Honcho Noodle – Oodles of Delicious Noodles

panda-4-5-rating

Menu:
Honcho - Drinks Menu Honcho - Dinner 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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Panda Wedding Fun!

Hey Guys!

So relating to my previous post of being MIA – one of the main reasons was because I was busy planning a wedding and got married back in June 2015. We have been lucky enough to be nominated for Wedding of Year 2015 and would greatly appreciate your support. If you could click on the link below and Vote for Shazrina & Nik – that would be awesome.

I had a really fun time organising and planning all the details of the wedding – from the quote on the bottom of my shoe to the personalised thank you tags for guests, the photo collage in the shape of our initials – I really did love it all. Of course my favourite aspect was the food tasting and selecting of dishes for my guests on the two different nights.

For our Indian reception we had catering done from Topaz Catering – a delicious Sri Lankan banquet.
For the reception at Encore in St Kilda – we had the lovely staff provide our guests with a 3 course meal of dishes we selected.
Entree:
Spanner Crab with Avocado, Apple Puree, Daikon and Puffed Wild Rice
Slow cooked Buttermilk Chicken with Crisp Jerusalem Artichoke, Goats Curd and Figs

Main:
Truffled Chicken Breast with Boudin Blanc, Sweet Corn Polenta and Popcorn
Slow Cooked Salmon with Prawn Colcannon and Pea Puree

Dessert:
Caramel Ice Cream Paddles with Chocolate and Praline Hazelnuts
Passionfruit Tarts with Soft and Crispy Meringue
Wedding Cake

What I also enjoyed was cake tasting – and picking the different flavours for our – not one but TWO wedding cakes. My choices were White Chocolate Raspberry (which was my all time favourite), Caramel, White Chocolate and Chocolate Fudge.
We had the lovely Vinu from Vindya Boutique Cake Studio – https://www.facebook.com/Vindya-102326746613223/ (for the Indian Reception) and Jo from Splendid Servings – http://splendidservings.com.au/ (for the Encore Reception) creating our beautiful cakes.

If that wasn’t enough sweetness – we also had a beautiful blue themed dessert table created by ever talented Ngoc from The Dessert Parlour – http://thedessertparlour.com.au/. Our table was filled with homemade and personalized cookies, marble heart shaped chocolates and meringues – along with a variety of lollies and candies.

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Our Wedding Cake by Vindya Boutique Cake Studio (https://www.facebook.com/Vindya-102326746613223/)
Shazrina_Nik_Cultural-Wedding_SBS_013-600x900
Our Wedding Cake by Splendid Servings (http://splendidservings.com.au/)
Shazrina_Nik_Cultural-Wedding_016-900x600  Shazrina_Nik_Cultural-Wedding_SBS_014-600x900
Our beautiful Dessert Table from The Dessert Parlour (http://thedessertparlour.com.au/)

If you could head to the following link(s) and Vote for Shazrina & Nik – that would be great!

http://www.easyweddings.com.au/real-weddings/competition/december-2015-nominees/

http://www.easyweddings.com.au/real-weddings/traditions-combine-shazrina-niks-three-day-cultural-wedding/

Thank you all so much for the support

Much Love

Grazing Panda xx

Experiencing Box Hill Central Like Never Before….

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I was lucky enough to be invited by the lovely people from PR Edge to get a chance to experience the talent of former Magic Owner-chef James Tan as he hosted an exclusive tour of Victoria’s most authentic Asian fresh food market located at Box Hill Central. After the tour finished, we were treated to a tantalising 3 course meal that James cooked in front of us. I mean how can you say No right?

Box Hill Central is located in Box Hill and is full of culinary hidden gems, rare ingredients and traditional treats – and it has a history. Originally this space was a market that opened in 1895 becoming a part of the shopping centre when it was developed in 1987. There are now two shopping centres located on the one site – Box Hill Central North and Box Hill Central South.

Box Hill Central North was originally opened as Whitehorse Plaza but after a lack of patrons closed down in 2000. After major refurbishments it was reopened in 2003 as Centro Whitehorse, which then rebranded to Centro Box Hill North in 2007 before finally being changed to Box Hill Central North in 2013.

Box Hill South (where the original Box Hill Central was located) – was built when the old railway station and level crossing was removed and has undergone refurbishments to what stands there today. The original market is now incorporated into the shopping centre but was redeveloped to what it is today. Box Hill Train station is also located here.

