Tuesday, 19 April 2016

City Revitalised, Your Neighbourhood Vibrant





A city, town or village cannot remain the same as time goes on.  The nature of the beast or beauty, so to speak, is an ever evolving process towards a progressive future, or languishing in the past, or deteriorating due to socio-political forces at play. When time warps occur, the conurbation's parameters are frozen due to intended preservation of culture and lifestyle, or because of governing neglect or resource limitations or both.  

The viability of a city that is embraced passionately by its residents, whether local born or emigrated from other lands, can depend on several critical influencing factors.


Lack of cool.
Where people can congregate to sit outdoors, at cafes, markets, gardens and bars, especially on weekends, this significantly adds to human participation to the economy and unique culture of a city.  Are there leading edge events regularly organised to bring in tourists and yet celebrate what is important to the locals?  

Are there street parties and can you sun bath beside the main river or ocean? Can you jump on to a hire bicycle on coming out from your main rail station?  Is wi-fi easily accessible for free at various gathering corners of your city?   Many cities now offer dedicated walking trails and maps for people to explore the food and culture upfront. Usually, buildings with retro architecture are required by law to retain their facades and workable businesses occupy the inside.  George Town on Penang Island took advantage of UNESCO heritage recognition funding to transform its colonial and heritage quarter.


Not resting on its laurels.  Do city Fathers or Mothers utilise potential assets to further growth?  For example, lane ways and courtyards from past centuries are being revived in various places to be food centres, music gig hubs and showcases of street art, fashion and lifestyle.  Covent Garden in London is more than just being revived.

Vienna completed a new campus of its University of Economics and Business, together with the DC1 Tower, a couple of years ago, even if its historic architecture and ambient feel has always served the city well.

Facilitating greater participation by and recognition of talent in a city's strategic drivers and priority programs, with adequate funding, sends the strongest signals as to determination to rise even further in achievement.  

Work force participation and quality can be monitored and acted upon more to inspire and enhance higher levels of inclusion across a wider spectrum of society.  This involves not just gender imbalance, but also the aged, disabled, the disenfranchised and the health impaired.  Huge amounts of investment and education, especially in females, must be followed by rising capabilities in opportunity and fulfilment.



Nature and its scenic beauty is only a start.
Vancouver is earnest at work encouraging the development of IT sectors, an impressive foodie landscape, in the nurturing of its video game developers and in laying foundations for a sustainable green place in practice and policy. 

Are there strong policies to encourage growing investments into your city centre? The main financial centres of the business world may have failed in future diversification and continued their over reliance on banking and all its off-shoots. Are tax incentives developed to focus on growth of aimed for sectors and industries?  Singapore, both a city state and island nation with a tropical setting, is focused on what's the next big thing for its economy, besides spending much on infrastructure and bettering user friendliness for both locals and tourists.

Singapore is top ranked in ease of doing business, as opposed to cities like Honolulu

Tax incentives have become stronger magnets in attracting professionals and other wealthy people to relocate. Whether for the rich or not so wealthy, a constant underlying factor is the ability of the city to provide adequate health care and services - this has become a rather complicated matter with huge constraints on government budgets, the quality and timeliness of services, the dissatisfaction by staff of providers and hospitals  and the rising costs of health insurance.



Not resolving its key problems.  When a city council allows a drug scene or social crime ghetto to fester, like in Berlin, it decreases its social image.  However we cannot forget that Berlin has been the party capital for the younger generations for more than a few years now.

Having a colourful and charismatic Mayor is not as important as having an effective one. Some cities are fortunate to have both in one person.

Santiago in Chile has outsourced to a high degree services which previously were expected to be provided by the Government,

Hong Kong is conscious of its over built landscape  - and its efforts in developing and maintaining hundreds of kilometres of hiking trails, nature parks and beaches have not gone unnoticed.

Honolulu has to grapple with a significant matter involving the extent of homeless people and how they can be supported to change this undesired social condition.

Several major conurbations around the world face a troika of significant issues - high crime, high pollution and high corruption.



Degree of tolerance, acceptance and understanding.  Where a city's residents speaks various languages, enjoy a high level of freedom of political expression, rate low on discrimination and vilification incidents and celebrate a high degree of cultural and religious diversity, they can be nurturing enough to transform the collective attitude.  

Sydney's Mardi Gras carries out activities over a month, and not just on the first Saturday of March Parade, to acknowledge and respect differences in gender preferences and lesbian, gay, bisexual and trans gender lifestyles.

