It Just Has To Be Delicious

Posts tagged ‘Asian’

Sun Kwong, Whitfords Mall

Sun Kwong Menu, Reviews, Photos, Location and Info - Zomato

Sun Kwong is a shopping mall food counter that I have been happy to use for over ten years. I tend not to have the pre-cooked dishes that are kept warm, I like to order the ‘made-to-order’ dishes such as the noodle soups and the char kway teow. You pay for them in advance and get a numbered ticket, and within ten minutes you will be given a most delicious meal.



I would say that the char kway teow is authentic, and the wanton noodle soup delicious and nourishing. The char kway teow is certainly as good as any that I have tasted in Malaysia and Singapore.

This the wanton noodle soup – great value – lots of wantons and noodles and a delicious broth full of veggies:


They also provide chilli oil in a little pot if you prefer things a little hotter.

The staff are friendly and helpful, and the fridge has a plentiful supply of soft drinks.


There is always a plentiful suply of dumplings, spring rolls and dishes ready to take away.





I definitely recommend Sun Kwong for your lunch while you are shopping at Whitfords and your ‘go to’ place for your northern suburbs char kway teow fix.



Quick Singapore style noodles

sing noodles

I had a bit of a craving for Singapore Noodles the other day and decided to make something similar from pretty much leftovers.

I had some leftover roast chicken from a Sunday roast and some leftover greens which were ideal for the job. Sometimes the best dishes are made form leftovers.

You need:

3 tablespoons of Rendang paste (you can use any curry paste but this one gives it that authentic Singaporean flavour)

1 tablespoon coriander

Half a tablespoon cumin

Half a teaspoon turmeric

Some protein of your choice – tofu, chicken, beef, pork, prawns etc.

A bag of bean sprouts

A fresh chopped chilli (or some dried chilli that you can crush and flake into the mixture)

An onion finely sliced

A clove of garlic finely sliced

A few mushrooms sliced

Some cherry tomatoes sliced

Some ‘straight to wok’ thin Singapore egg noodles

Something green thinly sliced (I used a few leaves of spring greens, but pak choi or similar will be good)

Optional extras – chunks of omelette, capsicum, small slices of carrot, fresh coriander, crispy fried onions.


Fry the onion, chilli and garlic in a little groundnut oil until they begin to soften. Add the curry paste and dry spices and stir well. Cook for 2 -3 minutes. Add water if necessary to keep some sauce happening.

Add the protein and mushrooms. Stir fry for approx 5 minutes.

Add the tomatoes, half of the beansprouts and the noodles. Stir well and stir fry for another 2 -3 minutes to ensure that everything is coated in sauce. Stir in some fresh coriander.

When warm through, serve on a plate or in a bowl. Add some raw beansprouts and some crispy fried onions to finish.


Saigon Shack – 114 MacDougal St, Greenwich Village, Manhattan, New York

Saigon Shack Menu, Reviews, Photos, Location and Info - Zomato

Saigon Shack is a small bustling cafe in Greenwich Village just off Bleecker Street. It is a cash only establishment and regularly has a queue outside.

We popped in for lunch and were lucky enough to be seated pretty quickly.

Our starter was summer rice paper rolls with prawns – they were very nicely filled with veggies, noodles and prawns and served with a tasty sauce.

Rice paper rolls

Rice paper rolls

I chose rice with shrimp. The shrimp were a little on the sweet side but nicely char grilled and came with a sweet chilli dipping sauce and plenty of salad/

Rice with shrimp

Rice with shrimp

My companion chose the Saigon spicy beef brisket pho. This was full of flavour and nicely spiced with herbs, vegetables and noodles making for a heartwarming meal. Very welcome in the sub zero temperatures of winter.

Beef Brisket

Beef Brisket

Beef Brisket

Beef Brisket

Saigon Shack is definitely a neighbourhood gem with a nicely varied menu and good service. The food is good quality authentic vietnamese, just remember to take cash because they do not accept cards.

Aoki – 234 W 48th Street, Manhattan, New York

UPDATE – Aoki is now permanently closed.

Aoki Menu, Reviews, Photos, Location and Info - Zomato

Aoki is a lovely Japanese restaurant just north of Times Square in New York. We just popped in for a light evening meal and were surprised by the variety available on the menu.

We chose a Spider roll – Soft shell crab, mayo and caviar, and a Pink Panthers Roll – crunchy spicy tuna, tempura eel, avocado, wasabi, caviar. Both were delicious and beautifully presented – they held together well.

Spider Roll and Pink Panthers Roll

Spider Roll and Pink Panthers Roll

We also chose gyoza – pan fried pork dumplings – again succulent and delicious.



Our fourth dish was tuna tataki – seared tuna with ponzu sauce and salad.

Tuna Tataki

Tuna Tataki

All of the dishes tasted really good, the ingredients were good quality and the service was excellent.

They also have an extensive drinks list which contains cocktails including the delicious Lychee Mojito.

