Posts tagged Sydney Food Blog Review

More than just dumplings: Din Tai Fung, Chippendale

Review
Sydney Food Blog Review of Din Tai Fung, Central Park

Sydney Food Blog Review of Din Tai Fung, Central Park

Din Tai Fung. Soup dumplings. I swear there is no other association. It’s always been the place where families go to celebrate special occasions, and order steaming baskets upon steaming baskets full of juicy, soupy signature xiao long baos.

And other stuff. There’s always other stuff.

Sydney Food Blog Review of Din Tai Fung, Central Park: Silken Tofu with Pork Floss and Century EggSilken Tofu with Pork Floss and Century Egg, $8.80

Other stuff, like the Silken Tofu with Pork Floss and Century Egg, $8.80. Century egg is fermented to create that black jelly-like texture, which provides rich notes to the light tofu and sweet pork floss. I only eat century eggs in very specific circumstances, and this is one of them. There’s just something so light and refreshing about it, and yet it whets my appetite for more.

Sydney Food Blog Review of Din Tai Fung, Central Park: Spicy Shrimp and Pork Wonton with Dry NoodleSpicy Shrimp and Pork Wonton with Dry Noodle, $13.80

The Spicy Shrimp and Pork Wonton with Dry Noodle, $13.80,also hit all the right notes, with silky wonton skin, savoury chilli oil, and tender, springy noodles. There’s just something about this that reminds me of wonton noodles of my childhood, except executed with so much more finesse, and biased as I am, that chilli oil just makes it.

Sydney Food Blog Review of Din Tai Fung, Central Park: Crispy Fried Chicken with ChilliCrispy Fried Chicken with Chilli, $16.80

Sydney Food Blog Review of Din Tai Fung, Central Park: Green Bean with Minced PorkGreen Bean with Minced Pork, $15.80

Sydney Food Blog Review of Din Tai Fung, Central Park: Steamed Pork DumplingSteamed Pork Dumpling,$10.80

But of course, dumplings. Must have dumplings. The Steamed Pork Dumpling, $10.80, never disappoints, with its paper thin skin filled with a juicy pork filling, bursting with soup the moment you bite into it. And the most impressive thing isn’t that each dumpling portion is weighed and steamed to an exact science. No, it’s really that the experience at Din Tai Fung is the same ALL OVER THE WORLD.

And that’s so hard to do when it’s a global brand.

Sydney Food Blog Review of Din Tai Fung, Central Park: Black truffle pork dumplingBlack truffle pork dumpling, $4.80 per pc

Speaking of which, I was so glad to see that they also brought their Black Truffle Pork Dumpling, $4.80 each, to Sydney! After stalking it through Instagram for aggeeess, I finally get to try these lightly truffle perfumed mouthfuls that leave a lingering sense of both luxuriousness and poverty.

Sydney Food Blog Review of Din Tai Fung, Central Park: Signature DrinksSignature Drinks

Maybe we could wash it all down with a Yuzu Peach drink? Refreshing, citrusy, and utterly delicious.

Sydney Food Blog Review of Din Tai Fung, Central Park: Golden Taro BreadGolden Taro Bread, $6.80

Now, on to desserts!

Sydney Food Blog Review of Din Tai Fung, Central Park: Golden Lava BunGolden Lava Bun, $7 for 3pc

The Golden Lava Bun, $7 for 3 pcs, is the wet dream of all salted egg yolk fans out there. The rich custard is made from the salted yolks of duck eggs, which give it a slightly grainy texture, oozing out of a sweet fluffy bun. YAAAASSSSSS.

I’m really quite impressed by the consistency across countries, and by their professional looking earpieces. I mean, any service staff walking around looking like the secret service has to know what they’re doing right?

And added to all of that, Din Tai Fung at The Living Mall is located near massive windows, letting in beautiful afternoon light, adding to a beautiful mood while enjoying your meal. Ticks all of my boxes, for sure.

Insatiable Munchies dined as guests of The Living Mall.
Din Tai Fung
2nd Floor, Central Park
28 Broadway, Chippendale NSW
Phone: 02 8072 9427
Website: https://www.dintaifungaustralia.com.au

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The Most Important Meal of the Day is..? Criniti’s, Woolloomoloo

Review

Sydney Food Blog Review of Criniti's, Woolloomoloo

I have something I need to admit. I, Tammi, am a breakfast skipper. Now DON’T JUDGE ME. I just never seem to wake up hungry, and I like to do all my eating in the later part of the day. And after it became acceptable to eat bacon at any time of the day, the morning meal just didn’t seem so special anymore.

But when someone offers you ribs at breakfast? Why, don’t mind if I do.

