Ramen 38 Sanpachi Bandung
Posted: December 17, 2013 Filed under: Asian Food, Bandung, Japanese | Tags: Bandung, food review, Japanese ramen in Bandung, Japanese restaurant, ramen, Ramen 38 Sanpachi, ramen 38 sanpachi bandung 2 CommentsRamen madness is now everywhere as there are so many new ramen shops all around the city. Those who live in Bandung must be pleased by the opening of Ramen 38 Sanpachi. This ramen shop is highly said as one of the top list when one’s craving for a bowl of ramen in Bandung. The Ramen 38 Sanpachi restaurant joints have been established in Jakarta for quite a long time but I have never tried it before. The new branch in Bandung has just opened in the beginning of this year and I’m curious to prove all of the chirps I heard about it.
Mapo Tofu
I always consider spices as a really good appetite enhancer and mapo tofu seems gonna do it right. The dish came in a regular-sized plate that fits for 2 or maximum 3 persons. The soft silken tofu cubes were generously added with acceptable amount of minced beef. The only con of mapo tofu was the mild spiciness since I really expected it would come in much more spicier level.
Yakisoba
Fried Japanese noodle-a.k.a Yakisoba was my bf’s choice for his main. I’m going to roll all of the essential aspect in Yakisoba : noodle texture, ticked! generous toppings, ticked! overflowing bonito (dried fish flakes), ticked! We both love the Yakisoba and not to mention the seasoning also so balance.
Ajitsuke Tamago
A perfectly cooked Ajitsuke Tamago is somehow really crucial for me when it comes to eating ramen. I was really pleased to see the Ajitama from Ramen 38 perfectly cooked, still runny, very inviting that I couldn’t resist to devour it fast. I love the Ajitama but it would be nicer if the egg was marinated a little bit longer so it’d be more flavorsome.
IDR – 10,000
Tonkatsu Ramen
The best part of this bowl was actually the noodle itself! It’s chewy and delightful, similar to the one from Ramen Ya in Melbourne that I really love. The broth was alright at first, it’s flavorful, thick and well seasoned but I found it became too filling and potentially sickening. It’s just too rich that you couldn’t eat too much. I was a little bit surprised to see the sliced Charsu being solitaire without any friends or pair. 🙂
Ogura and Vanilla Ice Cream
In a Japanese Restaurant, I normally hope they have a scrumptious Ogura ice cream rather than a falling apart red beans in grainy milky ice. It didn’t taste good to be honest but fortunately the Vanilla ice cream really covered our disappointment by its goodness.
IDR – 20,000
Overall impression, the foods were quite good even it’s considered a little bit pricy compared to the size. They have a quick and friendly service and comfy ambient.
Before leaving, we also got free treats as an additional dessert, two cubes fruity jelly. The jellies served cold and the fruity flavors rather freshened up the thick mouthfeel. A sweet treat is always sweet!
Ramen 38 / Ramen Sanpachi is located at Mayfair Building, Jl. Sukajadi 228, Bandung
Isthmus Of Kra Melbourne
Posted: September 17, 2013 Filed under: Asian Food, Melbourne, Recommended, Thai Food | Tags: food blogger, food review, Isthmus of Kra, Isthmus of Kra Melbourne, Melbourne restaurant review, restaurant review, Thai food in Melbourne Leave a comment“In southern Thailand, where the land between the Gulf of Siam and the Andaman Sea is at its narrowest, lies the Isthmus of Kra.”
Last Sunday was a super well-spent day by having awesome foods with great companies. Me and 3 of my friends had dinner at Isthmus of Kra, a Thai restaurant situated on Parkstreet in South Melbourne. We were as hungry as a bear at 07 p.m. on Sunday evening and it had made us ordered 5 entrees, 4 mains, 2 companion dishes and 3 desserts. We are not kidding when we say we’re hungry right?! 🙂
As a brother of Shakahari and Shakahari Too vegetarian restaurants, Isthmus of Kra gives similar ambient with Shakahari Too as I haven’t been to Shakahari. From the dim lighting, meditational music, aromatic incense to viscous Asian’s ornaments including the iconic “kra” statue near to the entrance’s door of Isthmus of Kra. The name of the dishes are intriguing and appealing that you’ll find out really soon in my review. Let’s start the 14 courses Thai degustation!
Monsoon Oysters
The half dozen oysters came on a an artistic terracotta plate and each oyster placed inside the 6 holes on the plate. The oysters bathed in refreshing lime and lemongrass red sauce and topped with herbs. I usually prefer my oyster raw but having it slightly grilled was nice too.
Barbeque Quail Secret
This was my favorite entree which is grilled jumbo-sized quail on top of kimchi/pickles and herbs sauce. The taste was not deceived by its beautiful presentation as it’s just stand out on its own. I love the well marinated and tender quail combined with the sauce made of garlic, chilli and corriander.
Isaan Beef Tenderloin
From the look, I was worried that the tenderloin would be tough since it looked dry but my logic quickly told me that would not be happened in such a restaurant of Beh Kim Un’s. Of course the thick slices of the beef were succulent and really flavorful. It’s kind of heavy but the freshness of cucumber, onion, tomato and the dressing balance the flavor.
