Archive for the ‘Asian’ Category
V-Rating: super V The experience of eating out is never just about the food- a range of factors influence the pleasure of the whole experience and subsequently, the enjoyment of the food itself. So it was following the excitement-fuelled pre-wedding BBQ and the wedding banquet feasted upon by a room filled with guests riding a wave of celebratory joy, that the (slightly less populated) wedding party floated for a last hurrah and Sunday brunch yum cha at Bodhi’s Restaurant and Bar. We were a little weary but basking in the glow and warmth of the post-wedding delirium. For Bodhi’s this meant a large party of agreeable guests, whose first consideration with every mouthful was not to debate whether this restaurant was indeed the Best Vegetarian Yum Cha in Sydney (well, at least in the 15 kilometre radius of the CBD), but simply to enjoy, enjoy, enjoy. Bodhi’s is nestled between a pool and a cathedral in Cook & Phillip Park. In the middle of summer, Bodhi’s was outside dining only*. A large courtyard area has tables laid out under big umbrellas that proved to be excellent shelter (for nearly all of us) from both the sun and the brief shower that passed through while we were dining. Dining outside at Bodhi’s offers a view further down the hill and out to the gardens when (if?) you manage to lift your head to pause between mouthfuls. The table and seating is basic: square-seated wooden stools that fit into the long, low wooden-slatted tables that dominate the eating area (seating twelve). There are some potted miniature bushes between some of the side tables (for smaller two-to-four person parties) and a few large trees offering shade that manage to bring some of the nature of the nearby gardens up to the urban, concrete space we’re occupying. For a group as large as this, yum cha was the perfect solution for the final gathering. Being a post-wedding brunch guests were coming and going over the course of the two or so hours we spent at Bodhi’s, as long return journeys to far-away homes beckoned. While the numbers fluctuated, the food was nothing if not consistent. Although there was a little wait for the onslaught to begin, once the small plates of delicacies began to arrive they continued at a consistent pace for over an hour. So the yum cha experience: basically one of the small army of waiters would be dispatched to approach groups seated along the long tables with plates of savoury fragrant sticky rice in wanton skin (among a million other dishes) and we would say ‘ooh yes please’ and accept a plate to share, followed in quick succession by other dishes. The time it took for each plate to be cleared was the most effective measure of time passing, as the morning became afternoon there was a noticeable shift in pace, and even refusals to the offer of new dishes- as delicious as they looked. The food, on the whole, was excellent. Yum cha is a wonderful way to experience many different dishes and to ensure everyone will find something they really enjoy. A quick survey of fellow diners saw a range of dishes nominated as the most memorable: from vegetable curry puffs to cream corn crispy wanton to steamed BBQ buns to a brown rice & seaweed stuffed fried tofu pocket. In the small white ceramic bowls, eating with disposable wooden chopsticks, we sampled many delights. There were some dishes that were shared rather than single portions on a plate, including stir fried noodles with seasonal vegetables- a delicate, sticky rice noodle and vegetable mix, more noodle than vegetable with a sweet, delicate soy-based sauce. Many dishes were variations on a theme- so, for instance, there were steamed lotus seed buns and steamed mung bean buns and steamed peanut buns. There were fried wantons with all sorts of fillings. There was gow (a tightly wrapped, rice paper/noodle parcel presented in a bamboo steaming dish) of many varieties including an enoki & field mushroom gow that offered a burst of the pungent smell and flavour of rich mushroom. The fresh rice noodle folds with mixed vegetables were a hit- while the rice was the usual slippery test for the chop-stick-challenged it was a rewarding mouthful of vegetables and what seemed to be egg wrapped into the long rectangular parcels, with a burst of fresh coriander to make it a much cleaner taste sensation. One of our diners was limited to foods that met her current health-related diet restrictions (not particularly yum cha friendly) but bent the rules just a little to sample the satay salad of fresh spouts, thai mint and basil in a (fried) tofu pocket, with the satay dribbled across the top. These were a fresh and crispy mouthful- and worth bending the rules for! The blanched fresh Chinese green kale was also a hit- the simplicity of steamed greens is always cleansing when eating Chines foods that include lots of glutinous rice dishes accompanied by rich sauces (although, of course, a special sauce did accompany the kale for those who wanted to drizzle it across their serving). A big hit was the early arrival of bowls of fresh fruits- mainly melon fruit (watermelon, honey dew and cantaloupe) with some green grapes- that also allowed for some fresh, clean flavours. After a brief Sydney downpour the day become decidedly more humid and fresh fruit was more than welcome and continued to be available throughout the meal. While the entrée and main course dishes are barely distinguishable when dining yum cha-style, the gear shift when desserts begin to arrive is noticeable. This is partly due to dessert-lovers beginning to groan and wish aloud that they had saved more room for dessert and also because Chinese-style desserts are so eye-catching, they look so interesting- the agar jellies, the chilled fruit (mango, lychee) puddings, the crispy coconut balls. A good friend recommended some special white coconut balls covered in desiccated coconut filled with crushed peanuts, palm sugar, salt and a few other specialities. She had been addicted to something very similar during her time in Cambodia and despite being a long way from Phnom Penh was very pleased with the Bodhi’s version. The groom himself sampled the coconut milk agar jelly- looking stunning, with the clear agar agar jelly on the bottom and a thick white jelly on top- his pleasure was evident in the way it quickly disappeared from the plate. Like all good things, however, the yum cha and the wedding celebrations had to come to an end. Once our dearest friends and the wedding couple had left, our appetites also disappeared. Bodhi’s served quite a feast that was clearly enjoyed by all present. There were a few hiccups along the way- there was difficulty in accessing water to drink and eventually it came out in plastic water bottles where large jugs of iced tap water would have sufficed. In fact drinks, on the whole, were a little slow to arrive. It seemed the well-oiled yum cha machine can accommodate special requests but not always expediently. However, such issues are not major criticisms. The food itself was fresh and delicious and enjoyed greatly by all- not only because we were all so happy to be there. A veritable vegetarian feast. *There were no tables to be seen inside, and the space inside seemed much smaller than the front courtyard, however I assume that during winter the focus no doubt shifts to indoor dining.
