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QT Kitchen (Glen Iris, Melbourne)

Restaurant Reviews March 1, 2019 Leave a comment

It’s quite refreshing to see new and interesting restaurants open up in the suburbs, than crowding up in and around the city fringes.

QT Kitchen is one such new venture headed by young chef Kevin, and specializes in modern Vietnamese cuisine. So I was quite excited to check out the food here when I received an invite from AGFG and QT.

Chef Kevin has been in the industry for about 16 years starting first in Vietnam and then moving to Australia about 10 years ago. After working with several reputed restaurant groups including the Mantra group, he opened QT Kitchen 1.5 years ago.

From the time he began helping out his grandmom in her kitchen, Chef Kevin has always dreamt about having a restaurant of his own, where he can showcase his passion and love for cooking. Formally trained in Italian cuisine, at QT, he has combined that technical knowledge with traditional Vietnamese flavours using local Australian produce.

And his efforts have not gone unnoticed; QT Kitchen was quick to gain popularity as a friendly neighbourhood restaurant where you can go with your family and friends for excellent food, friendly atmosphere and genuine customer service. Perhaps why the restaurant won the 2019 AGFG Reader’s Choice Award!

The restaurant does have a very friendly vibe and that’s one of the first things you notice when you walk in. The staff are super friendly and genuine in their interactions. We were welcomed with colourful balloons imprinted with my blog’s name (I was totally blown away!) and since it was around Christmas time when we visited, there were party crackers for us to have fun with before the food and drinks arrived.

And this service was not just extended to me; I noticed that the staff were friendly to all customers and went out of their way to make you feel special if you were celebrating or having a get together etc…

The ambience matches the cuisine at QT; contemporary vibes with accents of traditional Vietnamese/Asian décor pieces. Warm and inviting yet modern; Chef Kevin wanted to move away from the image that Vietnamese food is always street hawker style; it can be more and that’s what he has tried to showcase through his food and space.

Now let’s get to the drinks….

(All the details of each dish will be outlined below each image)

The drinks menu is a decent sized one with plenty of Australian wines and standard medley of liquors and cocktails.

QT Kitchen (Glen Iris, Melbourne) - thespiceadventuress.com

It was a warm day and I opted for the Strawberry Margarita. And just as you would expect, it’s a refreshing light cocktail; perfect for those looking for something sweet and fresh, not necessarily a heady rush.)

Sam got a glass of the Hollick “The Bard” Cab Sauv 2016, Coonawarra SA. Rich with flavours of wild berries and blackberry, this red is perfect for those who like bold flavours and pairs excellent with the meaty dishes on the menu.

Chef Kevin wanted me to try out one of their signature cocktails, Bonjour Vietnam (Bacardi rum, vodka, Pina colada, blue curacao & pineapple juice). It tasted good but I am not a big fan of Pina colada or blue curacao so not the best choice for me. But if you enjoy tropical flavours, then it’s a cocktail you must try.

And now onto the food…

Grilled Wagyu Beef in Wild Betel Leaves, with house pickles, peanuts and Sriracha mayo, served on crispy crackers. And absolute cracker of a dish…it delivers everything; presentation, taste, texture. A very traditional dish from Vietnam, it’s one of my favourites and I loved this modern interpretation too. A must try from the small bites menu.

One of the most interesting dishes on the menu! Bushman Lamb Shank herbs crusted, Victorian beetroot, chestnut, pancetta crisps. I have never tasted a dish like these before; really unique flavours for me. The herb crusting gives it a crunchy exterior though the meat was cooked well but could be a tad bit tender. The combination of beets, chestnuts and pancetta takes the dish to another whole level. Not to mention that roasted garlic; make sure you squeeze it out for that smoky sweetness.

Crispy line caught whole Baby Snapper with citrus salsa and hot tamarind caramel – a signature QT Kitchen dish that is so reminiscent of Vietnamese flavours. Another traditional dish that has been reinvented at QT, the snapper was beautifully cooked, crunchy on the outside but flaky inside. The citrus salsa was brilliant and I loved the caramel but the sourness could have been better balanced. But having said that, I would totally order this one again.

Homemade red curry, aromatic coconut broth, seasonal veggies and lychee with barramundi fillet. The presentation was amazing with an earthen pot of rice on the side. The curry was so flavourful and loved the addition of lychee. It was not spicy enough for me but I guess that’s my taste buds. But another must try at QT.

And a side that I always buy if it’s available on the menu – marinated cucumbers. A perfect accompaniment to any kind of dish that you order. If you haven’t tried it, you most definitely should.

