tag:blogger.com,1999:blog-195957202024-03-14T17:01:28.470+11:00s o o k s - f o o d - n o t e sOne cannot think well, love well, sleep well, if one has not dined well.<br>
- Virginia Woolf, <i>A Room of One's Own</i> -Unknownnoreply@blogger.comBlogger237125tag:blogger.com,1999:blog-19595720.post-50832686152018370652014-11-24T23:54:00.002+11:002014-11-24T23:57:02.261+11:00LuMi Bar & Dining<i>LuMi Bar & Dining</i><br />
<i>56 Pirrama Road</i><br />
<i>Pyrmont NSW 2009</i><br />
<i>Tel: +61 (02) 9571 1999</i><br />
<i>Website: <a href="http://www.lumidining.com/LuMi/index.html">http://www.lumidining.com/LuMi/index.html</a></i><br />
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I'm just going to state it upfront - I like LuMi.<br />
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It's a perfect restaurant for a date night; not to stuffy and located right by the wharf for that nice little stroll right after (or before) dinner. It's a great restaurant to enjoy a good night out with close friends. It's even family oriented. A girlfriend was raving about how well her little 2 year old was so well taken care of on the night she dined there. But none of this would matter if the food wasn't good.<br />
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<a name='more'></a>LuMi only serves a degustation menu but it's probably the best way to sit back, relax and enjoy the ride. Dinner started with some little snacks. The braised oxtail croquette was the best of the lot and whilst I liked the cheesy egg custard, I wished it was served warmer.<br />
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<b><span style="font-size: x-small;">Italian Chawanmushi</span></b></div>
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<b><span style="font-size: x-small;">Potato Focaccia, Braised Oxtail Croquette, Cheddar Sablee</span></b></div>
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The following dishes all hit the spot and were seasoned perfectly. Out of all the mains, I found the 2 pasta dishes to be the most outstanding. There was a ton of flavour in both dishes. The pastas were made excellently and cooked to a perfect <i>al dente</i>. The only shame here was that the portions were too small because I could have easily finished up double portions of the pasta courses.<br />
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<b><span style="font-size: x-small;">Sand Crab</span></b></div>
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<i><span style="font-size: x-small;">Dulse, Jerusalem Artichokes, Oyster Powder </span></i></div>
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<b><span style="font-size: x-small;">Spelt Ravioli</span></b></div>
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<i><span style="font-size: x-small;">Burnt Butter, Pumpkin, Sea Urchin, Chives</span></i></div>
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<b><span style="font-size: x-small;">Stinging Nettle Chitarra</span></b></div>
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<i><span style="font-size: x-small;"> Mussel Cream, Crispy Pork, Fennel Pollen</span></i></div>
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<b><span style="font-size: x-small;">Eggplant</span></b></div>
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<i><span style="font-size: x-small;">Roasted Potatoes & Bonito Consomme </span></i></div>
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<b><span style="font-size: x-small;">Pig Jowl</span></b></div>
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<i><span style="font-size: x-small;">Buckwheat, Celeriac</span></i></div>
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I've always loved the flavour of sorrel used in desserts. It oddly reminds me of eating mangosteens somewhat. It's a no brainer that I enjoyed the first dessert out of the 2. The dish made up of sorrel, lemon basil and mint did extremely well to cleanse the palate after the rich flavours that were served from the start of the meal. The Milk Ice Cream didn't do too badly either - the milk ice cream itself was luscious and perfectly creamy.</div>
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<b><span style="font-size: x-small;">Evergreen</span></b></div>
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<i><span style="font-size: x-small;">Sorrel, Lemon Basil, Mint, Shiso, Parsley</span></i></div>
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<b><span style="font-size: x-small;">Milk Ice Cream</span></b></div>
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<i><span style="font-size: x-small;">Sour Cherry, Citrus Sabayon, Milk Crumble, Cocoa Powder</span></i></div>
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Friendly wait staff always helps to make a night more memorable and we had nothing bad to say about the service we received that night. A revisit is definitely on the cards!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-19595720.post-52350603251051405652014-06-03T00:16:00.000+10:002014-06-03T01:00:50.484+10:00hong kong eats: yardbird<div dir="ltr">
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<i>Yardbird</i></div>
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<i>33 - 35 Bridges Street</i></div>
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<i>Sheung Wan, Hong Kong</i></div>
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<i>Tel: +852 2547 9273</i></div>
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<i>Website: <a href="http://www.yardbirdrestaurant.com/">http://www.yardbirdrestaurant.com</a></i><br />
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It's truly been a while since I've had excellent <i>kushiyaki</i>. It might sound simple but it is an art to ensure that the grilled meats on skewers taste juicy, succulent and smoky from the slight char from the flames. My favourite has always been Torisho Taka in Singapore but that has since closed down. In Sydney, I've never been a place that totally specialises in <i>kushiyaki</i>/<i>yakitori</i> and in the few places where I've had the opportunity to savour some of the <i>kushiyaki</i> offerings on a menu, they've never really blown me away. And that is why I hope that a place like Yardbird opens in Sydney.<br />
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Yardbird in Hong Kong is just that kind of restaurant you would wish was in your neighbourhood - it's hip, very casual, inviting and best of all, it serves excellent food. In order to ensure that one gets a table without having to wait too long (the restaurant has a no-reservation policy), there is only one rule. Get in early (or very late, whichever you prefer).<br />
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<span style="font-size: x-small;"><i>Mushroom Salad</i></span> </div>
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Dinner got off to a rolling start with a Mushroom Salad. It was appetising, tart and a good start to the meat-based meal we were going to enjoy. We couldn't go past the Yardbird signature Sweet Corn Tempura. The <i>tempura</i> of the sweet corn kernels was moreish, light, crunchy and held together by hardly much batter.<br />
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<span style="font-size: x-small;"><i>Sweet Corn Tempura</i></span></div>
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The delicious looking plates of skewered meats started to hit the table one by one after the 2 starters. First off were the Chicken Oysters which came highly recommended by our waiter. There are only 2 oysters in each chicken and is located on the back of the chicken near the thigh. And supposedly, is the most flavoursome and tender part of the bird. As promised, the chicken oysters that were grilled with sea salt and finished with a little squeeze of lemon at the table were the juiciest and most succelent nuggets of chicken I've possibly ever eaten.<br />
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<i><span style="font-size: x-small;">Oyster</span></i><br />
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<span style="font-size: x-small;"><i>Neck</i></span> </div>
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The second plate had the Chicken Necks that were finished with some pepper and <i>yuzu kosho</i>. The meat and skin from the necks were grilled off to perfection with the lovely char on some bits. The <i>yuzu kosho</i> was effective in providing that citrusy flavour to offset some of the grease from the dish.<br />
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<span style="font-size: x-small;"><i>Gizzard</i></span> </div>
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Next up were the crunchy Chicken Gizzards which were topped off with fried crispy garlic chips. They were so succulent and flavourful. I only wished I could stomach more (had to save space for the rest you see). </div>
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The last of the <i>yakitori</i> orders was the Chicken Meatball. The <i>tare</i> that was mixed with the egg yolk made the tender chicken meat balls uber tasty and rich. Loved it!<br />
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<span style="font-size: x-small;"><i>Meatball</i></span> </div>
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We got a little greedy and on hindsight realised that we probably shouldn't have ordered the Scotch Egg which was on the specials board. A quail egg encrusted within a ball of minced chicken, deep fried then smothered with mayonnaise was also enjoyable but in some ways, was pretty similar to the Chicken Meatball in terms of preparation. And to be honest, this was probably the only dish that didn't make our eyes go wide when we tasted it. It was good, just not great.<br />
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<i><span style="font-size: x-small;">Scotch Egg</span></i><br />
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<span style="font-size: x-small;"><i>Clams</i></span> </div>
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Another dish off the specials board was the Clams in (somewhat of) a lime and pesto broth. The broth was incredibly aromatic and arrived steaming hot at our table. The clams were very fresh and possibly the largest I've ever eaten. The broth was extremely flavourful and surprisingly, refreshing - I was almost inclined to lift the bowl and drink all of it up from there but the iron bowl wasn't too friendly for that action (too heavy!).<br />
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<span style="font-size: x-small;"><i>KFC - Korean Fried Cauliflower </i></span></div>
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The second last dish was also another Yardbird Signature, the KFC which stands for Korean Fried Cauliflower. The flavours were very much like the Korean fried chicken that is normally doused in <i>gochujang</i> but this meatless version, felt a lot less heavy due to the absence of the protein but was not lacking in any flavour whatsoever. </div>
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To end the meal in typical Japanese fashion, we ordered the Chicken and Egg which was essentially a chicken risotto with peas and topped with fried chicken skin and a soft boiled egg. It was delicious and I was taking continuous spoonfuls of it until I was asked to stop because I needed to save space for a post-dinner snack at Little Bao which was located down the same street. All in all however, it was the perfect ending to a perfect meal.<br />
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<span style="font-size: x-small;"><i>Chicken and Egg</i></span> </div>
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All in all, my meal at Yardbird was a great experience. The waiter who took care of our table was very welcoming, friendly and knew the menu at the back of his hand - something that is certainly lacking sometimes in some well known restaurants even. I won't hesitate to return to Yardbird the next time I visit Hong Kong and will definitely visit Ronin, their sister restaurant that specialises in seafood, when I'm in town next. And if you're not in the mood for the street food that Hong Kong is so famous for, this will be a great alternative and a meal to remember. Well if it's good enough to make Daniel Boulud's top 10 meals (see <a href="http://www.gq.com/life/food/201402/daniel-boulud-10-best-meals">here</a>), I'm sure it will impress you too.</div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-19595720.post-76840569354587724022014-01-11T20:38:00.000+11:002014-01-11T20:44:34.946+11:00A brush with Boston.<div dir="ltr">
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I'm not a sporty kinda person I'll admit. However,
I've definitely watched my fair share of football matches, basketball
playoffs, the Olympics etc. On the telly, that is. I have never watched a
professional game live (I think) except for probably once at a golf event. That
was probably it. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-byxpvxTpdk4/Us0_g2sBD3I/AAAAAAAACKc/BxjPl_zHBHc/s1600/fenway.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-byxpvxTpdk4/Us0_g2sBD3I/AAAAAAAACKc/BxjPl_zHBHc/s1600/fenway.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
With us headed to New York, R planned for a quick
stop in Boston just to watch his favourite baseball team, the Red Sox,
play. Afterall, they were on a winning streak (we watched the last match
of the regular season). Watching them play and hitting the home runs
was an amazing experience; once in a lifetime probably. Just being in
the legendary Fenway Park grounds was exciting in itself. I was suddenly
the crazy sports fan, screaming, singing along to Sweet Caroline and snapping up all sorts of Red Sox
memorabilia. It was quite astonishing how much of that energy of just
being in a stadium full of baseball fans could rub off on me. Plus I almost felt proud as everyone in the stadium stood up to sing The Star-Spangled Banner in unison. It's hard for Americans to not be patriotic especially if you're a sports fan really.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-F5kV_LBYcr8/Us0_jyVwowI/AAAAAAAACK4/FaSH-ZUVFzY/s1600/fenway_game.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-F5kV_LBYcr8/Us0_jyVwowI/AAAAAAAACK4/FaSH-ZUVFzY/s1600/fenway_game.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The Red Sox won that game of course and we were
right there to witness it as they went on to win the World Series
eventually. And I got to score some pretty awesome grub. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-p_Gs064mGXQ/Us0_kYXfiOI/AAAAAAAACK0/bEftANT0Vp0/s1600/fenway_hotdog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-p_Gs064mGXQ/Us0_kYXfiOI/AAAAAAAACK0/bEftANT0Vp0/s1600/fenway_hotdog.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Italian Sausage Hotdog</i></span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AHpePveApT0/Us0_h7ojQdI/AAAAAAAACKk/MQLTOzt222c/s1600/fenway_clams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-AHpePveApT0/Us0_h7ojQdI/AAAAAAAACKk/MQLTOzt222c/s1600/fenway_clams.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Deep Fried Clams</i></span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pu24MEHyN_Y/Us0_jpb2uNI/AAAAAAAACKw/8UVxw-dhPw4/s1600/fenway_crackerjack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pu24MEHyN_Y/Us0_jpb2uNI/AAAAAAAACKw/8UVxw-dhPw4/s1600/fenway_crackerjack.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Cracker Jack</i></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Take me back to the ball park!</div>
</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-19595720.post-452542599353446362014-01-02T22:00:00.000+11:002014-01-02T22:00:00.233+11:00New York Eats: Momofuku Ssäm Bar<div>
<i>Momofuku Ssäm Bar</i></div>
<div>
<i>207 Second Avenue</i></div>
<div>
<i>at 13th Street</i></div>
<div>
<i>New York, NY 10003</i></div>
<div>
<i>Website: <a href="http://momofuku.com/new-york/ssam-bar/">http://momofuku.com/new-york/ssam-bar/</a> </i></div>
<div>
</div>
<div>
I have been thinking for awhile about how to start this post off.
There's been plenty of ideas swirling around in my mind and one of which
was to talk about the genius that is David Chang. It was however,
difficult to summarise how much of a "rock star" Dave Chang is and to
explain just how much influence he has in the culinary world. In my
opinion, Jamie Oliver has made cooking at home fun but Dave Chang has
made food "cool". I admit, I am a fan. That is why, we HAD TO visit at
least one Momofuku restaurant before we left the Big Apple.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-p7kPM6YZb-A/UsVCFikHFTI/AAAAAAAACIs/gDbGHM6s-LQ/s1600/ssam_arctic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-p7kPM6YZb-A/UsVCFikHFTI/AAAAAAAACIs/gDbGHM6s-LQ/s1600/ssam_arctic.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><i><span class="il">Arctic</span> Char Tataki with Peach, Pine Nut and Lovage</i></span></div>
<div>
</div>
<div>
<a name='more'></a>A cancelled flight put our plans for a
visit to Má Pêche out of the works so we decided to visit Momofuku Ssäm
Bar for a long overdue meet up with J and her partner. We missed out on
ordering the famous bo ssäm and the whole rotisserie duck since there
weren't enough of us (which on hindsight I slightly regret). That
however, gave us the opportunity to savour the many other interesting
offerings on the menu.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-32doKBX1V6Q/UsVCGrzrpXI/AAAAAAAACIw/KrXb_5ROUEI/s1600/ssam_buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-32doKBX1V6Q/UsVCGrzrpXI/AAAAAAAACIw/KrXb_5ROUEI/s1600/ssam_buns.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Steamed Buns with Pork Belly, Hoisin, Cucumbers and Scallions</i></span></div>
<div>
</div>
<div>
An obvious choice was the Steamed
Buns which have pretty much set off the whole "steamed buns trend". I
have tried the buns at Seiōbo a few times and read that they've had
difficulties making it here due to the differences in the quality of
ingredients. And it certainly doesn't help that the ones served in the
US are a tough act to follow. Two succulent pieces of pork belly
sandwiched between a soft steamed bun with hoisin sauce and pickled
cucumbers was a definite winner in my books.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qXotqdUOu6w/UsVCJXsE5EI/AAAAAAAACJA/3ugFKKzh5Nw/s1600/ssam_duck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qXotqdUOu6w/UsVCJXsE5EI/AAAAAAAACJA/3ugFKKzh5Nw/s1600/ssam_duck.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Roasted Jurgielewicz Duck with Chickpeas, Kale and Goji Berries</i></span></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0bFR_D06xV8/UsVCLu_nDNI/AAAAAAAACJQ/8fktJ9krk4g/s1600/ssam_rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0bFR_D06xV8/UsVCLu_nDNI/AAAAAAAACJQ/8fktJ9krk4g/s1600/ssam_rice.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Spicy Pork Sausage & Rice Cakes with Chinese Broccoli and Sichuan Peppercorn</i></span></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
The rest of the dinner was pretty enjoyable as well. I particularly
liked the Roasted Duck with its tasty accompaniments and the Spicy
Rice Cakes. I've had variations of it at Seiōbo before and this one was
tongue numbing and spicy. Yet, it had such good flavour and when
enjoyed slowly, was a real (fiery) treat.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-g6qlgT8BUF8/UsVCFy3epqI/AAAAAAAACIk/JJuQFa2xAsg/s1600/ssam_bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-g6qlgT8BUF8/UsVCFy3epqI/AAAAAAAACIk/JJuQFa2xAsg/s1600/ssam_bacon.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Honeycrisp Apple Kimchi with Maple Labne, Jowl Bacon and Arugula</i></span></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tvaPvSlcJFA/UsVCL_L6JkI/AAAAAAAACJY/jNkInf2TQCQ/s1600/ssam_scallops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tvaPvSlcJFA/UsVCL_L6JkI/AAAAAAAACJY/jNkInf2TQCQ/s1600/ssam_scallops.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Scallops with Avocado, Black Garlic and Red Radish</i></span></div>
<div>
</div>
<div>
We were however, slightly let down by the desserts.