Communities that make effort to engage with people and cultures outside the so called mainstream can go through challenging but rewarding paths.   The political powers that be have to realise that money factions alone cannot lead a city to the optimal policy path.  City governments have to think beyond the short term and identify actions and policies that will shape the kind of city and environment that makes their home influential, innovative and inspiring.





Infrastructural, logistical and process bottlenecks.  Berlin has historical landmarks that require renovation, in contrast to Dusseldorf, which is a centre for elegant architecture and excellent infrastructure.

Sydney has a transport and communications network that may have served it well in the past, but growing increasingly inadequate for its burgeoning population, business prospects and educational hubs. In contrast,  Copenhagen, Singapore, Seoul, Hong Kong and Shanghai improve on their already well established suburban metro systems.    The highways and rail lines that bring people to a  city centre can be the coal face in resolving a city's problems.

The high cost of renting or buying apartments in San Francisco is a consequence of the IT boom, whilst the lack of supply of new construction and supply of houses in Auckland has driven property prices very high in the past three years.

A working partnership between the private and public sectors is transforming an area from Shimbashim to Toranomon in greater Tokyo.  Stockholm has invested in the Citybanan, a rail tunnel that runs for six kilometres  running underneath the city area and accelerates access for commuters to the city centre.



Hours of sunshine, number of international flights and reported crime occurrence.
Any city with more than 2000 hours of sunshine per year is escalated in the attractive options.   This has not deterred Helsinki to liberate restricted shopping hours and build on old harbour precincts in its relentless efforts to improve and over come shortcomings like weather.   Despite a variety of issues, including high crime rates, Rio de Janerio is once again hosting a world event, the Olympics, this year.

How many international flights does your main airport handle per day - are there continuing improvements to improve passenger comfort, border control interfaces and in attracting more airline participation? 

Cities that develop more viable green spaces and so-called urban lung hubs are seen to be more engaged with their residents.   The number of break-ins and murders committed, whether in total or in certain precincts, can fluctuate from year to year but do provide trends in forming impressions to both city residents and  outsiders on their level of personal and commercial safety.



Number of bookshops, museums, concert halls, sporting venues, galleries and cinema screens.
I am told that Melbourne hosts around 70 percent of all the bookshops open in continental Australia.

Are artists and artistes supported in more practical ways, instead of just depending on market driven forces in setting up displays, to allow more accessibility by the public to appreciate all forms of such expression? 

The number of university students, including international ones, are also a good indicator of how vibrant a city can be.  They provide both the labour and custom for many cafes and food establishments in various corners of a city area.   With a proportion of the younger generation contributing to your city, it is imperative to have an-going sports program, facility improvement and an international flair to activities.



Street life.   If a visitor or resident can find it hard to get a dining table or find food or wine outlets mostly closed on a Sunday evening, this can mean a constraint on the buzz for gatherings and a perception on a lack of social fun.   

Streets that are occasionally closed to traffic and open only to pedestrians are an indicator of how welcoming a city centre can be.  Have enough people come back to live in the city, and are there regular events on weekends to ensure that the city is as vibrant on a Saturday as on a Thursday? Can a child feel safe in walking with parents to soak in the vibes of his or her city?  Is living in a  city centre affordable?

Vienna remains a city where you cannot buy groceries and wine on a Sunday.   Outdoor dining is a challenge in the rather uncomfortable Japanese summer in Tokyo.



Gastronomical delights and exciting street food.  One can reflect on Barcelona, Melbourne, Hong Kong, various cities in Italy, Copenhagen, Paris, Istanbul, Kyoto, Guangzhou, Bangkok, Penang, Sydney and more - and realise that food, cooking styles, friendly atmospheres and clever use of ingredients, all add positively to a city's living experience. And do not forget the coffee or tea too.


Where do you find your city or town, in all this?   To be successful, the key words for city planners and government seem to be being more cosmopolitan, provide more public space, practice more business savvy and work further on acknowledged short comings of a significant nature.  Some may have to rise above the political, cultural thinking and legislative constraints they have placed on themselves.

Monday, 18 April 2016

Tama, Fungie and Shrek




Singapore has the imaginary Merlion, a lion and fish hybrid proudly promoted by the nation state. Various Australian towns, both inland and on the coast, build large stone versions of their produce and products, ranging from sheep to mangoes and pineapples.

Symbols and icons, whether for geographical places, sporting clubs or military regiments, can unearth much of history, native culture, local fauna and sense of humour. They also serve as mascots when in the form of animals. Forexample, the state of Western Australia features a termite eating marsupial, the Numbat, which can remind one of a alternative rock Meerkat with a striped coat.


