Paladarr Thai Issan

7 Rowe St, Alphington, VIC 3078

http://www.paladarr.com.au/
Upmarket Dining in the suburbs is rare but when it is done right, is always a treat. Paladarr Thai has all the trappings of a potentially good restaurant other than its relatively obscure location. It has some really lovely offerings which is topped with attentive and friendly service. While it is not perfect in all things, there is a lot to like about Paladarr Thai Issan.

The Place
This is a very nicely decorated restaurant with the right balance of traditional Thai paraphernalia and contemporary sensibilities. This is a really well set up space with heaps of room between groups of diners. There are also private dining rooms here for larger groups. It is a fully carpeted and curtained restaurant, which means that you are very likely to get a nice quiet meal and be able to hear the conversation without having to raise your voice. They also don't feel the need to play loud distracting music, which is nice. Parking is usually ok in the evenings around the restaurant and where the Alphington Train Station is.

Things to do Nearby: This is a first so far - there's NOTHING to do nearby.

The Food

There is a lot to like about the freshly cooked dishes here. The ingredients are really lovely and the only issue for me is the portion size - they tend towards the smaller size. Otherwise, most of the dishes are really quite lovely and meant to be shared. There are not a lot of very spicy chilli offerings on the menu. They have gone for the lightly spiced range of Thai dishes. The one real disappointment for me here is that they don't serve Thai tea! Here are some of the highlights for me;

Creamy Crumbled Pork in Coconut Milk (pictured above) is a lovely starter and really delicate, great with the pieces of roti, and fresh vegetables.

Northern Thai (Lean) Pork Sausages (pictured below) here have a really lovely taste but because of the use of only lean meat, it tends to be a bit dry. However, I am happy to put up with a little bit of driness for health because the flavours are atill there.

They also do a spectacular Deep Fried Whole Fish with a salad. It's simply beautifully balanced in terms of both flavours and textures. The green apple, green mango and cashew salad is completely refreshing but tangy, to balance out wiht the savoury crispy fish. So Yummy!

Their range of curries are never over spicy and may not have enough kick for the diehard Thai chilli fans. However, even for the diehard fans, the Mussaman Curry (pictured left) is a hard to criticise, as the curry which usually has the least chilli. The Mussaman here is really tasty and the beef is close to melting in your mouth. They tend to add the nuts in at the end so that they are still crunchy.

I have to say though that they do serve a range of 'Thai inspired' desserts which do not necessarily appeal to me. I prefer my Thai desserts more traditional but the ones here are completely contemporary, including Rickett's Point icecreams, coconut panacottas and of course the lemon tart pictured here.

The Service

Basic flavoursome Pork Belly and Chinese Broccoli

The service here is what you would expect from a fine dining restaurant. They are very attentive, friendly and most willing to explain how things work and what the dishes are. The food comes out in a timely manner and different courses are very well timed. The hot towels at the very end is such a lovely touch.

Overall
When I feel like a nice relaxed meal where I won't be hurried and can expect great service and am happy to pay a little bit more, but can't be bothered going into town, this would be my go to place. For a bit of a special meal, without worrying about having really spicy food, this is not a bad place to go back to.

One of the few places in Melbourne that serves Betel Leaves

Cultural Moment
There is a range of Thai curries and I am going to be talking about them here. In many Thai places in Melbourne, you could have any of the styles of curries with any protein. I just don't think that's quite right because each of the curries have quite a specific flavour that does go better with a particular protein.

Gang Keow Wan (Green Curry), green from the additional coriander, green chillies, basil and kaffir lime, this is probably the most famous ad popular curry. Usually meant to be a bit sweeter and less hot than the red curry. The best meat for this is chicken pieces (not necessarily breast meat only).

Gang Phet (Red Curry), is supposed to be a whole lot hotter with red chillies (fresh and dried) being the main event of the paste. The paste here is also used for Tod Mun Pla (Thai fishcakes). This strong curry tends to be good with red meats, especially roast duck or sliced beef. Sometimes, fruit is added here for natural sweetness to tamper the hotness of the chillies.

