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I'm Still Hungry | A Food & Travel Blog

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  • Cuisines
    •         - Fine Dining
    •         - Cafes
    •         - Japanese
    •         - Modern Australian
    •         - Thai
    •         - Italian
    •         - Nine Caesars
    •         - Eight Caesars
  • Australia
    •         - New South Wales
    •         - Victoria
    •         - Tasmania
    •         - South Australia
    •         - Northern Territory
    •         - Queensland
  • Asia
    •         - Japan
    •         - Hong Kong
    •         - China
    •         - South Korea
  • Americas
  • Travel
  • About Me
  • Disclaimers and Policies
    •         - Media Policy
    •         - Invitations Disclaimer
    •         - Affiliate Marketing Policy
    •         - Privacy Policy
    •         - How I Score

Category Archives: Sydney North

Cottage Point Inn

Another Year Wiser at Cottage Point Inn

May 20, 2018Restaurant Reviews, Seven Caesars, Sydney North2018, Cottage Point Inn, Expensive, Fine Dining, Food

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berowra-waters-inn-cover

Berowra Waters Inn | Sydney North

October 28, 2016Eight Caesars, Restaurant Reviews, Sydney North2014, 2016, Alfresco, berowra waters inn, Expensive, Fine Dining, Food, Modern Australian

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Kin By Us Macquarie Park Cover

Kin By Us | Macquarie Park

March 23, 2015Eight Caesars, Restaurant Reviews, Sydney North2015, Asian, Cafe, Food, Kin By Us, Lunch, My Kitchen Rules

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Pilu at Freshwater Cover

Pilu | Freshwater

February 1, 2015Restaurant Reviews, Sydney North2014, Alfresco, Fine Dining, Food, Italian, Pilu at Freshwater, Two Hats

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Hana Japanese Cover

Hana Japanese | Katoomba

March 21, 2014Restaurant Reviews, Seven Caesars, Sydney North, Sydney West2013, Asian, Food, Hana Japanese, Japanese, Lunch, Noodles, Seafood, Sushi

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Sambal Cover

Sambal – Malaysian in Action

July 5, 2013Restaurant Reviews, Sydney North, Sydney WestChinese, Food, Lunch, Malaysian, Sambal

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I'm Still Hungry - A Food & Travel Blog by Michael Shen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on the work at https://imstillhungry.net

