Epicure Recipe Card #15: Nori-crusted Tuna

New Year’s Eve 2010 was a quiet affair at home for Monsieur Poisson and I as he had work duties to fulfil from the comfort of our study. Not that we’re terribly exciting people who go out partying to celebrate the event in any case but, as always, calendar occasions call for a celebration with food. And so I set about making a little too much food when there was only the two of us to feed, which resulted in abandoning some of the plans at the last minute.

The evening started off with salmon tartare which was a tad short of what I’d envisaged. I was thinking sexy poached eggs with golden yolk spilling out to enrobe the salmon morsels in a thick creaminess but, uh, although I’d employed the plastic wrap method let’s just say my egg-poaching skills leave a lot to be desired still. Taste-wise it didn’t disappoint, but perhaps learning how to poach an egg properly is something to make a resolution about.

Some pan-fried gyoza followed as well as something from another recipe card which I’d had in mind for entertaining purposes as it seemed extremely simple to make ahead as well as being a little special. The hardest part was finding sashimi-grade tuna at the local fishmongers, and nor is it cheap. Once that was done, there was virtually no preparation involved and just some flash searing in a hot pan before cooling and slicing. Easy! And I decided to do away with encrusting the tuna with nori, instead just snipping a few strips over the end product instead.

Although the recipe card describes it being served with lemon soy, the instructions suggest it can be served with wasabi mayonnaise or the former. Either way it really is one of the most low effort, stress-free things I’ve ever made and will be sure to impress guests with its geometric simplicity and pretty colouring.

Tuna Tataki (serves 2 as a starter)

(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

Ingredients:

·         about 100g sashimi-grade tuna in log form – I’d bought a rectangular piece and just sliced down the middle to get 2 small logs

·         sesame oil, for brushing

·         ½ tsp black pepper, coarsely ground

·         1 tsp black sesame seeds

·         1 tbs light soy sauce

·         ½ tbs lemon juice – I used lime

·         ½ a nori sheet (optional)

Method:

1. Brush sides of each tuna log with sesame oil and sprinkle over pepper and sesame seeds to lightly coat.
2. Heat a dry, non-stick frypan and sear each side of the tuna for 1 minute. Set aside and allow to cool, then slice thinly. 

3. Mix lemon juice with soy, adjusting to taste if necessary. Serve with tuna on a bed of shredded cabbage or lettuce, if desired. Snip strips of nori over the top if using.

happy cooking!

My most memorable meal of 2010: Restaurant Arras

There are many reasons why a meal can be memorable – both good and bad – be it due to the food, the surrounds, the service, the company, the conversation, the occasion, or a combination of all of these things and more. Our meal at Restaurant Arras with the usual suspects was memorable because it came a mere few weeks after my wedding to Monsieur Poisson and it had felt like forever since we’d had the time to partake in a social outing with friends. It was also my first degustation (yes, that cherry took some time to pop), lasted close to 5 hours, and did not disappoint with its delicious and beautifully presented food with their whimsical names. Oh, and then there’s their infamous petits fours tray…

We step into the restaurant just after 7pm, having all found parking close by outside. We are introduced to a bowl of bread crisps, house made and of various flavours including fennel seed, poppy seed and caraway seed, sitting in a rubble of crushed peanut candy at the bottom of the bowl. The peanut candy is slightly salted and has Kiki ruminating about its similarities to Crunchy Nut Cornflakes.

We all decide on having the degustation and ordering duties for a bottle of red wine are passed over to Dr King as per usual. Warm bread rolls are served – white sourdough for Monsieur Poisson and a hedgehog-shaped garlic roll for myself. The garlic roll is fragrant but mellow in flavour and perfect with the oh-so-smooth butter.

We are next presented with an amuse bouche of deconstructed carrot cake. There is a salty-sweet carrot purée, cubes of sweet carrot cake and what we think are thin shavings of pickled radish and pickled carrot. Decorated with baby cress, the flavours and textures have me a little confused because I keep wanting to think of it as a sweet dish. It does, however, lead perfectly into the first degustation course.

‘The Raw and the Cooked’ is a pretty palette of garden colours arranged on a glass platter. Dollops of carrot purée from the amuse bouche feature alongside a crunchy, paper-thin, dried beetroot slice centrepiece as well as pickled vegetables and edible flowers. It is delightfully refreshing.

