Sorry for the lack of post. Things in the GAs household has been chaotic. Dragon and I have been sick 6 times in the past 10 – 12 weeks, yes that’s every fortnight that we were sick! It was crazy, my body needed some rest and a reboot!!! Work has been chaotic also, and I was in Sydney for a fortnight to visit family and work! It has been a crazy couple of months, hopefully it will die down soon and I can focus on the more important stuff in life, like health, food and Dragon!
This post is quite late, and there’s only a week or so left of the pop up, Work in Progress, which is head by Patrick Friesen of Papi Chulo and on the menu is fried chicken, noodles and many more!
The menu is split into three sections, snacks and vegetables, noodles and FRIED CHICKEN! There are three types of fried chicken, and can be ordered by the half serve of the whole chook.
We started with the agedashi’ish tofu (AUD14) and OMG, this was absolutely amazing! Silken tofu cubes which was have a crisp batter was covered with dried bonito flakes, sweet mayo and BBQ sauce. I could definitely have eaten the whole plate myself! Probably my favourite on the menu
We ordered the sichuan duck and tofu lo mien (AUD16) – the noodles are al dente (i prefer it a little more soft) which was served with generous servings of duck and cubes of tofu. The sauce is a tad spicy, and garlicky which was a wonderful complement.
Lastly, the reason why we were here, fried chicken ginger nuoc cham (AUD16) – the batter deliciously crunchy and meat succulent (except for the breast which I thought was a little dry but I am never a big fan of chicken breast!)
Everything on the menu sounded delicious, the wonton noodles also looked great, it’s a shame that I didn’t get a chance to come back and try their other dishes. If you haven’t been, definitely worth going for a visit before it finishes. I do hope that it does become permanent, I wouldn’t mind some of that agedashi’ish tofu now!!
There’s no reservation, we came at about 12pm and it was quiet, but by the time we left about 1pm the restaurant was quite busy!
GA’s ratings: 7 / 10
Work in Progress
50 King Street
Sorry for the lack of post, it certainly has been a crazy couple of weeks and I am currently in Sydney – can’t believe I am actually leaving this week though, the past 2 weeks has gone WAY TOO FAST!!!! I’m here in Sydney catching up with family as well as work and work has been pretty crazy also but it is always nice catching up with friends.
Now, can you believe that I have NEVER EVER been to El Jannah until just recently? Where have I been living all this time you ask? Don’t fret, I was asking myself that also! We arrived at El Jannah (Granville branch) at about 7pm and the place was packed! There were so many people eating sitting down already, people waiting for their food and of course us waiting for a table. We finally scored one and the food came out not long after that.
It really does not require any introduction, that garlic sauce – seriously, it’s like crack and it was so addictive I couldn’t stop!
The chips – both Dragon and C couldn’t stop eating it. I am pretty sure both girls ate more than the adults, and was is it with kids and hot chips? As soon as they see it, they just go berserk!
We were here for one thing, the chicken, and the chicken did not disappoint. It was succulent and juicy, and the skin, I had to fight Dragon for them – she kept asking for more! I wanted more but she beat me to it! We ordered 2 whole chicken and yes, we DEMOLISHED IT! I am pretty sure Dragon ate a bit more than a quarter herself. So this was definitely a winner for her!
Definitely worth visiting again and I can’t wait to be reunited with that garlic sauce! Probably a good thing that I don’t live near El Jannah, it would definitely be a weekly visit!
* Sorry for the horrid photos, trying to take a photo with a baby in one arm is NOT easy! you’d think i’d be an expert by now!*
GA’s rating: 8 / 10
44-48 Flushcombe Rd
Blacktown, NSW 2148
Ph: +61 2 8814 9485