mmm the increase of age comes with another great meal! noods found us the fantastic 2 chefs hat restaurant Pello (71-73 Stanley St East Sydney). we made our way into the dimly lit restaurant past the comfy sofa seats with cushions and were seated by a super polite waiter. we chose the 6 course degustation menu for $80p.p and armed with my super sexy new camera here begins the fotos:

amuse bouche. pumpkin with sourcream topped with a pistachio and pumpkin seed wafer

man that wafer was soooo good crispy crunchy and nutty

kingfish carpaccio, yabbies, radish with ginger sorbet

oh baby oh baby this tasted as good as it looks and better!

rouget fillet, mud crab & green gazpacho

erm this was ok the mud crab was silky soft but the soup was more salty than tasty

confit ocean trout, sweet corn, prawn escabèche

you know that saying cuts as easily as a knife thru butter? yeah thats how soft the ocean trout was… sashimi soft! and look! potato balls!

duck leg parcel, parsnip, hazelnut and barberries

hm whenever i eat duck i always think its asian but this was interesting that duck slice on the side was sexy and the parcel had an interesting texture with the outsides crispy and flaky and insides soft and moist

the venison replaced the sucking pig on the menu

i was a bit disappointed but noods was happy exclaiming ‘it tastes like kangaroo!’

pre dessert. shot glass of champagne jelly with slivers of pear topped with raspberry sorbet

mmm the raspberry sorbet was so refreshing! we wanted more! moooore!

rhubarb tart with vanilla bean icecream

heh my dessert with a candle

portions a lil small but it was so beautifully presented! service was polite and efficient, food arrived a tad slow but it was pretty busy for a tuesday nite. overall a fantastic dinner thanks nooods i loooove youuu

mmm the increase of age comes with another great meal! noods found us the fantastic 2 chefs hat restaurant Pello (71-73 Stanley St East Sydney). we made our way into the dimly lit restaurant past the comfy sofa seats with cushions and were seated by a super polite waiter. we chose the 6 course degustation menu for $80p.p and armed with my super sexy new camera here begins the fotos:

amuse bouche. pumpkin with sourcream topped with a pistachio and pumpkin seed wafer

man that wafer was soooo good crispy crunchy and nutty

kingfish carpaccio, yabbies, radish with ginger sorbet

oh baby oh baby this tasted as good as it looks and more!

rouget fillet, mud crab & green gazpacho

erm this was ok the mud crab was silky soft but the soup was more salty than tasty

confit ocean trout, sweet corn, prawn escabèche

you know that saying cuts as easily as a knife thru butter? yeah thats how soft the ocean trout was… sashimi soft! and look! potato balls!

duck leg parcel, parsnip, hazelnut and barberries

hm whenever i eat duck i always think its asian but this was interesting that duck slice on the side was sexy and the parcel had an interesting texture with the outsides crispy and flaky and insides soft and moist

the venison replaced the sucking pig on the menu

i was a bit disappointed but noods was happy exclaiming ‘it tastes like kangaroo!’

pre dessert. shot glass of champagne jelly with slivers of pear topped with raspberry sorbet

mmm the raspberry sorbet was so refreshing! we wanted more! moooore!

rhubarb tart with vanilla bean icecream

heh my dessert with a candle

portions a lil small but it was so beautifully presented! service was polite and efficient, food arrived a tad slow but it was pretty busy for a tuesday nite. overall a fantastic dinner thanks nooods i loooove youuu

wells it happened. im 23. i dont feel any older. or any wiser heh. 22 brought about 3 car accidents (none of them my fault!), a change of houses, wisdom teeth out, and lots of cake eating. goodbye 22 i will miss you but i do believe 23 will be smashing!

i love yum cha! the bustling of chinese waitresses dashing back and forth arms laden with trays of food or platters of drinks, the predator way we eye the diminishing food trolley as it slowly makes it circuit around the room…

Emperor’s Garden (Level 2, cnr Dixon and Hay St, Haymarket) is up there on my list of favourite yum cha haunts. the food is always fresh, the waitresses are generally friendly and they DONT CHARGE YOU FOR THE BOXES WHEN YOU TAKE AWAY! lol

first up the siu mai (pork dumplings)

tasty and i realllli like the outside noodle so i uh tend to eat the outsides first and leave the innards to last

and then ham sui gok (combination fried dumpling)

noods calls these ‘the footballs’ lol man these are sooo good the starchy slightly tacky feel as you bite into these theres realli no other texture equivalent!

next pai quat (spare ribs in black bean sauce)

i remember hating this dish becos of the bones… haha such a change now

and then wu gock (taro puff)

i dun like this. the taro always makes my tongue feel furry. funny enough i love taro cream cake…

and then my favourite foods! daan tart (custard tarts)

mmm perfectly flaky shell and firm but eggy custardy goodness

and bolo bao (custard buns)

emperor’s garden makes THE best buns! the ratio of custard innards is always right and the tops are always glazed with an even amount of sugar mmm

uh and i took a foto of the stamp card becos the lady at the register looked shifty…