Posts tagged Review

Soul O-rising? Seoul Orizin Korean Food, Haymarket

Review April 10, 2015

You’d think that living in an area inundated with Korean restaurants means that I wouldn’t be as excited about yet another Korean Fried Chicken joint.

BUT YOU’D BE WRONG.

When Simon from The Heart of Food suggested Seoul Orizin for our lunch catchup, my brain and body instantly went on fried chicken mode: hungry.

Spicy Cold Buckwheat Noodles, $10

Spicy Prawn and Chicken Gangjung, $18

Grilled Beef Ribs, $16

Egg Hot Pot

We ordered a variety of things, including my favourite go to noodle dish: the bibim naeng myeon, a chewy stretchy spicy korean noodle that is served with crunchy pickles. My mouth is watering as I write this. Their noodles aren’t quite as good as The Mandoo for my taste – not as spicy and without that oomph that I love about this dish – but it’s a fantastic option for a CBD lunch.

The Spicy Prawn and Chicken Gangjung was literally, fried chicken and prawn coated in the spicy sticky sweet sauce that sticks to the back of your molar, and was quite nice, but nothingg groundbreaking.

It was one of those “not bad” experiences – nothing to complain about, but nothing that makes me scream from the rooftops unfortunately. Not sure whether if I stand outside those doors I’d go in for lunch, or take a step to the right and walk into Hana Hana instead!

This meal was independently paid for.

Seoul Orizin
203-209 Thomas St
Haymarket, NSW 2000
Phone: 02 8541 7531

The Norfolk, Surry Hills

Review April 10, 2015

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 stick

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

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

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

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

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

Deep Fried Pickles, with ranch sauce, $9

Mac and Cheeseballs, with spiced ketchup, $14

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

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

K-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, 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/

Sample of the Week: Appelles Apothecary Wheat Protein Shampoo

Beauty Review April 9, 2015

Appelles Apothecary Wheat Protein Shampoo held against a white background

As someone with curly, coarse, combination hair – yes, you read it right: oily on the scalp and dry at the root – I get very particular about my choice of haircare products. It not only has to work on very difficult hair, but also needs to be at the right price point – I’ve to use quite a bit of product for the amount of hair that I have, which means all the money that I could be spending on food might literally get washed down the drain. Literally.

So how does an organic shampoo with wheat protein work on difficult hair? Is it any better than the drugstore brands?
Read More

City Lunches: Baker Bros, Sydney CBD

Review April 5, 2015

Heirloom Tomato Salad, $15

Having mostly studied/worked near Haymarket, I’ve always been spoilt for choice when it comes to lunch options in the city. But Sam, working on the CBD side of things, isn’t quite so lucky.

Which is why long lunch queues can either be the bane of the short lunch break, or a shining beacon of a quality lunch spot that can be the new go-to.

Beef Brisket Sandwich, $13

We ordered the Heirloom Tomato Salad, $15, and Beef Brisket Sandwich, $13, to eat in. The sandwich seemed to me like a sub-par reuben – I need me some cured beef! – but the salad was truly truly delightful. The small, multicoloured tomatoes were lightly dressed with sweet balsamic and fruit olive oil, with pops of savouriness provided by sea salt flakes. The creamy mozzarella ball soaked up the flavours nicely, and made for a fantastic tri-colour bite each time. $15 did seem a bit pricey, but hey, its the CBD.

The service was also cordial and efficient, though not particularly individual, but given how busy it was, I wasn’t expecting the moon.

Now to try that Friday night bar menu…

Baker Bros
Shop 1 56-58 York St
Sydney, NSW 2000
Website: http://www.bakerbros.com.au/

Le Bon Ton, Collingwood

Melbourne Review Travel March 23, 2015

The smoker's lot - Beef brisket, chicken, pulled pork and pickles

Fire, smoke and ~~brimstone~~ charcoal – is there anything more glorious than a good barbecue? Le Bon Ton in Collingwood is serving up American style barbecue and sides, and we took a trip for some of that deep south.

Crab Cakes – Gulf style with streaky bacon, bell peppers, celery & Old Bay aioli, $16.50

The Smoker’s Lot, $49

Onion rings – Beer battered & jerk seasoned, $10

Potato Salad with spring onion, fresh dill, pickles and mayo, $8.50

The Smoker’s Lot is a fantastic tasting platter to begin with, if not a bit on the measly side. The meats were not particularly mind blowing, but it was of a very decent quality. If this was just based on the meats alone, I think The Erko comes out on tops. The Onion Rings were an extremely pleasant surprise – super crisp and light, with a killer aioli on the side spiced with the all-famous Old Bay Seasoning. They also brought a pretty strong potato salad game too, with pops of acidity from the pickles cutting through the creamy potatoes and mayo.

