Posts tagged Dinner

Tale of Two Piggies…

Review July 7, 2011 8 Comments

…Four, actually, but somehow that didn’t sound as nice.

After the incident the last time we went for Laura’s birthday, Chef’s Gallery very kindly invited us back for dinner. There was much discussion about whether to accept the invitation back and whether to write about it, but in the end I thought that it was really great that they read blogs and that they were nice enough to try and work it out when something went wrong.

And for that, I commend them.

We tried some other food this time – we love variety – and there were some favourites that we had to order again.

The hot drinks came highly recommended, and given that it was a cold, wet, winter night, we tried some. Laura and Mel had the Chrysanthemum, Rose Bulbs and Goji Berry Tea, and I had the Coca-cola with Preserved Mandarin Peel. The Chrysanthemum tea was well-received, with absolutely no complaints. The Cola – and I know that many of you are thinking, “WARM COLA?! You’ve lost your mind!” – was actually not bad at all. Just imagine Orange flavoured cola (like vanilla cola or cherry cola, just citrus-y), but warm. It’s a little difficult to visualize in its entirety, but don’t knock it till you’ve tried it. I quite liked it, but then again I’ve to warn you that I’m a fan of flat soft drinks, so be warned that I’m biased that way.

Clockwise from top left: Wok Fried Water Spinach with Chilli Prawn Paste, Fluffy Chinese Roti with Pork Floss, Barrel Squids with Glass Noodles, Wok fried Spinach Noodles with Seafood and Prawn Roe .

We had ordered heaps of food, so the Wok Fried Water Spinach with Chilli Prawn Paste was kinda the token veggie “healthy” dish. For me, anyway. It was not bad as far as veggie goes – it’s a version of the Sambal Kang Kong that we have in Singapore (a must try if you visit), except with less chilli.

The Fluffy Chinese Roti with Pork Floss was very much Prata, and I found the addition of Pork Floss quite interesting. For those of you haven’t tried Pork Floss, you need to. It looks like cotton wool, but I assure you that it’s much more tasty. It’s pork that has been seasoned and dried, and the sweet threads melt in the mouth. The closest way I can describe it is dehydrated pulled pork. Not the best description, but there you go. The Roti was nice but not the best I’ve had, but the Pork Floss was the “ooh, that sounds nice” twist to it.

We thought that since the poor noodle chefs were standing in the giant fish tank, their every move scruntinized by the hungry public, we should order a noodle dish. And so we had the Wok fried Spinach Noodles with Seafood and Prawn Roe. Unfortunately this dish didn’t do very much for us, the seafood was nicely cooked, but somehow it felt like there was something missing in the noodles. For me, the individual elements were quite nice, but when had together, felt like they didn’t quite gel. Perhaps we should have tried a different noodle dish?

The Barrel Squids with Glass Noodles fared much better, with the soft squid and savoury noodles with just enough bite. It was simple and tasty, and wasn’t devilishly naughty like some of the others that we had ordered.

From left: Fried Eggplant with Olive Vegetables, Fried Eggplant with Tangy Minced Pork Sauce

Like this! Both Fried Eggplant with Olive Vegetables and the Fried Eggplant with Tangy Minced Pork Sauce were divine. The eggplants were firm and not mushy (and not that greasy, for that matter), and were easily the favourites of the night. The dish with the olive vegetables was the lighter of the two (and a good vegetarian option), but I felt the one with the minced pork sauce was the tastier. There was a really addictive quality about it, and something I’d label a must-try if you went.

The Wok Fried Green Beans with Minced Pork was ordered again, but this time with pancakes! The green beans are much the same, but I preferred it with the pancakes, which came in a little steamer basket. I felt that by contrast, the soft pancakes brought out a lot more texture in the green beans, and carried the minced pork better.

And who can forget dessert?

From left: Green tea ice cream with Red Bean Paste and Lightly Fried Sweet Potato Balls, Mango Ice Cream served with Mango Puree and Lightly Fried Sweet Potato Balls

Although it was winter, we ordered two ice creams – Green tea ice cream with Red Bean Paste and Lightly Fried Sweet Potato Balls and Mango Ice Cream served with Mango Puree and Lightly Fried Sweet Potato Balls – and they were a nice end to the meal. The green tea ice cream was creamy and smooth, and the mango ice cream with light and refreshing. The Sweet Potato Balls were, well, interesting. I’m not quite sure why they were there, but I liked them on their own. I liked sweet potato in general, so it was nice.

