Darling don't be afraid, I have loved you for a thousand years.
It's 7 in the morning. I gather up my skirts and plop myself down on a stool facing the opposite side of the road, my heart beating in trepidation as I await the arrival of the bus to work. We all recognize the sinking feeling as one misses his/her coffee order by just seconds whilst scuttling after the incoming bus. Maybe it's just me who's all too familiar with that.
The welcomed approach of morning greetings in the form of a mug of coffee soothed me, easing out the knots in my aching muscles.
And if there's one thing that raised the suspicion that you were still dreaming. It would have to be the ham and cheese croissant at Sonoma Bakery Cafe (Glebe). Indeed, their sourdoughs are incredibly good, but don't discount their croissants. Buttered to perfection with the poofed up layers interrupted slightly by the thin shavings of smoked ham and cheddar cheese, this breakfast item turns up the notch with a bonus trip to the panini grill hence developing even more of a crunch on the exterior. This has to be one of the best versions I've tried so far.
I spend the next few seconds of my dream, perched on the stool. Savoring my breakfast treat with deliberate lingering. Heart skips a beat. Frantic grabbing. I'm on the bus a few seconds later.
Sonoma Bakery Cafe Glebe
215a Glebe Point Rd
Glebe NSW 2037
Opening times:
Weekdays 7am-4pm
Saturday 7am-3pm
Sunday 7:30am-2pm
website: http://www.sonoma.com.au
How to curb your XLB cravings.
Labels:
chinese,
restaurants,
sydney
·
For a short period of time during my stay in Sydney, I suffered a crazy streak of cravings for Xiao Long Baos that bordered on clinical.
For those whom suffer the same aliments, my suggested solution is Lynn Shanghai Cuisine. Of course there is the ominous shadows of Din Tai Fung to wade out from, but this underdog, a seemingly new player in the market certainly would give the former a good run for its money.
The Sauteed String Beans with bamboo shoots ($12.80) arrived in a cloud of hot smoke at the table. Winter induced hunger pushed me to dive into the dish in all no holds barred consumption with no care for glamour in the wind. My image sacrifice paid off well, the perfectly crisp beans were excellent accompanied by the savoury bits of garlic and meat shards that littered the plate. The bamboo shoots, my paradise, noted that I did have an acquired taste for the delicacy.
The next few dishes that arrived caused some sort of food-induced coma shortly. So be patient with my poor memory.
The Famous Shanghai steamed Pork Buns(6 for $8.80) wasn't your usual derivative and yawn inducing variation. It was 'eye-rolling, murmur escaping lips' kind of good. The thin layer of smooth pastry giving way to a cascade of sweet pork broth followed by a chunk pork goodness. Thin pastry check, sweet intense pork broth, check!
Next up,the Steamed vegetable and Pork Dumplings (6 for $8.80), a beautifully pork together parcel of joy that exuded much gravy from it's moist innards.
And lastly, the Shanghai style fried Pork Bun(6 for $10.80), something a little more interesting to grace the table. These reminded me of the Large pork buns we get in Singapore with a little more finesse, a little more compact and sporting a little burnt bottom just for the slight edge. But of course these were so much more, it resonated through my taste buds, sending jolts of pleasure and bewilderment through my nervous system. The simple combination of crisp, hot soup, blistering pork infused oil, fluffy edges and savory innards offering some form of enlightenment. I was sold.
Lynn Shanghai Cuisine
199 Castlereagh Street Sydney NSW 2000
T: 02 926 777 80
website: http://www.lynnshanghaicuisine.com.au/
Let's do Mexican
Labels:
australia,
mexican,
restaurants,
sydney
·
The second place to hit my culinary radar is Baja Cantina. An established Mexican joint along Glebe Point Road. You know that this isn't your run off the mill restaurant when you get declined a seat 3 times walking in without a reservation on a weekend. Lesson learnt.
Multi-coloured table cloths and long glass windows greets the gazing eye. The seated diners, a mixture of eclectic artsy people that Glebe is well known for, a good bunch of hopefuls waiting for a Mexican culinary revolution, and a few of us, normal people, just craving for a good bowl of nachos.
I may be deemed as boring after this... but this are the usual suspects. A practice that we have developed after just a mere single visit to the place, hence, we order the same thing every time without even a glimpse of the menu. And trust me, once you've got a taste of these dishes, there's no turning back.
Pictured above, Baja's famous nachos. Fresh corn chips with black beans, melted jack cheese, salsa, guacamole, sour cream and jalapenos ($12). For something a little extra, you can top it up with shredded beef, chicken or carnitas. But I suggest that the original version would suffice, probably even satisfy the two hungriest cows. Thankfully, Baja Cantina chose some good representation with their nachos, like a painter palette, everything on the platter melded together into a dynamite packed bite.