Service wise, it was polite, if not a bit absent, which I can understand because there didn’t seem to be many members of staff around for a packed outdoor AND indoor area. You get more bang for your buck if you’re sharing with friends, and it’s a great atmosphere, especially if you’re sitting outdoors.

Now, if you’ll excuse me, I need to get my hands on some potato salad.

This meal was paid for independently

Le Bon Ton
51 Gipps St
Collingwood, VIC 3066
Phone: 03 9416 4341
Website: http://www.lebonton.com.au/

Did someone say roast duck? BBQ One, Eastwood

Review March 20, 2015 1 Comment

Before there was all the ramen, food festivals and fine dining, there was meat on rice. From charsiu to siu yok to braised duck, this simple combination represents a staple-turned-addiction that has contributed to my ever-burgeoning muffin top.

Complimentary Pork and Peanut Soup

BBQ One in Eastwood is the closest I’ve had in Sydney to the favourites I grew up with, displaying their selection of meats on steel hooks in front of a glass window, beckoning to passers-by like hookers in the red light district of Amsterdam.

Roast Duck on Rice

The Roast Duck Rice consisted of a generous serving of rice and duck maryland with skin the shade of orange that you might mistake it for an oompa loompa. No need to adjust your television sets though, it’s perfectly normal. You can’t really go wrong with roast duck in my books, but what I really enjoyed was the lightly oiled rice drizzled with a soy based dressing, which I’m pretty sure contains some of the master stock used to braise some of the meat items on the menu.

It’s like an absolute meat fest in there, and it’s amazing.

Braised Offal on Rice

For the more adventurous, I strongly recommend my usual order: a selection of braised offal on that same oiled rice. Pork stomach, tongue, ears and intestine are roughly chopped and laid over rice, drizzled with that same master stock dressing that comes with all the dishes. It may not sound pretty but if I could find the budget or the diet that allows me to have this every meal for every day of the week, I would. Pro tip: order a side of ginger and shallot sauce for an extra $0.50 – the amazing aromatics of the sauce augments all the savoury meaty flavours on the plate.

The service is efficient and civil, and the portions are large enough to feed two moderately hungry people with one plate. It’s not a five-star date night place, but it’s a favourite with the locals for the super simple, quick, in-and-out sort of dining.

Okay, so maybe it could be a date night place.

This meal was independently paid for.

BBQ One
181 Rowe St
Eastwood, NSW 2122
Phone: 02 9874 5332

Spectrum Now

Festivals Review March 18, 2015 1 Comment

Man, I really LOVE food festivals. From Taste, to Good Food Month, to the Lunar Markets, anytime I can food crawl without moving more than 2 steps between stalls is a good time indeed.

Needless to say, when I got
the invite to sample the stalls at the Nosh Pit for Spectrum Now, I was absolutely chomping at the bit to get sown there.

Pork belly and Fried Mushroom Gua Bao from Bao Stop

Curated by Luke Powell of LP’s Quality Meats, the Nosh Pit consists of two rows flanking either end of Spectrum Now, and features heavy hitters like black Star Pastry, Mary’s, and of course, LP’s Quality Meats.

We begin the night of binge feasting by tucking into a selection of Gua Baos from Bao Stop. Originating in China, Gua Baos consists of savoury fillings sandwiched between an oval shaped soft milk bun. Pork belly is most traditional, accompanied with mistard greens and thick brown braising gravy.

And we don’t want to break tradition.

Their pork belly bao was fall-apart tender, juxtaposed with the crunch of the pickled mustard greens. The Mushroom was my favourite, with battered oyster mushrooms smothered with a satay-type peanut sauce. Maybe it’s the chilli – and we always give extra points for chilli – but I would happily take the mushroom over the pork any day.

Insatiable Munchies dined as guests of Bao Stop

Bao Stop
Location Varies-See Fb
Sydney, NSW
Phone: 0420 305 355
Website: https://www.facebook.com/baostopsydney

Seared Salmon Salad from Bondi’s Best

With the indulgent comes the healthy, because.. eat your veggies.

