I Don't Eat, I Devour

Dumplings usually conjure up images of a busy, bustling cheap-eats establishments with busy staff weaving between closely-packed tables - casual dining at its best. Lotus, however, brings traditional dumplings up a notch. Opposite the QVB and overlooking George Street (not that there's much to look at at the moment with the roadworks for the light rail), Lotus allows you to enjoy delicate dumplings in lovely surroundings - and of course, the price reflects the comfort. The menu, unlike traditional dumpling places, is quite short. Apart from a selection of 10 or so dumplings, you can also order more substantial dishes, including Hong Kong-style seafood extravaganzas. The dishes aren't that fusion, but the decor is decidedly Western-bistro, and there is also quite an impressive modern cocktail list. Steamed fresh scallop siu mai, $14 These gorgeous little parcels contain roughly chopped pieces of scallop. Unlike some places which only put a tiny bit of scallop into

I have been wanting to try African food for a loooong time. It's such a vibrant and varied category of cuisine (of course, saying 'I love African food' is like saying 'I love Asian food' - however I am not familiar enough with the different cuisines within the broad category to differentiate between different sub-categories...yet!). For such a rich culinary culture, and for a city with as diverse a population as Sydney, there aren't too many choices when it comes to African food - so imagine my excitement when I find out that the one within easily-reachable distance to me is highly rated. I believe the food served at Jambo Jambo is mostly Ethiopean, but I am not 100% sure. Jambo Jambo is situated in one of the most depressing shopping / office complexes I have ever seen - but the restaurant itself is packed full of wall decorations and photos, which successfully transports you away from the sterile environment you were in only a minute ago. We opted for

Ho Jiak is a hole-in-the-wall Malaysian eatery situated inside Strathfield Plaza - not the most delightful of ambience, in fact the place is extremely cramped and uncomfortable. What tempted me to travel all the way to Strathfield, you may ask? MILO LAKSA. Curry Milo On the menu, this item is listed as 'Curry Milo'. It is essentially a laksa with a generous sprinkling of milo powder on top. This sounds like it could either be genius, like salted caramel, or an absolute disaster. It was with great trepidation that I tasted this dish, but I was pleasantly surprised. When mixed in with the soup, you can't really taste any weird sweetness. instead, the soup turns a brown shade, and the flavour becomes a bit deeper and more complex than a normal laksa. The sweetness is only very, very mild, and neither malty nor chocolaty. The laksa does come with a generous amount of prawns and fried bean curd which are great at soaking up all the delicious soupiness.  Hainan Chicken

There's not many things better than a steamy bowl of pho on a rainy, cold night. The best-known dish of Vietnam is a rare combination of comfort and lightness which guarantees satisfaction every time. Pho The Pho at Huong Lua is a glistening hug in liquid form. More herbal and spiced than the average offering, the complexity of the flavours in this bowl makes this pho a particular stand-out among all the different phos I have tried over the years. Another point of difference is its treatment of bean sprouts: instead of the usual raw beans chucked on top of a bowl of pho, the bean sprouts at Huong Lua are buried under all the noodles so that they are mildly cooked by the hot broth and mixed in with the noodles. I have to say, I much prefer sprouts this way. Soft shell crab roll For many years as a kid I believed soft shell crabs were a special kind of crabs, and worried about how they would defend themselves even as I hypocritically munched on them. Now I know that soft

The owner of this chic dessert bar is Reynold Poernomo of Masterchef fame, and since it opened, KOI has quickly risen to become one of Sydney's must-try dessert destinations, frequently appearing in 'best dessert' lists.  Kensington Street in Chippendale where KOI is located has a charming back alleyway feel, filled with street-style small eateries, open-air tables and niche little shops, making it understandably attractive to students from near-by UTS and Usyd.  KOI is beautifully decorated with exotic flowers everywhere you turn, it looks more like a florist than a dessert bar at first glance - until you look at the even more beautiful dessert creations nestled behind the counter for take-away or enjoyment at the bar. The upstairs area is reserved for dining or dessert degustations, and overlooks the 'Spice Alley' that is the back of Kensington Street - charming with its red lanterns and cobblestones.  Something Sweet & Savoury The set dessert menu k