Posts in Review

Brooklyn to Bondi: Lox, Stock and Barrel, Bondi Beach

Festivals Review
Ocean Trout Croquettes with Fresh Cucumber Pickle

Ocean Trout Croquettes with Fresh Cucumber Pickle

Going out for dinner is always a hedonistic affair for me. I’ve always held the belief that if I was going to take the time, effort and money to haul my lazy couch potato ass out somewhere, I’d better be getting an experience that I can’t easily replicate at home. And most of the time this also means that the food is also hedonistic in nature. That is, “healthy” is not exactly a word that is used in association.

So imagine my surprise and mild confusion when I got an amazing dinner at Lox, Stock and Barrel in Bondi, but still walked away feeling light, and “healthy”.

Ocean Trout Croquettes with Fresh Cucumber PickleOcean Trout Croquettes with Fresh Cucumber Pickle

Croquettes are the perfect blend of classy dining and unadulterated comfort junk food to me. It basically involves a creamy mix of meat/fish/cream/potato etc shaped into a cylinder, coated in breadcrumbs and deep fried into a crispy-on-the-outside-oozing-on-the-inside logs of golden brown perfection. Now say that three times fast.

At Lox, Stock and Barrel, we start the night off with Ocean Trout Croquettes, which contain little pink flecks of ocean trout, and all of the above-mentioned decadence. This was a fantastic way to whet the appetite, each log just large enough to tempt us with its oozing innards, and small enough to keep us wanting more. The Fresh Cucumber Pickle on the side was a nice touch, doing away with the need for the typical tartare sauce and the tangy notes that it provides.

Green Asparagus, Labne, Jerusalem Artichoke, Smoked Salt and OreganoGreen Asparagus, Labne, Jerusalem Artichoke, Smoked Salt and Oregano

Then comes the Green Asparagus, Labne, Jerusalem Artichoke, Smoked Salt and Oregano. because EAT YOUR VEGGIES. And what delicious veggies they are. If this was the way my mother wanted me to eat my five servings of vegetables a day, I’m sure I wouldn’t have spent so much of my teenage years hiding in a closet with a mini wheel of camembert. The asparagus held a light amount of char on it, tempering the bitterness with a light nuttiness. The fried jerusalem artichoke provided an exotic crunch, and the labne – a sort of yoghurt cheese made by straining yoghurt to create a thicker consistency – tied it all together.

Duck and Pistachio Cabbage Rolls with Mushroom Consomme and Baby HerbsDuck and Pistachio Cabbage Rolls with Mushroom Consomme and Baby Herbs

I have a love/hate relationship with cooked cabbage. When overcooked, cabbage can stink out your house, much like over cooking Brussel sprouts can do. Thankfully, this plate of Duck and Pistachio Cabbage Rolls retain that al dente crunch in the cabbage, adding texture to the duck. The mushroom consommé here is more sauce than soup, leaning toward the salty side of things, but delicious in its umami mushroom flavour nonetheless. It seems that they are building up the heaviness of the dishes with each course that passes, though I must say that I would have been very happy to just have this as a main by itself.

Slow Roasted Eggplant, Tomato, Haloumi, Quinoa and Spiced NutsSlow Roasted Eggplant, Tomato, Haloumi, Quinoa and Spiced Nuts

Now we’re moving into the heavyweight arena, with a stew of Slow Roasted Eggplant, Tomato, Haloumi, Quinoa and Spiced Nuts. Now this is what vegetarian cooking should be like. All too often, vegetarian dishes are left to be afterthoughts, scrapping together meat substitutes, chasing a flavour that can’t really be faked. This, however, is unabashedly intended to show off the gorgeous veggies, meat be damned. The small cubes of haloumi add pops of salt, and the quinoa and nuts add heft and texture. The Boy and I agree that this would be fantastic winter comfort fare, and a guilt-free one, at that.

Grilled Rangers Rump Cap, Caramelised onion puree, watercress and field mushroomsGrilled Rangers Rump Cap, Caramelised onion puree, watercress and field mushrooms

And finally, a finale of Grilled Rangers Rump Cap, Caramelised onion puree, watercress and field mushrooms. I have a soft spot for soubise – a puree of onion sautéed in butter and cooked in cream – so I’m already all over this. The rump cap was a nice medium rare, and the mushrooms plump and juicy without being soggy. The watercress seemed somewhat superfluous, but I guess you need something green to balance the rest of it. At this point, we were pretty stuffed, so a delicious dish was good, but not quite as out of the park as the others.

