Meal Reviews
Whether it's the flavour, texture, or overall presentation, every aspect of a meal can be experienced even by just reading about it. A dish can be a tantalizing blend of spicy, salty, sour, sweet, and everything in between. My short reviews will focus on the key elements that make a meal, drink, or dessert truly delicious. From the aroma to the first bite, I'll highlight what makes each culinary creation a must-try experience.
Apple Tart Tatin
(wagyu special menu)
Otis Dining Hall
When each element in a dessert has great flavours, and they are combined and have even greater flavours, then that makes me happy. This 'Apple Tart Turtin' did just that. Every element on its own was delicious. From the soft and flavourful baked apple, to the crispy pastry, to the crunchy oat crumble to the soft vanilla ice cream, everything was delicious. But when you ate all of them at the same time, the flavours were tantalising. Everything worked in unison, like a well-oiled machine.
Wagyu Rump
(wagyu special menu)
Otis Dining Hall
Melt-in-your-mouth wagyu. When you make steak like this, it easily has the ability to make your mind explode. This wagyu was a perfect medium-rare (the best cook of steak in my opinion) and had a crust that was crunchy and perfectly contrasted with the softness of the wagyu. Paired with the steak, was a pepper sauce that was absolutely packing in flavour. There was also a bearnaise sauce that had an incredible creaminess. Both these sauces, paired with the crunchy crust and perfect medium-rare, made a one of a kind wagyu rump.
Wagyu Beef Tostada
(wagyu special menu)
Otis Dining Hall
I love experimenting. Experimenting with flavour. Firstly, the tostada on its own was salty, crunchy and was perfect in every single way. This tostada used raw wagyu instead of wagyu that has been cooked. This brought incredible raw flavours to the dish that are often hard to find in other dishes. Another benifit of raw wagyu, is you can't overcook it (for obvious reasons), this makes it very easy to eat and chew. Along with the incredible flavours of the tostada and wagyu, the dish had an underlying flavour of spice that enhanced the flavours of everything else.
Tuna & Watermelon
(wagyu special menu)
Otis Dining Hall
I have been known to be a watermelon hater, but with tuna, I'm a watermelon lover. This was a very creative dish combining tuna and watermelon. But not any normal watermelon, compressed watermelon filled with a vibrant and fruity flavour. This watermelon was juicy that resulted in a perfect pairing for the tuna. There was 2 small cubes of tuna, both of which were soft and slightly peppery. The tuna, paired with the compressed watermelon created a beyond delicious dish.
Arancini
(wagyu special menu)
Otis Dining Hall
One ball, one bite, many amazing flavours. This small arancini ball was served on a round wooden plate that had the word "OTIS" engraved onto it. Like many delicious things, this arancini ball had a beautiful and crunchy outside and a soft and warm inside. The outside was a crunchy pepita crumb that had tons of flavour. The inside was filled with potato and a salty pecorino cheese that made this dish even more delightful. Underneath this arancini ball, was an orange and flavourful miso that brought the entire dish together.
Windflower Sourdough & Jamon Serrano (wagyu special menu)
Otis Dining Hall
Most meals pair perfectly with sourdough as a starter, and this was no exception. A perfect slice of sourdough with a Jamon Serrano that has been aged for an entire 18 months. This aging brought the flavours to an entirely new level. I placed the Jamon Serrano on top of the sourdough, this created simple yet incredible flavours.
Blackberry Sling
Otis Dining Hall
This mocktail was perfectly red, perfectly fruity and perfectly delicious. It had a prominent blackberry flavour that sung throughout the entire drink. A type of cherry (which I believe was a maraschino cherry) was added to the bottom to create a pit of darkness a extra flavour.
Sakura Chocolate Fondant
(first look at Koto menu)
Koto
I imagined this dessert like a little island. The chocolate fondant was a volcano that when erupted (spoon dipped into it) it oozed out a sakura filling that perfectly resembled a chocolate lava. A small gold leaf on top acted as the minerals found deep within a volcano. The icing sugar on the chocolate fondant resembled snow. A hazelnut soil tasted of heavy hazelnut flavour and added a needed crunch to the dessert. A houjicha ice cream was light, flavourful and velvety smooth. This would be the water on the island. Finally, a large leaf (which I believe was a banana leaf) resembled the greenery on the island.
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Angus Gyu Steak
(first look at Koto menu)
Koto
Thinly sliced and medium-rare with a perfect crust will always make a wonderful steak. The steak on its own was flavourful and juicy, but paired with the lemon-myrtle butter and wasabi pepper soy brings it to a whole new level. The wasabi pepper soy added a strong wasabi flavour but sill managed to have some sweet notes. The wasabi didn't overpower the lemon-myrtle butter, but instead they both worked together to deepen the flavours of the steak. Asparagus and finely diced tomatoes added as a small salad and a palette cleanser.
