Honcho Noodle – Oodles of Delicious Noodles

Honcho Black Tea and Cranberry

Honcho – Prawn Cracker, Chopped Prawn, Bottarca, Seaweed Mayonnaise

Honcho – Chicken, Shrimp & Ginger Dumplings, Chinese Black Vinegar

Honcho – Spanner Crab Udon, Smoked Crab Butter, Yuzu, Kizami Nori

Honcho – Hot Soba Noodles, Kyoto Green Onion Oil, Radish, Black Vinegar, Shitake

Inside Honcho

Honcho – Dinner is Served!

Menu:

Ever since hearing that Adam Liston was opening a new venue in the CBD – it was quickly added to my list of places to check out once it opened. I have been to Northern Light (Liston’s previous restaurant) and loved the food there so it was a no brainer to want to check out his new venue.

Honcho Noodles is Liston’s three month long pop-up; located at Hotel Windsor (where the old Wallis + Ed is located) and is somewhat an entrée to the main event – Honcho which is set to open on Punch Lane in the Melbourne CBD in September. Honcho will have a custom-built charcoal grill which will be used to grill, spit roast and smoke yakitori skewers, poultry and vegetables. In addition to this there will be a raw bar where diners can eat sashimi and other raw dishes.

Back to Honcho Noodle – the menu has been designed to share in order to experience more of what they have to offer. There are a handful of starters such as Miso Soup, Prawn Crackers, Yakitori, Dumplings and Spring Rolls to name a few. This is followed by a selection of six Noodle dishes – and by selection I mean a wide variety of different noodles such as Korean Noodles, Squid Ink Noodles, Udon and Soba Noodles. For dessert there either Mango or Black Sesame Ice Cream.

The venue is minimal with a combination of splashes of neon and manga. The vibe is chilled out and funky with a buzz to it. The night I go the drinks menu is splashed against the back wall; almost enticing you into trying it all. I love that on the table you have access to your very own condiments – Katsubishi­-Infused Soy, House-­Made Togarashi and Chinese-­style Chilli paste – mmm!
The food menu has so many flavour combinations; leaving you wanting to try it all. It’s just the two of us tonight and we have a tight timeline as we have a show to see at 7:30pm (Singin’ in the Rain – such an awesome musical – I would highly recommend seeing it if you get the chance) – so we decide to get a few dishes and share.

We start off ordering drinks – we both get the Honcho Black Tea with Cranberry – however A decides to get it “Spiked” – which means you can either add Gin, Shochu or Whiskey. They have quite a variety of drinks which include the Japanese classics like Sake, Shochu etc. There are also Japanese themed Cocktails available.

I decide I want to try the Prawn Cracker, Chopped Prawn, Bottarga, Seaweed Mayonnaise and A orders the Chicken, Shrimp & Ginger Dumplings, Chinese Black Vinegar to start. It was only after ordering the dumplings (on recommendation from our waiter) that I asked if the any of the meats were Halal. I was super excited when we were told that the chicken is in fact Halal; which meant I could try the dumplings too! Win!

I used to eat prawn crackers all the time when I was younger – but never thought about putting more prawn flavour on top of the cracker – it was simply just ho’ing them down back then. They have the Pringles effect on me – once you crack (pop) you can’t stop! Back to Liston’s version of the Prawn Cracker with more prawn on top and finished with seaweed mayonnaise – ingenious! The flavour combination did take me a second to process; but once I did I loved it – the creaminess together with the tang of the seaweed worked perfectly completed by the crunch and sweetness of the prawn cracker / prawn. Definitely still holds the Pringle effect – delish!

Next up was the dumplings – no words can express how good these were! The chicken, shrimp and ginger combination was simply divine; mixed together with the tang of the Chinese black vinegar was the perfect combination. Anyone having a dumpling craving these will definitely satisfy you and leave you wanting more.

For our noodles dishes we ordered the Spanner Crab Udon, Smoked Crab Butter, Yuzu, Kizami Nori together with the Hot Soba Noodles, Kyoto Green Onion Oil, Radish, Black Vinegar, Shitake.

You can barely see the Udon when the dish comes out as it is covered with the Kizami Nori – and you might not think much of it – but wait until you dish it up and take the first bite. It is heaven in a spoonful. The smokiness of the crab butter together with the udon is magic. A definite must try!

The Hot Soba Noodles dish looks very impressive – the Shitake gleams up at you sitting high amongst the Soba Noodles, Radish, Kyoto Green Onion with an underlay of Black Vinegar. The vinegar shines through this dish and combined with all the ingredients makes for a spectacular dish. If you aren’t fan of too much of a tart taste you might not fully enjoy it – but I would give it a try!

