26 November 2021

Khichiri at Flyover Indian Fritterie and Chai Bar - Temperance Lane, CBD ~ Indian


A simple looking dish of slow cooked rice, mustard seeds and spices, but the flavours are a complex whirl of happiness. Deep fried veggie patties and a couple of battered and fried green chillies. Crisp roll of plantain and a spoonful each of coconut crispy and tamarind chutney. Khichiri, khichuri, khichdi, whatever your preferred version, it is mostly the same basic base of rice and split yellow lentils cooked in ghee with spices. 

25 November 2021

Krabby Patty soup at Viet Rolls, Marrickville


We have a thingy thing for Vietnamese crab soups, and this is one of our all time faves: banh da cua - soft crab mince with brown rice noodle ($15).  Clear broth and brown noodles, which are kinda like wholemeal fettucine - nice chew and a nice change to your standard rice noodles, fish balls, greens, betel leaf rolls, a pool of crab mince that really flavours the soup, and some lucky dip bits of fried pork belly. In short: a killer broth and lots of fun bits. Awesome.

23 November 2021

Oyakodon at Momiji Japanese Takeaway, Pittsway Arcade, City



We love ourselves a bit of oyakodon - chicken and egg on rice, with a little onion to sweeten things up. Momiji does it the way we like it, with the egg still a little runny. It's a plain dish but sometimes that's just what the stomach demands, it's a good protein hit to boot. Next hangover we'll return for the miso katsudon - a schnitty coated in sweet gooey miso sauce.

22 November 2021

Abura-soba gyokai at Ramen Zundo, World Square, CBD ~ Japanese soup-less noodles




We are big fans of the ramen at Ramen Zundo, the broth with a mix of dried bonito is one of our favourites. But what if you took the broth out and just left all the goodies and the flavour base? Abura soba (also known as mazesoba) originated as a soupless ramen where the noodles are coated in oil and the tare flavour base is left at the bottom of the bowl to stir through the soba noodles.

There are three versions at Ramen Zundo, original, spicy and one with a dried bonito blend. Each version has chopped softly cooked pork, bamboo pieces, soft cooked egg and lots of chopped spring onions. The gyokai (dried bonito blend) version not only has a fish flavoured sauce at the bottom of the bowl, it has a generous amount of ground bonito powder sprinkled over the top of the bowl.

19 November 2021

Heshela Newa Khaja Ghar ~ Newari Nepalese - Rockdale

This Heshela Samay Baji Set ($19) has a mix of flavours and textures we have only encountered in the exotic Nepalese region of Rockdale. There are familar flavours of curries, egg and a roti thingy, but also some eye-popping wow moments from the sour pickle flavours, the squished Rice Bubble textre of the baji and the tooth-threatening hard crunch of what we think is called Haku Mushya, Google says they are black soybeans - they are like chomping on barely cooked popcorn kernels. 

18 November 2021

Soft bone pork noodle soup at Kwan Noodle Bar - Sussex Centre, Chinatown ~ Hong Kong style noodles


Sussex Centre appears to have weathered the closures in Chinatown better than other areas (Dixon House, still sad). It is quiet on a Wednesday lunchtime and some stalls are closed until the evening, bonus though is getting a table. At Kwan Noodle Bar it's all go and we are in the mood for a noodle soup.

There's a number of combos available for your soup choice but it's soft bone pork we are after, a cut of meat that gives you melting soft meat off slowly cooked bones that are more like cartilage. The soft nature of the 'bone' means that give a crunch that won't crush that expensive dental work, it gives to some pressure and a happy amount of textural oomph. Our choice of thin egg noodles, a couple of huge hunks of soft-to-the-bite radish, half a bum nut and additional toppings of chopped shallot and chilli make a bigger lunch than we anticipated. The broth is dark with just a touch of star anise in the aroma.

10 November 2021

Sukhothai soup at Khao Kang Maruay ~ Thai, Haymarket



Khao Kang Maruay is a Thai E-San (north eastern Thailand) resto that was one of the last places we dined in before the June lockdown and takeaway only rules in Sydney. It had only just opened on Ultimo Road with offers of small bowls of soup, a takeaway bain-marie-of-love and loads of stuff on sticks. So coming back this week, it's just like picking up where we left off many months ago.

We are big fans of a small bowl of soup, something to tide you over or fill a smaller space in your stomach. There's three different soups on offer here for $6.90 for a small size and $12.90 for a larger bowl. This version is the Sukhotai, a lighter style broth with slices of fish cake, fish balls, quail eggs, roast pork and your choice of noodles (we went thin egg over the more usual rice noodles). With build your own soup adventure fixings at the ready, you can add in as much fish sauce, vinegar, sugar or chilli as you please.