Daikon To Tofu Salada
(first look at Koto menu)
Koto
Possibly the most unique salad that I have ever had. This "Daikon To Tofu Salada" was filled with all sorts of unique flavours and ingredients. From it's renkon pickles, to crispy kale, to onion soy dressing, every single bite was different to the last. Crispy kale, finely sliced daikon radish and something crunchy (those little beige coloured balls that I don't know the name of) added all sorts of colour to the salad. All of that with an underlying flavour of tofu made a one-of-a-kind salad.
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Ebi Tempura
(first look at Koto menu)
Koto
In my opinion, this "Ebi Tempura" was an advanced version of prawn chips. They were perfectly cooked and had a prawn-chip-like crunch on the outside. The baby king prawns were salty, soft (but still held their shape) and superb. A creamy yuzu kosho sauce added spice and flavour to the dish. It wasn't spicy enough to overpower but it gave a little kick. A yuzu peel was added for a garnish on top of the baby king prawns to enhance the flavours and add a perfect citrus flavour.
Moriawase Platter
(first look at Koto menu)
Koto
A perfect array of sushi, sashimi and maki in many forms. I first had the salmon nigiri which was thinly sliced atop of a perfect amount of cold rice and has a flavourful garnish. I moved onto the tuna nigiri which was very similar but had tuna and a different (but still just as flavourful) garnish. One slice of tuna, kingfish and salmon sashimi for extra deliciousness and they added more colour to the platter. The maki consisted of all three types of fish which all contrasted perfectly with eachother and created a perfect bite. Atop was a small amount of wasabi for some spice and colour. Wasabi and gari (pickled ginger) added as a side for some customisation.
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Miso Shiru
(first look at Koto menu)
Koto
This "Miso Shiru" was one of the best soups that I have ever had. It had a super flavourful broth filled with many seasonal vegetables. Every single spoonful was different as there was an array of vegetables in the soup. One spoonful had a cherry tomato that exploded in my mouth and gave a wonderful tomato flavour. This soup would be the perfect thing to eat on a cold and rainy afternoon or as a late night snack to share with someone.
Wagyu Taco
(first look at Koto menu)
Koto
Not all tacos are large. Some are small, very small. This wagyu taco had melt-in-your-mouth wagyu that I couldn't falter. I am very impressed in the choice of wagyu instead of a regular beef mince, but it certainly paid off. It had a creamy wasabi that didn't overpower but still added a delicious background flavour and spice. Jalapeno salsa added another variation of spice and a delicious jalapeno flavour. Some coriander was used as a garnish that added a super aromatic smell and brought new flavours to the taco.
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Nasu Dengaku
(first look at Koto menu)
Koto
If anyone absolutely hates eggplant, eat this. It will quite literally change your entire perspective on eggplant and even the possibilities of what things can taste like. This "Nasu Dengaku" eggplant tasted like something from a dream. It was a Saikyo miso eggplant which was full of sweet flavours but used in a savoury way. It had a soft interior but a crunchy skin that resulted in the perfect balance of soft to crunchy. A small handful of Italian basil (or sweet basil) was added for a vibrant basil aroma. Crushed macadamia and pistachio nuts were added for crunch and they enhanced the flavours of the dish as a whole.
Hiramasa Usuzukuri
(first look at Koto menu)
Koto
Every single time that I've had kingfish I love it. And this was certainly no exception. It was thinly and perfectly sliced which made the kingfish melt in your mouth. It was swimming in a beyond flavourful black truffle soy that was a delight to eat (or drink?). Charred saltbush (an edible bush from mainland Australia) and chives were used as a garnish to add a perfect contrast to the red colours and some crunch (mainly from the saltbush). A kombu powder was also added for some greenery and seaweed flavour.
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Yaki Edamame
(first look at Koto menu)
Koto
Every Japanese meal must have a side of edamame, and this edamame certainly did not disappoint. It was salty on the outside but plain on the inside which resulted in a perfectly balanced snack. They had different levels of char which made every single bite completely unique but were all still cooked to absolute perfection. Leek oil was used to enhance the flavours of these simple edamame. Sansho pepper was used to add some crunch and lemon-myrtle-like flavour to the soft edamame.
Nama Gaki
(first look at Koto menu)
Koto
I was beyond excited for this dish. It was my very first time trying oysters. And I think this was the perfect way to start my oyster adventures. Both of these were pacific oysters but both had tantalizingly different flavours. The first oyster that I tried (on the right side) was filled with a flavourful yuzu jam and dried miso that contrasted perfectly with the salty pacific oyster. The second (on the left side) was filled with an onion salsa that reminded me of Mexican flavours. Two truly special oysters.
