Mr Happy Chef Noodle House Homebush NSW

The classic tomato flavoured rice that comes with pork chops, or as above, with deep fried chicken.

The crowds this time were not just lining up at Toan Thang, much celebrated in social media, but also two doors away at Mr. Happy Chef.   So our group of six persons decided to give this corner restaurant a try.  It was a public holiday and so many people were out and about, we just being lucky to have found vehicle parking spaces not too far away.   There is a relatively spacious walk area outside this restaurant - another plus in so called Asian suburbs!

Subtle but flavourful stock in soup served with Wanton dumplings and egg noodles.

As in such so called ethnic places, service can be devastatingly fast.   The soups do come piping hot, and my best dish experienced that day was the tomato flavoured rice with the deep fried chicken.    The chicken skin was crispy, the rice had sufficient oomph in flavour and the meat was happily good on the bite.   The prawn noodle in contrast lacked the required level of taste but the accompanying ingredients were all right.    The wanton dumpling soup was above average to my fellow lunchers who love Cantonese styled food.

Tender on the bite pork slices garnish a spicy soup brewed with ground shrimp, enhanced by shallots, bean sprouts and boiled eggs  -  the Mee Yoke or Prawn Noodles.

So there you go, one has to be selective in having dishes anywhere.   The buzz at Mr. Happy Chef is turnover, tight seating and friendly service.  One of my meal companions went for a quick drop by to get Western Australian nougat and another got the chopped barbecue meats next door.    There are, as expected, many items in the food and drinks menu at Mr. Happy Chef.

My Impressions on this visit to Mr. Happy Chef at Homebush West:

Ambiance:  2.5 out of 5

Staff Engagement: 3.5 out of 5

Culinary Delight: 3 out of 5

X Factor: 3 out of 5

Overall Score: 3 out of 5

The butcher is central to the social and business life in Flemington NSW.   This  is K.W. BBQ located between Happy Chef and Toan Thang.

Mr. Happy Chef Noodle House visited is located at Shop 11/90 The Crescent,  Homebush West, NSW next door to K.W. BBQ and Toan Thang Vietnamese Restaurant.
Opening hours are from 930am to 900pm every day.
Contact   +61 2  9746 8999

Ginger & Shallots Chinese Cuisine Eastwood NSW

The steamed Barramundi was what stole my heart and palate.    The medium sized serving exuded freshness, had wholesome bites of tender insides and was daintily decorated with green broccoli and thin slices of ginger.    Instinctively we look at the eyes of the fish for the quality of the fish.  The sauce was not over whelming but just at the right note.  Our appetites were enhanced further by this classic prepared seafood.   It played with smell, taste and vision.   I placed some fish slices on to the fluffy steamed white rice and  it opened my senses further.

Wok stirred veg can come to the table in various forms, some under in taste and others over done by strong ingredients mixed with them.    Personally I prefer the so called plain versions without chilli, salt fish or other flavours, so that I could go straight to the quality of the chosen veg and savour their natural character.   Chinese cooking uses garlic to bring up the taste of the main ingredients, wok heat to lock the released flavours in  and emphasise on texture to help the bite.    The veg is often sliced or cut finely to ensure quick cooking and still retain the taste of the veg.    The dish served by Ginger & Shallots above was very well executed, allowing us to still appreciate the originality of the veg, even if accompanied by all the wok tricks from a thousand years of tradition.

The test of a Chinese styled restaurant is how it handles the Tofu, or soft soya bean cakes, for it is in how the chef creates taste from just using a primary ingredient which is basically tasteless.    We chose the combination of salted fish and chicken bites with the Tofu to see if the chef passed the test that evening.    We were more than happy with the results in a dish served on a clay pot.


We have not visited other than at dinner time.   Pricing is practical and good value.    The place can get crowded fast, as it seems to be a gathering hub for youngsters and family groups.   Located in a bustling suburb with not a good reputation for easy vehicle parking, the restaurant can serve to be one of the many stops in a place with many food, drink and marketing opportunities.     There are stalls at the Rowe Street pedestrian mall near the railway station on Saturday evenings;    a daily dedicated food fair with mainly Taiwan street food;  Korean cafes and food outlets on one side of Rowe Street; and a buzz in the suburb that can beat the atmosphere even in Sydney's Chinatown.






Ginger & Shallots Chinese Cuisine visited is located at Shop 25, 1 Lakeside Road, Eastwood NSW on a site occupied by KFC umpteen years ago.
Opening hours are from 11am to 1am every week day and from 9am to 1am on weekends.
Contact   +61 2 9874 8066








 

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