Posts tagged Restaurant Review

WIP me into shape! Work in Progress, Sydney

Review
WIP, Sydney, Restaurant Review

WIP, Sydney, Restaurant Review

We know that Merivale does good things, and as a dining powerhouse, their food will always hit a minimum, consistent standard. Combine that with experienced, star chefs, and you’ve got yourself a recipe for trendy restaurants that makes food-lover’s mouth water, and eyes glaze over.

The latest project is Patrick Freisen’s Work In Progress (WIP), and they have been drawing extended crowds in with a menu of Fried chicken, and Lo Mein.

Curry Wagyu Brisket Lo MeinCurried beef brisket noodle soup, $16

I’ve never been a huge fan of noodles in watery soup, but there’s a very thin line between soup and gravy, and this curry sauce with its tender beef brisket pieces and yellow strands of noodles is my very definition of comfort food. This serving of Curry Beef Brisket Lo Mein looks a bit on the small side, but the bowl contained a good amount of food, and I wasn’t actually left wanting.

And then, fried chicken! Because who can resist fried chicken?

Half and Half ComboHalf & half ginger fried chicken & chilli fried chicken, $18

Pnom Penh Chicken WingsPnomh penh wings, lime white pepper, $16

The Ginger Fried Chicken tasted like plain fried chicken to me – not a bad thing! – and the Chilli Fried Chicken brought a really nice punch. My favourite part is licking off the sticky glaze from my fingers, and the juxtaposition of the crunchy, sticky and juicy in the one delicious bite.

The Pnom Penh Wings also made a fantastic impact on me, mostly because the lime and white pepper dipping sauce provided a refreshing palate cleanser of sorts that kept me going back for more chicken!

It’s a great non-committal way to try out new dishes, and providing new lunch options to those working in the CBD. Sure, the meals aren’t exactly what I would call “value for money”, but it is good food executed at high standards, so…you get what you pay for.

Give it a try next time you’re in town – we don’t know when this pop up will ship out.

This meal was independently paid for.
Work in Progress
50 King St
Sydney, NSW 2000
Phone: 02 9240 3000
Website: http://merivale.com.au/wipbar

Work in Progress on Urbanspoon

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A whole new…Yummy World Korean Restaurant, Eastwood

Review
Hand cut noodles being lifted out of a metal bowl of soup with chopsticks

Handcut noodles from Yummy World, Eastwood

A Yummy World should have been what Aladdin and Jasmine were singing about on that carpet ride. Because who cares about fireworks unless you have epic snacks to go with it, amiright?

Naturally, after singing A Whole New World obsessively as a child – the same way girls around the world sing Let It Go – I’d wander into a little Korean family style restaurant called Yummy World, and drag Simon from The Heart of Food along with me.

Chilli and Marmalade glazed Korean Fried Chicken at Yummy World, Eastwood

Given that this was essentially a second lunch, we *only* ordered a Hand Cut Noodle Soup (top picture) and a Chilli Glazed Korean Fried Chicken to share. The soup was intensely flavoured with shellfish and various seafood and the noodles were tender, with just a hint of bite. Very healthy tasting, and perfect for a cold, wet, windy winter. The Chilli Glazed Korean Fried Chicken was all sorts of sticky and finger licking sweet, laced with a very slight bitterness from orange rinds that were peppered through the dish. Like a jaffa chicken, almost. It threw me off at first, because I’m not a big marmalade fan, but by the end, I was scraping up every last sticky drop on those crispy wings.

Home style Banchan served up with lunch at Yummy World, Eastwood

And of course, the banchan. These Korean side dishes that add a fantastic variety to any meal, and instantly flood the table the moment you place your order. Simon says that these are very home-styled and quite rare to see in restaurants – I wouldn’t know, but I’d trust him – and I always enjoy the variety. And free flow? YES. Always.

The lady taking our order was quite efficient, even if English didn’t quite seem to be the language of choice. But the menu had pictures and the ol’ point and order procedure worked, so not too much of an issue there. I loved that it was packed with Korean families when we went – makes me feel much more confident in choosing Yummy World for lunch. With the crazy large number of Korean restaurants in Eastwood, I’m not so sure that they would be the top of my list for a meal, but great to have on hand as an alternate option!

