tag:blogger.com,1999:blog-43143489935023907742024-02-01T23:15:19.883-08:00Nutmeg's CafeNugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-4314348993502390774.post-83954385071196298902015-10-24T07:18:00.001-07:002015-10-24T07:23:24.694-07:00เฉิงตู-จิ่วไจ้โกว 9 วัน 8 คืน - ตอนที่ 1 ศูนย์แพนด้าหลังจากที่ออกเดินทางจากกรุงเทพด้วยเที่ยวบินของสายการบิน China Eastern Airline มาถึงที่สนามบินเฉิงตูประมาณเที่ยงคืนครึ่ง ผ่านด่านตรวจคนเข้าเมืองและรับกระเป่าเดินทางได้อย่างรวดเร็ว ก็ออกมาเจอกับคนรถของโรงแรม ไปถึงที่ Wenjun Mansion Hotel ประมาณตีหนึ่งกว่าๆ<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFZ1PjMppxByDW9itdWYXLy3Fdpmubxqyrd5v_3CNydT26QWJG8zFmd5hPE-l75lWk1Qsn49C1pHV4Nfs3jNLcTCLtWXLd1nzdeUlUrIBYrcSdv7FttGrfPs0l4XWnzBD5L5NQquSmMU/s1600/IMG_0105.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFZ1PjMppxByDW9itdWYXLy3Fdpmubxqyrd5v_3CNydT26QWJG8zFmd5hPE-l75lWk1Qsn49C1pHV4Nfs3jNLcTCLtWXLd1nzdeUlUrIBYrcSdv7FttGrfPs0l4XWnzBD5L5NQquSmMU/s640/IMG_0105.JPG" width="640" /></a>เช้าวันแรกในเฉิงตู เราตัดสินใจกันว่าจะตื่นแต่เช้าไปดูน้องแพนด้าที่ Giant Panda Breeding Center หรือที่เรียกเป็นภาษาจีนว่า 熊猫<span class="st">基地 (ฉงเมาตี้ติ) เหตุที่ต้องไปแต่เช้าเพราะแพนด้าจะกินอาหารเช้า+เล่น แล้วซักประมาณ 10 โมงกว่าก็จะนอน ถ้าไปสาย ก็จะไม่ได้เห็นแพนด้าในอิริยาบทต่างๆ </span><br />
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<span class="st">พอทานข้าวเช้าเสร็จ เราก็เหมาแท๊กซี่ไปยังศูนย์แพนด้าได้ในราคา 70 หยวน เมื่อถึงแล้ว ก่อนอื่นก็ต้องไปซื้อตั๋ว (58 หยวน) ในศูนย์จะพยายามสร้างให้เป็นธรรมชาติมาก ทางเดินร่มรื่น เต็มไปด้วยป่าไผ่ ทะเลสาบ ดอกไม้ใบหญ้า เหมาะแก่การเดินเล่นพักผ่อนหย่อนใจ</span><br />
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แพนด้าจะแยกกันอยู่ โดยแบ่งเป็นส่วนของ Adult, Sub-Adult, baby เป็นต้น <br />
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ในส่วนของเบบี้แพนด้า คิวค่อนข้างยาว อันที่จริงตอนไปต่อคิวก็ไม่รู้หรอกว่าเค้าต่อคิวดูอะไรกัน แต่ก็ต่อไปก่อน ที่ไหนได้ เรามาอยู่ที่ส่วนของเนิร์สเซอร์รี่นี่เอง มีเบบี้มาให้ดูอยู่ 3 ตัว น่ารักอย่างกับตุ๊กตา แถมห้ามหยุดอยู่กับที่ยืนดูด้วยนะ แถวต้องเคลื่อนไปตลอดเวลา ทุกคนกดชัตเตอร์กันไม่ยั้งเลยทีเดียว </div>
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<br />Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-67750969872894472792012-11-15T03:30:00.000-08:002012-11-21T04:42:12.723-08:00Sevenseeds + D.O.C. (revisited, 2012)I took an opportunity to visit Melbourne again this year before my brother graduates from the uni. After the plane arrived at Tullamarine Airport, I dropped my stuffs at my brother's place before heading to <a href="http://sevenseeds.com.au/seeds/">Sevenseeds</a> in Carlton to meet my dear friend, JJ.<br />
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Took random photo while waiting for JJ<br />
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I craved hot chocolate from Sevenseeds for years. I love that they give a chocolate bar. It makes the hot chocolate so rich, creamy, and chocolaty. <br />
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Next is my Kenya AB something as a long black served with sparkling water. It's descripted as lychee and orange among other things. I found it's crisp and very bright. <br />
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It was around 5 pm when we left Sevenseeds. My brother and I decided that we should go to <a href="http://d.o.c./">D.O.C.</a><a href="http://www.docgroup.net/">http://www.docgroup.net/</a> for dinner (aka my breakfast/lunch/and dinner for today since I haven't eat since I boarded the plane last night). My brother proposed that we should share 1 pizza since he was afraid that we couldn't finish 2 pizzas. Nay, I was famine. So we chose 1 each and shared.<br />
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My brother went for pizza with tiger prawn, basil, and mozzarella - it was succulent. All flavors blend in and (I know it sounds weird but it's really good) tastes like seafoods soup.</div>
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I was so delight when I saw that they have fig, parma, and mozzarella as one of the pizza of the day. There's no hesitation about what to order, lol. Its aroma is very sweet and I love that all ingredients are singing in harmony on this pizza.</div>
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Look how happy I was when the pizza arrived :D<br />
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Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-12214791165945470402012-07-03T10:06:00.001-07:002012-07-03T10:06:08.898-07:00Tosokchon (토속촌)<div style="text-align: left;">
On our first day in Seoul, my mother and I went to Gyeongbokgung Palace to watch the Royal Gard-Changing Ceremony and admire the beauty of Korean palace. We arrived just in time for the first round of the guard changing ceremony at 10 a.m. </div>
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After the show, we decided that we should have lunch before going into the palace. So we went to Tosokchon to have ginseng chichken soup (samgyetang). This is the place on my 'must eat' list based on my pre-travelling research since its name appear all over the place when I googled for 'best ginseng chicken soup in Seoul' and apparently this place is also a favorite samgyetang place for the late president Roh Moo-hyun.<br />
Tosokchon is within a short distance walk from Gyeongbokgung Palace. We went back to Gyeongbokgung subway station (line 3) exit 5 just to go out on exit 2 of the same station. I think it's easier than trying to find a way on the street, lol. <br />
For direction: After go out from exit 2, walk along the street toward Hyoja-dong for about 120 meter. Look for GS25 (a convenient store with blue colour) on left hand side, and turn left at GS25. And you should see <br />
this hanok house, Tosokchon. <br />
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I told my mon that we had lunch at the famous restaurant for samgyetang and my mom didn't believe me since there was no other guests (we arrived around 10.45, lol). She looked curiously at the blue tent, which the restaurant prepared for queuing customers.<br />
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Very quiet inside :D My mom finally believed me that Tosokchon is famous when she saw that the restaurant was guickly full.<br />
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We opted for W15,000 white chicken.<br />
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There's an English menu as well :D <br />
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They served two types of gimchi and insamju (ginseng infused liquor)<br />
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Samgyetang came in a white and creamy broth. The chicken is stuffed with rice, ginseng (ofcourse), jujubee, chestnut, ginkgo, and several other ingredients are put into the dish. The ginseng size in the picture is smaller than what they put into the dish. This's totally my fault. I remembered to take picture after I ate more than half of it, silly me. The ginseng is very sweet. <br />
The broth is savory sweet and very ginsengy. I don't know how descript how good it is. It's a dish that I love to eat quietly to savoy its flavour and I think all the diners agreed with me since the place was very quiet considering it was full house by the time we left. Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0Tosokchon, 85-1 Chebu-dong, Jongno-gu, Seoul37.577699200219364 126.9716012477874837.571407200219362 126.96173074778747 37.583991200219366 126.98147174778748tag:blogger.com,1999:blog-4314348993502390774.post-87826724866955944762012-04-01T11:04:00.000-07:002012-04-01T11:04:22.162-07:00Izuju<div id="contact"></div>292-1 Gionmachi-Kitagawa Higashiyama-ku, Kyoto, Japan 605-0073 (opposite Yasaka Shrine)<br />
Tel 075-561-0019<br />
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Before my Kansai trip, my brother recommended me to try Kyoto style sushi, which differs from sushi we normally see in restaurants (Edo Style sushi). From what I gather, Kyoto style sushi main ingredients are cured/cooked fish or fish that isn't easier to spoil. The reason behinds these choice of ingredients is Kyoto geographical location is further inland and transport system in the old day makes it difficult to send fresh seafoods to Kyoto.<br />
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I chose to try Kyoto style sushi at Izuju because its name kept showing up when I did some research and also it is reviewed in <a href="http://kyotofoodie.com/izuju-best-kyoto-style-sushi/">KyotoFoodies</a> website, which is very useful to me when researching about restaurants in Kyoto since I can't read Japanese. <br />
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I was confirmed Izuju is a well known restaurant when I asked for direction and everyone (policeman, saleperson, etc.) seems to know where it is. Yes, I made a lot of wrong turns which was why I stepped on Izuju door at almost its closing time. Luckily, they let me in.<br />
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They have a lot to offer on the menu and I started ordering this and that. Then a waiter stopped me. He said the order was too much and as there were only my aunt and I. We definitely couldn't finish it. That's very honest of him and I really like that. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWMoWYatAzbGYfhyphenhyphenl_dWRBymxeSteu1GWPPecusjzzZxvNwbm2Z8QI4vv_5Wfe3Ht9dkxigll9owlXs3HUfhYATtPwd8ZxsSkXWGOFbkfMcosPtTOpRhw1I3z2ZBFkHKOadLDOims568/s1600/IMG_4786-horz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWMoWYatAzbGYfhyphenhyphenl_dWRBymxeSteu1GWPPecusjzzZxvNwbm2Z8QI4vv_5Wfe3Ht9dkxigll9owlXs3HUfhYATtPwd8ZxsSkXWGOFbkfMcosPtTOpRhw1I3z2ZBFkHKOadLDOims568/s400/IMG_4786-horz.jpg" width="400" /></a></div>Ofcourse, I ordered saba sushi (mackerel pickeled with salt and rice vinegar) rolled in kelp (Y2,000) Actually, I made up my mind to order this dish since I was in my home country, lol. Pickled mackerel is one of my favorite. As we visited Kyoto to see Autumn frolige, the evidence of Autumn's in the dish :D <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYm2X1sTaPUEFsS390z5bOjXAq7eK_eyJWuXD3VgoIPD6zS-yhauk2ahcvrZKzbeLNq2pEW1L0zvdFE9mxzLdcQfYDc4nZIjHUwjSu97Icw_PMOfg4CAhWDtxXkO7c81GgV7hNUDxKbUo/s1600/IMG_4790.JPG" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYm2X1sTaPUEFsS390z5bOjXAq7eK_eyJWuXD3VgoIPD6zS-yhauk2ahcvrZKzbeLNq2pEW1L0zvdFE9mxzLdcQfYDc4nZIjHUwjSu97Icw_PMOfg4CAhWDtxXkO7c81GgV7hNUDxKbUo/s320/IMG_4790.JPG" width="300" /></a></div>The saba is moist and flavorsome. I can easily devour the whole roll except I don't think my aunt would let me do that without a fight.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCekk1E56DucCjgx7cmMvziKmxgGTakAVzOtVv1YopofMJIoHM0TxBDrJep3SVeBaSc-JO5TqsTYK_bq3FC2SnD_tftspHj8jjSroi1zUvlPxPd677sTNQD9mCkN7gwVrPJ6s7iIEqM4k/s1600/IMG_4796.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCekk1E56DucCjgx7cmMvziKmxgGTakAVzOtVv1YopofMJIoHM0TxBDrJep3SVeBaSc-JO5TqsTYK_bq3FC2SnD_tftspHj8jjSroi1zUvlPxPd677sTNQD9mCkN7gwVrPJ6s7iIEqM4k/s400/IMG_4796.JPG" width="400" /></a></div><br />
Deluxe hako sushi is a combination of omelets, red sea bream, prawn, Torigai (Y1,500). It is so prettily plated. Hako sushi is very distintive in taste. I haven't tried any sushi liked this before. It is a little bit sweet and very earthy in taste, maybe because of herbs they put underneath sushi topping. It's very tasty but I had to take a little time to adjust to its taste. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPqnj88eRlk3nGpLnZ07YWwH713BG6qQ5-G6dZohXy9bG7DhsrDjg2TA-Y48PBn1ggaPF43LwVb98WmYdOfZZ85ZCwXCzi640EL75UfkCYB-PPdsfPO5tb2XYywcFYRcU8wJDjWDDuMM/s1600/IMG_4794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPqnj88eRlk3nGpLnZ07YWwH713BG6qQ5-G6dZohXy9bG7DhsrDjg2TA-Y48PBn1ggaPF43LwVb98WmYdOfZZ85ZCwXCzi640EL75UfkCYB-PPdsfPO5tb2XYywcFYRcU8wJDjWDDuMM/s400/IMG_4794.JPG" width="300" /></a></div>On our way to Shijo train station, we spotted a long queue in front of dango stall. Typical me joined the line before asking my aunt whether she wanted to try or not. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQSTY6ejdJmo1c4KHnXmk-o-uainXBWo5aFXkw1eNOj1E0O-fA0BrZl1VX3GPe1M0n_EwBs6_zAMDVvBHqpspszyf87pQwusWn7DI7qHU5MxLX1BhCfJ5PezXvEgNBnSxlYL_3m3QbkU/s1600/IMG_4798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQSTY6ejdJmo1c4KHnXmk-o-uainXBWo5aFXkw1eNOj1E0O-fA0BrZl1VX3GPe1M0n_EwBs6_zAMDVvBHqpspszyf87pQwusWn7DI7qHU5MxLX1BhCfJ5PezXvEgNBnSxlYL_3m3QbkU/s400/IMG_4798.JPG" width="300" /></a></div>I don't have a closed up picture since taking photo is prohibited at this stall. What I can tell you is dango here tastes heavenly. It's a grilled dango glaced with shoyu syrub and topped with kinako (soybeans flour). It was so good that I forgot to take its picture, sigh! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bv81AuMTv5cYx2Me1t6SRhxrPdoXBxO0CfXH-WCou5usLmNuqRhOkYGVwI_xYyaQxyocHdXMUvexNn5QBuBYAWy86MlowCgw2NlsL2JWBjQQBE6zAtQ5hu_uFi2_VIw5bCZ6zqa-6pE/s1600/IMG_4799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bv81AuMTv5cYx2Me1t6SRhxrPdoXBxO0CfXH-WCou5usLmNuqRhOkYGVwI_xYyaQxyocHdXMUvexNn5QBuBYAWy86MlowCgw2NlsL2JWBjQQBE6zAtQ5hu_uFi2_VIw5bCZ6zqa-6pE/s400/IMG_4799.JPG" width="400" /></a></div>P.S. this dango stall opens at night time only!!<br />
