Mr Wong, Bridge Lane - Sydney CBD

What intrigued me - green apple ice garnished with chestnuts, coconut sorbet and Osmanthus jelly.
The staff took pains to describe this creation to me with a smile.


The entrance is foreboding, the atmosphere darkish and the possibilities naughtily limitless.  A light shower had come down in an emptied banking district,  so it was with relief that shelter was found in another of the Merivale Group's creative outlets. The maitre'd was efficient, matter of fact and productive.  No bookings can be made at Mr Wong's if I understand correctly but the place was chock a block by 8pm. With all our national consciousness of Australian Chinese restaurants and my heritage of southern and central Chinese cuisine, I was obviously curious.  Was this going to be a romanticised make up of what China is today, or was in the minds of backpackers and colonials, or will be in the cyberspace-connected generation of the near future?

The delicate porcelain hanging on brick-broken walls under really low lighting provided a startling contrast on arrival.  The lady showing the table was smiling friendly even if she had a busy evening.  You walk carefully to the basement, laid out more like a drinking bar than a Chinese tea house, even if there are plenty of tea variations, liquor and cocktails to choose from.  An unrenovated warehouse atmosphere suggested this was more of a club than a standard Asian restaurant. Music streamed in from above, the level of chatter was relatively high and I felt more like in an Aussie or English pub than in anything else.  Were people there to be seen, or to try the food, or just to hang out after a long day at work?

Preparations in Mr Wong's kitchen are open and sort of a display - especially with the  hanging ducks on a rack.

The menu is rather extensive, with many options for entrees and dessert. Still, somehow, some may feel it can be a place to eat and go, and not to hang out too long, especially at lunchtimes.  Others may feel more relaxed and linger on with more drink than food, especially when  it does close late near midnight.  It may be a place to entertain clients but I would not rather go there to negotiate or lock in difficult deals.  Cutlery is optional, as there are chopstick sets, together with Japanese soy sauce bottles, condiment and sauce plates and drinking water bottles.  Day or night, Mr Wong's seems to be the only lively place this side of the lane.  If people still cannot accept the synergy of Western wines with Chinese food, they should come observe this restaurant - it need not be Tsingtao forever.  I appreciated the glass of moscato (AUD11) to down with the dessert.

A setting of five spiced roast pork belly  (siew yoke), accompanied by the must have Cantonese hoi sin sauce, the optional Brit styled mustard and a weaved basket container of steamed rice.  

The offering of items like fried rice, beef in black bean sauce, salt and pepper pork ribs and deep fried vanilla or chocolate  ice cream (though with butter scotch sauce, instead of caramel) point strongly to the preconceptions and preferences of the team who dreamed up and actualised the concept and reality of Mr Wong's.  These dishes are not in the wish list of serious fine diners in east Asia but hark back to a time when Mr Wong's targeted market of diners first had their taste of a typical Chinese restaurant in some residential suburb.   So it made sense when the clientele of Mr Wong's are not your gathering of Chinese family groups, but twenty somethings who do meet up on week nights and have the discretionary ability to spend and soak up a life that is still relatively free and easy.

Cool, dark and handsome - the bar tender surrounded by diners and a depiction on a bricked wall of a Shanghai woman from the 1930's.

You may think twice before inviting along children or grandparents, for there are low lit stairs, diners sitting too close together or moving behind your back.  The old folks will however acknowledge the extent of the wine list and may relate better to the made up surroundings better than Gen Y or Gen Millennium.

Steamed fresh fish with ginger and shallots and putting delicate shitake strips on steamed tofu are very traditional  and obviously can be found in Sydney's Chinatown down George Street, so what do diners find special to try here?  I reckon it is the whole package of the experience - so whether some find the prices more suited to corporate budgets or not, whether some dishes are made better elsewhere or whether it reminds one of eating in a bunked down recreation of old London under the German war bombings, it really does not matter.  The experience is one of uniqueness, of a performance and of a surprise.   It reminds us of fusion, of a bazaar and of all our comfort food Christmases apparently coming all at once, but also in unusual combinations. The use of ingredients like foie gras on prawn toast may seem a mismatch, but any full blooded Caucasian back packer or jet-setting business person or ex-Singaporean would stay loyal to an offering like the Singapore styled mud crab stir fried on a wok with black pepper.

Somehow the ubiquitous fish tanks of typical Chinese restaurants was mostly empty that evening.
Fresh fruits are parked ready not for diners but to use in cocktails.

