Miel Container Brisbane

It was a day when two Hollywood stars were in town -  but all we wanted to do that mid afternoon was to sample the premium burgers from Miel Container.


This unassuming place, true to being like a part of a parked shipping container, is just off the intersection of Mary and Albert Streets in down town Brisbane.   It was a rainy day, so things looked more cluttered at the front of this burger joint.   Oh well, not just another burger joint!   The servings are large like in the USA.   The garnishing is fusion, well, like in good young Australia.    The flavours and sauces are gratifying and meet expectations.   The service is fast, no nonsense and allows you to dig in as soon as possible.    There are different kinds of buns for variously named burgers.


Under a slow drip-drap, and amidst the excited screams for actors Chris and Tom around the corner,  we were shown a more conducive seating table at the side of a lane, with scavenger  birds patrolling for any scraps and scabs.    A quick note - I reckon it is best to have takeaway from this place, free up the waiting customers and enjoy your burgers in the office or at the park..  Of course, only provided it is a beaut Queensland day, that perfect the next kind of conditions.

The young female Korean staff at the cash register did warn me about the spiciness of their Tandoori chicken thigh burger, but I was stuck with this mindset that a lot of traditional foods are watered down in spiciness and chilli levels to cater for the main stream in Australia.   Oh well, she was not kidding, for SK found out that it was over the top in chilli hotness  - and I agreed when I sampled a bite.  Hot, hot, hot even with the cooling properties of cucumber, cheddar cheese and Tzatziki dipping sauce.   Oh yes, this was served on a fruity Ciabatta bun.


I stuck to my Miso Smoked marinated pork belly burger, served with gherkins, red onions, tomato, garlic Aioli and lettuce.   The oomph from Miel comes form the toppings, sides and flavourful things packed under the buns.    Miel burgers are meant to eat with hands, do not really require sauces and are something like , why not cross leg as well?     The key to Miel is that once you get that delicious spot, you forget about whatever rest you were concerned about.   They have elevated themselves above our countless kid experience at fast food chains and moved us to adult heaven for burgers.


Korean BBQ Bulgogi Burger  - how's that for an intermarriage between East and West?  Maybe this dish had already been created near the US military bases at Yongsan in Seoul, but I don't really know.    Placed on a Brioche bun, thin salted beef strips flavoured with hints of soy sauce and garlic Aioli are tucked with cheese, tomato, Spanish onions and Mesclun  (that Provencal salad mix of selected young leaves).


Hark back to the Miel Original Burger if you find too many choices not easy to cope with.
Owner Johnny Na uses breads from French baker Sebastian Pisasale.


Oh yes, there also simpler burgers available -  fish, chicken, veggie and beef.   There is even an easy to follow guide to make up your own burger.








My take on the Miel Container is to relive teenage days, relish moments when we did not  have to cook and a stop at a burger joint was only one step into a multi staged party for the night.   I would not say Miel burgers are a snack, they are complete hand crafted meals in my eyes.   I reckon it is also a cool place to hang around, for you could highly likely run into someone you know - or wish you had a chance to meet up with.   Just make sure as well that your messy burger has not resulted in a slightly messy mouth when you want to impress your most beloved.




The Miel Container visited is located at 96 Mary Street, Brisbane, Queensland.

Opening hours are from 11am to 11pm on Fridays and from 11am to 10pm every other day except Sundays, when it is closed.
Contact +617  3229 4883





 

Jonga Jip Eastwood NSW

Banchaan  -  always welcome and meant to get your appetite going further.

This was an evening when winter reluctantly seemed to still hold on, but got diverted occasionally  to allow spring to gently still come in.    Still, it was good to gather around the grill at the centre of the table, with hot coals a burning and having thin slices of well marinated meat sizzling in front of us.   There was much to chat about, to catch up and not just over food.