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Sakura Kouji Mocktail
Koto
Honestly, perfect in every aspect. This mocktail was wonderous in every single detail. From its flavour, to presentation, to its vibrant colour. The purple cabbage, jasmine and pink pepper were all working in unison beyond comprehension. Along with that, it was perfectly carbonated and had an amazing decoration to the side that made the mocktail even more perfect to look at. Truly wonderous.
Crocchette
Brunello
Small but wonderful. These "Crocchettes" had a crispy outer layer and was bursting with flavour. It's filling consisted of diced prosciutto, potato and a creamy sauce (which I believe was garlic aioli). They all worked in unison to create two perfectly balanced croquettes. Prosciutto was used for the salt element of the dish and added an amazing buttery texture. The outer layer is made from mashed potato, which has then been deep-fried to create the perfect crunch. Garlic aioli added a perfect creaminess that contrasted wonderfully with the buttery prosciutto.
Honey Chicken Bao Plate
Lazy Su
There are both pros, and cons about do-it-yourself food at a restaurant. But I could not find a single con about these bao buns. The bun was fluffy, warm and had an incredible feel when in your mouth. Perfectly cooked honey chicken that brought a nostalgic flavour to the dish. This chicken was juicy, sticky and had a strong honey flavour. Salty pickles for... salt. A slightly spicy gochujang hot sauce that enhanced the flavours of everything else but didn't overpower. A leaf of lettuce for some crunch and a vibrant green.
Spatchcock
Corella Bar
Incredible food is made with flavours that nobody thinks about. This spatchcock used flavours that I don't think anybody has thought about before. The spatchcock was tender and exploded with flavour. A Jerusalem artichoke puree was added to the bottom for an earthy flavour that didn't overpower the spatchcock. But the most creative outlet on this dish is the muntrie (very small native Australian berry that tastes similar to a sour apple) salsa. Pops of sour muntrie salsa added bursts of flavour to the dish and made every single bite different from the last.
Gnocco Fritto
Corella Bar
Small but incredible. A crunchy Gnocco Fritto filled with a flavourful rosella ricotta. The rosella ricotta was creamy and fruity which contrasted perfectly with the crunchy Gnocco Fritto. A slightly salty prosciutto enhanced the flavours of the rosella ricotta and also had many flavours of it's own. A small amount of sun-dried tomato added to the top to create a wonderful tomato flavour that creates a world of flavour in your mouth. A fine amount of greenery as a garnish for vibrancy.
Kingfish Carpaccio
Zaab
Ordering this "Kingfish Carpaccio" I was intrigued. It had a banana chilli relish. Not tomato or pickles, but banana. This interesting banana relish gave incredible flavours to the dish that I've never tried before. Six thin slices of melt-in-your-mouth kingfish, beautifully laid out on the plate. Topped with a small amount of a bananary and spicy banana chilli relish like nothing I've ever seen. A handful of slightly pickled red onions for vibrant colour and acidity (which goes perfect in seafood). Garnished with coriander and a single slice of chilli for some extra flavour.
Lod Song
(a taste of Lao menu)
Zaab
Balanced wonderfully. A creamy pandan-cotta with toasted coconut and maple syrup. The pandan-cotta was jiggly and super creamy. Bellow the panna-cotta was a small layer of jelly (I believe) which added extra texture and flavour to this incredible dish. Toasted coconut spread throughout the dessert to add some incredible flavour and a light crunch. A pool of maple syrup balanced the dish and gave it a subtle sweetness. A single pandan leaf added to the top of the dish for some incredible green vibrancy and aroma.
Ping Gai with Sticky Rice
(a taste of Lao menu)
Zaab
I've never tried spatchcock, but I am very happy that I first tried it at Zaab. It was succulent, juicy, full of flavour, melted in my mouth and everything in between. Paired with the spatchcock was a sweet sauce that tasted like something from a dream. It had mountains of flavour and enhanced the spatchcock. A side of sticky rice that felt impossible to eat with a spoon, but when you knead it with your fingers, the texture completely changes and the flavour enhances. Dipped in the sweet sauce creates a rice perfect for the dish.
Mok Pa
(a taste of Lao menu)
Zaab
Are you ready for your mind to be blown? The orange bowl in the middle, is BUTTERNUT PUMPKIN! When I first received this dish, the waitress told me that everything is edible. So I stuck my fork straight into this delicious butternut pumpkin, and my mind exploded. This dish was beyond perfect. There was a crispy, crunchy and salty barramundi skin at the very top of the "bowl". A stinky (in a good way) and delicious barramundi with plenty of herbs and spices filled the bowl. Two halves of a char grilled cherry tomato gave the dish some tomato incredible flavour. A bed of crunchy herbs brought the entire dish together.
