Set on top of the old Sydney Harbour Customs House. You can't beat the view.
It's beautifully modern and airy in the restaurant.
"Enjoy all that life brings.. it will never be the same the next time..."
Received an email from Menulog regarding a $10 discount offer for all GVIM visitors... details below.
I have used Menulog from time to time to search for restaurant but not for takeaway so far...
There is a few restaurants in my area that deliver.... Cafe Saigon, Gurkhas. Hmm might give it a go in the future.
Discount voucher details:
Between working, travelling, starting a business, entertaining and sleep, there's not much time to blog.... So I've reverted to Twitter to provide this blog with updates, where ever I am.... Bear with me!! I will complete a proper post before the year is through!! xxx.
Follow me @Kazmic
What can I say… Tony Tan has so grown on me that I look forward to every cooking class that I have with him. So far, I have taken two classes with my sister at Tony Tan: the Asian Fusion and the Spices Workshops.
The Asian Fusion class was more like a dinner party where Tony demonstrated the recipes, we watched, made notes and drank wine.. lots and lots of Brown Brothers wine. No we didn’t get drunk but some of the other crew got loud. Getting drunk at these events is really not recommended as it really makes the guest chefs angry as they feel it’s disrespectful. So pace.
The Spices Workshop was an intense 5 hour hands-on workshop where you basically accept the role of assistant or sous chefs for Tony: grinding, chopping, mixing spices. We also learned to de-bone our own spatchcocks / baby chicken with success. Although you kind of felt that you were thrown in the deep end in the beginning with that one… He does it in maybe 5 to 10 minutes. We did it at best in 20.
We also learned how to tie our apron the professional way – straps in the front so that you can fold a tea towel through it for easy access. We worked a lot with knifes in the class and was told the right way of carrying it to minimise accidents is to carry the knife flat against your thigh. Always say “Behind” when you’re walking around in the kitchen. In Asia, we call out “boiling water” in Chinese.
Tony is an endearing character, full of anecdotes and cooking know-how. He told us great chefs must have both technique and passion for food… He felt that some of the great chefs in Melbourne have the technique but not necessary the passion or the pure understanding of food…
Oh yes the food that we made, it was very delicious and unbelievable as I never thought I could cook like that… It’s all in the technique and recipe. The spark… I believe that it does come from the passion for food…
Tony Tan’s Unlimited Cooking School
(03) 9827 7347
….we settled for aka tombo…I say settled because we called a number of places prior to aka tombo before we thought of it and reserved our table.
In the end, I am sure we would not have enjoyed ourselves at another restaurant as much as we did at aka tombo.
We arrived at 6pm, while the chef was still preparing his shiu-mais (scallop dumplings with crab roe). They looked delicious so we ordered them. They were absolutely scrumptious, better than any shui-mais I have ever had… so fresh and delicate!
We then received our sushi and sashimi combination for 2 people. Kingfish, salmon, squid, prawns and tuna (and unagi temaki)…. We ate all the daikon radish slivers, cucumber slivers, pickled pink ginger as well :P We also had kingfish sashimi with plum sauce and rocket . The flavours really complimented each other. Everything was just so fresh and complimented each other. We also ordered a plate of tempura moriawase. The tempura batter was fried to perfection, very light and crispy. Have you ever had tempura with sea salt? This is what I prefer, some places will also serve you green tea salt. Ask for it if you want to try it… completely different taste and it preserves the crispy and crunchiness of tempura.
I watched chef Kageyama prepare the sushi, the shiu-mai, tempura and sukiyaki. This guy can do everything really well… rare quality. We also saw him making a take-away teriyaki chicken on rice. It smelt divine! The aromas immediately told my stomach to make room. We promised ourselves to come back to aka tombo if ever the need for take-away arises.
We ended a beautifully crafted meal with brown sugar ice cream…. Delicious and so good for you :P Makes me want to buy an ice cream machine even more!
This place has been reviewed by a lot of websites and blogs… I know I know… but I never got the chance to go there until know. I’m grateful for my sister, always reminding me of these places at the right time :)
The story about aka tombo, luckily, doesn’t end here….
I caught up with a good friend of mine, who was Japanese. She and I have never been to the newly opened aka tombo tapas and sake bar in the city, so we made an effort to go there.
Its concept is completely different to the aka tombo sushi bar as its name suggests. If you like sake and/or sho-chu (Japanese vodka) you will love this place. This place is quaint and great for lone diners as well.
Service is paced so you get to enjoy your chosen liquor. Prices are reasonable… but serving is essentially tapas style ranging from $7 to $10. Lots of variety.
Between the two of us, we had:
They have really transformed the place from the previous restaurant. The space is now elegant, yet funky and spacious. I love the “art work” on the wall, great DIY idea.
Both restaurants are highly recommended.
Aka tombo Sushi Bar
205 Greville St
Prahran VIC 3181
(03) 9510 0577
Aka tombo Tapas & Sake Bar
17 Liverpool Street
Melbourne VIC 3000
(03) 9654 6727
Second stop the following day, we went for dinner at the restaurant of the same name in Brunswick. Oh boy, I was so excited when I got there that I was jumping up and down and clapping with joy. The restaurant reminded me of the Malaysian mamaks (Muslim Indian cafes) that I liked so much in Kuala Lumpur. Dark and a little dingy but the food on the counter looked and smelled tasty.
I highly recommend the savour dosai, lamb masala, and the roti tissue… (although it could be thinner).
They’re having a Valentine’s Day special : 20 dishes per person for $20. That’s pretty good!
If you love your Indian or is homesick for Malaysian mamak, try Bismi.