Quirky Eclectic & Gastronomic Gastroenterologist

Sydney Saturday InDesign : Design Store hopping weekend!

noreply@blogger.com (Quirky & Gastro) — Fri, 19 Aug 2011 13:52:00 +0000

This weekend is chocobloc of fun.. Design enthusiasts out there.. Embrace this weekend to explore stores that normally don't open to the public.

Lots of exciting things happening, there's even free shuttle bus available along the design routes. The chances of winning some of the design item is enough to get my out my door on a supposedly rainy Saturday. I have marked out my must-visit store for tomorrow. Have you?

Visit Sydney InDesign official website for more info.

I am hoping that I'll win myself one of these babies.... Hey.. One can only dream right? :)

By the Quirky One

Luxurious warehouse conversion...

noreply@blogger.com (Quirky & Gastro) — Fri, 19 Aug 2011 13:40:00 +0000

This blog has been soooo... abandoned..

Anyways.. lots have been going on. Am still on my home hunt - lost out in auction for what could have been a dream home last weekend *sob*. Anyways, I've been told by numerous people what's meant to be is meant to be... Another amazing house "that is meant to be mine" is somewhere out there. Now if only I strike lottery one of these days. Wait... I don't buy lottery!! and there goes my chances...

Stumbled upon this while I was drooling over houses I can't afford page on the web. I call it "real estate stalking therapy". This could have been what we could have done if we have bought that warehouse conversion (see post here)

Glorious warehouse conversion with my dream inner courtyard... *swoon* Link here while lasts.


As all luxurious house should have - an amazing garage with luxurious cars to match..

by The Quirky One

Cheap Eats Review: Xoco (Chicago, USA)

noreply@blogger.com (Quirky & Gastro) — Mon, 30 May 2011 12:21:00 +0000

Xoco ***

There are not many places I see myself returning for a bite on a daily basis.....Xoco is one of them. "The little sister" (in Aztec) to Rick Bayless' Mexican restaurant empire in Chicago, Xoco offers a modern take on Mexican street food. It sits just next to the mid-range Frontera Grill (review coming) and fancy Topolobampo (1 Michelin starred).

Yes, Rick Bayless was the winner of Season 1 of Top Chef Masters.....no mean feat when chefs like Wylie Dufresne of NYC's wd~50 and Hubert Keller were some of the many world class chefs competing.

Beware of the long lunch queue...but worth the wait!

Xoco is open from breakfast to dinner but lunch is probably the busiest service period. The menu is large and varied.

The warm tortas (sandwiches) are amazingly crusty and crispy....straight from the wood fired oven.

With so many delicious options, I went for the Top Chef torta - a dish Rick Bayless created in the show's challenge.....braised beef tongue and chorizo....2 of my favourite things (among many, of course)!

Salsa verde

The torta was amazing - the braised tongue tender and chorizo adding plenty of flavours. Bits of avocado balances the torta filling in textures and adds natural "creaminess". The torta reminded me of Barcelona's Cafe Viena in La Rambla - perfectly crusty and toasted.

Just as amazing was the short rib red chile soup (caldos). Braised Tallgrass shortribs in a red chile broth with roasted vegetables - truly unbelievable! Toppings of wild arugula added natural pepperiness and further texture.

Not a single drop wasted!

We were so impressed we returned for breakfast.....The churros was perfectly cooked - crisp on the outside and a touch fluffy on the inside. Care was taken with each churros - all coated with light dusting of sugar and cinammon - not too much and not too little. OK - let's make this clear - this was way better than churros found in the small alley of Barcelona, Spain.

The huevos rancheros - eggs with roasted tomato-serrano sauce, black beans on a bed of tortilla was hearty...but nothing outstanding.

Hats off! Frontera Grill, here I come!

Cheap Eats Rating (Xoco): 19.5/20

By Gastronomic G.

Rating explained:

Scores 18 to 20 = *** (3 stars) = World class and close to perfection

Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience

Scores 15 to <16 = * (1 star) = Very good to great dining experience

Scores 13 to <15 = Good but not memorable

Scores 10 to <13 = Acceptable

Scores <10 = Are you sure you want to eat here?

Warehouse conversion opportunity: slipping away..

noreply@blogger.com (Quirky & Gastro) — Fri, 27 May 2011 14:10:00 +0000

Firstly, I have to apologize for neglecting this little blog of mine. I was under the impression that no one was reading. But I have been told otherwise recently... so this is my second attempt to keep it going! Booyah! LOL

Anyways, a LOT has happened in my absence of blogging. Took up a job that requires quite a bit of travelling, hence my sporadic blogging. Maybe I should learn how to post from my Iphone! Anyways, did some exciting design store oogling on my recent trip to Chicago - I LOVE EVERYTHING in the Jonathan Adler store.. well almost everything.. Anyways, more on that in my future post. Keith did his usual food exploration as well in Chicago.. so he was quite pleased with that.

Anyways, Keith & I are on the hunt for our new abode & I came across this wonderful warehouse.. Now.. I really really wanted this place but.... this place does not have certificate of occupation, the bank doesn't like it & my solicitor is advising against it... unless it's a cash purchase &/or if it's going for a song.

This place used to be a nut factory and is sooo.. exciting that I have already drawn up a floor plan & envisioned the space with the alterations and finishes that I wanted to put in it.. I even had a builder to look at it to estimate cost of renovation.

This is going on auction tomorrow. Unfortunately I have to give that up at the eleventh hour.. was stressed up thinking about it for the past 2 days..

