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Bar Kaeru, Melbourne CBD

Paul
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Bar Kaeru, Melbourne CBD

MELBOURNE | Sean Then took a break from the night-time trade when he opened Cafe Tomi in 2024. The call of the bar life was too strong however, and a few months ago he opened CBD sake bar, Bar Kaeru. I was invited in to take a look.

Hidden behind an unmarked door on Little La Trobe Street (not by design, there will be signage once approved by council), you won’t chance upon Bar Kaeru, but you should definitely seek it out. Bar Kaeru’s point of difference compared to some of Melbourne’s other sake bars is a focus on education. Through the doors and behind a curtain, you’ll find an intimate space, focused around a long, U-shaped bar, with some high tables and stools towards the rear. The bar is designed to encourage you to have chat with the bar staff. If you don’t want to be bothered, that’s totally fine too.

There’s over 100 different types of sake on the menu, with options to suit all budgets and levels of knowledge. There’s accessible entry-level sakes, along with rare bottles, and options from some of Japan’s more innovative producers. Sake flights are a great way to experience what Bar Kaeru is all about. An introductory flight, showcases four typical and distinct styles of sake, each explained in detail with passion by the staff. Regional sake flights (what I chose) show you three sakes in the same category, made in different regions. One of these was a very interesting unfiltered sake from Fukushima.

There’s also Japanese beer and spirits, and a selection of cocktails, some of which use sake.

Food is no afterthought here. The menu leans towards snacky items, but you can easily have a full meal here. The set menu option, which I went for, is a great choice. Chef Jayden Chiang blends Japanese and Chinese influences to great effect. I highly recommend the seasonal house pickles, beef tartare tartlet with spring onion and leek nest, and the soup. The latter, a bowl of braised Southern Ranges short rib, spiced bone broth, kohlrabi, and rainbow chard, served with steamed rice, is an umami-driven winter warmer.

Bar Kaeru

62 Little La Trobe Street
Melbourne
Victoria 3000
Australia

Telephone: 0485 666 389
E-mail: n/a
Website

Open
Thu – Mon: 5:30pm to 1:00am

The Forager’s Fork, Brunswick

Paul
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The Forager’s Fork, Brunswick

MELBOURNE | Across his 25-year career, chef Andy Beswick has cooked in kitchens across the UK, Southern France, and Australia. You might have encountered his food over the past few years as head chef at The Lincoln Hotel. Andy’s new Sydney Road neighbourhood bistro, The Forager’s Fork, which he runs with his wife, Michelle, brings all of this together. Andy invited me in to check it out.

Many venues make claims about wanting to create a neighbourhood spot, somewhere humble for locals, then open a place that, while perhaps good, is very much a trend-driven spot with the requisite branding and swish architecture and design to match. The Forager’s Fork actually walks the walk. Andy is a Brunswick local, and spent three months transforming what was a Korean restaurant with Michelle and their daughter (and architecture student), Gabby. Step inside, and you’re greeted with a warmly lit, humble space with exposed dark brick walls, timber, and simple furnishings.

If you’ve eaten at The Lincoln over the past few years, or at a proper pub in the UK, you’ll have a sense of the sort of food that Andy’s cooking up. Honest food, made with the best quality, seasonally driven, locally sourced produce. It’s backed up with a drinks menu featuring a 100% Aussie wine list, tap beer from Brunswick’s Inner North and Co-conspirators, and a mostly Aussie selection of spirits.

For snacks, it’s things like fluffy, warm, wild cultured focaccia with olive oil; pumpkin and cheddar croquettes with mustard mayo, chutney, sage, and parmesan; and sourdough crisps topped with mushroom, lentil, and walnut pate, and blood plum relish.

Mains feature dishes like charred lion’s mane mushroom with white bean puree, shaved fennel, and herbs; Murray Valley pork cutlet with celeriac puree, apple, fennel, and cider cream; and slow-cooked chicken leg with creamed mash potato, Fioretto, and gravy. Whatever you do, be sure to grab the pork cutlet and a side of the excellent roasted garlic and herb Dutch cream potatoes.

