Miss Saigon Hurstville NSW

Stir fried flat rice noodles buried under a heap of veg, chicken, corn bits and carrots.

I recall having dropped by this restaurant many years ago when Hurstville was already showing signs of being one of the most non-mainstream suburbs in the southern part of the greater Sydney area.  


The restaurant's name resonated with a spectacular and popular musical staged at the Capitol Theatre in Sydney's Chinatown, with the inevitable Filipino artiste taking the lead about the evacuation of Saigon at the end of the American War.


Well, this modest place at one end of the now crowded and bustling Forest Road, the main business strip for Hurstville, continues to dish out standard fare from the Vietnamese cooking genre.   Perhaps the strategy is to provide good old simple fare that is modestly priced, consistent with expectations of the target market, who could be families out on a social outing, singles and couples who cannot bother to cook and those in a hurry to have a quick meal after alighting from the nearby rail station or from many of the passing buses.


I did notice an interesting section this recent visit on the menu - starch noodle soup or the Hu Tieu Dai.   They come served  steaming hot with the usual seafood or pork chops.  Why starched? To me, it looked like the Koay Teow Thng soup found in many street food locales in south-east Asia,  especially popular amongst Fujian diaspora who settled away from southern China overseas for  many generations by now.


Pho, of course is a useful, iconic test for any Vietnamese food place and Miss Saigon serves only beef options here, still tasty according to my mates.


One of my fav orders at such places is the Chim Cut, or marinated quail pieces then deep fried to give an extra crunch on the bite.    Another quick snack is the Banh Xeo, where bean sprouts, pork slices, prawns and chopped shallots are whipped up into a pancake fold, which is presented with fresh mint leaves, fish sauce dips and freshly peeled lettuce on your plate.


The restaurant looks a bit jaded in its walls - and although the framed wood cuts are lovely, perhaps need a refreshed overhaul in look and feel, away from its rather current brownish feel.  There are competitors nearby, but perhaps mainly from the mainland China variety, which does offer another sort of cuisine, more affecting the traditional Cantonese culinary places. 


Still, Miss Saigon is open the whole day and echoes comfort food for many Asian- Australians, even if the younger ones have moved one in taste, residential base and mindset to other parts of greater Sydney - or even to London, California, Singapore and back to Vietnam itself.


I did enjoy my serve of the Viet-Chinese version of Sar Hor Fun.  The wok heat came through the noodles,  the serving size was not over the top and the stir fry was thorough  (first photo on this blog post).   There was no pennywort drink that day but we settled fro the young coconut juice at AUD3.50, a bargain price compared to most similar restaurants these days.

Miss Saigon is located at 185C Forest Road, Hurstville NSW.

Opening hours are from 10am to 10pm every day.
Contact    + 61 2 9585 0068



My impressions of Miss Saigon at Hurstville NSW:
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:   12 /4  out of 5

 

Cool Mac Cafe Kirribilli NSW

Eggplant Benedict.

This is Cool McCool to me - and reaffirming that after so many years, Australia is still flowering with experimentation, fusion and coming out with delightful culinary results perhaps not so easily found else where. 

Japanese and French disciplines have bloomed some time ago in combination, exchange of techniques and in using the best of ingredients.  What about Japanese or other Asian inspirations with modern Australian?  Here in this seemingly unassuming cafe on the lower end of Burton Street, Kirribilli, on Sydney's lower north shore, something good is happening, even if small and gradually.  Whether for lunch or breakfast, I do find some interesting variations being served here.

Siracha and sesame are used to marinate chicken.   Ramen is cleverly labelled "Cool Men" and there are Kinoko mushrooms on simple toast.   A twist on noodle soups is the green tea flavoured soup, although I am not sure I will go down well on this.  Katsu is provided in a  roll remniscent of Mr Bao at York Street Sydney CBD or at the markets at the Bondi Beach Public School on Saturdays and at the Central Park Markets on Sunday mornings.   Coffee is by Campos.

There can be limited seating on a busy day but you can always take away.   The place is rather upper crust Sydney - I can hear of conversations about returning from New York, performing in London, the glories of running in cold weather and more.  Darling pets wait on the pavement fro their owners.  The cars on the street are Tesla, BMW and Benz. 