The den of Mr Wong's is really not hard to locate - just stand in front of the rail station exit, at the corner of Hunter and George Streets in the Wynyard precinct of Sydney CBD.  If you had been a past patron of the now defunct Tank Nightclub, when the set of pedestrian lights turn green, you would then naturally walk down the slope of Hunter Street  on the right hand side and turn on the first lane.  This short, unassuming and often darkish lane leads to your food cabaret, a theatre of southern Chinese cuisine mixed with 20th century notions of Shanghai and an experiment of fusing ambiance with an all night bar - whether of tea, alcohol or trendiness.

Would I return?  Maybe to tickle my palate with yumcha creations such as pork and pumpkin dumplings.  Or the intriguing char siu fish and the abalone shui mai, as my latest visit there was for dinner. I hear that No upright connoisseur of food in Hong Kong would dare to have dim sim dishes after 2pm, just as any full blooded Napoli resident would not even think of latte after 11am.
Outstanding must tries I am told by mates are the deep fried aromatic duck spring rolls and eggplant made with a dash of Chef Dan Hong's magic from Ms G's.  Most of all, I would return to soak in a comfortable and relaxed time.

Aunty Gaik Lian's - Straits Chinese, Georgetown, Penang

A simple but appetising egg omelette as starters.

Gulai Ikan Tumis or sour and spicy fish curry.

The previous long standing branch of jewellers B.P De Silva, almost at the corner of Bishop and Beach streets in the old quarter of Georgetown, has a few months ago been transformed into a hub of Straits Chinese cuisine. Straddling two shop lots, located in an evening quiet location but near to the banking district on  business days, Aunty Gaik Lian's provides a refreshing change to the Nyonya food landscape on Penang island.  I have always found that the best Straits Chinese food is found in homes in Penang, like what my Mum dishes out, and it has been exasperating to be really satisfied with commercial outlets in this cuisine.  The Penang variation of such Peranakan food tends to be more influenced by ingredients and cooking styles from Thailand and the Malayan peninsular , when compared to the Malacca version (with more of stronger Indonesian influences and the use of the buah keruak fruit).

A dish for the 15th celebration day of the Lunar New Year festivities (the Chap Goh Meh) - the Pungat, made of selected fruit cuts, yam and carrots in a swirl of cooked coconut milk, rich but rewarding.  The ingredients cannot be too soft when served and the whole dessert not overly sweet.

With family in tow - and they had tried Gaik Lian's earlier through an introduction from one of my aunts in London - I already had expectations when we walked into the spacious surrounds of the cafe restaurant on a Sunday evening. I had phoned Adrian the son to book a table and he was most friendly making the table booking for me. There was a respite from the daily rain pour - vehicle parking was most easy on such an evening but it can be difficult otherwise on working days.  The theme at Aunty Gaik Lian's was retro, practical and easy going.   There were other tables filling up with more people that night.  We wanted to sample what Aunty could offer.

The Inche Kabin chicken, marinated in a recipe originated by a ship's captain and making use of both Western and Eastern ingredients, one of the modern world's first culinary fusion creations.  The marinade is important, miss one ingredient and one can be caught out and such deep fried chicken is best served when still crispy.

There is an old Honda motor bike displayed at the shop window and the kitchen is discreetly hidden away on the right hand side. A gentle and underlying reminder of yesterday in Penang was balanced by the quality and freshness of ingredients used. Aunty Lian is perhaps one of the best students of a well known cookery and Straits Chinese cuisine teacher from yesteryear - Mr Beng Yam.  So the nuances and attention to detail, so significant in what separates good from ordinary Nyonya cooking, did show up that evening.  Penangites are careful and critical about their food.  So the conversation inevitably went to compare the strengths and bite of Aunty Gaik Lain's Choon Pneih with those produced by her competitors at the CRC, Penang Swimming Club, the Littler Kitchen at Noordin Street and Mama's Nyonya Restaurant at Abu Sittee Lane.

The Choon Pnieh, or deep fried spring rolls influenced by Hainan cooking traditions, accompanied by the all
important dipping sauce (right of photo) which includes British Worchestershire sauce.

Aunty Gaik Lian came out herself, to chat with the clientele and asked us of we wanted more servings of steamed rice.  As the meal progressed, we were delighted to discover that Lian's husband is a classmate of my eldest brother and he could recognise each of us int he family.   It suddenly brought me back good memories of being with all my brothers at home, me still growing up with vague but sure recollections of friends of brothers dropping by to visit.

