Yes we love betel leaves. These had a lovely mix of tea smoked petuna ocean trout with a hot and sour sauce on them. It was a great combination.Read More
These must have “Laksa” XL Prawns on skewers were so juicy, with such a delicious sauce underneath, we wished we had spoons!Read More
The famous Matcha French Lava toast had matcha filling spilling out like lava as we cut into the fluffy toast drizzled with condensed milk.Read More
The spiced cauliflower and coconut paneer was creamy, sweet, spicy and looked amazing, this dish had everything you could ask for.Read More
Seafood from wall to wall - and then so much more as well - and those desserts - OMG! This buffet is such a treat!Read More
Taste of Shanghai is in World Square Sydney. This area of Sydney is busy with an array of different shops. Taste of Shanghai is deceptively big - you walk in and turn to the right and it keeps going - you wouldn't know this from just standing outside. It is so spacious and you can also watch the talented chefs making their delicious food.
Xiao Long Bao is is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi.
Traditionally it is prepared in xiaolong, small bamboo steaming baskets, which give them their name. This was another tasty dish that we both enjoyed.
We have had plenty of wontons over all the years.
The combination of these savoury wontons accompanied by the heat of the chili oil - you have a winner!
These Shanghai Crispy Spring Rolls certainly lived up to their name.
They had a beautifully crisp-crackly skin and inside was a tender-tasting filling.
We then moved on to some delicious grilled spring onion pancakes.
These are a tasty flatbread-like side traditional Chinese savoury pancake.
Our spring onion pancake was warm, flaky, chewy and incredibly more-ish.
This combined plenty of wonderfully tender chicken, with the bite of a good coating of red chili oil.
This really was a great dish.
It was a bowl filled with hot and amazing flavours. It was sweet and tender - Ahh.
Then it was on to a simpler dish - the spicy sliced pork with bamboo shoot.
This was a fragrant and a little bit spicy and a great tasting dish.
We do so love our spicy dishes and this satisfied those hot food cravings yet again.
The whole Barramundi in sweet and sour sauce was an impressive variation on Chinese sweet and sour recipes.
The Barra was delicious and tender - tick, and it went well with the tangy sweet and sour sauce - tick again! Mlady loved this!
And finally, when we could barely fit anything else in - the mud crab with salty egg yolk.
Seriously - we were so full and this was so good it was almost cruel as we couldn't resist it.
It was crisp - so crisp - and had great flavours. It went well on its own and also with our side dishes.
(inside Novotel Sydney on Darling Harbour)
100 Murray St
The Ternary has parking underneath and it's also just across Pyrmont Bridge so access is extremely easy. Using the escalators to reach it - what strikes you is so impressive. It has a casual yet sophisticated atmosphere and the decor is light, modern and with awesome views of Sydney. Such a prime position!
Seeing the sights during daylight is spectacular and as the sun starts to set, the night time views of the city landscape with it's twinkling lights is absolutely magnificent. It really was relaxing, sitting there soaking up the wonderful views whilst enjoying a fabulous meal. You can even sit back, relax and enjoy your favourite beverage in their comfortable lounge area. The bar area too, is also great to have a drink or two.
This was light, fragrant and had a good kick. It was also fresh and vibrant. The basmati rice was so perfect with this dish - as was not a heavy type rice.
The sauce was great tasting and we loved the crispness of the capsicum.
We also had the mango crème brulee with popping candy on top served with mango sorbet. There was some fresh mango as well - yummo! This was a very refreshing dessert and the popping candy was an innovative addition. This was a fun but also a very enjoyable dessert.
Sir also sipped on a tasty dessert wine - a 2012 Frogmore Creek from Tasmania and a winery we've visited previously and enjoyed.
|Executive Chef Anthony Flowers|
We would like to thank Eric, Malin, Savanna, Josh and chef Ken for looking after us. We would also like to thank Chef Robin Rana for taking time out to talk to us. A very special thank you to Executive Chef Anthony Flowers for looking after us and for taking time out from his busy schedule to sit down with us and explain his wonderful vision and each of the dishes.
Sir and Mlady dined as guests of The Ternary, Novotel Sydney on Darling Harbour and Accor. Special thanks to Scott Smith of Accor and Rachel Cameron of The Society Group.
