Sammy's Kitchen Chinese and Malaysian Cuisine (Canberra)

Address: Shop FG09 Section 84, Canberra Centre, Canberra City ACT
Tel: (02) 6247 1464

Not the best value for Malaysian food, but they are in a convenient location and I can't go past their Gado Gado (pictured below) - contains vegetables but drowned in a thick, peanut butter/satay sauce. Its the best Ive had...


They also do other Asian staples such as honey prawns,  sweet & sour whatever-meat-you-want-covered-in-batter, duck, spicy salt etc.

Iori Japanese Restaurant

Address: 41 East Row, Sydney Building, Canberra City ACT 2601
Ph: (02) 6257 2334
Website: www.iori.com.au

Trading Hours:
Lunch - Mon to Fri, 12pm to 2pm
Dinner - Mon to Sat 6pm onwards

Not the cheapest Japanese restaurant in town, but if you were to eat sashimi in Canberra this would be one of few places I would trust. It has an extensive menu of Japanese delights, with rich traditional flavours. This is as authentic as it gets (in Canberra), with a few fish heads sticking out so you know you are not at some white-washed version of Japanese cuisine.

Jakarta Indonesian Restaurant

Address: 2/702 Brunswick St, Newfarm (Brisbane) QLD 4005
Ph: (07) 3358 5715

Website: www.jakarta.com.au

Trading Hours: Dinner - Tues to Sunday 5:30pm till late

They do a fantastic satay chicken (written as sate on the menu) - Indonesian style is more like a bbq sauce, so sweet flavour with very little spice. It is a much smaller serving (comes in 6 or 8 sticks but they are smaller compared to the usual shish kebabs you come to expect) and served on a sizzling plate.

Also notable for chilli fiends is the 'end of the world' chilli sauce. This is an additional condiment you can order on the side to add to your nasi goreng or the like. Definitely one of the hottest I've ever had and definitely lives up to its name...

Orita's (Japanese Fusion)

Address: 34 Jackson St, Toorak VIC 3142
Tel: (03) 9826 2111
Website: www.oritas.com.au

Trading Hours: Lunch Tue-Sat, 12pm till 3pm; Dinner Tues-Sun 6pm till 11pm.

Campbell Restaurant (formerly known as Cafe de Campbell)

Address: 1st Floor, 102-108 Hay St, Haymarket (Chinatown) NSW
Tel: (02) 9281 0743

I was delighted when I found out Cafe de Campbell reopened after a 5+ year hiatus (well to be fair their building did get knocked down) - finally I can revisit my high school days when I was cool and hung out at budget HK cafes like this! (Excuse my extremely sense of humour).

Most dishes you will find here are under or ~$10 which is a great price point if you work in the Sydney CBD or passing through wanting a satisfying & tasty meal.

A loving memory I will never forget is eating the Club Sandwich here - it has formed the benchmark of Club Sandwiches for me and when the cafe initially closed down it left a hole in my heart no other club sandwich or BLT could replace.

Below: Club Sandwich - 3 slices of toasted white bread, mayo, lettuce, soft cheese, chicken fillet, sliced ham, and egg - carefully held together with toothpicks. The crunch of the lettuce, acidity of the mayonnaise and saltiness from the ham makes it a light, subtle and most delightful meal.


Above: Your experience would not be complete without trying the French Toast with peanut butter. Forget clumsy bits of ciabatta/sourdough dipped in egg and fried in oil that tastes like BO (yes, that was my last experience of RaNdOM cafe French Toast, never again!) - this is the real deal. Flash fried in a light batter, peanut butter and fluffy white bread ready to melt into a heavenly composition.

With over 120 items on the menu including an exotic mix of hot/cold drinks, you could challenge yourself to try all the items! I recommend the coffee & tea mix drink (you can have it either hot or cold) or just a HK style milk tea (basically a white tea, but much sweeter and stronger). I also love the Baked Pork Chop rice...

Please give them lots of business so they don't go on hiatus again and French Toast with Peanut Butter can continue to be enjoyed by all!

Thara Thai (Adelaide)

Address: 2 Gilbert St, Goodwood SA 5034
Telephone: (08) 8272 2262

This was such a delightfully surprising meal for me - I had been eating crap all over South Australia and was just craving one really authentic Asian meal.

With 30 minutes to spare before a movie at the Capri Theatre, this was a random bet.

Below: Chicken Satay - lovely savoury classic with a lighter, more watery satay dipping sauce, accompanied with a cucumber salsa drizzled in sweet chilli sauce.


