Franks 'n Beans - East Corrimal NSW

Coffee is good enough for horse riders as well , who make a pit stop with their charges before continuing.

Hidden within the bowels of a suburb north of Wollongong is a cafe that feels like Waterloo or Surry Hills in Sydney or in a lane in Melbourne CBD, but from this cafe, one can wander down the beach, past a caravan park and enjoy a village feel in a small hub that has a newsagent, Foodworks supermarket, a clinic, a bakery and a small but good enough parking area.

The cafe is Franks 'n Beans, opened last year, where regulars can stroll down in their shorts, with their doggies or relax after having done the shopping chores.   The place is otherwise residential, dotted by houses from the eighties if not earlier.  I can pump my petrol nearby and then enjoy the trendy food and varied menu.

The long wall of Franks 'n Beans on one side have potted plants hanging  and there is even an old fashioned food cupboard that now serves to hold wine bottles.  There is a homely atmosphere and many have included this cafe in their routine.

Longaniza Scotch eggs garnished with bean sprouts, cherry tomatoes and whipped feta cheese.

Couples gyrate towards the tables inside, families love to hang around the canteen table at the front and pet owners quietly sit outside while their pooches watch the world go by.  The menu is clearly marked to separate breakfast and lunch offerings.

In addition, there is always a changing selection of different milkshakes to entice any one walking in- and of course there is the compulsory barista made coffee.   The area to queue in front of the cash register can be small.   If you sit deeper inside, you can also watch a transparent area where salads, herbs, grains and other ingredients are laid out for preparation.

The Christmas Milkshake with ginger nut, custard, spices and ice cream.

Opposites - salads versus a meat platter for lunch!  The Berkshire pork shows it s yummy textures and is serevd with the black sausage cuts and poached egg.

I reckon there are more eggs used than beans in this cafe, more choices of salads than meats .

That is unless one has the Trio of Pork for breakfast  - this rather generous platter can be shared by two persons and includes the black pudding sausage that can be rich but is often a treat to have.  Also in the trio presented is the Berkshire pork that has been cooked for at least 15 hours, resulting in an outcome that has been a lot of effort and love.  Berkshire pigs are a rare breed originating from the UK but also bred in Japan and the USA.

I had been eyeing the French toast with almonds, mint, maple syrup, strawberries  and vanilla Labna, but still, after all these months, not brought myself to have a sweet instead of a savoury breakfast.  Perhaps more likely I like the cooked savoury stuff more, and I nominate the Black Label roll and the Longaniza Scotch eggs as the most desirable every time I am there.

On future visits, I am planning to try the spiced pumpkin with Labna, baby carrots and kale; the poached chicken sandwich with Remoularde, spinach and corn relish; the pulled pork with a host of garnishings like mixed sprouts, fennel, spinach, chili mayonaise and pickeld apple; and the French toast with vanilla Labna, almonds, mint and strawberries, all drizzled with maple syrup.   More to check out the creations of Chef Peter Padian!

My overall impressions of the Franks 'n Beans:

Service:  Friendly and easy going.

Food:  Interesting variety, practical pricing, suitable for families and all ages.   What stands out is the blending of garnishing and ingredients to make a tasty whole on the presented plate.

Ambiance:  Suburban, relaxing and good.

All this for under ten Aussie dollars - a practical and light breakfast on the run.  Black pudding is carefully serevd with greens, relish and egg on a bun.  The Black Label Roll.

Franks 'n Beans is located at  Shop 1 of 15 Murray Road, East Corrimal NSW, down the road towards Corrimal Beach   - after the roundabout between Pioneer Road and Murray Road near the Corrimal High School.
Telephone: 612 4244 8089
Opening Hours:  Open every day for breakfast, brunch and lunch.





 

Eight Modern Chinese Restaurant - Revisited

Sheer crispy slices of suckling pig with skin on.

Beef with broccoli.

Scallops with beans.

Complimentary biscuits at the end of the meal with dessert.

The Eight Modern Chinese Restaurant is located on Level 3 of the Market City Shopping Centre in Sydney's Haymarket.
It is open every day for yum cha lunch and dinners.
The above photographs were taken during a dinner with Jimbob.

