Category: ASIAN FOOD

Tombo Den Japanese opens in Melbourne this September

Japanese food

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Posted: 03/09/2024

Melbourne’s dining scene is about to get a vibrant new addition with the opening of Tombo Den, the latest venture by renowned restaurateur Chris Lucas. Set to open on Saturday, September 7th, at 100 Chapel Street, Windsor, Tombo Den promises to transport diners straight to the bustling streets of Tokyo with its reinterpretation of the city’s late-night dining culture, infused with a touch of Melbourne flair. Tombo Den captures the essence of Tokyo’s izakayas—those lively, labyrinth-like pubs known for their relaxed atmosphere and adventurous eats. Chris Lucas, whose passion for Japanese cuisine and culture was sparked during his time living in Tokyo in the 90s, is excited to bring this experience to Windsor. “I can’t wait to bring a slice of this to the area,” Lucas shares, reminiscing about his days savoring street food in downtown Tokyo. Leading the culinary charge is celebrated chef Dan Chan, whose impressive resume includes stints at the Michelin-starred Yardbird in Hong Kong and Melbourne’s own Supernormal. Alongside Lucas, Chan has crafted a menu that pays homage to Tokyo’s dining culture while incorporating Melbourne’s sensibilities. The sushi offerings are a standout, with Kisumé Sushi Masters Toaki Kyo and Carlos Lopez bringing their expertise to a menu that honors sushi’s beginnings as a street food staple. Diners can enjoy a rotating selection of sashimi and nigiri, including deluxe options like scallop and wagyu, served from a central counter. The à la carte menu is a testament to the creativity and skill behind Tombo Den. Small Plates feature tempting bites like Sapporo… Read More

Category: LIFESTYLE, ASIAN FOOD, AUSTRALIAN FOOD, CITIES, FOOD & DRINK, MELBOURNE

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What’s on at The Espy Melbourne

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Updated: 16/08/2024

Looking for a reason to spice up your social calendar? The Espy has rolled out a lineup of events and specials that are sure to make your heart race and your taste buds tingle. Whether you’re hunting for romance or just a cracking good meal, here’s what you can’t miss at The Espy this season. 1. Love On the Esplanade: Speed Dating at Louey’s Tired of swiping left and right? Put away the dating apps and head over to Louey’s for a real-life chance at love. Every Tuesday in September, from 7pm to 9pm, dive into the whirlwind world of speed dating with a drink in hand and a smile on your face. For just $35 per person (or $30 if you bring a wingman or two), you’ll get a drink on arrival and another at the end, perfect for toasting newfound connections. Who knew love could be this fun? 2. Mya Tiger’s Express Lunch Lunchtime just got a whole lot tastier at Mya Tiger. Available Tuesday to Friday from 12pm to 3pm, this express lunch is your ticket to a quick and delicious escape from the daily grind. Start with the irresistible Szechuan Prawn Crackers and Duck Spring Rolls before choosing from a mouth-watering selection of mains like Crispy Pork Chop with Curry Sauce or Honey Soy Crispy Fish. All this for $35 per person, with the option to add a cheeky glass of wine or beer for just $10 more. 3. Weekend Yum Cha Weekends are for indulgence, and what better way to… Read More

Category: CITIES, ASIAN FOOD, AUSTRALIAN FOOD, FOOD & DRINK, LIFESTYLE, MELBOURNE

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Korean in Sydney has a new spot

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Posted: 16/08/2024

Welcome to Beom Beom, the latest culinary hotspot in Sydney’s vibrant Darling Square. If you’re craving a smorgasbord of flavours that dance between tradition and modernity, this contemporary Korean diner is your go-to destination. Helmed by the dynamic duo of executive chef Jacob Lee and head chef Sunzoo Kwak, Beom Beom is where Korean ‘soul food’ gets a stylish, modern makeover. Chef Jacob Lee, drawing inspiration from his childhood in South Korea’s Jeolla Province, takes us on a nostalgic journey with a twist. His culinary expertise, honed in Australia’s bustling restaurant scene, brings a unique flair to traditional ‘hansik’ dishes. Joining him is Sunzoo Kwak, formerly of Madang fame, ensuring the kitchen is as vibrant as the dishes leaving it. The menu? Oh, it’s a feast for both the eyes and the taste buds. Picture this: galbi, a mouthwatering short rib dish smoked in hay, paired with a fresh scallion salad. Or perhaps you’d prefer the fiery tteokbokki, stir-fried rice cakes mingling with fish cake, baby octopus, and an alluring rose sauce. For those who love their comfort food with a kick, the Shin Ramyun fried rice or the Korean fried chicken—with choices like sweet and spicy or soy garlic—will certainly hit the spot. Drinks, you ask? Beom Beom’s bar is stocked with delights like house-made Makgeolli, a traditional rice wine, and an array of Korean-inspired cocktails that will have you reevaluating your drink choices. Whether you’re sipping on a soju highball or exploring the wide range of soju itself, you’re in for a treat…. Read More

