Posts tagged as:

chinese

Dan’s House, Haymarket

by jeroxie April 29, 2012

Dan’s House is now officially opened. It is located on George Street in Haymarket. This modern Chinese restaurant is dressed in silver, gold and white bling on the first level and in darker tones and blues on the second level. The first level is more family oriented and I love the natural light that floods into the space. The second level is more catered to the evening crowd with a bar upstairs as well as a private room with a personal karaoke set!

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Yum Cha at Marigold, Sydney CBD

by jeroxie December 27, 2011

It’s our first boxing day in Sydney and the first time in years that we woke up feeling chirpy. There was no hangover from binge drinking as we would have in Melbourne. Our Christmas had been quiet without our good ‘orphan’ friends to hang out with. We started the day with a nice exploration ride around the neighbourhood and around Botanical gardens. The weather was cool and the sight of the Opera House and Harbour Bridge felt strangely serene.

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A bling bling Yum cha at Shanghai Dynasty, Melbourne CBD

by jeroxie January 27, 2011

To be honest, yum cha in the city is pretty crap. I do like Sharkfins Inn but really don’t like being elbow to elbow to the next table. The level of MSG is so high that I have my tongue hanging out every time I leave the place. Yum cha these days are usually out in the suburbs like Plume in High point and now new favourite, Gold Leaf in Sunshine. I have not been writing about yum cha places because there is so many times I can explain how good or bad a har gao (prawn dumpling) is. I guess I should make it a new challenge this year. Report more on yum cha places around Melbourne. And will think of a new format to do that. Pop me an email or leave a comment if you have any suggestions.

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Hutong, Melbourne CBD

by jeroxie January 21, 2011

Hutong in Melbourne is famous for its juicy xiao long bao or also known as XLB. It is located in Market Lane and just opposite the exquisite Flower Drum which I must make an effort to go back this year. It seems that both food and interior is under renovation. It has such a long time since I last visited Flower Drum. I still think that it makes the best Peking duck in town. Even thinking about it is making me drool.

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Vy Vy, Flemington

by jeroxie September 28, 2010

It takes a lot to stop me in my tracks on my way home. Especially, when I’m hungry and heading for dinner after a long day. But the music was pumping and there was a crowd watching some kind of parade or show? Curiosity got better of me. Legs! Legs walking up and down to the beat of the music. Voodoo Hosiery must have set this up part of Spring Fashion Week. Only legs were shown. I wonder how the girls look like?!? Is this bad?

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International Incident Egg Party – Tea Eggs

by jeroxie September 26, 2010

I have struggled this month. I thought eggs was suppose to be fun! And I love eggs. Why am I finding it so difficult? Alas I left it too late and still without an inspiring idea. And so this is my last resort. Tea eggs are simple, pretty and delicious. It has been so long since I had any so what better way to bring it back in fashion. Plus, I have everything in my pantry. Well, that was what I thought.

Before I go on with my rant. Let me wish the birthday girls. HAPPY BIRTHDAY and big hugs to my co-host, Trix, Natasha, honey and soy! Hope you girls had a great birthday and loads to eat and receive many pressies. And also thanks to Trix, #iip, this event is mentioned on Epicurious – Read here. We are going INTERNATIONAL!

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Chef Lagenda, Flemington

by jeroxie September 21, 2010

Next to the newly re-opened Laksa King is another Malaysian restaurant, Cafe Lagenda. It has been rumoured that this place is opened by a previous chef or partner. Mister is adamant that the chef in this kitchen is the previous chef from Laksa King. Does anyone know anything? Gossip?

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China Red, Melbourne CBD

by jeroxie September 14, 2010

I get really excited whenever there is a new Chinese restaurant. I can’t recall why I was in the city but I did happen to walk past China Red on its opening week. So excited that I immediately sms’ed a friend to tell her all about it. The front set up is very similar to Hutong – Cooks pulling noodles or crimping dumplings in a large aquarium like window.