Gang Pa (Jungle Curry) from northern Thailand, with no coconut milk to tame the chillies here. This is a watery curry and it's like chilli soup, perfect with wild boar or pork.

Gang Mussamun (Peanut Curry), is introduced by the Muslims to Thailand, and is a less chilli hot curry, but uses quite a bit of cumin, coriander seeds and usually includes star anise. This curry is mild and works really well in combination with potato, nuts and chunky pieces of beef, or tofu.

Gang Som (Sour Curry) is another curry which generally doesn't use coconut milk, but fish stock and some tamarind would be perfect, as well as pineapple in the soup. You can probably guess that this would be great with talay (seafood) and any number of fish.

Gang Kari (Yellow Curry) uses tumeric and both coconut cream and coconut milk, making it a very rich curry - not always thick like mussamun but the coconut milk does make it rich. It's also usually a bit less spicy than the other curries. Chicken on the bone goes really well with this.

Gang Panang (Penang Curry) is influenced by the northern Malaysian Penang region, and uses coconut milk It also uses cumin and is a lot less sweet than Mussamun curry. Usually suits chicken pieces.

Wantilan Bali

571 Burwood Rd, Hawthorn, VIC 3122

http://www.wantilanbali.com.au/

The restaurant has a relatively high score and is one of few authentic Balinese restaurants in Melbourne that appeals to a broad audience. It's always gratifying when a high score from Urbanspoon translates into a pleasant experience. The clientale is a healthy mix of Westerners, Asians and Indonesians. While the food here is authentic, it's not as intense as many of the places in Bali itself and is lighter than the offerings of Bali

The Place

This is a clean and tastefully decorated restaurant, with a contemporary sensibility and some nods to Balinese sculptures and works of art. It actually looks better than the pictures on their website. At night, it's really got a rather nice ambience. Sound insulation is not great especially when it gets crowded. Parking is never great in the area and on street parking can be limited.

Thing to do nearby: The shops of Burwood Road in Hawthorn East are worth exploring. This is close to Swinburne University too.

The Food

There are some really good choices here with a range of predominantly Balinese offerings. Having had many of the following dishes in Bali, I find the flavours here a whole lot more subtle, less spicy and chilli hot, though still tasty in their own way. I got to sample the following dishes.

Mixed Sweet Potato and Potato Chips - what a great side dish - these thin crispy tasty chips are seriously good, with a light dipping sauce. If they sold these in bags... I would be chomping on it now.

Cumi

Cumi Mebase Manis - light tangy calamari salad that's a good side more than a main for me. The calamari is tender, sweet and fresh.

Betutu Siap

Betutu Siap - this is one of the 2 most famous Balinese dishes. Betutu (which is a slow cooked in spices) is eaten in many places and usually involved duck or chicken. Here, this dish, while moist and tender, is less spicy than the offerings of Bali. Nevertheless, it remains tasty and great with steamed rice.

Be Celeng Guling - more commonly known as Babi Guling, this is served here almost like pulled pork, wiht broken up crackling. While tasty, the pork is not as tender as some other places. However, the subtle spices here work and it's less greasy than most places. Wish there was more crackling (who doesn't?).

Mixed Ribs

Pork and Beef Ribs - These are probably more Javanese than Balinese - but so what, they are so good. Melts in your mouth, balance of sweet and savoury, and smokey. The slight disappointment is the chilli paste that comes with it here - it was more of a chilli jam, rather than a hot sambal oelek that would have been better with this dish.

Gado-Gado

Gado-Gado - Again, a main from Java, this is dish hinges on its peanut sauce. They do it well here and while some people like crunchy nuts in theirs, the one here is somewhat smoother but tastier than most places.

Lawar Gadang - This was a hit on the night as a fresh simple salad. Lawar is a major part of Balinese cuisine in its various forms. It's also one of the only ways I would eat snake beans because it is chopped up to beats. This one has a kick here.

Mie Goreng - Of course, nothing beats having mie goreng on the beaches of Bali, served by the little warungs, stir fried fresh. The Mie Goreng here is served with crumbed prawns and satay - perfect for those who are not into food that's too chilli hot.