Link of this property here while lasts. Here's what I'll be missing:

Arghh... Heartbreak...

By the Quirky One

Cheap Eats Review: Malaysian Restaurants - Mamak, Kaki Lima,Temasek and Malay Chinese (Sydney, Australia)

noreply@blogger.com (Quirky & Gastro) — Tue, 15 Mar 2011 09:35:00 +0000

I've always wondered when Malaysian food will become "the next food fashion"......I guess it has "kinda" finally arrived. Nonetheless, it's been, so far, limited to Malaysian street food served as it is......To progress and avoid becoming the next food fad, the challenge is whether Malaysian cuisine can be interpreted and elevated into a modern and contemporary form. Unfortunately, no one has taken up the gauntlet ...... with some fine exceptions such as Cheong Liew many years ago in South Australia.

Here, two restaurants serving authentic Malaysian cuisine are reviewed - Mamak and Kaki Lima. However, since we are discussing Malaysian food, our favourite and undisputed best Malaysian restaurant, Temasek, is mentioned also, alongside with Malay Chinese Restaurant.

Mamak *

The word "mamak" refers to migrant Indians who made Malaysia home and embraced Islam as their religion - and historically, operated street-side food stalls. It is not hard to spot Mamak in Goulburn Street, Chinatown Sydney......just look for the constant long queue during lunch or dinner time. Those who wait patiently are entertained by the open "roti" (bread) kitchen - where chefs knead and twirl the various types of roti on offer and rewarded by an authentic Malaysian street food experience.

The menu is simple and has a good variety of rotis. Mamak is famous for its roti canai but we ordered the roti tissue and roti bom - rotis that require slightly more skill to make compared with the standard roti canai.

The roti tissue came in its authentic cone shape. Thin and crisp, the roti tissue came accompanied with two curry dippings - the standard Malaysian curry and a dhal curry; both of which tasted wonderfully authentic. To be picky, the roti tissue was slightly too sweet and could have been thinner. Roti tissue and roti bom are listed as dessert in the menu and you can choose the roti to come with curry or ice cream.

Next was the roti bom (made with chunks of butter inserted into the dough and rolled scroll-like) - a thick roti, crisp on the outside and sweet, buttery and dense on the inside. Definitely heavy and rich!

The nasi lemak was the standout. The fragant coconut flavoured rice was perfectly cooked and sufficiently seasoned. A bit more coconut and pandan leaves would have made it perfect. Crispy anchovies and crunchy peanuts added texture and layers of flavours.The pièce de résistance was the sambal (Malaysian chilli sauce) - wonderfully flavoured and balanced - not too spicy, hints of balacan (fermented shrimp paste), salty and sweet. Mix the sambal with the anchovies and coconut rice, and magic!

The drinks tasted authentic too - condensed milk powered tea and coffee (teh and kopi tarik)- quenches the heat and matches the potent flavours and spices.

The mee goreng tasted authentic but somehow lacked the real "mamak" flavours.

Mamak has successfully brought the essence of Malaysian food in downtown Sydney. Mamak is worth a try for those wondering what the fuss Malaysian street food is all about.....if you are willing to wait or arrive early!

Cheap Eats Rating (Mamak): 15/20

Kaki Lima

There are two Kaki Lima's (both on Anzac Parade) - the original tiny shop in Kingsford and the new larger, modern outpost in nearby Kensington. Slightly clean and sterile, the larger Kaki Lima in Kensington offers a more extensive menu than Mamak (with exception to their Kingsford restaurant).

Consistency has been an issue during our many visits. The nasi lemak is good....but not great. The rice can sometimes be under cooked - slightly firm, and on the last visit almost devoid of significant coconut flavours. The anchovies were borderline crispy and peanuts slightly marred by stale oil flavours. The sambal anchovies was my favourite component on the plate and had just enough flavours to lift the entire dish. The option of beef rendang or chicken curry are average stuff.

Mee goreng is tough to rate since the same dish almost never tastes exactly the same each time.....ranging from very good to ....forgettable.

Laksa with vermicelli noodles was mild and pleasant....capturing the essence of a Malay-style laksa.

Drinks falls short - the teh tarik was embarrassingly poor.....I wonder why they chose not to brew their own tea!

Maybe a more focused and manageable menu without compromising quality and consistency is the key for Kaki Lima to elevate beyond passable mediocrity.....A definite positive here is the lack of queues!

Cheap Eats Rating (Kaki Lima): 12/20

Temasek **

The problem with Temasek (for us, anyway) is its location in Paramatta......Apart from that, there is really not much to complain about - beautifully cooked and prepared with quality ingredients.

There are too many things to love here....Hainanese chicken rice, sambal kangkong, mee siam, laksa, char koey teow....all at par if not better than average food stalls in Malaysia.

45 minute drive vs. 8 hour flight to Malaysia/Singapore......I'll pick the drive! A proper full review with photos to be updated soon.

Cheap Eats Rating (Temasek): 18/20

Malay Chinese Restaurant

An old favourite and massively popular among CBD office workers during lunch time......this is a place to experience Malaysian street food in an almost Malaysian "kopitiam" (coffee shop) setting.

I would have rated this place ** (2 stars) several years back but, unfortunately, standards have fallen in recent times.....the laksa - still one of the best examples in town is now a "watered-down" version of its former self and the weekend crowd favourite prawn noodles (har mee) has likewise down graded from fragrantly sweet prawn soup noodle to a disappointingly mild flavoured one.....tasting as if one former bowl of soup is now diluted into two!

