Lotus in Potts Point has returned but most importantly Dan Hong’s beloved cheeseburger is just as delicious as before
It’s baaaaaaack! Almost a decade ago Lotus won my heart with the best damn cheeseburger I’d ever eaten in my life. When The Fish Shop took over the premises I was pretty devastated but like a Christmas miracle Lotus has returned with a 1 year pop up in the same Potts Point location and yes the cheeseburger is on the menu!
The boys and I had been day drinking and managed to arrive at Lotus right as they opened and scored the last unbooked table in the restaurant. Kitchen sent out comped ‘Nardin’ smoked anchovies, chilli, cultured cream and scallion bread ($24) which were awesome, the scallion bread was fluffy and perfect for slathering on the smooth cream and topping with a salty anchovy.
Not gonna lie, I knew as soon as I saw the Scarlet prawns, handmade noodles, xo and coriander ($39) on the menu that I’d be visiting quick smart before the prawn season ends! For $39 this is pretty great value with 3 giant scarlet prawns which had hella sweet flesh and I squished out the super intense prawn head juice onto the noodles.
These noodles though! Perfect bounce and chew and just so good to soak up the prawn juice.
The Lotus cheeseburger ($21) can also be ordered at the bar that’s hidden out back towards the kitchen, it’s also the same price and comes with fries but if you’re at the restaurant a side of fries will set you back $10. The cheeseburger is still awesome, even after years of Sydney being flooded by a crapton of burger joints. According to BS the new pattie ‘uses coal-smoked brisket and dry-aged beef fat’ and the old burger buns have been swapped out for Martin’s potato rolls. Whatever the changes, I would totally eat this burg again.
There’s a 200g wagyu denver steak ($48) on the menu but we decide to go for the blackboard special of the Copper Tree Farm 400g dry aged striploin on the bone ($48). Holy crap this steak was so damn tasty, perfectly cooked to a medium rare so that the nubbly edges of fat were all nicely caramelised. The red wine sauce was so flavourful, I wanted to bathe in it but settled for drowning each delicious piece in it. Also special mention to the incredibly juicy mushrooms oh boy <3
The Hot fudge sundae ($14) feels like a guilty childhood pleasure, creamy vanilla ice cream with shards of honeycomb, crunchy peanuts and juicy raspberries and a pot of hot fudge ready to smother everything to your heart’s content.
22 Challis Avenue,
Tues – Sat: 4pm – midnight
Sun: 1pm – 9pm
Pork lovers rejoice, Sydney Cebu Lechon in Newtown is the place to be for their famed charcoal roasted lechon
Sydney Cebu Lechon originally started as a catering lechon business supplying their famed charcoal roasted suckling pigs to the pork lovers of Sydney. The Mahusay family has been operating since 1991 and a few years ago opened a restaurant in Newtown.
The meat is tender and juicy and I swoon at the caramelised edges.
There’s a blackboard special of Ngo hiang, a vegetarian spring roll wrapped in beancurd skin that is crispylicious and is surprisingly addictive with the hot sauce.
But time for the main event! There are limited portions of the Cebu Lechon (200g/$21.50), aka charcoal roasted pork which has been slow roasted for 3 hours, marinated in lemongrass, garlic, star anise, shallots, salt and pepper and comes with a side of rice. The pigs are organic and free range, with each plate of pork chopped to order.
The pork is fantastic, the meat is tender and juicy with a slight smoky flavour. The tile of crackling is as amazing as it looks, crisp and deliciously fatty and the atsara (pickled papaya salad) helps cut through the richness.
There’s also mains to share like the braised soy chicken or the mixed vegetables sauteed in shrimp paste but we’ve decided it’s gonna be a day of pork and get the Lechon Kawali ($23.50), aka incredible crispy fried pork belly. This is not one for the health conscious!
There’s a selection of desserts boxed up along the back wall for a quick takeaway treat or they can be plated up and eaten in the restaurant.
We decide to share the Ube Cheesecake ($4.50) and the frozen Brazo de Mercedes ($4.50), cleverly served in cupcake portions.
The Brazo de Mercedes is my favourite- the flavours are light and the meringue is nice and fluffy against the frozen custard centre. The Ube Cheesecake is a touch on the sweet side but deliciously creamy with grated coconut on top.