We ordered the Popcorn Cake immediately upon its introduction by the
waitstaff. It was however, slightly heavy, a little too sweet for my
liking and lacked the popcorn flavour that was promised in its
description. R didn't like the Lemon Meringue Pie either as it had a
strong almond flavour which he usually isn't much of a fan of.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vYpr8nyWT4Y/UsVCJnI4NDI/AAAAAAAACJI/hWuXCzLZeAc/s1600/ssam_popcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vYpr8nyWT4Y/UsVCJnI4NDI/AAAAAAAACJI/hWuXCzLZeAc/s1600/ssam_popcorn.jpg" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Popcorn Cake with Strawberry Jam and Caramel Corn</span></i></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-B8lLYCELvus/UsVCIrGqtRI/AAAAAAAACI8/zzWvU_-KNkU/s1600/ssam_lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-B8lLYCELvus/UsVCIrGqtRI/AAAAAAAACI8/zzWvU_-KNkU/s1600/ssam_lemon.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Lemon Meringue Pie with Pistachio and Lemon Curd</i></span></div>
<div>
</div>
<div>
Although dinner was slightly hit and miss (actually,
more hits than misses), I'd like to think that Ssäm
Bar could be a
restaurant that I would frequent if I was living in NYC. It just has a
cool, relaxed vibe that makes it a great spot to catch up with friends
over some good food and drinks. So I might be back again and if there is
a next time, I'm bringing more people along with me.</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-19595720.post-66916995511472760662013-12-31T16:48:00.000+11:002013-12-31T16:48:52.259+11:00goodbye 2013.I thought I should squeeze in a last post so that I can say goodbye to 2013 properly.<br />
<br />
<a href="http://3.bp.blogspot.com/-pL2Hu7vZHHE/UsJZ7kR1JyI/AAAAAAAACIM/Bt7eJ9ib2gk/s1600/riszalsookyoon_0959.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-pL2Hu7vZHHE/UsJZ7kR1JyI/AAAAAAAACIM/Bt7eJ9ib2gk/s640/riszalsookyoon_0959.jpg" width="640" /></a> It's been one big year for me.<br />
<br />
The biggest event was obviously getting hitched - I spent most of 2013 planning it together with R. It was trying at times but it was fun. And it made me learn more about myself; what I was good and worse at. It also made me realise how in some little ways I have changed since I've been with R and moved to Sydney; changes which I like. So 2013 has in some ways, become a year of self-discovery.<br />
<br />
It's also been a year of friendships. I've made many new friends over the year and I've reinforced many old ones, or least I think I have. With us all getting older and many friends moving on to different stages in life and some different countries, it's been extremely comforting to know that some friends are friends I will keep for life and who will always have my back no matter what.<br />
<br />
And as always, it's been a year of eating. It keeps getting better and better and new experiences keep things interesting. There were many highlights of course which I shall reserve for another post. I hope that it'd stay the same way for 2014 and that I get to travel more.<br />
<br />
So I look back on 2013 with much fondness and wish that I remember more of it as it went by too quickly. I'm looking forward to the new year and hope that 2014 will be as crazy good, if not better than 2013.<br />
<br />
And I wish the same for all of you too. Have a wonderful 2014!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-19595720.post-5117061731698644822013-12-09T14:00:00.000+11:002013-12-09T14:00:02.658+11:00Sat Bains @ Momofuku Seiobo<div>
I'd like to think that we got pretty lucky to score ourselves a
slot at Sat Bains' 'one night only' dinner at Seiobo. Afterall, I was
sharing a room dining with some of the who's who of the Sydney culinary
scene. I love it when renowned chefs come to visit and cook at host
restaurants in our city as it's always a good way to have an idea of
their cuisine without having to buy a ticket halfway across the world.
Plus, it's also great to see how their food sort of fits in with what we
already have here. Most of the time though, such experiences can go
either bad or great and rarely in between. I went to one visiting chef's
dinner in Singapore before and it was disastrous when his team tried to
use mangosteen in their dessert just because they wanted to incorporate
local flavours. And there were the great ones like Ben Shewry whose
food I was impressed with when he visited Singapore for the World
Gourmet Summit one year and Magnus Nilsson who cooked at Marque during
the Sydney Good Food Month. But I digress. Armed with the head chef,
John Freeman, from Restaurant Sat Bains in Nottingham in tow, Sat Bains'
collaborative dinner with the guys at Seiobo was a culinary experience
that was truly mouthwatering.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3M9sVLNwBb0/UqK2EusRROI/AAAAAAAACGo/a6iTRoJd3wo/s1600/bains_chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3M9sVLNwBb0/UqK2EusRROI/AAAAAAAACGo/a6iTRoJd3wo/s1600/bains_chicken.jpg" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>chicken batter</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>smoked roe</i></span></div>
</div>
<div>
<br />
<a name='more'></a>A little about Sat Bains. Owner of the 2 Michelin
Star Restaurant Sat Bains, Sat Bains won the Roux Scholarship, beating
out Gordon Ramsay in 1999. He had worked under Raymond Blanc and trained
alongside Noma's Rene Redzepi. Restaurant Sat Bains received a Michelin
Star in 2003 and became the first restaurant in Nottingham to earn the
Michelin honours. Interestingly, Ben Greeno who is chef de cuisine at
Seiobo, worked under Sat Bains on and off for about 9 years and
considers Bains as his mentor. </div>
<div>
<br /></div>
<div>
We started in typical Seiobo fashion with a little
canapé of fried chicken batter and smoked roe. It was crispy, moreish
and I could have managed quite a few more. The chicken flavour really
came through and the smoked roe reminded me of mentaiko which I liked
very much.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ezQY4ifms3M/UqK2L0pwj3I/AAAAAAAACH4/LhJhQ4RK5xc/s1600/bains_scampi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ezQY4ifms3M/UqK2L0pwj3I/AAAAAAAACH4/LhJhQ4RK5xc/s1600/bains_scampi.jpg" /></a></div>
<div style="text-align: center;">
<b><i><span style="font-size: x-small;">scampi watermelon</span></i></b></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">samphire, caviar</span></i></div>
</div>
<div>
<br /></div>
<div>
The first proper course was Chef Bains' dish which
really helped to set the tone for the rest of the dinner. It was my
first time eating samphire which is a succulent that grows along coastal
areas. I've seen it used so often on British TV shows but never had a
chance to try it. I thought the whole dish came together really well -
perfectly cooked scampi paired with the sweetness from the compressed
watermelon, the brininess of the caviar, the slight sourness from the
buttermilk and the crunch from the samphire. This was a delicious and
refreshing start.</div>
<div>
<br /></div>
<div>
The second dish was a familiar one from Seiobo's
repetoire of dishes. I've had this dish on a previous visit although the
protein at the time was not octopus. The eel dashi and almond milk were
savoury but I found the octupus to lack a distinct flavour up against
the dashi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-K2Ipu6bElv4/UqK2JUmGyYI/AAAAAAAACHk/cm5xpe62iOk/s1600/bains_octopus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-K2Ipu6bElv4/UqK2JUmGyYI/AAAAAAAACHk/cm5xpe62iOk/s1600/bains_octopus.jpg" /><b><span style="font-size: x-small;"><i></i></span></b></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i> eel dashi</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>octopus, almond</i></span></div>
</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WLdZUAr1YxA/UqK2I8rzv0I/AAAAAAAACHg/iNQmoeOt9mk/s1600/bains_liver.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WLdZUAr1YxA/UqK2I8rzv0I/AAAAAAAACHg/iNQmoeOt9mk/s1600/bains_liver.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i><b>chicken liver 'muesli'</b></i></span></div>
<br /></div>
<div>
The next dish was one that is served at the
Nottingham restaurant - the Chicken Liver 'Muesli'. This was my
favourite dish of the night. Chicken liver parfait that has been freezed
in liquid nitrogen, crumbed and mixed with oats (and other goody
breakfast grains) and beans, sat on top of hidden surprises of a berry
and apricot puree. Every mouthful was a delight and just digging right
down the bottom of the bowl was such a treat as each spoonful brought a
different mix of flavours. A winning dish it was and possibly one of the
best things I ate all year.</div>
<div>
<br /></div>
<div>
The salmon was another one of Chef Bain's dishes. I
actually liked the umami flavour of the mussel soup but unfortunately,
it was slightly overseasoned. I'm usually not averse to salt so I did
not have much of a problem polishing everything from the bowl but I
could imagine that some other guests might have found it slightly too
salty. It did however, go pretty well with the confit salmon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yN7lodc8nao/UqK2LTmKAKI/AAAAAAAACHw/kpxjr655pHU/s1600/bains_salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yN7lodc8nao/UqK2LTmKAKI/AAAAAAAACHw/kpxjr655pHU/s1600/bains_salmon.jpg" /><span style="font-size: x-small;"><i></i></span></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>salmon</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>mussel juice, dill</i></span> </div>
</div>
<div>
<br /></div>
<div>
The next dish from the Seiobo team was another
excellent one and probably stands alongside the scampi dish for 2nd most
favourite dish(es) of the night. The marron which was brought in from
Western Australia was plump, sweet and so juicy. Cooking it to
perfection meant that the marron was tender and not at all chewy. I
loved the pickled mushroom sauce and the earthiness of the cauliflower.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ceh8D201W2w/UqK2JHlY9GI/AAAAAAAACHc/IfGJS74Y-oA/s1600/bains_marron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ceh8D201W2w/UqK2JHlY9GI/AAAAAAAACHc/IfGJS74Y-oA/s1600/bains_marron.jpg" /><b><span style="font-size: x-small;"><i></i></span></b></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>marron</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>cauliflower</i></span> </div>
</div>
<div>
<br /></div>
<div>
The final savoury course was one of Chef Bains.
Whilst R found the lamb to be slightly too fatty for his liking, I had
no problem with all that good fatty bits as it added a tremendous amount
of flavour to the meat. The components on the plate really helped to
cut the richness of the meat as well. In particular, I liked the acidity
from the pickled onions, the freshness of the raw turnips and the
goat's cheese. The lamb jus was slighty gelatinous and incredibly tasty -
I wished I could slurp up every morsel of that liquid! And who can
resist a nicely caramelised potato gratin?!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jp-wcHFddpg/UqK2GvNDfQI/AAAAAAAACHI/ZVRoTY5_y7Y/s1600/bains_lamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jp-wcHFddpg/UqK2GvNDfQI/AAAAAAAACHI/ZVRoTY5_y7Y/s1600/bains_lamb.jpg" /></a><b><span style="font-size: x-small;"><i> </i></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>lamb shoulder</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>pickled vegetables, lemon, goat's curd</i></span> </div>
<br />
</div>
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<a href="http://4.bp.blogspot.com/-R0q2GvMtfVg/UqK2FiaD95I/AAAAAAAACG8/ag6mJsTD-qs/s1600/bains_cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-R0q2GvMtfVg/UqK2FiaD95I/AAAAAAAACG8/ag6mJsTD-qs/s1600/bains_cheese.jpg" /><b><span style="font-size: x-small;"><i></i></span></b></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>banbury cake</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>colston bassett stilton, port</i></span></div>
<br /></div>
<div>
As soon as we had the cheese course placed in front
of us, R and I let out murmurs of 'oooohhhsss' and 'aaaahhhhsss'.
Without even tasting it, R declared it his favourite course of the
night! As you can tell, he's a huge cheese lover but what made it even
better was the Banbury Cake that came with the Stilton. A Banbury Cake
resembles an Eccles Cake and is filled with lots of spiced currants - it
was the perfect accompaniment for the Colston Bassett Stilton which was
brought in from Nottinghamshire. It was excellent and while many might
not take to blue cheeses well, I was a huge fan before and an even
bigger one now after having that amazing Stilton. </div>
<div>
<br /></div>
<div>
The first of the 2 desserts we had was from Seiobo's
team - Sorrel Ice Cream with Pistachio Cream and Muntries. I liked this
quite a lot although it was really simple. I've always loved the
flavour of sorrel and to be honest, it kind of reminds me of mangosteens
everytime I have it. Anyhow, I've had sorrel sorbets a few times but
having it incorporated into an ice cream was a first. The pistachio
flavour came through pretty distinctly which came a little as a surprise
but a pleasant one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bTGQWrK2Z0M/UqK2L4vcDTI/AAAAAAAACH8/VoQGsYPOrmg/s1600/bains_sorrel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bTGQWrK2Z0M/UqK2L4vcDTI/AAAAAAAACH8/VoQGsYPOrmg/s1600/bains_sorrel.jpg" /><b><span style="font-size: x-small;"><i></i></span></b></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>sorrel</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>muntries, pistachio</i></span> </div>
<div style="text-align: center;">
</div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nRPvJ6mvI-g/UqK2G8noGaI/AAAAAAAACHM/EziolYxUugc/s1600/bains_choc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nRPvJ6mvI-g/UqK2G8noGaI/AAAAAAAACHM/EziolYxUugc/s1600/bains_choc.jpg" /><b><span style="font-size: x-small;"><i></i></span></b></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>chocolate</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>cherry, tobacco</i></span></div>
<br /></div>
<div>
The second dessert was an intriguing one from the
visiting chef who also serves this at his Nottingham restaurant. It was
introduced to us as an aerated chocolate cake. It certainly looked the
part as one could see the air pockets which looked like honeycomb.
However, in the mouth, it simply had the same texture as a regular
chocolate bar. I was then explained to by the chef that it was a complex
process which I'm not going to divulge here just to keep the suspense.
Let's just say that "air" was introduced then taken out again somewhere
along the way. The classic combination of cherry and chocolate working
well was an understatement. </div>
<div>
<br /></div>
<div>
We finally ended the meal with 2 petit fours - the
Salted Caramel with Konbu from the Seiobo kitchen and traditional
Canelés from Sat Bains.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<span style="font-size: x-small;"><i><b>canelé & kombu caramel</b></i></span></div>
</div>
<div>
<br /></div>
<div>
I loved this meal and I
liked that someone came around to shake things up in the kitchen.