We ran out of time to get dessert; however going from the scrumptious dishes we had I will definitely be back. After all those Chicken Ribs sounds mighty tempting; and after raving about this place to the hubby I need to bring him here!

NOTE: Honcho Noodle will run from June until September, and open for dinner from Monday through to Saturday only.

Honcho is expected to open for lunch and dinner Monday through to Saturday; around September in 18 Punch Lane, Melbourne. If you visit the Honcho website there is a countdown letting you know how many more days are left until Honcho opens up

Rating : 4.5 Pandas
Price: $$
Menu – Refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Funky, Vibrant, Relaxed – a great place for good conversation and a catchup with friends
Standout Dish: Chicken, Shrimp & Ginger Dumplings, Chinese Black Vinegar AND Spanner Crab Udon, Smoked Crab Butter, Yuzu, Kizami Nori together with the Hot Soba Noodles, Kyoto Green Onion Oil, Radish, Black Vinegar, Shitake
Service: Friendly and Helpful; sometimes it can be hard to find people if you have a query but generally it was good!
Online Booking: Yes via http://honchomelbourne.com/
Restaurant Details and Location:
http://honchomelbourne.com/
1 Bourke St (Hotel Windsor, where Wallis + Ed are)

Opening Hours:
Tuesday to Saturday: 5:00pm to Late

Facebook: https://www.facebook.com/Honcho-Noodle-1607362102914517/

Instagram: @honchomelbourne

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Om Nom Dessert Bar – Creations of Art

The Entrance to Om Nom

Inside Om Nom

The Entrance to Om Nom

Funky Lolly Seat

The Entrance to Om Nom

The Horse Sculpture

The Bar at Om Nom

Om Nom

Lychee inspired Mocktail

Lavendar Gin Lemondate – Gin, Lemon Juice, Lavendar Syrup

Mango Inspired Mocktail

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Caramlised Scallops, Asparagus, Light Curried Coconut Broth & Lemongrass Oil

Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis

Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis

Wagyu Sliders with Caramelized Onion, Cornichons, Perigreux Sauce and Shoe String Fries

Tea with Jack Rose – Apple Jack, Fruit Melange Tea Syrup, Lemon Juice & Whiskey Bitters

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Basil Garden – Dark Chocolate, Vanilla, Olive Oil, Honey, Basil, Lime, White Chocolate & Meringue

Basil Garden – Dark Chocolate, Vanilla, Olive Oil, Honey, Basil, Lime, White Chocolate & Meringue

Basil Garden – Dark Chocolate, Vanilla, Olive Oil, Honey, Basil, Lime, White Chocolate & Meringue

Mango Alfonso – Choux Pastry, Shiso, Coconut, Kalamanzi, Lemongrass, Ginger & Caramelised White Chocolate

Mango Alfonso – Choux Pastry, Shiso, Coconut, Kalamanzi, Lemongrass, Ginger & Caramelised White Chocolate

Mango Alfonso – Choux Pastry, Shiso, Coconut, Kalamanzi, Lemongrass, Ginger & Caramelised White Chocolate

Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam

Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam

Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream

Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream

Peppermint Tea

Pack your Own Lollies

Terranium

E was swapping Australia for Canada so four us decided to celebrate by checking out Om Nom Dessert Bar before she left.

Om Nom is located at the Adelphi Hotel (that also houses Ezard in its lower level) at Flinders Lane. For Om Nom you need to go up the stairs and head towards the back area of the main foyer / lift lobby area. From the moment you step in you are greeted by the modern, elegant, French themed fit out. From the life size mesh sculpture of a horse to the seating that is in shapes of hard lollies. As you make your way towards the main seating – there are little areas of seating complete with a black plush sofa swing and colourful cushions – and some cushions in the shape of a bowtie lolly. Abstract art in the shape of a face further adds colour to this mostly black and white colour scheme. Om Nom seats 40 and you will definitely need to book in advance to secure your spot.

There are two chefs behind Om Nom. They are head chef Christy Tania who arrived from France two years ago to work at Sake and has also worked at Vue de Monde and Jacques Reymond. How’s that for experience! As well as Pierrick Boyer who is currently behind the spectacular creations at Le Petit Gateau.
Tania used to previously work at IBM in Singapore and quit her job there, folded her business (she had a side business of baking wedding and birthday cakes) to fly to France to get trained in the world of pastry and more. She has worked under world renowed chefs such as Alain Ducasse, Michel Roth and Sebastien Serveau. Currently she has also launched an online cake business – C’est Bon.