The place was full of diners and both of us were fortunate to perhaps get the only remaining table, albeit outside under the pergola.  My fellow diner had been to Seoul recently.   The highlight of the dinner that evening was the dumplings, looking plain at the outset, but gratifying delicate and subtle tasty at the end.    

Jonga Jip has tables crammed with young men and women out on the suburb.   I thought this was so like gatherings around a campfire spirit.    Rowe Street at this side may be a mess of roadworks but no one cares.   The dip sauces are especially good and the service is rather fast.  I think of worker's safety as the young man deftly handles the hot pan covers and at the end of the night, pulls out holder  with the dying charcoal ambers.  The tables may be small but diners clear out the food fast in a communal feast.   We abstained from alcohol but most diners do not. 


Korean prepared meats are soaked with flavour, keeping the texture on the bite uppermost in mind.   The grill styles are really for keeping warm with severe winter temperatures outside, so sitting tightly close up becomes natural.     There are more than a few outlets now in this part of Eastwood dishing up what was once a niche and ethnic food in Australia.   Jonga Jip has another outlet just around the corner at Railway Parade  - some say this one along Rowe Street provides the better dining experience.


We both loved handling the short metal chopsticks and required lots of tissues to manage the sauces.   I reckon depending on the time of day you visit this place and whom you meet, the service you get can vary.  We were happy with the staff this time around, even if they were really busy.   Downsides of the venue are that tables are packed together, it can get smoky above your comfort level and also the chatter level can increase as more drinks flow.

My impressions of Jonga Jip at Rowe Street are that it is an evening tribal hub.  Good to consider if you love your meats, do not mind sit huddled together and it is cool outside.  It is lacking in desserts but there are lots of omelette and potato noodles.   To some it may be comfort food, to others something different - and the debate goes on if the food here is more Westernised than authentic.    Those below 30 years old do not mind whatever...the wine list is interesting and a necessary accessory to all the hot meats.





Jonga Jip visited is located at   87 Rowe Street, Eastwood NSW.

Opening hours are from  10am to 11pm every day.

Contact +612 9858 5160









 

Madang Korean BBQ Restaurant Sydney NSW

I have had potato noodles, pancakes, marinated meats grilling in front of me and delightful dessert concoctions in the various Korean restaurants and cafes across greater Sydney.   Oh yes, I have blocked out the karaoke sessions, bar drinks and yet others more from years gone by.

And yet I have not been to the Madang along Sydney's Pitt Street.....what some others refer to as Koreatown!   Madang here has nothing to do with Papua New Guinea, as diggers from the Korea front know, but is a Korean term for an inner courtyard in a traditional Korean house set up, and which welcomes gatherings and meet-ups.

By hook or crook, no matter how quick a drop by, my mind was set to at least to grab a dish for a quick lunch on a working day.  Alas, the lunch menu was more limited when placed against my expectations, but never mind, let's go for it, all of us!   What would be a dish to test the place, what would be subtle yet providing taste - yet I went against all my initial principles when I saw the spicy seafood soup listed.

I was clear in my mind that it would not be a south-east Asian laksa, nor a French Bouillabaisse, and definitely not a clam chowder.   What was it?  The photo on the menu showed a rather empty bowl of orange looking soup - where were the sea creatures? 

There they were, mostly submerged behind a rather spicy hot dish, mainly several mussels on their shells, with some squid swimming nearby.  The noodles look hand made, but there was just too much water hanging around.

The saving grace was my face entree samplings of pickles, small eats and testers meant to warm up the palate. 

Madang has a reputation for late night availability, so that is my next strategy.  Yet others warn me about the queues that occur, a small price to pay for a city centre that gets more lively in the wee hours and which to has to still catch up with other world cities as to the vibrancy of night life.

Madang visited is located at 371A Pitt Street, Sydney NSW.
No reservations accepted.
Opening hours are from 1130am to 2am every day.
Contact +612 9264 7010





 

La Vigne Bakery Eastwood NSW

It was late evening and the first truly chill had set in over the north-west of greater Sydney.
I am always impressed that the La Vigne Cafe is open till late, when the norm is for similar cafes to shut latest by 5pm. Vigne refers to the vineyard and sets the theme for their cakes and displays.

