Skip to main content

Light and Easy

Ever since I was introduced to tea-infused cuisine in Kuala Lumpur earlier this year (refer to my posting "Catching Up, Three and More"), I have been eagerly looking forward to lighter, less oily and still tasty meals served with a kick to the palate. I recall the long beans and chicken servings, with the light aromatic infusion of oolong tea, with the refreshing feeling leaving the Purple Cane Restaurant in the heart of Kualla Lumpur's Chinatown.

It has not been easy to do so in Australia, with the summery barbeque stuff on the grill, the southern Chinese courses that can leave a certain thirst in the middle of the night and the bacon and egg blends of breakfasts at cafes here.

Then I remembered the unique Chinese and Korean dishes prepared at Towon along a quiet side of Victoria Avenue in Chatswood, north of the Sydney Harbour Bridge.   I had a recent opportunity to partake some dishes there, which offered a change from the stereotypes of udon, sizzling beef plates and kimchi.   Instead my group of seven persons, from Carlingford, Auckland and Wollongong, dived into peppered chicken and pork fillets, seafood-laced tofu and Sichuan flavoured king prawns that stood apart from the normal perception - and taste of Chinese cooking.  Even the northern Chinese roast duck with wraps was a world apart from Beijing duck - it was afforded a different lean and mean twist.

There were two menus available, labelled simply as Chinese or Korean. Towon is no tea-infused place. However, the good taste was not accompanied by a dose of unhealthy ingredients and flavourings. What was rich admittedly is the dessert range, from deep fried ice cream to toffee bananas.


Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.

Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    

The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.

The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.

Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.

Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…