Things like these usually help open our eyes (and tastebuds) to the
ideas and foods that are served in other parts of the world. I know I
did start off in this post saying that events like this should save me
from travelling but there is a problem that I failed to mention. It
looks like I might want to visit Nottingham someday. And more
specifically, Restaurant Sat Bains. </div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-19595720.post-68757624703317711522013-12-07T01:21:00.002+11:002013-12-17T19:40:42.748+11:00a sandwich fix at John Montagu.<div dir="ltr"><div><i>John Montagu.</i></div><div><i>144 Cathedral Street</i></div><div><i>Woolloomooloo NSW 2011</i></div><div><i>Opening Hours: <span class="aBn" data-term="goog_1013434529" tabindex="0"><span class="aQJ">7am - 4pm</span></span> daily </i></div><div><i>Website: <a href="https://www.facebook.com/johnmontagusandwiches" target="_blank">https://www.facebook.com/<wbr></wbr>johnmontagusandwiches</a></i><br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-78zARwPNy9M/UqHaue_r4eI/AAAAAAAACF8/-YPttKg2Vjk/s1600/jm_inside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-78zARwPNy9M/UqHaue_r4eI/AAAAAAAACF8/-YPttKg2Vjk/s1600/jm_inside.jpg" /></a></div><div></div><div><br />
It's easy to find sandwiches in this city since almost every cafe serves at least one version of it but it's difficult to actually see a good one. It might seem easy to slap some meats or vegetables between 2 slices of bread (or on 1 if it's an open faced sambo) but it isn't.<br />
<br />
<a name='more'></a>I've always said that I love a good sandwich and I'm happy to say that I finally know where to get a really good one now. One of Sydney's newest cafes, John Montagu, specialises in handcrafted sandwiches and they're not fooling around here. Chef Raymond Lim, who graduated from Sydney's Le Cordon Bleu and has worked in places such as Galileo Restaurant in Sydney and Heirloom in Melbourne, is in charge of the kitchen here. It might be a cosy one but big things sure come out of there.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-A-V03rBz9Y8/UqHa3Gym1WI/AAAAAAAACGc/lsh5SkvKR8U/s1600/jm_salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-A-V03rBz9Y8/UqHa3Gym1WI/AAAAAAAACGc/lsh5SkvKR8U/s1600/jm_salmon.jpg" /></a> </div><div style="text-align: center;"><b><span style="font-size: x-small;"><i>SALMON</i></span></b></div><div style="text-align: center;"><span style="font-size: x-small;"><i>house-cured salmon, avocado, dill cream cheese, salmon roe, rye</i></span></div><div style="text-align: center;"><span style="font-size: x-small;"><i>with truffled coddled egg </i></span></div><div></div><div><br />
R and I tried a few sandwiches here and enjoyed every single one. I particularly liked the Salmon which consisted of some of my favourite ingredients such as avocado and cream cheese. What's special here is that the salmon is cured inhouse. Curing the fish, and not smoking it, gives the fish a crunchier texture and I liked that I could taste the salmon better. There is an option of adding a truffle coddled egg for an additional charge which I highly recommend as well.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-48BJ5aRTzoY/UqHavKWuHpI/AAAAAAAACGE/JdLg5fY_nUw/s1600/jm_beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-48BJ5aRTzoY/UqHavKWuHpI/AAAAAAAACGE/JdLg5fY_nUw/s1600/jm_beef.jpg" /></a></div><div style="text-align: center;"> <b><span style="font-size: x-small;"><i>BEEF CHEEKS</i></span></b></div><div style="text-align: center;"><span style="font-size: x-small;"><i>12 hour beef cheeks, cheddar, sauerkraut, spanish onion, house glaze, white</i></span></div><div></div><div><br />
If you're into a heavier option, the Beef Cheeks sandwich is a must-try. 12 hours of slow braising makes this cheaper cut of meat incredibly tender and rich. Cheese is melted in the pan with the cheeks before it is served up. The special bit here is that the chef makes their own veal stock from scratch to braise the cheeks in. The choice of bread for this is good too - soft white bread from Organic Republic to soak up all the juices from the beef. One might think it's a lot of meat but the slight acidity from the sauerkraut and the sweetness and crunch from the red onions help to cut through the richness. R thought about eating another one of these on his own 3 hours after we left - that's how much he liked it.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fdEMMNwMC7U/UqHawQ_orrI/AAAAAAAACGU/6NKh91IeeUc/s1600/jm_mushroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fdEMMNwMC7U/UqHawQ_orrI/AAAAAAAACGU/6NKh91IeeUc/s1600/jm_mushroom.jpg" /></a></div><div style="text-align: center;"> <b><i><span style="font-size: x-small;">MUSHROOM</span></i></b></div><div style="text-align: center;"><i><span style="font-size: x-small;">field mushrooms, truffled parmesan, garlic crème fraîche, rocket, multigrain </span></i></div><div></div><div><br />
There are also a few options available for vegetarians on the menu and one of which is the Mushroom sandwich. Mushrooms are lightly sauteed in a pan and assembled with rocket leaves, truffled grated parmesan, garlic crème fraîche and some multigrain bread. I also managed a small tasting of the Maffra Cheese and Sage Toastie. Maffra cheese is an Australian-made cheddar which has won several awards. Made from cow's milk, this cheddar imparts a sharp yet sweet flavour which makes it an incredibly tasty cheese to enjoy when it's melted on toast. </div><div></div><div><br />
A sandwich can be as simple and humble as just spreading some peanut butter onto bread or just by adding a slice of Kraft Singles (which I love!). It is also very versatile and can be eaten fresh or toasted with a multitude of fillings and that's why I love it. Anyhow, it's great to see the humble sandwich elevated to new heights at one of Sydney's newest spots and if you're also a fan of a mean sandwich, be sure to hit up John Montagu sometime soon.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JzwQbWQCMdM/UqHawXlQoMI/AAAAAAAACGQ/OFe7CPDis7U/s1600/jm_menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JzwQbWQCMdM/UqHawXlQoMI/AAAAAAAACGQ/OFe7CPDis7U/s1600/jm_menu.jpg" /></a></div><div></div><div><br />
P/S: Coffees are available but since summer is hitting us pretty soon, I highly recommend the Elderflower and Mint (from their mini garden!) Soda to go with the sandwiches. Nothing better than a cool, refreshing and slightly fizzy drink to take on the weather!</div><div></div><div><br />
<br />
<span style="font-size: small;"><i>Disclosure: R and I are both acquainted with the staff at John Montagu. </i></span></div></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-19595720.post-88496530823932284732013-12-01T16:37:00.000+11:002013-12-01T21:57:32.038+11:00New York Eats: Jean-Georges<div>
<i>Jean-Georges</i></div>
<div>
<i>Trump International Hotel and Tower</i></div>
<div>
<i>1 Central Park West</i></div>
<div>
<i>New York, NY 10023</i></div>
<div>
<i>Tel: +1 (212) 299 3900</i></div>
<div>
<i>Website: <a href="http://www.jean-georgesrestaurant.com/jean-georges/" target="_blank">http://www.jean-<wbr></wbr>georgesrestaurant.com/jean-<wbr></wbr>georges/</a> </i></div>
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<a href="http://2.bp.blogspot.com/-PGUus3QqOW8/UprEXEo29oI/AAAAAAAACFM/hXym-FJCtgg/s1600/jeang_room.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PGUus3QqOW8/UprEXEo29oI/AAAAAAAACFM/hXym-FJCtgg/s1600/jeang_room.jpg" /></a></div>
<div>
<br /></div>
<div>
If you're in New York and want to have a fine dining
experience with excellent value, there's no place better than lunch at
Jean-Georges. Where else can you find a 2 course lunch for USD38 at a 3
Michelin Star restaurant? </div>
<div>
<br /></div>
<div>
Jean-Georges opened its doors in 1997 and is
considered the crown jewel of Chef Jean-Georges Vongerichten's
restaurant empire. French-born Chef Jean-Georges trained under some
famous chefs such as Paul Bocuse before heading to places in Asia such
as Singapore and Hong Kong to continue his training. It was there that
he developed his love for flavours of the East and shaped his style of
cooking today. Housed in the Trump International Hotel and Tower on the
southwest corner of Central Park, Jean-Georges' dining room is filled
with lots of natural light, bright, clean and inviting. As in a typical 3
Star restaurant, all the staff we met (including the greeters at the
entrance) at Jean-Georges were incredibly personal, friendly and
professional.<br />
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<a href="http://1.bp.blogspot.com/-k7hKFXPdnhM/UprHSOGL2mI/AAAAAAAACFo/xeUYS9rJpRs/s1600/jeang_amuse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-k7hKFXPdnhM/UprHSOGL2mI/AAAAAAAACFo/xeUYS9rJpRs/s1600/jeang_amuse.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i><b>AMUSE BOUCHE</b></i></span></div>
<div style="text-align: center;">
<br /></div>
<div>
The lunch menu we had was peppered with Chef
Jean-George's signature Asian influences throughout and on the whole,
rather delightful. R and I obviously couldn't stick to 2 courses and
opted to add 2 additional courses to our last lunch in the Big Apple. We
started with a complimentary amuse bouche which was made up of 3
canapes - a broccoli soup, a crispy celeraic tempura and seasonal greens
with a wasabi pecan crust. (I did ask what "greens" they were but I
lost track after she was telling me about the 5th or 6th ingredient so
that's how I can describe it at best.)<br />
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<a href="http://3.bp.blogspot.com/-ipqcOHzY8ZM/UprEY8AWEFI/AAAAAAAACFg/GDVvpS-3Pf4/s1600/jeang_uni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ipqcOHzY8ZM/UprEY8AWEFI/AAAAAAAACFg/GDVvpS-3Pf4/s1600/jeang_uni.jpg" /></a></div>
<div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>SANTA BARBARA SEA URCHIN</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Black Bread, Jalapeño and Yuzu</i></span></div>
</div>
<div>
We got off to a pretty good start with the
appetisers. R chose the Uni from Santa Barbara which were sweet and
creamy. I made the choice (an excellent one I might add) of having the
Yellowfin Tuna Ribbons which I've read to be one of the signature dishes
of the restaurant. This was probably one of the top 10 dishes I ate all
trip. The flavours all made sense and paired well together. The tuna was
fresh and meaty and the ginger marinade was such a tasty sauce - it was
delicious.<br />
<br /></div>
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<a href="http://3.bp.blogspot.com/-aJIeb4xMhUI/UprEX6DFeLI/AAAAAAAACFY/nGN7ptJhpcY/s1600/jeang_tuna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-aJIeb4xMhUI/UprEX6DFeLI/AAAAAAAACFY/nGN7ptJhpcY/s1600/jeang_tuna.jpg" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>YELLOWFIN TUNA RIBBONS</i></span></b><br />
<div>
<span style="font-size: x-small;"><i>Avocado and Spicy Radish, Ginger Marinade</i></span></div>
</div>
<div>
<br /></div>
<div>
The Crab Dumplings and Foie Gras Brulee could not be
more opposite dishes. The dumplings had a nice thin wanton wrapper and
were filled with morsels of sweet crab. The broth that was flavoured
with meyer lemon made the dish a really light and refreshing one. The
foie gras on the other hand, was pretty rich and relied on the fig jam
to help contrast the richness of the star of the dish.<br />
<br />
</div>
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<a href="http://1.bp.blogspot.com/-O83YstmMZqw/UprEOR4O1GI/AAAAAAAACEQ/UTONPhxIPNI/s1600/jeang_dumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-O83YstmMZqw/UprEOR4O1GI/AAAAAAAACEQ/UTONPhxIPNI/s1600/jeang_dumplings.jpg" /></a></div>
<div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>PEEKYTOE CRAB DUMPLINGS</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Celeriac-Meyer Lemon Tea</i></span><br />
<br /></div>
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<div style="text-align: center;">
<div>
<b><span style="font-size: x-small;"><i>FOIE GRAS BRULEE</i></span></b></div>
<span style="font-size: x-small;"><i>Spiced Fig Jam and Toasted Brioche</i></span></div>
<div>
<br /></div>
<div>
I really enjoyed my main of Arctic Char. It's not
usually a fish that we eat in this part of the world which is why I was
keen to try it. The fish was cooked to a perfect medium rare, had a nice
flaky texture and tasted somewhat like ocean trout which is one of my
favourite fishes to eat. The truffle crumbs that coated the fish was
incredibly tasty and I could not get enough of the smooth and silky
parsnip puree. The Suckling Pig was also memorable - the pork was moist
and the skin was crispy.<br />
<br /></div>
<div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qg1Tc9-dGZo/UprEQdhmAqI/AAAAAAAACEY/FDqHkCLgKb4/s1600/jeang_fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qg1Tc9-dGZo/UprEQdhmAqI/AAAAAAAACEY/FDqHkCLgKb4/s1600/jeang_fish.jpg" /></a></div>
<div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>ARCTIC CHAR</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>with Black Burgundy Truffle Crumbs, Crispy Parsnip<b>s</b></i></span><br />
<br /></div>
<div style="text-align: center;">
</div>
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<a href="http://4.bp.blogspot.com/-Qm8wWjUXHvg/UprEVj4SWBI/AAAAAAAACFA/eOnrX7QnvUE/s1600/jeang_pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Qm8wWjUXHvg/UprEVj4SWBI/AAAAAAAACFA/eOnrX7QnvUE/s1600/jeang_pork.jpg" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>CRISPY CONFIT OF SUCKLING PIG</i></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i> </i></span></b><span style="font-size: x-small;"><i>Baby Beets and Ginger Vinaigrette</i></span><br />
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
Dessert was pretty interesting as each choice
presented a theme and from there, a trio of desserts would be served. R
picked 'Chocolate' which showcased the 3 different types of chocolates
prepared in a variety of methods. R's favourite was the comforting Warm
Chocolate Cake which had a gooey chocolate centre when it was cut into.
The peach tart in my 'Stone Fruit' dessert was pretty good too although I
wished there was more pastry. I did like the almond tofu more than I
expected since I hadn't been much of a fan of it when I was younger.</div>
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<b><i><span style="font-size: x-small;">CHOCOLATE</span></i></b><i><span style="font-size: x-small;"> </span></i><br />
<i><span style="font-size: x-small;">White Chocolate Ice Cream, Yuzu Sorbet</span></i></div>
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<i><span style="font-size: x-small;">Milk Chocolate Custard, Mango Gel, Smoked Salt Meringue</span></i></div>
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<i><span style="font-size: x-small;">Warm Chocolate Cake, Vanilla Bean Ice Cream</span></i></div>
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<b><span style="font-size: x-small;"><i>STONE FRUIT</i></span></b></div>
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<span style="font-size: x-small;"><i>Almond Tofu, Nectarine Compote and Lavender</i></span><br />
<span style="font-size: x-small;"><i>Warm Peach Tart, Corn Ice Cream, White Peach Puree and Lemon Thyme</i></span></div>
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We capped off the lunch with some petit fours, a few
cups of hot tea before spending the rest of the day exploring what we
had left of the time in the city. Lunch at Jean-Georges was pretty
enjoyable though not the best of the 3 star restaurants we visited.
