Ume Restaurant, Sydney

Plum Flower Fine Dining is not a place you would go to when you are very hungry.

Even though it has adopted the hip "sharing is caring" social style like most modern fine dining places in Surry Hills, customers would really need to order more than one dish per course per person. 

The environment may not be elitist posh, but since the owner/chef was a protege of Tetsuya, you could expect artistic presentation and soulful culinary skills. 

True to its Japanese roots, the restaurant offers a wide range of rice wines to match the food.

The scampi was highly recommended going by past reviews. However, I found this quite soft rather than firm, oily and slimy, which may not agree with some people. 

The yuzu jelly was a novelty as bubbles exudes juices with every bite of seafood. 

Many customers have given rave reviews of the seared scallops as a good choice from the entree menu. 

The mains are a little bit more substantial compared to entrees

Wagyu beef with vegetable and rice crisp. Carefully slow cooked, the meat is tender and the vegetable nicely roasted. Then again, the portion is small for the price they charge.

The crispy barrumundi was as described. Contrary to some reviews that the fish was marshy, I think it was superbly done. Stepped in seaweed stock, it is soothing to the palate.  

There are not many dessert options. 

The pineapple with green tea ice-cream and berries did not have any hint of Japaneseness but it was delicious nonetheless. 

Innovative and interesting sesame sponge

The menu changes from time to time, according to the availability of the freshest ingredients in season, an excuse to keep customers coming back. 

http://www.smh.com.au/entertainment/restaurants-and-bars/restaurant-review-ume-20120707-21ncn.html

The restaurant is well patronised during the weekend. With a small area, it is quickly filled up. This establishment probably has viably good business but we won't say that it's thriving. Unless you are loaded with cash, it is not a place which you would frequent. There are many Japanese modern fusion restaurants all over Sydney city and northern suburbs that offer degustation at less or almost the same price. 

What you're consuming may not be safe - NSW restaurants named, fined and shamed

The publication of a new article highlighting and reminding us of filthy kitchens of NSW restaurants has been quite timely as it coincided with my personal experience this weekend. 

One in 10 restaurants and cafes across NSW have been fined for food safety breaches, from preparing meals in filthy kitchens to failing to control bug infestations.

Stomach upset probably caused by food poisoning has been kept at bay for a long time. Unlike less developed and tropical countries, Sydney has been thought to be a food paradise in addition to hygiene and high standard expected of kitchen staff. 

I am now suffering after at a suburban CBD area. The turnover was quite good. Who would have thought that things could go wrong. It probably got worse after hot drinks with milk the following day. Two mistake on my part not to take extra care. 

Perhaps the worst cause of food poisoning is the hand washing habits (or rather the lack of it) of kitchen staff. When the weather is warm and humid, food turns bad quickly if not kept at the right temperature.  

 A more fundamental problem is that some restaurant buildings are old, there are gaps where pests and rodents could hide and propagate. Food not properly covered or disposed are major attractions and sustenance. Some of these kitchens ought to be renovated and refitted. 

Despite the publicly available information on council websites, restaurants are usually slapped with moderate fines meant as warning but most are allowed to continue operating and might even continue to flout health safety rules if no further checks were conducted. 

Most people recover and survive from a bout of illness from eating disagreeable and unclean food. However, the very young and old may not have the immunity. 
  Sadly, the shame list apparently did not deter customers from continuing to patronise popular fast food joints and restaurants. 

From personal experience, most restaurants staff would either pretend to be deaf or do not understand you and brush your concerns aside when you complain that the food is not properly cooked or other health concerns deserve attention.

Management has many opportunities to improve services that carry heavy responsibilities but patience may be running out when health is at risk. 

Japan City - serving glorious food, more than just a gift shop

At Japan City where food is only half of its core business, most would not expect a huge crowd. Surprise that at times staff roster is under unexpected customer turnout, patience and sipping green tea are much appreciated.

                                    Scallops and seaweed are always a favourite with health nuts

Plain but well prepared noodles - wish they had added more seaweed and be consistent with portions

"Snow Crab" is actually surami or blended white fish made to look like crab meat.
Tempura sushi (on the left) is decorated with crispy batter, without any vegetable or prawn.
The cost of ingredients may not be high but the final product which looked like a work of art, certainly was.

Egg and Eel Sushi : children's  favourites 

Seized by scallops - two types of flavours:
(1) dry grill
(2) with sauce

Thai Entrees - betel leaf, coconut, corn, prawn, peanut - the basics of sophistication

Unlike Thai menus served in the abundance of restaurants in Sydney over the last 20 years, new generation of managers see a niche to sell by emphasizing the point of difference to seize the customer dollar and stand out amongst keen competitors.

