Posts in Review

Gyros? Yeeros? The Yeeros Shop, Marrickville

Review November 15, 2015

Lamb Gyros, The Yeeros Shop: Sydney Food Blog Review

“So the other day, Simon and I went for lunch…”

“Do all your stories start out with food?”

Sam got a smack in the arm for that, but you know what? He’s not wrong. All my stories DO start out with food and I’ve got the waistline to show for it. I wear it like a badge of honour, on my…belly.

ANYWAY.

Simon and I DID go out for lunch one rainy afternoon, making a special trip to Marrickville to visit Blackforest Smokehouse for their cured goods, on the same morning we found out that cured meat was bad for you. Like really really bad for you.

Talk about timing, huh?

So packets of bacon and chorizo later, we found ourselves standing outside The Yeeros shop in Marrickville, because it seemed just a little too on-the-nose to just rip into our newly-bought cancer meats like the starving food bloggers that we were.

What’s the difference between Gyros and Yeeros, anyway?

Whatever it is, all I know is that it means for me spiced meat with fresh veggies, rolled in a soft wheat wrap. A thin sheet of baking paper tries its darndest to hold together a straining roll of lamb and sauce, but it really serves little structural purpose, like a woman’s negligee. This meal was designed for you to get messy with it, and messy with it we shall get.

Chunks of browned lamb and shreds of lettuce spill out between my fingers with every bite, and I had the pleasure to lick it off with garlic-vinegar-dipped chunky chips that smelled intensely of potatoes. No no, this wasn’t just the “deep fried chip” aroma that follows you lovingly like a besotted suitor, no. This was some serious potato black magic, and the chips just tasted intensely of the actual vegetable, with every steaming bite that we took.

And it was many many bites, too, because the serving was so large that neither Simon nor I could actually finish it in its entirety. And that’s on top of us sharing one small order of chips. Great to share, although I’m not sure how it would go down with the ‘authentic’ service – I really don’t know what is it about good, hearty food like this that requires brusque service and people who talk to you like you don’t know anything ~~Jon Snow~~, but I’m happy to sign up to the experience.

I am Asian, after all.

Definitely drop by for a shared lunch if you’re in the area, or make the trip out with friends and go on a food crawl! I heard that there’s a really good pickle shop in the area…

This meal was independently paid for.

The Yeeros Shop
431 Illawarra Rd
Marrickville NSW 2204
Phone: +61 2 9559 1167
Website: theyeerosshop.com.au/

Momo Brasserie, Sydney CBD

Review November 13, 2015 1 Comment

Momo Brasserie Review. Sydney Food Blog Review

Momo’s Wagyu Brioche

I’m not the kind of girl that needs her coffee in the morning to operate. In fact, I’m not the kind of girl to operate in the morning at all.

But that’s besides the point.

Cappuccino

Unlike so many sleep-deprived 20-somethings out there, the caffeine in coffee doesn’t actually have an effect on me, so I’m extra picky about how my coffee tastes. Di Bella Coffee blends and roasts their own coffee out of Queensland. From what I’ve tried at Momo Brasserie, it’s actually a pretty good cuppa. It was aromatic without being burnt and bitter, and unlike many of the coffee places I’ve been to, this didn’t require the cloak of milk and sugar to mask badly handled beans. Very slightly acidic and fruity, with lots of body without a burned aftertaste.

The food was a bit hit and miss for me. The Wagyu Brioche (pictured above), $20, was dry and somewhat uninspiring – not the two words you’d wanna hear in the same sentence as “wagyu” and “brioche”. It was saved entirely by the chips on the plate, though, with just the right amount of crispy to fluffy ratio, and a salty bite that keeps you going back for more.

The New York Pastrami, $19.50, makes all the WHO cancer warnings worthwhile. I love me some cancer meat. A heaping mountain of house-made pastrami lay atop toasted rye with pickles and mustard, and a refreshing slaw and cut through the brininess of the meat. A serving large enough for two, but only eaten by one.

Momo’s New York Pastrami, $19.50

It’s mine, ALL MINE Y’HEAR?!