To finish, you have to go for the luscious, cream profiterole. It has the perfect pastry crunch, and is served with a Gospel whisky-spiked dark chocolate sauce, and creamy mocha ice-cream.

The Forager’s Fork

51 Sydney Road
Brunswick
Victoria 3056
Australia

Telephone: n/a
E-mail: n/a
Website

Open
Wed – Fri: 4:00pm to 10:00pm
Sat: 12:00pm to 10:00pm
Sun: 12:00pm to 9:00pm

Beautiful Jim Key, Brunswick

Paul
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0
Beautiful Jim Key, Brunswick

MELBOURNE | Wilson Avenue, the little street connecting Jewell Station to Sydney Road, has changed since I moved to Melbourne in 2012. A nondescript mish-mash of old warehouses, run-down worker’s cottages, and “interesting” characters has given way to a tidy street-scape lined with apartments, and an assortment of thriving small businesses. It’s an encapsulation of the gentrification of the neighbourhood.

One of these small businesses is café, Beautiful Jim Key. Named for “the world’s smartest horse” in the 1900s (there’s a book about it on the communal table), owners and life-partners Josh Murphy and Priyam Chovhan, have created a space that’s quickly become a neighbourhood favourite. Like the namesake horse, the café is curious, playful, and welcoming.

The space is light-filled and playful, with vintage blue stools, light fittings, and 15 colourful glass balloons that you can’t miss. The duo bring experience running their West Footscray spot, Harley & Rose, to the table. Combined with Josh’s skill in the kitchen, honed working at venues across Andrew McConnel and Joe McGann’s Trader House group, it’s easy to see why Beautiful Jim Key is popular with locals.

Dishes are simple at heart, but with a fine dining sensibility. The all-day menu features things like toast topped with curried soft-boiled eggs, and golden mango chutney; brown rice congee with shiitake, green onion, and sesame; and my favourite, the smoked trout, hash brown, soft white cheese, herb, and lemon plate.

You’re also covered for classics like avocado on toast (with sesame, stracciatella, tomato, and za’atar; a meaty or vegetarian ‘big breakfast’ plate; and the popular smoked sausage, cheese, tomato, BBQ sauce, and mayo potato bun roll. Extras include things like extra sausage, sunny-side up eggs, and hash browns.

‘Lunchier’ options, like cold poached chicken salad, baked gnocchi, and a golden fried fish burger join the menu from midday. To drink, it’s things like Fieldwork coffee, juices, and teas. There’s also an assortment of cocktails, beer, and wine if you’re looking for something stronger.

Beautiful Jim Key

7 Wilson Avenue
Brunswick
Victoria 3056
Australia

Telephone: 0400 124 414
E-mail: [email protected]
Website

Open
Tue – Sun: 8:00am to 3:00pm

Swissôtel Tashkent, Mirobod

Paul
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Swissôtel Tashkent, Mirobod

TASHKENT | As Uzbekistan’ continues to increase its profile’s profile as a tourist destination increases, hotel groups are taking notice. One of the newest hotels to open in the capital is Swissôtel Tashkent. Accor is no stranger to Tashkent, but this is the first foray for their premium Swissôtel brand.

General Manager Dmitry Karpov aims to “fuse Swiss precision with Uzbek warmth”, and the hotel bears all of the hallmarks of the premium business-focused brand from the moment you step food inside the lobby. Service is warm and professional, combining with noticeable efficiency and attention to detail.

Location

Swissôtel Tashkent is in the northern part of Mirobod, Tashkent’s central business and diplomatic hub. It features wide, tree-lined streets, upscale apartments and interesting streets to explore. There’s also a wealth of great places to eat and drink in the area.

The hotel is about a 20 minute walk in any direction from four different metro stations. By car, you’re never more than a 30 minute drive from anywhere you might want to visit in the city. The airport is close, about a 15 minute drive away.

