Bites: Harvest Espresso @ Victoria Park (Spring menu)

I do not normally go Harvest.  But when I do, a new season starts.  My first post of this pint size establishment on the busy Albany highway backdates to January 13’ which was summer. It is now the 3rd season that I am coming here and because it is Spring, a new menu has been set.  Walking in, I received a familiar greeting that was both warm and welcoming.  On the menu, there were the sandwich staples but more importantly new hot food too.  As the weather has been unusually chilly, windy and wet, my mind quickly decided on the food to order. 

 

But before I had brunch, I shared a cake with my friends.The almond-orange cake here is gluten-free (GF) which confirms my suspicions.  The only thing which disagreed was my tongue.   Unlike most gluten-free cakes which ChompChomp and my friends describe as dry, and often dense, the one here was so yummy.  Along with a decadent cream cheese frosting, this was absolutely delicious.  It felt in no way like a gluten-free slice. But could this be a case of me having to many bad GF cakes or was this simply good? I shall let you decide! :)

 

My brunch for the chilly morning was a Seasonal Mushroom RaguDelicious earthy mushroom flavors with creamy polenta.  The only problem was that I drank the delicious sauce like soup without mixing it up first.  That caused the polenta to feel lacking in seasoning.  Good thing was that it was such a hearty dish that compensated the dull weather.   Great when shared with friends! It might be a little daunting to eat all the creamy polenta alone!

 

Next dish up was the Braised Beef Cheek Pie which takes 15 minutes and is baked fresh upon ordering.Here, the flaky filo pastry creates an opening scene for the perfectly braised beef cheeks.  Its flavors were strong and is easily any bovine lover’s heaven.  But all hell breaks loose if you are slightly more conservative like my mates who found it too beefy.  I found the beef and carrots palatable but wanted more sweetness perhaps from some baby onions.  Already dreaming of it cheekily as I type this post hehehe.  Once finished, grab your fork and dismantle the graceful celeriac remoulade.  I am not sure what a remoulade is but the celeriac slaw was spot on to cleanse the mouth from the beef I had before!  My mates enjoyed the slaw heaps.

 

Next up was the Baked Almond Brioche which I would describe as a Spring splendorLike celebrating Spring in the  garden, beautiful colors graced the plate.  The toasted brioche was crusty outside, and fluffy on the inside with a rich buttery fragrance.  A lovely toast to enjoy the well-poached strawberries with the little bits of crunchy muesli and raisins giving it more texture.  Also, the panna cotta which used my favourite English tea, Chamomile tasted delicious as it stood prettily next to the brioche. The duo felt perfect together.  The taste was good but visually, it was a spectacular feat.  It was like having breakfast and dessert together :)!

 

Baked Almond Brioche with Chamomile Pannacotta, Poached Fruit and MuesliI am not sure how many fans does Harvest Espresso have out there but I definitely am one of them.  A season-based menu keeps things interesting and so far, this has been one of the very few brunch places in Perth which I have not ordered the boring “big breakfast” because there simply is not a need to do so.  Harvest Espresso, keep it up ;)!

 

WenY

Bites: Namoo Korean Barbecue @ Perth

Korean Barbecue.  It is simple, effortless and to any meat eater, almost heavenly.  A new place in town wants to bring that to a whole new level.  Did they?  With an interesting menu and pretty good value set meals, I was there last Thursday for dinner.  After putting in my name and almost 30 minutes of waiting, we were in.  If you see other reviews around, this place looks superb.  Its interiors were stylish and for most parts, very modern.  But I was here for the food as I have been craving for Korean Barbecue for ages now.  When the barbecue hot plate was put on the stove. I was STOKED.  It was the beautiful slanting plate which I will explain further below.  Also, see my trip to Jeju Island where I first saw the concept. 

Jeju Island Part 2

The famous meat here is the rainbow pork which has 8 flavors.Their flavors include Ginseng, Original, Wine, Herb, Garlic, Curry, Miso, and Hot.

Unfortunately, the transition from kitchen to table was bugged.  And I mean VERY VERY troubled.Slant plate barbecue.  Its concept? Simple.  U put the pork belly in the middle and let it sizzle away.  As it crisps, the lard melts downwards to the bean sprouts and kimchee making it extremely fragrant and palatable to eat.  Here at Namoo, the service was SO BAD, that the kimchee and beansprouts were put too early that it burnt even before the meat arrived.  And soon it became too bitter to eat. I was gutted.  How long does it take raw meat to reach the table? =/  I asked the manager and he asked us to keep stirring it around.  Obviously it did not work…

In addition to the pork, we also had a kimchee stew that came with the set meal.It was utterly disappointing.  It felt as if they were not prepared to serve anything else except the seafood stew that was a set meal standard.  It just did not meet our expectation and added to our already mediocre experience.

A few things which pissed me off that night:

1) There were no lettuce to wrap the meat, and there was only just half a teaspoon of sauce to go with the meat.  I asked 2 different people and NONE even bothered after 30 minutes. 

2) We ordered the rainbow pork, kimchee pancake and a marinated beef cube roll.  After 1 hour of eating, we only had the rainbow pork.  Nothing else arrived.  Thank you waitress for not taking our orders on a paper.  And also a big thanks to the manager with a CBF attitude. 