<div class="separator" style="clear: both; text-align: center;"></div>Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com1Gionmachi Kitagawa, Higashiyama Ward, Kyoto, Kyoto Prefecture, Japan35.0041315 135.7770593000000235.0028075 135.7732813 35.0054555 135.78083730000003tag:blogger.com,1999:blog-4314348993502390774.post-47915708572709925582012-03-31T08:55:00.000-07:002012-03-31T08:55:58.151-07:00El Mello * *<div class="separator" style="clear: both; text-align: center;"></div>After hearing about El Mello for quite sometimes, it was time I went there to check it out. This cute little cafe, nestled on the first floor of Thai Summit Building,.is almost won my heart. I like its decoration with white and flowery stuffs. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHmA4bA7hVqFt-K20TrCuJ-20W78VXRSXbrIpbzzR1SVEaoVWsHO40iD4DxU9262q2AjelNwy-V_YOsNZBTUYpU55LlPqJtPiZEKW3Sap1zasBiE6radIEr7C5sZ9B8tlKIWJniiBuXw/s1600/1IMG_6247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHmA4bA7hVqFt-K20TrCuJ-20W78VXRSXbrIpbzzR1SVEaoVWsHO40iD4DxU9262q2AjelNwy-V_YOsNZBTUYpU55LlPqJtPiZEKW3Sap1zasBiE6radIEr7C5sZ9B8tlKIWJniiBuXw/s400/1IMG_6247.jpg" width="266" /></a></div>Coffeewise, it ranges among the top in my Bangkok coffee lists. Not only they can pull a stunning shots, milk texture also great. What garantee a spot in my heart is their coffee standard is high and stable. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTijHZWbHD1nF3LHIhqXkl7_TQtPDdVGynqAVMwQ5iWJDdI6QHyb2Kbae7uX0pO6e1nv5DClyswh2rpk0V1Ht-T_Nb2JGV11ApqoeMfciDInNN92VpbD__5dCYKvir8steUyuoqRRupT0/s1600/1IMG_6240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTijHZWbHD1nF3LHIhqXkl7_TQtPDdVGynqAVMwQ5iWJDdI6QHyb2Kbae7uX0pO6e1nv5DClyswh2rpk0V1Ht-T_Nb2JGV11ApqoeMfciDInNN92VpbD__5dCYKvir8steUyuoqRRupT0/s400/1IMG_6240.jpg" width="400" /></a></div>Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-87161172068547457672011-12-05T01:13:00.000-08:002011-12-05T01:13:25.230-08:00Bloodwood<div class="separator" style="clear: both; text-align: left;">Hmm... I just notice that I forgot to write about Bloodwood since 2010. I didn't want to delete it since I remember that foods and atmosphere there is good. The thing 's I can't remember how good it was. So, I decided to publish this post as I found it. </div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="font-family: inherit;">I hadn't been to Bloodwood since its opening in March and everyone <a href="http://www.smh.com.au/entertainment/restaurants-and-bars/bloodwood-20100322-qpet.html"></a>raved about it. I was a lot behind schedule because I hadn't been there evenwhen Duke Bistro first opened its door in late October.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJlJBcfcC-Wg-GPcLl78u5YHjGPfFtiud_L2PmY4iLzB-msf4iia_tMMaIrwoCY-Kl_QK7YRU7bxprJr-GH9Tl8QfBlH-1hzHkoB7Y4KvIs2tzkBpGNqplYNd-0sUy-DKvp0e9OXk1yR0/s1600/1713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJlJBcfcC-Wg-GPcLl78u5YHjGPfFtiud_L2PmY4iLzB-msf4iia_tMMaIrwoCY-Kl_QK7YRU7bxprJr-GH9Tl8QfBlH-1hzHkoB7Y4KvIs2tzkBpGNqplYNd-0sUy-DKvp0e9OXk1yR0/s400/1713.jpg" width="300" /></a></div><span style="font-family: inherit;">It wouldn't be fun to dine alone here since Bloodwood offers share plate style. Translated... I can't order much just to eat by myself.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEvBTLmwV38eQ7KOWvsWEvfN_6puJBxGfxdpY8lMSuQo-bkyHJhVlo-RmETbSd8wZ8H89K5aoG8-18oPt2i8QvWnjiQKP8KWdmu5RTPHjgWYKx5Ryl0n0DIeA-nKAAMxmL76gviA64hE/s1600/1677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEvBTLmwV38eQ7KOWvsWEvfN_6puJBxGfxdpY8lMSuQo-bkyHJhVlo-RmETbSd8wZ8H89K5aoG8-18oPt2i8QvWnjiQKP8KWdmu5RTPHjgWYKx5Ryl0n0DIeA-nKAAMxmL76gviA64hE/s400/1677.jpg" width="300" /></a></div>My chance came when my mom visited me last month.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkqInanAJx5UVHs0fScUu-YL3Y2gR0y4XgP4eEX2DmaHm-VgEwm_9xRglCN4vug_bZjxjrp5nR3SUUbqnzXL-k5z9ACGYhku40OUX3-N2xXiYs1xeQvXSl89hJeZJMdY0ES3AR1Jj6qI/s1600/1696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkqInanAJx5UVHs0fScUu-YL3Y2gR0y4XgP4eEX2DmaHm-VgEwm_9xRglCN4vug_bZjxjrp5nR3SUUbqnzXL-k5z9ACGYhku40OUX3-N2xXiYs1xeQvXSl89hJeZJMdY0ES3AR1Jj6qI/s400/1696.jpg" width="300" /></a></div><br />
Fresas Verano ($15) and non-alcoholic Fresas Verano ($8)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiUSpjYayjYqhfvxzGR-EZi73q0btOjubqKcmyKb-lM5BXJ1xGfUH28PvrWIwdFFts40qFNsiu-TPHk6_9OHFRW26zGn5Uyn54M9f8dund0Gm74fUzTgoyB9-owvr8zBtr3o-TemvW2o/s1600/1686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiUSpjYayjYqhfvxzGR-EZi73q0btOjubqKcmyKb-lM5BXJ1xGfUH28PvrWIwdFFts40qFNsiu-TPHk6_9OHFRW26zGn5Uyn54M9f8dund0Gm74fUzTgoyB9-owvr8zBtr3o-TemvW2o/s400/1686.jpg" width="400" /></a></div>Polenta chips w gorgonzola dipping sauce ($9)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCjkvvrKnt_O9ElFKBjrSbbSAs-tcnMEcbcMUbhh-ct_etztoxR8wq7fmAd0cAbnXDnUPcQ0AG_Jf_Gh565Jl_wBdETo15FODw3ExMd3m352q8xWG1-JSSLlbtIZzB9AC__Z9HoWu3rc/s1600/1682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCjkvvrKnt_O9ElFKBjrSbbSAs-tcnMEcbcMUbhh-ct_etztoxR8wq7fmAd0cAbnXDnUPcQ0AG_Jf_Gh565Jl_wBdETo15FODw3ExMd3m352q8xWG1-JSSLlbtIZzB9AC__Z9HoWu3rc/s400/1682.jpg" width="300" /></a></div>Pork&Prawn w garlic chives, and water chestnuts wrapped in beancurd skin ($15)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUW3-bwLyGfjPwM9fQf5fR8oanxXuZyZv9TeyBzU3ffNleLOV2qWH_GO78dCvoBH3SxJGCU6Sbly6NhrB5E8AAZJgi4JUQ7cx2MYoS2TOsMIxse6rDQQMSltsdAYP1PQOMkYOd-YyPmU/s1600/1694.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUW3-bwLyGfjPwM9fQf5fR8oanxXuZyZv9TeyBzU3ffNleLOV2qWH_GO78dCvoBH3SxJGCU6Sbly6NhrB5E8AAZJgi4JUQ7cx2MYoS2TOsMIxse6rDQQMSltsdAYP1PQOMkYOd-YyPmU/s400/1694.jpg" width="400" /></a></div><br />
Baked mushroom braised in red wine, confit shallots ($17) was very earthy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavQRFZl-6yroyet0AyYN-fAXPs0EWf6wlyDml-c_Iz9kNv8mrJpuHZKJudgEnJQvBn_D8MsPV19aqLGendoaTLhCsyyS1X6YS4yWMBUBeg_94VE21lqv5vW3JEzzdSxTuwxRt8dTWV7I/s1600/1697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavQRFZl-6yroyet0AyYN-fAXPs0EWf6wlyDml-c_Iz9kNv8mrJpuHZKJudgEnJQvBn_D8MsPV19aqLGendoaTLhCsyyS1X6YS4yWMBUBeg_94VE21lqv5vW3JEzzdSxTuwxRt8dTWV7I/s400/1697.jpg" width="400" /></a></div><br />
Garlic prawns ($25) - its aroma reminded me of Thai's 'kra prao kung'. It is similar but not the same. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv35Wo6lIf1U1ZH2V-us9jyVHbgg3i5EymlYn-7PdeK9rOSfiPrBy_QCr6zSE_PagOheI8zGVCub-xI6-GBhUf1EAz09-vXLl6zKWwzRXgBTRB1APYNRcsRGg9AaRX4DpWy_s_TUM_88w/s1600/1709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv35Wo6lIf1U1ZH2V-us9jyVHbgg3i5EymlYn-7PdeK9rOSfiPrBy_QCr6zSE_PagOheI8zGVCub-xI6-GBhUf1EAz09-vXLl6zKWwzRXgBTRB1APYNRcsRGg9AaRX4DpWy_s_TUM_88w/s400/1709.jpg" width="400" /></a></div>Sugardaddy chocolate torte ($12) w pedro ximenez, buttermilk mousse<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCd2cY3A9SMq-IDVeRqWjgJZExt61iqdLtB-2MZOFjav7XMWZ5lBPQHRs_Ui8DusYd7L7_b_UGBqtXy20Fx0J-2C_OdBGXpzlQ-NRy8HD28Q1Zc6s9MnaqchLxDrZfOvNdsgZjnpnpeOU/s1600/1707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCd2cY3A9SMq-IDVeRqWjgJZExt61iqdLtB-2MZOFjav7XMWZ5lBPQHRs_Ui8DusYd7L7_b_UGBqtXy20Fx0J-2C_OdBGXpzlQ-NRy8HD28Q1Zc6s9MnaqchLxDrZfOvNdsgZjnpnpeOU/s400/1707.jpg" width="300" /></a></div>Bloodwood Trifle ($12) strawberries, pound cake, ros'e jelly, mascapone, champagne angliseNugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com1tag:blogger.com,1999:blog-4314348993502390774.post-7524856681893835342011-12-05T01:03:00.000-08:002011-12-05T01:03:44.569-08:00Kamameshi-shizuka59 Nohorioji-cho Nara (close to National museum)<br />
Tel: 0742-22-8030<br />
Open: 11 am-8pm (close on Tuesday)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgze459vkJECnso8ft3TxtVl4Cs187hqS0U27VMMgDwvvntALd6jzK-LEqLzuhoLIFZxpe2E0KxUReUdASGTxx2yc653ThOWlgVgQyNyl5_e-DlS73m-TaQ0_DHn0BYzn7m8YL_XaM9HAg/s1600/IMG_4560-horz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgze459vkJECnso8ft3TxtVl4Cs187hqS0U27VMMgDwvvntALd6jzK-LEqLzuhoLIFZxpe2E0KxUReUdASGTxx2yc653ThOWlgVgQyNyl5_e-DlS73m-TaQ0_DHn0BYzn7m8YL_XaM9HAg/s640/IMG_4560-horz.jpg" width="640" /></a></div>"What is the queqe is for? Don't know, look like a cafe/restaurant, let's go check!" This is almost constant conversation between me and my aunt while we travelled in Kansai, Japan. We stumbled across Kamameshi-Shizuka on the way from Kintetsu Nara station to Todaiji Temple. After snapping a few pictures with deers in Nara park, my aunt spotted a queqe across a street at one restaurant.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnSEoxf2gixdsG0UHPTY3y3GNm4iY3Ya3rHS-vExHI2VRuOgdJDFv8SNR7uWdP_GbO36stXozdytUOaYb9Jk-443iLwdcxZermYnzvp-_GYQyRHYRzZM32U-6tKCumojztoThO7kLUbk/s1600/IMG_4559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnSEoxf2gixdsG0UHPTY3y3GNm4iY3Ya3rHS-vExHI2VRuOgdJDFv8SNR7uWdP_GbO36stXozdytUOaYb9Jk-443iLwdcxZermYnzvp-_GYQyRHYRzZM32U-6tKCumojztoThO7kLUbk/s400/IMG_4559.JPG" width="300" /></a></div>So, we crossed there, queqed up, then found out this restaurant is specialized for kamameshi (rice cooked in an iron pot). While we were waiting, time wasn't wasted. The restaurant took our orders then prepared our meal since it takes time to properly cook kamameshi. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQNpRfVWHmgDhCuaI54GNbk7Vmv0hua0GcvM7sXS-ABQT11bhgAS4b5ZMsFOJBlElZgjZJ1TfLc7PbptwYB8TSk54_4LkmfIwdFUxDD2k8Z19ueySXN2uALfLqgvBO2GGZB7PyzE0t3o/s1600/IMG_4565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQNpRfVWHmgDhCuaI54GNbk7Vmv0hua0GcvM7sXS-ABQT11bhgAS4b5ZMsFOJBlElZgjZJ1TfLc7PbptwYB8TSk54_4LkmfIwdFUxDD2k8Z19ueySXN2uALfLqgvBO2GGZB7PyzE0t3o/s400/IMG_4565.JPG" width="300" /></a></div>My 'Nara Nanashu-Kamameshi' (Y1,155) It's a bit of everything from prawns, grilled eel, Hiroshima oysters, chickhen, peas, shitake mushrooms, bamboo shouts, carrots, and burdocks. This dish truly shows pure ingredients' taste. My favorite 'd be oysters, which taste like ocean. I really wanted to hit myself when I was writing this blog. I just saw that the restaurant has special menu which is Hiroshima oysters kamameshi. Think how good it would be, droooool. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryIjXlxnQXe5wdbv4tNhbHwfm4Eqw5fnX57NspebDhpSYoQAa17-r_s3j2PTiu_m9fgmzrHIBtt8dSJM1ty6DRvYJmlngsa0br__HMbnA2YGUz7UdF7fsMIDXtTEgrjFZyd_mIHEIeVM/s1600/IMG_4569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryIjXlxnQXe5wdbv4tNhbHwfm4Eqw5fnX57NspebDhpSYoQAa17-r_s3j2PTiu_m9fgmzrHIBtt8dSJM1ty6DRvYJmlngsa0br__HMbnA2YGUz7UdF7fsMIDXtTEgrjFZyd_mIHEIeVM/s400/IMG_4569.JPG" width="400" /></a></div>My aunt's 'Kani kamameshi' (Y1,050) since she loves crab.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24-rlbLaEURAgpatiJujaHCNUuLfzjZ4dW4CMPpe9NGyZUjCrLk1iZeE33InNdxLL-IBvwBJwSeeDtrrdCZC3zKpZvGzB9yLN7YQ1ehKl1RM7T-UxL8QFePXn8S6PIpdJKLH4T2367ZE/s1600/IMG_4570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24-rlbLaEURAgpatiJujaHCNUuLfzjZ4dW4CMPpe9NGyZUjCrLk1iZeE33InNdxLL-IBvwBJwSeeDtrrdCZC3zKpZvGzB9yLN7YQ1ehKl1RM7T-UxL8QFePXn8S6PIpdJKLH4T2367ZE/s400/IMG_4570.JPG" width="400" /></a></div>Hmm... I forget to take picture of the whole set before start eating.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_N0_e_pGFA8Qhykv6Wqjkxku24DUN_JR2iWAng9dsYocCWF5yUDvV7BybJ-d3bd3o3feJR9pqOmiEF2w2LYfmykxKoU6iv8TBaCxWOsuk54MeOVcSUrI-e4hBBo3Y8yzaI-zpM0QW880/s1600/IMG_4572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_N0_e_pGFA8Qhykv6Wqjkxku24DUN_JR2iWAng9dsYocCWF5yUDvV7BybJ-d3bd3o3feJR9pqOmiEF2w2LYfmykxKoU6iv8TBaCxWOsuk54MeOVcSUrI-e4hBBo3Y8yzaI-zpM0QW880/s400/IMG_4572.JPG" width="400" /></a></div>Burnt rices at a bottom of a pot is another way to enjoy rice. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vZ1fumTpW8eJQm_TwnEzzqRpdCZGLo2SC0m0ILRixtQ4yiQkjFyGtZ7of2FoKEYRjHSwNmMoehooBY2V4c6Q5AQddFas5hxOWMyhfU8v0bEHdnGsVi16mtU5Poh06foTKNBlqOw4YeY/s1600/IMG_4578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vZ1fumTpW8eJQm_TwnEzzqRpdCZGLo2SC0m0ILRixtQ4yiQkjFyGtZ7of2FoKEYRjHSwNmMoehooBY2V4c6Q5AQddFas5hxOWMyhfU8v0bEHdnGsVi16mtU5Poh06foTKNBlqOw4YeY/s400/IMG_4578.JPG" width="400" /></a></div>I'm full and happy now :D Time to go to Todaiji temple.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80CR4gVMCUA_hgihBLQDMbHw78pXn9Eei0T3OXaXtwqRGhXGmE9Eh0w_Dm9svEghZ16gdjLunCXxc8OcENM61rFP6DdTsvew6Ehlo-Ehoj19DvuirzWwfWqmph4H3c0l-myBoHrfmufU/s1600/IMG_4580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80CR4gVMCUA_hgihBLQDMbHw78pXn9Eei0T3OXaXtwqRGhXGmE9Eh0w_Dm9svEghZ16gdjLunCXxc8OcENM61rFP6DdTsvew6Ehlo-Ehoj19DvuirzWwfWqmph4H3c0l-myBoHrfmufU/s400/IMG_4580.JPG" width="400" /></a></div>After a few hours of visiting Todaiji temple, taking pictures of autumn foliage, and saw lots of deers. We headed back to a train station. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKCwZJ5LHKwu4nrBhFchoqSZbk5zjaHwniGrTmgXqftK_Q1ymi2iQExgAxNe958nOZ6lvai_KVXh0dxbT_j2sf5D5QJ4JYMEy3rrALk6BofyKfW-QdDQ_xl4YucA0cxAIIZ6smfKhSsQ/s1600/IMG_4621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKCwZJ5LHKwu4nrBhFchoqSZbk5zjaHwniGrTmgXqftK_Q1ymi2iQExgAxNe958nOZ6lvai_KVXh0dxbT_j2sf5D5QJ4JYMEy3rrALk6BofyKfW-QdDQ_xl4YucA0cxAIIZ6smfKhSsQ/s400/IMG_4621.JPG" width="400" /></a></div>The quequ is still there... hmm..<br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIdNEZf2nPSi-Ift63pHqtunmPknATVkU9HotYX2xohPS-sZNDOi3JmJlDUXRB5hzRg5fNZWkO0qup1I7fpjVMb6HIYq0B5tYWaouWoQHwYf-JI4nd9edwzdvEJJDWdgzKVkrmG1zLic/s1600/IMG_4625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIdNEZf2nPSi-Ift63pHqtunmPknATVkU9HotYX2xohPS-sZNDOi3JmJlDUXRB5hzRg5fNZWkO0qup1I7fpjVMb6HIYq0B5tYWaouWoQHwYf-JI4nd9edwzdvEJJDWdgzKVkrmG1zLic/s400/IMG_4625.JPG" width="400" /></a></div>Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com1tag:blogger.com,1999:blog-4314348993502390774.post-25358355837190778462011-12-05T00:33:00.000-08:002011-12-05T00:41:46.880-08:00D.O.M. in BangkokI was looking forward to today lunch for nearly a month. Oh! no, I didn't have a date. Infact, I had lunch alone today. But today is a special lunch because the lunch is provided by Chef Alex Atala and his team from D.O.M., currently ranked 7th <a href="http://www.theworlds50best.com/">Best Restaurant in the World 2011 from San Pellegrino</a>, at Sukhothai hotel. <br />
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I almost asked a waitress for a more brighter table when I was presented to my table. Luckily, I turned around and realized that I was actually given one of the best tables (at least from my perspective) 'cos my table faced an open kitchen. Light doenn't matter anymore. <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrp73i47XXgYYkJAM75bmMEJxurGxDCtbYAIXuhLeRACGHVNRpG8pOlv8e4yqhsdkigvsUMZsUQEgvBcRgukNfvZPV2mstmV8jbf940nIZnGLfGMo92_kEYJytEwHPChB1RA-SU3PxyU/s1600/pic+7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrp73i47XXgYYkJAM75bmMEJxurGxDCtbYAIXuhLeRACGHVNRpG8pOlv8e4yqhsdkigvsUMZsUQEgvBcRgukNfvZPV2mstmV8jbf940nIZnGLfGMo92_kEYJytEwHPChB1RA-SU3PxyU/s400/pic+7.JPG" width="400" /></a></div><br />
There was a menu provided on each table. After I read it, well... I wasn't 100% sure of what I was I going to eat. Maniac? Fishote?? Tucopi??? <br />
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Now they're ready!<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQA1VpH8xwi5Pf1ki7eag_W3yH8piysAM8ZXJOrlYzDKVl2nwZaxTdFEoqk6wpqcQGUJKqr_Iu_GAqsSdgS7BqM1_f3v4pDGdzAl_ydxBQCWQVvVvKhvWXXfET167NDcpufNiiWk7gVdM/s1600/pic+6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQA1VpH8xwi5Pf1ki7eag_W3yH8piysAM8ZXJOrlYzDKVl2nwZaxTdFEoqk6wpqcQGUJKqr_Iu_GAqsSdgS7BqM1_f3v4pDGdzAl_ydxBQCWQVvVvKhvWXXfET167NDcpufNiiWk7gVdM/s400/pic+6.JPG" width="400" /></a></div><br />
