Babyface Kitchen, Wollongong NSW - Oh What A Night

Scallops placed on a corn puree base and topped with delicate things.

"Kevin", the tall and smart looking gentleman behind the counter called out to me.

I shook his hand but I was not terribly sure initially who he is.  He sensed my uncertainty and quickly mentioned 'Hevan".

I was impressed.  A young man who looked hipster in the mornings at a Corrimal cafe fav of mine has transformed into an even more dashing personage at Wollongong city centre's outstanding restaurant for degustation, fusion and bar experience - the Babyface Kitchen.

Duck spring rolls looking and are yummy, with Namjin sauce  - my repeated favourite.

Babyface Kitchen is located at Shop 1, 179 Keira Street, Wollongong city centre, New South Wales.
Contact +61 2 4295 0903
Opening hours are from 6pm every week day except Tuesdays, and from 12 noon to 3pm on weekends.
Fully Licensed Bar.  BYO Friday lunch only with $10 Corkage per bottle or 6 pack of beer.

A selection of fine Sashimi, graced by Japanese radish mustard and pickles.

The layout of the restaurant had not changed in the few weeks since I was last there.  The menu had changed like the turn of the season, expanded but my loved items remained.  And to night, there was even an option for a five course so called 'standard" menu choice.

Oh yes, the young lady, standing beside ......she was engaging as usual, made a good recommendation of a bottled white to start with to match the seafood and her settling us in.  

We arrived a quarter before seven for dinner and after us, the people started coming in, good for a Tuesday night, a specially opened evening before Christmas.  Babyface is usually closed on Tuesdays.   Soon the obvious only table for ten was filled up.  The open kitchen door, through which one can occasionally glance at, was a hive of activity.

An eggplant medley.

What could we expect from this five course option, we asked.  Then perhaps we preferred to be surprised, potentially with delight.   Sparkling water to cleanse the throat.  No more questions, bring the delights in - and surprise us.

The course proceeded - it not just continued to delight me, with new and familiar offerings. The duck pancakes are a standout, the Soba noodles with a freshly cooked runny egg are my comfort food.   The kingfish, tuna and salmon slices and cubes made both of us speechless.   I shall never forget the positive amazement on the face of my fellow diner that evening when he bit into the exquisite beef.

Some after thoughts from both of us on the heirloom crunchies - they were a tad over salty;   the topping of the flavours on the seared scallops had unexpected sourish after taste, perhaps a bit harsh for the delicate natural flavours of the scallops; and the eggplants may seem off course from the culinary journey we were on.

Heirloom crunchies.

Raspberry flavoured gelato was in reflection perhaps too strong a contrast for dessert, when placed side by side with the caramel version.   A second round of wine degustation came with a light red, as suggested by another staff member (or was he one of the owners?).   By late evening, we were happy, satisfied and delighted that Babyface Kitchen continues to strive and deliver.


Ala carte next time.  I must say the portions have increased compared to when Babyface first started.   The mains have always been just right in size.  The crumbed and fried eggplants tonight were generous in serving.  The scallops were ideal entree size.

Consistent, gratifying and quality  - the beef slices on my most recent visit in December 2016.

An independent review by Kevin Yong

My dish recommendations are as follows:

For entree, seared Saikou salmon belly; and

the Mooloolaba yellowfin tuna.

For mains, the Kurobuta rare breed pork chops.

Sushi Hotaru Galleries Victoria Sydney NSW

At the same time, there are lunchtime crowds both inside and waiting outside the restaurant Hotaru.  The staff are in traditional garb, the walls are made up to reflect an ambiance of being in an authentic sushi bar back in the old country.   The sushi train goes a long way and you can see the preparation of raw fish, seaweed rolls and more.  

Do they still maintain the quality of the ingredients?  Has a high level demand, especially at meal times, led to the abandonment of previous practices?  Do you feel okay seemingly squashed seated beside a stranger on one side?  More importantly, what does it still taste like when picked up by chopsticks into our mouths?   The buzz about the place does raise expectations.

There are small tables for two persons apart from being seated along the sushi train counter.   The price of each plate taken has gone up a nudge to $3.30 from the previous $3.  Again, are sushi train bars the approximate equivalent to Japanese fast food?   Or should they be recognised in their own right as another genre of Japanese cuisine?

My soft shell crab rolls that day were not totally fresh on the palate. Salmon was lovely but I dared not touch the Karaage chicken after advice from mates.  I cannot resist avocado rolls but could not find my other favourite, California rolls, on the same day.   There is  a buzz in this place and it is not just noise and chatter.   The bright orangey coloured roe are still delicately poised on sushi items.

