Categories
Chinese

Golden Sands 金沙酒楼 – Hurstville NSW Restaurant Review

My parents have been going to Golden Sands for yum cha for just over ten years now, which corresponds loosely to around the time they made their way out of the West (where my heart still lives).

I find it generally hard to review yum cha restaurants because you always eat so many different things, and for the most part it’s hard to tell good quality from quality that simply isn’t terrible. Through all of my visits I’ve never had a bad meal, which I guess is saying something.

Please enjoy the following as photographic evidence I’ve attended

Prawn and Chive dumplings 韭菜饺 – my go to at any yum cha restaurant that has them available (serious red X next to Vinh Phat Cabramatta). Pretty good, good chive flavour.

These egg tarts 蛋挞 were sadly missable. We ordered them (not off the cart) and yet they still came lukewarm.

These shao mai 烧卖 were fine. I wouldn’t even know an English name for them.

These steamed pork ribs in black bean sauce 豉汁蒸排骨 I actually didn’t enjoy either. I guess thinking back on this meal there was more to discuss and complain about than I had imagined. I thought that these pork ribs were too fatty, too ‘porky’ in flavour, and did not have as much black bean to them. I’m not looking for saltiness – just the black bean flavour itself.

The sticky rice chicken 糯米鸡 was great. Always something I enjoy.

My wife has absolutely ruined me, because once upon a time I definitely would’ve had some of the mixed beef offal 牛杂, but having been with her for over ten years my culinary landscape has contracted.

The century egg and lean pork congee 皮蛋瘦肉粥 was ok, at least that’s what I think it was. I can’t really see any century egg in the photos and my memory fails me. Kind of an unusual thing for yum cha but we had like 10+ people.

The fried dough sticks / you tiao / 油条 were actually excellent. Amazing. So fresh and crispy. So savoury. We got a second order.

The BBQ pork puff pastry 叉烧酥, again not something we normally have, was not too sweet. A bit cool though.

After having the world’s best chang fen 肠粉 at Traditional Cantonese Taste I can’t take any yum cha chang fen seriously any more. I think this was beef?

The braised chicken feet 凤爪 never miss. A true cultural export.

The fried dough sticks wrapped in rice noodle 炸两 is something my wife’s family usually gets at yum cha, not mine. We enjoyed it – more opportunities to enjoy Golden Sands’ fried dough crullers is always welcome.

More chang fen? Why?

DINNER VISIT
It’s hard for me to present too many views when I’m not the one ordering or paying for dinner. Thanks mum and dad.

This abalone/shark fin soup was nothing special. The price to enjoyment ratio just isn’t there.

The lobster with e-fu noodles. No complaints.

This char siu was really good! The roast goose was too.

The beef in this was pretty tender. Nice.

Health.jpg

Health.jpg part 2

I did not enjoy this fried rice. I agree that there was good separation between grains, but thought that overall it was too dry. Definitely not a special special fried rice.

Thoughts
Overall good, but not the best.

Golden Sands 金沙酒楼
Hurstville Times Plaza, Level 2/127-141 Forest Rd, Hurstville NSW 2220

Categories
Café Middle Eastern

Havenstone – North Parramatta NSW Restaurant Review

Walking to Havenstone from our place of work involves walking through the grounds of Cumberland Hospital, a heritage-listed sandstone building complex with a lovely set of grounds. Seeing people have their coffees in the courtyards as we attempted to stay awake following a 13-hour night shift really hammered home the concept of the road not taken, as I’m constantly reminded of the fact that I almost became a psychiatrist were it not for the influence of one particular senior early on in my working career. Thanks HWJ.

The Middle Eastern breakfast platter ($29) served inexplicably on a piece of wood rather than a more antibacterial medium such as a ceramic plate features plain pita bread, two fried eggs, a choice of Lebanese sausages or falafel (predictably I chose the Lebanese sausages) some labneh and hummus and a collection of multicoloured vegetables including pickled peppers, olives, very crispy radishes, cucumber and some cherry tomatoes. The plate was overall not bad, featuring a combination of ingredients and colours that made it feel like I was doing the right thing for my body and eating my traffic lights. Despite this however I just didn’t feel it was particularly special, especially compared to a local analogue which is the Phoenician Kafta Bowl at Little Miss Collins in Pamada which provides za’atar rather than just plain pita bread. I honestly wouldn’t even be offended if instead of plain pita they provided za’atar from a well-regarded local manoosh shop like Mina’s Bakery in Westmead. It would just add a little something extra to what is otherwise a somewhat unexciting mixed plate.

