tag:blogger.com,1999:blog-13282592310041831472024-03-14T19:42:23.794+11:00Twee Eatstweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-1328259231004183147.post-74670557403623674382017-12-27T21:18:00.002+11:002017-12-27T21:27:35.369+11:00Auvers Cafe, Rhodes <style type="text/css">
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<span class="s1">Auvers cafe is a cute little cafe located amongst the concrete jungle in Rhodes. It serves amazing coffee and great food. Food orders are taken at the counter and paid for first - which is all good; except I almost experienced my table being taken by overly eager patrons on the busy Sunday that I visited. Luckily for me, it was not. </span></div>
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<span class="s1">Food orders came in a timely manner and presented neatly. I ordered the signature Auvers' Pancakes, since it was so pretty in photos. I tend to eat with my eyes, and it paid off because it was bloody delicious. The pancakes were light and fluffy with a red bean paste sandwiched between the layers. The matcha sauce that was drenched on top had the perfect balance of matcha for me; it was not too overpowering, yet was not that sweet either. The balance of the fruits and raspberry sorbet that topped the pancake balanced the whole dish out from being not too sickenly sweet. </span></div>
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<a href="https://2.bp.blogspot.com/-PW6SHJju6Qg/WkNqAxSz_aI/AAAAAAAAD0k/7IDnUW_rPso8j1MJWAe9WIq61QFRYz42QCLcBGAs/s1600/WhatsApp%2BImage%2B2017-12-27%2Bat%2B8.03.45%2BPM%2B%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://2.bp.blogspot.com/-PW6SHJju6Qg/WkNqAxSz_aI/AAAAAAAAD0k/7IDnUW_rPso8j1MJWAe9WIq61QFRYz42QCLcBGAs/s320/WhatsApp%2BImage%2B2017-12-27%2Bat%2B8.03.45%2BPM%2B%25281%2529.jpeg" width="320" /></a></div>
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<i>Auvers Pancakes (v) - $18; Matcha pancakes, premium matcha glaze, sponge, red bean paste and raspberry sorbet. </i></div>
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<a href="https://4.bp.blogspot.com/-NUp8Kw6aYss/WkNqA80eIqI/AAAAAAAAD0g/x7XOdoipE1gdXDpoye4Wid_4tO16XgO3ACLcBGAs/s1600/WhatsApp%2BImage%2B2017-12-27%2Bat%2B8.03.45%2BPM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-NUp8Kw6aYss/WkNqA80eIqI/AAAAAAAAD0g/x7XOdoipE1gdXDpoye4Wid_4tO16XgO3ACLcBGAs/s320/WhatsApp%2BImage%2B2017-12-27%2Bat%2B8.03.45%2BPM.jpeg" width="240" /></a></div>
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<i>Cold brew - $5 </i></div>
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The cold brew on the menu was my drink of choice for the hot Summer in Sydney. The blend from that day was an Ethiopian mix from Tade GG Estate. The info sheet suggested to 'expect <span style="letter-spacing: 0px;">tangerine and ripe banana flavours, trademark Guji juiciness/creamy texture with a delicate floral aftertaste'. It was definitely flavoursome, and so we even bought the beans home with us to DIY cold brew. The lady serving us shared her coffee bean knowledge with us and was very helpful in bagging the beans for us. Thanks! </span></div>
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<a href="https://3.bp.blogspot.com/-0ezWa8wUPC0/WkNqCEawk7I/AAAAAAAAD0o/s1lP5Y2QPgw6Sah5H2_1jtHlX9p4tT-agCLcBGAs/s1600/WhatsApp%2BImage%2B2017-12-27%2Bat%2B8.03.46%2BPM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-0ezWa8wUPC0/WkNqCEawk7I/AAAAAAAAD0o/s1lP5Y2QPgw6Sah5H2_1jtHlX9p4tT-agCLcBGAs/s320/WhatsApp%2BImage%2B2017-12-27%2Bat%2B8.03.46%2BPM.jpeg" width="240" /></a></div>
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<i>Chorizo hash with onsen egg, basil pesto and leek ash - $18 </i></div>
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Po ordered the special of the day which consisted of chorizo bits, potato bites, some greens topped with an onsen egg. It was okay. The dish was quite small and so he opted for the brekkie roll as his second meal. </div>
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<a href="https://3.bp.blogspot.com/-mexM0XtYlSU/WkNqA_g9JNI/AAAAAAAAD0c/jYtG_VLkB9UIlGqJJLApsDwcMVvQ4ysoQCLcBGAs/s1600/WhatsApp%2BImage%2B2017-12-27%2Bat%2B8.03.46%2BPM%2B%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-mexM0XtYlSU/WkNqA_g9JNI/AAAAAAAAD0c/jYtG_VLkB9UIlGqJJLApsDwcMVvQ4ysoQCLcBGAs/s320/WhatsApp%2BImage%2B2017-12-27%2Bat%2B8.03.46%2BPM%2B%25281%2529.jpeg" width="240" /></a></div>
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<i> Brekkie Roll - $10 </i></div>
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The brekkie roll satisfied Po's hunger with the fried egg, bacon and housemade tomato chutney and greens in the soft brioche bun. Bacon always wins with Po.<br />
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Overall it was a good brunch experience. Got myself some tasty beans to make cold brew for the hot summer mornings. Service was attentive and great, despite not having table order service. Location was quiet and chilled - can almost stay there the whole day working on the computer if need be. Will definitely revisit once my beans are finished for a refill.<br />
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<i>Auvers Cafe </i><br />
2/42 Walker Street, Rhodes NSW 2138<br />
http://www.auverscafe.com.au/<br />
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<a href="https://www.zomato.com/sydney/auvers-cafe-rhodes" target="_blank" title="View Menu, Reviews, Photos & Information about Auvers Cafe, Rhodes and other Restaurants in Sydney"><img alt="Auvers Cafe Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18381614/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com0tag:blogger.com,1999:blog-1328259231004183147.post-6281390487924426512014-10-29T21:14:00.001+11:002014-10-29T21:22:58.237+11:00Three Williams, Redfern <div class="separator" style="clear: both; text-align: left;">
I love going to good little cafes for brunch. It's my all time favourite on my days off. When I first learnt of Three Williams, I did not expect the sunken cafe nor the tiny sign at the front which almost felt like Three Williams was trying to hide. The line was almost non-existent; but nowadays, the wait is about a good half hour to an hour. Three Williams has garnered a lot of attention of the past few months and for good reason. Their food is hands down one of the best brunch has to serve. </div>
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<a href="http://1.bp.blogspot.com/-ndkxzHXzbI8/VFC3R5IlMEI/AAAAAAAADrM/CBRSIrNRW20/s1600/IMG_2615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ndkxzHXzbI8/VFC3R5IlMEI/AAAAAAAADrM/CBRSIrNRW20/s1600/IMG_2615.jpg" height="480" width="640" /></a></div>
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I opted for the <b>Bull Horn</b> which consisted of poached eggs, marinated bull horn peppers, serrano ham, feta, jalapeno salsa on toast with the addition of smoked salmon. The combination was beautiful. I loved the richness and intensity in each individual flavour and how they complimented each other so well. And I loved how the yolk of the egg oozed out perfectly. It was so good that I had it the second time I went, but with avocado as a side.<br />
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<a href="http://1.bp.blogspot.com/--t-lsHq0w5M/VFC7J5o0liI/AAAAAAAADrk/id3kRxTlZjc/s1600/IMG_2630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--t-lsHq0w5M/VFC7J5o0liI/AAAAAAAADrk/id3kRxTlZjc/s1600/IMG_2630.JPG" height="640" width="640" /></a></div>
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<i><span style="font-size: x-small;">Instagram: twee_eats</span></i></div>
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The boy opted for the <b>crunchy brioche french toast</b> topped with raspberries, strawberries, yoghurt, roasted pecans and maple syrup with a side of bacon. I couldn't help but steal half of his food because it was that good. I loved how pillowy soft the inside was and how it contrasted with the crunchy exterior. Love it.<br />
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<a href="http://2.bp.blogspot.com/-2r3NXwBYrRc/VFC3RdLKCiI/AAAAAAAADrI/V5wELcBYBtk/s1600/IMG_2618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2r3NXwBYrRc/VFC3RdLKCiI/AAAAAAAADrI/V5wELcBYBtk/s1600/IMG_2618.jpg" height="640" width="480" /></a></div>
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I can never say no to a beautiful portion of <b>beer battered fries </b>with aioli sauce. These fries were cooked to perfection with just the right amount of crunch.<br />
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<a href="http://3.bp.blogspot.com/-gVOpujthDK4/VFC3CZJAcnI/AAAAAAAADqw/GU6jf0CqQKE/s1600/IMG_2611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gVOpujthDK4/VFC3CZJAcnI/AAAAAAAADqw/GU6jf0CqQKE/s1600/IMG_2611.jpg" height="320" width="240" /></a><a href="http://4.bp.blogspot.com/-d0y-crGRgc4/VFC3DLwx98I/AAAAAAAADq4/FcCJJDIGWv0/s1600/IMG_2612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-d0y-crGRgc4/VFC3DLwx98I/AAAAAAAADq4/FcCJJDIGWv0/s1600/IMG_2612.jpg" height="320" width="240" /></a></div>
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<i><span style="font-size: x-small;"> Mocha and an iced coffee to wash it all down. </span></i></div>
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<a href="http://2.bp.blogspot.com/-cHUBAL8IvkQ/VFC3Des7sxI/AAAAAAAADq8/OaEjnytQOFw/s1600/IMG_2613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cHUBAL8IvkQ/VFC3Des7sxI/AAAAAAAADq8/OaEjnytQOFw/s1600/IMG_2613.jpg" height="320" width="240" /></a></div>
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<i><span style="font-size: x-small;">A frozen coffee cube to keep the flavour strong - well played. </span></i></div>
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Overall, Three Williams offers great service with a tasty menu in its simple, sleek space. I will return for their new menu. </div>
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<i>Three Williams</i></div>
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613a Elizabeth St, Redfern </div>
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Mon-Fri</div>
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7:00am - 4:00pm </div>
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<a href="http://www.urbanspoon.com/r/70/1787016/restaurant/Sydney/Three-Williams-Redfern"><img alt="Three Williams on Urbanspoon" src="http://www.urbanspoon.com/b/link/1787016/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>
tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com2tag:blogger.com,1999:blog-1328259231004183147.post-51946648535270993822014-10-29T20:41:00.000+11:002014-10-29T21:23:21.269+11:00Suminoya, Sydney Down in some shoddy alleyway lies this gem of a place in the heart of Sydney. This place has become one of my absolute fave when it comes to a meaty feed. There's an option for an a la carte menu, and a buffet menu - those with a giant appetite will love this. It's all you can eat for 90 minutes - offering the gourmet menu ($45) or premium menu ($55). We opted for the premium as we were allowed unlimited servings of wagyu and fresh sashimi for 90 minutes.<br />
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The decor inside gave off a homey feel with its timber interior. Each table had its own adjustable vent to suck up the smoke from the BBQ. This ensured that the atmosphere was comfortable without being too smokey. Service was prompt and quick with attentive and readily available staff. Portions came in very small servings - so it's best to double or triple your order for the meaty options.<br />
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We ordered almost everything from the menu. My absolute favourite from the wagyu selection was most definitely the rib finger. It was the most succulent and juicy of the selection with its intense marbling that melts in your mouth.<br />
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The slushy of the day was grape flavoured and it really helped to wash down all the fatty goodness that oozed from the wagyu. It got to the point where it felt like we were just swallowing fat - but, the tasty kind.<br />
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Definitely will revisit! Here's a little preview of a few of the things we had:<br />
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<a href="http://3.bp.blogspot.com/-3GvbLzUNHWs/VFCyuTJ2BGI/AAAAAAAADpE/ieCJPm9nakE/s1600/IMG_5333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3GvbLzUNHWs/VFCyuTJ2BGI/AAAAAAAADpE/ieCJPm9nakE/s1600/IMG_5333.JPG" height="480" width="640" /></a></div>
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<i><span style="font-size: x-small;"> Assorted kimchi </span></i></div>
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<a href="http://3.bp.blogspot.com/-JhHQ2bzJKm8/VFCy6VR_3-I/AAAAAAAADpc/ozTZccWn604/s1600/IMG_5337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JhHQ2bzJKm8/VFCy6VR_3-I/AAAAAAAADpc/ozTZccWn604/s1600/IMG_5337.JPG" height="480" width="640" /></a></div>
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<i><span style="font-size: x-small;"> Soup </span></i></div>
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<a href="http://4.bp.blogspot.com/-r5aa5wUR9YI/VFCy_esBrTI/AAAAAAAADpk/xlksE85Obls/s1600/IMG_5338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-r5aa5wUR9YI/VFCy_esBrTI/AAAAAAAADpk/xlksE85Obls/s1600/IMG_5338.JPG" height="480" width="640" /></a></div>
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<i><span style="font-size: x-small;"> Assorted sashimi</span></i></div>
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<a href="http://1.bp.blogspot.com/-DxgINezX7hU/VFCzA-2wEWI/AAAAAAAADps/YMxRXhL9zXM/s1600/IMG_5339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DxgINezX7hU/VFCzA-2wEWI/AAAAAAAADps/YMxRXhL9zXM/s1600/IMG_5339.JPG" height="480" width="640" /></a></div>
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<i><span style="font-size: x-small;"> 'shrooms</span></i></div>
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<a href="http://3.bp.blogspot.com/-zD4aYvqS8VU/VFCzMZPTL1I/AAAAAAAADp0/7TkuO597Mss/s1600/IMG_5343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zD4aYvqS8VU/VFCzMZPTL1I/AAAAAAAADp0/7TkuO597Mss/s1600/IMG_5343.JPG" height="480" width="640" /></a></div>
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<i><span style="font-size: x-small;"> TABLE SITUATION</span></i></div>
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<a href="http://1.bp.blogspot.com/-iZFe7JQTa60/VFCzODiX9YI/AAAAAAAADp8/LszjIpBr8h8/s1600/IMG_5344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iZFe7JQTa60/VFCzODiX9YI/AAAAAAAADp8/LszjIpBr8h8/s1600/IMG_5344.JPG" height="480" width="640" /></a></div>
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<i><span style="font-size: x-small;">Red wine to wash down the fat </span></i></div>
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<a href="http://3.bp.blogspot.com/-GXH0t_JIVcg/VDusP7PX6VI/AAAAAAAADlU/96GOywMjeUk/s1600/DSC01957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GXH0t_JIVcg/VDusP7PX6VI/AAAAAAAADlU/96GOywMjeUk/s1600/DSC01957.JPG" height="426" width="640" /></a></div>
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<i><span style="font-size: x-small;">Grape flavoured slushy (I ordered about 10 of these, because they were THAT good) </span></i></div>
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<i><span style="font-size: x-small;">Buttered corn and garlic prawns</span></i></div>
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<i><span style="font-size: x-small;">Sashimi - tuna and salmon</span></i></div>
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<i><span style="font-size: x-small;">ox tongue</span></i></div>
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<i>ox tongue </i></div>
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<i><span style="font-size: x-small;">Vanilla icecream </span></i></div>
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<i><span style="font-size: x-small;">Green tea icecream </span></i></div>
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<i><span style="font-size: x-small;">Black sesame pudding</span></i></div>
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Suminoya<br />
1 Hosking Place, Sydney<br />
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<a href="http://www.urbanspoon.com/r/70/752115/restaurant/CBD/Suminoya-Japanese-Sydney"><img alt="Suminoya Japanese on Urbanspoon" src="http://www.urbanspoon.com/b/link/752115/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com2tag:blogger.com,1999:blog-1328259231004183147.post-8082836836705264802014-08-26T19:29:00.004+10:002014-08-26T22:50:37.382+10:00The Grumpy Barista, Petersham <div class="separator" style="clear: both; text-align: left;">
There's definitely nothing grumpy about The Grumpy Barista. Not the barista, nor the diners. This corner cafe offers a rustic feel with its light filled interiors occupied with happy diners inside and out. I was super excited to finally crack my cronut-virginity and try these famous cronuts to see what the fuss was all about. </div>
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Alas.</div>
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We arrived at around 10am - there were plenty of street parking nearby and a rather short queue. No complaints there. We had to wait about ten minutes before a seat was vacant for us, which gave us plenty of time to explore their menu and specials - and most importantly admire the lovely cronuts that were displayed. There were only 5 left when we arrived, and only 2 when we were ready to order. So the most obvious thing to do was to get the last one.<br />
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<i><span style="font-size: x-small;">Display of their sweet pastries </span></i></div>
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<i><span style="font-size: x-small;">Selection of freshness </span></i></div>
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<i><span style="font-size: x-small;">Mustache everythang</span></i></div>
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<i><span style="font-size: x-small;">Honey and pistachio cronut</span></i></div>
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The <b>cronut</b> of the day was pistachio and honey with custard fillings. I found this cronut to the perfect balance of sweetness and fatty goodness. The exterior was light and crisp with the interior being delicately fluffy. It wasn't too oily nor was it too dry. And there was a generous slather of custard filling. Yum. I loved every single bite of it! I will definitely come back for more flavours.<br />
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<i><span style="font-size: x-small;">Inside</span></i></div>
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<i><span style="font-size: x-small;">Juice of the day - some healthy concoction which consisted of orange, ginger, lime...</span></i></div>
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<i><span style="font-size: x-small;">Mr Mustache Bunny </span></i></div>
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<i><span style="font-size: x-small;">The breakfast board</span></i></div>
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Po ordered the breakfast board on the specials menu which consisted of smoked salmon, lentils, eggs, avocado, bread with mozarella cheese. Nothing too special - but I guess it's healthy - which is a bonus.<br />
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<a href="http://1.bp.blogspot.com/-gzQPC9m1ez0/U9eS-N3attI/AAAAAAAADhQ/dnVW6oaqEwM/s1600/DSC01890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gzQPC9m1ez0/U9eS-N3attI/AAAAAAAADhQ/dnVW6oaqEwM/s1600/DSC01890.JPG" height="426" width="640" /></a></div>
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<i><span style="font-size: x-small;">Baked eggs with chorizo </span></i></div>
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I opted for the<b> Italian pot</b>.<b> </b>Anything with chorizo or gooey eggs has my name on it. The spicy chorizo contrasted well with the tangy tomato soup. This dish certainly warmed up a cold winter's morning.<br />
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By noon, there was a huge queue - mainly diners who were looking for the cronuts. Apparently, the Grumpy Barista only stock up a certain amount of cronuts per day (30 or so)- so to avoid disappointment, it's best to go early.<br />
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Overall, I think the winning factor at the Grumpy Barista was most definitely their cronuts. I will definitely go there again just to try the different flavours. - Fingers crossed for nutella - <br />