‘Smoked, roast and dressed’ has a flaky sardine fillet resting against a well-seared scallop sitting atop what we think are squiggles of celeriac purée. The disc of fennel balanced on top like a hat, as well as the tiny balls of cucumber and peanuts offer crunchy contrast.

My favourite dish of the evening is the ‘Quinoa Kedgeree’ which, traditionally made with rice, is subtly spiced and chewy-ish through its use of quinoa instead. Luxuriously smooth and smokily fragrant eel is used in place of the usual smoked fish, with soft-centred quail eggs finishing off the dish.

  

‘Birds of a Feather’ is a three-layered chicken terrine with a swipe of sweet pumpkin purée which reminds us of gingerbread through its notes of spice. A few mead-soaked raisins are scattered about and, although I’m not a fan of raisins generally, these are definitely not squishy in texture and offer complementary flavours when each component of the dish is eaten in conjunction with the others.

Blushing pink duck breasts are the focus of ‘St. Clements Duck’ with foie gras soufflé to one side in the guise of a fish finger. Carrot mash flanks the other side as well as some unidentified white vegetable dice. A stripe of duck jus forms the bottom border.

The final main dish is ‘Slow Cooked Lamb, Lavender and Honey Sweetbreads’. The lamb is soft and tender with a subtly lavender infused sauce drizzled around the plate. With a small mound of spinach to one corner, what surprisingly captures me are the honeyed and deep-fried sweetbreads. A conversation ensues about sweetbreads and I recall where I first most unexpectedly heard of them – in the movie ‘Red Dragon’ when Hannibal Lecter pulls out a copy of Larousse Gastronomique from his bookshelf.

By dessert time our stomachs are heaving from the main courses, but the pre-dessert has me cooing in delight. It is a donut with a raspberry centre, two yin-yang swirls of rich chocolate ganache, raspberry purée and what we think is a white chocolate ice-cream. It is the most generous pre-dessert I’ve had to date.

And then comes the playful ‘An Adolescent Breakfast’. I am sad to see that atop the peanutty cereal crumbs that the Chantilly cream is no longer presented in a cute toothpaste tube. Our waiter tells us that they had run out and were awaiting to be supplied more at the time. The chocolate caramel slice has a centre much like an Aero bar and the glass holds a quenelle of milk sorbet sitting on cereal crumbs. The dessert is light and not cloying in any way.

The meal ends on a high note with coffee and tea being accompanied by a petits fours tray where diners are allowed to choose as many or few as their hearts desire. The petits fours tray is impressive with its variety and is a veritable lolly shop on a large slate slab. Our waiter has the unenviable job of knowing what each and every sweet is and is able to repeat them at random when we are overwhelmed with choice. We are afforded a square slate tile each to house our selection until I proclaim I want “one of each, please” bar two from the blackberry jelly, nut truffle, flumph (?), peanut brittle, chocolate truffles, fudge, coconut ice, honeycomb, peach jelly, jam sandwich biscuit… *inhale*… and others on offer. It is somewhat embarrassing when I hear our waiter telling another staff member, "We'll need another tile here". However I do proudly eat most of the ones I've horded, except for the last few which I am only capable of nibbling on halves. My only advice is to allow room for these small beauties and to eat the honeycomb first, otherwise it will soften and become sticky from moisture.

A truly wonderful meal which set the bar high for future degustations and, although the menu will sure to have changed, it is a meal we speak of fondly which spurs the urge to return for more.

Restaurant Arras

24 Hickson Rd, Walsh Bay NSW

Tel: (02) 9252 6285

*NOTE*: Restaurant Arras has closed as of mid-2011, but will be reopening at Clarence St in September/October 2011.

Opening Hours:  Sun & Mon  CLOSED

                        Tues-Thurs  6pm-10pm (dinner only)

                        Fri  12pm-2:30pm (lunch)

                              6pm-10pm (dinner)

Sat  6pm-10pm (dinner only)

happy eating!

Epicure Recipe Card #19: Fresh Strawberry Cake

With a household of two people it really is difficult to make a full-sized cake and consume all of it while it’s still fresh. The other quirky option is to make half a cake, of course. But under more usual circumstances things which freeze and defrost well are most welcome in order to avoid wastage, as are individual portions which easily allow some to be shared amongst friends or colleagues at work.

Having said that, and with my track record with these recipe cards, you probably already know that I didn’t make this strawberry cake, right? I mean, look at it in all its layered and sandwiched glory – that’s two whole cakes we’re talking about there!