Chicken Egg Wrap from Bondi’s Best

I had heard that Bondi’s Best was known for their seafood, but the surprise of the night was actually their gluten free egg wraps for me. Instead of a flour wrap, they used a thin sheet of fried egg to roll up ingredients like poached chicken, or persian feta and spinach. Served cold, it was a fantastic light option that would be amazing on a warm balmy day. I was really impressed that the egg wrap wasn’t dried out, but was still strong enough for the wrap not to fall apart. Well done.

Insatiable Munchies dined as guests of Bondi’s Best

Bondi’s Best
Shop 1 39-53 Campbell Parade
North Bondi, NSW 2026
Phone: 02 9300 9886
Website: http://www.bondisbest.com.au/

Of course, if you are a fan of smoke, you can’t walk past LP’s Quality Meats without getting a little something something. And we got it, in the form of a Smoked Sausage Roll and Smoked Beef Roll. The sausage was nicely paired with a nice harissa, but I much preferred the smoked beef. There was a comment that it was a bit like corned beef, but you know what? Corned beef brings back all sorts of comforting memories of Saturday morning brunch with my mom whilst my dad was playing golf. So it’s a good thing.

Insatiable Munchies dined as guests of Lp’s Quality Meats

Lp’s Quality Meats
12-16 Chippen St
Chippendale, NSW 2008
Phone: 02 8399 0929
Website: http://www.lpsqualitymeats.com/

And the stall that puts smoke inmy hair and a smile on my face: hoy pinoy!! I know I’ve had my fix about a month ago, but really, how can you ever get enough of their sticky sweet glazed pork belly and chicken, barbecued to smokey charred perfection. Yum. Consistently good, and totally worth the queue!

Insatiable Munchies dined as guests of Hoy Pinoy

Hoy Pinoy
Location Varies- See Facebook
Melbourne, VIC 3000
Website: https://www.facebook.com/hoypinoybbq

Mary’s Cheese Burger

Newtown favourite Mary’s has brought their famous Cheese Burger to Spectrum Now, with a Pizza Sub that was sadly unavailable when I went.

They’ve done well, serving up exactly what you’d expect – a good burger. Was it mind blowing? Not exactly, but then again, I’m a Mister Gee Burger sorta girl, so I might not be the ~~droid~~ person that they’re looking for.

Insatiable Munchies dined as guests of Mary’s

Mary’s
6 Mary St
Newtown, NSW 2042
Phone: 02 4995 9550

We needed a break after the first wave of eating, so we took the opportunity to explore the rest of Spectrum Now at the Domain.

There are interactive art installations aplenty, and SBS has put up a hipster coffee area, where you can get a free iced coffee…but you have you blend your own by pedalling on a bike-powered blender. Novel idea, and a way for me to work off the ~~guilt~~ food.

Hendricks Parlour of Curiosities

Even if you’re not an alcohol consumer, take the time to hang out at the Hendricks Parlour of Curiousities. The aesthetic reminds me strongly of American Horror Story: Freakshow, and delightfully so. It was whimsical tents and gnarly 1930s style furniture with the odd skeleton in a glass jar.

I absolutely LOVED IT.

Mr Wong’s from Gelato Messina

But we can’t stay away from the food for too long. Back to the nosh pit we go, and this time straight to Gelato Messina’s Milk Bar and N2 Extreme Gelato/BlackStar Pastry.

Plum Slinger from N2 and Blackstar

Brokeback Moment from N2 and Blackstar

Strawberry Watermelon Cake from N2 and Blackstar

Cake Smash from N2 and Blackstar

These dessert headliners put up a spectacular showing, but the slap-the-table-it’s-so-good dessert winner for me was the Cake Smash. Created on the first night of Spectrum Now for Spectrum Now, this beautiful franken-dessert involves freezing the famous Strawberry Watermelon Cake from Blackstar with liquid nitrogen, and literally smashing it into one of N2’s gelatos with the merciless beaters of a standing mixer. With more liquid nitrogen, of course.

It was hands down the best of both worlds, with all the delicate rose and fruit flavours of the cake, and the frozen liquid velvet of the gelato.

My mind was blown.

Liquid nitrogen creates a super smooth frozen treat, as well as creates this dramatic fog that spills out of the mixers, and that Strawberry Watermelon cake was all sorts of floral and fruity, and the thin layers of cream and light sponge just made for such a well-balanced bite, that was augmented by being flash frozen by liquid nitrogen. If nothing else, this is the thing to get at Spectrum Now.

