Chinese

Cooking with Kylie Kwong – Woolworths

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If you haven’t heard already Kylie Kwong who is an Australian television chef, author, restaurateur and was a guest judge for MasterChef Australia is now plating up her signature Chinese dishes to Woolworths customers. The oh so very new range of Chinese dishes includes Aussie favourites such as Mongolian style beef and stir-fried chicken with cashew nuts and if you LOVE Cantonese style dumplings then there is prawn dumplings with ginger and coriander that’s ready for you to make it yourself at home within minutes.

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Let’s get the party stared.

To celebrate Kylie Kwong’s partnership with Woolworths guests partied hard at Billy Kwong. The purpose of adding a new dedicated section in Woolworths stores is providing delicious Chinese meals in the space of your own kitchen at home. The experience of the meals will be the same fresh flavours you get at a restaurant with added authentic recipe secrets from Pauline Kwong’s unique approach to cooking Cantonese cuisine.

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Such a long LONG LIST for dinner. *Grins*

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Table is set!

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Billy Kwong’s open kitchen

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Started with a few glasses of white and red.

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Guess which object is Kylie Kwong’s instagram image?

Before we started our long-crazzzzzy tasting menu, Kylie tells us her stories of how she started her passion for Cantonese food and it’s all thanks to her mother, Pauline Kwong. Kylie jokingly tells us a story of when she use to attend Epping North Public School and how after school she’d go to her Russian friend’s house to eat their cuisine food and the very next day in exchange Kylie would bring her friends over to eat her mother’s cooking.

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Kylie tells us the history of how her passion started in her mother’s kitchen.

One Chinese classic dish that can grow better and richer over time would be the master stock eggs. Bathed heavily in pork stock you can tell these half sliced golden eggs have been soaked for what it seems to be hours, but really 45 mintues, said Kylie.

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Master Stock Eggs

We move on to the food kit that can be cooked from scratch and that is great value for money is the prawn dumplings with ginger and coriander. This is a great Cantonese style dumpling that combines a filling of seasoned chopped prawns and secret sauce. My mouth kinda fell open a little when this plate arrived looking so awesome. The sauce had an aromatic smell of fresh grated ginger and chopped coriander and it tasted exactly what I  had smelt.

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Prawn Dumplings with Ginger and Coriander 

Next up we deep-fried silken tofu squares with black bean sauce. The superstar ingredient of this dish was of course Kylie’s black bean sauce. This custardlike deep-fried tofu was simultaneously rich, creamy and light and married so well with the powerful taste of the black bean sauce. The sauce was a deeply savoury taste which had a pungent salty flavour.

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Deep-Fried Silken Tofu Squares with Black Bean Sauce

I had a weakness for the seared prawns when there was only one left remaining on the plate. It was crazy insane to see the perfectly tender prawn that’s been sweetly caramelised with honey and ginger sauce disappear and devoured in record time.

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Seared Prawns with Honey and Ginger Sauce

It was lovely guests had the opportunity to meet Pauline Kwong who is Kylie Kwong’s mother. She’s one beautiful lady who knows how to tell jokes. Pauline explains how every Chinese New Year and Christmas she’d be in her own kitchen for hours stir-frying or deep-frying to cater over 50+ relatives.

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Kylie introduces her mother, Pauline Kwong.

This fried rice is overloaded with nutritious vegetables that includes carrot, mushroom, buk choy and tofu. The fried rice is really simple and traditional, however I found it to be a tad soggy, but that didn’t matter because flavour was more important for my tastebuds.
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Vegetable Fried Rice

A popular Chinese stir fry with a spicy edge would be the stir-fried beef with black bean and chilli sauce. This was my least favourite because I can’t handle spicy food as much as I want to but I am trying. But if you enjoy the sharp, pungent and spicy flavours then you go for it because I did feel a punch to the mouth. Besides that wild flame on my tastebuds I really liked that somewhat syrupy flavour of the black bean sauce. I tell you this dish totes goes well with a bowl of plain rice.

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Stir-Fried Beef with Black Bean and Chilli Sauce? 

Something really simple yet I rarely see these days in Asian restaurants is the stir-fried chicken with cashew nuts. I was so easily distracted eating the cashew nuts because of its crunchy texture and the chunks of juicy tender chicken that I had forgotten my bowl of rice. It just shows how this dish can be on its own.