Oh, and those piggies?

Absolutely exploded from all the food that was consumed! There were some witnesses, but all were too traumatized to come forward. We’ve got someone one the case though:

😉

Note: Insatiable Munchies and other food bloggers mentioned in this post dined as guests of Chef’s Gallery.

We ate at:
Chef’s Gallery
12/501 George Street
Sydney NSW 2000
(02) 9267 8877

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Mad Mex, Darlinghurst

Review June 30, 2011 7 Comments

After hearing so much about the Mad Mex (and that Mad Mex challenge!), Sean and I decided to go see what all the fuss was about.

The first thing that greets you as you enter the outlet is a chandelier made up of Corona Bottles!! Being quite into crafts, I was absolutely excited by this light piece. I know, it’s simple and not hard to make, but still!! So pretty…

I love how they’ve got that salad bar look to it, and you get to see them assembling your order! I feel like it takes away the mystery, but the best thing about it is that the food still tastes awesome!

Sean ordered the Regular Burrito, $10.90, which is the signature dish and the subject of the Mad Mex Challenge. The Regular Burrito is apparently 500g, and the Burrito in the challenge is a whopping 1KG! Would it be hard to do? Probably not, but just be careful not to have had a first lunch before it, like I had that day. /guilty.

But anyway, on to the Burrito that Sean had.

Believe it or not, it came with instuctions!

I thought that it was very cute that they had instructions on how to properly enjoy/unwrap your burrito!

And so.

Although it was Sean’s, what kind of food blogger (and self confessed glutton) would I be if I didn’t at least have a bite? Ok, maybe more than one bite. But it was just SO GOOD! I love how the soft floury tortilla just seems to tear ever so slightly with every time that your teeth sink into the gorgeous meat, bean and rice mixture within.

YUM.

That’s not to say that my Quesadilla, $9.90, was anything to laugh at either.

Creamy sour cream, melty cheese and tangy hot sauce was absolutely addictive! It’s like mouthfuls of amazingly addictive wedges just bursting with flavour in your mouth. It was just very slightly salty, tangy, fresh and rich all at the same time! LOVE IT.

The food, coupled with the friendly and extremely helpful staff, makes for a big, “I HAVE TO GO BACK!!” Good stuff, and highly recommended.

We ate at:
Mad Mex
(02) 9331 7788
2/241 Crown Street
Darlinghurst, NSW

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Bistro 80, Pyrmont

Review June 22, 2011 7 Comments

On a recent food blogger gathering at Fat Noodle (post about that later), it was decided that while we were at Star City, Bistro 80 would be a good place to go for dessert.

But before I could even contemplate any of the sweet goodness, I absolutely had to try the Flavours of Jamon, $40.

I have this thing about cured meats, and believe me when I say that the pure excitement of ordering this jamon just made my eyes light up. What is jamon? Well, very simply, jamon (pronounced hah-mon) is Spanish ham. Pigs are fed acorns and the resulting cuts of meat are then brined and cured. Similar to Italian Prosciutto, some say that jamon is cured for longer…although I can’t say for sure until I get to cure my own! =)

So. The platter. The jamon was expertly presented by our wonderful waiter, Peter, much in the way cheese is presented. The first was from a white pig, which was ( I’m told) fed a rather restricted diet and kept really high above sea level. The next was a black pig that was fed a mixed diet of acorns and grass, and the last was fed an extremely restricted diet of just acorn. (I tried my best as to remember this all correctly, but excuse my pockets of lost information!)

The white pig had a lovely flavour that reminded me of macademias. Lightly oily and nutty, this particular jamon had a great silky feel in the mouth and tore away much more easily than the other two.

The second had a slightly chewier texture that was similar to that of prosciutto. It also had darker, meatier flavours, and the saltier edge was more apparent to me. The cornichons (think French gherkin) really helped in this case, since the crunchy, sour/sweet of the cornichons provided a great foil to the chewy salty/smokiness of the jamon.