The Cool Mac Cafe visited is located at  Shop 2, 34 Burton Street, Kirribilli NSW.

Opening hours are from from 6am to 4pm every week day and from 7am to 4pm on weekends.
Contact + 61 2 9955 3087



My impressions of the Cool Mac Cafe in Kirribilli NSW:
Ambiance:  3 out of 5

Customer Engagement:  4 out of 5
Culinary Delight:  3.5 out of 5
X Factor:   3 out out of 5
Overall:     13.5 /  4  out of 5




My recommended dishes from the menu are:

Bang Bang Chicken Salad  -  tomatoes, cucumber and greens grace the sesame and Siracha flavoured chicken.


The Notorious Pig Roll -  old fashioned sweet soy pork belly, garnished by cabbage, pickles and black garlic , all stuffed in a Baguette.


Eggplant Benedict with toasted Pancetta and 63 degree Onsen eggs.

The Saint Aloysius College Junior School across Burton Street.

JJ's Indian Wollongong NSW

Goat curry ala Indian style  - much more sumptious than the south-east Asian version.  

We were greeted by smiling faces, whether from the lady taking our food orders or the young gentleman bringing us our dishes.   The restaurant was well patronised even on a week night, especially for Wollongong.   The steamed rice was impeccable.  Nobody made a fuss about the rather chilling weather outside.  

Spicy food can be accompanied by a matching drinks list, and JJ's has the usual mix of beers, wines, Lhassi, mixer drinks and soft drinks.   There are three main categories in the  food as I see it - a rather extensive vegetarian,  some seafood and other mains.

Barramundi fillet curry as in the Mallabari - fresh fish and  creamy curry that brings out the best of the ocean flavours and spices of the land.   The scent of curry leaves and mustard seeds lift this dish up as well.

The Australian practice is to ask what level of chilli hotness do you prefer as a dining customer.    We settled for the medium level.  Even if personally I have a preference for hotter curries, I did enjoy the texture and taste of the curry gravies served.   I reckon this comes down to the harmony with an optimal amount of spice mix and in the end it is the overall flavour and outcome of each Indian culinary dish.    If any fault is to be found, a mate remarked that perhaps the curries we had seemed too creamy for his taste.

There is  a rather delightful consistency in the dishes created and cooked at JJ's.   The careful use of ingredients shows in the bite and experience.   The Wollongong restaurant is decked out with a tasteful dining lay out and some displays of cultural icons, which help to add to the atmosphere.

Our prawn Masala  - a pretty sight and even more tasty!

JJ's visited is located at  3/50 Crown Street, Wollongong NSW, not far from the junction with Corrimal Street and near two large apartment blocks.Opening hours are from noon to 230pm for lunch and from 5pm to 10pm for dinner every day.Contact +  61 2 4225 0888There is also another outlet of JJ's in Kiama NSW.

My impressions of JJ's in Wollongong NSW:Ambiance:  3.5 out of 5Customer Engagement: 4 out of 5Culinary Delight: 3.5 out of 5X Factor:  3 out of 5Overall:  14/4 out of 5

My other recommended dishes from the menu are:

Machli Raye Tamatari  - a tomato based fish curry.

Gulbadan Kofta -  these are deep fried veg mince balls served in a sauce made cleverly from cashew nut paste.   Totally vegetarian, looks colourful.

Barrah Kebab - an Iranian inspired serving of grilled lamb cutlets, which have been marinated in hung curd, peppercorns, Cardamoms, cloves, ginger paste and garlic.  Also made with mutton in traditional cooking.

Garlic prawns, flavoured with yoghurt and cooked.

 

Salt, Meats & Cheese Alexandria NSW

The Fisher Board:  Zucchini fritter hair  with marinated baby squid, baby prawns and baby calamari on a salad.

I must confess that we already had lunch before we checked out 21 Fountain Street.   Looking at Salts, Meats & Cheese, we decided to have a sampler - and did not regret this initial exorbitant choice.   The SMC is one of five outlets in this renovated warehouse, sited at the very right if you stand in front of this building.   We are immediately greeted by a pleasant young man in black T-short and pants, informal but still professional, and most important of all, friendly to the customers, even if it was a busy Saturday afternoon.