Amuse-bouche: Thousand Layers of Manioc is a stack of thinly sliced brazilian potato with cow milk cheese, port reduction, and chives. <br />
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Bread to nibble<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCflqGzj9277q-FGvGLFmqRUiyJSZm7M2_LTgz1WCLS1YDTHMU-wUHKKAc0Gg5-CdUs9IaMDr69jqjM86w7nfsv9OpqBB7LSYz1m8WDccH-1STnTSvhRq-EUH1X1bE3muj7kvCttKYWgU/s1600/pic+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCflqGzj9277q-FGvGLFmqRUiyJSZm7M2_LTgz1WCLS1YDTHMU-wUHKKAc0Gg5-CdUs9IaMDr69jqjM86w7nfsv9OpqBB7LSYz1m8WDccH-1STnTSvhRq-EUH1X1bE3muj7kvCttKYWgU/s400/pic+3.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZn-5cYqwyy-yMHw5meUIdW1jS3nqzOBEw_L31J-SAIyIUxqRVoDm8Ulenvwzue4mIXO0uDs3QZ-Qt0S8wmliND3RR4TWkRKB5PaZMJH15ayAHr2zmEw0NX1WnTw3wIpAqYKILM7Rcio/s1600/pic+10.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCflqGzj9277q-FGvGLFmqRUiyJSZm7M2_LTgz1WCLS1YDTHMU-wUHKKAc0Gg5-CdUs9IaMDr69jqjM86w7nfsv9OpqBB7LSYz1m8WDccH-1STnTSvhRq-EUH1X1bE3muj7kvCttKYWgU/s1600/pic+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;">Chibe - Brazilian Couscous is couscous cooked with squids and prawns, brazilian herbs, red onion, and lemon juice. Personally, I think this dish is very similar in taste to Thai seafood salad. Maybe it's because of the combination of herbs, onion, and lemon juice. Overall, it's very refreshing and please to an eye.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCflqGzj9277q-FGvGLFmqRUiyJSZm7M2_LTgz1WCLS1YDTHMU-wUHKKAc0Gg5-CdUs9IaMDr69jqjM86w7nfsv9OpqBB7LSYz1m8WDccH-1STnTSvhRq-EUH1X1bE3muj7kvCttKYWgU/s1600/pic+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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Filhote with Tucupi sauce. This one's my favorite. It's salty, buttery, and slightly sour. Fish is cooked to perfection. The little flower on top of the fish is native Brazilian plant which gives tart and fussy taste.<br />
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Duck Confit with Bras Manioc basil oil. <br />
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Brazil Nut Tart with Whisky Ice Cream, Curry Chocolate, Salt, Rocket and Pepper<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1fMIjiOzILkP_9byXTzKRVSDR-XNxewNP7uWq_aqW-BrvKC2mZKrfbBAuUmEXy9ijp6-zDtQp_qT_Ti21qO2-Dq6R6zUm7HrvKLyEXqA1JsrbjQs7BwFz3kC8r51wPcFUnTdZ4S8X2w/s1600/pic+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1fMIjiOzILkP_9byXTzKRVSDR-XNxewNP7uWq_aqW-BrvKC2mZKrfbBAuUmEXy9ijp6-zDtQp_qT_Ti21qO2-Dq6R6zUm7HrvKLyEXqA1JsrbjQs7BwFz3kC8r51wPcFUnTdZ4S8X2w/s400/pic+9.JPG" width="400" /></a></div><br />
Sukhothai Blended latte (by Lavassa) and Mignardises yusu and wasabi cream fraiche, ginger coconut chocolate ganache. Surprisingly, coffee here changed my view over hotel coffee. It was decent.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZn-5cYqwyy-yMHw5meUIdW1jS3nqzOBEw_L31J-SAIyIUxqRVoDm8Ulenvwzue4mIXO0uDs3QZ-Qt0S8wmliND3RR4TWkRKB5PaZMJH15ayAHr2zmEw0NX1WnTw3wIpAqYKILM7Rcio/s1600/pic+10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZn-5cYqwyy-yMHw5meUIdW1jS3nqzOBEw_L31J-SAIyIUxqRVoDm8Ulenvwzue4mIXO0uDs3QZ-Qt0S8wmliND3RR4TWkRKB5PaZMJH15ayAHr2zmEw0NX1WnTw3wIpAqYKILM7Rcio/s400/pic+10.JPG" width="400" /></a></div>Oveall, I found 4 courses menu for 2,500++ Baht is a reasonable price for very entertaining and sophisicated meal. All foods look very simple but it's very difficult to prepare such perfect dishes.<br />
<div style="text-align: center;"></div>Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-69500163768199305262011-09-16T10:35:00.000-07:002011-09-16T10:35:11.247-07:00Ponganes* * *This petite espresso bar is located just a few minute walk from Tha Pae Gate in Chiang Mai. I first came here with Ja, who wanted to wish her friends good luck on their first day at the espresso bar. We went there on the 2nd of July while the actual open day is on the 3rd of July. Pong and Nes, owners of Ponganes, explained to us that it'll be bad luck for them to accept money before the actual open day. Thus, everything 'll be on the house for all customers and they 'll donate all the tips that day. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvVWPCFKqhpQoAhkOHxvZagMhNOgP7KbCrtDybPlBBDogh240FYler72c-dLjN9VTCZ9m1DYtTABSdQnRCaHGkDhOvt8Xz9aGYEsXzQPMuBwUkNmQb6Q21MwBbcin5jDTMxnpW4i3h2Q/s1600/Ponganes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvVWPCFKqhpQoAhkOHxvZagMhNOgP7KbCrtDybPlBBDogh240FYler72c-dLjN9VTCZ9m1DYtTABSdQnRCaHGkDhOvt8Xz9aGYEsXzQPMuBwUkNmQb6Q21MwBbcin5jDTMxnpW4i3h2Q/s400/Ponganes1.jpg" width="400" /></a></div>I confess that I didn't put up an expectation when Ja told me her friends were going to open up a coffee bar eventhough she told me that Pong worked as a barista for a couple of years in Sydney. Not until I saw the coffee machine and the espresso bar itself that my heart skipped a beat. I know right that minute that I can get a good cup of coffee there! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHForqNwG-S_5EB41LKDv_wzFCABGsA-NkrYasipqsSr8vfpMEiX1eg2-rftwXeIzRywSV-DYp5RAxUEPDWZVZbLcyM61aZhvojjbQ7IdfHfJ_ZEj4Mcl8bzB8PxOD82KP1jha69at2ZE/s1600/Ponganes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHForqNwG-S_5EB41LKDv_wzFCABGsA-NkrYasipqsSr8vfpMEiX1eg2-rftwXeIzRywSV-DYp5RAxUEPDWZVZbLcyM61aZhvojjbQ7IdfHfJ_ZEj4Mcl8bzB8PxOD82KP1jha69at2ZE/s400/Ponganes2.jpg" width="400" /></a></div>Two months later, I had a chance to go back to Chiang Mai and visited Ponganes. Pong told me that he finally happy with his house blend, 'Moon Muang' blend, which comprises of beans from 4 different origins. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4bDTpF-SqAmsRXrtLqCvrGvVl9CrLxMTIX7yoYa_eLvcqOQR6I9n2iYFx8si1gLh7YLjvGZl3wiFvmPyz00qX3RsLqUM932hu_7XaizuermLz3PvxLAk67ZW39jrbE3XEiDANONEGhI/s1600/IMG_6989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4bDTpF-SqAmsRXrtLqCvrGvVl9CrLxMTIX7yoYa_eLvcqOQR6I9n2iYFx8si1gLh7YLjvGZl3wiFvmPyz00qX3RsLqUM932hu_7XaizuermLz3PvxLAk67ZW39jrbE3XEiDANONEGhI/s400/IMG_6989.JPG" width="400" /></a></div>What lure me back to Ponganes isn't that I now know Pong and Nes. The only reason I went back there is for a cup of smooth, good grip of acidity, and great body coffee with perfect milk temperature to start my day.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNiNS7K0SfGCEB6rA8g4m-KLtG-_zFAoqTmrVpdForixk7ON0lUUhCOQ3G86ydALypxEjDudc0pQKRXS-DmFVasFb4RyhdNrAfhD6s_UdfNrA8YKealXUWeXy3HI4clwLo6UHzQubB_k/s1600/Ponganes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNiNS7K0SfGCEB6rA8g4m-KLtG-_zFAoqTmrVpdForixk7ON0lUUhCOQ3G86ydALypxEjDudc0pQKRXS-DmFVasFb4RyhdNrAfhD6s_UdfNrA8YKealXUWeXy3HI4clwLo6UHzQubB_k/s400/Ponganes3.jpg" width="400" /></a></div>Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0Si Phum, Mueang Chiang Mai, Chiang Mai, Thailand18.790479594454627 98.99309687301638418.781765594454626 98.983714873016382 18.799193594454628 99.002478873016386tag:blogger.com,1999:blog-4314348993502390774.post-30031407943878104582011-01-18T09:30:00.000-08:002011-01-20T18:07:01.373-08:00Sra Bua by Kiin Kiin * *<div style="color: black;">Lunch: Mon-Fri 12.00-15.00</div><div style="color: black;">Dinner: Daily 18.00-23.00</div><div style="color: black;">Tel: (02)162 9000</div><div style="color: black;"><br />
</div><div style="color: black; text-align: justify;">Chef Henrik Yde-Andersen and Chef Lertchai Treetawatchaiwong from <a href="http://www.kiin.dk/">Kiin Kiin</a> in Copenhagen opened their second restaurant in Siam Kempinski Hotel, Bangkok called '<a href="http://www.kempinskibangkok.com/restaurants-bars/.../sra-bua-by-kiin-kiin/">Sra Bua by Kiin Kiin</a>', which offers modern Thai cuisine in degustation style. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VPvwDNVIu4aIv5zeMNfSmMdV-6BqD3qgm2hntQYpjCfzwRmNCASUzvLNUP6C0afI2nJi2POFO78aKORY4H4_edIz2SQ4fPPBAPl2Cr_6GQ0mQ59CHkXDnx-T6z8V-4hMThMUcTozOBc/s1600/Sra+Bua1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VPvwDNVIu4aIv5zeMNfSmMdV-6BqD3qgm2hntQYpjCfzwRmNCASUzvLNUP6C0afI2nJi2POFO78aKORY4H4_edIz2SQ4fPPBAPl2Cr_6GQ0mQ59CHkXDnx-T6z8V-4hMThMUcTozOBc/s400/Sra+Bua1.jpg" width="400" /></a></div><div style="color: black; text-align: justify;">Sra Bua's current menu: 3 courses lunch at 1,500++ (upper picture) and 10 courses dinner at 2,400++ (lower picture) </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaD37XAuc4bmpM4HlwxoOFbIpLEwI76BgvSVKmR3wvKBjbTv-DHFvAsBh2IvKvnJEekwir0u19xNhzBdswHJbAaZAwvPDP3g6SNAzNa9hL92NoXg_JOUR2hf9sZ-YAD9MdcQ3_EuLbDmk/s1600/Sra+Bua2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaD37XAuc4bmpM4HlwxoOFbIpLEwI76BgvSVKmR3wvKBjbTv-DHFvAsBh2IvKvnJEekwir0u19xNhzBdswHJbAaZAwvPDP3g6SNAzNa9hL92NoXg_JOUR2hf9sZ-YAD9MdcQ3_EuLbDmk/s400/Sra+Bua2.jpg" width="300" /></a></div><div style="color: black; text-align: justify;">I had chilled lemongrass and pandan leave drink (complimentary drink) while waiting for <a href="http://beansproutscafe.blogspot.com/">Beansprout</a>. It was sweet and aromatic. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EYwv3fDB-KgTjClfGPGXcMe1a3fG81ksesQrRZjEBIFy3m7eKB9IC0CMpbt7imypjuvtbgLHP8pHbLq9jHhi0IKKsF2xrh61FxHTfXmFGTUea_74Pb200WDoWhm_oJ2Iy1mTn82Y7Cg/s1600/Sra+Bua3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EYwv3fDB-KgTjClfGPGXcMe1a3fG81ksesQrRZjEBIFy3m7eKB9IC0CMpbt7imypjuvtbgLHP8pHbLq9jHhi0IKKsF2xrh61FxHTfXmFGTUea_74Pb200WDoWhm_oJ2Iy1mTn82Y7Cg/s400/Sra+Bua3.jpg" width="400" /></a></div><div style="color: black; text-align: justify;">It's very easy to dine with Beansprout. We agreed to share foods so we can cover almost the whole menu, except I Tim Saparod. 'Cos there're 3 choices of desserts. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpXIH55TrHALdXvcr7m2belhe9GWyQL_PvBd-BCkStHyK4GL4EPIcmhe9rUd72hjX7P28kbEW-p5gdxC79IEtvwYgtEf97ntjtF_RTyObP2luBbSQ_z4HjhTqLHQ6nCtwa1PzPVGnVuY/s1600/Sra+Bua4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpXIH55TrHALdXvcr7m2belhe9GWyQL_PvBd-BCkStHyK4GL4EPIcmhe9rUd72hjX7P28kbEW-p5gdxC79IEtvwYgtEf97ntjtF_RTyObP2luBbSQ_z4HjhTqLHQ6nCtwa1PzPVGnVuY/s400/Sra+Bua4.jpg" width="300" /></a></div><div style="color: black; text-align: justify;">There're 3 nibblings: 'ข้าวเกรียบสาคูกรอบ' Seaweed Tapioca w Oyster Sauce Dip (upper picture), 'ขนมกรอบถั่วเหลืองเมอร์แรงกับเผ็ดมะม่วง' Soy Meringue Roasted Cashews, and 'รากบัวกรอบรสมะกรูด' Kefir Lime Leaf Scented Lotus Root (lower picture). </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aEJFlbfLE5IqCet7ZtHvGMo0tZLcfM84d7cR45AICf9-Z8rpGk4M8zqowX_S7KlrXtAqSAkSH0Ard6d2Dt0c-XPHZcNtyFkDgJNQ7o9eYuhLoM6bGM7wsgn1mtoVRGrHnZVrP5cgcRc/s1600/Sra+Bua5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aEJFlbfLE5IqCet7ZtHvGMo0tZLcfM84d7cR45AICf9-Z8rpGk4M8zqowX_S7KlrXtAqSAkSH0Ard6d2Dt0c-XPHZcNtyFkDgJNQ7o9eYuhLoM6bGM7wsgn1mtoVRGrHnZVrP5cgcRc/s400/Sra+Bua5.jpg" width="300" /></a></div><div style="color: black; text-align: justify;">Seaweed tapioca was crispy and neutral to compliment oyster sauce dip. The dip was foamed and tasted spicy and slightly sour liked seafood sauce. Lotus roots were dried, sugar coated, scented with kaffir lime leaves. Soy meringues tasted slightly salty from soy sauce. To rank these nibblings, my favorite'd be the dip, then meringues, followed by lotus roots. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-u_aLX3FGs3R7TaLMl5Ud4PQluhuYeMGH7iKt6mbVd3zsEs2pFWQUhaueUKZg3eoZxMnYt2Zb304uh4hMVcJ29W21Ax4BBUzXf1iiGbth1zL97LFdw_pOlVQfevCw4HQscWlDxng1Vws/s1600/Sra+Bua6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-u_aLX3FGs3R7TaLMl5Ud4PQluhuYeMGH7iKt6mbVd3zsEs2pFWQUhaueUKZg3eoZxMnYt2Zb304uh4hMVcJ29W21Ax4BBUzXf1iiGbth1zL97LFdw_pOlVQfevCw4HQscWlDxng1Vws/s400/Sra+Bua6.jpg" width="400" /></a></div><div style="color: black;">Starter: 'แกงแดงเย็นกับกุ้งมังกร' Gang dang frozen red curry with lobster salad. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMEJffi-_hdD9HlQmnBZRSW9XoTamVrGwcaJxfz7dnCx84G-_6TLKPAQXf2Oy8PVQF0SGRIGvUh3IO-SReuBcYKsOWLZi6SM7beUqRnZbJq3SVnoQQr9xkZd-R8WT5W5Py6knNco4Yy0/s1600/Sra+Bua7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMEJffi-_hdD9HlQmnBZRSW9XoTamVrGwcaJxfz7dnCx84G-_6TLKPAQXf2Oy8PVQF0SGRIGvUh3IO-SReuBcYKsOWLZi6SM7beUqRnZbJq3SVnoQQr9xkZd-R8WT5W5Py6knNco4Yy0/s400/Sra+Bua7.jpg" width="400" /></a></div><div style="color: black; text-align: justify;">Red curry was deconstructed and the curry itself was in the form of ice cream with chopped cashew as added texture at the bottom of the dish. It was quite sweet and spicy but pleasant to eat. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJzvFlTHAiQXr6OGfBhoCmHcUYYFayUc9DOFVZgTi7vA8WGkRCF48bMarPnGmhcGzxN4vKteiPS-sbLwuW58QDRK4v8N_ma8OSyjvXBBZgNTJWAPhQOcv7fGiFg7xqaKjvXALiGn4ibY/s1600/Sra+Bua8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJzvFlTHAiQXr6OGfBhoCmHcUYYFayUc9DOFVZgTi7vA8WGkRCF48bMarPnGmhcGzxN4vKteiPS-sbLwuW58QDRK4v8N_ma8OSyjvXBBZgNTJWAPhQOcv7fGiFg7xqaKjvXALiGn4ibY/s400/Sra+Bua8.jpg" width="300" /></a></div><div style="color: black; text-align: justify;">Starter: 'ยำกุ้งแม่น้ำกับส้มโอและดอกไม้' Yam goong river prawn salad with pomelo and orchids. The greens was the combination of shaved cucumber, daikon, and celery. It tasted robust and very spicy, which I like. Although I think there was too few pomelo. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgpl5k6MQWMAujB0Bs7s4QZiBwGORcMojFrazEktUEejvZuFUsVdS1Rf7VZ0O-oIjQkyhrvTa8bCj7_jLH2lnKrk8X-H7te0LnmODna_pNMdQMQQs1XocggGcBjoVaOnt0RKMBBdlyUk/s1600/Sra+Bua9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgpl5k6MQWMAujB0Bs7s4QZiBwGORcMojFrazEktUEejvZuFUsVdS1Rf7VZ0O-oIjQkyhrvTa8bCj7_jLH2lnKrk8X-H7te0LnmODna_pNMdQMQQs1XocggGcBjoVaOnt0RKMBBdlyUk/s400/Sra+Bua9.jpg" width="400" /></a></div><div style="color: black; text-align: justify;">Main course: 'ต้มข่านกกระทา' Quail in coconut milk with galangal and mushrooms. This is my most favorite dish. Its taste was very well balance, light, hot, and slightly sour. I like the idea to use quail instead of chicken plus there were 2 types of cooked quail in the dish. The chef used poached quail breast and quail leg confited, which both were moist and juicy. Crispy chicken skin (yes, chicken skin not quail skin) was good as well. Another added texture was small cubes of jelly made of stock. