The Bavarian classic the Schweinshaxe
Thursday, March 31, 2016
The Bavarian classic the Schweinshaxe
Thursday, March 24, 2016
The amazing city centre was rebuilt after the bombing and is back better than ever. The grand palace commands sweeping views through the man-made river at the front whilst its backyard was possibly one of the largest gardens I have ever seen. It was safe to say, that Munich definitely wins my vote over Berlin any time. After the long walk, it was time for another great meal with beer and Wirtshaus Zum Straubinger is one reliable option! Remember to book or come early as the venue is not big like your typical beerhall.
For me, I ordered the duck served with German dumpling known as knudel €15.50.
Thursday, March 10, 2016
Sunday, February 21, 2016
Sunday, February 14, 2016
My first night in Germany was at Berlin and I kicked off with a traditional German meal at a family owned gastro-pub called the Hackethal`s in Gaststätte. Its small sitting area means its slight cramped, and its location was rather secluded made it hard to find. However, the promise of a good meal was all the mattered to me. The staff speaks English and ordering was a bliss. But as they were understaffed, the service was also slow but bearable. At this point, the food had to be really good.
Bratwurst - Much skinnier and longer than I expected. Each bite is a sensation of meatiness that speaks homemade. Not juicy bites filled with creamy-lardy flesh. It was nice but was it the ideal sausage? Not quite unfortunately!
rote Grütze or simply red berries with custard is a Berlin classic. Its taste was a reminisce of a childhood imagination from the cartoon classics! Cooked berries doused with generous amounts of custard. Really simple and hearty.
Thursday, January 9, 2014
Thursday, January 24, 2013
Last weekend, the engineers and I decided to have a meet up. Keen for a new space, I decided to look around town while avoiding all dim sum places which have become to frequent at our meet ups. Searching around for something casual and relaxing, I stumbled upon a the Village Bar on the Queen of Bad Timing’s blog. You can see her share of the review here. Village bar distinct itself from other bars as this was more of a gastropub than your regular one. The food here is pretty good and the bar prides itself with the title Best Steak Sandwich in WA. But I was not sold to get one. I know how overrated titles can get.
For me, I decided to get the Honey Vodka battered fish and chips. It was every bit delectable. While it was not cheap @ $22, it had my respect. The fish was fresh, crisp and so moorish. Beer battered chips were in a league of its own. But typically being fish and chips with a serve of garlic aioli and tartare sauce, this basket of goodness soon becomes a little greasy.
While I enjoyed my fish and chips, others decided to try to steak sandwich which unfortunately was just over lukewarm. I find this things always happen when one tries to serve 10 dishes at the same time. As a foodie, I reckon the kitchen should do what it does best at its own pace. So long as the food comes out delectable and hot, everyone will be extremely pleased. Over all, Village Bar is a pretty impressive bar. It’s décor was nice, waitresses keen to help and food delicious. Will I come here again? Definitely yes, compared to the Brisbane, this place is a downright winner. The only value that is hard to beat is the $15 ribs @ The Shed!
Wednesday, December 19, 2012
In a country, that prides itself with one of the best beef in the world, Australia certainly does not disappoint. In my latest foodie visit, I decided to give Fibber McGee’s in Leederville a try. This Irish pub has operated for more than a decade with its very own farm (according to its website). All cows are butchered and dry-aged in house, meaning diners should only expect the best.
Using the entertainment book, my sister and I both ordered the humungous dry-aged rib eye with a side vegetables and fried goodies which include tempura onion rings and chips! Believe it or not, the discount is a buy 1 free one which made our steaks only $25 dollars each. It was such a steal! Generous Dry Aged Rib Eye which came weighing in at 500grams. While I thoroughly enjoyed the delicious sides which includes the vegetables, tempura onion rings and chips (can’t fault with store bought ones), I had a question about the steak. What constitutes a good dry aged steak? For me, two important requirement, first is the robustness of the flavour thanks to the higher concentration of blood and reduced moisture. Dry aging lets the beef naturally reduce its moisture (water content) through evaporation. The next important thing is the increase in tenderness due to the deterioration of chewy muscles intertwining the meat layers as the meats due to natural enzymes digesting them. So how does Fibber McGee’s stack up against my two requirement.
My sister and I had our steaks cooked to two style, one was medium rare and the other medium. My medium steak felt slightly overdone as all it had in the middle was a very pale pink colour. I was hoping to see a little darker shade of pink but it still works fine for me. In terms of tenderness, the steak was spot on. Cooking large slices of steak is usually impossible to get even cooking but this was perfectly executed. However, my major complain is that the flavour of the beef felt lacking in richness. I am not sure what Rockpool does to their steaks but theirs carry a certain flavour and taste to their beef which makes it even more tempting to eat! Sister’s beef on the other hand, was deliciously red on the inside and for me, this is the maximum cooking that dry aged steaks should be prepared to. Medium Rare. But then again, like my steak, I believe the richness the steak flavour still felt lacking.