The Service

Bubuh Injin

The Service here is courteous and friendly. While it is a bit slow, I prefer to call it a casual pace. It is certainly not rushed. The dishes all came at once and for a group that was sharing dishes - this meant everyone had to try and eat everything at once. The concept of dishes coming out at the same time, is good if the diners are not sharing, so everyone can start their meal together. However, if diners are sharing, it's probably better if dishes come out sequentially to give everyone to savour each dish before moving to the next. If they can get this right, that would be great.

Overall

I won't mind coming again. Here's where the comparison with my other favourite Balinese place in Melbourne - Warung Agus begins. The food in Wantilan Bali is less punchy, spicy and hot than Warung Agus. What it has is a subtle balance of flavours especially with the various salads. It is also definitely cheaper than Warung Agus. Whether you prefer Wantilan Bali or Warung Agus, really depends on how punchy you like your food.

Cultural Moment

There are many Balinese highlights for me. There are some places I would still go to, even though I have been before, just because the experience is beautiful, spiritual, rich and meditative. The really special places for me are;

Ulu Watu which is just  beautiful at sunset and dusk. Temples clinging to the side of the cliff by the sea, this is one of the most beautiful places I have ever been to.

Tanah Lot the temple by the sea, is beautiful too and you usually have to battle with other tourists for the best views.

Tirta Empul is where Kings and the public bathed in the holy waters by the Hindu Temple. Still used today, if you are gamed enough to join everyone there.

Gunung Kawi, where legend says the carvings were done overnight. It's a beautiful walk through the rice fields, though walking back up the valley after the visit is great for fitness. While this is relatively run down, the temple and carvings continue to be impressive if you are a history fan.

Tirta Empul and Gunung Kawi are near to Ubud, where you might stop off for Ibu Oka's Babi Guling.

Ulu Watu is close to some seafood places by the sea, most of which are great.

Takumi Japanese Restaurant

32, Bourke St, Melbourne, VIC 3000

http://www.takumi.com.au/
This is without doubt, one of my favourite places to dine. It has the service, the ambience and good quality food. It is a bit expensive which is the only reason I don't go there everytime I am after good Japanese. However, even then, they serve a reasonable lunch. So, if you have not tried it before, do yourself a favour and give it a go. This is a licensed venue as well with a wide range of Japanese drinks.

The Place
Set up the top of Bourke Street - a stone's throw from Parliament House - in amongst louder and brighter restaurants, blink and you'll miss Takumi. It's quite nondescript on the outside. On the inside, it is generally dim and quiet, with understated comfortable furnishings and a rather calm ambience. Like most places in this area, parking will be an issue if you are driving.

Things to do Nearby: Collins Street is not too far away and the Treasury Gardens, Conservatory and The Mint Museum are all places to see closeby. The Victorian Parliament House does tours too some days.

The Food
The food is fresh and prepared well. I have been there both a lunch time and dinner as well and have been impressed with the range of offerings. The lunch items are closer to $20 each but the quality is unmistakable and worth it. It's really quite special. I simply love love love their Wagyu items for lunch.

For Dinner, it's hard to go past their charcoal grill offerings - "sumibi yakiniku" and this is not one of those smokey restaurants where you come out smelling like what you just ate. It's really good and if you can't decide but like lots of meat - just go for the 'All you can Eat' option and eat your ways through the limited selection of high quality meats (don't be put off by the ox tongue - it's really good) and basic vegies.

The Service
The service here is very courteous and attentive. Traditional Japanese hospitality at the top end of town. I have never found it wanting. They are also happy to explain how things work and different cuts of meat if you are unsure.

Overall
Matt Preston has reviewed this place before and found it to be a really excellent experience. Who am I to disagree and in this instance, I totally agree. I will be back again and again. This is an unusually short review for me but it's because it's simply a good restaurant with good food and good service. No more, no less.

Cultural Moment
Wagyu (which is Japanese for cow) which is now the rage in Australia and is served even at Maccas and Hungry Jacks originated from Japan (obviously). The whole idea is to have meat that is highly marbled, and it's supposed to improve the ratio of monounsaturated fats to saturated fats (which is better for you). The Japanese have their beef down to a fine art (like many things in Japan) and the best beef is supposed to come from Kobe and Matsuzaka, where it is said that cows are given massages, live a stress free life (until that end point!) and bathe is sake? Hmmm... this needs more research, but one thing is for sure - wagyu is yummo!

