Saturday, June 24, 2017

Hot Wok Kitchen, Anzac Parade, Maroubra

It was a rather lazy late morning start, we just finished a great workout and were craving some Chinese food. A little drive down Maroubra brought us to Hot Wok Kitchen. We've always wanted to try this place out and boy were we impressed with their quality.

Very Ordinary looking fa├žade, the magic lies within though.
A display of their recommended dishes.
Specials for the season as listed from top to bottom (i'll try my best to translate as my Chinese is not the best):
1. Some mushroom, tofu and ???? stir fry $12.00
2. Salt and pepper fish fillet $15.50
3. Goat/Lamb braised in a hotpot $16.80
4. Roast duck w/rice, $15.00/$9.50
5. Mushrooms with bracket fungus steamed chicken (???) $14.80
6. Some beef on rice dish $9.00
7. Salt and pepper Eggplant $12.50
8. Age Bean paste braised pork trotters w/rice $13.50/$9.50
9. Erm... some pork rib dish $14.50
10. Xo sauce stir-fired clams $11.80
11.Salt and pepper soft shell crab $18.80

We decided to go with the following dishes today.
Yin Yang Chicken: Both steamed and crispy skin fried chicken served in a superior soy sauce.
XO sauce stir fried clams: plump and juicy pipis stir fried in chinese XO sauce
Flounder steamed in superior soy sauce garnished with braised mushrooms
The flounder came packed with fish roe! Speak about hidden treasures!
Belachan (prawn paste) stir fried beans. The smoky Wok-Hei (Breath of the wok) was evident in this  dish however, it would have benefited from some sambal chili I reckon.
Salt and Pepper fried chicken wings. Batter was light and crispy, wings were adequately marinated.
Last but not least, Phoenix Talons (aka braised chicken feet :P) as recommended by the lady boss as their top secret off-menu item of the day.

Verdict: If you're looking for top quality no frills Cantonese food in a homely family ran environment, please give this place a try. P.S: I don't understand why there are so many negative reviews on zomato/urbanspoon/tripadviser. The food is really good and i'll definitely be back to try out the other chef specials another day!

Thursday, June 22, 2017

Bar Reggio, Crown Street, Darlinghurst

After a long but satisfying day at work, I decided to treat myself to some Italian grub.

Kind of an institution at Darlinghurst, Bar Reggio serves up a delectable fare paying strict attention to detail and quality control over all these years.

Putting the entire meal together

Interesting how an Italian restaurant has it's own home-made Sambal Chili that just might give me the "Pacific Rim" of fire tomorrow morning.

Looks can be deceiving. This is not the gritty sand-like cheese of a questionable origin you find in supermarkets. It is actually real Parmesan (Parmigiano Reggiano) 

Slow Braised Osso Bucco. This dish needs no introduction. With a melt in your mouth consistency and bone marrow to suck off the bone, this could arguably be the ideal dish for a cold winter.

Bar Reggio's famous BBQ octopus salad. Char-grilled till smoky and tender, this should satisfy most seafood lovers out there.

I opted to go for grilled vegetables to accompany the meal. However, people who are not low carbing can choose to have mash, chips or even pasta as a side.

Monday, June 12, 2017

Durian Cheesecake, Kin Senn Thai Street Food and Bakery - Pitt Street, Sydney CBD

Walking along Pitt street, we came across this typical Thai restaurant. However what caught our attention was the type of cakes that they offered. Especially their Durian Cheesecake.

Being a big fan of the king of fruits, I could not say no to this slice of heaven. In a east meets west fusion fashion, the pastry chefs managed to unite durian and the traditional cheesecake in holy matrimony.
Interesting how they used a sliced Pandan leaf as garnish despite not being incorporated into the flavour profile.

The slice of cake comes with a little tub of durian cream for kicks and giggles.

Various items being offered for the season

Other cakes in their fridge

Durian dessert that actually looks like a durian fruit. Absolutely love this place!