I was a bit late (for those of you who don’t know Box Hill gets super busy – especially on a Saturday and finding a car park is almost as bad as finding a needle in a haystack!) so missed the initial welcome and introductions from James, however I met up with the rest of the bloggers and James as they were getting through a talk from one of the Fresh Seafood store’s owners – Elaine from Box Hill Fish Market. Here we got to sample oysters – they were fresh, punchy and full of flavour! You can have a look at some of my pictures of the Box Hill Fish Market store – you really can see the freshness and the high quality – they sell sashimi grade products – that this store has, as well as the variety and range – they have Blue Swimmer Male Crabs!
Elaine and her staff are very helpful and accommodating and mentioned that they try and cater for their clients’ needs in whichever way they can – all they have to do is ask. I really like that philosophy!

Next we briefly stopped at one of James’ favourite butchers – Central Meats – who sells specialised meats and once again are very accommodating and can get you what you.

Our next stop was at Food Master which provides Asian spices and herbs and dried and preserved foods – a shop with literally everything you could possible need – from Dried Figs to Lily Bulb. If you are Asian and were used to your mums or grandparents herbal home remedies – chances are that you could find the ingredients for this remedy from here. Check out the pictures for the variety!

That brought us to the end of the tour and we were led back to our little area that had been decorated with bamboo fences and bamboo trees – with the table for the bloggers in the centre. There were many inquisitive questions as to what was going on and how they could be involved from passer-byers. The centre pieces were simple and brilliant – vases filled with fresh bok choy together with a basket filled with fresh veggies such as carrots, eggplants and mushrooms.
James had his setup at the top end of our table so we could watch as he prepared our three course meal.

Whilst James starting cooking the first dish we were given 100% natural Coconut Water from Raw C. James told us that he wanted to source fresh coconuts for us however he couldn’t find the ideal ones he wanted for us. None of us around the table had heard or seen this brand before – Pete Evans appears on the back of the packaging which we all found amusing. The Coconut Water is actually one of the better ones I have tried and kept the authentic coconut water flavours vibrant.

For the first course we were served Palm Sugar Cured Atlantic Salmon with Fried Kumara, Petit Herb Salad. The dish was impeccably presented – the palm sugar cured atlantic salmon acting as the base of the dish, topped with fried kumara and finished with the petit herb salad (which included avocado and tomato). The salmon was fresh and cured to perfection with the palm sugar enhancing the flavour thanks to its sweetness. I loved the crunch of the fried kumara as well as its distinct flavour. The petit herb salad really brought the dish together for one flavour explosion in your mouth. Delicious!

The next course was the Mud Crab Coconut Salad with Chilli Lime Dressing, Crispy Rice Crackers. We were told the way to eat this dish was to serve some of the crab onto the crispy rice crackers and eat them together in one go. Doing this gives you the element of crunch followed swiftly with a burst of distinct flavours – creamy coconut, sultry crab and ending with the hit of chilli. I am a huge of anything to do with crab so this dish was delicious – my only thought was that the coconut flavour somewhat overpowered the uniqueness of the crab.

To finish James prepared a Lacquered Soy Duck with Shitake, Chong Fun Rice Noodles, Truffle Oil. As I do not eat duck I only had the Chong Fun Rice Noodles, Truffle Oil and Shitake. I adored the presentation that James did with my dish. He piled the noodles together – they were rolled into small cylinders, poured the soy reduction over the noodles and finished this with the shitake and herbs. I have never eaten these type of noodles before but quite enjoyed the flavours – the saltiness of the soy reduction paired with the rustic flavours of the shitake and the smoothness of the noodles worked well together.
The duck was a clear hit with the other bloggers – who even went in for seconds. They were surprised at how tender the duck was and the flavouring of the sauce on the side was something they all loved.

Next up was a chance to experience an authentic Chinese Tea Ceremony from Spencer Wong at Cha-t. Refer to the section below to learn more about Spencer.
The front window of Cha-t is visually stunning itself – a round wooden circular shelf with tiny compartments which are filled with paraphernalia relating to Chinese tea such as claypots, incense holders and dainty tea cups – but once you step inside – you truly feel like you are transported to the world of tea. There intricately detailed wooden furnished together with chairs that have been carved from roots of trees. It really is a place that you need to visit to capture its beauty.

Cha-t is all about the teas – with the menu only listing a variety of teas – from Pu-erh / Pu-er Tea to Medicinal Teas. Cha-t is all about appreciation of Chinese tea as well as Chinese culture and really is a one stop shop of its kind here in Melbourne. It is quite common to find many of these types of shops in China – as their favourite past times is to drink tea all day.

