Posts tagged Food Crawl

My 24 hour Food Crawl

Food For Thought Review March 8, 2015

I’ve struggled with weight all my life. It’s been on so many ups and downs that I’ve lost track, and ironically, food has become the only constant. And it’s been especially hard lately – part of the joy of a food blog is well, that you get to eat, and eat well, and that can sometimes not be very good for the “diet”. For health reasons I decided to lose a bit of weight. eat better and exercise more, and through just being a little more aware of what I eat, I’ve lost 12kg, and thought it was time for a no-holds-barred cheat day, in the form of a 24 hour food crawl.

Yes, 24 whole hours of unrestricted eating. Anything I want, when I want it, and as much of it as I want.

So here’s what I chose to do with my 24 hours. 10 eateries and countless mouthfuls later, I’m finally full and barely recovered from the resulting food coma.

Cheat day. captain’s log:

4:00am

The alarm on my phone goes off. It’s dark and cool outside, and I can’t explain just how tempting it is to snuggle right back into the blankets. BUT THERE’S NO TIME FOR SLEEP, IT’S TIME TO EAT!

4:10am

I’m straightening my hair at 4 in the frickin’ morning. How do other women do this all day every day?

5:15am

I’m starting to think that only reason why I should be up this early on a Saturday is if I was going to bake the damned bread for breakfast myself.

5:30 am – Cheese Platter for Breakfast!

A photo posted by Tammi Kwok (@insatiablemunch) on Feb 27, 2015 at 11:05am PST

Breakfast is finally on the table, and I can’t even hold my hands still enough to take a proper photo because I’M SO EXCITED TO BE EATING CHEESE!!! There is Tallegio, a light delicate washed rind, Fromager D’affinois, a double cream french cheese, and a creamy blue. Fruit, because I need a palate cleanser, and Brasserie Bread’s Caramelised Garlic Bread.

I haven’t had soft cheese in so long that I forgot that this is the true definition of heaven on earth.

And that bread. OH THAT BREAD. Brasserie Bread has really outdone themselves on this caramelised garlic bread. “Garlic…caramelised in a sugar syrup…balsamic…Italian style loaf”.

I stop reading because this is all I need to know.

7:00am

We are on the train on the way to Newtown for a bacon-filled breakfast at Cuckoo Callay. The Boy asks me yet again why he’s up this early on his day off. I tell him it’s because we must eat, and he gives me a glassy blank stare. It’s going to be a fun day.

7:13am

Okay. So maybe I should’ve called ahead. They open at 8, not 7. Dammit.

8:00am

We have ordered. Selfie while waiting for our food!

A photo posted by Tammi Kwok (@insatiablemunch) on Feb 27, 2015 at 12:53pm PST

8:30am – Cuckoo Callay

Ya Bacon Me Crazy, $20

We order the Ya Bacon Me Crazy, $20. It’s basically bacon and waffles, topped with maple syrup, bacon ice cream, and chocolate dipped bacon. And because I love milkshakes and Bloody Marys, we get the Bloody Bacon Mary and Peanut Butter and Jelly Milkshake, too. It’s a fantastically sweet way to start the day, and believe it or not, I could have done with MORE BACON. The Bacon Bloody Mary was nicely balanced, but the cold drink with the hot bacon means that there was just at teeny tiny layer of bacon fat on top of my drink. Not entirely a bad thing, but bacon is best when it’s hot I think.

Cuckoo Callay
324b Newtown Train Station
Newtown, NSW 2042
Phone: 02 9557 7006
Website: http://www.cuckoo-callay.com.au/

9:05am

We have been baconed. A good showing from Cuckoo Callay, and the Bloody Bacon Mary was my favourite.

Now, on to doughnuts! And that food coma.

