tag:blogger.com,1999:blog-20268569144513877732024-03-06T14:36:27.416+11:00A Gastronomical Voyage in Melbourne"Enjoy all that life brings.. it will never be the same the next time..."Kazmichttp://www.blogger.com/profile/08713923688863073745noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-2026856914451387773.post-59649945731259279542009-08-22T18:35:00.004+10:002009-08-22T18:41:42.474+10:00Cafe Sydney<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px">Don't be deceived by the name. It is absolutely one of the best places that you can go to for wonderful unpretentious seafood dining in Sydney.<br /><br />Set on top of the old Sydney Harbour Customs House. You can't beat the view.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdklwzzmp9owrmKSFT8bpKJpbXN2qOojzZG9YpyB1S741qKHFjHwnY7bEuD6ZhYlLut42E6Q9dAd0Pc5_o5qbgaNhnfH0b2PLkkl_Umi3qK2p-MQtYto5xt0xQAS7gKj5wS4ovo6Q5e9I/s1600-h/DSC02267.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdklwzzmp9owrmKSFT8bpKJpbXN2qOojzZG9YpyB1S741qKHFjHwnY7bEuD6ZhYlLut42E6Q9dAd0Pc5_o5qbgaNhnfH0b2PLkkl_Umi3qK2p-MQtYto5xt0xQAS7gKj5wS4ovo6Q5e9I/s400/DSC02267.JPG" /></a><br /><br />It's beautifully modern and airy in the restaurant.</div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs770_IR0n6a_dJcYAweGATtEdQbnm1qZHHcxp9IhoJLllcIa4w-wIbukL4AXuy_drpgCqh0jKHfq3wnhoqLSdDmBK-5egbIBYeOOSc1oE3l5zzKW4Z_kH_DGud7LElS7S6yb3ChcNlb8/s1600-h/DSC02274.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs770_IR0n6a_dJcYAweGATtEdQbnm1qZHHcxp9IhoJLllcIa4w-wIbukL4AXuy_drpgCqh0jKHfq3wnhoqLSdDmBK-5egbIBYeOOSc1oE3l5zzKW4Z_kH_DGud7LElS7S6yb3ChcNlb8/s400/DSC02274.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px" align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuhcR0Qslhgf0ncuxRZuS6_NudUfLgAqotaTVqIcUV2CuPAds9F3GED32FVHn0kGi1ZrzjqAIJT9LYhuU8mC1tH_oNY9gTmACuIK2LmyV1jlV53ODVYeMPgk2poap7EtSw4VrnW_9wEk/s1600-h/DSC02275.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuhcR0Qslhgf0ncuxRZuS6_NudUfLgAqotaTVqIcUV2CuPAds9F3GED32FVHn0kGi1ZrzjqAIJT9LYhuU8mC1tH_oNY9gTmACuIK2LmyV1jlV53ODVYeMPgk2poap7EtSw4VrnW_9wEk/s400/DSC02275.JPG" /></a><br /><br />Sshhhh... I also heard that it is a favourite hiding place for secret rendezvous... </div><div style="TEXT-ALIGN: center; CLEAR: both"><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-BOTTOM: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; BACKGROUND: 0% 50%; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial" border="0" alt="Posted by Picasa" align="middle" src="http://photos1.blogger.com/pbp.gif" /></a></div><div style="TEXT-ALIGN: center; CLEAR: both" align="left"> </div><div style="TEXT-ALIGN: center; CLEAR: both" align="left"><a href="http://www.cafesydney.com.au/">Cafe Sydney</a></div><div style="TEXT-ALIGN: center; CLEAR: both" align="left">Fifth Floor, Customs House</div><div style="TEXT-ALIGN: center; CLEAR: both" align="left">31 Alfred Street</div><div style="TEXT-ALIGN: center; CLEAR: both" align="left">Circular Quay, NSW</div><div style="TEXT-ALIGN: center; CLEAR: both" align="left">02 9251 8683</div><div class="blogger-post-footer"><script type="text/javascript">
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They looked delicious so we ordered them. They were absolutely scrumptious, better than any shui-mais I have ever had… so fresh and delicate!<br /><br />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.<br /><br />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.<br /><br />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!<br /><br />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 :)<br /><br />The story about aka tombo, luckily, doesn’t end here….