Before this, I always associated Lox, Stock and Barrel with lunch sandwiches and bagels. And witty names, yes, but not this creative, delicious, food that walks that fine line of the dining out experience and the showcasing of beautiful ingredients and produce. I’m glad to say that I was very wrong in my assumption.

This glorious menu of Lox, Stock and Barrel’s best dishes is available till the end of the NSW Food and Wine Festival, and costs $96 for two people.

Insatiable Munchies dined as guests of NSW Food and Wine Festival.

Lox, Stock and Barrel
140 Glenayr Ave
Bondi Beach, NSW 2026
Phone: 02 9300 0368
Website: http://www.loxstockandbarrel.com.au/

Lox, Stock & Barrel on Urbanspoon

Having a Cow: Gyuzou Japanese Barbecue, Sydney

Review
Aerial shot of the barbecue filled with wagyu beef pieces and vegetables

Aerial shot of the barbecue filled with wagyu beef pieces and vegetables

If I had to be reborn as an animal for food, I’d definitely choose to be a Wagyu cow. A morbid thought? Maybe. But these cows have got it gooood.

This is would be a life where being fat is a good thing, and you spend your living days eating, drinking booze and getting massaged! What’s not to love about that?

Well, there’s that bit about being eaten. But wagyu beef gets treated with such reverence that I’m sure it’ll make it worthwhile.

So it makes sense that Japanese yakiniku – aka Japanese barbecue – features little to no marinade or seasoning, to showcase the raw flavour of the beef. And at Gyuzou in Sydney, the cow is built right into the name, so I was over the moo-n to be invited to sample their menu!

100%Assorted Wagyu Platter, $25.50

It seemed to make sense to start with the Wagyu Platter, $25.50. You get a variety of cuts, including my favourite part of the beef, the short rib. Yes yes you get more fat in the prime cuts of meat, but really, the short rib is where you can taste all the amazing beefy flavour, and with just a bit more cooking, a deliciously firm but tender texture.

Large Intestine, $6.50Large Intestine, $6.50

And I ordered the Large Intestine, $6.50, because I’m Asian. And also because you can really tell how a restaurant treats their meat in their treatment of their offal. Offal needs NEEDS to be fresh, and cleaned properly or it will smell to high heaven the moment it hits the heat.

This, thankfully, was one delicious plate. Lightly fatty – so decadent! – and with just the the tiniest amount of bite, these pieces didn’t even need to be marinated, in my opinion.

Pro tip: Cook it low and slow on the edges of the barbecue, and give it time to render out some of the fat, causing the all-important flare ups that will give you that classic barbecue smoky flavour.

Salmon and Kingfish Sashimi, $9.00Salmon and Kingfish Sashimi, $9.00

Of course, you can’t do Japanese food without the other thing that stinks to high heaven if it isn’t fresh – sashimi! At Gyuzou, it definitely is, though I question the decision to serve it over ice. On one hand, it keeps the fish cold because it can get pretty warm while that barbecue is sizzling, but on the other hand, things get a bit watery as the ice melts. And well, you get the wet fish reference right?

Okonomiyaki, $5.50Okonomiyaki, $5.50

Okonomiyaki, $5.50, is basically a Japanese cabbage and beef/seafood pancake covered in mayo (that magically delicious word again!) and a brown Japanese barbecue sauce. Personally I like okonomiyaki a little firmer, but it was still the flavours you’d expect, so it was okay.

Wagyu Tataki, $8.90Wagyu Tataki, $8.90

So back to the beef we go. The Wagyu Tataki, $8.90, very simply features thin slices of seared rare beef laid over thin slices of red onion, with a light soy based sauce on the side. Good, but not great, especially next to the stellar barbecue.

Green Tea Parfait, $7.90Green Tea Parfait, $7.90

And just to round things out on a sweet note, the Green Tea Parfait, $7.90. It may look simple, but it’s got a circus of sponge cake, green tea jelly, whipped cream, matcha ice cream, and chocolate wafer cigars. A good way to finish, though part of me wonders if I should have ordered more beef and intestine.

