Posts tagged Sydney North

Korn Thai, Crows Nest

Review August 12, 2016

It seems like I’ve eaten more Thai food since I’ve come to Australia than I ever did growing up in Singapore. Everything from the “imitation” Thai that has barely any resemblance to the real thing, to the truly enjoyable experiences that is as close as I can get this far away from Thailand.

Which brings me to Korn Thai, located in the concrete jungle of Crows Nest. I’m not sure what exactly I expected when I rocked up that afternoon, but I knew I was hungry, and surely that’s enough? 😉

The Order:

Soft Shell Crab Mango Salad, $22.90
Mango, soft shell crab, shallot, coriander, with lime juice and Thai salad dressing.

Crispy Basil Duck, $22.90
Deep fried duck, stir fried chilli sauce and holy basil

Crispy Eggplant, $17.90
Fried eggplant, sauce garlic, chilli, wok tossed sweet basil with Korn Thai’s signature chilli jam sauce and topped with crispy basil.

Pad Prik King Crispy Pork Belly, $21.90
Stir fried curry paste with green beans, sliced kaffir lime leaves and pork rind.

Red Duck Curry, $22.90
With pineapple, rambutan, cherry tomato and julienned young coconut.

Deep fried ice cream, $5.90

The Food:

I’ve always had an ongoing theory that you can’t go wrong with anything deep fried, and I’m glad to say that I stand CORRECT! *buffs nails on shirt*. And here’s the secret code: if you see anything on the Korn Thai menu that has the word “crispy” in it, you should order it. Trust me.

Crispy Basil Duck, $22.90

The Crispy Basil Duck, for example, reminded me of Korean Fried Chicken with a sticky salty soy glaze and just the barest peppery hint of spice. Except that it’s in duck form, which is plenty fine in my books. Sweet, but not cloying, this dish is superb as an option to share, and perfect to whet your appetitite.

Crispy Eggplant, $17.90

Not a fan of duck? Well they’ve got options in the form of Crispy Eggplant and Pad Prik King Crispy Pork Belly, too!

Pad Prik King Crispy Pork Belly, $21.90

The Crispy Eggplant leans a little more toward the duck in its savoury/sweetness, and the Pad Prik King Crispy Pork Belly really ups the ante in terms of richness and flavour. Either way, it’s full bodied crispy delicious goodness, with top points going to the gooey-on-the-inside eggplant. You’ll want to order a double serve of it if you’re sharing – it’s THAT good.

Soft Shell Crab Mango Salad, $22.90

On the lighter side of things, the Soft Shell Crab Mango Salad provides a tart, refreshing note to the meal, using shredded green mangoes to cut through the richness of the *crispy* soft shell crab. (You see the theme here?) A great option for a summer lunch, and a nice alternative to the otherwise more-common papaya salad. As far as the mango (and other Thai) salads I’ve had its definitely not a standout, but it’s still immensely enjoyable and has a great balance of flavours.

Red Duck Curry, $22.90

The inconspicuously-named Red Duck Curry sashayed out to the table in a coconut shell (have I mentioned how much I love a good kitschy moment?) and really made me realise just how much I love rambutan in my curries. Never had rambutan before? It’s this:

Source: Google

These red hairy looking suckers contain sweet flesh that’s similar to lychees, but just a touch less cloying and much more delicate. It adds a dimension and lightens the curry, and with the pineapple gives it the distinctly Thai balance of sweet, salty, sour and spicy.

And if you think that pineapple shouldn’t be in savoury food?

Source: Google

Deep fried ice cream, $5.90

The only real downside to the meal was the Deep Fried Ice Cream. The scoops of ice cream – we chose Thai Milk Tea and Pandan – were okay enough, but they were both completely overwhelmed by the thick, bread-like batter that coated the outside. And the syrup over the top didn’t help either: another conflicting flavour is then introduced, further drowning out the already faint echoes of the ice cream underneath.

Unfortunate, cause we were REALLY looking forward to it…and also cause it completely kills my *deep fried theory*.

