My goodness, it seems forever since we were in Sydney! At the rate I am going, I will be back from my Sydney trip in June and I am still writing about my last visit! Whoopsie! Now, Kin By Us, is run by My Kitchen Rules 2014 couple – Uel and Shannelle – I have heard wonderful things about this place, especially the menu which has a Chinese and Korean influence. But best of all, it was in my old hood where I grew up!
The place was incredibly busy when we rocked up at 11, we waited for a good 35 mins before finally seated but it was worth it! We started with this cool fretting water-my-melon drink. It had a combination of watermelon and all the different types of melon in it. It was definitely refreshing and Dragon couldn’t help but drink most of it – there is no sharing in her vocabulary!
I couldn’t go past the Snap Crackle Plop (AUD10) – only available after 11.30. Chicken rice, chicken skin and a slow cooked onsen egg! My goodness, this was AMAZING – and who doesn’t like chicken skin right? My only gripe, wish there was more chicken skins!!! The chicken rice was definitely legit, Dragon demolished this and I am pretty sure I only had one piece whilst Dragon had the rest!
The congee (AUD17) was beautifully presented. There was way too much shallots for my liking, but I did enjoy the pork floss and not to mention the fried bread dough. There was mix reviews on this congee, one absolutely enjoyed it, the other wasn’t a big fan of pork floss. I thought it was nice, but I am not much of a congees person, except for when I am sick, and I would definitely eat this if i was sick!
Another favourite of mine is the Waffle Belly (AUD17) – delicious succulent pork belly and onsen egg on top of potato waffle! My goodness, that pork belly was just too die for and the perfect gooey onsen egg was a wonderful complement. This was definitely my favourite!
Oh and those who likes Durian, they have durian affogato and my goodness – this was excellent. I would come back just to have the waffle belly and durian affogato!
Service was excellent and friendly. Come early, as it does get extremely busy. Also, parking around the hood is NOT easy. I went here twice and the first time I drove and ended up parking in Macquarie Shopping Centre, the second walked! Definitely a good addition to Macquarie Park and can’t wait to go back and try it!
GA’s ratings: 8 / 10
Kin By Us
2 Saunders Close
Macquarie Park, Sydney, Australia
I have seen so many pictures of Mister Gee’s Burger on my feed that I had to check it out for myself on my trip to Sydney. The menu is minimal, burger, french fries and a milk shake. The burger menu changes weekly, and on the night we went it was serving the fat boy burger, chili cheese fries and baklava shake.
The queue when we rocked up was quite long, thing we waited a good 30 – 40 mins for our burger and seating is minimal, however, we were lucky enough to have found a seating. Majority of the people had takeaway, but I can’t imagine driving back 30 mins and eating a soggy burger! I had originally thought about eating in the car also, but with kids, I don’t think that would be very comfortable!
The Fat Boy Burger – Oh my my… beef patty, melted jack cheese, oak leaf lettuce, pickled cabbage some sauce which I couldn’t figure out what and bacon jam all in a soft light brioche bun. The patty was cooked well-done (i would have preferred it medium rare but i would assume it would be difficult to have it cooked different ways!), the pickled cabbage i love, it really gave it that added sour flavour and the caramelised bacon was sweet and smokey which was a wonderful addition to the burger. It was messy, it was big, and it was frigging delicious!!! Burger cravings SATISFIED!
The chili and cheese fries was also excellent, my SiL and I couldn’t stop eating it, and neither did our kids! They absolutely loved the fries.
The baklava shake was a little on the sweet side for me, but my brother, F, really enjoyed it!
Glad to have tried this burger, it was definitely tasty and those chili and cheese fries were excellent! Would I wait again for 30 – 40 mins? Probably not, but that’s just me, however, I wouldn’t mind dropping by after a big night out and need some grease!
GA’s ratings: 7.5 / 10
Mister Gee Burger Truck
315 Parramatta Road
Ph: +61 411 092663
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
I have heard so many good things about Bowery Lane, especially about the burger and the lamb ribs. I first came here for lunch with an ex-colleauge, and then back again with my brother for lunch. Bowery Lane can be found on O’Connell Street, and serves diners breakfast, lunch and dinner.
I love the cute 2 seater booth, the open kitchen. The restaurant was a lot bigger than I thought, we walked around and was pleasantly surprised at how big the venue that was! The menu is quite vast, and everything sounded delicious.
I opt for the pork cotoletta with slaw, garlic aioli, lemon and sea salt (AUD27) – it was one of the biggest schnitzel I have ever had, it was bigger than my head! The flavours were great, but I thought this was a little dry, even with the garlic aioli. It was ok but not fantastic, thought my mum’s schnitzel was infinitely better!