The third (I apologise in advance for my unrefined palate!) tasted quite similar to the second to me. Salty and chewy, the first bite held a glimmer of difference to me, but upon trying to more clearly discern the difference in taste in the consequent bites, I just lost all difference completely. It was almost as if my taste buds swooned in the utter delight and there was nothing else I could do in the meantime to revive them. Maybe this is a little like Impressionism – you get that fleeting moment, but when you try to concentrate on it you lose the beauty of it all.

I shall try again, next time. I promise!

And now, on to the dessert!

The Milk Chocolate Mousse was suggested by the ever-helpful Peter-the-waiter as the first thing to try. Velvety mousse sat below a viscous river of salted caramel and a layer of heavily aerated vanilla milk foam. I desperately tried to catch a shot of that beautiful cloud that was rapidly, and rather tragically, deflating fast. Maybe it’s that impressionistic thing again – get it quick or lose it forever. Either way, the mousse was one of my absolute favourite things for the night. In the mouth, the foam left the comforting aroma of milk while the silky mousse rushed in with it’s chocolatey richness. Finally, that dense, molten lava of salted caramel coated my tongue in it’s heavy and heady blanket of complex sugary goodness.

From left: Honey Creme Brulee, Exotic fruit and Rum Savarin

While the Creme Brulee hit all the right spots for me – glass-like melted and scorched sugar delicately perching atop soft, smooth, slightly-set (excuse the alliteration) custard – the ‘honey’ bit of it went largely unnoticed. It had a great complexity in its sweetness that ranked it above the run-of-the-mill Creme Brulees that you get at some pseudo-gourmet eateries, but I personally didn’t notice enough to place a tag on it that says, “Honey”. This also being my first ‘proper’ exposure to rhubarb (which really reminded me of celery) I think I might have been a bit more intrigued by the compote served with the dessert.

The Exotic Fruit and Rum Savarin – Savarin being a yeast cake that has sort of bread-y texture with a cake-y denseness and soaked in a (usually alcoholic) syrup – was light and enjoyable, but nothing that I would run around and do cartwheels about. It’s a good end if you’re having a heavy dinner though. The fruit was just slightly on the tart side, and was nice with the texture of the juicy cake. The sorbet was nice and light, but not quite essential to the dish. To me, anyway.

From top: Dark Chocolate Tart, Poached Raspberry Meringue

If you like your desserts thick, rich, and decadent, then the Dark Chocolate Tart is the dessert for you. A fudgy filling is topped with a silky smooth ganache on the top. Served with a mandarin sorbet, this fudge needed that citrus hit to prevent me and my tastebuds from descending straight into chocolate-induced insanity. The grapefruit on the side, I thought, was inspired, and the slight bitterness of the grapefruit actually enhanced the sweetness in the dark chocolate filling. Yum.

The best part of the Poached Raspberry Meringue was definitely the raspberry sorbet. The thing is though, the sorbet was almost exclusively all that I can remember about it. One quinelle was delicately perched atop a beautiful piece of architecture, it’s tangy sweetness dissolving into the mouth like a fresh, minty breath. Maybe because of the awesomeness of the sorbet did I not remember much about the rest of the dish…

Either way, so many gorgeoulicious desserts were sampled that night that we were promptly nicknamed the “Dessert Mafia” by the hilarious Peter-the-waiter. Besides the good food, the experience was certainly enhanced by his beyond excellent service, which deserves a standing ovation. He actually turned on the lights for us when the only other table in the room left, which really aided getting nice photos!

*Cue applause*

Which is why we left him this:

There was a little card thing that came with the bill, so we wrote a little something for him!! :D:D

We ate at:

Bistro 80
Star City
80 Pyrmont Street
Pyrmont NSW 2009
1800 700 700

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When the Moon hits your eye…

what i ate June 15, 2011 1 Comment

That’s right, I made a Pizza Pie! Thoroughly inspired by Muppy’s Pizza Campofranco, I thought, “I’m not up for making pastry on a week night, but I LOVE the idea of the layered pizza!”

The answer? A Pizza Pie! It is easy, and takes barely any effort at all.