I had already looked at the menu before coming here and had made sure that I didn’t have anything sweet all day as I knew I wanted to do the Dessert Degustation. The Dessert Degustation is $55 and allows you to try 3 different desserts. The desserts are mini version of the actual desserts – but it was nevertheless still great to sample and try. I think this is a great idea as it allows you to hone in what dessert you like the best and come back and have the full size version next time!

The first dessert that came out as part of the degustation was the Raspberry Field – raspberry, lychee, meringue, rosewater. I had already seen pictures and heard a lot about this dessert so I was really looking forward to seeing it in real life and seeing how the flavour combination worked. The presentation was fantastic and really adorable – so much so that you don’t really want to touch it or break anything to eat it. I think I took about 50 photos, in all sorts of angles of this dish. As my Raspberry Field was part of the degustation I only got one smaller toadstool, whereas the main dessert dish had two larger toadstools. As E was leaving and they knew this – they had sweetly written ‘Bon Voyage’ on her dessert – nice touch!

The main toadstool is made of a crunchy meringue base that acts as the stalk of the toadstool, and topped with a tangy and smooth raspberry sorbet that has white chocolate pieces dotted on it. Surrounding this toadstool is the “forest floor” of fresh lychees, rosewater bursts, fresh raspberries and finished with white chocolate sand. I really did love each element. Anything with lychees for me is heaven – in fact whenever I order a mocktail and they ask me what flavours I want, my first go to is always lychee. The sorbet was perfectly tangy and complemented the sweetness of the meringue. I loved the rosewater burst – added more texture and fun-ness to the dish!

The next dessert to arrive was the Basil Garden – dark chocolate, vanilla, olive oil, honey, basil, lime, white chocolate & meringue. Once again the presentation of this dish was magnificent. It literally looked like a little potted plant complete with chocolate soil. The “pot” is made out of chocolate and filled inside with vanilla, olive oil and honey ice cream and topped with lime, basil and white chocolate. The finishing touches were some vibrant purple flowers and green leaves. The result was quite a light dish, with plenty of refreshing flavour combinations and the added texture of the chocolate soil. It definitely looks too pretty to eat but once you start you won’t be able to stop.

The last dessert that I ordered was the Mango Alfonso – choux pastry, shiso, coconut, kalamanzi, lemongrass, ginger & caramelised white chocolate. This dessert consisted of mang0-cream filled profiteroles which has been topped with bright, glossy fondant icing as well as a chocolate disc. On top of this chocolate disc, there is a ball of shiso and mango. There was also kalamanzi (this is a citrus fruit –sometimes called the Phillipine lime) sorbet as well as coconut spheres that pop with fillings of coconut cream, as well as a coconut and lemongrass foam. As part of the degustation menu – you get one profiterole but the main sized dessert you get two profiteroles layered carefully on top of each other. The pastry is crunchy and together with the mango cream inside was delicious. Paired together with all the elements it made for a really interesting dish – the pairing of mango and coconut work really well together. There were some great textures and interesting flavours in this dish – especially the addition of lemongrass.

S is a massive chocolate lover and therefore settled on getting the Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam. We sampled the soufflé and it was indeed brilliant – complete with a gooey centre. The Milk Foam pairing worked well and made it reminiscent of drinking cocoa before bed – which further added to the “close your eyes and savour the moment” feeling.

C ordered the Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream. This dish had the wow factor with the flambé being lit in front of us and gave the most amazing aroma of cinnamon. It really was brilliant to watch. C however thought the dish did look better than it tasted and was almost let down by this dish.

Each dessert is made with love, care and attention and is literally a piece of art. They are simply amazing to look at and a treat to the palate. There are interesting combinations of flavours, textures to create a truly memorable experience.

Om Nom doesn’t only do dessert – they do have quite a great sounding savoury menu as well – albeit the main focus being on dessert. There are dishes like caramelised foie gras with goat’s curd and fig, a summer pear salad, wagyu slides to pan seared duck breast just to name a few. S and E ordered some of the savoury dishes. First up was the Caramlised Scallops, Asparagus, Light Curried Coconut Broth & Lemongrass Oil – the scallops were seared perfectly and as a result had the right texture and softness to it. The thai flavours paired with the asparagus was a winner as well with the flavouring complementing the scallops. Next up was the Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis. E loved the way the duck was cooked – literally melting in her mouth. There were many interesting components and flavours in this dish as well that the palate got to experience. The Celery Coulis was really interesting – very fresh and invigorating. Lastly C ordered the Wagyu Sliders with Caramelized Onion, Cornichons, Perigreux Sauce and Shoe String Fries – you get two sliders which were flavoured well and came with a side salad.