This meal was independently paid for.
Yummy World Korean Restaurant
25 Railway Pde
Eastwood, NSW
Phone: 02 9874 8732

Yummy World Korean Restaurant on Urbanspoon

Ramly Burger in Sydney! Yang’s Malaysian Food Truck

Food Truck Review
Aerial shot of our order from Yang's Malaysian Food Truck!

Aerial shot of our order from Yang's Malaysian Food Truck!

In Singapore, night markets (pasar malam) are big business. They take on a nomadic, gypsy quality, moving from suburb to suburb, with makeshift tents sprouting up overnight like daisies after a spring shower. Loud music begins blaring, hawkers begin hawking, and pans and grill go on the heat and curls of smoke start beckoning, crooking its wispy fingers and luring you into the bright light.

And with food like that, you’d think that you have died and gone to heaven.

The Ramly Burger debuted in Singapore in a pasar malam to great fanfare, causing queues round the block as we are wont to do. Originating in Malaysia, this burger was created by a man named, well, Ramly, and consists of a beef or chicken patty, covered in egg, lettuce, sauce on sauce on sauce, and is the sloppiest burger you’d ever eat. Even now, with all the knockoffs, most of the Ramly burgers in Malaysia are made with patties sourced from the original Ramly makers.

So when I heard that Yang’s Malaysian Food Truck was serving up Ramly burgers on the menu, I was like a kid with an early Christmas, chomping at the bit to get my hands on it. But of course, a food blogger never just orders one thing off the menu. No, we order the whole damned lot.

Roti with ChickenRoti with Curried Chicken

Soft Shell Chill Crab with MantouSoft Shell Chilli Crab with Mantou

Ramli SliderRamly Slider

Chicken Rice BallsChicken Rice balls

Curry PuffsCurry Puffs

The Soft Shell Chilli Crab with Mantou is a fantastic take on the Singapore Chilli Crab, with more fresh chillies used and not quite as sweet as I was expecting. And you know, deep fried milk buns are always a winner with me. The Chicken Rice Balls were quite surprising, since I’ve never had them that way before, but the little morsels grew on me…maybe because I’m a lazy eater and these were convenient mouthfuls. The chicken was a tiny bit on the dry side, but on the whole still a thoroughly enjoyable dish. The Ramly Sliders were great as a slider, but at the risk of sounding like a perv in a red light district, it needs to be dirtier, and greasier. It was almost too clean and sophisticated to really communicate the Ramly experience. The curry puffs had the super flaky pastry spot on – I could feel my arteries clogging, which is always a good sign when you’re eating pastry – but the filling was just a touch…wet. Again, no relation to the red light district.

Inside of a Curry Puff

As a food truck, Yang’s Malaysian Food Truck is off to a great start, serving up quality Asian-inspired food in convenient to-go portions. There’s some maturing that needs to happen, as with any new food business, but I do think that they are a truck to watch. *thumbs up*

This meal was independently paid for.
Yang’s Malaysian Food Truck
79 Edinburgh Rd
Castlecrag, NSW 2068
Phone: 0408 221 213
Website: http://yangsfoodtruck.com

Yang's Malaysian Food Truck on Urbanspoon

Buns of Steel: Belly Bao, Sydney CBD

Review
BBC (fried chicken) from Belly Bao in Good God, Sydney

BBC (fried chicken) from Belly Bao in Good God, Sydney

I never did entirely understand the almost-fanatic appeal of the Gua Bao – soft, sweet milk buns filled with (traditionally) braised pork belly, mustard greens and sauce – to some. Sure it’s tasty and all, and its possibilities in terms of building the perfect bite in this hand-held snack-to-go are certainly promising, but surely it doesn’t require the fad-level attention that its been getting right?

Clearly, I haven’t tried the baos from Belly Bao.

Located in GoodGod Small Club, where The Dip used to reside, Belly Bao has grown from its humble beginnings as a market stall, into a busy eatery with legions of adoring fans. It was the brainchild of Sylvia, who, while on holidays in New York, came across these delicious morsels. Upon returning to Sydney, she realised that there was a clear gap in the market (and her own access to delicious baos), and decided to risk it all and make her own. With her parents to guide her with their years of restaurant experience, Sylvia started her market stall and hasn’t looked back since.