However, for the value, I'd highly recommend a visit during lunch. In
fact the next time I'm back in New York and if I'm looking for a
laidback lunch with good food and great service in a beautiful space,
I'd be sure to visit Jean-Georges again.<br />
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<span style="font-size: x-small;"><i><b>PETIT FOURS</b></i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-73796799615216552032013-11-28T00:06:00.000+11:002013-11-28T23:41:20.958+11:00New York Eats: Per Se<div class="separator" style="clear: both; text-align: center;">
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<i>Per Se</i></div>
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<i>The Time Warner Center</i></div>
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<i>10 Columbus Circle (at 60th Street)</i></div>
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<i>4th Floor</i></div>
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<i>Manhattan, New York</i></div>
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<i>Tel: <a href="tel:%2B1%20%28212%29%20823%209335" target="_blank" value="+12128239335">+1 (212) 823 9335</a></i></div>
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<i>Website: <a href="http://www.perseny.com/perse.htm" target="_blank">http://www.perseny.com/perse.<wbr></wbr>htm</a> </i></div>
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Getting a reservation at The French Laundry was impossible. One hour on the phone and only to get on to a waitlist for not 1 but 3 meal services. Nothing came back. A trip to Napa Valley was in the cards and how could I not visit one of Chef Keller's fine establishments? Then, we decided that it was going to be a visit to Per Se or nothing, so we grabbed the reservation when a slot opened up on the day of our arrival in New York even if it meant that we were going to be more than likely, jetlagged.</div>
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After much success with The French Laundry, Chef Thomas Keller, one of America's most lauded and well respected chef, opened Per Se in February 2004 to much anticipation (only to close shortly after for 2 months before reopening in May 2004 because a fire broke out). Considered as the urban interpretation to The French Laundry, it received the highest honour of 3 stars from the Michelin Guide in 2005 and has kept it since, making it one of the few restaurants in New York that have the same honours. Interestingly, the name for the restaurant came about because Chef Keller had been asked many times prior to its opening if the restaurant would be like The French Laundry and his answer was that it would not be like The French Laundry "per se" and from there, the name stuck.<br />
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<a name='more'></a>Out of all the restaurants I dined at throughout the whole US tour, I would say that the experience at Per Se was closest to the fine dining establishments I visited during a trip to Europe over 2 years ago. The food was presented in a more classic French-style fashion versus many other restaurants which recently, are trying to put out food that looks more trendy. The service was extremely professional yet personal.</div>
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It was a pity that I was so tired when I was there for dinner (blame the time difference and...AGE!) because it was a great experience which could have been much more enjoyable if I was more awake. The food was on the whole, solidly good but there were a few dishes which hit the spot better than others. A couple of the most famous dishes out of The French Laundry and Per Se certainly did not disappoint.<br />
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<i><span style="font-size: x-small;">Gruyere Gougères</span></i></div>
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<i> <span style="font-size: x-small;">Salmon Tartare Cornet</span></i></div>
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We started with little signature canapes of gruyere gougères and salmon tartare cornets. Both were extremely delicious; the gougères were warm and fluffy, the cornets were crisp and thin and the salmon tartare was perfectly seasoned. I could have easily managed a couple more of these.</div>
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The signature starter, Oysters and Pearls, which was developed originally at The French Laundry was a delicious plate. It consisted of a creamy sabayon of pearl tapioca with Island Creek Oysters and a generous serving of white sturgeon caviar. It was savoury and the oysters were poached so delicately.<br />
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<i><span style="font-size: x-small;">"OYSTERS AND PEARLS"</span></i></div>
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<i><span style="font-size: x-small;">"Sabayon" of Pearl Tapioca with Beach Point Oysters and Sterling White Sturgeon Caviar</span></i><br />
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<a href="http://2.bp.blogspot.com/-EHIiIyhmUxE/UpXjwQJrX0I/AAAAAAAACDY/mN7dPWp90Rg/s1600/perse_soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-EHIiIyhmUxE/UpXjwQJrX0I/AAAAAAAACDY/mN7dPWp90Rg/s1600/perse_soup.jpg" /></a></div>
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<i><span style="font-size: x-small;">CHILLED SWEET CARROT SOUP</span></i></div>
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<i><span style="font-size: x-small;">Medjool Dates, Jingle Bell Peppers, Spiced Cashews, Cilantro Shoots and Ginger "Nuage"</span></i></div>
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I'm not usually one who shys away from cold soups but I thought it might have been better if the dish was served warm or perhaps a different flavour might have suited better for a cold soup. Mind you, it was still a good dish no doubt. The flavours of the promised ingredients of ginger and carrots were pronounced and the soup had such a silky smooth texture. It just wasn't one of my favourite dishes that night. Served as an alternate to the soup, the foie gras fared better. On its own, it was rich and creamy. It was made even better with the marmalade and the warm brioche toast (which was replaced a couple of times) to spread the foie all over.<br />
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<a href="http://2.bp.blogspot.com/-Oy3Hf2d1sKw/UpXjpBANbYI/AAAAAAAACCg/yBDQZY9X2P4/s1600/perse_foie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Oy3Hf2d1sKw/UpXjpBANbYI/AAAAAAAACCg/yBDQZY9X2P4/s1600/perse_foie.jpg" /></a></div>
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<i><span style="font-size: x-small;">SLOW POACHED ÉLEVAGES PÉRIGOLD MOULARD DUCK FOIE GRAS</span></i></div>
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<i><span style="font-size: x-small;">Granny Smith Apple Marmalade, Cherry Belle Radishes, Mustard Cress and Burgundy Mustard</span></i></div>
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The dishes to follow were all pretty enjoyable. I particularly liked both options from the fish course and R found the Crustacean Mousseline to be excellently flavourful. Both the meat courses were executed well with the meat to the right degree although I did find the duck a tad chewy.<br />
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<i><span style="font-size: x-small;">SCOTTISH SEA TROUT "POÊLÉ"</span></i></div>
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<i><span style="font-size: x-small;">Applewood Smoked Bacon, Cranberry Beans, Charred Leeks, Mâche and "Beurre Rouge"</span></i></div>
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<i><span style="font-size: x-small;">MISO CURED PACIFIC HAMACHI BELLY</span></i></div>
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<i><span style="font-size: x-small;">Navel Orange "Confiture, "Nori" Tempura," Ruby Beets, Lucky Sorrel and Barrel Aged Tamari</span></i></div>
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<i><span style="font-size: x-small;">"BOUDIN DE HOMARD"</span></i></div>
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<i><span style="font-size: x-small;">Hen-of-the-Woods Mushrooms, Violet Artichokes, Compressed Spinach, Romaine Lettuce Ribs and "Mousseline de Crustacés" </span></i></div>
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<a href="http://2.bp.blogspot.com/-YPHUoh-zvUg/UpXjm04PH3I/AAAAAAAACCI/KuAxNXMHBj0/s1600/perse_duck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YPHUoh-zvUg/UpXjm04PH3I/AAAAAAAACCI/KuAxNXMHBj0/s1600/perse_duck.jpg" /></a></div>
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<i><span style="font-size: x-small;">LIBERTY FARM'S PEKIN DUCK BREAST</span></i></div>
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<i><span style="font-size: x-small;">Royal Blenheim Apricot Purée, Scarlet Turnips and Almond Milk</span></i></div>
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<a href="http://2.bp.blogspot.com/-nLmcO2Tbd_E/UpXjjA_NQEI/AAAAAAAACB4/nxPgqWSKzwU/s1600/perse_beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nLmcO2Tbd_E/UpXjjA_NQEI/AAAAAAAACB4/nxPgqWSKzwU/s1600/perse_beef.jpg" /></a></div>
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<i><span style="font-size: x-small;">SNAKE RIVER FARMS' "CALOTTE DE BOEUF"</span></i></div>
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<i><span style="font-size: x-small;">Oregon Matsutake Mushrooms, Broccolini Florettes, Pea Tendrils and Meyer Lemon Jus</span></i></div>
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<a href="http://2.bp.blogspot.com/-_1g_nPNybpo/UpXjjIN9LqI/AAAAAAAACBs/nsSMj8Owb9A/s1600/perse_cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_1g_nPNybpo/UpXjjIN9LqI/AAAAAAAACBs/nsSMj8Owb9A/s1600/perse_cheese.jpg" /></a></div>
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<i><span style="font-size: x-small;">JASPER HILL FARM'S "ALPHA TOLMAN"</span></i></div>
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<i><span style="font-size: x-small;">Eckerton Hill Tomatoes, Picholine Olive "Tapenade," Summer Squash, Petite Basil and Caramelized Onion "Lavash"</span></i></div>
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We were hit by a flurry of sweets after all the savoury courses. Midway through the sweets, we almost thought we weren't going to get through the whole meal since we were pretty much ready to go to bed by then but we perservered after one of our servers politely asked if we were ok to forge on because she had more things lined up for us. I found the infamous "Coffee and Doughnuts" to be the most memorable of the lot. The doughnuts were light, warm and dusted with cinnamon and sugar and the cappuccino semifreddo was a delicious accompaniment.<br />
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<i><span style="font-size: x-small;">Coffee and Doughnuts</span></i><br />
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<span style="font-size: x-small;"><i>"ASSORTMENT OF DESSERTS"</i></span><br />
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<span style="font-size: x-small;"><i>Fruit, Ice Cream, Chocolate and "Candies"</i></span></div>
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The experience of being in Per Se was nothing short of wonderful and without a doubt, Per Se lives up to its 3 stars reputation. While it might not have been the most mindblowing from a culinary perspective during my trip, I reckon it is well worth the visit if you're looking for one royal experience or if like me, find it way too difficult to get a table at The French Laundry. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-60300451961814139072013-11-26T01:25:00.001+11:002013-11-26T01:25:11.621+11:00New York Eats: Smorgasburg at Williamsburg, Brooklyn<div>
<i>Smorgasburg (Williamsburg)</i></div>
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<i>East River State Park</i></div>
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<i>90 Kent Avenue at N. 7th Street</i></div>
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<i>Website: <a href="http://www.smorgasburg.com/" target="_blank">http://www.smorgasburg.com/</a> </i></div>
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I love food markets. Whenever I'm
traveling and visiting different cities, I always try to put food
markets on the list of places to visit. It's always nice to visit the
local markets just to get a feel of what locals eat and do. Smorgasburg
is practically heaven because it's a whole big group of vendors who get
together in one place to cook and they sure know how to do it well. It's
all about the eating here - street food and basically casual dining
under the big open skies which also means that it can be quite a downer
if it rains. It was also where we found the infamous Ramen Burger which
shook up the whole burger scene just like how the Cronut did to the
world of doughnuts. </div>
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We got into Smorgasburg slightly early while the
vendors were still setting up and saw that there were people sitting
around the sides probably waiting for the market to start. But I was
wrong. R and I later found out that it was a line for the Ramen Burger!
And since the line wasn't snaking to the ends of the earth, we joined in
to find out what the latest (then) food craze was all about. And this
was probably half an hour after R asked if I would bother queuing for
the Ramen Burger if i had to wait 45min. My answer was "hell noooooo!".
We waited an hour...</div>
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That hour came in useful since we needed time to
digest our breakfast from the nearby <a href="http://www.eggrestaurant.com/">Egg</a> but I reckon that if we had
empty stomachs that day, the hour would have been better spent browsing
around and eating at the other fantastic stalls around. I don't really
get the hype. Sure, it might be a novel idea but it ain't the tastiest
burger around. We went for the Original Shoyu flavour. The ramen "buns"
didn't really have any much flavour, the beef patty wasn't dry but it
needed more seasoning and the burger was just in need of more sauce in
my opinion. The proportion of noodles to everything else just meant that
there needed to be much more flavour to everything that was sandwiched
in between.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fUtR_Ka3jCk/UpNZBRJfHOI/AAAAAAAAB60/sKewGcr_yAo/s1600/smorgasburg_burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fUtR_Ka3jCk/UpNZBRJfHOI/AAAAAAAAB60/sKewGcr_yAo/s1600/smorgasburg_burger.jpg" /></a></div>
<div>
</div>
<div>
We also had the Beef Brisket Sandwich from Mighty
Quinn's Barbeque which was much more successful. Succulent, smoky and
juicy pieces of brisket topped with some sliced chillis, cucumbers and
cabbage sandwiched in a bun was just difficult to resist. </div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NvPeIR0PG1Q/UpNY_bgLxnI/AAAAAAAAB6k/y6thN9dDyzI/s1600/smorgasburg_beefsambo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NvPeIR0PG1Q/UpNY_bgLxnI/AAAAAAAAB6k/y6thN9dDyzI/s1600/smorgasburg_beefsambo.jpg" /></a></div>
<div>
</div>
<div>
The best treat I had that day was at the Milk Truck
which specialises in Grilled Cheese Sandwiches. I have a love affair
with melted cheese that began when I was a kid. I was not the regular
'jam and peanut butter' type of child. When I was growing up, I would
have a slice of cheese melted on a piece of bread in the toasted oven
for breakfast, snack or whenever. So when I see anything on the menu
that has the words 'melt' and 'cheese' together in one line, it's
usually more than likely that I end up ordering it. </div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KUd7mDMEAdQ/UpNZEO5MWfI/AAAAAAAAB7I/fiPmE2z_3Xo/s1600/smorgasburg_milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KUd7mDMEAdQ/UpNZEO5MWfI/AAAAAAAAB7I/fiPmE2z_3Xo/s1600/smorgasburg_milk.jpg" /></a></div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jaywgOmxP08/UpNZDffsVeI/AAAAAAAAB68/PXp45vpcBmk/s1600/smorgasburg_cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jaywgOmxP08/UpNZDffsVeI/AAAAAAAAB68/PXp45vpcBmk/s1600/smorgasburg_cheese.jpg" /></a></div>
<div>
</div>
<div>
I ended up going for a simple Grilled Cheese
Sandwich with Caramelised Onions although they did have fancier options
on offer. It was so addictive - the onions were so sweet and paired
perfectly with the salty and ooey-gooey cheese. To die for really. I was
so full and promised to eat only half of the sandwich but ended up
almost polishing off the whole thing.</div>
<div>
<br /></div>
<div>
R and I also had plenty of delicious beverages and
the best and most memorable of all was the Maple Lemonade which was
essentially lemonade sweetened with maple syrup (genius!). We also had
the tasty juices from Brooklyn Soda Works who make delicious fresh
juices and carbonate it to make it a thirst quenching treat for the hot
summer and an Arnold Palmer slushie. An Arnold Palmer is not normally a
drink you see much of outside of the US. Anyhow, it is also known as a
'Half & Half' which comprises of iced tea and lemonade - a
combination I really like. </div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9z76yritng0/UpNZD0dV_tI/AAAAAAAAB7A/9Ui_WMXByp0/s1600/smorgasburg_maple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9z76yritng0/UpNZD0dV_tI/AAAAAAAAB7A/9Ui_WMXByp0/s1600/smorgasburg_maple.jpg" /></a></div>
<div>
</div>
<div>
There was a lot more to explore and eat around the
market such as lobster rolls, fresh oysters etc. but I could only have
so much in one morning. If you're in NYC during a weekend and you're in the mood for some eating, this might be the place for you.</div>
<div>
</div>
<div>
<i>Note: Smorgasburg is also available on Sundays. Please visit their website for more information. </i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-80714028881286445292013-11-22T01:06:00.001+11:002013-11-22T13:51:42.833+11:00New York Eats: Chef's Table at Brooklyn Fare<div dir="ltr">
<div>
<i>Chef's Table at Brooklyn Fare</i></div>
<div>
<i>200 Schermerhorn Street</i></div>
<div>
<i>Brooklyn, NY 11201</i></div>
<div>
<i>Tel: +1 (718) 243 0050</i></div>
<div>
<i>Website: <a href="http://www.brooklynfare.com/pages" target="_blank">http://www.brooklynfare.com/<wbr></wbr>pages</a></i><br />
<br /></div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qVMmX1qdXlc/Uo4ODV6MuHI/AAAAAAAAB6M/7UxTwG9GHHs/s1600/brooklynfare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qVMmX1qdXlc/Uo4ODV6MuHI/AAAAAAAAB6M/7UxTwG9GHHs/s1600/brooklynfare.jpg" /></a></div>
<div>
</div>
<div>
<br />
I wish I had the photos to show because this was one
exceptional meal. It was difficult getting a table so you could imagine
how happy I was (jumping for joy, literally) when I finally managed to
get through to someone some 100 over phone calls later. In fact, I lost
count because my trusty iPhone could only record up to 100 on the call
list. It was quite a scene as we had 3 phones dialling in at the same
time but anyhow, we got there and scored ourselves a <span class="aBn" data-term="goog_63664927" tabindex="0"><span class="aQJ">10pm</span></span> reservation. I know what you're thinking - an 18 to 20 course degustation at <span class="aBn" data-term="goog_63664928" tabindex="0"><span class="aQJ">10pm</span></span>?