Izakaya Hachibeh

143-145, Bourke St, Melbourne, VIC 3000

http://www.hachibeh.com.au/
Looking at the very positive reviews on Urbanspoon, I was really quite looking forward to dining here. The welcome was warm much like in Japan and it seems like a really good start.
The Place

Going up stairs, I really got to see the whole place and it did feel somewhat run down. The carpets on the stairs really needs to be replaced and the well worn floors felt grimy. On the positive side, it had a pretty good buzz going and this is a central location (though parking in the area is always a challenge). This is also a relatively dark restaurant and probably good for a romantic dinner.

Things to do Nearby: Close to Bourke Street Mall and a short walk to Little Bourke, Little Collins and Collins Streets.

The Food

The food wasn't exactly disappointing but there was nothing to rave about. In short, it was somewhat average. Firstly, I didn't have any of the sushi and sashimi and so, cannot comment on them. Having said that, we did order a number of dishes;

Agedashi Tofu - this is my go to dish to work out the quality of the restaurant and while the dofu here is ok, it's about average and the dashi was tasty. However, the tofu was harder than most of the best places for this dish. I tend to like bonito flakes with my Agedashi Tofu, which they didn't have. This was not an issue, so overall, it was average.

Yakisoba - My friend Naomichi makes the best soba and this was far from it. How do I put it, it tasted like really good plane food but no more. Tasty but the noodles were a bit too soft, almost like it was reheated.

Gyoza - This was the highlight of the night (though I did see one of the wait staff keep a whole big pack of frozen gyoza in the fridge). It still tasted fresh and the vinegary gyoza was really tasty.

Tonkatsu - The tonkatsu we ordered was really over done. I will let the picture speak for itself - it wasn't burnt but it was heavy and quite well done.

Gesu Kara Age - The squid tentacles were yummy with the right balance of fishiness, lemon, and deep fried goodness. It wasn't greasy and was actually quite light.

Beef Kushisashi - This was pretty average and so not much to comment on.
The Service
The service was unfailingly polite, quick and really friendly as you would expect of a true Japanese restaurant. The wait staff were all Japanese and provided a great level of service.
Overall
I might come here to try the sushi and sashimi but not the other dishes. What I expect of a good Japanese restaurant is light, fresh and tasty dishes. Hachibeh was not bad as I have definitely had worse Japanese meals in many Chinese run places, but this was not at the top of its game, for the prizes it charges.

Cultural Moment
The humble tonkatsu has been around since the late 19th century and is offered everywhere in Japan, either as a main, as a snack, in a curry sauce or as sandwich filling. While most places use pork, it's also possible to have chicken, beef, mince, and ham. It should be lightly crusted with panko (bread crumbs) and lightly fried. One of the most amazing thing I have had in Japan is Katsu Sando (Katsu Sandwich), light white bread, whether with some shredded cabbage or egg, it is a great snack to have on the move, in trains or just a quick snack going from one meeting to another. It is sold in most corner shops that sell those amazing bento boxes.

Plume Chinese Restaurant

200, Rosamond Rd, Maribyrnong, VIC 3032

http://www.plume.com.au/

A relative low scorer on Urbanspoon, this restaurant is perhaps the more understated of the chains of mid range Chinese Restaurants in Melbourne. While dinner is reasonably priced compared to the other chains, their yumcha is rather expensive, for what it is. There is a good mix of Chinese and Western clientale at the restaurant, reflected in the balance of traditional and westernised Cantonese dishes on the menu.

The Place

This is a huge space and parking is unlikely to be a problem, given that it's next to the Highpoint Shopping Centre parking. This is a child friendly environment with all its space and you won't feel cramped. The contemporary space is tastefully decorated and pleasant, with great noise insulation for a restaurant its size. The great big glass panels lets in ample light during the day.

Things to do nearby: Highpoint Shopping Centre if you are looking for a bit of shopping.