9:55am – Glazed Doughnuts

Red Velvet Doughnut, from Glazed Doughnuts

DOUGHNUTS. GLORIOUS DONUTS. Picked up some amazingly delicious ones from Glazed Doughnuts at the Bondi Markets. I feel a bit like a piggy surrounded by all these fit people. But the call of amazing sweet treats is too loud to resist. My absolute favourite doughnut of the bunch was the Watermelon and Pistachio, followed closely by the Apple Pie. The glaze on the Watermelon and Pistachio doughnut is made with real watermelon juice, resulting in a sweet, floral fragrance, and a soft, pillowy doughnut that isn’t too cloyingly sweet. The Apple Pie is something that Glazed Doughnuts makes for the Bondi Markets only, and it’s filled with a chunky apple jam, and topped with a luxurious crumble.

I wish I didn’t have to share this with The Boy.

Glazed Doughnuts
Bondi Markets, Campbell Parade
Bondi Beach, NSW 2026
Website: http://www.glazeddoughnuts.com.au

Doughnuts for this post were provided by Glazed Doughnuts.

10.20am – Pure Pops

The sun is coming on strong, like a drunk, desperate man (or woman!) at a singles’ bar. Oooh look, popsicle!

Mmm. Icy pole. Watermelon and strawberry to be exact. Crazy sweet, but it’s fruit, so it’s good for you right? Yes. It’s good for you. The flavours are amazingly clean and straightforward, and we are soon licking sticky fingers.

I also think it’s pretty cool that Purepops seem to have taken popsicles to the next level, with options for alcoholic mini ice pops being catered for your next party. Pretty cool right?

Pure Pops
Bondi Markets, Campbell Parade
Bondi Beach, NSW 2026
Phone: 0419 699 198
Website: http://purepops.com.au/

10:45am

I’ve come to the strange realisation that I’m no longer hungry, but not actually full.

What is this? I’ve been going from food stop to food stop since 5 this morning and I’m not full? What is this sorcery?

12:00nn – Mappen

Since we were in Bondi, I took the opportunity to drop by Mappen for a comforting bowl of Ontama Bukkake Udon. *Giggles*

Thick udon noodles sit in a salty tsukedashi sauce, and the soft, jelly-like ontama egg mixes into a thick sauce that coats every strand. The crispy tempura flakes add a lovely crunch, and a light squeeze of garlic chilli gives me the kick to keep going.

At this point, The Boy looks at me like I’m crazy. He doesn’t understand how I’m still eating.

Mappen
183 Oxford St
Bondi Junction, NSW 2022
Phone: 02 9388 0609
Website: http://mappen.com.au/

1:30pm – Chatime

Time for a Chatime, because since I’ve started watching my food intake, bubble tea has been downgraded from a ‘sometimes food’ to a ‘rare treat’.

I get the my usual order: a Roasted Milk Tea with Grass Jelly, no ice. I go for no sugar this time, because I feel a bit sugared out. WRONG. Should’ve gotten it with some sugar instead of no sugar, because all that remains on my palate is a film of fat, I’m assuming from the milk. No time to dwell on it though, because it’s time to head back towards the beach, and towards hot wings.

1:50pm – The Stuffed Beaver Dining Parlour

From my previous visits, The Stuffed Beaver has served up the hottest I’ve had in Sydney, and so SO addictive. I’ve been craving this tangy, chilli hit since, and I just can’t contain my excitement at getting my fingers on these red hot wings again.

This time, they are quite a bit less spicy than I remembered, but some how more delicious! Incredibly tangy, and finger lickin’ good. No need for the accompanying ranch sauce, as amazing as it is. Next time, I’ll order it extra spicy.

Pro tip: order a side of poutine – a genius Canadian dish of chips and gravy and cheese curds – and mop up the remaining hot sauce with the chips from the bottom of the basket. Your tastebuds will thank you.

The Stuffed Beaver Dining Parlour
271 Bondi Rd
Bondi, NSW 2026
Phone: 02 9130 3002
Website: http://stuffedbeaver.com.au/

Insatiable Munchies dined as guests of The Stuffed Beaver Dining Parlour.