<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />Between the two of us, we had:</p><ul><li>Two delicious slices of mentaiko with our Northern Japanese beer (can’t remember the name) and Peach Shu-Hai</li><li>Jaki and Rocket salad with yuzu sauce</li><li>Something similar to Takoyaki with a clear broth as its dipping sauce </li><li>Pork giblet and gobo stew </li><li>Kurobuta (black skin pig) katsu with mild BBQ sauce and mustard... By this time, our beer and chu-hai was replaced by sho-chu and cold sake. (Many sake can be drank cold or hot, as the season goes, hot is usually drunk in winter and cold is drunk during summer)</li><li>Ebi tempura with green tea salt</li><li>Yakisoba </li></ul><p>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.<br /><br />Both restaurants are highly recommended.<br /><span style="font-size:85%;"><br /><a href="http://www.akatombo.com.au/page/akatombo_prahran.html">Aka tombo Sushi Bar<br /></a>205 Greville St<br />Prahran VIC 3181<br />(03) 9510 0577<br /><br /><a href="http://www.akatombo.com.au/page/akatombo_city.html">Aka tombo Tapas & Sake Bar</a><br />17 Liverpool Street<br />Melbourne VIC 3000<br />(03) 9654 6727</span></p></div><div class="blogger-post-footer"><script type="text/javascript">
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The debut Tokyo edition was published in Nov. 2007, with eight restaurants receiving Michelin's highest three-star rating.<br /><br />Michelin awarded 40 stars to 28 restaurants in Hong Kong and Macau, and two venues got the top ranking.<br /><br />Lung King Heen in Hong Kong's luxurious Four Seasons Hotel received three stars, while the hotel's French eatery Caprice won two stars." <em>Source: <a href="http://www.usatoday.com/travel/destinations/2008-12-04-michelin-hong-kong_N.htm">Usatoday.com</a></em><br /><br />Now we did manage to get a table at Lung King Heen last December during our annual end-of-year trip to Hong Kong. It was pleasant enough with sweeping views of the Hong Kong famous harbour, refined setting and elegantly presented cuisine. However.... although good, none of the courses stood out for me.<br /><br />I really believe that there are restaurants in Hong Kong, that can provide better food, but I guess those places won't have the same waterfront and glamourous setting. It reinforces my thinking that the Michelin guide is not only about food but you have to have everything... You have to have the ambiance and service to go with the food.<br /><br />Some would say that they don't really understand Chinese food.... Perhaps... Sometimes simple things are the best.... I guess no wonton noodle or sweet tofu pudding place is going to make it into the guide... Here are some downright favourites of mine:<br /><div><ul><li>Brunch / lunch at Kowloon City Market food court (top floor)</li><li>Islamic food in Kowloon City</li><li>Tofu pudding in sweet ginger soup and ginger sugar in Kowloon City</li><li>Kiku, B13-16 Basement,The Landmark, Central (Tel 2521 3344)</li><li>Yumcha at Jade Garden Chinese Restaurant, Star Building, Tsim Sha Tsui (or Lei Garden is pretty good I've heard)</li><li>Roast goose in Sham Tseng, New Territories (I think it's better than Yung Kee, Hong Kong) Some say it's because it is closer to the San Miguel brewery that is why the geese tastes better :P</li><li>Live seafood in Sai Kong, you have to try the uni fried rice! </li></ul><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOJ_wS-Dcpyff6WG0aQA-ciKFRMF8p8Bv1IMM_E5XDajn3daW9yvv0nQ5cQ0lpfOZYfS1TVZG6Ku7C5kzElpy6X89QCHvkcs32GqxSrR0BD85EFM3EwZejtKFA07f1YyEQp62N2IyqN4/s1600-h/DSC01299.JPG"><img id="BLOGGER_PHOTO_ID_5298731290778378898" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOJ_wS-Dcpyff6WG0aQA-ciKFRMF8p8Bv1IMM_E5XDajn3daW9yvv0nQ5cQ0lpfOZYfS1TVZG6Ku7C5kzElpy6X89QCHvkcs32GqxSrR0BD85EFM3EwZejtKFA07f1YyEQp62N2IyqN4/s320/DSC01299.