Bites: Imperial Court @ Como

Sometimes, after seeing a few reviews, I thought I know what my favourite dish would be when I visited a restaurant.  But just when you thought so, be prepared to expect the unexpected.  Walking in here I noticed that the man managing the whole place actually owns the HK Tea Cafe along James St. unless I saw wrongly. At 11.30 in the morning, we were quickly greeted by the lady who manages the place.  I’d reckon this is the perfect time for a yam cha session minus the crowd :)!

First up!  Har Gou/Prawn Dumpling!

While most places do not fail in taste and fresh prawns, most of them never succeed in cooking the dumplings properly.  Unlike most places, these were fresh and the skin did not tear while being picked with my chopsticks.  Definitely no overcooking for this one!

Darling’s favourite Pork and Century Egg porridge was also nice.  A lot better than the one’s we have had at Golden Century and Dragon Palace, but nowhere near the ones we had in Hong Kong!  While this was not blend, I think the eggy taste from the salted and century egg really help the porridge in Hong Kong shine!

The Siew Mai were also delicious here.  I like the additional touch of dried scallops.  Not much taste but a sign of generosity!  It was nice and perfectly cooked once again! But was this mind blowing? Hmm not really that but it was nice!

The rave all over has been with the pork dumplings in a delicious fish broth.  With much admiration, the fish broth was a genius idea.  These juicy Shanghai dumplings had an almost perfect mince which packed a juicy bite with a hot warm soup in there.  The very subtle flavour of the broth toned the flavours nicely!   There was a near perfect balance here.  Comparing my previous experience in Perth, the one in Xin Tian Di, Golden Century and most places have never really satisfied my cravings for Shanghai dumpling!  It is now good that the little darling’s favourite in Dragon Palace now have a nearer alternative!   However though, the skin was slightly, very slightly undercooked.  At most 30 more seconds in the steamer!

The next dish was a new and interesting addition to add to my culinary list!

Imperial Court’s Teochew style dumplings with black sesame.  This was a good one as well.  Even the lady manager said this was yums! The texture was a slightly chewy skin an a tasty filling of meat, vegetables and black sesame.  I felt like perhaps a little more filling would be good but this is a nice eat!  While I have eaten a typical Teochew style dumpling, never have I had one with black sesame.

The chilli pepper squid was tasty but  fishman found it a little salty.  Also, despite hitting all the right notes in terms of taste a little bit more fiery would have been much appreciated! And of course, it needs to be more crunchy too! It was a little chewy when it reached my table!

These little radish cake here again felt like a hit and miss.  It had the right recipe for the perfect radish cake.  The little bit of meat, a mixture of both well blended radish as well as bite size pieces, but it all came crashing down when it felt a little too mushy! But then again, perhaps because this was steamed.  Next time around, pan fried!

In recent years, chicken feet has became a staple at my yum cha sessions!  I often look forward to a rich slightly sticky sauce and when it comes out my mouth, it comes out clean.  At Imperial Palace, I felt that the sauce was slightly runny but what it lacked in taste, it made up for it in terms of cooking.  Very well cooked. For the flavours, I would have like something richer, more savoury a little more salt and sweetness from the a reduced sauce is definitely the way to go.

The rice roll with barbecue pork and coriander was another deceptive dish.  The top roll was the best cooked one out of the lot.  It was perfectly rolled out, thin and delicate.  When it came to the bottom two, it did not live up to the expectations of the first.  We were back to square one with the rice roll slightly thicker than what I like.  But then again, this seems to be an issue which have plagued dim sum places all over the city!  If it wasn’t this time, it would be the next and it happens over and over again.

The last dish is my typical way of finishing my meal at a yam cha place.  And for me, Imperial Court made this ending as sweet as it could have been! I was gobsmacked.

Your typical egg tarts! Just moments ago, we were complaining of the deteriorating service over the course of an hour heading into their peak at 12.20pm.  Almost then we thought we might do without the egg tarts! Luckily we did not do so.  These golden beauties came out looking too thick on the pastry but gosh I was wrong. One bite and it was heavenly.  To some, the runny hot custard in the middle might be a little undercooked but god that transition of consistency from the crunchy outside to a jelly-like inside with a nirvana runny centre was too good to resist.  Seriously wow for me.  Perhaps that is too much a praise for an egg tart.  But for a person who loves his egg tarts, this was kickass.

