LadyBoy Dining – Cheeky Fun!

panda 4 rating

 

Menu:
Menu at LadyBoy Dining

With a name like Ladyboy Dining you are sure to strike up an interest – adding some curiosity, fun, spice and playfulness to the Richmond area. Ladyboy Dining is created by co-owners Fran Leaper and chef Mitch Townrow (Longrain) who are joined together with chef Pez Bowman (Melbourne Pub Group).

As you step inside you will feel like you have been transported to Bangkok, Thailand. The colourful, cheeky fit out has been done in collaboration with Ingrain Designs. A huge colourful sign with the word SAWASDEE (a greeting to mean welcome/hello) greets you together with a large striking street art ladyboy face. Next to it is a large bright yellow sign – LADYBOY – which hangs above the bar and overlooks the entire dining room. What I love is the installation of multi coloured wastepaper baskets that have been flipped to create light shades that drape loosely from the roof across the front dining area. At the end of the bar is a slightly smaller neon blue sign – ROCK OUT WITH YOUR WOK OUT – and below that is an open kitchen where you can watch as the chefs prepare your meals.

As you walk down the small walkway from the main dining area towards the back of the venue – more seating is available with a funky abstract artwork of an elephant. This leads to the back where there is a large area for the Buddha Bar complete with colourful umbrellas on the ceiling, awesome cane furniture (round, curved seating) and fake grass outside – to keep with the Thai relaxed theme. Here there is also fancy artwork of a large Buddha head on one and neon signage with the words BUDDHA BAR on the opposite side under which the wooden bar sits. The expansive courtyard will no doubt be a hit in the summer. Here you can enjoy the hawker style bar menu which includes oysters and green nahm jim, chicken wings and a selection of banh mi – all for $8, as well as salt & pepper tofu and pork hock with rum glaze. There are cheekily named drinks on their menu for offer such as Adam’s Apple and Trans-gin-der, as well as cocktail buckets and a good selection of beers and wine to try out.

The menu starts off with Smaller Bites such as Betel Leaf, Oysters + Nahm Jim and Son In Law Eggs – progressing to Smaller dishes where you will find Ceviche, Larb, Papaya Salad, Pork Hock and Salt & Pepper Tofu. This is then followed up with your larger dishes that include a selection of Curries (Red Duck or Tofu Curry, Green Fish Curry, Angus Brisket Penang Curry), Whole Fish, Pad Thai and Grilled Salad. There are a handful of sides to choose from which include Rice, Stir Fried Green, Chilli + Prawn + Smoked Coconut Samabl and Cucumber + Krachai + Mustard Green Relish. The menu ends with a selection of Sweet LadyBoy Treats – where coconut features mainly – with desserts such as Coconut Sorbet, Kaffir Lime Pie + Coconut Meringue, Sago + Palm Sugar + Coconut and White Sticky Rice + Ice Cream + Thai Fruits.

There is also an option to enjoy the LadyBoy’s Banquet ($45) which will give you the kitchen’s daily selection. This will require a minimum of 2 people, and if you have a table then the whole table must go on this banquet.

There were four of us at dinner and we ordered the Betel Leaf + Char Grilled Calamari + Green Mango + Peanut each to start. Served on a betel leaf – the dish comes out with striking colours thanks to the chilli, coriander and peanuts. You eat the entire dish as is – betel leaf and all – and as you crunch into the first bite your tastebuds will soar just like fireworks. A combination of spice, tang and the softness of the fresh grilled calamari is breathtaking. A great way to start off your food experience at LadyBoy.

From the smaller dishes we ordered Salt & Pepper Silken Tofu + Chilli Jam and Crispy Pork Hock + Rum Glaze. The Salt & Pepper Tofu was crispy and crunchy on the outside whilst being soft and billowy on the inside. The Chilli Jam that accompanied this dish was just the right consistency and had a great balance of flavours – spice and tang.
The two guys really enjoyed the Pork Hock + Rum Glaze – so much so that they wanted to order another serving of the dish. Clearly a mighty delicious tasting dish.

We also ordered the Green Papaya Salad + Snake Bean + Peanuts from the smaller dishes. Think slivers of green papaya mixed with freshly cut snake beans and tomatoes topped with peanuts and drizzled in spicy and tangy sauce. This dish is refreshing and sure does pack a punch; I also loved the mixture of textures that you get as you delve into it. The addition of coriander adds further depth and flavouring to the dish.

