The contents of this blog are matters of opinion formed over one more visits. There has been some artistry applied and metaphors and similes should not necessarily be taken literally.
It pains me to not be able to write a proper review for The New Dong Dong Noodles in Kingsford, it having been almost a year since I last had their food.
The overall theme for this restaurant was good quality, authentic Chinese food at good prices. I will provide you with some photos of takeaway meals but unfortunately not much commentary.
I’m a big fan of Hokkein fried rice ($17.80), and The New Dong Dong does it well.
The brisket in the beef brisket and dumpling dried egg noodle soup ($16.50) was plentiful and authentic, though I was not a fan of the egg noodle’s flavour themselves.
I think this Shandong (Shan Tung) chicken ($19.80) was OK, though I have had both better and worse.
I’ve never been able to keep my girlfriend away from salt and pepper pork chops ($18) and The New Dong Dong Noodles’ were no exception.
The beef with egg gravy and fried rice ($16.30) was good with good flavours, though I think the balance would’ve been better with just a little bit more topping or just a little bit less rice.
CONCLUSIONS Overall, very good and very satisfying place to order Chinese food from in the Eastern Suburbs.
Haidilao’s food isn’t really all that special to nearby competitor Memory Tongue. The meats are good quality, and there are plenty of soup bases and sauces to choose from. It fits firmly one tier below Market City’s The Dolar Shop both in price and the availability of truly premium cuts of meat, however on equal standing with other more upper echelon offerings.
I appreciated the communal style hot pot divided into portions based on soup base, as well as the electronic tablet-based ordering system. While the electronic ordering system helps to bridge language barriers and reduce the need for imagination with its photos of each menu item, I found that in this particular situation it did not achieve the third desired effect of minimising human contact with the wait staff.
I must preface this by saying that I have absolutely no complaints about our host, who was polite, courteous, and friendly. What I did not enjoy was the overbearing, helicopter style service, which made me feel watched and uncomfortable. Our waiter’s impeccable attention to detail was more of a hindrance than a help. His hawk eyes would not allow us to pour our own prune juice. He was extremely capable of keeping track of when we were sipping prune juice and would top up our glasses after almost every swig. There is a very thick line between good service and being too up in one’s face, and I think that despite any good intentions he may have had this crosses it.
The food was good, but in the interest of keeping my choppers on the helipad I probably won’t be coming back. Some people probably like it. I didn’t.
It’s been a recurring joke within our household that the names of most formal Chinese restaurants are essentially some permutation of the words “Jade”, “Empress”, “Crystal”, “Golden”, “Dragon” in front of “Seafood Restaurant”. Crystal Seafood Restaurant skips all this nonsense and has chosen just one word to put in front of Seafood Restaurant, across branches throughout Sydney.
We had a thoroughly adequate yum cha meal at Crystal Seafood Restaurant one Friday afternoon. Whilst I won’t go through every dish that we ate in detail, just imagine that the meal was generally very good and if I haven’t mentioned something that means there was nothing wrong with it.
The selection of food available for Friday lunch was quite limited, especially for the size of the restaurant and the significant size of the patronage. Whilst , as you will see, most yum cha favourites were available, items that were even slightly less standard, for example beef tripe, were nowhere to be found.
Steamed chive dumplings (韭菜饺) were good. Huge, full of prawns and chives.
Steamed spinach dumplings (菠菜饺) were also good, though I think less so than the chive ones. They had lots of garlic within.
Siu mai (烧卖) was very meaty with lots of meat and prawn. Good.
Both of these were also good.
And now to the bad.
The egg tarts (蛋挞) were cold, not warm, and one of them had pastry that had been ripped or torn off. How strange.
The pork ribs (排鼓) had a really odd smell that made me not want to eat them. They smelled like they were a bit off. This didn’t bother my partner very much, but then again she generally doesn’t refrigerate her food.
VERDICT Pretty good, not bad, range very narrow, paigu not good, dan ta not good.
