Posts tagged Reviews

Alan Wong’s, Hawaii

Hawaii Review Travel January 26, 2014 2 Comments

If you’re into your fine dining, then Alan Wong’s would be a must-go stop when you visit Hawaii. Alan Wong is one of the top chefs synonymous with Hawaii fine dining, and his clever use of unique local ingredients with international knowledge and techniques really impressed me when I visited his other restaurant – the Pineapple Room.

So with the amazing experience from the Pineapple Room still flowing through my veins, I arrived at Alan Wong’s with anticipation bubbling in my belly.

When I head to a restaurant like this, I always try and go for the fanciest tasting menu they have to offer, because I figure that the food on there would be thoroughly representative of the dining establishment. The Chef’s Tasting Menu – featuring eight courses – really caught my eye, but I was informed that they required the whole table to order the menu, as the number of courses would leave some at the table waiting for me to finish eating while they had no food, which would not contribute to the dining experience. Fair enough.

So the next best thing that I could order was the six course “Tasting of the Classics” ($85 per person, $125 with wine)

First and second courses: “Soup and Sandwich” – Chilled Hamakua Springs Tomato Soup with a Grilled Mozzarella Cheese, Foie Gras and Kalua Pig Sandwich, and Chopped Ahi Sashimi and Avocado Salsa Stack – Stacked on Crispy Won Ton, Spicy Aioli and Wasabi Soy

Third course: Butter Poached Kona Cold Lobster – Keahole Abalone, Hamakua Heritage Abalone and Eryngii Mushrooms, Green Onion Oil

Fourth course: Ginger Crusted Onaga, Long-tail Red Snapper – Miso Sesame Vinaigrette, Mushrooms and Corn

Fifth course: Twice Cooked Short Rib, Soy Braised and Grilled “Kalbi” – Gingered Shrimp, KoChoo Jang Sauce

Sixth course: “The Coconut” – Haupia Sorbet in a Chocolate Shell, Tropical Fruits and Lilikoi Sauce

The food was of a high quality, and utilising fresh, flavourful ingredients. Standout dishes for me were the Kona lobster (it’s hard to go wrong with fresh lobster as long as you don’t overcook it), the Twice Cooked Short Ribs (surf and turf! And short ribs always carry lots of hearty beefy flavour), and “The Coconut” showed an immense amount of creativity and technique. A balloon was used to create a chocolate shell, and rolled in desiccated toasted coconut while it’s wet. Then when it’s set, the balloon is popped, and it’s filled with haupia (coconut) sorbet, and an indent is made with a small bowl or ladle. Once that’s set, the edges are hand-carved with a knife, to create the cut-open-coconut look. Incredibly impressive.

One of the courses impressed me a little less, like the snapper course. I’m not the biggest fan of snapper to begin with – it’s a fish that dries out wayy too easily, and has a tendency to be ‘squeaky’ when it’s overcooked. The fish here wasn’t squeaky, but it definitely left me reaching for the water after a couple of bites. I would much prefer they included the butter cod that was also on their menu, but I understand that it’s not within their theme of the ‘classics’.

In all, I much enjoyed my experience at the Pineapple Room better. At Alan Wong’s we were seated at an incredibly noisy area where the waiter had to constantly yell at us in order for us to hear him. He was also a little abrupt with one of us. Another waiter who brought us our food rattled through the description as though he couldn’t wait to leave, and didn’t bother waiting to see if we had any questions about what we ate. Then finally, when they decided to do damage control with my offended friend and asked her how her meal went, they asked her about a meal she didn’t have, which really made things worse.

Not the best experience although the food was decent enough. Maybe next time.

We ate at:
Alan Wong’s
+1 (808) 949-2526
1857 S King St
Honolulu, HI 96826

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Real A Gastropub, Hawaii

Melbourne Review Travel January 20, 2014 1 Comment

Gastropubs are not entirely a new beast of eatery, but it definitely ticks all the boxes for being trendy. It’s usually got creative, pub-styled food, and a large selection of gourmet and/or flavoured beers to go with this interesting grub. One such place that was recommended to me by my new found friends during my stay was the Real A Gastropub in Honolulu.

Their food menu consists of nearly 30 interesting dishes – some beer inspired – ranging in price from $3-$12. Three of us girls ordered 7 dishes, but that was mostly because we had piggy eyes – there was wayy too much food to finish and we had to take some of it home.