V Rating: VVVV Last week Andy and I were back in Brisbane. We were wandering hungrily around the city when Andy (an ex-citizen of Brisvegas) had a moment of inspiration and realised that a vegetarian friendly place was just around the corner from us on Elizabeth Street.
There is a choice between some ready made meals, which you can take-away or eat-in, and an extensive menu. Helpfully, the menu is laid out on an A4 sheet, with one side listing meat options and the other vegetarian. Sweet! There were 19 vegetarian mains and 7 vegetarian options. Options range from soups, curries, stiry-frys and noodle dishes from across South-East Asia. Andy wisely chose a dumpling soup, which was delicious, while I went with the Malaysian stir-fry noodles. Adding a nice touch, when we ordered our vegetarian meals, the friendly waitress checked whether we ate egg, garlic and onion. Both meals were freshly and quickly cooked, and good value for money. We washed them down with a refreshing sweet milk and a fizzy lemon drink. With its close proximity to the Brisbane CBD and QUT, City Wok makes a great lunch spot for vegetarians and non-vegetarians alike.
V-Rating: Super V Mother Chu’s was the first vegetarian restaurant I tried in Sydney and like any first love it still holds a very special place in my heart. Mother Chu’s is conveniently located on Pitt Street parallel with the Metro or George Street cinemas. It makes a great choice for a fast and delicious meal before a gig or a movie, and last week I successfully lured a non-veggie friend there before seeing V for Vendetta. We ordered the eggplant and tofu with miso sauce, and noodles with gluten and vegetables. The food was so good that we couldn’t bring ourselves to leave any behind. This meant we missed the first 15 minutes of the movie (but who needs establishment anyway.) The Mother Chu’s menu is extensive, drawing on Taiwanese, Chinese and Japanese influences. I always plan to order something new, but end up seduced by the beautifully soft tofu and eggplant in miso sauce. Other favourite dishes are the honey pumpkin and soy bean rolls. However, I’ve eaten at Mother Chu’s many times and have never been disappointed. Mother Chu’s is founded on a Buddhist philosophy so no alcohol is allowed. However, they do serve non-alcoholic wines and beer (it’s like light beer … kind of.) Some might see this as a downside, but I love being able to fearlessly order my glass of sparkling grape juice. Mother Chu’s is a modest venue with chairs and tables that wouldn’t be out of place in a cafeteria. However, the restaurant has a warm and inviting atmosphere with friendly service. The eponymous Mother Chu can usually be seen sitting at the restaurant’s back table, keeping an eye on everything (including the occasional cute grandchild) while her daughter takes charge of the restaurant’s smooth running. Mother Chu’s was love at first bite for me and remains one of my favourite restaurants in Sydney.
V Rating: VV Li Zai is a self-described ‘Asian tapas’ restaurant. This is either an excuse to serve smaller dishes for the same price as a regular meal, or a great way for groups of people to try lots of different items on the menu. I’m undecided. While the menu is weighted towards meat and seafood, there are some vegetarian and vegan options. At first glance these appear to be helpfully marked on the menu by a vegetarian symbol. Unfortunately, Li Zai’s definition of vegetarian includes seafood – our seaweed and tofu salad came garnished with roe and two so-called vegetarian dishes on the menu include prawn crackers and oyster sauce. This almost earned Li Zai a V-ware rating. As our vegetarian san choi bow and Asian vegetarian BBQ appeared to be meat and seafood free I’ve given them the benefit of the doubt; however, I’d recommend checking with the waiting staff before ordering the vegetarian dishes just to make sure you are not in for a nasty surprise. Doubts about the contents of our meal aside, the food was OK if not particularly flavourful. The Asian BBQ is actually two veggie kebabs. The cold tofu and seaweed salad was refreshing, but lacking in flavour. The vegetarian san choi bow was a fun dish to share, although the filling was perhaps a little over-spiced. The real appeal of Li Zai’s is its funky apartment style layout. There’s a smaller room with a single large table, ideally suited for groups wanting a dinner party away from home and a larger room with a series of intimate tables. Li Zai’s best feature is a great outdoor deck with a stunning view of Bondi Beach. The deck is ringed with fairylights and a comfortable couch seating. This is a great spot for a romantic dinner, sunset cocktails or even a party (provided that it’s not blowing a gale as it was the night we visited). Li Zai is a fun option for a summery Bondi dinner - just v-ware the liberal bestowing of a vegetarian friendly label! |
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