Hue, Vietnam - Making of Cone Shaped Hats

Referred to as "non la" or literally, leaf hat, in Vietnamese, such cone shaped hats protect the wearer from the harsh sun of the tropics and equatorial areas - and are seen through out most of South and south-east Asia. Comparable versions are also found in Korea and Japan with temperate climes.  With my travel mates, I had the opportunity to view how such hats were made in Hue in central Vietnam.

The natural  young leaves are gathered, softened by dew, dried or flattened by ironing or processed further by heating them over a charcoal flame pot ( in picture on the right, the green item).  This causes the leaves to transform into a light brown textured colour (photos below) before being placed  on a conical frame.  It is all hand made, a rarity in a world of fast turnover, manufactured processes and similar patterns and shapes.  The quality of such hats are judged by the regularity of the leaf arrangement, the absence of visible knots and the roundness of the resulting rim.

Paper cut patterns are placed over the set leaves (photo above) in a near final stage of the handicraft demonstration.   The leaves can vary in origin - they can be the bark of the Moc tree, bamboo or palm leaves.  The paper cuts are unique in the making of the Non Bai Tho or the poem hat, which are unique to the previously royal city of Hue - and their specialty is based on poem lyric lines or pictures of things that can only be seen through sunlight under the leaf layered sunk designs.  The significance of such conical hats is linked to the tradition of maternal love and the practice of padi growing in Vietnam.  Interesting enough, women wore more broad-rimmed hats than men.  I observe that the best cone shaped Vietnamese hats are made in Hue and no where else.  There can be a practical difficulty in packing such hats in airline baggage unless they are miniature versions bought as souvenir displays.

Sydney NSW - Christmas Time

Palomino Cafe along York Street near Wynyard Park has an extensive menu but really good coffee options.
Thier neighbour is  a business rival - a cafe called Loaf & Devotion.

Prawn flavoured stock soup with Hokkien noodles, spinach and hard boiled egg at the Malay Chinese Takeaway, Hunter Street.

Soothing candles greet guests at the entrance to La Rosa, serving unique Italian inspired dishes with a wine bar at the top floor of the Strand Arcade.  Personally I found no fault with their pig trotters, sans claws and bones, presented beautifully in a tender package and bathed with tomato based gravy.

The Circa Cafe in Parramatta at 21 Wentworth Street is tucked away in a hidden corner not far from the rail station and is popular with Gen Y all huddled on low chairs and tables in what seems to be a dingy street scene joint.  below, the Strand Arcade between Wynyard and Town Hall sections of Sydney and leading to either a main thoroughfare of George Street or the Pitt Street Mall.

Batemans Bay, NSW - Getaway Evening

Batemans is a lifestyle point on the South Coast of New South Wales, perhaps a third of the way ocean side from Sydney to Melbourne, definitely a summer gathering place for worn out city folk and twenty somethings wanting their share of surf, sun and slumber. Sited on the estuary of the Clyde River, the town is the largest on the NSW coast south of Nowra and the Shoalhaven. The Princes Highway bridge linking to the town has enabled more traffic from the north, perhaps a dubious decision to townsfolk who treasure their solitude and peace.  Canberrans also flock to the Bay as their nearest practical beach site, away from the oppressive temperatures of the inland Australian capital.  Named by Lt James Cook in 1770, Batemans boasts good oysters, unspoilt coastlines, interesting trekking possibilities and deep sea fishing.  In classic Australian stereotyped expectations from foreigners, yes, there also reside koalas, kangaroos, wallabies, parrots, bandicoots and possums.  Nearby Mogo has a zoo and mountains with names like Pigeon House beckon inland.  Batemans itself has a Birdland Animal Park and a golf course.  The nearest local airport is at Maruya to the south, around 45 minutes drive away.

I had the opportunity to spend an evening at Corrigan's Cove, located between the suburbs of Catalina and Batehaven when one drives along the coastal road. The accommodation stood out as being clean, well thought of and very comfortable.  The bed especially was a winner, high-ended, with fluffy pillows and with a flat TV monitor strategically placed for the ideal line of sight.  The bath had toiletries normally found in a  five star hotel. Morning breakfast offered a complimentary choice of cereal and coffee or tea, but if you prefer, cooked hot breakky only costs ten dollars.  Corrigan's is not far from the Batemans Bay High School, but in the other direction, guests can stroll, run or cycle along Beach Road beside sweeping bay views.  There are local cafes and restaurants within walking distance of the Cove, with ample vehicle parking space on the grounds of the resort.