Cucumber and Lime Mocktail
Zaab
Refreshing as can be. This cucumber and lime mocktail was light and refreshing. This drink highlighted the refreshing flavour of cucumber and still had some slight lime flavour to it. It was paired with ice to cool the drink and make it even better. This drink would go perfect on a hot summers day.
Larb Mhoo
(a taste of Lao menu)
Zaab
Now THIS was a dish that I could eat every single day. It was one of the spiciest things that I have ever eaten, but it was flavourful and amazing. The spicy pork mince, filled with herbs that brought perfect flavours to the dish. Atop of the dish, was a blue-purple flower that contrasted perfectly with the brown colour of the pork. An aromatic rice powder surrounded the dish and was used for some crunch and made the Larb Mhoo twice as good. It had some slight citrus flavour that balanced it perfectly.
Gaeng Jeud
(a taste of Lao menu)
Zaab
Comfort food can taste incredible. Especially when it's from Zaab. This dish was simple but had lots of flavour. The bone broth was warm and flavourful. The broccolini and asparagus were soft but still had the perfect amount of crunch to them. They perfectly absorbed all of the flavour from the bone broth which made the dish cohesive. Some cherry tomatoes added to the broth to give explosions of tomato flavour. This would be the perfect dish for a rainy and cold afternoon.
Tum Mak Hoong
(a taste of Lao menu)
Zaab
I don't know how to pronounce this (much like every other dish I had at Zaab), but one thing is for certain, it tasted incredible. Although it was fermented thus didn't smell all that good, the taste stood up for the smell. There was a soft, char grilled prawn which was the center of attention. This prawn was perfectly paired with crunch-filled veggies, which were small and crunchy wraps filled with vegetables. Along with this, was a spicy sauce that had a perfect amount of heat. Finally, some walnuts for a nutty aroma and taste.
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Sakoo Yad Sai
(a taste of Lao menu)
Zaab
This was quite literally a one bite wonder. Zaab encourages you to eat this with your hands which is exactly what I did. The juiciness of the pineapple first hits your taste buds, followed by the chicken and mushroom mix, the salty seaweed caviar, the crunchy nuts (which I believe were peanuts) and finally the spicy chilli. This bite was perfectly arranged. Every component balanced the others to make a cohesive dish. The pineapple balanced the chilli, the chicken and mushroom mix balanced the seaweed caviar, and the nuts gave it a perfect crunch that brought the dish together.
The Foghorn Mocktail
Zaab
This was a simple mocktail, but had beautiful flavours. Non-alcoholic white rum paired with lime and thyme makes a simple yet astounding drink. The sour lime was light and didn't overpower the entire drink. A simple sprig of thyme was added for an earthy aroma. A single, large chunk of ice cooled the mocktail down to make it perfectly refreshing.
Gusto Pizza
Pizza Gusto
Balanced perfectly. This simple pizza had a rich tomato base that was the underlying flavour throughout everything. Stretchy bocconcini cheese was a perfect choice. It brought incredible flavour without making the pizza too cheesey. Super thin slices of shaved prosciutto to add some essential saltiness and incredible flavour, texture and looks. An absolutely perfect wood-fired base that had some slight char that brought depths of flavour. The dough was also thin so all of the flavours were from the toppings not from the dough, Lots of rocket for vibrant greenery and some slight crunch that is essential.
Crostata di Tartufo
(exclusive truffle menu)
Brunello
This was one of those desserts that makes you mind explode. Firstly, the sweet and caramelized quince engulfs your mouth in incredible flavours. Then you try the crunchy pastry of the Tarte Tatin and it somehow makes the quince even better. But the best is yet to come. Combining savory flavour with a sweet dish is risky. But the truffle gelato on top was to die for. It was as soft as a cloud and had a truffle flavour that didn't collide with the quince. Everything blended together seamlessly and couldn't be anymore perfect.
Risotto all' Anatra
(exclusive truffle menu)
Brunello
This has changed my view of risotto completely. I normally think of risotto as a dish that is bland and no one really likes, but this "Risotto all' Anatra" has changed my mind. It was soft and had an amazing truffle flavour. Lots of Confit duck that melts in you mouth. Peeled and halved hazelnuts circled around the duck that added some needed crunch to the soft dish. The rice was perfectly cooked and absorbed lots of the strong truffle flavour.
Ragu di Salsiccia
(exclusive truffle menu)
Brunello
My photo of this ragu may not be great, but it certainly tasted great. This ragu was rich but was balanced by an incredible truffle foam. It had a warm, thick and rich soppressata (Italian sausage) sauce that was the perfect choice for the incredible malloreddus pasta. The cold truffle foam was light and had a perfect truffle flavour that didn't overpower the rich soppressata. The malloreddus pasta was housemade and couldn't be any better. It was al dente (soft but still has some bite to it) and looked incredible.
