I’m starting anew, actually. Reset. To explain it, would be rather tedious for the one writing and the one reading it.

Besides, my ageing brain can barely recall my days of deliberation and rationale back then.

So here it is: My fresh new start…?

To say that I have simply been busy and had no time for it, would be rather inaccurate. It started out that way some time last year when I got bogged down with writing my thesis and being sporty and social, then going back to Singapore and taking a stint in a kitchen, meeting family and friends before coming back to Sydney, graduating, going on my grad trip.. I would say time is something I really have quite a bit of lately, something I actually wish I had less of, as it might mean I have actually been employed.. Yes, I am officially on the job hunt, have been for a little while now, and it’s been depressing trying to get something suitable. Would be good to have an income, yes..

So why I haven’t been spending all that time working on my foodblog? Well, I think it started with the simplest of things, such as actually taking nice photos of the food I was eating, and editing to a point where I was satisfied. I ate out a LOT last year, but there came a point where the lighting was far too dim, my camera posed limitations (No money for extra expense on camera equipment), and trying to salvage them using good photo-editing software still resulted in less-than-lovely pictures, if you know what I mean. Looking around the blogosphere, I felt tired, and too embarrassed to proceed after a little while. Plus, I’ve always been less patient than my sister with tucking in. Yeh, not shy about that, not at all..

But it felt sad as well, to give it up completely. It hit me a little while back, and I wondered, why did I let myself get stressed out about what people might think? Sure, to put it out there is certainly for people to read what you have to say, see what you have to show, but seriously, I was just stopping myself. I still feel a lot for food, cooking, eating, produce, all of that. I worried about living up to the high standard of blogs out there, those who have created niches for themselves, but… I don’t know. I just want to throw it all away for now, and just see what happens.

I won’t be apologising or making promises. Because it’s always too much pressure, and I tend to procastinate even more when I feel its presence. (Hm, rather revealing about how I have been as a student……) But I hope this means something more for the blog.

CNY Eve reunion dinner's Yu-Sheng (Click picture for more information). A jazzed up family special edition filled with extra yummy things.

Hello! So this is very late, but here’s wishing everyone a happy Chinese New Year, I hope it has been a good one filled with plenty of glorious food and hopefully, for some, lots and lots of red packets!

I have been busy whilst in Singapore, working most of the day away, 6 days a week. Working in a kitchen has been something I have been planning on for a while now, despite having worked on my health science degree in the past 4 years. It appears to be an important year for me to spend some time gaining experiences and making important life decisions, and after all,  I was born in the Year of the Rabbit, my year..!????

… Okay, not entirely sure how it is relevant myself, but irregardless of what lies in the year ahead, we all still need to eat, right..? May the eating continue!

So here’s to a good Year of the Rabbit for everyone, Gong Xi Fa Cai!! 新年快乐！

Okay, before you think that Quay sprung some amazing surprise on me (I WISH), Quay was actually  the surprise. Some time ago, it was the Sister’s birthday (whose age I will not disclose as it goes with all women’s ages), and she had just arrived in Sydney to do a postgraduate course. I admit, it was with a slight ulterior motive that I chose Quay, but I assumed the desire would be mutual, and booked a lunch for two. The Sister had no idea. But she did venture the guess..

Past the initial realisation and shock with the extravagance, we took in our surroundings, the beautiful view of the Sydney Opera House, and the quiet peace that filled the restaurant. Mind you, this was pre-Masterchef-induced Quay-craze. We took to bread, but of course, and eventually, the amuse bouche, a Jerusalem artichoke curd with truffle and oxtail consomme.

The curd was smooth and mild, resembling silken tofu, and the consomme was lighter than I expected. All of this was dominated by the single sliver of black truffle on the top, and with each mouth I tried to savour every last bit of its strong aroma. Yes – My bouche was amused.