What captivated me was some dishes done in Sardinian and Sicilian style, apart from the mainland Italian choices.   Friends tell me they come for the pizza, made in a special contraption that came all the way from Napoli.    SMC did  not project itself as overly serious, but more like authentic, in a hipster setting.  The outlet in Alexandria was not big for seating but had a welcome space walking in.    The ceilings are high, the interiors still evoke the industrial nature of the building and yet you can view the street outside and not feel hemped in.   Young families, twenty somethings and couples predominate.

I am so glad this SMC outlet in Alexandria has moved away from the Bourke Street space next to the Grounds of Alexandria  - for me, going to this site has been a vehicle parking nightmare which defeats the purpose of a leisurely weekend brunch moment.

One may want to compare with the crab meat Tagliolini with the Linguini version at the nearby Devon on Danks,  but to me the SMC version was a different cuisine and dish.   The pasta had a different texture and the gravy made with  from a dissimilar recipe - to each their own! 

I am not a fan of Ragu in Itallian cooking, but I noticed the clever addition of burnt orange to enhance the flavours at the SMC.   The braised lamb is still served with Papperdelle as in the classic recipe, but garnished with thyme, Gremolada and Roman styled Pecorino cheese shaves.

Heart felt touches in ingredients are noticed, like the chargrilled pumpkin on the Antipasto platter.   Best of all, from 1 August 2016, this Alexandria outlet will become a patisserie, run by  Pastry Chef Laurence Pagano, formerly from Adriano Zumbo and Mercato e Cucina in Gladesville NSW.

The breakfast menu and the drinks list are both simple though, with the choices in Paninis, egg variations and wholegrain bowls.

Directors Stefano De Blasi and Edoardo Perlo have got something right at the SMC.  It is not just dining on tasty Italian or gulping good pizzas, but there are also cheese  making classes.    SMC also offers a unique Farinata list, served with Proscuitto San Daniele, goat cheese, Buffalo Mozzarella and shaved Parmesan options.

Tagliolini with crab meat, cherry tomatoes, garlic and Zucchini.

It was a cold day outside, so my group of four persons did not feel the overheated effect as some have claimed visiting in summer.   To me, the SMC at Alexandria allows you to have more wholesome meals, but if you just want to snack you are also accommodated.

When leaving this SMC for Affagato at the adjoining Campos Coffee in the same building, I must say each of us did not regret having checked out the SMC here.   I cannot wait to return.......



Salt, Meats & Cheese visited is located at  21 Fountain Street Alexandria NSW, opposite the Dan Murphy store and not far from the junction with McEvoy Street.   Cooking class and delivery options are available on enquiry.

The current opening hours are from 11am to 10pm from Wednesdays to Fridays and from 8am to 10pm on the weekends.  It is closed every Monday and Tuesday.  

Please note that from 1 August 2016, this SMC outlet will become a full range patissserie, open from 5am to 3pm every week day and a base for an expanded cooking school.

Contact +61 2 9690 1065.


There are in addition other dining restaurants of Salt, Meats & Cheese in Surfers Paradise, Queensland and in  the greater Sydney region NSW at the Broadway Shopping Centre in Glebe, Mosman on the lower North Shore and in Drummoyne across the ANZAC Bridge from the city centre.



My impressions of Salt, Meats & Cheese at Alexandria NSW:

Ambiance:  3.5 out of 5

Customer Engagement: 4  out of 5
Culinary Delight: 3.5 out of 5
X Factor:   3  out out of 5
Overall:     14 / 4  out of 5

My recommended dishes from the menu are:

Antipasto Plate: laden with herbed buffalo Mozzarella, Prosciutto San Daniele, handmade Italian styled Hummus, house chargrilled pumpkin topped with Feta cheese, marinated mushrooms served with a toasted sourdough.

Ravioli bursting with Ricotta cheese and spinach, flavoured by burnt butter and sage, graced with Parmesan shaves, walnuts and pumpkin and drizzled by Truffle oil.

Black Lobster, served with squid ink pizza with Fior Di latte, Fontina, lobster tail, thyme and garlic oil.   Also available with a white base pizza option.

Going Nuts - a heady mixture of raw almonds, low fat natural yoghurt, banana, almond milk and Cacao.