Fire pickles, $3

These babies are HOT HOT HOT!!! When we first ordered them, the waitress made very sure that we didn’t mistakenly think that we were ordering fried pickles, which would have been a complete disaster. But no, I saw the words ‘ghost chilli’ and I was sold. Ghost chillies, also known as Bhut Jolokia, rate at about 1,000,000 on the Scoville scale and are fiery to say the least. Slices of cucumber are pickled with these peppers, which are sliced open to let the capsaicin mingle with the rest of the ingredients. The result is a pickle which I couldn’t eat more than a piece at a time, all the while enjoying the intense prolonging burn in my mouth. This is not for the faint hearted, and I chickened out from eating the actual ghost chillies included in the pickle, as much as I wanted to try.

Beer Braised Brisket Poutine, $8

Have I mentioned how cheap I think all these dishes are. At $8, we got a whopping serving of fries, meat, gravy and cheese, topped with a sunny side up egg. While I love a good poutine, this particular dish didn’t quite cut it for me, and was a touch on the dull side.

Or maybe my tastebuds were just numb from the Fire Pickles.

Garlic Candied Bacon, $4

Bacon? Yes. Garlic? Double yes. Candied? GIVE IT TO ME NOWWWWWW. Just looking at the it I knew that the road to hell and heart disease had to be most definitely paved with candied bacon. This was sticky and salty all at once, and I especially appreciated how the waitress noticed that the bacon was darker than usual, and got the kitchen to prepare another serving for the table. This is everything that it promised to be – addictive and rich at the same time, and I had to take some home for breakfast the next morning.

FYI, it was just as delicious cold and out of the fridge as it was fresh from the kitchen.

Pipikaula Poke, $7

Pipikaula is, to my understanding, a sort of moist Hawaiin beef jerky. Lightly spiced, it’s mostly served as one of the sides to a main meal. Poke is a kind salad, usually made with raw fish, and seasoned. So what happens when you put the two together? A refreshing, funky, tangy mix that is perfect for a warm balmy night in Hawaii. One of my favourites, this one is also fantastic out of the fridge the next morning.

Chicken and Waffles, $7

A Southern classic, chicken and waffles usually consist of deep fried crispy chicken and warm fluffy-on-the-inside waffles, both drenched in a hearty serving of maple syrup. An epitome of the sweet salty tightrope that the South tread so well. This particular version unfortunately fell a little flat for me, especially when faced with all the other delicious food that this place had to offer.

Duck Confit ‘Corn Dog’, $7

I had no idea what to expect when I ordered this. Corn dog, one of the iconic foods of fairs and carnivals, usually consists of an ingredient, like a hot dog frankfurt, coated in a cornmeal batter and deep fried. On a stick. So I imagined that maybe they would just take a whole confit of duck leg and just coat it in batter and deep fry it.

Wrong.

The result was wayy more mind boggling than that. One bite into these delicious mounds on sticks revealed tender shreds of moist duck, and to be honest I’ve got no idea how they shaped them onto the sticks and battered them, because this literally fell apart in my mouth. And that Guinness mustard on the side? Genius. A must order dish.

Buffalo Fried Devilled Eggs, $7

These little bites were a great take on buffalo wings. Little crumbed devilled eggs were fragrant with tangy buffalo-wing aromas, and were topped with blue cheese ranch dressing and bits of celery to give you the essence of buffalo wings in a bite. Thoroughly enjoyable.

Besides all the food, there were also plenty of different beers to try and to choose from. Unfortunately, I’m not a drinking sort of girl, but I highly recommend the Real A Gastropub from a food perspective. Especially fun with friends, try to go after 11pm to take advantage of their late-night menu, which we ordered from.

We ate at:
Real A Gastropub
+1 (808) 596-2526
1020 Auahi Street, Building 1
Honolulu, HI 96814

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Chur Burger, Surry Hills

Review January 18, 2014 5 Comments

I finally popped my Chur Burger cherry!! After being so incredibly tempted by all the instagram photos of people enjoying good burgers, I finally made it down there myself for a bit of that brioche burger bun action.

The first sight that greeted me when I walked in was a table of people, burgers open, picking out the filling!!! But why? Why would you not want to eat a glossy, buttery brioche bun?
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Devon Cafe, Surry Hills

Review January 1, 2014 5 Comments

Breakfast with the Sakuma’s

Sometimes, your food news feed explodes with a new cafe/restaurant that’s opened up. That’s when eating out becomes a mission, rather than just a meal. My twitter and instagram feed were absolutely flooded with food from Devon Cafe, and I knew I had to make the trip into Surry Hills.

