Faces of Beijing

Security staff are present in almost every corner, open space and in railway stations.   I view this as the Government being conscious of emphasising on public safety, doing much about this matter and projecting a seriousness about social order.   

Bags of would be passengers are scanned on monitoring machines when you enter railway stations in the Beijing area - and you are more likely to be bodily checked as well.

The symbol of protection against evil spirits and negative forces, the iconic stone lion appears in various colours, styles and appearances in front as pairs, one on the right and the other on the left, at various key buildings and sites.   Shown above is at the Summer Palace outside Beijing.

Always standing with an open aggressive countenance, they have a rectangular base adorned with various meaningful carved motifs.   Those around the Forbidden City, the Temple of Heaven and the Summer Palace reflect mostly Ming and Qing Dynasty cultural echoes,.   You would not find these lions at the Great Wall at Mu Tian Yu.

It is worth travelling the extra time and mileage to the Great Wall of China at Mu Tian Yu and avoid the bigger  tourist numbers at Ba Da Ling.    The walls, ramparts, battlements and foot steps here have been restored, although still retaining their splendour, gradients and historical presence.

At its height of existence, the Great Wall measured around 8850 kilometres, during the Ming Dynasty (1368 to 1644).

The Great Wall, visible from outer space, refers to a collection of military protection fortifications, including forts, garrisons, barracks, watch towers and gates.   Sections of the Wall have been built and rebuilt throughout the course of the dynasties in the past two thousand over years.    It is eroded or swept by desert sand in many places in the far west and does reach the East China Sea at Dandong.

The watch towers were critical in the utilisation of the Great Wall, for from here huge fire signals were lit as part of communication processes before the age of the telegraph, the telephone and the internet.   This meant 24 hour sentry duty and the deployment of thousand of military soldiers who often worked far away from families and home for many years.

The ordinary Chinese folk historically refer to the Great Wall in negative terms and with trepidation.  Thousands of ordinary people died building this Wall and many were first conscripted from war and oppression.   Living there meant putting up with extreme weather conditions, narrow spaces and looking out at wide open hills and rather empty landscapes.

It is said that "walls are only as good as the man controlling it".     After the last Ming Dynasty Emperor hung himself as political and social chaos reigned during the take over by rebels led by Li Zi Cheng, an illustrious and reputable commanding Ming Dynasty General, Wu Sungui,   opened a vital Great Wall gate to allow the Manchu invaders in at the critical Shan Hai Pass.  General Wu had allowed the breach of the Wall, ostensibly to get the help of the Manchus to over come the rebels, but apparently also in a personal heart breaking act to avenge the holding of his own daughter by the rebels.


Stone, tampered earth, wood and brick made on site were part of the various materials used in constructing the Great Wall.    Recent research speculates that a small amount of sticky rice was part of the mix that went into the white mortar that still holds the bricks in good sections of the Wall.

Well known  foreigners who reported on the Great Wall through out history included the North African Ibn Battuta, Matteo Ricci, the Portuguese writer Joao de Barros, William of Rubrick, Marco Polo,  Giovanni de Pian and Jesuit Banto de Gois.

On my recent trip, I did not come across many European visitors as I had expected.
It is said these days China need not depend on foreigners for many things in its economy, including tourism.    The rise of purchasing power, the increase in numbers of the middle class and China's continued burgeoning dominance in wealth has made many locals travel more often, both internally and overseas.

The streets, pavements and streets of Beijing are amazingly clean and maintained well.
I have seen cleaners work 24 hours, often detailing clean ups even in the slots between tiles and sides of walls.   They use a rather organic and natural broom of a long handle and a huge tie up of dried brown leaves.

The electrically operated motor bike (photographed above) is prevalent, whether carrying goods, vendor's products or with Grand Dad ferrying kids.   They can be observed in the Hu Tongs, tourist parks and busy lanes.

A classical facade of a fort gate near the Bell and Drum Towers, within walking distance of Qianmen in Beijing.
The huge and solid doors have lion faced door knockers against a backdrop of heavy red, anointed by round metal knobs.

Roof eaves above are daintily decorated with bright coloured tiles, often in layers and in shapes that are round and follow the precepts of Feng Shui, Taoism and Buddhism.   On the day we visited, the plaza between the two Towers were full of families seeking evening relief after a warm and humid September day.