So good coffee, and okay food. But what about the service? Well, the service was incredibly attentive – I pre-ordered because Sam was on a ticking lunch break, and they paid attention to when he arrived and made the coffee and food accordingly. Very meticulous, and very seamless. Definitely somewhere to go on a lunch break time pump, if only for the coffee and the service, just maybe avoid the burger and get anything with that house made pastrami in it.

Mmmmm. Delicious cancer meat.

Insatiable Munchies dined as guests of Di Bella Coffee.

Momo Brasserie
65 Elizabeth St
Sydney NSW 2000, Australia
Phone: +61 2 9233 8838
Website: www.momobrasserie.com.au/

Grain Bar, Sydney

Review November 11, 2015

Grain Bar, Four Seasons, Sydney. Sydney Food Blog Review

I may not be a drinker, but I’m ashamed to say that I’m a nightmare to any bartender. I see cocktails as food, and I’m very, uh, specific about what and how my drinks are balanced. My usual order is *takes a deep breath* aBloodyMarywithextraTabascoextrasaltlemonnotlimeshakennotstirredchilledbutwithnoice.

You see what I mean?

So it’s nice to finally meet a bartender who shares the same view: cocktails aren’t just there to get drunk on – it’s meant to be absolutely delicious.

Sam-the-boyfriend meets Sammy-the-bartender over whiskey and the beautiful bar at Grain Bar, at The Four Seasons. Let me just take a moment and say that I feel so posh and adult right now.

Look Ma, no hands!

I know that they say that you should never drink on an empty stomach, but it was a lovely day, and we were in a good mood, so what the hey.

If you ever thought that whiskey was just about men with moustaches sitting at bars filled with cigar smoke and dark wood, well…okay there’s an element of that but it’s also so SO much more. Sammy-the-bartender guided us through the smokey peat and liquid gold.

Our favourite was the 18yo Yamazaki: smooth, nutty, and almost unctuous in the way it slides down the throat. But even more than the amazing booze on offer – any bar can stock that – is the sheer vastness of knowledge and passion that Sammy had for the history and cultures that are behind each bottle. He clearly loved what he was doing, and in return, we had an experience that we would be hard pressed to get anywhere else.

But now and we were nice and sloshed up, we were ready for a big feed, and we were quite sure it was going to be better than a 2am kebab run.

Well, we’d hoped. ?

And because we are so thorough, we ordered the Grain Burger, $24, Smokey Meats Platter, $38, Whiskey Cured Salmon, $14, and Maple Bourbon Stuffed Cronuts, $7. I know it’s a lot of food, but hey, how can you make a fair judgement otherwise?

Whisky Cured Salmon, $14

My absolute favourite at the table? The Whiskey Cured Salmon. Velvety slices of salmon cured with salt, sugar of course, whiskey, were served with salmon roe (Think of the children!), that left delicious pops of saltiness in every bite. There were little cracker things, too, but who needs ’em when you have it’s so damned beautiful on its own!

Grain Burger, $24

The Grain Burger and Smokey Meats Platter were a bit on the ‘meh’ side of things. The burger patty was a bit overcooked for my taste, and it wasn’t quite large enough for the bun encasing it. The Smokey Meats were good enough o their own, but when Sydney has been churning out smokey meats the likes of The Oxford Tavern, Parson’s and Vic’s Meats? You just can’t go back from that.

Smokey Meat Platter, $38

And the Cronuts? Well the cronuts were more like a crispy profiterole than cronut, but it was still had lovely pops of sweet custard piped into a thin shell. Not bad, but also not a cronut.

It is definitely clear to me that Grain Bar is all about the whiskey. Whether you’re a connoisseur or a beginner, it really has the variety and the know-how to introduce you into the craft. The food is designed to be a a supporting act, and well, it’s pretty obvious. The overall experience is great – friendly, professional service, and fabulous ambience – but it’s more bar than restaurant, and I’m okay with that.

Although, I would seriously make a trip for the whiskey salmon. It was that good.

Insatiable Munchies dined as guests of Grain Bar.

Grain Bar
199 George St
Sydney NSW 2000, Australia
Phone: +61 2 9250 3118
Website: www.grainbar.com.au

Billy Kwong, Potts Point

Review November 1, 2015

Billy Kwong is not a Chinese restaurant. Well, I mean I assume he is also a man, but I’m talking about Billy Kwong in Potts Point. It may be decked out like a Chinese restaurant, it may smell like a Chinese restaurant, and it may even serve typically Chinese dishes, but don’t let all that fool you.

