PappaRich Malaysian Delights - Macquarie Centre North Ryde NSW

Authenticity, integrity and flavour.   That is what most of us saviour, appreciate and enjoy in any of the world's cuisines.    For fusion cooking like in Malaysia, which stands at the cross roads of  varying cultures, religions and cuisines, to represent them adequately in a restaurant can be mind boggling, creative challenging and requiring constant monitoring.   The choice of sauces, the techniques practised to bring them together and to ensure the right presentation at the table can be a constant cycle of preserverance, care and instinctive experience.

Some dishes from the Malaysian cook book provide significant tests:

1.  Where the soups must uplift and the ingredients are supplementary.
Curry Laksa, with its strong sensations is at the opposite end of Ipoh hor fun soup.
Clear soups require subtleness, strong soups need good colour and harmony.

2.  Where the grill has to be just right in providing texture.   Charcoal fired meats are more yummy than those cooked in a oven but the choice is up to each person's preference.   Skewered meats are most yummy when eaten fresh from the grill and not pre-cooked before.  Not too much smokiness.  More important is the marinade  - PappaRich Satay has a lemon grass after taste like what you get in the home country.

3.   Where the curry has to be simply appetising.   There are several spices that make up the base for simmering in a curry pot.  The amount and nature of your spice used create different curries.   Red curry is the base of the standard Malaysian chicken curry.  The complexity of making Rendang is because of the many spices and ingredients.   More dilute curry for Roti dipping can be more challenging to make.

4.   Where the stir fry has wok heat and yet retains the right level of flavour.  This is most critical for your plate of the Char Koay Teow, where you can  sense the hand and style of different individuals in the finished product.

5.    Where sauces transform the final bite.   South-east Asians love their condiments, whether pestle pounded, ground with an electric whizzer or simply gently mixed by hand before serving.  Even steamed bamboo baskets of Dim Sim stuff and buns are accompanied by simple chilli sauces.

My recent visit to Pappa Rich near Macquarie University made me reflect on the following:

Food comes out fast, orders are received like clock work.  So how is the kitchen team faring, they must be under tremendous pressure to deliver.   This is not fast food but rather echoes home cooked and street food which require various steps in preparation.

Rush hour at Macquarie Centre means a pouring of customers, all hungry, at the same time.  They may be next going home, to the cinemas, having a break from chores or shopping and may already be stressed out themselves after a long day.

What is the difference between the other greater Sydney area offerings and those from the PappaRich chain?  There is Sedap, there is Hawker, there is Albee's.   This PR is the giant of it all, with set procedures, required steps and prescribed interior decoration.  It is a business that is replicated across many of its stores.  There are local ingredients in the cooking, but sauces have to be standardised and consistent.

With such an extensive menu, how does PappaRich manage to deliver it all?   Malaysian cooking rely on many common ingredients, so there can be scale of economy in such aspects.  The risk is in the assembly of the final dish.   Management control helps, but where is the room for creativity by different individuals?   Another significant outcome desired is the consistency in taste.   It is easy to produce the Rotis, but what about assuring each customer about each plate of Mee Goreng or Char Koay Teow?


My impressions of Papa Rich Macquarie Park:
Ambiance:  2.5 out of 5
Customer Engagement: 3 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3  out of 5
Overall:  3 out of 5


Recommended menu choices:
Steamed Chicken, whether it comes with rice, congee or egg noodles
Beef or Chicken Satay skewers with peanut sauce, cucumber slices and onion cuts
Beef Rendang - national dish of Malaysia
Nasi Lemak with curry mutton, fried chicken or curry chicken
Mee Goreng - that delectable plate of stir fried Hokkien noodles with a kick! 
Teh Tarik - a pulled tea concoction that has cinnamon and spice, served cold or warm.
Combination of fried rice with fried chicken wings and Satay skewers







Papa Rich Macquarie Park is located at Level 3 of the Macquarie shopping centre in North Ryde NSW, near Events Cinema Complex. Macquarie Centre is sited beside Herring and Waterloo Roads.
Opening hours are from 1030am to 930pm every day. 
Contact + 61 2 9870 8754

Paparich Australia operates in Melbourne, Sydney, Perth, Canberra, Brisbane and Adelaide.
Paparich has 20 stores in Australia and 70 in its home base of Malaysia.   
The business is also active in New Zealand, Taiwan, China, Brunei, the USA, Hong Kong, Singapore, South Korea and Indonesia at time of writing this blog post.

Kuroneko Ramen Noodle Bar - Sutherland NSW

It does not have a wide shop front but diners can go in to sit its long inside interior.   Kuroneko feels like a local gathering place, or one where you can have your noodles after alighting from the train.   Sutherland is no Bondi or Chatswood, so east Asian food can be hard to find in this southerly post of the greater Sydney area.   Kuroneko has a simplicity of its own, has an easy menu and it is not difficult to settle in and have a relaxing time.