It’s hard for you to know this as all of my reviews are pre-written and scheduled, but this is actually the first review I’ve written in over two months. With the COVID-19 Delta outbreak in NSW and the subsequent lockdown there just hasn’t been much occasion or opportunity to go out and eat nice things. A recent government-sanctioned visit to my partner’s workplace accommodation in Wollongong provided a great opportunity to broaden my taste experiences outside of my 5km Western Sydney radius. Kneading Ruby answered the call of duty, not once, but twice.
My first bite of Kneading Ruby’s Pepperoni pizza ($24) with San Marzano tomato, fior di latte, pepperoni, and gremolata set the bar with quite extraordinary expectations for the rest of the meal. Their pizza bases are thin, but still retaining a good degree of crispiness and structural integrity. Their tomato sauce is fragrant and generous but not soggy, and the gremolata – a sauce of parsley, lemon, and garlic – was an excellent out of the ordinary addition to an already good pepperoni pizza. I enjoyed the slight woodfired char on the chewy, glutinous crust, and can find no faults with this pizza.
The Pork and Fennel pizza ($25) with pork and fennel sausage, cavalo nero, mozarella, and confit chilli was another delight. Each slice of pizza was apportioned with a generous amount of tasty sausage, leaving no mouthful sad and unmeated. The cavalo nero, a kale-like brassica, was a reasonable consolation prize for my partner who wanted to order some vegetables instead. The chilli sauce was good.
This DIY Garlic Bread ($10.50), presented as a cut up cobb loaf with a pot of garlic butter, was only OK. It could’ve used more garlic in the garlic butter, and more butter overall.
SECOND ORDER
Unlike my girlfriend, I’m not usually a fan of potato on pizza. The first time I had potato on pizza was at Lilly’s Cafe in Rhodes, an experience which put a sense of starchy fear in my mind that has lingered to this day. Kneading Ruby’s Pancetta pizza ($25) with pancetta, smoked buffalo mozarella, scamorza, potato, rosemary, and pepper made short work of these negative connotations. The pancetta was again quite plentiful, and the flavours of the meat, cheese, and rosemary synergised well with that of the potato. Though the potato didn’t have a lot of flavour on its own, it was most importantly cut thinly and did not have too starchy a feel. It was more crispy (though not crunchy) than starchy, giving it the feeling of a topping rather than yet another layer of base. Really well done.
I was a bit hesitant to order two white pizzas on our second time having Kneading Ruby, fearing that the Truffle Salami pizza ($24) might be too similar to the Pancetta pizza. My fears were allayed however, by the sheer difference in flavour between the two pizzas. The truffle salami pizza had a mild but solid blue gorgonzola flavour, which I think was far more dominant than any truffle flavour that may or may not have been in it. The crust of this pizza was a little more burnt that I would’ve liked, though you can see from my sample size of 4 that this is more an anomality rather than the norm.
THIRD ORDER
Keeping up a recent tradition for the third fortnight in a row, we again ordered two pizzas that we had yet to try from Kneading Ruby. Unfortuately as it were we had already tried the most promising looking menu items, and were therefore left with the Marinara pizza ($22) and the Gamberi pizza. Neither of these pizzas really lived up to the lofty expectations set by our previous orders. The Marinara pizza is a vegetarian pizza topped with san marzano tomatoes, other roast tomatoes, cherry tomatoes, garlic, and oregano. The three different types of tomatoes on this pizza, while adding varied tastes and textures, did not do wonders for the structural integrity of the pie, which was somewhat soggy and floppy. Each slice of pizza was adorned by a full clove of garlic, which had been roasted to a pretty nice mild mashiness. This is not the pizza I would’ve chosen to begin with, but a reasonable option for someone with tick-bite induced meat allergy.
The Gamberi ($26) was really not that great either. I had expected a red pizza with some kind of sugo and a scattering of prawns. This is what was pictured on Deliveroo. What I got instead, pictured on the left, was a white pizza with a surprising dominane of zucchini, a small amount of scamorza and the occasional sundried tomato and green chilli. The flavours were mild, with the strongest component the slightly salted cheese flavour. I wished there could’ve been more prawn, but really I wish I could’ve just had what was pictured.
For reference, the right photo was the provided photo for the Gamberi in the Deliveroo menu. Much more appealing, but not at all what I got. (To be fair, incongruous with the written description).