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Instagram post 2165907772305550936_38107218 Chocolate forest floor: chocolate mousse topped with a chocolate almond and walnut crumb, crushed peanut praline, chocolate sponge, honeycomb meringue mushrooms and summer berries. . @stephwoon is either way too humble or way too lazy to post up her own creations, so here I am doing it for her - insert eye-roll here 🙄. She insists I mention it's still a work in progress, so stay tuned for v2.
Instagram post 2165199155466035702_38107218 Six years. That's how long it took me to get around to visiting @yellowsydney since its opening. Shameful, I know. But there is importance in that number: how many high-profile restaurants thrive - not just survive - six years on? That alone is a testament to Yellow's staying power - and its vegetarian cuisine is the star of the show. Not a coincidence. . I've already dished out much praise for the food (and healthy criticism) in my IG stories, but suffice it to say you won't go wrong with any of the three dishes pictured here. Special mention to the best stracciatella I've had in years (the middle dish). The food is perhaps necessarily rich - and thus quite unctuous - so it's no surprise that I barely craved meat. If we're destined for a meat-free future, Yellow shows not all hope is lost. Will be back to try more of the menu for sure. #ISH_Yellow
Instagram post 2164477131776892737_38107218 Thomas Frebel x Clayton Wells @ Automata. An alum of the 'New Nordic' food movement tossing pans with Wells' unclassifiable cuisine - though perhaps, that readily lends itself to the 'Modern Australian' moniker. Yeah, this was always going to be interesting. . Fortunately, it was much, much better than 'just interesting' - my last Good Food Month event was also its best. Some challenging (read: nope I'm good) flavours, as you'd expect when served with flower kimchi and perhaps enough duck hearts to last a lifetime. But push through and the rewards - a delectably moreish enoki steak (oh yeah, caught off-guard by that one for sure!), a murray cod w/Moreton Bay bug roe sauce that gave Passard's (see #ISH_Hubert) a run for its money, the best green ants dish I've had and snacks that evoked memories of my lunch at Noma (see #ISH_Noma) - all made the commitment worthwhile. For the record, service was on point - rare praise for these limited-time-only pop-ups. . But ultimately, anything that evokes memories of my time at Noma is an automatic win in my books. So glad I booked it. #ISH_Automata
Instagram post 2161567408153011789_38107218 PCP is easily one of the most expensive cafes I've visited, and there's no truffle, caviar, or uni in sight to explain it. Two dishes and one coffee can leave you with no change from a $50. The cafe's Asian-inspired menu is ever-changing and always popular, their coffee is very good even in a suburb of very good coffee (Reuben Hills & Seven Seeds are household names if said house is occupied by coffee highbrows), and the vibe & decor stands out even amongst other cafes in the area. In other words, all the ingredients for a potentially overrated cafe and it is unfortunately the opinion of many. . But look, value's in the eye of the beholder, so vote with your feet: I personally enjoy my times here enough that the occasional once-in-a-blue-moon visit isn't out of the question (this is my fourth visit in nearly as many years), and I would recommend it to any visitor to our fair city. It's one of those cafes - an institution - for good or bad. By the way, the chicken waffles with maple bacon gravy was off the hook. So damn satisfying - especially if you like waffles on the softer side. The other dish is the PCP Bibi(mbap) + confit salmon, albeit without the stone bowl (so the name is perhaps a bit misleading). Would order both again, the former in a heartbeat; the latter, a few...heartbeats. #ISH_ParamountCoffeeProject
Instagram post 2160870783449318845_38107218 Another one from the 'terrible lighting but gotta post coz it's so good' files. Chaco Bar is pretty much always packed, so to get a seat by the entrance for them sweet, sweet rays is wishful thinking. No matter, when we're talking about its current sweet sweet ramen special: prawn coriander. An otherwise good dashi is made great with the infusion of prawn oil and served with the meat, an onsen egg and the best noodles I've had at Chaco (seriously, having tried them all, the bitey texture of this particular bowl's noods is something else). . There's also a dollop of nutty sesame paste ready to be mixed in - the not-so-subtle nod to Chinese cuisine of these 'coriander noodle bowls' is evident. That said, staff recommend trying the pure dashi by itself first. . In a bit of a twist, it's served cold, and so is sure to be a refreshing summer favourite. It reminds me of Sushi E's scampi soumen, and that is a pretty sweet, sweet compliment. Prawn & #ISH_ChacoBar
Instagram post 2160143841989410457_38107218 Alain Passard at Restaurant Hubert. Neither needs introducing: the former - one of the greatest living chefs and a champion of vegetables; the latter - simply Sydney's best French restaurant, full stop. A one-off team-up of the two yielded Good Food Month's flagship event, the horticultural Frenchman from Paris, and the Frenchmen plating up reason after reason on why French cuisine still has a place in the culinary pantheon. . Due to teething issues, the event stretched to just short of midnight (on a Sunday, no less), and the initial courses weren't really worth writing home about. But it seems that adversity is required for the fruits yielded to taste all the better. The Murray cod and Rangers Valley wagyu was a one-two schooling on what a good sauce - the French way - should be. The cod in particular, in that luscious yellow wine sauce, is probably one of the best plates of food I've had this year. At $380 ($300 with a @citiaustralia card), it's not a steal; however, with a meal at Arpége in Paris pushing $550+, in another way, it really is one. Merci chef. #ISH_Arpege #ISH_Hubert
Instagram post 2159401311836380110_38107218 'If you don't like something, vote with your feet.' Obviously, the converse applies. With literally over fifty visits to Malay Chinese under my belt - and soup in my gullet - it's safe to say that a somewhat reduced life expectancy is a price worth paying. 🍜 . P.S. If you're interested in laksa, look up 'best laksa in Sydney' and check out the first search result 😏 #ISH_MalayChinese