On foot, you’re close to several sights, attractions, and neighbourhoods that are worth visiting. Things like the State Museum of Arts, Amir Temur Square, Hotel Uzbekistan, the State Museum of the Timurids, and Alisher Navoi Theatre (home to Uzbekistan’s national ballet and opera companies) are all a short walk from the hotel.

Rooms

There’s 182 rooms at Swissôtel Tashkent, ranging from the 35 m² Swiss Advantage King Room, to the 50 m² Swiss Vitality Room. I stayed in a Swiss Advantage Twin Room, a slightly more spacious version of the Swiss Advantage King Room featuring two twin beds. The rooms are bright, with soft white and cream tones, and natural materials like timber. Blackout blinds help ensure a good night’s sleep, along with the comfy mattresses, plush pillows, and soft sheets.

Even the smallest rooms in the hotel are spacious. All feature floor-to-ceiling windows, a balcony or terrace, heated floors, a sofa, and a decent-sized work desk. There’s also free high-speed Wi-Fi, stream to a 55″ TV with free-to-air, cable, and streaming capabilities, a pod espresso machine, kettle, large laptop safe, and mini-fridge. There’s a selection of Uzbek snacks provided in the room on arrival, and bottled water that’s topped up daily.

Power outlets are plentiful, and very useful. Each outlet features an international multi-plug format, along with a USB-C and USB-A plug. There’s more than enough space to store your luggage and hang any clothes.

The large bathroom is particularly of note. The walk-in shower is very spacious, with a strong, completely adjustable rain and regular showerhead. Toiletries are from Swiss brand, Purovel.

Amenities

There are a lot of amenities at Swissôtel Tashkent. Wellness facilities include a heated swimming pool, state-of-the-art gym, yoga space, saunas, and a spa with VIP cabins and private hammams. You can book in a variety of treatments like massages, and there’s a library in the lobby where you can chill out and read.

There’s on-site parking available, plus 24/7 room-service and laundry services. 10 different meeting and event spaces provide a variety of options if you’re looking to host anything from a small meeting, through to a large event.

Eat & Drink

There are three food and drink options at Swissôtel Tashkent. Saffron, the hotel restaurant, features a broad, globally-inspired menu, with dishes made using local, seasonal produce. You can dine on the terrace or inside, with city views.

Silk Bar, in the lobby, blends modern luxury with Uzbek art. It offers things like cocktails that showcase Central Asian flavours, live music, and mixology workshops. Pürovel Spa Bar, meanwhile, is all about nutrition and vitality. You can enrol in wellness workshops, and enjoy nutritious smoothies, energy bites and herbal teas.

While not part of the hotel, it’s also worth noting that the excellent “Food Mall” is directly across the road. It’s a trendy spot featuring a variety of pop-ups offering an assortment of global cuisines and on-trend foods, along with bars serving up cocktails, craft beer, and regional wines.

The Verdict

I thoroughly enjoyed staying at Swissôtel Tashkent. It’s new, modern, and features all of the amenities that I could want. I like the location, and ease of access to all of the things that I wanted to see during my time in Tashkent. For what is offered, the hotel is great value for money.

Swissôtel Tashkent

Shakhrisabz Street 4
Tashkent 100060
Uzbekistan

Telephone: +998 55 515 23 32
E-mail: [email protected]
Website

Hem Street Food, Northbridge

Paul
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0
Hem Street Food, Northbridge

PERTH | If you’ve experience Ho Chi Minh City’s (“HCMC”) street food scene, and have a hankering for it in Perth, Hem Street Food is the place for you. Owner “Danny” Nguyen Thanh Thien Dang, who moved from HCMC to Perth 14 years ago, has followed up his phở shop, Sup So Good, with a venue inspired by his hometown. From the menu options, which include dishes not often seen in Perth, to the way the space spills out onto Lion Walk laneway with little chairs and tables, Hem Street Food does a great job at brining a slice of HCMC to Northbridge.