Leftover Pizza Pie
You’ll need:
Chorizo, sliced
Bacon, chopped (Or any other meat that you’d like to put into your pizza)
400g Tinned tomatoes
2 cloves Garlic, chopped
1 medium Onion, chopped
Mozerella cheese
Basil
Puff Pastry, Defrosted

First, sauté the garlic and onions in two tablespoons of olive oil till golden. Next, tip 400g tinned diced tomatoes into the pan and simmer on medium heat, stirring occasionally, till the tomatoes reduces to a thick sauce.

While the tomato sauce is reducing, fry off your selection of meat.

When all your ingredients are ready to go, lay down a sheet of puff pastry (I used frozen) onto the pie dish of your choice. Next, layer the tomato sauce, meat, basil and cheese.

I used some pumpkin purée as well as I had some steamed pumpkin left over. The idea of this is to add whatever you feel like, because at the end of the day, it’s your pie! Cover with another layer of puff pastry and fold in the corners. Bake in a 180-200 C oven till golden brown.

And there you have it! A quick, yummy weekday evening treat that took barely anytime to make at all. And the best part is that anything in your pantry goes! Which means that you don’t have to scrounge around for a particular ingredient, or make that mid week dash into the shops.

Enjoy!

The Dip, Sydney

Review June 12, 2011 6 Comments

I’ve had the pleasure to attend yet another successful food bloggers’ meetup organized by the lovely Miss Piggy!

The Dip is a little eatery that’s hidden inside a bar/club called Good God, and there were many frantic instructions and SOS’s on finding it.

But we did all get there in the end!

It was decided that we’d have some things to share, and have a main each.

Clockwise from left: Pulled Pork Nachos $15, Salsa Fries $6, Grilled Corn $8

After much iPhone-lit photo taking, we all tucked in to the food. The pulled pork Nachos had great texture and the Lime Mayo really added a richness to the grilled corn. But my absolute favourite was the salty/tangy/crispiness of the Salsa Fries. Given that I’m a salt fan, it might be a bit on the salty side for some, but the tanginess of the Salsa really helped to balance that and add a certain juiciness to it.

Full disclaimer though, I am a soggy fries kind of person. There! I’ve admitted it.

Left to right: Snow Peas $8, Slaw $6

These two sides-to-share were…alright. The Snow Peas were “grilled, with coriander and vinaigrette”, but honestly, I couldn’t really taste either. All I got was, well, Snow Peas. And I’m not quite sure that I’d fork out $8 for a handful of grilled Snow Peas.

The Slaw was better, with it’s creamy, apple-y goodness. For some reason, that sweet crunch of shredded apple really made this dish addictive for me. Worth getting as a side.

Now on to the mains!

I had the Damn Skippy, $12. Kangaroo mince shaped into a burger patty, sandwiched between two fluffy buns, juicy beetroot and refreshing salad. After hearing all those horror stories about Kangaroo meat being horribly cooked, I was a bit worried about ordering this burger, but it was surprisingly juicy! It wasn’t as game-y as I thought either. The only thing was, when asked about whether I could taste the Macademias, my answer was that I didn’t even know that there were meant to be Macademias. Great burger, though if the nuts were what got you ordering this burger, then maybe you’d like to try something else. =)

Lev’s Dawg, $12, was also reeeeaaaallly good. I loved how once again, the juicy salsa really lifted the hotdog, that also had lightly spiced chipotle mayo, mustard, grilled yellow peppers, smokey sausage and fluffy bun. A definite must-order.

I also had a taste of the Southern Smoke, $12. The pulled pork had a light smokey flavour, but it seemed the general opinion that maybe it could have been just a wee bit more smoked.

After all of that, some of us (me included!) were absolutely craving something sweet.

They were out of Toffee Apples, so we had easy choices! The Cookies and Cream, $10 was all gone as soon as they arrived!! I didn’t get to try them, but I heard that that salted caramel ice cream was just the ticket.

I shared an Ice Cold Guac, $10 with Petra, and I was so fascinated with the idea of the avocado ice cream with the deep red strawberry salsa. The verdict? Well it was a resounding…”Hmmm.” Both the elements were really nice on their own – the avocado ice cream had a lovely creaminess to it, and the acidity of the strawberry salsa did a little dance in my mouth with every bite – but I’m still not entirely convinced that both these elements should really be thrown together.

