Posts tagged Asian

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

Bubble bubble toil and trouble: Simmer Huang, Chatswood

Review October 21, 2015 1 Comment

Sydney Food Blog Review of Simmer Huang, Chatswood

“Have you been here before?” asked the waitress, before setting the menu before us. Now THAT was a loaded question and a half. I mean, I hadn’t been to this branch before, but I did have a previous Simmer Huang experience (dare I say) at Eastwood.

I shook my head no, preferring to go with the former. That dinner at Eastwood was baffling, to put it nicely, and I didn’t want it to taint this lunch that they were nice enough to invite me to as well. The concept, the waitress continued in halting English, was that you ordered your raw ingredients, and it would get cooked at the table in front of you. So a little bit DIY, little bit theatre, and I could certainly live with that.

We look down at the menu, nay, checklist, and begin ticking off our choices. There was a slight sense that if we were to choose the wrong combination of ingredients, then the outcome would be entirely on us. No pressure. Our waitress, thankfully, chooses this time to swoop in to the rescue, with personal recommendations, and very subtle looks of disappointment when it looked like we were interested in the more pedestrian choices like Spring Onion Pancakes.

But who doesn’t like flaky, oniony pastry that shatters when you bite into it? I didn’t think so.

Spring Onion Pancakes

The Spring Onion Pancakes here, though, were actually pedestrian. It wasn’t particularly flavourful, and the pastry was slightly less flaky and more oily, coating your mouth with a shiny layer rather than shards of crispiness. On the upside, I didn’t need to top up my lip gloss.

Also in the do-not-order basket is the Hometown Chicken, though I really should know better when ordering poached chicken. Due to the health regulations in Australia, most chicken is cooked to death, and this one did not escape that fate. Sauce or no sauce, fibrous chicken breast turn to dust in the mouth, and if this was the only test of a restaurant then NO SOUP FOR YOU!

Hometown Chicken, $7.80

Thankfully, there were redeeming dishes too. The Signature Cold Tofu was a delicious nod to a humble peasant past, and the sauce had just the right kick of spice to give the delicate silken tofu flavour. The cold jiggly squares melted in your mouth – and on your chopstick if you don’t pick it up right – and was refreshing on a warm afternoon.

Signature Cold Tofu, $6.50

The Squid Balls brought out the 5-year-old in me, not just in the name (do they have any?) but also in the warm memories that came flooding back at this children’s party staple. No sausage roll for this Singaporean! Squid, Lobster or Fish, balls of this variety always have a bouncy texture that fries to a hint of a crisp on the outside.

Squid balls

But what of the main event: the hotpot?

Assorted Meat and Seafood Hotpot, $49.95

Well, there certainly was a pot, and it was hot! Rather than the more popular style of cooking your food in boiling soup, this one involves our waitress layering the meat and veg in a wide sauté pan, before mixing in a house-made sauce.

Squid in hotpot

The whole pot then bubbles merrily away while you pick straight from it. But what of all the extra bits that I ordered, like the noodles and mushroom?

Well, this is where a major part of my confusion at Eastwood happened. No matter how much you’ve ordered, you were meant to finish ALL of the hot pot meat that’s laid out in front of you – in our case chicken, squid, prawn, and pork – before they come by, add water to the thickened sauce and THEN cook your noodles. By which you might likely be full, or feeling a hole in your ~~heart~~ meal that only noodles can fill. What if I wanted to eat my meat with my noodles, like many other bowls of Chinese food I’ve had before?

Though if you can overlook that, do order the noodles. They aren’t joking when they say “Hand-pulled noodles”, because you get to see it made at your table. Trés fun.

Hand Pulled Noodles

And if the chilli in the pot is getting too hot for you (see what I did there? Tee hee) then they have some lovely drinks too. The Lychee Cocktail is fizzy and sweet, and the Salty Lemonade is exactly like it’s described.

A scoop of boysenberry ice cream floats on a fizzy lemonade base that carries a hint of salt. Think less salted caramel, and more dried salted plum. It polarised our table (which wasn’t too hard because there were only two of us), and I just LOVED it because it gave me a break from the common soft drinks that are usually stocked in Australia.