Roast Duck Nonya Style
This duck salad won the diners’ choice that night for entree category. Yesss, we all agreed that the duck salad was exceptional! Slices of roast duck breast combined with cucumber, green mango, carrot, mints in plum sauce.
Tom Yum
Our 5th entree didn’t get the chance to be in frame as we vivaciously finished our bowls. 🙂 The Tom Yum soup came with chicken, seafood and mushroom with a really strong combination of salty-sweet and subtle sourness soup base. It is quite strong even can be said too strong for me. AU$ 12.50
Red, Red Roast Duck Curry
Red duck curry was the star for me and it’s just effortlessly being my favorite dish of the night. Dominated by star anise, the thick red curry was very rich in flavor with generous fillings of vegetables and fruits such as pineaple, melon,broccoli, eggplant, capsicum and of course big slices of skinned-on roast duck. I need to highlight the duck skin since it escalated the whole dish for me!
Lamb Gulai
Gulai came in yellow curry of lamb and chunky potatoes sprinkled with fried shallot. The yellow color resulted from turmeric cooked in coconut stock was very filling and I expected it to have stronger kick in flavor. The lamb chunks were succulent, some falling apart and some not and I loved the whole pieces more. This one was my friend’s favorite dish of the night.
Seafood Trilogy
The three peeps including myself were craving for seafood and decided to go for this dish! There were large prawns, fish fillet and scallops in lemongrass prawn sauce. The seafood was cooked perfectly especially the prawn was superb good but I wasn’t really in love the tangy sauce. Actually the prawn stock sauce was fresh especially with the cut of herbs and veggies but I found it a little bit too bland for my liking.
Roti bread
Crispy sweet and savory roti bread served with satay sauce.
AU$ 4.00
Mango Pudding
Caramelised diced mangoes arranged on top of black rice pudding and sprinkled with toasted shredded coconut. The shredded coconut gave an inviting yummy aroma. The texture and flavor of this three components complemented one another, crisp and savory coconut, juicy and sweet mango, lastly the smooth and sweet black rice pudding.
Pandan Bavarois
A unique French style dessert of bavarois in pandan flavor that’s more Asian. The very light texture and not too sweet dessert was my favorite, a perfect outro for the dinner.
In term of service, I couldn’t ask for a better one like, really. I say this based on the caring and thoughtful service from the staffs. They changed the plates and cutleries from entree to main, cleaned up the table before dessert and our glasses were always filled.
Isthmus of Kra was an exceptional and not ordinary Thai dining experience for me. Having dishes made of fresh ingredients and beautifully crafted presentation made me happy and truly satisfied. My geek bf is dying to eat here but we didn’t have the chance to go during his 2 previous visits to Melbourne last December and May. He was a little bit upset when I sent him the pictures and probably reading this post will make him even sadder. Oh boy! That’s why you should visit me (again) 🙂
Izakaya Chuji
Posted: September 15, 2013 Filed under: Asian Food, Japanese, Melbourne | Tags: food blog, food blogger, food review, izakaya chuji, izakaya chuji bento, izakaya chuji melbourne, melbourne, Melbourne restaurant review, restaurant review 4 CommentsI would say it’s hard to resist the temptation for the goodness of Japanese food especially when you are in hunger. Me and my friend, L, were craving for Japanese food and we kinda starving that day. Walking down through Lonsdale street in Melbourne CBD, saw the bento lunch deal on Izakaya Chuji’s entrance and then decided to try the “make your own bento box”. Giving another shot to Izakaya Chuji this week after a not-so-good sushi dinner experience last year. I keep in mind how expensive I had to pay such small portions in mediocre quality foods. But this time I had a much better dining experience 🙂 I remember how crowded this restaurant was on my first visit but surprisingly not too many people dined in even though it was lunch time. The waitress quickly came bringing the menu and explained how the “make your own bento box” works. So we can choose one main dish from part A, one side dish from part B and one vegetable dish from part C and they will come with free rice and miso soup. I got myself Soft shell crab, prawn gyoza and horenso (chilled spinach) while L chose salmon teriyaki, prawn gyoza and wakame (seaweed) salad.
The star of my bento should have been the soft-shell crab but poor him the prawn gyoza was more tantalizing! Crunchy gyoza skin was really crisp and fresh with fluffy and tasty minced prawn. They were even better when eaten with Japanese mayonnaise (It’s Kewpie, I reckon). The Japanese mayonnaise is very creamy and thick in texture, savory with subtle sweetness in flavor.
The soft-shell crab itself was a little bit too flat for me, texture also kind of soggy in some parts but again, Kewpie escalated my crab. Horenso was good, not to say it’s great but the rice and miso soup were tasty. In terms of the portion, this bento comes pretty small except the 3 pieces of gyoza. But hey, it’s 14,00 bucks anyway! 🙂
L’s salmon teriyaki was cooked nicely with the teriyaki sauce but she also loved her prawn gyoza more than the star dish.
The ambient and service were also good compared to what I experienced last time. I’m not sure if the hustle in the restaurant will affect other aspects down or what.