Sydney Food Blog Review of Criniti's, Woolloomoloo: Italiano, $19Italiano, $19

I’ve always associated Criniti’s with nighttime food: long ass pizzas, huge platters of pasta and antipasto, tipsy people hoeing right in…so when I got the invite to have breakfast by the water, I was absolutely intrigued.

Was the stigma of having pizza for breakfast finally going to be lifted?

Well, not quite.

They did do some massive breakfast platters, and The Italiano, $19, provided an absolute bounty salty meats in the form of bacon, prosciutto, porchetta, sausages…with some grilled tomato and crumbed eggplant, because veggies. It was quite enjoyable with chilli on the side, and if you weren’t an absolute glutton like I am, it would have been plenty for two.

Sydney Food Blog Review of Criniti's, Woolloomoloo: Rustico (3 egg Omelette), $14Rustico (3 egg Omelette), $14

The Rustico, $14, was a 3 egg omelette that is slightly less impressive. The eggs came out just a touch on the dry side, and when had next to the punchy, salty flavours of the other dishes, it fell on the flat side of bland.

Sydney Food Blog Review of Criniti's, Woolloomoloo: Uncle Cosimo, $19Uncle Cosimo, $19

But I’ve promised ribs, and ribs I will deliver. The Uncle Cosimo, $19, (which is a pretty gangsta name, I think), has fried eggs with braised pork ribs, and a tomato based sauce/stew in a cast iron pan. The pork ribs and tomato sauce were quite sweet, which totally makes me happy because I like me some sweet/savoury combos. I would have been totally happier if the eggs were baked into the tomato sauce, but hey, why nitpick?

The thing is, Criniti’s has never made themselves out to be the very height of haute cuisine. They just want to provide a decent dining experience with food that doesn’t take itself too seriously, a lovely ambience, and friendly service. And they’ve definitely achieved that.

And bonus points that the breakfasts aren’t too busy, which just makes a lazy brunch bu the water all that much better.

Insatiable Munchies dined as guests of Criniti’s.
Criniti’s
Shop 2, 6 Cowper Wharf Road
Wooloomooloo, Sydney, NSW
Phone: 1300 274 648
Websoite: http://www.crinitis.com.au

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Tenkomori, Sydney CBD

Review 1 Comment

Sydney Food Blog Review of Tenkomori, Sydney CBD

You know how some brands have a luxury line and a everyday line, but basically sell the same thing? Like Lexus and Toyota, for example, are owned by the same parent company, and on a smaller scale…

Menya and Tenkomori.

In fact, Menya, Mappen, Oiden, Tenkomori, Chanoma and Dera Uma are owned by the same people, and they specialise in bringing you quick, tasty food in a no frills sorta way.

In other words, self service is pretty much the name of the game.

Sydney Food Blog Review of Tenkomori, Sydney CBD: Tonkotsu Beef Ramen

But before you start thinking you’ll have to slum it like a budget airline, the Menya group of restaurants have been pretty good at serving up tasty, value-for-money food. Especially in the CBD. I’ve long been a fan of Mappen and their $5 udon bowls, so it was good to have a look at what Tenkomori had to offer.

Sydney Food Blog Review of Tenkomori, Sydney CBD: Chilli Pork Tsukemen

I’d previously been quite unimpressed with Tenkomori – the ni-tamago didn’t hold the sexy ooze that it was meant to, and the sides were all rather uninspiring. Mind you, I went on opening day, which carried with it all the teething prolems, but is a runny yolk really too much to ask for?

I can’t comment on the yolk this time because I chose to get something else, but I’m happy to report that the new menu items – like the Cold Chilli Pork Noodle with Sesame sauce (pictured above) were moreish and delicious. Al dente noodles and tangy sauce, savoury pork mince with my favourite onsen egg? Yes please!

The ramen, not so much. Especially when Menya is just round the corner.

Oh and before I forget, Washoku Lovers Members get a free side dish! So if you’re a loyalty card holder like me, you’re in luck.

Now if only I can get a one stop shop for all my Udon, Donburi and Ramen needs..

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

Insatiable Munchies dined as guests of Tenkomori.
Tenkomori
16/501 George St
Sydney NSW 2000, Australia
Phone: +61 2 9266 0660
Website: http://tenkomori.com.au

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Newtown Thai II, Newtown

Review
Sydney Food Blog Review of Newtown Thai II, Newtown

Sydney Food Blog Review of Newtown Thai II, Newtown

Memories are a funny thing. Every time I feel like Thai food, I have a strong compulsion to hike it down to Newtown, back to the days of long uni lunch breaks in between classes.

So naturally, when I happen to find myself in Newtown, I head for Thai food! The math works out.

Sydney Food Blog Review of Newtown Thai II, Newtown

Newtown Thai II is a favourite amongst students and hipsters alike with their fast service and turnaround, and super duper cheap lunch deals. Their Pad Thai is something that fills me with nostaligia..and also fills me with MASSIVE portions.

