Asian
Dinner Date with MasterChef Poh Ling Yeow, Longrain
I never would have thought that Nessy Eater would be invited to meet a celebrity chef from series 1 of MasterChef Australia and be one of the twenty guests to taste some of the sumptuous recipes from her new cookbook called “Same Same but Different”. Following the success of her first bestselling cookbook ‘Poh’s Kitchen- My Cooking Adventures’, Poh’s second book will inspire you to full of mouth-watering recipes in a new culinary direction. To celebrate Poh’s long-awaited launch of her cookbook, she hosted dinner at Longrain in Surry Hills, Sydney. Excited guests arrived exactly at 6:30pm for pre-dinner drinks and had the opportunity to meet a few new friendly food blogger faces or celebrity guests. For example Billy Law and Kumar Pereira from series 3 of MasterChef, executive pastry chef at Sydney’s Shangri-La Hotel Anna Polyviou and Helen from Grab Your Fork. By the time the cloak hit 7pm, the artist welcomes everyone and gives us an insight of what to expect for dinner.
What’s for dinner tonight Poh?
We start off with Tuna & Nashi Carpaccio with mandarin dressing– A modern dish that illustrates Asian flavours. This entrée is obviously appetising with particular ingredients of grated ginger, diced cucumber, parsley, chopped garlic and leaves of coriander. Pleasant dressing flavours include mandarin juice, light soy, grapeseed oil and black smoked sea salt. Hidden underneath the thin slices of tuna were disc shaped peeled nashi pears. Wow, the crunch of the well infused nashi complements the texture of the tuna and the zingy dressing drew a very simple fresh taste.
Tuna & Nashi Carpaccio with mandarin ginger dressing
Couldn’t resist a close up shot of this Tuna & Nashi Carpaccio
Can’t believe Kumar Pereira and Anna Polyviou are sitting right opposite me.
Upon assembling this look of Dry beef floss rendang into my brains, the aromatic Malaysian spices wonderfully fragranced this dish. We are talking juicy, delicious and super tasty. NO WAY was this dish dry with many layers of complexity and seasoning. The chucks of trimmed beef was heavily infused with snipped red chillies, chopped brown onions, cloves of garlic, grounded coriander fennel, cumin and black pepper, sliced lemongrass and ginger, cinnamon, brown sugar, tamarind paste, cardamom pods and to balance the full-flavour at the end, coconut milk. The fiery burning sensation of spices is clearly spread out in this godly dish. Everything earthly is known in this main, even the presentation of the pandan crepe completely blew my mind. It may disguise itself to look a tad dry but you’d be surprised it’s super fluffy and moist once it lands to your tastebuds. A lip smacking crepe that knows how to shout out “LOOK AT ME!” I had trouble deciding how to deconstruct this dish because the appearance of the crepe felt like ripping off a bandaid but I knew in the end, it would be ok.
Dry beef floss rendang
At this point of the dinner, I felt like I was binge eating, in a good way off course. I was struggling to finish my rendang because it looked way too pretty to eat and secondly my belly was about to explode. I was feeling a little embarrassed that most guests had already devoured their dish and I was sitting duck still eating. Lucky for me, I was seated next to Lawrence from Fight the Craving and he was fantastic at being enthusiastic for me to finish my sticky rice with beef floss. Just before our next main reached to our table, Poh popped out of the kitchen to answer questions and greet all of us individually. When I first came across this impeccable pandan crepe, I was very curious to know how she did it. Trying to get over the star struck moment and get those words out of my mouth became difficult for me but I finally got my answer. Basically, the key to getting crisscross style crepes is using squeeze bottles. Starting from left to right horizontally, do zig-zag motion, and then again vertically and finally circle motions to finish off.
Best pandan crepe presentation.
Food coma warning lights started flashing and I couldn’t just walk out without having to taste Green curry with organic chicken best served with Thai jasmine rice. This bowl of predominant spice left my tongue tingling. It’s hard to dislike this exquisite green curry with savoury components like grated kaffir lime zest, chopped red turmeric, grated nutmeg, white peppercorns, Thai shrimp paste, fish sauce, roasted chilli powderand to make it more inviting coconut cream. The first thing I will comment about this curry is it is a classic and perfectly balanced using the sour notes of kaffir lime. Together with fresh sliced green chilli and galangal it adds a fragrant warmth to this dish. My stomach was obliged to be filled up with more curry since the texture of the chicken was moist and tender and as for the curry it was truly marvellous.