Since opening its doors in 2000, Billy Kwong has been the poster child for the Modern Australian take on the Chinese cuisine – fusing native Australian ingredients with Chinese cooking techniques to create something that’s unique to Sydney.

As for the quality of the food, my friends are split into two camps. The non-Asian friends love it and would happily head there for a night out; and the Asian friends, well, let’s just say that there’s better Chinese to be had at a more affordable price.

But keeping in mind that it’s (repeat after me) not a Chinese restaurant, it’s actually a pretty decent feed.

Steamed Prawn Wontons, $19

We started with Steamed Prawn Wontons, $19, and Rice Noodle Rolls, $28. The wontons, with its silky wrapper and fresh filling, sat in a peppery puddle of brown rice vinegar and chilli dressing. A small salad of finely sliced herbs finished the dish, and made sure that every mouthful was satisfyingly fresh, sour, salty, and spicy.

Rice Noodle Rolls, $28

The Rice Noodle Rolls did not fair quite as well, with a fairly thick sheet of rice noodle wrapped around a cigar of pulled braised beef brisket. I loved the crispy texture of the fried rolls, but flavour-wise, it needed a little something something to cut through the richness. The beef was, well, beefy, but not outstandingly so, and it didn’t taste any particular spice that spoke to a labour of love. And at $28 for an entree, I was really hoping for a LOT more love.

Crispy Duck with Davidson’s Plum, $48

For the main, we got the Crispy Duck with Davidson’s Plum, $48, with Stir Fried Native Australian Greens, $12, to share. The duck came in a huge serving (we were warned by the waiter) and the fuchsia sweet plum sauce was a fun take on the Duck á L’orange from days gone past. Intensely spiced, the salty sweet gravy was just so satisfying ladled over rice, and reminded me of glossy plates of sweet and sour pork from my childhood. SAH GOOD.

Although just between us, I could’ve gone without the duck. Just the sauce, sour plums, rice and maybe a touch of chopped chilli, thankyouverymuch.

Stir Fried Native Australian Greens

The Native Australian Greens were stir-fried with ginger and white soy. I’m sure it would be more impressive to know exactly what greens we were eating, but to me, it all just tasted like wilted spinach. Lovely spinach, but wilted spinach nonetheless. I know, right? #FoodBloggerFail

The biggest thing that struck me about the experience at Billy Kwong is not actually the food: it’s the service. Our water glasses were never empty, and our teapot was constantly topped up with hot water. Our waiter knew the menu from back to front, and gave sincere recommendations about what (and how much) we should order. The welcome was warm, and they were very quick to notice if we looked up and needed assistance.

I guess that’s what really separates my Asian friends and my non-Asian friends: we place so much importance on the food that the service really is optional. We don’t care if you ignore us, if the food is delicious and at a good price. Everyone else, though, sees the value in the service provided, and at Billy Kwong you’re really paying for that privilege.

A lovely place to have dinner, as long as you’re not expecting an authentic Chinese restaurant. Because it is not. ?

This meal was independently paid for.

Billy Kwong
28 Macleay Street, Elizabeth Bay
Potts Point, Sydney, NSW
Phone: 02 9332 3300
Website: http://billykwong.com.au

PappaRich, Chatswood

Review October 30, 2015

Fried Chicken Skin at Pappa Rich, Sydney Food Blog Review

Asian cookbooks lie. They lie through their teeth. Good, authentic Asian food is damn hard to recreate at home, not to mention the list of specialty ingredients that’s as long as your arm.

As a Singaporean who cooks I know what I’m talking about.

So whenever I feel a bit homesick and want some familiar food, I’m always faced with a quandary – the Southeast Asian food in Sydney simply cannot be compared to the experience of dining on street food (sometimes the risk of food poisoning is just what you need for a little evening excitement), but it’s still better than what I’ve got the energy to make at home. Then what?

My previous visits to PappaRich have been something of a mixed bag. The first visit fulfilled a craving; the second left me wanting like an inconsiderate lover. Maybe third time’s the charm?