The main thing that drew my attention to Quay were the infamous Sea Pearls. I knew of 5 to be in existence, and I really had hope to have all of them, but as I was having the degustation menu, I had just one, the Smoked Eel and Sea Scallop Pearl. It was, nevertheless, SPLENDID. In my opinion, anyway. It looked absolutely delicate and beautiful, and tasted that way too. I spent some time scrutinising and tasting this pearl, as I wondered what were the tiny beads that covered the pearl, and where exactly were the flavours they described. You see, that’s the thing, especially in a place serving Peter Gilmore’s food, where the chef has a unique way of presenting ingredients to you in a different way you are used to perceiving them – You can’t immediately tell which component is which, until you taste each one. As it turns out, those delicate, neatly placed beads of white were egg white droplets encasing a ball of smoked eel and scallop mousse, abed horseradish cream, and adorned with a pretty wasabi flower. I felt overwhelmed, as it was full of flavour, yet each component came through so clearly, and my mind just couldn’t get over how it all comes in a tiny, compact package.

The Salad of Pink Turnips & Breakfast Radishes, with violets, olives, pine resin and balsamico, was much more straight-forward in presentation, but absolutely gorgeous to look at. It looked like a mini forest on my plate, and the use of colours on the plate is undeniably appealing. I loved the combination of the goats’ curd cigar sticks with the vegetables, and beetroot chips! It seems a trend to pair beetroot with goats’ curd, but I find this to be the most balanced among the few I have tried to date. I could look at this dish all day..

The Gentle Braise of Pearl Oyster, Southern Rock lobster, and shaved squid, with tapioca, lettuce heart, oyster cream and pea flowers was a dish that truly boggled me. For the life of me, I just could not figure out the oyster and lobster that was in the dish, perhaps of the way it was prepared, but it was exquisite. It was mild, light, yet tasty, the slippery smooth textures luxurious on my tongue, tickled with the tapioca pearls. The Sister declared this as her favourite dish by the end of the meal.

Oooh, it’s so shiny! The Butter Poached Cortunix Quail Breast with chestnuts, truffle, bitter chocolate black pudding, milk skin and walnuts was a very earthy dish. The quail was perfectly cooked with a lovely shiny glaze, and soil-like texture of nuts and black pudding was a good accompaniment and textural contrast. The milk skin was definitely interesting, though I don’t remember much of what it tasted like, and just wondered how it was made. Hm.

I have  weakness for a good piece of steak, and this Poached Blackmore Wagyu Fillet with Tasmanian wasabi and morels had my heart singing at first sight. I was slightly put out by the word ‘wasabi’ – I really can’t take that stuff – but poached? Wagyu? Knowing it was a piece of beef I was tucking into at Quay, I was almost quaking with excitement. And geez.. It was so tender I barely had to saw through the meat. When you’re chewing on it, there is little resistance and it was almost literally melt in your mouth. Oh, wagyu..! The celery and spinach puree was a smooth and rich accompaniment, cut slight by the wasabi cream. It was subtle, but truth be told, I’d be happy to leave that out completely so I can fully enjoy that juicy, tender hunk of meat, so beautifully cooked.. BLISS.

I was pretty happy with my beef, but then came the final savoury course, the Slow Braised Berkshire Pig Jowl with maltose crackling, prunes, cauliflower cream, and perfumed prune kernel oil. I’m Chinese, I like my pork, alright. And when you slow braise pig jowl.. And give it an intriguing, not-often-seen, sweet maltose crust.. This was a real winner for me, and it’s not something you forget the taste of easily. The rich, sinful pork with that delightfully sweet crunch that somehow, just WORKS, with the soft plump prunes and let’s just add to the richness, a lashing of cauliflower cream. It was definitely rich, but not in an overpowering way. It seemed like a good balance between rich flavours and portion size, which felt like a wonderful indulgence you want to go back for. It was an interesting dish for me, and definitely a tasty one to boot. Okay I can feel a craving coming on..

Ah yes, the infamous Guava Snow Egg! At that time, I had no idea the fame it was about to claim, and while I knew it was Peter Gilmore’s self-confessed favourite dish, I had no idea. The introduction was decidedly more enthusiastic, “Dig deep, all the good stuff’s at the bottom! -grin-” and we paid heed. Crack! Oh that is satisfying. And look, a surprise custard apple ice cream inside! Ooh the refreshing guava granita -brainfreeze!- and what’s that at the bottom? It was creamy, jammy, sweet and tart all at the same time. I was starting to understand the enthusiasm. It helped me understand the subsequent post-Masterchef hype. It looked pristine and perfect, truly like a delicate egg in snow. It was decidedly one of the best desserts I have had to date. Mr Gilmore, my hats off to you.