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_h9Q3LKXuSaAQWsk2-sA30eG68atwSQ7dMVm1503-Lt_pCzN6XIpJgnq95G0DDaxYB6O7edzP9O0skGtq3TJA-juEzmhBC2yElFjC8jaNl9VxVXK-A8JL4lb8FShc8Ts5QwP2fAWp_E/s1600-h/DSC01300.JPG"><img id="BLOGGER_PHOTO_ID_5298731291243850274" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_h9Q3LKXuSaAQWsk2-sA30eG68atwSQ7dMVm1503-Lt_pCzN6XIpJgnq95G0DDaxYB6O7edzP9O0skGtq3TJA-juEzmhBC2yElFjC8jaNl9VxVXK-A8JL4lb8FShc8Ts5QwP2fAWp_E/s320/DSC01300.JPG" border="0" /></a><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGX_fmuzqZw7KhAfsi2HQp7cFkJ0MIj0h0rnraNXQ7g_2leJE2JUnd0T2EVvhGrlJH89-ddf_VLPy2uMOxrU6iZeUe0M7KpmMnC_j9BmFq8L-vmkDfFWPvyEb36Nh6w5mPHPx1lJdPlz0/s1600-h/DSC01301.JPG"><img id="BLOGGER_PHOTO_ID_5298731294557440994" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGX_fmuzqZw7KhAfsi2HQp7cFkJ0MIj0h0rnraNXQ7g_2leJE2JUnd0T2EVvhGrlJH89-ddf_VLPy2uMOxrU6iZeUe0M7KpmMnC_j9BmFq8L-vmkDfFWPvyEb36Nh6w5mPHPx1lJdPlz0/s320/DSC01301.JPG" border="0" /></a><br /></div><p><strong><a href="http://www.amazon.com/Michelin-Guide-Hong-Macau-Guides/dp/2067140450">Hong Kong Michelin Guide 2008</a></strong><br /><br /><em>Three Stars</em> </p><ul><li>Lung King Heen, Four Seasons, Hong Kong</li><li>Robuchon a Galera, Hotel Lisboa, Macau </li></ul><div><em>Two Stars</em></div><ul><li>Amber, Landmark Mandarin Oriental, Hong Kong</li><li>Bo Innovation, Hong Kong <u>(heard this one is really good - but you got to like fusion)</u></li><li>Caprice, Four Seasons, Hong Kong <u>(very romantic place but bring a fat wallet)</u></li><li>L’Atelier de Joel Robuchon, The Landmark, Hong Kong</li><li>Shang Palace, Kowloon Shangri-La, Hong Kong</li><li>Summer Palace, Island Shangri-La, Hong Kong</li><li>T’ang Court, The Langham, Hong Kong</li><li>Tim’s Kitchen, Hotel Lisboa, Macau </li></ul><div><em>One Star</em></div><ul><li>Fook Lam Moon (Wanchai branch), Hong Kong</li><li>Forum, Hong Kong (nice funky place; great place to meet people too)</li><li>Hutong, Hong Kong <u>(Interesting place and food with great view)</u></li><li>Imperial Court, MGM Grand Hotel, Macau</li><li>Lei Garden (both the IFC and TST branches), Hong Kong <u>(great yumcha as well)</u></li><li>Ming Court, Langham Place Mongkok, Hong Kong</li><li>Petrus, Island Shangri-La, Hong Kong (people do rave about this restaurant.. go French, go Petrus)</li><li>Pierre (as in Gagnaire), Mandarin Oriental, Hong Kong</li><li>Regal Palace, Regal Hongkong Hotel, Hong Kong</li><li>Shanghai Garden, Hong Kong</li><li>The Eight, Macau</li><li>The Golden Leaf, Conrad Hotel, Hong Kong</li><li>The Square, Hong Kong</li><li>Tim’s Kitchen, Hong Kong </li><li>Tung Yee Heen, Mandarin Oriental, Macau</li><li>Ying, Crown Macau</li><li>Yung Kee, Hong Kong <u>("World's best roast goose")</u></li></ul></div></div><div class="blogger-post-footer"><script type="text/javascript">
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After our holiday in Hanoi in February, we really needed to catch up with our friends. I realised that I don't really talk about what I eat on a weekly basis... Let's give it a try and see if it is interesting for you or not. </div><br /><div></div><br /><div>Here is a brief of where we've been in the last week:<br /><br /><strong>Monday:</strong> Lunch was a <a href="http://www.tummyrumbles.com/2007/01/sashi-don-at-don-don.html">sashi don from Don-Don on Swanston Street</a>. For dinner, I made a beef stew using <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http://www.amazon.com/Harumis-Japanese-Home-Cooking-Contemporary/dp/1557885206/sr=1-2/qid=1172718776?ie=UTF8&s=books&tag=agastvoyainme-20&linkCode=ur2&camp=1789&creative=9325">Harumi Kurihara : Harumi's Japanese Home Cooking</a> cook book. It was a little bit salty, so I think I will cut down on the soya sauce a little.