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Vk_isi-LK31xnseRGMX-H9tlBs6w5XMcqHritC9_huomK67JBUi5a_TRcCpHCXwNW1VmahXQ2xIRxzj7mkBC1ILE6KyAwW4vXLw-EzlVCY0VuZEWU0iuZo9RW4HSOkTAH9A7hMbWz9A/s1600/Sra+Bua10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Vk_isi-LK31xnseRGMX-H9tlBs6w5XMcqHritC9_huomK67JBUi5a_TRcCpHCXwNW1VmahXQ2xIRxzj7mkBC1ILE6KyAwW4vXLw-EzlVCY0VuZEWU0iuZo9RW4HSOkTAH9A7hMbWz9A/s400/Sra+Bua10.jpg" width="300" /></a></div><div style="color: black; text-align: justify;">Main course: 'แกงเขียวหวานปลาแฮรีบัทใส่บีทรูท' Halibut fish in green coconut curry and beetroot. It was 'red' green curry. Its redness was solely from beetroot; pureed and foamed. It also had roasted, peeled, and pureed eggplant to give charcoal tasted in the dish. The dish tasted salty and spicy with a hint of sweet. It was the only dish that needs rice to compliment it. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7d3YtPeq-kUjy9_NMXUB0nqlwuS-dPtEnznQm3lCUaJWRtJW2TUNulo6-omb3U-uNSv0OOkU-uVEarADg034ORgPepw5tB6smoyIbVw7gYuI-jIHZExoDK78J1RH1JK8SKSd26GEwW8/s1600/Sra+Bua11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7d3YtPeq-kUjy9_NMXUB0nqlwuS-dPtEnznQm3lCUaJWRtJW2TUNulo6-omb3U-uNSv0OOkU-uVEarADg034ORgPepw5tB6smoyIbVw7gYuI-jIHZExoDK78J1RH1JK8SKSd26GEwW8/s400/Sra+Bua11.jpg" width="400" /></a></div><div style="color: black;">Rice (included in the lunch course) </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1G2YJZq_I6Seod09iWkvq-bQWATmr9msHvpWZiuI2g3b-uZhyphenhyphenKIQw6KpGlfqxSoQc5kKCDp2sErSJX1LW2ulKNQxcR960qrPqahJPnoWnvXbltpneUStQy8_xnu6GzXBr1ZsTIkuOTc/s1600/Sra+Bua12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1G2YJZq_I6Seod09iWkvq-bQWATmr9msHvpWZiuI2g3b-uZhyphenhyphenKIQw6KpGlfqxSoQc5kKCDp2sErSJX1LW2ulKNQxcR960qrPqahJPnoWnvXbltpneUStQy8_xnu6GzXBr1ZsTIkuOTc/s400/Sra+Bua12.jpg" width="400" /></a></div><div style="color: black; text-align: justify;">Dessert: 'ไอศกรีมชา กิน กิน' Cha Kiin Kiin Jasmine and Earl Grey. I believe ice cream flavour was earl grey tea and Thai tea, while the white foam is flavoured by jasmine tea. White chocolate was sprinkle all over the dish. This dessert was aromatic and sweet, a great dessert to end the meal in warm weather. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyELSaHJJpPDnxAmYApF3trntiFSDZ8gMV_y2VEwlxGNunLpAYs1edM-fdIiY86PxqAyVShkiqg6toMAaaiC_m_01n4CKgpc8rmvQ7hyphenhyphentUSY9Uqxhhh0JgxRdLNdBhC8I5jlQBh-FtkY/s1600/Sra+Bua13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyELSaHJJpPDnxAmYApF3trntiFSDZ8gMV_y2VEwlxGNunLpAYs1edM-fdIiY86PxqAyVShkiqg6toMAaaiC_m_01n4CKgpc8rmvQ7hyphenhyphentUSY9Uqxhhh0JgxRdLNdBhC8I5jlQBh-FtkY/s400/Sra+Bua13.jpg" width="300" /></a></div><div style="color: black; text-align: justify;">Dessert: 'เค้กกล้วยหอมกับกะทิ' Banana Cake with Salted coconut ice cream and caramelized milk, which was served in wooden bowl. Beansprout and I debated on which type of banana Sra Bua used to make this banana cake. We finally asked and it turned out that we were both wrong. Banana cake is made from 'Pisang Mas' bananas (กล้วยไข่). It served with shreded fresh coconut and dried coconut. Banana cake was sticky and not sweet but it went well with salty ice cream and sweetness of caramelized milk and palm sugar. </div><div class="separator" style="clear: both; color: black; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGPJ1eoia-C1CVN5mGnBakKo0_OZWCczZbX4GZ8-dpdGiCPKkwikfVBcftWaON8g9erW2g2m8wLlap51XlK4Fh524cKAK2h5zI-gETJUFg_YaV1RxUH3uVf2GuGjmogfs-XAvTF9o3YQ/s1600/Sra+Bua14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGPJ1eoia-C1CVN5mGnBakKo0_OZWCczZbX4GZ8-dpdGiCPKkwikfVBcftWaON8g9erW2g2m8wLlap51XlK4Fh524cKAK2h5zI-gETJUFg_YaV1RxUH3uVf2GuGjmogfs-XAvTF9o3YQ/s400/Sra+Bua14.jpg" width="400" /></a></div><div style="color: black;">'Doi Tung' Coffee & petit fours (325 Baht++): Clockwised - freezed green grape coated with icing sugar, peanut butter chocolate (rectangular shape), crispy rice coated with white chocolate, salted and sichuan pepper chocolate (round shape), mashmellows dusted with shredded coconut, and coffee macaron. Petit fours weren't bad but they were too ordinary. </div><div style="color: black;"><br />
</div><div style="color: black;">Overall, foods taste authentic to me although Sra Bua takes new approach for the presentation. My meal was pleasant and it was good to see Thai food presented in this way. </div>Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-65996778354468785502011-01-13T09:36:00.000-08:002011-01-13T09:36:58.997-08:00Restaurant Arras<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbVBrJGOY57jbYenWnFXi3NPHvsV8qOYqKTmT6BAFAn0KHstMkS6L8-B8PxNTYHlTLNDypcvFVnQKfP3c2F-1FcV_9nyFlGsGouRB80nHaGPNh4eCa6S23x4AxfQ9PCd7J7LCb6y5W6c/s1600/1575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
Monica highly recommended Restaurant Arras when I asked her where should I bring my mom for degustation ($130). So we went...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VN5N3GWauoMHZeiaYRFn36qJtQGr0S5ioEwWnYpdQrEnM61sHZIJIcd3S4whV8XgLlugMqoIB3y5p5S2Tq9oz6OU71ptQHy0HQznL-jVbLWuMmXE1Xd6DaTqOCyYS8JzvPuVfQzu7Ow/s1600/1578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VN5N3GWauoMHZeiaYRFn36qJtQGr0S5ioEwWnYpdQrEnM61sHZIJIcd3S4whV8XgLlugMqoIB3y5p5S2Tq9oz6OU71ptQHy0HQznL-jVbLWuMmXE1Xd6DaTqOCyYS8JzvPuVfQzu7Ow/s400/1578.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVQnDOOLyFmmEUd4oSoDU148Zu8-_K6-kAwka_F5LFCQZ4ptPfu6f-V2sLdhMByzW4qRYv5tt4L_lRKoor__-rgi8Ye8fGZ_s_GN9kSF1oycnddaWDtCvVi-ZyUsl-7dQE0ozsU6Tebk/s1600/1588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVQnDOOLyFmmEUd4oSoDU148Zu8-_K6-kAwka_F5LFCQZ4ptPfu6f-V2sLdhMByzW4qRYv5tt4L_lRKoor__-rgi8Ye8fGZ_s_GN9kSF1oycnddaWDtCvVi-ZyUsl-7dQE0ozsU6Tebk/s400/1588.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeYLe8qJ-SqALs-aJMRevxZy-fkKl0VzwtT8eO3AER7ID0xWyvzvBtTWyGOs-7lJREjV04T_BnCB2OIwyKbMk1voaxHDkyvFGhN6gD6QPgt6Tw7s4_2FjpW7DgrCqYf7IZGsFOqloijA/s1600/1577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeYLe8qJ-SqALs-aJMRevxZy-fkKl0VzwtT8eO3AER7ID0xWyvzvBtTWyGOs-7lJREjV04T_BnCB2OIwyKbMk1voaxHDkyvFGhN6gD6QPgt6Tw7s4_2FjpW7DgrCqYf7IZGsFOqloijA/s400/1577.jpg" width="300" /></a></div>My heart was melted by snacks bowl. It ensured me that desserts'd be supert... yumm... <br />
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Amuse Bouche<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOav8pOD-z5tuFcBtnxwUlT-3FHTQbg0dp5qhFcOHEKG3v1gTi6qDASjZ5Z2ty-lvW9yTvHC5Nntx5_Juqkm6YFO-aDJmlwwxblSAEZk7b8Oi_3mxBxJAIbxgYkyZGpnumhtzg_R9D26Y/s1600/1602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOav8pOD-z5tuFcBtnxwUlT-3FHTQbg0dp5qhFcOHEKG3v1gTi6qDASjZ5Z2ty-lvW9yTvHC5Nntx5_Juqkm6YFO-aDJmlwwxblSAEZk7b8Oi_3mxBxJAIbxgYkyZGpnumhtzg_R9D26Y/s320/1602.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3L5hWre9AmE0W-z_RYDuViil5AJU49koMQrgCD6t0u2Fyrpmsfir9gOom_YsKW5vpDZW4UHITGdMXL6gkOmKV8FGb5QeC_KWOQDJeG7H5kTtOi2tLLGmFPJny9TmMBpVIArGsgW1WMM/s1600/1606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3L5hWre9AmE0W-z_RYDuViil5AJU49koMQrgCD6t0u2Fyrpmsfir9gOom_YsKW5vpDZW4UHITGdMXL6gkOmKV8FGb5QeC_KWOQDJeG7H5kTtOi2tLLGmFPJny9TmMBpVIArGsgW1WMM/s400/1606.jpg" width="400" /></a></div>Scallops, Potato and Grapes<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUApGnBpEp9JLkZkq1npoA3oPddIx7Ny7-OAkeVDFkGCiU2dmokG0pvzC9MZzex8iqOnTg_4u1CGYCBzE4PH6Qdjil13_g1r6Yx9QjAdAaEUzS_o_VirKSzubOWhAe4lj7Je8wtVfoXs/s1600/1611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUApGnBpEp9JLkZkq1npoA3oPddIx7Ny7-OAkeVDFkGCiU2dmokG0pvzC9MZzex8iqOnTg_4u1CGYCBzE4PH6Qdjil13_g1r6Yx9QjAdAaEUzS_o_VirKSzubOWhAe4lj7Je8wtVfoXs/s400/1611.jpg" width="400" /></a></div>Eel Nicoise<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfOXlNB3IA-oSeLTkuDZ3iXEipCtkypOypfnywPLUNWASc9XckIxMSCetuq6dw7VER9tO0NMBghrmozbpwrb0ivkbiJsw_hTCeve08fLSpPRmtFXyge4ao_F3VkbULLyKqwMmJrl74WY/s1600/1624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfOXlNB3IA-oSeLTkuDZ3iXEipCtkypOypfnywPLUNWASc9XckIxMSCetuq6dw7VER9tO0NMBghrmozbpwrb0ivkbiJsw_hTCeve08fLSpPRmtFXyge4ao_F3VkbULLyKqwMmJrl74WY/s400/1624.jpg" width="300" /></a></div>Green, Purple, White<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27E290MeIb8IsW-mmQPGkZlEoEepL5my_LiU-RqzDhp8Qj7cNH57WsOvU7qyCQdq5N7RMB3UE7t1GP1UjymFZiI_r03Ijq03LOjnKrQfhZwUwOo63AKozL7d-ZTo6bJfdHIcpiBnebWA/s1600/1628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27E290MeIb8IsW-mmQPGkZlEoEepL5my_LiU-RqzDhp8Qj7cNH57WsOvU7qyCQdq5N7RMB3UE7t1GP1UjymFZiI_r03Ijq03LOjnKrQfhZwUwOo63AKozL7d-ZTo6bJfdHIcpiBnebWA/s400/1628.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLpWyIQMbrspkDRUwd2MUVBvwPs4H2SfiT9_yumsnXbdKfdnHq6rTp8OBRlNAHpXj0YGD9-49d3qq0K3lxFOeBNeE5rAWG5tQB3_M_1yyGNCRDSuNOnQ19LnFlnXPBCeavXogDVZTICo/s1600/1632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLpWyIQMbrspkDRUwd2MUVBvwPs4H2SfiT9_yumsnXbdKfdnHq6rTp8OBRlNAHpXj0YGD9-49d3qq0K3lxFOeBNeE5rAWG5tQB3_M_1yyGNCRDSuNOnQ19LnFlnXPBCeavXogDVZTICo/s400/1632.jpg" width="400" /></a></div>Smoking Peking Duck<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiWmdJEJNZSPOqBr_n-_dwZ4ndwFXROEqZ39okDZ0zH_xa2ht-mpodjv68zw3vRNPAu_nm47N1lC6wdI3VG1JAl2uiXIVfl9dUk8gM99SUWWmN7TjvetdeypNwuLItJlRs9fzzWdzYnY/s1600/1636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiWmdJEJNZSPOqBr_n-_dwZ4ndwFXROEqZ39okDZ0zH_xa2ht-mpodjv68zw3vRNPAu_nm47N1lC6wdI3VG1JAl2uiXIVfl9dUk8gM99SUWWmN7TjvetdeypNwuLItJlRs9fzzWdzYnY/s400/1636.jpg" width="400" /></a></div>Beef, Dripping, Nasturtium and Aligot<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyb-z9A1M1psqDkRcQOtfgihl5-9uI1H6ime26ZhoLJHJO2bY2b2gG3a113JR6Wl5HLgzmPQbrukW261Ed4FkOAkGfZ56YfnbFc_Uzs20bHikr9101IxXI1mNkMS4ufy0UfI76b0Ax_HM/s1600/1638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyb-z9A1M1psqDkRcQOtfgihl5-9uI1H6ime26ZhoLJHJO2bY2b2gG3a113JR6Wl5HLgzmPQbrukW261Ed4FkOAkGfZ56YfnbFc_Uzs20bHikr9101IxXI1mNkMS4ufy0UfI76b0Ax_HM/s400/1638.jpg" width="400" /></a></div>A Pre Dessert<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdrtf51gjpzQlj-t4qAnIW2zVBLpxoh_xiV4-ImA8lly-ANJ3RFxF4Lfc4Wagmr_y3G-kjakLL8iXPE6qBsTue9WHh0pA29ZWieCptgvW1P9LB9TDmNeZlC7Mp3-qTn3xjWjihCuDikI/s1600/1641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdrtf51gjpzQlj-t4qAnIW2zVBLpxoh_xiV4-ImA8lly-ANJ3RFxF4Lfc4Wagmr_y3G-kjakLL8iXPE6qBsTue9WHh0pA29ZWieCptgvW1P9LB9TDmNeZlC7Mp3-qTn3xjWjihCuDikI/s400/1641.jpg" width="300" /></a></div>Life gave us Lemons... and Limes... - is a celebration of citrus fruits. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgv7SpVcww4Flw_Qdl5JowVJXVUqVoy9lyz9a3IWGbvlH6MiyycvkjC-bqvuVhDkeknRhPPT6uN4JkuGWErGeeqODkdVc4gVZGHWpmgahdj1bhgBOkJMb7AL6Ca0gKBQuS3XwEsiOkc0/s1600/1647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgv7SpVcww4Flw_Qdl5JowVJXVUqVoy9lyz9a3IWGbvlH6MiyycvkjC-bqvuVhDkeknRhPPT6uN4JkuGWErGeeqODkdVc4gVZGHWpmgahdj1bhgBOkJMb7AL6Ca0gKBQuS3XwEsiOkc0/s400/1647.jpg" width="400" /></a></div>Petit four tray was impressive... By the time a waitress finished to tell me the name of the fourth petit four... I already forgot the first one. From what I chose, my favorite'd be orange lolly with dehydrated lime juice (the one in a glass).Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com5tag:blogger.com,1999:blog-4314348993502390774.post-75694377380339490912011-01-07T05:10:00.000-08:002011-01-07T05:10:22.628-08:00Duke Bistro, Darlinghurst<em><span class="skype_pnh_print_container"></span><span class="skype_pnh_container" dir="ltr"><span class="skype_pnh_mark"> </span><span class="skype_pnh_mark"></span></span><span style="font-family: Arial,Helvetica,sans-serif;">65 Flinders St. Darlinghurst</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Sydney, NSW 2010</span></em><br />
<em><span style="font-family: Arial,Helvetica,sans-serif;"></span></em>Phone. 02 9332 3180<br />
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<em style="font-family: Arial,Helvetica,sans-serif;"><span class="skype_pnh_print_container"></span></em><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNWQyabnHz9zVOWSwRj_dq0Ep7aO941oE5Q_ll0ZQ73-75eFZMoukj4D6UT2fI9GKe3cuck81gmry4R6y9HC6KTwFibnIRHdqOFzPtDJWNPounrvynBm-Kp9FFgVNtJfCIuJ_oqO4_38/s1600/1850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNWQyabnHz9zVOWSwRj_dq0Ep7aO941oE5Q_ll0ZQ73-75eFZMoukj4D6UT2fI9GKe3cuck81gmry4R6y9HC6KTwFibnIRHdqOFzPtDJWNPounrvynBm-Kp9FFgVNtJfCIuJ_oqO4_38/s400/1850.jpg" width="400" /></a></div>It was my last dinner with Monica before I go back home for good. My mom, <a href="http://lovemyfoodsandsugar.blogspot.com/2010/12/duke-bistro-darlinghurst.html">Monica</a>, Ony, and I went there since we all haven't been there before. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimL1CU_U4HNuuXJ6PzqnXtzMpB0kV-HYHAWK7vU-LggePowUNOy0JnRGirPdtJ9MDiRDHgcFysHfh1_hgy2TaF_RmYGs2V1-QFbq78I9o5al5qJn7bMkzRnenPwZcy7nv2IsSRwXc4yn4/s1600/1864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimL1CU_U4HNuuXJ6PzqnXtzMpB0kV-HYHAWK7vU-LggePowUNOy0JnRGirPdtJ9MDiRDHgcFysHfh1_hgy2TaF_RmYGs2V1-QFbq78I9o5al5qJn7bMkzRnenPwZcy7nv2IsSRwXc4yn4/s400/1864.jpg" width="300" /></a></div>Hemmingway, the bar hog.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dyqCl3e0phafuvAhdc9gnc4YWHfaG74klStuMNL4BEX4XVVVAjzXjQAOdTgSUUlLkFnqh3mKNq6mVlMHvL7URuau98oTVMUl0-E2XNhcPl4Y-V_q3zOq6sMNPUVKam3Gndzm4XOtsg0/s1600/1849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dyqCl3e0phafuvAhdc9gnc4YWHfaG74klStuMNL4BEX4XVVVAjzXjQAOdTgSUUlLkFnqh3mKNq6mVlMHvL7URuau98oTVMUl0-E2XNhcPl4Y-V_q3zOq6sMNPUVKam3Gndzm4XOtsg0/s400/1849.jpg" width="300" /></a></div><br />
As we're 4 persons, we decided to have 9 dishes+2 desserts. We later told Beansprout, our foodies friend, that we'd have the whole menu if she came with us. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NSTR4dx3f0ShcNGkrhYhKJFzLvVKzb2CIJCT1fdNz6PVfrq9oC1Djml0UZMJ1OLP7w9KO8iFqnec25s9SsB98LratsK0yDR3baH3tvWTH-lr9N8MxsNcSvX4AsX3O7bNVGn-J_lw5WI/s1600/1874.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NSTR4dx3f0ShcNGkrhYhKJFzLvVKzb2CIJCT1fdNz6PVfrq9oC1Djml0UZMJ1OLP7w9KO8iFqnec25s9SsB98LratsK0yDR3baH3tvWTH-lr9N8MxsNcSvX4AsX3O7bNVGn-J_lw5WI/s400/1874.jpg" width="400" /></a></div>This was the first time my mom went out with my fellow food bloggers. She was embarrass at first when Monica, Ony, and I took our camera out and went into action. She uses to it now, lol.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEH8r-_zr0Y-FbQjLKGOTfvPSRP8SYsgwl6SIQef7EH-0GCeETWJJIzQXKZ0i6JkbwrPr_tJA-ofmBA7ABytSfJJMqBLsfGolZ0_mizX7TBPVAvwJFAwWgZCPq5jjcoIleniCX3syKoc/s1600/1880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJEH8r-_zr0Y-FbQjLKGOTfvPSRP8SYsgwl6SIQef7EH-0GCeETWJJIzQXKZ0i6JkbwrPr_tJA-ofmBA7ABytSfJJMqBLsfGolZ0_mizX7TBPVAvwJFAwWgZCPq5jjcoIleniCX3syKoc/s400/1880.jpg" width="300" /></a></div>Fritto Misto ($16)<br />