Besides the sea pearls, another reason that drew me to Quay was the 8-textured Chocolate Cake. I have seen it in blogs and I told myself, I HAD to have it. So I switched my dessert. I loved it when the service staff placed the plate in front me, and said, “Here’s your 7 textures of chocolate. And -ladles a dollop of warm chocolate on top- this is your 8th.” Knowing what was about the happen, I snapped away as the top of the chocolate cake started to form a well, funnelling down, like an implosion in slow motion. And it was warm and cold at the same time, rich, and dense. It was made for the ultimate chocolate lover, that was for sure. Strangely enough, I found myself craving the Guava Snow Egg again after the rich indulgence. I wonder why..

There is a finesse in Quay’s food that you can taste. There is also a way of intriguing you by applying different techniques to a well-known ingredient or using an ingredient that would otherwise not be expected to be used in cooking at all. In doing that, the food continues to stay close to nature and showcases the natural flavours best, despite the complicated techniques. That is why there is a feeling of simplicity and nature when you dine there, the plate taking you from one part of the natural world to the other. I’m glad that I chose lunch – for the slightly more casual atmosphere, how natural light showcases the food, as well as for us to take pictures, of course! The service staff is efficient and professional, and the views at lunch are simply splendid.

Would I go back there? In a heartbeat.

—

Quay
Overseas Passenger Terminal
The Rocks, Sydney NSW 2000
+61 2 9251 5600

“Blasphemy!”

I can hear the outcry, as I post about instant noodles. As a believer and supporter of eating fresh produce, I am a foodie with my own dark secrets. I would like to think I’m not the only one. But yes, curse me all you want, purists, but yes! I LOVE INSTANT NOODLES.

I have my favourites, and for different occasions (Korean ones for my special ramen hotpot, my usual ‘Little Boy’ brand ones otherwise). But I was intrigued with this instant noodles that the Neighbour was utterly obsessed with, so much so that she brought back to Sydney almost half a suitcase worth from Singapore, and requested even more from a cousin who followed her 2 weeks later. What is the magic?

I must say, first-off, was the concave shape of the dried noodles. It seemed like a special reservoir for cracking an egg into it, and without understanding a single word of Japanese, the pictures made it seem clear that I guessed right. The other interesting bit, was that there is no additional packets of soup powder or sauce. It was just the noodles with the odd concave. Apparently, all the flavour was already in the noodles, to make it even more fuss-free, so all you need to do is crack an egg in and pour in the hot water, then wait.

And…

… Presto!!

Visually appealing, fuss-free, and easypeasy, guilty-pleasure yummylicious!

Okay, now I sort of get the hype..

The eating continues..

I don’t know how and why scones have that effect on me (other than its AWESOME DELICIOUSNESS!). In fact, my first memories of eating them came only when I was 17, and I ate them in a cafe my friends and I frequented because of the area, selection of teas, and all the cool glassware that we got to play with to make our teas. They had these scones, which actually really looked like rock cakes, just scraggly rocky-looking mounds baked golden brown, with bits of dried cranberry. Served with butter and strawberry jam, and occasionally when they had it, clotted cream. It was del-ish!! I met with the owner and she shared her recipe with me. From then on I made the same scones over and over at home, my friends and I would have scone-making parties.. Talk about obsession! However, perhaps it was the lack of skill, and  knowing the scones didn’t look or taste quite like the usual ones, my dissatisfaction with the recipe grew as the Family got sick of scones and I stopped making them.

Having warm scones with hot tea to escape the cold rain and blistering winds of Whitby during winter

Still, I would jump at every chance to have scones, so imagine how it was like when I spent over 2 months in the UK last year..! My companion was just as mad about them, so almost everytime we sat in a cafe for a cup of tea, we would have our scones. I still remember the ones I had that freezing wet winter day at Whitby.. Slightly crumbly with a crust, slightly dense with a good bite, but still rather soft in the middle.. Just the way proper English scones should be! With cream, jam, and lovely hot tea.. Oh, glorious.. Ultimate comfort food!

So I started making my own scones again. So many recipes, with so many varied results simply from just how you work each recipe! I tried this Jamie Oliver recipe before, and was not happy, but somehow this time round, it worked a charm. Still, in pursuit of perfection, so will keep trying more recipes till I get it!