Pizza Fritta
(exclusive truffle menu)
Brunello
This was an exciting experience for me as it was my very first time trying fresh truffle. I first noticed its strong smell and stunning looks, but the taste overruled all of that. This pizza fritta was crispy, trufflely, cheesey and just perfect. The dough was deep fried and perfectly crispy with the insides being filled with an incredible stracciatella cheese and even more fresh truffle. The contrast between the fresh truffle and the stracciatella cheese was tantalizing. All those amazing flavours, along with the crispy dough made an incredible pizza fritta.
Chocolate + Wattleseed Cake
Corella Bar
I can't lie. I could have 10 servings of this cake. Along with its absolutely impeccable looks, it brought wonders to my taste buds. Lets start from the top down. Delicious and bright red seasonal berries that certainly didn't overpower the chocolate cake. A creamy and soft mascarpone that acted as a binder for the berries but still had incredible flavour of its own. A not too rich, not too sweet chocolate cake that had a subtle wattleseed flavour. A sweet and vibrant rosella juice that makes the dish look even better than it already does.
Murray Cod
Corella Bar
Zing here, zing there. This Murray cod had bursts of flavour like nothing else. The fish was beyond perfectly cooked, I couldn't even imagine a more soft and delicate Murray cod. It had a crunchy skin and was seasoned with flakey salt to add some incredible saltiness. Inside the broth are the little pearls from a finger lime and it adds some incredible, sour flavour. A curry broth made from native Australian flavours that couldn't taste any better. Pickled guindilla peppers add even more bursts of flavour to the broth. A pink dust (that I'm not sure what's made of) adds some incredible colour to the dish.
Scallop
Corella Bar
Let's just say this. This simple scallop looks like something out of a movie. It was just beautiful, both the taste and the looks. It was a relatively simple little scallop, but it had plenty of things to bring joy to your taste buds. It was perfectly cooked and melted in your mouth. An earthy lemon myrtle ponzu coats your tongue and the flavour gets better every time you try it. Some pickled chilies added for a delicious spice and contrast from the darker lemon myrtle ponzu.
Eggplant Taco
Corella Bar
I don't know what cuisine this goes under, but it was just incredible. A soft, warm corn tortilla with a crunchy eggplant. This entire taco was bursting with flavour. It had a slightly spicy piccalilli and a nutty macadamia feta. Every single bite of this taco was completely unique to the last. Sweet sumac onions add more and more flavour as you eat the taco. Coriander for a garnish adds loads of flavour and makes the dish look greener and more vibrant.
Spanner Crab Toast
Corella Bar
This was my very first time having crab, and I'm so glad that it was this. This small piece of toast was simple yet had some incredible flavours. It had a perfectly cooked and perfectly crunchy piece of toast. The crab was super soft and flavourful. A slightly sour sunrise lime mayo that brought the entire dish together. Super finely chopped chives for some vibrancy and colour.
Virgin Chili Margarita
Bonita Bonita
When you challenge the bartenders at Bonita Bonita to make the spiciest drink possible, they certainly achieve that goal. This drink had heaps of lime and heaps of spice. What I decided to do (and do not recommend) is after I finished the drink, I ate the chili on top. Despite my mouth being on fire, I loved the drink. It had tons of fresh lime flavour and the salt rim balanced the salt to the sour. I would totally recommend if you like spicy drinks.
Frosty Fruit
(not on the menu)
Bonita Bonita
This was a drink that someone who was sitting next to me at the bar wanted me to try. It was based off the tropical Frosty Fruit ice cream and this drink was certainly tropical. It was a mixture of apple and pineapple juice that made the drink super fruity. Passionfruit pulp was added for a subtle and delicious passionfruit flavour. Fresh lime juice cut all of the sweetness out and balanced the drink.
Panza De Cerdo Taco
Bonita Bonita
YES! Corn tortilla. That's all I have to say. I hate it when you go to Mexican restaurants and they have flour tortilla's. Why? Because it's not traditional. This taco was perfect. It had an incredible crispy and flavourful pork belly. A unique pineapple chili jam that added some absolutely incredible spice to the taco. Queso fresco cheese added an subtle flavour that brought the dish together. Rojo chimichurri for some extra spice. Rocket for some greenery.
Kingfish Ceviche
Bonita Bonita
Super fresh. I could have this every single day for the rest of my life. Everything was cubed/diced. Slightly salty diced kingfish, creamy diced avocado, diced tomatoes add a delicious flavour in the background. An incredible lime flavour resonated in the background of the salsa that brought out the flavours in the kingfish. Crunchy, salty tostadas that adds some needed salt to the salsa. Avocado crema, not only for the impeccable looks, but for a subtle yet divine taste.