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Stir-Fried Chicken with Cashew Nuts

The stir-fried eggplant with black bean sauce was dangerously tasty. I mean WHOAH that black bean sauce goes so very well with eggplant. The slices of eggplant was evenly covered in the sauce and it contained a sticky outside and as you bite into it it was warm and gooey.

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Stir-Fried Eggplant with Black Bean Sauce

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Action shot of Kylie Kwong in her Billy Kwong kitchen.

It only takes seconds to notice the crispy chicken with sweet and sour sauce. The sauce are a deep red in colour and if you dunk a piece of the chicken into it then it’s going to be a satisfyingly sticky situation.

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Crispy Chicken with Sweet and Sour Sauce

Now Mongolian style beef is something I don’t often cross paths with but I do like the savoury flavours of the soy sauce and sweetness from the hoisin sauce. This dish is another perfect example of having it with a bowl of steamed rice. There’s a lot of bright colourful vegetables in this dish like carrot, red capsicum and spring onion.

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Mongolian Style Beef

Stir-fried chicken with honey and ginger sauce was really mind-blowing with chicken with thick strands of spring onions. And might I add that sauce was pure perfect comfort with rice as well.

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Stir-Fried Chicken with Honey and Ginger

Incredible fragrant of the pork belly soaked in master stock arrived soon after. It was hard to believe nothing was added into this dish for instance any extra spices or sauce because it tasted like it has been marinated for days.

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Master Stock Pork Belly

Even the vegetables in master stock provided the same full flavour. Kylie suggested if you use her ranges especially the master stock, it is best to let the meat, vegetables or egg soak for 30 minutes before cooking.

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Master Stock Vegetables

For our final savoury dish we were introduced with stir-fried mussels with black bean sauce. There was a lot of flavours going on with the fresh mussels and sauce. I was overjoyed for the first time to have black beans and mussels together.

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Stir-Fried Mussels with Black Bean Sauce

Not only was I super happy to meet Kylie Kwong but I also got to meet Lorraine Elliott from Not Quite Nigella. If you don’t know already I am such a FAN GIRL of her blog. Lorraine and I have crossed paths before at Maille High Tea, however I was sooooo nervous to introduce myself to her and plus it would have been freaky to go up to her and say I stalk your blog. Haha. Moving on! Lorriane is an incredibly talented food writer. She tells me her stories about her blog, her husband and how she started Not Quite Nigella. It was truly jaw-dropping to finally have a lonnnng conversation with ONE-OF-A-KIND full time food and travel writer. OH MYYYY GODDDDDD somebody pinch me I really can’t believe we took a selfie together 😀 😀 😀

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Selfie time with the beautiful Lorriane from Not Quite Nigella

Photo credit: Lorriane from Not Quite Nigella

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Guess who’s got her very own personalised chopsticks?!

I had to take a photo with Kylie Kwong just to prove I wasn’t dreaming. But before a happy snap, Kylie was super-excited as she grabs my hand and gives me a personal tour of Billy Kwong’s open kitchen at Potts Point. Kylie is one passionate Chef who revealed her secrets and rewards of hard work. She gave us a glimpse of her family’s Australian-Chinese festivities and taught me how to use her NEW Cantonese cuisine ranges available only at Woolworths. I cannot wait to give these products a go at home. 

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Kylie Kwong with Nessy Eater Girl. 

Disclaimer: Nessy Eater attended Kylie Kwong’s Woolworths tasting menu, thanks to One Green Bean.

Opinions are however, Nessy Eater’s own.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

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Chefs Gallery (Metcentre) Opening- A Noodle Show

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There are a lot of areas around Metcentre in Wynyard Station that is packed full with food joints. One in particular that is new and intimate is Chefs Gallery Jamison Street. To demonstrate noodle making action, patrons can witness through a glassed in kitchen. Their signature noodle show takes centre stage as balls of flour dough are quickly kneaded in a haze of hand movements, then stretched into twisted plaits. To finish, the Master Noodle Chef, Chef Panda transform the delicate noodles into a lengthy unbroken noodle skipping rope, then into silken strands. It looks super easy and effortless but it does take at least 23 years of practice.

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 Welcome to Chefs Gallery Metcentre Opening.

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That’s how Chef Panda attracts the patrons. 

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Freaken amazed by how thin these noodles are made by hand.

