All posts tagged: review

Review: Posh Indian at Bombay Club Washington DC

The Bombay Club is right in the heart of Washington DC’s executive quarter, just a few blocks from the White House. Frequented by American Presidents and Hollywood stars this is not your everyday Indian restaurant. It was rated by GQ India as the third best Indian restaurant in the world. (Read full article http://www.gqindia.com/live-well/food/7-best-indian-restaurants-across-globe/ ). Intrigued by what we had read and heard about the restaurant we saved it for our last night in DC and we were not disappointed. From  the plush padded seats, starched linen tablecloths and the tinkling from the pianist in the corner, the atmosphere is reminiscent of a Raj-era exclusive club. For entree we chose the highly recommended Spicy Duck Kebabs- Minced duck, chilies, ginger, nutmeg and garam masala and the Dum Ka Shrimp marinated in black pepper, saffron, yogurt, cardamom. The kebabs were divine and spicier than we expected which to us bode well that the Bombay Club hasn’t “dumbed” down the spicing for Western palates too much. The prawns were more subtly flavoured and delicious too. For mains we ordered …

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Soulful style at Marvin in Washington DC

Marvin’s is a very cool bistro, bar and nightclub in Washington’s happening “U street corridor” on 14th Street NW. Established in 2007, the food is inspired by Marvin’s Gaye’s travels to Belgium and southern “soul” food he grew up with in America. The decore is contemporary but comfortable, making you feel instantly at ease. Understandable why it is such a favourite with the locals.   We had come to eat like the locals so started off with Chicken fried oysters and Shrimp ‘n Grits. The oysters were fried in a spicy batter and came with a remoulade, mayonnaise. They were crispy on the outside and juicy on the inside making for a delicious contrast. The Shrimp had been cooked in tangy spices and were served with cheesy grits, jus from the shrimps and scattered with toasted almonds. (Grits are small broken corn grains that when are well are creamy almost like polenta.) The flavours from the shrimp enlivened the grits and made the dish extremely more-ish! For entrees (mains) we chose the Pepper Crusted Hanger …

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Boston Legal Clam Chowder

Monday brought a snow storm to Boston and with it the perfect weather for soups and comfort food. We had enjoyed the milder weather over the weekend, making hay while the sun shined and walking the Freedom Trail learning about Paul Revere’s heroic ride to warn the Patriots of the approaching British troops and all about Boston’s contribution to American Independence. But by Monday we were ready to hole up and take advantage of the weather to try out Legal Seafood down at the revitalised Seafront district for their renowned Clam Chowder. We had been assured by locals that despite being an ever expanding chain,the quality of food and service had remained and that this was the best spot to sample Boston’s acclaimed seafood. Located next to the fishermen’s pier and overlooking the harbour, Legal Seafood at the Seafront certainly puts one in the mood for fine dining, although more casual dining is also offered downstairs. This is by no means a cheap eats restaurant but at the same time prices for food and wine …

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St Patrick’s Day at The Roger and Molly’s Bar NYC

Arrived in New York after 26 hours of travelling from Sydney at 4.30pm on St Patrick’s Day. We were staying at The Roger, a boutique hotel on the Corner of Madison and East 31st, in the area still known as Nomad(north of Madison park). I remember staying in mid-town years back when I visited New York and it is certainly changing with many more trendy bars and restaurants and a much more vibrant and a far less grungy atmosphere. The rooms are very spacious by New York standards and ours even had a seperate walk in wardrobe. Anyway, impressed as we were with our digs, we wanted a true New York Irish experience to celebrate St Patrick’s Day. After some quick online research, Adrian suggested Molly’s Bar about 15 minutes walk down in Gramercy, on 287 3rd Avenue just down from East 23rd st.   The tiny bar,established in 1960 and known to be New York’s most authentic Irish bar in New York, with sawdust on the floor and a log fire, was packed to the …