2:30pm – 11 hr check-in

A video posted by Tammi Kwok (@insatiablemunch) on Feb 27, 2015 at 9:18pm PST

We’ve been at it for 11 hours, and it’s been so good!! The day has been surprisingly easy and relaxed, as eating should be.

This day is shaping up to be the BEST DAY EVER!!!

3:30pm – Sushi Rio

A photo posted by Tammi Kwok (@insatiablemunch) on Feb 27, 2015 at 8:45pm PST

Cheat day or not, I will take up ANY reason to eat sushi in all its forms. Sushi Rio in Bondi was the most convenient – Umi Zushi was just out of my reach! – and they do a pretty good Salmon and Salmon Roe Donburi. Good topping to rice ratio, though I would minus points because the rice was warm. The Salmon and Flying Fish Roe Nigiri off the train was a surprise favourite, though, with a secret layer of mayonnaise underneath the flying fish roe!!

The only way to elevate the experience of Japanese mayo is to make it a surprise.

You can’t go wrong with mayo and salmon and fish roe. Just sayin’.

Sushi Rio
Shop 7, 339 Sussex St
Sydney, NSW 2000
Phone: 02 9261 2388
Website: www.westfield.com.au/bondijunction/stores/sushi-rio/50203

4:20pm – Coffee Break

And then on to iced coffee, because after about 12 hours of eating, The Boy is resisting my efforts to stuff in more eating stops. The coffee is a good way to stay awake, I guess, and at least he submits to my request for a 12th hour selfie.

A photo posted by Tammi Kwok (@insatiablemunch) on Feb 27, 2015 at 9:53pm PST

Happy smiles!!! Dead eyes though. Dead, food coma eyes.

5:30pm – Pei Modern

Wood Fired Mussels, $25

Next stop, Pei Modern. I went there specifically to get the Holmbrae Chicken, but oh lord the Wood Fired Mussels took out the favourite of the day. Recommended by our waiter, Oscar, these mussels are not available all the time, and are on the specials menu only. Sad, because between a slight aroma of smoke and the briny sea, the bacon bits, corn, and buttery butter sauce, this is perfection in a dish. I’m absolutely loving it!!

The Burrata with Figs and Kohlrabi was also pretty good, with its soft curd interior spilling onto sweet figs and the delicate radish-like kohlrabi. I couldn’t get a full handle on the jersey milk flavour of the burrata though, it was served at the same time as the mussels, which overpowers everything else once it gets set down on the table, like a hot woman in a killer dress entering the room.

Pei Modern
In Four Seasons Hotel
199 George St Sydney, NSW 2000
Phone: 02 9250 3160
Website: http://www.peimodern.com.au/

Insatiable Munchies dined as guests of Pei Modern.

7:30pm – 15 Hour check-in

To the water for some fresh air, because we have slight eating fatigue.

A video posted by Tammi Kwok (@insatiablemunch) on Feb 28, 2015 at 12:46am PST

The Boy is fading fast, and so am I. We aren’t just battling the urge to nap because all the blood from our extremities have rushed towards our bellies, no, we are actually combatting physical tiredness. As exciting as it is to spend 24 hours doing something so hedonistic and decadent, it’s actually hard to keep going, especially without sleep, nap, or a shower. Next time, I’m packing a bag and taking a shower at the Prince Alfred Park Pool.

8:30pm – Central

Off towards Central, to Khao San, a Thai restaurant on Pitt Street that has a little street cart for takeaway snacks and sweets. I absolutely love their rice flour and salted radish dumplings. These little pops of savoury goodness are served with lettuce and fresh bird’s eye chilli on the side, and is all sorts of hot and salty and fresh all at once.

That chilli hit is just what I need to kick the fatigue and food coma!

9:00pm – Khao San, Haymarket

They’re sold out. FML.