On the whole, it was much MUCH more enjoyable than my time at Eastwood, though I can’t say if the bump in service is entirely attributed to the fact that I was invited. I did feel like everything was better explained, and that I wasn’t left to navigate the treacherous waters of checklist ordering – where the descriptions are brief, if present, and the instruction manual non-existent. The restaurant is also fairly large, with beautiful floor-to-ceiling windows that provide you a view of, well, not very much at all, but I do appreciate large windows for the natural light.

I still am extremely uncomfortable with getting my meal split in two, but then if that’s their style of cuisine, then maybe it’s just not for me. The portions are also built for 4 people, so if you are planning a cosy lunch for 2, then you might want to pack an extra two stomachs.

Or takeaway containers. Those work too.

Insatiable Munchies dined as guests of Simmer Huang.

Simmer Huang
The District, Podium Level
Chatswood Interchange
436 Victoria Avenue
Chatswood, Sydney
Phone: 02 9411 3335
Website: http://www.simmerhuang.com

Are you a tofu? BCD Tofu House, Epping

Review October 12, 2015

Sydney Food Blog Review of BCD Tofu House, Epping

Do you know what it means to call someone a tofu in the Asian culture? It means that the someone is soft, and prone to crying. All defenceless and weak, like a block of silken tofu.

Well, that’s the idea anyway.

But for all its tenderness, it’s very hard to cook with silken tofu, and cook it well. When done right, it soaks up all the surrounding flavours, but retains its velvet silkiness. Ang you would hope restaurant that calls itself a tofu house, is going to do right by it.

Seafood Pancake

The decision to go to BCD Tofu House was indeed one based on tofu. Tofu stew, that is. Also known as Soondubu Jigae, this winter comfort involves soft tofu, a chilli soup, and ribbons of egg. But one cannot survive on tofu alone, so of course, we order other things.

Japchae

The Seafood Pancake was quite nice in a not-fancy-pants sorta way. Seafood that isn’t overcooked, and a pancake that’s cooked all the way through with no remnant of floury batter. I don’t think that’s asking for too much. The Japchae was a hit with me and Christine, but deemed by resident Korean food expert Simon as having that “reheated, oily taste”, which tells you how little I actually know about Korean cuisine.

But hey, I didn’t grow up eating Japchae, so I’d go with what Simon says.

Stewed Beef Ribs

Bossam

Also on the table were Stewed Beef Ribs, and Bossam. Beef ribs in any form, I like, and this spicy soupy thing with tender radish chunks? Yes please! And bits of chewy noodles down the bottom of the pot. Because not everything needs rice.

I’m kidding. Of course everything needs rice. What kind of an Asian do you think I am?

The Bossam was also on point. Well, the pork anyway. Neatly sliced pieces of braised pork with the right ratio of fat to meat. I could’ve eaten it all day long. The lettuce, not so much. Usually served with a softer, more refreshing salad leaf, this one was served with rigid Chinese cabbage, that just made it very hard to eat.

Oh well, I just have to eat pork and sauce then. Hard life.

Tofu Hotpot

As for the Soondubu Jigae? Well, according to our resident Korean food expert, it’s actually quite decent, although not quite as good as you can make at home. Although, most things get that way when you know how to make it properly. All I know was that it was a cold night, and the hot spicy stew served over rice was just the ticket.

Tofu errday.

This meal was independently paid for.

BCD Tofu House
74-76 Rawson Street
Epping, Sydney, NSW
Phone: (02) 9868 4300
Website: http://bcdtofu.com

The Asian Equation: Pappa Rich, Parramatta

Review October 7, 2015

Sydney Food Blog Review of Pappa Rich, Parramatta

Chain restaurants are really a double edged sword. If they’re good, you know that you’ll get it consistently good no matter where you go. But if they’re bad, then well, there’s no saving that relationship.

At least you know that you can always trust them one way or the other. So at least there’s that.

I’ve been to Pappa Rich a few times before, and well, they are consistent. Bad news is that they seem to be consistently average – childhood favourites get the slightly-more-authentic-than-western-but-less-consistent-than-asian treatment – but at least you know what you’re getting going in.

Which doesn’t exaplin my temporary amnesia everytime I choose to walk in when I’m feeling nostaligic. I mean, I know that I’m not getting the hit of home that I want, but for some reason I can’t help myself. The Char Kway Teow didn’t have the wok hei that I wanted, but the satay was tender and properly spiced.

