Saturday, May 29, 2004

where to eat in Sydney, city

Sydney indeed have lots of variety when it comes to's some places i recommend ...and is a MUST EAT PLACE.....forget about all the commercial sites and tourism books that tell you where to dine (cos it is all about advertising)....afterall these cafes, food courts, resturarants are usually not listed in these books or sites....

Sushi Suma @ 421 Cleveland St, Surry Hills
- lunch set menu ($13 - $18) includes agendashi tofu, miso soup, sashimi / sushi with main and rice
- dinner set menu ($20 - $28) similar to lunch set but serving are bigger and can be shared between 2 girls.
* restaurant is always full-house, try to go early*

Komachi @ Cleveland St, Surry Hills
Serve one of the best Ramen in town, the noodles are handmade freshly everyday and the broth has an authentic taste compare to other ramen store in the city.
Recommend Chashu Ramen / Nabeyaki Udon (around $14)

Seoul Ria @ City near Haymarket
Good range of starters (free).
Hot pot, a spicy soup base steamboat with meat / seafood, with rockets(veg), tofu and beansprout is a must have for those not interested in BBQ (serve 2) (around $25 and above)

Asia Style Bread located along Sussex Street, behind ANZ bank next to zhu mama has one of the best soft sweet bun which one can smell from a mile away.

Most Vietnamese taste alike..for value meal try Saigon Village, located along an alley next to Sussex Street
Recommend Pork Chop Egg noodle / Mixed combo rice ($ 6.50 - $8.50)

(more recommendations coming soon....)

Monday, May 24, 2004

Katsu Curry

This dish is simple and time saving...all u need to do is chopped everything up and throw into a pot and simmer...this can also be cooked in a slow cooker....

Ingredients (Serve 2)
1/2 block Japanese curry mix
1 Chicken Breast, chucky cut
1 onions, chopped
1 carrot, chopped
1 potato, chopped
garlic minced
(for extra spicy, marinate chicken in 1 tbsp chilli powder)

fry garlic and onions till fragrant.
add carrots and potato, followed by chicken and stir.
add in curry mix and water and simmer.

Saturday, May 22, 2004


Recently i celebrated my partner's birthday at a Japanese restaurant called 'Musashi' (Sydney, Australia)owned by the Masuya Group. Thinking that it is owned by the well-known Japanese restaurant 'Masuya', 'Musashi' should be as good as the big brother. However it was a total disappointment. Here's a list of things that went wrong.

Sashimi Platter 35AUD - TASTE RATE: 2.9/10
The salmon cut was too chunky even though it was the freshest fish on the plate.
Tuna was icy and watery when bitten.
Sea urchin, my favourite sashimi was indeed creamy but taste fishy and had bits of tiny shells leftover on it - this show that the chef did not open the sea urchin properly.
One of the fish was sear to obtain the chewy texture on the outside and softness on the inside however it was too chunky again.

Tataki 8.80AUD - TASTE RATE: 4.9/10
Tataki is mend to be thinly cut so that it can melt in one's mouth while consuming however Musashi's Tataki was too chunky even though the sauce was alright..what missing on this dish is grated ginger.

Unagi Sushi 14.80AUD - RATE: 4/10
Unagi was not deboned properly and the fine bones did irritate our mouth while chewing even though unagi bones are edible. However it is highly not recommended to children or elderly.

Green Tea Shake 4.30AUD - RATE: 7/10
This green tea shake is the only dish that pleases us. It is not to sweet and has a green tea fragrant.

Musashi is located near central station and has a zen style interior with good food presentation however the quality of the food did not even score near the big brother 'Masuya' or Sydney Fish Market Sashimi Bar. But Musashi does have a lot of customers and a profit of 2.3M AUD annually. Maybe because it has already developed a brandname of it owned.....


Thursday, May 20, 2004


it has been almost a month since i posted up a new recipe....
this dish "crabcake" has a couple of version, you can change the flavour of the taste by adding the spices you like. for instance, adding chilli powder to the crabmeat for hot and spicy tatse, or even chopped mint for a fresher taste....used your flavour spices to add some creativity to your crabcake.

Here's the basic ingredient and method to a plain crabcake..hope you like it

1 can of crabmeat
1 egg, beaten
1 tbsp cornflour
1 tbsp rice flour / plain flour
half onion, finely chopped
spring onions, finely chopped
salt and pepper for taste
Optional : 1 tsp chilli powder / lemon juice / any preferred spices

Mix well and scoop into 1 tbsp and deep fried. Serve with sweet chilli sauce or mayonnaise.