Om Nom also does High Tea on Sundays from 12pm till 4pm. The cost is $65 per person and there is a minimum of 2 guests required. You get a selection of savoury and sweet dishes that include vol au vents with asparagus and mushroom, vegetable tempura, two different gateux’s and the pineapple verrine. This comes with tea/coffee as well as a macaron. Just check their website for an updated menu.

The drink menu is quite extensive and there is a section called “Liquid Desserts” as well that have some great sounding drinks such as Cookies and Cream to Cherry Ripe. Their list of cocktails is also impressive and one labelled Earl’s Punch comes with a macaron – fancy! There are also the usual drinks of wine, beers and spirits as well as tea and coffee. The tea serving is quite generous – a whole pot which was enough for three of us to have two cups each!

Om Nom is a must try for everyone that loves desserts –it definitely has the “ooh and aah” factors involved in terms of presentation and taste. I can’t wait to see any new additions that will be added to the menu. The place is classy, elegant all the while staying comfortable and relaxed. The staff are friendly, knowledgeable and very helpful.When leaving you can grab a little take away lolly bag filled with mints if you wish as well!

Rating : 4 Pandas
Price: $$$
Menu – There is the breakfast, high-tea, dinner, dessert, drinks and function menus available here – http://www.adelphi.com.au/hm_features.pl?id=1
Fullness: 100%
Atmosphere / Ambience: Classy, Elegant and has a WOW factor. You almost feel like you are transported to another land for your time spent here.
Standout Dish:  Raspberry Field – raspberry, lychee, meringue, rosewater
Service: Knowledgeable and Helpful. If there is a special occasion and you let them know – they can customise your dessert!
Online Booking: Yes via website – http://www.adelphi.com.au/hm_features.pl?id=1
Restaurant Details and Location:
http://www.adelphi.com.au/index.shtml
Level 2,
Adelphi Hotel
187 Flinders Lane Melbourne
Tel No: 8080 8888

Opening Hours:
Monday to Saturday:
Breakfast from 7am to 12 midday
Dinner & Desserts
6pm until 12am

Monday to Saturday Snack menu is available in between those hours

 

Supernormal Canteen – Another McConnell Gem!

Supernormal Canteen

The funky lanterns

Inside Supernormal Canteen

The Tables

Vietnamese Ice Coffee

Roasted Peanuts

Bonito Sashimi, Dashi, Radish and Seaweed

Fried Mussels, Egg Mayo and Lettuce

Lobster Roll

Grilled Ox Tongue, Tomato, Yuzu and Potato

Steamed Snapper, Ginger adnd Corriander

Steamed Snapper, Ginger adnd Corriander

Steamed Snapper, Ginger adnd Corriander

Menu:

T and I were heading out to dinner and decided to check out Andrew McConnell’s latest venture and temporary pop-up in Gertrude Street, Fitzroy. The name of his new place, which is located right next door to Cutler and Co. is called Supernormal Canteen – which is due to open in March next year at its permanent location in Flinders Lane in the heart of the Melbourne CBD.

As you walk in you are greeted with an open space filled with wooden communal and individual tables with Japanese characters saying “Suupaanoormaaru” (Supernormal) all along the table top. To the left is a white washed brick wall with its name – half in neon red lights. The centrepiece is the hundreds of lanterns complete with googly eyes that line the ceiling. Spectacular. The design gurus Projects of Imagination are to thank for the design here. The whole vibe of the place is relaxed and fun and has a food and drink menu to match. There are two main dining areas, as well as some seating out the front.

Supernormal Canteen was launched in November as part of The Age Good Food Month and was only meant to be open until December 21^st, but due to its overwhelming popularity was extended till the beginning of March. Supernormal Canteen serves Japanese/Chinese food together with sake and Asahi beer, and gets packed by about 6:30pm – where you would then expect a wait for a table.

The menu consists of about 18 dishes to share which vary in size, as well as 4 different desserts. The dishes range from Wood Grilled Cabbage, Pepper Cured Blackmore Brisket, the famous Lobster Roll, Chicken & Prawn Dumplings and Szechuan Lamb just to name a few.

T & I decided to order some dishes to share. For drinks I ordered the Iced Coffee – which comes with a little aluminium cup with extra sugar syrup for you to add when you feel like it. The coffee was strong but delicious and I loved the addition of the extra sugar syrup for later. We were also given some roasted peanuts (in place of where most restaurants would give out bread) to nibble on whilst we waited for our dishes to arrive. They were deliciously flavoured – and you had to stop yourself from eating the whole bowl in one go.

The first dish we got was the Bonito Sashimi, Dashi, Radish & Seaweed. The dish comes with the Kingfish at the bottom of the plate with the radish on the next layer and finished with the seaweed on top. The Kingfish was fresh, thick and just perfect, paired with the dashi and the crunch of the radish and seaweed it really was quite delicious. A really great combination.