It was a very pretty setting, and a great experience for date nights. If you are a bit worried about the lack of marinade, let me assure you that the trio of sauces more than make up for it. The yakiniku, shiotare, and tabera rayu, provided enough salt, tang, and umami flavours to change it up with every bite. I particularly enjoyed the tabera rayu, which was like a chilli and garlic mixture that just brought out the Singaporean in me.

Mooooooo.

Insatiable Munchies dined as guests of Gyuzou Japanese BBQ.

Gyuzou
Corner Of Day St X Liverpool St
Sydney, NSW 2000
Phone: 02 9268 0410
Website: http://www.yesfood.com.au/gyuzo.html

Japanese BBQ Yakiniku GYUZO on Urbanspoon

Full Mooning: Lunar Markets 2015, Pyrmont Park

Festivals Review
Korean Tacos from Poklol at the Lunar Markets

Korean Tacos from Poklol at the Lunar Markets

The moon is said to do strange things to people: it brings out the monsters, it brings out the crazy…and it brings out the HUNGRY.

Oh wait, that’s just a normal state for me.

But markets usually involve me getting up early in the morning, and honey child, I ain’t no morning person. Which is why night markets have always been a favourite of mine – from the annual Night Noodle Markets of Good Food Month, to the weekly Chinatown markets – and I’m so excited that NSW Food and Wine Festival has just started the inaugural Lunar Markets, to celebrate Chinese New Year!

They’ve selected a cool mix of seasoned market stall holders and food truck operators, newbies on the Sydney food scene, and even some favourites from interstate.

I haven’t eaten from Poklol before, but their selection of fusion foods certainly inspire an appetite. The tacos that we were given to sample were generously filled with marinated beef and pork, and had that distinct Korean mix of sweet and salty.

Poklol
Food Truck Location Varies Check Facebook
Sydney, NSW 2000
Phone: 0421 111 691
Website: http://www.poklol.com.au/
Facebook: https://www.facebook.com/ZOMGPOKLOL

Poklol on Urbanspoon

Crispy Dumplings from Fat NoodleCrispy Dumplings, Fat Noodle

Fat Noodle also joined the Lunar Market fray, offering up a mixture of crispy bites and stir-fried dishes. We were given Crispy Dumplings and Spring Rolls to sample, all hot and steaming from the fryer. It may not be knock your socks off amazing in terms of dumplings, but we already know that Fat Noodle produces consistent, reliable, quality food. So there’s that.

No Salt and Pepper Tofu on the market menu though. /sad face. That, you have to cross the road to The Star to get.

Fat Noodle
80 Pyrmont St Level 1
Sydney, NSW 2009
Phone: 1800 700 700
Website: http://www.star.com.au/sydney-restaurants/casual-dining/Pages/fat-noodle.aspx

Fat Noodle on Urbanspoon

Gyozas from ZagyozaGyozas from Zagyoza

All the way from their initial debut at the markets in Brisbane, and then interstate in Melbourne, Zagyoza has brought a variety of 9 gyozas for your sampling pleasure. As a base standard pork dumplings were pretty nice, their seafood dumplings – made with prawn and squid meat – were better, and their vegan black bean dumplings interesting. I personally am a bit so so about the texture myself, but it’s so much better than a LOT of other vegan food that I’ve tried.

Zagyoza
Shop 1/60 Vulture St West End
Brisbane, QLD
Phone: 07 3844 6696
Website: http://www.zagyoza.com/

Zagyoza on Urbanspoon

Pork Skewers from Daniel SanGiant Pork Skewer from Daniel San

Manly residents Daniel San has also put on a strong market face, serving up a short menu, allowing them to focus on quality. The giant pork skewers we sampled were nicely flavoured, and comes with the added bonus of allowing you to use the sticks for a bit of jousting afterwards! The pork that they used was quite lean though, putting them at a bit of a disadvantage when it comes to this particular market, because…

Daniel San
55 N Steyne
Manly, NSW 2095
Phone: 02 9977 6963
Website: http://danielsan.com.au/

Daniel San on Urbanspoon

Skewers from Hoy PinoyPork and Chicken Skewers from Hoy Pinoy

HOY frickin’ PINOY is back in the building!!! Since I first tried them at the Winter Night Markets in Melbourne, I’ve been stalking them like a woman possessed, sniffing the air for that smoky smell of charcoal like a wolf.