Green curry with organic chicken
As if that wasn’t enough, Poh also offered Steamed Chinese broccoli with oyster sauce. This is such an Asian tradition were parents tell their kids to eat more green vegetables, so mum this is proof I ate them steamed veggies whisked together in oyster sauce. Nice and crunchy.
Steamed Chinese broccoli with oyster sauce
Poh really knows how to host a dinner with the next big public appearance of Caramelised pork hock with five spice and chilli vinegar. This was indeed a very valuable manner to end all main dishes. The caramel flavour to the chunks of pork hock help carry out the pork’s honey sweetness and sticky richness. It is pleasantly enjoyable with the accompanying vinegar and medium red tender meat.
Caramelised pork hock with five spice and chilli vinegar
Well, we all know it’s not weird to have a secondary stomach for desserts and sweets only. I think I slowly made out with Kuih koci glutinous rice & coconut dumpling. This first dessert was expressive, it was overwhelming despite its greasy finishing touch. Using coconut cream, gula Melaka also known as dark palm sugar, dried shredded coconut, pandan paste, coconut milk and glutinous rice flour. Once the sweet dumpling is stuffed it is then wrapped in fresh banana leaves, shaped into a pyramid then steamed. A very toothsome sticky sweet dough that the coconut cream makes an amazing giving scent.
Kuih koci glutinous rice & coconut dumpling. You must be curious to know what’s inside…
Poh taught us how to fold those dumplings into a pyramid shape.
I know you want it… 😛
Finally, we finish our dinner with the second dessert Young coconut jelly with vanilla tapioca and seasonal fruits. Whether my waistline increased in a few inches in the time frame of 5 hours or not #YOLO applies to any last dish, especially for DESSERTS. I can assure you it’s worth the risk of having double food coma. Haha. Aside from being on a food coma high, I instantly fell in love with the garnished strands of coconut, silky coconut jelly, vanilla tapioca, buried black sticky rice and diced fruits. For additional texture, a cigar shaped crispy sesame wafer provides a toasted crunch.
Now that’s what I call a proper dessert serving.
Young coconut jelly with vanilla tapioca and seasonal fruits
More dessert porn.
We didn’t leave empty handed, each guest received a copy of Poh’s new cookbook plus her autograph. Be surprised for what Same Same But Different has to offer. This cookbook is divided in to tantalising segments like ‘Small Bites’ and ‘I Heart Carbs’. It is an exciting mix of Asian signature dishes and Poh’s family classics. Poh is right; It is same, same — but different. Such a POH-fessional cook 🙂
Grab your copy of “Same Same But Different” here.
I lost my sense of time and place as there was excruciating pain heading towards my heart because it was almost over. When having to face people whose work I admire, I make a brilliant habit of losing my words. All I could blurt out to Poh was that I liked her food. Overall, I am feeling very lucky and grateful to be invited to this exclusive dinner that Poh hosted. I am still not use to believing Poh from MasterChef cooked me DINNER. There is no other way to say this but if it was anyone else I’d be jealous of them.
Apologise for the food coma face. This lady clearly fed me well 🙂
Photo Credit to Lawrence from Fight the Craving
Photos by Vanny Tang
Disclaimer: Nessy Eater attended as a guest of ABC Books for sponsorship of the media dinner book launch (opportunity provided by HarperCollins). Opinions are however, Nessy Eater’s own.
Like to grab a copy of “Same Same But Different” Cook Book? Then you can find Poh’s second book here.
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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The Carlisle Bar- More than just Cocktails
The Carlisle Bar near Kings Cross station gives a splash of up-town Manhattan bar experience with split level bar and nightclub sprawling along Darlinghurst Road. The champagnes flowed freely at the launch, waiters constantly making endless stream of cocktails. Celebrity chef Chrys Xipolitas designed the menu, adding an Asian and Mediterranean twist while bar manager Benjamin Hickey focuses on putting a twist on main classic cocktails by using whiskey, gin and scotch, pairing them with some of their sweet and sour delights.
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Champagne
Listen up VEGGIE CONSUMERS , this tossed and turned Vegetarian Teasers ($26) dish contains chargrilled eggplant with zucchini, capsicum, marinated artichokes, semi-dried tomatoes and olives with pita is quite colourful with a really delicious and crunchy twist. There is room to dunk a piece or two crusty bread into this flavoursome mystery. Each ingredient brings out all the caramelised flavours which is super for a lovely light starter.
