What is it about Korean BBQ that always draws in the crowds? There is something about sizzling meat on the table in front of you that is so mouth-wateringly appealing. Korean BBQ is perhaps the most well known aspect of Korean cuisine, but travelling through South Korea a few years back opened my eyes to how expansive Korean food actually is, and it is not limited to barbequing meat. There is incredible variety, all tasty, and generally spicy with an abundance of garlic, ginger and red chilli paste. It’s also filled with lots of vegetables, so also extremely healthy. I loved my trip to South Korea, and for the most part it was due to the discovery of my love for Korean food. It’s interesting how memories of a holiday are often largely shaped and influenced by one’s memories of how much one may have enjoyed the food.

A fairly recent addition to the Sydney dining scene is the Korean restaurant, Live. Focusing mainly on barbeque, it also serves a range of different cooked Korean dishes. My favourite Korean dish is bibimbap, a dish with a rice base; it is topped with minced beef, finely chopped sautéed and seasoned vegetables, and a fried egg. When brought to the table, all the ingredients are then mixed through the rice. The rice is also flavoured with sesame oil which makes the dish quite fragrant. Wowed by the taste of bibimbap the first time I tried it in Seoul, I’ve never been able to resist ordering it at a Korean restaurant since.

Bibimbap

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One of the great things about dining out in restaurants in Australia is the BYO concept (bring your own). It is quite commonplace in Australia, although at the higher end of the dining scale, a corkage fee is usually charged. BYO makes dining out more affordable and of course ensures that your choice of wine is available. And should you forget to bring your own bottle or simply wish for only a cheeky glass, most restaurants have a wine list too. When dining out at a pricey establishment, this can help to ease the final heartache of the bill whilst allowing you to maintain certain dining standards.

So it was with this in mind that my sister and I tried to decide on which fine dining restaurants we wanted to feast at whilst I was in Sydney. However, we are both born with a foodie DNA, and both quite particular (although some might choose to say fussy). So indecision struck, despite a revamped approach to our dining budget, and I was left to busily browse through the Sydney Good Food Guide (2009) to try and secure a restaurant for a Friday night. Fumbling, I finally stumbled across the entry for Claude’s French Restaurant.

Claude’s French Restaurant opened in 1976, and as one might deduce from the name, serves French cuisine. I last visited Claude’s some ten years ago when it was revered as a destination restaurant. Since then it has placed a new head chef at the helm, so the Claude’s of yesteryear is no more. According to the Sydney Good Food Guide, the new chef Chui Lee Luk is the leading female chef in Australia, ‘bringing vigour and a new level of experimentation to the food’. Surely this promised to be one of the top restaurants in Sydney? My expectations were high and we set off with our own bottle in tow.

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Banana cupcakes at Cupcake on Pitt

I must say, I am a little cupcake mad. It all began when I stumbled across Lola’s Cupcakes in the Selfridges’ food hall sometime ago and ended up buying some to share with friends. Before you knew it, we’d each developed an antenna for cupcakes and embarked on a ‘mission’ to sample and rate as many of them ever since. We compare them on all sorts of different criteria: the number of types of flavours available; the taste, sweetness and texture of the icing; and of course the quality of the cake itself. Other than Lola’s Cupcakes, there are quite a few cupcakes stores around London nowadays such as The Hummingbird Bakery, the Primrose Bakery, the Buttercup Cake Shop, not to mention a number of online cupcake stores that deliver such as The Little Cupcake Company, Clares Cupcakes, Crumbs and Dollies and The Organic Cupcake Company. I don’t recall there being this many a few years ago so I am surely not the only person in London who is slightly crazed about these miniature creations of the baking world.

Global financial meltdown aside, this cupcake phenomenon also appears to be another effect of the globalisation that has impacted Sydney. In the three and a half years since I last visited Sydney there were no shops devoted specifically to cupcakes. Now there are at least two in the city centre.

One is Cupcake on Pitt, so named as it is located on Pitt St. Their cupcakes cost $2.00 rather than the $3.50 charged by The Cupcake Bakery, the second half of the cupcake duopoly in the city centre. Admittedly the cupcakes at the former are perhaps a little smaller than the ones at their rival, but this also means you can try two different ones for roughly the same price instead of just one. Or in our case, share four between two, imperative I thought in furthering the ‘mission’.

We tried a number of flavours, and of the lot, the carrot was the most delicious. The icing, made from cream cheese, was light and fluffy and not too sweet. The cake was light and moist, courtesy of the carrot content which helps to retain the moisture in the cake.

Cherry ripe on chocolate and vanilla on vanilla cupcakes

We also had the honeycomb, peanut butter and cherry ripe (Australia’s oldest chocolate bar which has a cherry-flavoured coconut centre) flavours. All three of these came with chocolate cupcake bases, but disappointingly the cakes were a little bland and a touch dry. The icing, with the exception of the peanut butter, tasted like over-aerated powdered cream, the effect of which left a slightly sickly aftertaste. Although they were described to me as butter creams, the icing was not the expected denser and sweeter texture of standard butter cream icing. The peanut butter icing however was lusciously creamy, with a slightly sweet peanut butter taste, like a Reese’s peanut butter cup.