Insatiable Munchies dined as guests of N2 Extreme Gelato and Blackstar Pastry

N2 Extreme Gelato
43/1 Dixon St
Sydney, NSW 2000
Phone: http://www.n2extremegelato.com.au/

Blackstar Pastry
277 Australia St
Newtown, NSW 2042
Phone: 02 9557 8656
Website: http://www.blackstarpastry.com.au/

If you’d like to get your fix of Spectrum Now, it runs at the Domain from now till this Sunday, 22nd of March.

Pull My Noodle: Ichiban Boshi, Sydney

Review March 6, 2015

Very Hot Ramen, from Ichiban Boshi Sydney

Having grown up in Singapore, Ichiban Boshi to me was always associated with sushi, bentos, donburi, and other family-friendly Japanese fare, but not exactly ramen. Fast forward 10 years, and a meeting with University friends reveal that Ichiban Boshi in Sydney, to my initial confusion, is all about the Ramen.

Ramen is a food nerd’s wet dream. There are so many elements to it – broth, egg, meat, noodle, toppings – that it can go gloriously right, or disastrously wrong. And with ramen joints popping up in what seems like once every other week in Sydney, any restaurant offering up this unique mix of springy egg noodles, viscous broth, fatty meat and all the comfort of a mother’s embrace on a cold winter’s morning had better be on top of their noodle soup game, or risk getting edged out in the competition.

So I was particularly intrigued when I was invited to sample the menu at Ichiban Boshi at The Galleries Victoria – do the crazy peak hour queues signal another hardhitter in the Sydney ramen scene, overlooked because it is situated in the bright white lights of a popular shopping centre?

Okonomiyaki, $8

But first, the entrées. Okonomiyaki, $8, is one of my favourite Japanese street snacks – I guess I identify with the Japanese students for whom this savoury cabbage-and-seafood pancake is an exam time staple. Sometimes served with on a sizzling hotplate, this small compact pancake is almost always smothered with a sweet, tangy Japanese barbecue sauce, lashings of Japanese Mayo and handfuls of dried bonito flakes, pickled ginger, and green scallions.

The okonomiyaki here is certainly small and sauce-smothered, and also topped with an extra thin egg omelette. It’s firm and thick, though it’s hard to judge flavour or textures otherwise because my tastebuds were so entertained by rivers of sauce. It could be a clever ploy to hide an otherwise average pancake, or maybe they’re just really generous with the sauce.

And I do like sauce.

Tempura Salmon Roll, $9.50

And then there’s the much more interesting Tempura Salmon Roll, $9.50.

A thick salmon and cucumber roll is covered in tempura batter and deep fried, before being doused in chilli Mayo and topped with scallions.

I was quite curious if the rice would insulate the salmon enough to create the elusive hot/cold mix and leave the salmon raw, but it was, if lightly, cooked through. The tempura provided a pleasant crunch, and the chilli mayo, provided richness and kick. Not bad for an experience.

I must say that I wish I could be hooked up to that Mayo via an IV. Or any Mayo. MAYOOOO.

Very Hot Ramen, $11.90

On the ramen front, we got the very imaginatively titled Very Hot Ramen, $11.90, and the Tan Tan Tsukemen, $13

Tan Tan Tskukemen, $13

The Very Hot Ramen was hot in the way a vacant, plastic-surgeried swimsuit model sort of way. There’s a lot of flash in the crimson red colour of the soup, but no actual heat or substance lying within. The noodles were too thick for the soup (or the soup too thin for the noodles?) and every mouthful for me was tepid and on the bland side.

The Tan Tan Tsukemen was heaps better, with a savoury pork mince gravy in a small bowl for you to dip your noodles into. The boiled, marinated egg was nice and tender, and although it was a touch overcooked for my taste (I like molten flowing egg yolks) it still was worth the extra order. I have a thing for cold noodles in summer, and this was a great choice for the sweltering heat outside.

Unfortunately, I can’t count Ichiban Boshi amongst the heavyweight ramen hitters in Sydney, but they do provide a little something for everyone, and varied menu options in the middle of the city. Makes me wonder what it would have been like if their menu hadn’t been changed.

Insatiable Munchies dined as guests of Ichiban Boshi.