Vegetarian Teasers: Chargrilled eggplant, zucchini, capsicum, marinated artichokes, semi-dried tomatoes, olives with pita and crusty bread ($26)
From the very first bite of the the Tortilla Chips ($16) with fresh chunks of avocado, chopped coriander chilli and a squirt of lime kicked off with a bang in my mouth. This oversized vegetarian dip highlights a dab of sweetness, tiny invisible coriander chilli are like hidden gems. Strictly speaking, the lime kept everything reFRESHing , making you feel more relaxed.
Fresh avocado, coriander chilli and fresh lime dip. Thanks Sherrie from Crystal Noir for pausing.
Tortilla chips
Marinated olives and fresh pita
With a soft, silky, textured centre and luscious stringy stretch, this Grilled haloumi cheese ($14), topped with purple grape and balsamic reduction kept its promise with explosion of flavours. There’s something about this haloumi that I found rather exquisite. The sharp grilled freshness of this haloumi kicked butt! I probably don’t come across this homemade cheese as often but I did notice it wasn’t squeaky like other haloumis I’ve eaten. It is best to eat it whilst it is still hot so you can taste the light but filling springy white cheese. Unlike most haloumi cheese, this robust cheese is not as salty rather more milky in flavour. It is true The Carlisle Bar is one of the very few places in Sydney that has haloumi this good.
Did you know the haloumi was made by an elderly yiayia (Greek grandmother)? Yeah I know right… an 86-year-old makes good cheeeesssssse.
Grilled haloumi cheese ($14)
Applause to this bartender for staying calm with all the food bloggers hovering around the bar with bright flash lights going off every few seconds. He still managed to make a few KILLER COCKTAILS.
Bartender preparing Clover Club
If you’re in the mood to THINK PINK, then this S-E-X-Y Clover Club ($18) has got you covered by bringing a touch of Aviation gin, seasonal raspberry, lemon and egg white into a glass. This playful cocktail is the cool kind of way to really get you hooked. With the smooth consistency of egg white, a tangy taste of lemon and the predominant flavour of jin, it would be heart-breaking not to give this ago. I believe this drink is disguised with plenty of raspberry and may often fall under the girly drink, but I did see a lot of males in the room trying to secretly sip the entire cocktail in one go. Teehee.
Clover Club ($18)
Spotted a HEART in one of these Clover Club. Thanks Stephanie from A little bit of Tang for letting me your hand.
Can’t stress enough how good these Lightly floured and fried prawn cutlet ($18) taste. It is an ideal second course or light meal because of its SUPER crisp batter being particularly light served with 3 dipping sauce : sweet chilli plum, soy teriyaki and wasabi aioli. Honestly, this savoury dish has more than enough flavours on its own. You can taste the golden brown flavours, coriander, sliced chilli and spice. You can coat these fresh prawns with a splash of lemon to add an intense zesty taste. Without hesitation, I give this dish TWO THUMBS UP ( If only I had more thumbs… if only). Such a lip-smacking dish with juicy prawns and the soft fried filling.
Lightly floured and fried prawn cutlet
Tastiest prawns @ The Carlisle Bar, Kings Cross
It’s the bartender again! This time his making Eastside Fizz.
Time to match our prawn tapa dish with a cocktail. This time I present to you Eastside Fizz ($18) offering Beefeater gin, lime, Perrier water and to garnish mint plus added sweetness, off course. It’s a shake up of zingy and summery. An ultimate summer cocktail delivering a classic sweet and sour fizz and all the old favourites.
Eastside Fizz ($18)
You know those moments when you’re chicken can get kinda boring? Well not the Spicy chicken ($16)! With the use of exotic chef’s secret sauce, then BBQ’d. These marinated spicy chicken thigh fillets is one prize winning dish. It’s packed full of interesting savoury flavours for example it has a pleasant Thai coating or along the lines of something Asian cuisines.
Spicy chicken ($16)
Can you guess what this cocktail is?
South of The Border ($18) knows how to show off its charm right in front of me. It’s a collection of Tequila, Mezcal, passionfruit, lime and vanilla. A definite caffeine cocktail kick with substantial amount of tequila. The best part of this drink is nibbling on a slice of cucumber that is infused with cocktail flavours. It consists a subtly sweet taste and fairly cleansing effect on your body with the mezcal.
South of The Border ($18)
The Carlisle Bar is so clever to organise live entertainment for some bloggers like me, who are too shy to introduce themselves for the first time outside a monitor. It was lovely listening to Angelina Ciccotti sing, whilst Adrian Petlevanny plays the guitar.