Tofu Bao, Soft Shell Crab Bao and Short Rib Bao at Belly BaoFrom top: Tofu Bao, Soft Shell Crab Bao and Short Rib Bao

Roast Pork Belly Bao, Fried Chicken Bao, and Braised Pork Belly Bao from Belly BaoFrom top: Roast Pork Belly Bao, Fried Chicken Bao, and Braised Pork Belly Bao

Sweet Potato Fries from Belly BaoSweet Potato Fries

BBC (Belly Bao Chicken) from Belly BaoBBC (Belly Bao Chicken)

The result? The best milk buns I’ve ever had in Sydney. It’s ridiculous just how fresh, soft, and fluffy they are, and it’s not surprising to hear from Sylvia that they make their own buns, rather than getting it supplied from someone else. And the fillings don’t disappoint either – the classic Braised Pork Belly Bao is my favourite with its thick dark sauce clinging to the tender slice of pork belly. The Short Rib Bao comes a close second, with its Korean inspired flavours of sweet soy and kim chi.

But don’t fill up on buns, because the Sweet Potato Fries, which are liberally salted and covered in a house made aioli and chilli sauce, are SO satisfying. Hot off the fryer, these fries are delicious in their sogginess – sweet potato fries don’t ever seem to crisp up in the same way that regular fries do – and the sauce over the top has to have some sort of hard drug in it, because I’m so SO addicted to the stuff.

The BBC also came highly recommended, and it did not disappoint. Juicy meat, crunchy exterior that shatters into your cleavage, and all that jazz. And anyone who goes through the effort of brining their poultry, is alright in my books.

I’m so relieved when Sylvia divulges that the plan is to make Belly Bao readily available 7 days a week, because I don’t think I can live with such good food being unavailable for half of the week. Now excuse me, while I get my fries on.

Insatiable Munchies dined as guests of Belly Bao.
Belly Bao
GOODGOD Small Club
53-55 Liverpool St
Sydney, NSW 2000
Website: http://bellybao.com/

Belly Bao on Urbanspoon

SSSSSSSSmokkim Modern Kitchen, Top Ryde

Review
Deep fried stuffed jalapeño from smokkim

Deep Fried Stuffed Jalapeno

I remember when I first visited Korea with my parents – we had a tour guide explaining the nuances of the culture, and telling us little anecdotes and stories, to illustrate what makes Koreans, well, Korean. Fast forward 17 years (eep!) and I’m still utterly fascinated with the culture, and not only because the boys in Big Bang are so stylish and pretty!

I’ve always been a firm believer that food is a gateway into a culture and history of a country, and for that reason, the food needs to sometimes be varied in order to make it slightly more accessible, because you can’t always expect people to go straight for the fermented funky fish. Smokkim Modern Kitchen seems to be trying to achieve that, with a Korean style influenced menu set amongst casual dining surroundings. Located next to Oliver Brown in Top Ryde City, this cosy restaurant has lovely ambient lighting, and a large balcony area if you prefer al fresco dining.

Marinated Beef BunMarinated Beef Bun – Soy marinated sirloin , ssamjang, kimchi

Soft Shell Crab BunCrispy Soft Shell Crab Bun – cos lettuce, coriander, tobikko mayo

First order of the day – buns. Soft, sweet, milky white buns that are the cornerstone Asian pastries. There was a trio of them on the menu – Marinated Beef, Pork Belly, and Soft Shell Crab. The Marinated Beef – my favourite of the three – was generously filled to the brim with sweet soy cooked wafer thin slices of beef, and just the right amount of kimchi and greens to balance the kick of salt and sugar. Yum. The Pork Belly came a close second, but it really was much better in the Bossam (below), and for that I’d go for more beef buns if I had to order again. Not quite the standard of Pu’er or Belly Bao, but tasty enough to support the menu.