Above: Tom Yum Soup - this chicken soup was so light, tangy and sour without the spice, fragrant and those cherry tomatoes were delightful explosions of flavour. This is such a fantastic rendition of Tom Yum soup, great for those who don't enjoy the heat but love the concept. Would definitely come back here for this meal!

They also serve Thai Coffee which I am curious about but will have to wait till my next trip to Adelaide...

Golden Century Seafood Restaurant (Chinese)

Address: 393-399 Sussex St, SydneyNSW 2000
Tel: (02) 9212 3901
Website: http://www.goldencentury.com.au/
Trading hours: 12pm to 4am

If there was one restaurant to sum up the genre of 'Chinese' food in the heart of Sydney's Chinatown, there is none other that matches the rich history and tradition of Golden Century.

The theme of Golden Century is fresh, live seafood, served Cantonese style (fragrant, stirfried) as exhibited by the array of live tanks in the entrance and front wall of the restaurant.

Above: One of those green-lipped abalone was going to be sacrificed for my dinner...

I recall distinctly having a distinctly unforgettable dish here - that is, the Sliced Live Green-Lip Abalone in Steam-boat. I love this dish because it is something you couldn't replicate at home - and can feel good about leaving to the experts.

Below: Tissue-thin slices of live abalone, sitting on a bed of lettuce. I note that fresh seafood doesn't have that stinky, saltwater, sewerage smell.

The waiter brings out a butane gas-powered cooktop with a clear peppery broth. The broth is brought to boil, and then the cooking begins.

Slices are cooked 2-3 at a time, tossed through the broth for about 30 seconds then served.

Below: the result - a light 'seafood' ham. The meat has a fresh, light sweetness with a hint of saltiness (like a cured ham). Abalone has an unmatched flavour to anything else in the world.

The raw lettuce is then cooked in the broth, and served to us in soup. I like the broth - I suspect its wonton soup though with some pepper through it. At this point I was ready to go home because this dish just hit the nail on the head and I was more than content.

But there was more food:

Below: Season special - Sticky rice with preserved meat. Sticky rice is like the opposite of risotto - the rice particles remain separate and quite 'al dente' to the taste bud (kind of chewy). You can tell a skilled Cantonese chef where oil just coats the ingredients to give it a radiant glean & fragrant taste. I love thinly sliced & chopped scrambled egg as a garnish - great technique.


Below: Yam (Taro) with pork spare rib hot pot - this was not a winner. I have had this dish more traditionally with a vinegary, sticky soy base marinade but this was cooked with coconut milk and lemongrass - a very strange combination. The coconut milk started separating and the use of frozen yam did not help the cause.

Above & below: Live Morwong (fish) served 2 ways - stir fried above, and steamed below. There is nothing like live fish - the texture & flavour is almost completely different. Fresh fish has a natural sweetness and no stinky fishy smell.

The stirfried version has been lightly starched to maintain the structure of the fillet pieces and are melt-in-your-mouth, with a light gingery flavour.

The steamed version below were all the offcuts - fins, bones and other. I didn't try these but I believe people like to suck on these offcuts as a savoury, morish treat.



Above: Dessert time! This was complimentary - peanut dessert porridge which I thought was the wrong texture (I like mine more grainy but this one tasted like it once had sago balls which melted during the course of cooking into the dessert) - too gelatinous. I did enjoy those fried egg wonton skins and sesame balls - not too sweet, and just a lovely after-dinner accompaniment.

If you want to go to Golden Century to order Sweet & Sour pork or Honey Chicken - don't insult the menu and pay $7 at your local takeaway shop instead. Do a bit of research and look at the chef's recommendation on the website as there are some other treats like XO pippies, roast duck and others.

I've seen some $11,800 bottles of red wine dating back to 1920 on the menu, so you can really spend up big here.

As Sydney's only Chinese restaurant with a chef hat, this is not a bad place that has lived up to all the hype.

Red Ass Indian & Thai Cafe (Adelaide)

Address: 2/120 Semaphore Rd, Semaphore SA, Australia
Tel: (08) 8341 7878
Website: www.redasscurry.com
Trading Hours: 5pm till late, 7 nights. Lunches by appointment.

I have to say that with a name like "Red Ass", one is often hesitant about making this a dining destination. My craving for Thai food and curiousity for the ' Thai & Indian' theme fusion helped build a bridge to not judge this book by it's cover.

