Posts tagged Asian

Singapore week! Cafe Mix, Shangri La

Review September 11, 2015

Sydney Food Blog Review of Cafe Mix, Shangri La

I have a confession: I have been so busy eating, that I’ve actually not had enough time to blog. I know, #FoodBloggerProblems, right?

But finally, FINALLY, I’m sitting down to write the recap of Shangri-La’s Singapore Week at Cafe Mix. Because there’s nothing like putting the words “Singapore” and “all-you-can-eat” together to get me all hot under the collar.

Oh look, proper satay sticks, and not the massive chicken breast monstrosities that we usually get in Sydney!

Each table also got a single Singapore Chilli Crab to share, which, while authentic in its sauce, was a bit of a waste of time on the size. See, with crab, there’s always a effort-to-enjoyment ratio. The meat that you get from all the work picking the crab clean should be worth the time taken to do it. And with this, it was just a bit, well, imbalanced.

And my golden ratio was violated.

The rest of the offerings – chicken rice? YAAASSS – was actually quite authentic and well-done, considering that it can be hard to get the specific ingredients and skill in Sydney. The chicken was silky and tender, and the condiment game was strong with this one.

The dessert spread was the most impressive of the lot, mixing traditional dessert items, like Pulut Hitam, a black glutinous rice and coconut porridge, with more modern takes like the pandan roulette. Oh and the pandan gelato? Smooth as silk and rich like a colonial master. Best pandan gelato I’ve had, well, ever.

It was a great way to ease some of the homesickness I’ve had for Singapore food, without the hassle of you know, actually leaving the country. And the best part of the Shangri-la wasn’t even that they flew the chefs in, oh no, it was the service. The waiters were omnipresent and invisible all at once, and missing cutlery and drinks mysteriously appear before we even think to ask for them.

Well done, Shangri-la, well done. *slow claps*

This meal was independently paid for.

Shayan Quarter @ Cafe Mix
176 Cumberland Street, The Rocks
Sydney, NSW
Phone: 02 9250 6206
Website: http://www.shangri-la.com/sydney/shangrila/dining/restaurants/cafe-mix/

Wok this way: Wok On Inn, Zetland

Review September 7, 2015

Sydney Food Blog Review of Wok On Inn, Zetland

I am not who you’d call an adventurer. Even living in Sydney, I’ve seen less of Australia than many tourists. Maybe even less of Sydney.

So when I got an invitation to Wok On Inn to check out their new store in Zetland, I thought it would be a great opportunity to explore another area of Sydney that I’ve never been to. And what better way than to do it with food?

Thai Fish Cakes

Wok On Inn has a good formula working for them and they’re sticking to it: pick and customize your ingredients and sauce, and it will be stir-fried to order. Simple, fast consistent.

Uncle’s Drunken Noodles

Korean Prawn Stir Fry

The Drunken Noodles come highly recommended, and seems to have changed slightly fro the last time I tried it. The sauce is spicier – never a bad thing – and darker than before, and I felt like it’s better mixed into the noodles. For the noodle/chilli-averse amongst you, the Korean Prawn Stir Fry provides a slightly sweet foil to white rice that grows on you the more you eat it. The food is starting to taste less distinctive between the dishes as opposed to before, but that may be to do with the fact that a lot of Asian recipes have ingridients that overlap, and if there was a recipe change then that might affect the uniqueness of the flavour combinations.

Otherwise, this eatery does a bustling lunch trade that’s kept flowing by friendly, bubbly staff, many of whom have Asian backgrounds themselves. And with the classy new apartments and snazzy new shopping centre, you do feel like you’re transported to a city within a city, just with a little less pollution.

Now if only Zetland wasn’t so darn far from the train station.

Insatiable Munchies dined as guests of Wok On Inn.

Wok On Inn
Shop T.09 East Village Shopping Centre
2 Defries Avenue, Zetland NSW 2017
Phone: (02) 8048 6320
Website: http://www.wokoninn.com.au

Asian? Asion! Cafe Cre Asion, Sydney

Review September 4, 2015 2 Comments

Sydney Food Blog Review of Cafe Cre Asion, Surry Hills

What do you do after you go on a multi-pork-roll-food-crawl down oxford street? Walk to Surry Hills to get dessert, of course!