My ex colleague had the sherry marinated globe artichokes, ancient grains heirloom carrots, goats curd and beets (AUD25). It was quite a pretty dish and apparently very tasty! However, he expected the artichokes to be clean, so easy to eat, however, he had to peel the skin off himself which he thought was a little troublesome.
We also had the baby cos – peas, beans and mint (AUD14) which was very fresh, light and refreshing.
On my second visit, I came with my bro, F, for lunch. We shared the braised wagyu short rib, horseradish cream and roasted garlic (AUD58) and my goodness, this was superb! the beef was melt-in-you-mouth tender with the right amount of fat! THe horseradish cream was a wonderful complement, and oh my my, even though it was a huge serving, we both managed to finish it! It was seriously tasty!
We also had a serve of fries with chili salt aioli (AUD7) and it was delicious!
Service was great, and food was fantastic! I was a little disappointed with the pork cotoletta but the wagyu beef short rib definitely made up for it! We saw other diners having the burger and it looked fantastic, so will definitely try that next time we are back.
GA’s ratings: 7.5 / 10
1 O’Connell Street
Ph: +61 2 9252 8017
There’s been a lot of hype about this burger joint Burger Project, I was also invited to opening night, unfortunately I was in Hong Kong and wasn’t going to fly down for it! I did manage to eat here on my last visit, my brother F, has been a couple of times and was raving about it! Now, I have had heard mix reviews about this place, so didn’t really have high expectations, especially since I have eaten Neil Perry’s burger at Rockpool Bar and Grill.
Burger Project is the new project by Neil Berry, Trish Richards and David Doyle – the people behind the Rockpool Group. Open for lunch and dinner, Burger Project can be found in World Square, next to Din Tai Fung – the restaurant was bigger than expected. We arrived on Sunday at 1.30pm and the place was buzzing, but thankfully we found a seat outside. There’s no table service, you order at the counter, get a device that buzzes and when once your order is ready, the device will buzz and you pick up your food at the counter.
My brother F insisted that we order the spicy pork belly (AUD9.90) – crispy free range pork belly, salted chilli, pickles, pickled slaw and lettuce and WOW! It did not disappoint. Generous pieces of pork belly and crackle, the pickled slaw was a wonderful complement. The bun was surprisingly not bad. We really enjoyed this.
I wanted to try the burger in a bowl, same price with no buns but extra lettuce. I opt for the spicy pork belly and it did not disappoint. the salted chili and slaw was seriously good!
F also ordered the double (AUD12.90) – 2x grass fed beef, cheese, onion, pickles, tomato, lettuce and secret sauce. (not the best picture below) – it was better than I had anticipated (considering i had very low expectations!), the beef was tender, and who can say no to cheese and pickles in a burger? the bun was better than I anticipated but definitely not the best.
We also ordered the a crispy hot wing (AUD3.50 each) for Dragon, it wasn’t the best chicken wing i’ve had but Dragon seemed to have enjoyed it. We also had the house made chips thrice cooked (AUD4.90) – again not the best I thought, it was cooked to a crisp! Double cooked probably would have sufficed!
Overall I really enjoyed the spicy pork belly, but the beef burger itself I thought was ok. seriously, for me, nothing beats Dan Hong’s burger – that is still my favourite burger ever! We waited 30 minutes for our food, for a hungry child that’s a very long time. Would i go back again? maybe for the spicy pork belly, I know my parents have!
GA’s ratings: 6.5 / 10
I’ve heard and seen many photos of the famous baloney sandwich on my feed, as I am sure most of you have also! Acme is the new-ish kid on the block which can be found in Ruschutters Bay. Head by Chef Mitch Orr – ex 121BC, Duke Bistro. The menu is modern italian and food is designed to share – small plates and pasta.
We started with the rockemelon, prosciutto (AUD6) – two long juicy blocks of sweet rockmelon coated in a prosciutto crumb. I love the salt and sweet combo but my parents thought this was a little weird even though they have had rockmelon wrapped with prosciutto before.
Next the toast, spanner crab, mascarpone (AUD16) – this was a hit amongst the diners – crab pieces mixed with mascarpone cheese on a toasted sandwich. Even the table behind us ordered this instead of dessert!
The famous baloney sandwich (AUD8) – 2 per serving, I was never a big fan of baloney when growing up but this was oddly good! The small house-made white bread was fluffy and light and i loved tomato sauce that came with it. The sausage was thin and silky smooth that it melted in your mouth.