Deep fried stuffed jalapenoDeep Fried Stuffed Jalapeño – Premium pork neck mince, silky tofu, mixed vegies

The Deep Fried Stuffed Jalapeño is great as a bar option, and because, #fryday. Stuffed with pork mince and crumbed in panko, these give off a satisfying crunch followed by requisite juiciness upon the first bite. A very grown up Jalapeño popper, these bites bring a touch of sophistication to the urge to pair fried food with alcohol. Quite lovely, but needs more mayo.

Everything can always do with more mayo.

Bibimbap of the dayBibimbap of the day – Rice dish reinterpreted by Smokkim, with spanner crab, dried seaweed, kohlrabi, egg custard

I was first introduced to bibimbap in its searing hot stone bowl by my dad at age 12, and the mix of rice, vegetable, egg, sauce and the delicious crust down the bottom of the bowl has been an expectation of bibimbap ever since. This however, was a cold version, with crab, seaweed, radish, and what looked like scrambled eggs. Like a chirashi almost. And while I can appreciate the concept of the interpretation, I can’t really say that I enjoyed this one. The sauce that came with it wasn’t quite enough to moisten the bowl, and the spanner crab was a little light on flavour. And it made me a little sad, because then I just wanted a chirashi bowl, but it wasn’t socially acceptable for me to have two lunches in a row. /sadface.

BossamBossam – Traditional Korean dish, slow cooked pork belly, radish and beetroot pickle, soy caramel sauce

But for what the Bibimbap gave in disappointment, the Bossam made up for it. Thick slices of braised, tender pork belly are laid on a plate with kale leaves, pickles and ssamjang – a fermented bean sauce that typically goes with the dish – and you’re meant to make little wraps that are mouthfuls of bliss. I especially enjoyed the structure that the kale gave to this, even though it isn’t a traditional choice of green, and the sticky sweet soy that coated the pork belly just had me licking my fingers. Favourite of the day, and so light on the belly too!

Wagyu Beef BurgerWagyu Beef Burger

And of course, a burger, because Sam must order a burger when he sees it on the menu. It was a really nice burger, but again, not quite in the league of the burger giants in Sydney. The zucchini chips also provided a lovely crunch to me (Sam wasn’t a fan), but somehow it was sorely lacking a type of dipping sauce that usually goes with a side of chips. For me, anyway.

I think Smokkim is a fantastic first date option – you know that you’re getting decent food and attentive service (we were the only people sitting on the balcony and we still didn’t get neglected), with just enough culture to make it interesting, but not enough to potentially leave you smelling like smoke and hotpot while walking out of the restaurant. No, that, you leave for date 3 or 4. I much preferred the small bites to the large, although I can very well see me treating myself to a Bossam plate for a leisurely lunch.

Mmmm. Pork Belly.

Insatiable Munchies dined as guests of Smokkim Modern Kitchen.

Smokkim Modern Kitchen
Shop 4003 Corner Devlin St And Blaxland Rd
Ryde, NSW 2112
Phone: 02 9809 5703
Website: http://www.smokkim.com.au/
Opening Hours: Mon – Thurs, 10am-11:30pm, Fri-Sat, 11am-1am, Sun, 10am-11:30pm

Smokkim Modern Kitchen on Urbanspoon

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The Norfolk, Surry Hills

Review
Deep Fried Banana Taco, $12 for 2

Deep Fried Banana Taco, $12 for 2

The Norfolk used to be “that place under House Of Crabs” to me, where the food was decent, but not the main attraction. But now, there’s a whole new menu, and a few of us were lucky enough to get invited to feast!

Deep fried banana taco anyone?

Fried Chicken in Waffle on a stickFried Chicken in Waffle on a stick

Monterey Cheese Burger, $5Monterey Cheese Burger, with EZ cheese and Jalapeño Salsa, $5

Asado beef tacos, $5.50Asado beef tacos, with coffee, avocado cream, and arbol chilli salsa, $5.50

Jalepeno Popper Taco, $5.50Jalepeno Popper Taco, with pumpkin mole, queso and salsa mojo, $5.50

Pulled Pork Taco, $5.50Pulled Pork Taco, with smoked adobo pork, aji chilli and pineapple salsa, $5.50