To summarize, QT Kitchen is a great spot to enjoy a modern take on Vietnamese cuisine. The food is great, the service excellent and I can’t wait to go back.

QT Kitchen

Shop 2/10-12 High Street,
Glen Iris,
Melbourne

Phone no: 03 9885 2009

Website: https://qtkitchen.com.au/

Timings:

Mon: Closed
Tue: 5pm – 10pm
Wed: 5pm – 10pm
Thurs: 12pm – 10pm
Fri: 12pm – 10pm
Sat: 12pm – 10pm
Sun: 12pm – 10pm

Disclaimer – I dined as a guest of AGFG and QT Kitchen; but all the opinions expressed are entirely mine and unbiased.

Jack’s Satay Bar (Moonee Ponds, Melbourne)

Restaurant Reviews November 5, 2018 Leave a comment

The Mt Alexander Rd in Moonee Ponds is a food lover’s paradise; the range and quality of restaurants is really good and one of my favourite places to dine in a Melbourne suburb. While I can’t call myself an expert in the area, I have dined at quite a few places there and never been disappointed.

So when Australian Good Food Guide (AGFG) and Jack’s Satay Bar invited me for a dinner, I was more than happy to accept it.

Jack’s Satay Bar has been around for about 20 years. Initially starting out as a wine bar, it was soon upgraded to a fully fledged restaurant especially being situated in a very promising location. The food is distinctly Malaysian with influences of Chinese, Indian and Malay styles. Inspite of starting out as a wine bar, the current drinks menu is simple and small but there is a strong presence of boutique wines (local and international) and also some good cocktails on the list. Do ask for suggestions….

There’s not much of an ambience to write about; the space is of course warm and comfortable but there’s no distinct style or uniqueness about it. But what’s interesting is the many photographs near the counter from racing events including a jersey from a past winning jockey. With Flemington and Moonee Ponds racecourses nearby, Jack’s Satay Bar is a hot favourite during the spring racing season, often packed with jockeys, trainers and other officials dropping in after the event.

John Ho, the owner of Jack’s Satay Bar loves a good conversation so if you are interested in knowing more about the photographs, history and anecdotes, he is the man to talk to….

For drinks, we started with cocktails – Burnt Orange Bourbon Sour (special of the week) and a French Gimlet. The cocktails were brilliant and perfectly balanced. Do check out the special board; plenty of interesting options not on the regular menu. And while we were waiting for the drinks, we had a nibbles plate with sambal, fresh cucumber, fried anchovies and peanuts. Absolutely brilliant with the drinks too.

Jack’s Satay Bar (Moonee Ponds, Melbourne) - thespiceadventuress.com

Burnt Orange Bourbon Sour

From the entrée list, we tried out three different dishes;

Given the name of the restaurant, we had to definitely try out the Satay so we went with the Prawn Satay. The peanut sauce was one of the most delicious I have had to date….it was perfectly balanced, spicy, sweet with that distinct peanut flavour yet not too overpowering. The prawns were perfectly cooked but I would have preferred it to be grilled with a bit of that smoky char that would have paired even better with the satay sauce.

Since the Roti rolls were highly recommended, we decided to try it as our next dish. Roti rolls are very famous in Malaysia and most restaurants, both traditional and modern ones here have it on the menu. While the basic concept of the dish remains the same, I have noticed that the taste does differ between restaurants as chefs try to put their own spin on it with regard to fillings, flavours etc… The one we tried here had marinated chicken pieces with fresh cucumber and tomatoes wrapped inside the roti served with a spicy peanut sauce. Again an enjoyable dish, I really liked the flavour of the marinated chicken; a great street style dish.

Roti rolls

The third entrée we tried was another traditional dish called Lohkaing. It’s essentially minced prawn and pork wrapped in a crispy beancurd skin that’s served with a tangy sauce. The unique texture of the crispy beancurd skin combined with the soft delicious prawn pork mince was simply divine. One of my favourite dishes from the day and one I highly recommend.

Lohkaing

As I mentioned earlier, the wine list might be small at Jack’s but there are a few surprising boutique wines available. For my 2^nd drink, I had placed an order but the Manager came over and suggested me to try a glass of Salatin Pinot Grigio. And I am happy I went with the suggestion as it was a really refreshing, well balanced, medium dry Pinot with citrusy undertones; paired well with the next round of dishes too.

Salatin Pinot Grigio

For mains, we started with a plate of Char Keow Teow – fried flat rice noodles with fresh shrimps, eggs, bean shoots, Chinese sausage and spices. It was rich with a good balance of spices and really delicious. The flavours were distinctly Malaysian and the small bits of pork belly through the noodles made it taste even better.

