I Don't Eat, I Devour

Chef's Gallery serves modern Chinese food that is not quite fusion, but certainly not traditional. The focus is on a gentle palette (no huge spices here) that is suitable for all and creative presentation. Like any reputable Chinese restaurant, its dim sims are made in-house - and if you sit along the glass wall, you can watch the skillful pastry chefs at work, their hands moving so quickly and confidently it's like a choreographed dance.  Steamed dim sim platter, $25.90 This is a platter for those who are new to dim sims as well as veterans who love dim sims and cannot choose between their favourites. Two char sui buns - fluffy, bouncy, with a lovely char sui filling erring on the sweet side; two prawn dumplings - plump and respectable; two vegetable dumplings - more flavourful than you think they'd be and two prawn siu mai - wonderfully flavoured; this is a bit of everything that will keep everyone happy.  Xiao Long Bao, $9.90 How can we discuss dim sim without xiao long

I first came across Chon Thai on an episode of Food Safari - my introduction to the vast and varied treasure trove that is Australia's ethnic dining scene. Intrigued by the delicate handmade dumpling shaped like a flower, I knew I had to give this modern Thai restaurant a try at the first opportunity.  I have always loved Thai food - during my undergrad years I would often go to the famous Newtown Thai restaurants for cheap-as-chips lunch plates - but Chon Thai is rather a different breed of Thai food: more refined but just as flavourful.  Betel Leaf with Smoked Trout, $5 each Those were the very things that I saw on TV and intrigued me. Google tells me betel leaves are used as a stimulant, an antiseptic, and a breath-freshener; but in my limited experience with them, they are purely a vessel in which flavours are transported from the plate to my eagerly-waiting tummy. The smoked trout is boneless and melt-in-your-mouth; the flavours are just incredible: my words are too pale to de

 Labelled one of the most instagrammable cafes in Sydney, Two Sis draws a crowd. Not a crazy, line-wrapping-around-the-street-corner kind of crowd, but there is always one or two groups of people hovering nearby, waiting for tables.  What could they be waiting for? Well... This is the omasake noodles - and I think, the best thing on the menu. Scallops, seared salmon rosette and a soft-boiled egg-yolk lay on top of a bed of soba noodles. The fish roe adds a wonderful crunchy texture, and the edible flowers are dainty and pretty. It is served with a pit of piping hot soy-based sauce. Not only is it beautiful, it is really quite delicious. When I was served my food, the people the next table over became visibly, and audibly, envious.  Is this not the most appetising-looking nourish bowl you have ever seen? Looking utterly, gorgeous balanced, positively popping with nutrients.  The drink at Two Sis are equally beautiful.  Piled high with rosewater-flavoured Persian fairy floss, edible peta

I knew I could trust Dopa when I saw it it is brought to us by the good people of Devon - one of my favourite brunch destinations in Sydney. Specialising in donburi (Japanese rice-bowl dish) and Asian-inspired desserts, Dopa is quick, simple and delicious.  The menu at Dopa ranges from the cheap and cheery ($13 for a simple chicken bowl) to the fancy (there is a $88 bowl featuring wagyu steak, tongue, foie gras, soft egg and white truffle and truffle agadashi tofu). Although the fancy bowls sound pretty mouth-watering, I don't know if I would actually order the expensive menu items - mainly because the vibe of Dopa is so casual, and you have to serve yourself, so it feels a bit odd to be going ultra-luxe there.  Cheeseburger Donburi set, $17 A playful marriage between a Japanese classic (the donburi) and an all-American staple, the cheeseburger donburi is wonderfully enjoyable, filling and just ever-so-slightly naughty. The patty tastes lovely and rich, slightly pink in the middle