I Don't Eat, I Devour

Tooting itself as Michelin-starred dim sim, Tim Ho Wan (the original Hong Kong store, at least) is the cheapest ever Michelin experience. The Sydney store which opened earlier this year has been met with overwhelming popularity, with lines going round the corner when it first opened. Since then, the hype has somewhat subsided, allowing for a dining experience which does not involve waiting and salivating over the menu for too long. If you enjoy sitting and chatting with friends, Tim Ho Wan is not for you. The serving style, like most Chinese dim sim eateries, is no-nonsense. Order, eat, vacate your seat. The service is very quick, you can pretty much expect your food items to start arriving within 5-10 minutes, and they arrive all at the same time, which, given the small table size, can be quite a balancing act. I BBQ PORK BUN BBQ Pork Bun, $7.80 (for 3) Having been to THW a couple of times before, this item is definitely my favourite. It is essentially a char siu bao (a la

I BURGER PROJECT Burger Project Burger Project has received a lot of hype since its opening. It claims to have grass-fed beef and pre-flown wings, and pitches itself as a 'gourmet', 'healthy' burger joint.  A American Cheese Burger  American Cheese Burger, $9.90 The American Cheese Burger consists of grass fed beef, cheese, onion (raw, so I asked them to hold it), pickles, rose mayonnaise and A SECRET SAUCE.  Yes, you read that correctly - a SECRET SAUCE. B Aussie Burger  Aussie Burger, $10.90 The Aussie is a concoction of grass fed beef, beetroot, cheese, onion, pickles, tomato, lettuce and once again, SECRET SAUCE. C Verdict on the Burgers  Buns: snowy white and soft, tasting just like the buns served by any other fast food joint: quite sugary. I would say they have a 'brioche taste', but who am I kidding here? They're just fast food buns. If I'm being completely honest, I loved it, bring on all of the sugars, all of the suga

(Oooh look, I learned how to make the pictures bigger!) Nestled in China Town on Dixon Street is this little eatery that specialises in noodle dishes - and in particular, what is known as 'cross-bridge rice noodles'.  Cross Bridge Rice Noodle (Wagyu Beef) I ORIGINS The origins of cross bridge rice noodles is unknown, however the most popular story goes like this: more than 100 years ago, there was a young man studying in order to pass the tests to become a government official. His wife wanted to ensure that he got a nutritious meal, so she prepared a bowl of soup with rice noodles (which are easy to make) and other ingredients on the side. That way, the oil film forming on the surface of the soup locks in the heat and the noodles would not go soggy and gross from being soaked in soup for too long.  As for the name 'cross-bridge', there are several stories regarding why the soup was named thus.  When the wife was delivering the noodles, she had t

(click on image to see larger picture, and because I'm technically incompetent, this is the best you're gonna get) I TRADITIONAL HIGH TEA FOR TWO A Savoury Spinach scroll : puff pastry with spinach fillings. Reasonable. (Pictured on plate with scones) Chicken scroll : puff pastry with chicken fillings. A little too heavy-handed with the mayonnaise, but again, reasonable. (Pictured on plate with scones) Finger sandwiches : disappointing! The sandwiches are what you would expect from a high tea - tuna, cucumber with cream cheese. Yet precisely because these are staple items in high tea, that makes them open to comparison - and these sandwiches just don't match up to those offered by other establishments. The bread is dry and tastes like super-market sliced bread, and again, too heavy-handed with the mayonnaise.  Truffle egg tart : delicious! The truffle aroma is strong (though most people rave about how wonderful truffle is, I have always found it to be an acqui