Category: FOOD & DRINK, ASIAN FOOD, CITIES, LIFESTYLE, SYDNEY

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Bali food scene gets a new chef pop-up

YUKI Chef Yudha Permana

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Updated: 15/08/2024

Prepare to be wowed, Bali foodies! The culinary scene is about to get a whole lot spicier as celebrity chef Ross Magnaye joins forces with the talented Yudha Permana for two exclusive takeovers at the Japanese-inspired restaurant YUKI. These events promise a tantalizing fusion of Filipino and Balinese flavors, served up with a side of flame-cooked flair that will leave your taste buds begging for more. Ross Magnaye, the culinary genius behind Serai in Melbourne, is no stranger to the spotlight. Recently crowned Best New Restaurant of 2023 by Gourmet Traveller Magazine, Magnaye brings his signature Filipino flair to the table. Known for his innovative approach to modern Filipino-Australian cooking, he marries the finest Australian ingredients with the bold, vibrant flavors of the Philippines. His culinary journey is a masterclass in expertise and passion, blending Eastern and Western influences into dishes that have delighted diners worldwide. And yes, he’s even graced the set of MasterChef Australia and earned accolades from heavyweights like Jamie Oliver and the late Jock Zonfrillo. “The idea behind Serai is modern Filipino-Australian cooking. We take the best Australian ingredients and mix them with flavors from the Philippines to create dishes with strong, distinct tastes. I am very familiar with the Bali food scene too and look forward to incorporating local produce into the mix,” says Magnaye. So, what’s cooking at YUKI? The bespoke menu for this special event will feature new YUKI dishes alongside Magnaye’s greatest hits. Start your culinary adventure with Warm Oysters, kissed by smoked beef fat and sour… Read More

Category: LIFESTYLE, ASIAN FOOD, FOOD & DRINK

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Sydney’s new Yum Cha spot you won’t want to miss

Dumpling Arrangement

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Posted: 10/08/2024

Hold onto your chopsticks, Sydney! The CBD is about to get a whole lot tastier with the opening of Yum Cha Project, the latest venture from the culinary maestro Howin Chui. Known for his string of successful Hong Kong-inspired eateries, including Ni Hao Bar and Kowloon Cafe, Chui is set to bring his magic touch to Grosvenor Place with a yum cha experience like no other. Yum Cha Project is here to shake up the traditional dim sum scene, offering a 50-seater eatery that’s perfect for both on-the-go bites and leisurely sit-down meals—without the dreaded wait times. This latest hotspot is the brainchild of Chui, in collaboration with yum cha aficionados Waiwing Lau, Jacky Huang, and Colin Ho. Together, they’ve pinpointed exactly what Sydney’s yum cha scene has been missing: convenience, variety, and a sprinkle of fun. “Our goal with Yum Cha Project is simple,” says Chui. “We want to make yum cha more accessible, affordable, and above all, convenient. Whether you’re dining solo or grabbing a quick bite on your lunch break, we’ve got you covered, one dim sum at a time.” Joining forces with social media sensation and chef Vincent Yeow Lim—aka Dim Sim Lim and the Wolf of Wok Street—Yum Cha Project is not just a restaurant, but a celebration of Cantonese culture. With over 4 million followers, Lim’s involvement as an ambassador is a nod to the cultural roots and a push to make yum cha a staple in our modern, fast-paced lives. “Having Dim Sim Lim on board is a… Read More

Category: ASIAN FOOD, FOOD & DRINK

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Sydney’s largest all-you-can-eat Korean BBQ

Butchers Buffet Sydney restaurant food

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Updated: 13/08/2024

If you love binge eating Korean food, then this is for you: Butchers Buffet just opened in Chinatown Sydney and is IT for Korean food. Outgrowing its previous venue due to high demand, this new 500sqm location boasts seating for 200 diners and features 60 BBQ stations, ensuring ample space for guests to indulge in an expansive open buffet filled with quality meats, a hot food section, condiments, and desserts. As the fifth Butchers Buffet Korean venue, joining its sister restaurant Arisun, the establishment is set to delight patrons with a diverse meat selection that includes Bulgogi, Soy-marinated Scotch Fillet, Wagyu Beef Belly, Spicy Pork Belly, and L.A. Beef Rib. Guests can also enjoy delectable options from the hot food section such as Pork Short Ribs, Japchae Potato Noodles, House-made Dumplings, and Korean Fried Chicken. Prices start at just $36.99 per adult and $21.99 per child for lunch, and $46.99 per adult and $29.99 per child for dinner, making it a premium yet affordable dining experience for all. Since launching in 2019, Butchers Buffet for Korean food has quickly become a household name amongst Sydney’s food enthusiasts, with successful locations in Strathfield, Blacktown, Eastwood, and Cabramatta. The opening in Chinatown is a testament to the city’s growing appetite for Korean BBQ, and we invite everyone to come and experience this K-BBQ behemoth for themselves! Go to Butchers Buffet

Category: LIFESTYLE, ASIAN FOOD, CITIES, FOOD & DRINK, SYDNEY

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Allta does good Korean cuisine in Sydney