I have to say, I was slightly disappointed with the fettuccine, spring vegetables, black sesame (AUD16). I get the al dente concept but the pasta was definitely under cooked – it was rather hard and chewy. Shame, as the flavours were pretty good!
The lasagna, mushroom, sheep’s curd (AUD20) was another disappointment for us. Not only was the serving small, but the three sheet (size of a playing card) was SO undercooked that it was border line inedible. The mushrooms however, were cooked perfectly!
I was definitely looking forward to the macaroni, pigs head and egg yolk (AUD18) and it was definitely better than the first two! I loved the pig’s head brisket, which was slightly fried, and the fresh chilli gave it that extra flavouring, although I think more chilli would give it that extra kick!
The wholemeal bucatini, goat, nduja, olive (AUD22) was definitely a winner amongst the diners. The bucatini was slightly denser and thicker than norm, and i loved the goat ragu with spicy nduja.
Lastly malloreddus, prawn, old bae (AUD22) – my favourite type of pasta, as you can scoop the sauce with the pasta, this dish had lots of flavour and like the macaroni had a nice spicy kick to it!
I have to say though, I wasn’t blown away with any of the dishes. I have eaten at Duke before and really enjoyed it, and also at Buzo – the pasta there was definitely fantastic. I was expecting the same at Acme but unfortunately, it didn’t live up to the same expectations. The first two pasta we ordered probably threw us off, and even though the last three pasta saved the dining experience, it was nothing to rave home about. It was missing something, some punch to the flavours, I have definitely had better pasta at Buzo (esp when Mitch was there). Service though was fantastic and friendly, maybe it was a bad night for us as I know a lot of people raved about this place, who knows.
Reservation is definitely recommended, the place was packed, and it has been packed since open night.
GA’s rating: 6 / 10
56 Bayswater Road
Rushcutters Bay, 2011
Ph: +61 2 8068 0932
I have wanted to try this restaurant for a while and I have to say, I was totally and utterly impressed! Nomad opened its doors sometimes in 2013, and it is a wonderful addition to the Sydney food scene. It has fantastic food and co-owned and operated by Rebecca Littlemore and Al Yazbek and the head chef is Nathan Sasi (previously ex Rockpool, Husk (in South Carolina) and Heston Blumenthal) who is very passionate about local produce.
I love the open space, natural wood, exposed ceiling and the open kitchen. The menu is split into snacks, small plates, from the grill and wood fire, from the garden and dessert. We pretty much skipped the small plates, ordered the fried chickpeas with falafel spice which was Dragon’s favourite. She had it with rice (yes, I bring rice for her as she is truly an Asian baby and eats rice with EVERYTHING!) and absolutely loved it. It was crunchy and addictive!
We dug straight into the food girl and wood fire, starting with the wood roasted bone marrow with parsley and horseradish salad, grilled toast (AUD30). This was to0 die for! But then again, I am such a sucker for bone marrow (!) and 3 bone marrow was not enough for 5 hungry adults, especially when we ALL LOVE bone marrow! It was delicious and the horseradish salad was a wonderful complement.
Next the wood roasted pork with mustard fruit, roasted fruits, roasted pair (AUD38) – the pork was excellent, and the crackle was like music to my ears – crispy and oh so sinfully good! I could probably have eaten the whole thing myself!
The BBQ lamb rump with moroccan eggplant salad and sheep yogurt (AUD38) was a hit amongst the diners! The lamb was cooked beautifully, slightly pink and it was incredibly tender. For someone who doesn’t really like lamb this was surprisingly good!
Dragon enjoyed the BBQ half chicken with cauliflower with goats (AUD38) – it had a lovely seasoning and the chicken meat was tender. Yes, she ate a quarter of this by herself!
Last but not least, the wagyu skirt steak with butter poached radishes and gentleman’s relish (AUD39) was another favourite amongst the diners. Like the lamb, the steak was slightly pink inside was incredibly succulent and tender that one small piece was just not enough!
For dessert, we thought we would share the bunuelos – roase water and cardamon custard (4 for AUD14) and although i was slightly disappointed, as I was expecting some sort of jam lava coming out, it was still very good! and the rose water and cardamon custard was a wonderful complement.
We also ordered the dulce de leche magnum with white chocolate and almonds (AUD7). It was the tiniest magnum I have ever seen, I didn’t have any of this, but was told that it was also excellent.
Service was excellent, and the food amazingly good! I am definitely keen to go back and try other dishes on the menu and potentially order the bone marrow again! If we still lived in Surry Hills, I can envisage coming to this restaurant very often!
GA’s ratings: 8.5 / 10
16 Foster Street
Surry Hills, Sydney, 2010
Ph: +61 2 9280 3395