Lest We Forget

Some time last week I asked my friend SL what time his Saturday Soccer game was going to be on. I told him eagerly that I was going to be making a chocolate truffle cake to bring for the team to nom on. He replied:

"Err, mate...we don't have a game next week? It's Anzac Day!"

As much as I wanted to come up with some witty comment to divert the attention away from my forgetting Anzac Day, but really the only thing that was running through my head was,

"OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHhhhhhhh!
Right."

See. I knew that? Right?
And then I just felt terrible. My imaginary tail stopped wagging instantly. Instead I thought perhaps I'll make my first batch of Anzac Cookies at home. I used to make them at our Open Days back in high school, but at the time I had fellow bakers around me doing all the mixing, moulding and what not.

I just kind of floated around the room pretending to be a wisp, occasionally letting out a "Oh that looks gorgeous!"

Truth is, I'm a TERRIBLE baker, and the idea of having to do something new in the oven discomforts me slightly.

You may wonder why I was going to make the Chocolate Truffle Cake then?

Long story. I'll explain it when I post my recipe up some time in the future. Yes, there's a story behind it. A good one too.

In the meantime I don't want another cake stealing the limelight from these delicious cookies.

Upon hearing that I was planning on making Anzac Cookies for the weekend, my boss quickly grabbed her mother SJ so that she could give me her recipe. I've tried them myself once at work before, and I must say I was an instant fan.

There's nothing like smelling freshly baked cookies at work. Seriously.

I have to say that this recipe was probably the first recipe that has been handed down to me all written on paper. (I took a photocopy of it) Sounds weird I know - it's not like my mother's never given me any of her recipes before, no - but I've never had anyone given me their own personal recipe on paper, all recorded before. All the recipes which I've stolen from my mother have all been gathered by sneaking up behind her and learning it off by sight (and she's now refusing to show me any more of her recipes because we have a bit of competition going on to see who can cook better. I'm clearly winning hands down blindfolded - Duh.)

Either way, these cookies were a real treat for me. As you'll see soon enough, the recipe is easy enough to follow (and memorize).


Except my mixture came out a little dry. I attempted to salvage the situation by adding a little more water to the mixture, but it was still a bit crumbly when I tried moulding them in my hands. This isn't stovetop cooking, so I was really out of my depth as to knowing what to do next, so I just popped them into the oven as little round balls and crossed my little fingers that they would flatten out eventually.

And yes they did - only I think the baby on the bottom right hand corner of the tray went a little too far and just decided to fall apart on me completely. I ate that one first. And boy, despite splaying itself out like a car had just run it over, it tasted like heaven nevertheless. They weren't too sweet, still a little chewy, and perfect with a glass of milk.

Except I'm not supposed to drink milk. It makes my stomach go nutters and then I just hide in the WC for the entire afternoon.

Sheila's Anzac Cookies
(Newbie-bakers-friendly)

Buy:
1 cup of Self-Raising Flour
1 cup of Rolled Oats
1 cup of Sugar (I used Caster)
1 cup of Desiccated Coconuts

1/4 lb Butter (roughly 1/2 cup)
2 tblsp Water
2 tblsp Golden Syrup
1 tsp Bicarbonate Soda

Cook:

1. Preheat oven to 180C
   
2. In a large mixing bowl, roughly mix flour, rolled oats, sugar and desiccated coconuts.
3. In a small saucepan, melt butter
4. Add water and golden syrup into saucepan, mixing gently. Bring to boil
5. Turn off heat and add bicarbonate soda. This will cause the mixture to froth up. Wait for the froth to settle a little and pour into dry ingredients.
6. Mix to combine everything.
7. With your hands, roll mixture into small round balls roughly 4cm in diameter.
8. Bake on second shelf for 5-10minutes. (I'm not too sure about the time, because there was no time on the original recipe and so I just literally watched the oven until the cookies were done. It didn't take long though.)
9. Remove cookies from oven and cool on tray for about 5minutes before transferring to cooling rack.
10. Nom it while it's warm.
    

Review: Suminoya, Sydney

If there ever was a competition for the closest place to Heaven on Earth, I would personally make CERTAIN that Suminoya was on the shortlist.

The idea of this place is sheer genius. An all-you-can-eat Japanese BBQ which, for a mere $49 (for the Premium buffet - do NOT, and I repeat, do NOT just opt for the cheaper version. You'll regret it and have it haunting you in your nightmares for the rest of your culinary life) you can eat ALL the Japanese style BBQ meats, as well as fresh salmon sashimi, various salads, grilled eel and other seafood your stomach can handle for 2 hours.

