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.

Songkran or the Thai New Year, 14 April 2013

Glutinous rice flour dough with a sweet inside, all put in cupcake holders.

Chic Malaysian inspired chicken satay skewers full of yummy marinade cooked on an Aussie grill.

The ingredients used in the making of papaya salad som tum - fine texture, crunchy bite and a chilli kick!

Two woks going - bubbling for deep fried stuff

Traditional Thai musical instruments laid out on a red carpet before the festivities began.

Cantonese sausage cuts, fish cake slices and thin rice noodles are assembled before they are thrown on to a hot wok and stir fried just before serving customers the hot and tasty char koay teow from Penang Island.

Lemon grass, curry leaves, paw paw and ginger plants - take home stuff for your garden.

Pre-freezed satay skewers taken out to thaw before grilling - and the other half of the equation is how one makes the peanut infused sauce.

A delicate stage in making fresh dessert, replete with banana leaf wrappers.

The trappings and colours of a Buddhist festive day held in bushland in Leumeah, south-west of Sydney city centre and over 45km north of Wollongong.

The importance of fresh and aromatic vegetables, herbs and sprouts cannot be underestimated in Thailand, Indo-China and Burma.

Cool and sweet desserts wait for unpacking and serving on a Sunday that hit 32 degrees Celsius in the Campbelltown Shire.

Still going strong, crunchy and bubbly, four hours into the fete.

I just loved the sight of cherry tomatoes placed carefully next to limes and shredded yam bean.

I did not try the Karma tea, but fresh coconut flesh strips are always welcome on a rather summery hot afternoon anywhere, whether in Australia or Thailand.  Also hence the practice of social and informal water throwing through use of  water guns or buckets, all in jest and fun, for the festival which occurs in the southern hemisphere autumn but originates during a confronting dry season in Thailand.

All fresh and ready at 9am!

The roti parata, of south Indian origin, but ubiquitous throughout  South-east Asia and popular breakfast or supper choice of backpackers and students.

Surry Hills - Sydney, NSW

Surry Hills lies over sloping topography just outside the Chinatown, Paddington and Redfern districts of the southern side of Sydney CBD.  Just as young Aussies first have overseas stints in Bali or Phuket, Surry Hills is one of those lifestyle hubs that attract  twenty somethings from outside the city when they need to relocate because of a job, love, music or commuting necessity.

The suburb offers heritage and old terrace constructions, innovative concept cafes and restaurants, plus the accessibility to a night lifestyle.

There is, as usual, a price for all this - higher rents, not suburban building conditions, lack of street parking and a Big Smoke atmosphere.  The other side of the coin can balance out any perceived disadvantages for the resident - lanes with character, some greenery away from the George Street profile, choice of transport, like-minded networks and proximity of big city events and venues.

Designer and retro clothing, fabrics, furniture and collectibles definitely add to the tone from the retail outlets. At the same time, this chic and why not perspective echo in the wardrobe of its residents.

There are markets on the first Saturday of each month on the Shannon Reserve.  Pets are more than welcome and pooches feature prominently in the Surry Hills Festival held at Prince Alfred Park on the last weekend of each October.

There is  a melange of various cultures, food and lifestyles as echoing the relative liberty of the Australian demographic, legislative and social landscape.  If Sydney is seen as cosmopolitan and varied by the world, then Surry Hills is a good representation of this image and reality.

The cycling sub culture is strong as well as the recycling mindset.  Surry Hill denizens may not exude the blonde surfer look one anticipates at nearby Bondi, but they do go out and head for the sun and water on summery days.  The importance of the pub gathering is accentuated when people live in smaller spaces and that means the penchant to go out for good, emerging and radical gigs.

Would outsiders view Surry Hills as having a component of transients - professional, artistic or migrant - as opposed to the core group that truly call the precinct home? The place is steeped in history, that bordered by Elizabeth, , Cleveland, South Dowling, Chalmers and Oxford Streets.

Foveaux Street is named in honour of Joseph, who received a land grant and who named the place after Surrey in the UK.  Originally an essentially working class suburb focusing on the rag trade, Surry Hills would witness the gentrification of its residents before changes to the current population mix.