Service to me was all right, especially in their efforts to find seats for us, but one must initiate contact when a meal is finished for the plate count.   Food and drinks ordered on the IPad in front of each diner seems to arrive on a timely basis for most.   The train does not go too fast, allowing for remaking decisions on missed plates.  

The Sushi Hotaru visited is located on level 2 of the Galleries Victoria, 500 George Street in Sydney CBD and can be accessed from Town Hall Station.
Sushi Hotaru is operated by the YES Food Group, which has businesses in Melbourne, Kuala Lumpur, Queensland and Sydney.  Their related operations include Poporo, Takumi, Ramen Kan, Izakaya Wagaya and Yakiniku Gyuzo.

Opening hours are from 1130am to 9pm every day.
Contact +612  9264 9917

My impressions of the Sushi Hotaru are that its advantageous location helps to attract custom.  I did find the preparations have some inconsistency in quality, depending on what you order.    It can be fun to go in groups but one must be realistic about catering for large groups all sitting down at any one time. 




 

Cool Mac Cafe Kirribilli NSW

Eggplant Benedict.

This is Cool McCool to me - and reaffirming that after so many years, Australia is still flowering with experimentation, fusion and coming out with delightful culinary results perhaps not so easily found else where. 

Japanese and French disciplines have bloomed some time ago in combination, exchange of techniques and in using the best of ingredients.  What about Japanese or other Asian inspirations with modern Australian?  Here in this seemingly unassuming cafe on the lower end of Burton Street, Kirribilli, on Sydney's lower north shore, something good is happening, even if small and gradually.  Whether for lunch or breakfast, I do find some interesting variations being served here.

Siracha and sesame are used to marinate chicken.   Ramen is cleverly labelled "Cool Men" and there are Kinoko mushrooms on simple toast.   A twist on noodle soups is the green tea flavoured soup, although I am not sure I will go down well on this.  Katsu is provided in a  roll remniscent of Mr Bao at York Street Sydney CBD or at the markets at the Bondi Beach Public School on Saturdays and at the Central Park Markets on Sunday mornings.   Coffee is by Campos.

There can be limited seating on a busy day but you can always take away.   The place is rather upper crust Sydney - I can hear of conversations about returning from New York, performing in London, the glories of running in cold weather and more.  Darling pets wait on the pavement fro their owners.  The cars on the street are Tesla, BMW and Benz. 

The Cool Mac Cafe visited is located at  Shop 2, 34 Burton Street, Kirribilli NSW.

Opening hours are from from 6am to 4pm every week day and from 7am to 4pm on weekends.
Contact + 61 2 9955 3087



My impressions of the Cool Mac Cafe in Kirribilli NSW:
Ambiance:  3 out of 5

Customer Engagement:  4 out of 5
Culinary Delight:  3.5 out of 5
X Factor:   3 out out of 5
Overall:     13.5 /  4  out of 5




My recommended dishes from the menu are:

Bang Bang Chicken Salad  -  tomatoes, cucumber and greens grace the sesame and Siracha flavoured chicken.


The Notorious Pig Roll -  old fashioned sweet soy pork belly, garnished by cabbage, pickles and black garlic , all stuffed in a Baguette.


Eggplant Benedict with toasted Pancetta and 63 degree Onsen eggs.

The Saint Aloysius College Junior School across Burton Street.

Babyface Kitchen Wollongong NSW

White radish salad, soy and Wasabi mustard grace the careful presentation of the raw slices of Hirashima King Fish.

Burnsbury Hospitality, with its themes on catering and dining functions, has recently opened something transformative for dining in the Wollongong city area.  They already operate 2 Smoking Barrels with craft beer at 9 Crown Street  - the Illawarra Brewery - and Son of a Gun food in conjunction with Mel Cox at Sifters Espresso.  The crafted beer theme continues in the Babyface Kitchen, but with a tilt towards fine Euro wine lists, fish and a strong emphasis on fusion creations with a Japanese flair.

The crispy skin Hiramashi King Fish is also done by Babyface in Miso broth  with herbs for a mains, instead of raw slices as in the entree.  Perhaps this selection of fish echoes the Babyface Kitchen's attitude, philosophy and adventure in preparing its fare for its customers.   My fellow luncher and I loved the paper thin raw slices we chose as starters and they came out precise, delicate and flavourful with every little bite.

Duck spring rolls are uplifted with Naam Jing Kai (Thai sweet sauce) and a radish salad.