And it is because of this place, that the new term "food babies" was discovered. I believe the official entry in the Oxford English Dictionary is this:

Food Baby: n. (pl. food babies) The phenomenon where one's lower abdomen protrudes out of the top of one's jeans/skirt as a result of overindulgence in food, leading to a physique similar to a pregnant woman. Many resolve this issue by loosening their belts/not wearing a belt to begin with. - "Oh gosh I feel my food baby growing."

Garlic Butter Prawns
I think we order like 10 foil cups of these babies. Oh gosh they were so nommilicious! Possibly not as flavoursome as your typical plate of garlic prawns, but good enough to satisfy the temptation.

Let's all take a minute of silence to admire its glory under the exhaust fans.


Excuse the blurring. I'm still a newbie at shooting in low-light.
This was my bowl of Seafood Salad. I know a lot of people might flame me for the following declaration, but I'm going to do it anyway, just because I've just had 3 glasses of wine and I feel like I'm invincible.

"This is possibly my favourite dish at Suminoya. And I would have it every night if I could."

There, I said it. I have confessed my sin and I feel better already.

The bowl of salad contains a few slices of raw salmon, sliced prawns, marinated seaweed and mixed lettuce, drizzled with a deliciously light Japanese mayo dressing. I definitely recommend this to provide a bit of contrast to all the meat you eat at the place. The tanginess of the dressing really cuts through the richness of the meats.

The above picture shows one of possibly 10 plates of fresh sashimi we had. By 10 I really think I meant 20, 'cause we really demolished them good. We ordered roughly 5 salmon and 5 kingfish on each plate, and I think the rest of the table demolished 3 plates by the time I finished photographing everything so that WW ended up having to put a slice of salmon on my plate before it ran out again. Beef Harami & Beef Loin
I personally prefer beef harami over the beef loin because I believe it tastes sweeter. WW begs to differ and says that he couldn't taste any difference. Pity I don't have a picture, but the uncooked harami comes to the table looking like it's been marinated in a slightly darker sauce, while the beef loins looks a very bright red - almost as if it hadn't been marinated at all (but I'm pretty sure it had). Either way, I'm pretty content eating either one. They're my favourite meats on offer (yes, over and beyond the Beef Tongue).

I was told that this was the Mixed Seafood. To this I responded a shocked, "WHAAT? BUT THIS IS JUST SCALLOP TRIMMINGS!"

I ate it anyway. What's in a name anyway? A rose by any other name would smell as sweet.

So...when it came to dessert, I believe to call us over-to-top would be quite the understatement.

Here, my fellow troopers, is the map of our planned attack on the dessert region on the menu. It would require us demolishing mountains of Lemon Sorbet, guarded by the lone Coffee Jelly in the north-western region of the battlefield, until we reach Mount Green Tea & Vanilla Ice Creams with Red Bean. There is to be no stopping for breaks in between as our target will not stay in position for long. This is an ambush! There will be NO leniency for incompetency!

Clearly I've never been in an army, or cadets, or anything of the like. But my whacked up imagination takes me places. It's like I can be high without having to spend money, smoke bad stuff that kills my lungs, or inject chemicals into myself. Economical isn't it?


That's my Coffee Jelly. The white stuff on top is condensed milk, which makes it only the more yummier. Some people think that the coffee jelly is too strong, and really quite bitter. However, I started drinking double-shot unsweetened cappucinos before I learnt how to ride a bike (true story), so I was game enough to try, despite the look on DW and MW's faces.

I had my coffee jelly with this - Green Tea Ice Cream. The combination could only be described as...the-O-word-in-a-teaspoon.

Haha. I kid you not. This stuff was good. Even with the corn flakes (yeah what the heck right?) and red beans.

And so who finished all the Lemon Sorbet on the table?


Well...there's five right there. And RY finished them good.

Seriously.

No. Seriously.

We completely annihilated the army of ice creams and sorbet. We nommed that stuff good.

Suminoya
1 Hosking Place, Sydney NSW 2000
Tel: (02) 9231 2110

P.S. Definitely book. There's usually a 6:30pm session and a 8:30pm session. While you can eat for 2 hours, orders will only be taken in the first hour.

My Scrumpdiddlyumptious Mexican Nachos!

