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Tag Archives: Wagyu Beef

The A-Team: My Top 10 Dishes of 2017

December 29, 2017Special2017, China, Food, gelato messina, Italian, Japan, Kakigori, LuMi Bar & Dining, Mofongo, Monkey's Corner, Narikura, Ox Tongue, pasta, Puerto Rico, Sushi, Tonkatsu, Truffle, Wagyu Beef, XiAn

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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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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

Welcome back Oe-san. It's been a bloody long minut

Welcome back Oe-san. It's been a bloody long minute. First-impressions of the pre-opening to be up on the blawg this weekend #staytuned #yousnoozeyoulosethebooking #ISH_SushiOe

Cauliflower, almond cream, anchovies & thick rye t

Cauliflower, almond cream, anchovies & thick rye toast. It's not a dish that conjures up a 'must-order' vibe - cauliflower is awesome, but done to death these days as the overrated saviour to the have-your-carbs-and-eat-them-too crowd. 'Thick rye' may as well be 'bricks, oh my'. And anchovies are appealing to what, 10% of the populace? . And then you do the right thing as an ever-curious foodie and order and eat it. The unexpected and oh-so-pleasant pillowy-softness of the rye (how???) supports a bed of luscious nutty almond cream-coated cauliflower that's roasted to perfection, with white anchovies that have none of the pungency or piquancy associated with these fishy fish. It's topped off with an umami-boosting tomato sauce and most notably - carrots fermented by @harrygeorgek for Three. Bloody. Years. The result is a textbook definition of balance and harmony and if a visual dictionary were ever to be published, I'll lobby for a picture of this dish for inclusion next to those words. . It's probably the best thing I've had from Cav in over a year, which by extension, really means one of top cafe dishes I've had in a long time. Gosh, I don't want to get out of bed for anything less (I mean, I will...otherwise I won't wake most days...) #ISH_Cavalier

Cavalier's got its classics, but it's the consiste

Cavalier's got its classics, but it's the consistently good-to-great rotational items that gives someone who lives on the other side of the bridge reasons to keep visiting (this coming from a guy that lives in Surry Hills, AKA Cafeburbia). Rigatoni w/burrata cream is already 'something else', but that the crema is smoked and served with deep-fried artichoke bits - I can't even get that at a restaurant let alone a cafe. . The malt caramel French toast continues Cav's tradition of excellent and slightly left-field renditions of this classic dessert, but while the kumquat jam does wonders to alleviate its richness, friends are still advised to conquer this one. Or bring some insulin, I guess. #ISH_Cavalier

A long-overdue visit to Cav2.0. There's no shortag

A long-overdue visit to Cav2.0. There's no shortage of reasons to justify why this is one of my top 3 cafes in Sydney, but I'll add 'attention to detail' as yet another. Take the truffle hot chocolate, where despite the truffle floating on top, doesn't compromise on the latte art below. Then there's the barista's helpful explanation to eat little bits of it chased by sips of the HC. Then you notice the flecks of salt, which anyone with experience in cooking with truffle knows greatly enhances our perception of its aromas, which have already begun their release from the HC's heat. Then, in a new touch, you realise that they've pre-sliced the truffle so that you can eat the truffle slowly, making it last throughout the drink. And yet the truffle is still presented as a whole piece, because if you've perfected pretty much everything else, then there's no excuse to compromise on the aesthetics. . And it's just a hot chocolate. #ISH_Cavalier

Chalk up king crab noodles as yet another dish tha $Chalk up king crab noodles as yet another dish that we'll probably never need to order again at a restaurant - not when @stephwoon makes it at a fraction of the price! The more I cook (or uh, the more I /witness/ cooking), the more I realise how easy it is to actually create delicious things. The more you know, the more you adult!$

Hoseki bako literally translates as 'jewellery box

Hoseki bako literally translates as 'jewellery box', but if you ask me, I know the kind of jewellery I'd want in mine - and it ain't diamonds. @chasekojima's made me wait on this one for a few months! But the wait has been well worth it. . This box's high fashion contents are lean tuna, fatty tuna, bonito, sashimi, salmon belly, trevally, Hokkaido scallop, TAS sea urchin, salmon roe, tiger prawn & snapper. Absolutely my kind of couture. #ISH_Sokyo

Black truffle chu-toro don w/sous vide egg yolk sa

Black truffle chu-toro don w/sous vide egg yolk sauce. To me, truffles and tuna are a bit overkill, but the team at @simulationsenpai recognised the power of fat in eliciting the truffle's aromatics - certainly made quite the impression upon opening up the box, with the top-tier tuna taking over for the rest of the ride. Quite the ride it was, especially with some bubbly on the side! #ISH_Sokyo

This is the big one. Kagoshima A5 wagyu, original

This is the big one. Kagoshima A5 wagyu, original soy kaeshi, wakame, perilla seeds, ikura & tobiko. Everything in this bowl has its place. You might think for example that, with the wagyu, that this would be tonkotsu, I-need-a-wheelchair-afterwards level unctuous. Nop, the base broth is much lighter than looks suggest, but endlessly complex, and each bite reveals dimensions new and unexpected. . It's probably one of the best bowls of ramen I've had in Sydney, and tragically the last time, at least until @kuririn_tomo figures out his next steps. A glimmer of hope remains. . Oh and if you think $50 is excessive for a bowl of ramen, the OG soy was always available for less than half that. Guess it's a bit of a moot point to make now, aye? #ISH_Ichibandori

As crushing as the bitterness that marks the end o

As crushing as the bitterness that marks the end of @kuririn_tomo's journey with storied ramen-bar-izakaya-sushi-omakase-joint @rr_ichibandori is, even that was - for a few brief glorious moments - outweighed by the overwhelming joy of having a couple of last bowls. Courtesy of @tokoyolaundrysydney lending Tomo-san the space to whip up his goods for a few final weeks, this @pepesaya butter Hokkaido miso ramen was hitting so many spots, I swear there were a few I didn't even know about *smirk*. Who would've thought a sushi chef had become so good at ramen? Truly up there as one of the great winter comforts. #ish_ichibandori

A privilege to be invited over to @rons_kitchen a

A privilege to be invited over to @rons_kitchen a second time in quick succession to sample 'just a few' desserts: . - Truffle chantilly, macadamia & gold leaf tart [100% vegan] - Liquid black sesame mochi tart (I'm going to call this a personal favourite) [100% vegan] - Cornhusk sorbet [100% vegan] - @mapo_newtown x @madametruffles truffle gelato - @stephwoon's double fromage (baked layer x fresh layer truffle cheesecake - also from @madametruffles) - And freshly-baked chiffon baked by @stephwoon @ericacaeats @miameowlee0812 w/@ernest.roo being salty if I don't give him 30 seconds of credit beating egg yolks. #ISH_RonsKitchen

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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