335 Barrenjoey Rd
This restaurant is not your average Thai place with the usual Thai dishes and décor. It’s more contemporary, with some enticing and interesting menu items as well as all your old favourites. The interior is stylish and modern with local artists’ work displayed on the walls. There is also outdoor dining at the front and rear of the premises if you prefer the seaside air.
The menu is well presented and the photos look so tempting it gets your mouth watering. There is a “make your own” section where you can choose the components of your dish, such as meat/seafood/veg, sauce and noodle type.
There are also signature dishes and chef’s recommendations and the variety is extensive but not overwhelming. This place also does some great Thai “street food”. They all sound amazing, so it’s hard to choose. What a nice problem to have!
As we are seafood lovers, we also chose the crispy soft shell crab with sweet chilli sauce. It’s a popular dish and this one tasted as good as it looked. The coating was indeed crispy and not at all oily or heavy. Inside, the crab was still juicy and it was very tasty.
Next, something a bit astringent to freshen the palate – papaya salad (which can be ordered with a side of crispy pork belly if you like.) The combination was a winner. The tangy lemon-dressed salad was really good and so was the pork.
We chatted with part-owner Top, who explained that his aim is to provide a casual and friendly atmosphere where locals feel part of the family.
There are lots of regulars here and Top is keen to get their feedback and suggestions so he can continue to meet and exceed their expectations. He supports the community wherever possible which we think is a nice way to do business.
For the mains, we started with king prawns with lime leaves and peppercorns. This was tasty and although there were only three prawns, they were giant ones so it was plenty. If you are a group sharing, you may like to consider the numbers and order extra servings as necessary. It was a delicious dish and you can adjust your intake of those punchy peppercorns to suit your taste.
cinnamon and garlic.
This was such a tasty mixture and apparently a very popular choice here.
This was not surprising at all once we tasted it - it was simply beautiful.
Dessert? Yes, Monkey Love please. That was the name of the amazing deep fried bananas in flaky pastry with green tea ice cream which we devoured next. These monkeys certainly loved it! We will go back for this too!
Monkey King Thai in Newport is now open for lunch and offers some great specials accompanied by steamed rice. The banquet menu looks fabulous and also great value. The dinner menu is also very reasonably priced and there is Singha beer on tap. You can even get a signature Monkey King craft Pale Ale which is a bitter style so it goes well with this style of food. For the wine lovers, there is a Monkey King Cabernet Sauvignon 2013 which we also tried. It was a very nice drop. Allover it was a great dining experience which we would highly recommend. We know we will both be back to try some more superb dishes.
Those Dames, who review for Sir and Mlady Dine Out, dined as guests of Monkey King Thai. Big thanks to co-owner Top for this invitation.
2 Danks St
The Devon brand in Sydney is well known from their original spot on Devonshire Street in Surry Hills.
Their newer venture - Devon on Danks - is already attracting the same attention. Innovative food and drinks is the order of the day at both places.
The fit out is warming - lots of timber combined with a minimalist industrial feel as well. It's certainly inviting and comfy.
We were there for a bloggers evening to taste their new Miyagi-San menu - a degustation of new Devon goodies that had us excited straight away. An added bonus was the pairings with both sakes from family business Sakenet as well as brews from the well known guns of brewing, Young Henry's. It was going to be a good night - no - a great night!
This was paired nicely with Young Henry's
A tasty serving of lightly spiced salmon tartare sitting on top of fried wantons was next to arrive.
The crunch of the wantons exploded when we bit into them and combined so well with the tasty fresh salmon.
These bite sized treats went down well and had great flavours.
Possibly the dish of the night for Mlady was the agedashi tofu. It was light, delicate and had lovely flavours.
It was also a work of art in its own right - such beautiful plating making it almost a shame to eat.
The Young Henry's Real Ale went well with this and the next dishes.
Ever had pig tails??? We have a few times before but not lots.
These were done with a sticky sauce that takes four days to reduce.
They're served with deep fried bread and it was Sirs favourite for the night.
He ate way more than his fair share!
Sir again dug in as his inner carnivore appeared yet again. The meat was delicious and there was plenty of it too.
It was nicely paired with Young Henry's rich and dark hop ale - a favourite of Mlady's!