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<a href="http://www.urbanspoon.com/r/70/1838751/restaurant/Sydney/The-Grumpy-Barista-Petersham"><img alt="The Grumpy Barista on Urbanspoon" src="http://www.urbanspoon.com/b/link/1838751/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com1tag:blogger.com,1999:blog-1328259231004183147.post-44057361795543187622014-06-24T23:27:00.002+10:002014-06-24T23:27:33.505+10:00Movida, Surry Hills <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XhqterLugTI/U6QWnqSgdLI/AAAAAAAADc8/kFGBWxJDpIM/s1600/IMG_3253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-XhqterLugTI/U6QWnqSgdLI/AAAAAAAADc8/kFGBWxJDpIM/s1600/IMG_3253.JPG" height="426" width="640" /></span></a></div>
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<span style="font-family: inherit;">I've been meaning to try MoVida since the day of its launch in Sydney, but timing was never right. But ALAS, MoVida has now been ticked off my list of to try - thanks to a beautiful friend that organised it all. It offers super tasty food with a very casual atmosphere. Their menu was quite </span>extensive with loads of different Spanish cuisines to try.<br />
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<i><span style="font-family: inherit; font-size: x-small;">Drinks at the bar</span></i></div>
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<i><span style="font-family: inherit; font-size: x-small;">A jug of white sangria - $40 </span></i></div>
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<span style="font-family: inherit;">I'm a lightweight drinker, so the white sangria was the perfect remedy for me. It was light and fruity and made me feel like I could drink the whole jug. But a few sips had me flush a deep pink. It was definitely worth it. </span></div>
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<span style="font-family: inherit; font-size: x-small;"><i>Cigarillo de Queso - $27.50</i></span></div>
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<span style="font-family: inherit;">There were some small interesting bites. It was a quince paste cigar with whipped goats milk cheese. A small mouthful will be enough for non-cheese lovers. The combination was an odd concoction of flavours with the richness of the cheese and the savoury, yet sweet quince paste. </span></div>
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<i><span style="font-family: inherit; font-size: x-small;"> Pamplona - $14.00</span></i></div>
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<span style="font-family: inherit;">Cured chorizo sausage as a starter to the meal ahead. Each was thinly sliced with vibrant flavours. Yum!</span></div>
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<span style="font-family: inherit; font-size: x-small;"> <em style="background-color: white; border: 0px; color: #333333; line-height: 23.799999237060547px; margin: 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">Bocadillo de Chorizo - $15.00</em></span></div>
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<span style="font-family: inherit;">I loved these little bite sized cuties! The powerful chorizo with the subtle aioli sauce seriously had me craving for more. It was a blast of flavours in your mouth. </span></div>
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-18TCt4TlgsM/U6QWNPxU11I/AAAAAAAADb4/3TjBu0PRVKQ/s1600/IMG_3243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-18TCt4TlgsM/U6QWNPxU11I/AAAAAAAADb4/3TjBu0PRVKQ/s1600/IMG_3243.JPG" height="426" width="640" /></a><i style="background-color: white; font-size: 13px; line-height: 18.479999542236328px;"><span style="font-size: x-small;">Croquetta de jamon Iberico (2 pieces) - $8.50 </span></i></span></div>
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<span style="font-family: inherit;">These croquettes were also fun-sized and full of joy. It tasted like a creamy ham flavoured potato mash, deep fried to perfection! - insert Homer Simpson's drool - </span></div>
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<span style="font-family: inherit; font-size: x-small;"><i>Gazpacho - $19.00 </i></span></div>
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<span style="font-family: inherit;">This dish was a creamy based soup with thinly chopped up seafood. It was quite refreshing amongst all the heavy foods. </span></div>
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<i><span style="font-family: inherit; font-size: x-small;">Pastel de Codorniz - $12.50 </span></i></div>
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<span style="font-family: inherit;">This dish was probably the most insignificant dish of the night. Just a bird in a pastry puff. </span></div>
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<i><span style="font-family: inherit;"> <span style="background-color: white; font-size: 13px; line-height: 18.479999542236328px; text-align: center;"><span style="font-size: x-small;"> </span></span><span style="background-color: white; font-size: 13px; line-height: 18.479999542236328px; text-align: center;"><span style="font-size: x-small;">Chicharones (Cripsy Pork Jowl with Seared Scallops and Fried Kiplers) - $19.50</span></span></span></i></div>
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<span style="line-height: 18px;">The crispy pork jowl bursted with flavours with its juicy innards and paired well with the simple seared scallops. </span></div>
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<i><span style="font-family: inherit; font-size: x-small;">Pato - $24.50 </span></i></div>
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<span style="background-color: white; font-family: inherit;"><span style="line-height: 18.479999542236328px;">The crispy duck leg braised in </span><span style="line-height: 18px;">muscatel</span><span style="line-height: 18.479999542236328px;"> wine, served with pickled cabbage was an interesting combination. Not sure if I liked the contrast between the flavours. </span></span></div>
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<span style="font-family: inherit; font-size: x-small;"><i> Cecina - $21.00 </i></span></div>
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Behold, this is the dish everyone must try. The rest of the meal was just foreplay compared to this. Air-dried wagyu with poached organic egg and truffle foam. The marbling of the wagyu was present in its thinly sliced state, allowing for a succulent combination with the egg and truffle foam. It offered a multitude of flavours and textures. The truffle foam just gave it that perfect happy ending. My fave.<br />
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The easiest way to eat this dish is to roll it inwards from the sides, so it looks like one hot mess. Too good to share.<br />
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MoVida has been awards two hats by the SMH food guide. It is a very chilled place to have a few glasses of sangria, and share meals between your friends. The wait staff are very helpful and the atmosphere is just super friendly and amazing. I will definitely be back for you, Cecina! ;)<br />
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MoVida<br />
50 Holt St, Surry Hills<br />
02 8964 7642<br />
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<a href="http://www.urbanspoon.com/r/70/1687966/restaurant/Sydney/MoVida-Sydney-Surry-Hills"><img alt="MoVida Sydney on Urbanspoon" src="http://www.urbanspoon.com/b/link/1687966/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com8tag:blogger.com,1999:blog-1328259231004183147.post-88340594401485221122014-06-20T20:46:00.002+10:002014-06-20T20:50:39.060+10:00Seven Lanterns, Sylvania Venturing to the Sutherland Shire is something I seldom do, so when my good friend Kim suggested the place, I wasn't sure what to expect. Thankfully, she has a keen eye for good restaurants, and we even scored drinks on the house! Thank you David, you awesome, awesome man.<br />
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Seven Lanterns is a modern Korean/Japanese restaurant which had won one hat in the 2013 Gault et Millau guide. It is a cosy restaurant which puts emphasis on the quality of the produce and flavours. We were seated upstairs, where the atmosphere was a lot more tamed than the party happening downstairs. The menu offered quite a range of tasty selections, so we opted for the 7 course degustation menu to sample a range of different things ($55 per person).<br />
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David has a good sense of humour. I really enjoyed his<i><b> 'My name is Ryan and I'm an alcoholic'</b></i> sake sangria. It was fruity, and light.<br />
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First up was the <i><b>beef tataki; </b></i>fresh vegetable strips wrapped with seared and sliced succulent beef carpaccio drizzled in nash pear and soy-ginger reduction. This dish packed a punch of flavours, yet they all complimented each other really well.<br />
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Next up was the <i><b>wasabi scallop</b></i>; lightly grilled Hokkaido Monbetsu scallop on bearnaise inspired wasabi. I loved this dish. The scallop was grilled to perfection, and paired well with the very subtle wasabi paste.<br />
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Our next dish was the <i><b>Hu Yao Pork</b></i>; which offered crispy skin succulent pork belly with lemon apple and honey infused sour sauce to be devoured with cold daikon slice. You know you have good pork belly when the crunch is real with the moist fatty innards of pork dancing on your tongue. </div>
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<b><i>Tom Yum Salmon</i></b>; chef hand-filleted premium atlantic salmon teppan grilled on olive oil drizzled with mildly spicy and tangy thick sauce. The fish was perfectly cooked and came apart easily. The sauce on top was quite interesting as it is not something I'd pair up with salmon. Nonetheless, it added dimensions of flavours with its tangy spiciness. </div>
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Then came the <b><i>Emperor's Prawn</i></b>; teppan grilled large king prawn in an open shell layered with 'Lantern' sauce flame-torch grilled til the melted sauce on top burns down. This was my favourite dish of the night! I loved the oozy, melty sauce that tasted had that perfect little charred taste to accompany the fat juicy prawn.<br />
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This was one of the two mains that were available at the time; the <b><i>angus beef</i></b>. The black angus steak was complimented with honey roasted soy sauce and an assortment of vegetables, served with rice and pickled ginger. The beef pieces were already sliced up and very soft and tender. It was alright - tasted a bit like bo luc lac - vietnamese style.<br />
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The other option was the<b><i> Imperial Beef Rib</i></b>; beef short rib marinated overnight in chunky garlic, sesame and shallot slow cooked for hours in soy reduction and carmelised onion sweetened sauce - served with rice. The succulent meat was able to part from the bone easily, to avoid messy hands. It offered a multitude of flavours in that one bite, delicious!<br />
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To top off our night, we were able to have a 'dnm' session with <b><i>David</i></b> and clink wine glasses with him as he flew from table to table to socialise with his guests. It was the weekend when we went, so he was a bit tipsy and shared a few trade secrets of his with us. Maybe you'll catch him on one of those days - he is a very, very funny fella.<br />
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<span style="font-size: x-small;"><i>Drinks on the house, wooo! </i></span></div>
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Dessert options were limited to two choices, one of which being the <b><i>chocolate mousse cake</i></b> with belgium chocolates and a white chocolate sauce. The chocolate mousse was quite light and airy. It would be a chocolate-lover's best temptation for the night.<br />
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And the other being the <b><i>sticky date pudding</i></b>; drenched in a melting caramel sauce with classic vanilla icecream. I thought that this would be a heavy dessert, but it was quite light. It was also served with a generous side of icecream. Anything with caramel in it is a winner in my eyes.<br />
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I would definitely recommend Seven Lanterns to anyone. The service here is amazing with attentive wait staff and a very awesome owner. It is a restaurant that really speaks for itself in terms of flavour and decor. Fantastic food. Hope to go there again, soon.<br />
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Seven Lanterns<br />
14 Princes Hwy, Sylvania<br />
NSW 2224<br />
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<a href="http://www.urbanspoon.com/r/70/1619875/restaurant/Sydney/Sutherland-Shire/Seven-Lanterns-Sylvania"><img alt="Seven Lanterns on Urbanspoon" src="http://www.urbanspoon.com/b/link/1619875/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com4tag:blogger.com,1999:blog-1328259231004183147.post-17829848175406220862014-06-14T19:22:00.002+10:002014-06-15T16:20:34.501+10:00Hotpot in Hong Kong Hotpot in Hong Kong was one of the best things ever. It was hot and soupy and warm enough to combat the cold during our stay there. We went to two different hotpot places. One that the locals go to and one that is more westernised.<br />
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Na<b>me: <a class="sr1_title " href="http://www.openrice.com/english/restaurant/sr2.htm?shopid=14836&tc=sr1" style="background-color: white; font-family: Dosis, 新細明體, Arial, Helvetica, sans-serif; line-height: 20px; margin-bottom: 6px; outline: 0px; word-break: break-word; word-wrap: break-word;">力奇四季火鍋</a></b><br />
Address: G/F, 53 Kok Cheung Street Tai Kok Tsui<br />
Opening hours: 6pm-2am<br />
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This place was quite hard to find. But miraculously we found it. I would not have believed that this place was a hotpot place by looking outside. It seriously looked like a garage with many round tables and harsh fluorescent lights. There wasn't even a visible sign outside that I could see to show that it was a restaurant. However, the place was bustling with big families around their steaming hot pot, with generous servings of food on the sides.<br />
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Knowing cantonese is a big yes if you were to venture here as the locals don't speak much english. We were first given a piece of paper to tick what we would like to eat. However, it was all in chinese. Luckily, my friend could speak chinese, and just communicated with them to order the best of everything.<br />
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Soon, our hotpot was overfilled with generous servings of everything. The broth was strongly flavoured with the sweetness of pork bones and other delicacies. We had to scoop out a few things out to make room for everything else. We felt pretty much at home at this place. Getting water/tea or simply pouring out the contents of your glass was all self-service. The wagyu beef stole the show here with its beautiful fatty trims. The end result was a homely and fulfilling meal as a local.<br />
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<i><span style="font-size: x-small;">A bit of pork bones, corn, pumpkin, melon, tomatoes, greens in our hotpot soup</span></i></div>
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<i><span style="font-size: x-small;">The most succulent hotpot wagyu beef perfectly rolled up with telltale fatty trimmings that adds to its goodness </span></i></div>
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<i><span style="font-size: x-small;">Leafy green vegetables to balance the meaty food. We ordered heaps to help detox from all the street food. </span></i></div>
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<i><span style="font-size: x-small;">Packet ramen and udon noodles </span></i></div>
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<i><span style="font-size: x-small;">Love these mushrooms! One of my favourite additions in a hotpot. </span></i></div>
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<i><span style="font-size: x-small;">Selection of different fish balls </span></i></div>
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<i><span style="font-size: x-small;">More fishballs </span></i></div>
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<i><span style="font-size: x-small;">Beef balls </span></i></div>
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<i><span style="font-size: x-small;">Frozen dumplings - these took forever to cook in the hot pot! But well worth it for its generous innards. </span></i></div>
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<i><span style="font-size: x-small;">Salmon sashimi </span></i></div>
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<i><span style="font-size: x-small;">Digging in! </span></i></div>
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Name: Top Grade Hot Pot<br />
Address: G/F, 5-7 Tsing Fung Street, Tin Hau<br />
Opening Hours: 7:30pm-3:00am <br />
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After an intense day of shopping in Causeway Bay, we had our second hotpot dinner quite late here at Top Grade Hot Pot. Lucky for us, the restaurant closes super late. I love how a lot of the restaurants closes super late. This place was a lot more modernised than the first. The down lights added a look of sophistication with the dark glossy mirrors creating a bigger space. They had a very extensive menu with very interesting delicacies, and best of all, it all had english translations and accompanying pictures.<br />
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We chose to split our hotpot with one side being spicy, and the other being normal. We were each also given a selection of sauces and spices to add to accompany our meal. AND most importantly, we all had our own little strainer to scoop our food out. The spicy side of the soup is definitely for adventurous people with a strong tolerance to spice. It will seriously numb your tongue of all senses if you can't take your chilli. Those green peppercorns and chilli seeds are lethal. It burns.<br />
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<i><span style="font-size: x-small;">Modernised decor with comfortable seating. </span></i></div>
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<i><span style="font-size: x-small;">Menus in english. </span></i></div>
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<i><span style="font-size: x-small;">The evil spice starting to boil. </span></i></div>
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<i><span style="font-size: x-small;">A selection of sides and sauces to accompany the meal. </span></i></div>
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<i><span style="font-size: x-small;">Soy sauce and wasabi for our sashimi dishes. </span></i></div>
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<i><span style="font-size: x-small;">Our own set of cutleries. Let the hot pot struggle begin. </span></i></div>
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<i><span style="font-size: x-small;">Hygienic chef staff with gloves and masks. </span></i></div>
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<i><span style="font-size: x-small;">Our deep pot of joy. </span></i></div>
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<i><span style="font-size: x-small;">Sugar cane juice and watermelon juice. </span></i></div>
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<i><span style="font-size: x-small;">Hungry diners at 11:30pm.</span></i></div>
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<i><span style="font-size: x-small;">Pretty salmon sashimi - wished the servings were more generous. </span></i></div>
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<i><span style="font-size: x-small;">Succulent wagyu beef slices - those fatty trimmings! </span></i></div>
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<i><span style="font-size: x-small;">These mushrooms again</span></i></div>
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<i><span style="font-size: x-small;">Prettily wrapped clear noodles </span></i></div>
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<i><span style="font-size: x-small;">Bean curd tofu skin and noodles </span></i></div>
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<i><span style="font-size: x-small;">GREENS! </span></i></div>
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<i><span style="font-size: x-small;">Demolishing everything </span></i></div>
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<i><span style="font-size: x-small;">Glutinous puffs </span></i></div>
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<i><span style="font-size: x-small;">Beef balls </span></i></div>
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<i><span style="font-size: x-small;">Scallops with gold flakes - fancy. </span></i></div>