So instead I shall be sharing with you a recipe for petite and dainty mini-friands. A recipe which I’ve had kicking about in my repertoire for quite a few years, which has been tried and tested and shared with others, and which never fails to impress. The small bites of cake are slightly chewy and perfect for popping into your mouth whole, as well as being great with a cup of tea.

The friands are entirely open for variation. I’ve made them plain, with jam, with fresh berries, and with frozen berries most recently for Christmas. Citrus zest can be added to the batter, as can poppyseeds, or citrus curd can be dolloped on top prior to baking. Substitute pistachio or hazelnut meal for the almond meal if you like.

But the best part is that these mini-friands are low on effort and high on impact. Perfect for the novice baker, they can be made by hand, in one bowl, require only a few ingredients, and hardly take any time to mix and bake at all.

You can have your cake and eat it too, faster and easier than you would expect.

Mini-Friands (makes 24 in a mini-muffin pan)

(can’t recall the origins of this recipe exactly, though I do remember it being a magazine from some years ago…)

Ingredients:

·         1/3 cup plain flour

·         1 cup icing sugar mixture

·         1 cup almond meal

·         4 eggwhites, lightly beaten with a fork

·         120g unsalted butter, melted

·         jam, fresh/frozen berries, citrus curd (optional)

Method:

1. Sift together flour and icing sugar mixture into a large bowl. Stir in almond meal then add eggwhites and butter. Mix until well combined – the batter will be slightly sticky.
2. Preheat oven to 210°C and lightly grease a 24-hole mini-muffin pan.
3. Divide batter evenly across the mini-muffin pan, approximately 1 tbs batter per cavity. (If you are using any jam, berries or curd, place a small amount on top of the cake batter portions.) Bake in the preheated oven for 8 minutes before reducing the temperature to 200°C and baking a further 5 minutes.
4. Remove the pan from the oven and allow to stand for 5 minutes before removing the friands to cool on a wire rack. A toothpick or thin skewer is helpful in levering the friands from the pan. Dust with icing sugar before serving, if desired.

  

happy cooking!

Epicure Recipe Card #18: Italian Seafood Salad

Yes, these recipe cards are still going… Although it is some consolation that there are only around a third left? *hangs head in shame*

Well it’s been back to the daily grind for over a week, and that’s where these quick recipes come in most handy. Gone are the lazy, unstructured days where I could sleep in until whenever and have the luxury of pondering over what to cook, perhaps pop out for a shop of fresh ingredients and invite a few people over to while away the time over some relaxed conversation.

The weather is still warm thankfully, although decidedly muggy, making for perfect seafood times. When meat seems too rich on account of the heat, then seafood is a most welcome alternative. This recipe card is for a salad but, as with many of these recipe cards, mine transformed itself magically into a pasta dish through the, err, not so magical addition of pasta.

Spaghetti Marinara (serves 2)

(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

Ingredients:

·         around 300g spaghetti or other long pasta

·         1 tbs olive oil

·         1-2 garlic cloves, crushed

·         1 small red chilli, finely sliced (optional)

·         around 200g of any selection of seafood (I used baby octopus and scallops)

·         ½ cup chopped cherry tomatoes

Method:

1. Cook pasta in a pot of well-salted water until al dente. Drain and set aside.
2. Return pot to a medium heat and oil along with garlic and chilli (if using) until fragrant. Add seafood and move around pan until just cooked.
3. Reduce heat to the lowest possible setting, tip pasta back into pan with the tomatoes. Season liberally with salt and pepper and toss everything together until pasta is heated through, adding a little olive oil if the mixture is too dry.

happy cooking!

Floods, food & funds

As we lament our burnt morning coffee or the lack of air-conditioning on public transport in this humid summer heat, spare a thought for our neighbours in the state of Queensland; many of whom do not currently have access to coffee or public transport or any of the things we take for granted on a day-to-day basis.

Brisbane, in particular, has a special place in Monsieur Poisson’s and my heart as we spent our one-week mini-honeymoon there. It has been particularly poignant recognising places we visited as they were under threat from rising waters and those which are now flooded. And with Queensland being such a popular tourist destination, many people we know have holidayed there at some point in time as well.