You win some you lose some I guess. Maybe I should stick to ordering fried chicken skin.

Mmmmm. Chicken skin.

This meal was independently paid for.

Pappa Rich, Parramatta
Shop 220, Westfield Parramatta
159-175 Church Street
Parramatta, Sydney, NSW
Phone: 02 9633 3387
Website: http://www.papparich.net.au

Attack of the giant squid: Cheers Cut, Chatswood

Review October 4, 2015

Sydney Food Blog Review of Cheers Cut, Chatswood

So too much sugar is bad for you. We know this. I mean, we can definitely feel the sugar crash coming on when we haven’t had enough sugar, right? The high before the fall? And that’s when you need something to cut it, to make yourself feel better. Something like…

Fried chicken.

After Simon, Christine and myself all but staggered out of Passion Tree with a self-induced sugar coma, we wandered into the deserted District Dining area (you know, where Tim Ho Wan is?) and saw, lit like the gods themselves were pushing us to eat it, Cheers Cut chicken.

Hot Star-sized chicken is crumbed and fried, Taiwanese style, and you get to choose a sauce or a dusting of flavour. We did chilli, as it would have left the chicken more crispy than if it was drowned in sauce. Not that there’s anything wrong with that.

And because we didn’t want the chicken to get lonely, we also got a Fried Giant Squid. Which wasn’t too large to the other squids, I guess, but a bit large to the chicken.

The chicken wasn’t quite as moreish as I was hoping it would be, but I did love the plum seasoning on the squid, whinch had the tender on the inside and crispy on the outside thing going for it.

And you know what, it DID end up cutting the sugar, which was all we wanted from it.

Mission accomplished.

This meal was independently paid for.

Cheers Cut
Shop P3, The District
Podium Level
Chatswood Interchange
436 Victoria Avenue
Chatswood, NSW
Website: http://www.cheerscut.com.au

It’s not easy being green: One Tea Lounge and Grill, Sydney CBD

Review September 30, 2015

Sydney Food Blog Review of One Tea Lounge, Sydney CBD

Green Tea is touted to have many health benefits, like antioxidants, and…yeah whatever. To be honest, all I care about is that it’s so DAMNED DELICIOUS.

I know you feel me when I say matcha errthang.

Gyokuro Green Tea

Well, David – owner of One Tea Lounge and Grill – seems to feel the same way, using green tea as a component in 80% of the menu. Of course, it helps that his mum is an expert in the stuff, what with having her own store and all.

From drinks to food, just about everything is tinted a beautiful shade of Jade.

Matcha Yuzu Frozen Tubes

We were spoilt with David getting behind the bar to personally create our cocktails. Using matcha to create a green tea syrup, he then mixes it with tangy yuzu juice and other fruits to create a refreshing mix that’s served up in test tubes, with billowing dry ice for effect.

Gyokuro smoked octopus with avocado

Takocini, $9

Matcha Fries ($4 for half serve)

Popcorn curry chicken ($5 half serve)

Food-wise, the small bites ranged from the more obvious Matcha Fries, which were topped with a green tea and nori mixture, to the more subtle Gyokuro smoked octopus with avocado. The octopus was creamy and rich, cut by a light smokiness, and the Popcorn Curry Chicken was a perfect snacking accompaniment to our cocktails.

The Takocini was a particular standout: part arancini (Italian rice balls coated and deep fried) and part takoyaki (Japanese Octopus balls made from a wheat flour batter and fried in a cast iron pan), these little morsels on a bed of green tea mayo was just all moreish. Also high on the so-addictive-it’s-like-crack scale, the Matcha Fries. Served with a curry sauce, it reminded me of my childhood in Singapore where Maccas had curry sauce available to be eaten with a seaweed flavoured bag of fries.

Because you ain’t done fast food till you’ve done Asian fast food.

Ramen Burger with Beef, $13.80

Matcha Baoger with Tofu, $13.80

Black Pepper Unagi Matcha Bento, $20.80

On the mains front, they’ve got all the Japanese classics like Bentos, Sizzle Hotplates, and Wagyu Beef, all with a modern twist, of course.