Instagram post 2156496429664118228_38107218 This dessert cafe (seemingly not run by Koreans), with its steampunk aesthetic, isn't the kind of place you'd expect to find killer patbingsoo - but here we are. We tried the old school milk tea, which is embedded with grass jelly, palm seed & cornflakes to keep things texturally exciting. It was friggin delicious - the 'snow' tasted pretty much as you'd expect (i.e. 100% shaved frozen MILK TEA) with just the right amount of sweetness. Condensed milk is provided additional sugar if so desired. Also, a shoutout to the milk cream topping. Damn, so good. . Strathfield may be where Korean anything is at, but I have no issue calling this the best of Sydney CBD. Summer is going to be just dandy, I think. #ISH_OldSchoolKafey
Instagram post 2155064442336298505_38107218 Good times at Goodfields. Not a new cafe but new for me - lucky locals of Lindfield! They take their coffees seriously as evidenced by the custom-made coffee machines, Five Senses beans and, well, they just taste really good. . More to the point - the food. You've probably come across lobster benedicts before (*cough* Rustic Pearl *cough*); Goodfields served up the best version I've had. A seeded bagel with an almost brioche-y sweetness, a lobster tail that wasn't overcooked, moreish crushed peas and a luscious crustacean hollandaise all combine to form a dish one notch above the rest. . The same goes for the breakfast burger: a (admittedly ever so slightly dry) chorizo patty in lieu of something more typical meant that this was no glance-over dish. Always refreshing to see a cafe doing things a bit different - and Goodfields is proof that even small changes can result in excellent outcomes. #ISH_Goodfields
Instagram post 2154348702863779346_38107218 Here are a few things I ate at this year's Night Noodle Markets, in order of most to least favourite: . Messina's 'Eye of the Tiger' - Thai milk tea gelato & cheesecake mousse, dipped in meringue & coconut. I've been pretty unkind to Messina's NNM creations of the last few years; this bucked the trend. Chalk it up to the obsession with milk tea, maybe, but we thought it was a well-executed ice cream sandwich with just the right amount of everything for every bite to be satisfying. Warning: it's smaller than you think so like much of the rest of NNM, value for money is not great. . Calabang's deep-fried whole calamari. At $25, this is not cheap, but anyone who's shopped for calamari at the fish markets knows how much these cephalopods can cost. Two aspects that make this a recommendation: the technical skill in the deep frying which results in an extremely tender product (evidenced by the long wait times due to individually deep-frying each calamari from the stall's lone deep fryer), and the choice of various seasonings. We chose tom yum! Fair warning: share between four, for even something as delicious as this gets old real fast if divvied up between two. We actually took half of it home and turned it into tom yum noodles 😊 . Foodie del Mar's Malaysian-Spanish fusion of beef rendang paella. The aniseed & turmeric came out a bit strong which made the rendang taste, well, muc hless like rendang, but it's a moreish plate nonetheless. . Hoy Pinoy needs no introduction. A couple of skewers or lechon from the Filo-BBQ offering is pretty much an NNM autopilot purchase. This year, it's beginning to lose its shine - and our skewers not being served piping hot didn't help. No matter, they'll win this year's NNM just like every other year by sheer sales volumes alone. . [By the way, if anyone tries Flying Noodles, do let me know how not worth it it was: $22-25 for a bowl of noodles with a token amount of meat is laughable, I wonder if it would have as much of a line if social media didn't exist...?] . Aaaand that's pretty much it from me on the 2019 Night Noodle Markets! #ISH_NNM
Instagram post 2152147743148518253_38107218 2GR 9+ wagyu, shiitake & pine shroom rice, snapper bone broth & pickles. I still think this is a totally whack dish to include in a sushi omakase, but then again, Sushi E never called it a 'sUsHi omakase' to begin with. Touché. . In any case, it's Just. So. Good. If I had a list of 'best rice dishes in Sydney', this would be right up there. #ISH_SushiE
Instagram post 2151427403338410095_38107218 Butterflied scarlet prawn w/nori butter, lightly-seared 5-day aged imperador w/blood orange & mandarin kosho, Moreton Bay bug chawanmushi, scampi dashi soumen, shiso strawberry sorbet w/umeshu gel, white uni choux puff w/creme fraiche, and a yuzu milk mandarin monaka w/yuzu marmalade. . Other than the imperador which was quite lacking in flavour, it's a rattling of words that may as well be a verse in the song of my life. #ISH_SushiE
Instagram post 2150701028511869438_38107218 Sheesh, that was fast: when I first caught word of Sushi E's not-quite-sushi-not-quite-kaiseki omakase back in July, successive bookings could be made with as little as two weeks' notice. Now? Well, they're booked out till end-2019. . Supply and Demand, thou art a heartless b*tch. #ISH_SushiE
Instagram post 2149978531328127925_38107218 Fine dining technique, Southeast Asian heritage, and an appreciation of what's local: the three strata of Sunda's philosophical bedrock. I have so little time to spend on restaurant-specific blog posts these days but venues like Sunda deserve every last bit of the effort. New post is up in all the usual places! #ISH_Sunda #ISH_Melbourne
Instagram post 2149252741304950405_38107218 Hot, spicy, numbing, and satisfying in a way few other dishes are. It's taken me long enough to have my first taste of malatang outside China. It's not as I remember it, but it's good enough that I don't miss not being in Sichuan for it. In fact, so so good. I got an 853gm bowl (before soup) and finished everything - soup included. Typical me. 😏 #ISH_Malatang
Instagram post 2147854953786693831_38107218 A couple more dishes from @editionroasters: bacon dashi udon w/onsen egg & pork crackling; and spiced eggs w/puffed grains. The former, light and invigorating - just like how the Japanese would do; the latter, a fair toss of the salt shaker, mate (sorry K.Rudd). According to staff, this must have been an accident as it's one of the more popular dishes - I'll give it the benefit of the doubt. Regardless, an interesting dish that thinks different. #ISH_Edition
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I'm Still Hungry - A Food & Travel Blog by Michael Shen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Based on the work at https://imstillhungry.net