Pishon Patisserie and Cake Cafe, District Dining, Chatswood NSW

Mango pretty.

Tea and walnut cakes. Churros and green tea latte.  Recently available, tiramisu and two coconut flavours, with mango and strawberry.  Hot chocolate.   Dainty cups and pretty presentation. Breads, cookies and sandwiches. A chocolate Kipferl, echoing of German Nanas baking in the home kitchen when you visit, with aromas of almonds and vanilla.  A black sesame doughnut.  A mango and raspberry juice blend.  A niche of fusion between East and West, but mainly contemporary Korean.  Aussie fruits and ingredients.  Euro baking perspectives.  A Korean corner in multi-cultural Sydney.

We could watch the world nearby go by, people of all ages and demographics, passing by the side glass window.  Most of them were transiting from the trains or on their way to the nearby supermarket.  It was late in the evening, but many in the crowd were relaxed and seemed to be just starting the night.  A good gathering area for coffee and cakes.  In a cafe that opens early, the whole day and closes late.  This is Pishon, a name inspired by the Hebrew to emphasise peacefulness and grace.

The three of us adults, together with smiling Alyssa, looked at the cafe's display, after dinner.  We then settled for what could be Pishon's signature - a delicate, beautiful creation with small squares of watermelon settled on a heart shaped base, which in turn is placed on top of the cake proper - the miniature Rose-watermelon.  Looking like it came out from an anime scene, it is daintily wrapped , can be challenging to cut but comes out well with a rose scented aroma.   The deja vu moment with this, when I first tried it, was to compare with Christopher The's signature watermelon-strawberry delight at the Black Star Pastry.   Different but related, both a must try.

The miniature cake - Rose-watermelon.

The trio-coloured Gateau-Mocha slices are captivating - that also is the name of an anime character!
When one bites onto them, it is into sponge cake that is reached, perhaps a tad disappointing to me, as a more solid build would better infuse the template with the coffee or chocolate taste.  They do however look good, sophisticated and petite.

For more wholesome snacks, I eyed the tuna omelette and the bacon tomato walnut rolled sandwich.  Walnuts in my bread, what an idea, for texture crunchiness to complement the usual breakfast insides.
Whole cakes can be ordered on line and picked up, like the uniquely designed Dalmation (yes white with spots) and the classic fresh cream cake.

Next visit, I shall try some items I have been curious about - the sliced potato cake, using an ingredient that takes a high place of traditional culinary pride in Korean culture; a cuppa of coffee with a twist, in the green tea latte; a garlic cookie;  the chestnut Manju or Japanese steamed cake; and the yoghurt cheesecake.  I am more agreeable with the food than the coffee here, but hey maybe the blends served can be an acquired preference...



The Pishon Cafe is located at Shop 54, 432 Victoria Avenue in the District Dining above Chatswood NSW rail station in the northern Sydney area.

Opening hours for the District Dining venue for Pishon are 7am to 9pm everyday, except on Sundays, when it is open from 9am to 9pm.
Contact +61 8540 2412


The Pishon has a patisserie and cake outletat 77 Rowe Street, Eastwood NSW and a warehouse at 57 Hunter Street, Hornsby NSW.   It offers franchises and also does supply catering.

Imperial Peking Chinese Restaurant, Blakehurst NSW

Siew Mai was luscious, generous and yummy.

Sunday with great weather, end of summer.  I saw the cars lining up parked on the side road of Stuart Street.  The building is eye catching, with a classical Chinese pavilion style with a beautiful tiled roof and lion statues at the main entrance.    The restaurant has a rather small car park at the back, but rather not sufficient for its needs at this rush hour.  We parked a block away from the main strip of King Georges Road and strolled to the front.  We could see the Princes Highway across the junction.  The place was chock a block, most people who were waiting for a seat sat in an inner rounded pavilion, whilst there were mainly small tables for lunching.  Welcome to Cantonese yum cha in the suburbs.

The Imperial Peking has been in business for many years - its custom has been mainly mainstream Aussies, although it is located in a region of greater Sydney that has many Asian demographics.   Service is fast, although there is not much room for use of food trolleys.  Yum cha goodies come out as the kitchen crew dictate, but it is always useful to look at what people are eating and the trays being held by wandering staff.   There are around 40 items available at lunchtime, ranging from deep fried, steamed, sweet to roasted.   Noise is part of the fun and ambiance, but the turnover of tables is reasonable and the food offered keeps moving.  Although there is no nicely dressed up lady to greet us at the place where customers first arrive, the guy who coordinates table seating is quick footed, although at times arriving guests may not be able to find him.