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Twice cooked ox tongue

by jeroxie September 12, 2010

You might ask – “What the hell if wrong with you, girl?” First the pig ears and now a tongue that belongs to an ox? That was indeed a weekend of odd animal parts. Born and raised in Asia, I was brought up to love offals. Grandma used to make pig brains soup for me as I was a very sick kid and she believed that it will make me feel better and grow stronger. I was also fed liver soup 4 times a week. And there are memories of her cooking Chinese medicine with sometimes weird animal body parts for the family. I can vividly recall the medicinal bitterness of the soup. What candy? No way! Grandma never believed in that. I am having a quiet chuckle to myself, thinking of all the screwed up faces of my dad, mum, uncles and aunties. There’s an old saying “the more bitter the medicine, the better it is for you.”

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I made Rojak

by jeroxie September 5, 2010

What the hell is rojak? Rojak is a savory fruit and vegetable salad. You may think that it sounds gross but it isn’t. I love a good rojak is one of the hawker sensation that I must have when I head back to Asia. It is very well known in both Singapore, Malaysia and Indonesia. Basically, rojak means “mixed up”. There are many different types of rojak. There are rojak versions that are just fruits as seen in the street carts of Jakarta. In Singapore and Malaysia, there is a verion of Indian rojak. Indian rojak has added eggs, deep fried prawns and uses a different sauce. It is definitely much heavier. The rojak that I crave has loads of fruits and vegetables and smoothered with a sweet, salty and spicy sauce topped with roasted, crushed peanuts.

Why did I decide to make rojak? The nice people of King of Fruit sent me a box of pineapples and other goodies. The first thing that came to mind was rojak. Good rojak is hard to find in Melbourne and some of the interpretations that I find here aren’t too appealing to my tastebuds. It is either too sweet or too sour or just boring. The most recent one that I tried was at Old Town Kopitiam Mamak and I hated it. There is way too much sauce and I can’t taste anything else… maybe just the sour green apple. Sorry but yuck!

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What ears? Pig ears did you say?

by jeroxie September 1, 2010

Pig ears are usually served as an appetizer or side dish in many Chinese dinners. It can have a crunchy texture from the cartilage. I love it soft and very gelatinous. This reminds me of a favourite dish called Kway Chap. It’s flat rice noodles. It is served in a light soy broth with side dishes like soy egg, tau pok (fried beancurd), pig’s intestines, fatty pork, pig ears, salted mustard green and some other side dishes. This dish makes me miss Singapore, the hawker centers and supper after clubbing.

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Laksa King, Flemington

by jeroxie August 31, 2010

Laksa King 320 Racecourse Rd, Flemington VIC 3031 (03) 9372 6383 Google map After so many years in business, Laksa King has finally packed up and moved across few doors to their renovated new home. The new Laksa King is bigger, brighter and much cleaner. There was always a queue and I can’t remember a [...]

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Meat glue fish and meat balls plus steamboat extravaganza

by jeroxie August 12, 2010

I bought a 50g sachet of Transglutaminase that I bought a couple of months ago out of curiosity. Transglutaminase or meat glue bonds protein together and is used industrially to make meat and fish balls. Prior to this, I have tried binding fatty bacon with kangaroo. Just to note, it does not bind fats! The meats still held together and it was quite a challenging taste. Imagine smelling bacon but tasting kangaroo. I was a little thrown off but the overall flavour was really interesting and actually, good!

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Turkey and shitake mushrooms stew

by jeroxie July 5, 2010

It turned out to be a really interesting market trip. Despite the very cold and wet winter morning, the turn out at the Collingwood farmers market was quite amazing. And I almost always bump into fellow food loving friends. As we walked in, we bumped into lovely @essjayeff with her bags full of fresh local ingredients. She gave me some useful updates about chestnuts and quinces. The two ingredients that were high on my hit list.

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Bokchoy Tang, Federation Square

by jeroxie June 27, 2010

I never thought highly of any restaurants in Federation Square except for Taxi dining. They are all a little more pricey, catered for the tourists and food is usually underwhelming. That is my personal opinion of course. But since Mister wanted to try the yumcha at Bokchoy Tang, I did not resist. It was a beautiful Saturday afternoon and we deserve to relax and have lunch in a nice place.

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