By day, it’s a tight menu of six different bánh mì, bánh đúc, and xôi mặn. Bánh mì feature ingredients like house-made pâté, mackerel fish cakes, and roast pork. The truyền thống (“traditional”) pork bánh is a must try. It features a wonderful house-made green sauce made from sticky rice, egg, and oil.

I also highly recommend the xôi mặn. It’s a deep-lipped basket of stick rice topped with pâté, egg, pork sausage, pork floss and mixed pickles.

At night, additional seating opens up inside, and Danny switches up the menu. A favourite is the rice paper salad, bánh tráng trộn. It features shredded rice paper mixed with green mango, topped with dried chicken floss, and a zesty sauce. There’s also things like deep-fried garlic butter squid beaks with corn, served with plain bánh mì to mop up the sauce; and ánh đa nướng. The latter sees charcoal grilled rice paper wrapper topped with pork floss, dried shrimp, fresh herbs, and egg, served with tamarind dipping sauce.

Desserts at night include chè flan, featuring Vietnamese coffee, coconut jelly, chestnuts, and pearls; and a layered pudding of taro, jelly, coconut pearls, and sago. To drink, it’s things like hot, iced, and salted egg Vietnamese coffee, milk tea, pandan lattes, and freshly squeezed juices.

Hem Street Food

1/70 Aberdeen Street
Northbridge
Western Australia 6003
Australia

Telephone: 0451 846 869
E-mail: [email protected]
Website

Open
Tue – Sun: 9:30am to 2:00pm, 5:00pm to 9:30pm

Ngon Banh Cuon, Melbourne CBD

Paul
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0
Ngon Banh Cuon, Melbourne CBD

MELBOURNE | A restaurant makes a statement when it names itself after a dish. At Ngon Banh Cuon, located in the space formerly home to long-standing favourite Mook Ji Bar, that dish is bánh cuốn. I was recently invited in to check it out.

Ngon Banh Cuon is owned by siblings Khoa and Anh La, who immigrated to Melbourne from Hai Phong in 2012. You might be familiar with their previous spot, Footscray Market’s Xuan Anh Banh Cuon. Like that space, the kitchen is staffed by family and friends who, while not trained chefs, bring to the table years of experience cooking in kitchens in Vietnam and Australia.

The menu is centered around Northern Vietnamese cuisine. Vibrant flavours and market fresh produce, with as much as possible made in house from scratch. The namesake bánh cuốn consists of thin and delicate fermented rice batter filled with seasoned pork mince, minced wood ear mushroom, and finely diced shallots. Each sheet is made to order, hand-steamed over a cloth-covered drum before being filled and rolled. Topped with crispy fried shallots and served with nước chấm and salad, it’s a must order. You can get them with things like pork loaf, squid cakes, and eggs. There’s also a pork and prawn mince version, and a vegetarian option.

Other dishes on the menu include a great version of bún chả Hà Nội, with all of the different kinds of grilled pork to enjoy with vermicelli and herbs; and a selection of soups. Think classic beef phở bò; and one of my favourite Vietnamese dishes, bún riêu ốc, featuring marinated snails, house-made crab paste, and vermicelli.

For sides, chả giò giòn, crispy fried rolls, are a must. There’s also things like chả heo quế (cinnamon pork sausage), and chả cá chiên (fried fish cake). It’s all very tasty.

To drink, it’s things like Vietnamese coffee, coconut water, and Hanoi-style lemon iced tea. I recommend the coco matcha. It’s a blend of coconut water with a creamy, whipped layer of high quality ceremonial grade matcha. If you want something alcoholic, there’s Bia Sài Gòn, 333, and a rotating selection of local craft beers.