The Dining Room, Park Hyatt - Sydney Harbour

With the stereotyped multi-million dollar view, the Dining Room in Sydney Harbour's Park Hyatt could not be placed in a better location - and with cosmopolitan cities these days, this means big money changing hands.  The menu at the restaurant is however medium priced for what you get -  care, creativity and sensitivity.   I love the presentation at the Dining Room, not just of the food, but of the lay out, the light from outside coming in and the view of the Sydney Opera House across the waters.  Staff are smartly dressed, obviously have been trained well and make guests feel good.
Vegetarian and gluten free options are clearly marked and offered.  There are both full and tasting menus, degustation and wholesome meals.   Private rooms are also available for consideration with locking in the Chef's Table for eight diners.

Escargot, carpaccio and gazpacho are words that dot through the entrees for dinner.   The mains are beautifully and yet carefully verbalised and described  -  for example, "petit pois a la Farncaise" with the corn fed chicken;  Rangers Valley Angus beef cheek is decorated with Enoki and Shitake mushrooms, sits on a Kumbu Bouillon and Pomme puree; the red snapper is graced with Kurobuta chirozo, Piment d'espellette ice cream and white and green silver beet;  and organic barley Falcon risotto is served with basil, olives, Heirloom tomatoes and Pepe Saya mascarpone.  Diners get captivated and then lost in fascination as to the detailed ingredients thought  up for each dish.  I reckon they are more than fancy names, for each description uplifts the experience, the delight and the satisfaction.

Always a reliable combination for a summery day - chips and a cocktail - to wind down before a meal.

Wild Clover lamb loin with zucchini flower, spring onion, Labne and garlic blossom.  The yogurt based creamy cheese without salt in the Labne contrasts against the strong meaty taste of the lamb.  I thought I had a perfect choice that day.

There are invariably two entrances to this restaurant, which may make a bit of a confusion as to meet in the lobby side or from the outside through a side entrance.   All of this uncertainty dissipates when Executibe Chef Franck Detrait's and Chef De Cuisine Chris McGrath's offerings transport guests into another culinary world, with hints of French retro, fusion cosmopolitan and Australian comfort.   What you have for lunch makes you want to try for dinner.  The guests are left to relax, attended to at the right moments and one feels like this could be home.  Nestled away in a quiet cove of the harbour, the views are enchanting in the day or night time.

Corn fed chicken  - tender juicy, flavourful and with just the right accompaniments.

The Valhrona Caraibe eclair, with chocolate and virgin olive oil creme patisserie and cacao sorbet.

Strawberry tart, pistachio Chibouste and raspberry Coulis, Bergamot orange and marshmallow.

Kids do soak in the atmosphere at the Dining Room as well - and they can go riot over food selections made for them especially in mind - tomato soup, chocolate brownies, penne pasta, chicken nuggets, toasted ham and cheese sandwiches....what stands out are two fish items, one a grilled fish with steamed veg and the other crisp battered fish fillets with French fries.   On the morning my group of five was lunching there, there was a long table celebrating a baby shower - and one of the guests was a snoozing cute little boy in a pram.  There is plenty of room for children to roam outside, with the Harbour Bridge just looming above like the Beanstalk in Jack's fairy tale.

Red and black berries, chocolate and lemon thyme ganache, mascarpone and strawberry.

The breakfast menu follows this course of a refreshing, seasonality emphasised menu.  French brioche toast is served with wicked chocolate cream placed together with caramelised banana - an exciting harmony of Europe in the South Seas.  Even morning organic egg omelettes are served three ways, with echoes of the old country - Spanish with capsicum, onion, tomato and chorizo;  Provencale, with mozzarella, basil and tomato; and the Complete, with Swiss cheese, smoked ham and mushrooms.

Does the stunning view outside, with all round glass windows on one side of the Dining Room, add to the experience?  It sure does but it also raises expectations.   Service is impeccable, more glowing on a sunny blue sky day outside.  The Dining Room epitomises what the world has come to think of Sydney Harbour - good location, great climate, tasty food and friendly people.  Both Executive Chef Franck Detrait and Chef De Cuisine Chris McGrath have an amazing big job on their hands in creating an ever changing menu that matches the palate of discerning guests and the competitive world of cuisine.