And that’s how we found ourselves at Cafe Cre Asion (how do you even pronounce that, anyway?) ordering cookies, macarons and tea on an incredibly full stomach.

This Asian dessert cafe has all the usual suspects…suspect. Matcha features in many of the menu items, including their famous matcha lattes.

The latte was okay, iced, but what really blew me away was the enthusiasm of the service. Sure, there were a few mixups, but they all looked so happy to be there. The macarons were also surprisingly good as well – the roasted rice had a lovely savoury quality to it, and the lychee had an amazing perfume.

A nice place to have afternoon tea with a friend, or takeaway some treats. Be careful of rocking up with big groups though – it’s quite a small space that’s really more suited to uh, intimate catchups.

Or you know, you could just go by yourself and stuff your face with macarons like I wish I did!

This meal was independently paid for.

Cafe Cre Asion
21 Alberta Street, Sydney, NSW
Phone: 02 8317 4856
Website: www.creasion.com.au/

Green eggs and…Spice I am, Surry Hills

Review September 2, 2015 2 Comments

Sydney Food Blog Review of Spice I Am, Surry Hills

Salads aren’t always green. And you know what, some of the most delicious salads I’ve had, have been far from green.

The banana flower, for example, is an amazingly fresh ingredient that has astringent notes, making it a great base for toppings like shrimp, garlic and fried eschallots. At Spice I Am, it was a lovely pile of sweet, salty, spicy, crunchy, and all the goodness inbetween. A little pricey, though, at close to $30, but an incredibly satisfying solo lunch.

Definitely inspires me to maybe create some of my own…with less detriment to my wallet perhaps? I might sound cheap, but I still am trying to justify dropping a cool $30 for lunch when Haymarket is right around the corner. Maybe a trip to Campbell street is in order?

Maybe when I feel less poor. Haha

This meal was independently paid for.

Spice I Am
90 Wentworth Ave
Surry Hills, NSW
Phone: (02) 9280 0928
Website: http://spiceiam.com/spice-i-am-surry-hills

I saw the angel in the marble: Rengaya, North Sydney

Review August 19, 2015

Sydney Food Blog Review of Rengaya, North Sydney

“I saw the angel in the marble and carved until I set him free.” – Michelangelo

I think I finally understand what Michelangelo meant. I mean, I was never really good at Art History, but when faced with such beauty, I think there’s no way I can miss what he meant.

Because surely, he was talking about the marble in a 9+ piece of wagyu beef right?

Premium Wagyu Beef Sashimi, $18.90

Wagyu literally translates to “Japanese cow”, and refers to a breed of cow that naturally produces meat with an amazing amount of marbling. And you know what this fat does? It gives you a super tender, deliciously melt-in-your-mouth piece of meat.

And I am TOTALLY addicted.

Rengaya, in North Sydney, has a wide selection of wagyu beef available for their Japanese tabletop BBQ, and we were totally spoilt when we got invited there for dinner!

Salmon Belly Sashimi, $17.90

Duck with BBQ Sauce, $24.90

Of course, wagyu wasn’t the only thing on the menu: Japanese restaurant staples like salmon sashimi and salads were also options for us to choose. The BBQ menu also had items like duck and – the all important litmus test for how they treat and store meat – offal.

Assorted Ambles, $19.90

Curiously labelled Assorted Ambles, the the offal in this case was a selection of intestine, tongue, liver and kidney. Marinading provided two functions – to flavour the meat and to help it last longer in storage. The result, is a series of mouthfuls that are deliciously savoury, and a perfect match to fluffy Japanese rice.

Premium Wagyu Amusement, $49.90

But the main event is always the wagyu, and there is a platter with an assortment of cuts to suit our needs. Because I don’t discriminate when it comes to meat. =)

Bright red wagyu so fresh you can eat it thinly sliced as sashimi – seriously, you should try it sometime. It’s so delicate! – These mouthfuls of meat pair especially well with the smoke off the hot coals.

