Bowery Lane, Sydney

Lime curd and coconut ice cream flavoured desert with garnishing of toasted coconut. Photo credit - Mr. J.W. Khoo

We were ushered into the inner chambers.  Our on-line booking was deftly recognised.   End of week,  there was relaxed chatter.  It was first floor and we could see the ground lobby through the glass enclosure.  The name of the restaurant evokes the Big Apple, of course.   The American site reminds one of mansions, cocktails, connections to farms and the Old World.   I was half-thinking of Kransky sausages, cold beer and a refuge from the world outside - yes, they do have that every Thursday evening, with the late night shopping hours in Sydney.  In fact, every week night has a theme at Bowery lane.

The classic Nutella Cheesecake with raspberries and  vanilla bean ice cream.  Photo Credit - Mr. J. W. Khoo.

It was a rainy day, the sun had gone hiding and it was windy outside.  Inside, it was so different. I had inadvertently dropped my knife.  Oh yes, JW and I had already started our pre-meal cocktails.

The cutlery knife slooshed gently through to the carpet.  The lady staff member offered a replacement fast, she made me and my mate feel relaxed and had a gentle sense of humour. She transformed the air, made me loosen up and forget about excesses of the past week.   The wait staff were busy but never lacked the attentive stance of responding quickly and engaging with diners in a natural way.  When I was stalling and had a mind block over my choice of mains, they were patient.  Our orders came professionally on a timely basis.   Refreshingly appreciated!  Just like Hershey's cookies and cream milkshake, which is actually on the menu.

Hickory smoked salmon salad, with avocado, hazelnut, cucumber, radish, iceberg and sesame vinaigrette.

For mains, JW had the grilled fish, a Hiramasa Kingfish served with a sherry infused vinaigrette, Tahini, charred corn, baby leeks and pea shoots.  I was refreshed by my Hickory smoked salmon salad.   The fresh produce, seasonal ingredients and emphasis on local sourcing showed through in its menu choices.  Dessert time saw us select a more Asian influenced creation with lime and coconut, balanced by a rather tempting Nutella cheesecake.

The drinks reflect more of the late 19th century New York with ciders, ale. lagers and hop hog.
Mineral water served is Capi's.  The wine selection is more local, with selections from nearby New Zealand, but I noticed a Rosso Fresco Merlot and Shiraz from New York State. and a Gloria Ferrer sparkling Blanc de Noir from Sonoma, California.

Stand outs for their catering options include mini jars of Bircher muesli, served with fruit compote and toasted coconut flakes; the filo pastry stuffed with pumpkin and feta; fritattas of various types; and sliders with Gruyere, double smoked leg ham and Heirloom tomatoes.  And they have conference capability as well.

Other offerings that caught my eye for on-site dining are the San Danielle Proscuitto; the king prawn Pappardelle; the dessert wines; the Scouts Breakfast, with poached egg, goat's cheese, Parmesan crumbs, roast potatoes and crispy Proscuitto; the tuna Carpaccio, with grapefruit pickled cucumber and smashed avocado; and the smoked BBQ glazed Chix wings.

Will I be back?  Yes, first thing on Monday evening, for a NYC cheeseburger and a Brooklyn beer. Later in the week, perhaps those Mango Croquettes, with touches of fried basil and Harissa Aioli.


The Bowery Lane
Shop 1, Level 4
No 1 O'Connell Street
Wynyard Banking District
Sydney CBD

Open every day from 7am till late weekdays; Saturdays open from 5pm and closed on Sundays.
Approach from Circular Quay or Hunter Street
Bookings recommended.
Atmosphere - relaxed and diverse, with business and social groups
Sit down section and a separate cafe section for takeaway
Biggest positive point - Attention to detail

Links - www.bowerylane.com.au

Kin by US, Macquarie Park Sydney

Luscious and delicious - the well marinated pork belly served with an Onsen poached egg and a waffle.