Two of the more exotic entrees are : betel leaf (miang khum) and golden cups (kratong thong).

Australians who frequently visit Thailand think that this is a rip off. One could get dozens of these delicacies which are considered commoners food at only a fraction of the prices in the Land of Smiles.

One could easily DIY miang khum at home for parties as it doesn't require great cooking skills unless they can't get supplies of betel leaf and really missing this street food.

To be fair, golden cups are a bit more difficult and time consuming to fry. They can be prepared in advance and stored in air tight box but it is best not to keep them more more than three days. The filling is easy enough as you could put almost anything you wish to attain a mixture of sweet, salty, sour flavours and crunchiness.

Unlike the original recipes, Australian Thai food can only be a shade close to authenticity but it has not reached there yet.

No matter how good the quality of dessicated coconut may be, it can never match freshly toasted grated coconut.

Laduree French Macarons in Westfield Sydney CBD

This fairly new kid of the block boasts of a recipe direct from France. Since opening last quarter of the year, Laduree has attracted a steady following even though the fad and craze of macarons have dissipated somewhat.

http://www.broadsheet.com.au/sydney/food-and-drink/article/laduree-brings-french-macarons-sydney

Though it does not have the aura of exotic gold dust promoted by Adriano, the King of Desserts,  in his version and interpretation of macarons, the traditional and original French macarons are equally popular.

http://www.sbs.com.au/food/recipe/11681/golden_macarons

Unlike the mass produced ones that are sold in some supermarkets and grocers, this French sweet has a much softer bite. Hence, Laduree comes with a higher price tag.

Thank God! Elastic, artificially flavoured and overly sweet macaron fillings are forgettable and unforgivable, this one is simple and pleasant.

Nevertheless, a macaron is a macaron. Except novice cooks, you can't go very wrong with it.

The tower or pyramid of macarons is a reminder of the Masterchef competition creations. Where did they draw inspiration from?

Like all exquisite branding, marketing a bundle of non-food items which are non-perishable can help to boost revenue and hopefully profits. Aromatic candles and body creams could lead you to imagine they are almost good enough to eat.

Korean Cuisine in Summer : Hot and Cold

Having gained the experience and confidence of managing a restaurant, my favourite Korean haunt has released themselves from a franchise and decided to stirke out their own brand name.

Korean cold beef noodle soup - great to cool down in the summer heat or defuse after a BBQ dinner.

Some of the beef stock are still in solid ice form when served. 

                            Westernised Korean noodle dish with cheese and mayonnaise.
Still retains the Korean component - small servings of soup and vegetable pickles ...

Not suitable for summer but it's nutritious and yummy. Seems that Koreans don't really care about restricting salads to summer and soups for winter only.  Galbitang - rich short beef ribs stew with red dates, melon, leek and potato noodles. 

Greek Enigma - Great food at good value

Both Enigma in Brighton le Sands and Castle Tower Piazza have received rave reviews.  My several visits have confirmed that they indeed have something special to offer.

2 course lunch plus a drink for $30 is absolutely fantastic and a rare find.

Nicely presented and carefully cooked entree

                                                 Calamari - tender, juicy and crispy

                                                                Pan-fried chorizo with vegetable stack

2 dips (cucumber yoghurt & roe) with pita bread.

 A glass of wine or cool beer

Options for Mains : 

                                   Grilled Barramundi with crispy potato and vegetables - freshness!

                                Spaghetti marinara - gernerous serving of seafood and the sauce has the right balance

                                                           Slow cooked lamb is tender and yummy

        

Just between us, if you happen to be dining at the Piazza, just to let you know that this Greek restaurant is a much preferable place than the over priced and mediocre Italian restaurant two doors away.  

How does it compare with another Greek Restaurant in Sydney CBD --  Xanthi? http://ausletters.blogspot.com.au/2012/05/xanthi-bar-restaurant-greek-cuisine.html  


In short, Enigma's style is freshness and simplicity. However, it's not a fair comparison because there are more options for dinner and the pricing was different.

Eating Light Dinners - Tapas Bars thriving in Aussie Cities

There are three main reasons for the proliferation of bars and small corner eateries serving light meals. They are especially popular with professionals, yuppies and students in the city.

First off, post GFC, the economy  is taking a long time to get back on track is one reason. Diners don't splurge on expensive dinners especially on weekdays when they socialise or entertain. With unemployment figures creeping up, every dollar saved for rainy days count.

