My Favourite Thai Restaurant in Sydney : Chat Thai

Hi Everyone, I have decided to feature a blog on my favourite Thai restaurant, Chat Thai. I have been to the branches over in Manly and Haymarket. I love the one over at Haymarket as they have a wide range of tempting and mouth watering desserts, in addition to their tasty dishes. A word of caution: One has to be patient if you are waiting for a table without making any prior reservations. You could simply wait from around 30 mins to an hour or so, due to every popular crowd waiting to be served.

It pays to be patient, especially at Chat Thai

After a wait of around 1 hour, we managed to get into the restaurant and we began making orders without any hesitation. I have been to Chat Thai at least more than 10 times in a year and there are dishes which I simply prefer to others. Firstly, we ordered the LARPB GAI ($12), which is a spicy minced chicken salad. Served on a bed of spanish onions and lettuces, the chicken salad is light, tasty and a bit spicy.

LARPB GAI

The next dish we ordered was the DTOM SAAP ($14). It was my wife’s favourites as the pork ribs were cooked till perfection in the rich tasty and spicy soup. The meat of the pork ribs fall off effortlessly as you place it inside your mouth. Tender and tasty, it is also available in beef too.

DTOM SAAP

Tried the GAENG PANANG NUEA curry ($14), but it did not entice me that well.  Just found it to be a bit too sweet for my liking. That is due to the fact that I still prefer the Singaporean & Malaysian style curries, which is completely different from the Thai version.

GAENG PANANG NUEA curry

Lastly, we got our favourite desserts from Chat Thai. Their desserts are yummy.

I ordered the durian with sticky rice . It was rich and well prepared. Tasty pieces of durian with generous servings of coconut cream over the glutinous rice. Sinful yet satisfying.

DURIAN WITH GLUTINOUS RICE

My dearest woman ordered her favourite coconut ice cream. It is fresh coconut made into ice cream and place on top a tasty portion of glutinous rice and palm seeds. I did take a scoop or two, plus finishing the peanuts too.

COCONUT ICE CREAM

That was the best finale to my sumptuous meal. Love you heaps Chat Thai and I will be back soon.

Chat Thai Haymarket

20 Campbell Street 

9211 1808

Lunch: 10 am to 5 pm

Dinner:5 pm to 10 pm

Supper: 9.30 pm to 2 am


Visit to Singapore – Part 2

Has been a hectic week for me since my return to Sydney. Back to work, at a new environment and location, it does take a fair bit of adjusting though. Was browsing through the pictures that I had taken during my last trip to Singapore, it did bring a smile or two.
My parents decided to take us to the famous place (Puay Heng in the CBD (Central Business District) for their Bak Chor Mee (Minced Pork Noodles). I have been to the place numerous times and I have never been disappointed.
We ordered our noodles with chilli & black vinegar and it was served in minutes as the lunch crowd has yet to arrive. It had full of ingredients such as mushrooms, fishballs, pork slices and the noodles was cooked so nicely. It was so delicious and tasty.
After my brunch, I wanted to have some local delights and  I proceeded to Yat Kun coffeeshop. I ordered the half boiled eggs, the toasts with kaya and butter, and kopi c. It was such a delight, especially it has been a while since I feasted on such yummy tea snacks. Here are the pictures to elaborate on what I had just described. The eggs was done perfectly, not too raw and yet not fully cooked. Best eaten with dark soya sauce and white pepper.
And my toasts, nice crusty traditional bread with kaya and butter inserted between.
And last of all, my Kopi C to give me the caffeine that I needed badly. Kopi C is actually black coffee with evaporated milk and sugar added to it.
I went back home after the hearty meal and proceeded to more shopping. Will update the blog with more pictures. I am still contemplating to move over to another blog site… I wonder. Have a great week ahead.

Dinner at Shalom Restaurant (Sydney food blogging continues)

Dear friends and fellow bloggers, I have travelled to many places in Australia and have to admit that Sydney is a melting pot of many cultures intertwined as one. That goes the same, even for culinary delights. We have friends here who are Indonesian and they kept recommending us to check Shalom Restaurant over at Broadway for authentic Indonesian Cuisine. Shalom has grown over the years and they have other branches over in Sydney.

It was about 7 plus and it was not that packed with the dinner crowd. It may be due to the new year holidays that the overseas students are having currently . However, we entered the premises and felt that it is more like a down to earth cafeteria rather than a restaurant. No dramas, I am here to try the real deal. Just give me real Indonesian food. And, I started ordering the dishes. I ordered the fried chicken with chilli ($10)for my darling. The chilli that goes with it is fiery hot, tasty.(Real Chilli Padi)  Just feel that the chicken is a little small, with the huge amounts of rice accompanying it.

When it came to my turn to order, I decided to have the grilled chicken topped with balinese sauce ($9) and the deep fried tofu with peanut sauce ($4.50). I reckon that the grilled chicken was too sweet to my liking, not very tasty as compared to the fried chicken with chilli sauce. It is not spicy at all.  Thus, I stole more chicken pieces from my darling. Also, I helped myself to the sambal belachan that was readily available at the cutlery station. It was the perfect mate to my grilled chicken.

And the deep fried tofu with peanut sauce (Batagor) was pretty delightful to the palate, with its savoury and sweet sauce.

Apologies for the photographs that turned out, as there seem to be a streak of shadow overlooking the tofu.  To end it all, I ordered the avocado shake  with Gula Java ($3.80) It was pretty nice and easy to drink, having both avocado and brown sugar blended together with ice bits. I loved it, as it managed to quench me from the fiery heat of the fried chicken with fresh chilli.

