Posts tagged Winter

More chatting: Assamm, QVB

Review
Restaurant Review of Assamm, Sydney CBD. Sukhothai Noodle Soup

Restaurant Review of Assamm, Sydney CBD. Sukhothai Noodle Soup

When I was a kid, I decided that I didn’t like noodle soups. After all, they were milder in flavour than their ‘dry’ counterparts (usually tossed in a myriad of sauces and condiments), and you had to wait so darn long for the bowl to cool off. That just stood in my way of inhaling my noodles, and you never want to stand in my way when I’m hangry.

But like I always say, there’s nothing like a good offer to change someone’s mind, and when it’s a $6 lunch in the city, you know that the cheapskate in me just can’t resist.

A child of the omnipresent Chat Thai group of restaurants, Assamm offers authentic Thai food in the heart of Sydney CBD. Located in the basement of QVB, this little hole-in-the-wall restaurant plays host to snaking queues of hungry officeworkers over the peak lunch periods. But if you’re just willing to wait a little longer, they offer $6 mini-portions between 2-5pm, and let me just say? the portions are actually not so mini.

Restaurant Review of Assamm, Sydney CBD. Sukhothai Noodle SoupSukhothai Noodle Soup, lunch special

Well, unless you eat like a linebaker in the middle of training season, that is. This ‘mini’ portion more than fed me when I was in a my-stomach-is-trying-to-eat-itself state, and I would actually compare it to a regular serving size in Asia.

Restaurant Review of Assamm, Sydney CBD. Grilled Chicken on rice, lunch specialGrilled Chicken on rice, lunch special

The food always adheres to a certain basic standard and authenticity, to me, Assamm really brings it on their broth. There waa none of the watered down cost cutting crap that you usually find in the city. No, this is legit. The Sukhothai Noodles were my favourite, with bold flavours augmented by dried shrimp, tamarind, and a good lashing of chilli. The thin rice noodles were the perfect conduit to slurp up the broth with, and I would have been happy with just the noodles and broth, sans toppings.

Restaurant Review of Assamm, Sydney CBD. Boat Noodles

In fact, I enjoyed myself so much so that I went back again the next day, and decided to brave the queues during the peak lunch hours. This, unfortunately was the downfall of the whole Assamm experience for me.

My dining partner was in the bathroom, so they wouldn’t give me a table until she got back. Fair enough, it’s a busy time. Then she came by and I thought we’d be off to our tables, but we were forced to place our order at the counter first, even though my dining partner hadn’t had a chance to look at the menu. Then we sat down, and her order came first, and mine only arrived pretty much as she was finishing her lunch. I can understand a bit of staggering when its busy, but I do think that it’s bad form that two noodle soups arrive so far apart.

Needless to say, that kinda put a damper on my Assamm dining streak. Great for the off peak dining, but maybe not quite worth the peak hour lunch. Good broth though. Good broth.

This meal was independently paid for.
Assamm
Lower Ground QVB
455 George St
Sydney, NSW 2000
Phone: 02 9261 0204
Website: http://assamm.com/

Assámm on Urbanspoon

What just happened? Simmer Huang, Eastwood

Review
Restaurant Review of Simmer Huang, Eastwood

Restaurant Review of Simmer Huang, Eastwood

Ever go to a restaurant for dinner, and then walk out wondering what the hell just happened? Well, that happened to me, at a newly opened Simmer Huang in Eastwood.

Eastwood has always been home to many Asian eateries, with their own unique take on the dining experience. From barbecue, to grills, to the good ol’ deep fryer, this neighbourhood has certainly attracted its fair share of the weird and wonderful.

But sometimes, these unique experiences require, well, a little translation. And I’m not just referring to the need for English speaking staff. And before I get accused of waving the racist card let me just say that I think food should be accessible to everyone, especially in a country like Australia where you would assume that everyone can at least speak English.

Anyhoo, we walked into Simmer Huang not knowing very much about them. I deduced that it was some sort of cook-at-the-table hotpot experience, but had no idea what else to expect. We were presented with a huge tick-list type menu upon seating, which didn’t actually explain what we were going to eat, and how we were going to eat it.