And I had my eyes set on the Leche flan, a gloriously golden custard, rich and smooth and drenched in a syrupy sweet caramel.
There’s less than 30 seats in Cebu so arrive early or make a booking otherwise risk missing out on the glorious lechon!
Sydney Cebu Lechon
Shop 4/80-80A Enmore Rd,
Friday: 5:45pm – 9pm
Saturday: 11:45am – 3pm, 5:45pm – 9pm
Sunday: 11:45am – 3pm, 5:45pm – 9pm
Monday – Thursday: Closed
For the best hot pot in Sydney, check out Legend Hot Pot Buffet in Burwood for unlimited meat, seafood and dessert.
I love hot pot, specifically the communal dining aspect of everyone focussed on a pot of soup bubbling away at the centre. Carefully swirling thin slices of meat into the soup until cooked to your liking, fishing for forgotten tofu and smothering your morsels into a custom made dipping sauce.
Legend Hot Pot in Burwood is one of the few hot pot places in Sydney where it’s buffet hot pot, lunch will set you back $48pp and dinner $58pp but lemme tell you right now, this place is VALUE! The quality of everything was super impressive and there’s so much variety! You pay at the entrance first and can purchase alcoholic beverages from the inside bar later.
LOOK AT HOW CLEAN EVERYTHING IS!
You’ll get given a business card and then shown to your table. You head over to the hot pot soup base station and pick which one you want. Options range from full pots or half half flavours- there’s different spicy bases with varying levels of heat and also mushroom, chicken, fish, pickled vegetable, braised beef and nourishing chicken. Once you’ve picked which pot you want, you hand over the card. Pick carefully as you can’t go back and get a different base if you change your mind.
Take your pot back to your table and a waiter will come by with a kettle of hot water and explain the settings on your induction table.
Bubble bubble. I opted for the half spicy and half nourishing chicken.
While your pot o soup is heating up, head over to the stations and pick what you want to eat! Everyone usually heads straight for the pork, beef and lamb scrolls.
For the offal inclined there’s tripe honeycomb, kidney, blood jelly and brain (!)
Gotta load up on the veggies and mushrooms for the health!
Get your money’s worth on the seafood station, there’s cockles, prawns, scallops, blue swimmer crabs and fish fillets.
There’s a fried foods station which is totally a stomach filling trap but the fried mochi with brown sugar sauce is so freaking good!
There’s a trolley with steamed buns, dumplings and xlb
At the end of each station there’s some cooked foods like pork knuckle, noodles and fried rice. We scored chilli crawfish later on too!
And then head over to the amazing condiments station to diy your favourite dipping sauce combo. My personal sauce is a tonne of coriander, crushed garlic, sugar and sesame oil. Can I reiterate again on HOW CLEAN AND SHINY EVERYTHING IS!
Oh and there’s lychee sodas, herbal tea and grass jelly drinks, cut fruits and dessert for later.
Unlimited soft drinks and fro yo!
Be warned if you take too much food they’ll charge you for every 150g wasted. But seriously, this place is my new favourite hot pot in all of Sydney! The staff are lovely and everything is just so clean and orderly and there’s so much variety!
Legend Hot Pot
Shop 25/27-31, Level 2, Emerald Square
31 Belmore St,
Mon – Fri: 11.30am – 3pm, 5pm – 11.30pm
Sat – Sun: 11.30am – 11.30pm
This strawberry crumb bar recipe is the perfect slice with a moist cake base, sweet strawberry layer and topped with an incredibly buttery crumble
You know how most recipe posts there’s always some super long background story on how the baked goods came into being? This isn’t one of them. Hurray! These strawberry crumb bars are the perfect slice to bring into work or a party, they’re not sickeningly sweet and they have fruit in it so it’s healthy right?
And it’s got a deliciously buttery crumb on top which I’ve gotta say, everyone will love! I’ve converted measurements to metric but this recipe is based off The Cafe Sucre Farine. Ready? Here we go!