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Mild Potato Curry

This mild potato curry is quick and easy to make. Recently on a rainy Sydney day we were in the mood for an Indian breakfast, or more accurately brunch, so I made this accompanied by my Red Lentil Dhal, Easy Wholemeal Roti and Coconut Sambal. The resulting meal took us straight back to the streets of India  where these types of vegetarian combinations are favourites for breakfast, lunch and dinner. This Potato Curry is also a good staple side dish that can be whipped up quickly and is particularly nice with grilled fish. Prep time: 5 minutes Cooking time: 20 minutes Ingredients: 2 medium size potatoes peeled and cut into smallish cubes 1 onion diced 1 tomato cut into large chunks 8 curry leaves (optional) 2 cloves garlic and same amount of ginger crushed into paste 2 teaspoons black mustard seeds 1 stick cinnamon 1 teaspoon cummin seeds 1/2 teaspoon chilli powder 1 teaspoon turmeric powder 1 teaspoon cummin powder 1 teaspoon salt 2 tablespoons vegetable oil 1 cup of water coriander to garnish Method Boil potatoes first …

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Review: Bali Asli Fishing and Cooking Class experience

This is the second cooking class experience that I have done through Bali Asli, which is based up in the hills of East Bali overlooking Mt Agung. This time we chose the Fishing Experience package that combines a morning boat trip departing at 8am from White Sand Beach, near Jasri village and out into the surrounding bay. We were picked up from Turtle Bay Hideaway and driven right down to White Sand beach where a local fisherman was waiting for us with his Jungkung(traditional Balinese outrigger fishing boat). We were pushed out into the water by a number of other fisherman and soon were speeding along to our first fishing spot as the sun climbed higher into the sky over the glistening waters. We were given substantial hand reels and bait to use in our endeavours to catch fish, but despite trying a number of spots we only managed to catch one small fish which we threw back. The currents were really strong, swirling the waters in the bay, which our local expert told us was “no …

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Review: Bali bliss at Turtle Bay Hideaway, Jasri

I haven’t included accommodation reviews here before , but I am making an exception to share the very special experience that we recently had at Turtle Bay Hideaway in Jasri, East Bali. The trip  to Turtle Bay in Jasri, East Bali takes around 2.5 hours from Ubud. Admittedly, we stopped on the way for delicious Kambing(goat) satays at a buzzing warung(local restaurant/food stall) called PakseBali Kebangankku just outside of the town of Klungkung. Our long time driver and friend Wayan Suta told us that the goat satays here are renowned throughout the island and they certainly were a tasty brunch feast, straight from the charcoal grill to the plate with a delicious homemade satay sauce. The accompanying soup was rich and filled with chunks of tender goat meat and spices. The drive to Jasri is on good roads throughout and takes you through some stunning Bali vistasacross ricefields and plantations and out to the ocean. Having done extensive research to find a small, quiet resort near the ocean, without the artificial trappings or sky high prices of the …

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Review: Smorgasbord of Indonesian specialities at Hujan Locale

Hujan  Locale in Ubud is the latest offering in Australian chef and entrepreneur Will Meryck’s “chain” of contemporary Asian restaurants in Bali, including Sarong and Mama San in Seminyak. Tucked away in Jalan Sri Wedari, off the main street – Jalan Raya Ubud, the atmosphere is reminiscent of a Singapore ore Vietnam colonial interior, featuring a mix of wood, bamboo, tiles and even a chandelier. The warm, inviting interior is filled with diners the night we visit. Bookings are highly advisable. We asked for a table upstairs which gets the through breeze and views over the street to one side and a Balinese family compound on the other. The menu features a diversity of dishes inspired by the various regions of the Indonesian archipelago with most ingredients supplied by local farmers. It is a smorgasbord of Indonesian delights and uncompromising in it’s inclusion of chilli and spices, so would not recommend if you don’t like spicy food. We choose the Pig Ear’s served with sambal spiced aioli and a crackling and the Gorengan or “fried platter” …

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Spice Temple Cooking Class – Sydney Seafood School

On a cold and drizzly Monday night in Sydney I ventured down to the Sydney Fish Markets for a cooking class at their Seafood Cooking School. They offer a big variety of courses often featuring well known Chefs and I’d booked in to the class by Head Chef Andy Evans from the Neil Perry restaurant, Spice Temple. Both Andy Evans and Neil Perry have travelled extensively in regional China, and Spice Temple features their especially created recipes featuring regional Chinese cooking with a  spicy kick! The amphitheatre at the Seafood School was full of enthusiastic foodies and the class started with Andy outlining the order of proceedings and the menu. We were each given a booklet with the 3 recipes we would be making: Tuna with Blackened Chilli Dressing, Prawn and Peanut Relish and Spanner Crab Omelette with Oyster Sauce. The high tech set-up in the amphitheatre which has video screens displaying what is happening on the kitchen bench and stove makes it easy to watch the cooking demonstrations. It’s almost like watching a cooking …