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Kingfish Gin and Tonic ($18) - corinda seeds, lime, cucumber <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXj6jo4rRG9ZCbURugeLt4AVR5mAkLVx7iJEHbYCpuBzBdMAfyMGmtAPlnJ2BVtLOVjBsJp-ua4-CBqcBIsfYlUq-VOCr6Seu8I2h0fdiQVlw0oXDNaXI7E7gxMiVIQW57_diNBqJk4o8/s1600/1889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXj6jo4rRG9ZCbURugeLt4AVR5mAkLVx7iJEHbYCpuBzBdMAfyMGmtAPlnJ2BVtLOVjBsJp-ua4-CBqcBIsfYlUq-VOCr6Seu8I2h0fdiQVlw0oXDNaXI7E7gxMiVIQW57_diNBqJk4o8/s400/1889.jpg" width="300" /></a></div>Char-grilled Watermelon & Fresh Herbs ($10)<br />
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Fried Chicken Wings, Coleslaw Milk, Hot Sauce ($10)<br />
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Egg, Seasonal Mushrooms, Almonds - Thyme, butter sautee ($15)<br />
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Tater Tots, Duke Gravy, Edamame ($15) - with veal <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmvTZrmq6bbSCZ2m9nGHgTZS6mMpqUheAlWcQI5VBcKqFbj9pB5vf3pVfa1X0dq_GCG6WKYz5cP5R6BmRlujH8nn1pX2QT0f9iAddLU1cTXYR8DJ7GX9EOF66qfIpSOVsr3AYqYIOjEo/s1600/1905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmvTZrmq6bbSCZ2m9nGHgTZS6mMpqUheAlWcQI5VBcKqFbj9pB5vf3pVfa1X0dq_GCG6WKYz5cP5R6BmRlujH8nn1pX2QT0f9iAddLU1cTXYR8DJ7GX9EOF66qfIpSOVsr3AYqYIOjEo/s400/1905.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2dRhJZqsnN0-R0ER2y0B9ERE5sYR-RHKNsZ_As1W9JgC69CEgwuNAd7s1yocfFHHhJ_MlQ3iFyYUo9A49YHKetCBcAVKboSoHfLooz_IUbhCJ5n4LxPeSx27Qj15jYSI3Bo4GSyEYJ8/s1600/1915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2dRhJZqsnN0-R0ER2y0B9ERE5sYR-RHKNsZ_As1W9JgC69CEgwuNAd7s1yocfFHHhJ_MlQ3iFyYUo9A49YHKetCBcAVKboSoHfLooz_IUbhCJ5n4LxPeSx27Qj15jYSI3Bo4GSyEYJ8/s400/1915.jpg" width="400" /></a></div>Beef Shortrib Pancakes ($20)<br />
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Lamb Belly, Cumin, Eggplant, Pearl Onions ($16)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepEbLdhjxwGXZoLPzusOfFwffrSTapH8wzQzTMX5CKmE-QV7sWXGeKT-7wpAWqiVV-htT0oWUYJ_96F5h2uTF6YgLkNThavDkT9xsyltSv57Cy8_f0Ajdq9lHD_cyEvZfxfkaJcMrqQo/s1600/1922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepEbLdhjxwGXZoLPzusOfFwffrSTapH8wzQzTMX5CKmE-QV7sWXGeKT-7wpAWqiVV-htT0oWUYJ_96F5h2uTF6YgLkNThavDkT9xsyltSv57Cy8_f0Ajdq9lHD_cyEvZfxfkaJcMrqQo/s400/1922.jpg" width="300" /></a></div><br />
Wagyu, Herb Dressing, Roast Cos Lettuce ($24)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxnsFc7UhWe4kvBXNJJxIlnXU7Ju8M38IjdtjTENE-6rSG9C13Glrjs8ha33z6BhsO_4ohQO26p2lcgJJo9DPyJXbKcfaZXMnAJtQwABpZaD9c_Y-qMaJ4JkC2B1ZpykXma8hwfL1OxQ/s1600/1927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxnsFc7UhWe4kvBXNJJxIlnXU7Ju8M38IjdtjTENE-6rSG9C13Glrjs8ha33z6BhsO_4ohQO26p2lcgJJo9DPyJXbKcfaZXMnAJtQwABpZaD9c_Y-qMaJ4JkC2B1ZpykXma8hwfL1OxQ/s400/1927.jpg" width="400" /></a></div>Special - Peach w soft merieng (left) and Knickerbocker Glory - beetroot puree, mango jelly, vanilla ice cream (right)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cwKI6I0d4yF9wtdIN0_gVtTxuktBtvpSvfsFlpjDTCI_SWbh5r6UFH90-xNY18eiV45QMXafr7G0hHA3wxzXQo47vyxVEC3ZS9FSpWa01xgzCwpPlGIkBJJZgWA04x_zJ4IG5iunOs0/s1600/1943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cwKI6I0d4yF9wtdIN0_gVtTxuktBtvpSvfsFlpjDTCI_SWbh5r6UFH90-xNY18eiV45QMXafr7G0hHA3wxzXQo47vyxVEC3ZS9FSpWa01xgzCwpPlGIkBJJZgWA04x_zJ4IG5iunOs0/s320/1943.jpg" width="240" /></a></div>This's a cute way to give a bill, isn't it?Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com2tag:blogger.com,1999:blog-4314348993502390774.post-50120692744946347762011-01-01T19:30:00.001-08:002012-03-25T06:02:19.707-07:00District Dinning (2nd time)This place's my mom's favorite during her trip downunder. It's the only place she declared the food's 'อร่อย', meaning delicious. While some other places, she said only 'ดี', aka good. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTKCC7jrxXp2jfyzjIZkNrp8TbMn78f9s0YR8GCJywqNZ287oiKPLtZd_UEDa3KAFdIRJCsNIXgG8RGrIuU0-av6DmzBs9at7ba_UCF-oBL9qKhmhyphenhyphenftj-3CmAw0B94jrpKBOFz_GHac/s1600/1944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTKCC7jrxXp2jfyzjIZkNrp8TbMn78f9s0YR8GCJywqNZ287oiKPLtZd_UEDa3KAFdIRJCsNIXgG8RGrIuU0-av6DmzBs9at7ba_UCF-oBL9qKhmhyphenhyphenftj-3CmAw0B94jrpKBOFz_GHac/s400/1944.jpg" width="400" /></a></div>Beetroots, Sumac, Salted yoghurt, Basil ($16)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkyCMyYl_z5XJiTKxOAXOhAFV_xrwtvJI07ZkN_DhuZ3IV9Ro8kZ0Ln3eeaDJ76PocsZDPuGjvWFSxbdWOGJasmd1rGwLe6J9igjhnxrgUoojnhiKKfo4sfwX9OyyhmqahQP-_PgmuUY/s1600/1946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkyCMyYl_z5XJiTKxOAXOhAFV_xrwtvJI07ZkN_DhuZ3IV9Ro8kZ0Ln3eeaDJ76PocsZDPuGjvWFSxbdWOGJasmd1rGwLe6J9igjhnxrgUoojnhiKKfo4sfwX9OyyhmqahQP-_PgmuUY/s400/1946.jpg" width="400" /></a></div>Ras el hanout quail, peach chutney, Brioche, Pomegranate ($18)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9t8oo6CUskW1cvfhqEAx-_0-19Ov8Yv5nqjHJiPUQDnmo03T8ycs3zetWuJB0IZoRub1Dq3ZKf6-9wWudK9Y2n9Ucd5DsYOhJozhQTyxOkxW71NLrQAZYZ9btWbCrSvrFWKVSShvFbw/s1600/1948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9t8oo6CUskW1cvfhqEAx-_0-19Ov8Yv5nqjHJiPUQDnmo03T8ycs3zetWuJB0IZoRub1Dq3ZKf6-9wWudK9Y2n9Ucd5DsYOhJozhQTyxOkxW71NLrQAZYZ9btWbCrSvrFWKVSShvFbw/s400/1948.jpg" width="400" /></a></div>Riverine Premium Sirloin, Green harissa, Kipfler potato ($28)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgq1wnvh0WOvfwuPDv8t_VhMOcbkWgHZeEtE_2ruxSkyZMpOghdi7-6S_0K-TMvM1nHJeGRN2fxqaH2ggfMrxy37-ZOA88daaPqcCbE8UrIQT4mA9DoPGW72go40T8j3L0IguENrqsyw/s1600/1954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgq1wnvh0WOvfwuPDv8t_VhMOcbkWgHZeEtE_2ruxSkyZMpOghdi7-6S_0K-TMvM1nHJeGRN2fxqaH2ggfMrxy37-ZOA88daaPqcCbE8UrIQT4mA9DoPGW72go40T8j3L0IguENrqsyw/s400/1954.jpg" width="400" /></a></div>Strawberries, Raspberries, Meringue & Vanilla Cream ($12)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JuhoyPGyGJL-EO60CdFM5Z81SFOuVArtatPooBqM9zfxRS84rV9kd8z8VcPmgi2vl0-0cuOSjPD27IDGDtkBHuklhtHd_FJi-ztsxptT5IQbyjvl6w4XTRMtKV-SLh8UjU2k_m0Uqag/s1600/1956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JuhoyPGyGJL-EO60CdFM5Z81SFOuVArtatPooBqM9zfxRS84rV9kd8z8VcPmgi2vl0-0cuOSjPD27IDGDtkBHuklhtHd_FJi-ztsxptT5IQbyjvl6w4XTRMtKV-SLh8UjU2k_m0Uqag/s400/1956.jpg" width="400" /></a></div>Efi's rice pudding, Cinnamon ice cream ($12)<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com2tag:blogger.com,1999:blog-4314348993502390774.post-8216911421814114762010-12-31T19:34:00.000-08:002010-12-31T19:34:25.837-08:00SushiSuma485 Cleveland Street, Redfern<br />
Tue-Fri: 12.00-14.00, Tue-Sun: 18.00-22.00<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLQvPwoV5T-EolBcfcXDMRcZ6s3F6mXDTAe5sBjL6d847deAv00krMh0kcR0E963fhgdlFM1q0dixRSaNlCQwLiqcOiG9KFgLVbeGyS2j8vkbuJgOk1CAJnKgyankilEiPyBePIsnhog/s1600/1966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLQvPwoV5T-EolBcfcXDMRcZ6s3F6mXDTAe5sBjL6d847deAv00krMh0kcR0E963fhgdlFM1q0dixRSaNlCQwLiqcOiG9KFgLVbeGyS2j8vkbuJgOk1CAJnKgyankilEiPyBePIsnhog/s400/1966.jpg" width="400" /></a></div><br />
After reading good reviews about foods at SushiSuma and not so good reviews about its service, I decided to give it a go. My mom and I shared sashimi+tempura set ($14.90), sashimi+sushi set ($14.90), and Una Ju ($15.90).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfNWba6Cvp3kzU_YjnM5EvSG3O1qEdY6HEnongE2eKGSz64h8rcFXrWiqZO__udygNB2nsoedpDuy5b_wNjdnB1FlJEfUIjO-nUkddDkrW4NVCvU_gOuXxTcJL4yu4Gz_upIv3KQJAC0/s1600/1967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfNWba6Cvp3kzU_YjnM5EvSG3O1qEdY6HEnongE2eKGSz64h8rcFXrWiqZO__udygNB2nsoedpDuy5b_wNjdnB1FlJEfUIjO-nUkddDkrW4NVCvU_gOuXxTcJL4yu4Gz_upIv3KQJAC0/s400/1967.jpg" width="400" /></a></div>Sashimi was very fresh<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YuxhyphenhyphenNruV-QwiF6Ux5gGB1_J7fFmHT6-PgGfUPfFvFSfdshV1b3MA8QR8H1FCJY7Syimy9mw3PSYTgxnyTrcXOWZpJaEu7Ny7SLJF77P-JW9p-WzOQHDJsXK_qraHPvG5FGKpMMQGXE/s1600/1969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YuxhyphenhyphenNruV-QwiF6Ux5gGB1_J7fFmHT6-PgGfUPfFvFSfdshV1b3MA8QR8H1FCJY7Syimy9mw3PSYTgxnyTrcXOWZpJaEu7Ny7SLJF77P-JW9p-WzOQHDJsXK_qraHPvG5FGKpMMQGXE/s400/1969.jpg" width="400" /></a></div>Sushi.. hmm... I forgot to take picture until my mom reminded me. But the damage was done. We already ate some rolls.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKnzGd6YQocfaISfJQEybiJ5QmxYyLiLqk-kh7YPvqvy3QNnRIE1oCceB8ZyHQTMLjKxPMQRk6gBTUAol-V3Kio4dbhg21hrqsoVfhWf2wEVnZGjsOwCQq7o9l2ZsTEfUajbEJLdXJJ0/s1600/1971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKnzGd6YQocfaISfJQEybiJ5QmxYyLiLqk-kh7YPvqvy3QNnRIE1oCceB8ZyHQTMLjKxPMQRk6gBTUAol-V3Kio4dbhg21hrqsoVfhWf2wEVnZGjsOwCQq7o9l2ZsTEfUajbEJLdXJJ0/s400/1971.jpg" width="400" /></a></div>Tempura was crisp, juicy, and not oily.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwuqaRdNXTO2RmjPsWerU2ko-6UgjqO7K70oarQuyt_uLmj6PeXrYtaJAjWEB4GuAVJABHQhPn1ynE4A7NQ10gXB1fRAHdDnbItkMxxCc4KwWEflbI_BU1EzUKTnzyMbRLN-L3kEn8Fg/s1600/1973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwuqaRdNXTO2RmjPsWerU2ko-6UgjqO7K70oarQuyt_uLmj6PeXrYtaJAjWEB4GuAVJABHQhPn1ynE4A7NQ10gXB1fRAHdDnbItkMxxCc4KwWEflbI_BU1EzUKTnzyMbRLN-L3kEn8Fg/s400/1973.jpg" width="400" /></a></div>Una Ju took a while to cook but worth the wait except that I was so full by the time it arrived. So I took away it back home but not before tasting the eel first. The eel was sweet and succulent. The sauce was sweet but not too sweet.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGm4VUgOC98HR4CBs21WHmSbLnfiGXr0Uol33914-1l3Z6YBwPD2i7ho_Ctx_ng9dA_rywhsl0FSjckes5Dw35cwetLxwEH0FRuJTIr_w5_ZWdU8awKR6O2zoJ_cgLY-H3ZVJJRSYWqw/s1600/1970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGm4VUgOC98HR4CBs21WHmSbLnfiGXr0Uol33914-1l3Z6YBwPD2i7ho_Ctx_ng9dA_rywhsl0FSjckes5Dw35cwetLxwEH0FRuJTIr_w5_ZWdU8awKR6O2zoJ_cgLY-H3ZVJJRSYWqw/s400/1970.jpg" width="400" /></a></div><br />
Agadashi tofu (including in the set) was crisp on the outside and smooth in the inside.<br />
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Overall, food was great with a bonus of inexpensive price. Service wasn't as bad as reviews I read. It was more likely that they were very busy and it was hard to get there attention. So come prepare! The food's worth coming. Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-75145721280939362862010-12-27T16:38:00.000-08:002010-12-27T16:38:27.024-08:00Pre-Theatre Dinner at AriaI wanted to eat Andrew Honeysett's desserts one more time before heading back home. So, my mom and I went to Aria for pre-theatre dinner ($85 for 3 courses) before we watched Jersey Boys that night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aGW_A8tCRhjFuHVvOZsgZJsFf9jMQCwe6FuUIZl1jvBi0jSaQXsIDT4-hgMJQVJuTQkqNTBUqSq9Ou9TUpTsvGFfcS8MQODS-54BQDB91SgIiVqe4APZDjngxRgEVrGgUeB_FuQdyl8/s1600/1491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aGW_A8tCRhjFuHVvOZsgZJsFf9jMQCwe6FuUIZl1jvBi0jSaQXsIDT4-hgMJQVJuTQkqNTBUqSq9Ou9TUpTsvGFfcS8MQODS-54BQDB91SgIiVqe4APZDjngxRgEVrGgUeB_FuQdyl8/s400/1491.jpg" width="300" /></a></div>We started the night with complementary Amuse Bouche - smooth, creamy, and sweet onion soup with slightly salty pancetta crumbs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bFsbTTKLkTR3wxq90SOLRMkPkfRN-EhSygg338hIk_Ukyy53l-OGFa9PjmG_g9xw4qXqxhnE_S12EolD6f1Mnt0OqstkXEPjJsUZfu35l0hyj7yQDR7MjGjz3SZQz31mGmql03yogy8/s1600/1496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bFsbTTKLkTR3wxq90SOLRMkPkfRN-EhSygg338hIk_Ukyy53l-OGFa9PjmG_g9xw4qXqxhnE_S12EolD6f1Mnt0OqstkXEPjJsUZfu35l0hyj7yQDR7MjGjz3SZQz31mGmql03yogy8/s400/1496.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi509RjOAn27bXyuFe0OohnCekUPU-FSWueMtdxQTP6frLIUCJoiFTRIqyv6-dvR8eV9AlSfdrADQU2F1VeGg4MKdNP_8rzImsxHlWCXDqSRE5j93KCk1Akbs26s7vvagd-nRHVchewTCs/s1600/1498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi509RjOAn27bXyuFe0OohnCekUPU-FSWueMtdxQTP6frLIUCJoiFTRIqyv6-dvR8eV9AlSfdrADQU2F1VeGg4MKdNP_8rzImsxHlWCXDqSRE5j93KCk1Akbs26s7vvagd-nRHVchewTCs/s400/1498.jpg" width="400" /></a></div>Bread and butter<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AXt5iyn5GaPg65PrDPxDUZ2QEniI-cbcxALhyphenhyphentLfZTykz9OByVG1ju5rmTXVszX1mOQKGH5-Rn6AyC8xROnqrQ-KZsXvLQZIYZbwKFlCU0JykWDooME3oKpGW1CIM_9o0NHqNABdkV8/s1600/1501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AXt5iyn5GaPg65PrDPxDUZ2QEniI-cbcxALhyphenhyphentLfZTykz9OByVG1ju5rmTXVszX1mOQKGH5-Rn6AyC8xROnqrQ-KZsXvLQZIYZbwKFlCU0JykWDooME3oKpGW1CIM_9o0NHqNABdkV8/s400/1501.jpg" width="400" /></a></div><br />
My mom's entree: Consommé - Peking duck consommé with duck dumplings, shaved abalone and mushrooms. The rich mushroom aroma was very appertizing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzbSpOmFLFc08Ju31TkncgWM20ttIWcF24Fh21Iuvmuhcsko3iZtmbKwZaq3Jic6n1WL3MGNKCf-tHIKKVzPrrW6hT_lxc7rUDALwnZYOZaYyJ33X4e0FB8Z0FC95N18PfpP6pubtrFA/s1600/1505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzbSpOmFLFc08Ju31TkncgWM20ttIWcF24Fh21Iuvmuhcsko3iZtmbKwZaq3Jic6n1WL3MGNKCf-tHIKKVzPrrW6hT_lxc7rUDALwnZYOZaYyJ33X4e0FB8Z0FC95N18PfpP6pubtrFA/s320/1505.jpg" width="320" /></a></div>Scallops - roasted, shaved Brussels sprout salad, pumpkin purée and a raisin and caper dressing. Scallops were cooked to perfection. Loved the presentation, loved the taste. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFY7eghWvFVqU_2iJpzzUE-kq3QT_hknS1kgJUqZl9f3OPF99kkWlSAl97gSLBRXMql-CodZmjAGZsa-MbSrRzodUGZqQzbkeitSqY6TJ5ZRiT57ulxF7t_PONISlYpWIOTOtLFKXkoiI/s1600/1511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFY7eghWvFVqU_2iJpzzUE-kq3QT_hknS1kgJUqZl9f3OPF99kkWlSAl97gSLBRXMql-CodZmjAGZsa-MbSrRzodUGZqQzbkeitSqY6TJ5ZRiT57ulxF7t_PONISlYpWIOTOtLFKXkoiI/s400/1511.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2MUdU2ZE7qcYVMZXYP6l9Vsrc3b8Walfx0shGhs6IG3uAJIP5sb9lFfrIvyDrT-ujwZVrcrdrXIuyolZ9qxrH4q_9-nDNfC6sXvdAD4WZpdRTMYdLRKIK5N39_zgtoclAIYo6s-YnUw/s1600/1508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2MUdU2ZE7qcYVMZXYP6l9Vsrc3b8Walfx0shGhs6IG3uAJIP5sb9lFfrIvyDrT-ujwZVrcrdrXIuyolZ9qxrH4q_9-nDNfC6sXvdAD4WZpdRTMYdLRKIK5N39_zgtoclAIYo6s-YnUw/s400/1508.jpg" width="400" /></a></div><br />
My mom's main course:Murray Cod - seared fillet of Murray cod, sautéed razor clams with sweet corn,parsley and grilled pancetta.<br />
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My main course: Beef - char-grilled Rangers Valley sirloin with a cauliflower and bacon croquette,roasted king brown mushrooms and a grain mustard sauce.<br />
