Laksa King at Flemington

Any time we are on the way to the airport or back, or even near city, Mr. C and I will make our way to Laksa King in Flemington. Blogged about this place we went to on our first visit in 2011.

After walking through the Cake Bake & Sweets Show at Melbourne Convention & Exhibition Centre and walks along South Bank, we headed to Laksa King for some heavenly Malaysian food.

Definitely not disappointed. The staff at Laksa King were friendly and efficient as usual. This place is one eatery I've always seen at least half full! The staff is quite good at seating patrons and rearranging the table seating to suit customers waiting to be seated. 

As Mr. C and I don't come as often to Laksa King as we like due to the distance, we always tend to order the same dishes we enjoy - Curry Laksa and Loh Mee which was our usual today. 

Funny thing is, I don't usually have either dishes back in Malaysia but I don't mind the ones in Laksa King. 

Our temporary housemate, Mr. Charlie decided to give the Har Mee (Prawn Mee) a go and gave it a thumbs up.

The thing about the Curry Laksa would be, if you are the kind of person who doesn't fancy too milky or creamy laksa, then this dish isn't for you. Be forewarned!

All in all, another pleasant experience. Extra happiness is getting 10% off your total bill because we ate and paid before 6.30pm - a special they have daily if I am not mistaken.

I shall let the pictures speak for themselves. :)

Mr. C's Curry Laksa

Mr. Charlie's Har Mee

Yours truly's Loh Mee

The Happy Wok again!

This is the fourth week in a row we've been going to The Happy Wok. By now, we more or less know what are our favourite dishes or rather what we deemed The Happy Wok's yummy dishes!

You can read about our first visit HERE.

Second visit - 3rd July 2014  

We had Chai Tow Kuey (white style), Beef Hor Fun and Cheng Tng. 

We really like the fried wok flavoured Char Tow Kuey both the white style and black one. What's the difference? Well, the black one has dark caramel thick sauce making it sweeter. If you get the white style, you can opt to have more tau geh (hokkien for beansprout) for AUD2 extra. It's a bit pricey but that's the price you pay for eating out.

The four times we had this, the four times it was good and yummy!

As for the Beef Hor Fun (Cantonese for flat rice noodles), a customer recommended it the first time we were there. Hence, this second trip, we decided to give it a try. Mr. C liked it but I wasn't a big fan. I felt the beef had an odd taste to it but I liked the taste of the gravy.

For dessert, we decided to try the Cheng Tng (Hokkien translated as cooling soup). It reminds me of Malaysia's Leng Chi Kang but definitely tastes way different. As we've never had Cheng Tng before, we had nothing to compare it with but the sole experience of the taste. It tasted fresh and cooling but strange, maybe the atapchi aka pine-seed was too overpowering not exactly to my liking. Mr. C liked it well enough to finish it.

Third visit - 11th July 2014

This visit, Mr. C just had to order his Char Tow Kuey (white style). As usual, it was tasty, yummy and satisfying although portion is a bit petite for Aussie portion. 

I decided to be adventurous and try the Singapore Mee Hoon. It was alright but not what I expected. I thought Singapore Mee Hoon is a bit like Mee Siam- orangey in colour, slightly tangy sour and definitely on the drier side. 

Everytime after meal, it's always a challenge to sway Mr. C to allow room for dessert. Sometimes I fail and sometimes I succeed. This time, I managed to persuade Mr. C to order dessert and we had the Sago Malacca for a change. It was nice but would have been better slightly less sweet.

Fourth visit - 17th July 2014

No surprises that Mr. C opt to order Char Tow Kuey again but this time in black style. Love, love, love the dark caramel sweet flavour balanced against savoury. Couldn't stop myself from pinching a few pieces off Mr. C's plate.

For entree, we ordered Chwee Kueh. I've tried this when I was in Singapore in September 2011. I remember it being oily but definitely tasty in a good way. I liked the simple presentation of the ones at The Happy Wok. It didn't taste bad but it also did not endear itself to me. I would have liked a bit more liao (Hokkien for filling) on the top.

Somehow, it always seem that I am the scapegoat to have to try the other offerings on the menu. This trip, I gave the Char Koay Teow (CKT, hokkien for fried flat rice noodles) a go. As Malaysians, we really value our CKT. To be considered a success, it has to have the fried wok taste (Wok Mei in Cantonese) and pork lard (Ju Yao Za in Cantonese). 

This is my first time having a Singapore version. Hence, I am not sure if this is how it is meant to be - a bit on the wet side. Taste wise, I enjoyed it but it felt more like normal stir fried noodles than my Malaysian version CKT.

Lastly, I knight this my favourite dessert of all desserts at The Happy Wok - Black Rice Pudding! The salted thin coconut milk drizzled over the pudding balanced with the sweetness of the black rice. Aaaahhh... perfection.

Ok. So, I know some people will say The Happy Wok serves authentic Singaporean food and there will be haters who will dispute. As I am a Malaysian and not a Singaporean coupled with the fact that I haven't had enough Singaporean food to compare with, I can only give my honest opinion based on the taste of the food.