Our next sharing dish was the Fried Mussels, Egg Mayo, Lettuce. The sauce was interesting as on the bottom there was chilli and the egg mayo was placed on top – so when you dunked in the mussels you got a combination of both the sauces – really great! The Fried Mussels itself were delicious and the first time that I was eating mussels this way! The mussels were crisp on the outside and just still moist and juicy on the inside. The way you were meant to eat it was to wrap the mussels in the lettuce and dip it into the sauce. Any which way you eat it – this dish is just fantastic and I would highly recommend it.

Next up I ordered a Lobster Roll – I mean how could you not order one especially if you have tried one before (I had my last one at Golden Fields). The bun was sweet as was he lobster and combined with the tang of the mayo was just delicious. It definitely kept me wanting more. I would have loved a bit more lobster in my roll though.

We went with some of the larger dishes as well with T ordering Grilled Ox Tongue, Tomato, Yuzu & Potato for her and we also ordered the Steamed Snapper, Ginger, Coriander. T said the Ox tongue was cooked well and she did enjoy the flavours. The Steamed Snapper dish came out with the snapper being buried under the coriander and radish – you had to push that all aside to reveal the snapper. The snapper was perfectly cooked – not too soft, not too tough – and the flavours of ginger, spring onion together with the fresh coriander was quite good. It smelt great and tasted Just as it smelt – it was also a very generous serving.

Even though I was quite full I had to have dessert – and lucky I didn’t skip it as it turned out to be the yummiest and one of my most favourite desserts ever. I ordered the Yoghurt Cream, Lychee & White Chocolate. When it comes out it looks like berries and lychees have been buried in a powdery snow like substance – and it really doesn’t look like much. Just wait till you dig into the dish. The powder was an awesome texture and as you dig further you get the hit of the white chocolate. Combined with the freshness and tang of the berries and the “yoghurt”, sweetness of the lychees and the white chocolate – the result is absolutely divine! I really do hope they keep this dessert on the menu when they move to Flinders Lane.

I really enjoyed the vibe and the atmosphere at Supernormal Canteen. They serve really delicious, casual Asian inspired dishes and have a great drinks menu to go with it. The staff are super friendly and very knowledgeable about the food. There are rumours that when the new permanent venue opens up it will also house a karaoke bar – for extra added fun! I for one cannot wait to see the permanent venture opened.

 

Rating : 4.5 Pandas
Price: $$$
Menu – Menu consists of shared dishes and a great drink menu – refer to above section for Menu
Fullness: 100%
Atmosphere / Ambience: Fun and Relaxed
Standout Dish: Yoghurt Cream, Lychee & White Chocolate
Service: Friendly and very knowledgeable

http://supernormal.net.au/

Supernormal Canteen will be opening in Flinders Lane sometime around March 2015

Mugen Ramen – City’s First Tsukemen Ramen

Looking into the Kitchen

Manga Menu

Mugen Menu

Tebasaki – Japanese deep fried chicken wings

Tsukune – Japanese Grilled Chicken skewers made from tenderloin thigh and softbones with teriyaki sauce and egg yolk on the side to dip

Veggie Soba Noodles with Tofu and Chilli

I love Ramen so when I heard about Mugen I had to check it out. Mugen speciaiises in Ramen and is owned by Yoshi Kurosawa – who is also the owner of Robot bar which is located directly opposite. Mugen is located in a laneway off Flinders lane in the heart of the Melbourne CBD.

Mugen (meaning infinite) is a schmick looking two-level venue which includes a basement izakaya which has seating and drinks available. At street level you can see into the kitchen as the chefs prepare your meals and there is two bench rows available to sit at. There is a black and blue theme running which adds a touch of elegance and warmth.

Mugen specialises in the Tsukemen style and is the first Tsukemen joints in the city. Tsukemen is a type of deconstructed ramen. It consists of the dipping house-made noodles which are plated separately and are served cold with warm charshu pork, sheet of nori and pickled bamboo shoots. To the side there is a small bowl of pork, chicken and fish sauce into which you put your ramen. The dish is available in two different sizes – 300g and 420g.  The menu has two types of Tsukemen – Wafu and Curry as well as two different types of normal Ramen – Miso and Wafu.