I eyed off the most fusion-y dish on the menu and that happened to be the Indian Mee Goreng, described as 'Hokkien noodles, egg, lamb, cauliflower,carrots, capsicum, peas, bokchoy & beansprouts with a touch of curry'. I was disappointed that I didn't get any cauliflower, but this dish lived up to every expectation - mee goreng is traditionally a Malaysian staple, but the lamb & light curry flavour was reminiscent of a hearty Indian meal. I did take a photo of this dish but mobile phones do miraculous things such as not saving your photos. Looks like any other mee goreng!

Below: Garlic Prawns 'Succulent Tiger Prawns with crispy fresh broccoli, capsicum, carrot, zucchini & snowpeas with garlic in an oyster & soy sauce'. I love the abundance of fresh cut vegetables and the generosity of flavour just from a simple, oyster, soy & garlic stirfry sauce.


All in all, a great dining experience. The meals were all reasonably priced with a great variety that if you were an Adelaide local, you could make a weekly institution. I was a little disappointed with the Roti (we had cheese) - the texture was in between a shallot pancake and uncooked naan.

I think the restaurant owner came out to help with the waiting - he was efficient, friendly and I am genuinely impressed if the chefs were not from a Thai or Indian background.

Hakataya Noodle Soup (Japanese Ramen)

Address: Shop 27B Sunnybank Plaza, Cnr Mains Rd & McCullough St, Sunnybank QLD
Tel: (07) 3344 1313
Trading Hours: 9:00am - 8:50pm (last order), 7 days
Website: www.hakatayanoodle.com
Please note: they also have a vendor in Gold Coast. See website for more details.

You know these guys are hardworking when they're still flogging ramen on Christmas Day - and this is where I found myself this year. I'm not usually a fan of the QLD palate but ramen at Hakataya saved my tastebuds this Christmas.

For a food outlet with only 10 items, it sticks to what it knows best - and at the centre of this, is its' specialty - ramen 'Tonkotsu' soup (broth of pork bone).

According to the brochure, their pork broth is simmered for 39 hours, scum skimmed to draw out the extract flavour. The soup features a mild taste without any associated smell. Free from chemical seasonings, it leaves a clear aftertaste. To top that, the soup is rich in collagen - which is recommended for women who are concerned with losing moisture & firmness in their skin.

I ordered the #4 Miso Spicy-men - Japanese spicy miso noodle soup (with ramen!). The soup was a perfect blend of spice, miso, and that clean, 'tonkotsu' flavour. The ramen (which at first looked like plain old Chinese egg noodle) was thinner, but cooked al dente and really soaked up the soup, giving it a rich & divine flavour. It is hard to expect authentic ramen in the middle of Brisbane, but Hakataya does not disappoint.

They call their thinly sliced 'fatty pork' Char-siu which is a Cantonese (Chinese) term, but I don't think they should have undersold their product to suit an audience which could understand those words. The way pork is cooked in ramen is not at all like Char-siu, which is actually barbequed. As described by their flyer, their pork is cooked for hours with a generous amount of soy sauce and mirin (Japanese cooking wine) - and it melts in your mouth. Tick.

At this time (I believe this establishment was new) they were offering free extra ramen - so save your soup and take advantage of the offer!

Pictured below: a sesame grinder - what an innovative idea...

Sushi Bar Rashai

Address: 241 Parramatta Rd, Annandale NSW 2038
Tel: (02) 9560 3007
Website: www.sushirashai.com
Opening Hours: Dinner 5:30pm to 10:30pm, 7 days

Driving past this restaurant frequently through Sydney's bridal district on Parramatta Rd one often wonders how many people take them up on their offer of "if you don't enjoy your meal, simply don't pay".

On this occasion we rocked up at approximately 6pm - I expected the parking situation to be nightmarish but there are plenty of side streets off Parramatta Rd to rat race for a parking spot into. Alternatively, the clearway ends at 7pm so cars are parked along the side of the road, which probably explains the dinner opening hours only.

We were greeted by the friendly manager, Kazu (who is also incidently a sushi chef) who seated us and promised to bring out a few dishes (not big on the sushimi so he held off on that) that would personify the experience at Rashai.

Entrees:

Ebi Katsu (Pictured below) - "Deep fried minced prawns in breadcrumbs". This is quite a lovely dish, the prawn filling was a fluffy texture, the katsu crumb was fried to just the right shade - showing off the chef's skills and the cleanliness of the oil (releases a very pure flavour). This dish was served with a tartare sauce (which reminded me of fillet-o-fish) and a plum-undertone katsu sauce.