And after cycling through a couple waiters and waitresses who couldn’t speak English or explain the system to me, I was told – in mandarin – that you could order one of two ways: Either a pre-decided hotpot that will feed two to three people, or pick your own ingredients and DIY your own. The food will then get cooked at your table in two stages: The first is a bit like a braise, with thick sauces and spices, and once you’ve eaten that, stock will be added to create a thick soup.

…So, you have to eat your one pot meal in two stages.

…Okay.

You know what? Maybe I’m overthinking it. Maybe I just needed to put aside my sick need to understand everything about what I’m doing and just eat. After all, it’s just food right? How hard can it be?

Restaurant Review of Simmer Huang, EastwoodCod Steak Hot Pot, $54.90

Quite hard, apparently. A large sauté pot came out onto the induction cooktop built right into our table, and it was layered with butter, spiced veggies, fish, and sauces. So far so good.

They then clamped on the lid for the food to cook, and came back after about 15 minutes, the lid was lifted, and the food was given a stir, and we were told that we could start eating.

But, what about the noodles that I had ordered to go with the stew? Surely it must have been a simple oversight.

Uh uh. You are required to basically finish the food that was in the pot before they will add the stock and your noodles. And if it’s too much food for you, they’ll remove it into a takeaway container before proceeding, essentially noodle blocking me.

What is going on?

We then ate what we could, and then got to the noodle bit, which I was a bit full by then to really enjoy.

So we left, probably more confused than when we first went in, and completely turned off by the whole experience. The food itself was pretty good tasting, but not good enough to put myself through all the brain-hurt again. The service wasn’t up to par, and I’m sure my $35/head could be better spent in other parts of Eastwood, maybe at the other hotpot noodle place two doors down.

Now I’m just left with a noodle craving. DAMMIT.

This meal was independently paid for.
Simmer Huang
Shop 4, 10 Hillview Road,
Eastwood NSW 2122
Phone: 02 9804 0358
Website: http://www.simmerhuang.com

Huang-Ji-Huang on Urbanspoon

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Having A Chat: Jarern Chai Boon Cafe, Haymarket

Review
Review of Boon Cafe/Jarern Chai, Haymarket

Review of Boon Cafe/Jarern Chai, Haymarket

Thai food is just as vibrant as its culture: a sophisticated balance if salty, sweet, sour and spicy, Thai people
have been instilled with this ability to create explosive flavours in stir fries, soups and stews, that keep you coming back for more.

In Sydney, Chat Thai has been hailed as one of the most authentic, with matriarch Amy Chanta at the helm, leading her team of Thai born and bred chefs and food staff. The recipes come from their family tables, which adds a certain sense of history to the menu. But Thai ingredients can be hard to source, and the list can be as long as your arm.

Well, with Jarern Chai, you can get all your questions answered.

Jarern Chai/Boon Cafe share the same space on Pitt Street in Haymarket. Boon Cafe has a bit of the hipster coffee vibe, but with a menu full of comforting Thai favourites. Now what I really wanted was the Intestine dish that I saw on Instagram, but because life isn’t perfect, it wasnt available and I had to settle for Duck Noodles instead.

#FirstWorldProblems am I right?

Duck Noodle Soup - Roasted five spice duck egg noodles with goji berry, thai basil, and chilli oilDuck Noodle Soup – Roasted five spice duck egg noodles with goji berry, thai basil, and chilli oil

The soup, like all soup I’ve had at every incarnation of Chat Thai, is legit. Savoury and tangy, this broth was laced with goji berries and topped with chunks of duck, egg noodles, and bean sprouts. My only complaint though? At $14, it was a wee bit expensive for a bowl of noodle soup in Chinatown.

It’s friggin student central, man. I can turn a corner and find something similarly decent for cheaper.

Otherwise, the service was friendly, and the atmos was relaxing. Nice for a leisurely catchup, but not if you’re tight on the purse strings!

This meal was independantly paid for.
Boon Cafe at Jarern Chai
425 Pitt Street, Chinatown
Sydney, NSW
Phone: 02 9281 2114
Website: http://booncafe.com

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Jarern Chai Boon Cafe on Urbanspoon

The Lazy Girl’s Guide to Exercise!