Family groups came in throughout the evening, mostly having take away.  There is 
tightly spaced seating as the place is rather compact, although by street side along Eastwood's so-called Korean section of commerce, near Aldi's.  

Korean bakeries have a slightly different way of making their pastries, breads and cakes.  Some say  they are more light on the bite, others say they are not so intense with ingredients and so the over all flavour is a mixture of French, Oriental and fusion.  One thing strikes me - there are unique Korean stuff they utilise, like red beans, green tea and sticky rice.  This leads to my favourite item from La Vigne - the sweet potato cream cake, heavenly on the taste and elegant on the bite.  It is not starchy at all and breaks all perceptions of carbohydrates dominating anything else.  This particular cake I like is made from  a specific purple coloured sweet potato.

I am told celebrity New Yorker David Chang of Momofuku fame did have a soft spot for the La Vigne.   The coffee here is not that strong but I do find the varoiety of cakes do mroe than make up for this.  Next I yearn to try their Patbingsu!





The La Vigne Bakery is located at 82 Rowe Street, Eastwood NSW.   
Opening hours are from 11am to 10pm every day.
Contact + 61 2 9858 3005



My impressions of the La Vigne Bakery in Eastwood NSW:
Ambiance: 2.5 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 out of 5 



Recommended Menu choices:
Sweet potato cream cake
Gingerbread man
Patbingsu, an ice shave dessert with fruits and red beans, related to ABC Ais Kacang in south-east Asia
Coffee bun
Strawberry Chiffon
Chocolate cake

Passion Tree Cafe Chatswood NSW

I have been drawn in different directions from the feedback I get from friends on this Passion Tree Cafe.   We can agree on Zumbo, Christopher The, Pishon and Messina, but I get two waves of strong opinions about this Korean set up above Chatswood rail station.

One, it has desserts that you would come back for, purposefully, and not just because you by chance happen to be near by and need to kill some time off waiting or checking the smart phone.

Two, some things are not what they make you expect to be and some are rather pricey for what  you get.  The coffee is so so and not comparable with those dished out by hipster bearded guys at rustic looking dug outs across the Sydney landscape.

Peanut bread with honey butter, cakes, chocolate Fondue, macaroons, cheesecakes and Tortes all served here seem to have no issues with my foodie mates. 

Two particular servings are at dispute in my network.

Patbingsoo  - is it more of the quality of fruit offered, rather than in the making and serving of the whole dish?   This comes with rock melon, pineapple or another fruit with more sharp and confronting flavours.  This ice shaved dessert has a cousin in Ais Kacang in south-east Asia.  Are the flavours not intense enough, or not in harmony, with some ingredients tasting more heavy when eaten with the delicate ones?  Is the problem with the granularity of the ice shave?  Beans and condensed milk are the usual stuff that you find in Patbingsoo as well.

Pancakes, whether Matcha or Taiwanese or Korean - are they not at the right texture, taste and flavour?   The basic things in pancakes are eggs, milk and butter, but I reckon the debate with my mates is whether there is sufficient flavour drawn out from  them.  I realise delicate things do create problems and are not that easy in pleasing every one.

One thing I am firm in my opinion about is the extent to which the Passion Tree Cafe takes  in making things pretty looking.  It is not just those colourful desserts, mainly from fruity inspirations, but also in the clean white interiors, the spaciousness and high ceilings, the white painted chairs and in those same designed chairs hanging from the ceiling.  The surrounding impression of white background - just perhaps reminding me of K-Pop music videos at times - can bring out better the contrasting colours of the cafe's menu offerings.

On a lazy Sunday arvo, there were many youngsters flowing out from the tuition centres ala Chatswood  - and added to that there were school kids from performances in the nearby Concourse.    Several were obviously multi-tasking - doing homework, dating, keeping up with social media and in cyberspace.  As it was a nippy day, many were in better looking clothes, not as sloppy when it is summer in Sydney.  

