Sakura Sushi, Corrimal Street - Wollongong CBD

Very compact, this sushi delight is run by a young crowd from China, but they do a good job in recreating the small bar atmosphere beside a narrow lane as one can recall when going off the main path in most Japanese cities and villages.  The town this time is Wollongong CBD, off the beaten track along the food strip that is Corrimal Street.  There must be only like seven tables but every time Wills organises for me to go join him there, the tables are quickly filled up by twenty somethings and a m ostly non-Asian cohort. Wills and I love the sake there, maybe more of Wills but I find this relaxing and get into a mellow mood by the time the meals come - especially when Howard joins us as well.

There are perhaps two main menu options at Sakura Sushi - the hot stuff and the cold raw cuts of seafood.

I love both, and although I have patronised this place several times, I did not try the piping hot udon noodle soup until during my most recent visit.  They do not have ramen but the udon was tasty and warming on a rather unexpected cold evening in Wollongong CBD.  I appreciated the quality of this stock offered.  Howard and Wills called for the beef and tofu combination in a hot pot (picture below).

The sushi platter had a fresh oomph on the palate, with generous tender moist cuts of tuna, salmon, cucumber, all ready to be savoured with a choice of mayonnaise, soya sauce and the hot green stuff that can only be taken in tiny bits and dissolved first - the wasabi.  Always accompanied by vinegared rice shari, sushi does come in many forms now, especially when exported in practice away from Japan - I like the California rolls, mango rolls and spicy shrimp rolls, although my favourites remain the Unagi (or teriyaki roasted freshwater eel), the Ikura Gunkan-Maki (sea urchin eggs) and the Toro (fatty tuna belly).  Such selections can also be best accompanied by ocha or green tea.  In Sukara Sushi, there is no kaiten zushi or sushi train, but servings come on flat wooden boards that also add character, presentation and style.  My group of three later adjourned to the nearby Bars on Legs, opened a few months now up a staircase nearby Samara's and opposite the road from the Harp Hotel.

The Alley Break Cafe, Kingsway, Cronulla Beach - Sydney

When people are willing to queue and wait patiently for a seat, you do have something special.  Especially in the early morning. Surfers, babies on prams, cyclists, mates from other suburbs.  This is a cafe with competition from others nearby.  The sun is shining early and the bay is particularly Aussie blue. After luckily finding a car space nearby to park, the three of us stood on the rather clean pavements with a high degree of anticipation - and we were well rewarded.  We did not even have to wait for more than 15 minutes and we did not book ahead.  Every table and every seat was taken up, inside or outside.   Alley Break is sited in the right place or offers good menu choices or both.  The day has begun but it looks like the cafe has commenced even earlier on this April Saturday.

The scrambled eggs are fresh and lively. I loved my acai smoothie, not heavy and not dilute, but just right, with a juicy undertone and good texture.  Fellow breakfast goers are friendly, engrossed in conversation and digging into the food with an earnest zest. The energy of the customers seem to ooze into the place, with staff attentive and quick on their feet.   The young couple seated next to us were kind enough to let us share their pepper and salt shakers.

The Alley Break exemplifies the Shire of Sutherland, with iconic symbols of lifestyle, demographics and scenery that separates the Shire from other parts of greater Sydney.  I felt like being on the Gold Coast at certain moments, but without the unwanted commercialism and touristy traps that exudes through Brisvegas. With a high residential profile, organised retail outlets and a sense of community, Cronulla can provide a model for many developing beach towns in Australia.  The stereotype of the healthy Australian - surfer, fitness body and a cheeky smile - can still be seen in Cronulla.

With a view of the Promenade and bordering Dunningham Park, it is good to get there early.  The cashier attending to my group was a down to earth gentlemen from perhaps the old school with a hint of a country town touch.  People do move on after having their share of relaxation at the cafe, so I reckon it is worth to check it out even on busy days.