Overall, my experience at Imperial Court was pleasant.  Starting with some of the best har gao and siew mai in town and not to mention a really delicious Shanghai dumpling, what can I say?  Even the deteriorating service was forgotten with that sweet ending of a really top quality egg tart.  Was this a once off that the selected few dishes were shining ever so brightly? I can never say the answer but when you pay them a visit, you will know.  So when will you be heading there for a try? Because I know I will be! Soon! At the very least, for a confirmation :P!

WenY

Bites: Restaurant Amuse @ Perth

A special occasion demands a special venue.  While it is nothing new for little darling, I did want us to have a good night.  With countless of praise from bloggers and food critics alike, there seemed no better place than Amuse.   Often renowned as one of the best if not the best in Western Australia, I booked well ahead of time to ensure we both had a place for our anniversary.  The decor of Amuse is minimalistic with art pieces showcasing symmetry and it all seems very textural from where I sat.  Was this a sign of things to come that night?  Multi-dimensional food with significant textural elements fit for heaven? I wonder.

Simple sitting!

As this was our anniversary I told myself not to be that geek with the camera but realise that I have the little darling with me. A few dishes I have missed out due to poor lighting and I did not take more than 1 shot of each course. But that was alright, the night was one to remember!

Drinks for two!  We decided to leave the menu a secret until we finally gave up waiting in anticipation after 6-8 courses.

Ocean Trout with Honey Mustard.  Good first impressions creates lasting ones and this was here to say.  This was an enjoyable yet fairly straightforward snack which can be applauded for so many reasons.  One in particular was the honey mustard where subtleness of the mustard gave a really good taste to the fish while the sweetness of the honey was just spot on!  Well toned flavours for this one.  The crisp gave it a nice crunchy too!

Potato Crisps were really good but I did not quite get the dollop or something.  I think the waitress mentioned brine or something something?  I remember that it was salty and sweet. Not bad!

Two other snack that were served was the Oat crisps and Prosciutto piped with Bone Marrow.  The oat crisp was nice but the snack with Bone Marrow was even better.  Darling and I were pretty sceptical at first but oh boy we were wrong.  The meat used to encase that lovely bone marrow was so nice!  So was the bone marrow itself.  Felt creamy and really tasty!

After the snacks came the bread with a really nice spread which I think was butter and solidified olive oil!  Basically really good in-house crusty bread where you have both wholemeal and white.  Free flow for the whole night.  Neither of the condiments were salted as the bread was already salty.  I have to say, I love my bread fresh.  That smell and the satisfaction of pulling it apart is gorgeous.  Saying this, I rarely eat bread, but when I do, I love it!

King Fish, Nashi Pear and Tea Tree.  This was the first proper course.  I hate sashimi.  But this was wow! No seriously, wow!  The fish was so fresh it was hard to hate.  Nashi pear slices really paired well with that fish.  Good thinking in the kitchen.  Tea tree hmm how does it even taste?  Not quite sure whether the crowd was necessary but as it is, the pear and the king fish was kickass! Nonetheless, I cannot say that having the tea tree did any harm.  Thumbs up!

Manjimup Truffle and Risotto was an additional course which I added on. No regrets.  Truffles really went well with that delicious risotto.  Definitely could have more risotto to bring everything together.  The flavours here were really  good. But was I liked most was the fact that it had that smokiness in it as if it was smoked or cooked in some bacon or something. So good!  It was also cooked to the extent of creaminess and silkiness that Masterchef judges always want. So this for me a thumbs up! 

After that came the all time catchy half-cooked egg in a jar course with enoki and hickory smoke. DAMN it was good.  I really enjoyed it.  Did not feel like it was something difficult to make but WoW! I do have a theory of how the hickory smoke is captured in the jar but some things are better left unknown.  The eggs and mushroom really felt like a modern reinterpretation of a Chawan Mushi crossed with an Onsen egg. Flavours were significantly Asian but had that Western flair.  Do I even know what I am talking about @@? Probably not.  Still suffering from after effects.

Also, there was the marron course served with guacamole on a thin layer of crisp with lemon dip.  I have had many marrons over the past few months. This one did not disappoint but neither was I wow-ed.   Good stuff but not “blow me away”.

Duck with red and gold beetroot on chestnut puree.  Perfectly cooked with a pinkish middle, these little morsel was of perfectly executed.  However though, it felt a little too small to feel the perfection of a duck breast. But the pairing with beetroot and chestnut was good. From the earthy feeling of the beetroot to the sweetness of the chestnut.  The combination was spot on.  There was also a textural component which brought a nice crunch to the whole dish!

