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Flying Air Asia Premium Flatbed Class From Tashkent To Kuala Lumpur

Paul
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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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0
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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A Guide To Tashkent Metro’s Best Stations

Paul
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A Guide To Tashkent Metro’s Best Stations

TASHKENT | The Soviet Union discouraged the ownership of private vehicles, with public transport heavily promoted. The Tashkent Metro was the seventh of 14 metro systems that were constructed across the Soviet Union. Planning began in 1968, and it was the first metro system in Central Asia when it opened in 1977.

Like the Moscow Metro, stations from this era were designed to inspire awe. Each station was designed by individual artists, featuring a distinct theme based around Uzbek and Soviet (somewhat retconned post-independence) history and culture.

Designs inspired by the great empires of the past, contrast with modernist and futurist themes. Featuring luxurious materials and intricate designs and artworks, many stations portray a utopian vision that never came to pass. The Chilonzor Line (red) and Oʻzbekiston Line (blue) are where you’ll find the majority of the Soviet-era stations, but don’t sleep on the Yunusobod Line (green).

I recommend setting aside a few hours one day, outside of peak times, to explore. Getting around on the system is easy, with signage and maps written in both Latin and Cyrillic script. Tickets cost around USD $0.16 for 60 minutes of travel (if you don’t exit the system), and you can pay using a credit card or Apple/Google Pay on your phone.

What I consider to be Tashkent’s best metro stations, in no particular order, include:

Chilonzor Line

  • Cholinzor (1977). This station is all about the bright murals dotted along the walls, and giant, crown-like chandeliers that hang from the ceiling.
  • Hamid Olimjon (1980). Named after a famed Uzbek poet, I love this station’s glazed, white marble light pillars.
  • Mustaqilliq Maidoni (1977). Originally named after Lenin, this station is one of the city’s grandest, with huge marble pillars and intricate glass chandeliers.
  • Paxtakor (1977). A relatively humble station, notable for its vibrant blue and green mosaics that pay homage to Uzbekistan’s historically important cotton-picking industry.

Oʻzbekiston Line

  • Alisher Navoi (1984). Named for Timurid poet and artist, Ali-Shir Nava’I, the station features a ceiling of intricately decorated domes, and walls featuring murals inspired by the poet’s works.
  • Beruniy (1991). Designed in the national traditions of Uzbekistan, the curved ceiling features simple marble patterns and crystal chandeliers. It’s named after Uzbek poet, Al-Biruni.
  • Gafur Gulom (1991). Named for an Uzbek poet and writer, the station features circular hidden ceiling lighting, flanked by turquoise granite columns. The walls are covered in intricate ceramic murals.
  • Kosmonavtlar (1984). A space-themed station that honours Soviet cosmonauts such as Yuri Gagarin, and Valentina Tereshkova, plus events and icons like Galileo, Sputnik, and the Milky Way.

Yunusobod Line

  • Bodomzor (2001). This station features geometric patterns on its surfaces, and nature-influenced lighting and seating.
  • Ming OÊ»rik (2001). The station itself isn’t amongst the grandest, but I’m a big fan of its intricate, square, glass chandeliers.
  • Yunus Rajabiy (2001). Named after a famous Uzbek musician, this station features large marble pillars topped by unique, gilded light installations.

Have you travelled on the Tashkent Metro before? What do you consider to be the best Tashkent Metro stations?

Yiaga, East Melbourne

Paul
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Yiaga, East Melbourne

MELBOURNE | Fine dining as a concept has been in a state of flux in recent years. But what exactly is ‘fine dining’? To some, it’s white linen with excellent, but stuffy, service. Others think of small ‘overpriced’ dishes that leave you hungry at the end of the meal. Some view fine dining as pretentious, where an owner/chef’s vision has become so clouded by ego and theatrics that they’ve forgotten what lies at the essence of a good meal.

Yiaga, the new restaurant from former Vue du Monde head chef, Hugo Allen, opened in October last year with the aim of redefining fine dining in the context of Melbourne in 2026. It’s a restaurant that’s confident as to what it is, and what Hugh and the team are trying to achieve. Yiaga is everything that fine dining should be in this city, right now.