On this depressingly rainy afternoon, we jumped straight into the hard stuff. Nasi Lemak with its usual condiments of sambal, fried anchovies, egg and peanuts came with a fried Chicken Maryland so huge you could use it as a weapon. Maybe it’s my Asian sensibilities but the size of the chicken in Australia still scares me.

Nasi Lemak

The most important part (some would say titular ?) of the dish – the rice – was delicately aromatic with coconut cream, and designed as a springboard for the other flavours. The sambal was legit, but like the loud best friend with all the personality, drowned out the flavour of the rice. And I really wanted the rice to be stronger in flavour.

Also on the order, the Hainanese Chicken Rice. Invented by the Hainanese people who migrated to SouthEast Asia, this favourite is truly a celebration of chicken. Rice, sautéed in garlic, ginger and spring onions till fragrant, is then cooked in a chicken broth that has been used to poach whole chickens to silky perfection.

The condiments that come with it also haven’t escaped the chicken treatment: fresh chilli sauce gets loosened with stock and chicken fat, and a chicken/soy dressing lightly coats the chopped chicken.

Vegetarians need not apply.

Hainan Chicken Rice

I’m actually quite happy to report that here, the chicken had passed the quality test. Often overcooked and super dry, the chicken still retained some silkiness, and whatever dryness it might have had was made up with the soy/chicken dressing that most restaurants leave out. The rice could be more aromatic, but not everyone requires their rice to be anointed with as much ginger, garlic, and chicken fat as I do.

Yes, the secret to a good chicken rice is chicken fat. You may begin clutching your chest in fear.

And while you’re doing that, we also ordered a plate of Deep Fried Chicken Skins.

Fried Chicken Skin

Yeah. And it was good.

Sambal Eggplant

What was not so good was the Sambal Eggplant. Usually, this dish involves cubes of eggplant simmered the an ass-kicking shrimp-laced chilli sauce. You get chilli, mix it with your rice, and eat your way into heaven on earth. Instead, we got massive chunks of eggplant covered with a sauce so skimpy you’d think it was showing off at the beach. Not my favourite rendition of this homely classic.

On the dessert front, PappaRich is offering dishes that are designed to really piss of your doctor. But only in the most pleasurable way, of course.

Roti Bom

The Roti Bom is the rich cousin of the popular Roti Canai, and it’s not afraid to show off. Thick, flaky pastry is served with a generous dusting of icing sugar, and side portions of condensed milk and granulated sugar for you to dip.

Because crunch is very important when you’re eating condensed milk.

Fried Banana Fritters

If you feel that it’s important to finish your meal with fruit, then the Banana Fritters with Vanilla Ice Cream might be more up your alley. Banana. Batter. Deep fried. Ice cream. It’s exactly what you’d expect: piping hot fritters and melting ice cream is always lovely, even if technically they’re using the wrong banana. The banana commonly used in Malaysia is much smaller and sweeter, and doesn’t have that hint of chalkiness.

Oh and here’s a tip for you: by the sheer creative powers of my dining partner, we have figured out that the best dessert of all is a mashup of the two. Take a bit of hot banana, place it on the Roti, drizzle some condensed milk on, and finish with ice cream.

You. Are. Welcome.

With regards to the food, I think I’ve figured it out: you just have to be really careful what you order. PappaRich isn’t good at everything, but at its mid-range price point, I think that’s okay. The Assam Laksa still remains a favourite of mine, and the fried chicken wings are pretty good too, even though the Char Kway Teow is consistently below average. It’s a good starting point to the world of Malaysian food, and the little checklist order sheets ensure that no order is lost in translation.

And if in doubt, just order the fried chicken skin to go. You can’t go wrong with that.

Insatiable Munchies dined as guests of PappaRich.

PappaRich
63 Archer Street
Chatswood, Sydney, NSW
Phone: 02 9411 3207
Website: http://www.papparich.net.au

Two Wolves Community Cantina, Chippendale

Review October 28, 2015

So a priest, a chef and a diner walk into a restaurant… no, seriously, I had a real-life version of this when I went to the launch of Two Wolves Community Cantina, a not-for-profit restaurant run by the Jesuits. Located on the corner of Broadway and City Road, this boho chic eatery is adorned with photos of their charity work on the walls, and fits right in with the Uni crowd.

