Monday, 10 October 2016

White Taro - Surry Hills - Sydney, Australia

I'm back! These two months have gone by very quickly and Christmas is just around the corner might I just add. Will be jetting off to China, specifically Shanghai and Beijing soon, so I hope to share some reviews in the coming months. I haven't been to either of those cities so I'm really looking forward to this trip.

Now that Daylight Savings has kicked in with the lovely Spring weather, hope you've all been getting out of the house and enjoying yourselves outdoors. I suddenly felt like eating chips, so here I am eating a bag of Calbee barbecue flavoured corn chips. Oh so tasty.

White Taro is a fusion Vietnamese cafe by day and restaurant by night serving South-East Asian inspired dishes. Located on the corner of Albion Street in the hip suburb of Surry Hills, it's a short walk from the train station and can be easily spotted. Having only been open for close to a year, it has generated quite an interest on social media. They've recently started dinner service, led by Angie Hong, the mother of top chef Dan Hong.

The interior is simple and cosy. There's is more seating at the back and in days of warmth and sunshine, it will be nice to sit at these tables basking in the sun.

Look at that crackling! 'Taro's Deconstructed Banh Mi ($19.00)' is not the usual banh mi you'll find at a Vietnamese bakery. They've added a modern spin to it and it is specially made with ingredients you wouldn't usually associate with a banh mi and DIY too. Crispy pork belly, pickles, kumquat butter, chicken orange pate and apple and date chutney, all beautifully presented on a wooden board with a freshly baked baguette. The combination of flavours worked well together.

'Chook in Broth ($15.00)' is deceptively big in size. The chicken is flamed grilled and placed on top of a bed of egg noodles with pickles, a gooey egg and mushrooms, in a light and hearty broth. The marinated chicken is wonderfully charred leaving it juicy and tender.

A side of 'Chips ($4.00)' is always a must. Unfortunately, I was down with the cold so my intake of hot chips was kept to a minimum. It could have been a bit crunchier but the side of aioli was a plus.

I ordered the 'Ice Coffee ($6.00)' for myself. I was asked whether I wanted it with ice-cream and I said just ice, much to my friend's disbelief. How could you have iced coffee without ice-cream? I succumbed to peer pressure and it tasted so good because of it, so lesson learnt, have it with ice-cream.

'Vietnamese Iced Coffee ($6.00)' is a much stronger version of the regular coffee. It packs a whole lot of punch and is traditionally made with condensed milk.

While prices are slightly higher than other cafes in the area, the food is worth a visit.

67 Albion Street
Surry Hills NSW 2010

Phone no: 02 9211 0108

Opening Hours
Monday - Closed
Tuesday - 7:00am to 4:00pm
Wednesday - Saturday: 7:00am to 10:00pm
Sunday: 7:00am to 4:00pm


White Taro Menu, Reviews, Photos, Location and Info - Zomato

Sunday, 7 August 2016

Yung Kee Restaurant 鏞記酒家 - Central - Kowloon, Hong Kong

Sometimes do you feel like you've eaten way too much? I definitely feel like I over ate this week. Too much good food that I can't say no to. How could one resist right? This will be my last Hong Kong post before I go on a short hiatus to study for my pending exam, then I will be back with more catch up entries.

Mention the restaurant Yung Kee to any local Hong Kong resident and they would most likely know what you're referring to. It's acknowledged as Hong Kong's roast goose institution and is internationally acclaimed.

In the past few years it has made the headlines countless times due to the ongoing family feud over the ownership of the restaurant. Late last year, the court issued a winding up order to take effect for this iconic restaurant so we made it a point to visit before it eventually liquidates in the near future.

It's the only place in Hong Kong that still cooks their meat in a charcoal fired oven as the government no longer issues permits the use of this equipment.

The setting is classy and more formal than the regular barbecue joint that one is use to. This also means the food is much more expensive. It's a big restaurant that occupies a few floors but it does get busy so do place a reservation if you intend on going during prime times.

Having had a big lunch, we decided to order a select few dishes to try.

The 'Signature Charcoal Roasted Goose Leg (regular for 2-4 person portion)' arrived looking rather different to what we had in mind. This was not the leg but the breast! Indeed they gave us the wrong part of the goose so it was taken back to the kitchen promptly.

In a short span of time, the much anticipated goose leg arrived looking stunningly glossy. Hallelujah! They charge extra for the goose leg as it's the most popular part of the goose.

The goose is a much fatter meat compared to the duck and this is what gives it more flavour. You can see that there is a layer of fat beneath the skin. The flesh was wonderfully moist and succulent with a subtle smokey taste. The sweet braised sauce they added made it extra delicious. The skin wasn't very crispy which was disappointing.

A side of 'Gai Lan (Chinese Broccoli) with Oyster Sauce' was a nice accompaniment to balance out our meaty meal.

These dishes are best eaten with a bowl of hot 'Steamed Rice'.

This was probably the most expensive roast meat meal we had in Hong Kong. In addition to the standard prices there is also a 10% service charge on top. I say go for the dining experience but we probably wouldn't go again unless it was for a special occasion.

Then it was off to McDonald's for their limited time dessert, the 'Sweet Potato Ice-cream Cone'. It was vibrantly purple and that was pretty much the only positive. I do like the regular vanilla ice-cream cones but unfortunately this was too sweet.

32-40 Wellington St
Hong Kong

Phone no: (852) 2522 1624

Opening Hours
7 Days a Week
11:00am - 11:30pm