Char Keow Teow

Usually in a Malaysian restaurant, we invariably end up ordering a curry but this time, we decided to skip that and instead got Ikan Kerisi, steamed rice and Sambal Spinach.

Ikan Kerisi is basically fillets of sea perch steamed in a flavourful broth of ginger, shallots, coriander and light soy sauce. Sea perch is not usually a fish I get to eat at many restaurants but it’s a perfect one for a dish like this. A very light and flavourful dish, the fillets were beautifully cooked, subtle but with loads of flavour from the aromatics. Paired with the sambal spinach, a must try if you love spinach and steamed rice, this was a great mains option.

Sambal Spinach

Skipped dessert as we do often, especially after we have eaten too much.

To summarize, Jack’s Satay Bar is a great neighbourhood restaurant for those living in Moonee Ponds and nearby suburbs. And if you are a racing fan, it’s definitely a place to stop by after the races for drinks and snacks. Don’t forget to check out the racing trivia up on the walls too.

Jack’s Satay Bar

571-573
Mt Alexander Rd
Moonee Ponds, Victoria
Australia, 3039

Ph: 03 9375 3778 & 03 9375 3577

http://www.jacksatay.com.au/

Timings:

Lunch: Tue-Fri
Dinner: Tue-Sun

Closed Monday

Disclaimer – I dined as a guest of AGFG and Jack’s Satay Bar. All the opinions are purely personal.

Passage thru Malaysia (Greensborough, Melbourne)

Restaurant Reviews October 5, 2018 Leave a comment

When we moved into the North Eastern suburbs a couple of weeks ago, one of the most exciting things for me was the fact that there were so many new restaurants for me to explore. And on one of those restaurant expeditions, we first came across Passage thru Malaysia.

It was the logo of the restaurant that drew us initially to this place. Brilliantly designed to depict Malaysia’s culinary amalgamation of traditional Malay, Indian and Chinese influences, the logo is definitely a conversation starter.

We had a pleasant dinner that day but imagine my surprise when I receive an invite to the restaurant again courtesy Australian Good Food Guide (my go to guide for all the restaurant/hospitality news of Australia).

Situated on the Main Street in Greensborough, Passage thru Malaysia focuses on traditional Malaysian cuisine in a contemporary ambience. Owned by sisters Jerena and Jasmine, the restaurant showcases all the three major influences on modern Malaysian cuisine – Malay, Indian and Chinese.

The restaurant space was earlier a bank but when renovated, they decided to incorporate structures like the vault into the design so you can actually walk into the vault room which is now a private dining area. How cool is that!

The ambience is modern with plenty of traditional touches in the form of artefacts, paintings, cartoons, props etc…all of which take you back to the Malaysian way of life. And if you know the language, you might want to spend some time looking through the drawings too, which Jasmine tells me belong to popular Malaysian artists and cartoonists.

As I already mentioned, the menu covers familiar and traditional Malaysian food across all the three categories. The staff are super friendly so make sure you ask for suggestions if you are not familiar with Malaysian food.

The drinks menu is a basic one but you will find good house wines, Asian beers and also a few cocktails. But the emphasis is on the fresh and traditional Malaysian non alcoholic drinks which is great especially with the warmer days coming up.

(The description for all the drinks and food we tried out are provided below each photograph)

Ribena Lychee – This is quite a popular drink in Malaysia and quite a famous one in Melbourne too. It’s really delicious, refreshing and those lychees inside are simply to die for. Definitely recommended and our favourite too.

Passage through Malaysia (Greensborough, Melbourne) - thespiceadventuress.com

Syrup Bandung – with evaporated milk and rose cordial syrup. Milk based mocktails are not a personal preference of mine especially for dinner so I must admit that I did not enjoy this one immensely. It was made perfectly and would be a great choice for afternoons or if you enjoy milk based drinks. Could be popular among children too.

Syrup Limau – A refreshing sweet grain drink with lime. This is another delicious refresher, one to be had chilled. It’s not too sweet, light and a great drink to start the meal with.

Wonton Cups (with veggies and mayo) – There are plenty of vegetarian starters on the menu and one of the most delicious ones are these Wonton Cups. Crispy cups filled with fresh veggies and mayo, almost like a coleslaw. It’s light, fresh and so delicious that you will want to order more. Highly recommended!

Curry Puffs – I assumed this would be meat based but to my surprise, it was another vegetarian delight. Not the generic, supermarket tasting puffs, you know this is handmade and fresh from the soft, buttery flakiness of the puffs but warm and crispy straight out of the oven. Filled with the most delicious veggie curry filling, another must try at Passage through Malaysia.