Speaking of mouthfuls, it’s a very good idea to order the salad leaves with accompanying sauces, so that you can wrap up the meat, Korean BBQ style. Because…salad. And also because it’s freaking delicious. Don’t say I don’t tell you about the good stuff!

BBQ Squid, $13.90

Foil Yaki Garlic, $8.90

And if you’re afraid of getting attacked by vampires on the way home – or, you know, you just really like garlic – the Foil Yaki Garlic is an insanely good excuse for anti-vampire breath. Peeled garlic is basically cooked over the barbecue in melted butter, and the rich smokey flavour puts a satisfying end to any True Blood fantasies you might have ever had. Or will ever have.

Yukke Bibimba, $19.90

Not keen on barbecue? (What’s WRONG WITH YOU) Then there are also a la carte selections like the Yukke Bibimba, which, like the Korean Yukke, features amazingly fresh raw beef on a hot stone bowl of rice and vegetables. The Oxtail porridge was also rice and full of flavour, if not a touch heavy on the chilli oil.

Wa Dessert Platter

And just when we thought that we couldn’t eat anymore, dessert. Because…do I really need to justify why I’m such a fatty anymore? You read the blog right? In the haze of my resulting food coma, I remembered being pleasantly surprised by the creamy matcha creme brûlée – breaking open that caramel top always makes my day – and not much else.

This is definitely one of those places that you’d want to go with a group – otherwise be prepared to be so stuffed cause you’ll just want to order EVERYTHING – and if you’ve got your Washoku Lovers card on you, you can also get a portion of Premium Beef Rib (2pc) & Premium Beef Loin (2pc) for $20 ($35 RRP). Win-win, right?

Also, great way to test potential dates. If they are still interested after the Foil Yaki Garlic, they’re a keeper. =)

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.

Insatiable Munchies dined as guests of Rengaya and Washoku Lovers.

Rengaya
73 Miller Street
North Sydney NSW
Phone: (02) 9929 6169
Website: www.yakiniku.com.au/rengaya/

Junk Lounge at Cruise Bar, Circular Quay

Review August 14, 2015

Back in the day, when Sam and I first started dating, we spent a lot of time by the waters near the Overseas Passenger Terminal. After all, the area was shut down due to renovations, meaning that we had a quiet area near the scenic waters to relax and get to know each other.

Well now that renovations are done and the dust has settled, Cruise Bar has reopened and looking to establish itself as a foodie destination. Touting a pan Asian menu on its second level (named Junk Lounge, named after the old world Hong Kong ships), Cruise Bar is jumping in with both feet…by offering Hainanese Chicken Rice.

DUN DUN DUNNNNN.

Because nothing throws down the gauntlet to a Singaporean like putting Hainanese Chicken Rice on the menu.

Lotus root chips with a spicy yuzu salsa, $9

We started off with a selection from the bar menu, because it’s never as much fun when you go straight to the main event. 😉

King Mushroom with Miso Glaze, $5

Tsukune. Chicken on sugarcane with warm tosa-zu & egg yolk, $4

Chef Richard Slarp – previously of Saké – clearly is a master of Japanese flavours and techniques. The Lotus Root Chips with Spicy Yuzu Salsa, $9, is a classy take on the beer snack, with salty crisps and a fresh, tangy topping spiced lightly with yuzu kosho: a Japanese condiment made from yuzu (a citrus that’s like a love child between grapefruit, lemons and oranges) and green chillies. Like nachos, but lighter, and Japanese.

The skewers of King Mushroom and Miso Glaze and Tsukune (chicken mince skewers) are also on point, with the chicken mince fall-apart tender and glazed with tosa-zu, a vinegar dressing that adds a light acidity to the mouthful. Like fairies prancing across your tastebuds. The yolk was sadly missing, but a quick chat with Richard revealed that he didn’t want to waste a whole chicken egg yolk on a single serving of skewer, which while understandable, kinda sucks because it means that you’re missing part of the experience. Especially when it’s printed on the menu.

Maybe a minimum order perhaps?