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My mom's dessert: Pavlova - with passionfruit, mango, saffron cream, and lime and basil sorbet<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKCE0BAwMqmnmGVhPSRWQeFNGYJZPXiTwtoXiuzF16U4MTsDaNsLewG-bGf4JvX6717sk0fgzJOm1oLWr3VjGkUNKESSRin9DgcXSLgIka5868FzlzMXm5sY-9k48gW7qY1klz1FAIwc/s1600/1520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKCE0BAwMqmnmGVhPSRWQeFNGYJZPXiTwtoXiuzF16U4MTsDaNsLewG-bGf4JvX6717sk0fgzJOm1oLWr3VjGkUNKESSRin9DgcXSLgIka5868FzlzMXm5sY-9k48gW7qY1klz1FAIwc/s400/1520.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWic1pEQnY6wytHb4dD-0TH7Znj74Ya7Z3bPN-OCz_GlPf6f8wGtSP6sWdDDD49VTfUOx6ttFzXxR6nBNv_BPi1ME6fdvjeDYA2KZ-d9kD1B9sa2F5IygkmArkxv3wx8uusvwP0NXtyzA/s1600/1523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWic1pEQnY6wytHb4dD-0TH7Znj74Ya7Z3bPN-OCz_GlPf6f8wGtSP6sWdDDD49VTfUOx6ttFzXxR6nBNv_BPi1ME6fdvjeDYA2KZ-d9kD1B9sa2F5IygkmArkxv3wx8uusvwP0NXtyzA/s400/1523.jpg" width="400" /></a></div><div class="ContentPadding"><table border="0" cellpadding="0" cellspacing="0"><tbody>
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</tbody></table></div>My dessert: Pineapple - vanilla ice cream and pineapple sorbet ‘bombe’ with roasted pineapple consommé. Sorbet was at the tip of the bombe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidshmT0x_LNmpwvppARLlOgeplObzwBVlssEtrTRC5q7_mpS1nJ3V2tbRKBYRgfxxf-DvxAb0bPUzg_RE8_5hsTJ9lzFQC-IFS_wua_sPJpPmVLLWwzQ-UE7i5_vmLTn2RLCFNy9ZU_0g/s1600/1525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidshmT0x_LNmpwvppARLlOgeplObzwBVlssEtrTRC5q7_mpS1nJ3V2tbRKBYRgfxxf-DvxAb0bPUzg_RE8_5hsTJ9lzFQC-IFS_wua_sPJpPmVLLWwzQ-UE7i5_vmLTn2RLCFNy9ZU_0g/s400/1525.jpg" width="300" /></a></div><br />
Petit fours: lemon merienge tart, lamington chocolate, salted caramel chocolateNugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-59760166164010735802010-12-21T07:40:00.000-08:002010-12-21T07:40:14.185-08:00Assiette, Spring 2010 Degustation<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqF9D3dfHWkn5iDof5zyuOAJBKEpQZ0gPcblxyN6ZWVCPsLURwapY_uQfJsGdfSTjhI4mrtwKaDCoFX39ud6LidLA-0MFqDwOUaFgo1SxSaNcPud0CoaOnM0fWX59uuYSyH4Up3LXmTo/s1600/1758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqF9D3dfHWkn5iDof5zyuOAJBKEpQZ0gPcblxyN6ZWVCPsLURwapY_uQfJsGdfSTjhI4mrtwKaDCoFX39ud6LidLA-0MFqDwOUaFgo1SxSaNcPud0CoaOnM0fWX59uuYSyH4Up3LXmTo/s400/1758.jpg" width="400" /></a></div>My mom and I went to Assiette on my last night in Sydney. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tdvsFWuVkbXOdB-CTsgFb4M9pr6d_ebhDi25O1FYP2Upo6Xwq9bunntXUFgX5SR0WD9lVGTtIGjINpUxxiuNLvPJCuHOZSmEOTEhMZDZFycRnqU2qtOCUpH8pJNhT13LxZKChdJuBfY/s1600/1759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tdvsFWuVkbXOdB-CTsgFb4M9pr6d_ebhDi25O1FYP2Upo6Xwq9bunntXUFgX5SR0WD9lVGTtIGjINpUxxiuNLvPJCuHOZSmEOTEhMZDZFycRnqU2qtOCUpH8pJNhT13LxZKChdJuBfY/s400/1759.jpg" width="400" /></a></div>We opted for 10 courses degustation ($99) since I know that Warren Turnbull's foods won't fail me, which proved to be true. The later dish was better than the previous one.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHghEcGXG-J1hsV2_IKGKzs93foSqaMaQeWAUTa25X-z4hhG6uuzJieca8MmBflUuTu9CF71P9oLTJrT38u45BqSHDxkzwEfDFyZdLqDDMkfFrWmsIIXxkdNNE2RqHxxPTXJgTKPyKZQ/s1600/1762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHghEcGXG-J1hsV2_IKGKzs93foSqaMaQeWAUTa25X-z4hhG6uuzJieca8MmBflUuTu9CF71P9oLTJrT38u45BqSHDxkzwEfDFyZdLqDDMkfFrWmsIIXxkdNNE2RqHxxPTXJgTKPyKZQ/s400/1762.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: left;"> Warm bread<br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVo4A0_UBZiqv5N7UyGZjvCICvoXl7WFyHoTfITBL8K-HmYpcTX4Kg5W1Ua9G-qez_5Dc1OZMvbrSdDREepNQ-O6aa-T6aWo51UljrxBRVW03HOL7MxM4Ie7e0q5doFoMVKYTCxDH-lI0/s1600/1764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVo4A0_UBZiqv5N7UyGZjvCICvoXl7WFyHoTfITBL8K-HmYpcTX4Kg5W1Ua9G-qez_5Dc1OZMvbrSdDREepNQ-O6aa-T6aWo51UljrxBRVW03HOL7MxM4Ie7e0q5doFoMVKYTCxDH-lI0/s400/1764.jpg" width="300" /></a></div> Summer berries mocktails ($10)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhDIokVDfjbx01nsrO8AcB4czMxpFbho0TmuvFZyvOB0dK9V-8eVlzLckAxc2kzKDt8oszYzTyRu8HGNMi8hnVi0bkhZltLSM0adE2hFDdVJDe_nlGtMdc2Ijv1xfgwFd3LGIORjiy_w/s1600/1767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhDIokVDfjbx01nsrO8AcB4czMxpFbho0TmuvFZyvOB0dK9V-8eVlzLckAxc2kzKDt8oszYzTyRu8HGNMi8hnVi0bkhZltLSM0adE2hFDdVJDe_nlGtMdc2Ijv1xfgwFd3LGIORjiy_w/s400/1767.jpg" width="400" /></a></div>Seasonal oyster with Vietnamese dressing and baby coriander - The oyster that day was creamy Sydney Rock oyster, which complimented by tangy and refreshing dressing and crispy fried shallots. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1crCen-g_XKR4XF0xW6-Ear3LAT7D_1HGapwkNBUZv574naf0300U0e7_sQFF9plDEg7k0TxE8vRQB79vqC5mERn774_XVldbxVIZeGBUjKK9PdbFySJhe2w0F8IkiDP9zawCP9Zzadg/s1600/1772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1crCen-g_XKR4XF0xW6-Ear3LAT7D_1HGapwkNBUZv574naf0300U0e7_sQFF9plDEg7k0TxE8vRQB79vqC5mERn774_XVldbxVIZeGBUjKK9PdbFySJhe2w0F8IkiDP9zawCP9Zzadg/s320/1772.jpg" width="320" /></a></div>Sashimi style Hiramasa kingfish with wasabi panacotta, radish and ginger marmalade - The dish was sweet, light, and delicated, which had cucumber and puffed rice as added texture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2o9YMiOJx7EhhE8DCvHbP3oMH87ivwsrbbGrrGClH0OtOyT7PUaS7AbTXqA39AbLUYNDxIGnSZW9kR0LFX2VrWspnfhIAQUPdDV_qQn59BlbouyqlrfDs36c61XjF8kcx-3bqvc7CIU/s1600/1775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2o9YMiOJx7EhhE8DCvHbP3oMH87ivwsrbbGrrGClH0OtOyT7PUaS7AbTXqA39AbLUYNDxIGnSZW9kR0LFX2VrWspnfhIAQUPdDV_qQn59BlbouyqlrfDs36c61XjF8kcx-3bqvc7CIU/s320/1775.jpg" width="240" /></a></div>Cured Marlborough salmon with prawn beignet, orange, mandarin and fennel - Prawn beignet was crispy on the outside, juicy in the inside, topped with orange mayonese. Melted in my mouth freezed dried mandarin was lovely. But my most favorite element of the dish's fennel sorbet. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wctCT9O5XEJjY1j31qYuBC2rEGLQGefWYhPtdAENhOWywKX8TKM56gk2nVQELbNIKHo4Br5kii9ChQ8ErRxD4hS1z18QFclAb5Ih8O_xCDoiulsG-1wLr_Z9ejTG1891k31XPxzuYvI/s1600/1780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wctCT9O5XEJjY1j31qYuBC2rEGLQGefWYhPtdAENhOWywKX8TKM56gk2nVQELbNIKHo4Br5kii9ChQ8ErRxD4hS1z18QFclAb5Ih8O_xCDoiulsG-1wLr_Z9ejTG1891k31XPxzuYvI/s320/1780.jpg" width="320" /></a></div>Cannelloni of beetroot and goats curd with beetroot salad and pinenut vinaigrette - It was a celebration of beetroot with beetroot jelly formed as cannelloni filled with goats curd, beetroot salad, roasted beetroot, and beetroot crisp. Basil was presented in jelly form, which I love.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2spmBTWxEpL90LbiiQB1S4tXMHYwyM8rBfArfK-ZSSat5KCuEEubsZ4ELGKqRVo9oGY7RKHnICcbJ2dMx7ldVZmm19Nqg6l119Old0THco2rZxtnwkGfNvrz4eDYJFViQRqQCKrB6oQ/s1600/1787.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2spmBTWxEpL90LbiiQB1S4tXMHYwyM8rBfArfK-ZSSat5KCuEEubsZ4ELGKqRVo9oGY7RKHnICcbJ2dMx7ldVZmm19Nqg6l119Old0THco2rZxtnwkGfNvrz4eDYJFViQRqQCKrB6oQ/s320/1787.jpg" width="320" /></a></div>Terrine of Thirlmer duck and fois gras with cured duck breast, caramelised peach and brioche - It was served with fig puree and prune puree.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKSKVSzzXnI1qjVcLN6yK8tDf5112f8xsLNL4bFh1eY9H4isL-8d9vqIBxy5T22YwM5u1q2P1PNKrHeYp6YIapnKP9GikkJL2gYBvRfBVwdDN5TFGpx_K_2hYNZkyZ7uxk1CY2H126Pc/s1600/1789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKSKVSzzXnI1qjVcLN6yK8tDf5112f8xsLNL4bFh1eY9H4isL-8d9vqIBxy5T22YwM5u1q2P1PNKrHeYp6YIapnKP9GikkJL2gYBvRfBVwdDN5TFGpx_K_2hYNZkyZ7uxk1CY2H126Pc/s320/1789.jpg" width="320" /></a></div>Pan fried dory with seared scallop, onion bhaji, cauliflower puree and mango chutney - Scallop was perfectly cooked. Dory was tangy with lemon but went well with sautee leek with butter. Onion bhaji was slightly salty. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVKhAfsobmC2KfjSCmoJYrMVAQnsZM8VofB6FKzEqxAX9DCEQS-FwkBiAbdHBT4-8jgxz9ojA44e-7kAgC-7ip4QM7mYUUu_0XrpSIswtrOA0YVVMRaNEXqwPHSCVWb4f-v-FKk-mNZo/s1600/1794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVKhAfsobmC2KfjSCmoJYrMVAQnsZM8VofB6FKzEqxAX9DCEQS-FwkBiAbdHBT4-8jgxz9ojA44e-7kAgC-7ip4QM7mYUUu_0XrpSIswtrOA0YVVMRaNEXqwPHSCVWb4f-v-FKk-mNZo/s320/1794.jpg" width="320" /></a></div>Roasted Junee lamb loin with caramalised sweetbreads, miso-glazed eggplant and olive crumble - Lamb was perfectly cooked, served with wilted spinach, pickled daikon, and creamy celeriac puree. Crunchy deep fried sweetbreads was lovely. Eggplant was crunchy, creamy, and sweet. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmG0FwEalYraP2p6XimJ6Du6gPT2_XJ0q9kCNWwiAD110wmVkCnwdu3H9RqN7YLqKKrgRU2PT9540TKlJT_p73jenZCkzzkxyBqeHGZsuPWm6Q-JTKfrIkKfiCFmxX-LDBpkeJWXlYG20/s1600/1801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmG0FwEalYraP2p6XimJ6Du6gPT2_XJ0q9kCNWwiAD110wmVkCnwdu3H9RqN7YLqKKrgRU2PT9540TKlJT_p73jenZCkzzkxyBqeHGZsuPWm6Q-JTKfrIkKfiCFmxX-LDBpkeJWXlYG20/s320/1801.jpg" width="320" /></a></div>So many utensils for desserts ^^<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrpKK9OsCK0Nir0G-lwJzUxtBWHC5KvgKtJ-yHdR2nUMwH_YdJSU4c9o23BMxMet56yGpC9rQe33em8nZdHLQ7ugg1LsDBTMw2L4_i2I7KdeA-e1VbnzsXPnhFz98VNfNmi0WZbavB_I/s1600/1803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrpKK9OsCK0Nir0G-lwJzUxtBWHC5KvgKtJ-yHdR2nUMwH_YdJSU4c9o23BMxMet56yGpC9rQe33em8nZdHLQ7ugg1LsDBTMw2L4_i2I7KdeA-e1VbnzsXPnhFz98VNfNmi0WZbavB_I/s320/1803.jpg" width="320" /></a></div>Brillat-Savarin cheese cake with honeyed walnuts and pear puree, served with freezed dried cherry, crumbed biscuit, and crisp toasted raisin bread. I love the combination of creamy, earthy, and sweet with texture. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs18lyW9-7qocZ1ewOardEfdaHiFQnmuZE1IR1kw8C7Z5KjrBx73BQpxLywAWQfDccP-Z7s0BDUepIbb0emqVKMDugWQPXfbcp6rgL9_Se7Dlf7ue-xz0P-1f7hAph6gMNzFjLK0FVuGs/s1600/1809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs18lyW9-7qocZ1ewOardEfdaHiFQnmuZE1IR1kw8C7Z5KjrBx73BQpxLywAWQfDccP-Z7s0BDUepIbb0emqVKMDugWQPXfbcp6rgL9_Se7Dlf7ue-xz0P-1f7hAph6gMNzFjLK0FVuGs/s320/1809.jpg" width="240" /></a></div>Granny Smith apple jelly with vanilla syrup and apple granita - with tiny apply pieces.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2u1ait4n7MVtnZ6izGknqr3TBsmGRLcdvtkPJ9FWHeBwmGUEmxj8rKGGUhHRoF6-ZPYy5Sh0c5V7wfSNXrTEYvg1TjfsJliCLjQmACOZsvnQU2SzhUrDs8wJju3QcmTX_GvNtUM7dj0/s1600/1816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2u1ait4n7MVtnZ6izGknqr3TBsmGRLcdvtkPJ9FWHeBwmGUEmxj8rKGGUhHRoF6-ZPYy5Sh0c5V7wfSNXrTEYvg1TjfsJliCLjQmACOZsvnQU2SzhUrDs8wJju3QcmTX_GvNtUM7dj0/s320/1816.jpg" width="320" /></a></div>Necarine parfait with strawberry tapioca, summer berries and raspberry sorbet - It was light dessert dish not as heavy as its presentation.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzm9mg6ystQA1w-icHY_wG1lu-Tdlbfn3g1rqel6nSxw-ucIwIXhPXhT9x5pJwaFSmwqRblGsdDB0dP_V9xsgIgZSW6FYrlGS9x1tmNrxmYJbYS_Oarz3Asm2ZdIV5NzkaLP31TAnKB4/s1600/1820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzm9mg6ystQA1w-icHY_wG1lu-Tdlbfn3g1rqel6nSxw-ucIwIXhPXhT9x5pJwaFSmwqRblGsdDB0dP_V9xsgIgZSW6FYrlGS9x1tmNrxmYJbYS_Oarz3Asm2ZdIV5NzkaLP31TAnKB4/s320/1820.jpg" width="320" /></a></div>sour Passionfruit jelly as a complimentary.Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com2tag:blogger.com,1999:blog-4314348993502390774.post-32460430101695110902010-12-04T03:35:00.000-08:002010-12-04T03:36:32.495-08:00Cupping session at Campos, NewtownI know about cupping session ($8.80 per 45 minutes) at Campos from <a href="http://simonfoodfavourites.blogspot.com/2010/11/campos-coffee-cupping-room-newtown-27.html">Simon Food Favorite</a> blog and I can't wait to go there. I booked a Thursday 9 am session and it was only me doing cupping with the barista +_o It was really intimidated at first, then I was guided and drown into the coffee world. There were 5 single origin coffee for cupping plus 1 generic supermarket coffee. The 5 single origin were Guatemalan Natural Huehuetenango, Ethiopian Lekempti, PNG Marawaka, Indian Monsoon, and Kenya Tembo. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ho2ZwkCPOwdqncabYHGLjkFHKJfrH1p19zK5k3QLumtSn6Fs2RT3f5EJ0QqYV0GMe2kz195rnH92rm-UKkdV75UqmJZe-NHAzQGFgjvo0LNpmL0HNL38qkshyphenhyphenvQoOpGsu7WWXkYNjjk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ho2ZwkCPOwdqncabYHGLjkFHKJfrH1p19zK5k3QLumtSn6Fs2RT3f5EJ0QqYV0GMe2kz195rnH92rm-UKkdV75UqmJZe-NHAzQGFgjvo0LNpmL0HNL38qkshyphenhyphenvQoOpGsu7WWXkYNjjk/s400/1.jpg" width="266" /></a></div><br />
First, we had a look at each green bean first to learn how farmers process the coffee from fresh cherries to green beans. Generally, there're 2 ways to process coffee cherries; wet process and dry process. PNG, Indian, and Kenya, in the cupping session, were processed by 'Wet process' (washed coffee) means cheeries are pulped to remove the skin and then fermented and washed. After washing, beans will then sun dry. Green beans using this process'll get even color. On the other hand, Guatemalan and Ethiopian beans in the cupping were naturally processed (dry process), which can see from the unequal color of the green beans. These beans were sun dried.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNbab9XvEhhOVKk_XjEf0IuI7OuqpENaTwOYTxRirmxnifWEDLlqnPQXaRjLVi6-CR0EtYaVa7jHMhe_HRrG_U5PLpJT1hB3hg0k4a1Yfd8doAFXj8XY-Sfq5KIOOV2CGAJbN_9HqJiY/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNbab9XvEhhOVKk_XjEf0IuI7OuqpENaTwOYTxRirmxnifWEDLlqnPQXaRjLVi6-CR0EtYaVa7jHMhe_HRrG_U5PLpJT1hB3hg0k4a1Yfd8doAFXj8XY-Sfq5KIOOV2CGAJbN_9HqJiY/s400/7.jpg" width="400" /></a></div>First step was to inhale 'dry coffee' fragrant. Both Guatemalan and Ethiopian had flora on the nose although Ethiopian had sweether fragrant than a Guatemalan one. PNG was smooth. Indian coffee was robust, earthy, and spicy. Kenya smelled different, more complex. While, generic supermarket coffee has no fragrant at all.<br />
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After that, the barista poured 5 oz. hot water (93 degree) into 10gram of ground coffee in order to inhale 'wet' aroma. We waited for 4 minutes for coffee to brew. After 4 minutes wait, we broke the crust and inhaled aroma again. Aroma of each coffee were stronger and gave more characteristic. PNG coffee aroma was quite savory (compared to sweet). The most disgusting one was supermarket one. It was smelled like uncooked flour to me.<br />
