To set the record straight, the title of this blogpost is a bit misleading. Although the restaurant Icebergs is located on Bondi beach, the menu is gourmet, not a fast or cheap (no, not cheap at all) snack that the title might invoke. Icebergs is a super trendy, upscale and iconic Aussie restaurant that sits above a licensed swimming club established back in 1929! I humbly refer to the Iceberg site for some perfect shots of the pools by the beach... lovely. The bar menu is expansive, the food menu is simpler, centering around good cuts of beef and seafood with a few gourmet and seasonal ingredients. Many people from my dining group ordered a seafood risotto or squid ink risotto for either an app or main. There were different cuts of beef ordered, but all served grilled with just a cut of lemon on the plate. The simplicity was maintained throughout the meal with each dish served in the middle of a large white plate, aptly highlighting the few ingredients needed to make a good meal. All in all I'd say the food itself was a bit overpriced, but hey Sydney is expensive as far as cities go and the Aussie dollar is strong right now to boot. Above all, Icebergs is committed to ambience and dining, setting a relaxed but luxurious scene by the sea. So if you have some money and time to spend, Icebergs is a great spot for two or a group for a start your evening before going out in Bondi with a light cocktail and a bread and cheese plate. Of course, don't forget good company... but leave the overly tanned dudes with blazers and no shirts at home please... I'm trying to eat here!
I've been trying to locate Hong Kong style dim sum near my hood in Singapore, and thanks to Toto, I've now a local haunt for one of my favorite cuisines! Dim sum is best shared by a group so Toto got his Indonesian friends together at the local spot near Toa Payoah on the red line, one quick MRT from my stop at Novena. The restaurant is located at Toa Payoh Larong 4, opposite the library, above the mcdonalds. From the MRT stop, you walk through Toa Payoh central which is an outdoor market and makes for an interesting stroll (which i plan to enjoy more next time around when I'm not running late...!). Fortunately I wasn't the only one running late so people continued to join our large circular table while we started to add plates and steamer baskets made of bamboo from the carts rolled around by women dressed in red chinese jackets. We feasted on all the traditional steamed dumplings in translucent rice flour wraps (餃, Dumpling; 餃子 jiao zi) some filled with with shrimp, pork, chives, spinach, musrooms and pumpkin. One of my favorites is 潮州粉果 chiu-chau fan guo has peanut, chives, mushrooms, garlic and sometimes turnip. I prefer with turnip b/c I love the slightly sweet and almost cinnamon-like touch it adds. We enjoyed the very popular and traditional siew mai, which is a chinese pork dumpling - I grew up eating it at Japanese restaurants in NY and referred to it as shumai - and steamed yam cake and turnip cakes, which are the blocks on white plates, because I can't get enough of yam or turnip anything, oh and red bean too but they don't make steamed blocks of that -go figure. It's all about the firm and smooth textures and sweet taste. MMMM. Don't forget the ever popular, sweet and savory steamed pork bun, char siu baau 叉燒包. They are godly and if you haven't had one of these yet, I suggest you finish reading this blog entry and google search the nearest cantonese restaurant in your area. You will not regret it. What you might regret however is indulging in the chicken feet. Ok, that's a bit strong, they have great, tangy flavor but you have to dig the mushy texture that you suck off the tiny feet bones. They are the orange colored wish-bones on the white place. Also pictured is me taking a bite, with a smile that faded into a chagrin as soon as the tiny piece of chicken foot entered my esophagus. Nah I'm being dramatic, they're aight. Give em a try. The dim sum was really great here and the conversation was even better. I learned about the Chinese Indonesian community that Toto and his friends make up. They were persecuted in Indo for not being Muslim, so many changed their Chinese sounding names to Indonesian sounding ones, like my friend Toto Tan who became Toto Tanujwidjaja. Many migrated to Singapore, a Chinese majority state, to escape this persecution and for better opportunities. So what could make a brunch of dumpling and story sharing even better??? Dessert of course. I'm a huge fan of red bean and yam paste or custard stuffed steamed buns or egg tarts, but I have them often in Singapore so we opted for a new dessert that was carted around, flaky, crunchy rice wraps stuffed with banana and black sesame paste. They were bomb! Toto ordered me a very popular Chinese dessert, Bai Guo Yu Ni, that is often served at chinese weddings. It's a warm soup with a base of lard and yam paste with gingko nuts. Well, let's just say, lard ain't my thang. BUT dim sum certainly is, and this meal is one for the blog and one to be repeated, like say, next weekend?!
Lunchtime in Singapore around the office is fairly quiet - the markets take a breather because the local clients generally take their lunch breaks seriously... and that's not a surprise in the food-frenzied island city that is Singapore. I was happy to jump on that bandwagon with two clients, Toto and Raymond, who were excited to show me to their local favorites after discovering my rivaling enthusiasm for food (and subsequent documentation thereof in the very blog that you are currently perusing). So we started our local lunch adventure in little india to get some spicy south indian. The staple of a south indian meals is rice and the accompaniments are very spicy. Coconut is widely available in the south so is used in southern cooking, and I've mostly seen it in the form of a chutney that you can eat with rice or dosa, a very thin and savory pancake used as an alternative to rice to soak up curries and chutneys...mmmm. We got a vegetarian meals that have different curries, a chutney and sauces in round mini saucers. The rice comes on a banana leaf and there are no utensils for this southern meal, so get your scoop on! Don't forget the cool, sweet and tangy mango lassi to cut the spice.
Malaysian food is also a realm of spice, though different spices... and this was not a vegetarian meal as you can tell from my mouth full of squid tentacles below. Toto, I suggest you quit trading and go into photography cause that picture is a winner! HOT... or perhaps art is your calling because the below diagram of our meal is priceless (thank you!!. The squid dish (please refer to #2) was in it's own ink and was delicious. We tried a variety of sides for our rice at Sinar Pagi Nasi Padang Restaurant that were served on a banana leaf, including chili prawns, tofu and veg, and fried eggs. The coconut and yellow curry sauce was a favorite as well as the egg-like brown potatoes that were soft and sweet. After meals like these it's a wonder we could hobble back to work and focus on our computer screens. Come to think of it, they were dozing a bit during my post-lunch demo (yes, I saw your yawns!!!) ... but oh, so worth it.
- Nasi putih “ Steamed rice on banana leaf”
- Sotong Hitam “Stewed squid in ink”
- Brinjal “Stir fried eggplant topped with chilly paste”
- Sambal Goreng “spicy salad of tofu, bean cake and long beans”
- Perkedel “fried mashed potato”
- Kuah Curry “curry gravy”
- Telur Goreng “egg omelet”