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23 years of practice making handmade noodles paid off.

I, for one, could have stared at the fun entertaining noodle show for hours but it was time for me to enter the restaurant and be welcomed by a whole batch of Deep Fried Wonton Sheets that has been heavily savoury seasoned. Usually stuffed with tasty meat and then boiled, however Chefs Gallery is being creative by being simple with these so called FRIED WONTON CHIPS. They are good, addictively good.

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 Deep Fried Wonton Sheets

Besides fresh handmade noodles, give Tataki Wagyu Beef with Sichuan Style Spicy dressing a go. The taste of the seared beef is condensed with ginger, a hint of vinegar then wrapped with fresh mint leave. There’s good quality in the wagyu beef as it offers a pink fine marbling through the meat, it is tender and has an intense flavour of the hot dressing even whilst it’s been served cold. Seriously satisfying for the sashimi-grade manner.

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 Tataki Wagyu Beef with Sichuan Style Spicy dressing

You know what would be good in your belly? Spicy Prawn and Pork Wontons– I love the silky layer of the wonton skin that is beautifully balanced with spicy garlicky dressing. Greatly filled with chopped succulent prawns and pork that’s subtly marinated in oriental spices. The spiciness doesn’t stick to your tongue, instead, to the kissable red lips.

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 Spicy Prawn and Pork Wontons are hot in the house.

The presentation of the Vegetarian Spring Rolls instantly reminded me of birds nest and delivered a good dose of crispiness. A very delicate roll that is easily a favourite dish for the vegetarians.

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 Vegetarian Spring Rolls

Piping hot Vegetarian Steam Buns are not new by any stretch to the Chinese but definitely have a go at loving these buns as they are filled with cabbage, mushroom and minced spring onion. The buns are soft and chewy with fatty veggie filling, however I found the buns skin to be slightly tough.

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 Vegetarian Steam Buns

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 Speech time and founder and owner Kaisern Ching tells us his story about Chefs Gallery.

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 Time for Chef Panda to show us some more moves. 

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 This is fully twisted!

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 Seconds later, a ball of dough transformed into noodles.

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 Special guest Natalie Tran from Community Channel in the house making noodles.

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 Well done Natalie! She almost took over Chef Panda’s job, almost. 

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 Maybe one more photo, but this time with the Master Noodle Chef.

Gorgeously trimmed and cut into 3cm cubes, the Wagyu Beef cubes made sure it was doused with pepper sauce that studded with a few fresh mixed salad leaves. The rich marbled texture of the beef sure is succulent. The peppery sauce perfumes this dish and may overwhelm your tastebuds. One cube at a time with a glass of red wine makes it even more powerful.

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 Wagyu Beef cubes with pepper sauce 

The best thing about Handmade Spinach noodle Spinach noodle with bamboo shoots and carrot sticks is that the spinach gives a lovely bright green colour and nutrition to your meal. Don’t say I don’t eat my greens mama! There’s something about handmade noodles that makes me even happier to attempt seconds…

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 Handmade Spinach noodle 

As square platter of Chef’s own Handmade Egg and Spinach Tofu gradually made its way towards me. I just happen to take a photo of Natalie Tran’s personalised tofu plate. Oddly these deep fried tofu tiles reminded me of mah-jong, you want to play? I wouldn’t say it is nutritious as they happen to be fried but it does have the perfect protein boost for vegetarians and vegan. The ideal beginning of devouring the tofu is biting through the lightly golden battered skin to find a firm, yet silken custard with a layer of chopped spinach crunch.

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 Chef’s own Handmade Egg and Spinach Tofu 

My ultimate goal for the night was to get my hands on the Macanese style mini Pork Burger. It’s a chunky piece of culinary masterpiece that’s generously filled with pork fillet, pork floss, lettuce and a sweet chilli mayo dressing. The man-tou so crunchy you can hear it gently break. It’s flaky and oily that crumbles just as you bite into it. I had a porky face while checking out the mini burger and I give it a thumbs up!

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Macanese style mini Pork Burger

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 Something about me and taking side shot photos of buns. Tehehe

Did I forget to mention Natalie Tran from Community Channel on YouTube decided to waste most of her evening with me on her birthday? I turned into a crude five year old when she turned around and said hi to me. Inappropriate behaviour and awkward conversation started and I sincerely apologised after. I guess trying to remove a drool from my face was harder than I thought when I was standing next to my favourite YouTube star.