The menu is not extensive but sufficient, in my view.  There are starters lined up and then several choices for the mains, with perhaps a limitation on curry options or dessert choices ,but servings are optimal and neither too little nor too much.

You can look out on the street which has nightclubs nearby and the place is close to where both backpackers and cruise ship passengers can wander by.  People doing the walking heritage trail in the old precinct of Georgetown can choose to have a lunch here as well.  In the end, I reckon having a meal at Aunty Gaik Lian's is akin to being at home, partaking in dishes lovingly cooked by a close relative.

Would I return?  A  definite yes. The dishes I had preference for had flavours, texture and a wholesomeness much to my taste.  I particularly liked the Choon Pnieh and the signature egg omelette.
Adrian could recommend dishes and their serving size to suit our numbers.  Nothing was over salty or under whelming on the palate.  Gaik Lian had generously provided us a special touch with the dessert.  Tables were not packed too close like in some smaller establishments.   I would be confident to bring both locals and visitors here.

A cooling drink before dinner starts.

Eastern & Oriental Hotel, Georgetown - Penang

Ware typical in south-east Asia from Chiangmai to Bali, one that also reminds me of water storage, preserving fruits and keeping stuff.

There are abodes for the historical  traveller, the adventurer, the tourist, the resort seeker.  Places of maintained elegance that hark back to another time and cultural ambiance. Residences that offer alternatives to current commercial offerings.  Hotels that have a proud past. Rooms that were occupied by celebrities of every shade, whether artistic, political or business. You can find such gems in most corners of the world, in the Caribbean, New England, Italy, India, Japan or Spain. In south-east Asia, a long period of colonial rule by various European powers has planted an outstanding such establishment in various cities, offering a key respite from the harsh climate, the ordinary masses and to recollect and recover in a world full of competition, fast paced trading and violent skirmishes. These institutional abodes do survive and prosper today, although under different owners and each facing varied socio-cultural trends and pressures.  On Penang Island, it is the all suite Eastern & Oriental Hotel.

A snapshot selection of the raw seafood offered at the daily buffet on the ground floor.

A visitor to early 20th century E & O would still familiar and comfortable many of the amenities and features available today in the 21st century version of the same place.  Tiled floors pamper your feet as you stroll along its indoor passage ways to your room or its several function facility venues.  The waterfront, looking out at the Straits of Penang to the mainland and the hillock known as Bukit Mertajam and also the higher point of Kedah Peak,  has solid parapets to form a fence against any surging tides (and which encountered the dissipated spill over from the Aceh tsunami back drift).

The swim pool is petite but good enough for those who just want to soak in the sun between conferences and business talks.  The palm trees are still there, remaining friendly and constant sentinels even if the city and nation has gradually changes.  The new Victory Annexe wing built recently gently sweeps in to the original parts of the hotel (the Heritage Wing) without a battered eyelid.  Many a function is held there in the tradition of yesteryears - weddings, club gatherings, expats hanging together late in the happy hours afternoon and family get togethers.

Sauces and condiments are essential to fully appreciate the potential of the local cuisine. 

The E & O could have been viewed as a refuge for European styled cooking in the past, especially to cater for Englishmen, their families and cohorts who have obviously been away for a long time from home, due to the then realities of long and arduous travel just to get back to the motherland.  These days the political and commercial powers and influences have changed significantly, with more island locals patronising such hotels for weekend gatherings or as suitable weekday venues to negotiate and do deals with the Malay Muslims from Kuala Lumpur, Singaporean investors, Middle Eastern stakeholders and China interests.

E & O survived the tribulations of the wold wars from the last century, endured Japanese military occupation and adapted to the changing socio-political landscape of an independent nation.  It was closed down in 1996 and suffered the indignity of decay and disorder for a certain period. The founders, the Armenian Sarkis Brothers, would have approved the transformation that has emerged from such times - and so would its more well known guests like Lee Kuan Yew, Michael Jackson, Charlie Chaplin, Sun Yet-Sun, Rudyard Kipling, Sir Noel Coward, Douglas Fairbanks and Herman Hesse.  British writer Somerset Maugham did reflect on life in colonial Malaya in his books and may have written some lines inside this very hotel itself.