My sugarless dessert, even after chalking up 8000 steps before reaching the Park Hyatt.
Barambah organic yogurt from Queensland, mango & passion fruit.

The Hyatt on the Park is located at 7 Hickson Road at the Rocks in Sydney city.
Telephone: 612 9256 1234
Open for breakfast on weekdays from 630am to 1030am and for weekends from 630am to 11am.
Open for lunch between noon and 230pm on weekdays and form 1230pm to 3pm on weekends.
Open for dinner every evening from 6pm to 10pm.
A smart dress code is present.

Sydney Chinatown Night Markets

Sydney Chinatown markets are held every Friday evening currently from 4pm at Dixon Street Mall in Haymarket at the southern end of Sydney city centre.   Not only are wares, souvenirs, craft and street food offered from China, you can see influences from Japan, Korea, Vietnam and more.   Most of the stalls are located in the section of Dixon Street from Goulburn Street junction south to Market City and Paddy's Markets.

Jarern Chai Boon Thai Cafe - Sydney

Khao Dtom Sen, with fresh rice noodles and pork short ribs in a clear pork based broth  (menu item 24 on the Rice and Noodles list.

"Watch the world  go by, be Happy."  These words are hidden somewhere in the small font, tightly filled up brown paper menu.   Welcome to the Jarern Chai Boon Cafe.

You are encouraged to not be shy about eating with your hands.   Brined, pickled and fermented creations are offered with still fresh herbs.   Lots of mince, crab meat, various salad or grill options and choices in condiments or garnishes.  Variations with condensed milk, brown rice bowls, sourdough, eggs, noodles and teas.

Coffee is by Single Origin roasters, Paradox Blends for shots and the Killerbee variety for milked coffee.  The former has bitter sweet chocolate, spice and forest berry undertones on the tongue.  The latter has notes of tropical fruit, toffee and dark honey.   Oh yes, there is also the traditional Thai coffee or red teas, in iced and hot servings.

Providing Sarni cuisine by day and Isaan fare by night, the Boon Cafe is a refreshing change from southern and central Thai food normally available in Western cities and in south-east Asia.   This north eastern Thai region of Isaan shares many similar cultural and cooking styles with Laos, Cambodia and Burma, but its base in Thailand is the Korat Plateau.

Signature drinks are the Tisanes - whether hibiscus, Pandan, sweet pickled plum, blue butterfly pea, lotus root, tamarind or bael  ( a kind of Bengali quince).  Not exactly the fillers in your suburban fridge.

I suggest commence with a reliable item like the crisp fried chicken wings (the Peak Gai Tod) or the air dried and fried marinated pork loin (the Mhu Daad Diew, menu item 14 on the Grilled and Fried list) with drinks whilst waiting for your mates to turn up. No alcohol is currently served at the Boon Cafe.   Then for mains, go for the spicy chicken clear curry with apple eggplants in Dill, lemongrass and chilli broth  (the Gaeng Ohm Gai, menu item 19 on the Soup and Curries list).  After this, see where your heart and palate take you further.

For breakfast, consider the smoked fish sausage with sliced pork, chicken mince and pieces of pork sausage loaf - the Kai Gatah  (menu item 1 under the Breakfast list ) or the Nahm Prik Nuum (menu item 11 under the Breakfast list) with soft boiled egg,  soft herb and pickled cabbage salad, spicy pork herb sausage, green chilli relish .

If you are aiming for something light for brunch or lunch, the congees are always a winner, with a crab version available as well.  For a quickie, there is always a sourdough or croissant with dried shredded pork and house smoked chilli relish ala Asian or if you prefer, with organic pasture raised ham and Provolone cheese.   The one item that jumps up to my attention under the Boon Cafe's snacks list is the Ice Bread, the Kanom Pung Yen, with choices in Japanese matcha,  Thai red tea,  Milo or just plain red syrup.   The crab and prawn cake is always a winner ( menu item 15 under the Breakfast list), garnished with mayo, smoked chilli relish and s soft herb and pickled cabbage salad unique to this cuisine.

