Japan, Travel

Mandarin Oriental Molecular Bar

September 19, 2015

“For a long time, she held a special place in my heart. I kept this special place just for her, like a “Reserved” sign on a quiet corner table in a restaurant. Despite the fact that I was sure I’d never see her again.” ― Haruki Murakami, South of the Border, West of the Sun

This is a bitter-sweet review in that, deep inside, I concede that no dining experience may ever come close to what I experienced during that rainy Bladerunner-esque evening in Tokyo. The evening began by sipping cocktails overlooking the never-ending Tokyo skyline, smoking long Vogue cigarettes in the grandest of grand, Grand Mandarin Oriental. Indoor water features calmed the soul with the sound of moving water, purring in my ears alongside jazz tunes. The view overlooking the seemingly endless Tokyo skyline stirred feelings of awe and helplessness at my own tiny occupied space compared to vast Tokyo. Beautiful.

10632755_10153419275820942_3545945792796076958_nThere are only a lucky 7 seats available each evening for the molecular degustation – and two seatings. As we were seated alongside one another, nervous excitement filled the room. A small black tool box lay in front of me, containing inside small implements and a measuring tape. When unraveled, the measuring tape contained the nights menu.

I am a devotee of the old adage; a photo is worth 1000 words. For this reason, I won’t be writing in detail of what occurred that evening. I truly believe this is something one can only experience. Even after 1 year, I still find myself mystified of what unravelled in front of my eyes…

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400 Gradi (East Brunswick)

September 14, 2015

“I think of dieting, then I eat pizza” – Lara Stone


As a general rule of dining, I do not get my hopes up. Or at the very least I try to avoid entering a restaurant with high expectations. Heralded as the world’s best margherita, ever-lively 400 Gradi has definitely benefited from the publicity. We entered on a Saturday, without a booking and with crossed-fingers. We soon were offered a seat at the bar area. We ordered a zucchini flower stuffed with feta to share. A crispy, delectably crunchy morsel arrived with a centre filled with dense, soft feta cheese. I could probably have devoured 30 of these tasty flowers.


400 Gradi uses Sam Marzano tomatoes for their pizza, a tomato that was labelled “the most important industrial tomato of the 20th century”. Sam Marzano tomatoes are stronger, sweeter and less acidic – making them the perfect contender for the perfect pizza.

400GRADICaserta ; San Marzano tomato, buffalo, mozzarella, prosciutto di Parma, -18 months, and a foothill of rocket. The crust was an exquisitely chewy experience. The thin base, however, amassed into a soft, soggy, hot mess. This is the type of pizza that required the use of a fork and a knife. The toppings were expectedly prime quality, with the 18 month thinly sliced prosciutto having a robust, sharp taste that merely comes from being skilfully aged and the buffalo and mozzarella cheeses pleasantly adding chewiness without being overshadowing.

Capricciosa 400 gradi

Capricciosa San Marzano tomato, Fior di latte, prosciutto cotto (leg ham), mushrooms, artichokes and olives. The Capricciosa base had lost all form due to the creamy Fior di latte meddling in with the sweet San Marzano tomato base. The scattered olives and hints of zingy artichoke balanced the generous shavings of primo leg ham. The toppings were superb and the only hindrance was that they weren’t perched onto a crispier thin base, instead becoming a homogenous jumble of base and topping by the end of the meal.

As we were about to leave, multiple pizza chefs from the kitchen filed in performing physics-defying dough tricks to the apparent glee of everyone in the restaurant. For about 10 minutes there was a period of clapping, cheering and dough stunts. A surprisingly, perplexing and enjoyable bonus.


400 Gradi has an extensive drink selection, with J opting for the spritzer special of the day and myself a Prosecco. Both being very uncharacteristic choices to our usual rouge vino, we both enjoyed the lightness of the drinks. It would be worthwhile visiting 400 Gradi for a cheeky drink after work and sharing a pizza by the bar.
I did enjoy my meal at 400 Gradi. Perhaps living in Carlton has caused me to become a pizza snob, but the winner of the world’s best left a lot to be desired. For the price point and the quality, I honestly do believe there are better contenders to cure a hunger for a slice of Italy.