An eight seater round table is also available for bookings. This aligns with community eating at the rather long bar and contrasts with tables for twosomes along the wall on the other side.  Babyface has extended further for customer seating into the original back room recesses not used by Pellegrini Cafe, the previous occupant.

Have Gavin Tidbury and Andrew Burns been bold in this latest venture, echoing their culinary philosophy in bringing crafted delights with a strong contemporary approach for discerning diners - and lifting the game in Wollongong? 

Meats are sourced from a Sydney based supplier, Vic's Meats.

What I would aim to try next time around is the Charcoal Chicken, flavoured by Togarashi (chilli pepper of capsicum) and garnished by lime, in half or whole chicken serving. 

Yuzu Kosho and Ponzu decorate the Borrowdale pork belly, garnished with apple puree.   The former is a fermented seasoning of Yuzu citrus, salt and chilli peppers, an icon from Kyushu Island.   The Ponzu is a derivation of the English word "Punch" as a citrus based sauce, often bottled in glass containers and used as dressing for light grills or utilised as dips for the Shabu Shabu hotpot.   Ponzu is usually made with Kombu (seaweed), tuna related Katsuobushi flakes, soy, rice vinegar and Mirin rice wine, before adding the vital ingredient of juice from lemon, Yuzu fruit or another citrus

The two of us on a rainy Sunday had the full attention and service from the young lady staff who was at ease with conversation, information and customer engagement.
The menu is divided easily into small, medium and larger serves - and then you work your way through and around, depending on your appetite and mood.

Cold Soba noodles with a pesto relish and a slow cooked egg.

The Babyface Kitchen is fully licensed and located at 1/179 Keira Street, Wollongong NSW  - the site formerly occupied by the iconic Pellegrini's.  
Opening hours are from 6pm to 10pm every Monday; from 6pm to 11pm every Wednesday and Thursday; from noon to 3pm from Friday to Sunday; from 6pm to midnight every Saturday; and from 6pm to 10pm every Sunday.  It is closed on Tuesdays.
Contact   +  61 2 4295 0903
BYO for Friday lunches only with corkage charged at $10 per bottle or per six pack of beer.


My impressions of the Babyface Kitchen in Wollongong NSW:
Ambiance: 3 out of 5

Customer Engagement: 4 out of 5
Culinary Delight: 4 out of 5
X Factor:  3.5 out of 5
Overall:    14.5 /4 out of 5



Recommended Menu choices:
Red Miso lamb ribs, sprinkled with toasted hazlenuts and a sauce lightly flavoured by ginger scallions. (Medium size)
Ho's Pork Gyoza, with soy, red vinegar and green tea salt.  (Medium size)
Fraser Island spanner crab rolls, served with lemon, avocado and Iceberg lettuce on a warm Brioche.  (Medium size)
Hokkaido scallops served with Umeboshi (pickled salt plums),  Pistachio and white soy on a sesame Nori cracker. (Nori Maki refer to rice crackers wrapped in seaweed).

 

Kuroneko Ramen Noodle Bar - Sutherland NSW

It does not have a wide shop front but diners can go in to sit its long inside interior.   Kuroneko feels like a local gathering place, or one where you can have your noodles after alighting from the train.   Sutherland is no Bondi or Chatswood, so east Asian food can be hard to find in this southerly post of the greater Sydney area.   Kuroneko has a simplicity of its own, has an easy menu and it is not difficult to settle in and have a relaxing time.

Those who frequent the major intersection of the Princes Highway and Acacia Road will find that Kuroneko is just round the corner after heading west at that junction.  As far as I can gather, the name of this restaurant means "bamboo grove" but I could be wrong.

Yes, sake is readily available to go with my fav starters, the deep fried lotus root rings (photo below). 
They are crunchy and although having a shake of salt, not over the top and just as good as an alternative to wedges and chips.    What's the green powdery stuff?    There is a generous serving of the lotus root here, probably able to be shared by three persons.

Of course, we are all here for the ramen.    The proof of this dish is in the soup - although not as concentrated as in Ryo's in the lower north shore or as in Gumshara in Sydney's Chinatown, the stock here is unique to its own.   The disappointment I had  was that the Tonkhatsu was not real piece of pork but minced pork, not to my preference.  Still, I was reminded of why not?   The cutlery provided could not pick up the minced pork well, especially those strewn all over and hiding at the bottom of the bowl.  The compulsory marinated soft egg and seaweed saved the day.  Those who are more open to a less thick stock of Miso infused soup will like the version of ramen at Kuroneko.

Mind you, the stock soup is simmered for around 14 hours before it is served.   I did not opt for the spicy version with more chilli oil.   I was focused on trying the soup without the unnecessary influence of chilli.