We enjoyed the char siew bao, the siew mai and the stir fried vermicelli.  Some of the other items were pretty ordinary on the bite.  We asked for beer but that did not come, so we dropped this. It was a rather busy time for the staff, especially those having to clear tables for the waiting guests.  Unlike in Din Tai Fung, we could not see the kitchen. By the time we left, albeit on a quick lunch, the dessert items had not come out to be served - never mind, maybe next time.   The Chinese tea blend served was pretty average.

A private dining room is provided upstairs, seating up to 40 guests.   Weekly specials at dinner time cover mud crab, beef and fish offerings.  The dessert range for evenings is good, including sweet almond dumplings, crepe Suzettes, Bomb Alaska, toffee banana and mashed bean cakes, with a choice of liquors and liquor coffee.   Peking duck, honey king prawns, duck with noodles, Mongolian lamb and beef fried rice stand out in their rather retro menu, but this is what the market here wants as well.

For more adventurous diners, there is the Imperial Beggar Chicken, a whole chicken wrapped with lotus leaves and enclosed with dough for baking; the Peking Picnic chicken, an alternative from the usual roast chicken; and Mermaid's Tresses, essentially a careful and pretty presentation of scallops placed on cabbage.

The Imperial Peking is located at an important junction between King Georges Road and the princes Highway in Blakehurst NSW, southern Sydney.  Its address is 979 King Georges Road.
Opening hours for yum cha are from 11am to 3pm daily from Mondays to Saturdays, with from 10am to 3pm on Sundays.  Also open for dinner from 530pm to 10pm from Sundays to Thursdays and on public holidays, with Fridays and Saturdays opening from 530 pm to 11pm.
Contact by telephone +61 9546 6122
A surcharge applies per person on public holidays.




 

Restaurant Hua Xin - Sungai Way, Petaling Jaya, Klang Valley

Unique alkaline based snacks accompanying a light stir fried salad.



Steamed fish with broth. Salted egg yolk pork ribs. Sweet and sour pork.  Fish head curry.  Steamed chicken on the bone cooked with Xiao Xing wine and herbs.  Buttermilk prawns served in a claypot.

These are the delights, amongst other dishes, of  a rather niche restaurant  found in the residential suburbs  of the Klang Valley outside the city centre of Kuala Lumpur.   The menu is inspired by Fujian traditions, yet embraces the mutli-cultural profile of Malaysia and offers some gems in culinary taste.

Fujian cooking emphasises broths and soups, the use of peanuts and fermented fish sauce or shrimp oil.  Its culinary attitude shares with the Japanese in the importance of Umami or Xian wei flavours,  underlining soft, subtle and yet tasty sensations.

Delightful, crunchy and tasty brinjal slices.

The place is down to earth, with a home cooked feeling, casual atmosphere and with photographs of the female chef smiling down from the walls.   Mr. Oh, an elderly man of gentle but focused demeanour, is seen interacting with customers.

There are only several tables, so it can get packed on weekend meal times.   The service is efficient and quick, traditional Chinese tea as in yum cha places is readily offered as customers sit down and most people that Saturday afternoon knew what they wanted - like my two cousins who took me there, with niece Sarah.

Fujian styled pork belly cuts braised in soy sauce - one of the signature dishes.

I hear that the curry chicken bun plus sweet potato and tapioca noodles are worth a try.   Fujian cuisine makes their own variation of Fuzhou fish balls and that is also available here.   The curry chicken is an illustration of fusion and cross cultural influences when many immigrants from the Hokkien community in southern China settled in south-east Asia.

Hua Xing also offers a fish paste bean curd, echoing the roots of Fujian beside the coast.


Oh Fuu Yong is a main principal at Restaurant Hua Xing
Located at Lot1-12, Forst Floor, Plaza Seri Setia, Jalan SS9/2, Seri Setia, Sungai Way, 47300 Petaling Jaya, Selangor.
Open every day from 11am to 3pm and from 6pm to 10pm except on Wednesdays.
Contact  +603 7876 3288 or +60163080210

Sydney Fish Markets Revisited

There are fish markets of all sizes in Australia - in shopping centres, in quaint family run  shops by the beach, in farmers markets, near fishing village marinas and more.

The biggest Daddy of them all is the one at Blackwattle Bay, Pyrmont, south west of Sydney's city centre.  At last count, around two million people visit the markets each year.