Those who frequent the major intersection of the Princes Highway and Acacia Road will find that Kuroneko is just round the corner after heading west at that junction.  As far as I can gather, the name of this restaurant means "bamboo grove" but I could be wrong.

Yes, sake is readily available to go with my fav starters, the deep fried lotus root rings (photo below). 
They are crunchy and although having a shake of salt, not over the top and just as good as an alternative to wedges and chips.    What's the green powdery stuff?    There is a generous serving of the lotus root here, probably able to be shared by three persons.

Of course, we are all here for the ramen.    The proof of this dish is in the soup - although not as concentrated as in Ryo's in the lower north shore or as in Gumshara in Sydney's Chinatown, the stock here is unique to its own.   The disappointment I had  was that the Tonkhatsu was not real piece of pork but minced pork, not to my preference.  Still, I was reminded of why not?   The cutlery provided could not pick up the minced pork well, especially those strewn all over and hiding at the bottom of the bowl.  The compulsory marinated soft egg and seaweed saved the day.  Those who are more open to a less thick stock of Miso infused soup will like the version of ramen at Kuroneko.

Mind you, the stock soup is simmered for around 14 hours before it is served.   I did not opt for the spicy version with more chilli oil.   I was focused on trying the soup without the unnecessary influence of chilli.

The Kuroneko Ramen Noodle Bar is located at Shop 4, 720 Old Princes Highway, Sutherland NSW.
Opening hours are from from 11am to 9pm every day.
Contact +61 2  9521 5191



My impressions of the Kuroneko Ramen Noodle Bar:
Ambiance: 3 out of 5
Customer Engagement: 3.5 out of 5
Culinary Delight: 3 out of 5
X Factor:  2.5  out of 5
Overall:  3 out of 5


Recommended menu choices:
Pork Buns.
Lotus root rings.
Donburi selections of steamed rice with different meats.
Prawn and chicken Ramen - usually it's fish that is utilised as seafood.  A rather different taste in the soup.
Tuna Sashimi salad.





 

Tan Viet Noodle House - Eastwood NSW

The three coloured drink, with an extra touch of honeyed nuts, accompanies the compulsory chilies, dilute tea and bean sprouts.


Ever reliable for a snack or feed, Tan Viet Noodle House was our destination again for sustenance on a busy day.

Tables are placed close together, as can be expected in an Asian food house.  The restaurant is indeed located along a busy street, amidst a wide selection of cafes and restaurants offering diverse cuisine and street food. Interior decor is relatively modern.   The menu is not as extensive as some comparable places in Cabramatta or Canley Vale, but is streamlined for easy decisions be made by customers. 

Staff are of the younger set. In my experience, they do greet you and offer quick service.  Many customers I observe are come, eat and come again.  

At Tan Viet, there are the usual variety of Che, the traditional Vietnamese sweet beverage that comes in various combinations with kidney beans, tapioca, clear or grass jelly bits, black eyed peas, Mung beans or fruit slices (especially Longan, Jackfruit, Durian, Mango and Lychee).   Personally I prefer those without coconut milk and with a clear look, displaying the various add on ingredients that go with a texture and bite in your mouth.  Depending on the season, you may like them either  served warm, hot or cold.  Che, which can also mean simply tea, also comes with colourful stuff like Pandanus leaf extracts, Sesame seeds, Aloe Vera and seaweed. 

Che is a south-east Asian phenomenon.  Closely related varieties are found in the Cendol of George Town, Penang island; the Filipino Halo Halo and Sago T' Gulaman ;  and Indonesian Es Teler, laden with avocado, Nipah palm jackfruit and young coconut meat.

Herbal duck with egg noodles and veg - the Mi Vit Tiem.




When a meat is lovingly massaged and then cooked, it shows.  I did not regret going for something different at Tan Viet - the duck thighs placed in a herb bag, coming out with their skin crisp and yet with the inner meat moist.  Flavour infusion and delicateness are the key themes - hints of rosemary, thyme, pepper, garlic, ginger and spices like cinnamon, clove and star anise.  Dried mandarin fruit skin enhances the marinade for the herbal duck.

Although the duck is brown looking, the taste is refined, with contrasting sensations between the succulent meat and texture of outer skin. 

Braised goat curry.




Not as hot as versions dished up in the Caribbean or the Indian sub-continent, the goat curry from Tan Viet is a milder but still flavourful and spicy option.  Unlike white meat like chicken,  goat can be not every one's taste and preference.   Tan Viet does it well in slow cooking the goat meat served till it is juicy tender and yet it does not break apart. The body does feel noticeably warm inside after partaking this dish - so it can be suitable for autumn and winter consumption.