For a  twist on standard dishes, try:
the Boon Omelette with a runny egg served with rice and the Jalepeno Siracha sauce
( menu item 8 on the Breakfast list ); or
a sourdough laden with stir fried minced chicken, holy basil, squid, chilli and fried egg  (menu item 19 on the Sandwiches list, only from 11am to 4pm); or
the fried rice with house fermented pork and egg ( the Khao Padt Naam, menu item 58 on the Rice and Noodles list); or
the chicken liver on skewers (the Tub Gai Yaang, menu item 3 under Grilled and Fried); or
the salads with salted duck egg, whether with corn or papaya  (menu items 44 and 45 on the Som Dtum list)

Several offerings are offered only at specific different times of the day or night.  The steamed bread with a Pandan flavoured custard ( Kanom Pung Nung); a concoction of fried red ant eggs, toasted ground rice, eschalots and soft herbs (the Larpb Kai Modt Daeng, menu item 29 on the warm salads list);  and the hot smoked Tilapia betel leaves, garnished with ginger, eschalots, lime, chilli and hot relish ( the Mieng Bpla Phao, menu item 38  on the warm salads list), are only provided from 4pm.

Away from the more exotic, there are:
crab meat pasta (menu item 21 under Rice and Noodles);
duck and rice with pickled ginger, greens and duck flavoured gravy (menu item 31 under Rice and Noodles );
 shredded and grilled chicken served with roasted capsicium, smoked chilli jam and roasted cashew butter (menu item 17 under the Sandwiches or Brown Rice bowls list );
fresh chicken with papaya salad (the Som Dtum Gai Todt, menu item 16 under the Sandwiches or Brown Rice Bowls list ); and
the familiar Yum Woon Sen  (menu item 36 under the Warm Salads list), spicy glass noodles  offered by the Boon Cafe with mussels, prawns, calamari, minced chicken and soft herbs.


My overall impressions:

Food:   The menu list is extensive, varied and offers an exciting discovery for many palates with a wide spectrum of dishes that can range from an unusual curry called the Gaeng Kanuhn, a literal cauldron consisting of pork short ribs, young jackfruit, Luffa gourd, lemongrass, smoked red onions, Acacia fronds, lemon basil and Tiliacora leaves (menu item 22 on the soups and curries list), to  the Padt Ma-ma. with chicken, cabbage, chilli and Mama egg noodles stir fried on a wok (menu item 56 on the Rice and Noodles list )   Many ingredients utilised are marinated, braised, smoked and  garnished, with offerings of daily specials on the menu and sourcing of several local ingredients.

Customer Engagement:   Young staff are quick on the step, beam smiles when when busy and make you feel welcome.

Ambiance:   Crowded, with little space between small wooden tables in a confined eating area, but reminiscent of street conditions back in the Old Country.   There are always people walking about, food ordered comes fast and one reflects at how much Sydney city centre has changed in the past twenty years.


X Factor:  With 63 food items, in addition to drinks, the Boon Cafe is already an eye catcher.  Prices asked for are reasonable, servings are moderate sized and so customers can try samples of several dishes.  The Boon Cafe is open very day the whole day long from 8am.  After a meal, you can do your grocery and fresh produce shopping of Thai related items, including kitchen utensils, many varieties of rice from Thailand and traditional cakes and pastries.


"Sometimes  a little pork crackling goes a long way for the soul."  So says the Boon Cafe motto. On my next visit to the cafe, a Thai mate already asked me to look forward to the DtumMa-Muang, a spicy green mango salad with pickled field crabs and fermented fish.  An acquired taste ? Maybe not, many backpackers already know this dish before they arrive in Sydney from south-east Asia.



The Boon Cafe is located at  425 Pitt Street, Sydney NSW towards the junction with Campbell Street and the Capitol Theatre.
Telephone:  612 9281 2114
Opening Hours: Everyday for breakfast from 8am to 11am, lunch from 11am to 4pm and dinner from 4pm to midnight.