@chocolatesuze Meat dress #spiceworld #sydney #chinatown #hotpot #sydneyrestaurants #wagyu ♬ original sound – ChocolateSuze

Whenever it rains or it starts getting cooler I start craving hotpot. Spice World in Chinatown is one my fave spots, so much so that I ate here twice in the past week so video is combined from these visits.
I always love customising my dipping sauce, there’s suggested combination notes if you’re stuck but I always love a heap of coriander, garlic, sugar, a little chilli paste and sesame oil.

Order your soup base and ingredients off the QR code and wait for the robot to deliver your food but don’t worry waiters are around to help out and deposit everything to your table.

On one visit we optimistically ordered half tom yum base and half the chilli and oh boy mistakes were made. We can normally handle spicy food but this was just off the charts spicy that we had to remove the bear and scoop out the chillis.

But anywhos. All the meats are great quality, the wagyu is always excellent but I also love the fatty lamb slices too. Dip your meat and cook to your hearts content or if you’re lazy like me chuck all into a scoopy ladle and dunk, oh and don’t forget your dipping sauce.

1 love the crown daisy chrysanthemum leaves for some health, they soak up the broth and don’t completely disintegrate and also these fish balls filled with fish roe are a must order. And last but not least an egg, I crack mine into a ladel so that it doesn’t float away.

@chocolatesuze I miss kaya toast #melbourne #kaya #melbournefood #melbournerestaurant #kueh #kuih ♬ original sound – ChocolateSuze

It has been more than 5 years now since I’ve last been back to Malaysia so when I was in Melbourne I knew I had to go to Raya in Little Collins St.

For breakfast of champions, soft poached eggs with kaya toast. I’m not sure how everyone else eats this but I normally eat the kaya and butter centre of the toast first and then use the crusts to dip into the eggs with pepper and soy sauce. Special mention to the tehtarik as well which was light and frothy.
The sardine pie is a filled with a mixture of chilli, tomato, onion and sardines and encased in a super buttery and flakey shorterust pastry.

The Drommekage cake is a must order, it’s a take on the Danish dream cake with a beautifully light
pandan sponge that’s topped with toasted brown sugar and desiccated coconut.

I also ordered a selection of Nyonya kueh, my favourite being the ang koo filled with mung bean paste and also the Pulut Tai Tai with kaya jam.

@chocolatesuze Amazing roasted duck #sydney #hotelcentennial #woollahra #duck #sydneyrestaurant ♬ original sound – ChocolateSuze

I have been obsessed with duck for the past few months and one of the best I’ve had in Sydney is at Hotel Centennial in Woolahra. The roasted duck for two is $150 and there’s usually a 30min wait as it roasts. Once done our waiter brought the glossy duck to our table for us to bask in its glory before returning to the kitchen to slice up and return.

The duck breasts are served with peppers and comes with a little saucepan filled with rich jus. The duck itself is so juicy that it barely needs anything and the skin is crisp and perfectly rendered. The duck legs are confited and so tender and the summer leaf salad is fresh and zingy with shreds of duck hiding throughout.