Wednesday, April 6, 2011

Mamak

Theres just something about watching my food getting put together that is truly captivating. The mesmerising flipping and spinning of roti (law-ti) dough, the smell and buzz of an open kitchen. I don't think theres really anything else that could make a restaurant experience more enjoyable for me other than the food itself.

The restaurant is always busy and is closed at around 2-5.30 in preparation for the dinner service. The line for lunch is fairly long, expect a 15-30 minute wait depending on the time. The line for dinner on the other hand is tremendous! A 30 minute wait is only normal if you don't get there early.

Closing up for pre-dinner preparation
Mamak is Malaysian for just about everything Indo-Malaysian. In other words when you walk in to Mamak  you walk in to a Malaysia tuned to the Sydneysider wavelength. Though true to those Malaysian flavours, the curries show signs of international influence and so do the roti.


Lunch at Mamak

Marinated chicken and satay

Lots of delicious, great colour - a good start to lunch

I can almost taste this with my eyes. Sweet, fragrant with peanut bits well incorporated. I can eat this by the spoon

Alright I can taste this one with my eyes

Roti Canai - the classic, all fluffed up and ready to go. Very delicate and crisp.

Buttery roti - a heavyweight version of the original. A little western influence.

Giant roti stuffed with a lamb omelet

So omelet, so little roti, so disappointed. My bad choice of order.

Banana roti with vanilla ice cream

 The banana roti was one of the most memorable of all the above. The way the sugars of the banana slices seeped through the roti and caramelised made it look spectacular, but above all the taste and the texture this created was absolutely amazing. A small short crunch of the buttery pastry is followed by a sweet rush of banana while the ice cream amalgamates and accentuates those flavours and textures.

Overall a good experience! I recommend you try Mamak. If spices aren't for you then just have the roti without the curry. Don't know what to order? For normal orders I recommend you try their roti canai and ayam goreng, you can't go wrong.

Tuesday, April 5, 2011

Nandos

I don't usually enjoy my eats at chain restaurants but there was this one time wonder of a burger I had at Nandos

A handsome crusty Portugese style bun, with the chicken, works and chips

Why not examine the sauce, enough fat and flavour to round off the lean, but still juicy chicken breast to complete the burger

The bread was simply fantastic, so flavourful - yet so light and fluffy in the centre but so carefully enveloped in a very thin layer of crispy crust. Sadly the same bread was not produced the next time I made the same order. To top it all off the chips were really nice and cripsy, and as a rare treat I got to have them with the vinegar dispensing bottles they had there. Yum, salt&vinegar hot chips!

$15 for a 'Portugasm'. Hmm, not bad.

Sunday, April 3, 2011

My "Perfect" Wagyu beef steak

By perfection I can only mean the best so far, as I believe perfection is something that cannot be achieved - only strived for.

Sous Vide in a ~10% w/w brine sol. and seared with grapeseed oil.

Premium Wagyu

mmm extensive marbling!

The Sous Vide off the frying pan


On to the chopping board! Perfect medium rare

Amazing texture - explosively concentrated flavour

Dinner plate: Wagyu steak served with fondant potatoes