Showing posts from January, 2014

Mama Baba

I really feel like I am blogging about this place too late, as they are closing their doors this Saturday.
I recently discovered their $15 take away lunch/dinner special and I'm loving it. So I'm actually really sad to see this place go.
Last night I got the Spiced Lamb spaghetti and the ouzo chips. The spaghetti was like a hit of flavour in the face. Strong lamb flavours and robust spices through out the pasta. Personally I like pastas to be less heavy and more tomato-y but I didn't mind this one at all. The olives were a nice twist as well.

The Ouzo chips taste a bit funny at first but it grows on you. It's doesn't compare to the chips in gazi but it's still way better than the chips you get at your fish and chip joint and it's the same price!

I also went for their lunch special a little while back and I'm only blogging about this as I think the service deserves a mention. With the lunch special you get a beetroot with  salmon to start you off and a salum…


This place has been around for a long time now. It's situated right next to the Yarra River inside the Crown complex. Headed up by Neil Perry, known to be one of the best chefs in Australia.

I have been here quite a few times over the years and I always get the same entree. I love their Waygu Bolognese. The fresh al dente pasta with the rich tomato waygu sauce. I've always found it really surprising how well this dish is done here but a few doors down at Rosetta (which is also a Neil Perry restaurant, but just Italian themed) does it so poorly. This sauce is a very meat heavy sauce but you still don't get that 'overloaded' feeling. In my book, it's a must try.

If you come to Rockpool, you have to have a steak..... unless you try their steaks, you haven't dined at Rockpool before. Served with horseraddish and beanrise sauce on the side and your choice of musturd and barbeque sauce. It is recommended you try the natural flavours of the beef first and it is alwa…

Story in a Cup

Hot day and froyo is like a match made in heaven!

Decent flavours and not too sweet..... best thing is, there is no crazy line. You make your own so you can be a generous or tight as you like with the topping.

Downside is the small range of choice of topping. I would've liked a green tea flavoured yoghurt too. I'm not sure if it was just me, but the lychee I got also, tasted like it was a bit off. But I've been to this place many times and this is the only time it has happened... 

I got the blood orange, coconut and hazelnut. I love the coconut and blood orange, found those complimented each other really well.

Tao Tao House

So I came across this one as I heard the chef is ex-Flower Drum. With a family birthday dinner due, I used the opportunity to try it out.

When we walked into the restaurant, the first thing that we noticed was this is a Asian restaurant that is frequent by non Asian diners. We were the only table of Asian within the restaurant but it didn't really bother us too much as long as the service and quality of food made it worth while.

To start we ordered the soft shelled crab, when this came to our table it was actually after our mains... and it just looked like a big mess on a plate. The crab wasn't seasoned very well so it was purely relying on the crab's natural flavours but there was so much batter on the crab, that it was hard to taste anything else. I think if there was less batter it would have been a lot better.

We ordered a crispy skin chicken but what arrived at our table wasn't actually a chicken but more a spatchcock. It was divided into 8 pieces and there was 10 of…


Located next to the Queen Victoria Market, Chimac is a place you can easily drive by and not notice it. Situated on Peel Street, it's not near the strip of Korean restaurants on the other side of Queen Vic. This is a Korean fried Chicken and Beer place. When you walk in, there is a urban vibe to the place with the run down lay out.

Sadly because I only went with the boy, we could only try a small portion of what Chimac has to offer. When we sat down, there was fried raw spaghetti on the table. A fun concept but I didn't really like the blandness, I prefer the usual prawn crackers to raw spaghetti.

To start we got the tofu on kimchi field which is basically a big block on tofu topped with cheese on a bed of caramelised kim chi with minced pork belly bits. Other reviews I read spoke highly of this but personally I found it very disappointing, it was quite bland and oily. We were initially tossing up between this and the kimchi carnitas basket which is a Korean version of topped ch…


This is a place that I've been going to since I was in high school. It's an extremely popular choice for Vietnamese food in Box Hill. When you walk in you are normally greeted with fast paced and squashed seating.

With most meals I like to start off with some prawn spring rolls. Small and nicely wrapped parcels of prawn eaten with lettuce, rice vermicelli and dipped in fish sauce. I like the spring rolls here compared to most other Vietnamese restaurants in Melbourne because it's always fried to a nice golden colour and not dripping in oil.

As a main my favourite is always the fresh beef pho and the bun with lemongrass beef and spring rolls (yes more spring rolls). Starting with the pho, the broth is very fragrant, so fragrant that star anise is very evident. Some might even find it a tad on the salty side. The fresh beef is just tender, but I THINK there is also a generous helping of MSG in this as I'm always reaching for water.

With the Bun, it is a generous helping of …

The Difference between Ice Cream and Gelato

This post is not entirely a review but because I got owned when I had this discussion with a friend. I feel quite ashame to say.... that I lost in that argument.

With my love affair with ice cream and gelato, I have sadly always thought they were the same thing. Since a young age I made the assumption that gelato is just the italian way of saying ice cream as a singular form (Uno galato, due galati).

It turns out there is actually a difference between them and they are as follows

- Has a softer texture due to the way it is churned. Gelato is churned at a slower speed than ice cream and ice cream is generally churned in a harder and faster manner
- Generally has less fat that ice cream due to the milk and cream content
- Is denser. Gelato has about 25-30% air, compared to 50% for ice cream

Ice cream:
- Ideal serving temperature should be 10 degrees, anything warmer results in a puddle. If gelato was served at this temperature it would be rock solid.
- To be considered ice cream it need…

Mr Ramen San

Located on Glenferrie Road in Hawthorn, it's one of those shops that you can easily walk pass and  not notice it. When you walk in, you are greeted with a simple and friendly atmosphere. Nothing fancy about this place but still the sense of Japanese.

We started with a few things to share, we got the takoyaki, potato salad, renkon chips and gyoza. Takoyaki has a special place in my heart and I almost always have to try it whenever I see it on the menu. The takoyaki at Mr Ramen San came with a very generous heap of bonito. The takoyaki was just right in texture, not too soft nor dry. The sauce though was a bit too sweet, but the stickiness was still pretty spot on. Nice takoyaki, not my favourite but I won't mind a second serving. 
The potato salad... well it's a potato salad. Pretty standard and nothing extraordinary but I guess if you like potato salad then you might like this one too?
The renkon chips was the plate my hand keep going back to. Great chispy texture and just th…

Cutler & Co

This place has been on my "To Try" list for a long time now. I have visited Builder's Arm Hotel and also Cumulus Inc on more than one occasion and always left feeling very giddy and full. For those of you who are as much as a foodie as me, will know the common theme here is Andrew O'Connell.

When we sat down the first thing I could smell was this strong garlic butter, I didn't even know what it was at that point and my mouth was watering. Later on we found out that it was one of their sides, garlic potatoes.

Looking at the menu, I had a hard decision of deciding on what to get so we went with the degustation. To start our meal off we were given a homemade cracker with eggplant and black sesame sauce. This was quite interesting, I've never really had anything like this before, I really liked the flavour of the cracker but it was a bit too much black sesame for me.

We order a couple of extras on top of the degustation menu. We got the Devilled crab wi…