The Food

The food here is not bad. The ala carte menu has a good range of dishes you'd expect from a Cantonese restaurant. It does cater to a more westernised tastebud though and the dishes can be a bit sweeter rather than savoury and 'garlicy'. The dinners I have had here have been satisfactory but not really something to rave about. It's not better or worse than most place.

Now, for the yumcha. How does it compare, given how pricey it is? Well, when I pay above average price, I expect above average food and I don't really think this is the case here - it's average, and therefore, the value for money factor is questionable. Don't get me wrong, it's not bad food here by any stretch of the imagination but the greatness of this place is characterised by it's above average service, not its above average food.

Firstly, the trolley of fried/dry dishes, while plentyful is usually cold by the time it gets to the table. I am sure you would agree that room temperature or cooler fried food is never good. This was the disappointment with today with the Squid Tentacles and BBQ Pork Pastry Puff. So, while there were tasty - it was still a letdown.

The steamed dumplings were generally acceptable and not overly salty or greasy like some other places. The taste is all there and honestly, yumcha dishes can be quite hard to review because different people like different things about their dimsums. I'd say that usual suspects are all passable for most people and the temparature is right, unlike their fried dishes. Their Century Egg and Roast Pork Congee comes with very generous servings of both ingredients.

The Service
The service, I'd say is good. They are never understaffed which means, it's easy to get attention. Even for yumcha when things can get a bit disoragnised, they always have people around to attend to your table. The carts and trolleys come around very quickly and there's usually a lot of food. They are also happy to explain the dishes to you - you just have to be patient.

I was particularly impressed with the waitperson who was responsible for the one dessert cart. She was attentive, knew when to approach tables to ask if they wanted dessert (not like many other places). Then she instinctively figures out if you are having one each or intending to share or swap and work out who wants what, and provides extra spoons without being asked. That's service.

Overall
Like I said earlier - this is an expensive place to have yumcha. So, unless if I am in the area to have yumcha desperately and am going with a big group and haven't booked, there are other options not too far from here. For dinner, I prefer more authentic offerings personally.

Cultural Moment

In light of previous two postings on various types of dimsums, I thought I'd do a final range of different types of dimsums here - focusing on desserts. Besides, the lovely lady pushing the dessert cart very willingly let me take a picture of her cart.

Beginning with one that was introduced in an earlier entry;
Tan Taht / Dan Ta / Egg Custard Tart - When I was young, I used to think that Tan/Dan means Egg and Taht/Ta was just Tart. I recently found the chinese character for Taht/Ta and it actually means 'Flog' - presuming referring to the flogging to the egg into a custard. I have never been a fan though it is one of the most popular dishes.

Mango Pudding - don't need much explanation there but you have to decide whether to have it with condensed (really sweet milk) or not.

Sago Pudding - a rich concoction to tempt custard, coconut and sago lovers. This is usually warm and the best ones are slightly caramalised.

Almond Jelly - which is an acquired taste that is quite refreshing, usually served with canned fruits as if it's not sweet enough. Really smooth consistency.


Green Tea Jelly (with Red Bean) - inspired by the Japanese obviously and the bits of red beans in them are yummy.

Coconut Jelly - If you like fresh coconut, you'd probably like this but please remember to share - probably too much for one person.

Mixed Fruit Jelly - The last in the quadrilogy of jellies - this is the one the kids love because it's full of food colouring and comes in different flavours all jumbled up.

Do Fu Fa / Dou Hua / Sweet Beancurd - Definitely an acquired taste this one, and the silky smooth delicate beancurd is not for everyone, served sometimes with a sweetend ginger soup or jasmine scented sugar mixture.

Ling Yong Puff Pastry / Lotus Paste Puff Pastry - Lotus paste can be an acquired taste for those who have nver had it before but encased in yummy puff pastry, this is really quite nice (assuming you haven't just eaten 5 boxes of Mooncakes during the harvest festival in the middle of the year). There's also Ling Yong Bao (which is in a bun instead of puff pastry)

Crepes - Many yumcha places have started to innovate with crepes. These can be filled with anything from custards, to ice cream, to mangoes, to durian.

