Crystal Seafood Restaurant Carlingford NSW

The stand out was the steamed fish.  The soft juicy bite combined well with the gentle but flavourful light gravy, gracefully with aromatic sensations of the ginger, shallots and succulent seafood.  I must say it was a master piece, more than what I have experienced in most other Cantonese restaurants in Australia.   Steamed fish is the outcome of technique, the quality of the fish itself and knowing when to serve and stop steaming.   There are choices in Morwong, Barramundi, Parrot fish or Silver Perch.   My fellow diners had the Red Morwong this time around.

The much favoured claypot of vermicelli for southern Chinese dinners perhaps is a significant  test for Cantonese cuisine.  Usually cooked with seafood like prawns, lobster or Mud crab, the texture of the noodles combines with the flavours of the ocean  to produce an exquisite yet wholesome experience for the palate.    XO sauce is utilised but the freshness of the sea produce is also on test.

I did find the vermicelli  smoky flavoured from the clay pot but the Mud Crab meat was without question yummy.  I was told the version with lobster for this dish was not as good at a previous dinner.

Another interesting option to consider is having King Crab in two courses - first served as deep fried and then in another dish as stir fry of the crab roe with yummy E-Fu noodles.   The seafood is often just swimming around in the restaurant's aquarium tanks not  more than a few minutes before being served.   Freshness and liveliness of the sea produce is associated highly with taste  and nutrition in the mindsets of the Cantonese.

I saw Menu Item 168, roast pigeon!

When faced with a selection of braised, steamed, deep fried, marinated or honeyed, I definitely prefer the first two options.  The overall satisfaction of the sensations and the more healthy the cooking style, is when they preserve better the inherent flavour and freshness of the produce.

I liked the braised seafood with a variety like prawns, scallops and calamari, cooked with the sweet snow beans.   We also had the always popular crispy-on-the-bite deep fried squid marinated with salt and pepper.  Also good with many non-Chinese diners are the braised beef in oyster sauce, the beef already cut into bite sized serves.  Most Asian diners would order the seafood bean curd in a hot pot.

Lobster galore, served Cantonese style.

What looked aesthetically pleasing was snow like really snow white crab meat laden over fresh looking green broccoli.   The steamed rice that evening also stood out in quality - young Marissa loved it just by itself.

I have yet to try the yum cha sessions under the new chefs and ownership.  Again I observed this peculiar habit of Chinese restaurants to pack and rearrange dining tables to smaller lunch ones even when diners were present and it was not even eight o'clock.haha, this seems to be my pet irritant when we are all making conversation at our table and the staff are working like in a godown.

That evening when nine of us were there, we did not go upstairs but were content with the ground floor seating, given a spacious round table and we did not have to put up with the noise that is compulsory at Chinese dining places.   Interesting fish formations were used to decorate the lower dining area wall.  I was amused that the waiters used a variety of languages - Mandarin, Cantonese and English - to communicate with us.  Vehicle parking was easy at the shopping centre car park on a relatively quiet night for Carlingford - perhaps many diners were at nearby Eastwood?

The interiors at Crystal here have been redesigned by the HC Group.   There is an ambiance of being surrounded by dynastic symbols, simple but meaningful lines and a sense of contemporary chic as well.

Australian diners must be reminded of the complimentary welcome soup and dessert platter (usually red bean soup, biscuits and cut slices of fresh oranges) if you are having a course dinner meal.  This is de rigour practice in southern Chinese restaurants, especially those with a Hong Kong background. 







The Crystal Seafood Restaurant in Carlingford is located at on the ground floor, Carlingford Court, at the corner of Carlingford Road and Pennant Hills Road in Carlingford NSW.
Opening hours are from 11am to 10pm every day.  Yum cha available at lunch time.
Contact + 61 2 8845 8200
Crystal Seafood also operates restaurants in Blacktown and Strathfield NSW.




My impressions of the Crystal Seafood Restaurant in Carlingford:
Ambiance: 3.5 out of 5

Customer Engagement: 3 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  3 out of 5
Overall:   13.25 /4 out of 5



Recommended Menu choices:
Crabmeat over stir fried broccoli
Steamed fish of your choice with clear light garnish
Mud Crab with vermicelli in claypot
Hainan steamed chicken with ginger condiments
Royal Peking Duck served in two courses, with entree wraps and Hoisin sauce and then as a stir fry or Sang Choy Bow.









