Visiting Attica was probably the highlight of my trip to Melbourne. There was so much expectation prior to the visit but they truly delivered and exceeded in their delivery. No wonder they are the best restaurant in Australia at the moment.
The grilled Marron was one of their finale dishes before dessert. The tail meat was wrapped in cos leaf and topped with desert lime. The sweetness of the Marron meat paired excellently with the tartness of the lime. They left the Marron head there and I didn't want it to go to waste. I knew there was probably more meat hidden in the claw and the head of the Marron so I devoured that. This was just one of the many wonderful dishes that showcased Australia's freshest and unique produce that night.
This is the first thing that you should order when you reach Chomp Chomp. Any order here will take at least a minimum of 30 mins. They have a stable flow of die hard fans who would patiently wait for Uncle to fry their noodles. Their style is largely similar to many of the Hokkien Mee stalls located in the North East region like Nam Sing, Hainan and Simon Road. They use thin bee hoon to go along with the yellow noodles. This results in a slightly drier version as the bee hoon will absorb all that prawny goodness. This comes in a very close second to Nam Sing for me!:) . . . .
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My initial thought was that they want showcase their house grown produce. Instead, we were surprised with a sausage sizzle BBQ party in the garden. As the title of the dish goes, the mystery meat used in the sausage was Possum!
There was nothing gamey about the meat and it was paired perfectly with the onion relish. This course was inspired partly by Bunning's weekly sizzle as well. There was free flow of beer on tap and you could hang out in the garden as long as you like. If you don't take beer, they have a homemade ginger beer as well. This is pretty much the quintessential Aussie experience here! . . . .
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This particular Song Kee stall is opened by one of the sisters from the original shop. Everything here is pretty spot on and is just as good as the original. They open in the morning for breakfast till early lunch when they finish selling everything. I like that they have the chunky meatballs available here as well. It's a great quick fix when I crave for Song Kee. Unfortunately that means lesser visits to their main stall in Tembeling Road as well. . . . . .
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Chef Tomoo is probably one of the friendliest sushi chefs around. Always jovial and willing to share his knowledge on sushi. He's also very generous, just look at the amount of uni he has piled on! . . . .
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What a showstopper this dish was. The visual theatrics of pouring the ikura till it overflows makes this a truly insta worthy signature dish. It's a real fun dish to look at. However, after a while, it's just a little too much fish roe that you can stomach. Truth be told, I was attracted to visit Kyuu after seeing many friends post photos and videos of this dish. So we came here for our anniversary. Besides this dish, the entire meal was fraught with inconsistencies. Some dishes were hits, some were misses. Unfortunately, Kyuu is a once and done kinda place. I doubt we will be back any time soon. . . . .
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My initial thought was that they want showcase their house grown produce. Instead, we were surprised with a sausage sizzle BBQ party in the garden. As the title of the dish goes, the mystery meat used in the sausage was Possum!
There was nothing gamey about the meat and it was paired perfectly with the onion relish. This course was inspired partly by Bunning's weekly sizzle as well. There was free flow of beer on tap and you could hang out in the garden as long as you like. If you don't take beer, they have a homemade ginger beer as well. This is pretty much the quintessential Aussie experience here! . . . .
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XO Sauce. Jerusalem Artichoke. Garlic Crumble. -$30
One of the highlights at Kimme which pays homage to local Flavours. The XO sauce is house made with dried scallops. The addition of fried mussels just lifts this dish, making it a plate of umami bomb. The XO sauce, the garlic and all the seafood just adds up for a intense flavourful experience. If you love seafood, this dish is for you. You can order it as part of their 2-3 course set lunch sat $45. . . . .
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It's probably one of the better beef rice bowl that's value for money in town. They pan sear the US black Angus short Rib, top it with an onsen egg and truffle soy over their rice. It's really not bad and good value for money. You can choose to add Foie Gras or fresh truffles if you are a fan of it as well. . . . .
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Comfort food to kick start the weekend. I had the triple pork combo. Lor Bak, meat ball and their legendary pork chop. The pork chop here is their signature item. Fried till a biscuit like texture, the pork chop is amazingly crispy. Add on a fried egg with runny yolk to complete the plate! . . . .
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What a showstopper this dish was. The visual theatrics of pouring the ikura till it overflows makes this a truly insta worthy signature dish. It's a real fun dish to look at. However, after a while, it's just a little too much fish roe that you can stomach. Truth be told, I was attracted to visit Kyuu after seeing many friends post photos and videos of this dish. So we came here for our anniversary. Besides this dish, the entire meal was fraught with inconsistencies. Some dishes were hits, some were misses. Unfortunately, Kyuu is a once and done kinda place. I doubt we will be back any time soon. . . . .
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I would even say Hai Kee would even belong in the top 5 stalls in Singapore. One of their key signature would be that every plate of Kway Teow is cooked to order individually. I love the char and wok hei he imparts to each plate. He's very generous with the cockles as well. Hai Kee is definitely a hawker legend. Definitely worth a visit while you still can.