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<i><span style="font-size: x-small;">Really strange noodles. It was tough, despite being soaked for so long. </span></i></div>
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<i><span style="font-size: x-small;">Frozen dumplings </span></i></div>
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<i><span style="font-size: x-small;">Shotgun fishballs!</span></i></div>
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<i><span style="font-size: x-small;">Little crab balls with cheese fillings topped with caviar eggs! Had an interesting surprise when the innards exploded with what tasted like cow cheese! </span></i></div>
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<i><span style="font-size: x-small;">Packet noodles!</span></i></div>
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<span style="font-size: x-small;"><i>More greens! Felt like I barely had enough greens in that week of exploring Hong Kong. </i></span></div>
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<i><span style="font-size: x-small;">The ramen noodles soaked in that evil spicy soup. Hot! Hot! </span></i></div>
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Both hotpot places open very late to cater to the busy lifestyles of its locals. All in all, I enjoyed both experiences on my hotpot adventures in Hong Kong. Wishing for that ridiculously good wagyu again. </div>
tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com1tag:blogger.com,1999:blog-1328259231004183147.post-30125373679065841972014-06-14T18:34:00.003+10:002014-06-21T22:05:40.456+10:00Aria, Sydney <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DP8etWrtb_U/U5v4-V1Jo7I/AAAAAAAADQA/i8Lxk8OFxXc/s1600/IMG_3197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DP8etWrtb_U/U5v4-V1Jo7I/AAAAAAAADQA/i8Lxk8OFxXc/s1600/IMG_3197.JPG" height="426" width="640" /></a></div>
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"I don't know about you, but I'm feeling twenty twoOooooo!" This post has been severely delayed but Aria just needs a shout out for being one of the best places that I have experienced. Their service was impeccable and super attentive, with the food and the view being equally spectacular.<br />
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<a name='more'></a>I turned 22 back in February, so Po hinted, 'Matt Moran' as a birthday treat. I predicted a good night, despite the crazy sydney weather. Aria currently holds two chef hats with many awards under its belt. It sits on the edge of Circular Quay overlooking our iconic coat hanger bridge and opera house. We went with the a la carte menu. Since it was a while back, my memory is a bit fuzzy.<br />
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<i><span style="font-size: x-small;"> Appetisers - King fish </span></i></div>
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Fresh kingfish on bread to start our meal. The kingfish was sliced delicately with a splash of citrusy goodness to balance out the fishiness. </div>
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<i><span style="font-size: x-small;"> </span></i><span style="font-size: x-small;"><i>Warm marron tail with bello rosso tomatoes, lemon verbena and green almonds - $44</i></span></div>
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I love seafood. The marron tail was perfectly cooked, succulent and juicy. It was a refreshingly light starter with well-balanced flavours. Only wished there were more marron on the plate. </div>
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<i><span style="font-size: x-small;"> Lightly smoked wagyu beef with soused onions, Dijon mustard and rye - $42</span></i></div>
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Po always opts for the meaty-sounding dishes. What was presented was a bit more refined and delicately plated with pretty folds. The wagyu was light and thinly sliced. Loved the fatty marbled trimmings paired with the pickles and dijun mustard.<br />
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<span style="font-size: x-small;"><i>Roasted breast of duck with figs, ginger, macadamia nuts and manuka honey - $58</i></span></div>
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This dish, despite its seemingly innocent and simple look, was actually quite filling. The duck breast was pink and the pieces were generous and succulent. It paired well with the black fig which added a level of freshness to the dish.<br />
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<i><span style="font-size: x-small;"> Truffle potato mash $15</span></i></div>
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In all honesty, this truffle potato mash stole the show for me. Not even the spectacular views can compete with this seemingly simple dish. The velvety softness of the potato mash laced with truffle oil was to die for! I also liked how they were so generous with the servings. So yum!!! </div>
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<span style="font-size: x-small;"><i>Roasted loin and neck with sugar loaf cabbage, sweetbreads, sorrel and salt bush</i></span></div>
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Po's dish! Lamb for the boy. The succulent pieces of lamb from the neck and loin were cooked perfectly accompanied with deep-fried saltbush. I really enjoyed the crunch of the fried greens. It added a multitude of textures to the dish along with its salty goodness. </div>
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<i><span style="font-size: x-small;">Strawberry Dessert</span></i></div>
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Despite picking meaty/manly mains, Po always opts for anything strawberry or chocolate related for desserts. The mousse here was light and airy, and paired well with the crunchy toppings.<br />
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<i><span style="font-size: x-small;"> Black Fig Souffle</span></i></div>
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Here lies the fluffiest of all souffles I have ever had. I've always seen beautiful pictures of their mango concoction, but I guess it wasn't the season for mangos. Instead, the black fig replaced it on the menu. I've always wanted to try Aria's souffle because of its beautiful puffed up appearance. It did not disappoint. The dessert was light and airy and tasted even better with the addition of icecream. I really wanted to hold the little pot up, but it was too hot. Boo! </div>
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<i><span style="font-size: x-small;">Petit fours! </span></i></div>
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Little petit fours were given to end the night; with its accompanying birthday message. Yay to blowing out candles! My favourite was the almond like pocky stick. Yum! </div>
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Upon leaving Aria, it started to rain heavily. So we were stranded on the steps and mulled in our heads whether we should leg it to our car, or wait for the rain to ease. Luckily for us, one of the staff came out with an umbrella!<br />
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'Here you guys go, it's a spare, have a good night,' he winked.<br />
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Our hero. The rain did not ease. In fact, it rained even harder. Thank you kind sir.<br />
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<a href="http://4.bp.blogspot.com/-990GfuKTmeA/U5v6VEw8DQI/AAAAAAAADRg/t-h3mRTJvmY/s1600/IMG_2048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-990GfuKTmeA/U5v6VEw8DQI/AAAAAAAADRg/t-h3mRTJvmY/s1600/IMG_2048.JPG" height="480" width="640" /></a>Aria<br />
1 Macquarie St<br />
Sydney<br />
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<a href="http://www.urbanspoon.com/r/70/750098/restaurant/CBD/Aria-Sydney"><img alt="Aria on Urbanspoon" src="http://www.urbanspoon.com/b/link/750098/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
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<!--3-->tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com2tag:blogger.com,1999:blog-1328259231004183147.post-33074808988687468012014-06-07T21:09:00.001+10:002014-06-07T21:14:10.011+10:00Ichiran Ramen, Causeway Bay Hong Kong <div class="separator" style="clear: both; text-align: left;">
This ramen spot is hands down one of the best ones I've ever been to. It serves only the best tonkotsu ramen that you will ever taste, with each bowl designed to cater your palate. We need one in Sydney ASAP! The queue for this ramen booth could probably stretch to over 100m down the side of the restaurant during dinner time. Getting there early is essential for you to get seats without the ridiculously long wait. Thinking about this joint still makes me salivate. </div>
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<a name='more'></a>We arrived pretty early to find a small queue already waiting for their dinner. It took approximately 20 minutes to get seats as we realised that the line continued inside the restaurant, where people waited alongside the walls. As we waited inside, we were given a little sheet to personalise our ramen which allowed us to deepen the flavour of the broth, and customise the noodles. There is even an option for a refill of noodles.<br />
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<a href="http://1.bp.blogspot.com/--u_eg-VnhOU/U0KMzwa2RrI/AAAAAAAADFU/AI1wU8d2WNo/s1600/IMG_1402.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/--u_eg-VnhOU/U0KMzwa2RrI/AAAAAAAADFU/AI1wU8d2WNo/s1600/IMG_1402.JPG" height="480" width="640" /></a>The decor was modest and simple with only enough seats to sit 36 people at a time. Each person gets an individual booth and their own supply of tasty water from a tap. </div>
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The pork broth was just the perfect flavour and consistency, with just the right amount of spices and flavouring. Ichiran is famous for its red pepper sauce which is mixed with 30 different spices giving it that special taste. I could probably eat this everyday for the rest of my life. </div>
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<i><span style="font-size: x-small;"> Refill! </span></i></div>
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This tofu appetiser and dessert accompanied the ramen dish before and after the meal by cleansing the palate for a more intense flavour of the broth. </div>
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The soup was good enough to drink after the refill! Yum!!! Loved it.<br />
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This was the line after our dinner. So glad that we came early! I would recommend this place to anyone who goes to Causeway Bay in Hong Kong. Service was exceptional and quick. All in all, this place was amazing.<br />
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Ichiran Ramen<br />
Shop H & I, Ground Floor, Lockhart House, Block A, 440 Jaffe Road Causeway Bay<br />
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Hong Kong </div>
tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com3tag:blogger.com,1999:blog-1328259231004183147.post-66204181733613733762014-03-09T00:20:00.000+11:002014-03-09T00:28:16.438+11:00Liberty Private Works, Hong Kong I had the luxury of traveling to Hong Kong just before the Chinese New Year period for a good and satisfying break from work. Going just before Chinese New Year was the perfect time as it was when all the sales were. SALES!!! It was a food heaven for me. Shopping was too. So much to do, yet so little time!<br />
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During my stay, I had the chance to experience one of the finest, dining experiences I've ever had at Liberty Private Works. It was definitely worth the hype and the days of counting down my friend imposed on me. This place blew my mind and literally had me licking the plates.<br />
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<i><span style="font-size: x-small;">What you see when you exit the elevator </span></i></div>
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The small restaurant was located in a little building in Central Hong Kong right at the top on the 26th level. Immediately, you will be graced with happy diners around the intimate private kitchen with the head Chef Vicky Cheng and his staff working with extreme care on the arty feast ahead. They used tweezers and paintbrushes! The restaurant only held a capacity of 25 - so bookings were essential. You can book up to a month beforehand - but seats go like hot cakes.<br />
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<i><span style="font-size: x-small;">Head chef Vicky Cheng in the middle </span></i></div>
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<i><span style="font-size: x-small;">Complimentary crackers </span></i></div>
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<i><span style="font-size: x-small;">Crackers with guacamole to snack on </span></i></div>
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<span style="font-size: x-small;"><i>Pretty Hong Kong lights as our view for the night</i></span></div>
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<i><span style="font-size: x-small;">White wine </span></i></div>
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We were each presented with a test tube, and were instructed to pour the liquid onto its white counterpart - which expanded to a little towelette to clean your hands! Very nifty.<br />
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<i><span style="font-size: x-small;">Oyster by Angelica </span></i></div>
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These oysters were amazingly fresh. There were a multitude of flavours and textures riding in that little scoop of joy. I loved the pop of the caviar eggs.<br />
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<i><span style="font-size: x-small;">Work it girlfriend. </span></i></div>
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<i><span style="font-size: x-small;">Cheers to good food and good company </span></i></div>
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<i><span style="font-size: x-small;">Tuna, sea urchin, espelette and rice </span></i></div>
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Our next dish was artistically crafted and we were instructed to start eating from the left hand side - starting with the frozen grape and ending with the sweet longan. The flavours of the creamy tuna dominated the scene, but it was well balanced with the puffy rice. The cucumber and radish also did well to add a certain degree of freshness to the dish.<br />
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<i><span style="font-size: x-small;">Scallop, winter truffle, chestnut, turnip cake </span></i></div>
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Well cooked scallop piece with a collection of other goodies to sample. Take a little bit of this and that and voila, perfection in your mouth. </div>
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<i><span style="font-size: x-small;">Working very hard </span></i></div>
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<i><span style="font-size: x-small;">Seabass, syrah, leek and onion </span></i></div>
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<i><span style="font-size: x-small;">...with jus </span></i></div>
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Well cooked fish with the perfect combination. The leek was in a mousse form and surprisingly was very fresh.<br />
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<i><span style="font-size: x-small;">Some red wine with our red meat </span></i></div>
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<i><span style="font-size: x-small;">Egg, truffle, parmesan, caviar </span></i></div>
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This was my absolute favourite dish. All the things I like in a bowl. It was ridiculously cheesy and saucy. The plate came out super hot to keep our food warm. This was paired with some funky looking bread for dipping. The flavours intermingled well with each other. I loved breaking the egg yolk to watch it ooze in between the truffle and parmesan. </div>
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<i><span style="font-size: x-small;">I so pointy </span></i></div>
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<i><span style="font-size: x-small;">Chef Vicky working his magic </span></i></div>
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<i><span style="font-size: x-small;">Rabbit, squash, pistachio, apricot </span></i></div>
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This was probably my first time trying rabbit. An interesting experience! Surprisingly, it didn't taste like chicken. The apricot and squash added a refreshing cleansing action to the palette in between the meal. </div>
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<i><span style="font-size: x-small;">Venison, cheery, salsify, gingerbread </span></i></div>
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One of the softest and most tender venison I've had. It was super juicy too. The cherry and pickled vegetables gave it a pang of sweetness and sourness just to combat the heavy food.<br />
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I was super excited for my next course from watching Chef Vicky work his magic across the flat plates. It was almost theatrical as he put together the most perfect form of art work with a blowtorch and liquid nitrogen. </div>
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<i><span style="font-size: x-small;"> Strawberry, coconut, champagne and pink peppercorn </span></i></div>
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A simplified version of what we were presented. This was one of the best things I've had for a long while. There were so many different components to this dish to make it freaking awesome. But the coconut rice mochi balls stole my heart. That simple looking thing stole the show. Instant champagne ice-cream was made and topped onto our plate as we watched it sizzle down.<br />
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Inside the strawberry was a champagne jelly. It was a bit of a surprise biting in and realising that it was more than just a strawberry. The jelly made it a lot more fun to eat with its interesting texture.<br />
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Inside those glutinous goodies!<br />
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<i><span style="font-size: x-small;">Earl grey, wild rice and dried shrimp </span></i></div>
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This was a bit of an odd ship for me. I loved the earl grey ice-cream, but the dried shrimp was a strange addition to it. It wasn't too bad, but I guess it just reminded me that I was in Asia. </div>
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<i><span style="font-size: x-small;">Petit fours </span></i><br />
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I would recommend this private dining experience to everyone! It was such a good night with attentive staff. And the food was awesome. </div>
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I will definitely revisit! </div>
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Liberty Private Works </div>
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26/F Stanley Street</div>
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Central Hong Kong</div>
<br />tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com8tag:blogger.com,1999:blog-1328259231004183147.post-1737705353872313002014-02-18T23:01:00.000+11:002014-06-24T22:21:17.299+10:00Toko, Surry Hills <div class="separator" style="clear: both; text-align: center;">
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Had a Christmas dinner with my girls at this precious little restaurant in the heart of Surry Hills. The restaurant offers an extensive menu with inviting wait staff to help you choose your meals. Their dim lighting, sexy dark interior and ridiculously good food took my breath away. I would recommend this restaurant to anyone who loves their modern Japanese food. Here are just a few of the things they have on their menu:<br />
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<span style="font-size: x-small;"><i> Lychee and jasmine mojito - havana club especial stirred with lychees, fresh mint and lime served long with chilled jasmine tea and club soda - $10 on special</i></span></div>
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Toko classic on special! </div>
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<i><span style="font-size: x-small;">An open kitchen to watch the chefs work their magic.</span></i></div>
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<i><span style="font-size: x-small;">Sliced kingfish, yuzu, chives and pickled daikon - $17.20</span></i></div>