Mole Fried Chicken Wings, $14Mole Fried Chicken Wings, with mole spices, crema and chilli vinegar, $14

Deep Fried Pickles, $9 Deep Fried Pickles, with ranch sauce, $9

Mac and Cheeseballs, $14Mac and Cheeseballs, with spiced ketchup, $14

San Jose Sang Choy Bow, $14San Jose Sang Choy Bow, with green papaya, lime, peanuts and salsa mojo, $14

BBQ Corn, $7BBQ Corn, with ancho mayo, bacon and pretzel furikake, $7

K-Town Burrito, $14K-Town Burrito, with short rib, smoked frank and kimchi rice, $14

But before dessert, the bar menu. The corn with ancho mayo, bacon and pretzel furikake should be how all corn should ve had, with smoky crusty salty deliciousness to be had all around. If this is how all veggies are served, I’m sure you wouldn’t have issues making kids eat their veg. The Monterey Sliders were also pretty groovy, bringing all the cheesy comforts in every bite. There was an extra one floating around the table, and it was all I could do (and the belt that I was wearing) that stopped me from going for seconds.

And for tha Mac and Cheese lovers, The Norfolk is turning it up a notch with Mac and Cheese Balls. Finally, the perfect crumb to ooey gooey goodness ratio. This came with a dipping sauce, which was somewhat non-essential, since every ball of mac has the cheese to dress itself.

Deep Fried Banana Taco, $12 for 2Deep Fried Banana Taco, with peanut butter ice cream, ice magic, peanuts, 100s and 1000s, and a fried corn taco, $12 for 2

The Deep Fried Banana Taco was the last dish of the night, and served with a flourish it was. It had all the hot/cold sweet/savoury things going on, but at that point I was so stuffed that I wasnt sure what I was really eating anymore. But I did finish the banana though, because, uh, deep fried fruit is good for you right?

Insatiable Munchies dined as guests of The Norfolk and Drink and Dine.
The Norfolk
305 Cleveland St
Redfern, NSW
Phone: 02 9699 3177
Website: http://www.thenorfolk.co/

The Norfolk on Urbanspoon

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How are scrambled eggs like actors? Taste Baguette, Sydney

Review
Chipolata and Caramelised Onion Baguette

Chipolata and Caramelised Onion Baguette

Answer: They always arrive overdone.

Geddit? Okay, we might have to go through a few rounds of Sweeney Todd.

But truly. I have a love/hate relationship with scrambled eggs. When cooked correctly, they can be a veritable dream to eat, creamy, silly and luscious, lightly flavoured with the barest hint of salt and pepper.

Too often though, it arrives wayy over cooked, dry and tough, with the yolks and whites splitting into swirls in the solid slab of egg on a plate. And Taste Baguette, unfortunately, is no different.

Free range scrambled eggs, $15Free range scrambled eggs, smoked salmon, creme fraiche, crusty baguette, $15

What really gets my goat, is that I specifically ordered the eggs to be underdone. So no reason to assume that the customer is somehow afraid of undercooked eggs, or that it would create an ease of eating-to-go, because, well I was eating in.

SO WHY WERE THEY SERVED AS THIS OVERDONE MESS???

And for this to be one of the pricier items on the breakfast menu, I expect the cook to be able to undercook eggs when the restaurant has maybe 2 other patrons. Not cool, man, not cool.

Pork and fennel chipolatas, $7.50Pork and fennel chipolatas, caramelised onion, baguette, $7.50

The Pork and Fennel Chipolatas with Caramelised Onions were actually pretty decent, but by this time I’d been rendered so livid by the state of the eggs that I could hardly enjoy it.

Maybe it’s time to start curling up under the covers and return to my depressing Netflix binge. The eggs and I are just not meant to be.

Taste Baguette
1a/68 Market St
Sydney, NSW 2000
Phone: 02 9233 7778
Website: http://www.tastebaguette.com

Taste Baguette on Urbanspoon

Goldilocks and the…: Teddy’s Place, Sydney CBD

Review 1 Comment
Trio of desserts from Teddy's Place on George St in Sydney

Trio of desserts from Teddy's Place on George St in Sydney

It really is a small world in the food industry. I do some casual cheffing work on the side, and along the way, meet some really interesting people who are passionate about food and cooking. We don’t always keep in touch, and as is the custom of casual work, you just move on to the next job, the next adventure.

