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  • Cuisines
    •         - Fine Dining
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Tag Archives: Lazy Suzie

Lazy Suzie Cover

Lucky Suzie | Darlinghurst

April 19, 2016Restaurant Reviews, Six Caesars, Sydney East, Sydney Inner City2016, Breakfast, Brunch, Cafe, Food, Lazy Suzie, Malaysian

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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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Michael ✈ 🍽 Sydney, AU
Niko and. And what? And that's the name. Ah yes th Niko and. And what? And that's the name. Ah yes that makes sense now. Memorable monikers aside (damn it, they succeeded!), you know covid-19 has been with us for some time now when your first impressions of a cafe was actually that of a vac-packed meal delivery service (scroll back 6 months on their feed and you'll see what I mean). . However, as a cafe, it's decidedly gunning for that grey but absolutely trending area of 'recognisably Japanese flavours'. I'm not sure what to make of it - my feelings are as mixed as the spicy pork bone broth served with matcha soba, which is not a combo I'd have ever come up with (not that it /doesn't/ work - this was quite delicious). The mentaiko toast is also a talking point, as being only the second cafe to do it after Kurumac is notable, albeit needing just a bit more mentai. As for the earl grey chiffon, it's a great cake but not a great earl grey cake - the flavour of the tea was left wanting. The best part is probably the coffee - $5 filter with Single O beans is banging good stuff. Makes sense - they're a specialty coffee joint. Ok, I get it now. #ISH_Nikoand
When did something as humble as the toastie become When did something as humble as the toastie become trendy again? I guess they never did come in quite the distinctive yellow packaging that hold the similarly-golden goodies produced by @toastiesmith. It must be the inner Asian, but I do appreciate how these are just so unapologetically appropriating while still being undeniably products of the East. For example, take the wagyu toastie, a mishmash of wagyu that's cooked a la gyudon style, American cheese (USA! USA!), and an egg omelette that wouldn't be out of place in a 7-11 sando in Japan (this is absolutely a compliment). Over the top? Kinda yeah. Works and delicious nonetheless? Totally. . Similar sentiments go for the prawn toastie. Honestly, I don't want to write too much on a bloody sandwich shop - I think you'd have to have awfully discerning tastebuds to be unable to find anything here to your liking. I mean for geez, it's a toasted sandwich shop. Bring the appetite, take plenty of messy bites, and bring wet wipes. #ISH_Toastiesmith
Tonkotsu fried chicken ramen from @julianvcincotta Tonkotsu fried chicken ramen from @julianvcincotta's @buttersydney, which I FINALLY managed to try, and tasted even better as it was via OzHarvest's Harvest Bites. This charitable initiative sees 40 meals going to the needy for each meal pack purchased. With a rotating cast of some of Sydney's cult favourite chefs heading up each new weekly menu, this is giving back in a most delicious way. . Self-plated with bowl from @madeinjapantableware #ISH_Butter
First taste of Sano's omakase at Sokyo since Febru First taste of Sano's omakase at Sokyo since February - better than your high school reunion that's for sure. Bloody raging good experience as always, and some new dishes to spice things up. Can't say I missed the loud music that prevents me from hearing the already soft-spoken Sano - certainly doesn't help with masks now being standard! . He's booked out till the end of 2021, though given how many reservations had to be canned during the 4mth lockdown period who's to say that if lines opened up for 2022, that they won't stay open for long...#ISH_Sokyo
Sending off chestnut season in the best way possib Sending off chestnut season in the best way possible with vegan truffle mont blancs from @rons_kitchen. If you've ever worked with mont blancs yourself you'd be well-acquainted with just how much of a toll it takes on the maker's hands - it's as close as it gets to literal blood, sweat and tears. Can I also just re-emphasise, like in previous #ISH_RonsKitchen posts just how much of a handicap veganising pastry is. Might as well make them blindfolded. What a champ for making so many available for public order over the past few weeks!
A sample of the sushi you can get with @sanghyeopk A sample of the sushi you can get with @sanghyeopkim's omakase experience. Some 15 pieces which, when including the hot courses, should make for a decently filling meal. And of course, can't forget the always-lovely desserts served up by pastry chef @annalee2664 - for the first time not inclusive of a goma street!!!!! 😱😱😱 . You'll note that the sushi is presented on dishes in sets rather than one-by-one. This is an unfortunate byproduct of COVID restrictions on Sokyo's counter seating, which results in a table-only setting for this particular omakase (Sano's omakase continues to command the counter). It's not an ideal outcome when it comes to controlling the temperature and textural profile of rather sushi (which begins to degrade quite quickly), but I'll take this over not being able to have omakase any day! #ISH_Sokyo
A new omakase experience has come...and with it a A new omakase experience has come...and with it a litany of horrible pictures 😅 . Bravo to @chasekojima & team for making the all-too-rare blow-by-blow seafood extravaganza more accessible to those that have been trying to get a taste, but couldn't due to the cruel mistress that is economics 101 (supply and demand). The chef to thank this time is @sanghyeopkim, an up-and-coming talent who'll dish out 20+ courses of fun in a style ever-slightly influenced by his Korean heritage. . Stay tuned for when @chasekojima & Co release additional details - bookings should be available soon once the menu is finessed and finalised, which may be a while yet. UPDATE: SCRATCH THAT BOOKINGS ARE NOW OPEN 😂 #ISH_Sokyo