Lychee Mojito

Lychee Mojito

Will I return to Aoki ? Definitely, next time I am in New York I will be taking my friends there for a wonderful Japanese treat.

Pure Thai Cookhouse – 766 Ninth Avenue, Manhattan, New York

Pure Thai Cookhouse Menu, Reviews, Photos, Location and Info - Zomato

We went to Pure Thai Cookhouse on a Sunday lunch time. It is on 9th Avenue between 51st and 52nd Street, a small cosy establishment. When we walked in we were greeted with a cheery ‘sawasdee’ and secured a table within 5 minutes.

The menu was traditional Thai and between three of us we chose chicken satay and beef dumplings/buns to start.

Both plates were absolutely delicious – the buns packed full of shredded beef and succulent without being too stodgy. The satays were authentic and tasty, accompanied by a dish of cucumber, onion and chilli as well as satay peanut sauce.

For main course we chose pad thai with shrimp, curry paste with shrimp, chicken with holy basil and chilli, and steamed brown rice.

Wow every dish was superb, quite spicy, but so tasty that the spiciness was overtaken by the deliciousness of each mouthful.


Pad Thai with shrimp


Curry paste with shrimp


Chicken with Thai basil and chilli


Fresh coconut juice

The service was polite and efficient and the whole meal was around $60 with soft drinks.

This restaurant is a neighbourhood gem and a must-try for anybody in NYC who loves authentic, delicious Thai food.

The Silk Road, Ardross

UPDATE – Silk Road has now permanently closed.

I first went to The Silk Road in Applecross a few years ago. I couldn’t particularly remember the last meal, so decided to give it another try as I have an Entertainment Book card.

The Silk Road Restaurant Menu, Reviews, Photos, Location and Info - Zomato

The menu was full of my favourite dishes: peking duck rolls, tempura, rendang etc. although it does not specialise in one particular cuisine. Hans cafe is similar in this respect, and I tend to find that restaurants which try to do pan-asian tend to be unauthentic – I would much rather they offered fewer dishes in a specialist cuisine rather than trying to be all things to all people.

I chose the degustation 2 menu because it included a lot of my favourites – not cheap at $95. You can pay a bit more and have matched wines if you like – the restaurant is fully licensed.

Here is a photo diary of my meal:

The first starter was a large piece of soft shell crab with a cucumber shooter. This was very nice, the crab was crisp and not greasy, and the cucumber shooter was a lovely palate cleanser afterwards.

Soft shell crab with cucumber shooter

The second starter was prawn tempura with a seafood roll and a tempura onion ring. To be honest, I found the prawn a little bland and I much preferred the seafood roll which was delicious. The sauces offered with this course were a dish of dark soy, which was not needed and a dish of mild chilli sauce which also did not match particularly well with the tempura. I would have preferred the classic japanese dipping sauce with a pile of grated daikon to add to it, or a classic chilli/lime/fish sauce/sugar concoction. Even a plum sauce for the seafood roll would have worked better.

Prawn tempura

The next course was my favourite. Peking duck rolls, and aniseed infused crispy pork belly. Both items were fabulous, even if the duck rolls were a little on the small side. Crispy peking duck is one of the few things that I miss from the UK.

Peking Duck Rolls and Aniseed Pork Belly

Next came the main of lamb cutlets, beef rendang and saffron rice. The rendang was nice, but lacking the depth of flavour that I usually expect from a rendang. The rice was lovely. The lamb cutlets were ok, but didn’t really belong on the same plate as the rendang. I would much rather have had a whole plate of rendang and rice – achar pickle accompanied the dish and was very good.

Lamb cutlets and Beef Rendang

For dessert there was a choice of home made sticky date pudding or passion fruit and rhubarb cheesecake. The cheesecake was whipped, not baked, and it was hard to detect the rhubarb flavour. The sticky date pudding was the better dessert of the two, but not mind blowingly good, and both dishes were decorated with strawberry sauce which did not add any value to the dish and was a bit superfluous. It would have been much more appropriate to have a little stack of stewed rhubarb and passion fruit coulis with the cheesecake, and maybe a fresh medjool date with the sticky date pudding.

Sticky Date pudding

So will I be going back to The Silk Road ? Probably not. If I am in the area and feel hungry, I would pop in for some peking duck wraps, but I certainly won’t be spending $95 on a degustation menu again. The portions were large enough to be satisfying, and there were a few gems among the menu, but it didn’t blow me away. The feeling I had about this restaurant was that it was cooking asian food for non-asian people. When you go to Bangkok or Kuala Lumpur, a lot of the hotels have an asian restaurant that does a dumbed down, low-chilli variety of the local cuisine for western visitors. It’s ok, but nothing special, and I know that I would much rather be scouring the side streets and the food malls in the city for something that the locals would eat.

My personal advice to the pan-asian restaurants is this – choose a cuisine and cook that cuisine fabulously, stop trying to be a jack of all trades. There is definitely a market for pan-asian, otherwise these restaurants would not survive – but people of Perth – demand more, demand real authentic cuisine – you will have a much more delicious and fulfilling experience.

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