Snow Pastry - On rare ocassions, they might serve up a range of snow pastry (glutinuous rice cakes) that might be filled with read bean or even with ice cream. This is similar to mochi.

For a really interesting read and some historical information on dessert yumcha, I recommend another blog here; momoandcoco desert correspondents. Fabulous blog for dessert lovers.

Blue Chillies (Malaysian)

182, Brunswick Street, Fitzroy, VIC 3065


http://www.bluechillies.com.au/

This is one of my favourite places to dine. It has offerings of both traditional dishes and contemporary Malaysian with positive innovations. I will try to make the distinction between the two in the blog entry. It means that depending on my mood and the preference of fellow diners, the choices are still there. This is worth a visit, if you just do your research a little bit and know what your preference is before you order.

The Place
This is a tastefully decorated cozy place, whether you are after a romantic dinner or dining with a group of friends. Despite not updating their style for a while, this is not dated at all. The space is relatively comfortable across two levels. It's has a warm and friendly atmosphere with displays of paraphernalia and foodstuff from Malaysia.

Things to do nearby: This is on Brunswick Street and just a few minutes walk from  Gertrude Street. There's plenty to do nearby most times of the day.

The Food.
The food is generally reliably tasty though I would like some of the portions to be bigger. However, the trick is understanding the difference between contemporary and traditional dishes and where your mood is when you are at the restaurant. Let us start with the traditional dishes;
The Noodles dishes are all generally very authentic and your basic hawker offerings back in Malaysia, including; Fried Kway Teow, Hokkien Noodles (KL Style), Indian Mee Goreng.
The Aromatic Curries such as the Chicken Curry and the Beef Rendang are tasty as well.
Blachan Spinach (not kangkong, which is a species of convolvulus) - blachan is a spicy fermented shrimp paste - this is truly a Malaysian dish and done quite well here.
All their desserts are traditional too and worth a try.

They have done the smart thing by putting all their traditional dishes in the noodles and curries and sides. When you then look at the Chef Specials, that's where the contemporary innovations are:
Assam Fish - is a contemporary updated version of the dish back in Malaysia with less assam intensity and more lemongrass flavouring, balanced with a slight sweetness. It works as a contemporary dish.
Diced Chicken in dark caramel sauce and topped with peanuts - is another innovation on a number of positive notes, it's tasty and has layers of texture. Lovely and what contemporary Malaysian should be - my only suggestion for improvement is - throw in a few dried chilli to take it to a whole new level.
Thriced Cooked Duck is brilliant and again, layers of flavour here but not for those who like their dishes either really savoury or really sweet - this one calls for balance.

The Service
The service is generally welcoming and friendly. They struggle ocassionally when it is really busy with keeping up with the diners. This is why I prefer to go earlier ahead of the crowd. This is one of the best service from Malaysian restaurants in Melbourne. When you are there and don't feel the love - you need to just raise your hands, smile and they will mostly remedy the oversight.

Overall
This is a relative pricey place for a Malaysian restaurant but this is not your cafe or food hall Malaysian. It's a place to go to where you can have relaxing chats, experience non-rushed excellent dining in a cozy and friendly atmosphere.

Cultural Moment
People need to enjoy innovation in food... while dreaming about the good old days and traditional dishes. I for one think that there's a place and time for both types of dishes. However, as a migrant, I suspect I am sometimes guilty of living in the past (not that there's anything wrong about dreamlike reminiscing of the food I loved as a kid).

However, the number of times I have been back to those dishes when I go back to those "good old places" and it's just not the same anymore. Is it because the place has changed, or it just wasn't that good in the first place and your memories are just ever so slightly flawed, or could it be, that your tastebuds have evolved and you have grown and the good old days might have been good 20 years ago but your tastes have changed? I suspect it's a combination of all of the above. In particular, after years of being in Melbourne, my tastes have definitely changed - for eg. I cannot bide the level of chilli hotness I was once able to. I prefer less greasy food. I seek out blachan like I never did when I was back in Malaysia and Singapore!