Spicy Cheese Pork Sizzle Hotplate, $13.80

Volcano Wagyu Beef

The Ramen Burger has come a long way since I first tried it at the Night Noodle Markets. The noodle ‘buns’ are satisfyingly crunchy on the outside, and held together really well, even though the beef patty made it a touch too thick to eat as a burger.

For the rice lovers, the Black Pepper Unagi Bento features a soft green tea rice, that adds a very mild and complementary note of bitterness to the whole dish. Or if you prefer a one-dish rice thang, then the sizzling hotplate is something worth ordering. Owner David honestly states Pepper Lunch as his inspiration, and I think you can never have enough of a good thing. He’s changed it up by adding an egg pour, so that you get flecks of hotplate-fried egg through your sizzling rice! Add to that chilli pork and cheese, and you’ve got yourself a cold-weather winner.

And if you’re trying to impress someone – or potentially maim them, haha! – you have to go the Volcano Wagyu Beef. Beautifully marbled pieces of wagyu are seared on a hotplate, and served with a billowing volcano of FIRRRRREEEEEE…and red wine jus. But really, I’m a sucker for theatrics, and the pyrotechnics got me.

Matcha Lava Bomb, $20

The desserts, too, have gotten the matcha treatment. The Matcha Lava Bomb is basically a lava cake that’s had a lovechild with a crepe suzette: the cake gets doused in orange liqueur and set on fire. Cause everything is better when it’s been set on fire.

To be brutally honest, the food, while good, isn’t super amazing. But the whole experience though, is a barrel of fun. David really understands what it means to be a diner, and he makes sure that everything from the service to the ambience is deliberate and thought out. It really speaks to the story behind One Tea Lounge – it’s dedicated to Daisy, David’s fiancee who passed away from cancer last year. It was always her dream to open a restaurant, and really provide the ‘hospitable’ in ‘hospitality’. And I respect that David is trying to carry out her dream.

I would recommend heading down to One Tea Lounge and Grill in a group – it’s much more fun that way. Otherwise, why not say hi to David at their Night Noodle Market stall? It’s not 100% confirmed, but if the previous years are any indication, they’ll be there. =)

Insatiable Munchies dined as guests of One Tea Lounge and Grill.

One Tea Lounge and Grill
Upper Ground Floor
73 York Street, Sydney, NSW
Phone: 02 8318 2246
Website: https://www.facebook.com/ONEtealounge

West meets…East Ocean, Haymarket

Review September 18, 2015 1 Comment

Sydney Food Blog Review of East Ocean, Haymarket

What happens when you give a glutton two hundred dollars to spend at a restaurant? So much food that you’d have to roll me home, that’s what. And it didn’t even involve crab, the most magnificent of food creatures.

That’s just a regret that I’m gonna have to live with for the rest of my life. :'(

It all started with a surprise gift of an East Ocean voucher from Zomato coinciding with my birthday. It was like the Universe was telling me that I was long overdue for some dumplings, and what’s good eating without some good people to eat it with?

5 people can smash $200, right? Surely, with prices of food what they are in Sydney’s CBD. Well, no. We only hit $176, and you could hear my cries of asian-stingy-anguish from the next street over, as I waived away my right to finish off that voucher. URRRRGGGHHHH. How did we not hit target??

Although I guess, it speaks to the value for money. I personally ate till I couldn’t eat anymore, and we didn’t hold back in the ordering either: suckling pig, jellyfish, soup dumplings, scallop dumplings, chicken feet, rice noodle rolls and more, all made multiple appearances around the table. In front of me. Mostly.

As for the quality of the food, it was actually pretty decent. There were a few items that weren’t as up-to-scratch: the rice noodle rolls needed a thinner sauce in larger quantities, the soup dumplings were dryer than an Australian dessert…but you know what, I really enjoyed the sheer variety that they had, and all printed in a pictorial menu, no less.

And the service? Well, it isn’t a good Chinese restaurant unless the service is…questionable. Some good, some bad, so that evens it out I guess. Although there were times I just wanted to hold them by the collar and yell, “JUST FEED ME!!! FEED ME GODDAMMIT”

I’m not me when I’m hangry.

Oh and one last thing: the good stuff – like the aforementioned suckling pig – only comes in at 11am. Don’t bother rocking up before then if that’s what you’re after. Trust me.

Insatiable Munchies dined as guests of Zomato.