Above: Nasu Miso Steak - "Grilled eggplant with miso sauce". I was in disbelief that this was grilled because I would have sworn it was lightly battered and then fried. But no, I was assured that it was grilled (no grill marks or burning or shrivelling which is what usually happens if you have ever tried it at home) to perfection so that it melts in your mouth. The miso sauce is excellent, a medium thickness with sweet plum undertones.

Below: Agedashi Tofu - "deep fried beancurd with special sauce, topped with bonite flakes". What Japanese meal would be complete without agedashi tofu! This was a pleasant rendition with a light sauce.


Above: Chasoba Salad - "Green tea noodle salad with homemade soy dressing". Love this salad! I've never been a fan of soba (cold) noodles however the combination of the "secret" miso sauce and green tea removed that slimy feeling usually associated with soba. The miso sauce can only be described as slightly tangy & vinegary but does wonders for a salad with simple ingredients.

Above: Tempura Udon - This dish consisted of a mixed vege & prawn tempura which was once again, battered & fried to perfection. The vegies consisted of a green bean, pumpkin, carrot and eggplant. The udon noodles were presented in a thin broth and cooked 'al dente'. A classic dish done well.

Below: Chicken Teriyaki Don - I was most impressed with this dish and it fulfilled its role as a crowd-pleaser. The chicken was very tender, a slight crispness in the skin with a very light teriyaki sauce. The rice was a special chubby grain of rice which absorbed most of flavour without it being soggy.


All in all, a most delightful surprise is Sushi Bar Rashai - a little gem in the Camperdown/Annandale region. They are commited to accomodating families (free toy for good children under the age of 10 years), frequent diners cards and a free meal on your birthday (with the chance to win prizes). Very unconventional in this day and age but nevertheless enticing for the next visit!

They also had an intriguing dessert menu which we didn't get a chance to try including tempura banana, wasabi icecream just to name a few.

Give Sushi Bar Rashai a go - a fantastic variety of Japanese dishes at very resonable prices!

Kobe Jones

Address: 29 Lime St, King Street Wharf, Sydney NSW 2000
Tel: (02) 9299 5290
Lunch: Monday to Friday 12 noon to 3pm
Dinner: 365 days a year from 6pm
Website: www.kobejones.com.au

Note: The handy thing about Kobe Jones is the online booking system - use it!

I believe this is some sort of highly-acclaimed Japanese Fusion Cuisine fine dining experience among Sydneysiders rate so a $250 gift voucher later, I am booked in for a 6pm dinner.

Pictured below: MANGALO Mocktail "fresh mangos blended with orange and crushed pineapple juice with a dash of grenadine" - a really delightful blend of tropical flavours in an icy beverage - quality ingredients which don't separate.

For entree: SPICY WAGYU TATAKI ROLL - "asparagus, burdock root, tamago and chilli sauce, topped with seared wagyu and avocado, served with onion soy dressing" (pictured below). I was a little alarmed at how rare the wagyu was served but upon tasting it was a non-issue - I was enchanted by the fact they were not afraid to use a bit of spice and the sushi contained a lot of different flavours - a fusion of soy, peppery, vinegary flavoured with the warmth of sweetness from the egg. Thumbs up for good, flavoursome sushi!

Mains: VEGETABLE DENGAKU (pictured below) - "grilled Japanese eggplant, baby zucchini and mushroom stuffed with Miso marinated tofu baked with dengaku sauce and drizzled with macadamia nut pesto". Can't say that I thought this dish was extraordinary - the dengaku sauce was no more than a Japanese version of a basil/fetta-esque dip. It made the blander vegetables such as zucchini and eggplant taste richer, but went particularly well with mushroom's earthy flavour. Also served with tempura cherry tomatoes, still on the vine which I thought was the highlight of the dish - a surprisingly sweet & juicy treat.


MISO CITRUS LOBSTER (pictured below) - "whole Western Rock lobster served in a miso citrus sauce on a bed of steamed vegetables and wafu thermidor sauce". Wonderful presentation, the lobster meat was cooked to a very creamy texture however certain parts were slightly undercooked to my liking. I was disappointed in the citrus miso sauce because it tasted like neither, and the wafu thermidor sauce was more like an egg-yolk-cream sauce.
Incidently the vegies were the best part - textures were perfectly and a lovely buttery aftertaste.


For dessert: AMA OZEN (pictured above) - "Kobe Jones’s famous selection of dessert eight samplers with our trademark chocolate chopsticks".