Now I don’t live/work/have activities near or around Surry Hills, so this was a special trip into the city for me. I brought a hungry tummy and a skeptical dining partner, and ordered three dishes between the two of us. I wanted to order one of the specials, but they were sold out.

Breakfast with the Sakuma’s (pictured above) was the first one out of the bat. With a grilled miso king salmon, smoked eel croquette, 63C egg, kewpie mayonnaise, and a radish salad, I had very high hopes. A dusting of furikake (Japanese rice topping) over the top? I’m just jumping at the bit to take a bite.

Well, it might be all the hype, but this particular dish was slightly disappointing for me. I found the salmon to be slightly overcooked – I think that salmon should be cooked to medium and this was brought all the way, so it was a touch dry – and the yolk didn’t really have that much ooze. I put a fork through the egg and it separated easily and nearly solidly.

The second dish we had was the Ogre’s Happy Meal, and after the last dish, I was trying to temper my excitement a little.

Ogre Happy Meal

I felt like this dish was very nicely presented, and was everything that it was advertised to me. There was a certain playfulness to the dish – I thought that it kinda looked like Shrek’s swamp – and you could just tell the technique that was put into the creation and execution of this particular ‘happy meal’. The flavours were dark and comforting in a grumpy sort of way – like an ogre would want – and textures were also of a similar fashion. The ox tongue pulled apart in the mouth without being mushy, and the only criticism I could think of is that there wasn’t just that little ray of sunshine in the flavours – everything tasted so rich and dark that I almost felt like I wanted a kick of acid to maybe lift the dish a bit. Not that an ogre would want that, so it’s just a personal preference.

The last out of the kitchen was the Citrus Cured Salmon.

Citrus Cured Salmon

This is the highlight of the brunch for me. Light and delicate, the salty-tender flesh of the salmon is balanced by the wafer thin slices of apple and fennel, and the creaminess of the soft boiled egg. Simple and satisfying.

In all, it was an alright experience. The food didn’t quite live up to ALL the hype, but it was very good fare. The prices were decent too, but the service fell slightly under par for me. I understand that it was a Sunday brunch and they were really busy, but for the waitress to constantly not hear the other people at my table (we were at a share table) while they were desperately trying to get her attention, and then to take so long with a coffee order that they had to cancel it was kinda not cool. That, and the sourdough for the Heirloom Tomato special at our table was forgotten, (twice!) and the scrambled eggs ordered by someone at our table came out looking overdone.

It was a bit of a touch and go experience for me. Have you tried Devon Cafe? How did you find it?

We ate at:
Devon Cafe
02 9211 8777
76 Devonshire St
Surry Hills, NSW 2010

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Wok On Inn, The Rocks

Review December 1, 2013 2 Comments

Street food features dominantly in Asian cuisine. If you ask natives for food recommendations, fine dining rarely ranks higher than a particular stall in the corner of a local market or hawker centre. My Thai friends, for example, are more likely to send me to a place with a name I can’t pronounce, than David Thompson’s Nahm, as nice as the latter might be.

I was very nicely invited to try out the new branch of Wok On Inn at the Rocks by 6dc. Sitting in the ‘fast casual’ classification, Wok On Inn is a chain of eateries that wants to deliver the restaurant quality food of casual dining, but with the convenience of fast food.

The new branch of Wok On Inn is at located at a beautiful courtyard at the rocks. Surrounded by a few other eateries, this gorgeous venue gets plenty of natural light, and a cool breeze coming through every so often.

If you’re not familiar with the concept of Wok On Inn, it’s basically like a choose-your-own with noodles, with a few suggestions made. You get to choose your noodle, sauce, and toppings, with all the flavours inspired by the street food of Asia.

For lunch, I got to try a few of the suggested combinations.

Drunken Noodles (Pad Prik King)

Cashew Noodles

Bangkok Noodles

What surprised me the most was how each dish had its own identity. Many Asian sauce bases have many common base ingredients, and it can’t help that in order to allow for the preferences of the Australian public – chilli levels, for example, have to be dampened ever so slightly. In order to help keep the flavours as authentic as possible – and to retain the core identity of each dish – the owner has developed a relationship with a chef in Thailand, to create these sauces with Asian ingredients local to the region, and then import these sauces to all of the Wok On Inn outlets, to keep consistency up.