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The yuzu in the dish gave it a very fresh citrusy taste.<br />
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<i><span style="font-size: x-small;">Seared beef, pickled onions, mizuna and garlic chips - $18.40</span></i></div>
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<i><span style="font-size: x-small;">Soft-shell crab, wasabi mayonnaise and rock chives - $17.80</span></i></div>
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<i><span style="font-size: x-small;">Marinated lamb cutlets, chilli miso and pickled eggplant - $26.80</span></i></div>
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I loved these! These lamb cutlets were beautifully marinated and well paired with the chilli miso and pickled eggplant. The meat was oh-so tender and juicy and just melted in my mouth. <br />
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<i><span style="font-size: x-small;">Duck breast, sansho pepper and pickled nashi pear - $29.80</span></i></div>
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One of my favourite things to eat would be duck. I love ducks! This was well seasoned and paired quite well with the pickled nashi pear.<br />
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<i><span style="font-size: x-small;">Robata grilled scallop, sweet pickled apple and jalapeño garlic - $22.80</span></i></div>
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Grilled to perfection! The jalapeño garlic sauce gave it an interesting tang.<br />
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<i><span style="font-size: x-small;">Pork belly, apple-kizami wasabi relish and sweet soy - $17.20</span></i></div>
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The pork belly was alright. Wasn't spectacular, but maybe that was just my full stomach calling out. </div>
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<i><span style="font-size: x-small;">Chilled rhubard-macadamia crumble, vanilla custard and apple sorbet - $14.80</span></i></div>
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This dessert was absolutely gorgeous. You could see the black specks of vanilla beans in the custard - always a good sign. The flavours balanced each other out quite well. The sweetness of the vanilla custard countered the sourness of the rhubarb crumble that laid underneath the goodness. And that apple sorbet...I could eat the apple sorbet all day. </div>
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<i><span style="font-size: x-small;">Chocolate and hazelnut fondant with milk ice-cream - $17.80</span></i></div>
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This simple little thing blew my mind. I thought the best chocolate fondant I ever tried was located thousands of kilometres away in the one and only Le Bua Sirocco - but I was wrong. Behold, the almighty chocolate AND hazelnut fondant. This was incredibly moist and once you dig deep inside, out comes a molten larva of warm, gooey hazelnutty goodness oozing from the rich chocolate cake. My absolute fave. </div>
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I would definitely go back to Toko to try the rest of its extensive menu. </div>
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Toko Restaurant and Bar </div>
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490 Crown St, Surry Hills </div>
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9357 6100 </div>
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</a>tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com2tag:blogger.com,1999:blog-1328259231004183147.post-4892651023226809132014-02-04T23:52:00.000+11:002014-06-24T22:16:43.279+10:00Porteno, Surry Hills<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_U_hUdG-9H4/Uu-UanyC-VI/AAAAAAAAC2c/SZE1GonNwKg/s1600/IMG_2849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_U_hUdG-9H4/Uu-UanyC-VI/AAAAAAAAC2c/SZE1GonNwKg/s1600/IMG_2849.JPG" height="426" width="640" /></a></div>
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Dear Porteno, I love you. This Argentinian restaurant will definitely fill your belly with some ridiculously good meat. Two suckling pigs, and two lambs are roasted over an open fire for a good eight hours before service - allowing the skin to be crisp and golden with juicy innards that will make you drool. It is almost essential to go early to avoid the huge queues. By early, I mean at least 20 minutes before doors open. Any later, and you will most likely be waiting for a good 1-2 hours before you get seats. However, you can wait upstairs at Gardel's bar first to order a few drinks or appetisers before the meal.<br />
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This highlights my most recent trip to Porteno with their current menu...enjoy!</div>
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<i><span style="font-size: x-small;"> Chimichurri - spicy Argentinian Parsley Sauce </span></i></div>
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<i><span style="font-size: x-small;"> Housemade Fetta and Provolone filled Zucchini Flowers with Grilled Asparagus, Romesco Sauce and Rocket - $26 </span></i></div>
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I've never really tried zucchini flowers before, but these left a good impression. The flavours meshed well together - sweet innards of zucchini and asparagus went well with the peppery nut sauce layered on the bottom. </div>
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<i><span style="font-size: x-small;">Potato Tortellini Filled with Wood Roasted Pumpkin, Fontina and Almonds. Brown Butter and Sage Sauce. </span></i></div>
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These little goodies offered a slightly burnt taste! Fatty goodness.<br />
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<i><span style="font-size: x-small;"> Broccoli and Ricotta Empanada - $6.5 and Beef Empanadas - $6.5 </span></i></div>
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Crispy coating with flavoursome innards!<br />
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Drinks all around! I really enjoyed their Singapore Sling. In this alcoholic beverage, you will find a fine mix of gin, cherry herring, cointreau, benedictine, bitters, lemon, grenadine, pineapple and soda with a cherry on top.<br />
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<span style="font-size: x-small;"><i> Spiced Eggplant - $8</i></span></div>
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<i><span style="font-size: x-small;">8 Hour Woodfired Pig + 8 Hour Woodfired Lamb $46 </span></i></div>
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This is hands down, the most succulent piece of pork and lamb that I have ever had. It is a must on the dinner table if you're dining at Porteno. You have the option to order them separately, or to combine them.<br />
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The golden, crispy crackling crunched so satisfyingly! It was so hard to resist. Cooked to perfection.<br />
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<i><span style="font-size: x-small;"> Kobe Cuisine Wagyu Beef Outside Skirt Grilled Over Charcoal $42 </span></i></div>
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It melts! This wagyu beef drips of flavour - oozing with fatty goodness.<br />
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<i><span style="font-size: x-small;">Polenta White Polenta with gorgonzola and walnuts $16 </span></i></div>
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One of my favourite side dishes to complete the meal! Polenta and its grainy goodness melts my heart with its cheesy additions. No walnuts for me though.<br />
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Porteno is a perfect place for a hearty and meaty meal made for sharing. Service was amazing with fun waiters and waitresses all around to cater to your needs. Definitely one of my favourite places. Will definitely be back.<br />
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Porteno<br />
358 Cleveland Street<br />
Surry Hills NSW<br />
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<a href="http://www.urbanspoon.com/r/70/1546363/restaurant/Sydney/Porteno-Surry-Hills"><img alt="Porteño on Urbanspoon" src="http://www.urbanspoon.com/b/link/1546363/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>
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Just another quick post! I just want to say a belated congratulations to one of my dearest students/younger brother figure for completing his HSC somewhere late last year! Despite being a constant part of my stress due to such and such he has made me very proud. :') To honour his graduation and making it into the university that he wanted, I baked him a good ol' <a href="http://www.bestrecipes.com.au/recipe/easy-banana-cake-L1581.html" target="_blank">banana </a>minion cake with <a href="http://www.bestrecipes.com.au/recipe/passionfruit-butter-L2944.html" target="_blank">passionfruit butter</a>. Mainly because his face resembles that of a minion when he is lost on a question; and minions love bananas. HA!<br />
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I have to say thanks to <a href="http://aspoonfulofsugah.blogspot.com.au/2010/08/how-to-make-minion.html" target="_blank">this lady</a> here for her very good tutorial on how to make those lil things.<br />
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This is my rendition: </div>
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Prepare the coloured fondant a day prior to making your minions. Food colouring gel is recommended (can be bought at spotlight for a whopping $7 per tiny bottle). Wrap them tightly in cling wrap and place in fridge. <br />
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Dust some icing sugar on your working mat and roll the yellow into a nice oval.<br />
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Give them some eyes, or one.<br />
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Roll out some blue to give the minion clothes (a big blue rectangle and two small squares for the sides). Using a toothpick will make your life easier. <br />
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Don't forget the overall straps!<br />
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Roll out some black fondant into a thin sausage and make some goggles and two little circles as buttons and gloves. Add in more detail like arms and stitching details.<br />
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Add eyes, shoes and a mouth.<br />
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Minion! <br />
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x 2 </div>
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Your minions are now complete! Make an army if you must. :)<br />
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Store in an airtight container in the fridge for later use. <br />
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<span style="font-size: x-small;"><i>(ignore my dodgy as fondant coverage - did not have time to perfect it!) </i></span></div>
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<span style="font-size: x-small;"><i>The two most awesome brothers. :o) Congrats again Blake! </i></span></div>
tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com4tag:blogger.com,1999:blog-1328259231004183147.post-37240691665898726642013-05-24T00:32:00.001+10:002014-02-03T23:55:46.376+11:005 Best Eats in the West Hey everyone! I've neglected my blog for far too long ever since full time work started. But I'm back with a quick post~ So recently, I received a homework task to find the best 5 eats in the western suburbs. It was not easy, as there are quite a few good restaurants for cheap eats, but in the end, these made the list:<br />
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<b>1. El Jannah's Charcoal Chicken - Granville</b><br />
<span style="font-size: x-small;"><i>4-6 South St, Granville NSW 2142 </i></span><br />
<span style="font-size: x-small;"><i>02 9737 0977</i></span><br />
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If you are ever near Granville station, you will instantaneously smell the savoury burn of freshly grilled chicken wafting its way through the streets. I always seem to fill guilty after finishing a half chicken dolloped in that creamy garlic sauce. So. Good.<br />
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<b>2. Circa Cafe - Parramatta </b><br />
<span style="font-size: x-small;"><i>21 Wentworth St, Parramatta NSW 2150 </i></span><br />
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This is probably one of my most favourite places to eat in Parramatta. Their petite location in the heart of Parramatta resembles the ones in Surry Hills with all its quirky antiques. They serve killer coffees with the best breakfast/brunch in the area for under $15.<br />
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<b>3. Bach Dang - Canley Vale</b><br />
<i><span style="font-size: x-small;">46 Canley Vale Rd, Canley Vale NSW 2166</span></i><br />
<i><span style="font-size: x-small;">02 9727 9931</span></i><br />
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This seems like my family's favourite restaurant out in the west for all special occasions, or none at all. The place has a modest decor with white painted walls and great ambiance with fast and attentive service. Seafood is served fresh with your choosing of the crustacean.<br />
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<b>4. Green Peppercorn - Fairfield</b><br />
<i><span style="font-size: x-small;">1 Hamilton Rd, Fairfield NSW 2165 </span></i><br />
<i><span style="font-size: x-small;">02 9724 7842</span></i><br />
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This place is steadily gaining high popularity in the west. It is a modern thai and laos with a hint of french influence as the bird cages adorns the ceiling. The atmosphere is vibrant and seems to be bustling with people by dinner time. Best to go in early to avoid the queue.<br />
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<b>5. Tan Viet Noodle House - Cabramatta</b><br />
<span style="font-size: x-small;"><i>3/100 John St, Cabramatta NSW 2166</i></span><br />
<span style="font-size: x-small;"><i>02 9727 6853</i></span><br />
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This just made the list. Might change it later...Anyway, there always
seem to be a massive line here for the chicken noodles/rice during
lunch time, but for good reason. Service is fast, and you get what you
want. Crispy chicken skin with a generous serving of your choice of
rice, dry noodles, or soupy noodles with a bowl of soup on the side.<br />
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Hope you guys enjoyed the list! Will add more pictures soon. <br />
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<i><span style="font-size: x-small;">Note: these restaurants are just my personal faves; but there are plenty good restaurants in the west to try. Cheers! :)</span></i>tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com2tag:blogger.com,1999:blog-1328259231004183147.post-78925315746378772482013-01-30T00:49:00.002+11:002014-02-03T23:55:03.613+11:00Le Bua Hotel; Bangkok; Thailand 2012 We stayed in Bangkok for the following three days at the Anantara Sathorn hotel. The difference between a 4 star hotel and 5 star hotel was huge. Huge. It was our most luxurious hotel, but the most inconvenient as we had to catch a cab everywhere. Bangkok was more of a shopping paradise (for the girls) because of its huge shopping centres and cheap prices (some). The only tour we did there was the floating market tour - which was the worst tour we had to endure AND the most expensive. Beware.<br />
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I found the shopping in Bangkok awesome. There were huge shopping malls such as Siam Paragon, Central World Plaza, MBK and Platinum Mall. The markets were also quite big. There were the night markets which opened daily and closed at 11pm and the weekend markets which closed at 7pm but was only opened on the weekends. We were lucky enough to make the weekend markets after checking into our hotel. I found a few items of my haul there; but wished for more time as that place was like a huge maze. The weekend markets was pretty good as well - it too was like a huge maze. There were about 9 huge blocks filled with food, clothes, luggages, bags, souvenirs and it didn't seem like it was going to end. A mate of ours found these bad boys at the night markets. Mochi with icecream...They were sah good!!! And there were many assorted flavours. <br />
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The boys found paradise at Siam Paragon because of the H&M they had and the girls found solace in Platinum Mall where everything was cheap (compared to Australia). There were 3 buildings of Platinum each with 6 levels or so to explore. I got lost walking around that huge maze. Everything was pretty much under $15. You could buy shorts that are found in general pants or glue for less than $6 and nice dresses and skirts for less than $10. They also had a variety of shoes and winter wear as well. And usually, if you buy more, they will give you a bigger discount. Bargaining is essentially hopeless in there, unless you go to a store that looks empty.<br />
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<span style="font-size: x-small;"><i> Snagging some hot heels and flats from Zara in Siam Paragon</i></span></div>
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During our stay, we had the chance to dine at one of Bangkok's finest hotels. The
restaurant was booked a month prior to going and was located on the 63rd floor
of The Dome at the famous Le Bua hotel; where the Hangover II was
filmed. The rooftop dining experience was seriously amazing. <br />
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<span style="font-size: x-small;"><i> We were greeted by a live show as we walked in as our music for the evening. </i></span></div>
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<span style="font-size: x-small;"><i> The perfect candle lit dinner</i></span></div>
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<span style="font-size: x-small;"><i> The Dome</i></span></div>
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<span style="font-size: x-small;"><i>Our range of assorted bread<span style="font-size: x-small;">; topped when<span style="font-size: x-small;">ever it looks emp<span style="font-size: x-small;">ty </span></span></span>- my favourite: the olive bread<span style="font-size: x-small;">. <span style="font-size: x-small;">Lo<span style="font-size: x-small;">ve~</span></span><!--3--></span></i></span></div>
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Po and I decided to get the Chef's Tasting Menu ($140) along with a few others from the a La Carte menu, just to try a bit of everything as we were there. The waiter asked us a few times if our order was correct - probably because it seemed a bit unnatural for two little people to eat so much. HA! I was wrong though, because the servings in Thailand were pretty generous; and one tasting menu can fill two people up quite well. I found the service there to be amazing as they tended to every little thing.<br />
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<span style="font-size: x-small;"><i> The hangover<span style="font-size: x-small;">tini <span style="font-size: x-small;">~$1<span style="font-size: x-small;">7 <span style="font-size: x-small;"> </span></span></span></span></i></span><span style="font-size: x-small;"><i> Lobster Chivaz </i></span></div>
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Lobster Chivaz or shall I say a 'yucky shot with a slab of lobster' in it. This was so bad. I don't even know what can be good about it. It was fishy and reeked of alcohol. Soz. <br />
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<span style="font-size: x-small;"><i>Oysters from France~$100 a dozen</i></span></div>
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These oysters were hands down the best oysters I've ever eaten. At first, I was thinking, honestly, how good can oysters be, from 'France' and all. But they were seriously good. We bought a dozen and shared it between four. We also asked the waiter about the best way to eat the oysters - which sauce to mix - since we were given 4; and he suggested mixing all four. Mixing the four sauces allowed for a multitude of flavours to dance around in your mouth. Love. <br />
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<span style="font-size: x-small;"><i> House Cured Tasmanian Salmon - Herbs, black sesame emulsion and lemon gel </i></span></div>
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I was warned not to eat salmon in Thailand, but because it said 'Tasmanian', I felt a little bit safer eating it, knowing that Tasmania gives the best produce. This was part of the chef's tasting menu. The lemon gel and black sesame emulsion gave the salmon a burst of tang and sweetness. Loved the salmon slices. My last salmon experience in Thailand looked like this:<br />