See? I told you that the moon does strange things to people.

They are the reason I would seriously consider moving to Melbourne, and that is no exaggeration. Their menu is short, but it packs a punch. Their chicken skewers are coated in a sweet soy glaze, and their pork skewers in a banana ketchup glaze. Never in my life have I been such a fan of chicken.

And their showing at both the SMH Night Noodle Markets and The Age Night Noodle Markets shows amazing consistency – here’s hoping that they’re soon going to make a permanent expansion up to Sydney.

Hoy Pinoy
Mobile Food Truck
Location Varies- See Facebook
Melbourne, VIC 3000
Website: https://www.facebook.com/hoypinoybbq

Hoy Pinoy on Urbanspoon

Tammi eating Filipino skewers

Hoy Pinoy makes me happy.

Insatiable Munchies dined as guests of the NSW Food and Wine Festival.

Drive-by eating: Snag Stand, Sydney CBD

Drive-by Eating Review
Chilli Cheese Fries from the Snag Stand in Sydney

Chilli Cheese Fries from the Snag Stand in Sydney

When most people visit the Snag Stand, they are probably interested in getting a hotdog. Or you know, a snag. But not me.

What I’m interested in, is Chilli Cheese Fries. Takeaway, of course.

Chilli Cheese Fries from the Snag Stand in Sydney

The Order: Chilli Cheese Fries.

The Taste: It had a fantastic sauce and cheese to fries ratio. As much as I bask in the glory of the amazing potato, I do like it saucy when it comes to an order of loaded fries. Like, to the point of sogginess saucy. This one wasn’t quite at pudding level, but the requirement of a fork made me a happy little spud indeed.

The Service: Given that you order at a counter and wait for the buzzer to set off, it doesn’t give me much to judge in terms of service. They’re polite enough, I guess, but sometimes I get distracted by the number of people just standing by hanging out, even when there’s a lunch crowd going on.

The Convenience: Located inside the crazy busy food court of Westfield Sydney, their buzz-and-collect system actually works out quite well in the middle of a lunch rush. It’s not exactly the fastest order on a 30min lunch break, but then very little is when it’s crowded and made to order.

The Value for Money: At $7.90 (so, $8 essentially) you could get a better meal in the Sydney CBD. But if you have to be in the Westfield food court, it’s really not too bad. I do think it’s worthwhile though, to add the extra $1 to change the chips to onion rings. Because onion rings with cheese, chilli and sauce is BOSS.

This meal was independently paid for.

Snag Stand
Lv5, Westfield Sydney
188 Pitt St Sydney, NSW 2000
Phone: 02 9221 9600
Website: http://www.snagstand.com.au/

Snag Stand on Urbanspoon

Cinderella ahoy! Sweet Pumpkin Soup, Eastwood

Review
The Big Breakfast from Sweet Pumpkin Soup in Eastwood comes with baked beans, mushrooms, bacon, eggs, wilted spinach, grilled tomato half and thick slices of white toast.

The Big Breakfast from Sweet Pumpkin Soup in Eastwood comes with baked beans, mushrooms, bacon, eggs, wilted spinach, grilled tomato half and thick slices of white toast.

In my household, brunch on a weekend is often nothing more than a nice idea that other people do. See, all the fancy pants brunch places are located inside the city, and otherwise, the cheapskate inside me insists that I can whip up the usual breakfast fare in my own kitchen.

And really, I don’t want to have to hop on a train first thing in the morning on a day off just to get some food.

A mug of cappuccino is topped with thick frothy milk and a dusting of cocoa powder.Cappucino

But Sweet Pumpkin Soup opened up just down the road, and besides the usual breakfast fare, they served up cheesy garlic bread first thing in the morning.

Cheese. On garlic bread. FOR BREAKFAST. Me likey.