Live entertainment featuring: Guitarist Adrian Petlevanny and singer Angelina Ciccotti |Photo credit to The Carlisle Bar
This bartender is just so happy making our cocktails he couldn’t hide his smile.
Adding a twist and garnish to our final cocktail.
For our final cocktail Blood & Sand ($18) – I was excited to taste the Chivas, Cherry & Herring, Anitca Formula, Ardbeg and fresh orange. It’s a drink that doesn’t have the most appetising of names, however this old fashion classic can bring to the table a little hint of smoke coming from the ultimate malt scotch whisky, Ardbeg. The aroma is breathtaking with the fruity floral sweetness however this beverage is best served for the mature audiences.
Blood & Sand ($18)
The most tender cut of beef would be the Beef tenderloin ($24) – This is a very special beef serving with bourbon jus and garlic crisps. I hear it has been rolled in mixed peppers before being barbecued. It’s known for its mild flavour and juicy succulence, however the meat itself is a tad hard to chew. But overall an absolutely fabulous finish to all tapas degustation.
Beef tenderloin ($24)
Cooked to perfection: Medium rare, just the way I like it.
So lucky to visit one of the VIP rooms.
Refreshments of Perrier water before we say our goodbyes.
It was almost the end of the night and the gorgeous Bonnie announced the winner of a social media competition. Basically food bloggers were busy snapping away and uploading onto Instagram in hopes of winning a night of luxury bottle service. It was The Gook who won due to endless likes by the end of the night on her Instagram. As for the rest of the food bloggers including myself, we didn’t leave empty handed. Each food blogger received $50 drink voucher. HOORAY !!!!!
With impressive split level venue : front bar, main club and VIP room. The Carlisle Bar is the perfect setting for after work or an endless night out. Designed to meet your desired experience with an added up-town Manhattan theme. It’s no surprise their cocktail and share menu is becoming a popular demand with 20 years of experience to The Carlisle Bar, celebrity chef Chrys Xipolitas ensures every guests palates are pleased.
Disclaimer: Nessy Eater attended Sydney Food Blogger Cocktail & Tapas Degustation courtesy of The Carlisle Bar (opportunity provided by Bonnie Wu). Opinions are however, Nessy Eater’s own.
Photos by Vanny Tang
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Four Friends – Take me to Asian High Tea
Sydney’s fascination with Chinese New Year eateries are becoming far more wacky and interesting . I honestly don’t know think that’s a bad thing, given that my taste buds HEART to try new flavours and my eyes like to capture that moment of “love at first sight“. Indeed to celebrate the Lunar New Year, Four Friends have sourced many chocolate recipes from all over the place and have come up with introducing something delightful and different. High tea with Katze, the owner of Four Friends Cafe in Crows Nest decides to take a leap in faith to try out something that they have not partaken in before, their Monthly Multicultural High Tea. A family business that illustrates the definition of courage, hope, love and happiness is kind of a BIG contributor to creating this cafe. With respect to this Spring Festival, Katze takes the opportunity to design Asian fusion flavours to the table. I have to admit, I didn’t know what would be installed for us, but I knew it would be beyond original. She did however state “Bring a plate of Asian food and tell me why you picked it…”. Unfortunately on my end I failed to bring a dish as I didn’t want to upset peoples stomachs. Teehee.
Asian themed high tea
Let’s see up close what Katze and Jimmy whips up…
Our bamboo steamers arrive with dry ice flaring at the bottom to look dangerously cool. For what it’s worth, that’s pretty rare and impressive for presentation wise. Brownie points for dry ice magic. As we take the top lid off, I hear a bit of ” WOOOOO and AHHS”, I believe this is a positive sign that Katze and Jimmy has done an excellent job challenging their minds to make such complex delights to satisfy our tummies. This Asian fusion collaboration has got me crooking one pinkie finger and sipping fine sparkling tea. It is not your typical high tea, that’s for sure. Rather it is delicately made with meaning behind it. Almost each sweet section represents some sort of luck or happiness.
The sweet tier includes:
Sweet Tier
It was very generous of Katze and Jimmy spending their New Year’s Eve preparing our tea party. I secretly enjoyed the Deep fried cheese wonton not because it represents red pocket, but it was VERY crunchy and wrapped with melted cheese. The cheese overpowered the spring roll wraps, but I liked it like that.
Deep fried cheese wonton
I managed to take a quite snap of the dry ice before it got covered in smoke. Just closely look how quick it freezes the silver bowl. Dry ice can be fun and can create tasty results.