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The next step was the yummiest part; tasting coffee flavour. We scooped out floated ground coffee then we started slurping and tasting. Theorectically, I have to slurp loudly the same way as eating ramen BUT I don't know how to properly slurp. I need to practice on that area! First round, quickly slurped coffee from each cup, rolled coffee in my mouth, spitted coffee out then moved on. Then tasting again more slower. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcn6raZzduBaNR_iU7Qieqpx1-TRsqtO4l6YjW4S2mOImg44_ap8stxMIE6qt3MLMnk-k6t1Gpwcka8v7K7crl-82UzRqtMgYldK7SNqXpv0vjWaQ6nyzQUE19fqlQaABXLtw4uRwmb8/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcn6raZzduBaNR_iU7Qieqpx1-TRsqtO4l6YjW4S2mOImg44_ap8stxMIE6qt3MLMnk-k6t1Gpwcka8v7K7crl-82UzRqtMgYldK7SNqXpv0vjWaQ6nyzQUE19fqlQaABXLtw4uRwmb8/s400/4.jpg" width="400" /></a></div><br />
Each coffee not only have different aroma but also have different flavour, i.e. Guatemalan coffee tastes like riped red cherry while Ethiopian one tastes closer to peaches. PNG was quite neutral, which's good to use as a base for the blend. India Monsoon's definitely good with milk with nutty, robust taste. My favorite was Kenya, it was juicy and wet. I couldn't place what it tasted like, I know that it was citrus fruits but which one? Lime, lemon, bergamot, or orange, etc? The barista took pity on me and told me that it was 'finger lime'. Now I have to find finger lime, taste it, and remember its flavour.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2Vs_DH5QAoA_py9YgZ14pjFV9f-H0kICoRqlXoSn1t0YT7GH7CxnBFvFy0dU1nxchI32wz5kD56r7pTG6IuRUtgwAgqfqq6qG32J0LpFE_Kf-1MFnQv0v88XV_1CZtDjer1XK24IFRc/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2Vs_DH5QAoA_py9YgZ14pjFV9f-H0kICoRqlXoSn1t0YT7GH7CxnBFvFy0dU1nxchI32wz5kD56r7pTG6IuRUtgwAgqfqq6qG32J0LpFE_Kf-1MFnQv0v88XV_1CZtDjer1XK24IFRc/s400/5.jpg" width="400" /></a></div>There was another tasting when coffee was cool down. Guatemalan wasn't good when it was cool. I didn't mine drinking Ethiopian one though. PNG and Indian weren't good as well. But I drank almost half cup of Kenya when it grew cold (cupping cup next to Campos take away cup). Its profile just changed. I think it tastes more like stone fruits when it's cold. I will definitely buy it before going back home. There's no use to buy now since roasted coffee life's about 4 weeks from roasting date. <br />
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<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoV4Ddr-vgJxSpllTZeQghhWN3dVPCGKsLiHkV9gwgn6xovSj8JsAgasUThRQCFq95nDXaDxvm3gSMbYrNCOHHjms-Sazy79YDk4_5aTy_YpGekW_67LZ22GlmRjPZ_Fpv79tfV-qziE0/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoV4Ddr-vgJxSpllTZeQghhWN3dVPCGKsLiHkV9gwgn6xovSj8JsAgasUThRQCFq95nDXaDxvm3gSMbYrNCOHHjms-Sazy79YDk4_5aTy_YpGekW_67LZ22GlmRjPZ_Fpv79tfV-qziE0/s400/3.jpg" width="266" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-6pAm-A8bOaEY01xIuKt1cgTGfHZREmTlC7q5EWrGV9YkBfMK53VadXegPh_n0utQ9vdO6vfdkHb_oqvFHtEBoKAtOmxRfS51C3CnTeSCryWW8b4IFBgBOusx38F4dX0YA8Lf-ArHUw/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-6pAm-A8bOaEY01xIuKt1cgTGfHZREmTlC7q5EWrGV9YkBfMK53VadXegPh_n0utQ9vdO6vfdkHb_oqvFHtEBoKAtOmxRfS51C3CnTeSCryWW8b4IFBgBOusx38F4dX0YA8Lf-ArHUw/s400/2.jpg" width="266" /></a></div><div style="text-align: left;"></div>Along the way, the barista told me how to blend the beans. It's purely art. The way to do's by trying to taste each single origin coffee together to see how they marriage. For Campos Suprerior blend, they blend 11 different types of beans together to get Campos signature flavour.Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com2tag:blogger.com,1999:blog-4314348993502390774.post-7213725197158260652010-11-30T13:57:00.000-08:002010-12-01T01:31:57.792-08:00Brewing coffee by french pressI started to seriously use a french press aka plunger for coffee in 2009 when I came to Melbourne. Before that, I used plunger only for tea.<br />
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At first, I though using a plunger to brew coffee's the easiest method. Buy ground beans, put about ground coffee into a plunger, put some hot water in, wait for about 5 minutes, and I get my coffee. Did I work? Yeah, it works out alright though sometime my coffee burnt or overextracted or underextracted depending on how much coffee and water I put into a plunger.<br />
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Time pass and I obsess with coffee more than I though. Cofee doesn't taste like coffee anymore. It has different characteristics depending its origin, roaster, and stuffs. I LOVE coffee perfume... sometime it smells like lily, rose, or jasmine, etc. Tastewise, it can range in a similar way to wine's tasting note.<br />
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When I found coffee beans I like, I want to have it everyday. Buying beans to brew my own coffee sounds practical and economical. BUT coffee doesn't taste the same on my plunger!!! Sometime it worked out fine but most of the time my coffee lost its characters. Alas... <br />
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I start to look for the fool proved method to brew coffee with plunger. The key to success's measuring everything... coffee weight, water weight, and water temperature. It'll give you consistency. <br />
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<a href="http://www.marketlane.com.au/brewingguide.asp">Market Lane coffee</a> in Melbourne suggests 60-70 g of coffee per 1 litre of water while <a href="http://www.jimseven.com/2008/11/13/french-press-technique/">James Hoffmann</a> suggests that 60-75g coffee / 1 litre water's a good ratio (he even has a clip to show how to successfully brew coffee). 1 Litre of water seems to much for me, so I broke the ratio down just for one cup of coffee (150 ml), it equals to 9-10.5g of ground coffee (Market Lane Coffee) and 9-11.25 g of ground coffee (Jim Seven). My ratio's 10g/150ml. It's an easy number to remember and still within their ratios.<br />
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Result? Now, I'm not only obsess with my coffee but I also obsess with scale :PNugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-35635561764471064902010-11-30T02:04:00.000-08:002010-11-30T02:04:14.877-08:00Bistro Papillon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01QJDz5RooFnB2fn0Nie_QwH1Ee6E9uluXwGpMY68WyxWW5xa-6vsiYDwThorJYQpDNpUH-3Kc8hdi3bxpedjkAHN3Qaf66nBNG2mWocswLj9DuEI0XLMWfGUHt7y-rVnHrEsTsRfpnI/s1600/1475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01QJDz5RooFnB2fn0Nie_QwH1Ee6E9uluXwGpMY68WyxWW5xa-6vsiYDwThorJYQpDNpUH-3Kc8hdi3bxpedjkAHN3Qaf66nBNG2mWocswLj9DuEI0XLMWfGUHt7y-rVnHrEsTsRfpnI/s400/1475.jpg" width="400" /></a></div>I always love a petite French bistro atmosphere especially the one decorated with wood and yellow light and plays french songs. This bistro's exactly what I like, it sets my mood. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6FfTluYqLSleIP06mz4ASEbsKg6nPL1-irqZC469JNFneS7f9PX-WiPNZbjpNLa9NVvXm58dNOYbahJIJ-BQCxA-8_PXGbX-ZVMB74VKGswjafsWYW6I-G05WER7vn9_SX6YUywWT-U/s1600/1472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6FfTluYqLSleIP06mz4ASEbsKg6nPL1-irqZC469JNFneS7f9PX-WiPNZbjpNLa9NVvXm58dNOYbahJIJ-BQCxA-8_PXGbX-ZVMB74VKGswjafsWYW6I-G05WER7vn9_SX6YUywWT-U/s400/1472.jpg" width="300" /></a></div><div style="text-align: left;"></div><br />
I had Ocean Trout papadella w olive oil, mixed green, preserved lemon, pasley, and parmesan ($29). It was flavourful but the trout itself was quite dry.<br />
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For dessert, I went for Crumble aux Pommes ($13). It served with maple syrub and walnut ice cream, and a tiny bit of ginger. Crumble was very fine crumbed given the dessert a soft texture. The dessert was alright, sweet, pleasant to eat.<br />
Overall, foods was o.k. liked I won't try to change a place when my friends want to come here but it didn't wow me. Service's worth mentioned, very attentive staffs. Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com2tag:blogger.com,1999:blog-4314348993502390774.post-58200391398137471672010-11-30T01:19:00.000-08:002010-11-30T01:19:55.567-08:00Coffee class level 1, Introduction to Espresso, at Toby's Estate, Sydney'Barista's the most important in making a cup of coffee' was what Tom Hespe told the class before we started making our own coffee. I couldn't agree with him more since I'm very specific on who's making my coffee. With some barista, I don't care what beans or machine he/she uses as long as he/she is the one who make my coffee.<br />
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A class began by learning that coffee is grown in parts of the world that have warm climate, lots of rains, rich soil, and high altitute. In translation, coffee is mostly grown in Africa, central America, and South America, South and South East Asia. Although some area in Australia and China also grow coffee.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDKgElGm_-MKApqWyORgJRQ46ZvSjnsPO8kv3p02t2IU-WinIIf5lDVHkx-0QhM0QVOG4ESF0bJqgXZ8HkYB8JOTVUZfFe9D7kmZigkaOeQYOFnGsdhGYCVoFODyDXibYy_SAxGiVbq0/s1600/1448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDKgElGm_-MKApqWyORgJRQ46ZvSjnsPO8kv3p02t2IU-WinIIf5lDVHkx-0QhM0QVOG4ESF0bJqgXZ8HkYB8JOTVUZfFe9D7kmZigkaOeQYOFnGsdhGYCVoFODyDXibYy_SAxGiVbq0/s400/1448.jpg" width="400" /></a></div><br />
Then we moved to processing, roasting, and storing coffee beans. Oxygen, heat, moisture, and light are coffee beans nemesis. To buy coffee beans, we should look at the roasted date since coffee'll go stale 4 weeks after roasting.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wc0xmNg_EU1eILvFHoQMES6dNvSjpm7BcOvN47N5lj4WSzLKpyAcri10u8Bym_E1rmSWfm5-Lvfyw71Hx4nv75KO0uAGi6YnCH7eVIv_r5WlOkGtCNVUYtJGbaXtdFYKK2EQaUYbVJE/s1600/1451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wc0xmNg_EU1eILvFHoQMES6dNvSjpm7BcOvN47N5lj4WSzLKpyAcri10u8Bym_E1rmSWfm5-Lvfyw71Hx4nv75KO0uAGi6YnCH7eVIv_r5WlOkGtCNVUYtJGbaXtdFYKK2EQaUYbVJE/s400/1451.jpg" width="400" /></a></div><br />
After Tom wrapped up the coffee background, we moved on to dosing, grinding, and tempering. In short, I have to fill ground coffee up close to the top of the basket. Then 'collapse' it by knock it down twice. After that, fill the basket up a bit more and flaten the top of the basket before tempering it. Above picture's what ground coffee, so called 'cookie', should look like after extracting coffee. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dS1mi0vHJolvAq0998BgNgNnkBoEntDOB0aVKjGJbMPQEJ8aPObQ4n3HLrCANsbQmVMdqYnPWFFOImAYkLuG87aeNz1DIt_UnQOAw2NVZadHngDNIzFEVBZZFcsjdNqmGwxaBt289-g/s1600/1455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dS1mi0vHJolvAq0998BgNgNnkBoEntDOB0aVKjGJbMPQEJ8aPObQ4n3HLrCANsbQmVMdqYnPWFFOImAYkLuG87aeNz1DIt_UnQOAw2NVZadHngDNIzFEVBZZFcsjdNqmGwxaBt289-g/s400/1455.jpg" width="400" /></a></div>To pull a shot, it's ideally that coffee start to drip into a cup 5-10 minutes after starting the machine. Then it's supposingly to pull about 30 ml of coffee within 28-32 seconds. I also have to watch coffee color. It should come out as thick, hazelnut-coloured (with skin on, ofcourse!) and pours like honey from a spoon. I should stop when coffee starts 'blonding', meaning lighter olor and the brew starts waving. At the stage of blonding, the machine'll extract only caffeine which gives only the bitterness to coffee. <br />
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Now, it was time to pull a shot. My first shot, down the sink. I tampered too hard that coffee didn't come out after 10 seconds. How did I know? I actually counted silently everytime I pulled a shot.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnrN4W3aBEd7JLe4ueBkxzGM-EMYwbwWgkYnUERkcN-SV_HWSFGKKPQfXoub5N1HL56Kepv1DKDGIYW4HlMcZD96-3b9GPCWRAKpyn_vTJ89zIXhu2p7VqMfpHA1pLtLm_E8HDuHD4W0/s1600/1456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnrN4W3aBEd7JLe4ueBkxzGM-EMYwbwWgkYnUERkcN-SV_HWSFGKKPQfXoub5N1HL56Kepv1DKDGIYW4HlMcZD96-3b9GPCWRAKpyn_vTJ89zIXhu2p7VqMfpHA1pLtLm_E8HDuHD4W0/s400/1456.jpg" width="300" /></a></div>My second shot, it was better. And, I got 'tiger strips' Huray!!! I didn't know what it mean but it should be good, lol. Tom then explained that it was what we should look in a good espresso shot. After practicing, most of my shot came out after 8 seconds and I got 30 ml of coffee at 25 seconds. I need more practice! Practice makes perfect :D<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pw3Mho9qyWOFSRmcAGgOuEYuxd3RtT6ndjxzGynlAhPLjtPU2UCdBmB6snlbjMTIwEkvE9zEHfTCC1xRM0pW_F1kzKyaTfrInvP4WTNdopYc8mADm7T-B1Z7z4mSNMECIpi5t9z1fM4/s1600/1460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pw3Mho9qyWOFSRmcAGgOuEYuxd3RtT6ndjxzGynlAhPLjtPU2UCdBmB6snlbjMTIwEkvE9zEHfTCC1xRM0pW_F1kzKyaTfrInvP4WTNdopYc8mADm7T-B1Z7z4mSNMECIpi5t9z1fM4/s400/1460.jpg" width="400" /></a></div>Steaming milk is the harder part for me. The above photo's the demonstation ranging from ristrestto on the far right, then espresso, machiatto, piccolo latte, latte, and flat white.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBAT8ct1LXRFpeKPje4wGFwnfggL96wUDWKYw2ByTnPQ8OL_Ws9aMVQFPFQp5D1F4IPSMc4ovHbuhhdZSd80t9UVX_BAQx5yKonwDr8gAXqOxqkjoIyNpBpiA75nyVr9GaZInDw_y8GE/s1600/1462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBAT8ct1LXRFpeKPje4wGFwnfggL96wUDWKYw2ByTnPQ8OL_Ws9aMVQFPFQp5D1F4IPSMc4ovHbuhhdZSd80t9UVX_BAQx5yKonwDr8gAXqOxqkjoIyNpBpiA75nyVr9GaZInDw_y8GE/s400/1462.jpg" width="400" /></a></div>First step to steam milk is pouring milk into a jar, just about half a jar since milk'll be air-raised when steaming. Then steaming. Although the ideal milk temperature's 60-65 degree, I suppose to pull a jar of milk from steamer when the temperature reachs around 55 degree and the residual heat'll warm the milk temperature up to Tom's ideal temperature of 62 degree. After steaming milk, knock the bubble down then spinning the milk to prevent separation.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMFS_yDgReS8pAW79Cm5E6rRE-a4ysacLuVDi_Me4YszTholjLhW0Edphzjnl4rEyBAjf6hG-8WquWSUrgYcJgXMeUZFHkraxEwTsvvUp_WJJdLIIv_VryQli60yFsT5NNAjxHx7zTn8/s1600/1464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMFS_yDgReS8pAW79Cm5E6rRE-a4ysacLuVDi_Me4YszTholjLhW0Edphzjnl4rEyBAjf6hG-8WquWSUrgYcJgXMeUZFHkraxEwTsvvUp_WJJdLIIv_VryQli60yFsT5NNAjxHx7zTn8/s400/1464.jpg" width="400" /></a></div>I thrown coffee down the sink several time before Tom approved my white coffee. Above's my very first white coffee.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX1zoW5YLArWb86wmawqRUVdaphCNLaPgavU119CVFZEig5ITSZsPOx8pLHEdIxzNxXLVrJzQfjrwc5PscNVqyBtG6wTxIMJXpenVGi4w90uHztHEMdY37rA7gCU9ltj-r4Ct0uasl7mU/s1600/1465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX1zoW5YLArWb86wmawqRUVdaphCNLaPgavU119CVFZEig5ITSZsPOx8pLHEdIxzNxXLVrJzQfjrwc5PscNVqyBtG6wTxIMJXpenVGi4w90uHztHEMdY37rA7gCU9ltj-r4Ct0uasl7mU/s400/1465.jpg" width="400" /></a></div>I felt my latte's color isn't right but Tom said it was o.k. I think it was my espresso problem. Sigh... I'm now fussing with my own coffee making.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIKXCWlQUCbo8xk5Va1-jyjNxg1pFe_FHmEET-V9DcpcLRIzTbIVlVFh04lddoAijkTP0pEvUCN8Wi9Vv3vTvHKw1s3R3za_hKivqJpwGAREDnKza4S-urelwMvMqv5x3n3YRAQDXPec/s1600/1470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIKXCWlQUCbo8xk5Va1-jyjNxg1pFe_FHmEET-V9DcpcLRIzTbIVlVFh04lddoAijkTP0pEvUCN8Wi9Vv3vTvHKw1s3R3za_hKivqJpwGAREDnKza4S-urelwMvMqv5x3n3YRAQDXPec/s400/1470.jpg" width="400" /></a></div>These two have better than the previous ones but less frost, ahh... I need to practice more!Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com2tag:blogger.com,1999:blog-4314348993502390774.post-1455952130596989452010-11-28T06:33:00.000-08:002010-11-28T06:33:16.861-08:00The Shortlist258 Abercrombie St, Darlington<span class="strong"> </span><br />