In all, it was quick, delicious, and quality that you rely on. I also really like that there are child-size options as well, so I can indulge and try many more varieties!

What’s your favourite?

Note: Tammi from Insatiable Munchies dined at Wok On Inn as a guest of 6dc and Wok On Inn.

I ate at:
Wok On Inn
(02) 9247 8554
17/31 Playfair St, The Rocks Playfair Street, The Rocks NSW 2000

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Pineapple Room, Hawaii

Hawaii Review Travel November 29, 2013 4 Comments

Furikake Crusted New Zealand, All Natural Ora King Salmon on Ochazuke Risotto.

Located inside Macy’s at the Ala Moana Shopping Centre, the Pineapple Room is Alan Wong’s casual dining counterpart to his fine dining restaurant on South King Street. Not having dined at either, I was originally a bit reserved about all the reputation surrounding both restaurants, especially when I read that the Pineapple Room is borne of a chef at Alan Wong’s expressing a wish to run his own restaurant.

I ordered the Tasting Menu – I always find that the best option if you don’t know what to order.

Ho Farms Tomato and Watermelon Salad, with Hawaii Island Dairy Goat Cheese and Li Hing Mui Dressing

Miso Garlic Butter Fish (Black Cod) with Curry Kabocha Potato Salad, Karashi (Japanese Mustard) and Gobo (Burlock Roots)

Braised Beef Short Ribs and “Taegu” Shrimp, with MAO Farms baby vegetables

Walalua Chocolate Candy Bar, with Macadamia Nut Praline Crunch, Hawaiian Salt Caramel, Chocolate Ganache, Triple Chocolate “Brownie” Cookies

The food was excellent – the butter fish was divine and the watermelon salad was amazing in its simplicity and elegance. And did I mention the melt-in-your-mouth short rib? – but what really blew me away was the service. If you don’t know already, I really like asking questions, and the service staff not only answered every question I had about the food, they even brought out the sous chef to talk to me about the menu and its development. I had particular questions about the Sea Asparagus – which taste kind of sea salty and capery – and they even sent out a note at the end of the dinner with alternate names so that I could find out more information if I was interested.

The Pinapple room provided me with not only a great dinner, but a fantastic dining experience. Definitely one worth repeating if I was in Hawaii again. Yes, you can get more affordable food on the islands, but this is a place to treat your family and yourself to a nice dinner out. With a true passion for food clearly evident in every member of the staff, this is a dining destination for eager foodies.

Leonard’s Bakery, Hawaii

Hawaii Review Travel November 24, 2013 3 Comments

You’re walking down Hawaii’s eat street – Kapahulu Avenue – after a full dinner. The night life is bustling, and people are spilling onto the street. At the end of the road, a neon sign beckons you, like the neon signs of Vegas calls to gamblers in the wee hours of the night.

“Come,” it says, “I have doughnuts.”

Malasadas, to be more exact, are a Portuguese dessert that consists of deep fried balls of yeast dough that are then coated in sugar. Variations – which are the spice of life – include different coatings (Original, Cinnamon and Li Hing – which is the flavour of Chinese dried plums), and fillings like Custard, Haupia (Coconut) and Dobash (Chocolate).

You can hardly go wrong with deep fried balls of dough, and Leonard’s Bakery is all kinds of right. They take your order, and deep fry them on demand, so you always get hot Malasadas. A crispy toasty ball of goodness is encrusted with sugar, and gives me the kind of high that rivals the memories of being a kid. I also love the filled Malasadas, which add a velvety custard-based filling to this deep fried cloud of decadence. If you’re in Hawaii, do try their flavour of the month – I had macademia whilst I was there, and while it didn’t taste overwhelmingly like macadamias, it was still a delicious creamy filling.

Mmmm..doughnuts.

Random Notes from Hawaii

Food For Thought Hawaii Travel November 20, 2013 1 Comment

Musubi

I went to Hawaii recently! And while I’ve got a lot of photos to process, and posts to write, I thought that I might start with all the random things that I thought was interesting in Hawaii.

Spam sushi anyone?

SPAM is HUGE in Hawaii. Apparently, the people of Hawaii consume more SPAM per person than anywhere else in the US. Even on the shelves in the local grocery store, there are more varieties of SPAM than I’ve ever seen anywhere else. Musubi (pictured above) is an example of the omnipresent SPAM, mixed with the distinct Japanese influence from migrants after the war. A slice of SPAM is fried, coated in a terriyaki sauce, and placed on top of a shaped handful of sushi rice, secured with a piece of nori (seaweed).