To me, the ambiance is tropical, East Asian and fruity.   Passion Tree hails from Queensland.   

Intense red from those carved out watermelon balls seems to jump out of some one's order or floating intensely as the wait staff carries it on a tray.     Then it is the drizzle effect with the presentation  - the lines or dots can surround a stack,  a centre piece or around a yummy thing.  And one more thing coming here.....the more people the better, to share in the many delights.  Kids and teenagers especially will appreciate this place.







The Passion Tree Cafe is located at T67, 436 Victoria Avenue, Chatswood Interchange in Chatswood NSW.   
Opening hours are from 1130am to 1000pm every day, with last orders taken by 930pm.


My impressions of the Passion Tree Cafe in Chatswood NSW:
Ambiance: 3.5 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3 out of 5
X Factor:  3 out of 5
Overall:   13/4 out of 5 



Recommended Menu choices:
Honey bread.
Salted caramel popcorn on waffles.
Chocolate Fondue.
Macaroons.

 

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








 

Pishon Patisserie and Cake Cafe, District Dining, Chatswood NSW

Mango pretty.

Tea and walnut cakes. Churros and green tea latte.  Recently available, tiramisu and two coconut flavours, with mango and strawberry.  Hot chocolate.   Dainty cups and pretty presentation. Breads, cookies and sandwiches. A chocolate Kipferl, echoing of German Nanas baking in the home kitchen when you visit, with aromas of almonds and vanilla.  A black sesame doughnut.  A mango and raspberry juice blend.  A niche of fusion between East and West, but mainly contemporary Korean.  Aussie fruits and ingredients.  Euro baking perspectives.  A Korean corner in multi-cultural Sydney.

We could watch the world nearby go by, people of all ages and demographics, passing by the side glass window.  Most of them were transiting from the trains or on their way to the nearby supermarket.  It was late in the evening, but many in the crowd were relaxed and seemed to be just starting the night.  A good gathering area for coffee and cakes.  In a cafe that opens early, the whole day and closes late.  This is Pishon, a name inspired by the Hebrew to emphasise peacefulness and grace.

The three of us adults, together with smiling Alyssa, looked at the cafe's display, after dinner.  We then settled for what could be Pishon's signature - a delicate, beautiful creation with small squares of watermelon settled on a heart shaped base, which in turn is placed on top of the cake proper - the miniature Rose-watermelon.  Looking like it came out from an anime scene, it is daintily wrapped , can be challenging to cut but comes out well with a rose scented aroma.   The deja vu moment with this, when I first tried it, was to compare with Christopher The's signature watermelon-strawberry delight at the Black Star Pastry.   Different but related, both a must try.

The miniature cake - Rose-watermelon.

The trio-coloured Gateau-Mocha slices are captivating - that also is the name of an anime character!
When one bites onto them, it is into sponge cake that is reached, perhaps a tad disappointing to me, as a more solid build would better infuse the template with the coffee or chocolate taste.  They do however look good, sophisticated and petite.

For more wholesome snacks, I eyed the tuna omelette and the bacon tomato walnut rolled sandwich.  Walnuts in my bread, what an idea, for texture crunchiness to complement the usual breakfast insides.
Whole cakes can be ordered on line and picked up, like the uniquely designed Dalmation (yes white with spots) and the classic fresh cream cake.

Next visit, I shall try some items I have been curious about - the sliced potato cake, using an ingredient that takes a high place of traditional culinary pride in Korean culture; a cuppa of coffee with a twist, in the green tea latte; a garlic cookie;  the chestnut Manju or Japanese steamed cake; and the yoghurt cheesecake.  I am more agreeable with the food than the coffee here, but hey maybe the blends served can be an acquired preference...