The next must have is their Quesadilla with jack cheddar, jalepenoes and shredded carnita ($12). It's strange how something so seemingly simple can be so addictive. The slow braised pork packed with spices, cooked till a excruciatingly tender stage for our gratification.
It's simple. Have a craving for mexican? stir up some guacamole(I'll have to share the recipe sometime) at home or make a trip to Baja Cantina.
Baja Cantina Mexican Restaurant
43~45 Glebe Point Road
tel: 9571 1199
Let's give them something to talk about.
Labels:
australia,
restaurants,
sydney
·
I begin my timid first posting for Sydney with a revolutionary dining experience. Okay, perhaps my opinions are slightly skewered only by the lack of reasonably priced dining options here (blame it on the shallow pockets) and the company of other foodies. But with the prompting of certain rhapsodies of joyous food memories singing in my head, I embark on one.
Signorelli Gastronomia. A Italian food emporium advocating the likes of a farmers market, cooking classes for the inquisitive and dining in for the flavor beggars.
a quick scan through their menu revealed a very dedicated selection of mains, entrees and pastas. I willed myself to try out their pastas, determined to use that as a benchmark for the bustle in the kitchen. A tilt of heads from the bar counter raised some signs of anxiety, jealousy derived from the luxurious degustation of piquant looking desserts from the table behind.
A Messina and a glass of wine (Thomas Wines '2 of a kind' Savignon Blanc/ Semillion) just to get the ball rolling. What took me by surprise was the successful wine pairing recommendations on the menu, the fruity finishes in the wine added a lovely finesse to the pasta dish.
The pasta, Handmade ravioli with tallegio, walnuts and butter sage sauce ($28) was divine. I can't stop gushing about it. The plate arrived, a gentle summery yellow shade of butter sauce infused with burnt sage. A slice through the heart of the perfect parcels reveal a soft center of melted tallegio cheese with a hint of walnuts. The black crusty bits of burnt sage, providing a bit chew and complex savoriness to the tender combination.
My partner's pizza, with Sopressa salami, Italian black olives and provolone cheese ($24) arrived at the table faster than my dish despite the waiter's forward warning about the long wait for pizzas. Kudoes to the chef spinning out the pizzas front of house, his speed and nimble dancing fingers across the rims of the piping hot pizzas is definitely an admirable skill.
Dessert was a simple Warm Chocolate flan with Tamarindo and Galliano Mascarpone. Soft gooey chocolate innards paying homage to the poached sweetness of the Tamarindo. Extra brownie points for the meal.
Signorelli Gastronomia
Accenture building - ground floor
Trouton Place, 48 Pirrama Road, Pyrmont, Sydney
Tel: +61 (02) 8571 0616
http://www.signorelli.com.au
life's too short
Labels:
australia,
cakes,
Le Cordon Bleu,
pastry,
sydney
·
I still am afraid of the future. Things haven't changed.
The only difference is that I've stepped out of the box. The little tiny cage that held me. Remember Ma, the picture frame that I made you for mothers day with red threads like prison bars strapped across the front? That's gone now, or at least I like to think I've taken my sharpest pair of scissors and snipped right through them without gazing the tip of my fingers first.
For all those who have noticed my long absence from this page. I'm alright.
And because I figured life was too short to miss out on desserts before I strike lottery with the possible predicament of a battle with diabetes. I decided there and then to stop taking the many things forgranted and take some uncalculated risks.
I moved to Sydney. (not forever of course)
I took up a Pastry course in Le Cordon Bleu.
I got a job in a kitchen serving Modern Australian cuisine, behind the desserts and cold larder counter.
Up to this stage, all these mad house choices seem to work out pretty fine. All except the housemate; of course I'm getting way ahead of myself. That's another story reserved for another time.
Basic patisserie flew by like the wind. A lovely hurricane with sweeps and swirls of sugary sweetness, vapors of tempered chocolate sifted through the air. Despite the many internal conflicts experienced throughout, the quality of the plated product weighing heavy on my judgement; truth of the matter is, I've learnt a whole lot. Both skills wise and a personal knowledge of myself.
Yes, I've learnt to temper chocolate, spin sugar and even memorised the ratio for a perfect creme patisserie. But more important than not, I've learnt that the butterfly can't be kept under a bell jar.
It's not the case that my sensory nerves for fear have been numbed, it's just the factual that I embrace new experiences too much to give up the thrills entailed. I don't know how far that would take me, but right in this moment, I am the happiest I've been in a long while.