Batemans is part of the Eurobodalla Shire and can have chilly nights in the southern hemisphere winter season.   That is when the pool decks at Corrigan's Cove can be empty (below) but there is always a cosy balcony to sip, sit and stare (photo above).   There are isles in the Bay itself, like the Tollgate. Montague Island, sited off Narooma further south, boasts Australian fur seals.  To the north, there is Mollymook, hosting Brit chef Rick Stein's Bannisters Seafood Restaurant; Jervois Bay National Park; the small fishing village of Milton; and Ulladulla.

Pent-Thai Restaurant, Epping, Sydney

Coming back from Kurri Kurri in the Hunter Valley, about two hour's drive north from the Sydney Harbour Bridge, my group of three stopped at Epping, a transit point for rail and bus in north-west Sydney. Jennifer suggested going to Pent-Thai for an early dinner.  Opposite the train station along Oxford Street, the restaurant had staff dressed up in traditional Thai silk and colours.  I had met the owner before elsewhere after being introduced by Jennifer and so I did have some expectations about this place after hearing so much about it. It was a late spring evening and we chose light selections to wind up the day.

The best dish we had, I reckoned, was the aromatic and bite-crunchy deep fried chicken wings, not over oily and served with lettuce and a kicker hot chili sauce.  KFC, better watch out!  We also liked the pad see ew, with wide and flat rice noodles bathed in a gooey but tasty gravy mixed with fresh chicken slices.  I noticed the Crying Tiger pork in the menu but we did not have that. More than a couple of staff members came out from the kitchen to speak to us. There was the expected queue of take away customers and then as the evening wore on, more sit down diners, as we arrived rather early for dinner ourselves. We were delighted when we were offered a dish the staff were having for dinner themselves, an interesting mix of shrimp, chili and more stir fried to serve as an appetising condiment to consume best with steaming hot cooked jasmine rice.  I understand that the chefs here hailed originally form southern Thailand.

The stir fried noodles shown above, although stacked with prawns on the shell, crunchy veg and flustering with wok flavours, was too sweet for our taste and preference. Still, Pent Thai offered an overall satisfying experience which puts it above its suburban location.

Atmosphere:  Modern yet traditional.
Location: Suburban
Taste: Satisfying.
People Engagement:  Above expectations.
Service:  Friendly, quick and efficient.
Best Dish Experienced:  Deep fried Chicken Wings
Best Time to Visit: Dinner time.
Would I Return? Yes.

Albee's Kitchen, Cabramatta NSW

Fresh from its success in Campsie, Albee's in south-west Sydney is packing them in at their new outlet in Cabramatta - at 2/44 Park Street.  Again, the dining place is not that large, but the menu is varied. although perhaps not as extensive as that in Campsie. The Cabramatta outlet competes with food from Vietnam and other parts of south-east Asia, even if the target market is the same. On my recent visit with four of us in a group on a Sunday, what stood out was the yong tau foo in soup and the Hainan chicken rice.  Yong tau  foo is simply goodies like pork and fish mousse stuffed in deep fried tofu pockets  with all swirling in a rich stock soup, replete with cut chilis and okra. My own favourites from Albee's remain the satay skewers, the South Indian mee rebus, the Fujian lobak rolls, nasi lemak, Marmite-flavoured pork ribs and the piping hot Kuching-styled but Cantonese-inspired clay pot noodles.

The tamarind-flavoured Thai-styled assam laksa (photo above) is an integral part and parcel of Penang Island street food.  The version we had at Albee's I reckon must have been modified to suit Sarawak cooking styles on the island of Borneo.  The white fat noodles used were larger than what we expected.  The garnishing of cut pineapple, mint and Spanish onions were there as tradition requires. Somehow the taste of the stock soup was different, perhaps they had used another type of fish other than the preferred mullet.  It did not have the rich intensity that can be found in the Penang and Thai versions.  We also figured out about the choice of black shrimp paste (har ko)  utilised that is quintessential to making the assam laksa that is craved by expectant mothers, immigrant adults and others who grew up with this niche dish.  Galangal, shallots, ginger  flower stalks, fermented shrimp paste (the belacan) and lemon grass are the key ingredients when making the required paste fresh.

Cabramatta remains an eating,  commercial and shopping hub for Sydney, with a variety and liveliness that is fascinating fro any visitor. We spotted pandanus plants on sale in the mall; had durian milkshakes; and pased by several fabric shops. Fruits eyes included the mangosteens and mangoes grown in Australia.