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Tag Archives: Korea

Jeonju & Busan – Korea’s Food & Summer Capitals

July 14, 2019South Korea, Travel2019, Busan, Jeonju, Korea

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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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If I asked you to name some of Sydney's iconic dis

If I asked you to name some of Sydney's iconic dishes, it would probably be one of the easier things you've had to do this week. But in spite of the abundance of goodness - or perhaps because of it - it takes something truly special to produce an icon, and doubly so for one that stands the test of time. . The Date Tart (yes, all caps, plus the definite article) is one such icon. It was created by Lorraine Godsmark, who was then the pastry chef at Rockpool, long before the restaurant would cast one of the longest shadows over the Sydney dining scene. Neil Perry had yet to develop his ponytail, let alone become a household name; I wasn't even born then! There's some confusion as to when the tart itself was invented - 1984 pops up a fair bit, but Rockpool itself only opened in 1989, so there's a reconciliation to be done here. In any case, both Rockpool and the date tart would in time become the stuff of Sydney dining legend, an impact made doubly powerful as this was considered the golden age of Sydney fine dining. A 30+ year history in this day and age is nothing to scoff at considering the vicissitudes of change. . You've probably eaten many tarts in your life, but few - if any - are like this one. The base will be familiar - a shortcrust yes, albeit one that's exacting and, well, pretty much perfect. Where it gets interesting is the insanely velvety-smooth vanilla bean custard that glides better than high-threadcount mulberry silk. The custard is very much on the light side, as the sweetness comes from an array of semi-dried medjool (I think?) dates, delivering texture and sugary punch in equal measure. The tart is rounded out by the trade secret that makes this date tart The Date Tart - the darkened custard top. The exact recipe to produce this result doesn't seem to be available in the public domain (and fair enough), but there's something about starting the oven high and dropping the temp every 10min, half-turning it at each interval. Whatever - I'm happy to remain in the dark about it, life is more interesting with the occasional mystery. . (continued in comments by my alt account coz I can't pin my own comments LOL)

Say hello to what could take out the gong for the

Say hello to what could take out the gong for the most interesting (and, in a good way, over the top) lockdown collaboration I've seen. Featuring Toshihiko Oe (Sushi Oe), Raita Noda (the same), Toru Ryu (Restaurant 16), with product supplied by @naritoishii (@wellstonefish), R40 (Remote 40) denotes a collab of industry veterans - widely recognised as some of Sydney's best names in Japanese cuisine. As if to make a point of it - the 40 denotes the fact that each chef is above 40 years of age. Prooooooooooobably didn't need to shout this one out from the rooftops, but hey I don't run their marketing 😅 . The set features three major components, each a small meal in and of itself: - Oe's chirashizushi, which was indisputably what I looked forward to most (no shade on the others, but c'mon, you've been following me for more than 2 days, right?). - Ryu's stunning assortment of Japa-Italian starters presented a la antipasto. Tiger prawns, eggplant parmigiana, salted cod & leek croquette, MBS9+ wagyu, meatballs & fritattas and so much more, this was as much a feast for the eyes as it was the stomach. - Raita's 'remote' acqua pazza. While this was the only dish that needed a bit of work, it only goes as far as an involved reheat - which is totally my kind of finish-at-home that doesn't feel like I'm paying over the odds for a glorified Hello Fresh box that I still have to cook from scratch. - A finisher of Raita's 'glass strawberry', a dessert-in-a-jar of strawberry creme fraiche, biscuit crumb and freeze-dried strawberry. Classic Japanese move to go light on the dessert 😂 . At $250, this is one of the most expensive take-outs you can get, but I can look you in the eye and say it's worth the money - there's realistically enough food here for three people, and considering what you're getting, and the talent behind it all...well, you decide. . Definitely my kind of food pyramid! #ISH_SushiOe #ISH_Restaurant16 #ISH_RaitaNoda #ISH_SupportLocalBusiness

I've really cut down on the finish-at-home kits as

I've really cut down on the finish-at-home kits as of late (to avoid inevitable leftovers), but the silver lining is that when it's been this long of a fast, the break is all the more gratifying. Such was the experience provided by Hartsyard at home, with the Harvest Bites charity bent. From the starters of kombu chips w/onion dip & jerusalem artichoke tart, I was transported back memories that haven't been lived in nearly 10 weeks, and firmly remained there until the incredible finisher of panna cotta w/blood lime & honeycomb. And then, back to reality. . It might seem like a touch too much melodrama for what's basically labour-outsourced takeout, but in a lockdown where little to celebrate, it's all the more important to be grateful for the small things. Speaking of grateful, thanks for being a bubbly single buddy in sharing this and sparing me the thought of leftovers @eilxrrr 🥂😂#ISH_Hartsyard #ISH_SupportLocalBusiness