Located in the extensively renovated former Fitzroy Gardens Pavilion, the John Wardle designed restaurant is a beauty. Yiaga means ‘seek and find’ in the local Wurundjeri language, and every aspect of the restaurant is an ode to Australia. 13,000 wavy, irregular terracotta tiles line the walls, made by local potter, Robert Gordon. Iron oxide-tinted concrete floors evoke the dirt of the outback, while Jon Goulder Tasmanian blackwood tables and chairs provide for a comfortable dining experience. Custom-made plates and cutlery are precisely designed for each course. Combined with floor to ceiling windows offering a view of Fitzroy Gardens, it’s a space that you want to linger in.

And linger you will. The set menu features 11 courses, enjoyed over approximately 3 hours. Knowledgeable, friendly wait staff are attuned to the rhythm of the open kitchen and dining room. Courses are well paced, and everything flows seamlessly. Partway through the meal, you’re taken on a tour of the restaurant, wine cellar, and kitchen. Any questions you have about the food, drink, or the restaurant, no matter how obscure, the staff are happy to answer. At the end of the meal, you’re comfortably full and satisfied.

Each dish shows the same attention to detail as every other aspect of the restaurant. The constantly evolving menu sources the best ingredients from across the country, intertwined with native ingredients. Highlights when I visited included luscious Blackmore wagyu atop steamed bread with green ants; a custardy dish of coconut, macadamia, and N25 oscietra caviar, and the famed banksia pop dessert. The latter, served on a real banksia branch, sees dark chocolate, caramelised chocolate, and cocoa butter blast frozen, and filled with black sesame caramel, roasted macadamia, and wattle seed ice-cream.

The drinks list has been curated by master sommelier Dorian Guillon, and showcases Australian producers. The drinks pairing is excellent, featuring wines, beers, and spirits. There’s also a great non-alcoholic pairing, which hits the same targets with each dish. Pairings are explained in detail, with interesting insights as to the underlying thought process.

Yiaga

Fitzroy Gardens
East Melbourne
Victoria 3002
Australia

Telephone: (03) 9691 3800
E-mail: n/a
Website

Open
Thu: 6:00pm to 11:00pm
Fri – Sat: 12:00pm to 4:00pm, 6:00pm to 11:00pm
Sun: 12:00pm to 4:00pm

Hannah St Hotel, Southbank

Paul
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Hannah St Hotel, Southbank

MELBOURNE | Hannah St Hotel is the fourth hotel under the TFE banner, and the first in Melbourne. Tucked away in a wedge-shaped building next to the Kings Way overpass, the entrance to the $150 million hotel (part of the Queensbridge Building development, which also contains a residential component) can be hard to find. It’s a location that’s going to look a lot different in a few years, as the Arts precinct develops, and the open air parking under the bridge is transformed into public space, which will include a park.

The interiors were designed by local studio, Flack Studios. They evoke an industrial chic era, informed by the factories, ports, and industries that were king in this part of town many years ago. It’s a bit old school, very stylish, and suits the neighbourhood well. Artworks by local artists, like Justene Williams and Jazz Money, line the walls. The food and beverage side of things is taken care of by The Mulberry Group (Hazel, Lilac).

You can check in online, before your arrival. You can even set up your credit card for pre-authorisation online, so when you arrive you simply have your room key to pick up. If you want to check in via the more traditional option, you can. Either way, staff at the counter are friendly, efficient, and happy to help. I was recently invited to stay a night and experience the hotel myself.

Location

At the moment, the location seems like it’s a bit of a weird spot. However as I mentioned before, this whole part of Southbank is rapidly changing. The hotel’s location is particularly suited to those who are looking to explore Southbank and South Melbourne, located essentially on the border of both neighbourhoods.

The CBD, and attractions like Crown, the Arts Precinct, Fed Square, South Melbourne Market, and Melbourne Convention and Exhibition Centre, are all less than a 15 minute walk from the hotel. If you’re in town for a sporting event, Marvel Stadium is a 25 minute walk away, and the MCG a 35 minute walk along the Yarra.