Ichi-ban Boshi
The Galleries
Level 2 500 George St
Sydney, NSW 2000
Phone: 02 9262 7677
Website: http://www.ichibanboshi.com.au/

My Favourite Kind of Balls: Tamayaki, Haymarket

Review March 2, 2015

I remember the first time I’d ever eaten a Takoyaki. My friend and I walked through a Pasar Malam in Singapore – makeshift night markets that are held nomadically in the heartlands of the country – and she disappeared for a moment, coming back with a box of them: mayonnaise-covered balls made from a creamy batter, and filled with bacon and cheese. But I didn’t know that this was a crazy delicious Japanese street snack then.

All I heard were the words “Bacon and Cheese”.

Traditionally filled with octopus pieces – then called Takopachi instead – these balls are basically made with a base of wheat flour batter in semi-spherical cast iron pans, looking like the savoury edgy ancestors of the cake pop. Today, they are filled with such a variety of ingredients and are so omnipresent that they even have them dispensed from vending machines in Japan!

Satay Chicken Takoyaki, $6

Commonly filled with seafood like prawn and crab, Tamayaki in Dixon St (Haymarket) have spiced up the menu with super cool flavours like Satay Chicken, and Eel (Unagi).

But first, wanna know how they’re made?

First the pan gets filled with batter, and then the chosen fillings.

Then it gets expertly flipped. Most places use two thin metal skewers to flip and roll these balls into spherical perfection, but no, Tamayaki chooses to use only one, with a Luke Skywalker-wielding-a-light-saber-post-Vader type efficiency.

These balls are then carefully cooked to be crispy on the outside while still creamy on the inside, and popped into little trays, before being generously doused in mayo-based sauces. The Unagi gets mayo and barbecue, and the Satay Chicken gets a specially formulated spicy satay sauce. Very nice.

Watch out for that first bite! Cause, you know, steaming hot insides and all. The Unagi is as delicious as expected, filled with tender eel flesh and smothered in savoury sauce and dried bonito flakes that curl and wave with the heat off the balls. But the Satay Chicken was a surprise favourite. Chicken thigh pieces stand up to being cooked twice very well, and the spicy tangy satay sauce tastes of all the spices that come with authentic satay flavours, and not just a peanut-heavy mess that I see so often. Also available in beef, Tamayaki is really providing a new twist to old favourites.

And if you’re getting thirsty from all the creamy mayo, Tamayaki also has an extensive drink menu. I tried the very summery Mango Juice Ball – filled with little liquid-filled spheres of mango syrup that burst into your mouth luxuriously the way salmon roe does.

The takoyaki has really come a long way since I first sampled it as a teenager in that bustling, humid, market, and Tamayaki seeks to push the boundaries, and continue on in the Japanese mixture of innovation and traditional techniques. The balls are made fresh to order, resulting in a little bit of a wait for the order to be ready – especially if you’re in a rush. But really, I’ve never been at a tamayaki joint where there wasn’t a wait, so…

Japanese comfort street food for the win!

Insatiable Munchies dined as guests of Tamayaki.

Tamayaki
Shop 36 1 Dixon St
Sydney, NSW 2000
Phone: 0450 290 190
Website: https://www.facebook.com/pages/Tamayaki-Australia-弹丸滋地/309957315780420

I like Coffee, I love Tea.. Pu’er, Waterloo

Review March 1, 2015

Wagyu Beef Tacos from Pu'er in Waterloo, $16

…I love the wagyu beef tacos and it loves me.

Really, though. I’m an absolute tea addict. And yes, I’m one of those people who will go to fancy tea places and spend all of my money on tea and tea paraphernalia (there are a lot!). But nothing quite beats the experience of a tea service, and unless your cupboards are filled with warmers and teapots of every kind, this is an experience that’s best left to the experts.

Premium Jasmine, $9

At Pu’er, they serve you premium teas with a full explanation of how best to enjoy them. We tried a Premium Jasmine and Osmanthus Phoenix tea. Each one comes in each own tea set. It was explained to us that a 1-2 minute steeping time is optimum, and with these teas, the third or fourth steep is the best. I loved the detail and care that went into the tea service – not once was I left wondering what to do when I reached the bottom of my cup.

The Osmanthus Phoenix presented a surprise to me – I’m not usually a fan of Osmanthus teas in general, but this finished on the palate with such tropical fruity notes that it brightened up my day like a bouquet of flowers brightens up a room. Very nice.

And if tea is not quite your thing, they also do killer cocktails.