Lamb three ways – diced, fillet, and pulled with chickpea was another dish that felt special.  Textural spectacular was here.  Two almost melt in your mouth lamb and a slightly chewy yet tender tongue finished with a creamy  chickpea names the reasons for the “wows”. The taste albeit slightly blend was really celebrated the flavour of the meat which I did enjoy.

Parpadelle with Sear Scallops and shaved Octopus.  This was one of the dishes that I was really looking forward to that night.   I started the dish with the parpadelle and some of the vegetables with a slice of the cuttlefish with some sauce.  And I really felt disappointed. The taste was blend. Really blend.  Another dive into the dish did not taste until different.  All until I popped that juicy scallop into my mouth and BAM it was a score.  While one could not fault with the scallop, I did not enjoy any of the other elements which followed.

Finishing the mains, we moved onto the the dessert dish where we started with a dehydrated mandarin slice and long pepper.  Just in time to prep us for our dessert course :)!

The first one up that night was a Hazelnut Sorbet with Lemon Curd and Pear with crushed nuts.

Upon my first glance, I was left wondering where was the lemon curd.  Apparently unsuspectingly shaped into long string.  Hazelnut sorbet was silky smooth like how ice creams should be.  Controlled sweetness with good flavours made this dessert every bit delectable.  The foamy pear element was another applauded creation that night.  It was foamy slightly sticky .. are there even words to describe it?  Crunchy hazelnut with all these other texture and once again, textural brilliance by the amazing crew at Amuse!

The final dessert that night was a game of balance and creation.

Passionfruit Meringue two ways with bitter chocolate mousse, sticky toffee, white chocolate and to finish, a sprinkle of salty caramel.  Passionfruit flavour was strong and so was the sweetness from the white chocolate, but the intensity of the bitter chocolate was spot on.  And like how many have mentioned before, a little sweetness can really bring the chocolate to another level.  The fragrant salty caramel was just so good!   Could have had seconds!

To finish the night was petite fours and hot drinks.  Darling and I were too full for drinks but we gladly picked on the little desserts.

I found the chocolate mediocre but the rest pretty good! Unfortunately the jubes did not leave me on a high note.  Previous dining at Le’Atelier de Joel Robuchon had me drooling for their berry jubes.  They had aced the consistency, and the fruitiness.  Amuse version of the fruit jubes was fruity but it was just soft through.  A little bit more of chewiness would have really made it perfect!  Then comes my favourite of the petite fours, the jam doughnuts which felt like a reminiscence of my holidays to Melbourne in my university days.  Was its that fluffiness of the pastry or that well proportioned jam and pastry, or perhaps both?  Having it warm fresh out of the kitchen was that added bonus. Delectable!!

I could summarise all that I have said once again.  But with the word good, yummy and all those words representing delicious so overused, I believe the contents have summed itself up.  High and lows were eminent but did I enjoy Amuse? Yes, I did.  The hosts were perfectly. Attentive in every sense and always prepared to help, what more can be asked of the crew?  Judging the food it was cleverly put together and despite the simplicity of some, sometimes less is more.  Amuse @ Amused. 

WenY

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Bites:Taro Taro @ Victoria Park.

The Asian food scene in Perth has never been boring.  Whether it is Thai, Malaysian, Japanese, Korean or Vietnamese, there was always something to cater for everyone.  With the addition of a Taiwanese cafe in Vic Park, my argument has a solid backing.  Promoting itself through Facebook, Taro Taro gained for itself great momentum which saw its first three days of soft opening flooding with keen taste buds.. and I was one of them.

For dinner last Friday we ordered heaps of braised pork rice and a oyster noodles to share.

Dinner!

Oyster noodles!

For me, I have never liked this sort of noodles even in Malaysia.  In Taiwan itself, I could not appreciate the fondness of the locals towards a popular franchise called the Ah Chung Mien Sin which specialises in such noodles. Not sure if the spelling is correct lols but nonetheless, Yvonne who ordered this thought it was ok with the exception of the oysters which seemed to be covered in flour. She was also hoping to get some of the chilli to go with this but it was not available during their trial runs.  Overall, an OK eat!

