Tag: chicken wings

Categories
Malaysian

Nanyang Malaya Cafe – Marrickville NSW Restaurant Review

Opening up a restaurant in close proximity to other restaurants of a similar theme can be a bit of a double-edge sword. While you may very well attract patrons of your neighbouring restaurants for their next meal in the area, you will also invariably invite comparisons between you and the three other modern-ish Asian diners with whom you are lined up with in a row. This is a comparison that Nanyang Malaya Cafe handles well.

We started with the chicken wings (6 for $10). I thought that I had gotten my photo in before my partner could steal one, but this photo is clearly evidence to the contrary. These were pretty good, marinated in a spicy curry-like marinade and coated in a crispy light starch batter (which contrasts with the breading used in most Western styles of fried chicken). The meat beneath the batter was suitably moist, though probably not at the 99th percentile of moistness as far as fried chickens go. The Terasi chilli sauce was a bit shrimpy but still enjoyed by my partner, which is a success in and of itself. The pickled vegetables were welcome but would not have been missed were they not present.

The Hainanese chicken ($21) was a pretty reasonable amount of food for the price, presented in a keto-friendly arrangement of just the good proteinaceous and vegetable bits without any chicken rice or soup (it is available also as a set for those who like the classics). The chicken had quite a mild flavour but was helped along by the solid ginger and chilli sauces, and I felt this was overall quite a good option.

The curry puffs (2 for $9) are a bit smaller than at Albee’s, less elaborate in their filling, but in no way worse overall. They came with a simple filling of potato, chicken, and curry, but with good flavour with an unexpected hint of star anise. The puff pastry was light and flaky, and this was ultimately quite a pleasurable puff.

The curry fish fillet ($26) came as a large pot of ling fillet cooked with vegetables (ocra – to my partner’s dismay, beans ,onions, and tomato) in a yellow curry. The use of ling as the protein was commendable as I’m sure they would’ve gotten away with a cheaper fish like basa, though the ling did exhibit a stronger (and welcome) texture which you wouldn’t otherwise get. The flavour of the curry was thoroughly enjoyable, if not really soaked up by the fish, and I think this dish would have been even better with some rice.

OVERALL THOUGHTS
I enjoyed everything I ate at Nanyang Malaya Cafe, and had a much better time overall than when I ate at its neighbouring modern-Asian restaurant. I can recommend a visit.

Nanyang Malaya Cafe
Marrickville Metro G001, 20 Smidmore St, Marrickville NSW 2204
0422 598 037

Categories
Chinese

Canton 煮意 – Eastwood NSW Restaurant Review

I have no recollection of the first and second times I ate at Canton in Eastwood (according to Google they were 12/12/2015 and 10/12/2016), but let me tell you about the third.

We ate at Canton, one of Eastwood’s two Hong Kong style cafes, following an off-day teaching session on intracranial pressure management. With a narrow facade but surprisingly deep interior, Canton’s fitout boasts clever acoustic design, with my colleague KSEL pointing out that background noise was at a very minor din despite the restaurant being at full capacity, facilitating easy conversation at our table.

The half roast duck ($18.80) was perfectly adequate, if tepid in temperature. The skin was pleasantly crispy, with well developed musculature of the bird providing meaty bites. I also enjoyed the non-standard dipping sauce, which paired well with the duck with its mild sweetness and tanginess. Despite these good qualities I wish that the duck had not been served at room temperature, as a little bit of warmth can go a long way in opening up flavours and diffusing aromas.

Canton’s roasted pork belly ($18.80) was pretty good, if unusually fatty. Similar to the duck, the skin of the pig had a good crispiness to it, with the rest of the meat and fat melting easily into the mouth. I liked that this pork belly was not too oversalted and therefore more suitable to eat without rice compared to Parramatta competitor Sun Ming. I just wish it weren’t so fatty (but understand it’s a give and take).

The Special Noodles with Soup ($14.80), optioned with braised beef brisket and curry fish balls was quite good. The beef brisket was tasty, soft and tender, and I appreciated the inclusion of tendon along with it. The fish balls seemed like they were just a touch above the usual supermarket freezer stuff, though I wonder if I’ve just been cheaping out at Tong Li. They even gave us five fish balls between the five of us, though I don’t know if this was by accident or by design. An overall good noodle dish which would make a nice solo lunch.

I’ve been craving Hong Kong style claypot rice ever since watching this Goldthread YouTube video, and this was my time to finally have some. We chose the Cantonese Hot Pot Rice with Cured Meat & Chinese Sausage ($16.80). Whilst the rice was good with its crispy edges, I unfortunately thought that the salty toppings and addition of the traditional soy sauce on top made this too salty a dish. I’d probably have this again with some different toppings (love me some lap cheong though), and less of the soy sauce on top.