The Pishon Cafe is located at Shop 54, 432 Victoria Avenue in the District Dining above Chatswood NSW rail station in the northern Sydney area.

Opening hours for the District Dining venue for Pishon are 7am to 9pm everyday, except on Sundays, when it is open from 9am to 9pm.
Contact +61 8540 2412


The Pishon has a patisserie and cake outletat 77 Rowe Street, Eastwood NSW and a warehouse at 57 Hunter Street, Hornsby NSW.   It offers franchises and also does supply catering.

Chaegane Korean Restaurant Eastwood - Sydney NSW

Spicy pan fried duck meat with a zing, can be medium hot - one of my fav choices.

Korean menus are communal.  It is always liberating to share the food and it brings a group of diners in more sync and harmony.  The starters preceding a typical Korean meal already emphasis this, with small serve sampling plates of usually marinated and pickled petite offerings, of which I especially love in bite size cuts and cubes of vegetables in a rather pick me up spicy garnishing.   There are also fresh herbs doused with dressing, but what gets me going is always a good and well prepared Kimchi, cabbage that has been soaked in flavours as only the Koreans know how to! On the other end of the plain or spicy spectrum are the stir fried bean sprouts.   

With wooden tables and metal chopsticks, Korean is so distinct from other East Asian cuisines.   There are several such restaurants on the side of Rowe Street like Chaegane, which is nicely sited beside the vehicle entry to the Aldi supermarket's underground car park.   Chaegane can be small but is has comfortable vibes - and it is only a walk away from Eastwood Rail Station.

The welcoming set of starters to appetite the palate.

I was rather surprised to have pan fried fish already prepared with a dry marinade, enhancing the bite when accompanied with what I reckon is the the red yeast rice ( Bap).    The fish has a crisp outer skin and firm tasty insides. This is a refreshing change from barbecued meats.

I absolutely loved having the pan fried spicy duck - tender mouthfuls with enough flavour but not overly spicy hot on my palate.  The meat melted in my mouth and is saved on a hot plate Korean cuisine uses.  Best eaten with rice but also good as a grilled serving.  To me , this duck dish beats the pork Bulgogi or Daeji Bulgogi.

My group that Sunday did not have Bibimbap or  cold mixed rice nor the cold potato noodles, Japchae, which I love having from a nearby restaurant, the Jonga Jip.  What I tend to not have in Korean menus are the pancakes, which I find rather filling.

Tofu with egg cooked in a pleasant soup, good for a rainy day.
(Sundubu Jjigae )



I normally do not have Korean soups, so I was delighted when my cousin Susan chose one.  The richness and flavour of any particular  soup determine their attractiveness  - we had one that was not overwhelming nor too thin.  Perhaps Korean soups reflect the cold winters they do have back in the Mother country, but they are also illustrative of clever interplay of spiciness, fullness and satisfaction in the stomach.  Korean custom does not require the lifting of soup bowls when consuming the contents, as relevant Korean spoons are provided.

  I noticed other diners having cold noodles, an interesting approach with cold ice when served and something I aim for on my next visit. (Mul Naengmyeon)

I am told that younger members present at a Korean meal gathering cannot pick up their chopsticks or spoons to commence eating before the eldest relative attending does so.  What common sense and good etiquette!  Those who are younger must also cover their mouths and face away from elders when drinking alcohol at the same table.

These days you can easily see younger members at a family meal not possibly having such decorum - and may not even want to eat, obsessed instead with Apps, videos, photos and messages on their hand held phones.

I am also taught there is a specific order in which one places utensils and food in front  of you as the diner.  Moving clockwise from the diner's left are specifically placed the rice bowl, spoon and chopsticks.  This is followed in the circle by cold foods, vegetables, rice and Kimchi.  Sauces are placed tight in front.  On the right of the diner are hot foods, soups and stews.

Spanish Mackerel rubbed with a light tasty marinade.  Whole fish are served here instead of fillets as in Banchan.