Iced Chocolate from this cafe is served in a tall glass, topped with whipped cream and a sprinkle of cocoa powderIced Chocolate

So off we went. Drinks first, of course, because some people can’t eat till they’ve had their Cappucino. Fair enough. Just gives me an excuse to get an Iced Chocolate! They were nice and rice, though not outstanding. But it was a good start.

The Big Breakfast from Sweet Pumpkin Soup in Eastwood comes with baked beans, mushrooms, bacon, eggs, wilted spinach, grilled tomato half and thick slices of white toast.Big Breakfast

And for the interest of comparing apples with apples and bacon with bacon, we did also order the Big Breakfast. I was actually pleasantly surprised by this plate – the serving was actually enough for the two of us to share (we’re not big on breakfasts usually) and the food was cooked well. The toast was my favourite bit – no sad slices of supermarket white bread here, they toasted sweet white Asian milk bread, and that soft fluffy interior of the thick slices made all the difference.

Pumpkin soup is served with a thick dollop of cream, and an aromatic basket of fluffy garlic breadPumpkin Soup

Of course, we couldn’t not order the Pumpkin Soup at a place called Sweet Pumpkin Soup, right? So I indulged my Cinderella fantasies and got a bowl, which was really half a bowl…cause the bowl was very tall.

/crickets.

You know what I mean.

It was rich and thick, and was actually quite satisfying and creamy. Especially with the Cheesy Garlic Bread.

Garlic bread is topped with melted cheese and served in a pretty white basket.Cheesy Garlic Bread

Yes, as promised, the cheesy garlic bread. And it actually lived up to my lofty expectations. Again, the sweet Asian milk bread was used, and it gave me the distinct impression of eating a cloud. A buttery, savoury, makes-garlic-breath-worthwhile cloud. And the cheese gave me a fantastic soft foil for the lightly crisp crust that gave way to my determined attempts to get it all in my belly before The Boy noticed it was even on the table. 

Not quite successful, but I guess I can share. 

It was a lovely morning out, and considering that we were both a bit grizzly first thing in the morning, I think the staff managed us very well. Now for more of that garlic bread…

This meal was independently paid for.

Sweet Pumpkin Soup
106 Rowe St
Eastwood, NSW 2122
Phone: 0433 301 173
Website: https://www.facebook.com/sweetpumpkinsoup

Sweet Pumpkin Soup on Urbanspoon

Lobster with your eggs? Rustic Pearl, Surry Hills

Review
Bosphorus Benedict, from Rustic Pearl in Surry Hills, Sydney

rose-infused watermelon salad with watercress, mozzarella and capers.

I think it’s fair to say that Sydney has a cafe on every corner, and then some. Whether it’s a coffee obsession or a casual-dining obsession, we seem to express it in a myriad of coffee and food options.

But I haven’t yet had lobster to go with my eggs. Until now.

Turkish Apple and Rose Iced TeaTurkish Apple and Rose Iced Tea, with Lemon and Mint

We started off first with a couple of refreshing drinks.

Avocado Smoothie with honey and pistachioAvocado Smoothie, with honey and pistachio

The Turkish Apple Iced Tea with Rose Lemon and Mint was lovely and what you’d expect an iced tea to be, but the Avocado Smoothie was the one that really caught my attention. Notes of honey and pistachio were laced through the creamy smoothie, and it was a really nice departure from the crazy sweet Avocado smoothies I’m used to having from Vietnamese restaurants.

bosphorus benedict from rustic pearl in surry hillsBosphorus Benedict

And the main event. The Bosphorus Benedict involves two toasted buns topped with smashed avocado, poached eggs, housemade hollandaise and bay lobster, finished with coriander and chilli.

Oozing egg yolk from the bosphorus benedict

I can’t even begin to explain how ridiculously luxurious this breakfast is. Besides the fact that there was a perfectly cooked lobster sitting on your breakfast plate – and trust me, because I detest overcooked shellfish with the fire of a thousand suns – there is the texture of a creamy buttery hollandaise, mixed in with the oozing yolk, mixed in with that smashed ripe avocado. Besides the fact that the bread was toasted so well it was just slightly hard to cut and eat, this plate was utter perfection for me.

rose-infused watermelon salad with watercress, mozzarella and capers.Rose infused Watermelon Salad with Watercress, Mozarella and Capers

And they’re not a one-hit wonder either. We also ordered the Rose infused Watermelon Salad with Watercress, Mozarella and Capers to freshen things up. It comes with an option of grilled scallops on the side, but it doesn’t need it. The cubes of watermelon was lightly scented with rose like a fruity Turkish delight that Mother Nature ought to have made, and the mozzarella and capers brought a great contrast in flavour and textures to keep things interesting. The watercress, I could’ve done without, but it really needed something else crisp and fresh on the plate, so fair enough.