Secondly, many friends and co-workers I know are trying to eat less, eat healthy and look better. There you have it.

Thirdly, young people nowadays prefer a less formal setting to talk and catch up.

These are likely reasons why tapas are getting very popular.

At a RSL club, I had 3 tapas dishes, bread and drinks; felt adequately full and satisfied.

Think outside Cabramatta - modern upmarket Vietnamese food in the suburbs

Vietnamese cuisine which was the flavour of the 1980s-1990s has made a comeback.

This time, the management are not chefs who came in boats as refugees, but second generation well-educated youngsters who speak English better than their parents' lingo.

Besides Nguyen's Red Lantern, several small cosy eateries serving traditional Vietnamese fare with a modern twist in well decorated and modern premises is attracting a loyal following in several areas.

http://ausletters.blogspot.com.au/2012/11/red-lantern-vietnamese-modern-australian.html

Suburban folks who want a healthy, quick, hygienic meal can be assured of consistent delivery of good food, high quality ingredients and warm friendly service. While Cabramatta still win in terms of variety, options and price, the distance and perennial crowds thanks to the publicity may discourage some from taking that extra travelling time.

http://ausletters.blogspot.com.au/2009/09/moon-festival-in-sydney-southwest.html

Years ago, this business model might not have worked out, but discerning consumers now appreciate value and presentation.

In the northern districts, a handful of upmarket ethnic restaurants have emerged. The busyness speak volumes - let the customers tell the story. This one is at the Cherrybrook shopping village.

Pork Chop Rice (Top) : marinated but not overdone with lemongrass, evenly fried, not oily or fatty at all

The every popular spring roll with lettuce and mint leaves for the wrap

Spicy thick round rice noodles originated from but each Viet family has created their own interpretation of the spice and herb proportions. Chilli oil makes it a little spicy.

The pho is pretty good. The intensity of the soup depends on the length of time the beef bones have been stewed and the amount of dried spices used. Some like it mild and light.

The strong aroma of Vietnamese coffee is irresistible. On a hot summer day, pour over ice. It's heavenly!

Red Lantern : Vietnamese Modern Australian

Red Lantern has been popularised by Australians' obsession with Masterchef and TV pro home cooking shows where Luke Nguyen has been one of the anchor mentors for a couple of years now.

The restaurant is more upmarket than 99% of family run Vietnamese eateries and offer some interesting and less common dishes on a typical pho noodles shop. Expect to pay a bit more than the economical combination rice and noodles but since all the dishes on the menu are for sharing, the end result is a great dining experience at fairly reasonable prices.

Vegetarian spring rolls with really spicy fish dipping sauce with pickles!
Fried to perfection - piping hot, crispy crepe, juicy filling, but not burnt (unlike some fast food Viet places)

"Aunty 5 rice cakes" is a southern Chinese home or street food. Firm yet soft, crispy on the inside and goes well with the sweet pork, pork floss, prawn toppings and daikon and shallot dressing.

Kingfish is perfectly cooked with subtly blended spicy tangy fish sauce and mixed minty Vietnamese spices. However the meat of the large fish is inherently coarse and dry. It's the choice of fish rather than the culinary skills of the chef that is in question.

The Iron Chef - Cabramatta : diverse and versatile

Famous for yum cha - dim sum offerings, the Iron Chef has done well with Sichuan (central China) hot and spicy cuisine during the special promotion. Kitchen and stage performers were specially flown in for the month long celebration of the moon festival. 

In the face of more competition with the opening of similar restaurants which offer seafood and Cantonese cuisine, it is no wonder that even the renowned Iron Chef must innovate and reinvent its image and expand its repertoire to capture more customers from a saturated market. 

Double cooked pork - 3/4 fried in oil, and returned to finish off with spicy sauce with garlic, shallot and leek

Two flavoured / dishes of coral trout :
(1) stir fried with snow peas in light sauce and ginger garlic chive toppings - above picture
(2) steam fish with soy and sesame sauce + shallot greens and coriander garnish

Kung-po (gong bao) meaning palace treasure is the basic and key foundation to spicy Sichuan cuisine.
Compared to most make belief and adulterated versions available in most restaurants in the city and suburbs of Australian towns (forget about the country), this is perhaps closest to the original and authentic. It is a bit short of chilli hot, overpowered by peppery taste. But still good.

Postscript: Our good first impression was cracked (not shattered) with subsequent visits during the busy weekend. The staff were grumpy and the kitchen could not cope, sending out food that is lukewarm and dishes that have not been properly cooked.

