It Just Has To Be Delicious

Posts tagged ‘Fusion’

Chilli Orange, North Perth

Chilli Orange Menu, Reviews, Photos, Location and Info - Zomato

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Situated on Angove Street in amongst the buzz of the local bars in North Perth is Chilli Orange – a modern Asian restaurant. It’s a really stylish place, with easy parking (car park next door), romantic candlelit tables, and is obviously a firm favourite with the locals. When we visited, there was a mixture of older and younger clientele, and a comfortable casual atmosphere – it’s the kind of place where the dress code is smart-casual.

We ordered a glass each of the Marlborough Sauvignon Blanc, a really nice brand called Whitehaven. Very fruity with a lovely clean pineapple and gooseberry finish.

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The menu is full of Asian style favourites and modern Australian cuisine with an Asian twist. Starters included Pork belly tacos with asian pickles, tempura prawns, seared scallops, duck bao buns, sashimi salmon and san choy bow. We chose to share two dishes.

The tempura soft shell crab was crispy and succulent with a wonderful wasabi mayo dressing.

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We also chose duck pancakes with spring onion, cucumber and hoisin sauce, a lovely reminder of the crispy duck pancakes that are available in every Chinese restaurant in the UK, but somehow quite rare in Perth.

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My partner chose the red duck curry for his main course. This was very authentic with Thai holy basil and aubergine among the rich creamy curry sauce. The duck was ‘melt in the mouth’ delicious, and a plentiful supply of rice made sure every drop of sauce was mopped up and his plate was left clean.

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I chose the fish of the day which was swordfish (a nice change from the ubiquitous snapper). This was served with a delicious som tum (green papaya salad) and pink grapefruit. The fish was fresh and perfectly cooked, making for a lovely healthy and zesty main course.

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We also chose tempura mushrooms as a side dish – a lovely flavoursome dish to nibble on. Again, very authentic with light crispy batter and delicious ponzu sauce.

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At this point we were heading for a food coma, but couldn’t resist sharing a dessert.

We chose the ginger creme brulee with almond cake, crispy tuile and honey cream. Perfectly presented, this really hit the spot – the almond cake was moist and rum baba-like, the top on the brulee was delicately crunchy and the honey cream divine. An absolutely well constructed dessert.

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A lovely meal in a great environment, with attentive service, and above all, fresh and well-presented ingredients. Definitely one of Perth’s finest restaurants.

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Scents of Siam, Joondalup

Scents of Siam Menu, Reviews, Photos, Location and Info - Zomato

This restaurant is one of two Thai restaurants in Grand Boulevard/Reid Promenade, Joondalup. They are entirely different in their approach, the other one serving traditional Bangkok fare that you would find in most cafes and hotels in Thailand. Scents of Siam is different – it is a labour of love for its owners. Dan, who manages front of house, is Chinese, and his wife who is the Thai-Chinese brainchild behind the dishes, manages the kitchen. They strive to present a fusion of old and new dishes crossing the boundaries of Thai and Chinese and covering the whole geography of Thailand from north to south.

Generally, I don’t like pan-asian restaurants that try to serve more than one cuisine in order to please everybody, but Scents of Siam doesn’t do this – it brings us a very special insight into the food that the Thai-Chinese communities eat, and if the recipe isn’t perfect then chef doesn’t put it on the menu.

Dan explained the menu to us in detail and he also talked about the journey that he and his wife had travelled to find the location for their cafe. He explained that the dinner menu is still under development – they are new to Joondalup – and very much testing the waters with their unusual range of dishes.

I chose a special drink to start with – a butterfly pea flower iced tea. When presented, it is blue and tastes quite floral:

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Then you add a shot of lime juice, and some theatre happens ! It turns purple and tastes much more fruity:

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For our starters we chose mixed mushroom rice paper rolls. Containing button, enoki, shiitake and oyster mushrooms they were very juicy and tasty. A wonderful start to the meal.20170701_182959

Next was Son in law eggs:

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Wonderfully oozy with a crispy coating and a delicious chilli tamarind sauce, Dan told us the two stories of how they were named. Story 1 tells that a father wanted to know if his daughter loved him more than her husband, so he challenged his son-in-law to a competition where they would cook eggs for her to see which eggs she preferred. He was convinced that his daughter would choose his version, but sadly for him, she chose her husband’s eggs and they became known as son-in-law eggs. Story 2 tells how a lady was cooking at the bottom of her house, which was a house on stilts (built for the monsoon). She accidentally dropped an egg into hot oil but when she scooped it out, she realised that it was very tasty, cooked quickly with a firm white and a soft yolk. She was thinking about what to call this egg recipe when she looked up, and through the gaps in the floorboards she saw her son-in-law walking above, wearing nothing but a sarong, and she rather rudely got the inspiration to call them son-in-law eggs !

We ordered 3 dishes for the main and first up was a delicious chicken penang curry. It usually comes with quail’s eggs, but I am extremely allergic to them, so I asked for them to be omitted. This dish had such a wonderful depth of flavour, that I could eat it again in a heartbeat. Complete with thai holy basil leaves, the brightness of kaffir lime, plenty of good quality chicken, and a rich smooth coconut sauce, it was an absolute pleasure to eat.

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We also ordered roti, wonderfully light and crispy and perfect for dipping in the curry.

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Pad Thai was served with extra chilli in case of need, and was a wonderful mix of noodles, beansprouts, chicken, tofu and prawns, perfectly balanced and absolutely delicious.

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Dan was so happy that we liked the food, and asked if we would like a dessert. We said yes, not knowing exactly what to expect, and we were presented with a lovely thai creme caramel with mango sorbet.

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The creme caramel was sprinkled with nuts and there was a hint of chilli in the caramel. Very yummy and a perfect end to the meal.

The bill was also a pleasant surprise $58 for all this. A wonderful host, lovely food, and very reasonable prices – now I can’t wait to return.

EXTRA FOOD DIARY PICTURES:

Apple and shrimp salad:

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Spicy sausage balls:

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Pork and eggs with rice:

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Beef mussaman curry with roti bread:

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