9:30pm – House of Crabs

Lobster Fries, House of Crabs

So on to House of Crabs, for Lobster Fries! Shoestring fries, lobster gravy, cheese, bacon and corn. This takes a cheat day staple to a whole ‘nuther level. It could have done with a bit more gravy, but that thick shellfish flavours are making my tastebuds sing. YES.

House of Crabs
Upstairs at The Norfolk Hotel
Level 1, 305 Cleveland Street
Redfern, NSW 02016
Phone: 02 9699 3177
Website: http://www.houseofcrabs.com.au/

Insatiable Munchies dined as guests of the House of Crabs.

11:00pm – We need a walk

We are about to topple over, and we so need a walk. Conveniently so, because there public transport seems to be a convoluted mess back to Haymarket. I’m sure a walk would do us good – fresh air, blood pumping through our veins…sweat matting my hair. Summer is probably a bad day to eat till you get the sweats, but at this point, I don’t know what is real and what is delirious hallucination anymore. Either way, I’m looking forward to suckling pig at the end of the walk!!

12:00 midnight – Golden Century

HOW IS GOLDEN CENTURY SO PACKED?! We go up to the counter and ask for a table for two…It’s going to be at least 45 minutes. WHYYYY.

For the sake of suckling pig, we put our name down and give it a go. It does seem like a suicide mission, though, groups of 20 are piling into the restaurant, and they all look really hungry.

1:00am – Kanzi Fashion Cafe

We give up. Suckling Pig seems to be a distant dream now as I crave something cold and sweet to keep me awake. So we choose to go downstairs instead, abandoning our mission for crispy pork, and order a Melon Bingsoo.

Honeydew balls, vanilla ice cream, and a honeydew popsicle makes up this green mountain of sugar and ice, and it’s here that I call it a day. The freshness of the melon perks me up slightly, and the sugar from the popsicle, ice cream and evaporated milk gives me just enough energy to go home. We finish most of it, but really couldn’t be bothered digging into the honeydew half to finish it completely.

Kanzi Fashion Cafe
393-399 Sussex St
Haymarket, NSW 2000
Website: http://www.kanzi.com.au/

Special Mentions

Mister Gee’s Burger Truck

The Truffe

It can’t be a cheat day without Mister Gee’s. Ever since I found my way to the once quiet car wash that this food truck was parked on, I’ve proudly declared that these are my favourite burgers in Sydney. Due to the queues, it’s a bit hard to fit this into our hectic eating schedule, but I went early, because I just couldn’t give up any reason to have these burgers. The Cheese Boogie is still my favourite burger from Mister Gee’s, but the Truffe, with all its aroma of truffles and silky mayo, comes in a close second. Very nice.

Dirty Fries

And of course, dirty fries, because I can’t get enough of these shoestring fries covered in salsa and american cheese. The Boy and I fought over every last fry, down to the bottom of the cardboard box. Delicious.

Mister Gee Burger Truck
55a Shaftesbury Rd
Burwood, NSW 2134
Phone: 0411 092 663
Website: https://www.facebook.com/MisterGeeBurgerTruck

Insatiable Munchies dined as guests of Mister Gee’s Burger Truck

Pu’er

Wagyu Beef Tacos

If Pu’er wasn’t off my eating route, I would’ve dropped by for these Wagyu Beef Tacos. Full of intense beefy flavour and tender from the crazy marbling streaking through the meat, these savoury buns are heaven with every bite. I’m still thinking about them since the last time I went there – I think it’s time to arrange a special trip!

Pu’er
20a Danks St
Waterloo, NSW 2017
Phone: 02 8399 1331
Website: http://www.puer.com.au/

Insatiable Munchies dined as guests of Pu’er.

Korean Food Crawl, Haymarket

Review April 30, 2014 10 Comments

After going on my first official food crawl, I have to admit that I’m hooked. There’s just something really exciting – to me anyway – about the prospect of eating a huge variety of dishes with a large group.