The Kuroneko Ramen Noodle Bar is located at Shop 4, 720 Old Princes Highway, Sutherland NSW.
Opening hours are from from 11am to 9pm every day.
Contact +61 2  9521 5191



My impressions of the Kuroneko Ramen Noodle Bar:
Ambiance: 3 out of 5
Customer Engagement: 3.5 out of 5
Culinary Delight: 3 out of 5
X Factor:  2.5  out of 5
Overall:  3 out of 5


Recommended menu choices:
Pork Buns.
Lotus root rings.
Donburi selections of steamed rice with different meats.
Prawn and chicken Ramen - usually it's fish that is utilised as seafood.  A rather different taste in the soup.
Tuna Sashimi salad.





 

Hoomiko Sushi Restaurant - Engadine NSW

Succulent and fresh sushi.



The dining area is spacious and tables are laid out in a dark wooden theme, but with cultural reminders on the walls.  There is a vehicle car park beside this restaurant, which verges on to a rather residential area up a slope from the main hub of Engadine's business strip.  Not far from the main Prices Highway, it is accessible as well from the railway station.

Greeted with a smile and enthusiasm, then followed up with a menu that contains the standard array of items one expects from a Sushi place.  I noticed there were both Udon and Ramen as well.

Sumo wrestlers greet you in the dining room.




Using a Bento selection seems to be a quick way of assessing the quality of food.  The Sapparo was refreshing and set the tome to relax with what Hoomiko can offer.  To me my box of delights was large in serving, especially the King Prawn Tempura fritters and a wholesome bowl of steamed rice was generous.

The Sushi rolls were larger than most places I have encountered in Sydney and I particularly liked the crispy salad with more than ample Mayonaisse dressing - it had more texture and taste than I expected.  The pickled pink ginger slices were served with the iconic green mustard - the Wasabi.

I found the tuna sushi especially tasty and savoury.



I would return to savour the tuna Sushi, with bits of avocado, a satisfying sauce and a delightful bite.   This was reflected in the prawn and salmon versions.   The choice of a good vinegared white Sushi rice helps.

The Goroke (or Japanese croquettes) were beautiful inside and had a good texture outside. The fillings were a combination of creamy crab and veg mush.   I must try the Gyoza dumplings and their prawn parcels next time around.

Bibimbap is on offer but this is really Korean in origin.  Yakitori has the Teriyaki sauce stir fried with egg noodles, whilst the Yaki combines the larger fat noodles with a soya mix.

The sesame flavoured ice cream comes from a cup but served with a Japanese wafer.



It was not very busy on this visit.  I could hear Korean being spoken and non the streamed in music, together with Japanese. As with many East Asian arrangements, there is a button to alert the staff when you require attention.  They have take aways but no BYO when dining inside.

Bento boxes are available in the usual spectrum of Teriyaki, Katsu, Chilli, Katsu, Curry, Beef, Sushi and Shashimi.  Or you can have the sizzling plates.  Party packs are made on order.

The Hoomiko Sushi Roll has salmon on top of King Prawn.  You can also choose various other rolls with soft shell crab, vegetables, fried chicken or grilled salmon.There is also the Westernised California Sushi Roll to consider.

Onions hung like in the Korean peninsula.




The practice of hanging onions lies in the belief that a good air ventilation, subdued light, less humidity and cooler temperatures do make them last longer.  It also makes an interesting piece of conversation when you visit Korean farm houses.  I was delighted to see such onions being hung at the Hoomiko, the first time I have encountered them since my last visit to Korea.

The bento was a wholesome size and good enough to be shared.

My impressions of the Hoomiko Sushi Restaurant:
Ambiance: 3 out of 5
Customer Engagement: 3.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  2.5 out of 5
Overall:  3.5 out of 5


Recommended menu choices:
The Hoomiko Sushi Roll;
Sushi and Shashimi Bento;
Goroke or croquettes; and
Tuna Sushi.







The Hoomiko Sushi Restaurant is located at 1, Preston Street, Engadine NSW.
Opening hours are from 11am to 930pm from Tuesdays to Saturdays and from 11am to 9pm on Sundays.  It is closed on Mondays. Licensed and no BYO.
Contact +61 2 9520 2535








 

Sushi Studio, Neutral Bay - Sydney

Marinated grilled squid - highly recommended.