The Australian food scene has leapt by bounds especially in the past dozen years.  Fusion, innovation and boldness seem to be the common thread in striking new offerings in cuisine, setting and taste.  It seemed inevitable - the country is located in the Asia-Pacific, a region with swirling flows of demographics, cultural inspiration and inter-mingling of produce and styles.

Cuisine is never static, driven by the requirements of greater movements of different tribes, powered by a richer customer base looking for variety and transformation.  When East met West in the past, for example in the period of Western colonialism, creativity flourished, new and old ingredients raised expectations and opportunities translated into fascinating options.

I was told of the possible interplay of cooking styles and ingredients in this cafe restaurant sited in the hub of an emerging new world in the north-west of Sydney. Many migrants with a south-east Asian background live in this residential corridor.   If I am direly looking for traditional cooking, I would not come here to KIN, but I am looking forward to creativity and making the best blend of what the modern world can offer.  I read the menu - hmm, Asian sandwiches, beef Rendang on a burger ( Bao Cheeka Wow Wow) and durian or palm sugar Affogato - they immediately caught my eye.   No heavy meals, all are apparently brunch and breakfast items.  Oh ya, toasted brioches, my favourite, in the Sub-Marine.

Congee with deep fried crullers, garnishings of shallots, pork floss, ginger , chillies and served on a wooden board.  Photo Credit - Ms. Zoe Yu.

The four persons in my group sat at one end of the community wooden table.  There is an outdoor aspect with good ventilation in KIN, even if there is no outdoor seating.  I felt as if I was in a mate's place and in a lounge with a high ceiling and wide open sliding door ways.  I was fascinated with the counter and above the counter, with its carefully selected and placed items used in the open kitchen.

As with most contemporary cafes, industrial lighting lamps are utilised.  Six months into operation, KIN already has a healthy base of customers, even in the early morning, particularly for train commuters as well.  The burgeoning IT business hub of Macquarie Park is also a positive contributing factor.  Coffee is a partnership with Reuben H and using the La Marzocco machines.

Even on a weekday arvo, the customers dig in.

Some names on the menu stood out - the BFF Burger, Snap Crackle Plop (chicken rice), No Lah (breakky with fibre and grain) and the daily special but changing Sambos.   There were already some items not available by noon (well, KIN has been upfront by stating this on their menu), so a fan of this place will come early.   Mushrooms are referred to as "Shrooms".   I like the idea of changing sandwich fillings for the Sambos, providing an element of surprise and delight - a good strategy for regulars.

The Onsen egg is the ubiquitous offering (apart from the purple cabbage shreds) which accompany several of the menu dishes and perhaps underlining the cafe experience here.  Call it the 63 degree Celsius thing or bathed egg, mine was served on top of a good looking waffle and increased the attractiveness on the plate.   Gooey, runny, flavourful, fresh.  It also came with the congee, which is perhaps the most traditional of KIN's current offerings, together with the Miso soup and coconut milk based Kaya spread.  The Miso Yummy is  better choice in flavour than the congee.  In addition, there is also a good variety of teas, including iced options.  We could watch one of the staff members preparing waffles fresh.

Gula Melaka palm sugar infused ice cream with your Affogato.

Our experience with the service was fast, friendly and satisfying.  The mainly Gen Y table interaction crew showed energy, interest and engagement.  I love the miniature bamboo board servers and the blue designed cups and plates.   Servings tend to be on the small side, but larger sized dishes are indicated accordingly.

Does KIN live up to the fusion expectation on my part?  It is hard to deny KIN's menu is currently a hotch potch of Asian, rather than extending too far beyond.  Definite influences and recipes from Straits Chinese, Singaporean, Japanese, Italian and Korean inspirations.   This may most probably echo the kinship ties with such cuisine for its owners, Uel and Shannelle Lim.

It feels core cosmopolitan, the kind of snacks and burgers for the urbanite busy.  KIN appeals straight to the heart and palate of its target market.