The menu is really interesting and has a comic – or manga as they would call it in Japan – on the back which pokes fun and tells you how to eat the Tsukemen, which I think is a innovative and great style of the menu. In addition to the Ramen, there are smaller dishes available such as Gyoza, Aburi Chasu, Potato Salad, Chips and more. When we went there was also a JAPAS (Japanese Tapas) menu that was coming soon. There were no desserts on the menu at this time – but I really do hope they expand into this as well. There are also a great selection of drinks – beers, sake and liquer– available. The beers include Codeo which is essentially a sweet potato lager – how interesting!

Unfortunately despite loving Ramen the fact that I can’t have any pork dishes, meant that I couldn’t try any of the ramen available. The waitress was very friendly and told me that I could get some Soba noodles with tofu made up – and this would the only vegetarian option available. I was happy to order that ( I do love tofu as well). N ordered the Tsukune and Tebasaki from the small dishes section.

The Tsukune – Japanese Grilled Chicken skewers made from tenderloin thigh and soft bones with Teriyaki sauce and egg yolk on the side to dip. There were four skewers that came out and N loved the flavours and softness to the chicken. The addition of the dipping egg yolk was different and further enhanced the flavour.

The Tebasaki – Japanese deep fried chicken wings. This came served in a stainless steel frying basket and was coated with a glaze of honey and sesame – they were crispy on the outside and juicy and delicious on the inside.

My vegetarian soba noodles with tofu, chilli and salad was a generous serving. The noodles were fresh and silky smooth and cooked perfectly. The dish overall was tasty and despite really wanting a dose of ramen hit the spot.

The vibe at Mugen is fantastic and it is a great place at the basement to enjoy drinks. The food smells delicious and I cannot wait to see what type of dishes will be on their Japas menu. The staff are friendly and really accommodating. Will definitely be back, even though I can’t eat their signature dish!

Rating : 4 Pandas
Price: $$
Menu – Refer to above picture
Fullness: 100%
Atmosphere / Ambience: Classy, Elegant and Fun
Service: Friendly, Helpful and VERY accommodating
Online Booking: No
Restaurant Details and Location:
http://mugenramenbar.com/
11 Bligh Place, Melbourne
Tel No: 9620 3647

Opening Hours:
Monday to Saturday:
Lunch
11:30 am to 2:30pm
Dinner
6pm to 11pm
Sunday – Closed

Teppankai – Contemporary Japanese

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Teppankai is the idea from Malaysian born Richard Tan to create a Japanese fine-dining experience in Melbourne. Located just behind the bustling Chapel Street in South Yarra – Teppankai is both an a la carte and teppenyaki Japanese restaurant.  I was invited to a Blogger’s night to trial the new menu that was being put into place and was excited to see what the night had in store.

Richard and his childhood friend (from New Zealand) are the creators behind this venue and he explained the meaning of Teppankai – the first two characters of the Japanese logo mean open-grill and the third character “Kai” – translates to ocean in Japanese but also means food in Maori. The name needed to reflect the blending of the Japanese and New Zealand cultures and as a result means “seafood grilled on a plate. “

Teppankai was designed by the award winning retail and hospitality architect, Wayne Finschi. The entrance has an alfresco outdoor dining area complete with heaters and clear “curtains” to aid out the weather elements if it is raining or windy. It is also a great option on a sunny summery day – letting the natural sunlight in as you dine or even have drinks. As you walk into the restaurant thru the timber posts you are greeted with tones of red and black.  There is a private dining area to the right which has tables for a more intimate dinner. The main feature is located past the bar to the left of the entrance – which is the Teppanyaki grill which takes up the length of the restaurant – surrounded by chairs and tables just behind the main grill so you can watch as the chef prepares your meals in front of you.

The focus of Teppankai isn’t all the fun, tricks and throwing of food that comes with the association of Teppanyaki but there is more focus on creating beautiful dishes with great technique and skill together with the importance of being attentive to customers and providing great service.

The chef is Nooei Martens who has 25 years hospitality knowledge specialised in Japanese Cuisine, Teppanyaki and Asian Cuisine. He has used his experience in the food industry to create traditional Japanese meals but in a contemporary style.

The night starts off with a Starter dish of Horenso Ohistahi – Chilled Blanched Spinach & Shitake Mushroom in Light Soy. This comes served in a small stone dish with the brightness of the green spinach standing out against the black dish. The dish was a great starter to get the palate working thanks to the light soy sauce.

The next four dishes were classified as entrée dishes and are part of their new tapas style menu. The first entrée dish served up was Salmon Carpaccio – Salmon Sashimi with Tosazu & Micro Shisho. The salmon was of great quality and literally melted in your mouth. Each individual slice of salmon came with a wedge to add extra acidity and tang.  The tosazu sauce was another great flavour addition to complete a mouth-watering dish.