A place that now rests on its past merits due to lack of real competition....... (will update with photos IF we do go back, however, with the watered down laksa and prawn mee, there's less incentive now to head back).

Cheap Eats Rating (Malay Chinese Restaurant): 13/20

By Gastronomic G.

Rating explained:

Scores 18 to 20 = *** (3 stars) = World class and close to perfection

Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience

Scores 15 to <16 = * (1 star) = Very good to great dining experience

Scores 13 to <15 = Good but not memorable

Scores 10 to <13 = Acceptable

Scores <10 = Are you sure you want to eat here?

Architectural & Antiques Elements: Wonderfully Antiquey

noreply@blogger.com (Quirky & Gastro) — Mon, 14 Mar 2011 10:47:00 +0000

Visiting interesting stores forms a great part of my weekend. It's like going for a walk except this one involves lusting over gorgeous furniture. Furniture porn? LOL Anyways, while we were in the inner west this weekend, we decided to drop in to Architectural & Antique Elements.

Located in Leichardt at the corner of James Street and Darley Road, Architectural & Antique Elements houses an amazing collection of well.. antiques and architectural elements! :) In addition to the usual antique sideboards, consoles, tables & bench, the split level store also house an amazing collection of antique doors; ranging from old antique chinese doors, vintage french doors to amazing ornate doors that once graced the Rajesthan palace. There were even ornate hundred year old columns and grand fireplace extracted from old houses!

We took a couple of shots in the store before we spotted a sign that says photos not allowed! Oops... Anyways, if you're thinking of restoring an old charmer & are looking for leadlight windows and antique fireplace, Architectural & Antique Elements would be a good bet...

I absolutely adore this sideboard... drools....

by The Quirky One

Macarons from Adriano Zumbo Lab (Sydney, Australia)

noreply@blogger.com (Quirky & Gastro) — Sat, 12 Mar 2011 12:06:00 +0000

Adriano Zumbo aka macaron master aka "that cake guy from Masterchef" has developed an immense reputation and following as the master patissier in Sydney.

His signature "dish" is the macaron .....and no, it is not "macaroon" which is a meringue-like baked cookie.

The queue has been perennial in his original Balmain store....often for the macarons. While we have wanted to experience this macaron sensation for a while, we were often deterred by the long queue outside the original store.. I guess it's our lucky day today because while Tong was doing her real estate excursion in the inner west, we chanced upon the Zumbo cafe aka the Zumbo Lab (made popular by Zumbo's TV show) in Rozelle. The small 9 seater cafe serves a selection of patisseries, pies, quiche, bread and coffee.

Armed with our own macaron experiences in France including those by Alain Ducasse (or rather his pastry chef(s)), we gave Zumbo's version a go.....we were not disappointed. Zumbo plays with flavours.....Smarties, Passionfruit with Basil, Wasabi with Ginger, and Chocolate Mud Cake with Blueberry macarons are just some of his many innovations....

Visually, the macarons were beautifully coloured and of good, consistent size. Egg shell-like crisp on the outside and gooey soft on the inside - his macarons were perfect texture-wise. Flavours were light and slightly on the "too sweet" spectrum.... but not to the extent of being unpleasantly sweet.

With macarons like these, his reputation as the maestro of macarons is well deserved.

By Gastronomic G.

Mari Hirata

noreply@blogger.com (Quirky & Gastro) — Sat, 05 Mar 2011 13:26:00 +0000

Recently discovered Mari Hirata's work. Japanese born & Gold Coast based, Mari Hirata has produced some signature work through her white shoes series. Interestingly, the white shoes series was originally developed from her part time work as an interpreter for Japanese tourists' weddings in Gold Coast. As time goes by, she developed her signature style of using white high heel shoes to express her thoughts through different themes. She described her works as "a combination of established procedure and order, with the notion of surrealism and visual puns." I like it!

The Descendents - The White Shoe Series (2001-2003)

To Reach, To Hold (Sacred Ties Series - 2006)

Cry Baby (Soft Coatings Series)

A good piece of art is both provocative & gets one thinking about the meaning behind a piece. Also love her none white shoes - soft coatings series which focused more on lines, symmetry and patterns. See more of her work here.

Samples of her work:

by The Quirky One

Home is where the art is..

noreply@blogger.com (Quirky & Gastro) — Fri, 04 Mar 2011 13:01:00 +0000

Home is where the art is.. & this home in Victoria by Robert Mills Architect illustrated that fact well. The art pieces, sculptural lamps & beautiful lines of the furnishings truly defines this place. Fantastic space! Found this space through the 2010 Australian Interior Design Awards site, 2011 shortlist will be released soon. Stay tuned!

by The Quirky One

Seamless extension: 'Spröjs House' by visiondivision

noreply@blogger.com (Quirky & Gastro) — Thu, 03 Mar 2011 23:57:00 +0000

Since finding this wonderful Surry Hills extension, I've been thinking about doing extension every time I see a small house with potential... Found another cool extension online that is going into my inspiration folder.. :)

Love this Swedish countryside house extension done by visiondivision. Connected through a glass corridor, the extension features a front facade composed of gridded frames (mullion windows: or Spröjs in Swedish), that overlooks the lake and the garden. Mullion windows are typical of traditional Swedish country houses.The ingenuity of this design however lies in the integration of a built-in shelving system & an office nook behind the window. Great idea, isn't it? I can probably sit there all day with no work done...