Stateside, Floridians in Palm Bay are proud of their Manatee, an ocean swimming cow like creature that is so unique. Bat viewing tourism is significant for Austin in Texas - these nocturnal creatures fly from nearby Mexico.

Seoul has the Haechi, an imaginary fire eating dog offering protection from disaster and representing upholding law and justice.

Ljubljana in Slovenia recalls the dragon killed by Jason of the Greek Argonauts fame. Venice has celebrated the winged lion, a side kick of Saint Marco.

Some mascots are alive and cherished as local celebrities. Hamish McHamish is the cool feline for Saint Andrews in Scotland. Wild parrots are adored at Telegraph Hill in San Francisco. Tama is the cat that saved the continuity of a Japanese railway station in Kinokawa village in the Wakayama region of Japan. 

Shrek the unshearable sheep in Tarras in Central Otago had avoided grooming by hiding for six years in a cave in New Zealand. He lived for sixteen years. Cute Knut was the beloved late polar bear at the Berlin Zoo.

Fungie is a 13 foot bottlenose dolphin who lives in Dingle Harbour in Ireland and is the star of boating tours. 

Patrick the Wombat is 30 years old and lives in Ballarat, Victoria Australia and acts as a well known ambassador for the Ballarat Wildlife Park. 

Which one is your favourite Olympic or Paralympic mascot? Misha from Moscow, the tiger cub from Seoul, the Yoggi from Innsbruck, the bald eagle from Los Angeles, the platypus from Sydney, the snowshoe hare from Salt Lake City, the sasquatch from Vancouver or Lyo and Merlo from Singapore?

Personally I like Hakon and Kristin, two kids from Norway who appeared at the Lillehammer Winter Olympics in 1994.

Friday, 15 April 2016

Hoomiko Sushi Restaurant - Engadine NSW




Succulent and fresh sushi.



The dining area is spacious and tables are laid out in a dark wooden theme, but with cultural reminders on the walls.  There is a vehicle car park beside this restaurant, which verges on to a rather residential area up a slope from the main hub of Engadine's business strip.  Not far from the main Prices Highway, it is accessible as well from the railway station.

Greeted with a smile and enthusiasm, then followed up with a menu that contains the standard array of items one expects from a Sushi place.  I noticed there were both Udon and Ramen as well.


Sumo wrestlers greet you in the dining room.




Using a Bento selection seems to be a quick way of assessing the quality of food.  The Sapparo was refreshing and set the tome to relax with what Hoomiko can offer.  To me my box of delights was large in serving, especially the King Prawn Tempura fritters and a wholesome bowl of steamed rice was generous.

The Sushi rolls were larger than most places I have encountered in Sydney and I particularly liked the crispy salad with more than ample Mayonaisse dressing - it had more texture and taste than I expected.  The pickled pink ginger slices were served with the iconic green mustard - the Wasabi.



I found the tuna sushi especially tasty and savoury.



I would return to savour the tuna Sushi, with bits of avocado, a satisfying sauce and a delightful bite.   This was reflected in the prawn and salmon versions.   The choice of a good vinegared white Sushi rice helps.

The Goroke (or Japanese croquettes) were beautiful inside and had a good texture outside. The fillings were a combination of creamy crab and veg mush.   I must try the Gyoza dumplings and their prawn parcels next time around.

Bibimbap is on offer but this is really Korean in origin.  Yakitori has the Teriyaki sauce stir fried with egg noodles, whilst the Yaki combines the larger fat noodles with a soya mix.



The sesame flavoured ice cream comes from a cup but served with a Japanese wafer.



It was not very busy on this visit.  I could hear Korean being spoken and non the streamed in music, together with Japanese. As with many East Asian arrangements, there is a button to alert the staff when you require attention.  They have take aways but no BYO when dining inside.

Bento boxes are available in the usual spectrum of Teriyaki, Katsu, Chilli, Katsu, Curry, Beef, Sushi and Shashimi.  Or you can have the sizzling plates.  Party packs are made on order.

The Hoomiko Sushi Roll has salmon on top of King Prawn.  You can also choose various other rolls with soft shell crab, vegetables, fried chicken or grilled salmon.There is also the Westernised California Sushi Roll to consider.
Onions hung like in the Korean peninsula.




The practice of hanging onions lies in the belief that a good air ventilation, subdued light, less humidity and cooler temperatures do make them last longer.  It also makes an interesting piece of conversation when you visit Korean farm houses.  I was delighted to see such onions being hung at the Hoomiko, the first time I have encountered them since my last visit to Korea.