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Lau Pa Sat – Satay Street of Singapore

The hawker centre at Lau Pa Sat(old market) in the middle of Singapore’s CBD is situated in the original wet market building featuring beautiful colonial architecture. The original structure was relocated to this spot at 18 Raffles Quay from the waterfront in 1894 and a stunning clock tower which still chimes in the hour was added. Now the building is home to a thriving hawker’s centre filled to the brim with stalls featuring cuisines from all over Asia and other parts of the world. Apparently at lunchtime all the local office workers flock to the centre for lunch. Each evening the street in front of the Centre transforms hastily into what is know as Singapore’s Satay Street with stall after stall specialising in different styles of satay. The smoke from the charcoal fires fills the air with the it restive bbq aroma of satys cooking and plastic tables and chairs quickly become occupied with diners – locals and tourists alike! A good tip is to sit towards the back of the street away from the …

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Carrot cake and more at Zion Rd Hawker Centre, Singapore

We had heard about carrot cake from our son Nick who is currently living in Singapore. This is not carrot cake as we know it but a pancake made with diced daikon radish, flour, scallions/spring onion cooked in plain, sweet or savoury style and can be made into an omelette when fried with eggs. Intrigued by this description we went to the Zion Road Hawker Centre which claims one of the best carrot cake stalls. Situated alongside the river at the end of Zion Road, in River Valley, this food centre is a smaller, spotlessly clean traditional eating venue with about 25 stalls. On Saturday morning when we visited the centre was filled with locals enjoying early lunch. As with most hawker centres, each stall has a speciality which it is usually renowned amongst locals for. We headed directly to the Lau Goh carrot cake stall, quickly followed by the stall for Chicken Rice and Bak Kut Teh(pork rib broth). Friendly stall holders helped us with our orders and soon we were tucking in to …

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Balinese Village Cooking adventure

One of of the best cooking class experiences I’ve ever done was at at Bali Asli in East Bali. Class led by Australian owner Penny Williams. We began with a 2 hour trek into the village of Pangi with stunning views over the rice fields, the ocean and volcanoes. Stopped for Balinese coffee with Pak Made and family bYefore seeing coconuts being harvested and learning about the essential herbs and spices that make Balinese food so fragrant and unique. We then embarked on a 2 hour cooking class making our own bumbu Bali spice paste, sate lembat be siap (chicken lemongrass skewers), Pesan be pasih (spiced fish in banana leaf), fern tip salad and Nasi goreng. As you can I imagine we were salivatinG by the time lunch was ready and the food was well worth the effort and wait. Penny is a great guide and teacher providing a truly immersive experience. Highly recommend a visit next time you’re in Bali Bali Asli is about a 2 hour drive from Ubud which takes you through …

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Loving it for a Longtime

Dinner at Longtime in Brisbane was a taste sensation. Hidden in a atmospherically reclaimed alleyway off Ann St in Brisbane’s Fortitude Valley, Longtime delivers innovative Asian delights under the direction of Executive Chef Ben Bertei, ex-Spirit House in Yandina and Longrain Melbourne. Designed for sharing the $90 per head Chef’s choice menu kicked off with delicious spicy oyster bloody Mary’s, tuna tartare with a curry sauce served on a rice cracker, and mini chicken burgers on sweet buns with a tangy Mayo sauce. The starters bode of good things to come with their contrasting textures and clearly defined flavours. We were not to be disappointed the Banana Flower salad with organic chicken, slow roasted pork belly, coconut and turmeric curry of Moreton bugs and wagyu rump with a lime chilli sauce were all delicious. Each dish carried it’s unique flavours to our tastebuds without being overpowered by the use of chilli, or any one spice. Well balanced, ample servings and sharp, friendly service made for a memorable dinner topped off by a superb dessert of …

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