So, while I look for traditional dishes in my Malaysian and Singaporean restaurants, I am always also on the lookout for genuine positive innovations. So, I am not talking about the westernisation of a cuisine or watering down of flavours. I am looking for innovation that still maintain the integrity of the cuisine's flavours but made manifest in new exciting ways and combinations.  Here's to innovation and development of Asian cuisine.

Guhng (The Palace)

19, McKillop Street, Melbourne, VIC 3000

http://www.guhng.com/
This is arguably the Korean Barbeque place that sets the standard for a quality feed in Melbourne. It's also the priciest and doesn't apologise for it. Located in a street that's positioning itself to be the higher end of dining - this is not surprising.  The restaurant has 2 seatings in the evening and I would always book (just in case).

The Place
This is a well appointed restaurant that makes a real attempt at creating a pleasant ambience for dinners. The dim lighting is not so dark you have to guess what you are eating. It has an intimate feel without feeling cramped. They also manage their ventilation really well for a barbeque place and you (generally) don't come out smelling like a bbq pit.

Things to do nearby: Bourke Street Mall is not so far away and Collins Street is about 8 minutes in the other direction.

The Food
The food here is not cheap. One can get carried away quite easily and end up paying fine dining prices - in fact, this is likely to be the case 90% of the time. Even a set lunch for 2 is about $45.

For dinner - I would always recommend going with a group of people so you can order from the banquet menu. It usually comes with a range of condiments (as one would expect from a good Korean restaurant), hot pot (soup), a range of meats and some vegetables. However, the highlight for me here is always the marinated Pork Belly - yummmm.

At the same time, I have never felt bloated from over eating at Guhng (or left wanting more) - because the portion always just seems right with the banquet - they know their stuff.

I do have one comment about their desserts - the only way to describe it is Asian-inspired fusion of your range of ice-creams and panna cotta, oh! And green tea tiramisu - nothing traditional about the desserts here ... all not bad but dessert's not what I am here for generally. I am here for the quality meats and dishes.

The Service
Generally, the service here is above average, friendly and accommodating. However, ocassionally, you might get a newbie wait person who is less confident (and a bit nervous) and one of the others would usually step in to help. They also take time to come to your table to help you with the cooking ocassionally.

Overall
I would go here more often if it was less expensive - then I might get sick of it. So, it's probably a good thing, and a special place to get to every once in a while. It's a good place to take a small group of friends to share a pleasant evening. However, with 2 seatings, be aware that if you go at 6pm - they want you out by 8.00pm.

Cultural Moment
Chopsticks - can you use them? The Korean chopsticks are the real test as to whether you have it or not. I know this because I fail dismally - that's right. No one ever taught me how to use a pair of chopsticks properly. So while I am completely proficient in using it the WRONG way of crossing the chopsticks and am usually able to pick up the most slippery morsel, it doesn't change the fact that I am using them incorrectly.

Chinese and Vietnamese chopsticks are similar (longer, thicker with a blunt tapered end) and easiest to use. Some are squared while others are rounded sides. Japanese chopsticks are shorter and less thick (always rounded), and usually end in a point but are still relatively easy to use, if a bit more delicate.

Korean chopsticks are a completely different story! They are half moon shaped, as if someone decided that 1 chopstick was enough and then split it length wise into two - and voila - your pair of chopsticks - now, try to use them... I can't - primarily because I need to cross my sticks to pick anything up and Korean chopsticks can't be crossed. The best I can do with them is poke at something. I am a failure.

Warung Agus Balinese Restaurant

305, Victoria Street, North Melbourne, VIC 3051


http://www.warungagus.com.au/
Scoring 88% on Urbanspoon, this is authentic Balinese food at its best and friendliness to match. It reminds me of what you might get in Ubud, a more cultured, understated, uninterupted meal of an excellent standard. Most importantly, the Babi Guling reminds me of the one served at Ibu Oka (more on that later). This is not a halal restaurant in case you are wondering - Bali might be part of Indonesia but there's a strong non-Muslim element to the culture - more on that later. This is quite an expensive place to eat and the portions are not big, but I think it's Oh! So worth it.