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<span style="font-size: x-small;"><i> Porcini Mushroom - Risotto, essence, parmesan craquelin, garlic scent </i></span></div>
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I loved this dish. It was so cheesy and creamy and mushroomy. My fav. The flavours were very rich and striking. Despite its miniature appearance, the bowl went quite deep; and had us filled up pretty quickly. <br />
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<span style="font-size: x-small;"><i>Alaskan Diver Scallop - Crispy sugar snaps, squid ink sauce, ossetra caviar</i></span></div>
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We were served one plump little scallop on a huge plate; the scallop itself was probably as big as a 50c coin. It was cooked to perfection being so tender and moist. The squid ink on the other hand, had a funky taste. <br />
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<span style="font-size: x-small;"><i>Bresse Chicken - Roasted breast, corn variation- puree, crisp, popped<span style="font-size: x-small;"> and</span> jus</i></span></div>
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The chicken was alright. Maybe I found it a bit dry, but Po seemed to enjoy all that protein. There were also pieces of popcorn with the chicken; pretty interesting combo. <br />
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<span style="font-size: x-small;"><i>Wagyu Beef Sirloin - Slow cooked, confit pork belly & skin, porto sauce</i></span></div>
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This was also part of the chef's tasting menu. I can never say no to succulent wagyu slices. They were so juicy and moist. </div>
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<span style="font-size: x-small;"><i>Chilean Seabass - Sweetened with white miso, seaweed, candied walnuts</i></span></div>
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Another part of the chef's tasting menu. By now, I was falling into a food coma. Too much food. I don't remember this dish being that special. Tasted like a fish cocktail without the batter in a miso soup. <br />
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<span style="font-size: x-small;"><i>Canon of Australian Lamb - Garlic & thyme brûlée, potato mille-feuille, Noilly Prat jus</i></span></div>
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Another Australian produce! Go Aussies~ This was my friend's dish, which was pretty good as I managed to snag a slice. The lamb didn't have that distinct lamb smell as most do, and it was cooked to perfection. Mmm.<br />
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<span style="font-size: x-small;"><i>Maine Lobster - mushroom crumble, tarragon flavored crustacean bisque</i></span></div>
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Another of my mate ordered the lobster from the menu. To my knowledge, he was very satisfied. <br />
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<span style="font-size: x-small;"><i>Warm chocolate cake</i></span></div>
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No matter how full we are, desserts always manage to find its way into our second tummy. This warm chocolate cake was hands down, the best chocolate cake ever. As you break into it, a molten lava of chocolate oozes out and coats the inner layer into warm chocolate goodness. A dessert to warm the heart. It was ridiculously moist and just melted in my mouth.<br />
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<span style="font-size: x-small;"><i>Chocpop</i></span></div>
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This came with our tasting menu, and incorporated a wide range of fancy techniques. The jelly like log was really interesting to eat. The concoctions of flavours and textures were intriguing as you have popcorn, icecream, a jelly/mousse, chocolate with a hard biscuit and crumbs. I still preferred the simple warm chocolate cake though...<br />
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<span style="font-size: x-small;"><i>Mango and passionfruit sorbet </i></span></div>
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Tasted like how a Calipo would in scoop form.<br />
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<span style="font-size: x-small;"><i>Honey Parfait </i></span></div>
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<span style="font-size: x-small;"><i>Pannacotta </i></span></div>
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<span style="font-size: x-small;"><i>Our warm citrus scented hand towels </i></span></div>
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Our bill came close to about $1150 including VAT + service charge (17%) and drinks for 8 people. Service was attentive and diligent. Ambiance was good; with a live band playing and an amazing view to the beautiful city. It was seriously a one in a lifetime treat in Bangkok. <br />
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<span style="font-size: x-small;"><i>The awesome Thailand 2012 crew! </i></span></div>
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<span style="font-size: x-small;"><i>The view from the sky bar </i></span></div>
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<span style="font-size: x-small;"><i>So pretty</i></span></div>
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<span style="font-size: x-small;"><i>Bye Sirroco </i></span></div>
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Apart from fancy food street food was ridiculously cheap in Bangkok. Pad thai noodles and
paw paw salad were only 20baht each. Other things were around the 50
baht mark as well. However, there wasn't much time to eat in Bangkok
apart from the night we saved for Le Bua, as we mainly shopped. It was maccas and noodles from then on. <br />
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<u>Tour:</u><br />
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<i>Floating markets: </i><br />
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There are heaps of tours in Bangkok, but we decided to go to this one. I had expected it to be more lively and that, but was disappointed. Apparently, if you want to go to the floating markets, it's best if you go during the early mornings where everyone will be about. Had we known... <br />
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I found Thailand a beautiful country to have a nice, cheap holiday. It wasn't as dangerous as people say it is either. As long as you stick together in a group and avoid doing silly things, then you will be fine~ It definitely took away all the stress of uni and work. Would definitely go there again as there are a lot more things to see and do.<br />
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Chee<span style="font-size: small;">rs~</span> tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com2tag:blogger.com,1999:blog-1328259231004183147.post-39999945367149099362013-01-29T18:43:00.000+11:002014-02-03T23:55:16.054+11:00Phuket; Joe's Downstairs; Thailand 2012<div class="" style="clear: both; text-align: left;">
<b>Phuket </b><br />
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Phuket was our next destination for the following days. We stayed at the
Kee Resort down the end of Bangla Rd which was probably the craziest road in all of Phuket.
We saw things that we would probably never unsee again....EVER. The Kee
would be the most ideal location if you want to be in the middle of the
action; they have a huge pool with a bar and great service with
accessible wifi in the rooms. There is also a gym and an all you can eat
buffet in the morning with good service.</div>
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<span style="font-size: xx-small;"><i>Complimentary Thai Tea </i></span></div>
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<span style="font-size: x-small;"><i>Our hectic bar</i></span></div>
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Phuket can be described as the biggest party central that I have ever
experienced. There are all sorts of people roaming around, holding all sorts
of things like lemurs, iguanas and monkeys; while others advertise
their crazy 'ping pong' shows. The ping pong show was one of those things that you would probably experience once, and never again...it's like a Thailand rites of passage. A must see event when you are there. Apart from partying, we did most of our
tours there too. Tours included the FantaSea show, James Bond Island, Phi Phi Island, white water rafting,
elephant riding, monkey shows, elephant shows, quad bike riding, parasailing, snorkelling, floating markets,
waterfall hiking, flying fox and the list goes on; all of them being
very cheap, except the floating markets (which was $66 by itself!!). We bargained most of our tours down to the bare minimum price they would give. It was a drag, but it was worth it~ More money for clothes and food. </div>
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<span style="font-size: xx-small;"><i><span style="font-size: x-small;"> By day - strip clubs are closed </span></i></span></div>
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<span style="font-size: x-small;"><i> By night, everyone comes out <span style="font-size: x-small;">to play<span style="font-size: x-small;">.</span></span></i></span></div>
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<span style="font-size: x-small;"><i>Prepping for pole dancers </i></span></div>
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There was no shortage of food in Phuket. Food was everywhere! But I couldn't capture everything because I got sick of lugging my chunky DSLR everywhere, which was a shame. However, I did capture a few of my favourite Thailand eats in Phuket.</div>
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<span style="font-size: x-small;"><i> Thai milk tea at 60c per large cup </i></span></div>
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We had a small cart with a man making fresh thai milk tea on the go for 60c just down the road from our hotel. This was pretty convenient as it was my caffeine hit for the day and fortunately didn't give me any stomach problems. Most of our other eats were in Jungcelyon shopping mall, where the shopping was alright. Prices were quite cheap compared to Australia; and they were even cheaper if you go to the market downstairs (but not as cheap as Bangkok). Below is a little panorama movie of the shopping mall:<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxbtOh4-Lf4cv-ReX_Q9RGnpmZweg0slUwbGwhCC1xoKl_6m1Jj8AIZHniEEaW-rUyUFyTmmqkXaLszjDK5' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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The restaurants at Jungceylon were pretty good! We had japanese quite a few times. One was an all you can eat buffet for about $12; which included drinks, sushi, tempura, hotpot stuff etc. Each of us had a mini hot pot in front of us, and the hot pot food came around in little plates; so <span style="font-size: small;">we</span> could mix and make our own hot pot. Sushi and all the other jap stuff were on the side where we could grab an unlimited supply for an hour and a half. Drinks were also unlimited and included oishi green tea and other soft drinks. SO CHEAP. The other japanese restaurant was just your standard one with ramen and all that.<br />
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<span style="font-size: x-small;"><i>The result of gluttony (only <span style="font-size: x-small;">a portion of the food)</span></i></span></div>
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<span style="font-size: small;"> During the stay in Phuket, I<span style="font-size: small;"> <span style="font-size: small;">also had the chance to experience one of its best re<span style="font-size: small;">st<span style="font-size: small;">aurants along Patong beach<span style="font-size: small;">; Joe's Downstairs<span style="font-size: small;"> as a two year anniversary surpri<span style="font-size: small;">se from Po</span></span>. Despite i<span style="font-size: small;">ts do<span style="font-size: small;">wn to earth name<span style="font-size: small;">; its decor screamed of elega<span style="font-size: small;">nce with its all white interior and breath<span style="font-size: small;">taking beach views from Kalim bay<span style="font-size: small;">. <span style="font-size: small;">The menu was pretty short but was <span style="font-size: small;">fi<span style="font-size: small;">lled with<span style="font-size: small;"> a few staple</span> international food<span style="font-size: small;">s<span style="font-size: small;"><span style="font-size: small;">. We were happily seated on the sunde<span style="font-size: small;">ck outside where we had awesome view<span style="font-size: small;">s to the waves lapping against the rock e<span style="font-size: small;">dge of the cliff<span style="font-size: small;">; which was really calm<span style="font-size: small;">in<span style="font-size: small;">g. The service was also <span style="font-size: small;">very attentive without being pretentious. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-small;"><i> Mojito (<span style="font-size: x-small;">320TBHT)</span> and watermelon martini (295TBHT)</i></span></div>
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<span style="font-size: x-small;"><i><b> </b><span style="font-size: x-small;">Cha<span style="font-size: x-small;">r<span style="font-size: x-small;">grilled </span></span>c</span>hicken caesar salad (495TBHT)</i></span></div>
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At ~$16 a plate, the caesar salad was pretty spanking good. The chicken breast pieces were marinated and grilled to perfection, without being dry with just the right amount of sauce on the baby Romaine lettuce and grana padano parmesan. Our portion was quite generous as well. I'd say it'd beat Hurricanes $27 chicken caesar salad by a mile. </div>
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<span style="font-size: x-small;"><i>Rock Lobster angel hair pasta (695<span style="font-size: x-small;">TBHT)</span></i></span></div>
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If it's food that I will always love, then it's pasta and seafood. My favourite two combo. So when I saw this on the menu, it was a must. The lobster pieces were quite generous in the servings. Despite the seemingly small looking portion, it was actually quite big and filling. My favourite dish of the night! Loved the juicy, tender lobster tail sauteed with a light, fragrant saffron/plum tomato sauce with thin, stringy pasta. </div>
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<span style="font-size: x-small;"><i> Two way cooked duck<b></b> - Tender
Duck Leg Confit with Potato Puree and Black Currant Reduction.(1195TBHT)</i></span></div>
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The duck was surprisingly good. I loved the crispiness of the skin whilst the inside remained moist and easily separated. The sauce complimented the duck pretty well which created a multitude of flavours with the mash, duck and its skin. <br />
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<span style="font-size: x-small;"><i> Two way cooked duck <b>- </b>Pan Seared Duck Breast on a bed of Sautéed Napa Cabbage </i></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">More duck! I think the waitresses were surprised by the amoun<span style="font-size: small;">t we ordered for two people. The servings were <span style="font-size: small;">really genero<span style="font-size: small;">us and filling. I found<span style="font-size: small;"> the pan seared duck a lot more juicy than its <span style="font-size: small;">counterpart on the other side. The cabbage added <span style="font-size: small;">more <span style="font-size: small;">dimensi<span style="font-size: small;">on to the dish with its c<span style="font-size: small;">runchy texture. </span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-small;"><i>Pecan crusted Phuket White Snapper Filet with Shiitake Mushroom/bacon sautéed with whole grain mustard emulsion and arugula pesto.(915<span style="font-size: x-small;">TBHT)</span></i></span></div>
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<span style="font-size: small;">By now I was entering a deep <span style="font-size: small;">food<span style="font-size: small;">-coma like state. The <span style="font-size: small;">fish<span style="font-size: small;"> was<span style="font-size: small;"> pretty decent, but wasn't amazing<span style="font-size: small;">.<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> I only mildly remember t</span>he combinat<span style="font-size: small;">ion of ingre<span style="font-size: small;">di<span style="font-size: small;">ents<span style="font-size: small;"> making</span> the <span style="font-size: small;">concoctions<span style="font-size: small;"> of flavours striking with <span style="font-size: small;">the di<span style="font-size: small;">stinct mushroom with th<span style="font-size: small;">at extra tang of mustard interlaced with the <span style="font-size: small;">mildly textured fish. </span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-small;"><i> Warm apple pie (375TBHT) </i></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">Best appl<span style="font-size: small;">e pie <span style="font-size: small;">I ever had<span style="font-size: small;">. Topped with <span style="font-size: small;">two sco<span style="font-size: small;">ops of creme caramel icecream and shaved appl<span style="font-size: small;">e<span style="font-size: small;">. The dinner totaled to approximately $150<span style="font-size: small;"> for <span style="font-size: small;">the two of us<span style="font-size: small;">; including the VAT and service charge.<span style="font-size: small;"> <span style="font-size: small;">The restaurant was pretty good in terms of ambiance<span style="font-size: small;">, service and food. Would definitely recomm<span style="font-size: small;">end it<span style="font-size: small;">! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Apart from eating all the good stuff, <span style="font-size: small;">a few friends of ours went hunting for all the nast<span style="font-size: small;">y<span style="font-size: small;"> to eat<span style="font-size: small;">; and found these bad boys below<span style="font-size: small;">: </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Deep fried disgusting critters<span style="font-size: small;">; <span style="font-size: small;">there<span style="font-size: small;">'s a choi<span style="font-size: small;">ce of g<span style="font-size: small;">rasshoppers and those wormy things<span style="font-size: small;"> drenched in s<span style="font-size: small;">alt<span style="font-size: small;">y soy.<span style="font-size: small;"> <span style="font-size: small;"><span style="font-size: small;">G</span>ross. Nuff said. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<b><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Tours: </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b><br />
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<u><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">FantaSea Show<span style="font-size: small;"><span style="font-size: small;">: </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></u><br />
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<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">We couldn't bargained th<span style="font-size: small;">is</span> tour down <span style="font-size: small;">by much</span></span><span style="font-size: small;"><span style="font-size: small;">, but <span style="font-size: small;">the total cost covered transport, an all you can eat buffet<span style="font-size: small;"> in the VIP sect<span style="font-size: small;">ion</span> and the show itself. <span style="font-size: small;"><span style="font-size: small;">The show was pretty <span style="font-size: small;">interesting<span style="font-size: small;">. <span style="font-size: small;">No cameras were allowed into the actual show though...<span style="font-size: small;">we all had to place it into a security <span style="font-size: small;">room<span style="font-size: small;"> <span style="font-size: small;">to pick it up later. <span style="font-size: small;">The show <span style="font-size: small;">included live animals (elephants<span style="font-size: small;">, chickens etc) </span>and <span style="font-size: small;">talented <span style="font-size: small;">magicians<span style="font-size: small;"> with a<span style="font-size: small;"> strange story line. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<u>James Bond Island </u><br />