Friends and family were invited to the Poisson/Délicieuse household last night to share in some light food, conversation and general togetherness. Guests were asked to make a donation of what they otherwise would have spent on a Friday night out to the flood relief cause, and we thank them for their compassionate spirit.

You are reading this because you are a lover of food and food, as you know, never fails to bring people together. Fundraising morning teas, afternoon teas and bake sales are being organised everywhere and perhaps there is something you could do to help raise much needed funds too.

Monetary donations will help the initial clean-up and rebuilding efforts. The scale of devastation is enormous. Goods and services may not immediately be available due to damaged stock, blocked roads and torn railway tracks hindering their supply. Lives will take time to return to any sense of normality and continued support will be required many months down the track. It is hard to fathom how we would cope personally if we were faced with a similar situation.

Please donate to the Queensland Premier’s Flood Relief Appeal if you can, and give generously as if it were to people whom you know personally. It may be a clichéd saying, but every little bit really does help.

Kingsleys Steak & Crabhouse, 9 Nov 2010

Another work year has started and I am grateful that, amongst the tasks which will be thrown my way, organising a year-end Christmas party will not be one of them. For many workplaces, preparations for the following year’s Christmas party start almost before the last reveller from the current year’s event has even left the venue. Mistress has been lumped with this task for her workplace and I am most definitely not envious.

As my shiny red heels click-clack along the boards of Woolloomooloo’s finger wharf, there are large groups of men in business suits and ladies in cocktail dresses enjoying pre-dinner drinks in the evening sun outside several of the restaurants located along there. They appear to be the beginnings of year-end work celebrations and the lovely Sarah Ashmore, Functions & Marketing Coordinator of the Pacific Restaurant Group, confirms that Kingsleys is a popular choice for these shindigs and reservations are taken well in advance. All of which is understandable given the location and its view of the city skyline and relaxing surrounds.

But the view and location are all for naught if the food doesn’t stand up to the test of customers and, on this fine evening, twelve eager and camera-wielding food bloggers with appetites at the ready. Cocktails “with a modern twist” are offered all round but I’m afraid I’m not particular au fait in this area and can only remember two things about mine: 1) it was blueberry flavoured and possibly made with sparkling wine, and 2) it was girly and easy to drink.

The sourdough I do remember, with its distinct chewy crust and dense but soft interior enjoyed with real butter. However the show is stolen by the clean flavours of the ‘Burrata mozzarella salad with heirloom tomato and basil’, as well as the ceremony by which the hand-tied ball of cream-filled cheese is hoisted precariously via tweezers from a glass and rested on a bed of awaiting colourful tomato segments and where the remaining balsamic vinegar contents are drizzled over the salad itself.

The ‘Baby octopus with chilli, salt and pepper’ are tender, tasty and not at all greasy. The ‘Steak tartare with truffle aioli and sourdough crostini’ is anointed with a cute little quail egg replete with oozy yolk, and the tartare can be requested unmixed along with an array of condiments for a do-it-yourself experience.

I thought the show had been stolen by the burrata, but that was before the Alaskan king crab legs made their entrance thus completely upstaging everything before it. With pre-cracked shells for eating convenience, the flesh is sweet, springy and briney all in one bite and the triumph is in extricating a piece of meat from a segment of shell intact in its entirety.

Beef Wellingtons, encasing 400 grams of eye fillet to serve two and which require pre-ordering, are cut in half to reveal their blushing pink centres before us and plated by Group Executive Chef, Lars Svensson. Even with the vegetable relief provided by ‘Charred asparagus with parmesan’, ‘Iceberg salad with radish and blue cheese’ (very subtle in blue cheese for those who aren’t fans of it like me!), and ‘Zucchini with peas, mint & Persian fetta’, I fail to finish the meat but make a serious dent into the puff pastry outer and mushroom duxelle. Heh, I am never one to let pastry go to waste.

Dessert time proves that the ‘Chocolate brownie & banana sundae’ is a popular, classic choice, whilst I go for the ‘Toffee cheesecake with praline ice-cream’ in all its silken, toffee-swirled wobbliness. I am also told that the ‘Crème brûlée with sticky blueberry compote’ is crack-a-licious.

Dinner ends with tea, coffee, chocolate-coated coffee beans and happily satisfied bellies while I sit back under the twinkling stars and city lights wondering which lucky people will get to enjoy their Christmas parties there.

