I Don't Eat, I Devour

Since the last time I visited Automata in 2018 , the restaurant is now two-hatted. It continues to serve innovative dishes using unusual ingredients on an ever-changing degustation menu, and I think it has leaned in even further towards its East-meets-West fusion concept in both technique and flavours.  white sturgeon caviar, oyster emulsion, celery If there is one dish that defines the taste of the ocean, this would be it. The oyster emulsion is extremely creamy and light in flavour, balancing the little bursts of sturgeon caviar and the fine, pickled celery. With so many interesting textures, this is the perfect amuse bouche to awaken the taste buds in preparation for the amazing dishes to come.  A series of further amuses bouche Starting at the bottom, we have darling little crumbed anchovy olives - the olive maintains its burst-in-mouth juiciness which, along with its saltiness, cuts right through the grease of the deep fried crumbs. The pistachio, preserved lemon and creme fraiche

The Strand Arcade must be one of Sydney's most beautiful locations - it's like Holly Golightly's Tiffany's: nothing could ever go wrong there. The Restaurant Pendolino is situated at one far end of the Arcade on the second floor. No matter the time or the weather, it is perpetually enveloped in a gently-shimmering, moody darkness. It is not a place for loud and boisterous celebrations, for every conversation seems to take place in a lowly-buzzing semi-whisper. What the Restaurant Pendolino provides, in its discreet, quiet way, is a slice of the old world.   Signature Tasting Plate The delightful mouthfuls are hard to describe in a way that does them justice, but I will try my best. The little roll closest to the diner contains a whipped salmon mousse that is so light it is like eating air. The tartine is but a mouthful, but beautifully balanced in both texture and flavour. The lavoche is so light and thin it is but a whisper, complimenting the basil and cashew pesto; an

China Diner, a restaurant so popular it has three locations, operates along similar vein to the similarly-named China Doll: the game played is modern Chinese-fusion. The décor has some fun, kitchy Chinese elements (wooden panels and giant Warhol-eque portraits of Mao), and mood lighting.  I went there for a friend's birthday, so we enjoyed a banquet menu with a drinks package.  My favourite dish of the evening was this prawn san choi bao with green beans and almonds. The sauce is divine and everything my little Shanghai tastebuds could ask for: salty, umami and slightly sweet. The prawns are bouncy and fresh, and the addition of almond slivers was inspired: not only did it add a textural point of interest, it also gave a nutty, slightly roasted flavour to the dish. In fact, I didn't even bother with the lettuce cup: I just scooped it straight into my mouth.  The crispy calamari with togarashi pepper, garlic and lime is everything you want calamari to be: deep fried to satisfyin

So, we are all familiar with yum cha. Chinese takeaways may be a cheap and cheery night in, and Chinese restaurants are often where one goes for an affordable, fun, noisy and no-nonsense meal out...but have you had a proper Chinese feast, the kind we reserve for celebrations and special occasions?  Allow me to take you on this incredible culinary journey that involves a private room, multiple courses, distinctively showy ingredients, free-flowing wine and maybe even a touch of kareoke as the night progresses.  Sashimi Plate We ain't messing around here, so let's jump straight in. Lobster is purchased whole at the market rate and cooked in multiple ways. The first course is a sashimi plate displaying the magnificent and venerable crustacean. The texture is gently crunchy (like a jellyfish) and the taste is slightly sweet.  Hot and Sour Soup Unlike casual Chinese meals where the food is in middle of the table, at Chinese feasts, certain courses are served in individual portions.

Last week, I gave a vegan restaurant a low score on the basis that it is way overpriced and too reliant on sodium-heavy sauces in order to create flavour. That doesn't mean I am against vegan restaurants - in fact, I am very curious about them, and although I am not a vegan, I see a reduction in the consumption of meat as a positive thing for animal rights and for the environment. This week, I have a very, very exciting vegan restaurant to review: Calle Rey.  This Mexican-style restaurant / bar is serving vegan food so good you barely notice they are vegan. It operates on a seven course meal system that is not only vegan but also gluten free, and the only thing you can order a la carte is its impressive range of beverages, which are largely alcoholic. Both the food and the drinks are incredible.  Placer de Tarde, $8 The Placer de Tarde is a mocktail - usually not something I gravitate towards (what's the point?), but I was pleasantly surprised by this coconut milk and fresh str