Black bean beef rib with kimchi steam bun, $6

Rice steamed roll with wood ear mushroom & tofu. Served with ginger, soy & sesame, $4

Other items also make a decent showing, with an impressive attempt at steamed rice rolls, otherwise known as cheong fun. You know those silky, translucent sheets of rice noodles that get rolled up with all sorts of amazing goodies at yumcha like a fragile asian parcel? Yeah, like that. Sure, it isn’t quite as thin and delicate as what we get from dim sum houses, but a spectacular effort for attempting such a difficult and finicky dish nonetheless. The result is something that is more similar to Vietnamese rice paper rolls, and that’s definitely a result that I can live with.

Pork belly banh mi slider with pickled daikon, cucumber & shallots, $7

The food inspired by other parts of Asia, however, doesn’t fair quite so well. The Pork belly Banh Mi Slider, $7, is served on a brioche bun, which while buttery and rich, isn’t what you want from a banh mi. Vietnamese pork rolls have always been served up on fluffy French style bread, with a crust that explodes all over you the moment you take that first bite. The super soft brioche bun seems like a misguided attempt at fulfilling the public’s expectations for both a burger and a pork roll, and disappoints on both counts. The sous vide pork belly with the bun ended up eating really dry, and has none of the juicy – sometimes bordering of sloppy – bite that you want from your pork roll! Hint of mayo, no pate flavour… Needless to say this one was left unfinished.

Hainan chicken rice with chilli, ginger & crispy onions, $36

And the main event: the Hainanese Chicken Rice, $36. Deceptively simple, the components to an authentic chicken rice are many: the rice, the chicken, the chilli, the ginger condiment, and the soup. The chicken, in this case, was overcooked. Traditionally, the chicken is poached in the residual heat of a big vat of chicken stock, and then unceremoniously plunged into ice water to halt the cooking process, resulting in silky flesh and a jelly-like quality to the white skin. Here, the chicken is simmered in chicken stock, and then left to cool in said stock, resulting in overcooked chicken. Added to the fact that chickens in Australia are super lean compared to those in Asia, you have a pretty dry bite. The rice and chilli was actually pretty spot on. The rice was cooked in chicken fat and stock- as all chicken rice should be – and the chilli (a fresh mixture of chilli and ginger pounded to a paste in a mortar and pestle) was the right mix of spice and freshness, and actually enhanced the experience. The ginger condiment was non-existent, and the soup carried a strange aftertaste of strong soy. Which while slightly out of place for my tastes, is perfectly acceptable in the variations of the dish.

Overall, not something I would revisit personally, though for $36, it is a fairly generous portion size and I love the theatrics of serving up the clear soup in a French press, so that you can savour it however you like.

Sesame Ball with split bean, coconut & caramel, $8

Dessert came in the form of a MASSIVE sesame covered ball, with a sticky crust and a fluffy interior reminiscent of mung bean pastries of my youth. The coconut cream and strawberry pieces transport you to a warm holiday spot, and was actually pretty satisfying shared between two people.

I can see Cruise Bar as a great place to spend a Friday night out with friends – the small bites went down pretty well, and the small sizes allow you to pick and choose exactly what you’d like to have. They have some teething problems, sure, but I think that comes with any restaurant that is freshly opened. For example, the waitress, while cordial and polite, didn’t seem to have knowledge of the specifics of the menu – but that can be trained with time – and actually took down one of my orders wrong. Which is kinda not cool considering it was a pretty empty restaurant when we went. The chopsticks-only place setting proved slightly problematic when we were served rice with soup, and the very wide share table made it a touch awkward to share food, sometimes.

But it IS beautifully decorated, and looked out into the twinkling lights of the city, so the you can see just how much potential the experience could have! Just a few tweaks over time, and I’m sure it’ll be spectacular. But in the meantime, go the Japanese inspired dishes. Trust me.

Insatiable Munchies dined as guests of Cruise Bar.

Junk Lounge at Cruise Bar
Level 2 Overseas Passenger Terminal
Circular Quay West, The Rocks, NSW
Phone: 02 9251 1188
Website: www.cruisebar.com.au/

More than just dumplings: Din Tai Fung, Chippendale

Review August 2, 2015

Sydney Food Blog Review of Din Tai Fung, Central Park

Din Tai Fung. Soup dumplings. I swear there is no other association. It’s always been the place where families go to celebrate special occasions, and order steaming baskets upon steaming baskets full of juicy, soupy signature xiao long baos.