The second entrée dish was the Spicy Fish Tempura Roll – Lightly tempura battered spicy Salmon Sushi Roll with our special sauce and shredded Dried Chilli. The tempura batter was light yet crispy and had the perfect amount of coating on the fish roll as well as on the vegetables that came with the dish. The salmon in the sushi roll was an added contrast to the crispness of the tempura and was soft, tender and delicious. I loved the addition of the special sauce – it was creamy and spicy at the same – it added another dimension to the dish. All the components together worked really well and it was a great dish – you must try it out.

The third entrée was the Kai Kani Maki – Teppan seared Crab Salad wrapped in Nori Sheets & Barramundi, smothered in our Secret Aioli, flamed and topped with Tabiko and drizzled with a Sweet Soy Reduction. This has to be my favourite dish of the night – both in terms of taste as well as watching how it was made. This dish is crab meat sushi which have been wrapped in both barramundi fish and nori, covered with the secret aioli sauce and blow torched to create the most amazing dish. To finish it is topped with Tabiko (fish rose) and sweet soy sauce. The crab meat is soft, tender and flavoursome – paired with the crunchiness of the fish and seaweed and completed with the creaminess of the aioli and tang of the soy. It is a definite must try – even if it is the only thing you eat!

The last entrée was the Braised Japanese Hamburger – Braised beef ball in Japanese teriyaki glazed with Poached Egg and Lotus Root Chips with Matcha Salt. I didn’t try this dish as I couldn’t eat the meat, but I did see the dish on the tables around me and it was perfectly presented – a mini hamburger stye.

There were two main dishes that were served, the first being the Kaisen Teppanyaki – Chef’s selection of assorted seasonal Seafood cooked at the Hot Plate with Soy Ponzu Dipping Sauce and the second being the Kobe style Eye Fillet – Grain-Fed Eye Fillet seared on the Hot Plate with a splash of Sake, Assorted Mushroom and Miso Dipping Sauce.

The Kaisen Teppanyaki consisted of prawns, scallops, mussels, salmon and scampi – all of which were grilled on the hot plate and presented impeccably on an oval plate. Each piece was cooked perfectly and the addition of the dipping sauces complemented the dish. Overall it was a great dish to showcase the great taste of seafood.

To finish dessert was a Black Sesame Tiramisu –Ladyfinger with black sesame syrup and mascarpone. I am usually not a fan of black sesame and have definitely never seen it being used in a tiramisu so was very interested to see how this dish would work. The flavours actually did work really well together and it was an enjoyable dish. The ladyfingers soaked in the black sesame when combined with the creaminess of the mascarpone was tasty and removes the black sesame flavour for people who are not big fans of the taste.  It certainly did reinvent the traditional tiramisu dish.

The night at Teppankai was very enjoyable and the atmosphere was buzzing. Being able to talk to fellow bloggers as well as the owner of the restaurant was a great opportunity. With fellow bloggers you get to share your foodie experiences and swap notes on which places should be tried out and speaking to the owner of the restaurant allows you to understand their vision and plans.

The food is exquisite and really does showcase delicious Japanese dishes in a contemporary style. It really has had be wanting to visit Japan even more. For a truly authentic take on Japanese dishes, located away from the hustle and bustle of chapel street, check out Teppankai – whether it be for a great Teppanyaki experience or simply enjoying the tapas style dishes.

Rating : 4 Pandas
Price: $$
Menu – Refer to http://www.teppankai.com.au/#!food/c1jo3 – You can find the Restaurant menu, Banquet Menu, Lunch/Special Menu, Sake Menu and Drinks menu here.
Fullness: 100%
Atmosphere / Ambience: Elegant and Welcoming. The front alfresco area is great for after work drinks or even drinks on a great sunny day! Also great for celebration dinners.
Standout Dish: Kai Kani Maki – Teppan seared Crab Salad wrapped in Nori Sheets & Barramundi, smothered in our Secret Aioli, flamed and topped with Tabiko and drizzled with a Sweet Soy Reduction
Service: Friendly and always full of smiles even when they get really busy! Welcoming and warm.
Online Booking: No
Restaurant Details and Location:
http://www.teppankai.com.au/
34 Bray St, South Yarra
Tel No: 9827 8822

Opening Hours:
LUNCH
Monday to Saturday: 12:00pm – 2:30pm

DINNER
Monday to Saturday: 5:30pm – 10:00pm

Hihou – Great New Addition to the Melbourne Night Scene

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My friends and I headed to dinner at Hihou on a Friday night. Hihou, which means secret treasure, is a newly opened classy Japanese bar at the top end of Spring Street, which overlooks Treasury Gardens. It is located on top of Nama Nama – which is another Japanese restaurant which is known for really great Japanese dishes and especially it’s Bento Boxes.