From the larger dishes we ordered three dishes – Green Fish Curry + Apple Eggplant + Pea Eggplant,Dry Red Duck Curry + Snake Beans + Baby Corn and Pad Thai + Salted Calamari + Peanut.
The Green Fish Curry + Apple Eggplant + Pea Eggplant. The dish comes with a generous amount of fish pieces and has just the right amount of coconut to flavour the curry. I have never eaten pea or apple eggplant before – pea eggplants is a very small eggplant and as the name suggests; resembles a pea. They were cooked whole and pop in your mouth when you bite them which release a burst of bitterness that combines nicely with the rich heat of the curry. A great dish.
The duck curry was served dry and looked delicious when it was placed on the table – the vibrant colours of the red duck against the bright yellow of the sweet corn and green from the basil and bean was breathtaking. This was another dish that the table enjoyed.
The Pad Thai was another well cooked and flavoured dish – served with a wedge of lime for extra tang if needed. The serving as with all the other dishes was quite generous.

Dessert was definitely on the cards – out of the four desserts to choose from – I decided to order the Sago + Palm Sugar + Coconut and N ordered the Kaffir Lime Pie + Coconut Meringue.
The Sago comes out served in a blue and white bowl – topped with star fruit and coconut flakes. I love anything with sago so thoroughly enjoyed this dessert. The coconut flakes added a crunch together with the star fruit adding citrusy and lime flavours.
I also had a chance to try out the Kaffir Lime Pie + Coconut Meringue. I am usually not a fan of lemon meringues or key lime pies, but this version was absolutely delicious and had to be my favourite dessert of the night. The coconut meringue was generously placed and flamed to perfection on top of the kaffir lime infused pie and topped with crunchy coconut flakes. The kaffir lime was the star of the dish and together with the combination of the coconut meringue was divine. A definite must try dish that I know anyone would enjoy.

The service at LadyBoy Dining is great – friendly and the staff are knowledgeable and well informed about each dish. LadyBoy is mostly for walk-ins but they do take banquet bookings in the dining area for a group of eight or more. On Sundays they serve Thai style roasts from 5pm onwards. LadyBoy Dining serves up delicious tasting Thai food with a difference – added cheek and fun! Summer days will definitely see this place packed out – especially at the Buddha Bar out the back. Get down and check out LadyBoy Dining now.

Rating : 4 Pandas
Price: $$
Menu – Refer to picture above or http://www.ladyboydining.com.au/#!dining/galleryPage
Fullness: 100%
Atmosphere / Ambience: Fun, Lively and Memorable. Such a colouful and fun-filled place to hang out and have a great night out with friends and family
Standout Dish: Salt & Pepper Silken Tofu + Chilli Jam AND Kaffir Lime Pie + Coconut Meringue
Service: Fantastic  – Friendly and Helpful
Online Booking: No, however you can book for 8 or more people.
Restaurant Details and Location:
http://www.ladyboydining.com.au/
394 Bridge Road, Richmond
Tel No: 9421 3206

Opening Hours:
Monday & Tuesday: CLOSED
Wednesday & Thursday: 6:00pm to Late
Friday – Sunday: 5:00pm to Late

LadyBoy Dining + Bar on Urbanspoon

Facebook: https://www.facebook.com/ladyboydiningInstagram: ladyboydining
Twitter: @LadyBoyDining

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Kong BBQ – Worth All The Hype!

panda 4 rating

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There was so much hype surrounding the opening of Kong in Richmond, especially after the trial run of some of the food you could eat at the Rue & Co branch. The branding is all about the Pandas – and as per my blog name – anything to do with Pandas and I am in! A bunch of us (there were 6 of us) decided to try it out on a Tuesday night and aimed to get there around 6pm. I had heard about the long queues – with the wait time being over an hour! Kong doesn’t take bookings, however if you arrive at the restaurant you can put your name down for a table and they will contact you when a table comes up.

Kong is the latest addition to The Lucas Group. Chris Lucas has brought us the likes of Chin Chin (Melbourne CBD) and Baby (Richmond – and just up the road from where Kong is located). Kong is located on the site of what was once Pearl, and Eades & Bergman have been brought in to help with this transformation. Kong seats 60 people – with a mixture of single low tables, long communal tables and seating all around the bar / kitchen, as well as in the corridor as you walk into the restaurant. These seats give you a vantage point to see your dishes being prepared. The tables are blonde wood, the look industrial mixed together with an anime vibe thanks to the array of pandas around the venue. There are the signature neon signs (these can be found in all their other venues) as well as a film being projected. During the day you can imagine fresh sunlight streaming in from its floor to ceiling windows which surround the restaurant this corner site restaurant.

The Executive Chef here is Benjamin Cooper together with Dan Briggs and all the chefs here at Kong wear red baseball caps which have three letter slogans on them – either KIM, CHI or BBQ – a nice touch that further adds character to Kong.
The idea behind Kong is to combine barbeque pit cooking techniques with Japanese and Korean flavours. The focus is on seafood and meat being cooked on either an open-flamed charcoal grill or in a smoke oven. If you get seating around the kitchen you can experience the smoke rising from the pit ovens which is a visual spectacle that will have your taste buds dancing being tantalized in anticipation of the meats/seafood to come. It is also good to note that Kong uses only chemical free charcoal and sustainable Australian Hard-Wood.