The Cavatelli pasta with broccoli, lemon, pangritata and parmesan ($25) was alright. I liked the crispiness added by the pangritata, and thought that the sauce to pasta ratio was actually quite good for a delivered bowl. I’m just more of a meat guy myself.
VERDICT I’m so pleased to have found such a nice gourmet pizza restaurant in Wollongong. The quality of their pizza challenges even some of my favourites in the big smoke. Definitely worth a visit.
Kinx is an absolute gem of a cafe tucked away in the culinary wasteland of South West Sydney. Kinx’s creative Asian-fusion brunch menu exceeded all geographic expectations, and our visit instantly propelled Kinx to the top of our list of cafes we enjoy in Sydney.
The Pho Beef Ribs were the reason we drove half an hour to go to Kinx in the first place, and boy did they not disappoint. Our waiter suggested a half serve ($20) rather than a full serve, as the kitchen was running low on ribs and we hadn’t had the foresight of booking ahead for this magnetic weekend special. The beef ribs were extremely tender and were in the perfect sweet spot where they fell right off the bone but retained enough internal structure for a good mouthfeel. The pho marinade was true to specification, with a delicious herbal umami taste. The rice noodle cakes, lightly deep fried were absolutely delicious, crisp, and soaked up the saucy marinade well. My partner thought that they had a much more delicate flavour and mouthfeel than just plain old rice cakes, and thought that they emulated thin noodles very well. The small amount of salad with bean sprouts, pickles, chilli, coriander, and Thai Basil was fresh and delicious, cutting through the strong umami flavours of the meat. Overall an excellent dish that I hope all beef-eating readers of this blog can have the opportunity to try.
The All You Can Beef Rice Bowl ($16), was nice but very much overshadowed by the pho beef ribs. The rice bowl features a smoky soy rice, 63 degree egg, and a wagyu beef hamburg katsu patty in bulgogi sauce. Whilst I enjoyed the menchi katsu (the first I’ve found outside of Japan), I thought that the smoked flavour of the rice was a bit too strong, and not to my taste. The 63 degree egg was excellent as always, and the bulgogi sauce was a good pairing for the patty, but neither of us ended up keen enough to finish the rice on account of its smokiness.
The Mama’s Siu Mai was essentially vietnamese pork meatballs in a tomato based sauce, served with bread – a Vietnamese spin on what you would often find on the menu of an Italian restaurant. The meatballs were yummy, as was the sauce and bread, though I think if I’m being honest we could’ve done with only one of this dish or the smoked beef bowl. My partner also wanted to get chips, and I’m glad I said no.
We also rolled for a wild card on the expensive but delicious Taro Coffee ($8). It is a very thick iced drink, of mostly taro with a hint of coffee mixed in, topped with some mixed cereals. It is a special and different experience, and quite good to boot. Sweet but not too sweet, kind of like the taro milk tea of your childhood but all grown up.
The regular coffee is regular.
SECOND VISIT We spaced out our second visit to around twelve months after our first, taking advantage of their seasonally updated menu as well as a chance to try their weekend special.
The weekend special was the Braised Beef Cheeks ($23) in bio kho sauce with potato puree, baked onion, charred enoki, and scallion oil. This was a surprisingly large dish for the price, which we ultimately found we could not finish. The beef cheek was incredibly tender, and melted in the mouth without much need for chewing. The potato mash was rich and smooth, made in a French style. The sauce and the onions imparted a milder taste to this dish, which started off welcoming but towards the end became all a bit samey. I think that ultimately with such a large volume of food in a dish it can help to incorporate a few more flavours, and while we started eating these cheeks with enjoyment we just couldn’t finish it in the end.
Though the braised beef cheeks were a fumble in sameness, the Pork-E Pot ($21.50) was an absolute masterclass in variety. Arriving in three separate bowls in a wooden tray, each component of this meal had a refreshing and delicious uniqueness to it.
The claypot braised pork belly was sweet, rich and herby, with a melted egg tossed in for good measure.
The pickles, herb, and beansprout salad was extremely fresh and an excellent foil for the richer claypot pork and rice dishes, and the ginger and shallot atop the bowl of sticky rice was just a divine use of one of the best condiments from Chinese cooking., with these little buttery but crunchy bits of likely fried lard that just made the whole thing come together.