To my lovely friends from basic patisserie, and those who have stayed on in Intermediate. Thanks for the wonderful memories and the many more thin webs of sweet impact we will be spinning in the kitchens.
p.s. I will be starting my food reviews on selected restaurants and cafes in Sydney soon so stay tuned!
Things to do in Kuala Lumpur
Labels:
restaurants,
travelling
·
The next best thing (to feasting on a never ending bowl of eggplant moussaka) is going on an entirely spontaneous trip with the BF.
I hardly see this as a patronizing exercise. Cause as far as feelings go, it was a rollercoaster of emotions, dips, turns, whiplashes all thrown into the mix. But at the end of the ride, you’re left with your head spinning and your heart craving for one more go. That’s exactly how I felt at the end of our little escapade.
It all started with an innocent tagging of an email link. One click revealed a spectacle of lush green foliage, a beautiful abstract home stay standing in the middle of it. At this point of time, you would brush it away, pinning it as a standard gimmicky boutique hotel package; “I’ve seen it all before” escaping your twisted lips. But wait a minute, you might just be converted on this one. Sekeping Tenggiri is the brain child of Malaysian Landscape architect Ng Sek San. A 7-room guest house located right smack in a residential area of Jalan Tenggiri, the vicinity and décor speaks with resonating volumes of the preferred styles and character of the designer himself. Laidback, yet ultra chic in composition, I adored the wide usage of raw materials and recycled materials throughout the house. Imagine lamps made of disposed milk cartons and doors rescued from old kampong houses.
We occupied the glass room during our stay here. What beats living in a slightly voyeuristic life, yet in total tranquil privacy? One look at the scuffed doors and the lovely veins twining down a characteristically wavy branch outside our window and I was sold. Not to mention the lovely outdoor rain showers that we had amongst the coverage of bare brick walls. I couldn’t help but marvel at it’s understated beauty every time.
In conjunction to our lovely lodgings, our trip to KL was enhanced by the wide variety and gastronomical advances of the food here. Whether it be the old school wanton mee from Restoran Satellite or the 7 layers of Sin from Delectable by Su, all are tummy stirring experiences heightened by the presence of my dearest companion beside me as we indulged. One word of advice though, If you’ve got the time or the waistband space, you should – must give El Cerdo at Bukit Bintang a good whacking.
I don’t suppose I can prevent from jumping the gun. But yeh, the pork knuckle was a solid work of art. And at this stage, I can claim that it’s the best pork knuckle to date that I’ve tried. Think crisp skin, glistening with savory goodness and shouting its well managed blast furnace treatment through its golden brown hues. The hidden layers revealing a twisted realm of warm succulent meat intertwined with a detailed marbling of juicy fats. I shudder at the mere thought of this wicked source of euphoria.
Need a drink? Drop by one the many lively pubs and bars at the Bangsar or Bukit Bintang region. The former holds brims of Holland Village likeness in its wake. The many restaurants and bustling pubs making merry till the wee hours of the night. Bukit Bintang on the other hand is a cluster or rather a tight linear settlement of Irish pubs, Clubs and fabulous restaurants. As night sets in, ladies donned in dark lacey upholstery and short skirts attract the gazes of the many misty eyed men enjoying a pint or lots more of beer along the sidewalks. Beer has a draw factor here given the terribly hot and humid weather.
Last of all, use those pair of trotters (in my case, as my bf describes them) as your best means of transport. Walking can bring you to many places, and it’s usually less damage-inflicting on the pockets; we are on the assumption that your feet works more efficiently than your shopping-eager hands. KL can be a haven for shopping fanatics with it’s many bargains hidden in back alleys and at the tips of the locals mouths. I shall not stress on this anymore as I myself am not too much of shopaholic. Meanwhile, while you’re at it, take a breather and visit the twin towers. Despite it’s mediocre post card performances as Malaysian icons, they do perform better in real time. Soaring to dizzy heights and assuming a hauntingly beautiful silhouette once the magic hour sets in. Lay on your backs and enjoy the view as the tiers light up individually from top to bottom.
So there it is, a trip to KL in a nutshell. An experience so short yet un-denyingly sweet in all aspects Most importantly, hold an open mind and you’ll learn to embrace all that comes your way.
Cheers guys. Updates on Sydney coming your way!
Dining out: Dinners with Tung Lok
Labels:
food,
restaurants
·
This time around, I managed to steal a first time visit to Tunglok Signatures and an 'not-so-welcomed' re-visit to Lingzhi Vegetarian Restaurant with the family. In a bid to claim the two hundred and more in value of vouchers, we scheduled two Tung Lok visits in a span of a weekend! Talk about striking when the iron is hot.