The menu is split into 8 different sections – Small, Ssam Roti-Roll, Buns, Wings, Natural Fire, Ribs, Rice & Green and Desserts. Small dishes include Wood Grilled Scallops, Trio of Kimchi & Pickles, Beef Tartare and Nasu Miso just to name a few. The Ssam Roti-Roll have fillings such as Teriyaki Roast Ora King Salmon, BBQ Chicken, Grilled Miso Marinated Tofu and Pulled Pork. Smoked Brisket, Spicy Pork Belly, Soft Shell Crab and Peanut Butter Salt & Pepper Tofu are the options you have to choose from in the Bun Section. There are four variations of Wings that you can order from – Honey, Garlic & Sesame Korean Wings, Hot Wings with Gochujang and Chipotle, Soy Wings or Peanut Butter Wings.
Natural Fire are from the BBQ Pit and cover most seafood and meat options. There is also a Kong Bossam BBQ Tray – Chicken, Pork, Pork Belly and Beef Brisket served with Lettuce, Pickles, Kimchi and Walnut Ssamjang – at a bargain price of $28 a tray. Rice & Greens include two different types of Fried Rice, Dukkbokki Rice Cakes, Spicy Cabbage Slaw, Wood Roasted Pumpkin etc. Desserts have a smaller selection – only 4 to choose from but they all sound quite delicious so the number doesn’t really matter.

I arrived before the other girls around 6:15pm and as there were going to be six of us (as everyone had to be there before we could have a table), I put my name down on the list and the wait even at that time was going to be around 45mins. Since I had been fasting all day I wanted to order something small whilst I was waiting for the others to arrive. I was seated along the wall on the high benches and decided on the BBQ Corn with Chilli Salt and Miso Butter. It wans’t just because I was really hungry but this corn was deliciously amazing! The corn had been bbq’d perfectly and emit just the right amount of smoky flavours. The corn itself was juicy and “crunchy” and the combination of the miso butter and chilli salt was the icing on the corn so to speak – it added an additional salty and spicy hit to combine with the sweetness of the corn.

Whilst waiting for the girls to arrive and for our table to be ready we were able to order drinks – I ordered the Lychee & Grapefruit Crush with Coconut Water. This drink came out in a glass jar topped with ice and pieces of fresh grapefruit and was not only thirst quenching but refreshing as well. I had to stop myself from drinking it all in one sip!

Once we were seated we had the mammoth task of deciding what dishes we wanted to order. We had a mix of vegetarians and a pescatarian (me!), as well as people that could eat everything. We picked dishes that we would work to cater to everyones needs and asked our friendly waiter if the amount of food we ordered was enough. He was happy to assist and told us that if we wanted anymore dishes we could just order as we went.

We started off with the Wood Grilled Edamame with Chilli and Sea Salt. The Edamame was fresh and had somewhat of a smoky flavour coming from the wood grill with a hint of spice. A tasty dish.

Next up we ordered the famous Ssam Roti Rolls – we got a serving each to suit the three categories of requirements – Ssam Roti Roll – BBQ Chicken with Lemon, Gochujang and KimChi, Ssam Roti Roll – Grilled Miso Marinated Tofu with Pickled Cabbage and Kewpie Mayo and Ssam Roti Roll – Teriyaki Roast Ora King Salmon, Wok Fried Broccoli and Tomato.
I tasted the Ssam Roti Roll with the Roast Ora King Salmon which was superb! The roti on the outside was divine – thin, crispy and buttery – the perfect casing. The filling was rich and full of flavours with the broccoli, tomato and the spicy, creamy sauce working seamlessly with the perfectly cooked salmon. I would definitely recommend this dish. I did also sample the Ssam Roti Toll with Tofu which was another flavoursome dish, but my pick would definitely be for the King Salmon.

Some of the other girls ordered the Wings – Korean Fried Wings with Honey, Garlic and Sesame, however upon eating this they found the chicken overly sweet and couldn’t eat the dish. They knew the dish would have a sweet tone to it – after all it did contain honey; however they weren’t expecting the sweetness to be so overpowering. They mentioned this to our waiter who was happy to replace the wings with another serving in a different flavour. They then ordered the Wings – Hot Wings with Gochujang and Chipotle. They really enjoyed this dish which had a real kick of spice and a peppery taste.

I also ordered a serving of the Soft Shell Crab with Salted Duck Egg Relish and Coriander. The bao bun was soft and as you bit into it felt like you were eating clouds. This combined with the crunch of the crab paired with the amazing creamy duck egg relish was a match made in heaven! The coriander added freshness to the whole dish. You could just keep eating these buns and not get sick of them.