At the end of the night, we barely finished half of our meal as sis decided to add a side of mash which was velvety smooth and yummy. With so much leftovers, it would be a waste to throw it away such good meat although sceptics even questioned among themselves why would we even bring steaks back when they were pretty “positive” that it was going to get thrown away. So to those disbelievers, a steak can be used for more than one purpose. In this case, the steak was still absolutely tender when I did a quick pan fry to make my steak sandwich! :P!
Last but not the least, I found the service here pretty slow although there were so few of us. On the positive side, at leas the waiters were keen to serve!
Fibber McGee’s to me is a pretty damn good steakhouse that charges decent money for quality steak. With such places around, is there even a need for places like Hog Breath? I doubt it. If you have a budget and want a bite of luxury, Fibber McGee’s definitely is definitely the place to be. In fact, 3 people can easily share two serves. However, if you are an extremely picky eater who wants nothing but the best, the steaks at Rockpool still holds a place dear to my heart. Its steaks are tip top with no expenses spared in making it absolutely the best. The catch? $60-120 dollars for a piece with no sides.
Saturday, October 20, 2012
The Merrywell is one of Crown Casino’s latest effort to boost its image from what was an aged complex to a more upmarket complex. This high end pub showcases the dynamic duo chefs Grant MacPherson and Sammy De Marco whom Fishman have seen on the television a couple of times. With a fancy interior and a new courtyard area, the Merrywell clearly distinguishes itself from other more casual pubs. Unfortunately, the crowd is still typical. 5 men all trying so hard to woo one lady hahaha.
Walking up to the reception, we were served but was told that to get a sit on the inside, we would need to leave our names and they would call us back. But guess what? That is the worst system ever. Some people take forever to come, leaving many sits empty! In the end, the little darling, fishman and I decided to sit in the courtyard which means we had to order food from the bar.
When this restaurant first opened, there were rave reviews on food websites giving it a 90% approval rating and such. Since then, it has plunged to 68%. Rocking up to the bar counter to order my food, I totally understood why. Wait for 10 minutes, lean over the counter and the grumpy lady tells you that this is not a service counter, go to the middle to order your food. Head over to the middle counter, wait 10 minutes to be served and the next young lady says we do not do food at this counter. It has now been 30 minutes and still no food. The little darling gave them the WTF treatment and they UNHAPPILY served us. Add this to half drunk blokes spilling their beers over her leg and that was a really bad and shit service.
For the purpose of this review, the quality of the food is kept separate from the service.
What really surprised us after we ordered is that Merrywell actually serves food quite quickly in contrast to what the reviews have mentioned recently. Our wait for the food only look us 15 minutes.
For starters, we ordered a Mac and Cheese with in-house HP Sauce to share.
These delicious morsels of cheesy goodness definitely qualifies to be a Merrywell specialty. It was crunchy with a balance of stringy melted cheese and macaroni making it absolutely yummy! And for me, the HP sauce was definitely another highlight with a rich and tangy taste to it, elevating the taste of the slightly bland Mac and Cheese.
The Lollipop Buffalo Wings were another specialty highlighted on the menu.Coming from home where American Pub food is enjoyed for lunch, delicious buffalo wings are no stranger. To start, I was really pleased with the celery although I do not really like celery. The ones used were well aged and not overly old and fibrous. The Buffalo wings were not dry and was well-cooked. But my complain lies in the lack of robustness of the flavor. I wanted more acidity, more heat and all the other intense taste which one would normally dunk in the blue cheese fondue to cool. For me and Fishman, it could have been better.
For our mains, the little darling ordered mini Wagyu burgers.I think these are easily one of the more impressive burgers I have eaten in awhile. For me, it was the simplicity the stood out. Its condiments were simple cheddar, BBQ caramelized onions, and pickles. While the patty was not as juicy as other burger places like Jus Burgers, these little burger were impressive.
The Fishman as his names suggests, ordered the Roasted Tasmanian Salmon with Potato Pierogi, Pickled Beets, Sour Cream.He said it was pretty good and I would have to agree. It was also the first time I have tasted Potato Pierogi which is a potato filled dumpling. All the elements of this dish worked really well although all I had was one bite. What might be a little turn off was that the salmon felt a little dry. To be honest, such thin fillet should not be cooked for too long!
For me, I ordered Granny Grecco’s Chicken Parma with Spaghetti and Napoli Sauce.Arriving at the table, one thing which instantly caught my attention was the intensity of the sauce. The flavors of the ripened tomatoes were such a hit in this dish that the slightly soggy chicken parma did not bother me the slightest bit. The pasta was smooth and plausible but I really did not care about anything because, at that moment, it was all about the sauce. It was really a good sauce in my opinion. Most places tend to serve a very light and subtle sauce which sometimes makes me feel that the tomatoes used was barely ripe but the one at Merrywell was really just spot on.
At the end, I was really satisfied with my food. It was pretty much a class act for pub food. However though, for $40, it might look a little pretentious because pub food is not only about quality, but QUANTITY. The serving sizes at Merrywell was OK but nowhere near a typical pub. Service is barely worth mentioning unless it is about its crappiness. BUT, would I return? To be honest, I would. Perhaps not on a weekends without an inside booking and service.