Melbourne, the food capital of Australia, where multi-cultural cuisines reign supreme. You've arrived at a food blog where good food has no boundaries - be it restaurants, cafes, takeaway joints and any other eating places. Recipes to try out with successes and failures blogged to no shame. The focus is on authentic Asian (Singapore) food found right here in the heart of Melbourne. Just remember, the best dining experience could surprise your tastebuds when you least expect it. Get ready to be surprised on my food journey. Bon Appétit!

Saturday, January 5, 2013

Oh My Laksa...

Singaapore Katong Laksa Melbourne Style

S always comment on my cravings. It can carry me away on mad excursions hunting down the best-of this or that food or ingredients for a DIY job.

On this occasion, it was Katong Laksa, famous for the thick spicy coconut broth so often found in different incarnations in Singapore. Unfortunately the ones found in Melbourne are Malaysian in origin and resembles nothing like the rich beautiful laksa I remember from Singapore. When Singapore Chom Chom was around, they did a Singaporean version of laksa (not the Katong kind but it was really yummy and familiar). And yes, complete with chor bee hoon (thick rice vermicelli).

Fortunately, S had just returned from a trip to his hometown in Perth, where his mother generously supplied him with lemongrass and daun kesom (laksa leaves) grown in her garden. Inspired, I gathered shallots, dried chillies, birdseye chilli, candlenuts, hae bee (dried shrimps), belachan, Kara coconut milk and some chor bee hoon.

This fishcake is the premium kind supplied to great hawkers or restaurants in Singapore. Luckily for us, Emma Yong Tau Foo in Melbourne imports this and it's readily available in both their Springvale and Boxhill stores.

Chor bee hoon is a thick rice vermicelli commonly found in Singapore. It's not exactly the same as the Penang Laksa type or the Bun Bo Huy in Viet cuisines. Get dried Guilin Noodles and cook it up, it's quite similiar in texture. I've cut mine up as Singapore Katong Laksa is famous for that as you'll only be using the spoon to scoop up both broth and noodles at the same time. No chopsticks supplied.

After blending up the ingredients and heating up the rempah for half an hour on low-medium heat, we have Laksa!

Garnish with chopped up fresh laksa leaves, prawns and fishcake. Yummm...

Petaling Street Glen Waverley

Petaling Street Glen Waverley

Kingsway, Glen Waverley

It's a long-running joke not to expect service in an Asian joint, just eat and go especially if the food is good. Petaling Street is exactly a restaurant that not only gives no service, it gives really bad service and attitude. And is the food spectacular enough to warrant it? Well, no.

The Bak Kut Teh was delicious if it was just a bowl of herbal soup described as such. It has the exact same taste and herbs as herbal chicken soup. Not exactly Bak Kut Teh in that sense. We've also had this dish twice in the same branch and it really would have been nice to have a few token pieces of you teow with it.

The Sambal Kang Kong had a nice charred taste but the capsicum and onions were weird additions.

We did order the you teow to soak up the sauce from the chilli clams...

...which tasted really bad. 

Snag Stand

Snag Stand

Cnr Latrobe And Swanston St
Melbourne, VIC 3000

For some reason this post kept staying in "drafts", but time to get a move on.

I've always yearned for the A & W Coney Dog but just could not find one even close to it here in Melbourne. But plebeian though it might sound, I do not care, I just love it!

So when my brother mentioned Snag Stand to S, I was so hoping I would find something similiar there to quench that craving. I did not find it there.

But pair anything with brioche, and you've won me over...

The selection was more than decent. When you know you can't decide what to get as everything sounds so delish, you know you are on the right track unless the food is terrible when it arrives.


I chose the Toulouse, going French of course. The brioche roll was lightly toasted and it was suitably complementary when warm especially when the buttery goodness provided a fragrant and soft backdrop to the beautifully herbed mushrooms, moist sausage and the garlicky aioli.

The Chilli Dog is a great snack but no replacement for my beloved Coney Dog. Might be an idea to leave out the olives though. For some reason, it reminded me of pizza especially with all the cheese.

Thursday, January 3, 2013


In the heat of a 37 degree day, I'm in no mood for lunch but certainly in the mood for sweets, a good read on my iPad (Meet Me At The Cupcake Cafe from the Kindle store) and luxuriate in bed...