<br /><br /><strong>Tuesday:</strong> Lunch was at <a href="http://www.groovetrain.com.au/">Groove Train, Melbourne Central</a>. My colleague recommended the smoke salmon salad there, and indeed it was fantastic. Roasted potatoes in a smoke salmon salad - yum!! For last minute dinner out, we were recommended to go to <a href="http://www.theolivetree.com.au/">Olive Tree Bistro </a>in South Melbourne for steak. It's near <a href="http://www.yourrestaurants.com.au/guide/tempura_hajime/">Tempura Hajime</a>. We cheekily went to Hajime to see whether there were any spots before heading to Olive Tree. No luck... The steaks at Olive Tree were not bad... 400g steaks!!! .<br /><br /><strong>Wednesday: </strong>Lunch was at Tokio, in the city. Love their ebi-don! For dinner, we ate at home, not very healthy but had roast chicken drumstick, Vietnamese style stir fried mung beans with onion, bean sprout, and mince pork, with fluffy rice. Made a mojito but didn't have soda or lemonade so substituted it with white wine... hehehe<br /><br /><strong>Thursday:</strong> Lunch was at A1 Cafe on Russell Street, one of my favourite Chinese cafe. I had the lemongrass chicken and pork on rice. Delicious! For dinner, I had a work function at <a href="http://www.centroristorante.com.au/">Centro Ristorante, South Melbourne</a>. It was nice to catch up with my colleagues socially. I had the fish of the day, which was grilled ocean trout. That was followed by banana souffle. I liked to banana souffle better than my main.<br /><br /><strong>Friday:</strong> I usually have home-made dumpling in my fridge when we don't want to eat out... So Friday night dinner was simple, boiled pork and shrimp dumpling and edamame with a little twist - sprinkling of sesame seed, dried sea weed and sea salt ... Best edamame so far is from <a href="http://melbourne.machinavi.com.au/662">Fuji Mart</a>.<br /><br /><strong>Saturday: </strong>Lunch was at Aka Tombo Sushi Bar in Prahran. My sister ordered the Sushi & Sashimi Bento, and I had the Tempura Bento. Aka Tombo can do no wrong :) I think next time I really want to try the special bentos that you have to pre-order... For dinner, my sister was kind enough to cook for me. We bought mussells and other ingrediants from Prahran and she cooked a lovely batch of steamed mussells with a chili coconut tom yum sauce to go with it. She's got magic hands :) I made rosemary and garlic roast potatoes to go with it (following <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http://www.amazon.com/Cooks-Companion-Stephanie-Alexander/dp/1920989013&tag=agastvoyainme-20&linkCode=ur2&camp=1789&creative=9325">Stephanie Alexander : The Cook's Companion </a>recipe) and some roast corn corbs. Why I made rosemary potatoes for an Asian dish, I don't know. *Sigh*<br /><br /><strong>Sunday:</strong> I love the weekend, don't you. Yummy food all day long.... We had yum cha at <a href="http://www.davidsrestaurant.com.au/">David's, Prahran</a>. The tea there is really nice. We had the Jasmine and Pu-Er tea. Sometimes the dumpling can be over steamed... but the atmosphere there is just so inspiring. After that my cousin bought a roll for his sister at Amici Bakery Cafe (-love their breakfasts) while I went to look at a few houses around the area before heading off to a baby's 1st birthday. H was very cute and endearing.<br /><br />That was all for last week.... this week also promises lots of yummy food, good company and good wines.<br /><br />Have a great week!<br /><br /></div><div class="blogger-post-footer"><script type="text/javascript">
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