East Ocean
421-429 Sussex Street
Sydney, NSW
Phone: 02 8318 2200
Website: http://www.eastocean.com.au

Tamageta Ya, Neutral Bay

Review September 16, 2015

Sydney Food Blog Review of Tamagta Ya, Neutral Bay

I have found my Mecca. A place where I can go to for some spiritual healing. Where I can congregate with other people similar to me and bask in the glory in something bigger than myself.

That something, is Japanese food culture, and that place? North Sydney.

Yuzu Honey Hi ball

I can’t believe that it’s taken me so long to discover this treasure trove of Japanese grocers, restaurants and general awesomeness. But now that I’ve found it, I’m not going.

AND I’M TELLINGGGG YOUUUUU…

Fried Crab Claw Croquette, $8.80

Grilled Engawa and Grilled Salmon Nigiri, $12.80

Hidden in an alcove of Japanese restaurants is Tamageta-ya. When you first walk into this cozy eatery, you are enthusiastically greeted by a chorus of Japanese staff members, as well as delicious smells emanating form the kitchen. Here, they serve up Japanese classics, with a few modifications.

Mentai Cheese Gyoza, $8.80

Salmon Avocado Roll, $5.80

Pop Corn Roll, $6.80

The maki rolls and nigiri are all served with black rice. Full of nutrients and higher in fibre than regular sushi rice, black rice is still maintains a soft stickiness that I expect from Japanese rice, and succeeds where brown rice fails. And bonus points because it actually has quite a bit more flavour than regular sushi rice, so double win right?

And let me take this opportunity to share a little public service announcement: you know how dipping a sushi roll into soy sauce just makes everything super salty and fall apart? Well, enter your friend – pickled ginger. Simply use the pickled ginger to brush on the soy, and voila! Reasonably seasoned sushi. #winning #lifehack

You’re welcome.

Chicken Cutlet on Egg, $13.80

Chicken Cutlet Curry Rice, $18.80

BBQ Eel Set, $19.80

Premium Wagyu Beef Steak, $10.80

Besides the sushi selection – I highly recommend the engawa for it’s amazing texture and tender flesh – they also have hearty mains like Japanese curry and a chicken cutlet on egg that’s served in what looks like a massive ladle.

How’s that for presentation?

The curry was my favourite, because you can take the girl out of Singapore but you can’t take the Singaporean out of the girl. Japanese curries are a little sweeter, but there’s just something about this massive serve of curry and rice that is comforting AF. There’s nothing like a huge bowl of noms to make me want to loosen the top button on my eating pants.

Psych! There is no button on my eating pants.

Tokyo Tower, $7.80

Chocolate banana sundae, $5.80

And of course dessert, because I’m greedy like that. The Tokyo Tower is a classic Japanese parfait, with cornflakes, ice cream, red bean paste, and mochi balls. Very pretty, very Japanese, and incredibly filling. The portion sizes here are certainly not small – don’t let the little old Japanese lady customers fool you! I had to be rolled out of there at the end of the night.

At Tamageta ya, there’s does seem to be an emphasis on the complete meal. They provide ample options from starters, to mains, to desserts, and even have an extensive drinks menu that feature classic Japanese cocktails made with quality whisky. They even have a lunch deal where it’s cheaper to order your food with a drink than just the dish by itself. I know, the math did my head in too, but it’s definitely the case!

Oh, and you’ve got your Washoku Lovers card? Flash it when you drop by for lunch and you’ll get to get the “Today’s dessert” for free! Any excuse to have dessert is a good excuse.

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

Posts tagged Asian

PappaRich, Chatswood

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

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

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

Bubble bubble toil and trouble: Simmer Huang, Chatswood

Insatiable Munchies dined as guests of Simmer Huang.

Simmer Huang
The District, Podium Level
Chatswood Interchange
436 Victoria Avenue
Chatswood, Sydney
Phone: 02 9411 3335
Website: http://www.simmerhuang.com

Are you a tofu? BCD Tofu House, Epping

This meal was independently paid for.

BCD Tofu House
74-76 Rawson Street
Epping, Sydney, NSW
Phone: (02) 9868 4300
Website: http://bcdtofu.com

The Asian Equation: Pappa Rich, Parramatta

This meal was independently paid for.

