Bar Fly: One Tea Lounge & Grill
Remember that ramen burger from the Noodle Night Markets that blew everyone's minds? Well now it’s found a permanent home at David Yip's One Tea Lounge & Grill. Since launching, Yip has become the matcha man, infusing green tea into at least 80% of the bar's menu.
Bar at the End of the Wharf
My date’s late, so I’m nursing an Old Fashioned ($20). It’s not on their short list of cocktails, but they do offer to make any classics you have a hankering for; so I forgive the bartender for it being sweet and gritty with undissolved sugar. Ordering off-list isn’t my usual practice, but I’m combating pre-theatre anxiety.
The Dandylion Bondi
You’ve got to wonder why it’s taken so long for a fully-fledged vegetarian restaurant to open in an old DVD store in Bondi. Lamenting the lack of options and the demise of movie rentals, co-owner Chitti Lardi, a vego who grew up in the Inner West, sought the perfect spot for a 100% vegetarian (with vegan options) diner.
Food News – Hakiki Turkish Ice Cream
Nev Bagriyanik is easy to talk to. I popped in for a Turkish coffee and a bit of the back story behind Hakiki Turkish Ice Cream. In the hour we chatted we covered the history of ice cream in Turkey, which “dates back to the 1600s” and incorporates a wild orchid root called salep.
Food News – Singapore Food Festival
Kicking off tomorrow, the Shangri-La Sydney is running a Singapore Food Festival in honour of Singapore's 50th National Day Celebration on August 9. They’re upping the authenticity by flying in Chef Chia Jue Xian from their Singapore property for the festivities, which run from August 7-16.
Busshari staff are particularly proud of their Soft Shell Crab Karaage ($18) making it into the Daily Telegraph’s list of the top hundred Sydney dishes last year. For good reason, too, it’s dry and intensely savoury. It’s perfect against Kubota Manju ($33/180ml); dubbed ‘10,000 Ostentatiousness’ it’s the star of their impressive sake list.