A collection of my food experiences: restaurants and recipes.
Friday 7 November 2014
Saturday 4 October 2014
Sunday 14 September 2014
Where to eat? Melaka
For a minute I tried to spell Melaka in english and couldn't - how many l's and how many c's which is it? So lets do Malay lots easier.
Honestly
Melaka has some amazing food
Definitely worth a detour
Try Portuguese food and in Umbai, a kampung not far from Melaka is a Malay fishing village
There is a large hut
Outside will be parked mercs snd BMW etc
All races
The Malay villagers will have tanks if fresh seafood
Pick and pay by weight cooked ALa Melsyu
Try udang harimay simply goreng in kunyit
And each table has simple but delicious Nasi lemak bungkus
Just east that and too up with some anazing Malay seafood
Jonker 88
No. 88, Jalan Hang Jebat, 75200, Melaka, Melaka, 75200, Malaysia
Best laksa and chendol
To die for
Onde Onde
Roti John berkas and Ayam golek near tanjung Kling
In limbongan in Melaka there is a small food court that serves breakfast
One side is a hokkien family that serves roti bakar,Telur kukus etc
But the other side is a melaka secret
Roti canai Faizal MohdcYusof
His secret?
He cooks over arang, not gas so heat control is an art form
And try with kari kambing
Honestly
Melaka has some amazing food
Definitely worth a detour
Try Portuguese food and in Umbai, a kampung not far from Melaka is a Malay fishing village
There is a large hut
Outside will be parked mercs snd BMW etc
All races
The Malay villagers will have tanks if fresh seafood
Pick and pay by weight cooked ALa Melsyu
Try udang harimay simply goreng in kunyit
And each table has simple but delicious Nasi lemak bungkus
Just east that and too up with some anazing Malay seafood
Jonker 88
No. 88, Jalan Hang Jebat, 75200, Melaka, Melaka, 75200, Malaysia
Best laksa and chendol
To die for
Onde Onde
Roti John berkas and Ayam golek near tanjung Kling
In limbongan in Melaka there is a small food court that serves breakfast
One side is a hokkien family that serves roti bakar,Telur kukus etc
But the other side is a melaka secret
Roti canai Faizal MohdcYusof
His secret?
He cooks over arang, not gas so heat control is an art form
And try with kari kambing
Saturday 13 September 2014
Where to eat? Penang
Penang
Peace & Joy coffee shop
Peace & Joy Coffee Shop located in the corner of China Street and Queen Street Penang has a stall selling delicious curry mee! Generally, the curry mee soup itself is very flavorful, while the ingredients top it off beautifully.
Curry Mee
Wan Tan Mee
http://www.misstamchiak.com/10-must-try-hawker-food-in-penang/
ALOR STAR: IF you are a coffee enthusiast who appreciates freshly-brewed coffee, head to Caffè Diem at the heritage building of Pekan Cina, here.
://www.nst.com.my/node/65850
http://www.misstamchiak.com/10-must-try-hawker-food-in-penang/
Alor Setar
ALOR STAR: IF you are a coffee enthusiast who appreciates freshly-brewed coffee, head to Caffè Diem at the heritage building of Pekan Cina, here.
://www.nst.com.my/node/65850
Wednesday 27 August 2014
Bison
10 years ago while walking around Melbourne city. I found this store. It had these most beautiful jugs. I would use it as a salad dressing jug. Many years later, visiting Kate in her beautiful home in Alexandria, she served us tea with milk in one of these jugs. Kate has amazing taste and furnishes her home with art, beautiful things and the best local organic food.
In Singapore last week, I found Bison in jones the grocer in Dempsey Barracks. I fell in love again, but felt it wasn't the place to get a jug. I would like to visit his home store in Canberra to get mine now. The above is the set I would get. One for salad dressing, one for milk and the other....