I would suggest you give it a go if you visit Hawaii for the cultural aspect. It didn’t exactly rock my world in terms of flavour combination or innovation, but it’s still pretty cool and good fun. And surprisingly filling too, though for a complete meal I would suggest supplementing with some fruit/veg. 😉

In my late night prowling of grocery stores – they need more 24hr grocery stores around here! – I also found this!

These sugar cane stirrers are about as unprocessed a form of cane sugar you can get, I think. I’m sure that it would be great to sweeten your coffee or tea – they remind me of the Persian rock sugar stirrers that you can get – I bought some because I thought it would be cool to use as a sweetener/decorative item for a cocktail. The original thought was that I’d use it to sweeten a Caprioska, but I haven’t opened the packet yet. Given that Hawaii used to be known for its sugarcane plantations, these are not as common as I would’ve thought, but you can still get them in grocery and convinience stores.

Also in the grocery store – have I mentioned how much I love Foodland? – are their selection of ready-to-eat items.

My favourite breakfast while I was there was a simple half of a ripe papaya, with a squeeze of lime over the top. Simple but satisfying.

Poké is another ready to eat item from the grocery store, and I’ve developed a mild addiction to it. I’ve been back in Sydney for about a week now, and I’m still suffering from withdrawals.

From left: Tako poké, spicy ahi poké

Poké, from my understanding, is raw cubes of fish (or pieces of seafood), in a variety of marinades. Common ingredients in the marinade include garlic, ginger, shoyu, green onions. Spicy poké commonly uses kochujang, a korean chilli paste. Limu poké uses limu, which is the Hawaiin word for seaweed.

The most common fish I’ve seen used is ahi, which is tuna. Tako (Octopus) and salmon poké are also widely found.

If snacking on tub after tub of raw fish is a bit much for you, you can also get poké bowls, which are bowls of rice topped with poké. At about $5 a pop, those bowls became my go-to lunch options. There are also other pre-packed rice bowls with other toppings.

$6.95!! I don’t think I’d necessarily get a bowl with that much ikura that cheap in Sydney. Like I said, I’m suffering withdrawals big time.

And if you’re feeling the heat after a satisfying lunch, then try to drop by Waiola for a Hawaiin shaved ice. Delicious and refreshing, it’s basically finely shaved ice that melt like snowflakes on your tongue, covered in syrup. I got a banana and lime one – green and gold! – but you can get a whole variety of flavours, with various toppings like pearl and mochi.

The biggest thing that I’ve found is that the people of Hawaii are just so nice and hospitable. Every local that I’ve asked has happily told me their recommendations for foodie destinations, and even what their favourite dish on the menu is.

I miss Hawaii already. =(

Waitan, Haymarket

Review November 16, 2013 6 Comments

Peking duck was a dish that was developed for royalty in ancient China, and once you know the process that goes into making it, you’ll understand why it was a royal dish. Chef’s used to blow air – yes, mouth to duck – into the duck to separate the skin from the meat, before par cooking it in a master stock, drying it for 24hrs, glazing it, then roasting it in a brick oven. It’s not a recipe I would really attempt at home – I keep wanting to but am still daunted by the task – which is where places like Waitan come in for my Peking Duck fix.

Waitan is decked out in the opulent style of ancient China. One room actually features booths styled like the lazing areas of the rich during opium times. Prints featuring chubby women – chubbiness used to be associated with wealth, and so beauty – smoking opium pipes adorn the walls, transporting you to a romanticised version of old money during a past time.

But as much as I like interior design, we all know that my tummy will always lead me to the food. And lead me it has.

Waitan features open kitchens – for the more voyeuristic of us – and built near the back of the establishment is a hung oven for Peking duck. Flames leap as browning succulent ducks shamelessly parade in front of you, seducing the hungry diner.

But with all these theatrics, how does it taste? On launch night, Waitan served up canapé versions of their best dishes for us to sample. Peking duck pancake was of course one of them, together with fresh offerings from the oyster bar, wagyu beef steamed buns, prawn spring rolls, and prawn skewers with a Singapore chilli crab sauce.

And to finish the night, there was a black sesame cheesecake.