The Place
The ambience here is less Kuta and more Ubud (for those familiar with Bali). There's a certain rustic class and warmth to this eating place that can be quite communal but private at the same time. The deco is really well done and parking is not too bad.

Things to to nearby: Errol Street is around the corner and Queen Vic Market is not far off. Not much else other than that.

The Food
The food is good if expensive. Let's be honest, you can't compare value for money with actual Bali - anyone who does that is just silly - because we're NOT in the same country. I am going to start by focusing on the good stuff that's a must when I visit.

Krupuk Singkong - cassava crackers with their chilli sauces are really a great way to start off the meal though I know that 50% of the time, the table is tempted to order a second serve of this.
Babi Guling  - the traditional roast pork with crackle is as good as any, and definitely reminiscence of the Ibu Oka one in Ubud, with none of the risks of eating in a roadside stall seving hundreds of people. This pricy dish (and which dish is not pricy at Warung Agus?) is really well worth it.
Ayam Betutu - this traditional Balinese dish is not so traditional here because most restaurants in Bali would serve Bebek Betutu - bebek being duck and ayam being chicken. They actually use spatchcock here. I think the next time I go, I am going to ask them why? I suspect it's the ability to source small ducks consistently in Melbourne more than anything else. Nevertheles, the rich taste of spices and lemon grass is well worth a try. You'll have to order this one first because it takes a while to bake.
Sate Lilit Babi - Minced pork satay Balinese style is pretty authentic here. Yummy-, never enough of it.
Es Jus Jeruk Nipis - Fresh Lemon juice blended with ice and sweetened - really refreshing and terribly expensive but I really don't case - if one's happy to pay $6 for alcohol - this is MY alcohol.

A note for punters who are more familiar with general Indonesian cuisine about their Gado Gado and their Cumi Cumi. Their gado gado here is called Toge which is actually bean sprouts - and there's copious amount of it, and therefore, quite different to the general Indonesian style gado gado. I also do find that the Balinese usually do tend to prefer their veges more cooked and softer than in Java where veges are left quite crunchy. Cumi cumi are little babi octopi - and tends to me cooked to the point of crunchiness too. However, the Balinese tend to like theirs with a lot more sauce I think than the Javanese and not as sweet.

The Service
The service is really good here most times and they take time to explain the dishes when ordering and when the food is served. This is quite rare these days at many restaurants. When it's the family members serving the food - it's even better and there's a sense of pride in the restaurant and the food. That usually fills me with warmth and confidence, which is a great experience. I really like the service here.

Overall
This is a nice place to show off to friends and family you care about who like to try Balinese food, and are interested in spicy and tasty food. It's not a place I'd go to every week or month simply because it is quite expensive. However, it's a special place to go to once in a while and really enjoy the whole experience.

Cultural Moment
This may be unfair but I think that Ubud serves more authentic Balinese cuisine than your average Kuta restaurant which has a stronger Javanese influence. I am also entirely biased in my preference for Ubud, the cultural centre with less influence from international brands (aka Maccas, KFC, Billabong, etc). The food is also spicier, less sweet and I am more willing to try the little road side eateries here which are sometimes run out of the back of locals' homes. You can really taste the difference, compared to some of the restaurants that are really Javanese and/or Westernised. This is not to say that the Kuta restaurants do not serve good food - it's just different to cater to a different dominant clientale.

The tourists that like Ubud (like me) are usually not fans of Kuta and if they have to be close to the beach - would tend to stay in Seminyak. On the other hand, there are those who absolutely love Kuta who would find Ubud a bit naff or even, not very exciting. Each of these groups of tourists would tend to stay put in the town of choice and take a day trip into the other. There's also a third group of lesser known Bali tourists who travel up north to the Kintamani area and Gunong Batur where they might have a more immersive experience (though sourvenir pushers are pretty full on), or the northern Lovina Beach where they might live with local family run accommodation.

Simple Balinese Words include:
Warung: Eating Hut
Suk Semah : Thank you

The names :
First born - Wayan (Waah - yaan)
2nd born - Made (Maa - deh)
3rd born - Nyoman (Nyeo - maan)
4th born - Ketut (Keh - toot)