The bright red chili flakes smeared on Kimchi...fermented soybean sauces referred to as Jang in hot soups...beer to be downed with side dishes and freshly grilled meats.  These are images I have of Korean cooking.  The atmosphere can be boisterous, or it can be a family gathering.   There is even a hangover stew dish in Korean cuisine but maybe not at the Chaegane.

Chaegane Korean is located at 80 Rowe Street, Eastwood, north west of the Sydney Harbour Bridge.
Telephone: 612  9858 5538
Opening hours are from 10am to 10 pm every day.

Jonga Jip Korean, Eastwood NSW - Revisited

Jonga Jip Restaurant in the north-western Sydney suburb of Eastwood has opened another outlet, this time in front of the rail station along Railway Parade and next door to the Eastwood Hotel.  This is in addition to their original restaurant at 87 Rowe Street. The second place has a homely feel, although with the same press ring bells on dining tables, which are spread out across two shop fronts, with two levels for guests. Above, a potato ball takes pride of place to whet your appetite before the arrival of your mains.

With my first bite, I was agreeable to the sea bream roe mixed with rice and other concoctions (picture above).  This was, all at the same time, crunchy, refreshing and tasty, reminding me of cous cous, but not quite.  The dish turned out to be more veg than anything else, with fresh, pickled and sliced versions all served in a heady and yet subtle sensation.  My friend had a tofu soup.

The collection of entree dishes are what always impresses me at Jonga Jip.  They range from salads
(photo above) to spiced up  potato-based creations (picture below) and are served in smaller flat but round utensils that always have a dash of gravy, spice and garnishing.  Such entrees include tofu, seaweed, jelly pieces (final picture below),  pickled radish, bean sprouts, cucumber slices and more.

The seafood shallot pancakes or Pajeon are still in super size and should serve a hungry family of four right.
Marbled short ribs and Bibimbap could be seen served at other tables when we were there.  What caught my eye was a dish that combined kimchi with mashed potatoes in a heady mix called Ban chan, symbolic of East meeting West.  After Saturday lunch, I was introduced to a nearby cafe, called the Cafe Bom, where I had a filtered drip Dutch coffee and an intensely tasty Italian green tea flavoured gelato served in a Korean contemporary setting of wall papered surroundings with Euro styled tables and chairs.  It had been a most interesting Korean-themed Saturday afternoon.

Jonga Jip Korean Restaurant, Eastwood - Sydney

Jonga Jip fashions itself on offering Korean fusion food and is located along Rowe Street in the Asian-dominated suburb of Eastwood, 20km to the north-west of Sydney"s Harbour Bridge. Servings are generous and the food is tasty. I am always fond of the entrees served in Korean meals before the main dishes actually ordered arrive. They remind me of Spanish tapas or Chinese yum cha, but usually involve pickling, sesame oil, cabbage, radish, lettuce, garlic, chilies and bite-sized variety. Such entrees are provided like bottomless jugs at Hungry Jacks - Jonga Jip staff ask if you want more of the entrees after you finish them.







The salad dressing used in Korean cuisine can be innovative and different from other Asian practices. The penchant by Koreans for corn, wheat and potatoes reflect their geographical location and climate in north-eastern Asia. Above, the delicious potato noodles, stir-fried with black fungus, chili slices, sesame seeds and crunchy vegetables.

Contrasts in texture can be experienced with the bean curd based morsels of starters (above picture) and the marinated chicken below. Korean cuisine primarily is strong on grilled and barbecued meats, especially beef, although we did not try that.

Interesting features provided by Jonga Jip are the press button on guest tables to draw attention to waiting staff ( no need to hand wave) and the charcoal fired cook burner available for use in the center of every dining table. Another good option is to try the Haemul Pajeon, or green onion pancake with seafood, which must be taken when served hot. The ambiance in Jonga Jip is modern, with wooden tables and fast service. We even went grocery shopping after the lunch and also had our cuppa, Korean style, at a nearby bakery cafe.