Disclaimer:Sorry about the slight blurring of the photos. We tried and tried and just simply could not get the lighting right. Oh, and this recipe is by NO MEANS diet-friendly. If you're looking for something healthy, just walk away now. You have been warned.

Gosh. Where do I begin?

I was really feeling like something different for dinner last night, but without the cost of having to eat out again. I have Suminoya lined up for tonight, which requires a little saving up - hence, no eating out until Suminoya.

I don't know what it was that struck me, but I suddenly felt the urge to make Mexican Nachos. I've only made this dish once before in my life (using a bolognaise sauce as topping ha!), so I have no idea why it even crossed my mind.

So, I went and picked these babies up:


I realised I'm really bad at this whole gather-the-ingredients-together-beforehand business. Usually it's just, "oh I need this, grab it out of the fridge, chop, done."

So I'm just going to have to tell you, that picture is missing Worcestershire Sauce, onion, garlic, black pepper, dried parsley and dried oregano.

Oh and you may have noticed that that doesn't look like my kitchen. That's because it's not.

And hence everything about this post seems a little chaotic. I prefer the comfort of my own kitchen.


Those babies up there were for the home-made guacamole. You can't be having Mexican if you don't have guacamole.

Oh, and in that picture we're missing the salt. Gosh.

At this point in time I was still juggling between cooking and photographing what I'm doing. JL's kitchen lacks bench space, which means its hard to find a spot to rest the camera without the danger of splashing sauce onto the lens.

The pot was smelling awesome. I know this because 1.) I was drooling and 2.) Rocky was hovering by the kitchen, eyeing the pot down.


As the pot simmered away, I got to work on the guacamole.

It was around 7:30pm and I was tired. So I was pretty glad to just be mashing avocado as opposed to potatoes or carrot. Ok fine there's not MUCH difference, but a little goes a long way during times like these.


And while all that was happening, I kicked JL in the backside to get to work on the salad instead of taking photos. It's a pretty darn good looking salad don't you think? I cheated and bought a packet of Caesar Salad straight from Coles, then just grilled some chilli chicken tenders, panfried some extra bacon and boiled a couple of eggs and just tossed everything together.

Oh and yes, that is my Management Accounting textbook sitting in the top left corner. And yes, despite all this foodie-business, I do in fact, study.


That, my friends, is a picture of a can of joyous refried beans spooned out straight from the can and heated in the microwave for about 3 minutes.

That, my friends, is also my biggest discovery of the day. Never touched the stuff in my life before, but it'll be a regular in my pantry from now on.

I could literally eat the stuff from the can. I'm a weird child like that.


After about 30mins we started putting everything together. There were 2 of these pans, both filled to the brim with nachos. At this point I think JL declared that he and AL would be eating nachos for breakfast, lunch and dinner for the next two days.

Yum.

I think we had a good dinner. Even though there was a tonne of leftovers and the amount of energy and saturated fat we consumed would probably make any dietician cry, it was a meal made special with something different. We sat there not knowing whether to use our hands, or fork or spoon (I ended up using all three), and it was definitely something I wouldn't have had at the dinner table in my household.

As Elmo would say, it's a "sometimes" food.


My Scrumpdiddlyumptious Mexican Nachos
Serves: A billion people (or roughly 10+)

Buy:
500g beef mince
250g red kidney beans
3/4 large red onion, finely diced (use the last quarter for the quacamole)
1 clove garlic, crushed
1 tsp dried parsley
1 tsp dried oregano
1 1/2 cups beef stock
1 tsp cumin powder
1 tsp paprika (mild)
1 tblsp Worcestershire sauce
2 tblsp tomato paste
1 can refried beans (find this where the taco shells are)
460g corn chips (2 bags)
Grated tasty cheese (use as much or as little as you like. You can even try other cheeses. I think gruyere would've worked well)
Freshly cracked pepper, to taste
Sour cream, to taste
oil for cooking

Cook:

1. Preheat oven to 180C. (You may want to turn it on with the grill as well.)
2. Saute onions and garlic in a pan until onions turn transparent
3. Add cumin powder and paprika and saute to release flavours
4. Add beef mince and cook till brown
5. Add red kidney beans, beef stock, worcestershire sauce and tomato paste and bring to simmer while stirring gently. You may want to keep some beef stock on side in case the sauce dries up too much.
6. Add dried parsely and dried oregano. Cover and simmer for 30mins (or until sauce thickens), stirring occasionally. If it's taking too long to thicken, just take the cover off after 3omins and let it simmer on.
7. Season with cracked pepper.
8. Take meat sauce off the heat and let it cool a little.
9. Spoon refried beans out of the can and heat in microwave for 3 minutes.
10. Remove and stir around.
11. Lay out corn chips in an ovenproof dish (or two). Spoon the meat sauce onto the centre and spread evenly.
12. Next, spoon refried beans on top of the meat sauce, spread evenly.
13. Top with grated cheese and place in the oven until cheese is melted and slightly browned.
14. Serve with Sour Cream and Guacamole.
    