Ice Pinky Milk and Thai Milk Tea, $4.50 each

Special mention to the drinks though – the whimsically named Ice Pinky Milk brought me right back into humid Asia with the mix of evaporated milk and fragrant rose syrup. So simple, and such a classic.

The Service:

It’s always hard for me to really discuss the service when I’m dining as a guest of the restaurant, but from their interactions with other guests, it definitely seems like they’re plenty friendly, and the staff certainly did NOT have the dreaded “I don’t want to be here” dead look in their eyes. They all seem to know the food intimately, even if there’s some difficulty communicating about the dish in English. One might even say that it added a twisted sense of authenticity to it.

But they do try, and it’s this friendliness that makes it easy to forgive them when they forget requests. For example, we had to ask a couple times for a water top up, which the waitress had forgotten because she was tending to another customer’s takeaway order. Ideal? No. But at least she was very apologetic about it, and so lovely that it was hard to hold against her.

Value for money:

Korn Thai gets a C+ for their value for money – passable, but not great. $20+ for a portion of food (rice not included) is a bit steep for my liking, but I keep having to remind myself that it IS Crows Nest after all, and it’s pretty expected in that area. At least the lunch specials are in the $10-$15 range, so that’s a little more easy to, uh, digest. XD

The Vibe:

It’s definitely a very comfortable eating experience at Korn Thai – it’s clean and relatively spacious, with just enough room to navigate between tables to get to wherever you’d need to go. Personally, I’m more the Chat-Thai-so-crowded-you-can’t-get-through sorta atmosphere, but I must say it’s very nice to be able to sit AND not have to tuck in your elbows and bags to keep it out of everyone’s way.

And finally,

Flavour-wise, Korn Thai ticks quite a few of the boxes for me – balanced, punchy, and very moreish. Not quite as hard hitting as some of the cheap-and-quick options elsewhere in Sydney, but a very easy choice if you’re already in the Crows Nest area.

I do wish I had more of that eggplant, though..

Looking for places to eat in Crows Nest? Why not read our reviews of Yakitori Yurripi, En Toriciya, Mama’s Buoi, Rice Den, Los Vida and Tall Lemongrass.

Insatiable Munchies dined as a sponsored guest of Korn Thai. Sponsored posts are guaranteed reviews which feature honest opinions of the reviewer and their experience, and is not an advertorial.

Korn Thai
126-128 Willoughby Rd
Crows Nest NSW 2065
Phone: +61 2 8068 6689
Website: https://www.facebook.com/KornThaiRestaurant/

Manpuku Ramen, Chatswood (part 2!)

Review February 3, 2016

Sydney Food Blog Review of Manpuku, Chatswood

If you think I’m crazy for going to eat ramen in the middle of summer – heck, even I think I’m nuts – then I must be certifiably insane. But good food does wonders, and, as my second afternoon in a summer at Manpuku will attest, really good air-conditioning.

Yeah, 40C heat ain’t got nuthin’ on that air conditioning.

The Order:

Kono Deaini Kanshashite Aijou To Jonetsu Konete Isshoukenmei Tsukutta Uchirano Icchan Sukina Manpuku Shiawase Ramen, $14.90 (with extra ni tamago)
Soy based pork and chicken soup. Pork belly, bean sprouts, bamboo shoots, shallots, seaweed sheet with wavy noodles.

Tsukemen, $15.90 (with chashu instead of softened pork rib)
Soy based tokotsu sour dipping soup. Softened pork rib, bamboo shoot, eggs, ultra seaweed sheet and shallots with wavy noodles.

Hiyashi Chuka, $13.50
Cold noodle with chicken soy based sour soup. Comes with ham, cucumber, bean sprouts, egg, tomato, seaweed, snow sprout.

The Food:

When a ramen place has three different types of noodles for their different ramen, you can bet that the choices they make is deliberate, and not much is left to fate.

Chef Suzuki – who got head hunted from another ramen restaurant for those skillz- tells me that Manpuku works with a noodle master, who suggests the best noodle type for that particular soup. A tonkotsu, for example, works best with a dried noodle that provides the best al dente texture that will stand up to such rich broth.