The idea behind Two Wolves is that they will run on mostly volunteers, with just five core (paid) staff: Head chef, sous chef, bar manager, assistant manager and volunteer coordinator. The profits will help charity work overseas, and Father David Braithwaite wants this cantina to run as a restaurant in its own right, and foster a sense of community.

The menu for the night promised cuisines from all over the world, and for someone who is experienced um, in the art of eating, this can only be a bad thing. Too many techniques, too many ingredients to understand, and usually nothing gets done right.

Sister Hien’s Bun Thit Nuong

Well, my ~~waistline~~ hips don’t lie, but I’m actually quite sorry to be right. Some things were done quite well – Sister Hien’s Bun Thit Nuong was a fresh Vietnamese rice noodle salad tossed in a sweet and salty dressing, with pieces of pork, fried shallots, fresh herbs, peanuts, shredded carrot, beansprouts and roasted peanuts. Lots of flavours and textures, just like a good Vietnamese salad ought to be.

Vietnamese Chicken, Lemongrass and Sweet Potato Curry

The Vietnamese chicken, lemongrass and sweet potato curry however, not so much. Especially next to the vibrant salad, it missed the mark in flavour, and the vegetables in the curry – cauliflower and sweet potato – were left in large chunks and were pretty much raw on the plate. But that means that it’s retained all the vitamins, right?

Korean Fried Chicken

The Korean Fried Chicken was a decent enough glazed fried chicken, though I’m not sure Korean was the best word to use. What makes Korean Fried Chicken (KFC as it’s affectionately known) different is a light-as-air coating of potato starch, followed by a punchy glaze made (usually) with soy, chilli and/or garlic. Ingredients can chop and change, but one thing is non-negotiable: it has to pack enough flavour that you need to be reaching for that beer to wash it all down. KFC is notoriously expensive in Sydney, and it has always earned its keep. It felt like tonight they were cheating with the name, which ultimately detracted from what would’ve been a perfectly acceptable dish.

Eton Mess

Of the desserts, the Eton Mess was lovely – smashed up chunks of meringue, with cream and berries made me very thankful to the Eton boy of legend who decided to mush up his dessert.

Black Sticky Rice with Mango and Coconut

The treatment of the Black Sticky Rice with Mango and Coconut really had me questioning whether it was just the Asian dishes that were going to cop the problems. There’s no nice way to put this: it was watery. Black glutinous rice thats usually cooked to either a sticky clump (as glutinous rice should be) or a creamy porridge, was left in a sad state inbetween, with a dark purplish puddle surrounding the rice and mango.

Ultimately, I love the idea of dining out for a good cause, but I expected more from the paid chefs. And with all the easy access to obscure cuisines nowadays, diners WILL have expectations, trust me.

I realise I’m being a hardass, but if paying the chefs is going to cut into profit, then they need to be able handle the different cuisines and provide a consistent quality across the menu.

Let me take a quick moment to highlight the efforts of the unpaid volunteers. Every single server was just fantastic; very professional and warm in their service. They set the stage for a lovely family dinner, and well, it was a family dinner, one that was perhaps prepared by that aunt for whom cooking isn’t a strong suit.

Despite the teething problems, I really want Two Wolves to do well. The volunteers seem to enjoy being there, and I’m rooting for Father David’s vision of a bustling cantina up above, and a classy cocktail bar in the space below. Very chic, very Chippendale.

Great vision, great cause, and great atmosphere. Not great food, so that needs to go.

The live jazz can stay, though, that was pretty great.

Insatiable Munchies dined as guests of Two Wolves Community Cantina.

Two Wolves Community Cantina
202 Broadway
Ultimo, Sydney
Phone: 02 8039 3595
Website: http://www.thetwowolves.com.au

Hedgehogs in the Inner West: Luyu and Yum Yum, Newtown

Review October 26, 2015

Manga Hedgehog Dumplings from Luyu and Yum Yum, Newtown. Sydney Food Blog Insatiable Munchies Review

It was raining, and I was late. Public transport improves no one’s mood at the best of times, and this was no exception. It was stiflingly humid, and even the vibrancy of a neighbourhood like Newtown couldn’t fight off the absolutely depressing and un-sexy shade of grey that had descended upon Sydney.