Calm Returns to Colourful Harris Park - Billu, Spice Grocer, Sweeland, ...

It has been more than three years since the attacks on Indian students returning from part-time shift work made headlines. Both the community leaders and police downplayed racism and denied that was the reason behind the violence. Apparently, the more established Middle Eastern delinquents found easy targets among the helpless new arrivals. Nonetheless, crime does not preclude the presence of intolerance, discrimination and sadistic elements to exclude those who are different. Ironically, this sort of bullying behaviour has been accepted by a significant portion of the population whatever their origins and denial has been the convenient recourse.

http://www.smh.com.au/national/harris-park-violence-going-on-for-years-20090610-c2z0.html

Others before had checked out Harris Park and confirmed that calm has returned. In fact the place seemed rather deserted, when a group of us turned up on a weekend. Indian friends have recommended Billu's. It's probably one of the better restaurants in this "Indian enclave"?

Chicken and lamb dishes are all great hot favourites by the locals' standards. An entree for newbies to this area and their cuisine. Nan is a  tad softer and less crispy than what we are used to. Since I have very good dal and aloo recipes, we decided to give these a miss - quite pricey considering the ease at which you could whip up such vegetarian dishes. There is even daily set lunch for those who wish to sample a bit of most things. It is served on a not-so-nice metal dish but who cares because that is  is a good introduction to unfamiliar dishes, and you won't end up ordering too much of what you may not like. 


Service at Billu's was efficient and pleasant. The hygiene standard is impressive. The bathrooms are clean too. Considering they do massive catering for big family events and weddings, a high standard is expected. 


Was that a calm before the storm? Indeed, no sooner after we had our fill of a spicy sumptuous lunch, a heavy downpour washed our worries away. 


North Indian sweets even by admission of their own people, are overly sweet. So we decided to dash for the Middle Eastern / Mediterranean /or specifically Lebanese sweets. The much touted Sweetland was just at the strategic corner, an excuse to wander while sheltering from the rains. Despite rave reviews, I beg to differ, well, as far as the cakes are concerned. The famous black and white forest cakes are not as good as some say. The cake base lacks substance, probably made from flour mixes with enhancers added. 


As the saying goes, you must judge their skills by their speciality. The Middle Eastern offerings are better but not the best available in Sydney metro area. With so many types and quantity made each day, you kind of wonder how quickly the turnover would be to ensure freshness. In this respect, no one could beat the French confectioners.  
  
http://theadventuresofmisspiggy.blogspot.com.au/2011/05/sweet-land-harris-park.html

http://gastronomousanonymous.com/2011/07/03/billus-and-sweetland-patisserie-harris-park/

We never got to find out who the Bollywood actor whose photos were put up outside most grocery store and restaurant. But the colours and architecture of this old estate a stone's throw from the busy Parramatta CBD can be quite charming. 

There are only two main streets Wigram and Marion. When there's instability strikes, the whole "suburb" and the vicinity are disrupted.  Hopefully, these mindless acts will not happen ever again. 

Xanthi Bar Restaurant - Greek Cuisine

We are fussy about Mediterranean food. Few restaurants are impressive to have met our standard of what constitutes and represents Greek cuisine. Xanthi offers more than run-of-the-mill dips and grills. Every dish has the zing that comes up rather exceptional for the unexpected diners.

Greek Salad - excites the tastebuds with bursting flavours of fresh vegetables, fragrant olive oil and herbs.

Grill Octopus - flavoursome and grilled to the precise texture that is well cooked but neither burnt nor chewy.

Spicy Meat balls of pork, beef and rice served with melted cheese on top.
Looks quite ordinary like any other meatball of Mediterranean origin.
The difference lies in the loosely bound mince that is smooth and tasty.

Lamb Skara - slow cooked, tender to every bite, yet filled with multi-dimensional character.
The sauce is yummy but subtle and unassuming.

Pork belly baklava as the name suggests comprises lean pork stew wrapped in cripsy filo topped with crackling. Very delicious with the thick brown sauce topping.  However, it may be a tad sweeter than most who are used to savoury main dish. The sweetness comes from the date and pistachio, ingredients usually meant for dessert.

We gave some of the fried dishes a miss after prior research on previous customers' reviews.

Dessert is usually the best but also more costly proportionate to the main meal.  These selection appear most interesting on the dessert menu - olive oil ice cream with fig and pistachio & filo wrapped semolina with chocolate sauce topping and mixed spice ice-cream.

It was an enjoyable experience. Worth a second visit.