Kono Deaini Kanshashite Aijou To Jonetsu Konete Isshoukenmei Tsukutta Uchirano Icchan Sukina Manpuku Shiawase Ramen, $14.90 (pictured with added egg)

Our first bowl of ramen was the Kono Deaini Kanshashite Aijou To Jonetsu Konete Isshoukenmei Tsukutta Uchirano Icchan Sukina Manpuku Shiawase Ramen, also affectionately known as the Long Name Ramen. And you know what, the name was not the only thing that was a mouthful. (Heh? Geddit? Ramen joke) The soup was a great middle ground between the pork and the chicken, rich without being unctuous, with plenty of delicate flavour throughout. And if, like me, you yearn for something a bit less delicate, then I would suggest adding the garlic paste for bonus points. Fresh garlic is blended with drinking sake to mellow it out slightly, and it brings an amazing Victoria-Secret level body to the soup.

Hiyashi Chuka, $13.50

The Hiyashi Chuka, on the other hand, was very much my speed. Springy cold noodles get topped with finely sliced ham, egg, cucumber, seaweed, tomato and bean sprouts, and tossed in a chicken stock/soy/mustard dressing. I swear, if this is a typical salad, no one would ever complain about eat salad ever again. It was tangy, refreshing, and just so SO moreish. Chef Suzuki says that the sourness means that he never gets tired of eating this noodle, and I’m inclined to agree. It felt so light on the stomach, and my palate was partying with such a riot of flavours that I just kept eating till well beyond the point that I was full. Shame that it’s only here for the summer season, though. Personally, I’d find a reason to eat this all year round!

Tsukemen, $15.90

We also tried the new and improved Tsukemen, with a less salty gravy/broth for you to dip your noodles into. This time, we also had the chashu (sliced rolled pork) instead of the softened pork rib like the last time, but I must say, if I had to do all over, it’ll be the pork rib again…and again, and again. There’s nothing like a first love, huh.

The Service:

Chef Suzuki (left) and his team

I know it’s not the fairest thing to say, since I was invited as a guest, but if you can, have a chat to Chef Suzuki, because that just augmented my experience and made me hyper aware of every element of love that went into the deceptively simple bowl (bowls!) sitting in front of me. Knowing that the soup, for example, takes at least six hours of simmering to perfect, or that the noodles are rolled thrice with a $100,000 machine to give you that body and texture, just makes me thankful for all the labor that goes into creating the ramen experience at Manpuku.

He even told me that he tried pressure cooking the stock to speed up the process, but that created a “brown” smell (from the Maillard reaction) that he wasn’t after. How cool is that?!

Otherwise, I like the efficiency of service still, much like the last time. Ramen still came out at lightning speeds, and the staff were polite and lovely across the board. Nothing out of the ordinary, but super pleasant, like the last time we were there. ?

Value for money:

We always knew that the ramen here isn’t the cheapest around, have you seen the portions?! It’s huge! I know you can probably get a cheaper lunch elsewhere in Chatswood, but for the portions that you’re getting and the quality, I think it’s a pretty good bang for your buck.

Also, I only just realised how many items there actually are on the menu, so there’s lots of variety and something for everyone! Score.

The Vibe:

It’s still super chill, and the the vibe is still really relaxed. Maybe it’s the 40C day that we rocked up on, but it’s totally the place that you rock up in shorts and flip flops, and have a casual bowl of noodles.

And they still yell random things whilst cooking your ramen. Tee hee. How’s that for atmosphere?

And finally,

I’ve always known that ramen broth takes forever and that there are different noodle types for your soup, so in that sense, Manpuku isn’t reinventing the wheel here. But I’m sure there are plenty of ramen shops that don’t spend the time, and for that I’m grateful still.

It’s also really interesting that Chef Suzuki, like Chef Haru of Ramen Ikkyu, has a fine dining background. It gives him a different understanding of how to balance flavours, and brings a new perspective to a very traditional art form. To quote him, there is no right or wrong ramen: it is an art form, and his experiences allow him to express the art in different ways.

Oh and if you’re wondering what a chef who is around ramen all day every day eats?