I just can’t say enough good things about this dish, and I hope that anyone reading this can find their way to Kinx to try it before it leaves their menu.
The girlfriend, now fiancée, enjoyed a very good soy matcha latte, with a small warning from our waitress that it was not very sweet and that we may not like it without sugar. We found the sweetness level perfect however with soy milk.
INTERIM THOUGHTS AFTER TWO VISITS Wow. What a wonderful place. You owe it to yourself to pay them a visit once the southwest is liberated.
THIRD VISIT (Dinner)
We had the opportunity to have dinner at Kinx just as they started to field their dinner menu in August 2022, and thoroughly enjoyed everything they had.
The charsiu pork jowl skewer (3 for $18) with apple slaw was quite good. The fatty meat was soft and melted easily in the mouth, and though jowl is fattier than the leaner cuts of pork used in traditional char siu the fattiness was not at all overpowering. The marinade was again sweeter than your stock standard Chinese char siu but with an excellent charcoally smokiness which was evidence of excellent grilling. The apple slaw was crisp, fresh-tasting, and a good complement to the fatty pork.
The pulled pork & wagyu brisket pad kee mao ($26) with 63 degree egg, gailan, basil, and bean sprouts was excellent. There was a great sense of wok-hei, plentiful vegetables and tender and flavourful meat, though I must admit the fact that there were two different animals in this was lost on me during eating. The use of cheung fan (肠粉), rice noodle rolls (like the things you would fill with prawns or pork for steaming at yum cha) rather than your standard rice noodles was excellent, as these are much softer and more delicate, easily chewed and great for soaking up the chilli and basil flavours. I don’t understand why chángfěn isn’t used more for Thai noodle dishes. It’s not traditional, but it’s absolutely amazing. Kinx’s pad kee mao is my all time favourite pad kee mao, and by extension my all time favourite Thai style stir fried noodle.
My partner was a big fan of the ox tongue taco ($10 each) with salsa verde, pickled onion, herbs, and khao khua. She really enjoyed the “flavours” of it, though she couldn’t quite elaborate on why. Possibly it was the mixture of herbs and avocado that did it for her. The meat had a bit of texture to it as ox tongue is meant to, and it was overall a pleasing dish, though not extremely different like the last ox tongue taco we had at Cafe Paci. I liked the thoughtfulness of providing each taco with two tortillas, though I realised too late that the intention was probably so that each taco would turn into two tacos after consumption and loss of the original taco’s fillings onto the second one.
Finally, the Smoked and Fried Quail with Lime Pepper Dipping Sauce ($25). Not every part of every meal is always amazing, and their nightly special, the smoked and fried quail, was certainly not. Chicken and duck are by far my favourite fowls, and while I like to eat quail eggs, quail as a bird meat is not something that I really go for. That was not the problem with it. What I didn’t like about this was the completely unexpected and weird batter, which was not at all hinted at in the photo (see below). I guess that it makes sense that smoked and fried bird would have a bit of batter on it, but this pale thin batter with a smokiness that tickled the same neurons as staleness just really didn’t do it for me. I really wish that the batter hadn’t been a part of it, as the lime and pepper dipping sauce was actually really tasty, and would’ve gone well with just a regular bird. Not even peeling off the batter could make me feel better about this, and so we ended up having like one and a half pieces each and leaving the majority of the plate untouched. We didn’t even take it home. I could not see a future in which I wanted to eat it.
Compare expectations vs reality. My partner tried to tell them about our disappointment at the quail but she dropped her spaghetti in the worst possible way, and failed to use a compliment sandwich. I fear that my partner might have been a bit rude and I really hope they let us back. We loved every other component of our meal, and Kinx remains one of my top cafes and restaurants in all of Sydney. This quail does not make me want to go back any less, and I will continue to go back and recommend them to anyone who reads this blog.
FOURTH VISIT A quick update for our fourth visit (August 2023)
The Pork Claypot (kho quet – $22) was pretty good and tasty, with a good mix of lean and fatty pork, and steamed rice to soak up the flavourful sauces.
The bun bo hue ($21.50) with extra ribs ($6.50) I really did not love.