The Sidekick - Homemade Guacamole
Serves: the same billion that the nachos serves, except if you're at a party then you might want to make more because it's awesome with bread and a billion other things.

Buy:
1/4 red onions, finely diced
2 large avocados
1 tomato, finely diced
Juice of 1/2 lime (or one if it's not juicy)
Salt, to taste

Cook:

1. Mash avocado in a large bowl
2. Squeeze lime juice and mix well
3. Combine with diced tomato and onion
4. Add salt to taste
5. Serve with the scrumpdiddlyumptious nachos, or bread, or whatever rocks your boat.
   

Review: Taste of Shanghai Restaurant, Eastwood

It was cold and rainy today...

...and uni has just had to start itself up again after a very-very-very-very short Easter break. Oh the misery of having to attend class when you could be either 1.) snuggled up in your bed wrapped in a warm blanky or 2.) making cauliflower soup from scratch to have with crusty bread and gaining blubber to help you hibernate through winter.

Either way, as much as I would continue complaining about my life, JL & Co. definitely had it a lot worse today.

Mid-freakin'-sem freakin' exams.

Seriously. First day back? Seriously?

The upside of things however, is that the boys love a good "let's celebrate the end of XYZ exam" event/dinner thing at the end of the day , and since I'm happily bumbling along with my studies, I freely tag along. Besides, it's cold and rainy outside so who wouldn't be up for some warm, yummy food? Right? Right? Right?

So I went to dinner with the boys, and ended up in some place in Eastwood. It's Shanghainese food for tonight.

This place is supposedly "not-as-new-as-we-think-it-is". At least that was the reply I got when I asked LT whether this place was new or not. After a little bit of research, it seems that this place used to be called Tang Dynasty and only had a namechange after a change in ownership. I have to say that it's a buzzy little place with almost every table filled with families and chilled friends gathering for a bit of good food. Oh, and it's only Monday night.

The picture above is the Shanghainese Savoury Soy Milk (咸豆浆) which JL ordered (and everyone else helped themselves to). I must say I wasn't a fan, but according to JL this one was pretty flavourless and disappointing, even after attempting to save it with a bit of soy sauce.

I guess I'll just have to keep myself open to future encounters.


These little fellas are the famous Dough Sticks (油条). I usually dip them in my congee, or occasionally soy sauce (much to the dismay of my other friend AL), but apparently you can also dip them in the Savoury Soy Milk. I tried, I chewed, and I swallowed. Twice. It was just ok. Nothing special, and not the slightest bit close to beating the congee + dough stick combo.

To its merits the sticks came out warm, not too oily and definitely not re-deepfried like some places. However, good dough stick makers are aware of what oil they use for deep frying. Some oils (like vegetable, unfortunately), simply don't have a very good flavour to lend to the dough. I understand that there are probably certain health-reason behind using the blander oils, but these babies need to be fried in tasty oil for them to be good!

Shanghai Cu Chao (上海粗炒) - sorry for the lack of better translation.
I don't remember who ordered this, but I was quite pleasantly surprised by the nommiliciousness of it. According to JL these were handmade noodles, and had quite a satisfying bite to them. Portion-wise it, like everything else in this restaurant, was definitely on the small side. Shanghai Nights in Ashfield definitely beats this place hands-down, blindedfolded when it comes to value for money.

Hokkien Fried Rice (福建炒饭)
Umm...to be honest I have no idea what this dish tasted like. By the time I got around to tasting some of the other dishes and taking photos of everything, the boys had already demolished this.

I suppose that does say something about this dish right?

Boys. *sigh* You guys owe me.


Xiao Long Bao (小笼包）
I really don't have much to complain about this dish. The soupy filling was there, and it wasn't too salty nor sweet and everything was done to perfection. And despite my incredibly uncoordinated use of chopsticks, the dough wrapping didn't break on me either. All in all, this dish was heeeeeeeeeaven.


