjang, kimchi

Soft Shell Crab BunCrispy Soft Shell Crab Bun – cos lettuce, coriander, tobikko mayo

First order of the day – buns. Soft, sweet, milky white buns that are the cornerstone Asian pastries. There was a trio of them on the menu – Marinated Beef, Pork Belly, and Soft Shell Crab. The Marinated Beef – my favourite of the three – was generously filled to the brim with sweet soy cooked wafer thin slices of beef, and just the right amount of kimchi and greens to balance the kick of salt and sugar. Yum. The Pork Belly came a close second, but it really was much better in the Bossam (below), and for that I’d go for more beef buns if I had to order again. Not quite the standard of Pu’er or Belly Bao, but tasty enough to support the menu.

Deep fried stuffed jalapenoDeep Fried Stuffed Jalapeño – Premium pork neck mince, silky tofu, mixed vegies

The Deep Fried Stuffed Jalapeño is great as a bar option, and because, #fryday. Stuffed with pork mince and crumbed in panko, these give off a satisfying crunch followed by requisite juiciness upon the first bite. A very grown up Jalapeño popper, these bites bring a touch of sophistication to the urge to pair fried food with alcohol. Quite lovely, but needs more mayo.

Everything can always do with more mayo.

Bibimbap of the dayBibimbap of the day – Rice dish reinterpreted by Smokkim, with spanner crab, dried seaweed, kohlrabi, egg custard

I was first introduced to bibimbap in its searing hot stone bowl by my dad at age 12, and the mix of rice, vegetable, egg, sauce and the delicious crust down the bottom of the bowl has been an expectation of bibimbap ever since. This however, was a cold version, with crab, seaweed, radish, and what looked like scrambled eggs. Like a chirashi almost. And while I can appreciate the concept of the interpretation, I can’t really say that I enjoyed this one. The sauce that came with it wasn’t quite enough to moisten the bowl, and the spanner crab was a little light on flavour. And it made me a little sad, because then I just wanted a chirashi bowl, but it wasn’t socially acceptable for me to have two lunches in a row. /sadface.

BossamBossam – Traditional Korean dish, slow cooked pork belly, radish and beetroot pickle, soy caramel sauce

But for what the Bibimbap gave in disappointment, the Bossam made up for it. Thick slices of braised, tender pork belly are laid on a plate with kale leaves, pickles and ssamjang – a fermented bean sauce that typically goes with the dish – and you’re meant to make little wraps that are mouthfuls of bliss. I especially enjoyed the structure that the kale gave to this, even though it isn’t a traditional choice of green, and the sticky sweet soy that coated the pork belly just had me licking my fingers. Favourite of the day, and so light on the belly too!

Wagyu Beef BurgerWagyu Beef Burger

And of course, a burger, because Sam must order a burger when he sees it on the menu. It was a really nice burger, but again, not quite in the league of the burger giants in Sydney. The zucchini chips also provided a lovely crunch to me (Sam wasn’t a fan), but somehow it was sorely lacking a type of dipping sauce that usually goes with a side of chips. For me, anyway.

I think Smokkim is a fantastic first date option – you know that you’re getting decent food and attentive service (we were the only people sitting on the balcony and we still didn’t get neglected), with just enough culture to make it interesting, but not enough to potentially leave you smelling like smoke and hotpot while walking out of the restaurant. No, that, you leave for date 3 or 4. I much preferred the small bites to the large, although I can very well see me treating myself to a Bossam plate for a leisurely lunch.

Mmmm. Pork Belly.

Insatiable Munchies dined as guests of Smokkim Modern Kitchen.

Smokkim Modern Kitchen
Shop 4003 Corner Devlin St And Blaxland Rd
Ryde, NSW 2112
Phone: 02 9809 5703
Website: http://www.smokkim.com.au/
Opening Hours: Mon – Thurs, 10am-11:30pm, Fri-Sat, 11am-1am, Sun, 10am-11:30pm

Smokkim Modern Kitchen on Urbanspoon

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Soul O-rising? Seoul Orizin Korean Food, Haymarket

Review
Prawn and Chicken Gangjung, $18

Prawn and Chicken Gangjung, $18

You’d think that living in an area inundated with Korean restaurants means that I wouldn’t be as excited about yet another Korean Fried Chicken joint.

BUT YOU’D BE WRONG.

When Simon from The Heart of Food suggested Seoul Orizin for our lunch catchup, my brain and body instantly went on fried chicken mode: hungry.

Spicy Cold Buckwheat Noodles, $10Spicy Cold Buckwheat Noodles, $10

Spicy Prawn and Chicken Gangjung, $18Spicy Prawn and Chicken Gangjung, $18

Grilled Beef Ribs, $16Grilled Beef Ribs, $16

Egg Hot PotEgg Hot Pot

We ordered a variety of things, including my favourite go to noodle dish: the bibim naeng myeon, a chewy stretchy spicy korean noodle that is served with crunchy pickles. My mouth is watering as I write this. Their noodles aren’t quite as good as The Mandoo for my taste – not as spicy and without that oomph that I love about this dish – but it’s a fantastic option for a CBD lunch.

The Spicy Prawn and Chicken Gangjung was literally, fried chicken and prawn coated in the spicy sticky sweet sauce that sticks to the back of your molar, and was quite nice, but nothingg groundbreaking.

It was one of those “not bad” experiences – nothing to complain about, but nothing that makes me scream from the rooftops unfortunately. Not sure whether if I stand outside those doors I’d go in for lunch, or take a step to the right and walk into Hana Hana instead!

This meal was independently paid for.
Seoul Orizin
203-209 Thomas St
Haymarket, NSW 2000
Phone: 02 8541 7531

Seoul Orizin - the Chicks on Urbanspoon

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