Hihou comes to you from the owner of Izakaya Den – Simon Denton, and replaces what used to be the old split-level restaurant – Verge. Hihou is known for its variety of drinks and cocktails, as well as for its delicious Japanese dishes – the kitchen is open till midnight! In keeping with its name – there is a “secret” entrance to get into the venue. I actually had to go into Nama Nama and ask how I get into Hihou. There is heavy black door and a buzzer that you need to ring to be let in.

Hihou has a sense of elegance from the moment you walk in. The bar is dimly lit and the centrepiece is in the form of a communal black marble table, which has overhanging wooden storage (that stores some of the many drink on offer) which doubles as a lighting fixture. There are accents of light along the tables, in the form of multi coloured candles. The view from the communal tables and the other tables is beautiful – you can look into Treasury Gardens, thru the glass walls that Hihou has. The other main feature is the bar, which is lit up in accents behind the bar and houses various bottles of liquor all displayed in timber racks which add a nice effect to the entire venue. Adding to the splashes of colour at the bar are fruits that could be used in the drinks. Aside from this main dining area, Hihou has a lounge area – where guests in true Japanese style are encouraged to take their shoes up and get comfy on the large ottomans. This place is really full of surprises.

The drinks menu is exemplary – consisting of  hot shochu (a Japanese liquor similar to vodka), sake, plum wine, seasonal fruit ‘surprise’ cocktails, Japanese beers and whiskey. The drinks come with orb shaped ice – so round and big (as you can see in the picture above – which adds an essence of difference and I think is super cool. My mock-tail I got which had mango & passion fruit was delicious and was one of the surprise flavours.

We are seated on the end of the communal table (there were 5 of us on this night) and we were given the oshibori treatment – warm hot towels – followed by water, menus and utensils. Once we had time to look at the menu we selected a few dishes to share. We ordered the ‘Cuban’ Spicy Tuna Cigar, Kingfish Ceviche, Yuzu Kosho, Seaweed Crystal and Konbu Cured Snapper Sashimi, Spring onion purée, Crispy Wantan to start. The Spicy Tuna Cigars were tasty and the casing on the outside crisp and crunchy, just the kind of texture you would want when you bite into one of these. They were made perfectly and really did resemble a cuban cigar. The Spicy Tuna filling was fresh and flavoursome – a mix of Japanese flavours such as ginger together with a punchy freshness. The Kingfish Ceviche was another very fresh looking and tasting dish, and the serving size I thought was quite generous. The Cured Snapper Sashimi with the Spring Onion Puree was an interesting combination, but I must say that it worked – yum! For our “main” dishes we ordered Buckwheat Crepes –Tofu, Pickled Mushroom andLeek – for me and the Duck Breast, Pickled Mushroom and Leek for the others. They also ordered the Hihou Dog – Seasame Brioche, Arabiki Pork Sausage,Picked Cabbage (the most anticipated dish of the night).
The buckwheat pancake dish wasn’t one of my favourites but having said that I was a fan of the buckwheat pancakes. The dish came out with each separate element that you build to make your finished dish. I like this aspect of a dish. The rest of my friends loved the duck breast pancakes and I guess the duck is the clear winner out of the tofu and the duck. The Tofu was nicely sauteed and was quite tasty, but as a whole there was something more that I needed. Everyone loved the Hihou Dog and it was nicely sized as well. The sausage they said was cooked perfectly and combined with the pickled cabbage added the extra zing.

The atmosphere is fantastic here especially on this Friday night – it is comfortable, the service is friendly and attentive but not in your face. It really is a place that once you come to you don’t want to leave. The drinks are interesting and varied which will keep things interesting. This place definitely has a Japanese vibe to it and it does feel like a bit of Japan in Melbourne.

Rating : 4 Pandas
Price: $$
Menu – Dinner Menu – http://hihou.com.au/pdf/evening.pdf. There is also a Special Japanese set lunch, $35 plus specials that can be found at http://hihou.com.au/pdf/lunch.pdf
Fullness: 100%
Atmosphere / Ambience: Elegant yet relaxing and comfortable. Great for a first date night as it has a great view overlooking the Treasury Gardens.
Standout Dish: ‘Cuban’ Spicy Tuna Cigar / Hihou Dog
Service: Friendly, Polite and Attentive
Online Booking: Yes via website – http://hihou.com.au/
Restaurant Details and Location:
http://hihou.com.au/
First Floor
1 Flinders Lane, Melbourne
Tel No: 9654 5465

Opening Hours:
Lunch
Monday to Friday: 11:30am-2:30pm
Evenings
Monday to Saturday: 5pm-1am