Cereal. Chocopops, to be exact!

Insatiable Munchies dined as guests of Manpuku.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Manpuku, Chatswood

Review December 16, 2015

Not owning a car sucks. You know why it sucks? It sucks because when you see restaurants in say, Kingsford, that you want to visit, you have to either take a bus or not get to go at all.

Oh, and I hate taking the bus.

So when I found out that there was a Manpuku conveniently located in Chatswood, I just knew that I had to go get my ramen on.

The Order:

Miso, $14.90 + $3
Miso based pork and chicken stock, bamboo shoot, pork belly, seaweed sheet, shallots and egg + spicy bomb and extra egg

Tsukemen, $15.90
Soy based tokotsu sour dipping soup, with softened pork rib, bamboo shoot, egg, ultra seaweed sheet and shallots

Okonomi stick (Musashi), $5.90
2 skewers of Japanese and seafood pancake, mayonnaise, powdered seaweed bonito flake and Japanese BBQ sauce.

Manpuku mini rice bowl, $3.90
Pork belly, mushed egg, bean sprouts, shallots, sesame, mayonnaise and teriyaki sauce.

The Food:

Manpuku runs like a well-oiled machine, and the food comes out hot and fast. Every bowl looks exactly like the picture in the menu, and they’re clearly hitting all the marks like seasoned performers.

Okonomi stick (Musashi), $5.90

The Okonomi Stick is a must-order if you like Okonomiyaki (Japanese pancake). Tender pancake is crispy on the outside and fluffy on the inside, and topped with bonito flakes, mayonnaise and Japanese BBQ sauce. AND IT’S ON A STICK!! Extra awesome.

Miso, $14.90

The Miso ramen featured a rich miso pork and chicken stock, with wafer thin slices of rolled pork belly, menma (pickled bamboo shoots) and ni-tamago (soy marinaded egg). I strongly recommend getting the Spicy Bomb – a ball of chilli flavoured paste gets stirred into the soup, pushing that rich flavour over the edge…of absolute GLORY.

Tsukemen, $15.90

The Tsukemen was lighter than I’m used to – all the Tsukemen I’ve had in the past involved noodles dipped in a gravy-like sauce, and here, the sauce was more soup-like. Much less intense in flavour, but on the upside, I’m not left constantly reaching for water to wash down all the salt. Oh, and the Softened Pork Rib! Tender fibres of pork meat is layered with unctuous collagen and fat, because nature knows what she’s doing, and Manpuku knows just how to treat it.

So. Freaking. Delicious.

Manpuku mini rice bowl, $3.90

We tried the Manpuku mini rice bowl, partially because it’s so darned cheap! If I was dining alone and wanted something light, I do think that the mini bowls can function as an actual meal. The mushed egg in the Manpuku bowl added an odd sort of graininess, and I’m not quite sure that it worked with the blanched bean sprouts. Not my cup of tea, but still cooked well regardless.

The Service:

When we had to write down our names on a clipboard, I thought that we were in for a long wait. Apparently not. We weren’t even 5 minutes in and we were ushered to a table, complete with menus. They were efficient and speedy without being invasive, and never have I felt like I was in more competent hands.

But just when they seemed like they might be professional to the point of being rigid, they came through for me. Washoku card holders get a free drink with their meal (have I mentioned how much I love free shizz?), and it just so happened that I left my card at home. Our waitress very nicely said that if I could show her my login screen on my phone, then she’d put through the deal for me.

How nice is that?!

They were also extremely thoughtful about things like cutlery, and reinforced the feeling that we were being very well looked after.

Value for money:

Considering that we basically had enough food to feed three people comfortably (or in this case, 2 very greedy people), I was quite surprised to see that our bill was only slightly over $40. At an average of $15 a pop, the ramen can be considered on the pricey side, but for the absolute monster portions, and food so lovingly laboured over, you’d be hard pressed to find better value for money elsewhere in Sydney.

Oh and for the extra greedy of us (sometimes a girl’s just gotta eat!), there’s also kaedama starting at $1.50 for a half serve. It’s basically the option to order more noodles for your leftover soup, because God forbid you should leave Manpuku hungry! ?

