June 9, 2012
It goes without saying that when a restaurant says they don’t take reservations, you need to go early. Or so I thought. Going early just meant that there weren’t that many people standing in line, though on this occasion, I had the game of numbers on my side – I was without company. A lone diner, a solitary companion, who moved past the disgruntled group of 4 who were told to come back in 2 hours and swiftly to a tiny corner of standing space at the bar, feeling smug, hungry and a little bit excited. This was a day of Asian food nirvana, a day when my endorphins and all other feel food factors were firing on all cylinders, but just how good was Red Farm going to be after a lunch at Fatty Crab? Would the food make up for the discomfort of having to stand for the entire meal, staring at a wooden beam, waiters rushing by, occasionally bumping into you.. well, the good thing about Red Farm is that you could have been made to stand and eat with your plate in your hand and your glass balanced precariously on your head, and you’d still run out of the front door shouting at people to queue up as quickly as they could and wait for 4 hours to get a table.
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Posted in Asia, Chinese, Food, Non Michelin, Thai, Travel, U.S.A |
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March 17, 2012
If I had to make a bad pun, I’d say Hakkasan is not a Kiwi dancing in Japan (but I didn’t say that). After a grand meal at Gold Mine, the urge to try something upmarket in the Chinese contingency led us to the long standing and well known original Hakkasan, started by the legendary Alan Yau (Yauatcha, Busaba Eathai, Wagamama, Sake No Hana, amongst others). Once down the eerily grey and quiet staircase, the restaurant itself greets you with a sleek and bustling surprise, winding you through the labyrinth of tables and dim lighting. The menu gleefully boasts an array of temptations without extending into a voluminous collection of paper (always a good thing!)
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March 14, 2012
What do you get when you take 18 hungry foodies and put them in a neighbourhood Chinese restaurant? Mayhem of the utmost porcine order! I’m told that the influence of the food at Gold Mine is predominantly Malay-Chinese and by glancing at the customers filling the room, one is immediately aware that this is the right place! Like most places of this nature, going with a group is the only way to enjoy the multitude of dishes that line the restaurants menu, and better yet, go with someone who has an ethnic connection to this style of food, which we were quite lucky to do.
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November 7, 2011
It’s pronounced Ba-Shaan. It’s from the Hunan region of China, coming under the broad umbrella of Sichuan cuisine. That further translate to some fantastic spicy cooking! I’d initially wanted to go to Barshu, but The Skinny Bib recommended we go to this instead. As long as it was fiery, I was game! For the history buff , Hunan is the province where Chairman Mao grew up – that explained the numerous pictures of Mao across the restaurant, adding that bit of historical intrigue for the uninformed.
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