I also made my very own VeryBerry jam to go with it! I like making things from scratch, so making my own jam is no exception. You can control the amount of sugar that goes in and pick and choose your favourite flavours (i.e. Berries!), so win-win! Mostly instinct rather than recipe but received great feedback on it, so I’m pretty chuffed! (Jamie Oliver-speak there. Hehe.) I have included my recipe for my jam. Note that I didn’t add any pectin(Jamsetta is what you can find in supermarkets) to it, but you can, just follow the packet instructions. I just let it cook and reduce till the desired consistency, which you can check by putting a few drops on a cold plate, letting it cool completely in the fridge, and nudge with your finger. If it crinkles on the surface, it’s good to go!

P.S. The jam is also awesome atop Julie’s Butter Crackers (Not available in Sydney, so I bring them over from Singapore) or Jacob’s Cream Crackers. Nom nom nom..

—

Fruit Scones
Recipe from Jamie Magazine, Issue 12

120g mixture of sour cherries/raisins
Orange juice, for soaking
450g self-raising flour, plus extra for dusting
2 tsp baking powder
120g butter
Salt
2 large eggs, preferably free-range
5tbsp milk, plus extra for brushing
Jam and clotted cream, to serve

1. Preheat the oven to 200C/gas 6. Soak the cherries and raisins in a bowl with just enough juices to cover them. While they’re soaking, pulse the flour, baking powder and butter in a food processor until the mixture starts to look like breadcrumbs (don’t be tempted to over-pulse), or rub them together by hand. Transfer to a mixing bowl and make a well in a middle.
2. In another bowl, beat the eggs and milk with a fork. Drain the cherries and raisins in a sieve and add them to the beaten eggs and milk with a good pinch of salt. Pour the beaten eggs, milk, cherries and raisins into the well in the flour mixture and stir well, adding a splash more milk, if necessary, until you have a soft, dry dough.
3. Dust a clean work surface and your rolling pin with flour. Roll out the dough until it’s 2cm thick. Using a 7cm round cutter, or the rim of a glass, cut out 10 circles from the dough and place on a non-stick baking sheet. (You may have to roll out your dough again in order to get all 10 rounds out of it, but try not to knead it too much, as you don’t want overwork it.)
4. Dip a pastry brush into some milk and brush the top of each scone. Bake in the preheated oven for 12-15 minutes, until risen and brown. Place on a wire rack to cool.
5. To serve, cut each scone in half across the middle. Spoon a dollop of jam onto the bottom halves, followed by a dollop of clotted cream, and put the tops back on. Serve on a large plate in the middle of the table, or on individual plates – and don’t forget a pot of tea!

—

VeryBerry Jam

500 g of berries (I used 200 g fresh strawberries and 300 g frozen berry mix of blueberries, raspberries, and blackberries – but use whatever mixture you like, just make sure the frozen berries thaw!)
Lemon juice of 1/4 lemon
200 g caster sugar (You can reduce this to perhaps by 50 g, but depends on how sweet you like your jam. This amount should still leave a slight tartness the berries naturally impart)

1. Add sugar to berries in pot, and scrunch up the sugar with the berries to release the juices, leaving some chunks for texture.
2. Stir in the lemon juice, and bring mixture to a simmer, without a lid. Add pectin in at this stage too, if you are using it.
3. Skim off the scummy bits on the top, and stir every once in a while, to ensure the bottom doesn’t overcook.
4. Depending on the strength of the fire, and whether you use pectin or not, it will take anywhere around an hour to be ready. Some people like a thicker, jelly-like jam, while others prefer something runnier. Just remember it will set as it cools, so give enough allowance for it.

Dong Po Rou (东坡肉)

It was during one of my thesis-writing breaks when I revisited AlmostBourdain‘s blog – one of my favourites with great recipes that always look delectable! – and found this recipe for Dong Po Rou (东坡肉). Just a glance at that picture and I was sold. I have a great weakness for pork belly, and it shows, too. -looks down at waistline- Sigh. But hey, I’m of Chinese ethnicity, we love our pork! Most of us, anyway. This is a dish I am fairly familiar with by name, but not by how it is made, because while I knew I ate it a fair few times in Chinese restaurants, I never quite put name to dish when I was younger. Youthful ignorance, sad but true. The recipe looked rather straight-forward, something I could leave on the stove for a couple of hours and get some work done in between too.

