I Don't Eat, I Devour

Cafe Oratnek is headed by Kenny Takayama, former Head Chef of Bills Darlinghurst. With pedigree such as this, it is little wonder that people are willing to line up for his Australian-Asian love child cuisine. The Asian influence can be seen in the matcha (Japanese green tea) items on the menu, as well as dishes with kimchi and soy; while the modern Australian influence is clear from the simpler and more wholesome items on the menu. Chicken Katsu sandwich, $12 Cafe Oratnek is well known for its pork katsu sandwich, which is sort of like a Reuben sandwich, except instead of beef, the centre-piece is a juicy, crumbly pork katsu. The crumb is slathered with a soy glaze, which together with mustard, add a beautiful flavour to a dish that otherwise allows the pork to speak for itself. The menu also boasts a seasonal section which showcases fresh produce. The current collection include spicy pork stuff chicken wings, miso bbq boneless beef short ribs, salt and pepper soft shel

Khao Pla is a tiny Thai eatery with a big reputation - the front window is plastered full of reviews and accolades, and it nearly always requires waiting for a table. The dishes at Khao Pla are authentic and interesting - although there are still the safe old bets like pad thai and pad see ew, the salads and light dishes are packed full of surprising flavours. Yum Nashi Pear salad, $ 18 The two main components of this tangy dish are crispy battered fish and nashi pear. The fish is well-battered, not too heavy and not too light; peanuts, shallots, and dried shrimp build a complex flavour to this otherwise light dish, and the highlight of the dish is the beautifully sour dressing made of lime and palm sugar with a kick of chili. Highly recommended. Banana Blossom, $18 This is a surprising dish. I, for one, have never tried banana blossoms before - and because this dish is quite sauce-heavy, it is rather difficult to say what the banana blossom actually tastes like. Despite be

One of the newest additions to the Chatswood Concourse area, Chao Ba claims to be a Vietnamese restaurant with a French twist. I have noticed that it is gaining an increasing number of clients over the weeks - though it has by no means reached cult status and requires lining up, I would say that booking is recommended on weekend evenings. Beef pho Chao Ba's beef pho boasts a beautifully rich yet still light broth that is oh-so-satisfying, especially on a cool, raining day. The beef strips are fresh, and the rice noodles silky. Just looking at the glossy top layer of soup is making me hungry again. Chicken Curry The chicken curry is mild with deliciously melt-in-your-mouth chicken pieces. The French influence presents itself in the plating - this almost looks like a soup, rather than a curry. UPDATE: after a discussion with my dining companion, I thought I should put in his two cents: the vegetable was quite bland, and the curry shouldn't be so soupy - a curry, beca

I have heard so much about El Janah over the years, but never ventured out to taste it. "It's just chicken", I thought, "how good can it get?" I was wrong. El Janah chicken is no ordinary chicken - it is made extraordinary by the deliciously creamy, wonderfully salty and surprisingly moreish toum - and this is coming from someone who normally hates garlic with a passion. Quarter Chiken, $7.90 For $7.90, you get a quarter of a charcoal chicken, pickles, toum and 2 pieces of Lebanese bread. You can make yourself a chicken wrap, or you can try my personal preference - a deconstructed chicken wrap, which involves breaking the bread into small pieces, apply toum, wrap around a small piece of chicken and follow up quickly with a piece of pickle. Before you think I'm crazy (I actually am, so you're not wrong there, but that's beside the point) there is a method to my madness - that way, you can experiment with different bread : chicken : toum : pi

I have claimed on numerous previous entries that I love Asian dessert - mainly because they are mostly less sweet than their Western counterparts (of course, with some noted exceptions - red bean paste is famously sweet). Among Asian desserts, I particularly love those from the South East Asian region, because the tropical climate of these countries means they have exciting fruits which are incorporated into their very refreshing desserts; and their liberal use of coconut and condensed milk - two of my favourite things. Thai Riffic is one of the Thai eateries around town that offers an impressive range of delicious, icy treats. Ma Muang Punn, $6 Ma Muang Punn, or 'Mango Magic', is a delicious yet brain-freeze-inducing drink made of mango, mango nectar and ice. It is a sure-fire winner for those who love the delicious golden fruit. Chao Guay Nom Sod, $6 Chao Guay Nom Sod is an interesting drink with a base of sweetened milk blended with ice, and topped with herba

Looking and settling for a particular Vietnamese eatery in Bankstown is no easy task - there are so many of them operating side by side! Quan Vietnamese Eatery came highly recommended from a friend of a friend, which lessened what would otherwise be an agony of choice. Vietnamese 3 colour dessert, $4 Both a dessert and a drink, Quan's version of the 3 colour  dessert (or Chè ba màu) combines red beans, broad beans and jelly with a dash of rich, thick coconut cream. The ice is freshly shaved - you can hear the chef behind the counter working the blender right after you order it - and it's a sweet, delicious companion to the meal. I chose to order it at the beginning of the meal despite it being called a dessert, and I'm glad I did - it offered a lovely, refreshing break from the savoury dishes. Vietnamese Iced Coffee, $4 Vietnamese coffee is strong, frothy and sweetened with condensed milk, resulting in a smooth, heavy, creamy texture.  Noodle This is m

Ahhh yes! Just as you start to believe this blog is only good for guiding you towards paying $$$ to worthy establishments, Cooking with Mystery Chef is back for volume 2! This series gives you the tools to delight / disgust your guests, depending on your skill levels and the desirability of guests. Elegant Accompaniment for Booze You may believe this is a bread and cheese board, but you'd be wrong. What this arrangement actually depicts is an elegantly arranged, sneaky method of fooling yourself, your guests and Instagram friends into believing it is acceptable to consume alcohol while the sun's still out, and that you absolutely do not have deep-seated emotional issues. Method: 1. Put together expensive imported cheese, nice crackers / bread, extra virgin olive oil, Zataar and similar items on a plate. 2. Open booze of choice. Artfully arrange photograph so that the cheese and bread plate takes centre-frame, creating the illusion that they are what you are gathering

Happy New Year! A mini-review for the start of the year, I look forward to many culinary adventures to come in 2016. La Renaissance Patisserie & Cafe is one of my favourite spots to have a cake and a coffee. Nestled in The Rocks very close to the waters, this little patisserie boasts a quiet, hidden courtyard to catch up with friends, beautiful cakes, and some of the best macaroons in Sydney. The Zulu is one of La Renaissance's signature cakes, and many food blogs have included it in their list of must-try salted caramel desserts in Sydney. Zulu It is a chocolate mousse dome encasing a dark chocolate and salted caramel ganache, with little malt pearls floating inside. I didn't find the salted caramel portion prominent at all, but it is definitely there. It's a dessert more for chocolate lovers than salted caramel lovers; and it is very rich. Don't let the description of 'mousse' fool you, this is one substantial dessert, there is nothing light o