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Showing posts from October, 2013

N2 Extreme Gelato - Melbourne

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So this place isn't new to me. When it first opened in Sydney I kept nagging my BF about it and how we have to go when we are in Sydney...... That was over a year ago

Now N2 has hit Melbourne and having a sweet tooth I went to check it out again. For those of you who are new to the concept, N2 makes ice cream on the spot for you using liquid nitrogen. Hmmm is it just a gimmick??? Yes it is, but making the ice cream itself is a show .... but there are benefits of using liquid nitrogen to make the ice cream as it comes out a lot smoother due to small ice particles within the body of the ice cream. Now that you have the background, onto the main part; the ice cream flavours!

First up is Creme Brulee, this was the flavour that won first place in the recent world gelato tour. It has the flavours of a creme brulee and topped with burnt caramel (yes a flame torch on ice cream). This was extremely popular but it wasn't my favourite. The evident flavours of creme brulee is in the ice cre…

Shyun

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Lucky for me, this place is not too far from where I live so I pop in every so often.

Unlike a lot of Japanese places in Melbourne, this place is actally run by actual Japanese people and  not just your usual Chinese people running a sushi shop. Based on the busy shopping strip of Koornang road, this place can be hard to get a table on the weekend and friday nights. Recently rennovated, they have an ipad ordering system in place that allows you to see pictures of what you are ordering.

I love their nasu dengaku (miso eggplant) so I always get that as an entree to start. Full of robust flavour and that mince meat just adds to the texture.

I recently have an obsession with Chirashi so I just had to try it here. Lots of fresh tuna, salmon, kingfish topped onto sushi rice. Nice and fresh and relatively healthy. This was a good change to the usual sashimi platter we get. Though I think in comparison to Koko, I still prefer Koko. Koko has better seasoning on the rice.

Soft shell crab roll is a …

Little Chloe

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I read about this place in The Age a little while back. I do have a soft spot for steamed buns so when  found out they had a pork belly steam bun I was curious. Located in Malvern it was quite easy to find and park is not a nightmare (unlike for the brunch places in Richmond and Abbotsford).


The pork belly steam bun came with a shitake mushroom, cashews and wombok salad on the side. The actual steam bun had sliced pork belly with hoi sin sauce, picked carrots and cucumber. All those ingredients sound really nice and should be a good combination of flavours.... but I was disappointed. The pork belly was very fatty, so fatty that it made the bun a tad too soggy. There was far too much sauce in the bun. All I could really taste was just pork fat and hoi sin sauce. I think the concept and flavours are there, but refinement in the execution is required. 

To share, we got the hand cut chips with aioli. It was cripsy on the outside and fluffy on the inside (just the way I like it). Only thing …