What time would we finish? But we went prepared and got through the
whole meal in slightly over 2 hours which I would say was possibly one
of the best 2 hours well spent at a dining table. In fact, it was the
most outstanding and memorable dining experience I had all trip.<br />
<br />
<a name='more'></a>Located a few steps from Brooklyn Fare (the grocery store), Chef's
Table is one of the few 3 Michelin Star restaurants in New York. In
fact, it is the only one in Brooklyn that holds that highest honour
given by Michelin. The restaurant does 1 to 2 main seatings a night
depending on which day of the week it is and each seating only allows
for a maximum of 18 diners. The seating for the 18 diners is staggered
into 2 timings so that the kitchen has time to prepare and serve the
dishes all at once to each group, alternating between them. Guests
perched on a high chair at an enclosed U-shaped counter top get to see
all the fuss that goes on throughout the night. A server that has no way
of exit during service, stands right in the middle of the counter and
is the only person who explains all dishes that are served.<br />
<br />
Under the watch of Chef César Ramirez, Chef's Table's menu is
mainly a combination of raw and carefully cooked seafood dishes. I say
'careful' because they are treated with the utmost respect; introducing
flavours that complement the seafood and, not overshine it.<br />
<br />
The dinner
started with a palate cleanser of a cucumber sorbet and then moved into
one bite canapes of an oyster, raw fish and the most well known,
Hokkaido uni with black truffle and brioche. It was almost too painful to
see all of that uni gone at one go but I sure took my time to savour the
sweetness of it all. There were only 10 of us that night and we
polished off a whole box of uni just for that dish. The hot dishes
proceeded right after with Oscietre Caviar being the first, followed by a
series of fishes such as black cod and <i>kinmedai</i> (golden fish). We then
ended the savoury courses with some superbly marbled wagyu beef that was
served with the tiniest potatoes which had been specially grown in
Idaho for Chef's Table. I'd admit that while I don't remember how every
dish was prepared and the names of all the seafood I ate that night, I
recall being blown away at most of the dishes. Each mouthful was just a
delight, everything on the plate seasoned perfectly.<br />
<br />
Service was pretty attentive and friendly too. It was pouring the
night we were there and I remember Chef Ramirez opening the door for us
and welcoming us into the restaurant. It's not always that you get the
meet the "brain" of the restaurant and while we certainly did not expect
to talk to him, it certainly was a bonus to speak with Chef Ramirez for
a bit. Just from that short conversation, we could tell he was
passionate about his craft. When he realised we were from out of town,
he even made the effort to ask where else were we planning to dine at
around the country.<br />
<br />
I guess without photos, it's really hard for me to explain how much
of an impression this meal made on me. The food is different (except for that amazing uni dish) but if anything, this video
below should help to explain it all. Enjoy!</div>
<div>
<div style="text-align: center;">
<br /></div>
</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/Ho8d54rbRWI" width="560"></iframe></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-19595720.post-69086275578677307922013-11-18T23:25:00.000+11:002013-11-19T00:01:16.138+11:00New York Eats: The NoMad<div dir="ltr">
<div>
<i>The NoMad</i></div>
<div>
<i>The NoMad Hotel</i></div>
<div>
<i>1170 Broadway & 28th Street</i></div>
<div>
<i>New York, NY 10001</i></div>
<div>
<i>Tel: +1 (347) 472 5660</i></div>
<div>
<i>Website: <a href="http://www.thenomadhotel.com/#%21/dining" target="_blank">http://www.thenomadhotel.com/#<wbr></wbr>!/dining</a></i></div>
<div>
<br /></div>
<div>
Housed
within the NoMad Hotel, The NoMad opened its doors in 2012 to much
acclaim. It shouldn't have come as a surprise as the people behind The
NoMad are the same who took over the 3 Michelin Star Eleven Madison Park
from Danny Meyer of Union Square Hospitality Group. Like the interiors
of The NoMad Hotel, the restaurant was also stylishly decked out, staff
were well dressed and the crowd was mostly working professionals, although
that could have been because I was there during their lunch service.<br />
<br />
The NoMad made it to our list of restaurants to visit purely for this reason you see below.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2f3KcgtzyxA/Uon-NoCx7kI/AAAAAAAAB5M/4Tusic2s0fc/s1600/nomad_chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2f3KcgtzyxA/Uon-NoCx7kI/AAAAAAAAB5M/4Tusic2s0fc/s1600/nomad_chicken.jpg" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>Roast Chicken for 2</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Foie Gras, Black Truffle & Brioche</i></span></div>
<div>
<br /></div>
<div>
<a name='more'></a>The one dish that The NoMad has become known for is
its roast chicken and this dish alone has literally made the humble
chicken fashionable again. And it's not just your plain ol' 'chuck in
the oven and wait' type of chicken. First of all, a bread stuffing
made from foie gras, black truffles and brioche is carefully piped
beneath the skin of the chicken breast to avoid damage to the skin. The
cavity is then stuffed with lemon and rosemary before it goes back into
the fridge for the foie gras bread stuffing to firm up. After which, it
goes into a hot oven with butter basted on the chicken skin to give
the chicken a nutty brown skin when it's ready to be brought to the diner's
table. And this is not where it ends.<br />
<br />
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-zuCZ_NxxGtM/Uon-RexhnQI/AAAAAAAAB6A/72cOK9ZOSj0/s1600/nomad_stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zuCZ_NxxGtM/Uon-RexhnQI/AAAAAAAAB6A/72cOK9ZOSj0/s1600/nomad_stuffing.jpg" /></a> </div>
</div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>Foie Gras, Black Truffle & Brioche Stuffing</i></span></b></div>
<div>
</div>
<div>
<br />
The alluring smell of the chicken lingered through the
dining room as it's brought out. The waiter teased us by putting the whole chicken before us, allowing us to take some photos (or perhaps take in the aromas) before it got whisked back to the kitchen again to be carved and served in 2
ways.<br />
</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DjqKXMG-Y5I/Uon-OYAAyEI/AAAAAAAAB5g/KyLgcr2L-0I/s1600/nomad_chickenb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DjqKXMG-Y5I/Uon-OYAAyEI/AAAAAAAAB5g/KyLgcr2L-0I/s1600/nomad_chickenb.jpg" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: x-small;"><i>Roast Chicken for 2</i></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><i>1st Preparation</i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><i>Chicken Breast with White Bean Truffle Mash & Haricot Verts </i></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The first way was to have the white meat first which
I really enjoyed. The chicken was wonderfully moist, extremely
flavourful; an understatement considering the amount of fat
that was under the skin and best of all, very tender. And that <i>jus</i> was
utterly sticky and delicious. It takes skills not to dry out the breast
of a chicken when cooking it and this, was some skilful roasting. What I
didn't really like though, were the accompaniments. The white bean
truffle puree wasn't all that palatable once it got slightly colder as
it was a little on the dry side. The plate also had <i>haricot verts</i> (a
french word for green beans) and some other beans which were ok.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div>
</div>
<div>
The next part was to have the dark meat of the chicken. The meat from the legs are usually still
undercooked when the breast is ready for eating so when the whole
chicken is brought back to the kitchen for carving, the chefs remove the
dark meat from the bones, return it to the pan and prepare it
differently for the diners.<br />
</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Y8FwelwcSiA/Uon-P6UbTUI/AAAAAAAAB5w/Shha3cnDgJM/s1600/nomad_chickendark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Y8FwelwcSiA/Uon-P6UbTUI/AAAAAAAAB5w/Shha3cnDgJM/s1600/nomad_chickendark.jpg" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>Roast Chicken for 2</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>2nd Preparation</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Dark Chicken Meat with Haricot Verts, Bean, Sprouts, Pickled Onions, Crispy Chicken Skin & Soft Boiled Egg</i></span></div>
<div>
</div>
<div>
<br />
Our dish arrived with more beans (I reckon it must have been in
season!). There were sprouts, more green beans, mustard seeds, pickled onions, a soft
boiled egg which was supposed to have a runny and gooey yolk to which we didn't
really have and some crispy chicken skin bits. This was where I felt a
little disappointed. I had looked forward to having the thighs of the
chicken prepared in the way that I've seen so many pictures of - with
shallots, morel mushrooms and topped off with a vin juane hollandaise. I
was expecting rich and savoury but the flavours I got fell a little
flat for me. The chicken needed a little bit of a sauce and was slightly
too acidic for a dish in my opinion. Plus there was just a lot of beans
throughout the meal. I personally think it might have been more
successful if there was a little bit of variation in flavours between the
2 preparations.<br />
</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-1ilUkvxhUbk/Uon-NnXdPcI/AAAAAAAAB5Y/QjjYSTRYC-4/s1600/nomad_bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1ilUkvxhUbk/Uon-NnXdPcI/AAAAAAAAB5Y/QjjYSTRYC-4/s1600/nomad_bread.jpg" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>Sundried Tomato & Rosemary Focaccia </i></span></b></div>
<div>
<br /></div>
<div>
As for the rest of the meal, we started the meal with a crusty loaf
of focaccia which was baked inhouse with some sundried tomatoes and
rosemary. Quickly following were 2 appetisers which I thoroughly enjoyed.
The first is probably one of the most memorable dishes I had during the
whole trip as the flavours stuck with me. The fluke was fresh and light
and what really stood out was that tomato dashi which had clean flavours
and paired perfectly with the delicate raw fish. Excellent flavours and
a stunning looking dish it was.<br />
</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ijaD4djUDVg/Uon-QJIHP0I/AAAAAAAAB54/wsJbPqneT1c/s1600/nomad_fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ijaD4djUDVg/Uon-QJIHP0I/AAAAAAAAB54/wsJbPqneT1c/s1600/nomad_fish.jpg" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>Fluke</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Marinated with Tomato-Dashi & Lemon Verbena</i></span></div>
<div style="text-align: center;">
</div>
<div>
<br />
The second entree we had was an excellent tribute to corn which was
roasted with tomato, basil and served with corn cream. The cream was
lightly and smooth and the dish really highlighted the sweetness of the
corn.<br />
</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-See786phptw/Uon-QM9l5VI/AAAAAAAAB50/tRdgrzS5KA0/s1600/nomad_corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-See786phptw/Uon-QM9l5VI/AAAAAAAAB50/tRdgrzS5KA0/s1600/nomad_corn.jpg" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: x-small;"><i>Corn</i></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><i>Roasted with Tomato, Basil & Corn Cream </i></span></div>
<div>
</div>
<div>
<br />
Overall, I thought the meal had its ups and downs but largely, I
guess it was the expectations I had (with the chicken) that led to the
disappointments. I still think that NoMad's signature dish is a worthy
try but sometimes, it can be the little things that make or break what could
have been, a great dish.
</div>
<div>
<br /></div>
<div>
<i>To read more about how Daniel Humm's roast chicken for 2 is prepared, please see <a href="http://dinersjournal.blogs.nytimes.com/2012/06/19/one-dish-at-the-nomad/?_r=0">here</a>.</i></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-84437999202739046122013-11-14T23:42:00.003+11:002013-11-14T23:42:27.736+11:00New York Eats: Shake Shack<div>
<div>
<div>
<i>Shake Shack</i></div>
<div>
<i>New York </i></div>
<div>
<i>For the list of outlets, visit<a href="http://www.shakeshack.com/home" target="_blank"> http://www.shakeshack.com/home</a></i></div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wufGF4vg-IE/UoTCFXUVJVI/AAAAAAAAB4g/H8yMSFcgvc8/s1600/shakeshack_burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wufGF4vg-IE/UoTCFXUVJVI/AAAAAAAAB4g/H8yMSFcgvc8/s1600/shakeshack_burgers.jpg" /></a></div>
<div style="text-align: center;">
<div>
<span style="font-size: x-small;"><i>Shack Burger & Cheese Fries</i></span></div>
</div>
<div>
<br /></div>
<div>
Who
doesn't love a good burger? I know I do. And if you're familiar at all
with the "burger scene" in the US, you'd know Shake Shack. Some people might disagree but I'd say this is the East Coast's answer to In-N-Out Burger.</div>
<div>
</div>
</div>
<div>
<a name='more'></a>R had raved about Shake Shack probably since the first
time we met. If New York ever came up, it was hard to avoid mentioning
Shake Shack's juicy, greasy goodness. So I knew we were headed there
without looking at the itinerary but what I didn't expect was to have it
twice in the 7 days we were in that city.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kH5dYg7RDHs/UoTCGb1mHgI/AAAAAAAAB44/9-ai98TfR_g/s1600/shakeshack_madison.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kH5dYg7RDHs/UoTCGb1mHgI/AAAAAAAAB44/9-ai98TfR_g/s1600/shakeshack_madison.jpg" /></a></div>
<div>
</div>
<div>
The first visit was to the outlet at Madison Square Park.
That was a "snack" we had after dinner. Granted we didn't eat a
particular heavy meal before but when you add up what we already had
been having since we left our hotel in the morning, it was quite crazy for both R and I
each to wolf down a burger. And cheese fries.</div>
<div>
</div>
<div>
I could see why R had been raving for years about Shake
Shack's burgers the moment I sank my teeth in. And not just him actually
- the friends who were with him on that New York trip years ago rave
just as much whenever the topic of burgers come up. It had everything I
loved about a good burger - lots of grease, juicy patties, gooey
American cheese, tasty sauce and soft burger buns to hold them all of it
together. And that was just the ShackBurger; a cheeseburger with lettuce, tomato and the signature ShackSauce. </div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-KW3IkK5ksXg/UoTCFNk9ZLI/AAAAAAAAB4c/Xmj7C5zZUCU/s1600/shakeshack_broadway.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KW3IkK5ksXg/UoTCFNk9ZLI/AAAAAAAAB4c/Xmj7C5zZUCU/s1600/shakeshack_broadway.jpg" /></a></div>
<div>
</div>
<div>
Our second visit was to the Theatre District outlet on
8th Avenue. I couldn't get enough so we had to squeeze another round of
burgers in between. This time around, I chose to try a different burger -
the Double SmokeShack with Extra Cheese which is a cheeseburger topped
with applewood smoked bacon, chopped cherry peppers and the uber tasty
ShackSauce. It was rather spicy and still really enjoyable with the
ShackSauce holding everything together but what really clinched the deal
was the extra oozy gooey cheese! Having said that, I'd still go back to
the classic ShackBurger anytime, but with extra cheese.. always.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-e5pEXn0pTRk/UoTCF_p5slI/AAAAAAAAB4w/ps0NCNNNZKc/s1600/shakeshack_bwburgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-e5pEXn0pTRk/UoTCF_p5slI/AAAAAAAAB4w/ps0NCNNNZKc/s1600/shakeshack_bwburgers.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Foreground: Double SmokeShack with Extra Cheese</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Background: Double ShackBurger </i></span></div>
<div>
</div>
<div>
Unless you hate burgers (why would you?!), you'd be crazy
not to visit Shake Shack if you're in the Big Apple. And even if you
really dislike patties between 2 buns, Shake Shack might just change
your mind, especially if you go with extra cheese.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-88175166670225830622013-11-10T23:01:00.000+11:002013-11-10T23:01:14.804+11:00New York Eats: Russ & Daughters, Katz's Deli, Doughnut Plant<div>
<i>Russ & Daughters</i></div>
<div>
<i>179 East Houston Street</i></div>
<div>
<i>New York, NY 10002</i></div>
<div>
<i>Tel: <a href="tel:%2B1%20%28212%29%20475.4880" target="_blank" value="+12124754880">+1 (212) 475.4880</a></i></div>
<div>
<i>Website: <a href="http://www.russanddaughters.com/" target="_blank">http://www.russanddaughters.<wbr></wbr>com</a></i></div>
<i>
</i><div>
<i><br /></i></div>
<div>
<i>Katz's Delicatessen</i></div>
<div>
<i>205 East Houston Street (corner of Ludlow St)</i></div>
<div>
<i>New York, NY 10002 </i></div>
<div>
<i>Tel: <a href="tel:%2B1%20%28212%29%20254-2246" target="_blank" value="+12122542246">+1 (212) 254-2246</a> </i></div>
<div>
<i>Website: <a href="http://katzsdelicatessen.com/" target="_blank">http://katzsdelicatessen.com/</a> </i></div>
<i>
</i><div>
<i><br /></i></div>
<div>
<i>Doughnut Plant</i></div>
<div>
<i>379 Grand Street</i></div>
<div>
<i>New York, NY 10012</i></div>
<div>
<i>Tel: <a href="tel:%2B1-212-505-3700" target="_blank" value="+12125053700">+1-212-505-3700</a> </i></div>
<div>
<i>Website: <a href="http://doughnutplant.com/" target="_blank">http://doughnutplant.com/</a> </i></div>
<div>
<br />
</div>
<div>
<br />
</div>
<div>
What happens when you're on
holiday and there's never enough time to squeeze in all the things you
want to eat?... You put them all in one meal!</div>
<div>
<br /></div>
<div>
And that's exactly what happened one morning on the Lower East Side of Manhattan.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZAXugdp-pH0/Un9uaP2YCSI/AAAAAAAAB3c/J6fRvbCEPQY/s1600/russ_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZAXugdp-pH0/Un9uaP2YCSI/AAAAAAAAB3c/J6fRvbCEPQY/s1600/russ_sign.jpg" /></a></div>
<div>
</div>
<div>
Our first stop was to Russ & Daughters.</div>
<div>
</div>
<div>
<a name='more'></a>Originally
set up in 1914 and had a name change in 1933, this institution is still
kept within the Russ family today. I got to know about this place
through one of the episodes of No Reservations (I think?). And this was
one place I specifically told R I had to visit. Russ &
Daughters is famous for their smoked and cured fish, bagels and
delectable cream cheeses. So if you don't like any of those things,
you're probably in the wrong place. For me, I could live and possibly