Gip's Restaurant Toowoomba Queensland

Moreton Bay Bug Ravioli.

Gip was a beloved companion, soul mate and the apple of his master's eye.    He was a Jack Russell and he lived with the family of James and Sara Taylor, who with nine children, occupied this manor from 1869.    Gip lived until 1894, before the outbreak of the twentieth century.  One can visit the stone memorial of Gip on the manor's western lawn.


Jon and Julanne McCorley have operated the restaurant in Gip's name for at least 12 years from the year 2000.      This is a mansion with many rooms.   The space we went through was an evening meal with grace, with carefully crafted dishes for us to saviour and with a most relaxing ambiance throughout.   It was a relatively nippy night outside but we did not feel the elements of the outdoors, only the regional country culinary delights.


With a wholesome and elegant menu presented to us, it was both delightful to go through them and yet not easy to decide on a final choice.   Young Alyssa was comfortable in the surroundings provided by Gip's, keeping busy with herself while the adults examined the menu.


Chet had the Tasmanian Royal lamb rack and Rillettes, garnished by Piquillo Peppers stuffed by Buffalo Mozzarella cheese and lightened by crushed green peas.   Piquilos have a sweeter taste with no heat, hailing from Lodoso in northern Spain and the name of the peppers mean a little beak.


Karen chose the Moreton Bay Bug Ravioli, which offered the bug tail with Tiger prawns and a spicy Vermouth cream sauce.   SK chose the Humpty Doo Barramundi,  simply served with a citrus and Fennel salad and Portuguese styled potatoes.


I had my irresistible Roast Grimaud  Duck Breast, topped by a sour cherry Compote with sides of smoked sweet potatoes, Speck, walnuts and Brussel Sprouts.   This was a blend of harmonious flavours -  the Speck increased the meaty flavours,  walnuts provided a contrasting crunch to the sweet potato and the sprouts gave a sharper taste with the Compote.     I reckoned it must have been Muscovy duck but I am not sure.


A  sizeable bouquet captures my attention on a mantelpiece placed in the centre of the dining area that doubles up as a garden courtyard.    The blooms are not real but they do look otherwise   - what a shame, if only they invested in fresh blooms.    The dining area is airy and yet heated up, and so we do not feel much of the single digit temperatures this evening.  I am reminded of being in Salzburg, even though this is another perspective of life on the Darling Downs, so far from the Europe.     Little do I suspect that the other dining area, an interior room that can seat 120 persons, was once the billiard room.


We are shown our reserved table efficiently and there is a welcoming mini appetiser for the four adults in our group.   The best of local produce forms the basis of the meals, with sourcing spread across Australia from Bunya Mountain (on the northern edge of the Darling Downs and south of Kingaroy)  to Tassie.    Gip's is surrounded by Jacaranda and English oak trees on its grounds with a garden lit up by traditional gas lamps.


With prices that provide value in the quality of culinary preparation and presentation, coupled with attentive and discerning staff service and engagement,   we thoroughly enjoyed the dinner at Gip's.

Roast Grimaud Duck Breast.

Located in what seems to be a countryside hideaway, Gip's is surrounded by fertile agricultural land, akin to going to Orange in NSW.   Local and seasonal produce are highlighted.    


This is a place to strongly consider for a proposal, wedding or anniversary party, with spacious outside grounds and gardens.   Lovely ambiance,  customer engaged staff and a place where posh still means it.   Sited within the city of Toowoomba itself, but once you are seated, you would not realise the restaurant is in a conurbation  - we are brought to another world.


My impressions of Gip's Restaurant in Toowoomba, Queensland are:
Ambiance:   4.5 out of 5
Customer Engagement:  4 out of 5
Culinary Delight:  4 out of 5
X Factor:  4 out of 5
Over all score:  16.5/4 out of 5




My recommended dishes from Gip's are:  

For entrees, try the duck share tasting platter   -  provided with a rustic Baguette are duck Rillettes with Cornichons (small pickled Gherkins French style)  and duck liver Pate with Thyme; 
or the Atlantic Salmon spring rolls with a soy and Wasabi dipper; or
Scallops enhanced by a Truffle pea puree, chilli oil, fresh herb salad and a crisp Prosciutto.

Rillettes are often cubed or chopped pork meats, salted  and made tender by cooking slowly in fat to form a paste or shreds.  They are rich on the palate and usually spread on toast.