Clockwise from left:"Sushi Me 2" which is the 2 slices of cheesecake which look like sushi topped with fresh strawberry slices and a fruity puree topping - perfect cheesecake texture, not overpowering and the topping contained very organic flavours. "Chocolate trio" which is the bite-sized melting chocolate cake served with green tea icecream - simply, complimentary flavours, "Pacific Pearls" tapioca balls cooked slowly in coconut milk with vanilla and sugar, served with a jelly and compote of fresh mango and papaya - I didn't enjoy this at all but would suit like lighter palate because it is not really sweet at all, " Kanpai Trifle" strawberry freshly cut, marinated in crème de cassis and lemon with a dash of sugar, served with a crunchy sable and marble of vanilla and raspberry sorbet - this was my favourite, very light and fruity topped with a surprise of rosewater flavoured fairy floss (looks like artificial hair), Teacup - I actually have no idea was was served in that teacup but it tasted like yoghurt topped with a berry puree, Macaroons - strawberry, vanilla & pistachio flavoured. There was also the famed "chocolate chopsticks" which are on the outer edge of the platter - a divine, rich, quality dark chocolate (also used in the chocolate cake). It also included the "Anko" flambéed green tea crème brulee which came out on fire - I was a skeptic of creme brulee until this experience, the texture was creamy and almost like a green tea-flavoured mousse. A hint of alcohol resided from the crackly toffee-like coating (probably how they kept it on fire) though which was slightly unpleasant though.

After reading many-a-bad-review regarding their poor service, I was delighted to be greeted with attentive, down-to-earth wait staff. It is not the regular fanfare of silver service and pompousness demanded at other eateries so it is not a bad destination for an intimate meal with company. The only critique I will have is that I really wish they didn't have their restaurant planning meetings infront of my table (seemed kind of unprofessional).

Also the menu contains a comprehensive guide for terminology and spice ratings (which I found to be quite accurate).

By Korea

22 La Trobe St, Melbourne VIC 3000
Tel: (03) 9662 2370
Trading Hours: 7 days, Sun-Thur 12pm to 10pm; Fri-Sat 12pm till 12am

I truly underestimated this place on face value and I am truly sorry for it. Firstly they do not use MSG which is a plus for asian food, and their quantities, flavour & price points are great.
I had a wonderful beef bulgogi soup with potato noodles – usually not a fan of potato noodles, I can stand them in a broth with appropriately flavoured soup.

They also have this cube-shaped coffee machine (near entrance) which makes a great hazelnut coffee served in a slightly-larger-than-macchiato paper cup. You slot a $2 coin inside and it all comes to fruition at the press of a button. It has a strong, fragrant flavour with a dash of milk.

Korean Ginseng & Chicken Restaurant

Address: Shop 2, 94-98 Beamish St Campsie NSW 2194
Tel: (02) 9787 2707


Above: Korean side dishes - L to R: chilli pickled radish, onion picked in vinegar (sweet flavour)


Samgyetang is the literal translation in Korean for "Ginseng & Chicken Broth".

Extracted from the restaurant information: Samgyetang is a traditional Korean dish which consists of a young whole chicken (called spatchcock) cooked in water with ginseng, dates and glutinous rice. It's the perfect dish to enjoy anytime of the year but it is especially enjoyed in the summer months when energy levels are running low and recharging with nutritious fuel is required. This broth also assists with rehydrating the body after sweating in summer.

Samgyetang has a very rich but subtle flavour. The slow cooked recipe brings out the flavours and goodness of all healthy ingredients. The ginseng is very good for the heart (as you know Korea is renown for its ginseng which is found rarely anywhere else in the world). Garlic cloves are used for the taste and medicinal purposes.

It has been renown for reducing cholesterol levels. The chestnuts and dates benefit digestion and help prevent anemia.

And of course the chicken is an important source of healthy protein.

This traditional dish is a favourite among Koreans. It is eaten when one feels tired, when one loses his or her appetite or when one wants to prepare for the hot summer months to come.

It is also a popular meal for mothers-to-be or new mums.

Upon speaking with the owner Ms Jun, it was discovered that her family had a rich history of specialising in this Korean dish over the past 40 years, with the first family business established in Seoul. This resturaunt is the first of its kind in Australia to specialise in this dish.

Careful consideration is placed in the selection of ingredients - a whole young chicken (under 800g) is used for each 'pot' of broth - it is said the young chickens contain more nutrients. These chickens arrive daily and are fresh, not frozen. The rationale for this is evident as when cooked, the meat breaks away and almost 'melts' from the bone in the soup resulting in a very tender texture. The chicken is stuffed with rice, whole ginseng pieces and dates whereby the flavour gets slowly infused in the broth. Other versions include Chinese herbs, abalone, or nuts & grains.