The bento was a wholesome size and good enough to be shared.


My impressions of the Hoomiko Sushi Restaurant:
Ambiance: 3 out of 5
Customer Engagement: 3.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  2.5 out of 5
Overall:  3.5 out of 5


Recommended menu choices:

The Hoomiko Sushi Roll;
Sushi and Shashimi Bento;
Goroke or croquettes; and
Tuna Sushi.







The Hoomiko Sushi Restaurant is located at 1, Preston Street, Engadine NSW.
Opening hours are from 11am to 930pm from Tuesdays to Saturdays and from 11am to 9pm on Sundays.  It is closed on Mondays. Licensed and no BYO.
Contact +61 2 9520 2535








Hoomiko Sushi Menu, Reviews, Photos, Location and Info - Zomato 

Wednesday, 13 April 2016

Lazy Suzie - Darlinghurst NSW





The Master Mixologist at the bar, Marco Oscar Giron, pushes on relentlessly in creating, mixing and delivering.


We have seen Tapas at licensed bars, the Ramen at the Izakayas and liquors at Argentinian meat grillers.   So was it inevitable to have street food from Penang now offered with an extensive cocktail, mocktail and wine list? Personally I am glad this combination has arrived  - in retrospect, it does make all sense, to have spicy tinged and tasty creations with the camaraderie of a gathering hole.  Welcome to the Lazy Suzie.

Six sections of food are offered, including small serves, salads , Malay charcoal grill, sweets and strictly hawker.   Dishes are categorised in the menu according to GF, Diary free, vegan and vegetarian.  You can watch the kitchen crew focused in their on-goiing activities in a separate enclosure behind the bar.  There are several seating options, at the bar, with small tables by the wall or in communal long tables.

The culinary inspiration and basis may be from the iconic street food dishes of George Town, Penang Island, but Executive Chef Zacharay Tan has reinvented some, transformed others and allowed a few to be as original as it was before.   Call it his gift in bringing up the best in Aussie sourced ingredients to uplift Asian traditionals.  Or call it his penchant to surprise and to experiment in yet other selectives.  Zacharay and his crew have seriously soaked in some of the best hidden flavour infused culinary techniques, whilst allowing a free play with garnish and fusion combinations from a brave new world of cooking.  





A platter of Roti Baby, based on a traditional Hainan Island and  Straits Chinese snack from early 20th century Malaya and Singapore.  At the Lazy Suzie, they are still served with the old favourite of a Worcestershire sauce based condiment on a side plate.




Simple name changes set a tone - for example the Roti Babi has now been christened the Roti Baby with a slightly different recipe.  The shape of this snack now even look  like miniature round moon cakes.   

The dough outside is more akin to brioche but the spicy and marinated mince  pork inside still brings me back to childhood  days on a  tropical island of transplanted cultures and multicultural friends.  In those days of yore, the bread was immersed in a beaten egg mixture before being deep fried.  The fillings had coarsely chopped coriander, carrots, onions and cabbage, which were mixed and stirred in a heady combination of pepper, thick soy sauce and light soy sauce.


Ren, one of the more lively and engaging persons I have encountered in Australian dining places, presented the Roti Baby with a stylish smile and enthusiastic gait.  Her male counterpart, a young man with a short hair cut, had a different approach at the tables but did well too.
The people who make your experience at the Lazy Suzie are as vital as the nuances of the food and drink, I reckon.  They show knowledge of the dishes, articulate them well and are quick on their feet as to any request or questions.  

Michael Baronie, the Sommelier cum Restaurant Manager, can look unassuming in a quiet way but sets example and professional demeanour when interacting with the 54 of us present that evening.  Michael comes from Michelin starred establishments and projects that reassuring look when making his suggestions to diners.



Penang's iconic Char Koay Teow, dished up in an authentic and flavourful manner by Lazy Suzie.


 One specific dish remains totally sacrosanct - the Char Koay Teow. Yes, there are a thousand  variations of this, as it must be stir fried fresh just before consumption, it varies according to the mood of the cook and the texture of the narrow flat rice noodles is significant. Whilst the wok is heating up and the oil brewing, how  you toss in the prawns, bean sprouts and veg is an acquired art itself.  


I love the version form Lazy Suzie as it has the non-negotiable wok heat in the noodles, although the pork lard can be evident on my nose. More than this, it is the resulting whole works staring at the three of us when the plate came - appetising, laden with ingredients, the right touch of sauce cooked with and so inviting just by itself.