The Vibe:

I quite like how Manpuku straddles the fine line between no-nonsense and well, whimsical, for lack of a better word. Everyone goes about their business with fantastic efficiency, but the whole restaurant is decorated with hanging ropes and stained wood.

And when I say the whole restaurant, I do mean all of it, including the toilet. Yes, there is a giant wooden ship-shaped sculpture in the toilet, with rope and jaunty plastic flowers and a touch of glitter, just for Christmas.

Have a look when you go. Go on.

Also, don’t let the constant chorused yelling scare you. Besides the expected “irashaimase!” (Welcome) when you walk in the door, there is also a specific call-and-answer type war cry (for lack of a better word) that comes straight from the kitchen. Have no idea what it is, but I quite like the enthusiasm of it all.

And finally,

I’m so glad I’ve finally ticked Manpuku off the Eat List. It checked all the boxes for me – food quality, value for money, service – and I can’t wait to go back for a lunchtime treat. The only downside is that because they’re so specialised in doing ramen well, they don’t have many options for other foods, meaning that you can only go with other ramen lovers like yourself.

But those are the best people anyway, right? ?

This meal was independently paid for.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

PappaRich, Chatswood

Review October 30, 2015

Fried Chicken Skin at Pappa Rich, Sydney Food Blog Review

Asian cookbooks lie. They lie through their teeth. Good, authentic Asian food is damn hard to recreate at home, not to mention the list of specialty ingredients that’s as long as your arm.

As a Singaporean who cooks I know what I’m talking about.

So whenever I feel a bit homesick and want some familiar food, I’m always faced with a quandary – the Southeast Asian food in Sydney simply cannot be compared to the experience of dining on street food (sometimes the risk of food poisoning is just what you need for a little evening excitement), but it’s still better than what I’ve got the energy to make at home. Then what?

My previous visits to PappaRich have been something of a mixed bag. The first visit fulfilled a craving; the second left me wanting like an inconsiderate lover. Maybe third time’s the charm?

On this depressingly rainy afternoon, we jumped straight into the hard stuff. Nasi Lemak with its usual condiments of sambal, fried anchovies, egg and peanuts came with a fried Chicken Maryland so huge you could use it as a weapon. Maybe it’s my Asian sensibilities but the size of the chicken in Australia still scares me.

Nasi Lemak

The most important part (some would say titular ?) of the dish – the rice – was delicately aromatic with coconut cream, and designed as a springboard for the other flavours. The sambal was legit, but like the loud best friend with all the personality, drowned out the flavour of the rice. And I really wanted the rice to be stronger in flavour.

Also on the order, the Hainanese Chicken Rice. Invented by the Hainanese people who migrated to SouthEast Asia, this favourite is truly a celebration of chicken. Rice, sautéed in garlic, ginger and spring onions till fragrant, is then cooked in a chicken broth that has been used to poach whole chickens to silky perfection.

The condiments that come with it also haven’t escaped the chicken treatment: fresh chilli sauce gets loosened with stock and chicken fat, and a chicken/soy dressing lightly coats the chopped chicken.

Vegetarians need not apply.

Hainan Chicken Rice

I’m actually quite happy to report that here, the chicken had passed the quality test. Often overcooked and super dry, the chicken still retained some silkiness, and whatever dryness it might have had was made up with the soy/chicken dressing that most restaurants leave out. The rice could be more aromatic, but not everyone requires their rice to be anointed with as much ginger, garlic, and chicken fat as I do.

Yes, the secret to a good chicken rice is chicken fat. You may begin clutching your chest in fear.

And while you’re doing that, we also ordered a plate of Deep Fried Chicken Skins.

Fried Chicken Skin

Yeah. And it was good.

Sambal Eggplant

What was not so good was the Sambal Eggplant. Usually, this dish involves cubes of eggplant simmered the an ass-kicking shrimp-laced chilli sauce. You get chilli, mix it with your rice, and eat your way into heaven on earth. Instead, we got massive chunks of eggplant covered with a sauce so skimpy you’d think it was showing off at the beach. Not my favourite rendition of this homely classic.