If you definitely want an enjoyable meal with no disappointments, I would definitely recommend the Char Tow Kuey, Singapore Hokkien Mee and finish the night with Black Rice Pudding for dessert.

As for some negative feedback on Urbanspoon about the service, I have to disagree. All four times that I've been there, the people who waited on us were friendly and welcoming. Just like how I blogged on my first visit. I can understand if they were busy serving many customers at the same time, they would not be as attentive. But I somehow can't imagine them being rude. 

Well, this is just my humble opinion. I would suggest you go with an open mind and just enjoy the food for what it is and form your own opinion.

American BBQ at Third Wave in Prahran

Sometime in June, Greg from Third Wave left a comment in my Hammer & Tong 416  post with an invitation for dinner at Third Wave in their Prahran brunch. 

Firstly, I didn't see the comment till much later. Secondly, to my embarrassment, this wasn't the first attempt to touch base with me. Thirdly, seriously? Inviting me, an unknown, next-door-girl for a complimentary meal? Mr. C and I simply couldn't pass up this wonderful opportunity, seeing how we are always on the hunt for yummeh ribs in Melbourne. Even Greg's description of Third Wave's American BBQ menu made it impossible to say 'No' to!

We found ourselves in Third Wave today after a lovely date out in beautiful, hipster, cultured Melbourne city (which I'll blogged about another day)!

Staff was friendly and attentive. They explained the menu well and gave us time to mull over.

As we read the menu, we felt the pull to try our taste buds on the many dishes listed. However, we didn't want to be greedy over ordering - as you  know how some Asians can be when the word "free" is involved - hence, we decided on half rack of smoked pork ribs, smoked salmon, sauteed mushrooms with coleslaw and the best for last, pecan pie for dessert!

 

Mr. C gave the house wine a go and savoured every sip whilst I had my usual - lemon lime bitters. Refreshing and tangy is just right to offset a night of feasting.

Once we placed our orders, we sat back and soaked in our surroundings. It was fairly early in the evening around 6pm explaining the empty seats. Naturally as the evening wore on, seats were filled. The simple, neutral and light interior gave a brunch cafe feel which is what the shop is in the day time. Browsing through the comments on Urbanspoon, the brunch spread is well received. Definitely interested to sample what they have to offer for brunch - baked eggs are my favourite!

The smoked salmon ($23 for medium) was the first to arrive. Brined for 8 hours in salt, sugar and spice, Greg had mentioned, that the salmon is marinated, dried out and smoked with Apple wood. Mr. C and I delighted in the simplicity of the fish; the perfect texture and the smoky flavour. Although the homemade dill that accompanied the salmon complimented the taste, I preferred the salmon on its own. Yes, it was that good!

The next main we had was the pork ribs ($29 half rack). Ok. This is how serious Third Wave is with their ribs. The pork ribs are smoked with Maple wood for 5-6 hours, and is tender and juicy, falling off the bone as any good ribs should. It comes with two different BBQ sauces - Spicy BBQ and Apple Bourbon. I, for one couldn't decide which I preferred that I had both with my ribs making it absolutely yum!

For sides, we had Glazed Mushrooms ($10 for medium). The fried butter mushrooms were glazed with soy and topped with spring onions and roasted sesame seeds. Every mouthful was just wonderful! The juicy mushroom flavour infused with soy taste just made me crave bite after bite for another mushroom. Loved it so much so that Mr. C had to restrain me from licking the soy off the bowl!

The other side we had was the Crispy Coleslaw ($8 for medium) which Mr. C, a vege lover enjoyed.

And lastly, what better way to end the night than sharing a delectable dessert in the form of Pecan Pie. My first, too! It was served warm, sweet and delicious, as stated in the menu! 

I am not a big nut fan but the yum biscuit base more than made up for the crunchy walnuts especially with the spill of the espresso cream topped with vanilla ice cream!

 

Although I would say my first preference for yummiest ribs to be the ones served at Hurricanes in Sydney, all in all, our experience at Third Wave was pleasant to our memories and tummies. Mr. C and I thoroughly enjoyed the humble tastes offered at Third Wave.

We will be back for more, that's for sure!

Now, wouldn't it be lovely to be invited for their brunch?! ;p  *Hopeful and cheeky me*

La Roche in St Kilda

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The Sunday we brought our two friends to Brighton Bathing Boxes, Ackland Street in St Kilda was our meeting point. Mr. C and I arrived before hand where else the two ladies were inconveniently delayed by tram works. We were famished and settled on La Roche as we reminisce the last time we had chicken parma there.

To date, it's the biggest parma we have had served and it is extremely delish! Oh yeah, Aussies love to shorten words and tend to end with 'o' or 'ie'. In this case, delish meaning delicious.

I was swayed to try the nachos after having a glance of the proud portion sitting on a patron's table as we walked past into the cosy atmosphere.

And you know what?