Inside...

by The Quirky One

Marrying the old & the new... Victorian terrace with modern extension

noreply@blogger.com (Quirky & Gastro) — Tue, 01 Mar 2011 11:59:00 +0000

I have been busy with a couple of things & have not been posting much in Feb! There were changes in work arrangement & hopefully it's all for the better. Anyways.. I've been lurking the real estate sites in the hope of finding our dream home & I came across this! An old Victorian terrace facade with a gorgeous streamlined kitchen and an amazing modern extension. LOVE the utilization of glass wall & the inside out concept. It is not the most seamless transition but it kinda works.

I would love to own this but I know I can't afford it.. :( Surry Hills address is just too posh for me.. or maybe I should just start buying lottery ticket! Link here while lasts.

Back of the house....

by The Quirky One

Fine Dining Review: Marque vs. Est (Sydney, Australia)

noreply@blogger.com (Quirky & Gastro) — Wed, 23 Feb 2011 12:00:00 +0000

Marque vs. Est.

Marque and Est. are two of Sydney's premier fine dining establishments who have been bestowed the highest possible rating of "3 hats" by SMH good food guide 2011. I had a memorable meal at Est. few years ago and I've been wanting to go back since I moved back to Sydney. Marque, on the other hand, has been on a meteoric rise in the Sydney food scene and is currently Sydney's "Restaurant of the Year". Marque's reputation has also grown globally with its recognition in the San Pellegrino World's Best Restaurant List and also being awarded the "Break Through Award".

I had the privilege to dine in these two top-notched restaurant with one month apart & I thought why not review the two heavy weights together in one post! :)

It was unfortunate that my camera was not able to capture shots under low lighting so I only have a couple of grainy shots to share in this post. (time for a new camera!)

Marque *

The degustation menu was our unanimous choice to experience what Marque's has to offer. The amuse bouche of Alain Passard's tribute of the chaud-froid egg was stunning visually. A hot-cold experience in the form of a runny egg with delicate flavours of (presumably) sherry vinegar, cream and spices was indeed interesting and has become chef Mark Best's signature dish. Grissini to enhance textural play enhanced the overall experience. Despite the amazing techniques applied, I thought this was slightly underwhelming.

The entire degustation course was a showpiece of Mark Best's high level of technical abilities and creativity. Nonetheless and surprisingly, we did not find any memorable and off the charts dishes. Each dish was cooked to near perfection technically but individual elements in most dishes did not marry perfectly. There were no memorable highlights to mention except the wonderful oyster topped with truffles on a thick slice of gently cooked bacon. The matching wines by the glass, instead, was the highlight of the night. The deco and atmosphere was generic, and the service was good without being exceptional. The servers should take their time introducing and explaining each dish clearly....why bother if not doing it properly and professionally?

For those unfamiliar with molecular gastronomy and the heights that have already been achieved elsewhere, Marque is a real treat - breathtaking execution of modern cooking techniques. However, it lacked the wow factor in the domain that mattered most - taste.

Of note, Marque's Friday Prix Fix Lunch menu is a steal at $45 per person. I would definitely head there if I have extended lunch hours.

Some shots taken in Marque:

Oyster on bacon, topped with black truffles

Dessert is served.....

Fine Dining Rating (Marque): 15/20

Est.***

We have fond memories of Est. having had a great meal 4 years ago.....before our global gastronomic adventure. The restaurant is impressive: expansive, high ceilings and luxury columns.

Again, we opted for the degustation menu and matching wines. We were not disappointed. Seafood proteins were particularly handled with finesse - the Moreton bay bug, scampi, steamed murray cod were precisely cooked to absolute perfection. The only times we had such perfectly executed seafood were at Alain Ducasse at Plaza Athenee (Paris, France) and Colborne Lane (Toronto, Canada). The pan-roasted lamb rib eye was the minor disappointment - tender but the cut was lack in depth of flavour (a compromise, perhaps). Deserts were on the mark - perfectly risen cherry souflle with thoughtfully matched pinor noir rose sorbet.

Roasted boned squab pigeon, grilled fig, almond cream, hazelnut picada and some pan juices - brilliant!

Cherry souffle with pinot noir sorbet

The wine list was comprehensive and the matching wines very good. The highly choreographed service was truly world-class and very closely matched, in my opinion, the perfect service we received at Alain Ducasse at Plaza Athenee Paris and Restaurant Gordon Ramsay. The celebrity viewing was complementary (The Edge from U2 was dining only 2 tables away).

Fine Dining Rating (Est.): 18/20

By Gastronomic G.

Rating explained:

Scores 18 to 20 = *** (3 stars) = World class and close to perfection

Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience

Scores 15 to <16 = * (1 star) = Very good to great dining experience

Scores 13 to <15 = Good but not memorable

Scores 10 to <13 = Acceptable

Scores <10 = Are you sure you want to eat here?

Cheap Eats Review: Din Tai Fung (Wisma Atria, Orchard Road, Singapore) & Prelude to Tetsuya's Waku Ghin

noreply@blogger.com (Quirky & Gastro) — Sun, 13 Feb 2011 03:22:00 +0000

Din Tai Fung *

During our brief visit to Singapore, we visited the Marina Bay area which is now the site of architectural monuments such as the Marina Bay Sands. This complex is also home to various outposts of celebrity chefs; the ones worth mentioning and in our shortlists include Tetsuya Wakuda's Waku Ghin and Guy Savoy's self-titled restaurant.