Located on King Street with a bright neon sign is Luyu and Yum Yum: the effort of tea master Luyu to pair his tea with food, and the result is a classy east-meets-west restaurant, with a heavy emphasis on dumplings.

Manga Dumpling “Hedgehog”, $12.80

I had a job to do (hard life) and as the entrees started rolling out I felt like I was getting a good Asian feed, without the stereotypical Asian service. The Manga Hedgehogs were so gosh darned cute that I almost couldn’t bear to eat them. Almost.

Manga Dumpling “Hedgehog”, $12.80

Encased in sweet fluffy dough was a rich mushroom filling that transported me back to Hong Kong in the 90s. Everything melded together whilst keeping its own flavour identity, and I felt like I was watching an award-winning acapella performance.

Caviar Dumpling, $13.80

The Caviar Dumpling was also a winner, and not just because I’m a slave to anything caviar. A solid mouthful of prawn dumpling was just lightly annointed with salty caviar, giving me texture and flavour all at once.

7 flavoured tofu, $7.80

Want something fun? Then eat the 7-flavour tofu with the chilli oil. By itself, the cubes of tofu weren’t particularly exciting, but the chilli oil transformed it into BBQ duck. Seriously. If you’re vegan and always wondered why we love BBQ duck so much, this is your chance to find out. There’s some sort of magic voodoo going on here, and all I need to know is that it just works, like Apple products did in the 00’s.

Duck Pancake, $16.80

Speaking of which, the Duck pancakes bring me right back to old Chinese restaurants of the 90s with my family, with generous lashings of sauce to accompany the chunks of duck meat. Nothing new, but if it ain’t broke, don’t fix it. Fantastically executed, and kept me eating till the last bite, even if I personally prefer the sweeter plum sauce to the more commonly used hoisin.

Truffle Dumpling Skewer, $12.80

The east-meets-west fusion, of course, doesn’t always produce stunners. Even the most beautiful people in the world have average babies sometimes. Don’t let Angelina and Brad fool you. The Truffle Dumpling Skewers was one example, which confused the excitement right out of me. Let me try to explain it with this Venn diagram.

It’s really like if you added truffle on a Siu Mai. Prawn dumplings? We know that’s delicious. Truffle prawns? Yes please! Truffled dumplings? Din Tai Fung will show you the way. But Truffled Prawn Dumplings? Eh, not so much. Maybe my palate isn’t pushing the boundaries of dining, but I wasn’t a fan of the combination even though I enjoyed the individual components. And the sweet Jasmine honey sauce didn’t help either. It was cute that it tasted strongly like soda – and I’m all for repurposing flavours in unexpected ways – but it just didn’t go.

If in doubt, just follow the Fonz.

Mama’s Chilli Chicken, $12.80

And the mains didn’t exactly come out swinging in the same way entrees did.

The Chilli Chicken and Beetroot echoed Kung Pao Chicken, an old school popular Chinese restaurant favourite that involves cashews, dried chillies, and a dark soy sauce that’s so sticky it really should be called a glaze. In this case, fresh serrano chillies replace the dried, and candied walnuts replace the cashews. The glaze wasn’t quite as saucy or dark, and the fresh pieces of beetroot added a fresh crunch. The candied walnuts were the best bit of the dish, with a glassy sugar coating that shattered with every bite. I really wished that there was more of the glaze/sauce – how would you mix it into your rice otherwise? – and while I was initially ambivalent about the beetroot, it really grew on me as I kept picking at it. The part that got me confused was the sprinkle of dried basil over the top. It jarred me out of the Asian illusion of the dish, and felt like that awkward kid at the party who tries to insert themselves into the group and then doesnt know what they want to say. Not a bad dish, but after the dumplings, it had big ~~shoes~~ plates to fill.

Eggplant, $12.80

The Eggplant was another dish that grew on me, but not to desired rash status. Battered eggplant fritters are served in a pyramid of sorts, and drizzled with a caramel sauce. I really
mourn that the eggplant wasn’t more obvious – you could’ve replaced it with zucchini and I’m not sure many would notice – but it was pretty enjoyable in a fritter sorta way. Crunchy-on-the-outside-fluffy-on-the-inside coating, and sauce. Good, but not ‘amazing’, as the waiter recommended it to us.