Crab and egg white were beautifully mixed then topped with egg yolk and a sphere of black vinegar.
We then smashed and mixed the "spheres" into the light combination below. It was another winner.
Then an even more unusual finale - baked eggplant topped with a crumble mix and all tasting like a caramel crunchy combo. The miso ice cream went well.
Sir and Mlady dined as guests of Devon on Danks. Special thanks to Young Henry's and Sakenet for the great pairings. Big thanks also to Carla Monforte from Wasamedia for this invitation.
The District, Podium Level,
436 Victoria Ave
We had heard the Simmer Huang chain of restaurants have over 500 restaurants throughout Asia alone , so we were very excited about attending the opening launch in Chatswood recently at the Interchange building Victoria Avenue.
They have a very good reputation, but we were completely blown away by the extravagant detail they had gone to in the décor of the new four week old restaurant.
As well as warm reds, timber furniture, birdcage light fittings and modern murals gracing the walls, the architecture was skillful with a gorgeous low lit ambiance which was instantly relaxing .
The feng shui seemed to breeze through the establishment, heightening the senses and calming the mood.
Much to our delight they had enlisted their 1st ambassador, Alvin Quah of Master Chef fame who is on a mission to increase awareness of Asian food in the western world with his signature seasonal marinades, sauces and dishes. Simmer Huang wishes to capture these new exciting flavours into their already sensational menus.
Both had a very different taste but both extremely delicious.
First was the Hometown chicken, sliced with special sauce. We ate this delicious dish while savouring every mouthful. Sweet delicate flavours ignited our mouths. It was pure bliss.
Very different, very interesting and very very tasty.
Next was Alvin's special. Asian duck (smoked in 5 spice, star anise, cinnamon and honey) coupled with delicious marinade , chilli and vegetables. We were sorry when that was gone.
Throughout the evening Alvin was checking up on us.
What did we think of his creation. We told him the truth - absolutely gorgeous.
The next signature dish inspired by Alvin then arrived at the table.
This was the hotpot he was proud of. Sliced and braised Barramundi, this included every part of the fish.
It was coupled with fresh vegetables and the winning special sauce.
We sat breathing in the tantalising aromas while it bubbled away cooking in the middle of the table. We could hardly wait to taste it.
We told him it was a huge success and once word got out Simmer Huang would be inundated with hungry patrons wanting to visit the interchange restaurant.
This did not end there. After we had eaten as much as we were able.
Our lovely waitress turned the hotpot into a tasty noodle hotpot soup.
The egg noodles were rolled, cut and separated at the table and added to make the soup.
Not only did we have sensational food but were entertained all evening with the food being cooked at the table.
Those Dames, who review for Sir and Mlady Dine Out, dined as guests of Simmer Huang. Thanks to Alana Garton and Katie Stow from Wasamedia for the invitation.
Level 1, 500 George St
The success and popularity of Lotus Dumpling Bar has reached such a level that it has generated a second place - Lotus The Galleries. While it's a big place with a big menu, you can of course still get their famous dumplings there too. The place is impressive in every way. Even though its expansive, it has so many different spaces so there's no cavernous feel at all. It also has several private dining areas. The design is from D17 (think Alpha).
Their Head Chef, Chris Yan, has great pedigree having worked with Kylie Kwong for over a decade. The menu is innovative, exciting and packed with appeal - just like the place itself.
We were here to sample a selection from the menu - which turned out to be a very large selection!
We had steamed jade prawn dumplings, steamed fresh scallop sui mai, steamed mud crab and pork xiao long bao and their pan-fried pork buns.
These easily proved why their dumplings were so popular - they're really that good.
Then it was an old favourite with a twist. The crispy calamari was served with a unique native spice salt and lemon dressing. It was a great combination.
This version of crispy skin duck pancakes was served with a very different sweet miso sauce and fresh cucumber slivers.
We don't think we've ever had a crispier duck - it was amazing and its skin almost shattered.
Next was a lovely delicately dish of steamed fish fillet with ginger and shallots. It was a traditional flavour mix that worked really well.
The very unique wok-fried wallaby rump arrived soon afterwards. It had sweet bean paste and salt bush with it. Wallaby is a great meat too - very tasty and lean.
Possibly the dish of the day was the crispy eggplant with honey and sesame.