Cocktails from left: Berry, and Coconut Dream

The Coconut Dream was an absolute standout for me. Young coconut juice is mixed with Absolut’s Wild Tea Vodka and dried apple pieces, creating a cocktail so beautiful I couldn’t even taste the acrid burn of alcohol on the palate after. And that’s pretty impressive considering that I don’t drink for that very reason.

Shanghai, $7

And now that I’m appropriately boozed up, on to the food! We begin with a selection of small bites: The Shanghai, $7, and Mushroom Pot Stickers, $7.

Mushroom Pot Stickers, $7

The Mushroom Pot Stickers were filled with a fragrant, savoury filling, and I absolutely loved how the chewy mochi-like exterior gave way to the piping hot insides. The Shanghai was not as fragile or soupy quite as I was expecting, but it’s got fantastic flavour in each bite.

Wagyu Tacos, $16

And then came the first touchdown: the Wagyu Tacos came out on a pretty dish looking like gua baos, but really, I stopped caring what they looked like the moment I realised how delicious these things were. The beef was rich and unbelievably tender, and the salty glaze just the right foil for the sweet, fluffy buns. This is the bit that made me regret that there were four of us, because I really could’ve gone for more than one.

Hong Kong Mini Burger, $15

The Hong Kong Mini Burgers were no slouch either. Sweet milk buns are decadently deep fried to create that golden exterior, giving way to a savoury hoisin sauce and panko crusted pork, the macdaddy of breading. It was all crunch and lusciousness, and it made me feel all tingly inside. It’s something that you can’t really create in a larger form: the ratios were so delicately balanced, and it’s hard to get the same kind of juiciness if you were to go for a substantially larger piece of pork. No, this was quite amazing the way it is, and every bite was thoroughly delicious.

Stir Fried Green Beans, $18

Three Cup Drunken Duck, $26

For the mains, we were recommended – and rightly so – the Stir Fried Green Beans and the Three Cup Drunken Duck. The green beans were crisp and al dente, and covered in a chilli spiced pork mince “sauce” (topping?) that left us fighting for the last spoonful on the plate. The duck was melt-in-your-mouth tender, and fell apart on the bone the moment our forks pierced the flesh. The savoury umami notes from the mushrooms made the sauce rich, and made for a very satisfying mouthful when mixed in with rice. The only critique? NEEDS MORE SAUCE.

Tea Smoked Watermelon with Kafir Panna Cotta

And of course, the sweet stuff. Pu’er is all about their teas, and it shows with the impressively dished Tea Smoked Watermelon with Kafir Panna Cotta. The cubes of watermelon sat under a cloche, surrounded by swirling smoke, while the panna cotta jiggled seductively on the side. Smooth and creamy mixed in with crisp and juicy mixed in with sweet and smoky…All watermelon should be smoked from now on.

Coconut and Lime Sorbet with Black Glutinous Rice and Coconut Water

The Coconut and Lime Sorbet with Black Glutinous Rice struck a chord with me, with its Southeast Asian influence. It reminded me strongly of pulut hitam – a warm dessert made with salted black glutinous rice and served with thick coconut cream. This version has been augmented with a coconut and lime sorbet, which created bright citrus notes that cut through the comfortingly stodgy texture of the black glutinous rice.

The food was consistently exquisite throughout the lunch, but what impressed me the most, was that the owner, Siev, is actually at the helm, cooking in his own restaurant. Born to Cambodian parents, Siev sees his mother as his inspiration, and what started out as a dream for a teahouse has become a full fledged restaurant with thoroughly deliberate food that is matched only by its detailed and knowledgeable service. And despite the comprehensive background of information that influences his food, Siev is no snob either. When asked about what he chooses to eat, he admits – with some embarrassment – that there have been harrowed moments that consuming fast food has had to be an option, but it only makes me respect him more as a person. The pressures that he faces running a restaurant and keeping a business afloat in these tough times are very real and very human, and I think that he is executing his vision deliciously.

It kinda makes me ashamed that I had not ventured down to this side of Danks St sooner. From their tiny teacups to their beautifully blue and white porcelain-topped tables, Pu’er is a gem of an experience just waiting to be discovered.

Insatiable Munchies dined as guests of Pu’er.

This meal was independently paid for.

