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Tag Archives: Matcha Latte

The Best Matcha Lattes In Sydney

May 7, 2017Special, Sydney2016, Dessert, Food, Green Tea, Japanese, Matcha, Matcha Latte, Sweets

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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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Whodathunk wagyu and soumen could go in the same s

Whodathunk wagyu and soumen could go in the same sentence as light and refreshing. But when we're talking about Juan, anything can happen. The depth of the wagyu consomme that's brightened with a cheeky hint of yuzu and Japanese peppercorn, the sweetness of the beef, the slurp of the noodle: it might not be summer but this'll take you there. Portions are more snack-sized than meal-sized, so don't hesitate to go double! #ISH_Juan

Made another one of @hongsta_gram's recipes the ot

Made another one of @hongsta_gram's recipes the other week - the famous Ms.G's cheeseburger spring rolls. At this rate my IG account's going to be a mix of sushi, #ISH_SupportLocalBusiness and what's clearly becoming the new favourite: ASMR mukbangs. Not even mad.

'Does it spark joy?' If I were a KonMari follower,

'Does it spark joy?' If I were a KonMari follower, I'd be probably live in a sushiya. 🍣 #ISH_SupportLocalBusiness #ISH_Sokyo

I casually comment on having a laksa craving on In

I casually comment on having a laksa craving on Instagram and nek minnit whattya know, bloody Junda shows up with two bowls of the good stuff. . Not saying you should expect this treatment (though if you do, you probably deserved it), I'm saying that this is a top-5 laksa that a very nice man happened to bring to my door. Legit have forgotten how good it is; and, I'll concede - those bloody juicy AF prawns were right at home. #gifted #ISH_HoJiak #ISH_SupportLocalBusiness

#ISH_SupportLocalBusiness - Yan. Named after the r

#ISH_SupportLocalBusiness - Yan. Named after the romanisation of 烟 ('smoke' in Chinese), no prizes for guessing their schtick. And it is quite the schtick - they're one of the rare (if not only?) restaurants that specialise in smoking. And yeah, I know what you're thinking - smoking is fairly common. And yet somehow, I can't think of another restaurant that heroes the technique as successfully. . It's another restaurant I feel is a bit underrated in the wider foodie community. Could be the Wolli Creek location, could be the marketing. It probably doesn't help that vegetarian dishes are more of a side than a main. But at least the critics agree - it's got a chef's hat for its troubles. Nicely done. . PS when faced with the option of white or olive rice, choose the latter and thank me later. #ISH_Yan

When I first came across Junda Khoo's Malaysian re

When I first came across Junda Khoo's Malaysian restaurant that out of nowhere won the hearts, minds and stomachs of pretty much very Asian chef in Sydney, I was shocked. It seemed that Ho Jiak distinguished itself through ostentatiously 'enhancing' traditional Malaysian food - think lobster or scampi mee, caviar on Nyonya pork cakes and even bloody truffles on every second dish - with questionable results. It seemed to be a case of all bling and no zing and many Malaysian friends agreed. . But stripping back the luxuriant veneer reveals solid fundamentals - insofar as this opinion holds any credence as an unequivocal NON-Malaysian. It's not like the man and his team can't cook - the technical ability is demonstrably there. For example, Ho Jiak's laksa is one of my top five (don't @ me, I've already written a 10k+ word blog post on this) in Sydney and its fried noodle dishes (sans the expensive seafood for me, thanks) are packed to the rafters with flavour and wok hei. . While it's not my place to cast judgement on its 'authenticity' (which in such a multicultural country is something I've always believed hugely overrated), if you don't want to pay more for the exxy/edgy stuff that may or may not add value for you, just don't order it. Go for the normal stuff and it generally won't disappoint - for example, this 6-dish feast is delivered to your door for only $75. That's $12.5/dish including delivery. Value. Value. Value. Flavour. Flavour. Flavour. Shoutouts to the pork cake and har mee bomb dumplings - dishes of the day! Just watch out for the salted egg fish skins which tend to go hard in transit. That's enough words from me. Shen out. #ISH_HoJiak #ISH_SupportLocalBusiness