Spencer seats us around a wooden table that has been especially made for tea ceremonies. It is equipped with all the utensils and pots required to carry out a tea ceremony, including a section that places filtered water into a pot and warms the water to correct temperature required. I was even amazed at just watching the water being warmed and the main ceremony hadn’t even started! The table had holes which allowed for the excess water to travel through and be collected under the table – genius.

Spencer starts by telling us the background and history of the tea and tells us the different types of teas that we will be trying today. We start off with Pu-erh Tea which is a variety of fermented dark tea produced in the Yunnan province in China.
Pu-erh Tea starts off as a Camilla Plant first and for the next 1 to 5 years becomes a greeny yellowy colour, then from 5 to 15 years changes to a red colour and after about 50 years it becomes the black tea that we would be drinking today. The tea that we would be trying is a 1989 tea!!!
Spencer tells us that all you need for a good cup of tea is around 7-8 grams of tea – which he measures out using a scale. He places the tea into a bowl like cup and pours the hot water (90 degrees) onto it. Once this brews for a bit he pours the tea into a beaker. He tells us that the first two brews are to wake up the tea and hence the flavouring is always light. It also serves as a double purpose to warm the tea cups that you use to drink the tea in.

We all cannot wait to taste the tea – we are served in small glass cups and are told by Spencer how to drink the tea. You are meant to slurp in a sip and then savour the flavour between sips – certain teas give out flavours that you can feel at the back of your throat. The initial 2 brews are light, but as the brews get higher – the strength increases. The tea is warming and uniquely flavoured.

The next tea that we try is from 1984 and the 7g of tea that we all share is worth $400!!! This means that a kilogram will cost around $57K! Who would have ever thought that tea would be worth that much money! For this tea Spencer once again measure 7g of the tea and places it into a specially made purple sand pot. He tells us that these containers can cost up to 1 million dollars (!!!) – the cost is dependent on the level of the masters that are creating the containers. For example if they are Level 2 masters the cost of the containers (depending on the size and the type) that they make could be worth up to $100K with Level 1 masters containers being worth up to $1 Million. The small pot that he is using today is worth $500.

Once the water has boiled – to 100 degrees – Spencer pours the water into the pot and allows the tea to brew. Spencer carefully pours water over the pot to warm the tea and then swills the inside. When we were served the tea you could tell why it was worth the $400! The flavour was light initially and left a honey after taste. Another key to identifying great quality tea is that the smell that it leaves on the cup – it smelt of fresh honey and did so for a long period of time! Lower quality teas would have the smell of the actual cup or the remnants of your saliva. We had about 4 rounds of this tea and each time the flavour intensified but the honey after taste still remained in the same intensity. Beautiful.

Spencer also showed us the incense and how he prepares the incense – the incense helps to create the atmosphere and further enhances the tea experience. The smells were strong yet calming. The process – as with the serving of tea – is a very intricate, careful and detailed process. I love the dedication and passion!

Spencer also showed us some other tricks – like frogs that we thought were just ornaments – were in fact not just ornaments. If you place hot water over the frog – it squirts out the water – a nice party trick!

Cha-t also specialises in cigars (although they are not visibly in sight and you cannot smoke them in store) which range from Bolivar to Cuban Sancho Panz. There is also quite the variety of top shelf whiskeys on display. There are also some snack type foods available such as sun dried mango, sour plums, seaweed etc.

Cha-t is opening soon in Bourke St in the Melbourne CBD and also run various tea appreciation classes for those interested in learning more about tea and its rich history.

The entire day was a brilliant experience that you wouldn’t normally get to go through – from the personal tour from James of Box Hill Central to the intimate and eye opening tea ceremony. I would definitely encourage you all to check out Cha-t and experience the tea ceremony – it feels like a little bit of China right here in Melbourne.

Disclaimer: Grazing Panda was invited to Box Hill Central as a guest, however, opinions expressed here are purely my own and not influenced by them in any way.

About James Tan                                              About Spencer Wong

About James Tan                                                             About Spencer Wong

Box Hill Central
1 Main St, Box Hill
Tel No: 9843 3900

Cha-T
17 Market St, Box Hill
Tel No: 0433 588 578

Coda – European inspired food with Asian Influences

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I have previously been to Coda when it first opened and loved it. I remember the delicious crab dish which was quite decently sized and packed with flavour. This time around I was meeting a friend for lunch on a Friday just before the Christmas break. We were quite late in wanting a booking and was told that the place was booked out, however there would still be seating at the bar area available where you can order from their full menu. My friend J got there before 12pm to secure us a spot at the bar.