Ngon Banh Cuon

404-406 Lonsdale Street
Melbourne
Victoria 3000
Australia

Telephone: 0452 439 399
E-mail: n/a
Website

Open
Mon – Sun: 10:30am to 9:00pm

Flying Air Asia Premium Flatbed Class From Tashkent To Kuala Lumpur

Paul
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0
Flying Air Asia Premium Flatbed Class From Tashkent To Kuala Lumpur

TRAVEL | AirAsia operate three flights a week between Tashkent And Kuala Lumpur. The Airbus Airbus A330-300 (“A333”) is currently used on the route, and travellers can choose between Economy, Premium Flex, and Premium Flatbed class. I flew Premium Flatbed Class, which is what Air Asia call their Business Class.. The average flight time on this route is 7 hours and 25 minutes.

Check In

You can check in online, or using AirAsia’s app. You can enter in all relevant information before your flight, and receive an electronic boarding pass that you can print, access from the AirAsia app, or add to your Apple Wallet. There’s also the option of checking in at the airport using a kiosk or at a staffed counter.

If you have luggage to check in, you can print your bag tag(s) from the kiosks at the airport using the QR code generated during Mobile check-in. You can also head over to a staffed counter.

Premium Flatbed ticket holders have access to dedicated check-in counters, priority boarding, and unlimited flight changes (allowed up to 2 hours before your original departure and 4 hours before your new departure time, subject to fare differences).

Loyalty

AirAsia’s loyalty program is AirAsia rewards, which is free to join.

There is no AirAsia lounge at Islam Karimov Tashkent International Airport, and no arrangement for lounge access with any of the lounges at the airport. If you have Priority Pass or an American Express Platinum card, you can access the Anjir Business Lounge.

Luggage

All AirAsia Premium Flatbed tickets allow you take on piece of cabin luggage on board, plus a small bag, with a total weight of no more than 7kg (15lb). You can purchase an additional 7kg cabin allowance when you purchase your ticket.

Premium Flatbed tickets include a checked luggage allowance of 40kg (88lb). You can purchase an additional 20kg (44lb) on the AirAsia app/website once your booking is confirmed.

Service

I couldn’t fault the service on the flight from Tashkent to Kuala Lumpur. Service is limited, however staff are attentive, polite and professional, and always available when you need them.

Cabin

The AirAsia Premium Flatbed cabin on the A333 that flies from Tashkent to Kuala Lumpur to Melbourne features 30 seats, in a 2-2-2 layout. It’s a clean, well-maintained cabin, that has a more subdued maroon/brown and cream colour scheme compared to the brighter branding in Economy.

Seat

The pleather seat has dimensions of about 150cm x 48cm (59in x 19in). It’s a good sized seat, and very comfortable. The big selling point of this seat, especially given that AirAsia is a budget airline, is that it features several recline levels, including a flatbed option. The seat features an adjustable headrest and footrest, as well as a plush pillow and duvet.

There’s a divider that gives your partial privacy from the person sitting next to you, but the front half of the seat and the drink holders aren’t divided. There’s two additional drink holders (three in total), as well as two small out storage compartments. There’s a hook if you need to hang a jacket.

The seat features several power outlets and USB charging ports, and a reading light.

Entertainment

There’s no in-flight entertainment on this route (there’s a seatback screen, but it doesn’t do anything). Make sure your devices are fully charged before you board.

Food

AirAsia Premium Flatbed tickets come with one hot meal. A member of the cabin crew will take your order, and ask you if you’d like your meal shortly after departure, or closer to the arrival at your destination. Bottled water awaits when you arrive at your seat.

Options for the hot meals include things like Nasi Lemak, Chicken Biriyani, Chicken Rice, and Mac & Cheese. I’ve always been impressed by the quality of food that AirAsia offers, which is a cut above most budget airlines. The chicken rice (my wife’s order), and roast chicken and veg option (my order), were both tasty.

If want to purchase more food and drink, there’s a decent selection of snacks, drinks, and hot meals to purchase. It’s quite well priced compared to what you usually pay on low-cost airlines.

Amenities

There are no amenities in this cabin, beyond the pillow and duvet. Be sure to bring you own earplugs and eye mask if you plan on getting some sleep.