There can be increasing competition in coffee outlets and produce in the Cronulla area, especially clustering around the Mall area. Alley Break's prices are moderate.  Things can get real busy, as it did on my recent visit, but even when I did not insist, a female staff member took initiative to provide me a more comfortable chair.  The next time I am there, I must try the sourdoughs and also continue to take their juice offerings.

Above photo is a snapshot of my breakky choice that day - lots of spinach, a wholesome cut of avocado, a yummy portion of salmon and two fresh organic eggs.   This was a peculiar choice without sourdough, toast or the usual grain breads.  Outside, North Cronulla Beach beckons.

Temasek Singapore Restaurant, George Street, Parramatta - Western Sydney

Smooth and tender, a whole chicken is soaked in cooking stock, the chef conscious of delicateness and flavours that infuse the meat with skin on, before it is sliced for serving, with condiments made from ginger, sweet black soy and chili.

Joseph Chan did it again - organise a group of us to have a sit down dinner at Temasek, one of the most enduring places in the Sydney region to continue to provide  Malaysian and Singaporean fare and cuisine all these past 30 years.  This time we had eleven diners ( due to one apology, who was not feeling well) and the round table was graced by people from various origins - South Africa, the Philippines, Malaysia, etc. I was seated between my dear elderly aunt Laura and Greg from Castlehill.  The place was as expected abuzz with many other diners, with a sprinkling of Caucasian families and groups, all intent to delve into the fare found abundantly in the food courts, cafes and streets of Singapore and Malaysian conurbations.

Grilled chicken satay sticks are served with sliced bits of pineapple, cucumber and onions.  The true test of this street food dish is the quality of the accompanying peanut-based gravy.

My best nominations this time at Temasek were for the Hainan chicken rice and the grilled satay skewers (photos above).  It is true that the chicken stock flavoured rice has now come to represent Singapore's national dish, even if it originated amongst immigrants to the Kelang Valley, Penang, Kinta Valley and Singapore from Hainan island in the 19th century. Immigration to then British colonial Malaya (with the current Malaysian peninsular in political union then with the island of Singapore) meant a segmentation of trades and business to ensure that everyone  of the various races earned a livelihood. It is said that the Hainanese immigrants arrived too late for the tin mining rush - and that a strong understanding of niche specialisation arrangements already taken up by the Chinese immigrants from other provinces in southern China meant that the Hainan arrivals had to revert to commercial cooking.  I notice there is no such segmentation in modern day Australia, or is there?  These Hainanese arrivals turned out to have a forte with cookery and food outlets - and created the Hainan chicken dish now of legend in south-east Asia.

Fluffy and light roti, which are best dipped with a light and dilute curry and obviously of Indian origin.

 That evening I did find the Malaysian styled creamy chicken curry was a tad over salty and lacked the spiciness that I had hoped for.   I noticed that the sambal spinach (kangkong) was plainer than I wanted.  Have these dishes been modified for mainstream diners in multicultural Parramatta?
Tomato cuts stir fried with egg omelette may not be a Malaysian idea, but more of a Fujian concept, raised to extra tastiness using Australian sourced ingredients. The beef rendang is Malaysia's national dish and also available from Temasek.  What I enjoyed was the or chen, or oysters stir fried with omelette - a rich dish health-wise but Temasek has found the right level in serving this dish that is neither too creamy nor too burnt. Best picked up by chopsticks, the oyster  mix should melt in the mouth and release a hint of fresh seafood.

Beef rendang, normally more dry curry paste back in Malaysia.

For dessert, we had the opportunity to sample the red tortoise (ang koo), a snack normally reserved to celebrate the birth of a male infant or mark a special joyous occasion.  Bite sized, the red looking round cakes contain mashed and cooked mung bean paste inside, whilst glutinous rice flour is utilised to make the outer skin.  This Straits Chinese specialty is hardly made by many these days and was such a special treat.  The food of Malaysia and Singapore, as you can see now, comes from a fusion of cooking styles that synchronise with migration and history.

Nothing like smoked tea to down the oils and spices away.