Accessible by driving, light rail, walking or from the waterside, the Sydney Fish markets are not particularly large in area or variety of shops when compared with some of those overseas like Tsukiji in Tokyo and the La Nueva Viga markets in Mexico City.  What the SFM offers best perhaps is a laid back atmosphere, an authentic wet market feel, lots of tasty bites and easily watching the world go by.
Crabs, clams, oysters, octopus, shrimps, squids and lobsters are popular with visitors apart from grilled fish of different varieties.

Seagulls and black Ibis wander around without a care, whilst pelicans love to show off with their exercises in take off and gliding down to land off wooden piers.  Families gather especially on the weekend,  tourists take delight on most days, young students saviour their first experience with sea urchin or Barramundi and in one spot, every one can appreciate the variety of fresh seafood and produce.  Wild harvest, frozen packs and aquaculture produce are available apart from the usual fresh seafood items displayed on open shelves or in boxes.

You can also join walking tours conducted by the SFM to watch oyster shucking, better understand the Dutch reverse auction system for seafood and view sashimi making, for up to two hours.

Well, it is not just about seafood and beverages in this venue - you can carry off your selections of seasonal fruits and veg, plus meats.  A captivating feature of the SFM is enjoying fresh and raw oysters shucked off their shells, or carting off per dozen cardboard trays for home.  There are wholesalers for businesses and retail for every one.   There is a souvenir shop at the front of the main entrance, making the SFM an obvious touristy place.  Since 1989, there has been a Seafood School operating at the SFM. A Chinese restaurant on the upper floors offers lunch and dinner, with it being used as a wedding reception venue as well.

The eating tables can look messy on the outer promenade by the water, as fauna try to clear up let over bits and there is no one employed or seen cleaning used tables.

The source of the seafood is labelled by law, and many a treat comes from wild catches and farmed produce from the eastern seaboard of the Australian continent, or Tasmania.   Avoid going to visit the SFM during the Easter or Christmas periods, unless you do not mind being stuck sitting in a traffic jam.  The convulating nature of road access to the SFM also does not help, oh please do something the powers that be!

For wholesalers, auctions are a sight and experience to behold. It is said around 20 thousand tonnes and a hundred varieties of seafood exchange hands at each such auction at the SFM.   In terms of tonnes, the SFM is the third largest in the world but is second ranked in terms of seafood variety (after Japan).

It is often rewarding to explore parts of the SFM away from the sometimes maddening crowd.  As long as it is not slippery or cordoned off, you may wander and enjoy perspectives away form the sales, snacking and vehicle parking areas.  Oh yes, parking fees are rather on the high side.  I recommend eating fresh on the spot, rather than bagging purchases home, but if you do the latter, do organise your eskys and car boot.

The Sydney Fish Markets are open  from 5am each day until mid-afternoon.  As any seasoned seafood devotee knows, the best catch is early in the day.  Unlike the fresh veg and fruits markets like Flemington and Paddys in other parts of greater Sydney, there are no real value bargains of you go later in the day as the freshness of seafood can change.

The SFM is not a monopoly for seafood sales in greater Sydney.  In New South Wales, seafood catchers can supply direct to any one in possession of a valid Fish Receiver's Permit.

Auctions of seafood at the SFM since 1989 follow what was used for tulip sales in Holland a few centuries ago - the Dutch reverse auction system, whereby auction prices start around three dollars above assumed market prices and then go down a dollar every computerised revolution until a buyer stops the button.  Running concurrently with the main Dutch auction practice, since 2001, is an online trading system introduced by the SFM.

For travellers around the world, other interesting fish market sites include Hong Kong's Aberdeen Seafood Markets; the Mercamadrid in Spain; the Maine Avenue Fish Markets in Washington D.C; the Busan Cooperative Fish Markets in South Korea; New York's Fulton Fish Markets and the Faskekorka in Gothenburg, Sweden.

Rookie Eatery - Wollongong NSW

The creative and ops hub.

Elegantly appointed, with a charisma of white painted picket fenced walls - that is my first impression of the Rookie Eatery on entering through its front door.  I felt like coming to a bud's home, after climbing up a small wooden stairs like in a Queenslander - and yet the inside reminds me of being back in New Zealand, sans the cold weather but with the South Coast NSW warmth.