Fermented potato & confit garlic pullapart brioche

Fermented potato & confit garlic pullapart brioche. I'm betting that no garlic = no life is a low key popular opinion. With stuff like this it's no wonder I've pseudo-opened my own unauthorised business in the redistribution of AP Bread goods (pls don't sue me, I can't run fast anymore). . As an aside, anyone got some XL clothing they no longer need? You're going to love my post-lockdown look, promise. 🍞 🍞 #ISH_apbread #ISH_SupportLocalBusiness

[#Gifted] I'm not a fan of mooncakes. At least, no

[#Gifted] I'm not a fan of mooncakes. At least, nothing that would be considered traditional - lotus paste, red bean, deep fried, and god forbid, EGG YOLKS. Did you know a typical full-sized 6-800 calorie lotus paste mooncake will take around 25000 steps to burn off? Think twice, or pay the price. . Nevertheless, I still pay homage to the mid-autumn festival (中秋节) tradition of eating one...eigth, just to partake. But never say never - I've slowly been coming around to mooncakes in lighter styles such as 冰皮 (snowskin), as well as savoury versions that're far more up my alley. . @sweetboxsydney's mooncake set is a callout precisely because it doesn't fall under any single mooncake archetype so there's bound to be something to like: you get traditional puff pastry mooncakes in the Suzhou/Teochew/Shang style with salted egg yolk/red bean and pork mince/pickled mustard fillings, Cantonese-styles with ye olde lotus paste, salted duck egg and there's even one with duck egg custard. Rounding these out are mini sweets such as a pineapple tart, matcha bonbon & chocolate toffee. Yes, there's good tea to boot. The presentation and extra-attentive packaging makes for an even better gift than it is to eat for yourself, but buy two and both you and your lucky friend will be very happy indeed. Might still wanna do 25k steps if you solo the box... . At the risk of this sounding like an ad, I should say that the founder - Anna Lee - is an ex-pastry chef at Sokyo, who used to plate up the restaurant's famous dessert spread at the end of every omakase I've had there. Kinda says it all really, and it's why you've no doubt already seen these gorgeous numbers making the rounds on many a foodie's feeds already. Only a few more weeks till 中秋节 - you could do so, so much worse than these. #ISH_SweetboxSydney #ISH_SupportLocalBusiness

When Juan first opened in 2017 (anyone remember th

When Juan first opened in 2017 (anyone remember that far back?), a Japanese-style curry rice with various blanched vegetables repped the (V) on the menu. As it admitteld didn't hold the same cachet as the signature wagyu-don, unagi hitsumabushi or the now ever-popular tonkatsu, I didn't give it a second thought. Yes I know, ironic isn't it, considering I was banging on about oden as an easily overlooked dish only a few posts ago. . It's never too late to correct a mistake - even if it's four years later. This is delicious curry - the kind of dish that belies the amount of effort expended, with each mouthful more revealing than the last. Furthermore, the attention with which the vegetables are cooked - individually, on their own ideal time, and smoked w/cherry wood - elevates things even further. It's a level of care that justifies and defines Juan as the restaurant whose proponents have no shortage of praise for. . Oh yeah, keep swiping to come across the latest special: udon carbonara w/truffle - you may have seen a post on this from me about a year ago so I won't say more here. Suffice to say, it's exactly as lip-smackingly delicious as it looks. As for the last few pics? A quadruple (yes, really) serve of the warabi mochi that needs no introduction, and a rather crappy attempt by yours truly to use the second curry pouch (they come in two) with soumen noodles. Can't say I recommend this - some of us just don't have the midas touch 😂 😂 😂. #ISH_Juan #ISH_SupportLocalBusiness

Tan and pearl oyster mushrooms grilled on chestnut

Tan and pearl oyster mushrooms grilled on chestnut wood w/onion shio koji, brown butter, roasted eschallot, San Simon cheese, Spanish sherry vinegar, grilled lemon/orange juice and garden thyme galette. . Mushrooms - @maximmushrooms Wood - @blackheathfirewood @quesosprestes cheese and vinegar @mateinspain @thesecretspanishcorner @theiberiansfood . Peach wood-smoked strawberry and rhubarb galette with grilled orange syrup & peach wood-smoked yuzushu strawberry and rhubarb pie with grilled lemon and orange. 🥧🍓 . Between all the home cooking I've been generously treated to over the last few weeks, it's no wonder I haven't had to buy much takeout as of late. Thank you @jyleejylee for this enormously satisfying galette duo + slice of pie to boot. Some crazy flavours I'm pretty sure I won't be able to get even if I did buy takeaway. If we're gonna be in lockdown, you can't do much better than being a food guinea pig! 😂