Pappa Rich, Parramatta
Shop 220, Westfield Parramatta
159-175 Church Street
Parramatta, Sydney, NSW
Phone: 02 9633 3387
Website: http://www.papparich.net.au

Attack of the giant squid: Cheers Cut, Chatswood

This meal was independently paid for.

Cheers Cut
Shop P3, The District
Podium Level
Chatswood Interchange
436 Victoria Avenue
Chatswood, NSW
Website: http://www.cheerscut.com.au

It’s not easy being green: One Tea Lounge and Grill, Sydney CBD

Insatiable Munchies dined as guests of One Tea Lounge and Grill.

One Tea Lounge and Grill
Upper Ground Floor
73 York Street, Sydney, NSW
Phone: 02 8318 2246
Website: https://www.facebook.com/ONEtealounge

West meets…East Ocean, Haymarket

Insatiable Munchies dined as guests of Zomato.

East Ocean
421-429 Sussex Street
Sydney, NSW
Phone: 02 8318 2200
Website: http://www.eastocean.com.au

Tamageta Ya, Neutral Bay

Insatiable Munchies dined as guests of Tamageta Ya.

Tamageta Ya
Shop 5, 197 Military Road
Neutral Bay, NSW
Phone: (02) 9953 6678
Website: https://www.facebook.com/pages/Tamageta-ya/688951367784037

Insatiable Munchies dined as guests of PappaRich.

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

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

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

Insatiable Munchies dined as guests of Simmer Huang.

Simmer Huang The District, Podium Level Chatswood Interchange 436 Victoria Avenue Chatswood, Sydney Phone: 02 9411 3335 Website: http://www.simmerhuang.com

This meal was independently paid for.

BCD Tofu House 74-76 Rawson Street Epping, Sydney, NSW Phone: (02) 9868 4300 Website: http://bcdtofu.com

This meal was independently paid for.

Pappa Rich, Parramatta Shop 220, Westfield Parramatta 159-175 Church Street Parramatta, Sydney, NSW Phone: 02 9633 3387 Website: http://www.papparich.net.au

This meal was independently paid for.

Cheers Cut Shop P3, The District Podium Level Chatswood Interchange 436 Victoria Avenue Chatswood, NSW Website: http://www.cheerscut.com.au

Insatiable Munchies dined as guests of One Tea Lounge and Grill.

One Tea Lounge and Grill Upper Ground Floor 73 York Street, Sydney, NSW Phone: 02 8318 2246 Website: https://www.facebook.com/ONEtealounge

Insatiable Munchies dined as guests of Zomato.

East Ocean 421-429 Sussex Street Sydney, NSW Phone: 02 8318 2200 Website: http://www.eastocean.com.au

Insatiable Munchies dined as guests of Tamageta Ya.

Tamageta Ya Shop 5, 197 Military Road Neutral Bay, NSW Phone: (02) 9953 6678 Website: https://www.facebook.com/pages/Tamageta-ya/688951367784037

PappaRich
63 Archer Street
Chatswood, Sydney, NSW
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

Simmer Huang
The District, Podium Level
Chatswood Interchange
436 Victoria Avenue
Chatswood, Sydney
Phone: 02 9411 3335
Website: http://www.simmerhuang.com

BCD Tofu House
74-76 Rawson Street
Epping, Sydney, NSW
Phone: (02) 9868 4300
Website: http://bcdtofu.com

Pappa Rich, Parramatta
Shop 220, Westfield Parramatta
159-175 Church Street
Parramatta, Sydney, NSW
Phone: 02 9633 3387
Website: http://www.papparich.net.au

Cheers Cut
Shop P3, The District
Podium Level
Chatswood Interchange
436 Victoria Avenue
Chatswood, NSW
Website: http://www.cheerscut.com.au

One Tea Lounge and Grill
Upper Ground Floor
73 York Street, Sydney, NSW
Phone: 02 8318 2246
Website: https://www.facebook.com/ONEtealounge

East Ocean
421-429 Sussex Street
Sydney, NSW
Phone: 02 8318 2200
Website: http://www.eastocean.com.au

Tamageta Ya
Shop 5, 197 Military Road
Neutral Bay, NSW
Phone: (02) 9953 6678
Website: https://www.facebook.com/pages/Tamageta-ya/688951367784037