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 Nessy Eater Girl with Natalie Tran from Community Channel.

Chefs Gallery is drawn on the four most traditional Chinese schools of cuisine: Sichuan, Guangdong, Shandon and Su. This restaurant features true Chinese dishes combined with a modern twist. The dining venue is casual, yet intimate in its structure. I can’t wait to revisit Chefs Gallery to properly try their memorable dishes and perhaps match it with a glass of wine.

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Didn’t leave empty handed, received Chefs Gallery gift bag: $25 gift card, fortune cookies and pamphlet. 

Photos by Vanny Tang

Disclaimer: Nessy Eater attended as a guest to Chefs Gallery (Metcentre) Opening thanks to Whiteworks Public Relations.

Opinions are however, Nessy Eater’s own.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

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Korean Fried Chicken at Red Pepper

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So tell me dear readers…what is the best method to encourage one to exercise? For me, the only manner that’s worth exercising is my intestines at Strathfield Sports Club. Here at the club, magic finger licking starts with some Korean Fried Chicken at Red Pepper. You’d be keen to try this fry chicken joint as it offers over 10 different flavours.

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Explore the Spring Onion Chicken (Half $18) with satisfying fried crunchiness with nothing but a light drizzle of wasabi sauce and a small puddle hidden underneath the bed of chicken. There’s a generous amount of happiness when the sauce touches your tastebuds and oh you won’t forget about that crispy satisfaction. Do you see a pile of green spring onion? Made me feel less guilty for eating this dish. Hehe

Spring Onion Chicken

 Spring Onion Chicken (Half $18) 

Soy Sauce Chicken (Half $17) is made for you if you simply just enjoy soy sauce on its own. This is the best KFC version for sticky delicate, crackly crust on the skin. It is marinated so well with a sugar snap of sweetness. Having this dish all to yourself is the key to happiness. Teehee.

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Soy Sauce Chicken (Half $17)

MmmmMmm do you want cheese with that? The Snow Cheese Chicken (Half $18) is grated and dusted with cheddar cheese power. Everything together was kind of not what we expected, however it was tasty though.

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 Snow Cheese Chicken (Half $18)

I have a thing for foods that have a hint of sweetness and you can bet the Sweet + Spicy Chicken (Half $18) was a winner in my eyes. HOT DAYUM! Each bite delights with rich spicy flavour and sprinkles of roasted garlic. It’s deliciously simple and you wouldn’t want to miss this!

Sweet + Spicy Chicken

Sweet + Spicy Chicken (Half $18)

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The chickens are marinated so well. 

Who is counting calories when there’s the original Fried Chicken (Half $16) to think about? The hunt for the perfect golden battered fried chicken may be over…or not. A birdie told me that Gami is still number one. All I know is this delightful crispy chicken sure wasn’t at all oily. The beautiful deep fried coating tastes as great as it looks.

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Fried Chicken (Half $16) 

Give into temptation with the Spicy Chilli Chicken (Half $18) – It’s glazed in super spicy sauce and dear god your tongue will BURN! Warning: you may be in tears, so if you’re a guy, try to stay strong in front of the girls. Haha. These do look finger-lickin’ good, don’t cha think? I have discovered I do have a weakness for chicken and overtime been a fan for fried chicken. The sauce here at Red Pepper is delicious and you’ll find yourself demolishing the entire menu if you had a spare stomach. It’s worth the calories!

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Spicy Chilli Chicken (Half $18) 

Photos by Vanny Tang

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

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MINI POT Chatswood Soft Opening- Buffet Hot Pot Deal

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There’s not many places in Sydney where restaurants offer hot pot buffet and doesn’t break the wallet. This winter, MINI HOT POT has just opened up in the heart of Chatswood and it is just perfect timing to visit when Mother Nature is being so damn cold. Instead of standing next to a heater all night to keep myself warm my thoughts turned to ALL YOU CAN EAT HOT POT. The hot pot buffet prices for Monday to Thursday dinner, $26.88 per person or Friday to Sunday $28.88 per person. If you’re a keen bean and can’t wait for dinner then during lunch hour from Wednesday to Sunday $20.88 per person. There’s a fair bit of novelty, so keep in mind to only bring an empty stomach. Besides all you can eat, their buffet is 2 hours limit, so you don’t have to rush stuffing your face with a mixture of foods.