Dry Ice
Add H2O + dry ice and you get magical steam flowing out.
Roses tend to be always perfect for every occasion, including afternoon tea. So the Egyptian rose tea is inspiringly aromatic with medium flavour of roses with a hint of fizziness to create a refreshingly experience. It’s unlike anything I’ve seen on the market-fragrant. A very enjoyable tropical fruit and deeply feminine drink that I really wanted to ask the other guests if anyone didn’t want their cup of tea then I’ll take one for the team. Haha.
Sparkling Egyptian rose tea
Frozen carbon dioxide makes quite an interesting substance to use for science experiments and don’t forget observation. But did you know dry ice can make really good ICE-CREAM?
Let’s bring science to the table.
Can you believe Jimmy’s whipping up ice-cream for us using dry ice?!
Jimmy and Katze creating a potentially dangerous delicious ice-cream.
Whilst we engage on eating Jimmy and Katze decides to deconstruct their kitchen and bring appliances upstairs but also a large white foam box and contain it was dry ice. It didn’t take long till we pause nibbling on our treats and move closer to them and observe with our eyes wide open and our mouths gasping every few seconds as the dry ice smokes out of the bowl and onto the table. All of the guests including myself were thrilled and excited to see what they were making. I mean thick pink gloves, a box of dry ice and a silver mixture. Nuff said. Finally, Katze starts scooping chunks of Jasmine ice-cream onto the empty plastic cups that was provided in our sweet tier. At first we looked like guinea pigs sniffing the cups and doing little teaspoons with our spoons to identify the flavour. Luckily, Amy from Milkteaxx managed to guess this one right, otherwise her blog name wouldn’t be still standing here today. ONLY KIDDING AMY! 😛
We were quite fascinated to how this Jasmine ice-cream managed to not melt as quick compared to N2 Extreme gelato and the answer was simple, Katze uses cream rather than milk. Though I didn’t ace my chemistry subjects back in high school but you don’t need much koalification to make dry ice ice-cream, do you?… 😛
Dry ice Jasmine Ice Cream
Sweet olive jelly
Wooohooo this Vegan Salad managed to get in my belly twice! This salad isn’t boring and is one heavens of a delicious tasty savory cup worth sharing. It contains spaghetti strings of vegan tofu made from soybeans, chopped cucumber and a hint of sweet and sour dressing. It’s pleasant on the palate for light and fresh taste.
Vegan salad
Oolong tea ganache truffle
It was time to show off some of the guests who brought homemade goodies! And first up Hilda’s homemade pork spring rolls. Look how evenly golden brown these rolls are! Yes, I ate quite a few….just a few….TEE-HEE
Hilda from The Chronicles of Hilda makes homemade pork spring rolls.
Move over homemade savory because Deepa’s Chocolate Dumplings are in town! I am a HUGE FAN of CHOCOLATE and DUMPLING…Why didn’t I think of this?!
Deepa from One Small Pot creates Chocolate Dumplings.
Back to homemade savory and Annie brings to the table Vietnamese Spring Rolls, fancy some of that? Or ALL OF THAT? Yes, I do, I do!
Annie from The Random Foodie wraps up a traditional homemade Vietnamese spring rolls.
No wait, there is one more guest who brings something sweet and it’s Stephanie. A mix of seaweed, sweet potato and coconut milk. It’s a simple Chinese dessert that can be served either hot or cold.
Stephanie from A Little Bit of Tang brings Sweet potato soup from home.
Rare to see an Egyptian rose in a cup. Fingers crossed Four Friends can put this in their beverage menu.
We were near towards the end of our high tea and Katze prepared a special lucky dip. She told us to all write our names down on a piece of paper and she will collect it then draw a lucky name out and that person can claim their prize. I remember telling Amy to write my name because I didn’t have a pen, guess that’s a sign of bad luck but who would of guessed my dear friend Amy gave me luck and I managed to receive 50% Group Dining. Hip Hip HOORAY! Guess who will I be bringing ? :p
Before we left, we all ended up downstairs staring at the clear glass and on the other side it was filled with handmade chocolates that Katze makes for Four Friends. No way was I going to skip chocolate, just NO WAY!
Four Friends chocolate box
A selection of Four Friends chocolates. Chocolates range from ($2 – $2.50(cat, robot, spoon, teddy lollipop) ) per piece.
Four Friends also offers a selection of tea leaves to take home for ($8) a jar and guess who decided to take THREE home? 2 x Berry fairy and 1 x Celebration. Tea leaves are CALLING.