The Salts, Meat & Cheese outlet in Glebe is reviewed by Zomato on the following web link:

 

Cuisine Hawaii

The Hawaiian Isles are at the crossroads of culture, trade, sailing winds and cuisine.   The rich volcanic soil produces quality vegetables, fruits and ranching of cattle on the isles has been a success.

I have heard of Poi, made from the cooked and pounded root of the Taro. Yes, there is the dominating influence of Spam (or Spiced Ham) as brought in by US Marines in the Second World War. Japanese Sushi and Sashimi thrive in their Mid- Pacific locale.   The stereotype I have of food in Hawaii are images of banana, pineapples, sweet potatoes, coconuts, sugar cane and breadfruit, perhaps accentuated by watching too many Hollywood movies when I was growing up, or of thoroughly enjoying reading James A. Michener's huge classic novel simply called Hawaii.

Being born in and surrounded the ocean,  the significance of sea salt to Hawaiians cannot be under emphasised.   Red Hawaiian sea salt or the Alaea as a necessary icon to value started with the historical populating of the islands  and continues to play its seasoning and preserving role today.

The spirit of Aloha welcomed several ethnic groups from East and south-east Asia to join the original Polynesian settlers.   The latter sailed efficiently in their traditional canoes and other sea going craft across much of the South Pacific and native peoples from Tahiti and the Marquesa Isles, amongst others, did reach the Hawaiian isles.

So what is a culinary day like in contemporary Hawaii?  Fusion, imagination and fun are emphasised in making the unique dishes and food creations of the islands, apart from the traditions of immigrant cooking styles.   It can be a heady mix, more adventurous than perhaps California and New Orleans, definitely more than New England and Alaska.

For brunch, try the Loco Moco - what looks like a hamburger patty with fried egg and gravy also has a white rice component.   Its origins started with hungry surfers after a day out on the waves.  The Loco Moco can be viewed in the broader term as a hotch-potch of a complete meal with a little bit of sampling from various cooked dishes, akin to what I find on a banana leaf in southern India with steamed rice and bits of different curries and pickles.


Or realise that the Chinese pork bun now comes with a dizzying filling of Azores Islands Portuguese sausage, Chinese black sugar and chicken curry - the Manapua.


Many Asian visitors can readily associate with the Saimin.   These look like Ramen noodles but are actually made thinner, but you do find the familiar spring onions, fresh or dried shrimps, slices of Char Siew or southern Chinese roast pork with the red borders and fish cakes called the Kamaboko.


Americans like their Tacos and in Hawaii, they can have a fish version.   These are served with Mexican styled Salsas, garnished by fresh slices of mango or pineapple and toppings that may be cabbage slaw with a creamy sauce.

Pupus or snacks are ideal whilst touring, with bites like Lomi Lomi Salmon - with green onions, salads, diced salted salmon and tomatoes in crushed ice.   (Lomi is the native term for massage.)  


Or a snack can be the local fish Ahi or yellowfin tuna, to be sampled with a dressing of sesame oil, seaweed , soy and chopped onions in the Poki.   Ahi is best eaten when it has a deep red colour, glistens in the flesh and has a firm texture to the touch.


If you are yearning for Teriyaki chicken, you will be delighted by its Hawaiian recipe called the Huli Huli.   The outside of the grilled bird are caramelised, the insides have been marinated and basted lovingly to give your palate a juicy tender experience.

Cool down with desserts like shave ice, or the creamy Haupia, a coconut milk based jelly or have the Mochi inspired ice cream balls.   It is important that the former dessert is not gelatinous.

Dinner time and enjoy barbecues with the Kalua pig, chicken or Lau Lau. The latter refers to salted butterfish and pig cooked Imu or Hangi  style with Ti or Taro leaves. Kalua is the wrapping of Taro leaves with the pig before the roast.   This is best enjoyed when invited to or attending a Luau or traditional feast. 

Sweeten the palate with Malasadas or yeast doughnuts ala Portugal before one hits the bar.    The Filipino butter topped pastry or Ensaymadas are another idea for the sweet tooth.   

For the adventurous, ask for the Ake. This has roasted Kukui nut, Limu seaweed and rinsed liver, all seasoned with salt and chilli.

The USA celebrated 240 years of independence on 4 July  this year and Hawaii became its 50th state in May 1959.

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