I wasn’t quite sure what the end result should have tasted like because the Mother never made it at home, so I made adjustments along the way, with the Sister taste-testing. Didn’t manage to get a proper picture in the end because everyone was starving and had started eating by the time I wanted to plate it. For more pictures that do justice to how amazing this dish was, have a look at AlmostBourdain’s post.

I would so make this dish again. Omnomnom..

—

Recipe from AlmostBourdain

Ingredients
1 kg pork belly, skin on (I used approx 1.4 kg, and adjusted the rest of the ingredients accordingly)
100 g spring onions, cut into half
50 g ginger, sliced
500 ml Shao Tsing wine
1/3 cup soy sauce
1 tbsp dark soy sauce
80 g rock sugar

2 cinnamon sticks (I threw it in just for a bit of fragrance, not entirely sure if it made a huge difference)

1. Cut the pork belly into 2 equal sizes that will fit your pot in one layer.

2. Parboil the pork belly in boiling water for approximately 5 minutes to remove the impurities. Drain and set aside.

3. Line the base of the pot with the spring onions and ginger. Lay the parboiled pork belly pieces skin-side down on top of the spring onions. Mix the the wine and sauces, adding it to the pot with the rock sugar. Top up the liquid with water until meat is 2/3 submerged.

4. Bring masterstock to a boil, then reducing to a simmer for 2 hours, lid on. Turn the pork to skin-side up halfway through cooking.

5. Remove pork belly from masterstock. Strain and reserve the masterstock for the sauce, leaving it to cool.

6. Steam the pork for 30 minutes on high heat.

7. *Optional* Skim the oil off the top of the masterstock (the pork belly releases a lot of oil and fat while cooking). Bring masterstock to boil again, and add some minced garlic to taste, to add some depth. You can also choose to thicken the sauce slightly by adding some cornstarch (made into a slurry with some water), bit by bit. Let the starch cook out each time over heat, till desired consistency and glossy. Do not over-thicken the sauce or it will taste too starchy and leave an unpleasant texture in the mouth.

8. Pour sauce over pork and serve immediately. (But do take a nice photo first!)

‘… Oh, and, book Tetsuya’s.”

I broke into a big smile, and proceeded. Just a couple or so weeks before the Family were due to arrive, and I secured a table for 6 at Tetsuya Wakuda’s 3-Hat restaurant.

We were given a private dining room, which obviously made us feel special, but I must say, I do prefer the normal dining rooms. The previous two times I had dined at Tetsuya’s I was seated in the central dining room. I do like to partake in the joint dining experience – watching strangers enjoy their meals and company, the swift, crisp, and elegant movements of the well-seasoned service staff, the muted tones of low voices in conversation… Tetsuya’s also take note about creating that ambience by arranging reservations such that each dining room will have a good mix of dinner parties of couples, fours, or large groups. That said, book well in advance for a table for two – They are usually booked out for couples for months in advance.

Our French waiter (He was bemused when the Father asked if he was French; “I wondeer whot gave eet away, eh?”) was really personable and friendly, and got us started on breadrolls (ALWAYS sourdough please!) and of course, Tetsuya’s truffle butter. Admittedly, it’s always something I look forward to coming to Tetsuya’s and trying to make it at home just doesn’t compare, somehow.

We said yes to oysters, including me. I’m not a big oyster-fan at all, I never was, but sometimes I give them a shot when I decide to let my life be changed by its taste, which so many chefs talk about that first ‘orgasmic’ taste of the oyster. So anyway, it was that day to try again. And I can safely say, that it will have to be Tetsuya to change my mind. I still don’t love them, but I definitely liked these oysters. The strong metallic taste was absent and it felt almost fresh in my mouth, partly because of the dressing, which I can’t remember for the life of me was, and it was creamy and smooth too. I wanted another one. Enough said.