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Ready to take on the ALL YOU CAN EAT hot pot?

Just look how practical it is to have your own electronic stove. What’s even more cool and high-tech is there are 3 buttons for you to adjust the boiling levels (small, medium and large). I seriously wouldn’t mind having one of these at home. Teehee.

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 How hot is the electronic stove? They’re installed into the tables.

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Spacious seating at MINI POT Chatswood

The original chicken soup base comes with the buffet package, but if you wish to challenge your tastebuds or try other soup base flavours then it will cost extra, depending on what you order. The key to a successful pot of chicken soup is adding different ingredients and making sure the chicken is properly seasoned. The chicken gives the soup base its distinctive character. Here at MINI POT, the broth is the soul of the hot pot.

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 Original chicken soup base

Spicy beef soup was fragrant with spiciness but the chopped chili was horrifyingly hot and can only be wanted for the chili lovers. To compare its very own sister restaurant, CQL MINI POT spicy beef soup is better as it contains more herbal elements. Overall, this soup is perfect to order when Mother Nature wants to provide a crazy windy weather outside.

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 Spicy beef soup (additional $2)

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 A variety of fresh greens

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 Continue the veggie madness!

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 Not every day you get to see kelp and black fungus on the menu.

So like, how many frozen scrolls of thinly sliced lamb, beef or pork can you handle? I mean these cook ridiculously fast that you’d question if you ate some or not. It’s super easy to cook and goes so well with any sauce. It seems every single time I try to refill my plate, the meat section seems to never end.

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MEATASAURUS Vanny is here!!! (Lamb, Beef, Pork)

Are you ready to make your own sauce? If you don’t know where to begin, I think it’s vital to at least grab a small bowl of soy sauce. There is no secret to creating an awesome sauce as MINI POT provides friendly advice to create your own mixture. There’s so many sauces to choose from such as peanut butter, black bean, soy sauce, sesame, hoisin and many many more.

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 Create your own sauce at the sauce bar.

My plate was full and it’s so great you have the opportunity to try a bit of everything. Starting from left we have sliced lambfishclamsbean curdquail eggspork blood jelly, handmade noodles and mushroom.

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Round 1 tray

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 Quail eggs and clams are great for hot pot.

If you’re feeling thirsty, they have really traditional Asian drinks that I highly recommend giving a go. The Chinese prune drink ($4) is a very mysterious beverage in many restaurants. It’s not your ordinary prune juice as it provides a tangy flavour to it but it does contain a sweet after taste. For the Wang Lao Ji ($4), it’s one of the super popular drinks in mainland China. It’s a drink that you’ll love forever as it has a unique sweetness with just a mildly characteristic herbal taste.

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 Prune drink and Chinese traditional (Wang Lao Ji) drink ($4 each)

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 Got to pace yourself with buffet hot pot. 

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Must try the handmade noodles, so tasty.

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 Noodles are ready to eat.

Almost reaching halfway through to my hot pot, the owner of MINI POT, Simon greets us with dessert. A massive bowl of tofu pudding with red bean ($6.80) arrives at our table and it’s just so satisfying to see dessert was ready and waiting for me.

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A HUGE bowl of tofu pudding with red bean.

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 Rice cake at the hot food section

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 Spring onion pancakes are ready to eat.

Besides hot pot, noodles is on the menu. You’d be head over heels with the Dry Noodle with Minced Pork ($12.80) as the noodles was a perfect cradle for the porky sauce. This dish radiates with the vibrance of spring with the green bok choy and chopped spring onions. Oh boy it is filling when you’re having it with hot pot as well. Please note: the portion we ordered is not the exact one as we requested a smaller version.

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Dry Noodle with Minced Pork ($12.80)

It’s such a brilliant way to spice up boring tofu with noodles. So the Noodle with Tofu Pudding ($10.80) is remarkably delicious and it will leave you satisfied. It’s a triumph of textures and flavours and a touch of sweetness from the tofu. Please note: the portion we ordered is not the exact one as we requested a smaller version.

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 Noodle with Tofu Pudding ($10.80)

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The tofu pudding is  so silky and smooth.

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Feasting for close to 3 hours is FUN.