Wednesday 20 August 2014
Castlecrag
Unsung food suburbs: Castlecrag, New South Wales
Among the beautiful stone houses and clipped lawns of this north shore Sydney suburb are a host of surprisingly good dining options for those living in the area – and beyond
Roberta MuirTuesday 19 August 2014 04.18 BST
It’s not unusual to find a queue out the door on busy weekend mornings as locals stop by to grab master pâtissier Didier Sockeel’s almond croissants, pain au chocolate and fruit danishes fresh from the oven.
Later in the day they’re after quiches with short pastry and fillings such as classic lorraine (ham and cheese), spinach, or blue cheese and caramelised onions; individual ones are great snacks, while the larger size is a mainstay of family picnics.
The sweets case is crowded with cold fruit flans and baked open tarts, beautifully decorated cakes and bite-sized treats as well as bags of biscuits including delicate tuiles and langues de chat. Crusty baguettes, meltingly soft brioche and great coffee complete the package.
85 Edinburgh Rd, Castlecrag, +61 2 9967 2882
Flavours of Peking Chinese Restaurant
Among the beautiful stone houses and clipped lawns of this north shore Sydney suburb are a host of surprisingly good dining options for those living in the area – and beyond
Roberta MuirTuesday 19 August 2014 04.18 BST
Artusi in Castlecrag, a dining destination that flies under the radar. Photograph: Roberta Muir for the Guardian
Originally planned by Walter Burley Griffin, Castlecrag on Sydney’s picturesque Middle Harbour, just 8km from the CBD, is known more for its historical than its culinary significance. A love of nature drew Griffin and his wife, Marion, to Sydney’s lower north shore in 1925, where they designed beautiful homes built from local stone. They named the suburb after a huge crag of rock overlooking the water, dubbed by locals “Edinburgh Castle”.
While Sydney’s north shore is rarely thought of as a dining destination, the inhabitants of Castlecrag are better served than most, with a united nations of restaurants close by.
Originally planned by Walter Burley Griffin, Castlecrag on Sydney’s picturesque Middle Harbour, just 8km from the CBD, is known more for its historical than its culinary significance. A love of nature drew Griffin and his wife, Marion, to Sydney’s lower north shore in 1925, where they designed beautiful homes built from local stone. They named the suburb after a huge crag of rock overlooking the water, dubbed by locals “Edinburgh Castle”.
While Sydney’s north shore is rarely thought of as a dining destination, the inhabitants of Castlecrag are better served than most, with a united nations of restaurants close by.
Artusi’s calamari fritti with lime mayo. Photograph: Roberta Muir for the Guardian
Artusi, run by Paola and Luca d’Adamio from Abruzzo, holds its own in a city that does Italian food very well. Exposed brick and Italian tiles create interest and warmth inside, while diners at outside tables enjoy the streetscape.
House-made grissini and bruschetta topped with spicy Calabrian nduja are a great start, as is calamari fritti with lime mayo. The pasta menu showcases regional specialties from around Italy, from vibrant green pesto trofie enriched with a non-traditional but thoroughly delicious chunk of burrata, to Puglian fusilli with cime di rapa, cacioricotta and chilli.
Risotto, always a difficult dish to get right amid the pressures of a commercial kitchen, is surprisingly good too. A simple tagliata of beef, cooked medium, cut into thin strips and served with radicchio, aged balsamic and roasted potatoes is typical of Luca’s approach to quality produce, prepared simply.
Desserts, including a nougat semifreddo with Ligurian honey, almond milk and candied almonds, are all made in-house and the short, Italian-heavy wine list contains a few gems.
2/122 Edinburgh Rd, Castlecrag, +61 2 9967 5371
Ganache French Patisserie
Artusi, run by Paola and Luca d’Adamio from Abruzzo, holds its own in a city that does Italian food very well. Exposed brick and Italian tiles create interest and warmth inside, while diners at outside tables enjoy the streetscape.
House-made grissini and bruschetta topped with spicy Calabrian nduja are a great start, as is calamari fritti with lime mayo. The pasta menu showcases regional specialties from around Italy, from vibrant green pesto trofie enriched with a non-traditional but thoroughly delicious chunk of burrata, to Puglian fusilli with cime di rapa, cacioricotta and chilli.