Which is why when Jen of I Ate My Way Through organised a dinner at Naruone for foodies, I leapt at the chance, hoping that this innocent dinner would turn into an epic food crawl.

After all, when you have foodies together in a group, who knows what will happen?

Canley Heights Food Crawl, Part 2

Review April 2, 2014 2 Comments

Goodness gracious great bowls of noodles! 1.5kg Pho Challenge at Huong Xua

Three restaurants down, and three to go in the epic food crawl with Thang, Isaac, Amy, Christine, Jeroxie and Kate! At this point, we’re starting to breathe more heavily, and feeling that fullness that comes with a satisfying meal.

But are we done? NEVER!!!

We mosey along two doors down to Huong Xua – which means ‘fragrant home’ – home to the 1.5kg pho challenge.

Clockwise from top: Huong Xua signboard, poached chicken served with herbed salt and pepper and lemon, 1.5kg pho challenge, pork in betal leaf, deep fried spring rolls.

But before we talk about the massive bowl of deliciousness, Huong Xua very nicely brought out other plates of food that were chef’s recommendations. Their cuisine is very much more that of Northern Vietnam, with lighter, more delicate flavours, as opposed to the hard-hitting flavours of the South.

Their deep fried spring rolls uses rice paper instead of egg wrappers, causing it to puff up in a way that reminds me of the most delicate of pork rinds. Carrot and woodear mushrooms add texture to the filling, and the ~~dipping~~ dunking sauce provided was so much lighter and thinner than most Southern Vietnam sauces that I’ve been exposed to, and contained pickled radish and carrots.

The poached chicken reminded me of the Hainanese Chicken that is signature to Singapore, except that it was much leaner and more delicately flavoured. The typical accompaniment to this dish is a wedge of fresh lemon, and a salt, pepper and herb mixture that is deceiving in its simplicity. The salt had a dill aroma to it, bringing out facets of poached chicken I’ve never tasted before. There’s something curiously comforting about it. If you prefer, you can also get a ginger sauce to go with your chicken instead.

But the main attraction has got to be the Pho challenge.

Photo courtesy of Thang from Noodlies

500g of beef is first stir-fried with celery, garlic and onion for flavour, then added to 500g of flat rice noodles, and then topped with hot beef broth. The bowl is larger than the size of my face – and I have a pretty wide face – and I can’t stress how much food it actually contains. For reference, an average Australian portion of food is about 750g. So this bowl could probably feed a small family.

If you think you can down this bowl of Pho – all the ingredients and soup – in 11 minutes, you get to eat for free, and keep the bowl! The current record’s for 6 minutes, so good luck with it!! I believe in you!!!

And just when we felt like we couldn’t eat a single bite more, we headed down to Chi and Co. The concept behind Chi and Co. is that the owners wanted to bring the trendy style of Surry Hills to the west, and offer something that is a bit different to the rest of Canley Heights. They offer a fusion of Thai, Malaysian and Vietnamese cuisine, and have built up the restaurant in an old industrial warehouse, keeping the original exposed brick walls and open ceiling. Trés chic!

Clockwise from top: sign that greets you as you enter the front door, Seared Scallops, Chi Chi’s Tapioca Shot, Pulled Beef Slider, Spanner Crab on Betal Leaf

Clockwise from left: Lemon and Thai Basil Cocktail, Mocktails, Lychee-tini, Liquid Pavlova

One step into this trendy bar and you’re instantly transported to Surry Hills. It was like teleportation travel it was so cool. We were first welcomed with a variety of drinks, fruity and nicely balanced. Well, from what I can tell from my little sip of each. The most interesting of the drinks to me had to be the Lychee-tini. A sweet lychee liquor fills the bottom of the glass, topped with a fragrant foam on the top. And you know me, I love a good foam.

And because there were some of us who couldn’t drink – *ahem* me included – they also very generously presented us with a selection of cocktails as well.