Marina Bay Sands

Waku Ghin & Guy Savoy in Marina Bay Sands - reserved for future trips

We, instead, headed to Orchard Road for window shopping and came across two Din Tai Fung restaurants. From its humble beginnings in Taiwan, Din Tai Fung has become an international success with stores in China, Hong Kong, Japan, across South East Asia, Australia and USA. Food critics have also warmly received Din Tai Fung; the Michelin guide awarded 1 Michelin star to a DTF in Hong Kong - a real surprise, to be honest.

The menu lists a long list of Shanghai style dishes.....including the renowned "Xiao Long Bau" a.k.a. small steamed soup dumplings. We were seated in front of a line of the pastry chefs preparing the dough pastry and various dumplings. Each pastry is hand-made and randomly weighed during the pastry making process to ensure consistency and quality control. It's no wonder DTF's success is based on the xiao long bau.

Precisely weighed dough size for xiao long bao

The xiao long baus are perfectly bite/mouthful size. The dough is semi-transparent enough to tease one with large volume of "soup" within each dumpling. The dough is also firm yet thin and silky smooth, and tough enough to never tear or break before you get your hands on the wonderful "soup" within the dumpling.

The xiao long bao itself merits 2 stars. The other dishes we tried were executed well with no major flaws - simple and clean tasting, but not headline grabbing - typical of classic Shanghai style cuisine, unlike other regional Chinese cuisine.

Appetizer - Peanuts with seaweed

Appetizer - Lotus root salad

Shrimp & pork dumpling

Noodle soup with fried pork chop

Dry noodles with mushroom & mince meat - very umami

Even the desserts (mango pudding & almong tofu) and drinks (sweet and sour prune drink) were wonderful. Our 15 minute queue was worth the wait, particularly when the queue is looking more like a 45 minute one as we leave the place fully satisfied....so satisfied, we forgot our order of chicken soup had failed to arrive!

Rating for Cheap Eats: 15/20

By Gastronomic G.

Rating explained:
Scores 18 to 20 = *** (3 stars) = World class and close to perfection
Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience
Scores 15 to <16 = * (1 star) = Very good to great dining experience
Scores 13 to <15 = Good but not memorable
Scores 10 to <13 = Acceptable
Scores <10 = Are you sure you want to eat here?

Cheap Eats Review: Hing Loong Taiwanese Noodles (Melaka, Malaysia)

noreply@blogger.com (Quirky & Gastro) — Thu, 03 Feb 2011 16:57:00 +0000

Hing Loong

Located at Jalan Bachang, Hing Loong is famous for its Taiwanese style noodles especially its spicy Beef Noodles and deep fried Pork Chop Noodles, and has spawned branches in Melaka & Petaling Jaya, Selangor. Tong brought me here years back and it left a reasonable impression on me then; she thought that meant a repeat visit was in order whilst all I had was chicken rice balls in my mind! There are hardly any empty tables in this restaurant that solely sells these Taiwanese noodle dishes.

We ordered the house specialty spicy beef noodles which was fairly mediocre. The lightly chinese herbal flavoured soup is spiced up with Schezhuan peppercorns and (likely) dried chillies. Despite tender pieces of beef floating around the soup, there was lack of beefy goodness expected. The fresh flat noodles did not marry well with the soup - neither clinging on the soup nor absorbing it.

Spicy Beef Noodle (Dry)

The deep fried Pork Chop Noodles was slightly better. Served with a flavoured soy based sauce, the noodles felt at home.....the deep fried pork chop was like any other deep fried pork chop. Not sure what the fuss is about!

Of note, the original old "chef" is no longer preparing the noodles. Instead a young man puts the dishes together with waiter(s) cum line cooks who portion sauces and meats for each order. Chicken rice balls, anyone?

Cheap Eats Rating: 10/20

By Gastronomic G.

Rating explained:

Scores 18 to 20 = *** (3 stars) = World class and close to perfection

Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience

Scores 15 to <16 = * (1 star) = Very good to great dining experience

Scores 13 to <15 = Good but not memorable

Scores 10 to <13 = Acceptable

Scores <10 = Are you sure you want to eat here?

OZ Online Interior Mag Adore!

noreply@blogger.com (Quirky & Gastro) — Sun, 30 Jan 2011 15:08:00 +0000

I HEART online decor magazines. Very glad to have discovered Adore & am sharing the love here. This site is going into my monthly online magazine list after Lonny & Rue.. :)

Am digging the British edition in Adore. Particularly love a pad designed by Abigail Ahem. The pad was painted in different hues of grey (bold move!) with pops of colour & texture added through layering. It's a place so full of character that you can never call this place boring!

There's also a section on where to shop in London for eclectic wares which I will be noting down for my future trip to London.... *hint *hint to the man Gastronomic G. :)

By The Quirky One

Industrial Gorgeousness

noreply@blogger.com (Quirky & Gastro) — Sat, 29 Jan 2011 16:20:00 +0000

It's Saturday evening and I am FINALLY able to catch up with my regular blog reading & also do a post (yippee!). Have been busy with work & travel this week that the majority of the blogging responsibilities has fall on the shoulders of the man - Gastronomic G to blog about his food adventures. My schedule is more normal now & I am finally able to blog again. :)

Today's post is inspired by the merci, stack it exhibition & its industrial gorgeousness. I love industrial drop lights and when I saw this I thought to myself that I simply HAVE to include this in a post.