 

White Rabbit Cafe Keiraville NSW

The White Rabbit Cafe gives the feel of being home in a small village. with people you must surely know already.   Nestled in the foothills of the Illawarra escarpment, it has a strategic location near the junction of Grey Street and Gipps Road.  There is both indoor and outdoor seating - and the cafe owners support the Rabbitohs of South Sydney NRL.     There is even a shelf of delicate looking porcelain white rabbits on an inside wall.   It is in  a hub of activity not far   from Wollongong city centre itself, but not that near.  The university campus is in an adjacent suburb;  I could even go to the local butcher before dropping by this cafe.

I was happy with my choice of old fashioned Whiting fish and chips, graced by a serve of veg on the side.  The coffee is strong and good.   The people at the cafe are friendly, even to the extent of keeping my butcher's meats in their fridge whilst I was there.   The barista also said someone will take my food orders at my table, instead of the increasing practice of customers lining up to pay for their orders in advance.   How lovely.....and there is also Eggs Benedict for  morning breakky.

The White Rabbit Cafe is located at 2/50 Grey Street, Keiraville  NSW
Opening hours are from 7am to 3pm from Mondays to Fridays; from 730am to 2pm on Saturdays and from 830am to 1130am on Sundays for the autumn/ winter season at the time of writing.
Contact +61 2 4228 3871








 

Harbour Street Wollongong NSW

Grilled Holloumi with tomatoes, lemon juice and drizzled honey.

It looked like it was going to be an evening of Kafta grills, Spinach pastry and  Hummus dips (blended chickpeas with Tahini and lemon juice).

 Here A and I were trying out Harbour Street at Wollongong Harbour.  We chose to sit outside,  even if it was an unusual coolish evening this time around in a rather warm May.  Perfect!  I anticipated a warm cooked dinner with Mediterranean cuisine  -  and it suited me well that the air was slightly nippy.

The lady who welcomed us assured us of the outdoor vertical heater near by our table.  I wondered what can be different here from the other three restaurants in Wollongong providing this cuisine.  Harbour Street has funky coloured mural walls inside and has a wide facade along the southern end of WIN Stadium.   It did not look like a traditional restaurant.  Its site is a logical place for outdoor dining and drinks, especially with events happening nearby with live shows and sports games.

My serve of Mansaf  lamb, providing contrasts in bite, taste and nutrition.

Sweet potato fries and crispy fried garlic chicken wings look like an easy route to take, especially with beer for the weekend.   However we wanted something more authentic  to start with. 

Falefal was on the menu  - the Fava beans and chickpeas sprinkled with sesame seeds and special spices, drizzled with Tahini sauce and garnished  with fresh coriander.   Maybe not tonight, as this was readily available across the Australian landscape for Lebanese cuisine.

I am usually not a fan of Halloumi but I would go back to what Mustafa recommended for us - al dente grilled Halloumi pieces sitting on a plate with attractive cherry tomatoes, drizzled with honey and sitting on a  small serve of Tabouleh chopped green veg.   No meats, uplifting in taste and beautifully presented - this entree is not just one for the female company.   I readily took the Halloumi  in quick fashion - it may look like elegant French toast, but it was more yummy than that, with a light but tasty bite.

Lamb Shish Kebab.

In Sharwarma cooking, meat is usually put on a vertical spit turning on an axis - it reminds me of the Greek Gyros and Turkish Doner Kebab.     I find it fascinating that stacks of fat and seasoned meat are placed in layers up this spit.   The preparation thereby can roast in its own fats.

To off set the warm nature of such meat, toppings  when served include pickled turnips, cucumber, Amba, Hummus, tomato and Tahini to balance the palate.    Fattoush, Tabbouleh and breads are popular accompaniements as well.    

Fattoush is a Levantine bread salad, in that fried or toasted pieces of Pita are served with  mixed greens and tomatoes.

Tabbouleh has finely chopped ingredients  of tomatoes, mint, Bulgur, Cous Cous, onions, parsley  - this totally vegetarian dish is seasoned with salt, lemon juice and olive oil.