Best eaten with steamed rice, the accompanying curry gravy is peppery.  Tan Viet's offering here is not gamey at all but provides a wholesome experience that is more braised than curry.  One cannot avoid some fat and bone with goat but I reckon they add to the experience.

My impressions of Tan Viet Noodle House
Ambiance:  2.5 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 out of 5


Recommended menu choices:
Crispy skin chicken with egg noodles or tomato flavoured rice
Hainan steamed chicken with flavoured rice
Herbal duck with egg noodles
Pork chops with egg omelette

Tan Viet Noodle House is located at 209 Rowe Street, Eastwood NSW, opposite the school.
Opening hours are from 1030am to 9pm every day.
Contact + 61 2 9858 6157

Sweetness The Patisserie - Epping NSW

I was back in the very second suburb I settled into when first arriving in Australia.  The rail station has been modernised, the retail strips have expanded and the vehicular traffic has increased.  

The post office where I had a post box is delightfully still there, but changed in products and delivery in a more digital age and where on line sales dominate.  There is a predominance of Asian business, including grocery shops, cafes and ethnic cooking, but the beloved Coles still has its car park and the Epping Club has become more refined.   Some consolation that old Australia remains with the Epping Hotel.

However, I was determined to drop by a place that had so far eluded me, either because it closes on Sundays, or I have been distracted to other suburbs in this north western corner of greater Sydney.  Yes, it is a fairy tale place that I have been told, where elegance, prettiness and magic happens.  I could not wait.

In my rising excitement , haha I did unintentionally walk past its door.   There was no seating, but only a retail space, small, family like and reminding me of what you find often as hidden gems in quiet villages far way from cities.   I finally made it to the Sweetness.

The two window displays were what already lived up to my romanticised expectations about the Sweetness.  I have seen its creations  - usually pastel looking, demure sized and beautiful to the eye - at home parties, family picnic baskets and kept lovingly in ladies clutch bags. A few women in protective head gear were busily working in the transparent open bakery area.   What they prepared and created were arranged with care on the myriad shelves around the front.  I felt more like in a gingerbread cottage than anything else at that moment.

I already spotted my weakness - salted caramels, hmmn how did they know? And then the fruity coconut ice...  There was more than I could want.    I decided to be strict with myself, having only a few things that are unusual, to further open my taste buds and impressions, liberate my prejudiced limitations and yet mindful of not having to much a dose of sugar.
I chose the Rocky Road Bon Bons- something I normally otherwise avoid, but the Sweetness version is exquisite on the mouth and so well presented.The Pate de Fruit cubes look like a perfect accompaniment while travelling or when the palate needs a refresher after some exotic food in some new fangled cuisine place.And not to forget, the cute Baby Feet creations for a new Mum and baby.

The friendly lady at the counter was patient with me, allowing me to explore the baked delights and me making up my mind. I must have looked like the proverbial kid in the lolly or candy shop, stopping at every corner of the display looking intently, truly amazed at the artisan creations, knowing I want more and desperately trying to come with reason.

The lightly sweet marshmallows are the signature face of the Sweetness.  In 36 flavours, they range from delicates like Lychee Rose, French Earl Grey, Lavender and Rosewater, to boldness in Passionfruit and Raspberry Swirls, Jaffa, Blueberry and Blood Orange and Brown Sugar with Cinnamon.   There are also standards like Mango, Lemon, Vanilla, Banana, Blackberry, Peppermint and Pear.  These marshmallows have no preservatives and are also Halal, dairy free, have no gluten and with no nut tainting.Marshmallows are also offered in mixed pre-packed bags in small sizes.

Nougats are available in both macadamia and apricot combinations, plus in the tradition of 
Montelimar, with dried fruits, honey and roasted nuts.  Macarons, tarts, gummies, bars, fudge, shortbreads, toffee....we have more to reckon than we are prepared, in a delightful way.  Packages are on the smaller side, underlining the need for moderation in every thing and especially in sweet things.

A quick note.  The Salted Caramel Bon Bons won a Royal Award in the Sydney Regional Fine Food Awards last year.They are also part of the menu choices for Qantas First Class passengers.

Alas, there is no barista coffee.....but seriously, this is such a  gem of a place.


My impressions of Sweetness the Patisserie:
Ambiance: 4 out of 5
Customer Engagement: 3.75 out of 5
Culinary Delight: 4 out of 5
X Factor:  3.5 out of 5
Overall:  4 out of 5

Recommended menu choices:
Salted Caramel Bon Bons.
Spiced pecans.
Marzipan Dates.
Hazelnut Crunch with nuts sourced from Mudgee NSW.
Orange and Cardamom Mini Biscuits.
Caramel Popcorn.
Marshmallows.