There is also another rendition of this traditional broth which uses a "black" or "Silkie" chicken. Black chicken have a chewier texture and contain more nutrients.

Jjimdak (included on RHS in photo above) - 'braised chicken with vegetable & clear potato noodles in a special sauce'. The homemade sauce contains 10+ ingredients, has a slight peppery spice - sweet yet mild but rich in flavour. A very morish, unique soy-based sauce. Highly recommended!

This is not a restaurant with a huge menu but it's huge selling point is that it specialises in what it does best. The modern & newly furnished establishment makes for an enjoyable dining experience, out of the hustle & bustle of the local shopping strip. Suitable for those with a busy lifestyle and want a low fat, highly nutritious meal cooked with meticulosity and love. There is always a generous serving of food and the staff are happy to pack the rest away for you - in one of the most elaborate take-away packaging I have seen!

The Booth (Taiwanese Gourmet)

Address: 612 Station St, Box Hill VIC 3128
Tel: (03) 9899 7666

This is a cosy little establishment of the pseudo-Chinatown precinct in Melbourne's suburbs. Serving traditional Taiwanese fanfare I wanted something light and went with the shredded pork with pickled cabbage noodle soup (pictured below) - lots of noodles (texture & similar to thick Shanghai 'stretch' noodles) and a pleasant soup flavour.


Pictured above: Beef wrap - shredded beef slices marinated in what tasted like a Pekin duck plum sauce in a spring onion pancake wrap - savoury snack goodness!

This is a great place for quick & tasty snacks where you can choose a few smaller dishes and sample these across a group. The recommendations on the menu help with the range of choices and the added bonus is you can choose from a range of noodles to be cooked up in your noodle dish (one of them looks like mini sea shells).

Yokozuna Japanese Cuisine (formerly Umaimon)

Address: 159 Oxford St, Darlinghurst NSW
Tel: (02) 9357 7808
Opening Hours: Tue - Sun 12pm till 10pm

Formerly Umaimon which was located near St Andrews Catheral School (corporate building), the owners have moved to a new location in the heart of Oxford St, Paddington.

Run by a small Japanese family, serving authentic and honest food at very reasonable prices.

Pictured below: Dumplings under a thin crepe shell - culinary genuis! I suspect the batter is light fried in a wok to produce the shell which has a charred, crispy savoury taste under which reveals a bed of Japanese gyoza.



Above: on the left is a special mackeral sushi - very finely sliced dried mackeral topped on an inside-out sushi roll. On the right is a raw salmon & avocado roll - these are both quite large so don't attempt it on your own! They are made fresh so be sure to sample!

Below: Fillet fish with tomato chilli - the fish fillets are always fresh, cooked to perfect and very tasty. Also highly recommended is the fish fillet with tartare sauce - Japanese style does not have that overpowering pickle/dill taste as normal tartare sauce does.

Pictured below: Beef steak - the sauces are always very savoury and light in true Japanese style.

Mao's Restaurant (Chinese)

Address: 263 Brunswick St, Fitzroy VIC 3065
Tel: (03) 9419 1919

Strolling through Brunswick St, Fitzroy there was not much open on a weeknight except bars and a few random restaurants. The menu sounded enticing enough so ordered 2 mains to share:

Hunan Chicken - light, hot/sour sauce which is typical of the Szechaun/provincial regions in China, served with mixed vegetables (see picture below).

Below: Cointreau Duck served with macadamia nuts - very unique as it had almost a popcorn flavour to it - shame the duck meat looked more like a highly processed beef - disappointed!

Conclusion: the descriptions are really let down by the bland flavour and catering towards westernised palates of sweet & sour pork & lemon chicken. Unless they pick up their game and buy better quality meat and mix up the stirfry dishes a bit more, I probably won't be paying for the calibre of these dishes again.

Spicy Fish Restaurant

Address: 209 Little Bourke St, Melbourne VIC 3000
Tel: (03) 9639 1885

Scallop & eggplant claypot – signature dish with hot, sweet & sour flavours with a claypot temperature (even though it arrived in a metal pot); scallops perfect texture (I prefer cooked through, al dente & consistent scallop textures found in Asian cooking of scallops).

Also: Spicy Szechaun Noodle Soup – hot, sour soup – not all that flash but included it for comparative purposes. Soup was too watery for the noodles to adequately absorb flavours.