So imagine my surprise when I stepped in to check out a brand new dessert house on George St, and out comes a familiar face! Turns out, I know the owner of Teddy’s Place, a brand spanking new dessert bar located on busy George St, across from World Square. I very nicely got given a sample of desserts to try – thank goodness I had my camera on me!

Rhubarb Strawberry TorteRhubarb Strawberry Torte

Triple Chocolate MousseTriple Chocolate Mousse

Pandan Caramel CustardPandan Caramel Custard

The Pandan Caramel Custard looked super cool in its “tin can” mold, and did taste delicately of pandanus leaves, a popular Asian aromatic. The custard was a bit too well-done for my taste, but I really like the idea of serving up traditional creme caramel in a different way. If you’re looking for something rich and decadent, the Triple Chocolate Mousse cake is soft and velvety, like Triple Chocolate anything is wont to be.

But the crowning achievement of all, I have to say, are the gelatos. The fruit flavours are especially good, bringing out fantastic flavours of summery fruit. The Watermelon and the Guava are my top picks, and the serving sizes are pretty generous, too. Service staff are extremely friendly – and this was before we found out that I knew the owner – and I think they’re off to a good start. Can’t wait to see how the store matures.

Insatiable Munchies dined as guests of Teddy’s Place.
Teddy’s Place
569 George St
Sydney, NSW 2000
Phone: 0423 489 901
Website: http://www.teddysplace.com.au/

Teddy's Place on Urbanspoon

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Do you know what a ring burner is? Do Dee Paidang, Haymarket

Review
A chopstick lifting out strands of rice noodles from the Supernova level 7 spicy noodle from Do Dee Paidang in Haymarket

A chopstick lifting out strands of rice noodles from the Supernova level 7 spicy noodle from Do Dee Paidang in Haymarket

I like my chilli like I like my war, nuclear.

…Wait, that didn’t come out right.

But I do like my chilli hot, and Do Dee Paidang in Haymarket has certainly thrown down the gauntlet, serving up a bowl of spicy noodles that have beaten many a food. Their Supernova Noodles are labelled as Level 7, for the 7 spoonfuls of chilli that they put in it.

Supernova Level 7 Spicy Noodles from Do Dee Paidang in HaymarketSupernova Level 7 Spicy Noodles

When you place the order, the waitress doesn’t just give you the dubious look that she saves for drunk men trying to pick her up. No, she first assumes that you mean something less spicy, and she points to the Level 3 and Level 5 options on a menu so filled with pictures it looks like a child’s storybook. I firmly stand my ground, and point to the Level 7, and her eyes widen slightly as she’s processing what I just said, and then followed by a look of uncertainty. “Are you sure?” She asks, “There are 7 spoons of chilli in that one. It’s very spicy”. I reassure her that it’s okay, and she shrugs and takes the order, recommending rice noodles as the noodle option.

And the rice noodles arrive, shrouded in a fiery red soup, and topped with fish balls, pork ribs and crispy deep fried wonton skins. The first chopstickful looks very promising – the chilli flakes cling to each strand like an over-the-hill woman going through a mid-life crisis clings to a man. I bite into it, and well, I didn’t exactly get swift kick in the pants that I was expecting. I wanted my mouth to feel like it was on fire, and my eyes to start tearing…not this slow burn business.

To be fair, it does build up slowly, but beyond causing a bit of a coughing fit, I don’t actually think it was all that spicy. In fact, I was more distracted by the slightly burnt aftertaste of chilli flakes that had been roasted too far, and that acrid bitterness was just something I couldn’t get rid of. Just a touch disappointing after all the chilli hype.

The fish balls and pork ribs were tender and delightful, and the wonton skins did add a nice touch. Especially with the Som Tum Pu we ordered – a Thai Papaya salad with fermented crabs.