On the dessert front, PappaRich is offering dishes that are designed to really piss of your doctor. But only in the most pleasurable way, of course.

Roti Bom

The Roti Bom is the rich cousin of the popular Roti Canai, and it’s not afraid to show off. Thick, flaky pastry is served with a generous dusting of icing sugar, and side portions of condensed milk and granulated sugar for you to dip.

Because crunch is very important when you’re eating condensed milk.

Fried Banana Fritters

If you feel that it’s important to finish your meal with fruit, then the Banana Fritters with Vanilla Ice Cream might be more up your alley. Banana. Batter. Deep fried. Ice cream. It’s exactly what you’d expect: piping hot fritters and melting ice cream is always lovely, even if technically they’re using the wrong banana. The banana commonly used in Malaysia is much smaller and sweeter, and doesn’t have that hint of chalkiness.

Oh and here’s a tip for you: by the sheer creative powers of my dining partner, we have figured out that the best dessert of all is a mashup of the two. Take a bit of hot banana, place it on the Roti, drizzle some condensed milk on, and finish with ice cream.

You. Are. Welcome.

With regards to the food, I think I’ve figured it out: you just have to be really careful what you order. PappaRich isn’t good at everything, but at its mid-range price point, I think that’s okay. The Assam Laksa still remains a favourite of mine, and the fried chicken wings are pretty good too, even though the Char Kway Teow is consistently below average. It’s a good starting point to the world of Malaysian food, and the little checklist order sheets ensure that no order is lost in translation.

And if in doubt, just order the fried chicken skin to go. You can’t go wrong with that.

Insatiable Munchies dined as guests of PappaRich.

PappaRich
63 Archer Street
Chatswood, Sydney, NSW
Phone: 02 9411 3207
Website: http://www.papparich.net.au

As the crow flies: The Tall Lemongrass, Crows Nest

Review June 26, 2015

Review of The Tall Lemongrass, Crows Nest

I must say that I’ve been very lucky: growing up in Singapore, I’ve been able to consider Thailand as a “weekend holiday” destination, and enjoy all the culinary delights that come with it! Since moving to Sydney, I’ve clearly had less easy access to Thailand, but I must say, Thai food in Sydney is actually quite good.

And with that knowledge, I was super excited to be invited to Tall Lemongrass, in Crow’s Nest!

Mieng Khumm, $12

Owner Wendy greeted us at the door, and then proceeded to completely spoil us with her extensive menu – this was a whole book and a few laminated sheets worth of menu – of Thai classics with a modern slant.

We start with 2 entrees, because…well, do we actually need a reason?

Duck Salad Mouthfuls, $14

The Mieng Khum, $12, and the Duck Salad Mouthfuls, $14 show a strong emphasis on presentation, and sets the mood for a bit of theatre. Mieng Khum is a traditional Thai snack of ginger, chilli, onion, peanuts, and various other toppings, wrapped in a betel leaf. In Australia, with our abundance of beautiful produce, poached prawn is often added, making a delicious mouthful. Here at Tall Lemongrass, it’s served with an additional egg net and a delicious sweet/savoury dressing, in stunning glasses.

Told you that there was an emphasis on presentation!

Crispy Pork with Caramel Dressing , $20

Of the mains, we chose the Crispy Pork Belly with Caramel Dressing, $20, the Som Tum with Deep Fried Barramundi Fillet, $25, the Pad Thai with Squid, $16, and Green Tea Rice, $3.50, just to mop up all the deliciousness!

Green Tea Rice, $3.50

Som Tum with Deep Fried Barramundi Fillet, $25

Pad Thai with Squid, $16

The Crispy Pork Belly came out with an absolute flourish, as all crispy pork belly is wont to do, and the caramel sauce coated the tender-on-the-inside-crispy-on-the-outside pork belly chunks with an addictive sweet glaze. The Green Tea Rice was another delicious surprise – they fry the rice off with matcha powder, giving a very subtle and light green tea flavour that actually works very well with the traditional Thai mix of flavours of sweet, salty, spicy and salty.