Berry fairy fruit infusion tea jar ($8)
Celebration infusion tea jar ($8) (Please note: Celebration tea leaves are not for sale, however if you nicely ask Katze, I am sure she wouldn’t mind. Don’t tell her I you! :P)
If you are keen for high tea and love something different then Four Friends is the place to be. There is a range of delicious handmade chocolate to decent macarons but if you’re after Asian high tea then you better get here quick! Because next month is a new country theme. Did I forget to mention the price… well it’s $45 for TWO PEOPLE including a cup of tea each. That’s ridiculously a bargain for all of that! And you get dry ice jasmine ice-cream. Hello…what are you waiting for?! GO GO GO
Four Friends High Tea (To celebrate February is Asian theme. Guess what country Four Friends is doing for March?) 😀
My previous visit at Four Friends can be found here or here. You can visit Four Friends Facebook or Instagram.
Disclaimer: Nessy Eater attended High Tea courtesy of Four Friends Cafe (opportunity provided by polkadotPR). Opinions are however, Nessy Eater’s own.
Photos by Vanny Tang
Like to know more about Nessy Eater food adventures?
You can follow Nessy Eater on Instagram / Facebook / Twitter / NewsLoop or feel free to leave a YUMMY comment 😀
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China Republic Restaurant Pre-Opening- A DuckTastic Night
Thanks to China Republic for sending me an invite to their Pre-Opening last Thursday and is NOW OFFICIALLY OPENED today (Tuesday 12 November) . I fondly remember a handful of chefs flown in from all parts of China specialising authentic Asian cuisines, the opportunity to get an exclusive tour around the restaurant and the sacred peking duck room where all the ducks are crafted to perfection.
The service team represented an energy that was impressive and friendly however there were a few hiccups with the orders for example some of the dishes we didn’t order miraculously appeared to our table. But hey, its a pre-opening, mistakes are bound to happen. If you ever happen to come across a waitress who is down to earth and enthusiastic then that’s Lauren. She was my personally favourite that night as she managed to deal with the tiny errors. Unlike grand-openings, China Republic’s Pre-Opening provided an irresistible menu besides having to taste a tasty selection of canapés.
Looking at the menu, I honestly wanted to try every single dish, but my main focus was to try their signature and recommended dishes. Therefore I quickly grabbed one of the host “K” to order for us. I never would have thought for a pre-opening that all their dishes that night were meal sizes. “K” had ordered a total 9 dishes plus 3 cocktails for two people. Having the opportunity to feast I finally experienced how it feels to be in the position of an emperor. Wow, I really am very grateful 🙂 🙂 🙂
Feast your eyes by reading on foodie lovers.
Throughout the entire evening Charles the Bartender Manager made the most amazing cocktails. They’re far from just sweet concoctions for the bitter sting of alcohol.
Charlies Angel Cocktail supplies great flavours of shiraz wine mild on the palate, bringing a hint of rich sweet strawberry to still keep the refreshing clean finish.
Charlies Angel Cocktail
Vee Vee Cocktail remarkably an island mist fruity beverage with the blend of muddled kiwi, crushed mint, lime, vodka and sugar syrup. This cocktail sure adds a whole new level of freshness.
Vee Vee Cocktail
Close up of the Vee Vee Cocktail
Phenomenal is the Oolong Long Island Ice tea– A complex and sophisticated flavor appears earthy with the decoration of fresh mint. With its fresh green floral aroma, this highly prized tea releases sweet flavours and delicate mouthfeel.
Oolong Long Island Ice tea
Cold Pork, Beef and Chicken served with Salt and Special Sweet and Sour Dressing ($18) apparently has 12 flavours. Can you guess all 12 flavours? Cleverly presented on a stone cement plate all the meat presented is a snack of food heaven.
Cold Pork, Beef and Chicken served with Salt and Special Sweet and Sour Dressing ($18)
Cold Pork
Beef
Chicken
Apart from its impressive cold cuts their sweet dressing may tempt you to bathe your sliced meat before eating.
Salt and Special Sweet and Sour Dressing
Holy Tofu! Seeing the Beijing-style Tofu with Shallots and Fish Roe ($9) is absolutely stunning. This cold dish separated in 3 parts probably is ideal for foodies who don’t want to share. Teehee.
Beijing-style Tofu with Shallots and Fish Roe ($9)
Simply stunning dish
Doesn’t this remind you of a Dragon boat ?