die there and I'm not even half kidding. That's how much I love it
there.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uHiVjSaoduA/Un9uaKOiS3I/AAAAAAAAB3Y/MSZEkSNSAJQ/s1600/russ_trout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uHiVjSaoduA/Un9uaKOiS3I/AAAAAAAAB3Y/MSZEkSNSAJQ/s1600/russ_trout.jpg" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>Daughter's Delight</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Gaspe Nova Smoked Salmon, Wild Alaskan Salmon Roe with Cream Cheese on a Sesame Bagel</i></span></div>
<div>
<br /></div>
<div>
Instead of trying to make our own sandwich, we went
with the easier option of choosing something off the menu. So we went
for the Mensch which consisted of Sturgeon and Cream Cheese on a Plain
Bagel and the Daughter's Delight which was made up of Gaspe Nova Smoked
Salmon, Wild Alaskan Salmon Roe with Cream Cheese on a Sesame Bagel. Both
were extremely delicious but R and I agreed on our preference being the
Mensch. It probably was because of the salmon roe that made the bagel
saltier and heavier. The sturgeon on the other hand was lightly smoked
and just simple and delicate in flavour. It was also a little more
interesting considering that it's not a type of smoked fish that we see
much of in our part of the world.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-SCWrYkl336s/Un9uZkaX5PI/AAAAAAAAB3Q/NX1-VkK-Sjw/s1600/russ_sturgeon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SCWrYkl336s/Un9uZkaX5PI/AAAAAAAAB3Q/NX1-VkK-Sjw/s1600/russ_sturgeon.jpg" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: x-small;"><i>Mensch</i></span></b></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Sturgeon with Cream Cheese on a Plain Bagel </i></span></div>
<div>
<br /></div>
<div>
Knowing that we were headed to a second stop, R and I
only ate half our bagel, leaving the rest for later. That didn't stop
us from getting some items "to go". The cured Salmon Belly Lox was the
fattiest and tastiest cured salmon I've probably ever eaten, the Sable
was moist and flavourful and the Scallion Cream Cheese was amazing; I
brought it all the way with me as we travelled from the East to the West
Coast and had it with toast for breakfast. </div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UNAKJ9w7D60/Un9uY5edVrI/AAAAAAAAB3I/QgvRQ7H_JdI/s1600/russ_salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UNAKJ9w7D60/Un9uY5edVrI/AAAAAAAAB3I/QgvRQ7H_JdI/s1600/russ_salmon.jpg" /></a></div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cmLhpiqmJUY/Un9uYMTEhRI/AAAAAAAAB24/M53M-_SwOCE/s1600/russ_counter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cmLhpiqmJUY/Un9uYMTEhRI/AAAAAAAAB24/M53M-_SwOCE/s1600/russ_counter.jpg" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fhle9NtnYXU/Un9uYUgDXRI/AAAAAAAAB3A/T3dI0UdDg1Q/s1600/russ_counter2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fhle9NtnYXU/Un9uYUgDXRI/AAAAAAAAB3A/T3dI0UdDg1Q/s1600/russ_counter2.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div>
Our second stop was to the classic and famous Katz's Deli. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nH-GJd2L9EI/Un9uWsIhluI/AAAAAAAAB2g/sXHgBmhv1Bo/s1600/katz_outside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nH-GJd2L9EI/Un9uWsIhluI/AAAAAAAAB2g/sXHgBmhv1Bo/s1600/katz_outside.jpg" /></a></div>
<div>
<br /></div>
<div>
Was I slightly filled from breakfast at Russ & Daughters? Yes.</div>
<div>
Did
I allow for time to digest what I ate at Russ & Daughters? Nope,
because Katz's was literally within the same block down the street.</div>
<div>
Did that stop me from enjoying one of the best pastrami sandwiches you can find in the US? Not really.</div>
<div>
And so, we soldiered on.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Xyj5BWhNCEE/Un9uX-rNwXI/AAAAAAAAB2w/5X4vsN_fe44/s1600/katz_restaurant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Xyj5BWhNCEE/Un9uX-rNwXI/AAAAAAAAB2w/5X4vsN_fe44/s1600/katz_restaurant.jpg" /></a></div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3QDJWG5_Cqg/Un9uVR8sp6I/AAAAAAAAB2Q/oGXO-xU-5QM/s1600/katz_harry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3QDJWG5_Cqg/Un9uVR8sp6I/AAAAAAAAB2Q/oGXO-xU-5QM/s1600/katz_harry.jpg" /></a></div>
<div>
</div>
<div>
R
and I decided to go straight for the Pastrami and Corned Beef
sandwiches. And I, intrigued with Jewish food, had to try the Matzo Ball
Soup which I've always heard so much about. The meats were so tasty but
the clear standout was the pastrami as it was incredibly flavourful,
smoky and tender. Layers and layers of delicious meat sandwiched between
2 slices of bread with a smear of mustard - what's not to like? </div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DSDiDT6FKj0/Un9uXUwsTjI/AAAAAAAAB2o/7duf5nSkklU/s1600/katz_pastrami.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DSDiDT6FKj0/Un9uXUwsTjI/AAAAAAAAB2o/7duf5nSkklU/s1600/katz_pastrami.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Pastrami Sandwich</i></span></div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-asRwykUG6_U/Un9uVLerNHI/AAAAAAAAB2I/zv4_csonJkc/s1600/katz_cornedbeef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-asRwykUG6_U/Un9uVLerNHI/AAAAAAAAB2I/zv4_csonJkc/s1600/katz_cornedbeef.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Corned Beef Sandwich</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i><br /></i></span></div>
<div>
Matzo balls are Jewish soup dumplings that are made
from matzo meal, eggs, water and fat such as schmaltz also known as
chicken fat, oil or margarine. I know it doesn't sound all that
appetising but effectively, a matzo ball kind of has a similar texture
to wet bread. The soup which was essentially a chicken broth, was clear
yet extremely flavourful. I couldn't finish it all (no prizes for
guessing why) but oddly, I didn't mind that dish one bit.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_D23Qun--34/Un9uV3WckII/AAAAAAAAB2U/XVb88PFJH18/s1600/katz_matzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_D23Qun--34/Un9uV3WckII/AAAAAAAAB2U/XVb88PFJH18/s1600/katz_matzo.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Matzo Ball Soup</i></span></div>
<div>
</div>
<div>
So we were done with the fish and
meat courses and pretty much rounded up our Jewish experience. What was
next? Dessert of course. So we trucked on to our third stop of the
morning, Doughnut Plant.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-PYzXrbejjSQ/Un9uT8UtrjI/AAAAAAAAB1s/4B-AhkAlL9I/s1600/doughnutplant_outside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PYzXrbejjSQ/Un9uT8UtrjI/AAAAAAAAB1s/4B-AhkAlL9I/s1600/doughnutplant_outside.jpg" /></a></div>
<div>
</div>
<div>
Those who have been following my blog or at least looked through my
older posts would know that I've wrote about Doughnut Plant before. You
can read that post <a href="http://sooksfoodnotes.blogspot.com.au/2007/07/doughnut-plant-new-york-city.html">here</a>. 7 years on and I still recalled how awesome
the Tres Leches doughnut was so I made sure that R got to have a taste
of what I had been telling him about for so long.</div>
<div>
</div>
<div>
The flavours here change from time to time. Some staples and
favourites never ever go off the menu such as Tres Leches and the
Blackout. There are mainly 3 types of doughtnuts; yeast which is light
and airy, cake which is self-explanatory (ie. cake-like texture) and
filled which are mini doughnuts usually filled with custards, creams or
house made jams. </div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gqe3e3Hrn_U/Un9uT0x8MII/AAAAAAAAB14/0-DHd69Xlp8/s1600/dplant_all.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gqe3e3Hrn_U/Un9uT0x8MII/AAAAAAAAB14/0-DHd69Xlp8/s1600/dplant_all.jpg" /></a></div>
<div>
</div>
<div>
We had to have the Tres Leches that I had raved so
much about. Filled and covered with 'three milks' namely evaporated
milk, condensed milk and heavy cream, the Tres Leches doughnut was just
how I remembered it to be - sweet, moist and incredibly satisfying. We
also tried the <span style="font-size: small;">Crème Brûlée</span> filled doughnut which tasted exactly like
the dessert with the caramelised sugar top and the creamy vanilla laced
custard. Both flavours were winners in my book.</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MasyS6F8DFg/Un9wrX4sLZI/AAAAAAAAB3k/RJkG_ia7QNI/s1600/dplant_tresleches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MasyS6F8DFg/Un9wrX4sLZI/AAAAAAAAB3k/RJkG_ia7QNI/s1600/dplant_tresleches.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Tres Leches Cake Doughnut</i></span> </div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yOKdb6o0buU/Un9uT5cM80I/AAAAAAAAB1w/RqrpbjVEZ9A/s1600/dplant_creme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yOKdb6o0buU/Un9uT5cM80I/AAAAAAAAB1w/RqrpbjVEZ9A/s1600/dplant_creme.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Crème Brûlée Filled Doughnut</i></span> </div>
<div style="text-align: center;">
<br /></div>
<div>
Of course we had to take something to go since our
stomachs could no longer take any more. We got another signature
doughnut for the road; the Blackout which is a chocolate cake doughnut
that's filled with chocolate pudding and dipped in a chocolate glaze. If
you're a chocolate lover, I'm sure you don't want to miss that. Even I
was a chocolate convert at that moment. </div>
<div>
<br /></div>
<div>
And that was our Lower East Side morning adventure. And guess what, we had a lunch reservation 1.5 hours later. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-33497391263226049912013-11-06T13:26:00.000+11:002013-11-06T13:26:41.913+11:00New York Eats: Le Bernardin<i>Le Bernardin</i><br />
<i>155 West 51st</i><br />
<i>New York, NY 10019</i><br />
<i>Tel: +1 (212) 554 1515</i><br />
<i>Website: <a href="http://le-bernardin.com/">http://le-bernardin.com/</a></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aC0Wh6t8Tns/UniW_h1xiOI/AAAAAAAAB0I/1WIHX1_G2b4/s1600/lebernadin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aC0Wh6t8Tns/UniW_h1xiOI/AAAAAAAAB0I/1WIHX1_G2b4/s1600/lebernadin.jpg" /></a></div>
<br />
<br />
This is the first of my posts about our US tour! And we're starting
it off with an enjoyable meal we had at Le Bernardin.<br />
<br />
I've always been intrigued with Chef Eric Ripert's food.
And even more so recently as I've found myself to gravitate towards
lighter seafood dishes (although I still enjoy my roast pork ever so
often). R had been to Le Berdardin on a previous visit to NYC in 2008
but I guess he must have liked it enough since he insisted on bringing
me there. If I were him, I probably would have been more selfish and
insisted that we try some place new. I guess that's why people usually
refer to their partners as their "better" half.<br />
<br />
<a name='more'></a>The restaurant was incredibly buzzy and filled with working
professionals on the Friday afternoon we were there. Despite that, the
service was attentive, extremely professional yet personal and friendly.
Bearing in mind that we still had a lot of eating to do for the rest of
the day, R and I opted for the 3 course prix fixe menu which on
hindsight, probably wasn't a good idea. Read on and you'll find out why.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OyJ3OPTC9w0/UniXB6_uisI/AAAAAAAAB08/zjHIOkBGXNY/s1600/lebernadin_salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OyJ3OPTC9w0/UniXB6_uisI/AAAAAAAAB08/zjHIOkBGXNY/s1600/lebernadin_salmon.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Salmon Rilettes</i></span><br />
</div>
We started off with a complimentary canape of Salmon Rilettes.
Delicious start and rest of the meal to follow did not disappoint at
all; the seafood was fresh and treated with so much respect.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vOJumg1SR5w/UniXC0qIlFI/AAAAAAAAB1M/mPz2NLTNkAE/s1600/lebernadin_tuna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vOJumg1SR5w/UniXC0qIlFI/AAAAAAAAB1M/mPz2NLTNkAE/s1600/lebernadin_tuna.jpg" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;"><b>TUNA</b></span></i></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Layers of Thinly Pounded Yellowfin Tuna; Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil</span></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">Le Bernardin's signature dish, TUNA, was possibly my favourite dish of the meal. Every individual element tasted great on its own but together, it was moreish and just delicious. Tuna and foie gras - great combination. </span><i><span style="font-size: x-small;"><br /></span></i></div>
<div style="text-align: center;">
<br /></div>
<i><span style="font-size: x-small;">
</span></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DJ7p8nh-H10/UniXCXNcFHI/AAAAAAAAB1I/UVAkyhRpeHM/s1600/lebernadin_scallops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DJ7p8nh-H10/UniXCXNcFHI/AAAAAAAAB1I/UVAkyhRpeHM/s1600/lebernadin_scallops.jpg" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;"><b>SCALLOP</b><br />Barely Cooked Scallop; Brown Butter Dashi</span></i></div>
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<span style="font-size: x-small;"><i><b>CODFISH</b><br />Baked Cod; Warm Razor Clam “Salad”, Turnip and Shiitake, Spiced Tomato Nage</i></span></div>
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<span style="font-size: x-small;"><i><b>HALIBUT</b><br />Poached Halibut; Opal Basil and Shaved Fennel, Red Miso Citrus Emulsion</i></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">I have nothing but praises for all the savoury dishes that I had that day. It was simply seafood at its best. I remember the Tomato Nage from CODFISH for how clean tasting and perfectly seasoned it was, the zing from the Red Miso Citrus Emulsion which paired so well with the HALIBUT and the brown butter dashi which I slurped up directly from the shell of the SCALLOP. </span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">Dessert while enjoyable on the whole, was where the meal fell a little for me. Specifically, I didn't find SESAME all that exciting. There was a lot of foam and cream and was basically a dessert of "nothingness" actually. I preferred CHOCOLATE-POPCORN - who can resist popcorn ice cream! It was delicious although R's eyes opened wide when the plate was first placed in front of us. I think he was upset that the dessert was so tiny.</span><i> </i></span></div>
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<span style="font-size: x-small;"><i><b>SESAME</b></i></span></div>
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<span style="font-size: x-small;"><i>Macerated Mango, Young Ginger, Black Sesame Ice Cream</i></span></div>
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<b><span style="font-size: x-small;"><i>CHOCOLATE-POPCORN</i></span></b></div>
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<span style="font-size: x-small;"><i>Madagascan Chocolate Ganache, Candied Peanuts, Popcorn Ice Cream</i></span></div>
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<span style="font-size: small;">It was really sweet of the staff at Le Bernardin to throw in a complimentary chocolate dessert when they knew we were in town on our honeymoon. And we finally ended the meal with a delicious petit four - the Brown Sugar Financier. </span></div>
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<span style="font-size: x-small;"><i> Brown Sugar Financiers</i></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">I really liked Le Bernardin and if you're in New York, want a fine dining experience and love seafood, I recommend that you book yourself a table there. And don't do what I did - go for the degustation menu instead so you can savour more of the restaurant's excellent offerings! I reckon you won't regret it. </span><i> </i></span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-19595720.post-29930893146544220682013-10-13T13:41:00.003+11:002013-10-13T13:41:43.110+11:00I'M BACK!So I've finally pulled off what I've been busily planning for a whole year - I tied the knot! It was a crazy time leading up to it and to be honest, instead of reading up about food, I have spent the whole year getting nose deep in wedding blogs and just checking out pretty pictures that I saw in magazines and the internet. So now that all of that is done and dusted, I've finally bought a new copy of Lucky Peach (hopefully no more Cosmopolitan Bride) and am going to settle into married life slowly.<br />
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The exciting thing about getting married (in my opinion at least) is going on a honeymoon and that's where I'm getting to with this post. I just got back from a mini tour of the US and we sure ate our hearts out. In fact, it was an 'eating-moon', not so much of the "honey". In any case, let me get through my photos and hopefully I will have something to share soon. Even if I have no words, I'm sure the pictures will help do the talking.<br />
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Sit tight!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-19595720.post-60129164343117888572013-06-15T01:37:00.000+10:002013-06-15T01:37:28.871+10:00red obsessionOh hello. It's been a while hasn't it?<br />
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I've been busy and currently, I'm knee deep with the Sydney Film Festival. It's my 3rd festival since I've got here and each year there have been films that have captured my attention and imagination. In my 1st, there was Jiro Dreams of Sushi which was just pure food porn although I know there was a greater story behind - one of the art of perfection, succession and a father/son relationship. In the 2nd, there was the story which followed the plans for succession of Michel Bras' eponymous restaurant in Laguiole, France. The documentary resonated with me and brought back very fond memories because R and I had just visited Bras a year earlier from watching the film at the time.<br />
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This year's "foodie" movie was not about food per se but about the drink - wine. Maybe it's because I've never been much of a wine drinker so watching and learning about Bordeaux wines have made me wonder - will I appreciate wine better once I've had a taste of the 1982 Lafite? What makes a bottle of wine worth tens of thousands of dollars? How GOOD really is good wine? Wine is really, a whole art by itself and one that I have much to learn about (that is if I know how to drink a little better). Anyhow, I think the film, other than focusing on the topic of wine, really raised other issues such as globalisation. In fact, if you watch the film, you would realise that the movie is not all about wine because the same issues could be transposed into any other situation today.