At first glance, herbal jelly for some people might scrunch up their nose to eat  this, but the taste is pretty unreal. With a mash up with fresh cut watermelon and bite-sized pieces of herbal jelly it is a great way to end a Chinese hot pot meal.

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AGAINSimon surprises us with a large bowl of fresh cut watermelon with herbal jelly.

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Table for one ? Sure, MINI POT can do that.

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 OH MY GOD! It’s…it’s dessert hour. (Excuse the facial expression) 😀

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Don’t feel like hot pot? Then there’s plenty of seats for À la carte diners.

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 Outdoor and function seating is available at MINI POT.

The service at MINI POT in Chatswood is attentive and friendly. It’s so close to the station that if you’re belly is extremely full and you don’t feel like driving, then training it home is the safer option to go. For dinner, I think $26.88 per person on weekdays or $28.88 per person on weekends is pretty reasonable, so it won’t hurt your wallet too much. I’ve come across some hot pot places and they charge by the plate for the same kind of foods for $5 or more. Don’t forget this buffet package also includes hot food and desserts which is WIN.

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 Photos by Vanny Tang

Disclaimer: Nessy Eater attended with a guest thanks to MINI POT Chatswood.

Opinions are however, Nessy Eater’s own.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

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Devon by Night: Modern PersuASIAN Pre-Launch Tasting

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Already known for its gourmet breakfast including their signatures ‘Breakfast with the Sakumas’, ‘Devon’s Ultimate Toastie’ and the ‘Little Lost Bread’. The incredibly popular Devon Café is now open for dinner. SAY WHAAAAT? Devon does dinner now? It’s called ‘Devon by Night’ and it starts today. Since opening in 2013, Devon Café has pretty much warmed many existing to new foodie souls and devotees cannot Instagram enough snapshots to show their appreciation. You can find some incriminating evidence on my Instagram account here, where I record 63’ egg porn. I bet you didn’t think I’d record porn did you? EGG PORN, I mean. Teehee.

The story of Zachary Tan started at the age of 21, where he initially pursued studies in pharmacy, but soon focused his interest in learning French cuisines meant he quickly commenced training at Le Cordon Bleu in Sydney. Feeling home away from home, Zach focuses each dish on his home town of Penang and the famous Hawker Street Food with a touch of French. In keeping with the café’s influence of Asian cuisines, and a mash-up with French techniques, head chef Zach Tan (who’s a former chef at Bistro Guillaume, Guillaume at Bennelong and Pier) will expand his trademark style and draw influences from Peninsular Malaysia with some Japanese charcoal barbecue features too. I can tell you the menu is ridiculously fun with exciting and creative categories like snacks, solo, larger plates and more. There’s a range of Asian and local beers and wines for the keen foodies who may have a thirsty sweet tooth. We’re offered top-ups of drinks and I’m most excited that it compliments the spiciness and robust flavours of each dish.

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Devon by Night menu

Wahhhhh the prices for ‘Devon by Night’ will remain pretty reasonable, with its fine-dining approach to casual café food. Foodie fans are able to dine for around $30-$45 per head, depending on your stomach’s desire. For the indecisive foodies, just order everything! I think my Instagram pics last night was enough to arouse your appetites, so enough chit chat and let me start with snacks and we have two bamboo cups filled with Roasted peanuts ($3) with Indian-flavoured fried noodles that look like short toothpick sticks and Kacang kuda ($3) – That’s spiced crispy chickpeas. It seems like the table were more fascinated over the chickpeas because I don’t think any food blogger has ever tried CRISPY CHICKPEAS before.

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Roasted peanuts and Kacang kuda ($3 each)

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Look how crispy the chickpeas are.

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Maybe have a glass of Baby Doll Pinot Nior ($9) to go with the snacks?

You’ll notice as you read on, majority of these dishes are made to share, so if you have intention on being greedy, surrender now and no one gets hurt. The Yellowfin tuna sashimi ($16) arrives with six chunky slices of tuna resting on tomato jelly, avocado droplets and sprinkles of chives to decorate. Strange idea that the crystal clear tomato jelly actually works well with the tuna, the effect is deeply aromatic.

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Yellowfin tuna sashimi ($16)

There is plenty of earthy green colours in the “Prawn and scallop wontons” ($16) served with a generous portion of crispy wonton slices. The peanuts offer a crunchwhen paired with the scallop and prawn ceviche, green mango, peanuts and nahm jim. Each bite provides a refreshing comfort. This little tapas-sized package does require hands on. It was fun watching other guests try not to make a mess.