I had the Coco loco, which had fresh coconut, lychees and strawberries. Even though I don’t like coconut flavoured things, I absolutely LOVE fresh coconut and coconut juice. And this was absolutely my kind of Mocktail. Refreshing and not too sweet, this was actually quite thirst-quenching, which helped immensely all the food that we’ve eaten so far.

There were also the bite sized cuteness on plates! The Spanner Crab on Betal Leaf had a rich toasty coconut sauce over the top that slightly masked the natural sweetness of the crab, but was still quite morish. The Grilled Scallops nicely showcased fresh juicy scallops, and the Pulled Beef Sliders used tender wagyu beef sandwiched between soft, fluffy sweet mantou buns to create an interesting fusion of cultures and flavours. The Tapioca Shots were creamy, and the palm sugar syrup over the top made it rich and sticky sweet. Perfect to finish a meal if you have a sweet tooth.

At this point, we were rolling along, clutching our full bellies. But there was one more stop to go, and being full will not stop us!

Holy Basil was our 6th and final stop, and out came a massively large serving of their signature Fried Ice Cream. A wedge of vanilla ice cream is coated in a thin crispy crust, sitting atop a dark syrup, and garnished with toasted coconut and a sprinkle of icing sugar. And just when we were prepping ourselves to share the portion, out came five more.

Yes. We had one of these babies each. Bowled over by the generosity and the sheer amount of food, I don’t think we actually finished the whole thing. Well, except Isaac, who powered through it all. Much more appropriate to the mood – I felt – was the strawberry smoothie, with its fresh fruit flavours adding a much needed finishing note to a full lunch on a hot day.

Above the absolute feast that we had that day, what really struck me was the friendliness and hospitality of everyone. They were all so proud of the cuisine and the food, and really welcomed us like family. It’s definitely opened my eyes to certain dishes that I wouldn’t otherwise know to order, that are so much more special than the usual fare.

Hidden foodies gem? I think so! Definitely would love to go back some time soon.

Note: Tammi of Insatiable Munchies and the other bloggers mentioned in this post dined as guests of Fairfield council and the restaurants listed.

Canley Heights Food Crawl, Part 1

Review March 31, 2014 5 Comments

I’m always envious when people talk about going on pub crawls, since I’m slightly allergic to alcohol – tasting is okay, drinking is apparently not. I always feel like I keep missing out on all the fun!! So when Thang from Noodlies organised a food crawl in Canley Heights with the Fairfield Council, I jumped at the chance!

6 restaurants in 3 hours, will we SURVIVE THE EATING????!!!! Well Thang, Jeroxie, Amy, Christine, Isaac, Kate and I were going to find out.
First stop was at VyVy Garden Cafe, to start the morning off with some Vietnamese drip coffee.

Coffee is different in Southeast Asia. From the roast to the grind to the brew to the sweeteners, there’s a certain richness and aroma to the coffee that I’ve yet to find from local baristas around Sydney.

The mere mention of Vietnamese coffee instantly conjures up images of the drip filter, passed down from the French colonial times. Coarsely ground dark roasted coffee is added to the top of the filter, which is placed on top of a glass that contains your condensed milk. Hot water is poured over the ground coffee, and the resulting brew drips through onto the condensed milk below. The drip filter process is long – there isn’t anything more than gravity to hurry it along – but the resulting coffee is thick and rich, and the condensed milk add a creamy sweetness to it.

When warm, the aromas hit you as you raise the glass to your lips, providing an instant wake-up call. When poured over ice, the coffee provides a refreshing pick-me-up, a great cure for the monday-itis!

Takeaway coffee cups in hand, we move on to our next stop – Bau Truong.