#ISH_SupportLocalBusiness - @lumidining week 4. A

#ISH_SupportLocalBusiness - @lumidining week 4. As is almost expected now, the pork & shiitake pithivier is the pick of the crop - the pastry is quite simply one of the best out there. However, the confit duck maryland contended for best dish of the set. Fall-off-the-bone good, this is - in my opinion (obviously) - one of the best ways to cook duck in the world. That jus, btw, was so good I heated up Chinese steamed buns just to mop it all up. See the vid - I eat my money where my mouth is, or something like that. The highly oxidative Jacques Selosse bubbly rounding everything out was the cherry on top. . Without talking about the devil that is the detail (imo, inappropriate during CODIV-19), the other dishes (tuna panzanella salad, carasau lasagne, banana & meringue tart) didn't do it for me. That said, you're bound to find a few tepid cups after visiting the same tea shop over and over again. #ISH_LuMi

And to think I was laughing at memes of March/Apri

And to think I was laughing at memes of March/April babies having to spend their birthdays in isolation - another year but clearly no wiser. Happy iso-birthday to me 😂🎊 . For a day like this, there's nothing more I'd rather have than dad's 长寿面 (longevity noodles) 🍜. No grand thousand-dollar seafood feast. No 20-course 3.5hr degustation (oh god). No smoke-and-mirrors theatrics - just this bowl of hand-made noodles costing the princely sum of $3. Well, I guess the booze brought the average price up. Well then. . A special thank you to @stephwoon who baked an experimental yuzu chiffon double cheesecake for dessert. Like pretty much everything she makes, it was incredible (and honestly I think my favourite cheesecake of hers to date!) 🧀🎂. Thanks dad for making the longevity noodles and thanks mum for a fat red pocket 😁😁. In fact, thank you for everything. Blessed only begins to describe it. Thankful beyond compare. #heresto29 #omg30nextyear #onethirdlifecrisis #happybirthdaytome

#ISH_SupportLocalBusiness - @imaccheroni. I would

#ISH_SupportLocalBusiness - @imaccheroni. I would have never visited Marcello Farioli's Woollahra restaurant (ristorante?) if it weren't for @ekfairy, who posted his dishes so frequently you'd think there was a conflict of interest. Then she took me there and I was all like 'holy sh*t, of COURSE it makes sense this guy's ex-Pendolino' - still one of the most formative fine dining experiences I've ever had anywhere in Sydney. . It's a shame really because I suspect I Maccheroni has flown under the radar - how many of you actually know this place? How many 'best Italian restaurants' lists is it on? The answers are you really should, and all of them. . As was the case pre-COVID, Marcello changes the menu every week, and with 6 courses for $150, it's solidly in value territory. Not every dish knocks it out of the park (but that's even the case with heavyweight LuMi Dining), and it's mildly confusing figuring out what goes with what given the sheer amount of elements provided for each dish, but on the other hand this screams attention to detail. Also, you got me at truffle butter. . Swipe through to see plate-ups from two different occasions (every dish, even the sides are included in the takeout). Bonus points for using biodegradable packaging! #ish_imaccheroni

If you had asked me my thoughts on vegan pastry I'

If you had asked me my thoughts on vegan pastry I'd have a pretty simple answer: 'they exist, I guess'. I don't mean no disrespect, of course, it just doesn't mean much to someone that will happily be intubated with clarified butter if the situation called for it. But to make vegan pastry that is on par with their whole-milk counterparts takes skill, and that's in and of itself newsworthy. . It's almost a shame then that @rons_kitchen is a hobbyist(!!!) and doesn't actually sell his goods to the public, because he is quite possibly one of Sydney's best pastry chefs and almost unequivocally its best vegan patissier (and I know you can call me out on the fact that I don't seek this stuff out, but I am strangely confident of this assertion). For a few brief mouthfuls, I was a very lucky man indeed. . Pictured: vegan mont blancs in two ways: houjicha & cherry on sablé pastry. #ISH_RonsKitchen

#ISH_SupportLocalBusiness - casino venues may not

#ISH_SupportLocalBusiness - casino venues may not get the same kind of sympathy as all the other small businesses out there roughing it during COVID-19, but they're run by people too. My respect goes to @chasekojima - err, I mean your @simulation_senpai (notice me!) - for setting up sushi takeaway (and frankly, filling a huge demand gap in quality sushi in the CBD) in order to support his staff, most of whom aren't eligible for govt support. . Like that's not already reason enough to buy in, remember we're talking about Sokyo here: easily and obviously some of the best 🍣 pre-COVID, it still is during - notwithstanding the inevitable take-away quality differential. If this is what the simulation tastes like, then I'll happily keep taking the blue pill. #enterthematrix #simulationsenpai #ISH_Sokyo