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“Prawn and scallop wontons” ($16)

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Pretty delicious

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Look how crisp the wonton sheet is.

Just begging to be Instagrammed is the Lobster Roll ($15) – A food lover’s dream come true to try this roll before Devon by Night opens tonight.  A unique flavour experience with house-made brioche roll, inside slices of perfectly cooked lobster, topped with baby radish, tatsoi and a drizzle of kewpie. The buttery bun is heavenly delicious, but it was be the smell and taste of the lobster that was intoxicating. It’s easier to eat as all the finest ingredients are glued onto the bun with kewpie mayonnaise. I don’t think anyone was going to leave any traces or evidence of eating this roll. You’ll have to taste this baby to believe it!

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Come to Mama Lobster Roll ($15) – What you see is probably half a kilo of lobster.

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 Behind the scenes and I snapshot Philip from Philsosophyy.

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 Being a food blogger is hard work.

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Baby you’re so fine!

An interesting take on was the Chargrilled corn ($5 each) with coffee miso butter– This sweet and soft baby corn is something I didn’t expect. Flavours of the miso butter impart a rich texture and combined together with coffee powder creates a new palate.

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Chargrilled corn ($5 each) 

There’s a new Korean style fried chicken in town and it’s called KJI fried chicken ($15- 6 pc). Here, these chicken wings are firstly dusted in flour and then bathed in hot oil until golden and arrive to our table crisp. There’s plenty of room to smother these bad boys with go chujang and peanut sauce.

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KJI fried chicken ($15)

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That wing!

Chargrilled Jumbo prawns ($29) is an impressive dish. The prawns are no doubt jumbo and juicy and with Penang Hokkien mee flavours add a bit of spice and tanginess that stands out.

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Chargrilled Jumbo prawns ($29)

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Another glass won’t harm me. It’s Juniper Cabernet Merlot 2011 ($12)

The concept of Mum’s Chinese egg custard ($28) is very new and exciting to me, despite my cravings for it now as I type this. You’ll notice shitaki mushrooms, black fungus, yellow needle flower, goji berries and since it is winter there’s fresh shaved WA truffle. Aside there is Chinese deep fried bread sticks that provides a crispy crunch. This dish has the potential to become a wintertime staple at Devon. The slices of truffle perfumes the dish. As for the custard, it’s silky, soft and sweet. Each bite more delicious than the last.

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 Mum’s Chinese egg custard ($28) is Devon-nately delicious.

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Do you have a few thousand dollars to spare for WA truffle?

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Spotted Irene from Irene’s Getting Fat.

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Zach is so generous with the truffles.

Here’s a trend that is worth witnessing is the Aunty Tulia’s beef short ribs, tomato & basil relish ($28). You won’t see me denying the importance of devouring the beef ribs. The beef is indeed tender and flavoursome. It does not require a knife as the meat slowly peels off if you’re using a fork.

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 Aunty Tulia’s beef short ribs, tomato & basil relish

Now, what’s inside the foil you ask? I’s Cultivated Mushroom parcels ($10) – There’s plenty of Asian mushrooms that is prepared with soy sauce, a slice of lemon zest and butter. A vegetable treat guaranteed to make any food lover drool.

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Cultivated Mushroom parcels ($10)

For dessert, intense flavours of the Tamarind chilli popsicles ($5 each) was immediately obvious. A mix of sweet and sour makes this popsicle unique. For some guests, it turned out to be not the perfect treat. I personally enjoyed the spicy kick and oddly this dessert reminded me of a Chinese plum candy (Li hing mui). It had a strong distinctive flavour with a little tanginess. I think my childhood memories are coming back, thanks toDevon Café.

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 Tamarind chilli popsicles ($5 each)

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Childhood memories, thanks to head chef  Zach.

Along with owners Derek and Noni Puah, Zach and his team hope to provide a sophisticated twist to each dish, making Devon the go-to for a thrilling exciting evening. Devon by Night runs during Thursday to Saturday 6pm-10pm.

 You can also read my brunch at Devon here.

Photos by Vanny Tang

Disclaimer: Nessy Eater attended as a guest thanks to Wasamedia. Opinions are however, Nessy Eater’s own.

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