Crispy Shhh Chicken – My absolute favourite dish of the day! The first time we were at the restaurant, we had ordered this thinking it was just fried chicken since the name and description gave nothing away. But imagine our surprise when we found that it was actually fried chicken skin tossed with dry chillies and curry leaves. It was a revelation as I have never had anything like this before and being a chicken skin fan, I was blown away by the taste. We ordered it again the second time and even a non chicken skin lover like my husband was converted. With a nice spicy kick, this dish is an absolute must try and something delicious to munch on while your mains arrive. And of course, don’t forget a chilled beer to accompany.

For Mains, we were advised to try one dish each highlighting the Chinese, Indian and Malay influences. The first one we tried represented the Chinese influence – Stir fried vermicelli with eggs, bean shoots, shrimps and chicken. This was our favourite mains of the day; the vermicelli was cooked perfectly, the flavours balanced and each mouthful was a delicious one. Again a highly recommended one.

From the Indian influence, it was Roti Canai served with sambal, chicken curry gravy and dhal (lentil curry). Roti Canai is quite a famous dish in Melbourne and expectations were quite high for this one but unfortunately it was a tad bit disappointing. While the Roti was delicious, flaky and soft, the accompaniments were a letdown for me. The sambal didn’t really have its signature spicy kick, the chicken gravy had more oil than the gravy itself and the lentils were under seasoned.

And the final dish we tasted was the Nasi Lemak with fried chicken – the National dish of Malaysia, the Nasi Lemak is a complete meal in itself with coconut rice, boiled egg, crispy anchovies, peanuts, fresh cucumber, sambal and fried chicken. While it is not the best Nasi Lemak I have had, it was a really good one. The chicken was fried perfectly, crispy on the outside but soft and juicy inside. The accompaniments were great but the sambal could have more flavour (same one served with Roti Canai). A must try if you want experience Malaysia in a plate.

To summarize, Passage thru Malaysia is a nice neighbourhood restaurant to enjoy Malaysian cuisine. The staff are friendly, beautiful ambience and good food to match, this is a place that we will be visiting often.

Passage thru Malaysia

2/16-22 Main Street
Greensborough, VIC

Phone: 03 9435 4958

https://www.passagethrumalaysia.com.au/

Timings:
Tues – Sun: 12pm – 3pm and 5pm – 10pm
Monday (Closed)

Disclaimer – I dined as a guest of AGFG and Passage through Malaysia. All the opinions, musings, photographs are entirely mine unless stated otherwise.

Yagiz (South Yarra, Melbourne) – Modern Turkish Flavours

Restaurant Reviews September 14, 2018 Leave a comment

Most of us are familiar with Turkish flavours, but at Yagiz, you will be treated to a unique and modern twist on classic Turkish flavours in a contemporary, warm and friendly ambience.

Yagiz is the dream project of Chef Murat Ovaz who has a wealth of experience working at some of the top restaurants in Melbourne and NSW. He was the Head Chef at Tulum before starting this restaurant which was named after his grandfather. In fact, you cannot miss the beautiful portrait mural of his grandfather inside the restaurant which almost instantly warms you up to the space.

The service and hospitality at Yagiz deserves a special mention. The staff are friendly, keen to help, take great pride in serving you and passionate about Turkish cuisine which was really refreshing to see.

The menu resonates with the restaurant’s philosophy – modern Turkish.

Since there are plenty of Turkish terms on the menu, feel free to discuss with the staff to pick out the right dishes. In fact, the staff are quite proactive in offering you explanations about both the wine list and menu.

The wine list at Yagiz is unique and interesting. Curated by award winning sommelier Christian Maier, there are plenty of Turkish wines that are showcased apart from others from Australia and around the globe. I wonder why we haven’t been exposed to Turkish wines here, because all the ones I tasted were outstanding. Highly recommend to take suggestions and try out some Turkish wines while dining at Yagiz.

Sam decided to try out the cocktails while I tried out the wines. And personally speaking, I think the wines stood out better in comparison.

So let’s get into all the drinks and dishes that we tried out. I have provided the explanation under each photograph as many readers have told me that they find it more useful.

Alexander the Traitor – Bison Grass Vodka, Licor 43, ginger, lemon, orange bitters. (The original one has egg white but Sam requested to skip that since he is not fond of the flavour). Sam didn’t find it as enjoyable as the cocktail was a tad bit on the sweeter side.

Vinkara Winehouse Öküzgözü 2015 (Ankara, Turkey) – A well balanced medium bodied red is how I would like to describe it. It’s a great starting wine if you don’t want to go for sparkling or white yet need something light to pair with the starting courses of the meal.