Verdict

I’ve only ever flown AirAsia during the day before, so have been content to fly in their Economy cabin. This time around, I had an overnight flight, and a wedding to attend on the day that I landed, so I wanted to get a good night’s sleep and arrive refreshed in Kuala Lumpur. When I saw the cost of the upgrade (around AUD$600), it was a no brainer to me. The total cost of my flight ended up being cheaper than a full service Economy ticket would have been, and I was able to get a good night’s sleep in a comfy bed.

If I’m ever doing an overnight flight in the future, and I see that AirAsia flies the route, I’m likely going to choose them. The only thing that I really want from a Business Class flight is a flatbed that’ll allow me to have a decent sleep. I’m not bothered by any of the extras. AirAsia’s Premium Flatbed cabin gives me exactly what I want, and nothing that I don’t, for a very competitive price.

Flying Air Asia Economy Class From Kuala Lumpur To Tashkent

Paul
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0
Flying Air Asia Economy Class From Kuala Lumpur To Tashkent

TRAVEL | AirAsia operate three flights a week between Kuala Lumpur and Tashkent. The Airbus Airbus A330-300 (“A333”) is currently used on the route, and travellers can choose between Economy, Premium Flex, and Premium Flatbed class. I flew basic Economy Class. The average flight time on this route is 7 hours and 25 minutes.

Check In

You can check in online, or using AirAsia’s app. You can enter in all relevant information before your flight, and receive an electronic boarding pass that you can print, access from the AirAsia app, or add to your Apple Wallet. There’s also the option of checking in at the airport using a kiosk or at a staffed counter.

If you have luggage to check in, you can print your bag tag(s) from the kiosks at the airport using the QR code generated during Mobile check-in. You can also head over to a staffed counter.

Loyalty

AirAsia’s loyalty program is AirAsia rewards, which is free to join.

There is no AirAsia lounge at Kuala Lumpur Airport, but guests travelling Premium Flatbed receive three hours complimentary access to the Plaza Premium Lounge.

Luggage

Being a low-cost airline, there are a variety of different combinations of ticket type and addons that will determine how much luggage you’re allowed to check in and bring on board.

All AirAsia Economy tickets allow you take on piece of cabin luggage on board, plus a small bag, with a total weight of no more than 7kg (15lb). You can purchase an additional 7kg cabin allowance when you purchase your ticket.

If you want to have checked luggage, you can upgrade your Economy ticket with a Value Pack. This gets you 20kg (44lb) of checked luggage. Premium Flex tickets included 20kg of checked luggage, and Premium Flatbed gets you a 40kg (88lb) allowance.

Service

I couldn’t fault the service on the flight from Kuala Lumpur to Tashkent. Staff were polite, and professional.

Cabin

The AirAsia Economy cabin on the A333 that flies from Kuala Lumpur to Tashkent features 365 seats, in a 3-3-3 layout. It’s a clean, well-maintained cabin, with a black, red, and white colour scheme, in line with AirAsia’s branding.

Seat

The pleather seat has dimensions of about 81cm x 42cm (32in x 16.5in). It’s a small seat, so you don’t have much in the way of leg room. The seats are narrower than most, and it’s noticeable. The padding is fine. I found it perfectly acceptable (I’m 176cm tall and weigh 78kg), but larger people might not enjoy it.

Like any economy seat, the seat doesn’t recline that far back, and not at all if you’re in the rear row. There’s a small pocket that you can fit a book or a few small items in.

There’s no in-seat power or connectivity.

Entertainment

There’s no in-flight entertainment on this route, and no seat-back screens. Make sure your devices are fully charged before you board.

Food

My basic Economy ticket did not include any food. Knowing this, I stocked up on some snacks and fresh fruit from a hawker centre and supermarket the morning of my flight, and this got me through. Water is provided, with more water available on request. What I’ve learnt over the years of flying with budget airlines, is that long as the food you bring onto the plane isn’t too smelly or ‘messy’, they’re cool with it.

