Sunday, 17 May 2015

Kamikaze Teppanyaki | Guest Post for 2 Hungry Guys


Sometimes all one could yearn for in life is a giant platter of sashimi, decorated with tendrils of cucumber and frolics of wafer-thin carrot. Oh, and a delicately carved carrot butterfly to top it all off.

Saturday, 11 April 2015

Tea +, Burwood

With all the salted craze that's been going around for some time, it comes as no surprise that salted milk froth has become a popular trend of late, particularly in the wide, colourful realm of Asian drinks. It's a gastronomic flavour combination which seems unusual, but works surprisingly well. Tea + in Burwood is a case in point, offering a signature SeaSalt Milk Foam which combines all things frothy and salty in one.

If you're a regular food instagrammer, you may have come across a snap or two of their House Special Plant Milk Tea in your feed. Described as a fulfilment of 'visual and tasting satisfaction' (according to their website) it uncannily resembles a cute plant in a giant glass mug. Depending on what flavour tea you opt for, underneath the oreo 'soil' sits a thick white layer of SeaSalt cream, floating atop a sea of milky, pastel coloured tea.

Sunday, 29 March 2015

Chur Burger, Surry Hills

I have fond memories of many a finger-licking cheeseburger consumed on our annual family road trips up the coast when I was little. I was always a cheeseburger-happy-meal child, relishing the sweet tomato sauce, tasty mustard and flecks of onion which sandwiched together my flat cheeseburger, in all it's greasy goodness.

Then as I grew older, no more were those messy cheeseburgers, with their bright yellow cheese and iconic soft brown buns, as our trips became less frequent and my tastebuds searched for flavours of a different kind. Now the humble burger is back in business. In fact, it has been for some time now, and it doesn't look like it's going to be disappearing again.

Friday, 20 March 2015

Black Sesame Tong Yuan

Imagine if someone told you that all the best features of Asian sweets existed in a single dessert. The sticky, chewy texture of mochi, the roasted aroma of black sesame, ginger's signature hot zing, and the warm fulfilment of a sweet dessert soup, melded together to create what encompasses the pinnacle of everything that I love about Asian cuisine. 

Chinese New Year, for many Chinese families, is a celebration bigger than Christmas. It's a time when multiple generations get together, exchange well wishes, and gather to eat a banquet of traditional, well-loved foods which are destined to give good luck for the new year.

Saturday, 14 February 2015

Taste of Shanghai, Ashfield

There's something so enjoyable about eating dumplings. Here are some of the reasons I think why.
  1. Dumplings are small, so you can eat a lot of them.
  2. They have a very high filling to wrapper ratio, so when you eat a lot they don't feel as heavy as something wrapped in thicker bread or rice.
  3. Dumplings come in so many different varieties and flavours that it's quite impossible to find a variety that you don't like. 
  4. They're cute!
  5. You can eat them easily without embarrassing yourself or causing a mess (I'm looking at you, tacos)
...And the list goes on.

Saturday, 24 January 2015

Frappe Cafe Bar, Concord

Omelettes! Frappes! Poached eggs! Labneh! Ha, that last one surprised you, didn't it? There's only one meal I can be talking about.. And it doesn't begin with a D or an L. It's breakfast!

What excites me so much about breakfast is not that my stomach hasn't seen food in 10+ hours (although that may be a major factor...), but the prospect of breakfast being a meal that gives me something to look forward to when I get up and give me energy for the rest of the day. I find it quite inconceivable that one can get up in the morning and not even consider having breakfast. As the cliche goes, breakfast is the most important meal of the day!

Tuesday, 13 January 2015

Jamie's Italian, Sydney CBD

Sometimes, when we go to a restaurant that doesn't take bookings, as we approach the restaurant I will quicken my pace from a leisurely walk to a hurried trot in an attempt to reach the end of the queue before anyone else walking in front of me to said restaurant does. It is as if by decreasing the distance between me and the queue, through increasing travel speed, my goal of getting into the restaurant earlier can be fulfilled. Of course, this is not always the case; sometimes the party of two that arrive 10 minutes later will receive a table earlier than we do. Despite giving me the satisfaction of reaching a restaurant before the ambling diners behind me, there is no sure way to make the wait shorter when it comes to restaurants which are so popular that waiting has become part of the dining experience. Such is the case at restaurants such as the xiao long bao institution, Din Tai Fung, and the epynomous Gelato Messina.

Jamie's Italian on Pitt Street in Sydney's CBD has been open for 3 years already, but I hadn't visited it until just recently. What is an unassuming facade consisting of a double-story glass window, fronted by a large, rustic 'J' signpost, can be easy to miss is you're hurriedly walking down a busy city street. Inside it's a whole different vibe, with the noisy chatter and split-level interior providing plenty to feast your eyes on. Jamie's takes bookings for parties of any number, so I could rest my laurels in knowing that we wouldn't have to worry about securing a table during the busy lunch hour.