And other stuff. There’s always other stuff.

Silken Tofu with Pork Floss and Century Egg, $8.80

Other stuff, like the Silken Tofu with Pork Floss and Century Egg, $8.80. Century egg is fermented to create that black jelly-like texture, which provides rich notes to the light tofu and sweet pork floss. I only eat century eggs in very specific circumstances, and this is one of them. There’s just something so light and refreshing about it, and yet it whets my appetite for more.

Spicy Shrimp and Pork Wonton with Dry Noodle, $13.80

The Spicy Shrimp and Pork Wonton with Dry Noodle, $13.80,also hit all the right notes, with silky wonton skin, savoury chilli oil, and tender, springy noodles. There’s just something about this that reminds me of wonton noodles of my childhood, except executed with so much more finesse, and biased as I am, that chilli oil just makes it.

Crispy Fried Chicken with Chilli, $16.80

Green Bean with Minced Pork, $15.80

Steamed Pork Dumpling,$10.80

But of course, dumplings. Must have dumplings. The Steamed Pork Dumpling, $10.80, never disappoints, with its paper thin skin filled with a juicy pork filling, bursting with soup the moment you bite into it. And the most impressive thing isn’t that each dumpling portion is weighed and steamed to an exact science. No, it’s really that the experience at Din Tai Fung is the same ALL OVER THE WORLD.

And that’s so hard to do when it’s a global brand.

Black truffle pork dumpling, $4.80 per pc

Speaking of which, I was so glad to see that they also brought their Black Truffle Pork Dumpling, $4.80 each, to Sydney! After stalking it through Instagram for aggeeess, I finally get to try these lightly truffle perfumed mouthfuls that leave a lingering sense of both luxuriousness and poverty.

Signature Drinks

Maybe we could wash it all down with a Yuzu Peach drink? Refreshing, citrusy, and utterly delicious.

Golden Taro Bread, $6.80

Now, on to desserts!

Golden Lava Bun, $7 for 3pc

The Golden Lava Bun, $7 for 3 pcs, is the wet dream of all salted egg yolk fans out there. The rich custard is made from the salted yolks of duck eggs, which give it a slightly grainy texture, oozing out of a sweet fluffy bun. YAAAASSSSSS.

I’m really quite impressed by the consistency across countries, and by their professional looking earpieces. I mean, any service staff walking around looking like the secret service has to know what they’re doing right?

And added to all of that, Din Tai Fung at The Living Mall is located near massive windows, letting in beautiful afternoon light, adding to a beautiful mood while enjoying your meal. Ticks all of my boxes, for sure.

Insatiable Munchies dined as guests of The Living Mall.

Din Tai Fung
2nd Floor, Central Park
28 Broadway, Chippendale NSW
Phone: 02 8072 9427
Website: https://www.dintaifungaustralia.com.au

Something Old, Something…New Shanghai, Bondi

Review July 26, 2015

Sydney Food Blog Review of New Shanghai, Bondi

You know the stereotype about Asian menus having 10 billion different items so you don’t know what you want to order? Well, let me tell you that the Struggle. Is. Real.

And I was totally struck by a case of analysis paralysis when I rocked up for my invite to New Shanghai and their steaming baskets of dumplings.

So what do you do when you don’t know what to order? Well, “order everything” seems like an answer we can go with!

Shredded jellyfish & radish tossed with sea salt & light soy dressing, $7.80

Sweet & sour pork rib in dark vinegar sauce, $5.80

Crab meat Xiao Long Bao (Soup Dumplings), $11.50

New shanghai pan fried pork bun, $6

Deep fried calamari coated with salted egg yolk, $20.80

Shandong Chicken (Deep fried crispy skin chicken with special garlic & chilli sauce on rice), $13.50″

Stir fried Chinese rice cake with X.O. sauce & shredded pork, $14.40

Steamed pumpkin & sticky rice cake filled with pumpkin paste, $5.50

See? I wasn’t kidding.