Coda is part owned by chef Adam D’Sylva alongside Kate Calder (ex-Taxi) and Mykal Bartholomew (ex-MoVida). Pastry chef Rebecca Creighton, (ex Pearl and Taxi), takes over for “The Sweet Stuff” and for the expertise in Wine it is the responsibility of Sommelier Travis Howe (ex-Taxi).

Coda was once a underground warehouse space, and has been renovated to fit into Melbourne laneways perfectly. The place has been renovated in tones of black and aluminium and is lit up by the massive bare windows and has a relaxing and chic atmosphere. The restaurant is split into two sections, the formal seating area and the seating at the bar. From the bar, you can look through to the kitchen as the chefs prepare your meals thru a mesh screen. An interesting feature are the light fittings ( I do seem to love interesting light decor) – at Coda they are metal meshing in the shape of a birdcage around a simple exposed lightbulb. It adds to the underground, quirky feel of the place.

The menu is split into 4 sections – Smaller Dishes (of which there are 19 different dishes to select from!), Larger Dishes (5 to choose from), Sides and of course The Sweet Stuff (Dessert!!) and encompasses mainly Asian style dishes, with a dash of European dishes strewn around the menu. J and I decided to order a couple of the smaller dishes and share these between us. We ordered  the following:
Fremantle Octopus, Green Mango and Cucumber Salad with Nahm Jim, Peanuts and Crispy Anchovies,
Spanner Crab, Galangal, Roasted Chilli and Lime Betel Leaf,
Sugar Cane Prawn with Sweet Chilli Sauce
Yellow Fin Tuna, Daikon, Green Apple Salad with Pinenuts, Ponzu and Fresh Wasabi.

We started off with the Spanner Crab in Betel Leaf which we were told to use our hands to eat – simply wrap the Betel leaf around the contents and eat away. There was also additional grapefruit pieces which added for an extra zang and burst of flavour (literally), together with the crab and chilli it was a memorable dish. We then had the Yellow Fin Tuna salad – the Tuna was cooked beautifully and had a really nice texture and mixed with the apple made for a really fresh tasting salad. Next we got the Sugar Cane Prawns and we were told to bite on the sugar cane to get the sugary goodness. This was a good looking and fun,but messy dish to eat. Inside the white squiggly noodle casing was prawn covered in ginger, coriander and lemongrass – it was flavoursome central! Definitely one of my favourite dishes. We ended the savoury part of the meal with the Octopus Salad (which I actually preferred over the other salad. J however liked the Yellow Fin Tuna Salad). I loved the freshness and sweetness that the green mango brought to the dish along with the crunch of peanuts and anchovies.

To end the meal we had to try “The Sweet Stuff”. We settled on the Toasted Meringue, Vanilla Chiffon Cake, Passionfruit Curd, Coconut and Mango Sorbet. We asked our friendly waitress what this dessert was about and when it came out it looked like exactly what she had described. Have a look for the pic of this dessert above – it was a spectacular looking dish! You almost weren’t sure where to start eating. The Sorbet was beautifully made and was fresh and packed with flavour and very smooth! The Chiffon Cake was not as soft as I thought it would have been, but this somewhat added texture together with the smoothness of the sorbet and the passionfruit curd. Eating all the different parts together was like a sweet heaven party in your mouth. It sure is one not only good looking dish but great tasting as well.

Coda is a funky restaurant that is good for any occasion – be it casual or formal. The staff are experienced and enthusiastic and if you ask them anything about the menu they go that extra mile to explain things to you. You can tell why this place is popular and books out quite fast. In short the food is great and there is a huge variety of dishes to choose one – it would be quite hard to not find at least one dish you wouldn’t enjoy, the venue is enticing and has a sense of fun and the staff welcoming. Be sure to try this place out!

Rating : 4.5 Pandas
Price: $$$
Menu – Selection of dishes from Smaller, Larger, Sides and Desserts – http://www.codarestaurant.com.au/pdf/coda_menu.pdf
Fullness: 100%
Atmosphere / Ambience: Urban, Chic, Funky and Fun – Great for all occasions!
Standout Dish: Sugar Cane Prawns and any of their Desserts
Service: Fantastic, Enthusiastic and Knowledgeable. Very friendly as well!
Online Booking: No, Call them to make a reservation or for no bookings there is seating around the Bar
Restaurant Details and Location:
http://www.codarestaurant.com.au/
Basement
141 Flinders Lane (Cnr Oliver Lane)
Melbourne
Tel No: 9650 3155

Opening Hours:
Monday to Sunday
Lunch: 12pm to 3pm
Dinner: 6pm to 10:30pm

Coda on Urbanspoon