Chong Co re-run

——-25/05/2012——-

Well when I said that I have to come back and try more food, I didn’t think I’d be back so soon! This time we were skipping the lunch menu and browsing through the main menu to try their curries and stir fries.

Entree~

Mixed entreefish cake, spring roll and curry puff ($10.90). The fish cake was my favourite, it had a bit of a bite to it and might be the best fish cake I’ve ever eaten.

Mains~

Beef Massaman curry made from special massaman curry paste cooked with coconut milk, onion, potato topped with peanut and coriander ($19.90) I found this curry sweet which I thought was odd and even though the beef pieces were tender, it was basically two huge chunks of beef in this dish.

Gang phed ped yang roasted duck with red curry paste, coconut milk, lychee, cherry tomato, pineapple and mixed vegetables ($20.90) I thought the combination of curry with sweet fruit like lychee and pineapple would be weird but it actually goes well together. 

Beef with chilli basil sauce– stir fried with chilli, basil leaves and mixed vegetables ($18.90) This dish was very flavoursome and might be the best dish on the table despite the tough beef.

Penang chicken curry Thai style curry with thick coconut milk, green beans topped with kaffir lime leaves and crushed peanut ($18.90) Another sweet curry and a bit disappointing.

I don’t know if I’m completely keen on this restaurant, some of the dishes were great but nothing to make it stand out in comparison to other Thai restaurants and I thought some dishes were overpriced.

3 states in 3 days- Sydney: Din Tai Fung

——-10/03/2012——-

Before trying on a hundred and one dresses for the day, the girls and I grabbed some sustenance at the Centrepoint Westfield food court. I’m not the greatest at making decisions so I let my sister decide, she came back with delicious rice and noodles from Din Tai Fung. Now I’ve been meaning to post about Din Tai Fung for a while now, I’ve eaten at all the locations in Australia and I absolutely love their dumplings. I will post anything and everything I’ve eaten soon, I promise!

Fried rice with fried chicken fillet ($14.80) Hot and delicious, a great combination.

Shrimp and pork wonton with tangy sauce and dry noodle ($13.80) Chewy fresh noodles with delicious dumplings, great sauce alternative for those who don’t just want to order an ordinary wonton noodle soup.

Din Tai Fung Dumpling Bar on Urbanspoon

Banana leaf

——-24/02/2012——-

After a ‘take advantage of late night shopping’ spree at the Canberra centre, my friend and I decided to take a short walk to Banana leaf and have dinner there. It is often busy and if you go later they usually run out of certain dishes, lucky for us when we got there they were able to seat us and nothing was sold out.

Entree~

Beef pan rolls – mildly curried diced beef and potato rolled in a crepe, finely crumbed and lightly fried, served with a salad garnish and condiments ($15.90) Delicious with different combinations of textures between the beef, crepe and crumbed outer layer. The only bad part was that I thought the serving size was too small 

Mains~

Sri Lankan style rice and currytraditional rice and curry from Sri Lanka is like being served a ‘buffet’ on a plate. Steamed rice with an assortment of a black and white curries, sambol, chutney and pappadam where colour, fragrance and taste come together in perfect harmony. Your choice of beef, chicken, fish or vegetarian curries ($26.90).

I chose beef which was tender but still had some fatty bits. I also enjoyed the vegetarian curry, although nothing really ‘wow’ed me on the plate. I would have preferred more beef pan rolls.

My friend chose chicken and I really liked her eggplant curry (small cup on the left). I wonder if I can just get that and rice next time…

The staff are friendly and attentive. I think the menu is interesting enough with string hoppers, Sri Lankan curries and rotti. I would like to come back and try more of the menu.

Venue: Banana leaf

Address: U2/ 240 -250 City Walk, Canberra City 2601 

Phone: (02) 6248 5522

Banana Leaf on Urbanspoon

Dumpling Inn re-run

I don’t post every time I eat at Dumpling Inn, otherwise you would know how much I come here. So let’s pretend this is only the second time I’ve come here recently  

My friends and I have now become slightly addicted to this, we would even drive past and get a takeaway order of just shallot cakes even if we were already running late to somewhere. Luckily now there is a shopfront of ready to go shallot cakes @ the Belconnen Westfield upper foodcourt, but it’s nicer when it’s fresh.