*Image credit: designboom

Love the early 20th century metal bathroom cabinets, stacked as wall installation for the Merci Paris exhibition. A very pretty & functional feature wall indeed.. Yum...

Image credit: designboom

I can't decide if I like the more modern take of the industrial lamp by kyouei design (as featured in design mart in Tokyo last year) or the traditional industrial drop lamp.

This 'reconstruction lamp' designed by kouichi okamoto can be used as a clip lamp or a stand lamp. Pretty cool, eh? :)

Image credit: designboom

By The Quirky One

Cheap Eats Review: Tempura Tsunahachi (Tokyo, Japan)

noreply@blogger.com (Quirky & Gastro) — Wed, 26 Jan 2011 12:29:00 +0000

Tsunahachi Tempura *

Tsunahachi = tempura. Tsunahachi specialises in tempura and has become so popular, there are now several outlets thruout Tokyo. Interestingly, Tsunahachi utilizes sesame oil, an oil not usually used for deep frying. We decided to visit the original and main restaurant in Shinjuku (since 1923) on our first day in Tokyo.

All seatings were bar-style, with patrons facing your tempura chef. Once we've ordered, service started with miso soup....while the chef prepares your tempura dishes in front of your very eyes.

This miso soup was the best I had throughout our trip. Cooked with tiny clams, the soup was beautifully rich and flavoursome.

The chefs serves different tempuras each straight out of his deep fryer. All the seafood was fresh. Japanese tiger prawns (kuruma-ebi) were beautifully fresh and appears to come from the huge tank at the corner of the restaurant.

Tempura chef in action

Making fresh tempura batter

A whole oyster with shell tempura - stuffed with a few other seafood goodies

Fish was skillfully gutted and filleted in front of us, and our plates few minutes later.

This is a great novel experience for non-Japanese tempura fans. While there was no "OMG" moments, everything was fresh and beautifully prepared. Menu was very modestly priced and the lunch set menu is particularly suited for those who are budget conscious.

Cheap Eats Rating: 15/20

By Gastronomic G.

Rating explained:

Scores 18 to 20 = *** (3 stars) = World class and close to perfection

Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience

Scores 15 to <16 = * (1 star) = Very good to great dining experience

Scores 13 to <15 = Good but not memorable

Scores 10 to <13 = Acceptable

Scores <10 = Are you sure you want to eat here?

Fine Dining Review: Restaurant Kurosawa - Nagatacho Kurosawa (Tokyo, Japan)

noreply@blogger.com (Quirky & Gastro) — Mon, 24 Jan 2011 07:07:00 +0000

Nagatacho Kurosawa *

Named after legendary Japanese film director/producer Akira Kurosawa (Seven Samurai, RAN, etc) and run by the Kurosawa clan, we were invited to dinner at Nagatacho Kurosawa by a Japanese friend. Nagatacho Kurosawa is famous for its shabu-shabu and supposedly the place to spot celebrities. Located near the Prime Minister's office, the restaurant also offers hand-made soba (buckwheat noodles) & A la Carte selection.

Shabu-shabu actually refers to the swishing noise as one swishes the meat back and forth in the hot pot. Apart from the shabu-shabu itself, one of the other treats of the meal is usually the wonderfully flavoured broth at the end of the meal.

Starters - root vegetables, arrowroot cake with salmon roe

With our shabu-shabu, the hot pot is filled with clear dashi broth which is predominantly made of bonito and konbu. Once it is fired up, we "shabu-shabu-ed" thinly sliced Kurobuta (Japanese Black Berkshire pork) as well as Kagoshima black beef - both were wonderfully marbled and meltingly tender. The accompanying sesame sauce was wonderful but the meats were so good, they were stand-alone.

The STARS of the meal - thinly sliced and amazingly marbled black beef and black pork

At the end of the meal, eggs were scrambled by the table side and mixed into the hot pot, which is now filled with a broth flavoured with all the wonderful flavours of the beef and pork. This was then served into bowls of rice.This was truly delightful despite both of us feeling completely stuffed by now.

Mixing through the scrambled egg into the flavoursome and wonderfully coloured dashi

Dashi with eggs served with rice

Desert - more food!

A lovely dining experience (even for non-movie buffs) paired with a good selection of sake and soju, and all in a restaurant created to evoke Kurosawa's samurai movies. Arigato, Oba-san!

Fine Dining Rating: 15/20

By Gastronomic G.

Rating explained:

Scores 18 to 20 = *** (3 stars) = World class and close to perfection

Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience

Scores 15 to <16 = * (1 star) = Very good to great dining experience

Scores 13 to <15 = Good but not memorable

Scores 10 to <13 = Acceptable

Scores <10 = Are you sure you want to eat here?

Glorious Art: Ann Carrington

noreply@blogger.com (Quirky & Gastro) — Thu, 20 Jan 2011 10:22:00 +0000

The Bungalow Hotel, designed by the Novogratz from SixxDesign

I first spotted this queen stamp art piece on 9 by design & have been trying to find out more about the artist behind this glorious artwork since. That artist is Ann Carrington.

Ann's pearly queens & crowns has been featured in many high profile homes (Gwyneth Paltrow, Paul Smith to name a few) & it is not difficult to see why. It is a statement piece that one will remember for a long time. And each item in the queen or stamp collection goes for about £5,000 a piece. It is an artwork that I would like to have but can't afford.. O well.. so are a lot of other things.. :)

Florence Rolando home from Design*Sponge

Ann is also known as the Sculptor of Scrap, if you take a closer look at her piece, they are never really what they seem. Some of her sculptures were made of old forks, shoes and tires. Her stamp collection are made from pearl buttons and her coin collection from safety pins. It gives the artwork more texture and depth, whether there are other symbolism associated, I'm not sure.