The Baked Pork Chop with tomato sauce and rice ($16.80) was really good. A generous serving of pork chop, with lots of cheese and mild flavoured housemade tomato sauce. The last time I had Hong Kong style baked rice was back in 2015 in Box Hill, Victoria, and I think this was much better than that time.

I wasn’t a big fan of the curry-flavoured Moroccan Chicken Wings (5 for $7.30), but KSEL liked it so much he ordered it twice in one week.

VERDICT
There aren’t that many Hong Kong cafes out there, and I’m a big fan of this one. Can recommend a visit.

CANTON 煮意 Eastwood
127 Rowe St, Eastwood NSW 2122
(02) 9874 2226

Diners: JW, KSEL, ACHT, KS, MJC

Categories
Japanese

Sekka Dining – St Leonards NSW Restaurant Review

As a fan of Japanese food unfortunately trapped on the wrong side of the Harbour Bridge, Sekka had been on my list of restaurants to try for some time. I finally found myself in St Leonards following a day of meetings at a nearby state ministry (the room where it happens), and ignoring my friend WKS’ advice, sat down for a meal at Sekka.

It turns out I probably should have listened.

We started our meal with a number of snacks, the first of which was the scallops in soy chimichurri and shiso ($3.50 each). These were quite good, with good flavour and a well-grilled but not too grilled texture.

Our next morsel was the M8 Wagyu yakitori with onions (2 for $16). While there was nothing wrong with the way these yakitori was cooked (see the cross-section for the nice rarity of meat), the meat was actually quite a bit tougher than expected. I guess that’s what happens when they specify “M8 Wagyu” but not the actual cut of meat provided.

The chicken thigh (skin on) yakitori with ginger and shallot dressing (2 for $14) should have been good, but despite everything in their favour were ultimately middling. The actual chicken of it was quite good – juicy on the inside, crispy skin on the outside. It was in fact so juicy that I burnt my tongue on the juices inside, though that was no one’s fault but my own, it was the path I’d chosen to go. The ultimate problem with this yakitori was, in my opinion, the general lack of flavour to the meat. It could’ve really done with a bit of salt or some tare, and while ginger and shallot is one of my top Asian flavourings I just don’t think it really goes that well with this kind of chicken (it’s great on Hainanese chicken rice, though).

Perhaps most disappointing of all was Sekka’s much lauded chicken wing gyoza (2 for $15). Essentially a chicken wing stuffed with prawn and deep fried (there is a mention of truffle on their menu but I’m not sure where that was hidden), these would’ve been good were they not so blandly flavoured. Frequent readers of this blog know that I prefer lighter flavours than most, but even then these winged gyoza could’ve done with a bit more.

After a procession of minimally inspiring entrees, our main course, the hojicha smoked duck ramen ($23), was actually amazing. The soup flavours were clear, vibrant and balanced, with neither the smoke nor the spicy shansho nor the tea flavours overplaying their weight. The semi-boiled egg was a umami treat, as was each slice of smoked duck breast, each presented with a sliver of skin and fat. Even the noodles were good. This was such a great bowl of ramen that I immediately regretted filling up on all those fried and grilled sides. I would’ve loved to have tried some of their other ramens.

VERDICT
Go, but skip the small plates and head straight for the ramen. That’s where the money is.

Sekka Dining
Shop 1, St Leonards Square, 472-488 Pacific Hwy, St Leonards NSW 2065
(02) 8054 9788

Categories
Chinese

No. 1 Malatown (第一道骨汤麻辣烫) – Mascot NSW Restaurant Review

Tucked behind a corner and invisible from the main road, No. 1 Malatown in Mascot is not somewhere you end up accidentally. Sharing a very similar name to the decidedly disgusting but similar in concept No.1 Malatang restaurant chain, No. 1 Malatown’s Mascot store provides most of your ma la tang staples as well as the unusual addition of hot kitchen-cooked a la carte dishes.

The No.1 Malatown store in Mascot is a large store with two separate dining areas. The front room is dominated by the fridge, regularly restocked with frozen meats, fish balls, greens, and noodles, as well as a drinks table featuring two types of citrus infused water, cutlery and crockery.

The selection of ingredients at No. 1 Malatown is perhaps a bit reduced compared to its competitors, however this did mean that I was forced to try different ingredients that I’ve traditionally avoided, like spam. It’s worth a mention that I witnessed the fridges being restocked with frozen meat during my visit. The vegetables and other ingredients were quite fresh.

No. 1 Malatown offers a selection of either bone broth or tomato broth for traditional wet malantag, or dry spicy or non-spicy cooking techniques for stir fry. The bone broth is the spicy “mala” version, however does come with a bit of creamy bone broth flavour. There is no option to have spicy malatang without bone flavour.