If the dumplings were the pinnacle of what Luyu and Yum Yum had to offer, then I’m really sorry to say that Osmanthus Oasis, for me, was base camp at the foot of the mountain.

Osmanthus Oasis, $13.80

My personal doubts about the flavour aside, the Osamanthus Oasis was just plain hard to eat. Served on a long, thin plate, the jelly kept slipping and sliding off and was fairly difficult to pick up. What made matters worse was the chocolate syrup, that added a faint chemical taste to the dessert. Why they would add something like that to what could’ve been an otherwise an interesting dessert, I will never understand. Especially not when the waiter strongly seconded our decision to order it.

I think Luyu and Yum Yum is perfect for a group outing: the serving sizes of dumplings allow you to sample and try a little bit of everything without getting too full, and it’s a nice change to the ubiquitous tapas houses in Sydney. If I could do it all over again, and I wouldn’t mind going back with more friends, I’d just stick to the dumpling and entree menu. It’s got more than enough variety to keep anyone’s attention, and most of it is really well executed.

Just don’t order the dessert. Trust me.

Insatiable Munchies dined as guests of Luyu and Yum Yum.

Luyu and Yum Yum
Level 1, 196 King Street
Newtown, Sydney
Phone: 02 8317 6337
Website: http://luyu.com.au

Cafe Culture: Hardware Societe, Melbourne CBD

Melbourne Review Travel October 25, 2015 2 Comments

Sydney Food Blog Review of Hardware Society, Melbourne

I’ve never been into the whole “breakfast is the most important meal of the day” thing. Heresy, I know. It’s just never worked for me, and forcing myself to eat when I’m not ready is never a cute look.

But for certain breakfasts, I’m more than happy to make an exception. And if Hardware Societe is going to put the words ‘lobster’ and ‘benedict’ in the same sentence, well, now they’re just twisting my arm.

Lobster Benedict, $25

And what a glorious breakfast the Lobster Benedict was. Chunks of perfectly cooked lobster sit on buttery brioche, and form a luxurious bed for oozy poached eggs and a cozy blanket of hollandaise. It’s like every luxurious ‘treat’ ingredient came together and decided to have a beautiful magic baby. I had to stop myself from finishing ALL of the brioche, because I ordered a second breakfast.

Steak Tartare, $25

Yes, you heard me right. For someone who doesn’t do breakfasts, I ordered TWO. I never do things by halves. The Steak Tartare was indeed lovely – with finely chopped beef flavoured with a capsicum based romesco sauce rather than the usual mustard/caper/shallot mix. Good, but not as good as the benedict, and so faded into oblivion, a.k.a the recesses of my memory.

Matcha Latte, $4.50

Besides the photogenic food, the drinks are also beautiful to behold. The barista even has a super cool instagram account dedicated to latte art! How the f**k did that swan get in there?? HOW IS THIS BLACK MAGIC POSSIBLE?!

And just as a kicker, I also took a photo of the food on the table beside me. I’ve no idea what this is or how
it tastes, but it sure looked pretty!

I just absolutely fell in love with the relaxed atmosphere at Hardware Societe. I didn’t feel judged at ALL for ordering two breakfasts, in fact other than a small moment of embarassment on my part when the server said, “are BOTH of these for you?”, I felt right at home with the hilarious, warm staff and people who let me photograph their food.

A must-go when I next go back to Melbourne. Breakfast has never been so cool.

This meal was independently paid for.

The Hardware Societe
118-120 Hardware Street
CBD Melbourne, VIC
Phone: 03 9078 5992

A chicken walks into a bar..Rocks Brewing Co., Alexandria

Review October 23, 2015

Drunken Chicken - Sydney Food Blog Review of Rocks Brewing Co. Alexandria

It was a grey, GREY day. Even the rain didn’t know whether it was coming or going, falling in drips and drabs as I made my way to Rocks Brewing Co. in Alexandria, where I was invited to have lunch. And if there was anything that could make a dreary day worthwhile, it was the promise of hot food.

