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the ones you get in roti canai it also warmed our souls up which was especially good for the cold day that it was and then the entrees for her 5 tastes from the sea from left to right kinkawooka mussels mariniere oyster jelly tuna sashimi with pickled cucumber and an asian salad snapper ceviche and crystal bay prawns tempura style with a chilli aioli i had the oyster jelly all to myself it was a fresh oyster embedded in jelly and really tasted as if it were from the sea nibbled a bit on the tempura as well and certainly way better than the food court tempura prawns i also had a bit of the snapper ceviche fresh fish marinated in citrus juice the acid cooks the fish which was also excellent denise said it was awesome for me lake house charcuterie plate birds of a feather i sort of knew what a charcuterie plate was bits of ham and pate on a plate but the amount that i got astounded me and for an entree as well my dish came in 2 separate plates the container on the right was a duck parfait which was the only thing i didn t like about the dish it was sweet and too sour and it didn t appeal to me the container on the right was duck rillette in an elderberry jelly this was really good just like pate i love pate it went really well with the toasted brioche the slices of bread in the middle and there was quite a lot of pate as well about as much as a tin of tuna which is actually quite a lot and the other part of the dish from the top and moving clockwise boudin blanc with a lentil vinaigrette chicken galantine with some remoulade underneath it and a quail egg salad with a confit of gizzard every individual component of the dish was really good and really satisfied me this is truly a dish for any meaty person for the amount that i got it could very easily have been a platter to share for 2 people next the mains for her pork this came to the table with a cover on it containing a light smoke i e steam with the multiple scents of the dish infused into it and when the cover was removed you could smell all the different tastes of the dish the 2 chunks of meat on top is the brined loin underneath them which you cannot see are crisped rolled bellies and the one by itself is the trotter croquette this was a very very very good dish you could taste every individual component of the pork and everything worked very well together the croquette was light and fluffy and had the delicate crisp on top the crisped rolled bellies were very much like siew yok the dish also came with some gewurtztraminer soured cabbage and some pickled apple we also did not find this very appealing it was sour and much like an apple crumble which is a dessert not a main course and for me beef pot au feu the traditional version of pot au feu according to wikipedia it is a french beef stew literally meaning pot on fire it is usually served with some pickled vegetables eaten with some form of carbohydrate and the broth from the stew can be used as a soup this was a deconstructed pot au feu and it came in 2 separate plates as well a piece of toasted bread on top of the bouillon which was the rich concentrated beef broth for sipping the broth had a very clean beefy taste and i discovered that i liked it very much the dressings i wasn t able to identify what dressings they were were what brought the dish to the pinnacle i daresay that without the dressings the whole dish would be quite bland but with them truly excellent this is where the whole of the dish is more than the sum of its parts this was sher wagyu cooked sous vide you can see the beef silverside beside the round chunks of beef and some oxtail dumplings in between with the pickled vegetables scattered around it underneath it all there was also some smoked tongue not visible in the photo i loved the oxtail dumpling the dumpling pastry was very delicate and the taste of the oxtail was wonderful the wagyu was very much like kevin s sous vide beef which won him the bocuse d or challenge in top chef season 6 very very tender tastewise though it was a bit bland but that was before i tried it and everything else on the plate with the dressings talked about above that came with it all in all this was a very beefy dish for beef lovers every table also got a bowl of greens ours was the only table that finished it at this point we were quite full but we decided that since the meal was so good we couldn t pass up dessert we opted to go for a shared platter for two but before our dessert arrived we were presented each with a complementary dessert as well this was a very clean and refreshing dessert the pear jelly was sweet and fresh and the yoghurt complemented the jelly very very well and then our dessert arrived a selection of everything starting from the bottom right and moving clockwise mango panna cotta i forget what this was so let s call it lemon pudding butterscotch ice cream creme brulee chocolate fondant and a granny smith granita everything was very good i wasn t very partial to the butterscotch ice cream but i liked the lemony pudding i also always like panna cottas so this was very good i thought the creme brulee was a bit runny but tasted very good reminds me of a certain tv show hmm but still very true the chocolant fondant had the classic runny chocolate oozing out of it when you cut it but my absolute favourite was the granita i had that last and it was the ideal finish to an ideal meal imagine a granny smith slurpee cool and refreshing looking around the room and at other people s dishes as well i concluded that every dish that they served were of a substantial amount and i found myself wanting every single dish that the other patrons ordered this is a restaurant truly deserving of it s 2 chefs hat status very very nice and i d say slightly more worth it than a ski lift pass for a day heh heh posted by crushedguava at 1 37 pm 0 comments labels australia food thursday july 15 2010 shira nui i went to shira nui sometime in february using my birthday as an excuse to spend some money on omakase which i have had been waiting to try for a long long time we had to take a 40 minute train ride to glen waverly to get to the restaurant basically omakase means that you let the chef decide what to serve you it also means that you have to be prepared to pay a lot you get 2 pieces of sushi each serve and each sushi is about 4 50 up to about 9 courses in total depending on the time there are 2 options for dining in shira nui you either choose to sit at the counter which means you ll be having omakase or you sit in the dining tables where you can order a la carte unfortunately because this was a while ago i have forgotten the names of all the sushi that i was served i did keep a record of the names but then lost the record when my phone had to be reformatted thus all i have are pictures and some vague impressions of how the meal was like so the first course was this some form of white fish on sushi rice with a sprinkle of sea salt and a dash of lemon juice you will notice that i put there no soy what this means is that the chef will decide whether we are supposed to add soy to the sushi or not this course being the starter does not require soy to be honest i think this sushi tasted rather bland to me and would like to have put some soy onto it this is the seared salmon which was totally awesome i think it was a no soy sushi but i cannot be certain seared on the outside rare in the middle really really good this might have been a soy