Heck, I’d even eat the rice on its own. But we all know that I’d do that anyway.

Deep fried ice cream with filo sheets, $12.50

But the piece de resistance – DEEP FRIED ICE CREAM!!! Cold ice cream, hot crispy filo pastry, a delight for the senses. And check this: It’s better than Holy Basil. BOOM. There, I said it. And even though we were full AF, it was still the best part of the evening. Look, the other dishes were decent, but this dessert was absolutely excellent.

I really like how The Tall Lemongrass is trying to do something new, with very old culinary traditions. They’re trying to do something different with something so familiar to us, and I commend them for that. Unfortunately, not everything works – the Pad Thai, for example, while very cute in their little egg net parcels, was not actually what I’d classify as a main. And I’m not sure how comfortable I’d be if I thought I was ordering a stock standard full plate of pad thai, and 2 small parcels came out to the table.

BUT, I’m an avid supporter of creativity, and as with any restaurant menu – especially one so extensive – is bound to have some executional problems. And realistically, Crows Nest is an expensive neighbourhood, so I guess…well I’m not entirely surprised about the price tags of the dishes.

Great space for a group setting, and the waitresses are extremely friendly and helpful. If nothing else, go for that fried ice cream. It’s freaking amazeballs.

Posts tagged Sydney North

Korn Thai, Crows Nest

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

Insatiable Munchies dined as a sponsored guest of Korn Thai. Sponsored posts are guaranteed reviews which feature honest opinions of the reviewer and their experience, and is not an advertorial.

Korn Thai
126-128 Willoughby Rd
Crows Nest NSW 2065
Phone: +61 2 8068 6689
Website: https://www.facebook.com/KornThaiRestaurant/

Manpuku Ramen, Chatswood (part 2!)

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

Insatiable Munchies dined as guests of Manpuku.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Manpuku, Chatswood

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

This meal was independently paid for.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

PappaRich, Chatswood

Insatiable Munchies dined as guests of PappaRich.

PappaRich
63 Archer Street
Chatswood, Sydney, NSW
Phone: 02 9411 3207
Website: http://www.papparich.net.au

As the crow flies: The Tall Lemongrass, Crows Nest

Insatiable Munchies dined as guests of The Tall Lemongrass.

The Tall Lemongrass
136 Willoughby Road
Crows Nest, Sydney, NSW
Phone: 02 9966 0350
Website: www.thetalllemongrass.com.au/

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

Insatiable Munchies dined as a sponsored guest of Korn Thai. Sponsored posts are guaranteed reviews which feature honest opinions of the reviewer and their experience, and is not an advertorial.

Korn Thai 126-128 Willoughby Rd Crows Nest NSW 2065 Phone: +61 2 8068 6689 Website: https://www.facebook.com/KornThaiRestaurant/

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

Insatiable Munchies dined as guests of Manpuku.

Manpuku 226 Victoria Avenue Chatswood, Sydney Phone: +61 2 94111021 Website: www.ramenmanpuku.com/

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

This meal was independently paid for.

Manpuku 226 Victoria Avenue Chatswood, Sydney Phone: +61 2 94111021 Website: www.ramenmanpuku.com/

Insatiable Munchies dined as guests of PappaRich.

PappaRich 63 Archer Street Chatswood, Sydney, NSW Phone: 02 9411 3207 Website: http://www.papparich.net.au

Insatiable Munchies dined as guests of The Tall Lemongrass.

The Tall Lemongrass 136 Willoughby Road Crows Nest, Sydney, NSW Phone: 02 9966 0350 Website: www.thetalllemongrass.com.au/

Korn Thai
126-128 Willoughby Rd
Crows Nest NSW 2065
Phone: +61 2 8068 6689
Website: https://www.facebook.com/KornThaiRestaurant/

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

PappaRich
63 Archer Street
Chatswood, Sydney, NSW
Phone: 02 9411 3207
Website: http://www.papparich.net.au

The Tall Lemongrass
136 Willoughby Road
Crows Nest, Sydney, NSW
Phone: 02 9966 0350
Website: www.thetalllemongrass.com.au/