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I can't remember how much this tour was, but it was definitely less than 1500baht<span style="font-size: small;"><span style="font-size: small;"> and covered the whole day. Our journey to see the famous rock was a pretty good one. First<span style="font-size: small;">, </span>we went can<span style="font-size: small;">oeing with <span style="font-size: small;">our own personal tour guide<span style="font-size: small;"> through caves into the heart of <span style="font-size: small;">the is<span style="font-size: small;">land</span>. The caves were an interesting ordeal. Some <span style="font-size: small;"><span style="font-size: small;">stalactites c<span style="font-size: small;">ame down really low, so we had to <span style="font-size: small;">lie flat on our back to dodge those sharp edges<span style="font-size: small;">; and some places were so tight that it seemed as though we wouldn<span style="font-size: small;">'t have made it.</span></span></span></span></span> </span>We were then allowed to get off the <span style="font-size: small;">canoe to explore a bit<span style="font-size: small;">; or <span style="font-size: small;">swim<span style="font-size: small;">. <span style="font-size: small;">Lunch was then served on a massive table <span style="font-size: small;">with fruits afterwards<span style="font-size: small;">. And <span style="font-size: small;">finally, we got off to explore James Bond Island<span style="font-size: small;"> - and see the famous<span style="font-size: small;"> rock that was in '<span style="font-size: small;">The Man <span style="font-size: small;">with the Golden Gun'<span style="font-size: small;"> before heading back home. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-small;"><i> Our first stop off </i></span></div>
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<span style="font-size: x-small;"><i>Through the caves </i></span></div>
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<span style="font-size: x-small;"><i> Back to our boat </i></span></div>
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<span style="font-size: x-small;"><i> So much food! The fish was the best dish from the table. </i></span></div>
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<i><span style="font-size: x-small;">The famous James Bond rock </span></i></div>
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<span style="font-size: x-small;"><i> Time to leave :(</i></span></div>
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<u><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Phi Phi Island: </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></u><br />
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<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">This tour was pretty cool! We got to <span style="font-size: small;">visit a nice bay<span style="font-size: small;"> to swim in, visit a mini monkey island and </span>snorkel<span style="font-size: small;"> </span></span>with the <span style="font-size: small;">fish<span style="font-size: small;">.<span style="font-size: small;"> The bay was filled with sharp <span style="font-size: small;">prickly rocks<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> (</span>watch y<span style="font-size: small;">our steps<span style="font-size: small;">!).</span> The water was calm and peaceful but ridiculously salty. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-small;"><i>Photo by Cindy </i></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">The monkeys were pretty cute, but <span style="font-size: small;">if they<span style="font-size: small;"> bite you, you'll get rabies. <span style="font-size: small;">So, feed with caution!! I loved how they would just take the food from your hands and then break it o<span style="font-size: small;">pen and eat it. <span style="font-size: small;">Daww<span style="font-size: small;">! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-small;"><i>Pretty scenery</i></span></div>
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Snorkeling with the fish was amazing. Before the tour, we bought a loaf of sliced bread to feed the fish, which served as good bait for them to swim towards us. Hungry fish. It was madness. I literally held the slice of bread underwater for a second and it was as though they came out of no where and tore it apart; biting my hand in the process. Despite the coral being virtually dead, the experience was pretty good. <br />
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<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u><br /></u></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u>Safari Tour:</u></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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The safari tour was probably the best tour yet; and it wasn't even the most expensive. It included the flying fox, white water rafting - 7km, ATV riding, fish spa, waterfall trekking, elephant riding, multiple animal shows and a fruits tasting afterwards. <br />
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White water rafting in Thailand wasn't as scary as I thought it would be. Initially we got the 5km tour, but our tour guide convinced us to get the 7km one for 400baht extra as it was more thrilling. We all had helmets, a life vest and two tour guides to guide us through the torrents. The tour guides were weird-as. One of them threw a toad at our group of girls (dickish move); and did it the second time because it was so funny to him. Luckily he wasn't our tour guide; our tour guides consisted of a perverted man who constantly blew kisses at my friend and called her 'sexy mama' and a guy that was probs smoking weed moments before taking off. Nonetheless, I have to admit, they made the rafting trip much more exciting - banging into big rocks and that.<br />
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The waterfall was simply beautiful; with clear water and schools of fish swimming about. Despite the sign 'Prohibit jump in waterfall' we did it anyway. Felt so good.<br />
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Elephant riding! These elephants were so talented. This one posed specifically for the photo - so charming. I think taking photos was restricted because they wanted you to buy photos for 300baht per picture but our tour guide was awesome and took pictures for us.<br />
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Fish spa treatment! This was so queer!!! Being a very ticklish person, I couldn't stand the little nibbles that the fish did. It was fist-clenchingly strange - felt a lot like having the pins and needles. With these treatments, you have to be very still otherwise, one twitch and they will all swim away.<br />
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The ATV quad biking was so good! There was a mini makeshift course to
ride in with puddles of mud and trees and little cliffs as obstacles. It was pretty scary if you go fast. I almost hit into a tree; then luckily I found the brakes in time. It was a really messy ordeal, as we came out with puddles of mud all over our clothing. They advised us to have not bring our cameras for that reason. Flying fox was pretty extreme too; I don't think I've ever heard Po scream that much. We were attached to a partner before going down the rope that was attached to two big tree; and caught by two Thai folks.<br />
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I found the monkey and elephant show in Phuket a lot better than the one in Koi Samui. We were able to interact with the talented animals more and we didn't have to pay a fee of 200baht just to touch them. Thai folks are pretty cheeky though; you have to think twice the next time you volunteer for something.<br />
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<span style="font-size: x-small;"><i>My mate volunte<span style="font-size: x-small;">ering for a gropping ses<span style="font-size: x-small;">h </span></span></i></span></div>
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The tour finished off with a fruits tasting event at some very scenic place with acres of different types of fruits. We enjoyed platters of assorted fruits and desserts. <br />
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<span style="font-size: x-small;"><i>Left: The coconutty things burst as you bite through them Right: Soft and sweet. </i></span></div>
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<span style="font-size: x-small;"><i>Assorted fruits: Paw paw, dragonfruit, watermelon and nashi pear </i></span></div>
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<u><span style="font-size: small;">Cora<span style="font-size: small;">l Is<span style="font-size: small;">land<span style="font-size: small;">:</span></span></span></span></u><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Parasail<span style="font-size: small;">ing and more snorkeling was do<span style="font-size: small;">ne</span> at Coral Island. There was a huge adrenaline rush as we lifted off<span style="font-size: small;">, but<span style="font-size: small;"> </span>then it<span style="font-size: small;"> die<span style="font-size: small;">d</span> do<span style="font-size: small;">wn and <span style="font-size: small;">when we were in the air<span style="font-size: small;">; an<span style="font-size: small;">d we got to enjoy the beautiful view from above.</span></span></span> The <span style="font-size: small;">snorkel<span style="font-size: small;">ing was alright. I found a rainbow fish there! It was so beautifu<span style="font-size: small;">l~</span> </span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span> </div>
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Next stop Bangkok~<i> </i></div>
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tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.comtag:blogger.com,1999:blog-1328259231004183147.post-22678055875155162422013-01-24T23:50:00.000+11:002014-02-03T23:54:54.201+11:00Singapore & Koh Samui, Thailand 2012Happy new year everyone! Hope everyone has been well. I haven't abandoned this blog yet...and the reason for my hiatus in the past few months is that I've been insanely busy. However, I will be blogging as regularly as possible this year for those of you who still read my blog. Many thanks~<br />
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Last year marked a few milestones in my life. I am proud to say that I have officially finished tertiary education at the University of Sydney and was able to go overseas to celebrate (o-m-g). So I'll be sharing my south-east asia adventures with you in the upcoming post/s~<br />
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Thailand was an amazing place to have a nice chilled holiday without busting the bank account. I spent approximately ~$4.5k whilst overseas and that covered all the flights, accommodations, food, drinks, clothes, tours and everything else. We were lucky to find cheap deals for 4-5 star hotels and international flights prior to flying, which saved us a few hundreds (via agoda.com). <br />
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My journey to Thailand was an epic one; resulting in close to no sleep for 72 hours straight. Stereosonic, 7am flight to Melbourne, Melbourne to Singapore (10 hour stop over), Singapore to Phuket and Phuket to Koh Samui where we stayed for the first 9 days. Needless to say, I will think twice about going to music festivals before a 30 hour long flight.<br />
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The stop over at Singapore was a good one though. We were able to leave the airport without a visa and so we were able to see most of Singapore in the short 8 hours that we were there; as everything was pretty close to each other. Singapore was seriously gorgeous. It was ridiculously clean and all the trees were well groomed. Even the airport toilets were amazing (and scary because it would flush automatically). The shopping was convenient as all the big shopping malls were located within close proximity to each other. The streets were decorated in lights and there were christmas trees all around to get into the festive season with shops closing as late as 10pm. We were constantly on the move and were able to experience the shopping, eat some of the amazing cheap food and visit the grandest hotel Singapore has to offer - Marina Bay Sands. <br />
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Some of the food Singapore has to offer in its big shopping centres:<br />
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The hainan chicken rice made in one of the Singapore shopping mall food court was heavenly (or maybe I was just starving....but seriously). It included the succulent hainan chicken; which was very moist with the perfect amount of flavours, with a serving of bokchoy, rice and chicken soup. All of which converted to less than $6.<br />
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Cheap eats under $3! On the left we have kaya and cheese with green tea and red bean pancakes from 'Mr Obanyaki'; and on the right we have milk tea icecream with green tea icecream from 'Hokkaido Ice-cream'. The asian pancakes were served warm and had me very satisfied. I thought the kaya and cheese combination would be a bit strange, but to my amazement, they complimented each other very well. I love kaya and I love cheese even more, so the combination of both had me dewy eyes (kaya is a coconut jam flavoured with pandan leaves for all those unfamiliar). Red bean and green tea were another combination that I liked. The soft red bean paste innards was surrounded by a thick layer of soft green tea pancake and oozed sweetness. Our strangely scooped icecream from Hokkaido was ever so smooth and rich with flavour - we should have one in Sydney, pronto. It had the familiarity of your typical milk tea, only better, because it's icecream. <br />
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<i><span style="font-size: x-small;">My mate holding some succulent skewers! </span></i></div>
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<i><span style="font-size: x-small;">Inside one of the large shopping mall</span></i></div>
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I found shopping in Singapore a lot better than Sydney, mainly due to the extended late hours to accommodate everyone's busy day. It was like our Thursday late night, all day, everyday. An extra bonus was that they have stores such as Sephora and H&M which we don't have. We managed to squeeze in visiting their Chinatown, which was pretty interesting as they did have some cool things for cheap and it was fairly easy to bargain over there too. Also, on the topic of shopping, their duty free seemed to exceed ours in all aspects. I should have made a list of things to buy instead of being overwhelmed by its sheer awesomeness...will note for my next travels. <br />
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Next stop was Marina Bay Sands. The hotel was pretty freaking awesome. The view from the top was ethereal. I really wanted to go to the infinity pool but unfortunately we arrived there too late. Infinity pool~ someday we will meet again...<br />
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Some of the views from the 57 level high building at Marina Bay Sands: <br />
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<i><span style="font-size: x-small;">These pictures barely captures its full beauty :(</span></i></div>
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Our night ended somewhat tragically, because we couldn't locate where the proper sleeping area was in the airport so we had to push some chairs together as a makeshift bed. I found the situation highly amusing; the result of hitting a good 48 hours or more without sleep and constant travel, so I filmed the whole thing as I lagged behind. (Those chairs were so heavy!!! Sorry girls hehehehe) </div>
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By morning we were out of Singapore and made it to Phuket at long last!!! </div>
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First meal in Phuket: </div>
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<i><span style="font-size: x-small;">Airport food: Small fruit platter and <span style="font-size: x-small;">c</span>heap Pad Thai! </span></i></div>
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<i> </i><span style="font-size: x-small;"><i>$60 <span style="font-size: x-small;"><span style="font-size: x-small;">worth</span> of free stuff from Burger King because our flight was delayed </span></i></span></div>
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<b>Koh Samui </b></div>
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I really enjoyed my stay in Koh Samui at the Dara Samui resort; despite the constant rain. It was smack bang in the middle of the markets and shops so getting food was no problem at all. Our resort had a beach for its backyard where you could easily enjoy a stroll along the beach; go for a quick dip inside the beach or pool and watch the stars or casually light up some fireworks. We also had free wifi in the lobby for a quick internet fix. </div>
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<span style="font-size: x-small;"><i> The walkway to the pool </i></span></div>
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<span style="font-size: x-small;"><i> Pool by day (photo by Po)</i></span></div>
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<span style="font-size: x-small;"><i> <span style="font-size: x-small;">A<span style="font-size: x-small;">fternoon</span></span></i></span></div>
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<span style="font-size: x-small;"><i> Beach by night </i></span></div>
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<span style="font-size: x-small;"><i>Koh Samui Markets </i></span></div>
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The island was a pretty quiet one full of tourists and markets for souvenirs; only the souvenirs cost three times as much compared to Bangkok. Bargaining skills were essential with everything you buy as they tend to jack up the price by more than half at times. Thai massages were abundant and prices were competitive at $8 per full body massage. I found the Thai massages better than the full body oil massage, as it actually felt a lot more like a massage. Street food was everywhere, with different colour coded shelters for different types of food. Best of all, food was so cheap! </div>
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Here are few of my favourites from Koh Samui: </div>
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<a href="http://2.bp.blogspot.com/-g2-rtJC_1vE/UP6HpLjAZMI/AAAAAAAABZU/txEDflLTnd4/s1600/IMG_0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-g2-rtJC_1vE/UP6HpLjAZMI/AAAAAAAABZU/txEDflLTnd4/s640/IMG_0382.JPG" height="426" width="640" /></a></div>
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<span style="font-size: x-small;"><i> Nutella and banana pancake - freshly made ~$1.20 </i></span></div>
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<a href="http://1.bp.blogspot.com/-9TTII29FAH0/UP6LILJp0MI/AAAAAAAABcQ/Kaq4JBPzEDA/s1600/60946_10151208710327663_791279498_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9TTII29FAH0/UP6LILJp0MI/AAAAAAAABcQ/Kaq4JBPzEDA/s640/60946_10151208710327663_791279498_n.jpg" height="480" width="640" /></a></div>
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<span style="font-size: x-small;"><i>Street food - Mixed servings o<span style="font-size: x-small;">f steamed and deep frie<span style="font-size: x-small;">d stuff ~$<span style="font-size: x-small;">2.50</span></span></span></i></span></div>
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<a href="http://1.bp.blogspot.com/-ZoXWiMPCbwc/UP6KzfpuIbI/AAAAAAAABcI/TlqO5ujcnE0/s1600/406768_10151208710212663_1098942778_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZoXWiMPCbwc/UP6KzfpuIbI/AAAAAAAABcI/TlqO5ujcnE0/s640/406768_10151208710212663_1098942778_n.jpg" height="480" width="640" /></a></div>
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<span style="font-size: x-small;"><i>Stree<span style="font-size: x-small;">t food: </span>Hot yummy noodles for ~<span style="font-size: x-small;">$1.20</span></i></span></div>
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<a href="http://4.bp.blogspot.com/-Kf33JV630xo/UP6NNBb6syI/AAAAAAAABd4/YsSUz1PbRtY/s1600/IMG_0882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Kf33JV630xo/UP6NNBb6syI/AAAAAAAABd4/YsSUz1PbRtY/s640/IMG_0882.JPG" height="426" width="640" /></a></div>
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<span style="font-size: x-small;"><i>Mangosteens at $3.20 for 4kgs! I almost died when I found out they were $17 per kg in Sydney</i></span></div>