The food was executed in a classy way, but I’m not sure whether it really hit the spot for me. I’m very impressed that they actually built a Peking Duck oven, and am equally impressed with the 10 million dollar fit out. But is it food that you can’t get any where else in Chinatown? Perhaps not, especially with the accompanying price tag. But it’s definitely a place where you would wine and dine someone you’d like to impress, and is offering very decent food with extremely lush surroundings.

If you’re more business minded, then there are also private rooms upstairs from the main restaurant with a huge selection of fine wines.

Note: Tammi of Insatiable Munchies and her dining partner dined as guests of Waitan and Hill+Knowlton Strategies.

We ate at:

Waitan
405 Sussex St, Haymarket New South Wales 2000
(02) 9212 7999

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House of Crabs, Redfern

Review November 2, 2013 11 Comments

Oh crab, oh how you lay, with your legs crossed coyly, smothered in cajun sauce. I want to romance you, seduce you, connect with you…

I’MMA EAT YOU.

House of Crabs is the new hot place in town, with its unabashed obsession with seafood – particularly shellfish and crustaceans. The moment you step in, you’re thrust into gluttony and kitsch, and a LOT of fun. A HUGE crab greets you as you come up the stairs, and the little red booths and marine themed decor encourage you to let loose and have a chuckle.

The boil is what you ome here for, and the idea is simple: pick a type of seafood, and pick a sauce. There are snacks to help make it a meal and add to the experience, and while it might be tempting to think that these are but mere side-kicks, genuine thought has been put in to make them delicious and interesting.

The Redfern Prawn Roll came highly recommended, and didn’t disappoint. A soft, glazed, sweet bun was filled with succulent prawn and juicy mango – a celebration of summer. A creamy mayo bound it all together, and the lettuce kept it light and refreshing. The bun conveniently soaked up all the juice, and did a great job of holding together what could otherwise be a very messy meal.

The BBQ Octopus taco didn’t do as great a job of holding together, but was delicious and juicy nonetheless. Tender slices of octopus held the barest hint of a bite, and the fine slices of jalapeño and tangy dressing gave it a lot of sass. This was a messy one, but I’m not sure that you’d order a taco to be demure.

In the spirit of gluttony and excess, we also ordered the Lobster Fries. Shoe string fries were topped with lobster gravy, salty bacon bits and melted cheese. While the lobster gravy didn’t taste as strongly of crustacean as I would’ve liked, it was a very tasty dish, and addictive even when cold. I did much prefer it with the addition of the tangy hot sauce that was at the table, but I do like my chilli.

The Buffalo Cucumbers ($5) were – I think – meant to be buffalo wings, but with cucumbers. Lightly pickled slices of cucumbers were covered in a blue cheese sauce, and mixed with peanuts. This particular snack wasn’t quite as impressive as the others, but were refreshing and a good accompaniment. As far as pickled veggies go, I much preferred the jerk cucumber I had at Queenies, but that might be more because I like my food with a bit of a kick.

And for the main event, we chose Snow Crab with Cajun Sauce ($34 for 500g). In case you were wondering what 500g meant, we got pretty much a whole crab for it. You were encouraged to dump the crab out into the centre of the paper lined table, and just dig in. Gloves were provided if you wanted to be polite, but I gave up within the first 2 seconds because I love licking the sauce off my fingers. The cajun sauce had a slight hint of spice and a whole lot of attitude, and left me wondering whether I should buy home a tub to have with bread. Speaking of which, all the boil orders come with bread, for you to soak up those yummy juices in the bottom of the bag. DELISH.

The only dessert was the Nepolitan Ice Cream Waffle Sandwich with raspberry and almonds, and it was HUGE. This is definitely a dessert to share, and I was pleasantly surprised. I usually wouldn’t touch Nepolitan ice cream with a ten foot pole – because I just end up finishing all the chocolate anyway – but the tart raspberry coulis convinced me otherwise. A satisfying end to the meal.

In all, there were things that I wished that were stand out to me that I wish there were more of – extra sauce for the crab and extra raspberry for the dessert – but I had a really good time at the House of Crabs. The staff were really friendly, and the food was fast and delicious. The bill ended up slightly on the steep side – $107 between the two of us, including 1 beer – but we also ordered heaps of food. We walked away satisfied, but not stuffed, and were just left with memories of a really good night.

Great for a Friday night out with your friends, and a fantastic place to have a good food, some drinks, and more than a few laughs.

We ate at:

House of Crabs
(02) 9699 3177
305 Cleveland Street
Redfern, NSW 2016
Upstairs at The Norfolk Hotel

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