Pie Tee, which was a historical test for daughters-in-laws in the past, has delicate and miniature pastry cups filled with a savoury salad comprising picked Mud crab meat, Julienned carrots, shaved yam bean and braised Shitake mushrooms.  Best as cocktail food, Lazy Suzie's offering is more wholesome than just a bite, with us being able to appreciate each morsel of ingredient, satisfying and elegantly prepared.



What I love best, a heady mixture of crackling yet tender pork belly, eaten in combination with exquisitely steamed Taro slices and served with crispy fried seafood and other garnish.  Khao Yoke is the Cantonese name of this popular dish in Malaysia, Singapore and southern China.  The Taro is preferably of the powdery variety, be very conscious of the thickness of the Taro slices used and ensure at least three hours braising.









Soft boned pork in a prawn stock broth, served otherwise as Har Mee or prawn stock noodle soup, was a highlight of the evening.  The well braised meat melted in our mouths, and we just looked at each other in amazement.  The stock was not overwhelming, just hit the right note with both seafood and pork sensations and provided the nurturing warmth for the dumpling.  This dumpling had King Prawn, but instead of a solid bite on to firm prawn meat ( like at yum cha places), I was a tad disappointed  that it was a prawn mush instead.

Traditionally the Lam Mee is only prepared for important occasions like a significant birthday of a loved and respected elder.  Thinly shaved prawn slices, succulent pork cuts, shredded omelette ribbons and the compulsory Sambal condiment are not changed from the original recipe.  This dish can be challenging, as the chef needs to achieve subtlety in the stock soup, provide the right texture in the noodles and ingredients and yet ensure taste in the right strengths.

Together with the Char Koay Teow,  the taste and extraordinariness of the  the Lam Mee, and that of the stock soup in the Har Mee, remind me of Aunty Jenny's home cooking in St. Ives in upper north shore Sydney.





ABC Ice Kacang with the colour purple., still standing out under the mellow light of a dining evening.  The surreal effect on the taste of the shavings come from the natural dye of the blue pea flower, a prized ingredient in Straits Chinese and Malay culture.  The lavender effect on the ball gingerly sitting on top of your serve is from taro flavours. 


The ice shaver mechanical machine, imported from Penang, had a red colour band and stood out easily noticed,even if placed at the far end of the long counter.  The outcome of the ABC ice dessert can depend on the granularity of the resulting shaves, the experience of the person preparing them, the mixture of crunchiness and soothingness of the various accompanying ingredients plus the syrup flavours.

Instead of the usual red rose syrup you find in  George Town's streets, the Lazy Suzie offers a more delicate and  yet more satisfying flavour - that of the blue pea flower.  This flavour is also utilised in the Rama Rama Spritz cocktail made with Dandelion and Burdock bitters, giving an indigo hued presentation.

Several diners did opine that the cheese was over the top with the Lobster Thermidor spring rolls, with yellow coloured wraps and a side serve of cream.  Alan begged to differ and in the end I took it that could be a personal preference matter with the amount of cheesy taste.  Most of us could not find taste of the  lost Gruyere and lobster in this situation.

The Teh Tarik at the Lazy Suzie is not what you find at Hawker, Albee's or Mamak's, but what Marco does is add Johnnie Walker Black and Gunpowder green tea to Nashi pear, teapot bitters and rosemary. Kopi Tiam has cardamom coffee cream, a dash of Pierre Ferrand cognac and add-ons of espresso, cold drip coffee liqueur and beans.




The chef at work with the mango Lhassi.  The Lhassi flavours will change according to the availability of seasonal fruits.

My other recommendations from the Lazy Suzie are:

The Prosperity Bao, a snack of a slow cooked Wagyu brisket tucked inside a pillow dough and accompanied with a black pepper sauce;

Hainan style pork belly satay, served with a sauce based on sweet potatoes;

The Campo de Encanto, or the "Field of Enchantment", with Pisco Brandy from Peru and Chile, Goji berries, egg white, chocolate bitters and Kalamansi lime in carbonated water;

Green fish salad ( Jneh Hoo literally in Penang Hokkien) which is an uplifting salad combination  of cucumber and yam bean shavings, small school prawns and jelly fish in a sweet potato based spicy dressing.  This is indeed an echo of what Penang street food is about - it is light on the palate, crunchy on the bite and yummy on the taste.

Aunty Yulia's beef short ribs braised with a sweet soy sauce stand out as a starter. 