Seaweed Soup with Tofu and Scallops ($9)– It was nearly identical to the texture of chicken broth soup. Generally served warm, this soup should not be underestimated as it lets you explore all the flavours in a bowl.
Seaweed Soup with Tofu and Scallops ($9)
Wave those spaghetti hands tofu.
The Spinach Soup with Enoki Mushrooms ($9) tastes noticeably different compared to other creamy vegetable soups. A healthy nutritious soup full of flavour and is no spinach soup I’d ever had. This soup worked beautifully on it’s own and has inspired me to eat more spinach.
Spinach Soup with Enoki Mushrooms ($9) is perfect for vegetarians
Crispy Spicy Prawns ($32) is a versatile dish worth sharing, with its prawn sugar coated in chilli, garlic, strands of spring onion and cooked in special sauce, it’s just a dish you are looking for.
Crispy Spicy Prawns ($32)
Sauteed Spicy Beef Mince with Basil served with Pocket Pancake China Republic ($32) will be easy peasy to eat if you have surgeon hands or you happen to be just naturally talented at handling delicate things, because their pocket pancakes are quite fragile. There’s a high chance you’ll be finger licking as this dish can be surprisingly addictive and messy.
Sauteed Spicy Beef Mince with Basil served with Pocket Pancake China Republic ($32)
Quite a filling dish
Pocket pancake filled with minced beef- How freaken adorable!
This is a nice change of pace from the typical Peking duck. Introducing China Republic’s Braised Lamb Brisket served with Pepper Salt and Mandarin Pancake with Dressing ($36) is going to overwhelm some people. When the chunks of lamb, salad and sauce are combined onto a piece of pancake it offers a decent mild flavour that doesn’t overpower each other.
China Republic’s Braised Lamb Brisket served with Pepper Salt and Mandarin Pancake with Dressing ($36)
I was unable to identify a sweet subtle flavour in the braised lamb brisket, perhaps it’s a Chef’s secret ingredient added.
Let your lamb brisket roll around the crushed peanuts.
Half a dozen peking duck pancakes
It’s no surprise peking duck is one of the world’’s favourite dishes and I am certainly glad China Republic has bought Signature Peking Duck ($88) to Sydney. China Republic’s duck take a total of 8 days to prepare before placing them into an oven. Firstly the ducks are cleaned, then hung up to be blow dried for a day. Next the ducks are pumped with air to set the skin structure before dipped in boiling water for a short while then it is hung up again to dry. While it is hanging, the ducks are thoroughly smeared with layers of date syrup, honey and special sauce. The ducks are then placed into a 16c freezer for 7 days. Before being roasted and turning golden brown the ducks are rinsed once more with hot water. To allow the ducks look evenly shiny and crispy, they are rotated systematically with a stick for 40-45 minutes in a 250c oven.
Signature Peking Duck ($88)
The Chef who masters at delivering authentic peking duck
My Oh My…Just look how the duck skin is glisteningly puffed.
As a mad peking duck lover, we were looking forward to the duck arriving at our table, but having two plates of juicy ducks that’s just INSANE for 2 people to share. We soon learn after this is one whole duck!
Excited at the idea of two plates of peking duck.
The real difference in China Republic’s peking duck shines through with the duck’s skin. Whether eaten on its own or with the pancake, the crispy skin noticeably melts quickly in your mouth is very much like sinking your tongue into s’mores except in a savory version.
Juicy roasted duck that is served boneless.
Crispiest Peking Duck skin is beautifully moist and tender.
With every peking duck comes with 2 dozen of peking duck pancakes plus a few gua bao buns.
Every time I picked up my next pancake or pocket pancake, I think deeply about what nasty things I’m going to do with it. Teehee.
In case you’re not familiar with filling your peking duck pancake, I recommend asking one of their friendly staff for a pamphlet on how to eat a peking duck. No joke! China Republic offers a PAMPHLET. Did you know China Republic suggests 6 ways of filling your pancake? With supplied 8 ingredients including:
– White sugar
– Garlic paste
– Shallot
– Cucumber
– Sweet bean paste also known as ho sin sauce
– Pickled cucumber
– Chopped red onion
– Chinese mustard
You must play with your food, YOU MUST! Even if the angel voice pops in your head “don’t play with your food”. I personally ignored it that night and got messy. The excitement of decorating your own pancake is fun and delightful.
Besides Hoisin sauce China Republic offers additional 7 ingredients, that’s a total 8
Me thinks minion Phil wanted some pancakes too…Teehee.