Bean Sprouts Cooked in Chicken Broth (鸡汤豆苗）
We seriously needed greens on the table. By greens I really meant fibre, because I get concerned when I eat too much meat and not enough fibre, and then we ALL know what happens the next day. So I ordered this, because I mean...it sounds nice right?

Well I guess I was partially right. The bean sprouts were really fresh and young, so they didn't have any of the stringiness that older bean sprouts get. They were sweet too. On the downside however, the chicken broth was really just a soup made out of MSG. It tasted like the broth you get when you cook chicken flavoured MAGGI 2-minute noodles.

Oh, and after we finished the bean sprouts, you could actually see the powder residues in the soup. Exhibit A:



For those wondering, yes we all drank about a pot of tea each afterwards, and then some.


Shanghai Fried Buns (上海生煎包）
Hehe.

Hehehe.

When food makes you smile like that, you know they're good. And these were awesome. The fillings were probably the same as the Xiao Long Bao and they were perfect. I vaguely remember JL's younger brother AL muttering something about another place having nicer versions, but I myself had no complaints whatsoever. I just demolised these babies.

Oh, and be careful of the hot soup inside. The eagerbeaver next to me burnt himself.


Shallot Pancakes (葱油饼）
...how can I describe my feeling upon the sight of this?

I have a dream.

I have a dream that one day this nation will rise up and live out the true meaning of its creed: "We hold these truths to be self-evident, that all men are created equal." So why should it be that only some may have these shallot pancakes readily available and other do not?

I have a dream that one day on the rolling hills all around Sydney, the sons of former citizens and the sons of future citizens will be able to sit down together at a table of brotherhood filled with shallot pancakes and other nommilicious goodies...

...I still have a dream...

...and I nommed it good.

Taste of Shanghai - Eastwood
200 Rowe Street
Eastwood, NSW 2122

P.S. The parent shop is in Ashfield.

Request Line - SK

This post is dedicated to a friend currently on exchange in the U.S.


I can't remember the first time we talked about the tomatoegg dish anymore. My assumption is that the conversation came up some time during work, and caught between professing our love of tofu and the dinner date at Temasek which never happened in time before her departure.


It's not like we haven't kept in contact while she's been over there. In fact we've been keeping each other updated with EPIC emails (the length and detail of which puts War & Peace to shame), but somehow, somewhere in the epic emails, the recipe for this dish got lost, and the dish never eventuated on the other end.

Luckily for her, she has a foodie friend. A foodie friend would never let a friend starve, even if they were 9000kms away.

So here's the recipe, again. With love.


I made this last night. For those who have been following the posts, you would be aware of the sad state of my fridge.

Well, at the time of making this, the problem had not yet been resolved, so the eggs pictured above were the very last normal chicken eggs in our house. (I still had mini chicken eggs from my own chickens, but they don't work so well for this dish).

Oh and they were the last two tomatoes as well. The one in the middle of the picture was bruised. But you don't know that.

Good news is, the randomly missing member of my family is back today. She never lets the fridge run empty. In fact, I think it goes the other direction...which gets annoying at times as she takes up all your jelly-making space in the fridge. And then you can't make jelly. And that's just mean.

Either way, this has always been one of my ABSOLUTE favourite dishes. I've told my parents many-a-times that I'd rather have a plate of tomatoegg to go with my rice than abalone or lobster. I'm a weird child like that.


TomatoEgg
Preparation time: <2mins
Cooking time: roughly 10mins

Buy:
2 medium sized tomatoes, roughly chopped
3 eggs, beaten
1 tsp chicken powder (or MSG)
1 1/2 tblsp fish sauce (feel free to use cooking salt, I think you'll need about a teaspoon or two?)
1 1/2 tsp sugar
Oil for cooking

Cook:
1.) In a frying pan, heat oil for frying.
2.) Fry the eggs in the pan until just cooked. Do not scramble and break it up into little pieces just yet. Remove and set aside.
3.) Add oil to a wok and heat.
4.) Add tomatoes to wok and let it sizzle. Turn on high heat and toss it around a few times.
5.) Quickly add chicken powder and fish sauce. This will help collapse the tomatoes and extract liquid from them to make the sauce. Turn down heat and let it simmer for 3 minutes.
6.) Add sugar. This will help thicken the sauce. Simmer for another minute.
7.) Turn the heat up and add cooked egg. Break it up into smaller pieces while coating it with the sauce. Cook quickly and turn off heat as soon as egg is coated and broken up.
8.) Plate it up.