Besides the food, the service was also commendable. We were put on the waitlist when we first arrived, and were still seated relatively quickly. They were attentive without hovering, and managed the crowded, packed restaurant with apparent grace and calm.

Well done Rustic Pearl, well done. /slow clap.

This meal was independently paid for.

Rustic Pearl
415 Crown St
Surry Hills, NSW 2010
Phone: 0406 930 083
Website: https://www.facebook.com/pages/Rustic-pearl/299165660201187

Rustic Pearl on Urbanspoon

Of flatbreads and pickles: Jasmine 1, Auburn

Review 1 Comment
Large mixed grill plate from Jasmine 1 in Auburn

Large mixed plate from Jasmine 1 in Auburn

A quick Google of Jasmine 1 in Auburn turns up very conflicting results: no one can seem to agree on whether it’s actually part of a chain, whether there’s an affiliation between the different locations, or even whether it’s spelt Jasmin or Jasmine (why did I not take a closer look at the sign when I was there).

But what they can agree on, is that the food is good.

A bowl of Foul: broad beans simmered with lemon juice and garlic, finished with olive oilFoul, $8

Pronounced “Fool”, Foule consists of broad beans simmered with garlic and lemon juice, and topped with a fruity olive oil. As Anthony Bourdain once said of another dish, it “sits like a bag of quarters” in your stomach, but it’s so worth it. A thick stew of tender broad beans are lifted with the sour tang of lemon juice and served with soft Lebanese flatbread.

Well, the flatbread comes with every meal, so I’m assuming that I can pair the two together.

Fried Kibbeh: Seasoned lamb mince enclosed in burghul, shaped into an oval, and fried to a crisp.Fried Kebbeh, $12

And as soon as I saw the word “kibbeh” (kebbeh?), the words “raw lamb” immediately come to mind. And I rarely see restaurants serve this, because of the risks involved in serving people raw, minced meat. Steak tartare is hand-cut, and so’s the Korean yukhoe, but mincing, requires a machine, and that can be an absolute breeding ground for bacteria if not properly maintained.

Unfortunately, my dining partners weren’t quite up for ordering it, so we ended up getting Fried Kebbeh instead!

Fried Kebbeh

These divine oval parcels involve seasoned lamb mince stuffed into a burghul shell, and deep fried into golden brown deliciousness.

Fattoush: Salad of tomato, capsicum, onion, cabbage, mint, and parsley, dressed in lemon juice and olive oil.Fattoush, $8

And we got a salad. Because, EAT YOUR VEGGIES. But no, really, I never realised how INSANELY AWESOME it is to have crunchy bits of deep fried flatbread sitting on top of a salad so well-dressed it’s ready for the Oscars. Maybe it’s not the BEST fattoush in the world – I wouldn’t know really, since I’ve been distracted by it’s greener cousin tabbouli all these years – but it was tasty, and fresh, and one of the more enjoyable salads I’ve had in a while.

Large mixed plate from Jasmine 1 in AuburnLarge Mixed Plate, $36

And then the main event. A Large Mixed Plate, $36, to share. 3 chicken skewers, 3 koftas, and 4 lamb skewers are served with a plate of pickles, and endless flatbreads. Oh, and a garlic sauce that is garlicky enough to repel a bad tinder date, but not quite enough to keep you safe from vampires, a la El Jannah. The kofta was fantastic – and reminded me heaps of the Persian Koobideh, which also involves seasoned minced lamb cooked on a stick – and the lamb kebab was well seasoned and had just the right accents of fat. And I adore lamb fat.

The chicken, not so much, but I’m not a chicken person, much less chicken breast.

The service – which some think is a bit spotty – was actually pretty good when I went – they had a few customers in the restaurant, promptly brought us our menus, and took our orders in a timely fashion. They also served up complimentary cups of hot sweet black tea, which ended the meal on a light, sweet note.