Risotto, always a difficult dish to get right amid the pressures of a commercial kitchen, is surprisingly good too. A simple tagliata of beef, cooked medium, cut into thin strips and served with radicchio, aged balsamic and roasted potatoes is typical of Luca’s approach to quality produce, prepared simply.
Desserts, including a nougat semifreddo with Ligurian honey, almond milk and candied almonds, are all made in-house and the short, Italian-heavy wine list contains a few gems.
2/122 Edinburgh Rd, Castlecrag, +61 2 9967 5371
Ganache French Patisserie
Master pâtissier Didier Sockeel’s almond croissants. Photograph: Roberta Muir for the Guardian
It’s not unusual to find a queue out the door on busy weekend mornings as locals stop by to grab master pâtissier Didier Sockeel’s almond croissants, pain au chocolate and fruit danishes fresh from the oven.
Later in the day they’re after quiches with short pastry and fillings such as classic lorraine (ham and cheese), spinach, or blue cheese and caramelised onions; individual ones are great snacks, while the larger size is a mainstay of family picnics.
The sweets case is crowded with cold fruit flans and baked open tarts, beautifully decorated cakes and bite-sized treats as well as bags of biscuits including delicate tuiles and langues de chat. Crusty baguettes, meltingly soft brioche and great coffee complete the package.
85 Edinburgh Rd, Castlecrag, +61 2 9967 2882
Flavours of Peking Chinese Restaurant
Northern Chinese food worth crossing Sydney for. Photograph: Roberta Muir for the Guardian
While Sydney has plenty of Cantonese food, it’s harder to find good food from China’s north. This unprepossessing restaurant tucked at the back of a small shopping centre attracts many Chinese families and others willing to travel for great noodles, dumplings and Peking duck.
The space is humble but the service is friendly and there don’t appear to be any double standards when it comes to what Chinese and non-Chinese speakers are offered. Everyone can enjoy falling-off-the-bone braised pork belly, large garlicky prawns steamed in lotus leaf, and deep-fried tofu in brown Peking sauce. Or make a meal of the excellent three-course Peking duck (pancakes, san choy bau and soup).
Northern Chinese specialties such as steamed, or pot-sticker, dumplings are among the best in Sydney, and the crisp, salty shallot pancakes and smoked vegetarian goose are moreish. Even more familiar dishes, such as salt and pepper prawns, are treated with respect, with fresh hot oil used to fry large meaty prawns in a thin crisp batter, finished with a scattering of fresh green onions and chillies.
Quadrangle Shopping Village, Shop 7/100 Edinburgh Rd, Castlecrag, +61 2 9958 3288
Cyrus the Great Persian Restaurant
While Sydney has plenty of Cantonese food, it’s harder to find good food from China’s north. This unprepossessing restaurant tucked at the back of a small shopping centre attracts many Chinese families and others willing to travel for great noodles, dumplings and Peking duck.
The space is humble but the service is friendly and there don’t appear to be any double standards when it comes to what Chinese and non-Chinese speakers are offered. Everyone can enjoy falling-off-the-bone braised pork belly, large garlicky prawns steamed in lotus leaf, and deep-fried tofu in brown Peking sauce. Or make a meal of the excellent three-course Peking duck (pancakes, san choy bau and soup).
Northern Chinese specialties such as steamed, or pot-sticker, dumplings are among the best in Sydney, and the crisp, salty shallot pancakes and smoked vegetarian goose are moreish. Even more familiar dishes, such as salt and pepper prawns, are treated with respect, with fresh hot oil used to fry large meaty prawns in a thin crisp batter, finished with a scattering of fresh green onions and chillies.