Pork Taquitos
Bonita Bonita
These taquitos scream Mexican flavours. They had a super crunchy and salted tortilla. A super meaty shredded pork filling that contrasted with the guacamole. The guacamole had delicious chunks of avocado that added some incredible textures to the dish. A simple pico de gallo with diced tomato, onion and coriander. Smoked sour cream adds incredible flavour and makes the dish more cohesive. Chile con queso adds a velvety smooth texture which creates beautiful flavours in your mouth. Finely diced chives for a garnish.
Beef Brisket Bao
Lucky Bao
There is a reason this restaurant is called "Lucky Bao". This bao bun was perfect on every level. From the texture, to the size, to the taste, to the looks, and to the aromas. It had an absolutely incredible juicy and tender beef brisket. The brisket melts in your mouth just perfectly. It had an incredible bun that was light and fluffy. A perfect Asian slaw for some subtle flavours, but incredible texture. Coriander and mint was added for some extra aroma and subtle yet divine flavours. XO mayo was used as a binder for the slaw so everything wouldn't fall apart.
Wok Fried Beans
Lucky Bao
Now this is EXACTLY how beans should be prepared. Short, perfectly cooked beans that was been tossed in chili and soy. A perfect combination of condiments for these incredible wok fried beans. Sweet and spicy is the perfect combination for simple beans like these. Some slight char on the beans for some incredible flavour and aroma. Crushed peanuts for delicious texture, flavour, and stunning looks.
Taro Crack Fries
Lucky Bao
Something I hate about most fries is when they are an inconsistent shape and size. These taro fries were perfectly consistent in both length and size. They were long, thin and spicy. Perfectly seasoned taro fries with siracha and kewpie mayo. The siracha was added in large amounts that made the fries super spicy, but kewpie mayo balanced it out. The blend of sauces made these fries a delight to eat, and a delight to look at. Like a lot of dishes from Lucky Bao, chives added for a garnish.
Twice Cooked Lamb Ribs
Lucky Bao
Looks stunning, tastes stunning. These lamb ribs not only appeal to your eyes, but also to your mouth. It had a flavourful, juicy, and tender lamb ribs. I couldn't fault anything about this beautiful piece of lamb. It had flavours of gochujang, sichuan sweet + sour, and spicy mayo that all blended together to from one incredible dish. A red cabbage Asian slaw was added to the dish for a simple yet delicious pallet cleanser. Topped with some mint.
Prawn Gyoza
Lucky Bao
Pan fried is definitely the way to go. Everyone has their own opinion on how gyoza should be cooked, whether it's boiled, pan fried, or steamed. But after having this prawn gyoza I knew that pan fried is by far the best option. It had a beautiful crunchy wrapper, with an amazing prawn filling and a perfect soy vinegar. Everything in this gyoza was absolutely perfect, the taste, the texture, the balance and last but not least, the looks.
Fried Chicken Wings
Lucky Bao
Sticky, Spicy and delicious. That's all I can say about these fried chicken wings. It was perfectly cooked chicken wings with a sticky and spicy Korean gochujang chili glaze. The balance between sticky and spicy was out of this world. The batter was perfectly crunchy and it contrasted amazingly with the tender chicken. An incredible chili sauce was added on top, and around the chicken to add some incredible vibrancy and spice. Chives for a nice and simple garnish.
Tempura Cuttlefish
Lucky Bao
This was my first time having cuttlefish, and I definitely wasn't disappointed. It was a salty perfection. A soft yet slightly crunchy tempura batter for an absolutely delicious cuttlefish. All of that with a creamy and perfect ponzu mayonnaise that had black and white sesame for some great texture and looks. Super finely chopped chives for a vibrant garnish.
Salmon Sashimi
Lucky Bao
Small but beautiful, crunchy yet soft. Thinly sliced salmon swimming in a slightly spicy chili ponzu sauce. Garnished with a generous amount of crunchy crispy wonton to add some incredible texture. A blend of finely diced tomato, red onion and jalapeno makes a subtle yet incredible jalapeno salsa. Small dollops of kewpie mayo to balance out all of the flavours and to make the dish more cohesive.
Rocky Road V.2
(weekly special)
Gelato Messina
Rocky road isn't something I would normally choose, but I like to gamble with flavour. And now rocky road is something that I will always choose. This gelato was perfect. An incredible toasted marshmallow flavoured gelato with chunks of rocky road. This gelato was filled with pops of incredible flavour. The strawberry marshmallows brought tons strong strawberry flavour that pops in your mouth when you bite into it. A heavy toasted flavour popped up occasionally that made the gelato twice as good. Every bite was different from the last.