Anyhow, I won't spoil too much of what it's about. Have a watch of the trailer and you'll see. Intriguing and in my opinion, a must-watch.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-19595720.post-3432506168487485932013-01-23T12:13:00.000+11:002013-01-23T14:23:38.095+11:00a heartfelt goodbye to Linda's Home Kitchen<br />
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Linda's Home Kitchen served its last customers last weekend on 19 Jan 2013. If you've been following and <a href="http://sooksfoodnotes.blogspot.com.au/2009/11/feels-like-home-lindas-home-kitchen.html">read my first post</a>, you'd know that my mum is Linda. The restaurant was really close to my heart and its closing is somewhat bittersweet. Over the years, Linda's has come to be my second home. In fact, I spent more time at the restaurant more than I did in my own home whenever I was back for holidays. When I was still based in Singapore, it was where I would be right after work (yes, I did have a full time job on the side) and it was where friends would meet me on weekends. Friends asked if I was ever tired but as hard work as it was, it was fun because I've always loved food and meeting people. The restaurant gave me that and I've been blessed to meet many like-minded folks who appreciated the dedication, passion and pride that my mum put in day after day for almost 3.5 years.<br />
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We've had the privilege of being a part of important events in our customers' lives - families celebrating their grandma's 60th birthday, golf kakis celebrating a hole-in-one on the golf course amongst others. Birthdays were especially special because I remembered many occasions where customers were surprised by our little gesture of a simple bowl of mee sua with 2 eggs for the birthday boy or girl; a tradition that is practiced in our own home. We've also made many friends out of our regular customers and found distant relatives (and one of them turned out to be an ex-colleague)! Their support has been relentless and precisely why we've been able to say goodbye with a bang.<br />
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Having Linda's has been very much a personal journey for all of us. It was almost as if we opened our home out to the public. I've always felt proud and slightly amused when customers asked me, "You mean you get to eat like this at home???!" And when I nodded my head, the reply would always be "So lucky!" I used to have friends visit my home during the Chinese New Year and this carried on for 10 years until Linda's came about. Since then, Chinese New Year gatherings have taken place at the restaurant. My dad, fiercefully proud of being Hakka, managed to share stories about his travels to Hakka provinces in China, the food my grandma used to make in his younger years and more. If my grandma was still around, I know she would feel that my mum has done her old recipes proud. My mum, as tired as I knew she was at times, immensely enjoyed cooking for her customers and got to live her passion through the small operation she had with Linda's. Although the time spent at our actual home was less, our family actually spent more physical time together after Linda's came along. We've actually gained a lot out of this whole experience.<br />
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So where do we go from here? I guess we are a bit wiser, my mum will have more time to herself; to travel and eat more and Chinese New Year gatherings will now revert to take place at home. I've never got to say this directly to my mum but I'm extremely proud of her and the steel she has. I can pay to eat at the best restaurants in the world but in my heart, the best food will always be the ones cooked by my mum, in the comforts of our own home.<br />
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<b>To our family, friends and customers</b> - thank you for your support and patronage over the years. It has been a pleasure having you in our "home". Hopefully, we've been able to shed light into the world of Hakka cuisine for you. And please don't hesitate to say 'hi' if our paths ever cross. Singapore ain't that big anyway.<br />
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<b>To Linda's </b>- you will be sorely missed.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-19595720.post-76152931763845526532013-01-07T16:43:00.000+11:002013-01-07T16:43:13.956+11:00bring on the new yr!It's been a quiet year on this blog. I thought I would have had more time to write, more time to reflect but instead, I've been loads busy especially in the 2nd half of 2012. There's been many highs but along with that, some lows as well. I've also experienced many firsts and I've got a feeling that streak will continue on in 2013. Despite all that, I've not stopped. I may have stopped writing for a bit bug I've not put my fork down. So here's to more eating and more good fun at the dining table with your loved ones in 2013!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-69429467135800621582012-10-01T02:01:00.002+10:002012-10-01T02:01:35.329+10:00ume restaurant.UME Restaurant<br />
478 Bourke Street<br />
Surry Hills, NSW 2010<br />
Tel: +61 (02) 9380 7333<br />
Website: <a href="http://umerestaurant.com.au/">http://umerestaurant.com.au/</a><br />
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It was a pleasant surprise to see Ume among the list of winners at this year's Good Food Guide Awards. Commensurations to the team at Ume because the food I had on a recent visit was outstanding.<br />
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<a name='more'></a> <a href="http://1.bp.blogspot.com/-pY3E9k8YHMY/UGhqT0U9_UI/AAAAAAAABxM/rN6tKLux0R8/s1600/ume_carpaccio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pY3E9k8YHMY/UGhqT0U9_UI/AAAAAAAABxM/rN6tKLux0R8/s1600/ume_carpaccio.jpg" /></a><br />
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We skipped the signature Scallop Carpaccio for the <b>Kingfish Carpaccio with Red Garlic Miso</b>. The little heat right at the end from the garlic miso really helped to open the palate and didn't take over the lightness of the dish. Perfect start.<br />
<br />The <b>Shiki no Salad</b> was a stunner. This was a last minute addition based on the recommendation of our waiter and certainly turned out to be one of favourite dishes of the meal. The vegetables were sweet and beautifully caramelized from the roasting. The dressing was wonderfully tasty and savoury and creamy dashi custard helped balance the zing from the dressing. It might seem like a simple dish but it's definitely a must-order.<br />
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We also had the special of the day - <b>Bangalow Pork Belly Dumplings</b>. This was yet another delicious dish although I would say that it was slightly on the pricey side. The sauce that was drizzled over the dumplings paired really nicely and was extremely addictive.<br />
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<br />Amongst all the savoury dishes, the dish - <b>Tako</b> probably wasn't the standout for me. Whilst I appreciate that the octopus was cooked to perfection and was extremely tender, I didn't particularly favour its pairing with the cucumber and daikon.<br />
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The last savoury course was the perfect ending before the desserts - <b>Kamo</b>. The generously portioned duck breast was extremely flavourful and had its fat nicely rendered with crispy skin. Whilst R thought that the hen egg miso overpowered the flavour of the duck, I loved the savouriness that it brought to the dish. The simmered chestnuts were sweet and paired extremely well with the saltiness from the other components on the plate.<br />
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R is never a fan of desserts with fruit involved but I didn't mind this roast persimmon dessert at all - <b>Kaki</b>. In fact, I did love the rice cream with the roasted and soft (but not mushy) persimmon. Enamoured by the chocolate on his plate, R only left a couple of spoonfuls of the <b>Dark Chocolate 'Terrine'</b> for me to taste. So I reckon he must have really enjoyed it.<br />
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If being awarded a hat shortly after opening is not enough to convince you, take it from me. This place is definitely worth a (re)visit.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-19595720.post-13738869637906054892012-09-07T00:26:00.001+10:002012-09-07T00:30:15.923+10:00SMH Good Food Guide 2013 - Winners Announced!<h3 style="font-family: inherit; font-weight: normal;">
<span style="font-size: small;">The Sydney Good Food Guide award winners have just been announced and I'm all excited because the 'eating season' is just about to start again. I think there were many deserving winners this year - The Bridge Room, Momofuku Seiobo amongst others. There were a couple of good and bad surprises though - I thought Sixpenny would have received more than 1 hat because of the hype around them when they first opened, Tomislav would certainly sit comfortably among the 2-hatters based on a recent visit and I personally think Honeycomb should get one hat since Cafe Sopra has one because the quality of Andy Bunn's food is much better than what Cafe Sopra now serves. Moreover, was the 1-hat based on reviews of all Cafe Sopra branches? I think Quay is absolutely worthy of being Restaurant of the Year and although I'm still bummed that Tetsuya hasn't got its 3rd hat back (yet), winning the Diner's Choice award confirms his place in Sydney's food scene. And his star is also shining brightly in Singapore's dining scene with the excellent work he's put in at Waku Ghin. More on that to come but first, this year's winners list in the city area.</span></h3>
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<u><b><span style="font-size: small;">Three hats</span><span style="font-size: small;"> </span></b></u></h3>
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<span style="font-size: small;">Est, Marque Restaurant, Momofuku Seiobo, Quay, Rockpool on George, Sepia</span></h3>
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<u><b><span style="font-size: small;">Two hats</span></b></u></h3>
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<span style="font-size: small;">Aria, Bentley Restaurant & Bar, The Bridge Room, Buon
Ricordo, Claude's, Four In Hand Dining Room, Gastro Park, Guillaume at
Bennelong, Icebergs Dining Room and Bar, Longrain, Ormeggio at the Spit,
Pilu at Freshwater, Porteno, Rockpool Bar & Grill, Spice Temple,
Tetsuya's, Universal</span><br />
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<u><b><span style="font-size: small;">One hat</span></b></u></h3>
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<span style="font-size: small;">A Tavola, Aki's, The Apollo, Arras, Assiette, Balla, Bar H,
The Bathers' Pavilion, Billy Kwong, Bistro Moncur, Bistrode CBD, Black
by Ezard, The Boathouse at Blackwattle Bay, Buzo Trattoria, Cafe Sopra,
Catalina, China Doll, Chiswick, Clareville Kiosk, The Devonshire, Fish
Face, Flying Fish, 4Fourteen, Foveaux, Glass Brasserie, Jonah's,
Lucio's, Ms.G's, The Ortolan on Bayswater, Oscillate Wildly, Otto
Ristorante, Pendolino, Sake Restaurant & Bar, Sean's Panaroma,
Sixpenny, Three Blue Ducks, Tomislav, Uccello, Ume, Xanthi</span><br />
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<span style="font-size: small;"><span style="font-size: x-small;"><i>Source: <a href="http://www.smh.com.au/entertainment/restaurants-and-bars/whos-who-of-hats-20120901-256l7.html#ixzz25hR3HPKD" style="color: #003399;">http://www.smh.com.au/entertainment/restaurants-and-bars/whos-who-of-hats-20120901-256l7.html</a></i></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-73824146553381777142012-08-23T23:27:00.001+10:002012-08-23T23:27:22.224+10:00goodbye pier.<i>Pier Restaurant (closed)</i><br />
<i>594 New South Head Road</i><br />
<i>Rose Bay, NSW 2029</i><br />
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It's with a very heavy heart that I'm writing this entry. As the words are being typed, Pier would have closed its doors for good. One could be positive and celebrate all the good years it's had, the wonderful plates they served. But I'm sad because Pier is one of my favourite restaurants in Sydney and a place which holds special memories for me.<br />
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<a name='more'></a>I first visited on 21 Nov 2010 with R and I fondly remember the wonderful dishes we had (and the 3 desserts). The second was with the family last year when they visited and I knew everyone (including 'hard-to-please' dad) loved the place. This time, I returned to say goodbye. This is my first ever entry on Pier and I guess, it would be my last too. I'm not going to write a review on the dishes that I had this time because there really is not much point to it. But I'd like to state it for the record that I've never been disappointed with any dish I've had at Pier. This meal wasn't any different. If I had to call out favourites, it would have been the Sesame Ponzu Tuna and the Confit Ocean Trout because the flavour combinations on those plates were just wonderful and the seafood was perfectly cooked. Their signature souffles have never failed to impress as well. Hopefully these pictures will be a reminder of the good memories for times ahead.<br />
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<span style="font-size: x-small;"><i>Cones of Kingfish, Tuna and Ocean Trout</i></span></div>
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<span style="font-size: x-small;"><i>Sesame Ponzu Tuna</i></span></div>
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<span style="font-size: x-small;"><i>wasabi, spring onion, ginger tapioca</i></span></div>
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<span style="font-size: x-small;"><i>Seared Calamari</i></span></div>
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<span style="font-size: x-small;"><i>chick pea, cauliflower, sherry vinegar</i></span></div>
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<span style="font-size: x-small;"><i>Confit Ocean Trout</i></span></div>
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<span style="font-size: x-small;"><i>beetroot, pomegranate, pickled onion, radish</i></span></div>
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<a href="http://2.bp.blogspot.com/-3jjaAXOWLPg/UDYrRkL4jLI/AAAAAAAABvg/SelnuAK1YL4/s1600/pier_fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3jjaAXOWLPg/UDYrRkL4jLI/AAAAAAAABvg/SelnuAK1YL4/s1600/pier_fish.jpg" /></a></div>
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<span style="font-size: x-small;"><i>Crispy Skinned Snapper</i></span></div>
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<span style="font-size: x-small;"><i>carrot fondant, roasted mushrooms, rosemary aioli</i></span></div>
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<span style="font-size: x-small;"><i>Strawberry & Guava Souffle</i></span></div>
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<span style="font-size: x-small;"><i>strawberry sauce, strawberry creme</i></span></div>
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<i> <span style="font-size: x-small;">Lemon & White Chocolate Whip</span></i></div>
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<span style="font-size: x-small;"><i>ricotta, olive oil, teacake, yoghurt</i></span></div>
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Goodbye. You will be missed.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-8636487562444541422012-07-29T23:46:00.000+10:002012-07-29T23:46:20.456+10:00masterchef pop-up!<div class="separator" style="clear: both; text-align: center;">
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Yup, in case you're wondering. I do watch Masterchef. Although I don't follow the series religiously and there are bits about it that I don't particularly fancy, it's hard for me to stay away from it since it's Australia's biggest reality cooking competition on TV (and plus I pretty much watch whatever reality cooking competitions I lay my hands on). I won't say I'm a huge fan but I do have my favourite contestants - people who I've felt are worthy winners. And my all time favourite is season 2 winner, Adam Liaw. So when the Masterchef pop up came along, I thought it would be a great idea to sample his food since it didn't seem like his restaurant was going to open anytime soon. And since Da knew who knew Adam Liaw (because of the Masterchef phenomenon that had swept through Asia), she decided to join in for the novelty of the pop-up experience during her one week visit.<br />
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I'd have to admit that I was slightly disappointed to know that Adam Liaw wasn't going to be cooking (Keystone Catering was in charge of this) and neither were we eating only dishes of his and Chef Martin Boetz of Longrain fame. Nonetheless, I thought it was an interesting concept for the menu to be designed with dishes that some prominent contestants cooked during their challenges alongside some that were designed by established restaurant chefs. I personally felt that there were some hits and (near) misses throughout the dinner. Hayden's Lobster Bisque was tasty and pleasant, Adam's dish had a nice concept but I felt it needed a sauce of some sorts and Michael's dish of the Ravioli did not seem popular with Da. I did however, enjoy Justin North's Pork dish and loved Julie Goodwin's Passionfruit Tart.<br />
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<i><span style="font-size: x-small;">Bread Assortment</span></i> </div>
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<span style="font-size: x-small;"><i>Lobster Bisque with Scallops</i></span></div>
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<span style="font-size: x-small;"><i>Hayden Quinn, Series 3 </i></span></div>
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<a href="http://3.bp.blogspot.com/-3rbm45d1aMA/UBU6yR8n9gI/AAAAAAAABuU/uAbImrj3lOU/s1600/masterchef_pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3rbm45d1aMA/UBU6yR8n9gI/AAAAAAAABuU/uAbImrj3lOU/s1600/masterchef_pork.jpg" /></a></div>
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<span style="font-size: x-small;"><i>Confit Pork Belly and Scallops with Crackling and Chilli Coriander Salsa</i></span></div>
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<span style="font-size: x-small;"><i>Adam Liaw, Series 2 </i></span></div>
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<span style="font-size: x-small;"><i>Goats Cheese Tortellini with Beetroot </i></span></div>
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<span style="font-size: x-small;"><i>Michael Weldon, Series 3</i></span></div>
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<span style="font-size: x-small;"><i>Seared Duck Breast with Aigre-Douce Sauce</i></span></div>
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<span style="font-size: x-small;"><i>Justine Schofield, Series 1</i></span></div>
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<a href="http://3.bp.blogspot.com/-83OzdJNt45g/UBU6vudPWbI/AAAAAAAABuE/rVDanD9x95E/s1600/masterchef_northpork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-83OzdJNt45g/UBU6vudPWbI/AAAAAAAABuE/rVDanD9x95E/s1600/masterchef_northpork.jpg" /></a></div>
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<span style="font-size: x-small;"><i>Roast Rump of Pork with Crackling, Potato Puree, Buttered Cabbage and Charcuterie Jus</i></span></div>
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<span style="font-size: x-small;"><i>Justin North</i></span></div>
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<span style="font-size: x-small;"><i> Passionfruit Puddle Pie</i></span></div>
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<span style="font-size: x-small;"><i>Julie Goodwin, Series 1</i></span></div>
