Category Archives: Eating in Sydney

Hawker, Sydney

The flesh comes apart in succulent strands. With a squeeze of lemon juice and pungent sambal this grilled skate wing is doing a spicy and exotic Malaysian joget in my mouth. ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Petaling Street, Malaysian Hawker … Continue reading

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BLACK by Ezard, Sydney

No doubt this rib eye steak is good but it is like the Tiger Woods of late. Sous vide execution is flawless but mojo is lacking bold flavours of chargrilled meat. ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Modern Japanese Inspirations from … Continue reading

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Tramontina Churrasco Feast

This picanha churrasco sizzling away on the griddle is sexier than a dozen half naked Brazilian girls doing the samba in my face. ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Manta Restaurant & Bar, Woolloomooloo Beef Wellington

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Ichi-ban Boshi, Sydney

The chunky strips of chasu in this ramen is smoky and so delicate it melts away in my mouth. ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:IPPUDO Central Park, Chippendale Cho Cho San, Potts Point WAQU, Crows Nest The Culinary World of … Continue reading

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Momofuku, Sydney

“I was like, ‘what da f*&%’ ! Keep your pants on guys, it’s just a freaking pork bun for Christ’s sake! Food tastes better when you stop reading pesky food reviews and just listen to your own heart.” ~~~~~~~~O~~~~~~~~

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Vic’s Meat Market, Pyrmont

“My father came to Australia in 1971 literally with just the shirt on his back. As humble migrants from Croatia, our family worked extremely hard. And this is where we are today” ~ Anthony Puharich, Owner of Vic’s Premium Quality … Continue reading

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Blackbird Cafe, Sydney

 ”It’s a little strange that my steak is garnished with micro herbs. But it’ll do coz this piece of red meat is succulent with all its beefy flavours” ~~~~~~~~O~~~~~~~~

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Billy Kwong, Potts Point

“Kylie Kwong is like a Leonard Bernstein in her restaurant kitchen, orchestrating a team of chefs whose food play beautiful music on my palate” ~~~~~~~~O~~~~~~~~ “TUK  TUK  TUK”, the loud clashing sound of two heavy wooden batons clutched by Kylie … Continue reading

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LuMi Bar & Dining, Pyrmont

“Orange and black are remarkable colour combinations on a modern art palette. At LuMi, orange, sea urchin, golden shavings of bottarga and squid ink chitarra combine for a remarkable sensation on your palate.” ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Berta, Sydney … Continue reading

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The Belrose Hotel, Belrose

Salt caramelization on this rib eye fat is bold and beefy, just like the porky goodness of chunky bacon bits on my baked potato.  ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Good Food Month, Citibank Moveable Feast The Morrison Bar and Oyster … Continue reading

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The Bayview Hotel, Gladesville

Luscious chunks of lobster meat is villain food in a Bond movie. But Bond is not the hero here. It is the tempestuous villain girl in a pillowy brioche bun with her buttery decadence. ~~~~~~~~~O~~~~~~~~~

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Breakfast with Bill Granger

“Yellow and orange are brilliant morning colours and even more so when you are having breakfast with Bill Granger” ~~~~~O~~~~~ Whether pomegranate & coconut yoghurt with blueberries, almond butter on rye, bacon and egg roll with spiced mango chutney or … Continue reading

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MEAT DISTRICT CO., Sydney

MEAT DISTRICT CO. has thrown down the gauntlet, joining Sydney’s burgeoning burger warfare with ten different burgers on its menu. A hefty cheeseburger with bacon and aged cheddar costs just twelve bucks. It comes with caramelized onions, pickles, house sauce … Continue reading

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Chefs Gallery, North Ryde

“With seven multiple folds, Noodle Master Pei Lin Jai has split a piece of dough into one hundred and twenty eight individual strands of noodles” ~ ~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Peking Inn, Pymble First Blogiversary winner announced 2012 Chinese New … Continue reading

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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: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

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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~~~~~~~~

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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.

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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 Home delivery pizza party Oxtail Spagbol Cafe … 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:The Bucket List, Bondi beach Bushwalk and breakfast at Dee Why … Continue reading

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