Wednesday, 27 February 2013
Lorraine's Patisserie, CBD
Wednesday, February 27, 2013
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Saturday, 23 February 2013
Yume Sushi, Gladesville
Saturday, February 23, 2013
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A kind thank you to Angela Yalda from AYPR for inviting us to Yume Sushi. It'll be L taking over as a guest poster in this post.
Courtesy of mr.C, I was invited along to a tasting of Yume Sushi because what can I say, me + sushi = glorious fistpumping and content tummy.
The quirky decor - we were luckily early enough to take a full shot without looking too strange. |
Upon walking into the store, the decor definitely captures my attention. I love all things eclectic, and the furniture just screams Quirky (yes, with a capital Q mind you!). The tables remind me of primary school with the splash of colour and paint - the only thing missing would be all those fingerprints from finger painting. According to the owner of Yume Sushi who came by to chat with us during our meal, the furniture was actually designed in Australia, made in Korea and flown over.
More fun furniture - adds so much personality |
Organic crockery |
Sushi and sashimi platter |
Sashimi omnomnom |
Platter Combo 32.9 |
Little Lobster Rolls 18.9 |
Wagyu Beef Teriyaki w noodles16.9 |
Wagyu Beef Teriyaki 14.9 |
Chef Daniel Byung |
For those who are lucky enough to live close by, there are takeaway options as well. For those who are a trek away, I'd opt for the North Strathfield or Drummoyne stores. Considering Daniel owns and selects the fish for all three stores, I'm sure the freshness of the sushi and sashimi platter would impress.
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Tuesday, 19 February 2013
Canelé Pâtisserie Chocolaterie, Paragon, Singapore
Tuesday, February 19, 2013
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Canelé patisserie is a little cafe branch (with 4 other locations throughout Singapore) that specialises in sweets and brunch. We happened to be there for the sole purpose purchasing stuff to eat on the plane later the next day and the allure of the yellow Canelé sign and macarons brought us in.
Sunday, 17 February 2013
Butterfly Farm KL, Kuala Lumpur
Sunday, February 17, 2013
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Whilst at Malaysia, a tour guide recommended the Kuala Lumpur Butterfly farm. It's a very humid rainforestesque sort of area in which more than 6000 butterflies from 120 species inhabit.
Friday, 15 February 2013
A guide to Singapore
Friday, February 15, 2013
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Ni Hao from Singapore (or hello given that the national language is English or namaste given that 9 percent of the population are Indians). Singapore's a great opportunity to brush up on your mandarin (me for example) but inhabitants will pick up on your foreign nature near immediately if you aren't so good (also me for example).
Wednesday, 6 February 2013
Nahm, Bangkok- Thailand
Wednesday, February 06, 2013
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Australian David Thompson is easily one of the most iconic non-Thai Thai food restaurateur internationally. Books published. 2. Restaurants owned. 3. Lives influenced. Infinity. It's not everyday that I find myself in Bangkok so I might as well give one of his aforementioned restaurants: Nahm, a try.
Tuesday, 5 February 2013
Jumbo Seafood, Riversie - Singapore
Tuesday, February 05, 2013
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When I touched down on Singapore's shores, I only had one thing in mind. Sure shopping's nice (not) and the gardens are really spectacular, the Chinese food is cheap and delicious but if there's a national dish of Singapore, it would be their Singapore Chilli Crab. I've had dreams about their crab and I've never even eaten it before. Pictures were also taken with my Ipod, forgive me, guess I was just under the impression that my camera had infinite battery.
Gardens by the Bay, Bay South - Singapore
Tuesday, February 05, 2013
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I know this is a food blog but I can't not share one of the most remarkable places I visited in Singapore. Besides the Botanical Gardens west of the city, Singapore was pretty much a concrete jungle. That was until the end of 2011 until the middle of last year where construction finish on a new park called Gardens by the Bay. It boasts three main areas all with a horticultural garden focus. It has since become a national icon and hopes to inspire a theme of conservation on its citizens and the greater public.
Monday, 4 February 2013
Jaan, Singapore
Monday, February 04, 2013
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Jaan in Singapore comes highly recommended by many international reviewers. With the arrival of chef Andre Chiang, it's direction really started to head off in the way of sourcing rare produce and gained international attention along the way, climaxing at no.39 in the World best 50 in 2010. With the departure of Chiang, french chef Julien Royen has very much continued this direction. Royen is the main attraction here and the restaurant makes no secret of it, exposing his so called 'artisal' cooking style in every opportunity.
As you enter the Swissotel complex, you pass through 2 checkpoints before you enter the restaurant itself. Located 70 floors up, 741 feet up, the view is absolutely breathtaking to say the least. Really gives new meaning to high-class doesn't it. Sorry that was lame. What isn't is the adjacent buildings quivering against its height as you see the Singaporean skyline along with Marina Bay with its distinguished Sands hotel and garden amongst many other things. Windows of the room are large and the room itself is elegantly understated save for the elaborate ceiling so as to avoid detracting from the view.
A bread selection from truffle brioche to traditional sourdough gives us an interesting variety. I obviously opt for the truffle brioche in an attempt to get the most value and its generously laced with visible truffle strands and the flavour itself is potent.
Canapes |
'My Hummus' with crisps |
A little soup start us off which begins as a airy sabayon (egg emulsion) laced with cepe
mushroom and topped with buckwheat puffs lifted here with an almost too generous amount of seasoning.
Hot mushroom consomme then poured from a coffee press in front of us and the mixture rises up.
Their signature comes with a bit of theatre involved. It comes in 2 parts: the dish simply of slightly salty iberico, mushrooms and its puree and a crunchy buckwheat puffs as well as the egg itself.
55' Rosemary Smoked Organic Egg Smoked Rattes, Wild Mushrooms, Chorizo Iberico, Buckwheat |
Scottish Salmon Tartare Horseradish, Pickled Kohlrabi, Aquitaine Caviar |
Line Caught John Dory suppl 15 Romanesco Textures, Crustacean Bisque |
36 Hours Kurobuta Pork Forgotten Vegetables, Winter Broth |
Organic Chestnut Ravioli Jerusalem Artichoke, Black Trumpets |
Choconuts 4th Sable Breton, Textures of White, Milk and Dark Chocolate |
Chestnut 'Gormandise' Speculos, Meringue, Eglantine |
Petit fours and coffee finish off our light lunch with the most memorable being the liquid nitrogen rosemary smoked chocolate which seriously works, why have I not discovered this before and the ice block with popping candy which brought me back to my childhood.
What Royen does superbly and makes him special is the ability to squeeze the utmost absolute flavour out of ingredients. What's more astounding is this is achieved with seemingly no gadgetry and maintaining a prevalent theme of earth driven produce with root vegetables making an appearance in nearly every dish. Coming from a generation of farmers, his respect for ingredients is unparallel.
The food is right up there but its the front floor where it starts falling apart. Mistakenly getting handed a dinner menu during lunch was certainly an awkward start as well as the dirty green thumb stain on the lunch menu and forgetting to sauce my dory dish mid way through. Service exhibits a welcoming tone of relaxation and calmness but can occasionally be quite imposing especially during payment where they'll just idly linger around very close to you. Still, the food more than makes up for it and besides a few missing touches here and there, Jaan rounds out a great Singapore culinary experience.
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