Japanese Fried Chicken Bao
Akiba
Crunchy, soft, spicy and salty. Four elements that are completely unique from one another, but they go together so perfectly in this bun. The warm, soft bun is just perfect. Incredibly crunchy, juicy and tender Japanese fried chicken. A generous drizzle of siracha adds a desirable and incredible spice. Kewpie mayo balances out the siracha so it doesn't overpower. Salty pickles for some salt, and crunchy lettuce for some extra crunch and greenery.
Loaded Pop-Korn Chicken
Milky Lane
I've never had popcorn chicken before. And this absolutely blew me away. It was crunchy, and cheesy, and saucy and just perfect. Small, bite-sized pieces of fried chicken that were perfectly seasoned and crispy. Loaded with two completely unique sauces that added some incredible flavour and aroma. Shredded cheese for some extra cheesy goodness. Nice and crispy finely diced bacon bits add mass amounts of incredible flavour. Shallots for some vibrant green colour.
Passionfruit Disco
Lazy Su
The perfect passionfruit mocktail. It was the perfect temperature (cool but not cold). An incredible passionfruit flavour that didn't overpower the entire drink. A few sprigs of fresh mint was added for some extra depth in flavour and some greenery. Amazing yet subtle jasmine tea flavour that brought the entire drink together. Beautiful dried lemon for some extra zest and colour.​
Kingfish Crudo
Lazy Su
Thinly sliced hiramasa kingfish. Drizzled with an incredible miso tiradito dressing that added a subtle flavour but some incredible oil-like texture. A small amount of perilla leaf added to the top of each and every slice of kingfish that adds unique texture and beautiful colour. Vibrant togarashi (seven ingrdient Japanese spice blend) adds some incredible colour to the dish.
Miso Butter Carrots
Lazy Su
Just stunning. Just by looking at these carrots you can tell that it is going to be a perfect side dish. The use of orange, black and white colours makes this dish very appealing to the eyes. It had perfectly cooked and soft carrots that still had a slight crunch to them. Caramelized miso butter glaze covered the carrots and created a flavour that is indescribable. A relatively large amount of toasted sesame seeds added some great colour and texture.
Japanese Roast Chicken
Lazy Su
I'm just disappointed. Not in the dish but because I couldn't eat all of it. It was incredible. Juicy and tender roast chicken that had lots of flavour. A slightly crunchy outside skin that added perfect texture and crunch. A small amount of pepita seeds was added to the top for some more crunch and colour. A perfect kabayaki sauce that was an interesting choice but made total sense in the meal.
Char Siu Pork Ssam
Lazy Su
I didn't know what to expect of this dish. But this just blew me away. The way your supposed to eat it is: you use the baby cos lettuce as a "bag" and you add all the fillings on top of it. I was unsure of this but I gave it a try, and I was impressed. The pork was perfectly juicy and tender which had mass amounts of incredible flavour. Although they didn't have much flavour, the greens added some interesting texture to the dish and made it much better. A caramelized chili eschalot puree added some incredible spice and flavour that made the dish become one incredible bite.
Spicy Prawn & Bacon Wontons
Lazy Su
Spicy goodness. From biting into the perfectly cooked wonton wrapper I knew this was going to be incredible. The filling was an absolutely incredible combination of bacon and prawn. Not too fatty and not too salty. But when the spice hits, the dish becomes all the more better. The flavours of the sichuan pepper sauce are absorbed by the wonton and melt in your mouth. It's the type of spice that doesn't ruin the dish, it just makes it better. Every bite I took was better than the last. Beautiful shallots were added to the top for some decoration and colour
Wagyu Cheesesteak Springroll
Lazy Su
Looks simple, taste simple, isn't simple. This was a simple springroll that had incredible taste despite the simplicity. It had incredible pastry, amazing filling, and a unique sauce. The pastry was super crunchy yet you didn't need to bite down with much force. The filling was cheesy and meaty. The wagyu was perfectly fatty but didn't overpower. The cheese was slightly stretchy and made the dish absolutely incredible. An interesting kimchi mayo for a ever so subtle kimchi flavour and a dip for the incredible spring rolls.
Donburi Nori Taco
Lazy Su
When you think of tacos this is perhaps the last thing that you think of. And I fully support it. These tacos were a soft and crunchy combination that was an absolutely perfect start to the meal. It had a perfectly crunchy nori instead of a tortilla. The filling consisted of a perfect combination of fish. This was kingfish, salmon and tuna. It had perfectly cooked rice that was sticky and blended everything together. Small dollops of avocado puree added some incredible flavour to the dish and made it cohesive.
Verde Pizza
Pizza Gusto
I love when pizza's are simple yet perfect, and this pizza was just that. It had a perfectly cooked thin crust with some puffed up crust around the edges that had a beautiful char. An absolutely perfect combination of bocconcini and mozzarella cheese's that when hot, can stretch for ever and ever. Small amounts of pine nut and basil pesto that added mass amounts of flavour. Super finely shredded parmesan cheese that brought a subtle flavour to the pizza but made it twice as good. And finally, lots of rocket that surprisingly didn't overpower.