A few of the girls ordered the Wood Grilled Scallops with Tobanjan and Mirin Pickled Radish – which comes served in a shell and topped with micro herbs and radish. They loved the flavours and really enjoyed the scallops – which were cooked to the right consistency.

We ordered the Dukkbokki Rice Cakes with Red Chilli, Gochujang and Roasted Parsnip which was quite the colourful dish when it came out. Amid a dark blue backdrop of the dish – the rice cakes were a vibrant burnt orange colour peppered with greens and reds. I have never seen rice cakes in this form before and was intrigued to see how it tasted. The cakes were rectangular in shape and were soft to eat – with the dish having a sweet and sour flavour to it. I loved the addition of the veggies and the chilli which worked well with the texture and flavouring of the dish as a whole.

We couldn’t leave Kong without trying something from the Natural Fire section and ordered the Wood Roasted Salmon with Crispy Skin, Seaweed Salad and KimChi. The dish was beautifully presented with the Crispy Skin standing tall next to the Roasted Salmon. Instead of the seaweed salad we had a broccoli salad mix – which I found to be quite fresh and tasty. The wood roasted Salmon was another good dish – the smoky flavours immersed with the natural flavours of the salmon.

We were all keen to try the Kimchi at Kong – after all Kimchi is a signature Korean dish! And the fact that Kong has signs relating to this dish – “It’s not ordinary cabbage, it’s fermented cabbage” almost egged us on to try the dish out. The Kimchi was spicy, tangy and flavoursome and went above and beyond all of our expectations. Yum!

The last dish that we ordered was the Fried Rice with Spicy Enoki Mushroom and Soy Charred Tofu. I was surprised to see pumpkin seeds on top when it came out. The dish was fresh, spicy and delicious. I loved the combination of tofu and mushrooms in the rice.

The dessert offerings when compared with the rest of the menu are minimal but the quality and taste that they come in make up for this fact. We ordered the Coconut Sago with Passionfruit and Pineapple Trifle and the Apple and Walnut Tart with Miso Butterscotch and Japanese Whisky Ice Cream. Both dishes are impeccably presented with flavours to match.

The Trifle comes served in a clear glass – showcasing the many layers of the trifle. The trick with these desserts is to get a taste of each layer in one mouthful. The finely cut pieces of pineapple makes up the base layer, with the passionfruit compote with passionfruit seeds being the next layer, and finished with the coconut sago. This dessert was a light and refreshing dessert packed with fruity flavours and textures. A definite fave of mine.

The girls enjoyed the apple and walnut tart – which came out presented with a large ball of Japanese Whisky Ice Cream on placed on top amidst the array of walnuts. They said there was only a slight taste to the whisky ice cream but was delicious nonetheless. The pastry that encased the tender apples was buttery and soft, with the added crunch of the walnut crumble. There was a sweet caramel taste mixed with the creaminess of the ice cream.

What needs to be mentioned is the staffing – they are friendly and helpful and despite the lines going out the door they do not come across as flustered at all. They keep an calm demeanour and go above and beyond expectations to make you feel at home even if you are waiting upwards of an hour. Another reason why this place is doing so well.

Kong is brilliant addition to the wonderful world of dining that exists in Melbourne – with offerings of an interesting menu complete with fresh flavours, smoky excitement and spiciness. Meat lovers will adore this place (especially the BBQ Tray) but really anyone will love it. What’s not to love about a friendly and warm welcome, together with cute pandas, a great fit-out and an enthusiastic vibe?

NOTE: Kong now offers Takeaway – which can be ordered online for pickup.

Rating : 4 Pandas
Price: $$
Menu – Refer to Picture above. You can find the Takeaway menu at http://www.kongbbq.com.au/takeaway which will give you an idea of what the main menu has to offer.
Fullness: 100%
Atmosphere / Ambience: Funky, Vibrant and Fun-Filled. Great for a catchup with friends and family.
Standout Dish: Bun – Soft Shell Crab with Salted Duck Egg Relish and Coriander, Ssam Roti Roll – Teriyaki Roast Ora King Salmon, Wok Fried Broccoli and Tomato
Service: Fantastic – really friendly and helpful! They really do well for a place that is packed to brim majority of the time.
Online Booking: No – Kong is a walk-in only restaurant.
Restaurant Details and Location:
kongbbq.com.au
599 Church St, Richmond
Tel No: 9427 1307

Opening Hours:
Monday to Sunday: 11am – Late

Facebook: https://www.facebook.com/kongbbq
Twitter: @kongbbq
Instagram: kongbbq

Kong BBQ on Urbanspoon