After 15 minutes of navigation over puddles like I was a tightrope walker with no safety net, I finally located the brewery inside an industrial looking collection of office buildings. My heart started to fall into the pit of my empty stomach as I wondered if this was going to be just another grey office lunch to match the weather.

Wild Mushroom, Quinoa & Rocket Salad, $21

We left it up to the kitchen to feed us, and what came out was surprisingly vibrant. Traditionally, food made to match beers are heavy and stodgy – probably to match Mother England’s weather – but the Wild Mushroom, Quinoa and Rocket Salad was surprisingly light and tasted like it was nutritionally well-rounded. Not a very sexy description, I know, but between the scattered grains of quinoa, meaty mushrooms, fresh rocket and tart dressing, I really felt like I was eating my quota of vegetables in a very delightful way.

Mac and Cheese, $13

Both the Mac and Cheese and Louisiana Hot Wings also packed a punch – the mac and cheese with a satisfyingly creamy sauce laced with the sharp kick of blue cheese, and the hot wings covered in a finger licking hot and sour sauce. This is one of the first hot wings that didn’t actually need the dipping sauce – I’d actually recommend eating them without it since the combination seems to cancel out any flavour that the components have by themselves.

Louisiana Hot Wings, $13.50/$22

At this point, we knew that more was to come, but we kept picking at the food like fidgeting children. I mean, the last two mouthfuls of mac and cheese were just staring forlornly at me, looking like it had been abandoned. And just as I was about to put it out of its misery, along came the piece de resistance.

Drunken Chicken, $49

The Drunken Chicken involved a whole chicken, roasted upright, with a bed of vegetables and bread to soak up all the errant juices. Nothing was to go to waste here. The chicken, covered in skin that was such a gleaming golden brown that it looked like it just came back from a relaxing holiday in the tropics, was so piping hot that steam escaped from every cut I made. By itself, the meat was a touch dry, but that’s where the pan juices came in.

The use of beer gave it body like a Victoria’s Secret Model – sexy without being too in-your-face – and if I could I would just drink it all up in a glass. But their method was good too, with pieces of crusty bread soaking up the juices and turning into the most addictive type of savoury bread pudding, accented by creamy chunks of roasted pumpkin.

*insert Homer Simpson’s drool face here*

Of course, we can’t forget the beer at a brewery, and if you prefer to drink your beer rather than eat it, then they also have a selection of specialty beers for your drinking pleasure. The House Alerkolsch was an instant hit, with a sweet, clean finish that reminded me of a dry white wine. Very refreshing, and a perfect accompaniment to the roast chicken.

Beer Tasting Platter

To finish, we had the Baked Oreo Cheesecake which, while executed nicely, didn’t make as big a splash as the lineup that came before it. The salted peanuts on the caramel sauce was my favourite bit of the whole thing, but the cheesecake itself was a touch common, considering all the creativity that I’ve come to expect in my short time here.

Baked Oreo Cheesecake, $15

The rest of the menu is a great mix of creativity and old favourites – crunchy waffle fries sit right next to a pulled pork burger, and nothing looks to be terribly out of place. I’m looking forward to working my way through the menu on my subsequent visits – I think there’s a Cape Byron Tomahawk that’s calling my name.

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Phone: +61 2 9559 1167
Website: theyeerosshop.com.au/

Momo Brasserie
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Phone: +61 2 9233 8838
Website: www.momobrasserie.com.au/

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199 George St
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Phone: +61 2 9250 3118
Website: www.grainbar.com.au

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Phone: 02 8765 1162
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Phone: 02 9332 3300
Website: http://billykwong.com.au

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Phone: 02 9411 3207
Website: http://www.papparich.net.au

Two Wolves Community Cantina
202 Broadway
Ultimo, Sydney
Phone: 02 8039 3595
Website: http://www.thetwowolves.com.au

Luyu and Yum Yum
Level 1, 196 King Street
Newtown, Sydney
Phone: 02 8317 6337
Website: http://luyu.com.au

The Hardware Societe
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CBD Melbourne, VIC
Phone: 03 9078 5992

Rocks Brewing Co.
160 Bourke Road
Alexandria, NSW
Phone: 02 9669 3600
Website: http://rocksbrewing.com/rocksbrewing/welcome