Shallot cakes- hot delicious pastry encasing a salty shallot goodness. Quality varies from day to day but usually it’s delicious.

Four Season beans (this time without minced pork)- I told you I order this no matter who I dine with! Delicious and counts as a serve of greens! Win win!

Sizzling bean curd– Even the biggest of meat eaters love this dish where tofu puffs are left sizzling away in a thick sweet-ish sauce. Watch out, it often retains it’s heat even after a few minutes and I always burn my tongue. 

Peking shredded beef aka rusty nails in some other restaurants. Crunchy, sweet and sticky with thin sweet potato chips

Scallops with garlic

What’s a ‘dumpling inn’ without some dumplings? My favourite is the pan fried pork dumplings with chinese vinegar- YUM! Plates of 10 so you have to find someone to share it with or you won’t be able to fit much more in.

Shan tung chicken– Not the best in Canberra but it still  has the crispy skin and often finished quickly.

Hot rock salt bean curd– crispy outer shell encasing soft tofu in the middle and who doesn’t love anything in hot rock salt anyway?

There are few people who get to dessert after eating at Dumpling Inn (usually waaaay to full to get anything else) but there are a few things you must try!

Toffee banana– comes out in a hot sticky toffee then dipped into iced water at your table (and this was when bananas were expensive!). I have also tried toffee apple and strawberries, all very nice.

Egg custard pancake- there is also a red bean version which I love. SOOOOOOOOO delicious. Comes deep fried and hot to your table with a crispy coating with an amazing egg custard centre.

They also now have ‘live mud crab‘ (from another sitting). Mud crab with ginger and shallots with a noodle base (different noodles to what I’m used to but still very nice).

This still remains as a good ol’ favourite restaurant between my friends and I. Although we’ve had some ‘miss’ dishes, we’ve been enough to know what we want now and we even get cravings for specific things!

Can get very busy for dinner, so try and book to avoid disappointment!

Dumpling Inn on Urbanspoon

Melbourne Series- e.c.pot cafe bar

——-29/10/2011——-

While meeting up with friends, we came across the same conundrum- what to eat in a city filled with restaurants? We narrowed it down to two choices- noodles or rice in clay pot- “RICE IN CLAY POT!” I yelled, e.c. pot cafe bar it is then!

From the website:

“Clay pot cooking is a centuries-old tradition in Chinese cooking. The process begins by lining the clay pot with raw rice, over which fresh ingredients are then placed, the clay pot will then be cooked over low heat. The complete cooking process requires a minimum of 15 minutes, from the time of placing the order. Please enquire with our staff for waiting time. Thank you for your understanding.”

Entrée:

Short soup not too salty and the won tons had a nice filling

Deep fried calamari in spicy salt (6pcs) crispy, salty and slightly spicy- the perfect combo!

Mains: Clay pot rice/dish– our dishes took about 20 minutes to come out after ordering which isn’t bad considering they make the clay pots to order with raw ingredients.

Beef in black pepper sauce on rice- tender beef and the sauce goes really well with rice.

Chicken in Portuguese style sauce- tasted like a creamy cheese sauce, very rich and filling.

Chicken, spare ribs, Chinese sausage on rice- a more traditional clay pot and very delicious. All the cooked oils and sauce drip into the rice while cooking.

Boneless Hainanese chicken on rice– this didn’t look too special to me because the topping was served on the side but my friend seemed to enjoy it.

Although Melbourne has an endless list of where to eat, I’d come back here to eat the chicken, spare ribs, Chinese sausage on rice again, some times you just get a craving for it or maybe I should learn to make it at home?    
 
Venue: E.C. Pot Cafe bar
Phone: 0396 638 319
Address: CBD, 200 Lonsdale St, MelbourneVIC 3000

E.C.Pot on Urbanspoon