Passionfruit and peanut butter cupcakes

There were clearly some goodies and some baddies at Cupcake on Pitt. Despite this, I still couldn’t help but be drawn to the cupcakes because they were so prettily decorated. So what is it about cupcakes that appeals to so many? It’s just a piece of cake after all, but baked in a cupcake patty. Therefore I suspect it’s all in the presentation. Miniature in size and cutely dressed, they truly look adorable, like a little baby cake. Cupcake on Pitt has lots of choice, about 28, although not all were on offer at the time of my visit. So if it is your heart’s desire, you can purchase a box of 12 from Cupcake on Pitt to coo over. Ooh, how cute!

A box of dozen cupcakes to coo over...

Cupcake on Pitt at:
323 Pitt St,
Sydney, NSW
Australia, 2000
Web: http://www.cupcakesonline.com.au

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Sydney Fish Markets

Today I met with some friends for lunch at the Sydney Fish Markets. A true Sydney institution, it ranks as the second largest fish markets in terms of variety in the world, thereby reflecting Australia’s status as a leading seafood nation. The largest wholesale fish and seafood market in the world is the fish market in Tokyo, the Tsukiji.

Lobster, salmon & tuna fillets

I love the Sydney Fish Markets. It was an integral part of my childhood as my father was quite strict about eating only fresh seafood. No fish was ever eaten from being refrigerated overnight, only if purchased fresh on the day. So as we ate fish about three to four times a week, this would entail quite regular visits to the Sydney Fish Markets. Especially popular in my household were those occasions when we would buy live mud crabs which my father would then stir-fry with chilli, ginger, garlic, spring onions and all things nice.

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Sydney Opera House by night

After three and a half years away, I finally arrived in Sydney for my first long, overdue trip home. It’s always wonderful to come back, to the place of your childhood. Sydney has changed a little since I was last here, but it still has that same old familiar feel, that feeling of ‘home’. Coming back has been a moment that I’ve been looking forward to for sometime, and I’ve been counting down the days ever since my trip began in Indonesia, gradually feeling my sense of excitement growing and growing. There’s something quite extraordinarily wonderful when you’ve not seen your family for a while and you are due to meet up for the very first time after a long absence.

That first meal together is of course always particularly exciting for there is no better way to bond than to eat – to catch up over a pleasurable pastime. We’d chosen Mr Chow’s Peking Restaurant, a Chinese restaurant offering three different styles of Chinese cooking from three different regions: Peking, Canton and Sichuan (Szechuan). Its specialty is a derivation of the ever-popular Peking duck: a (jasmine) tea-smoked duck ($58). It is cooked with a special secret technique that causes the fat to dissipate, thus leaving it with no fat, but allegedly with no alteration to the flavour.

I have to admit that I am someone who is always seduced by the signature dish of a restaurant. Hopelessly drawn to the idea that it’s the best dish that the house has to offer, I would never want to lament passing up the chance to try the best. Unlike typical Peking duck, where you are served only the skin first and the meat second, the tea-smoked duck at Mr Chow’s was served with all the meat at once, and accompanied by steamed buns rather than thin pancakes. However it still came with the mandatory hoisin sauce and vegetable slivers of cucumber and spring onions. A delicate smoky-tea flavour permeated the meat, and as promised, the duck came with (virtually) no fat. However, unlike the typical variation, the meat although tender proved a little dry, no doubt as a consequence of the lack of fat. An experimentation point was thus proved – that fat helps improve taste. No wonder the French cook with glorious duck fat.

Tea-smoked duck

We stayed with the Pekinese theme for the rest of the evening, choosing another house specialty, the crab meat in egg white ($19.80), and also the Peking-style spare ribs ($25.80). The crab meat was wonderfully fresh and juicy, and the delicacy of the egg white in a gentle white sauce combined superbly with the subtlety of the crab. The boneless ribs were meltingly tender, although ironically quite fatty. Deep fried and submerged in a sweet sauce, it was delicious, although the flavour lacked the punch packed by some of the dim sum versions that you can get in Sydney’s Chinatown restaurants. Those have a thicker and crispier batter around the meat, giving them a crunchier outer coating, and they come with a sauce which is usually thicker and more caramelised, producing a stickier, more intense flavour.

Peking-style spare ribs

Mr Chow’s Peking Restaurant has that standard look and feel of a typical Chinese restaurant with standard Chinese touches and the ever mandatory fish tank on display that is common in Chinese restaurants in Sydney. However, Mr Chow’s, being situated in a more upper-end of town, in the Rocks area of Sydney and not Chinatown, it is furnished slightly more comfortably. It has a slicker, more polished look, with wider set tables and more spacing in between.

Its mood was relaxed and the quieter noise levels easily allowed for those catch-up conversations with family. The service was also friendly and came with a smile, something occasionally difficult to find in Chinatown! I enjoyed my first night back in Sydney at Mr Chow’s, especially for the million miles an hour conversation between my chatterbox sister and I. The food was of quality sourcing and tasty. There was also plenty of variety on the menu to keep any discerning palate occupied. But despite all this, at its pricing levels, no doubt in part to reflect its locale, Mr Chow’s just didn’t quite wow.

Mr Chow’s Peking Restaurant at:
33-35 Kent St
The Rocks,
Sydney, NSW
Australia, 2000
Phone: +61 (0)2 9252 3010
Web: http://www.mrchowspeking.com.au

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