Posts tagged Noodles

Of Mice and Menya *

Review 1 Comment
Dragon Jya Jya Men from Menya Noodle Bar

Dragon Jya Jya Men from Menya Noodle Bar

*No mice were hurt in the making of this post.

So it hasn’t quite been the weather for ramen, but sometimes it’s nice to pretend, and sometimes the craving for noodles just take over!

Menya is part of one of the largest group of restaurants I know: the same people own Tenkomori, Chanoma, Mappen and Oiden.

Menya RamenMenya Shoyu Ramen

They offer up two basic broths as bases: tonkotsu (pork bone broth) and torigara (chicken bone broth).

In this broth goes springy yellow noodles, and a variety of toppings like chashu (sliced rolled pork), ni-tamago (soy marinated egg), bamboo shoots, and so forth.

Tontoro ramenTontoro Miso Ramen

Besides the hot steaming bowls of ramen – some of which come in a mini, regular or large size – they’ve also got the usual suspects, uh, I mean sides.

GyozaGyoza

Or if you wanna try everything, the value sets offer a bit across the board – ramen, rice, and gyoza.

Mini value ramen setMini Ramen Value Set

The thing about Menya Noodle Bar that keeps me coming back is really the consistency. While nothing on the menu is particularly innovative or mind-blowing, you always know what to expect when you go in. And, with a comfy restaurant to sit in, it is a nice place to bring family, and a change from the underground food court ramen stalls. The only thing that’s a tiny bit of a let-down is the ni-tamago – the eggs are a bit over-boiled, leading to a distinct lack of a liquid oozing yolk.

If you’re not feeling so much like hot, soupy ramen, I would recommend the cold tsukemen option – cold noodles dipped in a rice miso broth – or the Dragon Jya Jya Men (pictured in the header) – drained ramen noodles tossed with blanched bean sprouts and spicy miso pork.

What is your usual order at a noodle bar?

Menya Noodle Bar
Shop Tg8 8 Quay St
Haymarket, NSW 2000
Phone: 02 9212 1020
Website: http://www.menya.com.au/chinatown/index.html

Menya Noodle Bar on Urbanspoon

PappaRich, Macquarie Shopping Centre

Review 1 Comment
Chicken Ban Mian from PappaRich Macquarie Centre

I’ve always scoffed at Singaporeans who go to other countries and seek out Singaporean or Malaysian food, because why go all the way to another place just to find what you can find at home? And then complain that it’s not good enough?

Well after living in Sydney for over half a decade, I finally succumb to the need for reliable Southeast Asian comfort food, and it seems that PappaRich might have the answer.
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Bao Dao Taiwanese Kitchen, Eastwood

Review
A classic bowl of Taiwanese beef noodle soup, served up at Bao Dao Taiwanese kitchen in Eastwood

I remember taking a week-long tour trip around Taiwan with my parents as a teenager. To be honest, all I wanted to do was watch entertainment programmes on TV – you ain’t seen manufactured boybands till you’ve seen Asian boy bands in all their metrosexual glory.

But that single-minded tunnel vision that only teenagers have made me miss out on Taiwanese food, and I’ve been chasing it ever since.
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Rising Sun Workshop, Newtown

Food For Thought Review
A bowl of "the darkness" ramen from Rising sun workshop, photographed aerially with cutlery and a mobile phone flanking it from either side.

I need to begin this post by saying that this is not a post about ramen. Yes, delicious bowls of noodles and mushrooms and pork are involved, but this is most certainly not about that.

This, is about a team with a philosophy, and what a philosophy it is.
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The Mandoo, Eastwood

Review
Korean style kimchi dumplings are steamed and served with a side of soy, pickled radish, and freshly marinated cabbage.

I think I’ve become one of those Asian people who rove around constantly looking for more Asian food. And you know what? I’m going to own that.

If there was a medical condition, I think I would be known as a dumpling-head. And I’m feeding my addiction with Korean style dumplings at The Mandoo Dining.
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Singaporean Foods You Should Try

Round Up Singapore Travel 2 Comments
Thin egg noodles are tossed in with a house made chilli sauce, cooked pork mince, braised mushrooms, and generous lashings of vinegar

Whenever I mention that I’m from Singapore, I inevitably get asked about Chilli Crab and Chicken Rice. And while they might be our most popular exports, Singapore is so much more than that. Yes, go to your Tian Tian Chicken Rice if you absolutely have to, but trust me, you’ll wanna hit up a few other dishes that you won’t get a chance to try otherwise. Here’s my list of Singaporean foods that will get you eating like a local!

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Two Sticks, Sydney CBD

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Tender white rice noodles sit in a rich creamy broth, mixed with some greens and bean sprouts. A chopstick gently lifts a mouthful out of the soup.

Many Chinese dishes have stories behind them. Maybe it’s cause we know that food tastes richer with a legend or two, or maybe the lack of modern entertainment gave us cause to make things up. Either way, I love these tales that accompany my meal – it turns a simple lunch from a functional action, into a dining experience.

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