Milk Choc w/ Choc Peanut Fudge
Gelato Messina
The perfect gelato. A luscious milk chocolate flavour with a crunchy and incredible waffle cone. This gelato highlighted milk chocolate yet had a subtle peanut flavour that created a beautiful combination of flavours. Added to the gelato were some choc peanut fudge chunks that created an amazing texture and brought pops of flavour to your mouth.
Snickers Loaded Thickshake
Milky Lane
This was a THICK shake. It was a delicious mix of caramel, chocolate and roasted peanuts. Topped with a generous amount of whipped cream. Drizzled with chocolate and caramel sauce. The drink itself had a mix of chocolate, caramel and roasted peanut flavour. Balanced to absolute perfection, every flavour was subtle but easily recognizable.
Loaded Fries
Milky Lane
These fries were addicting. A saucy, cheesy, messy goodness. Perfectly cooked and crunchy fries topped with melted cheese and finely diced bacon. 2 different types of super unique sauce, cheese gravy and the Milky Lane special sauce. The sauces were a perfect match and brought unique flavours to the incredible fries. Some chives were added to the top for a simple yet perfect garnish. It was a delicious combination of various condiments.
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Chic-Kanye Burger
Milky Lane
When I bit into this this burger all I thought was, "Chicken". It was the perfect chicken for the perfect burger. It was crunchy and perfectly seasoned. It had a delicate and soft milk bun that held the burger together. A simple lettuce leaf was added to the burger for some extra crunch and colour. A strip of perfectly cooked crispy maple smoked bacon that had an amazing flavour was added to make the burger even more incredible. There was a subtle flavour of pineapple relish that enhanced all of the flavours. Finally there was three different, unique sauces that all had incredible flavour and made the burger spicy and saucy.
Kingfish Sashimi
Akiba
3 small pieces of thinly sliced kingfish, elegantly placed on a small plate. Drizzled with a sweet coconut sauce, topped with a mildly spicy Nim Jim and coriander. This dish was small and incredible, you get the delicious kingfish with pops of sweet coconut sauce, the slight spice from the Nim Jim and the strong aroma from the coriander. It was balanced to absolute perfection and was a delight to eat.
Kimchi & Oyster Pancake
Akiba
A perfectly fluffy, perfectly cooked pancake. Topped with a perfect spicy kewpie mayo and siracha blend. This kimchi & oyster pancake was a pancake like nothing other. It was absolutely incredible to eat. The fluffiness of the pancake, matched with the creaminess of the kewpie-siracha blend was exquisite. The colour of the pancake was so appealing to your eyes that you would want to eat it from first glance.
Miso Dengaku Eggplant
Akiba
A soft and crunchy delight. Soft, charred eggplant with a crunchy top filled with pumpkin seeds, charred pepita seeds, sesame seeds and thinly sliced nori. This miso dengaku eggplant was as close to perfection as you can get. It was flavourful and beautiful. A strong eggplant flavour with an amazing flavour from the diverse range of seeds.
Pork Belly Bao
Akiba
A warm steamed bun with juicy and tender pork along with creamy Asian slaw and some salty pickles. This pork belly bao was just perfect. You first taste the softness of the bun, then the juiciness of the pork, followed by the creamy Asian slaw and finally the salty pickles to bring everything together.
Prawn & Chicken Dumplings
Akiba
An interesting combination of prawn, chicken and a sweet soy sauce-like vinegar. These dumplings were a one bite delight. The dumplings were so perfectly cooked that they melt in your mouth like nothing else. The sweet and sourness of the broth gave a new life to the dish that you didn't know was there before. Native Australian flora was added to the top to give it a nice purple colour.
Charred Cauli Blossom
Akiba
This was a simple yet beautiful dish. Cauli blossom that has been just charred so it has some browning at the edges for amazing flavour. Added to the dish was some black and white sesame seeds that didn't add much flavour or texture but instead made the dish look all the more wonderful.
Beef Short Rib
Akiba
Absolutely perfectly tender beef. This short rib was so perfectly cooked that you hardly had to chew. Finely shredded sweet potato added some sweetness and crunch to this incredible dish. The tamarind caramel was perfectly balanced and it just brought wonders to your mouth. A small amount of shiso chimichurri that was subtle yet brought incredible flavour.
Prawn Fried Rice
Akiba
The perfect side to a meal. Simple yet flavourful, this prawn fried rice used elements of char that brought the entire dish together. The prawns were small and slightly chewy with a small char that doubled the flavour. A fried egg was added to the top that had a yolk so runny that it was like water. The rice was seasoned with absolute perfection and cooked to absolute perfection.