For the mains, consider the Bunya Mountain Pork Tenderloin, with roast Autumn vegetables, Lily Pilly sauce and crackling; 
or  the Moreton Bay Bug Ravioli, accompanied by Tiger prawns, a spicy Vermouth cream sauce and asparagus; 
or the Roast Grimaud duck breast, decorated with Brussel Sprouts, Speck, smoked sweet potato, walnuts and a sour cherry Compote.

Lily Pilly is made with spices like Cardamom pods and cinnamon powder, enhanced by bay leaves, chilli flakes, salt and pepper and further uplifted by white vinegar and lots of sugar.





The Gip's Restaurant visited is located at the historic Clifford House, 120 Russell Street, Toowoomba, south-east Queensland, 90 minutes drive inland from Brisbane city centre.
This restaurant takes reservations and is licensed.

Opening hours are from  9am to 9pm very week day and from 1130am to 10pm on Saturdays.   It is closed on Sundays.
Contact +617  4638 3588





 

Anthology Coffee Brisbane

Smashed avocado on sourdough with the 63 degree Celcius eggs.

Okay I have heard enough about not going for the Matcha waffles here.

However, a Wollongong based mate strongly tipped me off about trying the coffee at Anthology, which opened two years and have been earning accolades, which made me reflect on Ground Up in Toowoomba,  Proud Mary in Melbourne, Opus in Wollongong and Coffee Alchemy in Sydney.   The La Marzarcco Strada EP is used by Anthology as the main man, together with Mythos One grinders.

Anthology is within walking distance from George Street and not far from the Queen Street Mall and the Brisbane river side.   The cafe has a fresh and contemporary look, provides both indoor and outside seating and strikes me as spacious.   The food menu may seem limited, but I reckon here it is a matter of quality over quantity.   As with many contemporary cafes, the layout is one of openness, with the baristas and their machines playing a most important role.

As with any business success, crowds can make the customer perspective skewed if you arrive at the rush hour.  So to me, the trick is to wake up early, clear your mind at a reserve park and then top this up with Anthology coffee.   And this not just any blend that is fighting hard in a very crowded field in Australia.   Owner Adam Wang, who runs Anthology with wife Wai Yee, has a philosophy of providing a consistent surprise in the Australian variety of the coffee beans he utilises and so does not stick to one fixed brand in supply.

Blends used can be Drummer Boy from Geelong's Cartel Roasters, Daddy's Girl from Padre Coffee, Uncle Joe's, Dukes Coffee, The Mailing Room, Axil Coffee Roasters from Hawthorn, Proud Mary and Seven Seeds.   Anthology also emphasises the significance of choosing the right milk blend to go along with the already carefully selected coffee bean roast.   They utilise Bonsoy, Zymil and Maleny Diaries Jersey Milk.

And do not overlook the Cartel Special teas as well, if you are not a coffee fan.....

There is both outdoor and indoor seating with a two shop front facade.    One does not feel hemmed in like in an office lobby situation, nor a hipster  retro tight space in a really tight inner city suburb.    The look is fresh, punctuated by some sparing pots of plants, inviting interior floor space and an almost petite courtyard feel of sitting outside, though near the road.   I saw, again, the increasing trend of placing carefully presented toppings of pistachio, strawberry bits and edible flower parts on top of cream and more.

The female staff members  who interacted with us exuded enthusiasm in their way they went about things.    This adds to the whole experience  - people may just come for very good coffee,  but it is the so called icing on the cake that makes them committed regulars.   Granted that the scene in any cafe gets more intense as turnover of cuppas is important, it is how cafe owners and staff synchronise to provide a unique smooth encounter for customers that over rides all and brings in the positive uniqueness of the business.  For example, if you ask, the staff are observed for their willingness to detail more about their varied coffee selections.

Eggs Benedict Anthology style.

Both of us also looked forward to breakfast grub and we were not disappointed at all.    I had my usual test when visiting a cafe for the first time - the Eggs Benedict.  I note that the way Anthology prepares and presents its Onsen styled poached eggs is superb -   luscious, tasty and a class above.   SK had the smashed avocado on sourdough with the Onsen poached eggs.   Very careful thought has gone into the side ingredients as well - how the cherry tomato enhances, how the breads give contrasting bites and in the way they complement the main parts.