In all, it was a great evening! Sure, the place isn’t exactly built for dinner conversation, but it was a nice experience nontheless. =)

We ate at:

The Dip
(02) 9267 3787
Good God
55 Liverpool St
Sydney, 2000

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El Jannah, Granville

Review June 8, 2011 6 Comments

When we were told that we were going to have the best charcoal chicken in the world, I must admit that I was just a little bit skeptical. So was Sean, but as we were hungry, out of ideas, and this was very near home, we decided that it was worth a shot.

And we were not dissappointed at all!

The meat plate that we ordered was really nicely spiced and well cooked, but what really impressed me was the pickles!!

MM the pickles. It’s saltier and more sour than I’m used to, but it is gorgeously so. I kind of feel like one of those kids who taste lemon for the first time, but you keep wanting to eat them!! It really cut through all the meatiness and added an awesome crunch to every mouthful.

And who can forget the chicken at a charcoal chicken restaurant!

It may not look like much, but I love the blend of spices and the juicy smokiness. I’m a thigh meat kind of girl, and this did not disappoint! Sean and I were fighting over the crispy skin. YUM.

Every eat-in meal comes with Lebanese bread, individually packed.

AND this HEAVENLY garlic sauce. If nothing else, I’d buy heaps of this garlic sauce. I heard that it freezes well too! Great for a party, this creamy mayo-based garlicky goodness is absolutely addictive! I would bet that the mayo is homemade – there just that extra something about that amazing mouth feel.

There are takeaway options also available, but you have to order the pickles, sauce and bread extra. Whatever you might decide, I would certainly recommend giving this smoky joint a shot – your tummy will thank you. =)

We ate at:
El Jannah
4 – 8 South Street
Granville NSW 2142
(02) 9637 0977

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Mamak Village

Review June 6, 2011 7 Comments

Mamak village – the seemingly smaller cousin of Mamak, the Malaysian sensation that has swept Sydney by storm – is just 5 minutes from where I work, so I thought that I absolutely “owed”* it to myself to check it out.

I decided to try the Roti Canai. It was actually quite good – nothing quite like what I can get at midnight back in Singapore, but way better than I expected. It was still soft and fluffy, with a good amount of bite, and the sambal that it was served with was a tad watered-down for my liking, but still not bad at all.

I also ordered the Nonya Tofu.

This dish was quite nice, and actually reminded me of Agedashi Tofu that you get at Japanese Restaurants. It also came with a sweet chilli dipping sauce that was not too cloying, but lacked that spicy

I do, however, really like the Acar (aa-chah) that comes with the tofu. Why? I have no idea. But it does make me miss the bags of acar that my mom used to buy from the markets.

Acar is basically a pickled salad, commonly with pickled cucumber, carrots and sometimes pineapple. It’s great with rice, or on it’s own as a snack/munchy type thing.

And finally, I ordered a Teh Ais (as in, iced tea) to go with everything. It’s something that I would always order in a Singaporean or Malaysian coffeeshop, and it’s basically strong tea sweetened with sweetened condensed milk and poured over ice.

Perfect for a hot summer’s day, or any time, really. But then again, I’m quite the iced tea fiend, so I’m a bit biased. 😉

*Any excuse for gluttony really.

I ate at:
Mamak Village
Glebe
25 Glebe Point Road
Glebe, 2037

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Getting Cheeky!

Review May 31, 2011 4 Comments

I love cooking events.

After attending Cheeky Food Group’s marvellous Masterchef Live flambé class, I jumped at the opportunity when invited by the lovely people there for an evening of food!

The Cheeky Food Group hold lots of corporate and team building events, and also cooking classes that you can sign up for. They’ve got great, easy recipes, and you get to cook everything that you eat!

Now you know that I’m “a bit” partial to the eating side of things, and that I’ve gone home and cooked recipes that I’ve learnt from them both times tells you how good the food turns out! Easy as pie.

Mmmmm pie.

Speaking of eating, there were lots of munchies when I got there, and wine and sangria if you were so inclined. =)

Then on to the cooking.