Our first official course from the degustation menus was the Avocado Soup with Potato Ice Cream and Tonburi. Not many people, I realised recently, are used to the idea of cold soup, but I, for one, love it. I always grew up asking for my soups to be cold because I hated scalding my tongue. The soup had a sweet silky note to it, but the potato ice cream was, on its own, saltier, which balanced out really well with the soup. I could have a big bowl, but… I shouldn’t.

We moved on to the first seafood course, Sashimi of Kingfish with Black Bean and Orange, which the Family unanimously commented on how characteristically Chinese they found it. The saltiness of the black bean was lifted by the orange, and oh, that firm, almost crunchy kingfish sashimi.. Why were there only so few slices?! Right, only 10 more courses to go hm…

Scampi done three ways, was not unfamiliar to me, having seen a version of the dish 2 years back. Scampi in Tea with Lemon-infused  Oil was subtly flavoured, which was probably why we were instructed to eat from the middle, then left to right. Scampi with Capsicum was wrapped in prosciutto, giving a saltiness balanced out by the slight pickle of the capsicum, finished with the Scampi with Frozen Egg Yolk, which I thought was genius and lovely, in concept and taste. The scampi was fresh and creamy throughout – Always love a good scampi.

Oh, Tetsuya’s signature of Confit Petuna Ocean Trout with Konbu, Celery and Apple. People I know who have had it, remember it vividly, gush with passion, and/or wishes to have it again but in a supersized portion (yes, me included, duh); while those who haven’t, painstakingly save money to go there and have it. This is by far, the Father’s favourite dish, and he brings it up all the time when talking about Sydney food with his golfer buddies.

As it was placed in front of me, I was excited, but another thought ran through my mind: It looks smaller… The Family agrees, with a slight note of disappointment, but we attempted to savour every last bite in silence, hoping each bite will last longer in our mouths if we ate it slower… The salty, flavourful konbu on top, with the bewildering sensation of the trout on my tongue – it LOOKS uncooked, but when you cut through it and eat it, the texture feels like an in between between raw and overcooked. In short, it was perfect. Celery and apple made a great salad as well. Sadly, the course ended too quickly for my liking. I really need to stop dreaming of that supersized confit trout.

The Grilled Fillet of Barramundi with Braised Wood Ear and Chestnut Mushrooms was like a more delicate version of a Chinese braised meat dish, with the use of fish. The fish was not tough, which can often be the case with barramundi, and I always love mushrooms anyway. The sauce was slightly thickened with perhaps, cornstarch, which seemed Chinese as well, hence went down really well with the Parents.

Braised Ox Tail with Sea Cucumber and Yuzu was the first of the meat dishes, and it was quite a winner with the meat-loving Family. We love seafood, but we are definitely not people who will give up meat! I usually don’t think much of sea cucumber despite it being a delicacy of sorts and the Mother can make awesome things with it, but I suppose I never quite liked the texture and always thought it was rather tasteless. This time, the sea cucumber is thin and braised to the point where it almost melted on the tongue and had soaked up the flavour of the braising liquid, such as the ox tail meat. The yuzu was a nice touch of acidity.

I simply love the look of the Twice-cooked De-boned Spatchcock with Foie Gras. I don’t know, it could be the taut, smooth skin around the spatchcock meat, glistening with jus, and I know cutting into it, something succulent would be waiting for me. And there was. There was also truffle along with the foie gras, whichI felt actually overpowered the rich creaminess of foie gras as it is more pungent. But still, it felt almost decadent, and the spatchcock was indeed, juicy and succulent, so very tender! The barley risotto served was a welcomed change to the usual rice risotto, as it was a much firmer texture, hence it was not gluggy.

The Sirloin of Wagyu with Braised Leeks, Sansho and Soy, which was the last savoury course, was the highlight of the evening for me. A single thin slice of wagyu beef, but meltingly tender and rich from the marbling, perfectly paired with the slight tartness and sweetness of the sauce. I also loved the leek served with the beef. It had been braised to disintegrating-tenderness, soaked with flavour from the braise. Yet another one I just wanted more of, despite being stuffed from all the courses I had before.

So we moved on to the desserts, and began with the Banana Ice Cream and Pineapple Sorbet. Unfortunately, because I am strange and have a thing with only liking bananas as a fruit and in banana bread, I was not a fan of the ice cream but loved the freshness of the pineapple sorbet. Together, the sorbet lightened the creaminess of the banana ice cream, but I much rather preferred the sorbet on its own – because I’m just weird like that and don’t like banana ice cream.