My impressions of the Anthology Coffee are:
Ambiance:  3.5 out of 5
Culinary Delight:  4 out of 5
Staff Engagement:  4 out of 5
X Factor:  4.5 out of 5  The coffee is just awesome smoothness, not overly bold, yet with rewarding flavour.  Also seek out barista David, besides Adam.
Overall Score:   4 out of 5

Recommended dishes from Anthology Coffee are:

Coconut Chia Pudding, with side fruit servings like blueberries and strawberries.
Salted Caramel Brownies.
Eggs Benedict, with a stand out 63 degree Celsius poached eggs.
Bacon and egg Paninni.









The Anthology Cafe visited is located at 126 Margaret Street, Brisbane, Queensland.

Opening hours are from  7am to 330pm on weekdays and from 730am to noon on Saturdays.  Closed on Sundays.
Contact +617  3062 7077





 

Miel Container Brisbane

It was a day when two Hollywood stars were in town -  but all we wanted to do that mid afternoon was to sample the premium burgers from Miel Container.


This unassuming place, true to being like a part of a parked shipping container, is just off the intersection of Mary and Albert Streets in down town Brisbane.   It was a rainy day, so things looked more cluttered at the front of this burger joint.   Oh well, not just another burger joint!   The servings are large like in the USA.   The garnishing is fusion, well, like in good young Australia.    The flavours and sauces are gratifying and meet expectations.   The service is fast, no nonsense and allows you to dig in as soon as possible.    There are different kinds of buns for variously named burgers.


Under a slow drip-drap, and amidst the excited screams for actors Chris and Tom around the corner,  we were shown a more conducive seating table at the side of a lane, with scavenger  birds patrolling for any scraps and scabs.    A quick note - I reckon it is best to have takeaway from this place, free up the waiting customers and enjoy your burgers in the office or at the park..  Of course, only provided it is a beaut Queensland day, that perfect the next kind of conditions.

The young female Korean staff at the cash register did warn me about the spiciness of their Tandoori chicken thigh burger, but I was stuck with this mindset that a lot of traditional foods are watered down in spiciness and chilli levels to cater for the main stream in Australia.   Oh well, she was not kidding, for SK found out that it was over the top in chilli hotness  - and I agreed when I sampled a bite.  Hot, hot, hot even with the cooling properties of cucumber, cheddar cheese and Tzatziki dipping sauce.   Oh yes, this was served on a fruity Ciabatta bun.


I stuck to my Miso Smoked marinated pork belly burger, served with gherkins, red onions, tomato, garlic Aioli and lettuce.   The oomph from Miel comes form the toppings, sides and flavourful things packed under the buns.    Miel burgers are meant to eat with hands, do not really require sauces and are something like , why not cross leg as well?     The key to Miel is that once you get that delicious spot, you forget about whatever rest you were concerned about.   They have elevated themselves above our countless kid experience at fast food chains and moved us to adult heaven for burgers.


Korean BBQ Bulgogi Burger  - how's that for an intermarriage between East and West?  Maybe this dish had already been created near the US military bases at Yongsan in Seoul, but I don't really know.    Placed on a Brioche bun, thin salted beef strips flavoured with hints of soy sauce and garlic Aioli are tucked with cheese, tomato, Spanish onions and Mesclun  (that Provencal salad mix of selected young leaves).


Hark back to the Miel Original Burger if you find too many choices not easy to cope with.
Owner Johnny Na uses breads from French baker Sebastian Pisasale.


Oh yes, there also simpler burgers available -  fish, chicken, veggie and beef.   There is even an easy to follow guide to make up your own burger.








My take on the Miel Container is to relive teenage days, relish moments when we did not  have to cook and a stop at a burger joint was only one step into a multi staged party for the night.   I would not say Miel burgers are a snack, they are complete hand crafted meals in my eyes.   I reckon it is also a cool place to hang around, for you could highly likely run into someone you know - or wish you had a chance to meet up with.   Just make sure as well that your messy burger has not resulted in a slightly messy mouth when you want to impress your most beloved.




The Miel Container visited is located at 96 Mary Street, Brisbane, Queensland.

Opening hours are from 11am to 11pm on Fridays and from 11am to 10pm every other day except Sundays, when it is closed.
Contact +617  3229 4883





 

Cucina by Toscani's South Bank Brisbane

Nutella and Ferrero Crunch Milk shake, with Chocolate Ganache, hazelnuts, vanilla bean ice cream and a dash of whipped cream.