Nom it while it's hot.

Review: ThaiExpress, World Square Sydney

Ger?

Yes. I had Thai two nights in a row this week. This time I was with a bunch of friends heading over to another friend's 21st, so we decided to drop by a place which we've often visited as a group, for old times' sake.

ThaiExpress is a cozy and dimly-lit Thai eatery tucked away in World Square's nom nom alleyway. While I wouldn't call it the most amazing Thai restaurant in Sydney, the large range of dishes available at decent prices (though you could definitely could find cheaper places that provide larger servings), its location and quick service caters well to large groups of poor uni students on the run like us.

The picture above was CH's meal that night. I'm not entirely sure exactly what he ordered, but my guess is somewhere along the lines of Basil Beef Rice.

Next up, AX's Fire Beef Noodles.


This dish smelled like heaven. It made me wish that my plate would come out sooner so that I wouldn't be drooling all over someone else's plate. But alas the glutton in me got the better of me and I dug in anyway.

The joys of eating out with friends.


This was my dish. Shrimp Paste Fried Rice with Chicken - $14.95. It was so terribly satisfying. I think my shrimp paste craving was calling out to me when I suggested to have Thai that night. I'm that glad it did, because this dish totally served my cravings justice.

I didn't get around to taking pictures of everyone's food, but all in all we had a great time feasting. But before I finish this post, there's two things on the menu which I must recommend, one of which I didn't order that night because I needed room in my stomach for the party after. One is the Man Cheam (steamed sweet tapioca with coconut cream) and the Thai Pina Colada. I'm not going to go into detail about them just now, because I want to talk about them when I have good photos. Bad photos simply don't do justice.

ThaiExpress
World Square Shopping Centre Shop 10.30
644 George Street, Sydney 2000
Tel: (02) 9264 8995

Review: Thai Pothong, Newtown

I was on a dinner date last night, and OH MY GOD it was delicious. Well, I mean, it would have to be because this post was originally going to be dedicated to Machiavelli on Clarence St, but a last minute change of mind had us heading over to Newtown instead.

This was my 3rd visit to Thai Pothong, and the place so far has never disappointed. The place has probably one of the best service around. The picture above was the Red Pumpkin Curry (with Beef) - $17.90 which JL chose, and boy...woo, it was nommilicious to say the least. The beef was nice and tender, with a bit of pink inside, the pumpkin was soft, but not falling apart all over the sauce and retained its shape. The mild curry was satisfyingly spicy but sweet and creamy at the same time, and went beautifully with the aromatic Thai Jasmine Rice. I could devour that plate by myself had it not been the two other additions to our table.

Thai Spicy Chicken Salad (Laab Gai) - $17.90
With all that curry on the table, I just had to order something that had a different flavour to cut through the creaminess. This salad did exactly that with brilliance. Kind of like Ronaldo's goal. Actually I don't know how the two link, but having to wake up at 4am this morning to watch the game with JL means that that's pretty much all I'm hearing right now as I'm typing this.

The salad had a nice tang. Some places go a little overboard with the lime juice and sometimes it can make your stomach feel a little uncomfortable. But not this one. Thai Pothong has it covered. The heat was just right for me, but I'm not much of a heat-taker. It's definitely spicier than the curry we had, and I think it had a 2 leaf rating (out of 3) for its heat-rating on the menu.

Sadly, this brings me to my last addition. A dish which I have always had on every visit to this place. Despite this, the Steamed Mixed Seafood (Hor Mok Talay) - $26.90 still has me enthralled everytime I see the waiters carry the dish out. It's a flambé dish, and still in its flambé state as it comes out.

It's literally ON FIRE.

Yes, you heard me right.

And a pyromaniac like me LIKES IT ON FIRE.

And it's also why I don't have a picture of it.

Seeing a dish on fire makes me forget things. I'm new to this whole taking massive camera to a restaurant snapping business, so you'll just have to imagine it.

Oh and why I didn't take a picture of it after they got rid of the fire? Well you see...it's a steamed yellow curry with coconut milk, the consistency of which reminds you of....use your imagination here

It was delicious nevertheless. And I would order it over and over again. The consistency of the curry in your mouth is somewhat like that of steamed egg, but the dish is so wonderfully flavoured that the sauce simultaneously takes in the flavour of the seafood whilst having its own flavours soak into the seafood.

We nommed it like it's hot.

Thai Pothong
294 King St, Newtown NSW 2042
Tel: (02) 9519 8050