400 Gradi Menu, Reviews, Photos, Location and Info - Zomato


Gami Chicken & Beer (CBD)

September 7, 2015

“In Louisiana, one of the five stages of grief is eating your weight in fried chicken.” ~ Ken Wheaton

Not many people know this, but the history of fried chicken dates back beyond antiquity into the realm of Greek mythology. The story goes that Apollo, coming down off the tail-end of an epic wine bender, accidentally invented the dish during a drunken cooking competition with Ares, who had been loudly proclaiming all weekend that he could “cook all you noobs under the goddamn table.” People were starting to leave and even Hades agreed that Ares was being “a bit more of a dick than usual”, so Apollo set about creating something unforgettably tasty for gods and humans alike.

Presiding over the competition, Athena deemed Apollo’s chicken as the victor and the party raged on. However, fearing the flawed nature of man, Zeus took the recipe and hid it in the fires of Mount Olympus where it would be safe and uncorrupted. Apollo was too high to remember the ingredients, so the recipe was lost for thousands of years until a young Colonel Sanders stole it on a dare for a mate who was “having mad cravings for something crispy and salty.”

This is also why the Spanish word for chicken is “pollo”, after Apollo.

Ok, so none of this happened, but at least we can all agree that fried chicken is really great. Right? Food of the gods, or something.

Gami Chicken & Beer has been succeeding quietly for a few years now, with its succulent piles of chicken attracting droves of enthusiastic diners to each of its four locations around Melbourne. It makes perfect sense, really, when you consider the influx of American cuisine to a local scene blossoming with a new and welcome breed of Korean restaurants. When you add in convenient takeaway and home delivery (GASP!), it’s a perfect storm for success.

This might also have something to do with the fact that I found myself eating there twice in one week.

In short, Gami fries a great chicken. The simple menu offers the choice of regular or boneless chicken, four different flavour options and a tidy selection of side dishes and alcoholic beverages.

…aaaaaand the Soy Garlic flavour option (pictured above) is the kind of thing that tastes so good you see people making that near-orgasm face when it first hits their palate. This was recommended by a friend as the best of the sauce-quartet and I have to say it’s a position I emphatically endorse; the sticky sauce coating clings to the chicken without compromising the crispness of the coating beneath, causing everything to gel into a holy harmony of salt, texture and sweetness.

If you’re in the mood for sides, there’s also the evocatively named Corn Cheese: a seductive skillet of buttery corn, mozzarella, mayo and a sprinkling of herbs that bears a passing resemblance to the classic mac and cheese. Basically the kind of dish I want to shrink myself down for, construct a rudimentary diving board and just dive into that thing like the dude from Assassin’s Creed.

Simplicity aside, it’s a dish that gives an interesting insight into the evolution of post-war Korean food and an exciting taste of a cuisine that a lot of people aren’t especially intimate with.

Of course, a trip to Gami wouldn’t be complete for me without a bottle of Maehwasu; a cheeky little plum liquor that looks cute from the outside but actually has an alcohol content to be reckoned with. It’s really heartening to see the Korean and Japanese tastes for plum popping up here at home.

Gami is well worth a visit if you’re after something that is both new and familiar at once. Maybe they’ve got a little bit of Olympus fire hidden away at the back of the kitchen, or maybe they just know how to make damn fine KFC.

Whatever the case, you should let the chicken seduce you.

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Burma Lane (CBD)

September 1, 2015

“I took the next seat at the bar and ordered a scotch on the rocks. The bartender asked me what kind of scotch I’d like, and I answered Cutty Sark. I really didn’t care which brand of scotch he served me, but Cutty Sark was the first thing that came to mind.”- Haruki Murakami

Burma Lane, situated down Little Collins St, boasts high ceilings adorned by bird cages, dim lights and a beautiful mural of Aung San Suu Kyi. At the moment Burma Lane are offering cheap date Mondays, that is, 2 for 1 banquets. Having devoured a Burma Banquet I zealously returned to do it all over again. I quickly ordered a Cutty Sark Whisky – straight for warmth and their $69 banquet to accompany my drink.

BURMA LANE Potato cake
Two betel leaves soon arrived, topped with smashed fish with chilli, lime, herbs and a certain crunchy something. These bite-sized morsels were a flavourful introduction to what was soon to come.

The Potato & Spicy Shredded Lamb Cakes, served with a mint-riddled yoghurt may have been the highlight of the evening. A crispy shell gave way to a mix of soft potato and rich, melty shredded lamb.