Yachiyo has what's probably Sydney's cheapest take

Yachiyo has what's probably Sydney's cheapest takeaway sushi (that isn't a franchise/chain/train) after Gold Class Daruma (yes, I'll get around to them eventually...). Supposedly very popular among Japanese salaryman immigrants back when dining in was a thing (anyone remember those days?), it's been on my 'to-go' list for literally years. . It's certainly not ideal that the First Encounter had to be in the form of takeaway ('This Isn't Even My Final Form'), but it is what it is and gosh, you could do so much worse than their $55 nigiri box. Particular shoutouts to the uni, aburi salmon & kingfish belly - consider this week's sushi itch well and truly scratched. . And yeah, get some other stuff as well - you're not filling up on just 12 pieces 😂! Anything deep fried + your own oven/air fryer = a surefire bet. #ISH_Yachiyo #ISH_SupportLocalBusiness

Medovik: a cake invented in 19th century Russia th

Medovik: a cake invented in 19th century Russia that heroes honey as the highlight ingredient. Consisting of many, many layers of sponge cake that are interspersed with a filling of either condensed milk or sour cream, this is a pain and a half to make - you have to bake every layer individually and assemble by hand. . @hungrywolfgrams likes to hurt himself (pain is pleasure or something?), and so took on the challenge of making a 16-layer version, without a mixer mind you...and it was his first time doing it - the crazy things people do in lockdown. But golly, what a worthwhile reward - for me! Every time I cut a slice and the flowery scent of honey wafts out I think to myself 'ah, I sure am glad I'm not the one that had to make this' 😂. Thanks again mate 🙏

Haco Tempura joins the takeout fray with its first

Haco Tempura joins the takeout fray with its first offering of a temarizushi (ball-shaped sushi) & tempura (technically the more generic agemono 'fried things') set, which is rounded out with chawanmushi, 'instant' miso soup & genmaicha tea. We've seen some impressive looking stuff before, but mirror mirror, surely this is the prettiest of them all? . Don't expect the sushi to be on the same level as that of a dedicated sushiya (ngl, I wanna see more of that top tier tempura/kushiage! 🍢), but - and don't take my tone too seriously, it's for dramatic effect - the biggest offender's surely Haco's very own instructions to reheat the contents of the deep-fried box in the *takes deep breath* MICROWAVE 😱😱😱. I died a little: please, if you don't have an oven/grill, even a stovetop pan will beat the microwave here. . In any case, another one to turn on notifications for - availability escapes faster than a Mewtwo from a bog standard pokeball! #ISH_Haco #ISH_SupportLocalBusiness

Oden (おでん) has a history reaching as far bac

Oden (おでん) has a history reaching as far back as the Muromachi Period (14-15th century), where grilled tofu (焼き豆) & miso was served on sticks that resembled 'dengaku-hoshi', entertainers who used pogo-like sticks called 'dengaku' (田楽) as part of their performance routine. Thus, the origin of 'dengaku' as a word associated with food. Fast forward a few hundred years to the Edo period and street vendors began selling dengaku with a dashi & soy-based broth that also contained rice, veg & konjac, plated up on a per-serve basis. . As the end of the Edo period (and with it, the beginning of the Meiji) drew near, the proliferation of umami-laden, texturally interesting fish paste (擂り身) products made for an ideal pairing for the sticks 'n' broth dish that dengaku had evolved into by this point. Not long after, in the typical Japanese fashion of abbreviating as much as they can, the 'gaku' was dropped, 'o' was added as an honorific (many dishes in Japan have an 'o' in front to show respect), and 'oden' was born. . It's not a dish Sydneysiders are readily familiar with - and to be honest, it doesn't exactly scream 'EAT ME!', especially in a world where the luxury and the unusual tend to dominate the conversation. But golly, none of that could ever deliver the pure, unadultared joy of consuming a bowl of soul-satisfying, umami-laden, texturally-driven oden. Very thankful that Juan did a limited run, allowing me to have a taste of Japan seldom seen down under. #ISH_Juan #ISH_SupportLocalBusiness