 

My pick for the night was the braised pork rice

When I collected the rice from the counter, I was really pleased with what I saw.  There was a whole lot more of mince which one would not get in Taiwan.  First impressions were great with me.  The addition of Coriander was smart, the egg was well done, and the pork was lean.  However, after a few spoon full, I stopped getting the sensation which I had before back in Taiwan.  I think we needed a little more kick in the sauce.  Perhaps make the sauce thicker and a little more of that preserved vegetable which I think is Mui Choy or pickled mustard which would have been great.  Another thing which I missed was the slightly greasy feel of a typical braised pork rice bowl back in Taiwan.  Having lean meat is a luxury and at the same time really healthy, but at the expense of taste hmmm.  I would prefer unhealthy.

Edit: Had it again today! Tasted better with the preserved vege provided on the side :)!

 

For dessert we had the bean curd dessert with sago, yam and sweet potato balls as well as Ai Yu Jelly with White Pearls and lemon tea.

While I enjoyed the Ai Yu jelly and found the addition of the white pearls really nice, I could not help but feel that the entire drink which is a modern reinterpretation of the classic one in Taiwan has not succeeded.  A few sips had me not wanting the drink anymore as it was unbearable.  Don’t get me wrong, it did not suck all that bad but I believe that the lime essence has been squeezed or obtained inappropriately making it really bitter.  Felt as if someone actually just boiled down the whole lime just to get the lime flavour.  With a cup that big, it was really difficult to finish considering how bitter it was.

 

As for the special bean curd dessert, it was pretty decent.  If I had any complains it would be that the yam and sweet potato balls were a little hard to bite through.  It would have been a lot better if it was slightly softer yet it pack the chewy consistency that I’m used to!

Bean curd Dessert!

Earlier this year, my trip to Taiwan was packed with great scenery, polite locals and fun peeps. What felt lacking was the food. Nonetheless, I still brought fond memories of delicious beef noodles, crunchy XXL Chicken Chop, braised pork rice and the refreshing Ai Yu jelly drink home with me. So with Taro Taro, I had high expectations.  Over all, I felt that it was average but could be improved. The braised pork rice was OK but could definitely be improved in terms of meat and sauce. I heard the XXL Chicken Chop was pretty good according the both the little darling, my sis as well as from fishman and Yvonne who had dined there twice on Friday.  I look forward to the grand opening where I hope the Ai Yu jelly drink and the yam/sweet potato ball would have been improved!  At the same time though, I cannot help but feel grateful for an additional variety in Perth!

Edit: Also had the fried chicken today! Smashing!!

 

WenY

Product Talk:Squeeze & Stir Heinz Soup

I recently volunteered to help Nuffnang do a review  for Heinz who has just launched a line of handy squeeze soup packs.  In return for this product talk by Nuffnang, I have received free soup and such.  Anyone keen can be part of this too.  Just visit this link here.  While there was not requirement to post this, I decided to do this because the product was actually pretty decent.  The product I received this time was Heinz’s Squeeze and Stir instant soup.  It actually just reached me last Friday and in the box, I had 2 sachets and a mug with a soup spoon! All that you would need to make it work, really.

 

Sunday saw a massive storm tormenting the state and this could not have come in any more handy.  With trees falling, going out for lunch during the storm is definitely not a choice.  So for my morning lunch, I had the soup.  The overall taste is pretty damn close to a quality tomato soup.  It was salty, sweet and hmm pretty yums actually. 

 

Unfortunately though, the only thing that was less than satisfactory is the consistency of the soup. A typical tomato soup for me has to be thick but this felt nowhere near thick. Also, you do not get much tomato bites pieces. Nonetheless, you do get small pieces of herbs and onions which were pretty decent. I guess it is hard to complain when you are dealing with instant food.

Over all, I am thankful to be included by Nuffnang for their product talk!  While this soup did not have all the qualities of a homemade one, this one was pretty damn good for one of a packet.  There was the ripeness of the tomato, saltiness was not overboard and this all made it fairly good.

 

WenY

Bites: Rasa Nyonya @ Victoria Park

My typical Saturday bite is a good fix of Nasi Lemak and a whole lot of other goodies.  Unfortunately, that only happens in Malaysia.  Nonetheless, if you are craving for a little goodie with a twist of exciting yet authentic flavours, perhaps Rasa Nyonya might be your pick.  The term “Nyonya” to my knowledge originates from the term “Baba & Nyonya” which is a Malaccan term for a certain mixed race of Peranakan Chinese.  Typically, Nyonya food often revolves about a concoction of sweetness, spiciness, saltiness with a hint of sourness. For me, that was what we had tonight.

Random decor!

 

For this table of four, we ordered dishes which were highly recommended by our Asian peers. 

