[content_slider]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[/content_slider]
MELBOURNE | Located on bustling Chapel Street in Windsor, Amok Restaurant prides itself on sourcing the best quality Australian produce and fusing it with Cambodian spices and ingredients. The word ‘Amok’ represents a traditional Cambodian dish with curried fish coated in thick coconut milk with kroeung, steamed or baked in a cup made from banana leaves. The passion of Amok’s owners, Chef Woody Chet and his wife is evident in the exciting flavours and creative flair they channel into their food.
The City Lane was invited to sample Amok’s Autumn sharing menu, which includes a selection of seven courses, including dessert. We started our evening with the perfect palate cleanser, mojitos and freshly shucked oysters, topped pomegranate boba, Kampot black pepper and truffle oil.
The second course was the chef’s special of the evening, pickled radish with cured cobia, pomegranate and dried fig. This light dish was delicious and beautifully presented, combining an interesting selection of flavours. However, one of my favourite, yet simplest dishes was the grilled corn with truffle oil mayonnaise and balsamic spring onion. The flavours were divine, taking a unique, modern twist on the traditional corn on the cob.
One of my favourite aspects of the evening was the anticipation of each dish. This made it an exciting dining experience unlike any other. The next dish we were treated to was a BBQ pork belly bun bao with pickle daikon and chilli jam, which was presented alongside a crispy king prawn, brioche roll with chocolate bacon, gherkin and smoked paprika mayonnaise. Each of these dishes are extremely fashionable on the Asian food scene in Melbourne. However, I found the ingredients fused for this course much more unique than others I have tried, bursting with flavour.
Perhaps the spiciest, most vibrant dish of the evening and one of my favourites, was the organic wagyu beef rump salad with morning glory, banana blossom, spiced cashews, toasted coconut sesame seeds and chilli jam dressing. The final savoury dish was certainly the largest, so make sure you save space – 24 hour twice cooked beef rib, caramelised coconut chilli and pickle pineapple with a side of rice. The beef was extremely tender and flavorsome, easily falling off the bone.
Last but certainly not least, Chef Woody Chet presented a special dessert of apple cider jelly, avocado ice cream, chilli ginger crumb, honeycomb, coconut, milk chocolate mousse, dried figs and fresh strawberries. Aside from aesthetically resembling a work of art, the combination of flavours were divine, particularly the unexpected fusion of avocado with ice cream!
Not to be missed, Amok uses modern fusion and deconstructed techniques to create spectacularly creative and delicious dishes. Moreover the staff are extremely friendly and knowledgeable, whilst the restaurants interior provides a cosy, relaxed dining environment. I guarantee you will leave feeling extremely satisfied and blown away.
Amok Restaurant
119 Chapel Street
Windsor
Victoria 3181
Australia
Telephone: (03) 9525 0499
E-mail: [email protected]
Website: http://www.amokrestaurant.com.au/
Open
Mon – Sun: 5:00pm to 11:00pm