Every dining table has fitting white cloths over it.  The dining area can be seen separated in two sections, with the kitchen prep section transparent and the windows retro and adding to the over all good feel.  The menu does change in the past year and the place was abuzz with diners even on a week night.  Dishes offered ooze with detail, care and thought.  It is BYO for wine at lunch time and on Wednesday and Thursday evenings.  There is a share plate of Sirloin beef, with de Paris butter, for two guests plus a degustation menu available.   The drinks menu in house is extensive and balanced.

Our main customer engagement staff hailed from Dunedin, she is petite, has a sense of humour and was working all over the restaurant that evening. We would have loved to say hello to the chef as well.   Our plates and cutlery were changed before each offering. We could not run dry of drinks, even the San Pellegrino water.  Tables can be considered placed tightly against one another but every one that evening did  not seem to mind.

Corn fed chicken is served with a green curry sauce, garnished by young coconut and coconut flavoured black rice - and topped by a green curry mousse for measure.

The duck breast as elaborated on the menu is accompanied by Peking sauce, celery, pickled onion, pearl barley and shallot.  This is very East Asian, but only one example of several dishes that echo various styles, sauces and ingredients.  So modern Australian in foodie approach. So fusion, yet not.
I felt like entering an Aladdin's cave of culinary inspiration.

I noted the careful selection of unusual ingredients like Samphire, red Sorrel, Yuzu fruits and Nasturtiums.  Things I don't even find in celebrity chef pop-ups, social media much acclaimed restuarants or in places that charge an arm and a foot for the experience...

As the night progressed, I realised we went through Mediterranean secrets, Japanese gems, Indian ocean traditions, Australian flair, tropical adventures and good ole Mum's recipes from way back.

My top choice for mains that evening - uplifting grilled snapper and exquisite tasty cuttle fish surrounded by Bonito or Skipjack tuna mayo, zucchini, charred cos and Nori powder of edible seaweed.  Light, fresh and delightful on the palate.

From our table I can see on the shelves, behind the barista coffee machine,  liquors like American Honey, Midori and Galliano (both Black and White); beers like James Boag, Sierra Nevada and Kirin plus the Somersby Cider; spirits like Jameson, Captain Morgan, Bombay Sapphire and Dickel whiskey; champagnes like Tempus du Brut and the Perrier Jouet; plus reds and whites mainly from producers in the South Australia, Mudgee and the Margaret River.   The end of meal cuppa was strong and flavourful.

Henkell Trocken Piccolo

(200ml)

$12

Louis Bouillot Blanc Deblanc

$59

Tempus two Brut

$8

$41

Perrier Jouet NV

$105

WHITE

Two Italian Boys Moscato

$44

The Hill Pink

Moscato

$

40

Kaesler Rizza Riesling

(Barossa valley,

SA) 2013

$43

Inigo Seven Hills Riesling

(Clare valley, SA) 2014

$49

Greenstone Point Sauvignon Blanc

(Marlborough, NZ) 2014

$8

$

38

Breathing Space Sauvigno

n Blanc

(Margaret River, WA) 2014

$42

Alta Sauvigno

n Blanc

(Adelaide Hills, SA) 2014

$47

Shaw & Smit

h Sauvignon Bla

nc

(Adelaide Hills, SA) 2014

$56

Burns & Fuller

Chardonnay

(Adelaide Hills, SA) 2013

$8

$40

Bunnam

a

goo Chardonnay

(Mudgee, NSW) 2014

$49

Lansdowne

Pin

ot Grigio

(Adelaide Hills, SA) 2014

$50

RED

Prodigal Son Cabernet Merlot

(Margaret River,

WA) 2012

$8

$39

Angoves Organic Merlot

(winemaker’s blend, SE Aus) 2013

$48

Clare Wine Co. Cabernet

Sauvignon

(Clare Valley, SA) 2012

$47

Hugh Hamilton Cabernet S

auvignon

(Clare Valley, SA) 2012

$61

Greenstone Point

Pinot Noir

(Malborough, NZ) 2013

$42

Warramate Pinot Noir

(Yarra Valley, VIC) 201

2

$53

Ulithorne GSM ‘Dona’

(McLaren Vale, SA) 2013

$49

Johnny Q Shiraz

(Barossa Valley, SA) 2012

$8

$39

Kaesler Stonehorse

Shiraz

(Barossa Valley, SA) 2012

$60

Yangar

ra Shiraz

(McLaren Vale, SA) 2012

$59

Mitolo

Ange

la Shiraz

(McLaren Vale, SA) 2013

$72

Kalleske Shiraz

(Barossa, SA) 2013

Oxtail beautifully meshed with coconut milk, chilli jam, Mung bean noodles and Nam Phrik Thai chilli hot condiment -  further garnished with peanuts and Kaffir lime aromatics, finally sitting on betel leaves.  West meets East, a back packer's culinary dream gone so refined.  This is a most innovative entree, a must have and will set the tone for guests.  The top entree preferred by my table companions and myself.