3) Despite the modern interior of the place, there was absolutely no ventilation to get the smoke out.  We were literally choking towards the end of our meal. It definitely could have been better.

But putting all my unhappiness aside with the service and the stew, I was actually very delighted with the pork.  The flavors were very well thought of and it simply worked.  The ginseng and wine pork belly for example had a beautiful fragrance while the curry one simply sizzled with spices.  Garlic and herbs also complemented the pork belly well.  These were the simple joys which would have us extremely elated if it was not for the patchy – sub-quality service we had that night.  While I would typically give more established places a STERN “avoid” reputation, I accept the fact the Namoo Korean Barbecue is no more mature than an embryo.   But I definitely hope to see improvements the next time I come in.

WenY

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Bites: Midori Japanese @ Northbridge

The first time I used the reservation website Dimmi, I ended up at Blackbird, East Perth.  My experience there was OK but far from great.  My second reservation using the website quickly happened, and that developed to an amazing third round at Shiro.  Now, I am at my fourth booking.  This time, at Shiro’s sister restaurant, Midori.  It did not take long for me to feel as if I am now a fully fledged bargain hunter.  Quite far from my typical fine dining routine, but definitely suited to the economy.

 

Midori’s service was good.  Lunch time crowd was quiet and hence, the service was absolutely attentive.  A Korean waitperson got us off to a flying start and we quickly grew acquainted with the menu.  This resulted in 4 appetizers, 5 mains, rice and drinks.  Our first appetizer to hit the table was Popcorn Shrimps.

The starter we ordered was already a cliché in most modern Japanese places but still, crunchy prawns bursting in flavors topped with Chili Mayonnaise swirls made this dish every bit palatable.  Still a big favourite among my friends and I.   $16 bucks for 18 shrimps! Definitely beats the 5 for $15 which I had at Aisuru Sushi.  Still crunchy, the Chili Mayonnaise here had that extra kick in flavor, presumably due to an extra dose of Siracha chili sauce.

 

The chick ‘n’ chips was a playful rendition of the classic Karaage.Boasting 3 types of dips including aioli, chili mayo and ketchup, this was a kid’s wonderland.  The chips despite looking weird, felt right at home.  My big Q here though, is that despite being new and kickass, the flavors of the a classic Kaarage should still be present.  I wanted a juicy inside, crunchy outside Kaarage with the generous flavors coming from the garlic, ginger and sometimes, a little Mirin.  The chicken bits here were crunchy but felt a little dry because they were rather small.  Definitely something that should be improved.

 

Salmon Aburi.  I am a sucker for the blowtorch.  Be it desserts of appetizer or mains, blow torch magic works.  Unless it becomes burnt.The salmon here was faultless and this remind me of the old Shiro.  The caviar here were “El Buli” inspired as the waiter immediately got the hint when I mentioned that restaurant in Spain first wow-ed the world with the apple caviar.  Here it was done three ways with yuzu, balsamic and beetroot.  Some rather unconventional flavors that were nice but with a generous amount of sauce at the bottom, I could not feel the lovely torched flavor of the Aburi. Looking back, it was delicious but I wanted something more.

 

Our next dish on the table was again, something different and quite special.Our twice cooked pork belly came with a good melt on the top paired with a slight crisp.  Its meat though, was not of a similar consistency like my favourite Buta no Kakuni.  This was a little more dense.  Not bad at all.  But definitely not what I expected it to be.  It was served on caramel miso, topped with pickled carrot and radish, micro herbs, ginger salsa as well as spicy mayo.

 

Our next dish was the prime beef tenderloin.High quality beef with an assortment of mustard felt very English. I love mustard with my red meat along with some harissa at some established places like Rockpool.  Not to mention some lovely béarnaise too. OMG, I am a sucker for good sauces @@! But still, the beef itself should always be the here.  IN Midori, it was.  Even by itself, it tasted amazing with good flavor and a decent melt in your mouth feel.  My favourite of the lot was the hot mustard but found that green tea mustard was rather unique too!

 

Below are a few other things which we ordered too.  For most parts it was superbly composed.  I loved the miso tooth fish a lot more than the one I had at Ha-Lu as the one here was flavored well and was very flakey.  Shame that the meat was not as buttery as a black cod. 

 

The hero of them all though was the duck.  Small cut of the breast that more was robust in flavor and went perfectly well with the orange miso.  Very very good. 

 

The treasure island which was a chicken roulade with pistachio was not bad but it somehow felt more modern Australian than Japanese.

Over all the meal at Midori was very enjoyable and it clearly shows that Midori is not all about teppanyaki.  Just as we were about to eat, the waiter introduced to us to their head chef, Chef Luke Lee.  He was very friendly and speaking to him, he was very experienced.  He had been to Dubai, New York, Seoul and now, Perth.  Looking at the food, it was clear that his inspiration was not just classical Japanese, but rather Japanese with modern touch.  With the Dimmi discount the bill came to $150 including drinks.  Definitely a worthy bite. In fact even at full price, having all these to share amongst the 6 of us felt substantial and something worth revisiting. 

 

WenY