Clockwise from top left: Bun Bo Hue and Cha La, Bo Lui, Ngheu Cuon, the spread that greeted us, fresh vegetables to accompany our noodles, Pork parcels in banana leaves, Bun Suong

The original Bau Truong started in Cabramatta when times were violent. The owner used to have drug addicts come into her restaurant, eat, shoot up at the table, and then leave without paying. There were even people passed out on the street in broad daylight.

But a belief in her food has held her through those dark days, and today, her daughter and son have joined her in opening up two other branches in Canley Heights and Marrickville.

Beautiful vietnamese tiles adorned the walls in this recently-renovated restaurant, and a gorgeous graphic design stretched out across the ceiling.

But I had to tear my eyes away from the gorgeous decor because there was an epic spread laid out especially for us! It instantly reminded me of family and home – the spread was the homely feast my friends’ mothers would put out when we visited for a meal, but on a whole other level!

We were greeted by Michael, the son, who painstakingly explained every dish that we were about to eat. We started with Ngheu Cuon, which were fresh rice paper rolls filled with water chestnuts and pipis. Michael explained that in Vietnam, snail meat is often used instead of pipis, but they’ve changed it slightly for the Australian palate.

Bo Lui followed, which consisted of curried spiced beef cooked on skewers, and today we were having it with slices of unripe plum, enveloped in lettuce leaves and dipped in a sweet-salty chilli sauce. Apparently in Vietnam it sometimes is served with starfruit or raw banana instead, for a slight astringency to balance out to flavourful beef.

Of the three noodle dishes we got to try, I highly recommend the Bun Suong, vermicelli and prawn cakes are served in a sweet pork knuckle soup base that is heightened by fermented bean paste and chopped peanuts, and is oh-so-addictive. The slices of pork are tender, and the prawn cakes are bouncy and light, like an extremely premium fish ball. Michael informs us that the prawn cakes were made fresh the night before, and I could definitely taste the labour of love. With the addition of shredded fresh water spinach and thinly sliced banana flower, this bowl of noodle soup was almost reminiscent of a salad, and I wouldn’t have any qualms ordering this in the hottest of summers. Let’s put it this way: I knew we were going to be eating lots and had to pace myself, but I finished the bowl of soup anyway. It was that good.

No sooner did I have the last slurp of my noodles, we were off again, this time to Diem Hen, down the road.

From left: Sweet and Sour soup, Caramelised fish in clay pot

Diem Hen, which means “meeting point” in Vietnamese, is an extremely traditional family-run restaurant serving meals found typically in Vietnamese homes.

Thang recounted how his mother would often serve similar dishes while he was growing up – she would buy a whole fresh fish, and use it to cook two dishes: a hot pot of sweet and sour soup filled with fresh vegetables and chunks of firm white fleshed fish, and a caramelised fish cooked in a clay pot, with its dark salty-sweet sauce that serve as an aromatic partner to soft white rice.

The Sweet and Sour soup came in a unique looking pot that had a wide, flat rim around the top. The bottom held hot soup, and the rim was to hold the raw ingredients, to prevent the crisp vegetables from getting soggy and overcooked while the soup came to the boil. The stock had a great depth of flavour, while the wide range of vegetables on the top added a freshness to the dish. Amongst these was something called the elephant ear stalk. When sliced, it resembled large celery stalks, except for its spongy interior, perfect for soaking up all the intense soup.

The accompanying caramelised fish was deep and dark in its flavour, which was a perfect use of the fatty belly of the fish. Apparently the flavour could get deeper and darker still, when the fish is braised for a longer period of time. The use of the clay pot is customary, and Thang recounted times when he’s had this fish dish at home with clay pot-cooked rice, with a brown rice crust at the bottom to add another dimension to the meal.

With three eateries down and three to go, we were starting to feel the effects of food coma starting to fog our brains. What will become of us by the time we reach the end? Stay tuned for Part 2 of our Canley Heights Food Crawl!

Note: Tammi of Insatiable Munchies and other bloggers mentioned in this post dined as guests of Fairfield Council and the restaurants listed.