I’ve long popped my New Shanghai cherry, and the biggest gripe I’ve always had is about the consistency between the outlets. I usually go to Chatswood, for example, and it’s usually pretty good, but a scheduling decision put me at the Bondi branch this time, which showed some cracks in its armour. The all important Xiao Long Bao (Soup Dumplings) have always been steaming hot full of liquid in Chatswood, but this time, they were not quite as soupy as they should be. Even accounting for the time it took for me to take photos. The skin was not quite thin or translucent enough, although the filling itself was quite tasty.

The Pan Fried Pork Buns, on the other hand, did what the soup dumplings should have done, and burst forth with super hot juices encased in a sweet fluffy shell made out of Chinese milk dough. That, I could have kept eating forever. That, and the Fried Rice Cakes in X.O sauce? YYAAAAASSSSSSS. There’s just something about the firm, chewy slices of rice cakes that just gives you a warm hug from the inside and tells you that everything is going to be okay.

Cold dishes also fared well – the Shredded Jellyfish with Sea Salt and Soy was quite refreshing, and the Sweet and Sour Pork Rib, while containing more cartilage than I was expecting – was also very moreish. Light, and balanced, because shredded jellyfish is a salad right? And it’s good for you?

Other hot dishes, on the other hand, didn’t do quite so well. The Salted Egg Yolk Calamari tasted like it had no egg yolk at all – which either means that there was a distinct lack of egg yolk, or that the order was taken down wrong, even though it was repeated back to me – and it did taste like more batter than calamari at many points. The Shandong chicken had clearly been off the mountain for too long, because while it’s meant to be served at room temperature, both the chicken skin (which was meant to be crispy) and the sauce were a pale shade of tepid.

The sweet dish to finish – Steamed pumpkin & sticky rice cake filled with pumpkin paste reminded me of Japanese mochi, which is not such a bad thing, except that I was really looking forward to a pumpkin tasting filling, rather than something that looked and tasted like red bean.

But like any relationship, it has its ups and downs, and while this might’ve been a blight in my otherwise great experience at New Shanghai, it’s not enough to deter me from going back…to the Chatswood branch.

Insatiable Munchies dined as guests of New Shanghai.

New Shanghai
Food Court, Shop 4
Level 5, Westfield Bondi Junction
500 Oxford Street
Bondi Junction, Sydney, NSW
Phone: (02) 9386 4623
Website: www.newshanghai.com.au/

Tenkomori, Sydney CBD

Review July 22, 2015 1 Comment

You know how some brands have a luxury line and a everyday line, but basically sell the same thing? Like Lexus and Toyota, for example, are owned by the same parent company, and on a smaller scale…

Menya and Tenkomori.

In fact, Menya, Mappen, Oiden, Tenkomori, Chanoma and Dera Uma are owned by the same people, and they specialise in bringing you quick, tasty food in a no frills sorta way.

In other words, self service is pretty much the name of the game.

But before you start thinking you’ll have to slum it like a budget airline, the Menya group of restaurants have been pretty good at serving up tasty, value-for-money food. Especially in the CBD. I’ve long been a fan of Mappen and their $5 udon bowls, so it was good to have a look at what Tenkomori had to offer.

I’d previously been quite unimpressed with Tenkomori – the ni-tamago didn’t hold the sexy ooze that it was meant to, and the sides were all rather uninspiring. Mind you, I went on opening day, which carried with it all the teething prolems, but is a runny yolk really too much to ask for?

I can’t comment on the yolk this time because I chose to get something else, but I’m happy to report that the new menu items – like the Cold Chilli Pork Noodle with Sesame sauce (pictured above) were moreish and delicious. Al dente noodles and tangy sauce, savoury pork mince with my favourite onsen egg? Yes please!

The ramen, not so much. Especially when Menya is just round the corner.

Oh and before I forget, Washoku Lovers Members get a free side dish! So if you’re a loyalty card holder like me, you’re in luck.

Now if only I can get a one stop shop for all my Udon, Donburi and Ramen needs..

Insatiable Munchies dined as guests of Tenkomori.