Shalom Restaurant

155 Broadway, Ultimo

(02) 9211 2353

Recipe for Dark Soya Sauce Chicken with Chilli & Ginger

Cooking daily can be both a pain or a pleasure. The difficult thing is to avoid eating the same dish all over again, in the shortest span of time. Decided to prepare a chicken dish , stir frying in the humble wok. Here is it:

Ingredients:

1 Chicken (chopped into bite sized pieces by butcher)

3 slices of ginger

1 bird eye chilli

1 teaspoon of diced garlic

1 tablespoon of oyster sauce

1 tablespoon of dark soya sauce

1 teaspoon of  white pepper

1/2 teaspoon of sugar

1 teaspoon of shaoxing wine

Half cup of water (for sauce)

Cornflour mixture- 1 teaspoon of corn flour mixed with 3 teaspoon of water.

2 teaspoon of sesame oil

Instructions:

  1. Heat wok. Add sesame oil.
  2. Fry the ginger slices, garlic and chilli on low heat
  3. Add chicken pieces
  4. Add oyster and dark soya sauce
  5. Add sugar and pepper
  6. Add Shaoxing Wine
  7. Ensure that chicken is cooked evenly, to allow sauce to permeate
  8. Add water to allow better cooking of chicken and to create a tasty sauce
  9. Cover it with the lid for about 20 mins, at low to medium heat
  10. Add cornflour mixture to thicken the sauce
  11. Serve in a nice bowl

This is a simple yet tasty chicken dish. Best to have it served together with jasmine rice. Here is a picture of the dish for you.

Sunday’s Lunch at Ryo’s Ramen

How I simply love the weekend, filled with beautiful sunshine and blue skies. I had woke up early this morning to sort out my blogging contents and to learn new ways of blogging. I realised that it is not easy to be a foodie and a food blogger at the same time. Kudos to those Australian food bloggers for leading the way. I will persevere and will not give up eating or blogging.

We live in the lower north shore and we are just minutes away from our favourite ramen place, Ryo’s ramen. Initially, I hesitated to have ramen for lunch as the queue over at Ryo’s can be extremely long. However, the queue looks reasonable when I finally reached Ryo’s.

Waited for around 15 mins and we were ushered to our seat. Thankfully the short wait was still bearable, as I was starting to get very hungry. Ordered their No 1 Speciality, Soya Sauce Ramen with a plate of gyoza to go along. Ramen still priced reasonably at $11.50 and gyoza at $6.00.  Within minutes, we were served with the piping hot ramen. The taste was still so good, since the first time I stepped into the restaurant 2 years ago. When my mum came over to visit us, she would always want to have lunch here as she loves the nicely textured noodles in their flavoursome broth.

The boss was in a good mood, chatting with regulars. As I was armed with my SLR, I decided to take a couple of pictures of the food to feature in my blog. Here is the tasty ramen I had this afternoon. The noodles was well cooked, springy in its texture and resting in its tasty broth. The tender pieces of pork belly slices, soya sauce egg, bok choy, seaweed and fishcakes just went hand in hand with the noodles in the broth. I think the key to their success is due to the chef’s efforts taken to achieve such a tasty broth for the ramen. Somehow, I miss those times that I had ramen along the streets in Osaka. Amazing what memories food could bring you.

And, not forgetting our entree, the gyoza. It was well done, not overly cooked. Love dipping it into the vinegar and chilli oil sauce, as it brings out the taste of the gyoza and the meat and vegetable filling.  I am truly satisfied.

Just in case you need directions to get there, here is it.

 

Ryo’s Ramen

125 Falcon Street, Crows Nest. NSW

Open Mon To Sun (Wed Closed)

 

Recipe: Prawns with Caramelised Onions (15 mins cooking + preparation)

During the holiday season, I had to think of new ways to dish up my food. It has to be quick, easy and delicious as it was already 1 pm when I woke up from my slumber. I reckon the choice of ingredients are important too. We love having prawns on the dinner table. We got fresh King Prawns from a great seafood shop over at Cabramatta recently. It was fresh yet reasonably priced. The prawns that we got in the city was more expensive by at least $5/kg. Unbelievable.

So, I am just going to share with you the recipe what I had that lunch, that was extremely delicious and quick to prepare. Here it goes.

 

Ingredients

500 grams of King Prawns (You could also remove shell and devein it, and just leaving tails intact)

Half a Spanish Onion

1 teaspoon of pepper

2 bird eye chilli (deseeded)

2 slices of ginger

1 teaspoon of white sugar

1.5 tablespoon of oyster sauce

1 teaspoon of dark soya sauce

1 teaspoon of shaoxing wine

1.5 tablespoon of vegetable oil

5 pieces of iceberg lettuce  (for plating purpose)

Instructions:

1. Heat wok and add oil once wok is hot

2. Place onions in wok, heat lowered  and continue to fry them till they get caramelised

3. Add chilli, ginger & chilli in the wok and gently fry

4. Add prawns into wok and fry it

5. Add  the oyster sauce, pepper,  shaoxing wine, dark soya sauce and sugar to the prawns

6. Cook till prawns turn red in colour

7.Remove prawns and place into the lettuce plate

This recipe is quick and very nice to have around your dinner table. Do ensure that the prawns are fresh and serve while hot. I will leave you with a picture that I had taken after cooking this dish. Cheers. Hope you will like it.