I would say the Waffle Belly tops their menu in my opinion.   The belly melts in my mouth and I must say a lot of thought has gone into the marinade, it is neither over sweet or salty and allows the inherent flavours of a good braising to come through in the served cuts.  Waffle has usually been associated with maple or sweet syrup and this is a good twist on the combination in one plate.

A well designed prep counter.

KIN by US
Corner of Saunders Close and Herring Road
Macquarie Park, north west Sydney
5 minutes walk from Macquarie Station, Shopping Centre and University exit
Vehicle parking across on Herring Road for up to 2 hours
Opens everyday except Sunday, from 7am to 3pm
Tone - Eat and go or takeaway, and then go for some serious shopping at H & M

Links:  www.facebook.com/kinbyus

Sifters Espresso - Wollongong NSW

Iced Latte.

Perhaps this is the most consistent gathering of bearded hipsters south of Surry Hills.  Fronted by a funky clothes shop Minty Duds, the sloping lane from Market Street leads to a fete like location of paved tar, several forms of seating, a caravan park like setting, a hidden world beside alleys as if you are in Melbourne and one of the best coffees this side away from the Grounds off Alexandria.  And the food, partnering with Son of A Gun, complements the coffee focus, the crowd demographic and the daily opening hours.   On a nice day, the theme is sky blue.

Puddles there may be on a persistently rainy day, but you can rely on the Sifters, as surely as you can find a hard copy of Future Perfect magazine there.   There are potted plants on the side, apparently mobile loos, art pieces hanging around and easy parking on the adjoining Victoria Street (weekends are free).  Most just walk in from the nearby GPT shopping centre or Wollongong's burgeoning food street - Keira.  Every time I go there, I reckon it is like coming upon a secret location - and then hey I think I know this chap, this gal and that.  Miniature native plants adorn most tables.

Before 1130am, there are light sandwiches and burgers, but the intent is on the coffee beans and how Sifters drip it, make it and craft it.   Mel Cox wants to showcase a diversity of Single Origins and offer customers  a different blend every time they visit.  Australia is already the home of so many blends - but there is this big wide world there!    You can have an alternative range to get away from the usual makes - and it can be tailor served for you also in drip filter, macchiato, double shot, ristretto, affagato, doppio and cold brew.

The Burger Butty.

After 1130am, it is time to experiment with the food.   Yes, they do have the big breakfast, or their own version.  I noticed the ramen, rather fusion than the original, but with ingredients and garnishing that reflect modern Aus than noodle outlet Tokyo.   Son of  A Gun hails from the Heritage Kitchen  in Wollongong's northern village, Bulli.   The signature item is the rhubarb compote granola, a special blend, a special take and  special recipe.  There are also smoked lamb toasties, something to differentiate from the parade of pulled pork, mixed grain salads and brisket rolls seen in many of the burgeoning number of modern Australian cafes around the country.

Before 1130am, there are two bites that appeal to me, one with avocado smash  and the other is that layered bun where omelette infuses with bacon, sauce and garnish - the Butty.   I reckon the Butty may have just the sort of pull to form a growing tribe.  The ocean may not be near, the stadium has no game, but any time is a good time for the Butty!

Sifters Expresso, together with Pepe's Garden, artist Jess Cochrane and Minty Duds
82 Market Street, but down a side lane
Wollongong CBD
Telephone 0437 886 900
Open every day from 7am till 4ish pm


Would I return?  A definite yes.
What is the mood there? Casual, fashionable and relaxed.
How is the ambiance?  Outdoors, mates turn up and if there is no seat, just have a take away.
Seating:  Varied, with artificial turf, director's chairs, pub style, normal table and sloping on the lane as well!
Business model:  Separate teams prepare the food and coffee.
Dress code:  Forward looking, just to be different, hipster.
Compulsory for males:  A well kept beard.
Compulsory for females: The shoes you choose.
Rush hour: Yummy mummies mid-morning on weekdays, brunch hour on weekends.
What is the X factor here?   The whole package.