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Cocktails and drinks were also crazy cheap in Thailand! Some were less than $3 per glass and $6 per bucket. Our favourite restaurant in Koh Samui was probably Mambo club, where we had our first dinner. Service was attentive and generous with cheap drinks all around! Mambo was also a few stores down to a popular club called 'Green Mango' (or something). The whole place was buzzing with tourists from around the world; and the music was pretty good and updated. </div>
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<span style="font-size: x-small;"><i>Kamikazes all around!</i></span></div>
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<a href="http://3.bp.blogspot.com/-nddyCcv7kq0/UP-VZ09TSeI/AAAAAAAABl4/CYAN4UMhW-o/s1600/IMG_0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-nddyCcv7kq0/UP-VZ09TSeI/AAAAAAAABl4/CYAN4UMhW-o/s640/IMG_0793.JPG" height="426" width="640" /></a></div>
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<span style="font-size: x-small;"><i> Mango sticky rice! </i></span></div>
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If you get this at a restaurant, they will jack up the price by heaps. It was $5 for this plate while on the street it was only $1.50 or something. Nonetheless, still relatively cheap compared to Sydney. <br />
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<span style="font-size: x-small;"><i> Coconut juice all day errrday </i></span></div>
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<span style="font-size: x-small;"><i> Special marinated prawns </i></span></div>
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We also joined the full moon party at Koh Phangan by speed boat. The full moon party takes place once a month and 12 times a year in Thailand. During high seasons, the island can be filled up with approximately 20000 people or more. It is seriously an epic party that goes on through the night with no limits...and everyone is invited. Drinks were sold by the buckets at $5-$6 each. You could choose your own mix; and food stands were abundant. I was surprised by the madness that unfolded, it seemed as though everyone was vibrating and buzzing and out of their minds but I guess whatever happens in Thailand, stays in Thailand~ </div>
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<span style="font-size: x-small;"><i>Early in the night - where everything is still calm and peaceful</i></span></div>
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<span style="font-size: x-small;"><i> The magical kangaroo bar </i></span></div>
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Apart from all the craziness which unfolded at the full moon party, we also decided to do a tour before we left Koh Samui to see the Big Buddha and do the Safari tour; which included watching a crocodile show, bird show, elephant show, snake show, monkey show and explore a waterfall. Thai people were willing to do pretty epic things for a show. They dragged moving crocodiles out of the makeshift swamp and put their heads in its mouth while others put snakes in their pants. Quite impressive, but the rest of the show was alright. <br />
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<span style="font-size: x-small;"><i> The lovely Thailand crew </i></span></div>
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<span style="font-size: x-small;"><i> The amazing elephants who could play soccer </i></span></div>
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<span style="font-size: x-small;"><i>Brave Thai people</i></span></div>
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<span style="font-size: x-small;">O____O"</span></div>
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<i><span style="font-size: x-small;">Waterfall climbing~ It had started to rain, so we couldn't swim in the waterfall...which was a shame </span></i></div>
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<span style="font-size: x-small;"><i> Bye bye Koh Samui!</i></span></div>
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<a href="http://3.bp.blogspot.com/-ObF-ZVt1Hmw/UP-SMLlTK6I/AAAAAAAABj8/4K0pMYBmgko/s1600/IMG_0930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ObF-ZVt1Hmw/UP-SMLlTK6I/AAAAAAAABj8/4K0pMYBmgko/s640/IMG_0930.JPG" height="426" width="640" /></a></div>
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<span style="font-size: x-small;"><i>Free food at the airport</i></span></div>
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<span style="font-size: x-small;"><i>Complimentary airplane food! </i></span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">Next stop Phuket<span style="font-size: small;"><i>~</i></span> </span><i>
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tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.comtag:blogger.com,1999:blog-1328259231004183147.post-31267432000340404882012-10-28T16:52:00.003+11:002014-02-03T23:54:42.582+11:00Jazushi, Surry Hills<div class="separator" style="clear: both; text-align: left;">
There are so many good restaurants in Surry Hills, one of which being Jazushi~ I came to Jazushi a few months ago to celebrate a friend's 21st. Jazushi presents as a petite yet cosy Japanese restaurant. It differs from other modern Japanese restaurants due to its live jazz crew to enchant your evening. For the event, we were seated in the private function room on a big square table which could seat a bit more than 20. The food came out on a platter shared between 3-4 people. </div>
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FOOD!!! </div>
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<span style="font-size: x-small;"><i>Salmon and Kingfish Carpaccio </i></span></div>
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Our entree was a simple yet intriguing piece to get us started into the big feast ahead. The thinly sliced sashimi pieces were drizzled with a light vinaigrette. Nothing too fancy. <br />
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<span style="font-size: x-small;"><i>Green Tea Noodle Salad </i></span></div>
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I loved this dish! It was insanely refreshing and not the slightest big heavy. There were a multitude of flavours and textures in the noodle dish as well - no boring party in your mouth with this one. <br />
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<span style="font-size: x-small;"><i>Grilled Silver Cod </i></span></div>
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Tiny yet surprisingly fulfilling. The sauce gave it a strong taste. </div>
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<span style="font-size: x-small;"><i>Camembert Tempura </i></span></div>
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DEEP FRIED CHEESE! Oh cheese, how I love thee!! The cheese so beautiful, so delicate, so warm...melts in your mouth. The dip gives it that extra burst of flavour. At first I was thinking, how good can deep fried cheese be...Come on. But dat cheese...<br />
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<span style="font-size: x-small;"><i>Sushi </i></span></div>
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Your standard sushi! with ginger. Californian roll with kingfish and salmon nigiri. </div>
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<span style="font-size: x-small;"><i>JFC</i></span></div>
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Not sure what JFC stands for, but for some reason, I was thinking about KFC. They're both chicken dishes, but this one doesn't have the all famous spices. The white sauce to this was thick and flavoursome. I could taste a bit of egg and a whole lot of other things. It was the perfect combination to the chicken, but too much could potentially set you off it.<br />
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<span style="font-size: x-small;"><i>Kakuni Kurobuta Pork Belly </i></span></div>
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When I reached this dish, I was feeling the strain of my belt with my dress. This dish wasn't as good as I hoped it to be. It tasted pretty ordinary, really heavy and fatty, but it wasn't that bad. Maybe it was the fullness talking. Hmm.. if anyone has had their mum marinate pork belly with eggs in a hot pot before, it will taste exactly like that. (I positively love my mum's cooking btw)<br />
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<span style="font-size: x-small;"><i>Complimentary drink - lemon lime bitters</i></span></div>
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<span style="font-size: x-small;"><i>Wagyu sirloin steak </i></span></div>
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Tiny pieces of wagyu sirloin steak, with baby corn and broccoli. I found the steak pieces a bit dry. But nonetheless; it was completed. Food coma. <br />
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<span style="font-size: x-small;"><i>Vanilla creme brulee </i></span></div>
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No amount of food can stop me from having desserts. Vanilla creme crulee! My fave. I've expressed the amount of love I have for these babies in a fair few of my posts. The satisfying crunch when breaking through the burnt sugary layer to dive into the creamy rich custard innards. Yum! <br />
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The experience I had at Jazushi was awesome. The service was impeccable; we had our green tea refilled every time it was empty and we also had a pretty quirky waiter at our service. The ambiance is refreshing to have a live jazz band play for you. The set menu came to $60 per person, and the food was enough to make me content (belly bursting, to be honest). Would definitely go there again! <br />
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Jazushi<br />
145 Devonshire St<br />
Surry Hills NSW 2010<br />
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<a href="http://www.urbanspoon.com/r/70/751173/restaurant/Sydney/Jazushi-Surry-Hills"><img alt="Jazushi on Urbanspoon" src="http://www.urbanspoon.com/b/logo/751173/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><!--3--><!--3-->tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com1tag:blogger.com,1999:blog-1328259231004183147.post-58085307822345978762012-10-28T15:51:00.002+11:002014-06-14T19:43:42.155+10:00El-Loco, Surry Hills Hi! Haven't blogged in so long, so thought I'd kick start to my blog again with some spanking awesome El-Loco to tease you with. My first rendition with El-Loco was some few months ago, after going to some fruitless sale - in which I discovered the delight of one of the best Mexicans to be discovered in the heart of Surry Hills. I've had an ongoing flavourlicious affair with it ever since.<br />
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I found that going on a Thursday night will drown you senselessly into the jazzy music, the drunkards and the foodies. The restaurant was jammed packed with people and it was near impossible to find a seat. The buzz will set you in a mood as though it were Friday with people inches from the other. Definitely a festive atmosphere; but if you want a chilled night out, I found that going on a Tuesday night will do you well. <br />
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<i><span style="font-size: x-small;">Excelsior Hot dog - $9 </span></i></div>
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My favourite hot dog of all time comes in the form of this grilled pork Frankfurt wrapped in a soft bun with pickled jalepenos, pico ge gallo, mayonnaise and cheese. The favours are so vivid they seem to dance around as you chew. Love the soft, stringy mass of cheese generously smothering the hot dog~ <br />
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<span style="font-size: x-small;"><i>Al Pastor Pork Torta Sandwich <b>- </b>$10 </i></span></div>
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This burger has earned its way to my heart by being so good. It comes in the form of grilled diced marinated pork from the spit served on a soft bun with cabbage, corriander, spring onion, mayonnaise and pico de gallo salsa. I like how there's a generous serving of meat on the bun - meat which is succulent and soft at the same time. <br />
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<span style="font-size: x-small;"><i>Corn chips with guacamole and salsa - $5 </i></span><b><span style="font-size: x-small;"><i> </i></span></b></div>
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Crunchy chips dipped with guaccomole and salsa screams mexican from afar. Perfect for snacking. </div>
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<span style="font-size: x-small;"><i>All Tacos - $5 </i></span></div>
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I'm pretty sure I've tried all the tacos to date, can't really remember the names but they have a variety ranging from beef, roasted pork, tofu, chicken and the secret taco all at $5 each. I enjoyed all the tacos except the special taco we ordered. It came in the form of a chicken heart, or liver................... hmmm but the menu changes daily! So have no fear and embrace the surprise! :D<br />
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<span style="font-size: x-small;"><i>Minute steak, shaved radish, cabbage and coriander salad, served with pico de gallo salsa - $15 </i></span></div>
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The friend that was still hungry<b> </b>ordered the minute 180g scotch fillet steak. The steak was cooked beautifully being juicy and soft; and a bit on the rare side. The flavours meshed well with each other with the salad being light and refreshing. Pretty good for $15. <br />
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<span style="font-size: x-small;"><i>Churros with orange caramel sauce <$10 </i></span></div>
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This was taken on another one of my visits. I found that they had churros on their menu for dessert and opted to try them. They came out HUGE! I'm talking churros on steroids! I've only ever had churros at San Churro and they were skinny! So these came as a surprise. Their mammoth disguise did nothing to mask its enormous taste. The churros were perfect. By perfect I mean, seriously fluffy on the inside, delicately fried to perfection, so it wasn't oozing oil and was coated with sugar. It's dip made it quite heavy, but the orange did well to balance the flavours out. I want more!<br />
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<span style="font-size: x-small;"><i>The crazy colours, festive ornaments and paint splattered wall </i></span></div>
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<span style="font-size: x-small;"><i>Hello there........... .... I guess he decided to bomb my photo. haha!</i></span></div>
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I found El-Loco a down to earth restaurant delivering authentic and cheap Mexican eats. The restaurant is connected to a bar, so you can definitely go for a few drinks too. The ambiance is great and they're opened pretty late. Perfect to satisfy some midnight cravings. Will definitely re-visit! If only they had an El-Loco closer to home..........</div>
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El Loco </div>
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64 Foveaux Street </div>
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Surry Hills NSW 2010 </div>
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Opening hours: </div>
Monday & Tuesday 12pm until late<br />
Wednesday 12pm-1am<br />
Thursday - Saturday 12pm – 3am<br />
Sunday 12pm -10pm<br />
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<a href="http://www.urbanspoon.com/r/70/1594375/restaurant/Surry-Hills/El-Loco-Sydney"><img alt="El Loco on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1594375/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com0tag:blogger.com,1999:blog-1328259231004183147.post-26596172820151619492012-08-21T23:06:00.003+10:002014-02-03T23:54:17.284+11:00Green Peppercorn, Fairfield Let me introduce you to Green Peppercorn, the new addition to Fairfield's extensive Thai/Laos restaurants. Its interior decor is gorgeous with the french influence of bird cages and portrait frames adorning the ceiling and walls, with its leather couches and black wooden chairs and golden statues. Also, what particularly caught my eye was the Tuk Tuk they had on display, where you can take photos in.<br />
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<span style="font-size: x-small;"><i> It is somewhat conjoined with a TAB so you must be over 18 to dine there. </i></span></div>
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There menu is quite extensive; with striking similarities to the Holy Basil of Canley Heights. I'll let the pictures speak for themselves. <br />
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<span style="font-size: x-small;"><i> Soft Shell Crab - Lightly battered deep fried soft shell crab seasoned with salt and pepper served with mum's special sauce and sweet chili sauce. $16.90 </i></span></div>
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<span style="font-size: x-small;"><i> Charcoal BBQ ox tongue - marinated ox tongue, grilled over a charcoal BBQ. Served with mum's special sauce. - $10.90 </i></span></div>
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<span style="font-size: x-small;"><i> Thai style papaya salad - Combining the fresh ingredients mixed in a mortar. Shredded green papaya, cherry tomatoes, sour lime, chilli, fish sauce. Giving you a sweet, sour and a spicy hit. $11.90 </i></span></div>
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<span style="font-size: x-small;"><i> Laos Sausages - Home made pork sausages, lightly seasoned and grilled over a charcoal bbq giving it a crispy skin and tender centre. Served with mum’s special sauce. $10.90 </i></span></div>
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<i><span style="font-size: x-small;"> Pad See Ew - Beef Sweet soy sauce flavoured stir fried flat rice noodles with vegetables and egg - $12.90 </span></i></div>
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<span style="font-size: x-small;"><i> Marinated BBQ beef cuts - Succulent slices of charcoal bbq marinated beef cuts. Served with mum’s sauce and a lightly dressed salad. $14.90 </i></span></div>
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<span style="font-size: x-small;"><i> Thai Fried rice - Thai fried rice with basil, chilli, egg and oriental vegetables - $10.90 </i></span></div>
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<span style="font-size: x-small;"><i> Tiger Beef Salad, Laos style - Thinly sliced charcoal bbq beef mixed with herbs and spices, toasted ground rice powder, red onions, chilli, mint leaves, kaffir lime leaves, coriander, shallots and lemon grass. $12.90 </i></span></div>
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<span style="font-size: x-small;"><i> Pad Thai chicken - Stir fried thin rice noodles with: garlic, chives, red onions, egg and garnished with bean sprouts and crushed peanuts. - $12.90 </i></span></div>
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<span style="font-size: x-small;"><i> Pandan Creme brulee - $14.00 </i></span></div>
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<span style="font-size: x-small;"><i> Icecream smashed pavlova - $14.90 and Crunchy nuts - $14.90 </i></span></div>
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Overall, the stand out savoury dish for me was the soft shell crab. They deep fried the crab really well, so it wasn't soggy, but had just the right amount of crunch. I also found the beef dishes too chewy for my liking. On the other hand, the pandan creme brulee stole my heart for the desserts - I love cracking that crunchy layer! I don't think I'll ever get sick of it. The other two were okay. We encountered a small incident with the food which the manager took care of quite swiftly.<br />
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The food was great, and the ambiance of the restaurant was amazing and the staff were really friendly. Definitely will go there again. They open till 2am on Fridays and Saturdays, so if you're feeling hungry...... go grab that pandan creme brulee!!<br />
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Green Peppercorn<br />
1 Hamilton Rd<br />
Fairfield, NSW 2165 <br />
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<a href="http://www.urbanspoon.com/r/70/1689514/restaurant/Sydney/Green-Peppercorn-Fairfield"><img alt="Green Peppercorn on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1689514/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com2tag:blogger.com,1999:blog-1328259231004183147.post-44699302340662853892012-08-21T01:13:00.001+10:002014-02-03T23:54:06.813+11:00District Dining, Surry HillsDistrict Dining is probably one of my favourite restaurant of all time. Not only is it cosy with a nice friendly ambiance, the food is really good and not too expensive. Deals.com.au had an awesome deal where you get two
entrees, two mains and two desserts all for $69. Which means you save 50%!