Burma Lane Salad
The Fish salad was unexpectedly amazing. Served with lemongrass, crispy shallots, dashes of chilli and 2 types of mint was almost overpowered by flavour. Almost. If I had any criticism of this dish, it would be that they held off on the chilli too much, a noticeable theme throughout the evening was the lack of spice. However, this is just a personal gripe.

BURMA LANE chicken
How good is fried chicken? This is merely a rhetorical question – especially when it is coated with a crunchy, spicy breading. Two massive chicken wings were plonked on a bed of Burmese slaw, with a cheeky dollop of tart sweet chilli sauce.

BURMA LANE banquet
The following three dishes arrived together, each competing for space in my stomach. The Rangoon Mohinga with it’s delicate rice noodles, wrapped around turmeric rockling. The zesty lemongrass broth smoothed the flavour profile and the addition of a yolky egg is always pleasing.
The Tea Leaf salad was the highlight of my last sojourn with Burma Lane. The tea leaves are pickled so that they have a certain piquancy, reminiscent almost of blue cheese. The wilted pickled leaves are stabilised by the generous mix of crunchy shallots, broad beans, sesame seeds and peanuts. The addition of tomato adds a subtle sweetness to this salad dish. Whilst I do not usually make friends with salad, I would happily become form a blood pact with this one.

burma lane beef curry
The beef short ribs, braised with turmeric and lemongrass, did not require the use of a knife – it easily surrendered to my fork, falling apart in that melt-in-your-mouth manner.

BURMA LANE semifreddo rhubarb

We were assured by the friendly waitress that dessert would be on the lighter side. I was unsure I could fit it in, but my second stomach decided to take on the challenge. A pretty pink rhubarb semifreddo with a tart rhubarb fondant, clotted vanilla cream and crispy puffed wild rice was plonked in front of us. The texture of the semifreddo was refreshingly creamy and the perfect way to reset the palate after the journey of Burmese flavours.

Burma Lane is an enjoyable foray into Burmese fusion, something that has not yet been overbaked in Melbourne’s dining scene.

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Shop Ramen (Fitzroy)

August 23, 2015

The Japanese say, If the flower is to be beautiful, it must be cultivated. – Lester Cole

R-amen is how I would end every prayer if I had any sort of religious inclination. Shop Ramen offers a non-traditional ramen menu and had been on my to-do list for far too long. Laziness had usually triumphed but one lunchtime I was experiencing a hankering for soupy noodles. Not an unusual emotional state for those close to me.

Shop Ramen has very limited seating and I shuffled onto a table where two dudes were devouring Bao and sake on a Wednesday. My brand of hip-folk.


I picked the Pork Belly ramen because despite my desire for a progressive state, I can’t move past a good traditional pork belly ramen.  Served with shio, oyster mushroom, watercress and nori. The mouth-watering pork belly pieces penetrated their flavour into the salty broth. However, the broth was depthless and without any complexity.  The egg was either not marinated or hardly marinated and the gooeyness I love to watch pour into my soup was just not there.

Oh Shop Ramen, how I wanted to love you but I just couldn’t. My meal took a good 25-30 minutes to arrive, granted it was quite a busy little hub and for $15, it was expensive on the scale of ramen. I hope I just caught them on an off-day, but having such a myriad of good ramen to choose from, it is difficult to make that concession.  Overall, a very lack lustre experience that I would hesitate to return to.

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Bali, Travel

Fat Bowl (Bali)

August 17, 2015

“Your body is not a temple, it’s an amusement park. Enjoy the ride.” – Anthony Bourdain


Fat Bowl replicates the Asian fusion wave that Melbourne has seemed to only just recover from. Whilst the menu focuses on modern takes on traditional Asian dishes, it spans from Japanese to Indonesian – each dish having a unique take.

Babi Guling with Caesar Salad

Babi Guling with Caesar Salad

Hungering for some Balinese pork, I ordered the Babi Guling with a side of Caesar salad. A strange yet compelling combination. The succulent pork had a crunchy exterior, giving way to an interior that simply melted upon each mouthful. The salad itself was crispy and eased the delectable pork fat that was subsiding in my stomach.

(Front) Pork Belly with Snake Beans, (back) Enoki

(Front) Pork Belly with Snake Beans, (back) Enoki

Joe ordered the pork belly, which arrived in the form very, very similar to my Babi Guling. Deliciously filling and served with a side of creamy turmeric snake beans.