For a future entree, I have in mind to try the North Atlantic scallops, fennel, Nasturtiums, bacon and almond Tarator.  The last named ingredient is a dip based on cooking styles in Eastern Europe, mainly Bulgaria, Serbia, Cyprus and Turkey.  It consists of Tahini or yoghurt, ground walnuts, garlic, lemon juice, vinegar, cucumber and herbs.

Nasturtiums refer to a plant for which seed pods, leaves and flowers are all edible.   Flowers to use in cooking must be harvested just as they are open, how both delicate and demanding this can be.  They taste like a cross between slight sweetness and mustard.

The other entree that caught my attention is the serving of Sand Whiting with spanner crabs, soy Mirin ginger, oyster emulsion and garlic shoots.  This Whiting is a coastal marine fish unique to the eastern side of the Australian continent, mostly from Cape York to Tasmania, but also found stretching out to New Caledonia in the South Pacific, Papua New Guinea and as nearby as Lord Howe Island.

Potato dumpling starter uplifted by Parmesan cream, crispy Jamon, sage and duck egg flavours.

I found comfort in the potato dumpling - this was a most satisfying brew of both subtle and strong flavours, all in harmony to remind me of a country side styled culinary classic, and yet with a touch of class in boldly having ingredients not found elsewhere.  The duck egg sensations jumped out to my palate, the dry cured Spanish ham of Jamon was appreciated and the Italian cream cheese sort of held every thing together.

I did ponder a bit indecisively over whether to have the Red Miso infused lamb neck, with carrot puree, Mirin grilled eggplant and lime Kosho.  Mirin is a delicate rice wine, with a higher sugar content but less alcohol than most.  Its use to highlight the flavours of Aubergines is interesting.   Garlic, chilli, salt and citrus zest are carefully blended to make the Kosho.  Well, a definite next time for the lamb, as I was already having more than my fill of the menu, there is much to choose from.

The Wagyu beef Tri-Tip, served with Samphire, Swedes turnip, Shitake mushrooms, Pepita or pumpkin seeds and spy butter jus.

My dining companions found the beef absolutely tops, with its rare countenance, its presentation with a gratifying mesh and the wonderful inclusion of marinated mushroom slices.   Aussie roast and grills tend towards rare instead of well done - and in this instance it worked perfectly adding a mellow texture, to complement the greens and relaxing gravy.  The top mains as voted by my table companions!

The night carried on with banter, fascinating conversation and a rather liberating feeling.....

I was so wrapped up by the experience at Rookie's that evening - great company and conversation as well - that I literally forgot to take photographs of our dessert choices.

 The Peanut Parfait appeared to be harder than anticipated at first crack, but allowing for a few minutes, this good looking fella could have melted a woman's heart and palate, providing crunchiness, flavour and wholesomeness - it reminds me of the first day of school holidays as well, with that feeling of sheer abandonment and relief.  The chocolate sauce was not over sweet and the peanut brittle had that optimal roast quality. Yum!

In contrast, the Yuzu Curd proved to be a bit confronting to me, primarily because of its tart, sourish taste, maybe accentuated by red sorrel, although this was offset by the carefully chosen garnish of thyme, hazelnut crumb and Mascarpone.   The Yuzu fruit resembles a small grapefruit and is said to be a cousin of the sour mandarin, originates from Central China and Tibet and is also popular in Korean cuisine.

Red sorrel is a perennial herb often used in soups and teas in some cultures - the clever inclusion of this in dessert opens my eyes  - it does have health benefits of improving eyesight, strengthening the body's immunity system, providing potassium and improving digestion processes.  The downside of red sorrel is its oxalic acid, which in small amounts is fine but not in larger quantities.

My vote goes to the ice cream cookie sandwich for desserts sampled that evening - smeared with caramel sauce and banana cream, it was perfect simplicity in contrast but holds a sentimental value from childhood.


I would love to return.







The Wollongong Rookie Eatery is located at 125 Keira Street in a old fashioned wooden house beaming with character in Wollongong city centre.
Contact telephone number +61 2 4228 8371
Opening hours are from Wednesdays to Saturdays for both lunch and dinner. Lunch is from noon  to 3pm and dinner is from 6pm to 10pm.