This week's round of over-the-top pastry overorder

This week's round of over-the-top pastry overordering takes a decidedly Italian bent with Marta Osteria. It's a testament to the absolute dominance of French bakeries such that the notion of seeking out anything else has never even come to mind, but here we are. . The sfogliatelle are what everyone seems to be raving about - so I guess I had to pick up 16 (cool). Characterised by many layers of ultra crunchy pastry filled with cream & dusted with powdered sugar, these are, to me, all about that ASMR-worthy texture. They're also also known as Lobster Tails in the US - I can see why 😂🦞 . But given my bias towards savouries, I'm gonna say if I return, it would be for the foccacia. Particularly the Mortadella & provolone - it's an entire meal in and of itself. And what a wonderful meal it was! #ISH_Marta #ISH_SupportLocalBusiness

Bird pie: fire rotisserie squab, silkie (don't goo

Bird pie: fire rotisserie squab, silkie (don't google coz too adorable), organic chicken, grilled grey oyster mushrooms and leek in its own tare buttermilk gravy. Made from scratch by @jyleejylee. Deeeeeeeeliciously unctuous. . Ok, abs can wait.

For the past four weeks, I've been undeservedly tr

For the past four weeks, I've been undeservedly treated to the spoils of @hungrywolfgrams' weekend cooking projects. First it was the Korean spicy tteokbokki ramyun, then septuply-glazed, pork-stuffed, hand-deboned chicken wings. Then 'Christmas in July' then ushered in with the heavenly cinnamon scent of a full dozen Swiss Kanelbullar rolls - made without the aid of a mixer, no less. . This time, it's a super moreish carrot cake that...would it too redundant if I say 'takes the cake?'...Uh yeah probably. Anyway, balanced sweetness, nice home-style texture with crunchy & chewy walnuttiness, and one of the very rare occasions I can appropriately use the word 'moist' to descriptive effect. Thanks for treating me this past month mate! 🥕 🎂

When Choji first released their kaisendon (see my

When Choji first released their kaisendon (see my previous #ISH_Choji post), some people complained that the bed of rice was unseasoned - i.e., it wasn't sushi (vinegared) rice. What they actually wanted was chirashizushi: kaisendon is raw seafood over plain rice; chirashizushi is raw seafood over shari (vinegared sushi rice). I didn't think I'd be giving a lesson on 'sushi' during lockdown, but here we are. . Of course, Choji was never going to stoop to using that as an excuse - I'm doing that on their behalf 😂! Instead, it was an opportunity to raise the bar even further: and so cue the 'Next Generation Chirashizushi' , a special project borne from Tomo san, in design collaboration with his daughter Mone - i.e., the 'next generation' (cute!) . The chirashi, with its 16 headline components of kingfish, salmon, negitoro, spanner crab, salmon yukke, ikura, salmon aburi, tamago, toro, anago, octopus, kobujime, magurozuke, uni, mackerel, tobiko, scampi, imperador, scallop & prawn - is just ridiculous to look at. And yes, there is still that bed of cubed salmon & tuna underneath, prior to hitting the rice. . I may have been premature in calling Tomo's kaisendon the 'treasure box', because I'm now at a loss for a term to describe something even prettier. So, so good. #ISH_SupportLocalBusiness

[Gifted] A few weeks ago I developed an inexplicib

[Gifted] A few weeks ago I developed an inexplicibly insatiable laksa craving, but wanted a DIY, cook-at-home offering as it would be fresher than pre-cooked takeaway that inevitably requires reheating, as it spoils the texture somewhat 🥲 . In retrospect, I should have just made it myself from scratch after learning how simple it is, but I'm not gonna complain if those plans were dashed the very next week with Junda & the peeps at Ho Jiak launching their #hojiakathome packs which includes, among other things - you guessed it - laksa! Looks like there's some legitimacy to the 'Power of Manifestation'...or it's just a delicious case of fortuitous coincidence 😋 . There's also DIY-at-home nasi goreng & Ho Jiak's famous truffle buttermilk indomee. If that's not sufficiently extra, they and even offer a $125 chilli crab for you to prepare at home (needless to say, I did not try this). I could talk at length about the dishes themselves, but the short of it is they are a reasonable reflection of what you'd get eating in @ Ho Jiak, after naturally adjusting for your own cooking ability and what the likely fact that you do not have access to as good of a wok burner setup as the restaurant. I certainly enjoyed them - and that's despite burning the salmon so hard I wouldn't have been surprised if the neighbours called 000 😅🔥 . Long story short, if you're already a fan of the Ho Jiak empire, then you've just been given four more reasons to support them. If not, move right on along - these won't move the needle. #gifted #ISH_Hojiak #ISH_SupportLocalBusiness

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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

I'm Still Hungry - Food & Travel

Cuisines
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