Leona – the same Leona whom I met at Masterchef Live – showed us the correct techniques to cutting and chopping. While it may seem like a really basic skill for all food enthusiasts, you’ll be surprised at how useful her tips and tricks are!

For example, you’re meant to KEEP YOUR FINGERTIPS AWAY when cutting food. (Refer to above picture.) Use the midsection of your fingers as a glider, and keep them in contact with the flat side of the knife.

Also (something that is often neglected or forgotten by many) USE A SHARP KNIFE. Like Leona said, “A sharp knife is 10 times safer that a blunt one.” A blunt knife can cause you to slip (rather than cutting the food as you should), and you could really hurt yourself.

That’s why a good knife is so important in the kitchen. It’s not a gourmet thing, it’s a safety thing!

We were all using Santouku knives from Chef’s Toolbox that night, and they’re really handy! Great for chopping as the blade of the knife is flat, and not too curved, so it connects with the chopping board really well and doesn’t leave last little bits still connected on the bottom. (If I’m making any sense.)

I also automatically associate Cheeky Food Group with flambé, and they certainly didn’t disappoint.

I just love watching that pan catching alight with the bright fluid flames that seem to float just atop it. If you’re going to try this at home, just remember to hold the pan away from you and OFF THE FIRE when you add the alcohol! Then just let it bubble and tilt the pan slightly to allow the evaporated alcohol to catch alight.

Of course, when there’s cooking, there’s always eating!!! Half the joy is in eating the finished product don’t you think? =)

A BIG THANK YOU to the Cheeky Food Group and the PR Group for such a fun evening!! Try a class, I guarantee that you’ll have loads of fun!

Cheeky Food Group
1/65-67 Foveaux Street
Surry Hills NSW 2010
(02) 8217 6900

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Chef’s Gallery, Sydney

Review May 28, 2011 1 Comment

The lovely Laura turned 23, and there was much celebrating going around. =)

Laura, Mel, Marty and myself went to Chef’s Gallery for dinner, and on hindsight, it seemed like we were going for practically everything on the menu!

Clockwise from top left: Panfried Pork and Cabbage Dumplings, Chef’s Own Mini Pork Buns, Crabmeat Spring Rolls

Just because there is SO MUCH FOOD, I’m going to write about the ones that were interesting to me. There wasn’t a dish that we tried that was bad, but they were not all fantastic.

The Chef’s Own Mini Pork Buns were really good. It kind of reminds me of Chilli Crab in Singapore, where deep fried Mantou (buns) are often ordered to mop up all the errant sauce. This offering from Chef’s Gallery has a crispy outer shell and marshmallow-y soft insides. And wedged in it’s pacman-like opening is a slice of fatty pork belly. Om nom nom…

I didn’t say it was good for you. 😉

From top: Spicy Pork and Prawn Dumplings, Wok Fried Green Beans with Minced Pork

I really liked the chilli sauce in the Spicy Pork and Prawn Dumplings, but the filling, or rather, the dumplings themselves didn’t really stand up to it. Similarly, I love the mince in the Wok Fried Green Beans with Minced Pork because I have a weakness for the salty beans that they use in the mixture, but its not a dish that I’d be thinking about going back for.

Clockwise from top left: Seafood Pancake in Creamy Lime Sauce, Seared Scallops with Vinaigrette, Steamed Prawn Dumplings

Meh, this group didn’t really rock my world. It was all alright, but there was something about each that made me hesitate about that. The Seafood Pancake was quite like Prawn Toast, the Seared Scallops were…not very fresh, and the Steamed Prawn Dumplings were much like others that you can find at any establishment that does a decent Yum Cha.

Now get ready for some MAJOR CUTENESS!!!

How cute is that!!!! These Sesame Buns are shaped like little piggies, and each steamer basket gets a boy and a girl. The molten sesame filling inside is yummy, and tastes much like other black sesame desserts, but I really think that this dish is much about the ABSOLUTE CUTENESS!