Sited in the hub of Nippon cuisine in Sydney's lower north shore, Sushi Studio emphasises on Nigiri, but what I discovered was the variety of other creative dishes from a multitude offered in an extensive menu.  I reckon their interesting speciality is rather in the small but creative snack dishes that one may not find sufficient eaten on their own, but stand up to promote diversity and delectable experiences for the palate when shared.  So when a group of five was organised, I jumped dot to the opportunity on a rather busy Friday evening, populated by revellers across pubs, trendy cafes and ethnic restaurants. Sushi Studio has also made available a sake tasting degustation.  The place was recommended by a restaurant co-owner from Bondi Junction, the other significant hub of Japanese residents in the greater Sydney area.

Dengaku eggplant with a twist, savoury sauce and miniature tofu squares.

Grilled salmon head, could be more crunchy.  We did not try the Kingfish Kama Yaki.

Wagyu beef and eel are both served in rolls and you must try the seafood carpaccio.
The sake list includes Otokoyama from Hokkaido, Hakkaizan from Niigata and the Hakutsuru Sayuri Nigori.  For four persons or more, you can consider the banquet  with teriyaki, crisp prawn and calamari tempura, Agedashi Tofu, gyoza dumplings and sashimi, amongst other items.    Sushi here reflects the season and attention to quality, especially with the Norimaki variety of thin rolled sushi.  I also noted a plate of An-Mitsu, with fresh fruits and agar jelly accompanying macha ice cream garnished with red bean mash, all bathed in brown sugar syrup.

Scallops entree.

Zucchini flowers deep fried in batter - texture, taste and temptation.

I found the sushi and sashimi above average in delivery, with a freshness in the ingredients that evening.  Ouichi mentioned about appreciating rice made Japanese style for itself, before being taken with other food or sauces.  I reckon my group cleaned up around six standard bowls of steamed rice that evening! With streamlined wooden floors, most tables were for couples but could be joined for group diners.  When my group was dining, there was a sizeable number of Japanese background guests as well.   Service was friendly and efficient.  The macha ice cream dessert Charles and I had  (the others opted out) this topping of yummy red bean mash, which was one of the best I have come across.   Menu items were also put on wall posted boards as well on hard copy.   Vehicle parking Space in Neutral Bay on such evenings is not surprisingly hard to find, so an early start may help.
Sushi Studio is closed on Tuesdays, otherwise only open for dinner.

Stir fried marinated pork.

Asparagus served - a delicate balance.

I reckon we spotted Head Chef Taka Ueda at the helm of the evening activity.  We strolled around after dinner and checked out the location of the Koh-Ya restaurant specialising in yakiniku. We stood on Young Street and saw the place, part of a group that includes the Rengaya and Suminoya in Sydney CBD.

Yamato Japanese - Liberty Square, ANZ Tower, Sydney CBD

Final preparations just before lunch hour.

Yamato - the name usually refers to an ancient reference for Japan up to the 8th century AD, but it also specifically indicates a province in Nara Perfecture in Honshu Island.  The Nippon script for this name is a combination of characters meaning great and harmony.  The Yamato Izakaya in the heart of Sydney CBD is an oasis huddled away amidst the teeming streets of Koreatown, a corporate banking building and looking out into a modest plaza.  Guests are greeted enthusiastically and with a verbal fanfare. The ingredients utilised are fresh, the pricing is value and the service is friendly and responsive.  On Thursdays and Fridays, complimentary wine and ice cream is provided.  The ambiance is cool and away from the stark Sydney sunlight, but seating can be filled up quickly during popular days.

Getting into a summer's day.

Yamato serves cod, soft shell crab, salmon and scallops - and what I love best is their sushi bento, as opposed to deep fried tempura.  The servings are generous especially for an office workday lunch.  The restaurant is also accessible to Town Hall Station by cutting across the lobby of the ANZ Tower.  The menu can be viewed as less than some other competitors but I reckon sufficient.  The restaurant caters for large groups or twosomes.  A get together group I have met up for over twenty years, City Lunch Australia, recently met up there and we were allowed to be ourselves in the middle of a busy business day. The interior has a wood rustic feel and there is also a private function dining area at the back.  Basics like donburi and teppanyaki are also available, together with cocktails for those who are not really into alcohol with their meal.

The gathering and meal gets going.  Photo credit - Ms Zoe Yu.

Go to any large city around the world and you are bound to find a Japanese restaurant by the same name.  In Sydney the place is casual, the gyoza is good but there seems to be an eclectic menu rather than one with a specialised provincial style of cuisine.  There is more of a bistro feel here rather than a pub but it is a delightful place to try if one needs to be introduced to the spectrum of Japanese cuisine.  They even provided a spoon for the miso soup!

Closure to a meal - a dollop of green tea flavoured ice cream, still with the ice from freezing.

My fav at Yamato Sydney - the sushi bento.