The Havenstack ($27) is a physically compact but surprisingly dense arrangement of a hash brown, wilted spinach, grilled portobello mushroom, smashed avocado, bacon topped with a poached egg, Lebanese sausage, halloumi and a layer of Hollandaise sauce. I really didn’t think that such a small footprint of food could make one full, but I was surprisingly wrong. The combination and variety of ingredients led to a pretty good meal, actually, and I guess the form factor did help each of the ingredients to maintain warmth, minimising radiative heat loss rather than it being spread out on a plate.

Havenstone
5 Fleet St, North Parramatta NSW 2151

Categories
Bakery Vietnamese

Nam Fong Hot Bread – Bankstown NSW Restaurant Review

There’s a guy who keeps eating banh mi at work, and every time he does it I am triggered to get some the following day. I ended up visiting Nam Fong Hot Bread twice over the course of the week, each time a 10 minute detour on the way to work, because the first time I went I got a sliced pork roll and a roast pork roll, cut them into halves to share with my friend, only for her to eat the entire roast pork roll. I thought the intention was obvious!

Excuse the sogginess after a 45 minute drive and a 4-hour sit in the fridge, but this banh mi thit pork roll ($6.50) was on point. The meat packing was packed, the serving of pate and Vietnamese mayo was generous, and the pickled vegetables were fresh and tasty. I literally have no notes about this banh mi, and it approaches the Platonic ideal of what a banh mi should be. Even the price was unreal.

The roll that I bought twice but got to eat once, banh mi heo quay roast pork roll ($8.50) was again excellent as well as excellently priced. This roll featured a huge amount of meat, separate crispy pork skin which appeared to be made in house, and was easily something you would pay upwards of $10 for elsewhere. The flavours were good, the pate and mayo and roast pork in combination was very creamy, and this was just a good roll overall.

Both rolls even had the pickled daikon that seems to only make a showing in Bankstown and Cabramatta hot bread shops.

Can recommend, and didn’t let me down over the Australia Day long weekend when 5 other hot bread shops, which showed ‘open’ status on Google Maps, did.

Nam Fong Hot Bread Bankstown
54 Bankstown City Plaza, Bankstown NSW 2200

Categories
Middle Eastern

Clayton Kebab House – Clayton VIC Restaurant Review

A fortnight ago I shared with you some memories of Kebabmia and Pizza on Liverpool Street in Sydney, which has been closed since 2015.

For today’s out-of-cycle low-effort post I bring to you a photo and some loose thoughts of a similar meal from Clayton Kebab House in Victoria, which is still open to this day.

I specifically remember that this kebab shop, and actually most kebab shops in Melbourne, had a realistic looking lamb option on the menu, something that has become rarer and rarer in Sydney over the last decade.

While the photo of this chicken meat plate with salad does not look particularly appealing, it’s probably reflects more the 2015 era smartphone camera than it does the food. It really can’t have been that bad, as I ate here a two digit number of times during my time in Victoria.

Clayton Kebab House
342A Clayton Rd, Clayton VIC 3168

Categories
Fine Dining

Oncore – Barangaroo NSW Restaurant Review

We ate at Oncore to celebrate a number of occasions, one of which being my partners recent exam success. Two things have come of the past few years of pegfeeding – one has been that I’ve become much more appreciative of just how good a meal you can get at a nice neighbourhood restaurant, and two is just this overall sense of burnout.

I don’t really have the desire to go through each course in step by step detail as I once did, but I will present some thoughts from the night.

  • I enjoyed the seating plan, where we were sat essentially next to each other, facing the water. The view of the water was pretty nice, though the windows could have used some cleaning. I wonder what a gargantuan task that would be, at such a height.
  • Though we were faced away from the open kitchen, it was nice to peek back at it on occasion.
  • Service from the waitstaff was by far the best and most attentive we’ve had at a fine dining restaurant in recent memory.
  • The food was generally pretty good. We had the choice of two menus, a permanent and a seasonal menu, and we were able to each have a different one, meaning that we really did get to sample a large variety of different morsels.
  • I enjoyed the snacks course, and we had a lot of bottomless bread.
  • There was an overall heavy reliance on tableside saucing. I think probably greater than 80-90% of the courses involved some kind of sauce that was poured tableside. Why? Was this absolutely necessary? The theatre of a tableside pour diminishes when you’re doing it for every single dish.
  • My friend bought some grape candies from Japan that were 90% as good as the grape dessert at Oncore.
  • It wasn’t Sepia, and at this point I don’t know if anything ever will be again.
  • Where is Clare Smyth?

Oncore
Crown Sydney, Level 26/1 Barangaroo Ave, Barangaroo NSW 2000