Ikan Assam Gulai Pedas, was one of the dishes we ordered that night.  The slices of fish cooked in a broth rich in spices and flavour went with rice.  While the fish was not overcooked, the fillet slices were not the best fish to use for this considering how much the texture has deviated from what I am typical accustomed to back home.  The sauce which sweet, and sour with a hint of spiciness! Definitely yums for me!  However though,an unpleasant sensation was inevitable as the sauce was gritty due to the herbs and spices that was blended for this dish. 

 

Special Egg Tofu was another dish we had today.  This was one was pretty special albeit a little on the sweet side.  The dish to me consisted of two main components, an egg component which acts as a binder and the other, diced fried bean curd.  The omelette held the tofu together before being topped with fresh garnish with a mix of sweet chilli sauce and sweet dark soy.  This is pretty unique and I’m pretty sure the sweet tooths Nee and Fishman enjoyed it a whole lot!

 

The last dish was my favourite for the night.  This is a classic butter prawn with egg floss rather than an oatmeal coating.  Generous servings of egg floss made the ordinary prawns absolutely lip smacking!  Present also is the fragrance of the curry leaves which added another taste to the prawns.  Back home this is an absolute favourite in my family.  The thought of having steamed rice with the prawns covered in fragrant and crisp egg floss is almost impossible to resist!

 

Overall our meal was pretty decent.  Coming here tonight, it is clear that Rasa Nyonya has more to offer other than the Nasi Lemak that I have been having here for the past years.  While this might seem a little premature considering the 3 dishes were the few out of the many more served, their chef recommendations seem rather good too!  When I come back next time, it’ll definitely be to try the salted egg dishes as well as the kankung belacan!  Other than the food, Rasa Nyonya also serves up some of the Malaysian classic drinks such teh tarik, milo dinasaur and what not.  So would this restaurant be a yay or nay? Definitely a yay this trip!

 

WenY

Bites: Tuck Shop @ Northbridge.

It is finally good to not have Asian food for lunch at work anymore.  After a good 3 months at work, I have finally managed to visit the Tuck Shop which is no more than 5 minutes walk from my office.  Well known for its pies and other brekkie foods, this little establishment along Newcastle Street has already set a name for itself.  It is clear that Tuck Shop is a popular choice for both food and coffee considering the constant crowd it attracts as well as the mentions it gets from my office mates.

The interior of Tuck Shop is simple, neat with a touch of country I’d have  to say.

 

The Menu:

Approximately 15 choices for brunch ranging from simple toast to fancy ones with meatballs, oven roasted chorizos and such with the eggs of your choice! For lunch though, its a small selection of gourmet pies and dishes.

As the pies were all the rave at Tuck Shop, I did not bother looking further!  My choice for the afternoon was a Beef & Stilton Pie while my mates Andrew and Win had the Chicken, Vegetables and Tarragon Pie.

My choice of Beef & Stilton could not have gotten any better.  Rich, melt in your mouth beef enclosed in aN outstanding puff pastry was absolutely smashing.  Stilton as Andrew mentioned to me is a variety of strong pungent cheese like the Blue Cheese.  While the cheese taste was milder than expected, it did add some flavour which had me wondering what it was before.  Nonetheless, the pungent taste one normally gets from blue cheese is not all that obvious.  For me, the beef is really delicious as I have mentioned before, melt in your mouth!    For $12.50 this is no ordinary pie pricing.  Nonetheless, it was a good.  Unfortunately though, both Andrew and Win felt that their chicken pie lack in salt which I agree too!

 

Hand Cut Chips with Homemade Aioli to share.

Hand cut chips always seemed to get the better of these gourmet cafes promoting healthier eating habits.  For me though, the chips at the Tuck Shop were ahead of its peers but it is still, a healthy eat. For me, I have always been a fan of classic shoe string chips.  In this taste test then, this was OK only.    It’s aioli on the other hand was full of flavour which is a quality I usually look for in a dip.  Saltu, full of garlic flavour with that light pungent twist of mustard made it every bit desirable!

 

This seems like a perfect start to a long holiday drought for me.  I guess unless Australia wins the Olympics, there will not be a holiday until the 1st of October which is a good four month from now.  Tuck Shop definitely makes a name for itself in the Northbridge suburb putting out good food at fair prices.  While I know my review has come in later than other bloggers, it is always better late than never.