If you do want to purchase food and drink, there’s a decent selection of snacks, drinks, and hot meals to purchase. If you want one of the hot meals, you need to pre-book at least 24 hours before your flight. It’s quite well priced compared to what you usually pay on low-cost airlines.

Options for the hot meals include things like Nasi Lemak, Chicken Biriyani, Chicken Rice, and Mac & Cheese.

Amenities

There are no amenities on this flight.

Verdict

I have no complaints about my AirAsia basic Economy flight from Kuala Lumpur to Tashkent. There’s not much included in the basic fare, but it’s one of the cheapest ways to get from A to B. All of the things that matter are perfectly acceptable, and I’d happily fly AirAsia on this route again.

Fifty Tales, Petaling Jaya

Paul
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0
Fifty Tales, Petaling Jaya

PETALING JAYA | There were many things that inspired chef Aaron Phua to open Fifty Tales with his family, and business partner Bimmy Soh, in 2020. A desire to recreate the springiness of the QQ (al dente) noodles he enjoyed on trips to Hong Kong, wanting to highlight home-style, regional noodles that he (and his team), grew up with, that were being forgotten in the Malaysian food discussion, and to treat noodles as a craft medium, giving credit and value to local cuisine. The words “No Ramen” embroidered on staff uniforms is a nod to this, and a subtle dig at those who may attach a certain prestige and value to ramen, but not to Malaysian noodle dishes of equal quality.

Chef Aaron Khor joined Aaron and Bimmy in 2001, and together they moved Fifty Tales to its current location. By day, hand-made Malaysian Chinese noodles remain the focus, while at night, things shift to a more diverse cincai (casual, anything goes) type offering. I visited during lunch as I wanted to try the noodles.

The lunch menu features four noodles bowls, and two rice bowls, with your choice of beer braised pork belly, poached sliced chicken, or a vegetarian protein. Optional additions include thing like extra meat, soy egg, or noodles. There’s also a couple of sides, dessert, and a decent little cocktail, wine, and non-alcoholic drinks list.

I opted for the ‘OG Style Noodles’ with pork, and ‘Minegar Noodles’ with chicken. The OG Style Noodles feature springy pork lard dry noodles, pickled cucumber, a Shaoxing soy egg, and bok choy. Combined with the tender, luscious fatty pork belly, it’s comforting and luxurious. The Minegar Noodles are equally tasty, and match well with the tender chicken slices. It’s a bowl of those same noodles, with pork lard replaced by a slightly sweet, bright Penang vinegar, along with pickled ginger, ching long choy, a Shaoxing soy egg, and chewy shimeji.

For a side, I couldn’t go past the steamed eggplant with prawns and lychee. Dressed with a smoky guava vinaigrette, sesame seeds, and spring onions, it’s a light, fragrant option that pairs perfectly with the noodle bowls. To drink, I opted for the 你妈妈 Tang Yuen cocktail of whisky, pandan, ginger, egg white, and sesame oil; and a pot of tea from the rotating selection of premium HOJO reserve teas.

Fifty Tales

19 Jalan 21/11B
Sea Park
46300 Petaling Jaya
Selangor
Malaysia

Telephone: +60 12 249 2697
E-mail: [email protected]
Website

Open
Thu – Mon: 12:00pm to 3:30pm, 5:30pm to 9:00pm

S21E01: The Pinnacle Reborn

Paul
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S21E01: The Pinnacle Reborn

MELBOURNE | In this height-scaling episode, we dust off the microphone and visit Melbourne’s new and improved Fitzroy North institution, The Pinnacle. But, not only that, we chat with Michael, the man behind the pub’s new and improved status, as he takes us through the journey to turn a locals pub into a place that, while not a craft beer venue, is a place that craft beer lovers will want to visit. If you’ve ever wondered how a pub is born, this is the episode for you.

We also drink two very nice beers but, as they were a surprise for us, we’ll leave them as a surprise for you too.

Featured beers: ? and ?, by ?.

Podcast: Play in new window | Download

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