There is a downside to this tale, though. When I was there, the service was terrible. First of all, they messed up the booking. It was made for 6pm on a Friday night, but Laura got a call on Thursday instead. Even after informing them that the booking was meant for Friday, they still had no records when we rocked up at the door. They did let us in, but promptly informed us that we were to leave by 7.30pm. The food was prompt, but when we requested a tray, we were ignored. When I decided that I had to ask a manager as the food was getting cold, I was met with a brusque, “I will solve your problems later”. Later, when we wanted to order more food at about 7pm, the poor waitress who took our order got absolutely yelled at by that same manager, and she came back to meekly remind us that we had to leave by 7.30pm.

So will I go back? Well, the food is good, but not mind blowing enough to risk being treated like that again. Sure, the restaurant was busy, but we had made a booking, and we went through all the proper channels in our requests. Make of it what you will, but just be wary of what you might get in terms of the service.

We ate at:
Chef’s Gallery
12/501 George Street
Sydney NSW 2000
(02) 9267 8877

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Sitney Thai, Parramatta

Review May 25, 2011 4 Comments

How awesome are food blogger meetups?? This one was organized by the lovely Wendy of Obesebaby, and the dinner was courtesy of Food Morning Sydney.

Wendy, Mel, Sara and myself got to eat and Sitney Thai in Parramatta, which is mah ‘hood!! I really love finding out about good places to go near home – it’s great for that sudden, “let’s go somewhere for dinner” decision!

And you know what it means when there are four food bloggers? FOUR TIMES THE FOOD!!!! (And we share and care, so it’s great! Tee hee.)

We could choose four entrées between us, but two of them had to be chosen from the following: spring rolls, curry puffs and satay chicken. We chose the Spring Rolls and Curry Puffs as, as per Miss Piggy’s suggestion, curry puffs are trés bad for you.

For our other choices we picked Duck and Herb, which is really yummy duck mince, artfully seasoned and scooped onto little lettuce leaves. This dish was an absolute winner, and something that I would order again in a snap!

We also ordered Tung Tong, or Moneybags, as they are better known. The inside was hot and steamy (watch your tongue!), and tasted strongly of, well, carrots. Not that it’s a bad thing, but for some reason I couldn’t really taste much else in the stuffing.

The Spring Rolls were very sweet, and the dipping sauce, even sweeter. I personally have quite a sweet tooth at times, so I didn’t mind it, but it was sweet enough to be definitely noticed by everyone.

The Satay Chicken was…I’m sorry to say that it was just a little lacklustre. The chicken was not too dry, but not quite as moist, and the peanut sauce was just a bit creamy for my taste.

We ordered Pad Thai, Soft Shell Crab Som Tum, Massaman Beef Curry and Pepper and Lime Leaf Stir Fry as our mains. The Pad Thai was ordered as the benchmark, and was well, ok. Not too moist, but also not particularly moreish. Although, it is really good that it was not overly sweet, like some of the other Pad Thais I’ve had. The Massaman Beef Curry was quite good, though not a dish for sharing. The sweet potato strips were incredibly moreish, and the beef had a deep, meaty flavour, but the pieces were quite large and hard to split amongst us.

I have a weakness for Som Tum, which is a papaya salad flavoured with lime juice, chilli, palm sugar and dried shrimp, all lovingly pounded in a wooden mortar and pestle. I love it’s salty/sweet tangy goodness, and will most certainly order it whenever it’s available. The addition of Soft Shell Crab just sold this dish for me. The freshness of the salad perfectly balanced the creamy crispiness (I know it’s an oxymoron, but if you’ve had soft shell crab you’ll know what I’m talking about) of the crab. YUM!

The Pepper and Lime Leaf Stir Fry was also good, although just a little strong on the pepper for my taste.

And the culprit? Long strands of pepper fried with the juicy chicken and crunchy veggies. And while they make a pretty picture, don’t eat them unless you have an absolute love for pepper.

We were absolutely full after this, due to the rather large serving sizes, and actually forgot about the dessert!!

A warm, creamy salty/sweet mouthful, the Rockmelon with Sago and Coconut Milk was a mixture of tastes and textures. The sago has a texture quite similar to tapioca pearls that you can find in bubble teas, although less chewy and way smaller.

In all, it was a really good dinner. Thanks again to Wendy for the invite!!!!

We ate at:

277B Church Street
Parramatta NSW 2150
(02) 9633 3226

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