Som Tum Pu Papaya Salad from Do Dee Paidang in HaymarketSom Tum Pu (Papaya Salad with Fermented Crab)

This dish is not for the faint-hearted. By all western standards, this dish stinks like a fish rotting in a sewer, but for me, it was all sorts of salty deliciousness that I crave on hot days. Sour, tangy, salty, spicy, Som Tum consists of shredded green papaya, carrot, green beans, and fresh tomatoes, pounded in a mortar and pestle with lime, fish sauce, sugar and chilli. This particular version includes fermented crab the colour of a rotting corpse on NCIS, and I particularly enjoy sucking out the salty juices from the tiny pointy legs.

What can I say? The stereotype is true that Asians will eat anything.

Durian and sticky rice dessert from Do Dee Paidang in HaymarketDurian and Sticky Rice Dessert

And because the portions here are similar to what you get in Thailand, we order a dessert as well. Durian and Sticky Rice brings back comforting memories of family trips to Thailand, where my parents and I would share a small plate of this food hall staple while taking a break from all the sightseeing and shopping. Here, it’s served in a bowl, probably because the durian is pulpier in texture due to the difficulty of getting fresh durian in Sydney. It’s still every bit as comforting as I remembered, though. Warm, sticky glutinous rice is topped with creamy durian and coconut cream, lightly salted to bring out the sweet. At Do Dee Paidang, they finish with a small pinch of Foi Thong – golden strands of egg yolk made by drizzling a mixture of duck and hen yolks into a hot sugar syrup. So rich, so addictive.

The food here really reminded me of food that I had in Bangkok, and I especially enjoyed the portion sizes. It may seem stingy, but really, the small order of noodles is only $5.50, and it allows us to try more things off the menu. I left feeling full and satisfied, but not wishing that there were napping options right in the middle of Chinatown for me to nurse my food coma. The service was well, what it was: not entirely attentive, but not rude either. It took awhile to get someone’s attention when it got busy, but once you got a hold of them, you never had to ask twice for what you wanted. Efficient.

We really enjoyed ourselves at this little eatery on Ultimo road. Makes me wonder what the grilled menu items are like.

This meal was independently paid for.
Do Dee Paidang Thai Noodle Bar & Cafe
9/37 Ultimo Rd
Haymarket, NSW 2000
Phone: 02 8065 3827

Do Dee Paidang Thai Noodle Bar & Cafe on Urbanspoon

My 24 hour Food Crawl

Food For Thought Review
Poutine from Stuffed Beaver in Bondi

Poutine from Stuffed Beaver in Bondi

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

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

 

8:30am – Cuckoo Callay

Ya Bacon Me Crazy, Bacon and Waffles, from Cuckoo Callay in NewtownYa 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/

Cuckoo Callay on Urbanspoon

 

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 Doughnuts from Glazed Doughnuts in BondiRed 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.

Glazed Doughnuts on Urbanspoon

 

10.20am – Pure Pops

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

Watermelon and Strawberry Popsicles, from Purepops Icepops

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/

Pure Pops on Urbanspoon

 

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

Ontama Bukkake from Mappen in Bondi

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/

Mappen on Urbanspoon

 

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

Hot Buffalo Wings, from Stuffed Beaver in Bondi

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.

Poutine, from Stuffed Beaver in Bondi

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.

The Stuffed Beaver Dining Parlour on Urbanspoon

 

2:30pm – 11 hr check-in

A video posted by Tammi Kwok (@insatiablemunch) on

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

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.

Salmon and Flying Fish Roe Sushi, from Sushi Rio in Bondi Junction

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

Sushi Rio on Urbanspoon

 

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

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

 

5:30pm – Pei Modern

Wood Fired Mussels, from Pei Modern in the RocksWood 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.

Pei Modern on Urbanspoon

 

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

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, from House of Crabs in Surry HillsLobster 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.

House of Crabs on Urbanspoon

 

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.

Melon Bingsu from Kanzi Fashion Cafe

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/

Kanzi Fashion Cafe on Urbanspoon

 

Special Mentions

 

Mister Gee’s Burger Truck

Truffe Burger, Mister GeeThe 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, Mister GeeDirty 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

Mister Gee Burger Truck on Urbanspoon

 

Pu’er

Wagyu Tacos, $16Wagyu 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.

Pu'er on Urbanspoon