No regrets. 

The Nachos were simply finger licking good! Definitely too huge a portion to be consumed by one person. Good to share with 2-4 people as an entree. It was simply oozing with calories - chips topped with cheese and beef accompanied by dips - sour cream, guacamole and tomato salsa!

Nachos with beef $16.50

Chicken Parmagiana $26.50 (On Special $15)

Not sure if the picture does the Chicken Parma justice. The plate IS huge! And the parma literally covers 85% of the plate on top of a bed of fries! Oh glorious parma! Chicken schnitzel topped with napoli sauce and mozarella cheese.

Yum, yum, yum!

Unfortunately, we went on a non-special timing, hence, we paid full price at $26.50. If you go on Mondays, Wednesdays and Sundays (after 6pm), it will only cost you $15 which is pretty decent for the taste and portion. It's actually very generous!

So, if you are ever in St Kilda, definitely head to La Roche and have their parma and nachos!! You won't
regret it!

If you do, tell yourself to stop whinging and be grateful you have money to buy food. ;p

 

The Happy Wok in Bayswater

So, a new eatery has opened fairly nearby to where we live and it's Asian cuisine! 

Woohoo! 

Best part, it's Singaporean Food to boot! 

Ok. I must admit I assumed that Singaporean food is pretty much the same as Malaysian food. 

Well, guess what? It's not.

Yesterday after work, Mr. C and I went to The Happy Wok at Bayswater (less than 10minutes drive from Knox Mall now known as Westfield Knox Shopping Centre) for dinner and it was yum for our first visit! Patronising this shop definitely educates me on what Singaporean cuisine is all about.

Singapore Hokkien Prawn Mee

I was first introduced to this dish in 2008 when I was seconded to Johor to work whilst attached with KPMG Malaysia. I loved it then and I love it now. The best I've had so far is at Malaya Inn in Doncaster and this comes as a close second! :) 

In fact, this is yummier than some I've had in Singapore. 

Mr. C is now a fan of this dish that is made up of yellow noodle with vermicelli stir fried prolly with some prawn stock adorn with calamari rings and prawns. You know what makes this dish more awesome? The sambal chilli condiment that accompanies it- adds a kick to the dish and perfect for a brrrrrrr winter night.

Hae Mee is Hokkien dialect translated to mean Prawn Noodle 

Mr. C tried the Hae Mee and wasn't disappointed. It does look a bit different to the ones we were used to as it looked clearer and tastes more cheng (soothing or rather clear soup). The Hae Mee in Malaysia tend to be thicker brothed, murkier and a brighter shade of orange. This dish is a bit different yet tasty. I really enjoyed the melt in the mouth texture of the pork belly that was succulently juicy!

Black Rice Pudding $3.90

To finish off the night, I persuaded the hubby to let me try the Black Rice Pudding otherwise known to the Malaysian community as Orr Chu Bee (Hokkien dialect for Black Rice). I was immensely satisfied with this dessert. Sweet but not too sweet. And the coconut milk complimented the dish so well with its slightly salted flavour. I will definitely be back to have this again!

All in all, this was a pretty satisfactory meal. How can we not come back again for more? The Happy Wok, don't be surprise to see us grace your presence some time soon!

Besides that, the owners and/or people serving us are superbly welcoming and friendly.

I am sure being a new eatery they have room for improvement. So, feel free to add any constructive comments that can be edifying to assist The Happy Wok in lifting the bar higher in the quality of the food served.

Hammer and Tong 412 in Fitzroy

On Saturday, Mr. C decided to bring me to Fitzroy to sample the tasty morsel we've heard so much about at Hammer & Tong. Initially, I was worried that the wait would be long but after a short wait or what felt like a short wait despite the crowd, we were seated.

I was pleased.

After browsing the menu, we placed our orders and scanned about our surroundings.

We had our usual drink- him with his latte and mine, a mug of mocha. The froth was really smooth (and that's one of the ways you can tell if your coffee was made right) and the flavour just perfect. For the mocha, the balance between coffee and chocolate was just balance well.

Breakfast Ramen $15

As for food, Mr. C had the Breakfast Ramen. It was ideal for him as he wasn't in the mood for creamy, rich Aussie brekkie. When it arrived, the waitress kindly poured bacon dashi into his bowl of ramen that had 62c hens egg, bacon, oyster mushroom and spring onion. I had a few mouthfuls and it was simply delicious!

Soft Shell Crab Burger $12

I, on the other hand had the famous Soft Shell Crab Burger. It took a looooong while in arriving and when it did, the wait was worth every single bite. Each bite was orgasmic with the flavours bursting in my mouth. The sauce was yum and the crab, crisp! And yes, the burger looked small when first served but for me, I think it was just the right portion together with my mocha filling my tummy.

I admit that describing the flavours and tastes of the food are not my strong suit but then again, what is? Lol.
All I can say is, the Soft Shell Crab Burger and the Breakfast Ramen is definitely a must have!! 

So, what are you waiting for??