Enoki Beef Rolls

For entree we had low expectations for the Japanese enoki but were pleasantly surprised. The beef was on the chewier side of the scale, and the mushrooms added a joyful resistance to the small bites laid before use. Served with a chilli, sesame soy, a good way to begin your furore through Fat Bowls menu.

fat bowl legian

Fat Bowl is a good option when you want to try Bali’s take on Modern Asian-Fusion. The menu itself is very incentive and I would love to visit to sample more of Fat Bowls offerings. Alas my time had run out and my consumption of Bali had come to a sudden end.

Bali, Travel

Lacalita Bar (Bali)

August 17, 2015

A good traveler has no fixed plans, and is not intent on arriving.- Lao Tzu


Spending a few days in Canggu slows ones pace. Canggu is located towards Tanah Lot – a water temple that is an absolute must for any tourist when in Bali. The beach is far more tumultuous than that of Kuta, attracting bronzed surfers that ooze Patrick Swayzes Point Break style.

Skinnyglutton bali

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Two Little Pigs (Brunswick)

August 12, 2015

You can never put too much pork in your mouth as far as I’m concerned. – Lewis Black

Two Little Pigs caught my attention with promises of porky  breakfasts and locals highly rating the coffee they churn out – quite a feat when you are located close to numerous other revered coffee establishments. I was in the mood for a Sunday food coma, a ritual if it were, and Two Little Pigs seemed to offer the meat and cheese laden meals which I so craved.


ChaiLatteTo start, I opted to sip on a chai latte. The chai latte was good, but didn’t have the complex spice component that marks a good Brunswick chai. I have only heard good things about the coffee here but unfortunately I arrived pre-caffeinated.


Since cheese and meat is a combination difficult to pass up, I decided that the Philly Cheese Steak would be a sure way to induce a delightfully decadent food coma. The pan fried beef rump was dripping in cheesey goodness and the slight tang of the onions made for a really well rounded heart attack. It was quite a struggle to keep the innards from oozing out of the sweet crusty bun, and this is definitely not a meal to order on a first date or if you have a fear of food spillage in public. Personally, the messier the better when it comes to a philly cheese roll.


Across from me the very on trend Cubano had been proudly plonked on the wooden charcuterie. Pulled pork, pickles, oozey cheese, splashes of mustard and ham, all wedged between two buttery slabs of bread. Whilst this was not as striking in flavour as the Philly Cheese Steak, it was a beautiful medley of complimentary profiles. The crunchy, vinegary pickles highlighted the sweetness of the pulled pork.

Two Little Pigs cheekily plays a homage to charcuterie abundant meals, all brimming with flavour and decadence. Be mindful that after devouring a breakfast at Two Little Pigs, a post food nap may be well deserved!

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Homemade Tonkotsu Ramen

July 26, 2015

tonkotsu recipe skinnyglutton

Because I can’t seem to get my fill of Japans most famous soup-noodle dish, I decided to try my hand at creating Tonkotsu. Tonkotsu is a silky, pork bone broth that warms the soul. The bone broth requires a lengthy preparation time, with the final product being a creamy emulsion of marrow, fat and connective tissue.

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Aka Siro (Collingwood)

July 12, 2015

“It’s good when food tastes good, it’s kind of like proof you’re alive.”― Haruki Murakami

Since I began working at what is seemingly my dream job in an equally dreamy location for my foodie inclinations, I had thought that I would slowly work my way down Smith st. Luckily, my workplace stresses a great deal of emphasis on the consumption of delicious, life changing meals. In fact, my induction pack included poetry and a list of recommended restaurants and go-to dishes. I had found home.

A team lunch led me off Smith st to Cambridge st, to a cosy Japanese restaurant. I had no idea that such marvellous Japanese food eateries cornered itself in the backstreets of Collingwood but there’s quite the number to choose from and each of them are unique in their offerings. Aka Siro launched me back to one year ago when I wandered the alleyways of Tokyo in search of something to gnaw on.

Processed with VSCOcam with f2 preset

Aka Siro has a lunch menu, all around the $17 average price point. Each meal is served with rice, a blend of brown and white, the quintessential miso soup. Whilst I was initially swayed to devour the pork belly – or the chicken kar-rage, I decided upon a lighter option – the salmon with miso. What arrived was generous pink salmon, moated by a thick miso soup with soft pumpkin and fresh green beans. The saltiness of the broth perfectly matched the delicately grilled salmon.

Aka Siro had such a beautiful approach to plating honest, fresh Japanese food that I will be returning to sample the rest of their offerings.

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