So moving on to food. First stop, Tung lok Signatures, we chose the branch located at the Central Mall (the other is situated at Vivocity) because of it's convenient locality.
Tung Lok Signatures serves up a collection of signature dishes from the various Tunglok outlets. A versatility and diverseness of cuisine has saw to the quick success of the restaurant. Combined with tasteful decor in house and a delightfully chic ambiance, I could clearly understand the popularity of the restaurant with families and secretive dates alike.
So starting the drum rolling is steamed angle luffa ($18.00) with fried compoy chips. This dish was outstanding with the said chinese okra slices tender and smooth, the soy like sauce with a tinge of pungency from the raw garlic, complimenting the steamed greens.
Next up, the sauteed black pepper beef ($28.00) was another great dish with the aroma of freshly ground pepper combined with a bright splash of colorful vegetables. More importantly, the beef chunks though large and rather unevenly sliced, were deliciously tender.
The next three dishes were a major disappointment, the first, the crispy roast pork ($10.00) literally chip my tooth upon the first bite. I suppose, they could have used a little help from a better cut of pork. The layers of fat between the crispy skin and succulent meat roasted to an almost non-existence. The second dish, the fried golden salted egg yolk prawns ($28.00) had a beautiful flavor and complex saltiness from the salted egg yolk, however, the grease sipping out from it scared the heck out of everyone except my younger brother, an avid fan of all things deep fried. The Pig Shank slices in Chili Oil ($7.00), oh gosh...I would just send you running in the opposite direction .
The remaining of our dinner fared much better. The half BBQ peking duck ($30.00), was both affordable, yet not stinching on quality. It's crisp skin wrecking havoc in my mouth as the gregarious flavors spoke volumes with the sweet hoisin sauce stuffed in fluffy pancakes.
Desserts was a sweet affair with a chilled pudding ($6.00) from the special menu. A green tea panna cotta with red bean endings. I loved this all except for the coarse stewed red beans at the bottom of the parfait glasses, non-complimentary to the quivering yielding soft pudding
above.
Our next Tung Lok venture brought us to Lingzhi Vegetarian Restaurant. Yes, you heard me right, it's vegetarian! The carnivorous likes of me protests quietly, it's dull screams smothered by the power of natural greens. What I enjoy most about Lingzhi is its dedication to produce top nosh vegetarian fare, encouraging the use of a wide variation of fungi and veggies alike. For all who have their initial reservations about this cuisine, rest assured that you would be nothing but impressed at the end of the meal. Not a staunch convert, but at least piqued by the experience.
Self deception. Yes, these sauteed monkey head mushrooms with dried chili can pass off as a close relative of the dish, sweet and sour pork. I kid you not, the somewhat hideous fungi has a texture similar to the sinful dish of rainbow reds. Yummy and incredibly huge in portions, this can easily feed 4 people.
The best dish of the night and certainly the most surprising was the satay. Sad to say, the fried sluten disguised by the generous coating of thick satay sauce was a major turn off for me.
The best dish and possibly the safest bet for the night was stewed eggplant with beancurd paste ($16.00). Thick, luscious and spicy with the likes of mushrooms and tender potatoes thrown into the warm depths. The eggplant was gorgeously cooked through without being overly mushy. The side of fried mantou, a practical tool for soaking up the gravy.
The braised wild morel with chef recommended sauce ($24.00) was a mediocre dish. Honestly, I do love asparagus and mushrooms, but you do reach a stage in a meal where, your stomach flips at the sight and taste of this moreish earthy treat.
on hindsight, the signature fried brown rice with mixed vegetables was a ravishing dish, with standards of a good fried rice applicable to the mixture of unpolished brown rice. aromatic, with each grain of rice exuding a foxy gleen of oil.
Desserts was an incredible as well. A roll of mango puree, and fine grained coconut. This literally melts in your mouth at lightning speed. Be sure to pick up the pace when grabbing your portion as well as this dish is sure to be a quick seller with seconds.
So there you have it. two meals in the name of Tung Lok. Advocates of exceptional cuisine and a all rounded fine dining experience. Signing out to relieve my induced fullness from this incredibly long review. Cheers mate.
The Central #02-88
6 Eu Tong Sen Street
Tel: 6336 6022
Lingzhi Vegetarian Restaurant
238 Thomson Road
#03-09/10 Velocity @ Novena Square
Singapore 307683
Tel: +65 6538 2992
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