I admit, we were completely stuffed but when the dessert menu arrived in a satin silk cover. We’re told by “K” there’s a few intriguing treats in their menu that I must try. Indeed there is a fair few fascinating desserts…just a fair few… 😀
Whatever your sugar hungry tummy wants and the giddiness of ordering the entire dessert that the menu has to offer, first start off with their Assorted Dessert Plate for 2 ($21.50) Also available for 6-8. This EXTRAORDINARY Chinese antique themed dessert goes above and beyond with the presentation of desserts. It is an art plated dessert were the individual sweets are very uniquely delicious and creative.
Can’t go wrong ordering the Assorted Dessert Plate for 2 ($21.50)
Steamed Rice cake with Sweet Stuffing
Glutinous Rice Roll with Waffle Cookie
Glutinous Rice Cake served with Rose Jam
Mashed Sweet Pea Cake
Glutinous Rice Cake served with Mashed Fruits
Black Sesame Jelly
Rice Pudding
Right after our HUGE FOOD FEAST, “K” gave us a tour around their stunning Chinese themed restaurant. Whether it is for a few cocktails before dining, or a few drinks to catch up with friends, this elegant bar area is perfect place for conversation and relaxation after work.
Sophisticated bar area
Interesting decorations
Second Level were they offer private rooms for functions.
A piece of hand crafted Chinese Teapot.
Apparently this classic emperors house is made of sticks, also handmade. Jaw-dropping.
Antique pieces imported all the way from China.
Photo with Head Peking Duck Chef Jian Wang
As we reached the end of our tour, Charles continues to make a variety of tropical cocktails. To create an enjoyable mixed drink it must be shaken.
Such a small world I bumped into my old high school friend who I haven’t seen in years since our High School Graduation and he is now a Chef at China Republic. Surprised his the man behind the peking duck making.
Photo with Peking Duck Chef Linyi Yuan
Ridiculously clever way to fold napkins.
MUST TRY:
-Peking Duck
-Spinach Soup with Enoki Mushrooms
-Braised Lamb Brisket served with Pepper Salt and Mandarin Pancake with Dressing
-Assorted Dessert Plate for 2
A good peking duck is usually a good sign for a decent meal and so far China Republic menus is tempting to try again in my books. A passionate chef will go out of their way to make a dish worth it and clearly these chefs have done so in my opinion.
Photos by Vanny Tang
Disclaimer: Nessy Eater dined as guests of China Republic Pre-Opening. Opinions are however, Nessy Eater’s own.
Update on 16/11/2013: Check out an article Good Food has written for China Republic here
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Shanghai Stories 1938, Chatswood
Shanghai stories 1938 (Shop 4 & 6 The Concourse, 409 Victoria Ave, Chatswood, New South Wales 2068 Australia) a restaurant that rewinds back the elegance and romanticism of Chinese food. It’s another restaurant to get your chopsticks on steamed dumplings and fried rice and noodles.
Their menu is quite fascinating as it is presented like a magazine that offers a selection of starters, mains and desserts, but also a history of Shanghai.
Can’t go past a traditional entree of Xiao Long Bao ($9.80) hot steamy soup-filled dumpling that taste delicious. This is one of my favourite Shanghaiese starters!
The Drunken Chicken Shanghai Style ($10.80) comes in a small soup bowl with smooth chopped chicken pieces bathed in shaoxing rice wine, served cold. It’s very moist and succulent. It’s such a great way to cook chicken. Very delightful to eat when the season is warm.
Give Stir Fried Vegetarian Brown Rice a try ($14.80) it’s definitely amazing. Big burst of flavours particularly the corn and pine nuts. Goes well with appetizers or main dishes.
Crazy delicious House Special Prawn Toast ($9.80) really a delight dish you can add. Crispy mouthfuls of crunch best soaked quickly in the mayo sauce and devoured before it becomes cold.
The dessert section offers a wide range of yummy sweets and the most popular with good reason is Sesame Rice Balls in Fermented Rice Soup ($6.80) serves two people. Using the finest black sesame to make it into a tang yuan. Let the creamy fillings explode in your mouth as you chew the sticky dough and sip the sweet tasty rice soup with dried peddled crumbled Osmanthus flowers.
The Osmanthus Rice Jelly ($6.80) is not as traditionally presented nor the ingredient but the drizzle dried Osmanthus syrup is quite sweet and tasty. Which let me rediscover a love of Osmanthus once again.
Photos by Vanny Tang
Nessy Eater 