Mademoiselle Délicieuse dined as a guest of Kingsleys Steak & Crabhouse, Sydney, and the Pacific Restaurant Group courtesy of Sarah Ashmore.

Kingsleys Steak & Crabhouse, Sydney

Restaurant 10, 6 Cowper Wharf Rd, Woolloomooloo NSW

Tel: 1300 546 745

happy eating!

Baumkuchen: a tree cake

Words to make me swoon: Instant. Cake. Gratification.

After a hard morning of scrubbing clean the oven followed by grocery shopping, I found myself still peckish even after eating lunch. I wanted something sweet. Specifically, I wanted cake.

You know those times when you’re craving not only a particular taste or flavour, but also a particular texture? Well this was one of those times when neither chocolate nor biscuits would do. I wanted cake but didn’t feel like baking, after having spent enough “quality” time with the oven already.

Lucky for me, there was cake in my kitchen!

And even luckier for me, it was a belated Christmas gift which had arrived via international post from Hong Kong. It’s one thing to receive food souvenirs from friends’ travels but it’s an entirely different experience to receive cake in the post and, to top things off, this was no ordinary cake – this was a baumkuchen which had been made in Japan. I have friends who really do know how to look after me.

A cake which I’d never seen, heard of, or tasted before which just made it all the more exciting. Monsieur Poisson and I quickly enlisted the services of Mr Google which led us to that all-knowing source by the name of Wikipedia, which in turn told us:

“Baumkuchen is a kind of layered cake. It is a traditional dessert in many countries throughout Europe and is also a popular snack and dessert in Japan. The characteristic golden rings that appear when sliced give the cake its German name… which literally translates to “tree cake” or “log cake”. It is also known as the “King of Cakes”.

Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings on a crosscut tree. A typical Baumkuchen is made up of 15 to 20 layers of batter.”

Sitting in a custom plastic mould and sealed in plastic packaging before being nestled in a shiny red and pink box, the cake was completely intact when received at my end. It helps that the cake is dense, although to eat it is not at all stodgy. It smells and tastes like an eggy buttercake but is neither rich nor crumbly. And although the one I received was from Japan, it is reported to be true to the original recipe by the German fellow credited to introducing baumkuchen to Japan and is the brand’s namesake. I counted 18 layers of batter on our cake which has a thin layer of white glaze around the outside.

Can you imagine being able to sit and watch this cake being made on a spit? *Cake spins round, and round, and round, and round, and...*

Excuse me while I go and have another piece of my tree cake now!

happy eating!

Food to nurse hangovers

It’s hot and stuffy. The sun is blazing outside and rudely creeping in through the blinds. Oh, my eyes! Why is it so bright? You move to roll over. Whoa…the bed, or wherever you parked yourself last night/this morning, feels like a tiny dinghy bobbing about on rough seas. *Bob, bob, bob, bob…* It’s too hot to keep sleeping and you really need something to settle down the party which has been continuing in your stomach and bloodstream despite you stopping hours ago.

Good morning (or afternoon), and a happy new year to you, your stomach, your pounding headache and…so nice of you to join us, Hangover!

Although there are no foods which can miraculously cure hangovers, there are certain foods that somehow make you feel better through nothing other than comfort or placebo effect. If you’re wanting something fast-food yet can’t bear the usual international chains, then Ocean Foods has many deep-fried and more virtuous non-deep fried options. The grilled barramundi with chips (below) is just one of them – it is unbattered and cooked on the spot like all their hot foods. Paired with some sweet, crunchy and not-at-all greasy crab claws as well as a small tub of salad (coleslaw in this instance, pictured below) and you can soothe that hangover whilst having a balanced meal. For something in a more central location, there’s that famous soft-shell crab omelette (unpictured) from Café Ish which the husband keeps raving to everyone about.

Or perhaps you want something a little more pure and soothing. Pho An has any combination of beef, fatty beef, beef meatballs, beef tendon, tripe, chicken, etc in a fragrant Vietnamese beef or chicken broth with slippery flat rice noodles where chewing isn’t even required. Topped with fresh herbs to awaken the senses, stir in chopped chillies for warmth and slurp to restore some much-needed hydration. Noodle bowls are available in small (regular) and large sizes, and your food will appear almost instantly by magic. Peruse the menu at the doorway or ask for a printed menu when seated, as the wall menus are in Vietnamese and Chinese only.