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<span style="font-size: x-small;"><i> Foreground: Cheese Platter</i></span></div>
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<span style="font-size: x-small;"><i>Background (right): Caramelised Pumpkin Cake</i></span></div>
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<span style="font-size: x-small;"><i>Kate Bracks, Series 3</i></span></div>
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Although the food did not knock us off our seats, it was an enjoyable evening peppered with interesting conversations, witty banters and hearty laughters at our table. It's absolutely true that it's not always what you eat but who you eat with that matters (provided the food is palatable of course)! So......<br /><br />To Da & Nel - come back and visit soon. You both are missed muchly!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-19595720.post-50922509404725144152012-06-22T22:47:00.000+10:002012-06-22T22:47:07.225+10:00tomislav.<i>Tomislav</i><br />
<i>2/13 Kirketon Road</i><br />
<i>Darlinghurst, NSW 2010</i><br />
<i>Tel: +61 (03) 9356 4535</i><br />
<i>Website: <a href="http://www.tomislav.com.au/">http://www.tomislav.com.au/</a></i><br />
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So I finally made good on my promise to return for a regular meal on a regular night after the interesting <a href="http://sooksfoodnotes.blogspot.com.au/2011/10/crave-sydney-2011-just-desserts-at.html">Just Desserts event I attended during Crave Sydney last year</a>. For me, Tomislav always seems to slide slightly under the radar because many other chefs who seem to have the same calibre as Chef Tomislav Martinovic spend quite a bit of time under the media spotlight these days. So to be honest, it wasn't my idea to pay a revisit. R was the one who did the googling one day and thought that I would like the current menu at Tomislav — a table was immediately booked.<br />
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<b><span style="font-size: x-small;"><i>RICE CRACKERS</i></span></b></div>
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<span style="font-size: x-small;"><i>sour cream & chives</i></span></div>
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<a name='more'></a>We started with a snack of Rice Crackers. I've had the sea salt and vinegar version that comes in a little spritz bottle previously and enjoyed it very much but I was keen to try the crackers with their house made sour cream. It didn't have the same sourness as the vinegar version but the sour cream with the chives was very light and just the perfect accompaniment for the wafer thin crackers. In fact, I liked it so much that I slathered the rest of the sour cream which we didn't finish onto my slice of sourdough! It was actually competing for attention with the butter that was laced with a subtle amount of coffee which I thought was an interesting idea and a first for me.<br />
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We opted to go with the 4 course meal. I thought both the starters that R and I ordered were real cracker dishes and helped set the tone for the rest of the meal. And I must say, the bar was set real high. I remember telling R once after watching it on a TV show that I wanted to try venison tartare one day but lamented that it was difficult to find since most just do it with beef. Tomislav helped made that wish come true. Served with some mint crumbs, a quail's egg yolk, hazelnut oil and wafer thin biscuits, the venison tartare was a pleasure to eat. The dish was seasoned well and all the components worked harmoniously together. </div>
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<b><span style="font-size: x-small;"><i>VENISON TARTARE</i></span></b></div>
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<span style="font-size: x-small;"><i>quail yolk, mint crumbs</i></span></div>
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<a href="http://1.bp.blogspot.com/-m4wbJGUpe-k/T-M1BEMfFgI/AAAAAAAABsk/tMIdSQxu1XQ/s1600/tomislav_scampi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-m4wbJGUpe-k/T-M1BEMfFgI/AAAAAAAABsk/tMIdSQxu1XQ/s1600/tomislav_scampi.jpg" /></a></div>
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<b><span style="font-size: x-small;"><i>SCAMPI CARPACCIO</i></span></b></div>
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<span style="font-size: x-small;"><i>sour cream, pumpkin juice</i></span></div>
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This dish was another joy to eat. Using the chives and sour cream combination here again, it was paired with a portion of sweet scampi, some white sesame (with the chives) and pumpkin juice which had been clarified. The sour cream on its own didn't have a ton of flavour but lent some creaminess to the dish and helped balance the sweetness from the raw scampi and the pumpkin juice. I thought the combination of flavours was rather innovative.</div>
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<a href="http://3.bp.blogspot.com/-uFiTzWL4rLM/T-MvcXhWtJI/AAAAAAAABsU/SAqR1RlP9Ho/s1600/tomislav_yolk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uFiTzWL4rLM/T-MvcXhWtJI/AAAAAAAABsU/SAqR1RlP9Ho/s1600/tomislav_yolk.jpg" /></a></div>
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<b><span style="font-size: x-small;"><i>POACHED HEN'S YOLK</i></span></b></div>
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<span style="font-size: x-small;"><i>foie gras, green peas</i></span></div>
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I was deciding between this dish and the grilled beef tongue. In the end, I opted for this dish after a detailed explanation from the wait staff on how this dish was going to be served. Plus it was hard to forgo a dish with egg and foie gras. When the dish arrived, I wasn't exactly blown away by how it looked but as they say, never judge a book by its cover. Every mouthful was a delight and I was actually blown away by the flavours that worked together on this dish. The new season peas had a slight crunch and helped give the dish texture. I was expecting the foie gras to have a biscuit-like texture but I was surprised that it turned creamy the moment it hit my mouth. Buried underneath the foie crumbs were cranberries which lent sweetness and some tartness to the dish. Then of course, the creamy and oozy yolk helped bind all the elements together. It was a balanced and really enjoyable dish.</div>
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The roast quail was yet another delicious dish. In fact, this was R's favourite dish of the night (I still haven't decided on mine yet). Cherries with quail is quite a classic combination but here, the sour cherries were served in the form of ice. What I liked about this dish was that the quail was cooked to a perfect medium rare and that the meat was so tasty.</div>
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<a href="http://2.bp.blogspot.com/-kPIransyfXE/T-MvaV4dz5I/AAAAAAAABr8/IWfLwbMJdrk/s1600/tomislav_quail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kPIransyfXE/T-MvaV4dz5I/AAAAAAAABr8/IWfLwbMJdrk/s1600/tomislav_quail.jpg" /></a></div>
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<b><span style="font-size: x-small;"><i>ROAST RED GATE FARM QUAIL</i></span></b></div>
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<span style="font-size: x-small;"><i>sour cherries, XO sauce</i></span></div>
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The mains continued to impress. The short rib was wonderfully tender, fatty and well cooked. The polenta was really soft and light and there was a nice acidity in the dish that helped to cut through the richness of the dish. It was a pretty classic dish but what stood out was the execution and its flavour.</div>
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<a href="http://4.bp.blogspot.com/-lD4AEhBUgnE/T-ReL2N24UI/AAAAAAAABs4/O_V31PYSkPc/s1600/tomislav_beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lD4AEhBUgnE/T-ReL2N24UI/AAAAAAAABs4/O_V31PYSkPc/s1600/tomislav_beef.jpg" /></a></div>
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<b><span style="font-size: x-small;"><i>BRAISED BEEF SHORT RIB</i></span></b></div>
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<span style="font-size: x-small;"><i>soft polenta, king browns</i></span></div>
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<a href="http://1.bp.blogspot.com/-B_tC7PbLB0w/T-MvZU68UJI/AAAAAAAABr0/XxxsE6bCnKY/s1600/tomislav_lamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-B_tC7PbLB0w/T-MvZU68UJI/AAAAAAAABr0/XxxsE6bCnKY/s1600/tomislav_lamb.jpg" /></a></div>
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<b><span style="font-size: x-small;"><i>ROAST LAMB BELLY</i></span></b></div>
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<span style="font-size: x-small;"><i>wasabi, grilled pineapple</i></span></div>
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Whilst I loved the familiar flavours of the beef, I did like the ingenuity behind the Roast Lamb Belly. It's usually a cut of the lamb that you don't get to see much at other restaurants and it's a shame really because this is a very tasty part of the animal. The fat was rendered well here and the skin was crispy. The wasabi in the form of a powder didn't have an overpowering flavour and worked well with the slight tartness of the pineapple to help cut through the oil. The sweetness of the cauliflower puree helped balance the overall flavours on the plate.</div>
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Tomislav was once voted to have one of Sydney's best chips (read more about it <a href="http://www.smh.com.au/entertainment/about-town/sydneys-hottest-chips-20111008-1leai.html">here</a>) and I knew that I had to order it when it was offered as a side. Using a triple cooking technique which Chef Tomislav picked up during his stint at The Fat Duck, it was everything that it promised to be — crunchy and extremely crispy on the outside and fluffy on the inside. Addictive.</div>
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<a href="http://1.bp.blogspot.com/-H66u6by9dmo/T-MvXOd14AI/AAAAAAAABrc/5ZyNAeZTgmM/s1600/tomislav_chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-H66u6by9dmo/T-MvXOd14AI/AAAAAAAABrc/5ZyNAeZTgmM/s1600/tomislav_chips.jpg" /></a></div>
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<span style="font-size: x-small;"><i>Triple Cooked Crinkle Cut Chips</i></span></div>
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I personally thought that the savoury dishes far outweighed the desserts. In comparison, it just didn't seem to have much impact in terms of flavour.</div>
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The Milk Chocolate Cream Cake was served with the same mint crumbs which was used in the Venison Tartare so it felt like the meal went one full circle. The smoked banana ice cream definitely delivered the smokiness that was promised and was on the verge of being too overpowering. And because it was a cream cake, it didn't deliver a strong chocolate flavour that we had hoped for. It wasn't a bad dish but it just didn't blow our socks off.</div>
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<a href="http://4.bp.blogspot.com/-weArn722dq4/T-MvXxhH84I/AAAAAAAABrk/zpiiw3QTgSU/s1600/tomislav_chocmint.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-weArn722dq4/T-MvXxhH84I/AAAAAAAABrk/zpiiw3QTgSU/s1600/tomislav_chocmint.jpg" /></a></div>
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<b><i><span style="font-size: x-small;">MILK CHOCOLATE CREAM CAKE</span></i></b></div>
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<i><span style="font-size: x-small;">mint, smoked banana ice cream</span></i></div>
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<a href="http://3.bp.blogspot.com/-NFbBXbfPsd0/T-MvWbfObjI/AAAAAAAABrU/bFVHIUmvPtY/s1600/tomislav_caramel.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NFbBXbfPsd0/T-MvWbfObjI/AAAAAAAABrU/bFVHIUmvPtY/s1600/tomislav_caramel.jpg" /></a></div>
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<span style="font-size: x-small;"><i> <b>CARAMEL PUDDING</b></i></span></div>
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<span style="font-size: x-small;"><i>toasted walnuts, yoghurt sorbet</i></span></div>
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Out of the 2 desserts we had, I
preferred the Caramel Pudding. It wasn't overly sweet and the sourness
of the yoghurt sorbet helped to balance the dish (provided it was eaten
together with the pudding). The walnuts added the texture and there were
surprises of little gooey caramel pieces within the pudding. </div>
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All in all, I thoroughly enjoyed the dinner at Tomislav and some of the dishes we had will definitely stay in my mind for a while. It seems a bit unfortunate that it's taken me a while to try the food here but hey, better late than never right?! The current menu was just updated recently and more changes are expected to come in the next 2 months which I think is exciting news. However, I think this menu is not one that you want to miss out on so why wait... pick up the phone and get a table soon, if not today!</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-19595720.post-55957872047086385582012-06-19T01:36:00.001+10:002012-06-19T01:43:23.666+10:00ms g's - the hangover part III<div class="separator" style="clear: both; text-align: center;">
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<i>Ms G's</i><br />
<i>155 Victoria Street</i><br />
<i>Potts Point, NSW 2011</i><br />
<i>Tel: +61 (02) 8313 1000</i><br />
<i>Website: <a href="http://merivale.com.au/msgs">http://merivale.com.au/msgs</a></i><br />
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I get why some restaurants do extremely well in this city. And I get why the Merivale Group is thriving - new concept restaurants opening one after another when many in this city are doing the opposite. And it's meals like these that while simple, helps to keep things interesting. Having seen success with the previous events, The Hangover was back for a 3rd installment. I thought the whole concept of serving food that's great after a hangover was a cheeky and really fun idea. <br />
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<a href="http://3.bp.blogspot.com/-pHbrw-Adh6k/T988DSrC8TI/AAAAAAAABps/3NeI1TC2O7s/s1600/msghangover_menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pHbrw-Adh6k/T988DSrC8TI/AAAAAAAABps/3NeI1TC2O7s/s1600/msghangover_menu.jpg" /></a></div>
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We started with the creating of our own Bloody Mary at the bar. Shots of vodka were poured into tall glasses lined with celery salt by the bartenders and the rest was left up to us. A buffet spread of limes, lemons, tabasco sauce, worcestershire sauce, chilli, beef stock (!), tomatoes, wasabi, fresh celery, cucumbers, tomato juice etc. were all laid out to be part of our concoction. I wasn't so adventurous (thank god!) cos R who decided to go out on a limb with the beef stock ending up with a pretty savoury drink which wasn't too appetising.<br />
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<span style="font-size: x-small;"><i> my own version of a Bloody Mary</i></span></div>
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The first plate that arrived wasn't a pretty one. Didn't matter anyway because I was supposed to be hungover and delicious fried food are meant to help cure that. I thought both items were tasty and the taste of kebab in a mini spring roll was quite a novel idea.<br />
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<a href="http://3.bp.blogspot.com/-eLSyg2-2qZs/T99DT8hFRtI/AAAAAAAABqk/XsaeNEMikw0/s1600/msghangover_dimsum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eLSyg2-2qZs/T99DT8hFRtI/AAAAAAAABqk/XsaeNEMikw0/s1600/msghangover_dimsum.jpg" /></a></div>
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<b><span style="font-size: x-small;"><i>"Dim Sum"</i></span></b></div>
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<span style="font-size: x-small;"><i>Chicken & Cabbage Siu Mai and Doner Kebab Flavoured Spring Rolls</i></span></div>
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The second dish that arrived came wrapped in a brown paper bag and oil was slowly seeping through it - another good sign of a hangover cure. It was like Christmas came early because all of us at the table tore open the bag carefully to reveal a delicious looking crispy fried hash brown, salty bacon, cheese and an oozy egg sandwiched between 2 soft buns, staring right back at us. We savoured every moment and every bite because it was just utterly delicious. At the end after smacking our lips, everyone said in unison, "TOO SMALL!". I actually wouldn't mind getting hungover every night (ok, maybe every week) if I got to eat this everytime that happened.</div>
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<b><span style="font-size: x-small;"><i>Bacon and Egg Roll</i></span></b></div>
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<span style="font-size: x-small;"><i>Crisp Bacon with Organic Eggs and Savory Hash Browns in a Fresh Roll</i></span></div>
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<a href="http://1.bp.blogspot.com/-HjvBOJHND5k/T99DWMlWT5I/AAAAAAAABq8/GPGnAT2CNu4/s1600/msghangover_pho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HjvBOJHND5k/T99DWMlWT5I/AAAAAAAABq8/GPGnAT2CNu4/s1600/msghangover_pho.jpg" /></a></div>
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<b><span style="font-size: x-small;"><i>Pho Dac Biet</i></span></b></div>
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<span style="font-size: x-small;"><i>Vietnamese Beef Pho with Rice Noodles and Mixed Herbs</i></span></div>
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It's easy to see who probably came up with the idea for this dish. Chef Dan Hong who comes from a Vietnamese background probably thought a bowl of pho with some hot soup was perfect as a hangover cure. I'd say he was right. The broth was really hearty and it was really nice to get the mix of raw and cooked beef, beef balls, tripes and tendon. That's how I usually order mine at a Vietnamese restaurant anyway. I would have preferred thinner and smoother rice noodles to be used but I finished every bit anyway.</div>
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<a href="http://1.bp.blogspot.com/-sUoYuN2zuO8/T99DS_cPnRI/AAAAAAAABqc/MZCHp7J7stw/s1600/msghangover_dessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sUoYuN2zuO8/T99DS_cPnRI/AAAAAAAABqc/MZCHp7J7stw/s1600/msghangover_dessert.jpg" /></a></div>
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<b><span style="font-size: x-small;"><i>Splice 2.0</i></span></b></div>
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<span style="font-size: x-small;"><i>Pineapple Lime Granita, Star Anise Ice Cream, Lime Curd, Streusel & Fresh Pineapple</i></span></div>
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I think my companions at the meal expected not to like this dessert much because it was just an ice dessert but they ended up liking it a lot more than they had anticipated. I liked it a whole lot too. It was pretty fun just digging into the dessert with a spoon and have different flavours picked up in each bite. I enjoyed the streusel which gave the dessert some texture and I think the lime curd was really tart and delicious. The combination of pineapple and lime worked well and overall, it was a real palate cleanser that probably helped to take away the greasiness from the previous courses.</div>
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All in all, it was great fun! I'm not sure if there will be another similar event again but keep your eyes peeled because you don't want to miss out the next time!</div>
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