A Weekend of Three Restaurants
The Towon Restaurant in Chatswood, Sydney, is run by a Korean family who spent some considerable time in north-eastern China. The cuisine is primarily Chinese with a unique Korean accent. There is Chinese food from Malaysia, Singapore, California, the United Kingdom, Canada, Vietnam and Thailand - so I found it particularly interesting to try such a variation. Presentation from the Towon is outstanding. The serving staff wear a clean dark uniform - the neatness of the dishes presented is more than matched by the taste. At the table in the private dining room, we had Beijing duck with crispy skin so different from the usual fare of the China's capital. There was more than a strong hint of spices and chilli in Towon's creations.
The Metro in Wollongong CBD, New South Wales, offered what could be described as three-course Australian fare. For a mate's fortieth birthday, around 30 of us gathered to partake in the ritual of drinks, dining and birthday cake singing - we took up the street level floor of this one-shop front cozy restaurant that sits across Lorenzo's Diner, one of the regional township's best Italian restaurants. I had a perfect cut of a pork medallion, braised in the most delightful juices, for my mains. My entree of a light spaghetti pasta flavoured by prawn and chili was better than the dessert of tangy lemon tart lets. I could get home in under ten minutes by car.
Hong Fu in Parramatta is an unpretentious eatery run by a family from north-east China. It is neither Beijing nor Manchurian, and I suspect Shandung cuisine. Service is quick but bookings are necessary. Popular with ethnic Chinese, what they are doing right is exemplified by the quality of some of their signature dishes. I love the eggplants stir-fried with capsicum, light and tasty. Vehicle parking is easy on the street side within walking distance. There is no fuss in the ambiance and a good sense of belonging in a community. On a cool evening after some rain, Lin, Joe and I tried the fish and tofu soup, not heavily laden but refreshing with a stock that has foundation but not overwhelming. The dumplings are pretty standard but the vinegar laden cucumber salads stimulate the palate.
The Metro in Wollongong CBD, New South Wales, offered what could be described as three-course Australian fare. For a mate's fortieth birthday, around 30 of us gathered to partake in the ritual of drinks, dining and birthday cake singing - we took up the street level floor of this one-shop front cozy restaurant that sits across Lorenzo's Diner, one of the regional township's best Italian restaurants. I had a perfect cut of a pork medallion, braised in the most delightful juices, for my mains. My entree of a light spaghetti pasta flavoured by prawn and chili was better than the dessert of tangy lemon tart lets. I could get home in under ten minutes by car.
Hong Fu in Parramatta is an unpretentious eatery run by a family from north-east China. It is neither Beijing nor Manchurian, and I suspect Shandung cuisine. Service is quick but bookings are necessary. Popular with ethnic Chinese, what they are doing right is exemplified by the quality of some of their signature dishes. I love the eggplants stir-fried with capsicum, light and tasty. Vehicle parking is easy on the street side within walking distance. There is no fuss in the ambiance and a good sense of belonging in a community. On a cool evening after some rain, Lin, Joe and I tried the fish and tofu soup, not heavily laden but refreshing with a stock that has foundation but not overwhelming. The dumplings are pretty standard but the vinegar laden cucumber salads stimulate the palate.
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