We'd never had this combo before and we'd gladly eat it again - and again!
It was a surprisingly light dish that still managed to have plenty of flavour. It actually looked like cinnamon toast when it arrived.
For a healthier side, we had a nice plate of steamed seasonal vegetables.
We had several, but our favourite was the Lotus jasmine tea creme caramel.
It was a variation on a traditional French dish that worked really well - and looked just as spectacular too.
It's got great dumplings - unsurprisingly - but try some of their other delicious food too. It's very innovative and tasty.
Sir and Dame M dined as guests of Lotus The Galleries. Special thanks to Georgia Maddigan of Wasamedia for arranging this visit.
4/2-8 Little Bay Rd
Little Bay, Sydney
Little Hutong only opened earlier this year - in April 2015 to be precise. It's not a big place - seating around 50 people very comfortably.
The food is probably best described as Asian fusion. There are strong Malaysian influences and some great authentic Malaysian dishes but the food goes way beyond this one genre.
There is a monitor that "rolls" constantly at one end of the room, showing different menu items. You can see a picture of how your meal will be presented with all it's mouth watering freshness and vibrant colours. It's a really good concept.
We started with a lovely long dish of crispy pork belly.
This freshly cooked pork belly with it's nicely crispy skin was served with homemade ginger and chilli sauce.
It also came with thinly sliced cucumber and scallions.
WOW what a sauce! Has a really good kick.
We then moved on to some amazing roti canai - The original Malaysian puffed bread. The roti was crispy on the outside and fluffy and flaky on the inside. It was served with a rich, fragrant and tender beef rendang.
Both Sir and Mlady are partial to roti and this certainly lived up to its description.
Mlady thought that this was some of the best roti she had ever had. Mlady even kept some aside to soak up the amazing chilli sauce that was served with the crispy pork belly.
We then grabbed some lovely salt and pepper squid. This was stir fried with Thai chilli, garlic, onions and curry leaves.Salt and Pepper squid is a favourite dish of both Sir and Mlady and this dish was nice and crisp with the flavours combining really well.
Next was the Surfing Wasabi tuna - slices of seared marinated tuna rolled in sesame seeds and dried parsley with wasabi mayonnaise and finely julienned pickled vegetables all piled high on thin crispy rice crackers. This really was a wonderfully flavoured dish. The wasabi - which can be very overpowering - was not. It was all suitably subtle. Everything with this dish combined very well
together with great textures and flavours.
We then moved on to the miso mayonnaise scallops - Gratinated Hokkaido scallops with miso paste, shitake mushrooms, Japanese mayonnaise, scallions, sesame seeds and bonito flakes. It was a complex dish made with scallops that were plump and juicy and lightly cooked. It again combined well to create a lovely explosion of flavours in the mouth!
The Hutong Sang Chow Bow - a mixture of crab meat, egg, toasted pine nuts and conpoy crisps served with homemade chilli sauce and iceberg lettuce - is a popular dish and a favourite. The combination of all these tasty ingredients combined really well. The crab meat shone through and was not overpowered on underpowered (is there such a word?). The sauce comes in a dish as a side so you can add as much or as little as you desire.
Our final main was the Penang Char Kuey Teow - wok fried flat rice noodles with prawns, Chinese sausages, eggs, chives, bean sprouts, and a touch of chilli paste.
We really enjoyed everything about this dish, which is another favourite of ours.
It's such a great mix of different textures and flavours - and basically a meal on a plate.
Finally it was time for dessert - and we had a great black glutinous rice with fragrant coconut cream.
Some descriptions of food can leave you thinking Hmmmm. Seriously though - we totally loved this dessert. Mlady had to share and she was not impressed. She wanted it all. The coconut cream arrives in a cute pot of which you pour over the rice. To quote a children's story this was "Just right" and a very yummy dessert!
While Little Hutong clearly has a Malaysian influence in parts of its menu - it really goes well beyond these boundaries into more of the modern Asian fusion space. It's a great place to visit for a really unique meal. Service was excellent and it's a really pleasant environment too.
Sir and Mlady dined as guests of Little Hutong. Special thanks to owners Eliza and Robert (and Luke) and to Xenia for looking after us so well. Thanks also to Jess Cruze of Viveri Communications for arranging our visit.