Amba is akin to the more oily Acar found in south-east Asia, essentially pickled mango chutney, made with Fenugreek, chilli, tumeric, mustard. salt and  vinegar - and is comfort food in both Israel and Iraq.

A did find the Sharwarma lamb a tad salty that evening but Mustafa, with a beaming smile and yet concern, immediately replaced with a plate of a choice of lamb Shish Kebab.  The latter was sheer happiness, so juicy flavours just melting away in the mouth and leaving a wholesomeness by itself.  It was also the marinade, the texture and the bite.

I had no issues with my Mansaf, slow cooked lamb heaped on Pilaf rice, garnished by toasted almonds and yoghurt cucumber.    Initially I reckoned the rice looked drier than I wanted, but it sort of nicely contrasted with the meat once I got into it.   I found this dish appetising, had several ingredients and was not spicy at all.


Chicken on offer is cooked with onion, lemon, garlic, parsley and other spices - white meat as opposed to the heavier lamb -  and which poses its own challenges in preparation.   Unlike lamb, the chicken has to be ensured marinated in a different manner.

We both loved the darker brown thin breads!

I noticed the Potato Coriander offering, an interesting double fried diced potato mix with lemon on the side, fresh garlic and coriander. There are also purely veg salads on its own, like the Harbour Street combo, with walnuts, Spanish onions, Shanklish aged cheese, rocket and grilled egg plant , all with a dressing of extra virgin olive oil and lemon juice.

Variety can also be found in the shared platters, either vegetarian or with the iconic meats and accompanied by garlic flavoured dips.   There are also banquet alternatives for a minimum four persons dining per table.

To close up the evening, we had a most unusual dessert, light, uplifting and an eye opener in presentation.   Mustafa said it was simply called Rosewater.  On reflection, the name emphasised the scent and delicateness of it all in this offering.  Rosewater relates to the distillate of the rose flower and is a popular ingredient in much of the Middle East and Indian sub-continent, mostly in cosmetics, drinks, rose oil, food flavouring and in making Marzipan.   Served with hazelnut and coconut, it was another suggestion from Mustafa.

Mustafa always approached us with a ready smile and alternative options.   When making recommendations, we could sense he had something of a delightful surprise up his sleeve....and then he delivered.

Rosewater dessert, with hazelnuts and coconut.

The Harbour Street proclaims that it is redefining street food.   I do find they do have certain menu items not found elsewhere, plus having touches of other Mediterranean influences apart from just Lebanese.   Their menu is not over crowded but purposeful, with enough items to build up a banquet or meal.   Some of their dishes have a finesse beyond what is called street food.   Although popular stuff like lemon juice, garlic dips, olive oil and tomatoes are utilised, Harbour Street also throws in a delightful spanner in the works to recreate specific dishes that stand out.  Maybe it is also due to their "special sauces".


Both of us were so full up and so satisfied by evening's close that we did not try some Baklava or  the Mhalabhye, a milk pudding with orange blossom and vanilla,  to wind up the night....next time then!




My impressions of the Harbour Street Wollongong:
Ambiance:  3.5 out of 5
Customer Engagement: 4 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  3 out of 5
Overall:   14.25 /4 out of 5


Recommended menu choices:
Lamb, chicken and Kafta skewers
Meat Sambousik, golden puffs filled with pine nuts, onions and meat.
Ferri or char grilled quail marinated with lemon juice, garlic and special sauces.
Shanklish Bruschetta, serving aged cheese, parsley, onions and tomato with a drizzle of olive oil and Balsamic glaze.
Halloumi, grilled, served with Tabbouleh green veg, cherry tomatoes  and honey drizzle.
Salt and pepper Calamari, garlic prawns and Lebanese spiced fish
Rosewater dessert

The Harbour Street is located at  49 Harbour Street, Wollongong NSW at the WIN Stadium.
Opening hours are from 530pm to 11pm from Tuesdays to Fridays and noon to 11pm on weekends.
Contact 1300 000 4664
Licensed and catering available.

KIndly Yours visited harbour street wollongong partly faciltated by zomato.

The Ground Wollongong NSW

Opened last year, the Ground is along Kembla Street towards the Crown Street Mall, up a slope on the hill that is Wollongong CBD.  