To combine the best of both worlds Ton Ton Regent has ramen, karaage chicken, gyoza and tempura amongst other things, whilst Menya Mappen has udon, soba, lots of fresh crunchy tempura and kakiage, poached egg and small rice bowls all for very affordable prices. And runny eggs always make things better.

Gumshara will give you a thick, sticky, flavoursome and soul-restoring soup where each bowl is taste-tested by the master himself before being served. The noodles are springy and the pork is plentiful. Add a soft-boiled egg and you’re absolutely set for the day. If you want an alternate to noodles the ‘Special Rice’ bowl is serious value at around $8 with a foundation of rice mixed with sesame seeds, soft-boiled egg and vegetables topped with roast pork, and then the whole thing repeated on top of it again – it will satisfy the most ravenous of hangover hungers.

For a variety of eats including deep-fried things, rice, noodles, soups and Hong Kong fusion-style pastas then you simply cannot go past a “cha chaan teng” (茶餐廳). Iced lemon tea rates highly on my long-time loves even though it’s only black tea, sugar syrup and fresh lemon slices. You’ll find sweet drinks incorporating azuki (red) beans and grass jelly as well as Hong Kong-style French toast “sai dor see” (西多士) – typically two slices of white bread sandwiched with peanut butter, deep-fried in eggy batter before being served with butter and golden syrup. Trolley/cart noodles used to be street food sold, well, from a mobile cooking trolley, allowing for personalisation of soup noodles (flat rice noodles, rice vermicelli, Hokkien noodles, flat egg noodles, thin egg noodles, etc) and toppings (dried squid, fish balls, fried fish skin, luncheon meat, ham, pig’s blood jelly, beef meatballs, pork meatballs, chicken wings, mushrooms, etc and an array of vegetables). Not available at many Hong Kong fusion-style cafés in Sydney, Victoria Noodle Restaurant offers a great selection of noodles and toppings as well as other menu items. Try their salt and chilli chicken wings with rice – hangover or no hangover – if you get a chance.

For something healthy and sweet, wowcow serves 98% fat-free yoghurt with active cultures that is smooth and slides easily down the throat. One of Sydney’s earlier frozen yoghurt chains, mix in whatever toppings take your fancy from their display window and pair with cinnamon-sugared wow-sticks (baked churros) for dipping. I spotted Joh Bailey bringing a group of friends here late one night, and don’t forget to crane your head back (provided it doesn't induce too much dizziness) to marvel at the cow feature adorning the ceiling!

Ocean Foods

Corner of Lyons Rd & Gipps St, Drummoyne NSW

Tel: (02) 9181 4336

Opening Hours:  7 days  9am-9pm

Café Ish

82 Campbell St (cnr Foster St), Surry Hills NSW

Tel: (02) 9281 1688

Opening Hours:  Mon-Tues  7am-4pm

                        Wed-Fri  7am-10pm

Sat  9am-10pm

Sun  9am-2:30pm

Pho An

27 Greenfield Pde (near cnr Stewart Ln), Bankstown NSW

Tel: (02) 9796 7826

Opening Hours:  7 days  7am-9pm

Ton Ton Regent

Shop 10.16, Ground floor of Regent Place, 501 George St (cnr Bathurst St), Sydney NSW

Tel: (02) 9267 1313

Opening Hours:  7 days  11:30am-10pm

Menya Mappen

Shop 11, Ground Floor of Meriton Tower – Skyview Shopping Plaza, 537-551 George St (near cnr Liverpool St), Sydney NSW

Tel: (02) 9283 5525

Opening Hours:  Sun-Wed  11:30am-10pm

                        Thurs-Sat  11:30am-10:30pm

Gumshara

Shop 209, Lower Ground Level, Harbour Plaza, 25-29 Dixon St (Chinatown), Haymarket NSW

Tel: 0410 253 180

Opening Hours:  Mon  CLOSED

                        Tues-Sun  10am-10pm

Victoria Noodle Restaurant

Shop A8, Lower level of Victoria Plaza, 369 Victoria Ave, Chatswood NSW

Tel: (02) 9410 1822

Opening Hours:  7 days…11am-10pm

wowcow

Shop 2, 304-308 Victoria St, Darlinghurst NSW

Tel: (02) 9326 0400

Opening Hours:  Mon-Thurs  11:30am-11pm

                        Fri  11:30am-12 midnight

                        Sat  11am-12 midnight

                        Sun  11am-11pm

happy eating!