(or more!!!) So it was a definite grab since I paid twice the amount last time I went.<br />
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The voucher came in great use during the peak of my exam period with the added stress of constant work everyday. Good food and good company always seems to make things better. :D <br />
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<span style="font-size: x-small;"><i>Crispy quail eggs with tarragon mayonnaise - $14 </i></span></div>
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I couldn't resist ordering the crispy quail eggs as an added extra to our meal, mainly because it looked so good on other food blogs. It lived up to its expectations. The waitress warned us before hand to pop the whole thing in our mouth because the yolk would spurt out everywhere if we bit into it...but I didn't listen and got a good dose of it on my clothes. Ah! Anyway, the outside was deliciously crisp and the inside oh-so-soft and gooey~ It just melted in my mouth. <br />
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<i><span style="font-size: x-small;">The ooze</span></i></div>
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<span style="font-size: x-small;"><i>Entree: Tofu with bean paste </i></span></div>
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To be honest, I had this a loong time ago, so I cant really remember what this dish was, it was just like an asian tofu dish. Nothing crazy special.<br />
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<i><span style="font-size: x-small;">Entree: Kingfish served with Wasabi Pannacotta, Quinoa and Ponzu;</span></i></div>
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The wasabi pannacotta was not what I expected. The harsh wasabi taste was not at all dominant in this dish, which<b></b> was fine with me. Instead it was a soft refreshing icy taste - more like an icicle than anything. There were a strong mesh of flavours to this dish, with the kingfish being fresh against the savoury balls. Was interesting.<br />
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<span style="font-size: x-small;"><i> Main: 12 Hour Lamb Shoulder, cauliflower salad, olives and Moroccan spices</i></span></div>
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Despite having this dish so long ago, I still remember the vivid taste of it. I loved this dish; and that's saying something, since I'm not a fan of lamb. But this lamb shoulder just melted away in my mouth. It was really flavoursome and just lovely. Beautiful. Would definitely have it again. <br />
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<span style="font-size: x-small;"><i>Main: Sumac Crusted Salmon Fillet served with a shaved Fennel salad</i></span></div>
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If I haven't expressed my love for salmon yet, I'll do it now. Salmon, I love you!!! This Salmon was beautifully crusted and cooked to perfection. It separated easily and was not overcooked. Just lovely. The fennel salad complimented the salmon well with its crunchy texture. Borderline food coma. <br />
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<span style="font-size: x-small;"><i>Dessert: Berry mess (deconstructed Pavlova) with sorbet, berries and cream</i></span></div>
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If you like pavlova you'll definitely like this. I remember my lips and tongue being painted in a vivid red due to that sorbet.<br />
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<span style="font-size: x-small;"><i>Dessert: Bread and Butter pudding with prune, cinnamon and apple crumble icecream</i></span></div>
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I never understood Po's love for bread and butter pudding until I had this. It really beats the other ones I had for sure~ The bread and butter pudding just warms your heart, with its sweet, warm self. Soft and the perfect solution to winter's cold nights.<br />
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<i><span style="font-size: x-small;">Drizzle mmm </span></i></div>
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All this totaled less than $90 and was well worth it. Will come again. And again. :D</div>
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District Dining </div>
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17 Randle St</div>
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Surry Hills NSW 2010 </div>
tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com5tag:blogger.com,1999:blog-1328259231004183147.post-23616034222923392872012-08-21T00:15:00.000+10:002014-02-03T23:53:54.364+11:00Azuma, Chifley Square Sydney I haven't been fine dining in ages! So I was really excited when Po took me out to try one of the 'Appetite for Sydney' restaurants, Azuma. It is located in the big marbled Chifley Plaza, where suits roam day
and night. I found the interior design strikingly beautiful with its
Japanese influence, with its paintings and pottery and staff. It used to be a one-hatted restaurant, but unfortunately lost it; which
is a shame, because the restaurant is truly lovely, with lovely staff
and service.<br />
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The 'Appetite for Sydney' menu offered us our choice of 2 courses for $55 or 3 courses for $66 per person. We opted for the $66 per person meal which included entrees, mains and dessert with complimentary tea or wine. <br />
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Our endless cup of tea - refilled throughout the night. One <i>strikingly </i>vivid<i> </i>green tea. Very strong, and unlike any bottled green teas. </div>
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2011 Torbreck 'Woodcutters' Shiraz, Barossa Valley SA - was DD so didn't get to taste. :|</div>
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Entree: Duo of Azuma’s famous Seared Tuna
Salad & Deluxe Seared Salmon Belly Nigiri – served with wasabi
mayonnaise, caramalised soy & sake sauce and micro herbs.</div>
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Still beautiful as the first time I had it. Tuna was delicately seared with the refreshed herbs adorned on top of it. Was featured on SBS once. Servings were tiny though, I wanted more. </div>
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Seared Salmon Nigiri~ I loved it. There was an explosion of flavours; the smokiness of the salmon with the sharp pang of wasabi mayonnaise with the greens on top. Once again, too few! I could eat these forever. </div>
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Main 1: Wagyu Beef steak with seasonal vegies and rice<br />
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The wagyu beef was beautifully soft and tender cooked medium rare, with just the right amount of juiciness. The only negative - a tad too salty. Problem was easily solved by whacking the sauce off of it; or eating it with rice ha! <br />
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Main 2: Deep fried sea perch fillets served with julienne seasonal vegetable and rice.<br />
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I probably wouldn't order this dish again. Just tasted like fish cocktails in a thick soupy mix. It could do better without the batter, which made it soggy and strange to eat. <br />
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<span style="font-size: small;">Azuma dessert tasting plate: Homemade mango icecream, Belgium chocolate mousse and vanilla creme brulee. </span></div>
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This was undoubtedly the best part of the meal! Three gorgeously small portioned delights~ Each so rich and fragrant in their flavours that it was hard not to fall in love with them all. The mango icecream was powerful and creamy. The chocolate mousse was ever so moist and lovely. But the real winner for me was the creme brulee. I love cracking into the sugary goodness and hearing that <i>crunch</i>, before digging into its soft creamy innards. SO GOOD! Po couldn't stop making noises.. I assume it was the wine.. but... </div>
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Azuma is a wonderful place to have dinner, it's on the dearer side but definitely worth a shot. The staff were attentive and altogether nice and friendly, and the food was great. There are also private rooms, which I found on my long walk to the toilets, and disabled accessibility to the restaurant. I'll definitely come again! <br />
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Azuma<br />
Level 1 2 Chifley Square <br />
Sydney NSW 2000<br />
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<a href="http://www.urbanspoon.com/r/70/750135/restaurant/CBD/Azuma-Sydney"><img alt="Azuma on Urbanspoon" src="http://www.urbanspoon.com/b/logo/750135/minilogo.gif" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
<br />tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com0tag:blogger.com,1999:blog-1328259231004183147.post-22652610654121558462012-06-11T22:31:00.001+10:002014-02-03T23:53:38.242+11:00Rockpool Bar and Grill, SydneyLet me introduce you to Rockpool...Bar and Grill. The more down-to-earth of Neil Perry's Rockpool chain. That isn't to say that it is any less grandeur. In fact, the building in which it is situated is artistically beautiful with a ridiculously high ceiling.<br />
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As a treat for being lovely all the time, I had booked it for Po's birthday as a surprise~ Upon entering, I was awed at the restaurants beauty and warmth. The ceilings seemed as though they would stretch forever and there were countless staff in penguin suits carrying plates of food. Another thing that attracted me were the amount of glasses of wines they had hanging from the ceiling, way too many! Made everything look that much more sparkly. We were seated somewhere cosy and tucked away, however that didn't impact the service too much. <br />
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<i><span style="font-size: x-small;">Complimentary bread for starters; not as warm and fluffy as I'd hoped. </span></i></div>
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<span style="font-size: x-small;"><i>My Steak Tartare with chips $25 </i></span></div>
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I've always wanted to try the steak tartare here~ And I'm so glad I have. The dish was presented on a huge white dish as it sat so miniature in the middle; complimented with chips on the side. It didn't have the egg in a well like at other places I've seen, instead it was presented on a few leaves looking super creamy. The steak tartare despite looking all small, and innocent actually is quite heavy in its rich creaminess (to me anyway). I really liked the zingy tang it to with the little crunch as it added texture to the would be only raw beef salad. <br />
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<i><span style="font-size: x-small;">Rib eye on the bone 350g 68 days $60 </span></i></div>
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The steak for Po and no, I didn't pay $60 for two sliced pieces of steak. :p What happened was, we told the waiter that we wanted to share the dishes, so he had portioned the pieces for us, perfectly sliced. Not sure if it was the best steak I've had though. It was cooked to medium rare with a nice grilled charred taste coating the top and bottom.<br />
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<span style="font-size: x-small;"><i>Seared king prawns with goat cheese tortellini, burnt butter, pine nuts and raisins $32</i></span></div>
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My love for goat cheese was tested with this dish. So ridiculously rich with cheese in each tortellini. Cheese, cheese, and more cheese. Too much cheese for me to handle. Cheese empowered over everything. It was a pretty heavy dish, despite being so miniature. Will try something else next time, definitely... <br />
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<i><span style="font-size: x-small;">Charcoal oven roasted pumpkin and sweet potato with garlic yoghurt and burnt butter $9 </span></i></div>
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The roasted pumpkin was perfectly cooked in all its melt-in-your-mouth sweetness, slathered in a generous amount of garlic yoghurt. Definitely a delicious side. Will order again. <br />
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<i><span style="font-size: x-small;">The slowly vacant restaurant - really dimly lit, with a modern light on each table. </span></i></div>
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<i><span style="font-size: x-small;">Raspberry and Vanilla Cream Mille Feuille $23</span></i></div>
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My favourite dish of the night! After all that heavy food, we opted for a light dessert. Best dessert ever! I really liked the light biscuit sandwiching the goodness within. Oh it oooozes raspberry~ The vanilla cream was super light, and the sour raspberry and sorbet was just the refresher we needed to finish the meal. <br />
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Rockpool bar and grill is a beautiful place to celebrate a special occasion. It's beauty is probably unrivaled in elegance and grandeur. Lovely service with a killer dessert. I'm really glad to have a partner who enjoys food as much as I do. Happy Birthday~ </div>
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Rockpool Bar and Grill </div>
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66 Hunter St Sydney NSW 2000 </div>
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tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com2tag:blogger.com,1999:blog-1328259231004183147.post-2302396795140260802012-04-19T19:20:00.001+10:002014-02-03T23:53:27.242+11:00Chefs Gallery, Sydney<div class="separator" style="clear: both; text-align: center;">
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Chefs Gallery! Exactly how it is titled~ When I came here to dine, it was pretty late ~9ish pm so they had cleared the middle tables and we were allocated the tables on the sides - which was pretty cool! We had a perfect view to the chefs in action. Slaving away in the kitchen, making fresh noodles, pan frying them in a huge wok. That definitely kept us entertained whilst waiting for the food.<br />
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<span style="font-size: x-small;"><i> Look at him go~ Serious face on </i></span></div>
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<span style="font-size: x-small;"><i>Noodles with char-grilled wagyu beef dipped in Sichuan spicy soup with regular handmade noodles - $16.90 </i></span></div>
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Po's insatiable love for wagyu beef tempted him to order this dish~ Initially, it was stamped with three chilies meaning extremely hot, but the staff catered for changes and used a chicken soup base instead. The wagyu strips were extremely tender and flavoured well. The chef's hand made noodles were made with experienced hands being soft and uniform throughout. <br />
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<span style="font-size: x-small;"><i> Shredded Peking duck with cucumber and holsin sauce rolled inside a fluffy chinese rotti - $15.90 </i></span></div>
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Our Peking duck wrapped in a chinese rotti roll! I love this dish~ The crunchiness of the cucumber meshed well with the soft shredded duck, with the greasy rotti completing the piece. - best served with soy sauce. <br />
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<span style="font-size: x-small;"><i>Refreshing ice lychee green tea - $4.90 </i></span></div>
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<span style="font-size: x-small;"><i>Prawn and pork wonton noodles in a Shanghainese style spicy sauce with regular handmade noodles - $10.90 </i></span></div>
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My dish was stamped with two chilies; in which I overlooked. Consequently, I had to surrender my senses to the unbearably spicy noodle base soup. It was hot to the point where my nose was runny and beads of sweat appeared on my forehead. Chili. Hot. Hot. Hot! Luckily, Po swapped some of his plain noodles with my chili ridden ones to even out the chili tone. It helped somewhat~ The noodles in its chili soup base form together with the prawn and pork wonton truly warms a person up from the inside! Which was good as Sydney weather has been crazy these past few days/weeks. <br />
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<span style="font-size: x-small;"><i>Chef wearing a mouth guard for cleanliness~ </i></span></div>
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<i><span style="font-size: x-small;">Signature 'Piggy Face' sesame bun and 'Totoro' marsh-mellow arranged in an edible garden setting beautifully presented and served with icecream - $19.90 </span></i></div>
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LET ME INTRODUCE YOU TO THE CUTEST BUNS IN THE WORLD! They were so ridiculously adorable! And ever so heart-breaking to eat. Gorgeous, perfectly well rounded buns with little eyes, ears and nose that are attached. Eating these should be illegal. I want to preserve it in its perfect state forever. The pictures were endless - so many angles! A bow for the girl, and nothing for the boy~ Ms piggy and Mr piggy. <br />
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Waffle pen sprinkled with icing sugar, with two scoops of creamy flavoursome ice-cream on the sides - green tea and black sesame! Makeshift play pen is adorned with a cookie based crumbed sidewalk and Asian sweets as rocks. <br />
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<i><span style="font-size: x-small;">He is smiling for the camera~ </span></i></div>
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<span style="font-size: x-small;"><i>Say bye-bye :( </i></span></div>
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<span style="font-size: x-small;"><i>Ruthless Po taking the first bite...</i></span></div>
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Inside the lovely Ms Piggy - we have a sweet explosion of black sesame paste~</div>
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Chefs Gallery offers an extensive range of Chinese dishes in its image ridden menu. Most dishes are presented in the form of that you would find in yumcha. Altogether, service was very efficient and flexible and the views to the chef's hard work and dedication were admired greatly! Flavours and tastes were great! :D </div>
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Chefs Gallery </div>
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501 George St, </div>
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Sydney NSW 2000</div>
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<a href="http://www.urbanspoon.com/r/70/1543362/restaurant/CBD/Chefs-Gallery-Sydney"><img alt="Chefs Gallery on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1543362/minilogo.gif" style="border: medium none; height: 15px; padding: 0px; width: 104px;" /></a></div>
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tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com6tag:blogger.com,1999:blog-1328259231004183147.post-42744313225389457832012-04-19T17:26:00.001+10:002014-02-03T23:53:13.643+11:00Chat Thai, HaymarketCHAT THAI! Chat Thai seems to always be bustling with people. Every time I pass, there's always this huge queue in which you have to write your name, and number of guests down before being seated. Really intense. So surely it must be worth the wait...and it definitely was~ At economical prices with most things <$15 it seems to be the popular place to dine.<br />
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I came here for lunch and waited a good 30 minutes before getting seats for two. During our wait, there was an open kitchen in which chefs adorning white make their sweets to keep us entertained. <br />
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<span style="font-size: x-small;"><i>Lunch menu~ There was a huge selection of things to order; so we opted for their one plate wonder meals and a few sides to share. </i></span></div>
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<i><span style="font-size: x-small;"> Traditional red tea with caramelised milk $4.00</span></i></div>
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Once you relish the taste of caramelised milk tea, you will never go back! I love it~ The ever so refreshing Thai milk tea; ever so rich and compelling. <br />
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<span style="font-size: x-small;"><i> Khao mok gai - chicken and rice braised in turmeric and five spice with green chilli and garlic sauce with rice - $10.90 </i></span></div>
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Po's ridiculously flavoursome dish with a crazy five spice green chilli sauce for dippings. The chicken was delicately soft and moist served with broken rice braised in turmeric - which is part of the ginger family, herb like and full of goodness.<br />
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<span style="font-size: x-small;"><i> Grilled Pork Skewers + Chicken Satay Skewers - $2 each </i></span></div>
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<i><span style="font-size: x-small;">Grilled Pork Dumplings (Louk Chin Bhing) - $2 </span></i></div>
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Cannot go past these savoury starters. Grilled to a savoury sweet finished and dipped in chilli and tamarind sauce, they are an easy cheap eat to begin the meal.<br />
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<span style="font-size: x-small;"><i>Khao na bped (Roasted duck with ginger and duck gravy with sauce) - $14.90 </i></span></div>
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Juicy duck smothered in a rich flavoursome sauce bursting with flavour. Additional greens and ginger. The ginger added the extra tang to the whole dish with its spicy innards combined with the spicy/sweet sauce. The greens and rice neutralised the crazy flavours awaiting to be devoured. <br />
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<span style="font-size: x-small;"><i> Spicy Salad (som dtum thai) - $10 </i></span></div>
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When ordering this dish, we forgot to mention the level of spiciness; therefore resulting in a crazy hot fire erupting in my mouth! I'm weak with spices and the deadly chilli flakes douse amongst the salad made it an overkill. Po seemed to have managed fine though.<br />
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<span style="font-size: x-small;"><i> Coconut ice-cream - $5.50 </i></span></div>
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Can't finish a meal without desserts~ Coconut icecream! Topped with roasted peanuts and glutinous drops of rice of some sort. - Food coma awaits - <br />
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This wooden clad restaurant screams authentic Thai from a mile away with its friendly staff and efficient service with an economical menu leaving you well-balanced and full. Sydney-siders clearly have an insatiable tongue for Chat Thai with all the right reasons! Will visit again; for dinner and its dinner menu (mango sticky rice - woooo)! However, dreading that ghastly long line...<br />
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Chat Thai <br />
20 Campbell Street<br />
Haymarket NSW, 2000<br />
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<a href="http://www.urbanspoon.com/r/70/750517/restaurant/Sydney/Chat-Thai-Haymarket-Haymarket"><img alt="Chat Thai Haymarket on Urbanspoon" src="http://www.urbanspoon.com/b/logo/750517/minilogo.gif" style="border: medium none; height: 15px; padding: 0px; width: 104px;" /></a>tweehttp://www.blogger.com/profile/14829467860114005912noreply@blogger.com0