A few weeks before we say goodbye to the 2020 truf A few weeks before we say goodbye to the 2020 truffle season - it's been a real treat. On the other hand, I'm looking forward to giving my forearms a break from assisting w/@stephwoon's Valrhona white choc, macadamia praline, truffle honey mousse & truffle chantilly cake (iykyk) 😅😅😅
A marvellous close-out of @lumidining's premium me A marvellous close-out of @lumidining's premium menu, courtesy of pastry wizard @greatscott1987. It's no exaggeration that one of Sydney's best pastry talents is right here - his work tastes for itself: . 1) Pumpkin mont blanc - chestnut tart, apple vinegar, candied apple, pumpkin Chantilly & grated chestnut. A mont blanc to rule so many others. 2) Frangipane tart w/candied & deep-fried almonds. Almost becoming a LuMi classic, though definitely a heavy way to finish! We took most of it home to prolong the goodness :) 3) Caramel, mascarpone & Mr Black coffee liqueur. Was still an experimental WIP when I went, but the underlying flavours were down pat! 4) Smoked almond ice cream, mandarin & vinegar, coconut snow & dried mandarin. Quite possibly one of the best desserts I'll eat this year. The interplay between sweet, astringent, and nutty all encapsulated in the light snowfall of coconut. Great Scott! . Please see yesterday's post for a bit more info about this menu! #ISH_LuMi
Post 2/3 of @lumidining's 'off-menu' premium menu Post 2/3 of @lumidining's 'off-menu' premium menu (because there's just too much deliciousness to be contained to one post). . 1) Tagliatelle, spanner crab & prawns. LuMi pasta is never a disappointment: no comment needed. 2) Hibachi Murray cod, desert lime, roasted cauli & koji (strong contender for one of 2020's top 10 dishes) 3) Crepes w/celeriac & shiitake. Utterly imaginative and just as delicious. 4) Prosciuitto & mortadella tortellini en brodo w/prosciutto dashi. See earlier comment on pasta. 5) Murray cod collars w/sambal. F*ck that's yum. 6) Ikejime coral trout, pickled rhubarb, chervil. The only dish I didn't like. I'd say that's a good hit rate, no? 7) Blackmore wagyu, provolone, sage jus, parsnip. Can't screw this up. Yum. 8) Tempura kale to pair with the wagyu. Best kale chips ever. . Let me clarify a few things for those that missed out on my stories (though they are on IG highlights) - this 'premium menu' is a little different to the $185 menu advertised on the site. There are a few more courses (mostly more snacks), and a lot more truffle and caviar that comes by default. The price is also dearer, at $300. Thing is, LuMi's regular menu is already very strong, and the differences aren't huge. You can make do with the normal offering, add on all the options and you'd get pretty close to this premium experience anyway. That said, if you want to splurge - don't let me stop you - call up and ask and treat yoself! #ISH_LuMi
From my first @lumidining visit back in 2015 to my From my first @lumidining visit back in 2015 to my thirteenth now in 2020, @federicoz80's Japanese-influenced Italian fine diner has consistently been in my Sydney top 5 list. With this latest (and long-overdue) visit, its high position only cements itself. It's a position I can't see changing any time soon - that's how far ahead of the game Federico & team are. We are blessed to have a restaurant like yours in our city. . First of 3 posts, because there's no way I can encapsulate all the dishes we had in just one. Starting with the snacks (luxe warning!): 1) Scarlet prawns, mascarpone, brioche, giaveri caviar 2) Scarlet prawn heads, more caviar 3) Uni & straciatella gunkan. Heresy but this is my favourite gunkan in Sydney. 4) Crepe tart, trout roe, mascarpone, kaffir lime 5) Jerusalem artichoke tacos, smoked trout rillette, sesame 6) Chickpea fritters, scarlet prawns, paprika 7) Bonito, Jerusalem artichoke tart, rice puffs 8) Chawanmushi in hazelnut dashi w/black truffles #ISH_LuMi
Quattro formaggi? How about quattro pizza from @al Quattro formaggi? How about quattro pizza from @altaglio_theartofpizza? Swipe for my personal order of preference - Porcata (bloody good) / Messina / Diavola / Veneto (not my kind of pizza, as I've found out :')). . There are far too many excellent pizzerias for any single venue to assert itself as the best, but it's pretty sweet to live so close to one that surely must be up there in the Sydney pizza stakes. Grazie! #ISH_AlTaglio
Another weekend haul from one of my favourite bake Another weekend haul from one of my favourite bakeries @flourandstone. You know I'm not the only one with that view given we arrived at 10:15am and the croissants were already sold out. Thank goodness the lamington was still available - if you have to ask, you can't afford not to try. #ish_flourandstone
Bloody excellent bibimbap (only $12 for the base, Bloody excellent bibimbap (only $12 for the base, +$3 for meat & +$2 for tofu, note not the dolsot variety) and an amazing sundubu jjigae from @bibimbar69. Don't quote me on Korean food but when it 'hits the spot', it hits the spot; nuff said. Don't think you can go wrong here - and yes, even the fried chicken with its glazy, crunchy end bits were flavour bombs. A great addition to the inner city scene that's been surprisingly devoid of notable Korean till now. #ISH_BibimBar
There are days when I wake with a spring in my ste There are days when I wake with a spring in my step - who wouldn't when you've got @anna8juan's uber-unctuous, uber-delicious udon carbonara with a healthy serving of truffle on top (thanks @itd_be_rude_not_to & @madametruffles) to look forward to? Then there's the truffle ice cream daifuku w/truffle gelato from @mapo_gelato that refreshingly brings it all back down to earth. Really making the most of the few weeks remaining of truffle season! #ISH_Juan
For a year we'd all rather forget, the silver lini For a year we'd all rather forget, the silver linings glimmer ever brighter. Congratulations on your new opening - 新天地でのおまかせ復活、おめでとうございます @oetoshihiko! First impressions blog post is now up! #ISH_SushiOe
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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