Quadrangle Shopping Village, Shop 7/100 Edinburgh Rd, Castlecrag, +61 2 9958 3288
Cyrus the Great Persian Restaurant
Music and food meet at Cyrus the Great Persian Restaurant. Photograph: Roberta Muir for the Guardian
Persian food is also under-represented in Sydney, so it’s exciting to discover Cyrus tucked away behind Artusi.
It’s a large space designed for big groups who enjoy Persian music videos projected on to a giant screen dominating one wall, musicians and a belly dancer who keep things lively on Saturday nights, and generous banquet menus.
But earlier in the week it’s usually much quieter, perfect for couples or smaller groups to sample superb charcoal-grilled kebabs of chicken, minced or cubed lamb, or fish, alongside yoghurt or eggplant dips, fresh salad and big discs of charred Persian flat bread.
6/120-122 Edinburgh Rd, Castlecrag, +61 2 9967 0051
Castlecrag Cellars
Persian food is also under-represented in Sydney, so it’s exciting to discover Cyrus tucked away behind Artusi.
It’s a large space designed for big groups who enjoy Persian music videos projected on to a giant screen dominating one wall, musicians and a belly dancer who keep things lively on Saturday nights, and generous banquet menus.
But earlier in the week it’s usually much quieter, perfect for couples or smaller groups to sample superb charcoal-grilled kebabs of chicken, minced or cubed lamb, or fish, alongside yoghurt or eggplant dips, fresh salad and big discs of charred Persian flat bread.
6/120-122 Edinburgh Rd, Castlecrag, +61 2 9967 0051
Castlecrag Cellars
Castlecrag Cellars, one of Sydney’s best independent bottle shops. Photograph: Roberta Muir for the Guardian
Cyrus isn’t licensed and Artusi allows BYO early in the week so it’s handy that they’re either side of one of Sydney’s best independent bottle shops.
George and Anna Doukas at Castlecrag Cellars carry a great range of wines, including multiple vintages of the sought-after Moss Wood cabernet and Leeuwin Estate Art Series chardonnay. There are also single-malt whiskies alongside other spirits, liqueurs and beers, including some harder-to-find treats such as Cynar artichoke aperitif.
122 Edinburgh Rd, Castlecrag, +61 2 9958 1507
Cyrus isn’t licensed and Artusi allows BYO early in the week so it’s handy that they’re either side of one of Sydney’s best independent bottle shops.
George and Anna Doukas at Castlecrag Cellars carry a great range of wines, including multiple vintages of the sought-after Moss Wood cabernet and Leeuwin Estate Art Series chardonnay. There are also single-malt whiskies alongside other spirits, liqueurs and beers, including some harder-to-find treats such as Cynar artichoke aperitif.
122 Edinburgh Rd, Castlecrag, +61 2 9958 1507
Thursday 20 March 2014
Adam Liaw's top 16 dishes 2013
Eating each one of these dishes was a special moment for me this year. Thanks so much for letting me share them with you.
So here they are, in no particular order:
- Grilled Nagoya cochin chicken with yuzu kosho – Toriyoshi, Nagoya
- Pumpkin cooked in mead with white rice ice cream – Sixpenny, Sydney
- Babi guling – Pak Malen, Bali
- Sumi 2009 – Narisawa, Tokyo
- 25-year aged kombu stock – Takashi Okuda, Fukui
- Cheeseburger and root beer float – Gordie’s, Okinawa
- Marmite spicy frog porridge – Jalan Alor, Kuala Lumpur
- Daiginjo sake soufflé and salt soft serve – Ryugin, Tokyo
- Hairy crab and sea urchin nori roll with orange ankake – Kappo Okada, Sapporo
- Yang rou chuan – Roadside stall, Beijing
- Noto beef jibuni – Tsuruko, Ishikawa
- Kumara scones – Mavis Suckling, Dargaville, New Zealand
- Tea ceremony (Azaleas with their roots in a stone) – Kimura Soshin, Kyoto
- XO Sea – Quay, Sydney
- Eel spine kara-age – Kawatatsu, Kyoto
- 2013 Christmas lunch – At home, Sydney
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