Yagiz (South Yarra, Melbourne) – Modern Turkish Flavours - thespiceadventuress.com

It is not uncommon to have bread and butter served at the table at most restaurants these days as something to snack on while the food arrives. But at Yagiz, even this is worth a mention as we were served warm sourdough bread with an absolutely lipsmacking eggplant infused butter. I have never tasted something like this before and the flavour completely blew me away. This can be a course in itself.

Kozde Biber – Charred red bullhorn pepper, buttermilk curd. Loved this modern twist of a much loved classic. It was light, sweet but with that hint of smoky char balanced out by the creaminess of the curd. A great vegetarian starter!

Sigara Boregi – Confit of duck cigar. This is an absolute must try at Yagiz, and my personal favourite. Crispy cigars filled with the most tender, melt in your mouth duck mince that has to be dipped in an Isot spice mix. Isot was a revelation for me, a new spice to add to my list. Sweet spicy chilli flakes with a hint of burnt flavour with chocolate undertones. It’s complex yet subtle and those cigars dipped in it is absolute heaven for your taste buds.

Marrons with butter and garlic – One of the specials of the night. When the staff informed us that freshly caught marrons were on the specials that night, we simply couldn’t go past it. A bit pricey but totally worth it because fresh marrons that has been grilled to perfection with just butter and garlic is not an everyday dish and when you get the opportunity, you order and eat it to your heart’s content.

It was time for the 2nd round of drinks. Sam got another cocktail; Yeni Eksi – Citrus infused Raki, lemon, sour cherry, sour apple. This was a really enjoyable one; stronger in flavour but perfectly balanced out and quite enjoyable to drink.

For round 2, I went for a glass of Suvla Syrah 2017, Gallipoli, Turkey. A full bodied red with hints of spice, this was suggested as a great pairing for the meat dishes to follow. And it definitely didn’t disappoint.

Kofte – Now this is a dish that I order whenever I eat at any Middle Eastern restaurant. It’s like the gold standard dish and I wanted to see their take on it. Definitely didn’t disappoint as the kofte was juicy and was paired with smoked eggplant and pickled chilli which made it an excellent one.

Dana Kaburga – Beef short ribs, wild mushrooms, parsnip puree. A stunning main dish that I can speak of forever. Loved the fact that each ingredient was treated with so much care and attention. From the perfectly cooked, absolutely tender short ribs to the wild earthy mushrooms and that sweet, lush and creamy puree, this was another excellent dish at Yagiz.

Bulgur Pilav – to accompany the mains, we got this pilaf. And I realised that this is a delicious dish in itself and not just a side. Brilliant flavours with that hint of spice!

Lokumlu Turta – Turkish delight tart, soft meringue. I have heard so much about this dessert on Instagram that I definitely had to try it out. And I must admit that it tasted better than the traditional Turkish delight. This one’s also on the sweeter side but there’s so much balance and finesse that makes it a delicious way to finish the Yagiz experience.

To summarize, Yagiz is a great place to explore Turkish cuisine in a contemporary setting. It’s not fusion, it’s traditional Turkish cooked and presented with finesse.

Yagiz Restaurant

22 Toorak Road
South Yarra
VIC 3141

Phone: (0)3 9821 4758

https://www.yagiz.com.au/

Timings:

Dinner: Tues to Sat, 5.30pm – 11pm
Lunch: Wed to Fri, 11.30am – 3pm

Supernormal (Flinders Lane, Melbourne)

Restaurant Reviews June 12, 2018 Leave a comment

Supernormal requires no introduction to the food lovers of Melbourne.

Showcasing a modern Asian (heavily leaning towards Japanese) menu, Supernormal has become an iconic Melbourne institution situated on Flinders Lane where many of the best dining spots of the city can be found.

I was catching up with girlfriends for lunch (a great place for that), and we were eagerly looking forward to some great food and drinks.

The space inside is expansive; plenty of seating options yet not with an overcrowded feel though the restaurant is packed at most given times. The kitchen bar is the main focal point where the chefs seamlessly go about their tasks without being loud and obtrusive. There is also plenty of seating along the bar if that’s what you fancy. But we were there for a sit down, slow lunch and the staff was so kind to give us a table with a window view, for an almost secluded feeling.

Supernormal has a small but really good drinks menu, especially when it comes to cocktails. The Asian inspiration can be found here too and we ended up tasting 4 different cocktails.

Umeshu Spritz (Choya classic umeshu, lemon, Prosecco) – light and refreshing, this one has citrusy flavours and really clean on the palate, especially for those who prefer light cocktails or if you plan to have more than a drink.