Not the best around necessarily, but ticks all the right boxes of cheap, quick, convenient and easy. It’s the sequel, for a reason! If you’re in Newtown, and decide to walk down memory lane, I would totes recommend stopping by, just for that povo Uni student experience. I know I will be.

This meal was independently paid for.
Newtown Thai II
105 King St
Newtown, NSW
Phone: +61 2 9519 1197
Website: https://www.facebook.com/pages/Newtown-Thai-II/188586414499482

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Washoku Lover’s Kitchen with Raita Noda!

Review
Washoku Lover's Kitchen with Chef Raita Noda

Washoku Lover's Kitchen: Chef Raita Demonstrating how to make his version of sukiyaki

I love classes. I love Japanese food. Put me into a Japanese cooking class where I’m fed by one of Sydney’s renowned Japanese chefs? YES PLEASE.

Chef Raita Noda is the chef in the spotlight of the very first Washoku Lovers’ kitchen, which is aimed at bringing authentic Japanese food and culture into the homes of Australians, one dish at a time. Today, it’s Sukiyaki – a Japanese hotpot synonymous with home cooking and tradition, showcasing amazing wagyu beef.

So in words of Chairman Kaga:

ALLEZ CUISINE!

Washoku Lover's Kitchen: Chef Raita Noda teaching the class how to wash Japanese rice

It all begins with the rice. Maybe it’s my Asian bias, but rice truly is a difficult ingredient to master. From the handling, to the washing, to the cooking, to the resting, Japanese apprentices can spend years only learning how to wash rice without doing any other cooking.

The secret, Chef Raita tells us, is that rice should not be washed too vigorously. You know what they tell you about washing till the water runs clear? LIES. ALL LIES I TELL YOU. You’re meant to quickly rice the rice, drain it, then massage it gently for a couple of minutes before rinsing it again. Repeat this process three times, and you’re ready to cook the rice.

Now Sukiyaki traditionally is served as a hotpot, but not content with the status quo, Chef Raita shows us how to bring it into the present by making a Sukiyaki roll!

Washoku Lover's Kitchen: shaping the rice and nori roll with a sushi mat.

Washoku Lover's Kitchen: Chef Raita rolling up his version of sukiyaki

This roll is then seared, sliced, and served with a salad of julienned leek, spring onion and green chrysanthemum leaves, to mimic the mix of vegetables in the hotpot.

Washoku Lover's Kitchen: New Style Sukiyaki

And what’s a main without an entree to start?

Washoku Lover's Kitchen: Smoked Marinated Tuna with Yuzu Kosho

We had heaps of fun quick-smoking slices of marinated tuna under stemless wineglasses, werking it like only Heston can.

Because you gotta use them skills to pay those bills, gurl.

The class was really informative, and Chef Raita was so endearing in his nervousness and blinged up chef’s jacket. And you know what, I walked away and made my own version of the traditional sukiyaki hotpot for dinner, so the class did what it set out to do!

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

Insatiable Munchies attended this Washoku Lovers’ cooking class as guests of Washoku Lovers.
Raita Noda
1/222 Riley Street,
Surry Hills, NSW
Phone: 02 8093 9807

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D’oh nut: The Whisk and Crumb, Lover’s Markets

Review
Review of The Whisk and Crumb, Lover's Markets

Review of The Whisk and Crumb, Lover's Markets

Never since the renaissance has there been a revival so rampant like that of the humble doughnut. Mostly made with yeast leavened dough that’s been deep fried and coated in sugar, the humble treat with a hole has now been refined and expanded to gastronomical proportions, with every filling, frosting, and topping you can get.

In other words – in this day and age – there’s no reason to produce a bad doughnut.

Review of The Whisk and Crumb: Pretzel and Peanut Butter DoughnutPretzel and Peanut Butter Doughnut

So when I saw The Whisk and Crumb at the Parramatta Lovers Markets, I instantly caved to my sugar cravings. After all, who can resist chocolate topped doughnuts with popcorn, peanut butter, milky ways, and other delicious things designed to trigger an insulin spike to end all insulin spikes?

Review of The Whisk and Crumb: Milky way and chocolate doughnutMilky way and chocolate doughnut

Unfortunately, these doughnuts are better conceptually than in execution. And expensive, to boot. Two tiny doughnuts cost $10 (or $5.50) for one, and while the toppings were inventive, the texture of the actual doughnuts were cakey, and dry. And if I wanted to just buy candy, I would’ve just gone into the confectionary aisle and bought candy.

So much promise, so much disappointment. D’oh!

This meal was independently paid for.
The Whisk and Crumb
Lovers Markets
Centenary Square, Parrmatta NSW 2150
Phone: +61 2 4782 3975
Website: https://instagram.com/thewhiskncrumb/