Not that it stopped us from dropping by the amazing bakeries on the way back to the car to get some desserts in!

Jasmine 1
22 Civic Rd
Auburn, NSW 2144
Phone: 02 9643 8426
Website: https://www.facebook.com/pages/Jasmine-1-lebanes/197659063600425

Jasmine 1 on Urbanspoon

Drive by eating: Sabbaba, Sydney

Drive-by Eating Review 2 Comments
Falafel from Sabbaba in Westfield Sydney

Falafel from Sabbaba in Westfield Sydney

Falafels are tricky business, and when you add the words franchise or chain in to the mix, you’re really taking a gamble. Now add a picky middle-eastern man, and you’re really skating on thin ice.

Sam speaks constantly about this mysterious falafel man and his cart just down the street where he grew up in Iran, and how he made falafels that were crazy crispy on the outside, and melt-in-your-mouth moist on the inside. Falafels we’ve had in Sydney have since not been up to scratch to him, either ending up soggy, or wayyyyyyy too dry on the inside.

But what about Sabbaba?

Baklava

The Order: half a dozen mini falafels, and a baklava.

The Taste: the falafels are fried to order, so you’re ensured a hot, tasty bite. The small size gives you a good amount of surface area to ensure maximum crispiness, without compromising on moistness inside, and it just makes all-round deliciousness. The baklava, on the other hand, was just a touch stale, and a bit of a nothing, I’m afraid. I’ve definitely had much better elsewhere.

The Service: It’s a food court store, so no table service to judge here. But they are efficient and polite, and you’re not left standing there staring into the kitchen, hoping to make eye contact with a staff member.

The Convenience: Located in the upstairs food court of Westfield Sydney, they’re pretty easy to get to, especially if you’re already in the CBD. Getting out, however, is a bit of a nightmare since the centre requires you to navigate through the maze of escalators in order to exit the building, so make sure that you allow for the time if you’re on a lunch break.

On the food front, they have a nice mix of ready-made and made-to-order food, so you’re never kept waiting too long for your order. It’s not the fastest though – in order for the freshness of fried-to-order falafels, you’re trading off a little in time.

The Value for Money:They’re not the cheapest option in the CBD – and I’m including Chinatown as part of the CBD – but they are one of the more affordable options in the Westfield food court. And I must say that they’re pretty reliable as a chain, which is invaluable if you’re a time-poor person in the CBD with only 5 minutes to make your decision for lunch. That being said, I’ve never tried their main options, but the snacky type foods receive a big thumbs up from me.

Sabbaba
86-100 Market Street, Level 5
Westfield Sydney, NSW 2000
Phone: 02 9223 3315
Website: http://www.sabbaba.com.au/

Sabbaba on Urbanspoon

Ramen O-San, Haymarket

Review 2 Comments
Tonkotsu Ramen from Ramen O-San

Tonkotsu Ramen from Ramen O-San

Sydney is truly in the grips of pork fever – and I mean the good kind. From crackling, to rolls, to bacon, we are truly all about that pig, bout that pig, no treble.

And right smack in the middle of all the swine craze is the tonkotsu ramen. Believed to have started in the Hakata/Fukuoka region in Japan, this ramen begins with a thick, rich soup made with pork bones simmered for hours, and creamy with emulsified pork fat and gelatin. The thickness and richness of the soup may vary from store to store, but there’s no doubt that the tonkotsu is a signature of the Fukuoka prefecture.

Which is why the first recommendation off the menu at Ramen O-San – the 7th store internationally by Chef Kazuteru Oh after gaining much recognition in Japan – is the Tonkotsu, followed closely by the Sumo Ramen, which is a pork and chicken mixed broth base.

Sumo Ramen from Ramen O-SanSumo Ramen, $12.80

Now this bowl of Sumo Ramen was HUGE. Like this bowl could double up as a sailboat for fictional children’s shows characters. I guess that’s why they call it..sumo.

Never mind, I’m a bit slow on the uptake.

Sumo Ramen Noodles from Ramen O-San

A mixture of pork and chicken broth (vegetarian and Jewish friends, look away) is ladled over thick straight noodles and topped with a heaping mound of bean sprouts and cabbage, and 2 rectangular pieces of kakuni pork – pork belly stewed in a soy based sauce till lip smackingly savoury and fall apart tender.

