I Don't Eat, I Devour

Hardware Societe, I am told, is the place to go for breakfast or brunch in Melbourne. I even had someone tell me it is the best breakfast she has ever had, hands down. Much like Chin Chin, Hardware Societe is something of a local favourite and tourist destination combined in one, resulting in a waiting list which the staff writes down on cute doilies - because why use boring, plain paper when you can add whimsy? Padre Coffee, $3.8 First up, coffee. Just looking at these cute cups make me happy, not to mention the content - probably one of the best coffees I have ever had, and that's no mean feat given how we are so spoilt for choice in Sydney and Melbourne because we're all part-time coffee-snobs. The coffee is beautifully made, smooth and robust. The Continental, $17 The Continental breakfast tray immediately conjures up images of waking up in a canopied bed and having beautiful food brought into your airy seaside luxury hotel room - except, of course, you're

Everyone who knows anything about the Melbourne foodie scene told us to go to Chin Chin - it's something of a local and tourist favourite, which means that unless you arrive just before 5pm every night, you're in for a wait. My tip? Go in early, order some of those delicious cocktails with an Asian twist, allow the alcohol to work up an appetite in you and then say to the staff: "feed me!" Basil Seed Drink, $5.50 Basil seeds almost have the texture of chia seed, and is a staple in many Asian desserts and drinks - I remember loving these jelly-like, slippery texture-adders when I was very young. The Basil seed drink is pretty much a virgin mojito with a twist. The taste is very minty, with a hint of lychee, and topped up with soda water - very refreshing without being too sweet. Singapore Sling, $18.50 Sweet and boozy, Singapore Sling conjures images of lying on a tropical beach. Chin Chin certainly does this cocktail justice. The Feed Me menu is Chin Ch

So, this is probably the most depressing review I will ever do if I'm lucky. Terrible food? Check. Rude waitress? Check. Inefficient service? Check. Overcharging? Check, check, check. There are only 2 dishes in this review, but oh trust me, I have plenty to say about them. This depressing creation of two poached eggs on two pieces of bread and a sad excuse of a 'salad' is Creme Cafe's version of 'poached eggs on toast'. I suppose they decided to take a literal approach to their food, because there is literally nothing on the toast but eggs - no butter, no salt, no pepper, no flavour. My companion then spent 10 minutes trying to get some butter and salt out of the very rude waitress who snapped at him to wait, and in the end he had to go into the kitchen to ask for some himself while his food got cold - imagine cold poached eggs on toast! I don't understand why Creme Cafe decided to name itself after a dairy product because they seem very reluctant to se

Nestled off Victoria Street, the Buffalo Dining Club has a big reputation which results in an hour-long waiting list on busy evenings. The concept is simple - quality ingredients, shared with friends over good wine. The staff are incredibly helpful and knowledgeable - when you sit down they ask you if you've been before, and if not, their default recommendation is to select a cheese with 2 side dishes, some cured meat, and a pasta to share. They're also pretty spot on with wine recommendation - tell them what you like, and you'll be confidently presented with something that's right up your alley. So my advice? Trust the staff. They know what they're doing.  Cheese & Sides plate, $22 My friend and I selected a creamy, mild, organic goat cheese called Caprino, which is served with bread, crackers and spicy salami paste. Then, you can select 2 side dishes from a list of about 5 or 6. We decided to choose chorizo with Brussels sprouts and charred corn with

Normally, I have a strict no-chain policy when I pick restaurants. 3 Beans is an exception, mainly because they offer trashy magazines. I like spending one hour per month pouring over the loves and losses of those who reside in Tinseltown, and I'm not ashamed to admit it (actually I'm a bit ashamed, but I figured this is a safe space). Possessed by the demon of lactose-intolerance and persuaded by the warriors of clean eating, I decided to try out the most healthy-sounding items on the menu, and I have strongly mixed feelings about this whole experience. Raw Muesli This artfully arranged raw muesli is what one has if diary proves too exciting for one's digestive system. On the whole, this bowl of toasted muesli with goji berries, whipped coconut yogurt, freeze-dried fruits and a mint leaf is quite delightful. A thoroughly healthy, instagrammable breakfast. I like the portion size, it's quite filling; I enjoy freeze-dried fruits because they have the texture of v

Power lunch in a beautifully quiet Japanese restaurant in the middle of the city? Yes please. Yayoi Garden is quintessentially Japanese - its lunch menu is all about having many small dishes surrounding a central dish, arranged beautifully and giving a little taste of all these things that we associate with Japanese food. Compared with the usual one-dish wonder that we regularly pass off as lunch, Yayoi Garden offers something that satisfies my tastebuds' thirst for variety. Miso Pork Fillet Katsu Teishoku, $22 Wagyu Sukiyaki Teishoku, $25 Let's break down each component of these sets. Miso Pork Fillet The miso pork fillet is salty and heavy - this is not to be taken as criticism, I'm merely pointing out that it's a hearty and filling option that's perfect with rice (provided in the set menu). The egg in the middle is only very softly boiled, and takes away some of the saltiness of the miso sauce. Despite the fact that the pork fillets are fried i

Din Tai Fung is my favourite place for dim sim in Sydney - not one of my favourites, it is the favourite. Though it is a Taiwanese eatery,  they actually specialise in Shanghai-style dim sims. Of course, the menu items are nothing spectacularly different compared to other dim sim eateries, but what makes Din Tai Fung so special is its impeccable execution of the ordinary. Pork Bun The Shanghainese pork (or crab meat) bun is a staple at dim sim diners, yet I do not know another restaurant that can makes the skin of the bun so thin that it is translucent. This also means that you need some serious skills with the chopsticks to pick them up unharmed, but as they say, practice makes perfect and believe me, these juicy babies are well worth the practice. Another thing that sets Din Tai Fung apart is in the details - unlike most restaurants which uses linen cloths or, worse, paper, as a base, Din Tai Fung uses a thin handkerchief. This prevents the buns from sticking to the bottom w