*CRUNCH CRUNCH* Last night's @masterchefau challen

*CRUNCH CRUNCH* Last night's @masterchefau challenge was straight-up ASMR porn, so we made some prawn toast so sharp it'll cut you if you look at it funny. Swipe right to the last slide for the aural action - straight-to-the-gantry worthy, no? . You know these are unprecedented times when the only Sydney food blogger that doesn't actually cook (and thus has no creds), cooks. I mean yeah @stephwoon did like 75% of the work and @hongsta_gram provided 100% of the recipe (check out his IGTV for the full video walkthrough), but I'm going to count this one. But in all seriousness, it was good fun and while a bit laborious, never difficult. We ended up making around 28 - you bet they'll all be gone well before the week's out. . Pls don't ask for the recipe because you really should watch Dan's IGTV on this - it's foolproof.

Apparently yesterday was International Bubble Tea

Apparently yesterday was International Bubble Tea Day unless you're in the Americas (hello!), so here's a throwback to one of my most-liked photos of all-time which OF COURSE is a @stephwoon creation: the bubble tea chiffon cake. No coincidence that it's her best-selling cake as well. We'll be the first to admit it's pretty gimmicky, but that's not to say it doesn't deliver on the promise of edible bubble tea deliciousness. These Asian traits ain't subtle, son. . BTW who keeps making up these International FOOD Days? Can we get like international instant noodle day or something? I need excuses to be unhealthy. #isitbobaorpearlorbubble #subtleasiantraits

𝔸𝕤 𝕝𝕠𝕟𝕘 𝕒𝕤 𝕥𝕙𝕖𝕣𝕖 𝕚𝕤 𝕤𝕥𝕚𝕝𝕝 𝕡𝕒𝕤𝕥𝕒 𝕚𝕟 𝕥𝕙𝕚𝕤 𝕨𝕠𝕣𝕝𝕕, 𝕨𝕖'𝕝𝕝 𝕓𝕖 𝕒𝕝𝕣𝕚𝕘𝕙𝕥 🍝 . On that note, we had to somewhat boost week 3's #leohomedining pasta (a mushroom ragu) as there wasn't enough sauce nor salt (did I just say something needed MORE salt? This lockdown's doing funnies with my tastebuds). But golly, those stuffed zucchinis in the background/second pic may be the best zucc dish I've had in living memory. Braised beef was also pull-apart, knife-not-needed mwah. Indubitably some of my favourites of the entire series so far. Can't wait to see what the Mother's Day menu brings. #ISH_SupportLocalBusiness #ISH_LuMi

#ISH_SupportLocalBusiness - @fishbutchery x @theol

#ISH_SupportLocalBusiness - @fishbutchery x @theoldfitz. So @mrniland of @saintpeterpaddo fame has been running a series of Mr Niland at home meals for some time now. The annoying bit is that they almost sell out - in part due to the no-introductions-required reputation of Sydney's fish king, but that the menu constantly rotates with collaborations from venues such as Lp's Quality Meats, Chaco Bar and so on. That's how you keep customers coming back. . This particular collab dish was by @nikhill_oldfitz, an eel & ling pie with kipflers. The friable pastry is nothing short of remarkable, and the dish itself feeds more than advertised given just how rich it is. You'll want some pepper and lemon wedge at the ready just to tame the beast lest you self-KO for the rest of the day. #ISH_FishButchery #ISH_TheOldFitz

#ISH_SupportLocalBusiness - @seeyouatcedrics. I fi

#ISH_SupportLocalBusiness - @seeyouatcedrics. I first met @taiyoyaki more than three years ago when he was almost single-handedly propping up Q on Harris in Pyrmont (RIP). After Q changed management, he did a notable stint at @editionroasters, producing some of the best desserts I've had in Sydney - cafe or restaurant (#ISH_Edition). The man's pastry chops are such that he has a mini cult following: where he went, foodies in the know followed. . His skills reach their apogee with the best matcha cheesecake you can publicly buy in Sydney, and note that I didn't use the usual adverbial qualifiers such as 'probably' or 'possibly' in an effort to acknowledge uncertainty. Such is my conviction. . Thank goodness that even in the world of COVID-19, we can have our cake and eat it too. Second pic is his yuzu brulee tart, just another flawless dessert as is Taiyo's standard. #ISH_Cedrics

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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