Tenkomori
16/501 George St
Sydney NSW 2000, Australia
Phone: +61 2 9266 0660
Website: http://tenkomori.com.au

Fill my bowl: Oiden, Sydney CBD

Review June 29, 2015

You know that stereotype about Asians never being full on rice? Well, I’ve eaten upwards of 15 plates of sushi without signs of being full, and well, whenever I’m not feeling 100%, rice is always the answer.

…or noodles. You know, carbs.

And you know what’s better than carbs? Cheap carbs! Yes. I give you permission to lick the screen. LICK IT.

Ontama BBQ Beef Don

Oiden in the CBD is basically the rice version of udon bar Mappen, conveniently located, well, right next door. It has the same system: pick a rice bowl (donburi) off the menu, then choose from a variety of sides – mostly deep fried – and they tally it all up at the counter!

Selection of Fried Sides

And if you have analysis paralysis (like me!) with too many choices, well, you can also choose the $9.90 combination of three mini rice bowls, because we have a need. A need for ~~speed~~ variety.

Curry Don

Hash Beef Don

The thing about Oiden is that it’s the very epitome of cheap and cheerful, and fast, too. It’s such a basic idea, and is a favourite with the students in the area for its value for money! I really especially like the set meals – like the mini donburi sets – that give you lots of variety, and it’s actually really decent food.

If you’re going to spend $10 at a fast food joint, you really might as well spend it here, IMO. I highly recommend the hash beef bowls if you like your sweet/savoury type flavours, or the Japanese curry for something more hearty! If you also happen to have your Washoku Lover’s Card, you also get a free refreshing honey lemon drink – and you know how I love freebies!! =)

Don’t say I’m not saving you money!

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, Suminoya like and Izakaya Yebisu! To find out more about the programme and sign up, visit www.washokulovers.com.

Posts tagged Asian

Singapore week! Cafe Mix, Shangri La

This meal was independently paid for.

Shayan Quarter @ Cafe Mix
176 Cumberland Street, The Rocks
Sydney, NSW
Phone: 02 9250 6206
Website: http://www.shangri-la.com/sydney/shangrila/dining/restaurants/cafe-mix/

Wok this way: Wok On Inn, Zetland

Insatiable Munchies dined as guests of Wok On Inn.

Wok On Inn
Shop T.09 East Village Shopping Centre
2 Defries Avenue, Zetland NSW 2017
Phone: (02) 8048 6320
Website: http://www.wokoninn.com.au

Green eggs and…Spice I am, Surry Hills

This meal was independently paid for.

Spice I Am
90 Wentworth Ave
Surry Hills, NSW
Phone: (02) 9280 0928
Website: http://spiceiam.com/spice-i-am-surry-hills

I saw the angel in the marble: Rengaya, North Sydney

Insatiable Munchies dined as guests of Rengaya and Washoku Lovers.

Rengaya
73 Miller Street
North Sydney NSW
Phone: (02) 9929 6169
Website: www.yakiniku.com.au/rengaya/

Junk Lounge at Cruise Bar, Circular Quay

Insatiable Munchies dined as guests of Cruise Bar.

Junk Lounge at Cruise Bar
Level 2 Overseas Passenger Terminal
Circular Quay West, The Rocks, NSW
Phone: 02 9251 1188
Website: www.cruisebar.com.au/

More than just dumplings: Din Tai Fung, Chippendale

Insatiable Munchies dined as guests of The Living Mall.

Din Tai Fung
2nd Floor, Central Park
28 Broadway, Chippendale NSW
Phone: 02 8072 9427
Website: https://www.dintaifungaustralia.com.au

Something Old, Something…New Shanghai, Bondi

Insatiable Munchies dined as guests of New Shanghai.

New Shanghai
Food Court, Shop 4
Level 5, Westfield Bondi Junction
500 Oxford Street
Bondi Junction, Sydney, NSW
Phone: (02) 9386 4623
Website: www.newshanghai.com.au/

Tenkomori, Sydney CBD

Insatiable Munchies dined as guests of Tenkomori.

Tenkomori
16/501 George St
Sydney NSW 2000, Australia
Phone: +61 2 9266 0660
Website: http://tenkomori.com.au

Fill my bowl: Oiden, Sydney CBD

Insatiable Munchies dined as guests of Washoku Lovers and Suminoya.