Sweetness the Patisserie is located at 38 Oxford Street, Epping NSW.
Opening hours are from 830am to 530pm from Mondays to Fridays and from 9am to 3pm on Saturdays.  Closed on Sundays and public holidays.
Contact + 61 2 9869 3800

Da Orlando Wood Fire Pizzeria - Wollongong NSW

Risotto with finesse - the Pollo E Funghi Rissotto, with a white wine sauce, chicken and mushrooms.

This restaurant is a good recommendation from mates - and I loved this place from my first visit.

Da Orlando reflects cuisine from Roman Italy  - and even if this Wollongong restaurant is located in unassuming surroundings, it draws its regulars and new costume.  There are two sessions for dining on weekend nights, something which I first observed in Asian restaurants in Sydney.   

I like the pizza making oven, just behind the counter on the right hand side of the entrance.  That evening A and I chose to sit outside, even if it was a coolish night  - but you do not sit on the pavement, like in some other Sydney places, but more in a brick fenced portion outside.  The buzz that evening visited was family, group of blokes, couples and lots of children, oh yes it was indeed the school holidays....

Blokes will return for the BBQ Meat Lover pizza (red base), laden as they are with Italian sausages, a BBQ sauce, ham, salami and Mozzarella cheese.  Ladies may want to go for the home made Gnocchi, in three options of Napolitana, Gorgonzola and Arrabbiata sauces, with either Pasta or Risotto versions.

The three sauces are so different and this makes it an imperative to compare the various sensations from each of them.   Napolitana can be a vegetarian option utilising a variety of flora and spices like peppercorns, mushrooms, olives, cloves, Oregano, bay leaf, thyme and basil.

Sugo all'Arrabbiata has a primary ingredient of chilli peppers, and is therefore a much more spicy sauce made also with garlic, tomatoes and olive oil.

Gorgonzola cheese is crumbly with a nutty aroma, providing a range of taste from mild to sharp as it ages.   It belongs to a unique class of Formagi as it is one the world's oldest blue-veined cheese.   Unskimmed cow's milk is utilised as part of the making process and it origiinates from the Piedmont and Lombardy, Gorgonzola regions of Italy.

Da Orlando has been around for a year if I got that right.  The drinks are still basic and there is only one dessert, a pizza spread with Nutella chocolate and strewn with fresh strawberries - the Diavoletti Alla Nutella.

The main emphasis is pizza, both with a white base ( Bianche) and with a red base ( Li Pizze Rosse), but all are 12 inches in size, generally smaller than what most Italian pizza places in Australia offer.   The topping options are good, ranging from Margherita, Supreme, Gamberi, Napoli, Prosciutto and Sicilian (for red base) and from Funghi, Porcini, Rustica, Zola and Italia (for the white base).

Even on a busy night, the two walking staff did not take long to attend to diners, whilst theior colleagues made the pizza, delivered or had inside kitchen duties.    The transparent glass outlook of the place made it more welcoming.  Vehicle parking is easy on street side, although the complimentary Gong shuttle bus does not go there and it can be a fifteen minute walk from the Crown Street Mall.

A gathering hub even on week nights.

There are two interesting things Da Orlando does with Focaccia, the dough infused with olive oil, salt and herbal flavours.  Similar and comparable to pizza dough in texture and style,  Focaccia is high gluten, although a delicious alternative to our main stream sandwiches and breads.  Da Orlando deep fries the Focaccia and allows us to the dip them into a mushroom based sauce for starters.   (Deepy Deepy).

 The deep fried Focaccia is also served another way when tossed into a garlic and basil mix with cheery tomatoes and topped with Parmesan shaves. (Ciccini).

My impressions of the Da Orlando Wood Fire Pizzeria:
Ambiance: 3.25 out of 5
Customer Engagement: 3.75 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  2.5  out of 5
Overall:  3.3 out of 5


Recommended menu choices:

Polipo, a salad with baby octopus with potatoes, celery, garlic, cherry tomatoes and parsley.

Pollo E Funghi Risotto.

Linguine Meatballs, with shaved Parmesan and basil in a Napolitana sauce.

Salsiccia E Patate, loaded with smoked Provola, rosemary, Italian sausage and Mozzarella cheese, on a white pizza base. Provola is a small version of the cheese that comes form the town of Casilli near Mount Vesuvius in southern Italy.

Penne Gamberi Zucchini - my favourite.

Penne prawns - the Penne Gamberi Zucchini, with a white wine sauce, tomatoes and a dash of cream.

Da Orlando Wood Fire Pizzeria is located at 348 Keira Street at the southern end of the city centre, in more quiet surroundings.
Opening hours are every day from noon to 3pm and from 5pm to 10pm.
Contact+61 2 4298 3011
No BYO