Like Asian bacon almost, except not fried.

The kakuni pork was a delight for me – salt is my kryptonite, or so says my doctor – and the soup was very manageable, since the chicken broth thinned out the pork broth considerably. I wasn’t, however, as big a fan of the amount of cabbage and bean sprouts in the bowl. I know I know, 5-a-day and all, but it got to the point where there was a bitterness from the veg that overwhelmed the whole bowl like a crew in the midst of mutiny.

Tonkotsu Ramen from Ramen O-SanTonkotsu Ramen, $9.80

I guess I’m a bit more of a simple girl who likes a simple bowl, and the Tonkotsu Ramen in all its porky glory really brought me to a happy place.

Not to mention the slightly more practical size.

Tammi holding a bowl of Tonkotsu Ramen

See? Much more manageable.

Tonkotsu Ramen Noodles from Ramen O-San

The ramen for the Tonkotsu was also much thinner. All the better to slurp up that soup with my dear. says the wolf. The noodles here are slightly softer than I’m used to – it could be the photo taking but I take photos everywhere – but the broth came swinging with the flavours. It was a pure, unadulterated pork flavour, complete with the luxurious finish of pork fat. Texturally not as thick as say, Gumshara, but as I’m informed by more than one Japanese friend, NO ONE makes it as thick as Gumshara. And the thin slices of pork belly on top had just the right amount of tenderness to fat, making this my favourite for the day.

And what does Sam think?

Sam slurping up ramen soup

He says while finishing the rest of the soup in the bowl.

Well, there’s a reason why he’s not a food blogger.

I’d be very interested in trying the other menu items on my next visit – I think I can hear a tsukemen – dry noodles dipped in a thick seafood sauce – calling my name.

Insatiable Munchies dined as guests of Ramen O-San.

Ramen O-San
Shop B01, Dixon House Food Court
Cnr Dixon & Little Hay St
Haymarket, NSW 2000
Website: http://www.facebook.com/osanramensydney

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Godzirra Sushizilla!

Review 6 Comments
Prawn Roll from Suzhizilla

Prawn Roll from Suzhizilla

There’s just something about sushi trains that are just so fascinating for me: the lights, the colours, and the endless varieties of small bites smothered in mayo and teriyaki sauce.

Yeah, I think it’s the mayo that’s got me.

But sucking mayo straight from a Kewpie bottle aside, there’s so much more to a Japanese restaurant than just a sushi train, and Sushizilla in Central Park has become a new favourite in my household not only because of their $2.90 sushi train happy hour (5-9pm every day), but also because of their standout a la carte menu.

Clockwise from top left: Grilled oysters, Chawanmushi, Chippendale Roll, Eel Hamburg, Prawn RollClockwise from top left: Grilled oysters, Chawanmushi, Chippendale Roll, Eel Hamburg, Prawn Roll

I was a bit disappointed that on the day that I go back with my camera there wasn’t any black cod available, but I still maintain that their Miso Black Cod ($13.50) is rocking. Rice essential though, because unless you’d like salty miso flavour that makes your face screw (in which case, high five!), then you might need to temper the miso a little with some steamed rice.

The Prawn Roll was also a standout for me – panko-crumbed prawn is rolled into an inside-out maki roll, and topped with mayo and blowtorched. Mmmmm mayo. The Chawanmushi is also a regular order for me: silky savoury egg custard is studded with edamame, crabmeat, chicken and salmon roe.

Sushi train order

They sushi train, while not as stellar as their a la carte, also feature fresh ingredients and satisfying bites. And at $2.90 per plate during happy hour, this place is packed with students from around the area at dinnertime. 

Go for the cheap sushi, stay for the a la carte! And with extra incentive this time, since Sushizilla is offering 20% off all a la carte menu orders till the end of February 2015!

And you know we love a good discount around here. =)

Sushizilla
Central Park
Shop 204 28 Broadway
Chippendale, NSW 2008
Phone: 0438 689 119
Website: http://www.sushizilla.com.au/
Opening Hours: Mon-Sun, 9:00am-9:30pm

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