Ah well.. I love the idea of creating the bento based on our personal likings of the dishes. And I would be willing to give the bento another shot and try to make a different bento combination box next time!
*The lunch deal is over at 3 p.m. in the afternoon so make sure to drop by earlier if you want to eat without rushing since the restaurant will close for several hours before dinner time.
Wonderbao
Posted: September 9, 2013 Filed under: Asian Food, Melbourne | Tags: food blog, food blogger, food review, melbourne, Melbourne restaurant review, wonderbao, wonderbao melbourne 1 CommentOne afternoon in Melbourne Spring, wait! Is it even Spring already?!?! Fortunately yes, here we are in the best Melbourne’s weather of the year! I love Spring the most among three other seasons and I believe many of you are on the same side 🙂 I dropped a visit to Wonderbao last week to grab a quick lunch and to meet my curiosity of one of the most popular eatery on Urbanspoon.
Lunch for two resized to be a lunch for one since my friend couldn’t come to meet me up. I was subtly screwed by the heavy wind and my not-so-warm outfit. Hahaha. Wonderbao is located on A’Beckett street in Melbourne CBD. The location is inside a building and I had no idea about this before so I walked round and round looking for this hideous Bao shop.
I went for Braised Pork Belly Gua Bao, Nai Wong Bao (egg custard) and Homemade hot soya milk. I was slightly tempted to order another pork belly bao but I knew I wouldn’t finish them properly.
The order came as quick as 30 secs and tadaaa all of my orders sat nicely in front of me. The homemade hot soya milk is kind of comforter for me with the right sweetness. It reminds me of old good times at home when my mom used to make ones for the family. Really good company in such a chilly day!
Braised pork belly gua bao is to die for! The bao is heavenly fluffy and moist, big chunk of sweet sauced braised pork belly, pickled mustard (I know it as salted cabbage in my country), cilantro and crushed nuts. The dominantly sweet pork belly is well seasoned, very tender and juicy, then combined with crisp pickled mustard (sour-salty), crunchy peanuts and all of them made a great texture combination in one bite! Later on, I just realized they provide Sriracha and almost everything tastes better with Sriracha right?
The Nai Wong Bao is just ok for me. The bao is as good as the one for pork belly but the egg custard is not something special. Yes it’s fluffy, lightly sweet and smooth but I wasn’t WOW-ed by the whole package of the bao.
I spent AU$ 9.20 for my lunch and satisfied with my spending in Wonderbao. This hideous bao shop is a nice escape in busy buzzing Melbourne city where you can get fast and affordable hot foods.
Angus Beef Cheese and Bacon Pie from Four’N Twenty
Posted: July 11, 2013 Filed under: Australian Food, Breakfast and Brunch, Western Food | Tags: Angus Beef Cheese and Bacon Pie, Australian meat pie, bacon and cheese, food review, Four'N Twenty beef bacon and cheese pie, Four'N Twenty meat pie, frozen meat pie, meat pie Leave a commentStatistic has recorded that Australia sells 50.000 pies per hour! Let me repeat, yes it is 50.000 pies in one hour. OH MY GOSH.
That was my first reaction after reading the statistic. Meat pie is very popular in Australia and it is said the pie production has grown into that spectacular number between the years of 1948 to 1998 (data from Four’N Twenty Wiki page). Australian loves having meat pie for brekkie or just snacking or other alternative is as a perfect companion while watching footy.
Since my first visit in Australia as a tourist then actually live here as a student, I also have cultivated a meat pie addiction. Those days when I used to help my cousin in his bakery last year, the only product I consistently grabbed to eat was pie. I tried steak and mushroom one day, chunky beef on the next day, then tried the feta&spinach on the other day and so on. Phew. Basically I do love pastries especially the savory ones but I must say none as good as those pies here in OZ.
What a fortunate fate for me to be here and I could enjoy the yummy pie anywhere even from the frozen ones. Four’N Twenty Meat Pie is so popular in Victoria and can be found in any market in this state. Sometimes, even the bakery’s pie is too dry and the filling is just not very tasty (even they said it’s freshly made) but the pie from Four’N Twenty is divine. Meat pie is one of my best partner and the Angus Beef Cheese and Bacon Pie from Four’N Twenty is my current favorite.
This actually one of my favorite flavor since I love almost everything cheesy and meaty. The producer of Four’N Twenty is very thougthful with the super generous cheese filling that really has spoiled my tummy. The most awaited moment of eating this kind of pie is when I cut down the pie, taaa-daaaaa, an overflowing stream of melting cheese and beef bacon in gravy sauce seem like seducing me. It is indeed very flavorful and no wonder in some particular condition, I could finish 2 pies in a row! Fat, yes.
Apart from the heavenly cheesy filling, it’s easy to prepare this pie too (of course, that is the point of buying frozen product though). Actually I reckon it is nicer to heat the pie by oven but sometimes if I’m too lazy (which happens almost all the time), I will just use the microwave instead. Since every microwave works in different fashion, you may need to have a trial and error first until you get the best one. Mine is 2.30 minutes for thawed pie and 3.30 minutes for the frozen pie.