For the crumb topping:
170g salted butter, melted
1 ½ cups caster sugar
1 ½ cups plain flour
For the strawberry layer:
2 Tbsp caster sugar
⅓ cup flour
For the cake:
225g salted butter, room temperature
2 cups icing sugar
4 large eggs
1 ½ cups plain flour
1 tsp baking powder
1 tsp vanilla extract
Preheat oven to 175˚C and line a 9 x 13-inch pan with baking paper, leaving a 2-inch overhang on long sides. Place prepared pan on a sheet pan (this will help keep the bottom from getting too brown as this does bake for an hour).
For the crumble: Beat the melted 170g salted butter and 1 ½ cups caster sugar until combined for about 2 mins. Add 1 ½ cups flour and beat until large crumbs form. Pour mixture into a bowl and refrigerate until ready to use.
For the strawberry layer: Dice strawberries into cm pieces. In a medium bowl mix 2 Tbsp caster sugar and ⅓ cup flour with a wooden spoon. Set aside.
For the cake layer: Beat the 225g butter and icing sugar until light and fluffy. Then beat in eggs, one at a time, scraping down the sides after each egg. Don’t worry if the mixture looks curdled. With mixer on low, beat in 1 tsp vanilla, then 1 ½ cups plain flour and 1 tsp baking powder.
Assemble! Spread batter into prepared pan. Spread strawberry mixture. Top with crumble.
Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 55 to 65 minutes. Cover with foil during last 15-20 minutes of baking if the top is getting too brown. Let cool completely in pan. Using paper overhang, lift cake from pan.
Cut into bars. Sprinkle with icing sugar, if desired.
Soul Dining in Surry Hills is serving up Korean food with a modern twist like tteokbokki bathed in a luxurious creamy sauce and showered with truffle.
Have you ever been to a restaurant and been so blown away by everything that you’ve immediately made a booking to return before the meal is even over? This is what happened when Angela and I dined at Soul Dining in Surry Hills for my birthday and we immediately msged Isaac to join us a few weeks later so this post is a mashup of the 2 visits.
There’s currently a truffle menu available so get in quick before the season ends! The Truffle Wagyu beef tartare ($10 each) is an absolute delight, the crinkly rice crisp holds nubbins of ruby red Wagyu, paper thin slices of radish and a sprinkle of chives. Three giant truffle shavings perch proudly atop, infusing the air with that heady truffle scent.
The Truffle egg bread ($22) doesn’t look like much but cutting into it reveals a river of gooey egg yolk that melds with the creamy truffle mayo.
[Cries in happiness]
Our favourite of the bunch though was the Truffle cream tteokbokki ($27) with chicken cream broth. I’m used to the tteokbokki rice cakes in a spicy sauce but this combination was awesome, the tteokbokki soaked up the cream sauce perfectly and while it was rich, it was the perfect vehicle for the grated truffle to meld together and unlock that umami door.
We return programming to the non truffle menu starting with their version of yukhoe, a Wagyu tartare ($22) with juicy sweet Singo pear, chilli, watermelon radish and an egg yolk just begging to be stabbed and released into oblivion. Mix it all up and scoopsies onto the seaweed crisp for a textural bombshell of deliciousness.
The Spicy pork jaffle ($15) was an immediate hit, the jaffle is stuffed with shreds of tender, spicy pork and blanketed with a generous amount of Jack cheese and gorgonzola. The pot of yuzu jam blows our minds, it’s sweet but refreshing and I would’ve dearly loved to buy a jar to spoon over ice cream!
I was on the fence on ordering the Curly corn on the cob ($12) but I’m so glad we did! The corn is awesome, somehow simultaneously crispy and juicy at the same time and slathered with garlic butter, pistachio powder and creme fraiche on the side for extra sauce-ing.
The Barbecue beef short rib ($38) with galbi glaze is such a generous serve, and sliced for ease of eating even though it’s so incredibly tender I barely need teeth to enjoy the slow cooked meat. The glaze is sweet but there’s a slight smokiness that I really enjoy and mop up the sauce potato pave, carefully dissecting each potato layer.
The Burnt honey semi-freddo ($15) is a spin on bingsoo with finely shaved ice, sweet persimmon and kinako powder. It’s simultaneously rich but refreshing and the perfect end to our meal.
204 Devonshire St,
Tuesday – Wednesday 5–11pm
Thursday – Saturday: 12–3pm, 5–11pm
Sunday – Monday Closed