The Kerabu chicken salad has a Thai and Straits Chinese tinge with well sliced green mango, poached chicken bits, Thai native herbs for aroma, a drizzle of Kalamansi kumquats and a measure of crispy chicken strips for good measure.

Banana fritter with roasted coconut ice cream and salted caramel sauce

Tebu Jelup cocktail, very south-east Asian, using Bulleit Bourbon, sugar cane cuts and Angostura and orange bitters, garnished with Thai basil, Vietnam mint and finger lime squeeze. (Jelup in Malay means a sweetened drink with alcohol or medication and Tebu refers to sugar cane.)



Lazy Suzie is located at 78 Stanley Street, Darlinghurst, at the corner with Crown Street in the Sydney eastern suburb of Darlinghurst, a few blocks from Hyde Park and
Opening hours are from noon to midnight every week day (except closed on Mondays); Saturdays 10am to midnight; and on Sundays from 10am to 3pm.
Contact +61 2 7901 0396




Lazy Suzie Menu, Reviews, Photos, Location and Info - Zomato







Tuesday, 12 April 2016

Emperor's Garden Chinese Restaurant - Haymarket Sydney


A typical spread for a Yum Cha table.


If this is not an establishment, then what is?  The Emperor Garden brand already existed before the significant numbers of migration of Asians to Sydney and Australia in general since the 1990s and especially in the past ten years or so.   Today EG has several divisions in its business  - soya bean products, meat butchers, noodle and roast meat retail, cakes and baking - in addition to yum cha and dining.

EG truly echoed what Chinatown meant and was - southern Chinese, Cantonese culinary and a gathering hub for a minority so far from the Mother land.  Today, Chinatown here means international students, a whole host of cuisines and not just Chinese, plus a whole variety of south-east Asian demographics. There are new entrants, old compatriots and fancy business models for yum cha lunching these days.

Youngsters may these days not be over thrilled at the arrangements whereby they accompanied their parents on weekends, tables seated ten to twelve and the cooking was retro. On the other hand, parents and grand parents find the younger generation members absorbed in their smart phones, social media and game apps, even when seated beside each other.   Taiwan styled dian xin, modern versions of the food like at Tim Ho Wan and ordering without trolleys have also changed the landscape of the yum cha experience.  What may not have changed is the noisy chatter, the tables placed close to each other and those bamboo baskets....
  
A Siew Mai dumpling is held over a congee brewed with century old eggs, ginger and chicken slices.


Emperor's Garden may have been caught in a time warp, but that is how the older customers like it.
A rather rushed visit meant for us us meant there was no way to saviour a whole range of delights like on weekends.  So we had three symbolic tastings - we wanted representatives of slow cooked, steamed and baked dishes.   The steamed pork and prawn dumplings at EG are highly recommended - they are of plump, flavourful and traditional vibes.  Next best that day was the congee, reeking of home cooking with a certain wholesomeness, especially on a cooler day outside.




The front portion of the restaurant on the ground floor.   There is an upper level, with windows overlooking the light rail tracks, Paddys market and weekend crowds outside.


What surprised me was the quality of the pastry  of the Char Siew So.  Now, have I been spoilt by the impeccable creations of THW, not far away now in the city centre, without having to go to Burwood and Chatswood?   Baked stuff are liked by mainstream Australians, so this is an important test product.  I did find the oiliness not acceptable and the outer pastry not sufficiently of the texture I expected.  The meaty bits inside were okay, not salty and a plenty on offer.



Breaking up my baked Char Siew So

What surprised me on another count was that the trolley Dollies did  not move much when we were there, just parking themselves at certain spots and not even approaching most of the seated customers.
Maybe there was not much room on this ground floor.  No menus were given out like at THW.  IT then became a game of guessing cat and mouse - oh lady, can you please show us what you have in your closed up containers and baskets?   A mate teasingly remarked that one must be able to speak Cantonese in order to get the food going.  Or Mandarin as well?

However, once you got their attention, the staff were helpful, walking up and down to fulfil your request.





There is always a queue to this from passers-by who just want a light snack whilst walking around Sydney's Chinatown.



The Emperor's Garden Chinese Restaurant is located at 96-100 Hay Street, Haymarket Sydney.
Opening hours are from 7am to 130am every day.
Contact +61 2 9211 2268 and +61 2 9211 2135




Emperor's Garden Restaurant Menu, Reviews, Photos, Location and Info - Zomato

1400 in 16 years

  This is my 1400th write up for this blog. To every one of you who have followed and read my posts even once, occasionally or all this whil...