Ann Carrington has been getting quite a bit of publicity the past few years and was featured in several interior magazines. I am very sure you will be seeing a lot more of her!

Check out the article on her six bedroom home in Broadstairs, near Kent here.

Photo credit of Ann Carrington home: Michael Franke

By The Quirky One

Fine Dining Review: Mathias Dahlgren (Stockholm, Sweden)

noreply@blogger.com (Quirky & Gastro) — Wed, 19 Jan 2011 12:13:00 +0000

Mathias Dahlgren **

I decide to keep in line with the Swedish theme. While Tong was excited about exploring Scandinavian design in Stockholm, I was pretty much excited about Mathias Dahlgren that has been getting rave reviews since it opened in 2007.

Mathias Dahlgren in a way was a compromise of not being able to get a spot in Noma (and this was before they became the world's best restaurant!). Located in the appropriately named Grand Hotel Stockholm, Mathias Dahlgren has become one of the hottest dining destination in Stockholm in just over 2 years..... scoring 2 Michelin stars and also ranking 25th in the more fashionable (but personally less reliable) San Pellegrino World's 50 Best Restaurant (2010 list). The restaurant is divided into two: Matbaren (food bar) and Matsalen (dining room) - serving conceptually different but still equally cutting edge food. We dined at the more relaxed but still stylish Matbaren.

Tong has been telling me that she wants to get those statement chairs...

We started with the Fried Pork Sausage and Truffles from Gotland (6/10).

The steamed Wild Cod from Lofoten was spectacularly fresh - like most Swedish food...the seasoning was slightly on the heavy side. Accompanying forest mushroom emulsion perfect and trout roe provided textural variation. This was a great dish (9/10).

Another standout was the Canette from Bretagne - a wonderfully tender duckling with fried mushrooms, cabbage, ginger and chilli (8/10).

Deserts were memorable. Farm Milk Pudding with vanilla ice cream and cherry sorbet. This smooth Mathias Dahlgren version of panna-cotta was delightfully light, refreshing - the quality and freshness of the milk coming through (8/10).

The Baked Wild Chocolate from Bolivia was our favourite. Amazingly strong dark chocolate flavours but nicely balanced out by sour cream and toffee ice cream (10/10).

Soft and gooey chocolate awaits inside the crusty exterior

Mathias Dahlgren is worthy of its hype and accolade. I can only imagine how amazing Matsalen would be....

Fine Dining Rating: 16/20

By Gastronomic G.

Rating explained:

Scores 18 to 20 = *** (3 stars) = World class and close to perfection

Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience

Scores 15 to <16 = * (1 star) = Very good to great dining experience

Scores 13 to <15 = Good but not memorable

Scores 10 to <13 = Acceptable

Scores <10 = Are you sure you want to eat here?

Stockholm: H&M Home Concept Store

noreply@blogger.com (Quirky & Gastro) — Tue, 18 Jan 2011 12:28:00 +0000

Since I've blogged about Moooi in Amsterdam, I thought I might as well blog about some of the awesome design stores that I have visited in my travels.

One of the most memorable store experience for me in Stockholm was visiting the H&M Home concept store when it was first launched. It was a home decor store like no-other. The concept store was gallery-like & paints a different light to the H&M brand (for me).

The unexpected presentation of the home concept store was enlightening. With a combination of suspended furniture & mirrors, the showroom exudes a dreamlike quality. The installation named 'Home Reflections' apparently was meant to evoke shoppers to imagine the world through a looking glass, reflecting & exploring our ever changing relationship between identity & style. LOVE the concept!

How do you shop in such 'gallery-esque environment'? All products are displayed on the side & if there's a product that you want to purchase, you simply pick up a product card, bring it to the counter & the shop assistant will bring out the merchandise when you finish the transaction.

I couldn't help myself from browsing the H&M Home site to check out at their latest Spring offering. LOVE the blue & green in the textile, the raw natural look of unbleached linen & the black & white Nordic prints on the hand & bath towel. There seems to be hints of pink everywhere as well.. in line with Pantone 2011 colour of the year.

Now can someone please bring H&M to Australia? I need affordable & fashionable clothing & beautiful soft furnishings... :)

LOVE those Guest Bath Towels!

By The Quirky One

Mark Tuckey.. Again!

noreply@blogger.com (Quirky & Gastro) — Sun, 16 Jan 2011 14:00:00 +0000

Palm Beach, NSW

A good friend of mine visited me this weekend & I took the opportunity to re-acquaint myself with some of Sydney's popular sites. In addition to the usual Bondi / Bronte / Coogee beach in the eastern suburbs, we drove all the way to the Northern beaches. My ulterior motive of driving all the way up north was to visit Mark Tuckey at Newport Beach. It would have been tough to justify driving 38km up north just to visit a furniture store under normal circumstances! I have blogged about my LOVE for Mark Tuckey's raw wood furniture previously here.

As expected, Mark Tuckey's furniture was beautiful, raw and..... clearly unaffordable to me. :( The mega drum solid oregon coffee table that I love is unattainable at AUD3250.