Seoul Orizin 203-209 Thomas St Haymarket, NSW 2000 Phone: 02 8541 7531

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/

Baker Bros Shop 1 56-58 York St Sydney, NSW 2000 Website: http://www.bakerbros.com.au/

This meal was paid for independently

Le Bon Ton 51 Gipps St Collingwood, VIC 3066 Phone: 03 9416 4341 Website: http://www.lebonton.com.au/

This meal was independently paid for.

BBQ One 181 Rowe St Eastwood, NSW 2122 Phone: 02 9874 5332

Insatiable Munchies dined as guests of Bao Stop

Bao Stop Location Varies-See Fb Sydney, NSW Phone: 0420 305 355 Website: https://www.facebook.com/baostopsydney

Insatiable Munchies dined as guests of Bondi’s Best

Bondi’s Best Shop 1 39-53 Campbell Parade North Bondi, NSW 2026 Phone: 02 9300 9886 Website: http://www.bondisbest.com.au/

Insatiable Munchies dined as guests of Lp’s Quality Meats

Lp’s Quality Meats 12-16 Chippen St Chippendale, NSW 2008 Phone: 02 8399 0929 Website: http://www.lpsqualitymeats.com/

Insatiable Munchies dined as guests of Hoy Pinoy

Hoy Pinoy Location Varies- See Facebook Melbourne, VIC 3000 Website: https://www.facebook.com/hoypinoybbq

Insatiable Munchies dined as guests of Mary’s

Mary’s 6 Mary St Newtown, NSW 2042 Phone: 02 4995 9550

Insatiable Munchies dined as guests of N2 Extreme Gelato and Blackstar Pastry

N2 Extreme Gelato 43/1 Dixon St Sydney, NSW 2000 Phone: http://www.n2extremegelato.com.au/

Blackstar Pastry 277 Australia St Newtown, NSW 2042 Phone: 02 9557 8656 Website: http://www.blackstarpastry.com.au/

Insatiable Munchies dined as guests of Ichiban Boshi.

Ichi-ban Boshi The Galleries Level 2 500 George St Sydney, NSW 2000 Phone: 02 9262 7677 Website: http://www.ichibanboshi.com.au/

Insatiable Munchies dined as guests of Tamayaki.

Tamayaki Shop 36 1 Dixon St Sydney, NSW 2000 Phone: 0450 290 190 Website: https://www.facebook.com/pages/Tamayaki-Australia-弹丸滋地/309957315780420

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

Seoul Orizin
203-209 Thomas St
Haymarket, NSW 2000
Phone: 02 8541 7531

The Norfolk
305 Cleveland St
Redfern, NSW
Phone: 02 9699 3177
Website: http://www.thenorfolk.co/

Baker Bros
Shop 1 56-58 York St
Sydney, NSW 2000
Website: http://www.bakerbros.com.au/

Le Bon Ton
51 Gipps St
Collingwood, VIC 3066
Phone: 03 9416 4341
Website: http://www.lebonton.com.au/

BBQ One
181 Rowe St
Eastwood, NSW 2122
Phone: 02 9874 5332

Bao Stop
Location Varies-See Fb
Sydney, NSW
Phone: 0420 305 355
Website: https://www.facebook.com/baostopsydney

Bondi’s Best
Shop 1 39-53 Campbell Parade
North Bondi, NSW 2026
Phone: 02 9300 9886
Website: http://www.bondisbest.com.au/

Lp’s Quality Meats
12-16 Chippen St
Chippendale, NSW 2008
Phone: 02 8399 0929
Website: http://www.lpsqualitymeats.com/

Hoy Pinoy
Location Varies- See Facebook
Melbourne, VIC 3000
Website: https://www.facebook.com/hoypinoybbq

Mary’s
6 Mary St
Newtown, NSW 2042
Phone: 02 4995 9550

N2 Extreme Gelato
43/1 Dixon St
Sydney, NSW 2000
Phone: http://www.n2extremegelato.com.au/

Blackstar Pastry
277 Australia St
Newtown, NSW 2042
Phone: 02 9557 8656
Website: http://www.blackstarpastry.com.au/

Ichi-ban Boshi
The Galleries
Level 2 500 George St
Sydney, NSW 2000
Phone: 02 9262 7677
Website: http://www.ichibanboshi.com.au/

Tamayaki
Shop 36 1 Dixon St
Sydney, NSW 2000
Phone: 0450 290 190
Website: https://www.facebook.com/pages/Tamayaki-Australia-弹丸滋地/309957315780420

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