Exercise Health and Wellness 2 Comments
The Lazy Girl's Guide to Exercise: how to get your move on without breaking a sweat!

This may be controversial to say, but I HATE EXERCISE. It’s true. I keep trying, you know, but nothing ever makes up for the sweat, tears and injury…and that’s just from personal trainers. For a while I went to the gym 5 days a week as part of a pact with Yina, but the moment we started living in different countries, I stopped.

But running on the treadmill like a hamster in a wheel isn’t the be all and end all to exercise (not that there’s anything wrong with that!). Nope, there are many more fun ways you can get your move on, and before you know it, you would have hit the daily recommended amount of activity, all without breaking a sweat.

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5 Winter Beauty Favourites: Plum

Beauty Inspiration Review
Winter Beauty Favourites: Plum!

It’s easy to fall into a rut with makeup. Often, I find something that works, and I just keep going back to the same products over and over again, neglecting my ever-growing box of “makeup I’d like to try”. I usually go with gold and peach – all that warm Asian skin tone – and sometimes, stronger colours like Plum remind me of my goth teenage days, never to be repeated.

I burned all the photos for a reason!

I do, however, love a statement lip, and after trying out a couple of lippies in deep plum, I’m absolutely LOVING this everyday Maleficient look. Because villainesses need a little love too!
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Singapore Family favourite: Prawn Paste Chicken Recipe

Food Recipe 13 Comments
Prawn Paste Chicken (Har Jeong Gai) Recipe

It’s funny how smells and memories work. There are so many stinky things in the world that I associate with deliciousness – durian, fish sauce, sauerkraut, blue cheese…all these smells make my mouth water and my tummy rumble, even though there are some who would turn their nose up in disgust. I guess it comes from growing up in Singapore. Once you start associating stinky with delicious at a very young age, you start getting very excited to try the weird and wonderful. And hey, if nothing else, it’s a great ice breaker at a party.

Fermented shrimp paste is one such favourite that really baffles my friends. This stuff hits your nostrils the moment the seal on the jar is open, and has a somewhat sour/salty aroma that is quite similar to fish sauce. But add that to chicken and the deep fryer? And you’ve got prawn paste chicken (had jeong gai), a local favourite that graces almost every special occasion, family gathering, and children’s birthday party.

Trust me, this stuff is freaking delicious.
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A whole new…Yummy World Korean Restaurant, Eastwood

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

Handcut noodles from Yummy World, Eastwood

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

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

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

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

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

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

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

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

Yummy World Korean Restaurant on Urbanspoon

Shiitake Mushroom Ramen Recipe

Food Recipe 4 Comments
An aerial shot of the vegetarian shiitake mushroom ramen, with pickles and gyozas on the side.

I am an absolute ramen fiend – nothing beats a hot bowl of noodles and soup in the middle of a freezing winter. But most ramen broths are based in bone and meat for that intense flavour, and it does mean that my vegetarian friends often miss out on this awesome meal. But bone does add a depth of flavour that is hard to replace, so I thought to use Lapsang Suchong – a smoky black tea – and konbu – a dried seaweed – to add body to the soup.

The result is this Shiitake Mushroom Ramen that I can share with ALL my friends, and if I swapped out the egg and egg noodles, my vegan friends too!

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Carb on Carb Love: Koshari Recipe

Food Recipe 8 Comments
A plate of Koshari sits on a table set with smaller plates, cutlery, and middle easter inspired napkins

As the months get colder, it somehow feels more acceptable to dig into a huge bowl of carbs. But not just one kind, mind you, no, it has to be layers upon layers of different carbs, with sauce and crispy shallots over the top.

Introducing my Koshari recipe – a carb lover’s winter dream come true or rice, pasta, lentils, chickpeas, a tomato based sauce, crispy shallots, garlic vinegar and hot sauce. And of course, my twist on it with Persian rice, because the Persian in my house wouldn’t have it any other way.

And how can you go wrong with butter and rice?

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