Oiden
Shop 12, SkyView Shopping Plaza
537-551 George Street, CBD, Sydney, NSW
Phone: 02 9267 1368
Website: http://oiden.com.au

This meal was independently paid for.

Shayan Quarter @ Cafe Mix 176 Cumberland Street, The Rocks Sydney, NSW Phone: 02 9250 6206 Website: http://www.shangri-la.com/sydney/shangrila/dining/restaurants/cafe-mix/

Insatiable Munchies dined as guests of Wok On Inn.

Wok On Inn Shop T.09 East Village Shopping Centre 2 Defries Avenue, Zetland NSW 2017 Phone: (02) 8048 6320 Website: http://www.wokoninn.com.au

This meal was independently paid for.

This meal was independently paid for.

Spice I Am 90 Wentworth Ave Surry Hills, NSW Phone: (02) 9280 0928 Website: http://spiceiam.com/spice-i-am-surry-hills

Insatiable Munchies dined as guests of Rengaya and Washoku Lovers.

Rengaya 73 Miller Street North Sydney NSW Phone: (02) 9929 6169 Website: www.yakiniku.com.au/rengaya/

Insatiable Munchies dined as guests of Cruise Bar.

Junk Lounge at Cruise Bar Level 2 Overseas Passenger Terminal Circular Quay West, The Rocks, NSW Phone: 02 9251 1188 Website: www.cruisebar.com.au/

Insatiable Munchies dined as guests of The Living Mall.

Din Tai Fung 2nd Floor, Central Park 28 Broadway, Chippendale NSW Phone: 02 8072 9427 Website: https://www.dintaifungaustralia.com.au

Insatiable Munchies dined as guests of New Shanghai.

New Shanghai Food Court, Shop 4 Level 5, Westfield Bondi Junction 500 Oxford Street Bondi Junction, Sydney, NSW Phone: (02) 9386 4623 Website: www.newshanghai.com.au/

Insatiable Munchies dined as guests of Tenkomori.

Tenkomori 16/501 George St Sydney NSW 2000, Australia Phone: +61 2 9266 0660 Website: http://tenkomori.com.au

Insatiable Munchies dined as guests of Washoku Lovers and Suminoya.

Oiden Shop 12, SkyView Shopping Plaza 537-551 George Street, CBD, Sydney, NSW Phone: 02 9267 1368 Website: http://oiden.com.au

Shayan Quarter @ Cafe Mix
176 Cumberland Street, The Rocks
Sydney, NSW
Phone: 02 9250 6206
Website: http://www.shangri-la.com/sydney/shangrila/dining/restaurants/cafe-mix/

Wok On Inn
Shop T.09 East Village Shopping Centre
2 Defries Avenue, Zetland NSW 2017
Phone: (02) 8048 6320
Website: http://www.wokoninn.com.au

Spice I Am
90 Wentworth Ave
Surry Hills, NSW
Phone: (02) 9280 0928
Website: http://spiceiam.com/spice-i-am-surry-hills

Rengaya
73 Miller Street
North Sydney NSW
Phone: (02) 9929 6169
Website: www.yakiniku.com.au/rengaya/

Junk Lounge at Cruise Bar
Level 2 Overseas Passenger Terminal
Circular Quay West, The Rocks, NSW
Phone: 02 9251 1188
Website: www.cruisebar.com.au/

Din Tai Fung
2nd Floor, Central Park
28 Broadway, Chippendale NSW
Phone: 02 8072 9427
Website: https://www.dintaifungaustralia.com.au

New Shanghai
Food Court, Shop 4
Level 5, Westfield Bondi Junction
500 Oxford Street
Bondi Junction, Sydney, NSW
Phone: (02) 9386 4623
Website: www.newshanghai.com.au/

Tenkomori
16/501 George St
Sydney NSW 2000, Australia
Phone: +61 2 9266 0660
Website: http://tenkomori.com.au

Oiden
Shop 12, SkyView Shopping Plaza
537-551 George Street, CBD, Sydney, NSW
Phone: 02 9267 1368
Website: http://oiden.com.au