sushi i loved the taste of mackerel and it went very well with the sushi rice seared wagyu beef i did not think that this was very spectacular the seared beef tasted like good seared beef but it didn t work for me on the sushi rice no soy soy one of the more interesting selections of the night not sure what ark shell is but this was quite good as well the star of the show seared maguro steak as you can see just like the salmon seared on the outside perfectly pink in on the inside delectable i liked this one as well but can t really remember much about it oyster with mayonnaise i loved the oyster but remembered that the mayonnaise had a funny texture to it that i did not quite like the last course and my absolute favourite also the most expensive as well i think 9 per piece and a complimentary dessert fruit with fruit sorbet a nice way to round off the meal final thoughts the food wasn t the most spectacular i have had before i think more than half of the sushi were excellent however i d have hoped that everything was excellent however the experience was certainly worth it especially having watched episodes of anthony bourdain having omakase in japan and new york sitting at the bar and watching the chefs make sushi from scratch not only ours but for the a la carte tables as well was an experience to savour i would like to say that i d love to go back again but i don t think i m willing to pay that much for this meal again i d return for the a la carte however posted by crushedguava at 3 35 pm 2 comments labels australia food monday march 8 2010 horoki casual dining bar this place is severely with emphasis added recommended to those people that like to try a lot of different dishes and share food between small groups people this quirky little restaurant is located on liverpool street and is not that big only seats 27 people so groups of 2 3 or 4 would be perfect anymore would be pushing it because you won t have enough to share between everyone anyway the dishes are semi tapas like but the dishes are slightly larger there were only 2 other people in the restaurant when we got there so the atmosphere was excellent comfy cozy quiet comfortable on to the food this daikon salad was yummay aye the daikon had a potato chip texture crunch and although it certainly didn t taste like potato chips in fact by itself it didn t taste of anything at all the sesame seed and soy dressing perfectly married together the daikon seaweed and the sashimi then we had a scotch fillet steak the specks of green that you can just make out not the bok choy are wasabi there s also some fried onion there as well the meat was tender and succulent and i loved the mushrooms the mushrooms just go pop in your mouth and you get a huge flavour explosion of mushroom another excellent dish octopus in garlic butter eaten with the bread on the side the dish was sizzling when it came and garlic butter sauce went very well with the bread which was toasted to perfection and then we had some stuffed chicken wings looks like normal chicken wings but they have been deboned and stuffed with gyoza like a dumpling a very very interesting combination and works very well with the soy dip provided on the side it was like eating a chicken wing and a dumpling together and finally dessert green tea ice cream was very good 2 big scoops of it in a cup with a strawberry on top and i loved the panna cotta except for the fact that there could have been more of it as you can see it s barely half the cup still it tasted very good especially with the jam pricewise slightly pricey but not too bad the dishes were on average about 14 each each chicken wing was 3 50 dessert was 4 50 each and in total came up to about 30 each for the 2 of us in terms of amount i could have eaten more though perhaps if i had the foresight to order a bowl of rice which i m not even sure whether they have or not i would have been much better off horoki is truly a gem of a find and i cannot believe that i ve never heard about it before posted by crushedguava at 8 42 pm 3 comments labels australia food saturday march 6 2010 6 minute egg this was my breakfast today consisting of kabana half a loaf of garlic bread salad and a 6 minute egg with some cracked black pepper sprinkled on top what s a 6 minute egg it s an egg with the white part near the shell firm but not hard and the closer you get to the yolk the white gets softer and softer until you get to the soft and runny yolk its technique is described here on the voltaggio brothers website at first i thought i had failed and had obtained a hard boiled egg but lo and behold just like the description the white was firm on the outside but softer and softer as you get closer to the middle the yolk flowed out like a golden river once i cut into it its texture was almost silky and it went extremely well with the garlic bread this was definitely a success story unlike my previous attempts with poached eggs and i will surely make it again posted by crushedguava at 5 37 pm 3 comments labels australia food sunday february 14 2010 lin heung this will be my final hong kong post it is also written in 2 parts the 2nd part came about because i actually went back to this place again on the day before i left hong kong part 1 lin heung is another restaurant that anthony bourdain went to but i only found that out after going to it my friend from london said that her guidebook recommended this traditional tea house and we could go and try it out sure i replied expecting just another random dim sum yum cha place how wrong was i the first thing that struck when we got in was the hubbub and the clicking of teacups and teapots watch anthony bourdain and this statement will mean even more to you my friend immediately declared okay jian wey you re in charge here the first thing i did was to order tea the guy rattled off the names of a number of different teas and i randomly picked out one of them there s a story to tell with the tea here but i forgot to take a picture of it and it is very hard to describe without the picture suffice to say i didn t want to show my ignorance and just agreed to whatever the waiter said but ended up drinking the tea out of the cup using the wrong method i asked the waiter whether we should just wait for the lady to push the cart by us or to actually go and get it ourselves he said that we could wait but i could just go straight to the source and get it which i did thankfully because by the time everyone was done getting what they want anything that gets pushed by us had only things that people didn t want the ladies wheel their carts right to the door of the kitchen and the guy stacks up a number of baskets onto the carts and then the lady wheels them out again the moment she gets a new batch a lot of customers get up from their seats and surround the lady to get first pick at whatever they wanted i had to randomly open those dim sum baskets to look in them and pick what i wanted as the ladies just shout out the names of the dishes in chinese and i had no idea what they were i remembered that in the show even though i didn t know that this was the same place at that time anthony bourdain s guide went straight to the kitchen to get some har gao thus i decided to head over there too and happened upon a lady who was receiving a fresh batch of dim sum baskets i ended up getting shouted at by the lady because i was taking too long deciding what i wanted and kept asking her what each individual thing was when i turned around ...