<span class="strong">Open: </span>M-F 7am-4pm, Sat 8am-4pm, Sun 9am-3pm<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje65vRtjowJP5VYFFX5LKdW-KPq40filPeW74W4czZ672KHG_YPbXNQEEL9iV5nBHwMtm08_EWJXXMo1C5rFfHukzDJeN6z7ITDxU8HGwHllWEKBjbdYN-HUFVxhZvuKkQ1kfXiJ8PHqA/s1600/0569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje65vRtjowJP5VYFFX5LKdW-KPq40filPeW74W4czZ672KHG_YPbXNQEEL9iV5nBHwMtm08_EWJXXMo1C5rFfHukzDJeN6z7ITDxU8HGwHllWEKBjbdYN-HUFVxhZvuKkQ1kfXiJ8PHqA/s400/0569.jpg" width="400" /></a></div>I used this place to hide from my friends, prove read my papers, or have a lazy Sunday.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b-t0MbzS1yz_8EN7iUeCS852TV825Of_vWXEeJVzdWAl5pP3vdwWrBldsPV36t_zVF2BW3nVnrdAirix7I931_Edr-vFy6bGkMS5i4ykJ3SWWD-M3w3uyAFhGF3JBwQ0D7EiKLq622g/s1600/0567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b-t0MbzS1yz_8EN7iUeCS852TV825Of_vWXEeJVzdWAl5pP3vdwWrBldsPV36t_zVF2BW3nVnrdAirix7I931_Edr-vFy6bGkMS5i4ykJ3SWWD-M3w3uyAFhGF3JBwQ0D7EiKLq622g/s400/0567.jpg" width="300" /></a></div>I like places running by female baristas since they generally have softer hands than male baristas. What? <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtV3hpmEEuD-IwvLW8RXB1SBo3ngMcKSnLe23BnWLrwr0vtv-o01HifkXf0ygYVdYRAyf6d0coetCp8tcr5l5YAHJi5PRD7mmHmRc8cOt3id2WZOQgY8m_oOI_kA9_DQSKxrxZ5fOnvmQ/s1600/0564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtV3hpmEEuD-IwvLW8RXB1SBo3ngMcKSnLe23BnWLrwr0vtv-o01HifkXf0ygYVdYRAyf6d0coetCp8tcr5l5YAHJi5PRD7mmHmRc8cOt3id2WZOQgY8m_oOI_kA9_DQSKxrxZ5fOnvmQ/s400/0564.jpg" width="300" /></a></div>My reason is most baristas're trained to steam milk by hand (no termometer). When they work with heat for a time being, their hands becomes hardened and less sensitive to the heat. Since girls're likely to use hand cream, which help soften their hands, coffee temperature should be perfect.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqgWh9upW7XZZp-GvYUfHefe-8c8VHNjr2pHwU2hi6HLKYRk5OrTcmYjTX5NQPmCeB5rUNrtWFERMCn-iu5PFZlJFyiyFJswiybfvXhSUsG-WcBij4991GaSmH33i_RPPRGZGZP2nvWs/s1600/0572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqgWh9upW7XZZp-GvYUfHefe-8c8VHNjr2pHwU2hi6HLKYRk5OrTcmYjTX5NQPmCeB5rUNrtWFERMCn-iu5PFZlJFyiyFJswiybfvXhSUsG-WcBij4991GaSmH33i_RPPRGZGZP2nvWs/s400/0572.jpg" width="300" /></a></div>They have choices of houseblend and single origin. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikv5DY79M37YJQUHvS5_XLCiLuabqqOHoffbGJ_YmPkuSQk8ZyNyZf2rEZkvHOzsNqqE-NQuaq3kbnM1IjpZTdTKi3fP035FkH89JHGx1D1tNFzF8tWlAsQ-QFtDgRjz2sLgTSN6FwHA/s1600/0584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikv5DY79M37YJQUHvS5_XLCiLuabqqOHoffbGJ_YmPkuSQk8ZyNyZf2rEZkvHOzsNqqE-NQuaq3kbnM1IjpZTdTKi3fP035FkH89JHGx1D1tNFzF8tWlAsQ-QFtDgRjz2sLgTSN6FwHA/s400/0584.jpg" width="400" /></a></div>Bacon and egg roll ($6) tasted just like my childhood weekends breakfast. Bacon, fried egg w running eggyoke, tomato sauce, onion jam. Sweet, salty, and creamy... yumm..Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-18195591657631789072010-11-28T05:38:00.000-08:002010-11-28T19:59:06.390-08:00Little Marrionette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLrqca4QbDuVum2CaPFzYL4gNXWTcWjoc0iMmHy8un-mLwPu05-rMpGOtzbXNl1OwqlyW7PPqwS5Kj_xpSqIh6yBJiQqbl5jnh4lsfDxHBxkUxLhH95J_pnEa2LCDsX9gR2nLVQ4vo8s/s1600/1375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLrqca4QbDuVum2CaPFzYL4gNXWTcWjoc0iMmHy8un-mLwPu05-rMpGOtzbXNl1OwqlyW7PPqwS5Kj_xpSqIh6yBJiQqbl5jnh4lsfDxHBxkUxLhH95J_pnEa2LCDsX9gR2nLVQ4vo8s/s400/1375.jpg" width="300" /></a></div>I alway love the trip to Balmain; weekends markets, brunch, AZ's cakes, and coffee. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OCYk0uixU4ywAofMevpxG_6VRQaU9YowEpBcV_p4vQzteb2zuRo7koJok28YEofrxKt32wYdnt0DWT07xwRLaDSmLCURAXa9KWOQ5Ax7y0ChlzDiWCpYhKyBLYGEmvzC5zZgvxcXNl0/s1600/1377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OCYk0uixU4ywAofMevpxG_6VRQaU9YowEpBcV_p4vQzteb2zuRo7koJok28YEofrxKt32wYdnt0DWT07xwRLaDSmLCURAXa9KWOQ5Ax7y0ChlzDiWCpYhKyBLYGEmvzC5zZgvxcXNl0/s400/1377.jpg" width="300" /></a></div>But this was my first time to Lt. Marrionette 'cos it's a very tiny little cafe with only 4 tables and always packs during the weekends. And I personally hate a taste of paper cup. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWo9iu5EbjJog-esuA0I6Z0TkOd_ngfObVqNTkgD6r3EJpidWjKLGfQu0QLSlMOBgU78ZQdZeAmcma9Vkvqdi1YvRXRMQNDxBJ3pMyEZIELspYIz4JZpFQ0u3xbBmeMZgw0BXLPPKmeU/s1600/1382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWo9iu5EbjJog-esuA0I6Z0TkOd_ngfObVqNTkgD6r3EJpidWjKLGfQu0QLSlMOBgU78ZQdZeAmcma9Vkvqdi1YvRXRMQNDxBJ3pMyEZIELspYIz4JZpFQ0u3xbBmeMZgw0BXLPPKmeU/s400/1382.jpg" width="300" /></a></div>My latte was clean, a note of acidity, dark chocolate, and hazelnut with light body.Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-56801054650756068342010-11-28T04:56:00.000-08:002010-11-28T04:56:54.791-08:00Dae Jang Kum Korean BBQ35 Goulburn Street, Haymarket<br />
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It was a hazard. I couldn't find a place to eat. I had to have early dinner on Sunday late afternoon before going to see musical show at 6 p.m. Dae Jang Kum seemed like a good idea since it opens almost 24 hrs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPOisB-cyFotxhoLzdRHKabjpNBE3l4noCpilm7JmQUNuHjl0DCfQ5a0KnrjT_Kaza4EpdZveMj7zFo7o9LZgR0sQhpLX9vEpeH_rXnIIPddYj8XttbtVy6RXAsQhFvdgEZN9epPceTU/s1600/1425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPOisB-cyFotxhoLzdRHKabjpNBE3l4noCpilm7JmQUNuHjl0DCfQ5a0KnrjT_Kaza4EpdZveMj7zFo7o9LZgR0sQhpLX9vEpeH_rXnIIPddYj8XttbtVy6RXAsQhFvdgEZN9epPceTU/s320/1425.jpg" width="240" /></a></div>I went there around 5 p.m. and had 'beef rib & chinese cabbage soup' 우거지갈비탕, $13.<br />
<span style="color: black; line-height: 120%;"></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0fZwJdEslG_JVbhkFVmZKBpKobUpVBf4P5TL3KOdZuJEK-A8v2zRsKoW_3smMUHLqX9RGLR7I_f4qEbTJy3FizSXXjK0gkYf3oaHPUFrAvOTpPtKTv5CO0a79qN-JgzJneWRbma9Lb0/s1600/1412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0fZwJdEslG_JVbhkFVmZKBpKobUpVBf4P5TL3KOdZuJEK-A8v2zRsKoW_3smMUHLqX9RGLR7I_f4qEbTJy3FizSXXjK0gkYf3oaHPUFrAvOTpPtKTv5CO0a79qN-JgzJneWRbma9Lb0/s320/1412.jpg" width="320" /></a></div>It is served with a bowl of rice and 5 side dishes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08TFXWjRkwV5CeWrgYN_4JtGTkxSy7Y8Tli7psWspe1lEkn5g_3VsdKpTm45r2LlM-2h4gPql-OzMGCU13MbZiADBMsuOpEjM5pOfquPNpcvzOqz_4kk9m2kfevLkUgcTjzWl3nelUYg/s1600/1414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08TFXWjRkwV5CeWrgYN_4JtGTkxSy7Y8Tli7psWspe1lEkn5g_3VsdKpTm45r2LlM-2h4gPql-OzMGCU13MbZiADBMsuOpEjM5pOfquPNpcvzOqz_4kk9m2kfevLkUgcTjzWl3nelUYg/s320/1414.jpg" width="320" /></a></div>Soup was bubbling hot. Very pretty w sliced green and red chilli. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgwK7-jXgVzFv_7L6m2K_varbT4vnmol61AkjgafgPtf46j6pWsDGL46Ddfy6bZAOOj2pOHiDgttoaQnljBOVr0rAjPLpL7qCyVQob__ayq4NZGbTFWf4Z02EbPe7dsmVD_JlEIoTL0w/s1600/1423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgwK7-jXgVzFv_7L6m2K_varbT4vnmol61AkjgafgPtf46j6pWsDGL46Ddfy6bZAOOj2pOHiDgttoaQnljBOVr0rAjPLpL7qCyVQob__ayq4NZGbTFWf4Z02EbPe7dsmVD_JlEIoTL0w/s320/1423.jpg" width="320" /></a></div>Beef fell apart though it wasn't melt in my mounth. But I don't care, the soup was so yummy. It was sweet, hot, and spicy. Luckily, chilli was mellow 'cos it was cooked since I had trouble to see sliced green chilli so I ate them all. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_b604OLzl5bIbu_APmzMIFsxD2YpDXYgIF8HI1IUj9MQVy7n1k4HETeok7MOhPkcdCrhJCEpU3EJkSkF3Fyai7VBtdPriA8L-m9NA8mktlINRUlBk73XkHT_TVrafvD3ryLagn-2BKU/s1600/page.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_b604OLzl5bIbu_APmzMIFsxD2YpDXYgIF8HI1IUj9MQVy7n1k4HETeok7MOhPkcdCrhJCEpU3EJkSkF3Fyai7VBtdPriA8L-m9NA8mktlINRUlBk73XkHT_TVrafvD3ryLagn-2BKU/s320/page.jpg" width="320" /></a></div>My favorite side dishes're cooked potatoes in light soy sauce, radish gimji, and pasta. Potatoes were so sweet and had different texture in each pieces. Some tasted like sweet potato. The others had different texture, more fluffy and less sweet. Radish was crunchy, sweet, and spicy. I know that pasta and cream salad dressing wasn't authentic to Korean foods but it works for me.Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com0tag:blogger.com,1999:blog-4314348993502390774.post-19619154715030711962010-11-28T04:20:00.000-08:002010-11-28T14:26:46.319-08:00Strangers with Candy<div style="font-family: inherit;"><span style="font-size: small;">I stumble into this place on the way back from Mayan coffee & Xocolat. I went back there today for breky since I don't think my mom'll come with me just for foods. She'll visit me and we'll go back to Thailand together. She loves to shop and the problem about this place's it's in middle of nowhere. I can't lure my mom to shop around here, can't I?</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitU8QfzDxA7Qx_29di0Hw7yZ6h2YeT2fgkljwV_ZegSJqcQOt-aXaRkoIEGsBD1PKedg80J5seAt1XD0SDsjoF5FojvaGLgv6nA4gd1Nkp9BULEZ2QdTyFUijtmssnz90hBvUtF1mW_LU/s1600/1411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitU8QfzDxA7Qx_29di0Hw7yZ6h2YeT2fgkljwV_ZegSJqcQOt-aXaRkoIEGsBD1PKedg80J5seAt1XD0SDsjoF5FojvaGLgv6nA4gd1Nkp9BULEZ2QdTyFUijtmssnz90hBvUtF1mW_LU/s400/1411.jpg" width="300" /></a></div><div style="font-family: inherit;"><span style="font-size: small;"></span></div><div style="font-family: inherit;"><span style="font-size: small;">I had freshly squeezed OJ ($5) to detox myself from my coffee trip this week.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nltn0ZzhL3tpXkm6CgpwzJwMpwogrFrM5dkXLYKaDUPHmnwvMfaUbt6aqv7tl7AMd4hYmxlP6JVRKbgAGNx0jTrqvFRbQsgkO5OP3v6WgZzF-AJRyWe8TC3qxPdMG3XFt8c0AzagQsk/s1600/1400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nltn0ZzhL3tpXkm6CgpwzJwMpwogrFrM5dkXLYKaDUPHmnwvMfaUbt6aqv7tl7AMd4hYmxlP6JVRKbgAGNx0jTrqvFRbQsgkO5OP3v6WgZzF-AJRyWe8TC3qxPdMG3XFt8c0AzagQsk/s400/1400.jpg" width="400" /></a></div><div style="font-family: inherit;"><span style="font-size: small;"></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Smoked salmon, sour cream, rockets, sliced red onion and eggplant cavier (18.50) </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15eyCybHZ5xDO1cINJse7gOjMSSiVdAstCHK4WldSsVJ_-la3_0IWCl221ISaybNFP998qbEDK9cF1wSf5fwDRBSFuBVU6qOylNv7pZHRWUl-DQvbS5NwLE-TCBHjuBz6P2dONTQsnjo/s1600/1407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15eyCybHZ5xDO1cINJse7gOjMSSiVdAstCHK4WldSsVJ_-la3_0IWCl221ISaybNFP998qbEDK9cF1wSf5fwDRBSFuBVU6qOylNv7pZHRWUl-DQvbS5NwLE-TCBHjuBz6P2dONTQsnjo/s400/1407.jpg" width="400" /></a></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Salmon, rockets, and sour cream're classic combination, it works everytime. Eggplant cavier's both added creamy texture and sweeten the dish. The toast was also nicely charred. A little bit tasted of burnt toast added a layer to the dish. </span> </div>Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com2tag:blogger.com,1999:blog-4314348993502390774.post-16668314550304718022010-11-27T06:13:00.000-08:002010-11-27T06:13:47.311-08:00Kozy Korean BBQ7 Wilmot St, Sydney <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuu33Qo00nai8V_juOZ6V8PAr76pYEqaLU58Xa22VR73K9ovMv7K4DLMYJ_ugkU-hIq6eIGlx-q6tLkY4bTVh9D-2eHbDFAAIdekvtiSbXHJXC977J6A21L0duky2aLJ8YOrLnse6MUw/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuu33Qo00nai8V_juOZ6V8PAr76pYEqaLU58Xa22VR73K9ovMv7K4DLMYJ_ugkU-hIq6eIGlx-q6tLkY4bTVh9D-2eHbDFAAIdekvtiSbXHJXC977J6A21L0duky2aLJ8YOrLnse6MUw/s400/1.jpg" width="300" /></a></div>Kozy's hidden in a laneway between George St. and Pitt St., just opposite Event Cinema. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhj-nBR3zeoNGOxU5CNKhs1E1DRC1z73hf1gkeMHs9-zdwjk4qHcaQUcMMCyb_LKHIcHw18xHjeD1Z229kYKBcyMJjv-iyTnQHs09o80RQH7Wx6EiVxHPI3GP_tpf6DF4WmNpkUxg7iI/s1600/1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhj-nBR3zeoNGOxU5CNKhs1E1DRC1z73hf1gkeMHs9-zdwjk4qHcaQUcMMCyb_LKHIcHw18xHjeD1Z229kYKBcyMJjv-iyTnQHs09o80RQH7Wx6EiVxHPI3GP_tpf6DF4WmNpkUxg7iI/s400/1a.jpg" width="300" /></a></div>During weekdays, they have special deal, $8 set lunch, which come with 3 sides and 1 salad. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgrsKIAYpmn15wyb3wEu0lGJ2PNCSRv1opCXouHzt29qJtcqb_SPzHev4Hf5xINAvfQZfA2v15SAw-1WCYh86pwZj_WqMmlZUas0zR_Rq0nHCnG1zv6yex41y03pfN08D1amGT1nmdZI/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgrsKIAYpmn15wyb3wEu0lGJ2PNCSRv1opCXouHzt29qJtcqb_SPzHev4Hf5xINAvfQZfA2v15SAw-1WCYh86pwZj_WqMmlZUas0zR_Rq0nHCnG1zv6yex41y03pfN08D1amGT1nmdZI/s320/2.jpg" width="320" /></a></div>Mine's a vegetarian bibimbub. It tastes refreshing and decent for the price. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKb2DcTwACs14rGCMrs-hHhaatzxgd6Pgg1lsCAWhvW_7Xwzi7lGm-ZJpFZwbAGtelFV7yMyXfe2MsBLdoqNYzGqqRgoxMw8cGTmjNPn25iknMSbYvQfwSA9uivuUpkSiAXeHnhjGi7xw/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKb2DcTwACs14rGCMrs-hHhaatzxgd6Pgg1lsCAWhvW_7Xwzi7lGm-ZJpFZwbAGtelFV7yMyXfe2MsBLdoqNYzGqqRgoxMw8cGTmjNPn25iknMSbYvQfwSA9uivuUpkSiAXeHnhjGi7xw/s320/3.jpg" width="320" /></a></div>Nugmeghttp://www.blogger.com/profile/13471996616512431246noreply@blogger.com2