Tag: asian food sydney

Best dishes to try this Sydney Night Noodle Market 2022

Noodle market people crowd dinner food

The Sydney Night Noodle Markets are back! Yeah, they were put on hold, like everything, but back with a bang this year, the Markets will be bigger than ever. Kicking off from Tuesday 4 to Sunday 9 October, it’ll host a whole heap of new and old Australian foodie institutions – read more about them all here – as well as some of the most delicious morsels to get in your gob this season. Here’s a round-up of must-try dishes: Truffle Basque Cheesecake by 15Centimeters. Their signature Burnt Basque Cheescake blended decadently with earthy, aromatic black truffles. It is effortlessly indulgent (and smells like heaven!) The Original Mie Goreng Donut from Donut Papi. Donut meets noodles – need we say more? THE Viral donuts using the beloved Indomie mie goreng noodles cooked and shaped like a donut.  Pork belly skewers in banana ketchup glaze, by Hoy Pinoy. Head straight for the smokey BBQ scent filling the air and don’t look back!  Crispy Calamari on a stick by Calabang with your choice of sauce. Our pick is the Tom Yum – trust us! Toastie Smith’s Kimi Porky – Fluffy Scrambled Kimchi Egg, stir fry kimchi & pork belly, oak lettuce, sesame, mayo & roasted sesame flavoured slaw. What could possibly go wrong? The Milo Fry Club by Gelato Messina – Deep fried milo gelato, messinatella pudding and oreo crumble topped with warm messinatella. All the crunchy, gooey goodness you need to top off a perfect night of feasting. 

Love Peking Duck? Then get yourself to Lotus The Galeries immediately!

Lotus the galeries

Tucked away on Level 1, The Galeries on George Street in Sydney’s CBD is Lotus The Galeries. Unassuming yet sophisticated, this venue has been one of Sydney’s best-kept secrets and our only regret is not knowing about it sooner. The menu boasts some of the best Shanghainese dishes with a nod to Cantonese cuisine and the unique table-side Peking Duck experience is truly a highlight.  For a Wednesday night, the venue is surprisingly busy and is buzzing with guests – a joy to observe after what has been a horror year for the hospitality industry. Restaurant manager Ryan Bishell is busy greeting guests who are excited to be out and about again and you can see Ryan’s enthusiasm rubbing off on the rest of his friendly team as they go about their business looking after hungry and thirsty patrons.  But back to the Peking Duck experience…. what a great way to share a meal with friends! This incredibly delicious journey starts with thinly sliced duck skin from the breast served with white sugar. The duck skin is full of flavour and literally melts in your mouth. And this is just the first part of this exquisite experience. It’s then followed by duck pancakes and served table-side with three special sauces, thinly sliced red onion, cucumber, and leek. A half-duck is a very reasonably priced $59 and a whole duck is $108 and can be enjoyed Wednesday – Saturday.  The range of mouth-watering dishes on the menu to accompany the duck is impressive. For example, the… Read More

Kingdom of Rice is where to get your favourite Cambodian food in Sydney

Kingdom Rice Merivale food 2

Sydney food and drink masters, Merivale, is about to open a new Cambodian food spot, Kingdom of Rice on 12 October, for six weeks only at the Tennyson Hotel. So if Phnom-Penh inspired dishes are your thing, the new project by the guys behind Potts Point restaurant ACME is where you’re at. It’s a Cambodian-style street food in the drive-way eatery for a six-month stint, serving-up a menu of five categories of shared-style dining; snacks, skewers, grill, wok, noodles and rice. You start off with prahok k’tis (crudities with prahok k’tis, a dip made with fermented fish paste, pork belly and kreung), svay kchey (green mango, chilli and salt) and ‘trey neet alek’ (dried fish and watermelon), followed by a selection of skewers served with chlouh (pickled green papaya salad) and numpang (baguette) – phsaet ung (shiitake mushroom), sach chrouk ung (caramelised pork) and sach gor ung (lemongrass beef). Hot off the wok are classics including bort ling (corn, dried shrimps and scallions), cha dtrop (chicken, smoked eggplant and coriander) and cha le’a samot tdek meric (pippies, lime and kampot pepper), while slab moan baoek ung (kreung stuffed chicken wings), trey ung (whole fish, lemongrass, coconut and herbs) and murk ung (calamari, pork fat and scallions) are served straight from the grill. Rounding out the savoury offering is a selection of noodle and rice dishes that pair perfectly with the mains. For dessert, the team has turned to the fruits of South East Asia with jek ung (grilled banana, sticky rice and caramel), noum dorng karem (pandan coconut waffle and coconut sorbet) and bobor lapoav (roasted pumpkin, tapioca and coconut milk). They’ve been inspired by the hustle and bustle of Phnom Penh markets and the space is… Read More