Category Archives: Eating in Sydney

BASTILLE, Drummoyne

“Chef Kay Hwang’s talent and technique is testament that mastery of French cooking is not limited to French chefs” ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Antoine’s Grill, Concord Café Boheme, Potts Point Cafe Nice, Sydney

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VINE, Double Bay

“Succulent strands of meat appear as I sink my fork into this lamb shoulder” ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Chinta Kechil, Double Bay Centennial Vineyards Restaurant, Bowral, NSW

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The Burger Shed, Mosman

The patty is well-charred, succulent and beefy. And the sesame bun passes my pillowy test too. ~~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Devon Cafe, Surry Hills The Flynn, Sydney Woolwich Pier Hotel, Woolwich

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Hunters Hill Hotel, Hunters Hill

This chermoula grilled lamb cutlet is moorish with North African herbs and spices. Beautifully caramelized, it is tender and juicy with a blush of pink inside. ~~~~~~~~O~~~~~~~~ This hotel has gone through a recent refurbishment with intimate cocktail rooms and private … Continue reading

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The Clovelly Hotel, Clovelly

It’s a mere five-minute drudge up the hill from Clovelly beach or if you prefer, it’s a four-minute stroll down the hill to Clovelly beach. More related posts by ChopinandMysaucepan:The Boathouse on Blackwattle Bay, Glebe The Morrison Bar and Oyster … Continue reading

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Ribs & Burgers, Neutral Bay

“There’s only one way to eat these ribs. I pick one up with my fingers and gnaw the succulent meat off the bone” ~~~~~O~~~~~

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Asahi Super Dry Extra Cold Bar

“Its subtle yet flavoursome taste would appeal to just about any beer lover. This is definitely a politician’s beer.“ ~~~O~~~

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Burger Project, Sydney

It is located at “the people’s” end of town because it is in the heart of World Square and close to Sydney’s Chinatown.

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Criniti’s, Woolloomooloo

“You are on the Amalfi coast when sailboats are gently rocking in the water and Al Pacino is having lunch with you” ~~~~~O~~~~~ More related posts by ChopinandMysaucepan:Oxtail Spag Bol Pizza Autentico, Surry Hills La Scala on Jersey, Woollahra ChopinandMysaucepan – … Continue reading

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El Loco, Surry Hills

“A couple of bites into this soft, cheesy hot dog dressed with fresh salsa, I now realize Mexican to be more than just tacos, tequila and Salma Hayek“  ~~~~~~~~O~~~~~~~~

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Customs House Bar, Sydney

Tempura prawns are crisp and light in its golden brown crust. This is great bar food, especially when dipped into a creamy preserved lemon aioli. ~~~~~O~~~~~ More related posts by ChopinandMysaucepan:Bill Granger – Community Garden Initiative Reuben & Moore, Westfield Sydney … Continue reading

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SYDNAYSIA, The Rise of Sydney’s Asian Street Food

Sydneysiders have a soft spot for Malaysian satay and char kway teow A craze for Japanese ramen & Chinese soup dumplings A lustful craving for Indonesian ayam & nasi goreng An addiction to pad Thai & kana moo krob More … Continue reading

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IPPUDO Central Park, Chippendale

“With one quick yield of the chopstick, the ajitsuke tamago breaks open and a stream of vibrant yellow yolk floods into the flavoursome broth. For the very first time, I lose my IPPUDO virginity” ~~~~~~~~o~~~~~~~~ “You know I’m an IPPUDO … Continue reading

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Manta Restaurant & Bar, Woolloomooloo

“A Northern Territory steamed mud crab is vibrant orange head shell perched over dangly legs, beady eyes staring at us” ~~~~~~~~O~~~~~~~~ “It’s a seafood restaurant?” Mysaucepan asks. “Well, there are a few decent chunks of meat on the menu too” I reply. More … Continue reading

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Mary’s, Newtown

This restaurant does not have signage. What it has is ex-Tetsuya’s head chef Luke Powell and an entrance deliberately made to look like shit. And nowhere else in Sydney can a restaurant get away with this kind of grunge except … Continue reading

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Hotel Centennial, Woollahra

I remember falling in and out of love every other week during my younger days but this simple Campari sorbet got me falling in love instantly. This dessert does not have the girly sweetness of Miss World. It has the sultry … Continue reading

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Good Food Month, Citibank Moveable Feast

Dear Sydney food lovers, It’s that time of the year again! For the seventh year in a row, Citibank is delighted to partner with The Sydney Morning Herald Good Food Month, offering its customers exclusive access to world-renowned chefs and … Continue reading

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Cho Cho San, Potts Point

“Digging in with your fingers and sucking the crap out of these prawns is not an option. It is mandatory in my books.” ~~~~~~~~O~~~~~~~~ Spanish tapas, Middle-eastern tapas, Italian tapas, Greek tapas, dumping bar, wine bar, oyster bar, Japanese sushi bar, … Continue reading

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PROVENCE by Antoine, Concord

“Sous vide for up to sixteen hours at seventy-five degrees Celsius, this rib bone slides out of the meat like a hunting knife from its holster” ~~~~~~~~O~~~~~~~~ “Hey, Antoine just opened a new restaurant!” Mysaucepan declares excitedly. More related posts … Continue reading

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In Search of Sydney’s Best Pho

It breaks my heart to rate this pho second best. In so many respects, it really is the best. This pho is like the lover that got away but has a special place in your heart. It has in mine.  ~~~~~~~~O~~~~~~~~ … Continue reading

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Yellow, Potts Point

“This rib eye is like Anthony Mundine. It’s bloody tough and it will give your jaw a thorough workout” ~~~~~~~~O~~~~~~~~ “He’s the type of chef that likes experimenting with food” Mysaucepan says. “Well, he can experiment all he wants but the … Continue reading

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Chiswick, Woollahra

“Olive oil and squid ink are a canvass for triangular slices of chargrilled squid, topped with capers and pickled guindilla peppers, edible violas and nasturtium leaves” ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Chairman Mao Chinese Restaurant, Kensington The debate about the origins of food – a futile food … Continue reading

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WAQU, Crows Nest

This meat is melt-in-the-mouth tender with bold beefy flavours. Easily the dish of the evening. ~~~~~~~~O~~~~~~~~ You will find croquette, prosciutto, carpaccio, beurre blance and balsamic vinegar sauce, foie gras and fig, Bagna càuda, Gâteau au Chocolat and Fromage de … Continue reading

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Mr Chow’s Peking Restaurant, Millers Point

 With just one mouthful, I am grateful to have lost my smoked bean curd rolls virginity. I care less they are not on most Chinese restaurant menus. I care a lot more that I shall return just for them. ~~~~~~~~O~~~~~~~~ … Continue reading

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Berta, Sydney

Soft, earthy lentils are soaking up rich roasting juices like little spongelettes. We rate this slow-roasted goat as one of the stand-out winter dishes this season. ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Il Baretto, Surry Hills Amici Ristorante Pizzeria, Cammeray Chiswick … Continue reading

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