Allts Sydney Korean

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Posted: 09/07/2024

Sydney is bracing itself for a culinary revelation as Allta, a degustation restaurant, is set to grace the dining scene on July 10th. This new addition promises to whisk guests away on a gastronomic adventure like no other, blending traditional Korean flavours with a touch of modern flair. At the heart of Allta’s allure is a meticulously curated 15-course menu that reads like poetry on a plate. Each dish, lovingly crafted and personally served by the esteemed Executive Chef Jung-Su Chang, is a testament to the culinary expertise behind Allta. As part of the esteemed Firestone group, helmed by Jangho So and Sunyoung Kim, Allta aims to redefine the perception of Korean cuisine in Sydney while offering patrons an unparalleled dining experience. Prepare your taste buds for a symphony of flavours with creations like the Tuna Bite, a marriage of cured tuna, grilled vegetables, and nori, or the tantalising Beef Tartare, featuring crispy taro, barley Doen-jang, and kimchi. Not to be missed are the exquisite Sweet Prawn, elevated with perilla oil, cured yolk, and capsicum, and the divine dessert, Makgeolli & Rice, a harmonious blend of makgeolli sorbet, rice granita, and pear. In the words of Chef Jung-Su Chang, “Allta transcends mere dining; it embodies a celebration of Korean culinary artistry and culture. Each dish narrates a tale—a fusion of tradition and modernity, a tribute to the kaleidoscope of flavours that define Korean gastronomy.” Beyond its culinary prowess, Allta exudes an ambiance of refined simplicity, where minimalism meets sophistication. The decor, awash with monochromatic tones… Read More

Category: LIFESTYLE, ASIAN FOOD, CITIES, FOOD & DRINK, SYDNEY

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Executive Head Chef Joanne Lee shares 30 years of Korean cooking secrets

Arisun Flatlay

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Updated: 12/07/2024

Joanne Lee, the culinary mastermind behind Sydney’s renowned Korean venues Arisun and Butcher’s Buffet, boasts over 32 years of experience in the kitchen. We had the honour of enjoying her tutelage and discovering her secrets to making Korean cooking easy, and now we’ll share the recipes with you! As the Executive Group Chef for Wannian Alliance, Joanne has become a celebrated figure in the culinary world, blending traditional Korean flavours with modern twists. Born in South Korea and relocating to Australia in 2005, Joanne’s journey began in her family kitchen, where she discovered her passion for cooking. Her formal education at Kyung Hee Hotel College and subsequent positions at prestigious hotels in Seoul and Sydney have shaped her into the chef she is today. We recently had the pleasure of attending one of Joanne’s cooking classes, a delightful experience that offered a deep dive into Korean cuisine. Her philosophy of ‘soul food’—meals that are both nourishing and comforting—was evident in every dish we prepared. Joanne’s leadership and mentorship shine in her kitchens, fostering an environment of creativity and excellence. Joanne’s secret recipe: Japchae Serving Size: 2 Ingredients: Sweet Potato Noodles cooked | 360g Noodle Dressing | 30g Cooked Vegetables | 150g To Make Japchae Joanne’s expert touch and dedication to her craft make every meal at Arisun and Butcher’s Buffet a memorable experience. Her ability to blend tradition with innovation continues to delight diners and inspire aspiring chefs worldwide.

Category: FOOD & DRINK, ASIAN FOOD

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Why celebrate 15 years of Spice Temple

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Updated: 29/05/2024

In the bustling culinary landscape of Sydney, Spice Temple stands as a beacon of gastronomic excellence, celebrating 15 years of crafting unforgettable dining experiences. With a dedication to sourcing only the finest ingredients and a commitment to culinary artistry, Spice Temple has solidified its reputation as a dining institution that captivates the hearts and palates of Sydney’s discerning diners. A legacy of exceptional suppliers Throughout its illustrious history, Spice Temple has curated a selection of exceptional suppliers, each chosen with care and a shared vision of quality and excellence. From the renowned David Blackmore Wagyu to the artistry of Velluti’s, Spice Temple’s dedication to working with the best in the industry is evident in every dish served. By fostering close relationships with suppliers like Bruce Collis, Nicholson & Saville, Andrews Meat’s, and Poulos Bros, Spice Temple ensures that only the finest ingredients grace its menu. The heart of Spice Temple: quality above all For Executive Chef Evans, the heart of Spice Temple lies in the relentless pursuit of quality. By engaging directly with fishermen, growers, and farmers, Evans ensures that only the freshest and most exceptional produce finds its way onto the menu. This dedication to quality is non-negotiable, with Evans emphasizing, “If it’s not the best we can buy, it doesn’t go on the menu.” This commitment to excellence resonates through every aspect of Spice Temple’s culinary offerings, setting a standard of uncompromising quality that defines the dining experience. A badge of honour: Sydney’s culinary gem With its unwavering dedication to quality, Spice Temple… Read More

Category: LIFESTYLE, ASIAN FOOD, CITIES, FOOD & DRINK, MELBOURNE, SYDNEY

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