I generally enjoyed my bowl of malatang. It’s always nice to try different takes on the same concept. The selection of tofu, something that is a bit of a malatang staple for me, was pretty narrow. There was no fresh silken tofu, only frozen tofu slices which had quite a strange , fish-ball like consistency when cooked. Despite this, the meal was pretty good.

No. 1 Malatown is unique in that it offers other a la carte options alongside its core malatang offering. The lamb skewers are OK, not great. I can’t really explain or express why, but they’re just not as good as what you’d get at a restaurant or stall that dedicates itself to this art.

There is a small board within the restaurant that explains bonus offers for certain purchase amounts. These include things like bonus drinks, bonus wings, bonus skewers for certain amounts of spend. The staff in the store make no effort to mention these bonuses or point out to the sign, so you are shit out of luck if you don’t notice it yourself. It was only while I was getting myself some water, some time after I had ordered, that I noticed the bonus board and asked for my chicken wings. A bit of a strange way to do business, if you ask me.

The chicken wings were actually pretty good, and I’m glad I was able to try them. They were moist inside and appropriately crispy on the outside.

VERDICT
No.1 Malatown is good, but probably not even the best malatang place in Mascot. While their a la carte sides are not bad, it’s clear that they’re not the restaurant’s true focus. The presence of a hidden bonus board put a bit of a bad taste in my mouth – they would’ve absolutely let me leave without my free chicken wings. I did also run into some other first timers whilst I was at No. 1 Malatown – an anaesthetic nurse from RPA with whom I had a brief but passionate discussion about the benefits of the Vygon arterial leadercath. At the end of the day I think Long Men Zhu is probably better, cleaner feeling, and certainly where I would take someone for malatang in Mascot over this place.

3.75/5 – Quarter mark lost for unwelcoming business practices.

No.1 Malatown 第一道麻辣烫+烧烤
Shop 3/260 Coward St, Mascot NSW 2020
0413 070 021

Categories
Korean

Bibimbar – Chippendale NSW Restaurant Review

My partner and I love us some Korean food, and Chippendale’s recently opened Bibimbar, with its delightful play on play on words, broad menu, and inner city location was just the restaurant we were looking for for a quick but filling lunch.

It’s kind of difficult being in a relationship with someone who has a different taste in Korean fried chicken than your own. Nine times out of ten my partner will want to have sweet and spicy fried chicken (Dakgangjeong – 닭강정), and at restaurants that don’t offer two flavours in one serving that’s normally what we will get. We were glad that while Bibmbar doesn’t offer half and half on their half fried chicken, this choice was in fact available on their Wing Wing ($19) – a serving of twelve pieces of fried chicken wings and drumsticks.

I thought the chicken wings were well fried and flavoured, with the honey garlic wings taking the top spot in my heart. I actually did also enjoy the sweet and spicy fried chicken, more than I expected, and I think this has to do with Bibimbar’s careful attention to detail and making sure that the sauce was not so strong to be overpowering. We did also get a special creamy onion sauce for dipping ($2) though I think it is absolutely not a critical component of the meal and you’re not really missing out on anything without it. The chicken was very good as is.

The last time I had kimbab was probably back in 2003, out of my fourth grade friend Soo Hon Lee’s lunchbox. (This will be an exciting throwback for him if he has a Google alert set up for his name). No disrespect to Soo Hon and Soo Chan’s mother, but Bibimbar’s version of Kimbab (with bulgogi beef) ($14) was both better and more elaborate than what I remember. I really loved the fresh taste of the included vegetables, and the nice crunch in the mouth whilst chewing through them. This extreme freshness complimented the umami flavours of the mayonnaise, egg, and bulgogi beef very well. The ratio of fillings to rice was very good, ensuring entertainment throughout the entire mouthful. The “addicting soy sauce”, as mentioned on the menu, was actually quite a bit different to normal soy sauce, though I don’t know what exactly is in it (perhaps cocaine). I have no real barometer for kimbab except for home cooking for a nine year old’s packed lunch, but I can tell you that this was a good dish.

Jjapaguri, popularised by the Academy Award winning film Parasite, is a usually humble mixture of chapagetti and neoguri noodles – essentially a ramen and udon with spicy and black bean flavours. Bibimbar’s Jjapaguri ($34) is a little less humble – a large 30cm dish of noodles, fried tofu, some kind of fried dough cruller, cabbage, enoki, wood ear fungus, and beef brisket in a black bean sauce that’s cooked on a portable butane stove at the table. It was a really huge and delicious dish, though I’m not too sure what the actual benefit of being cooked at the table was. It was wholesome, hearty, and filling, great value with great flavours. I can really recommend this.

VERDICT
Bibimbar’s wholesome, hearty meals were an absolute delight. I can really recommend them to anyone looking for a reasonably priced and authentic Korean meal.

Bibimbar
69 Abercrombie St, Chippendale NSW 2008
(02) 8964 0900