Shinara Korean Buffet - Sydney CBD

Anyoung haseyo!

Tucked away unassumingly along Pitt street is this restaurant offering you the all time favourites.

And yes, it IS a buffet so you can go stuff yourself silly as well.

Every sitting comes with a complimentary hotpot of either spicy kimchi, bean paste and beef or Ginseng chicken soup. We decided to go with the Bean paste beef hot pot today.

As with most buffets, the hot food are all situated on the Bain Marie. As the turnover is brisk during lunchtime, the items are refreshed very often and piping hot too.

Cold salad section with the Obligatory Kimchi

Various other hot food items

Pretty random Bread pudding being offered as dessert if you're into that kind of thing.

JokBal - Braised pork leg with all the congealed collagen

The bean paste and beef soup from the complimentary hot pot

KFC (Korean fried chicken) and some beef bulgogi

Selection of salads, pickled and fresh

Battered and deep fried flounder and more KFC

Spicy pork belly and fish cake


As usual, they try to charm you into purchasing soju to go with the meal by means of advertising with Korean celebrities who probably underwent plastic surgery upteen times before showing their faces in public.

Random Soju advertisement again with yet another walking advertisement for plastic surgery perhaps?

Watsup Brothers Kebabs and more! - Condell Park, NSW


Introducing our latest find located within the vicinity of Bankstown hospital. Watsup Brothers offers the entire range of traditional Kebabs, Pides and pizzas. Furthermore, they have an in house charcoal grill producing ultra succulent and smoky meat on skewers that just might be the best we've discovered in Sydney yet!

4 Shish Deluxe combo: 4 skewered meat of your choice (Kafta, lamb, chicken, etc) on a bed of savoury rice. Pickles and salad on the side. Comes with warm Turkish flat bread too (as shown in a later picture)

Homemade Lentil soup to warm you up during the winter

The famous Watsup box! Meat, meat and more meat on a bed on tabouleh salad (we opted to go with salad rather than chips to cut down the carb load)

Drizzled with creamy garlic sauce all over the top

Closeup - Food Porn at its best....

Bread comes with the shish combo and a side plate of dips as well. I believe one was a labneh based sauce (strained yoghurt) and the other was made from smoked peppers (hence the red colour)

The view is not obscured by the bread now! hahahaha.

Open kitchen concept

View of the pide/pizza manufacturing section. Also they have a fridge stocked with traditional Lebanese desserts to cater to your sweet cravings too.

Saturday, June 10, 2017

Roast Dinner with Wayne "Bruce Wayne" Kong and associates.

Deciding to spend some quality time with a mate and his family, the next logical question to ask is "What's for dinner?"

Scratching my head whilst browsing the aisle of the supermarket, we decided with the following dishes.

Roasted pork shoulder and Roasted chicken.... Sounds pretty normal eh? With these two items in the oven, this gave us time to catch up with Wayne over a nice warm glass of Dihydrogenmonooxide.

Prepping the Pork shoulder.

Marinating the pork shoulder in salt, pepper and garlic powder with just a dash of Old Bay.

Letting meat chill in the fridge with the skin side up to allow it to dry out and hopefully give us crispy crackling later on

Mirepoix: Onions, Carrots, Celery, Garlic, Salt, Pepper with the final two ingredients right at the back: Stock and a bottle of beer.

Place your pork on the Mirepoix and pour in your bottle of beer and stock till the veggies are just submerged.

Preparation for the roast chicken: 1 x size 21~23 Staggles family roast chicken. Ingredients for sauce: Sage, garlic, cinnamon sticks, lemon zest and 1 mandarin orange, salt and pepper to taste.

Butterfly your chicken and place it over the other ingredients.

Pour over 500~1000ml of milk to keep chicken moist whilst roasting.

The best view in the kitchen by far.

End result for the roast chicken in citrus milk (Inspired by a Jamie Oliver recipe by the way)

End result of the roasted pork shoulder

Check out that crackling!

Plated and ready to be served!