Coffee is by Di Bella  - something good for the morning at being strong, flavourful and wholesome.   Di Bella in Australia started in Queensland and now have around 1100 retail outlets specialising in this blend.

The cafe has a modern setting, with its inner walls packed with things to read or catch the eye.   It has both indoor and outdoor seating.

I was tempted for another Eggs Benni, but held myself back.     

A special on the black board, the smoked salmon with omelette and greens, caught my eye.  A beaut combination, with a succulent salmon and a well done thin omelette.     To me it was just right, though a bit light for lunch  for some others.  The menu list is neither over the top nor too little.  

Nothing like a chat with the barista to break the ice.  The food came out rather efficient for sit in customers,  although I noticed someone waiting patiently for his three boxes of take aways.

So it was a good introduction for me to another of Wollongong area's breakfast and brunch scene.   

There were many take aways happening during this visit.   Kembla Street also has a residential flavour towards its north.   The Ground can be said to be sited between the business side and this residential reference.   Vehicle parking can be on the road sides but do be aware of parking meter requirements in the day time. 

My impressions of the Ground Cafe Wollongong:
Ambiance: 3 out of 5
Customer Engagement:  3 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  2.5 out of 5
Overall:   3 out of 5




The Ground Cafe is located at 45-53 Kembla Street, Wollongong NSW, near the ATO and Red Cross Blood Donation Centre.
Opening hours are from 630am to 4pm every week day and from 730am to 2pm on Saturdays.  Closed on Sundays.
Contact +61 2 4227 5375

Beast & Bread - Wollongong NSW

Is the emphasis more on the bread at B & B?   I reckon it's more on a healthy lifestyle.  There is something refreshing about the menu.  There are already so many cafes for breakfast and  brunch in the Wollongong region  - but B & B stands out, the moment you step in, mindful of the steps from the sloping and narrow Crown Lane, and note the sandwiches, salads and other stuff on people's tables.  And what a crowd it was, with me mindful that Humber was just next door.

It must be more than just the food.  Ales, wines and beers?  That helps.   Yummy sandwiches, a definite yes.   Salads bring us to a new dimension, for example:

- Cinnamon and Paprika Roast Potato with Zucchini pickle, chive, shallot and Cuban Mayonnaise.
- Ramen Noodle Slaw with Edamame bean, sweet cucumber and fried onion.
- Spiced Roast pumpkin, green bean and fennel.

And I still have not quite nailed the X Factor.....

Wholesome lunch bite with this braised pork roll - Mr. Pig sandwich.

The interiors are another testament to Huddle & Co., with a bright looking northern Euro feel, allowing the natural light to permeate the atmosphere.  Ply, steel and solid timber have been arranged and designed to provide a contemporary look.  

The hand made communal table can be viewed as the centre piece, instead of the prep and coffee counter, which is placed to one side.   What caught my eye as well is the magnetic panel which solidly holds cutlery beside each side table.

Hessian covered pots, great strong coffee, regular changes in protein plate options.    A lively lady staff member who still manages to cope with the increasing number of customers streaming in with expectation, who are hungry and who like what they see in the menu.

What adds to the vibes is perhaps a rising sense of a community knowing where to find reliable, yummy and interesting ways of preparing so called cafe menus.    True, at times, we can depend on southern fried chicken and pork crackling being available.  Then there are delights like  buckwheat slaw and Salsa Verde.  I observe the generous portions.I have to reckon more about B & B, all I can say now is the positive energy it has...

My impressions of the Beast & Bread:
Ambiance:  3.5 out of 5
Customer Engagement:  3.5 out of 5
Culinary Delight:  3.5 out of 5
X Factor:  3.5  out of 5
Overall:  3.5 out of 5 


Recommended menu choices:
Mr. Pig Sandwich
Light and refreshing salads.
Pork, fennel and Ricotta meatballs.
Various combinations of protein plates.




Beast & Bread is located at 8 Crown Lane, Wollongong NSW and is part of the GPT Shopping Centre down town.
Opening hours are from 8am to 5.30pm every week day;  from 8am to 10pm on Saturdays; and from 8am to 4pm on Sundays.
Contact +61 2 4226 4629