Toscani's has several restaurants in the greater Brisbane area, including Victoria Point, Riverlink, Loganholme and Carindale, and with a Robina outlet on the Queensland Gold Coast.  It has been 18 years since Toscani founder Chris Maggachis commenced in Garden City.


Friday night at the South Bank outlet of Toscani's.    Despite some  long wait experiences I read in cyberspace media, my group of four adults and an infant did not encounter any issues with the service.   I rather found the blonde haired staff interacting with us doing his best with customer engagement, even located in a touristy area after a long day.   Did I find the Italian cuisine here watered down to suit the passing parade of South Bank visitors?   Pasta, pizzas and the usual menu for a quick bite may have first given me some impressions I get from the Gold Coast places I usually avoid, but there is a difference at Cucina's here.


I reckon it is better than those obvious touristy places, the menu can be varied and I love the open kitchen concept.   For breakfast, there is Primo bacon, fruit and fig loaf slices together with three variations of breakky - Mediterranean, Bubble & Squeak plus the Big Aussie.    Lunchtime till 5pm has sandwiches with lamb, salmon, veg and grilled chicken variations.   Little Stanley  Burger is captivating, with garnishes of beetroot relish, Swiss cheese, onion rings, Chipotle Aioli, tomato, Dijon mustard and edible leaves accompanying the bacon and beef, with fried egg.   I must say the last ingredient seems to be a current Brisbane thing - in NSW and Vic, it is the ever present poached eggs, often the 63 degree option.

Seafood Paella from Cucina at Toscani's  - with Chorizo, mussels, calamari, chicken and sauteed prawns.

I enjoyed my Mango Smoothie whilst eyeing the Berry crush version ordered by one of my fellow diners.     I dare say the  Ferrero Crunch milkshake is a must, it looks and tastes awesome.   I found the Spaghetti  Marinara of good value, with a mouth watering sauce and fresh seafood of four types - scallops, mussels, prawns and calamari.    The Hawaiian pizza, with smoked leg ham and pineapple on a  Napoli base, was acceptable but I was diverted by the seafood Paella share plate for two persons.


My preconceptions were that Paella has to be orangey in colour, but again I may be missing something.   The saffron rice here is of a different type and was not as fluffy in texture that I had hoped for.    Still, the Chorizo provided an uplifting smokey and rewarding flavour to contrast with the seafood and chicken buried in the mix.   This iconic Valencia and eastern Spanish coastal culinary delight ranks as one in the top list for me.


We did not have the marinated grilled Tiger Prawns  - a rather Queensland thing - and the roasted beetroot, which is served with candied walnuts, broken goat's cheese, orange, baby spinach and Cavolo Nero. (bumpy leaved kale).


I found it good Cucina's here has Greek meatballs ( Keftedes  with basil and accompanied by a cherry tomato salad drizzled with Tzitkizi,  a Greek dip sauce made from strained yoghurt from sheep or goat, mixed with red wine vinegar, cucumber bits, salt, garlic, olive oil and Dill );  and  the Italian Arancini rice balls  (with Mozzarella cheese, olive, Aioli and tomato fillings), apart from the usual Antipastos, garlic and Bruschetta Pizzettas  or grilled meat skewers.

I love this version of a deep fried pizza like bread slice.

The kids' menu even has Spaghetti Bolognaise - how thoughtful!   In the adult section, eye  catching are the New Zealand green lipped mussels   (brewed with red wine and Napoli sauce and garnished with sauteed onions and garlic)  and the Spanish styled braised pork (with capers, black olives and tomato sugo plus served with Chat potatoes).


My impressions of the Cucina by Toscani's at Southbank Brisbane:

Ambiance:  3.5 out of 5
Culinary: 3.5 out of 5
Customer Engagement;  3.5 out of 5
X Factor:  3.5 out of 5
Overall:  3.5 out of 5





The Cucina by Toscani's visited is located at the corner of three streets - Little Stanley, Grey and Ernest  - in the South Bank, Brisbane, Queensland.

Opening hours are from  730am to 1130pm from Sundays to Thursdays and from 730am to midnight on Fridays and Saturdays.
Contact +617  3846 1000