A shoe shine box and polish options are made available in the washroom for gentlemen.

The surroundings on the boundary of the E & O are not your movie stereotype, falling out to busy street markets, huddled dwellings or jam packed traffic, but to more benign seafront with cooling breezes, similarly constructed buildings and a continuing theme of colonial settings.  This is  a terrific base from which to commence the heritage walking trail which may take anywhere up to four hours in the Old Quarter of Georgetown.   It is also a naturally chosen base to return to in the afternoon for a quiet refuge after surviving the humidity and heat of such an outdoor trail.  The seaside breezes from the harbour do circulate better past its walls and through its windows.

As the Malaysian Ringgit devalued much in recent years, the suite charges at E & O have moved on to  four figures per night.  Most are studio suites but you can also ask for the corner versions.  It is most enjoyable relaxing on your own balcony looking out at the placid waters of the Harbour on a lazy afternoon.  The corporate entity that owns and manages this hotel is indeed a diversified business that has also constructed residential and commercial buildings.  The inspiration and image they have adapted from this anchor hotel arm of the business is infused into their other projects.  A twenty minute car drive to the north-west brings you to the Straits Quay, developed and owned by the same owners as the E & O.

The diversity of food and drinks at the E & O can range from an Brit styled pub to tearooms, ballroom fine dining and buffet meals.

The character of the main foyer says it all - immaculately presented, lovingly detailed, spacious as the guest rooms with airy high ceilings and over seen by attentive staff.

A simple test of the integrity of the services with any establishment is to sample the fruits served at the end of a meal.

The washroom is graced with Victorian era lampshades, purposefully provided with low lighting and sinks that remind one of  Britannia at its political height.

Influences of Thailand, Cambodia and Indonesia are acknowledged in traditional styled panels.

Penang Island's iconic street food, the char koay teow, is stir fried to your personal order and came out tasty, even without the use of pork lard, often utilised at street stalls and food courts to enhance the flavour and kick.

Nan Tien Revisited - Wollongong NSW

Peter mediating with a turtle from the lotus pond on a  spring day.

The teahouse - view from above.

A weekend retreat for some, a regular exercise in mind and body for several.

Yummy vegetarian curry laksa at the Dew Drop Inn.

Vistiors on a Sunday arvo.

Bamboo and fortified walls

Glimpses of unique architecture beyond the hedge.

Orange flavoured tea servings.

Food for Thought

Let us visualise a hypothetical nation with the following characteristics.

An identified segment of the population in this imaginary country has been given both financial and non-financial benefits in an entrenched mentality of political induced given rights and not through sheer personal effort, thinking and innovation. Such rights have been long embedded in the minds of the recipients, due to perceived past injustices and through the weight of numbers, racial prejudice, the ability to exclude and the manipulation of so-called democratic smokescreens.

Yet the very peoples such benefits were meant to provide for continue to be oppressed - and the majority of the wealth of the country ironically continues to be held by a chosen and connected few.  The government of the day feeds on discriminatory practices which logically leads to significant brain drains, voluntary emigrations and tampering with historical facts.

Classes are created to divide and rule, with the powers that be bestowing apparent superiority on one group of human beings, who  are then pitted against other human beings.   Logic and rationality are defied in societal and judicial decisions.  When religion and misplaced national pride are further utilised in this powder keg, and diversity strongly rejected, the consequences can be severe, the writing is already on the wall and a country, that once welcomed ideas and change, becomes insular and unstable.

The nation is further hijacked by radicalism and conservatism, swirling in its own deceit and delusional sense of righteousness.  Homogenous ideals flourish to constrain development and destiny whilst competitor nations absorb the best of human beings rejected by their own place of birth.  There are flare ups of unavoidable civil violence and community disorder.  Extremism and intolerance are nurtured, attracting such like leaders to rule and leading to the inevitable path of a disrupted society.

Am I referring to Germany in the Nazi years, or feudal China on the last legs of a dying dynasty? Or am I asking you to reflect on your local shire or suburb?   I recall African tribal wars, colonial era stiff upper lips and slavery in the old USA.  Each aspect mentioned echoes possible  human behaviour, thinking and organisation in any geographical place, especially when there are insufficient checks and balances.  There can be pockets of such instances occurring, if not all of the above.  What are you, as a  responsible member of society and as an enlightened human being, doing, in every small or big way you can, to protect your self and your family, from stumbling into this kind of fate?