At this point, as our martini glasses of ice cream were being cleared away, our waiter walked in with, lo and behold, Tetsuya himself! Our waiter knew we were from Singapore and brought Tetsuya into our dining room as a special treat for us. This was not the first encounter we had with Tetsuya, but it is always nice to meet the chef when you’re eating his great creations, THE Tetsuya Wakuda! No paparazzi pictures, but we chatted about food and his new venture in Singapore. With the Family in the restaurant business in Singapore as well, there was a lot to chat about, including the concept of his restaurant and the processes of setting up in another country. All sounds very exciting, I can only wish I would be able to pay the restaurant a visit when I go back to Singapore!

Our second dessert of Cannellini Beans with Mascarpone and Soy Caramel arrived as Tetsuya excused himself. I was intrigued by the appearance of the dessert, but I think I found the use of the beans in the dessert odd for me, and I simply could not figure out exactly what I was tasting and how the cream was distinct from the sauce. This was probably the dish I liked the least.

*Side note* Shortly after Tetsuya excused himself, our waiter presented the table with a dessert wine, compliments of the chef. It was a lovely wine and a lovely gesture, thank you! I must have seemed particularly pleased, because my glass was filled up the most – and I’m a lightweight! -hic-

And finally the last dessert of the day, and you know what they say about saving the best for last. The Chocolate Pave with Cream Cheese Ice Cream and Cinnamon Twigs looked absolutely tempting in its dark, glossy glory, and almost looked too pretty to eat! In the last year, I have discovered the true joys of having salt with chocolate, and the savouriness of the ice cream as well as the sea salt flakes on top of the pave made the rich, intense chocolate stand out even further, as it slid smoothly down my throat. Chocolate nibs and the cinnamon twigs were good textural additions as well.

By the end of dessert, I was absolutely stuffed to the brim, but what better way to end the meal with some good coffee with petit fours? Vanilla, chocolate, and green tea macarons were served, but unfortunately I was so stuffed I could not handle more than one. We did take the remaining ones to save for later though..

Every experience at Tetsuya’s is a pleasant one – good food, and excellent service. The degustation menu was well-planned, from lighter dishes to heavier dishes, it was a good progression from start to end. It was a long dinner, but hey, once in a while, it’s nice to take your time to have a great dining experience. Service was thoughtful to the very end – Tetsuya arranged for the ladies in our group (4 out of 6 of us!) to each take home a bag of his products, such as his salad and oyster vinaigrettes, truffle salt or truffle salsa.

So thank you, Tetsuya, for yet another wonderful dinner, a wonderful evening, and your kind generosity!

Tetsuya’s
529 Kent Street
Sydney NSW 2000
Tel: +61 2 9267 2900

But Rachel insisted on getting me a gift anyway, as a thank you and parting gift. I was completely bowled over and left flabbergasted as the box was presented to me, with Shun stamped proudly on the lid. Not quite knowing what to say is an understatement to describe how I was. Just a day or two before we were at the Essential Ingredient, and I went ga-ga over the display knife – hard not to do when I have been keeping my eye out for a good chef’s knife for some time now. Rachel, who had been stressing over what to get me as a gift, saw it as a beacon of light, and worked out a plan to amuse then astound me.

I know how much this knife costs, and the first thought that ran through my head was, “I can’t accept this!”. But I won’t deny that I felt a great deal of excitement and joy from just looking at the box, much less into the box. And when I did… Lifting that knife, it’s so light in the hand, and it fits so comfortably in the hand due to the D-shaped handle. Some people prefer a 10-inch, or a heavy knife of German make, perhaps, but this was great for me and my needs at this point. It took me ages to tear my eyes or hands off it, and using it has been a dream. Besides the gramophone I received for my 21st, this rates as the best gift I have ever received. I think, knowing beyond myself that it would be something that I want very badly, something I would not get for myself so readily, and going to those lengths to achieve it for me.. It’s epic, that’s what it is. –> I am obviously still bowled over.

So looking at my old knife, then my new Shun. Old knife. Shun.

Shun… Oh, definitely, yes yes………..

* To learn more about this specific knife, please click here.