Notably David Bromley's artwork was beautifully showcased & available for purchase in the retail space. I have concluded that the two must be good mates as I have seen some of Mark Tuckey's pieces in Bromley Arcade in Waterloo as well.

Selective Third Drawer Down tea towels & vintage posters are also sold in Mark Tuckey. Unframed Third Drawer Down tea towel is retailed @ AUD40 & framed pieces @ AUD425.

Though unaffordable unless there's a 70% off sale, it was still great visiting Mark Tuckey store.. I can now ticked that off my stores to visit list.. :)

Love those coloured bentwood chairs..

By The Quirky One

Interesting Multiples: Vuk Vidor's Art History (Part One)

noreply@blogger.com (Quirky & Gastro) — Thu, 13 Jan 2011 14:02:00 +0000

I came across Vuk Vidor's Art History (Part One) editioned print few months ago in Third Drawer Down & it's been 'haunting' me ever since. Vuk Vidor is a Belgrade artist based in Paris. I believe he first installed the Art History mural in Palais de Tokyo, Paris. The mural called ‘Art History’ is essentially a list; on each line he links an artist to his/her cultural impact & concept in three/four words, i.e. Mondrian owns Geometry, Warhol owns Pop, Lichtenstein owns Comics, Koons own Kitsch & I especially LOVE Hirst owns The Pharmacy.. :) Classic!

With his other work such as 'If you're looking for trouble you came to the right Place' & 'Even superheroes can't save us now', his work has definitely grabbed my attention...

By The Quirky One

Fine Dining Review: The Press Club (Melbourne, Australia)

noreply@blogger.com (Quirky & Gastro) — Thu, 13 Jan 2011 12:12:00 +0000

The Press Club (no stars)

This is the flagship restaurant of Melbourne celebrity chef George Calombaris. Due to the popularity of Masterchef, Calombaris (Masterchef judge) has flooded the media.....too bad his food doesn't match his hype and reputation. Whether his recent media frenzy distractions and empire expansion have compromised the quality of The Press Club is unclear but definitely not enough to warrant a 2nd visit.....both Ducasse and Robuchon have managed to gather so many Michelin stars without compromising reputation and quality.

We opted for the degustation menu. Bread was served with kalamata and wild olives in a wonderful olive oil and black salt. The 1st two courses were so badly planned that they arrived around the same time....before I even had a bite at my first course! Yes, this is the norm at my local Chinese restaurant but not at this "2 hat" restaurant.

2 courses served concurrently

Unfortunately, there were no "wow" moments throughout and the was more molecular gastronomy gimmickry than true application of technique.

The deep fried quail was one of the highlights but that too was foiled by presence of a quail bone in the dish (yes, the dish was meant to be presented de-boned).

The bangalow pork dish was, unfortunately, boring and disjointed....the pork crackling not overwhelmingly crackly and the "Aussie" spin in the form of a pork Chiko Roll completely made no sense in terms of flavour and textural integration with the rest of the dish.

Bangalow pork

The signature slow cooked lamb (cooked over 16 hours) was flavoursome.....more like nana's except a lot more $$$.

Signature slow-cooked lamb

Desert was ambitious but with too much molecular gimmickry.....Don't get me wrong, I am a big fan of molecular gastronomy, having thoroughly enjoyed eating through Spain, but only when applied appropriately.

The service was good but not great, and accompanied by an interesting wine list. The sommelier, talented as he may be, unfortunately assumed that I was not worthy enough to know much about his rarer wine varietals and spent minimal effort explaining his matching or even the actual varietal offered.....That is not until I identified his choice of Marsanne, did he decide to take us more seriously! This is quite unacceptable for a supposedly top restaurant.

Desert - chocolate mousse, bits and soil with sprinkles of nuts

I really wanted to like The Press Club....it was a good experience but nothing memorable and a fairly dear one. Nevertheless, the place is crowded, and everyone seemed happy and satisfied.......

Fine Dining Rating: 14/20

By Gastronomic G.

Rating explained:

Scores 18 to 20 = *** (3 stars) = World class and close to perfection

Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience

Scores 15 to <16 = * (1 star) = Very good to great dining experience

Scores 13 to <15 = Good but not memorable

Scores 10 to <13 = Acceptable

Scores <10 = Are you sure you want to eat here?

Cheap Eats Review: Omen (Kyoto, Japan)

noreply@blogger.com (Quirky & Gastro) — Wed, 12 Jan 2011 10:09:00 +0000

Omen ***

Tong loved this place so much...she declared this the "best meal ever!". We arrived late lunch time and this usually packed place was empty. Omen is famous for its Udon....and its no wonder once we've had it.

Udon set meal

Grilled chicken marinated with white miso

My food revelation moment was the yam in crab sauce - simplicity and perfection in one. This could have been proudly served in any Michelin starred restaurant.

Not to be missed if in Kyoto. The experience was close to perfection.

The beautiful menu

Everything was cleaned up - quite unusual with Tong

Located in 3 locations; we went to the one close to Kawaramachi Station. Of note, Omen has recently opened a restaurant by the same name in New York.

Rating for Cheap Eats: 19.5/20

By Gastronomic G.

Rating explained:

Scores 18 to 20 = *** (3 stars) = World class and close to perfection

Scores 16 to <18 = ** (2 stars) = An exceptional and special dining experience

Scores 15 to <16 = * (1 star) = Very good to great dining experience

Scores 13 to <15 = Good but not memorable

Scores 10 to <13 = Acceptable

Scores <10 = Are you sure you want to eat here?