 

WenY

Bites: Mosmans @ Mosman Park

Mosman’s has always caught my attention.  It first started with the venue hosting the Miss Universe Selection for W.A. and yeah, I guess it ended after the pictures.  Haha joking :P!  There are heaps more about its history but I will leave that to Wikipedia.  After missing our booking last week due to a cold, I could not have been more excited about coming out.  What more when the last few meals you had were no more than porridge and soup!

 

When we reached in the evening, we were the only ones there.  Seated at a private corner, the little darling and I enjoyed view of the Swan River which was partially illuminated by Mosmans trademark blue lights.  Judging by the marine life swimming so closely to us, it was clear that they were attracted to the light.

The interior of Mosmans.  Albeit its simplicity, its traditional approach does not let down the ambience for a romantic evening.

 

Mosman’s :)!

 

The warm bread to start our meal:

Warm olive bread, confit of garlic, D’Isigny butter was our pick to start the night.  Cutting the bread into half started with a nice crack of its crust followed by an airy inside.  Quality butter spread complemented the delicious garlic confit.  All little condiments really mixed into something amazing.  Despite disliking olives, the garlic – butter combination tamed my judgmental thoughts of it.  Even darling who does not normally eat too much bread before starting, ate as much as I did!

 

Australian pan fried scallops, sweet corn & chorizo salsa was the little darling’s choice of appetizer.  She loves her scallops and this was no different.   It was still perfectly cooked with its sweetness still intact, not chewy in any sense.  The corn helped brought things together giving it another sense of texture.  The salsa with Chirozo combined the elements together really well and overall this was ‘wow’!

 

For me, I decided to go with the crab & parmesan Aranchini with romesco salsa.  Crumbled goodness filled with ….! That was my only problem here.  While the Parmesan’s presence was clear, I could not feel any crab. It was really subtle perhaps just so as to give it a little seafood touch.  Even the little darling had some.  Or at least I convinced her to have some.  The romesco salsa was just nice if I had to comment on it.  It felt well balanced.  I am not quite sure what composed this delicious salsa but it was something new which I really enjoyed!

 

While I have never ordered any fish dishes other than fish and chips, I was keen to try the fish at Mosman’s well knowing what their forte is.  Having said that, I ordered the West Australian Goldband Snapper, coconut pilaf rice, lemongrass cream, and shoot salad as my main.   Inspecting each element in my mouth tended to be less satisfying when I had each of them by itself.  Typically aromatic lemongrass cream felt lacking in flavour and so was the rice.  But when I started eating the fish, I found it splendid.  The fish was perfectly cooked with the flesh tasting sweet. It’s freshness did not disappoint and it was really good.  After awhile it all started to make sense.  The toned down elements did not intend to steal the show from the fish which was meant to be the star.  Fresh shoot salads added a refreshing touch to the entire meal.  Mixing the rice with the sauce along with the fish and salad really was something memorable!

 

For darling, her choice of grilled crispy skinned Tasmanian salmon rubbed with Chermoula, sultana & red pepper cous cous, and Tzatziki yoghurt was less than great.  While it was perfectly cooked, there were certain things which she did not like.  For instance, the crispy skin were no where near crispy.  Even our homemade version was a lot crispier!  What she felt next was that the cous cous felt a little overpowering.  She feel that the taste of the fish was covered by the spices of the cous cous.   Overall, an OK! But I guess it was not the best.

 

Finishing our mains, I was really delighted with the way my night have gone by.  The little darling was happy too, with the exception of the salmon.  After looking around the menu for a bit we decided to share a dessert, and boy were we glad to do so!

Caramelized honey mousse, saffron poached pear and honey jelly, fresh honeycomb.  The main features, each different and yet similarly honey like.  The slice of mouse-jelly cake was delicious.  Mousse was not smooth but I really liked the way it turned out. Felt somewhat frothy yet yummy!  Jelly layer gave a good sense of chewiness which was yummy followed by that crumbly bottom layer.Poached pears were cooked nicely with a matching presentation.  Saffron taste was not the most obvious flavour but was definitely present.  As for the honeycomb, it was just honeycomb being what it is.   Really good dessert I thought. It is one where all the flavours were not to overpowering.  Felt really mellow except for the honeycomb which leave that sticky bit in my tooth! @@!

 

Mosmans has been a fantastic host that night.  Attentive waitresses made the experience somewhat personal.  I guess the small crowd did help.  Its seafood offerings did not disappoint.  Whether it was the fish or the scallop and even the crab arancini, they all tasted really good.  All in all, it was definitely a good experience.  If one ever asks for the perfect seafood occasion; Mosman!

 

WenY