A fascinating feature of the Surry Hills area for many years was the presence and operation of the steam trams until 1961.  Most of the architecture today still remains Victorian.  The number of well established churches is also above average for a Sydney suburb.

Eating experiences of note can be found at Four Ate Five ( recommended are the juices, pulled pork sandwiches and coffee);  Spice I Am ( basil and garlic deep fried fish, papaya salads and the pad thai stir fry noodles are must trys); the Cricketers Arms Hotel ( offering a mix of informal Mexican and modern Aussie fare); and the Black Penny along Bourke Street (for cocktails).

Everyone else seems to running towards Porteno, Madam Nhu's, Marque, Longrain and Tio's.  A gem may be discovered at the Bangbang for an interpretation of UK food at reasonable prices, a cosy atmosphere and something like lightly crumbed fish fillet doused with aioli on sourdough, or the Wagyu beef burger.

Window shoppers may want to spend time in Somedays for Swedish design clothes, the Spring Court for shoes, the Zoo Emporium, Holy Kitsch!, Pop Shop, Paper2 and Music Film Books.

Is Surry Hills an oasis in the modern dry landscape of the Big Smoke of Sydney?  It houses the Australian headquarters of Readers Digest Publications and has a scattering of business offices, but it also offers couples and families a semblance of true suburban routine and feel.  We walked around the park and surprisingly found young families. So Surry Hills is not just occupied by the perceived stereotypes of DINKS, SINKS and single party goer types.  Trees are allowed to grow old. It may serve as the prototype of a model suburb which has charisma and character despite being so near to central city opportunities and challenges.

Rum Fire Cafe and Bar, Moore Park - Sydney CBD

What attracted me first to Rumfire is the extent of its baguettes.  Okay, instead of turkish, naan wraps or bread rolls, fresh ingredients, reliable combinations and yummy dressing all are used to provide a different kind of bite. The menu can be seen as eclectic - Mediterranean, modern Australian, fusion trendy and yet all served with a home feel.   You can just have coffee, or choose a spread - it is all dependent on whom you are with, where you are going next and where you have just come from.

It is casual, it is relaxing in the subdued surroundings and yet we can watch passer-bys and the goings-on on the curved pedestrian lane outside.   The place loads itself up as breakfast, brunch, teatime and dinner venues.  It can be modern, it can be retro, it can be your suburban cafe.  The  reality however is  that no one actually resides in this hub.  Visitors have dropped by in Moore Park for a reason - and dining can be secondary, or why not the main purpose?  Whatever the circumstance, Rumfire offers a refuge - for a date, for a night out, for a family outing or for an occasion to catch up with mates.

Moore Park - Sydney, NSW

Moore Park has interesting neighbours - the Sydney Cricket and Sports grounds and is part of the Centennial Park Trust grounds.

It used to house working movie studios, but today remains to attract visitors to its sporting grounds and Entertainment Quarter  which concentrates on its cinema, food, drinking and live performance outlets.  Moore Park shares the Centennial space with Queens and Centennial Parks.

It also hosted for many years the Royal Sydney Easter Show and is the final point (at Hordern Pavilion) for the annual gay and lesbian Mardi Gras Parade. Accessible not by train but only by road, it is also familiar to many sports fans in NRL and more.

The south-western corner of Moore Park had a home maker Supa Centre built on the site of the old tram depot.  Anyone driving along Anzac parade and South Dowling Street will note the extensive golf course grounds as well.  The Byron Kennedy Hall hosts warehouse sales and food plus wine events for the public.  Kids can look forward to Skater HQ functions in April.

Moore Park was the site of Sydney's first zoo and named in honour of one of its mayors, Charles Moore, who was in office for three years from 1867.  A light rail system has been planned for construction, passing by Moore Park, on the way to Kensington and Randwick.

I recall visiting the Titanic replica inside a theme park that used to draw the crowds at Fox Studios.  This has disappeared but one can still enjoy the celluloid screen at the Paris Cinema, with easy multi-level vehicle parking under cover.  Moore Park thrives on imagination, the mysterious and the delightful.  I do hope the City Council continue to utilise this centrally located  area to reflect on the spirit of essential Sydney.