The City Road / King Way tram stop is located just across the road from Hannah St Hotel. It gives you easy access to the Number 58 tram, which extends from West Coburg to Toorak. Good if you want to visit the Zoo or explore North Melbourne, or head south into South Yarra and Toorak.

Rooms

Hannah St Hotel features 188 rooms with brushed concrete walls and pink carpet. Along with the carpet, plush furnishings, timber, and pops of muted colours soften the look. Like the lobby and the rest of the hotel, it creates a vibe that works. There are a variety of room configurations available, from the 21-35sqm local rooms, through to the 55sqm Hannah Suite. I spent the night in a 45sqm lookout corner suite. This room is particularly notable for its panoramic outlooks and a generous living zone with comfy banquette seating. I really appreciated this part of the room – something different than many other hotels that I’ve stayed in.

Furniture and fittings have been custom designed by Flack Studios, meaning that space in each room is well optimised. All rooms feature pod coffee making facilities, a minibar featuring local products, a hairdryer, 55 or 65 inch smart television with Chromecast, and a Bluetooth mini Marshall speaker.

There’s USB C outlets which is appreciated, and standard Australian power outlets. The light switches are a bit confusing to figure out at first, but you get there. Closet space, and hangers for your clothes, are well sized. The bed, probably the most important thing for me when it comes to hotels, is large and comfy, with nice pillows that help to ensure a good night’s sleep.

Moving to the bathroom, it’s surprisingly large and very well designed. There’s a regular and rain combo shower, a big mirror, soft towels, slippers, and bathrobes, and amenities by Malin + Goetz.

The entire hotel, and all rooms, come with free WiFi.

Amenities

The hotel isn’t short on amenities. There’s a 20-metre lap pool, steam room, sauna, and gym, plus fully equipped co-working spaces, private meeting rooms, and a podcast studio.

The pool features floor-to-ceiling windows with city views, while the gym is filled with the latest cardio and weights machines, and free weights. There’s also a quite spacious outdoor training area.

Valet parking is available, but not clearly signed. Park directly in front of the hotel, and someone will arrive to park your car safely.

Eat & Drink

The food and drink offering at Hannah St Hotel fits in well with the overall vibe that the hotel is going for. Mulberry Group (Dessous, Hazel, Lilac) runs all of the hotel’s food and beverage.

Coupette is modelled off a classic European bistro, with a lunch and dinner menu featuring classic bistro dishes that showcase local Victorian producers. It’s also where you’ll find breakfast, a tight selection of brunch classics, and pastries. You can read my full write-up on Coupette, here.

If it’s just pastries and a coffee you’re after, Hannah St Coffee to the side is what you’ll want.

For drinks and snacks, Bar Hannah is a lobby bar that features an nice selection of house cocktails and classics, again showcasing local, Victorian producers. For a cosier space, there’s the plush Carriage Lounge around the corner. If you’re looking for a drink and snack with a view, head upstairs to rooftop bar, Terrace Lounge.

The Verdict

Hannah St Hotel features everything that you want from a boutique hotel. The interiors are stylish, the rooms look great, and feature upmarket products. Importantly, the bed is nice and comfy. The gym, which is sizeable and features multiple zones, is also a step above many others in similar hotels.

The food and drink being handled by Mulberry Group is a big bonus. Food and drink are great, and Coupette could easily stand its own as a bistro in this part of town.

The location allows you to explore a bit differently than if you were staying in the heart of the CBD, but is close enough that you can explore there too quite easily. As the Arts Precinct develops, the location’s only going to get better.

Hannah St Hotel

19 Walker Street
Southbank
Victoria 3006
Australia

Telephone: (03) 9944 6000
E-mail: [email protected]
Website

Coupette, Southbank

Paul
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0
Coupette, Southbank

MELBOURNE | Coupette is the latest venue by The Mulberry Group. Unlike prior venues, however, Coupette doubles up as the restaurant of new hotel, Hannah St Hotel. In fact, THe Mulberry Group runs all of the hotel’s food and beverage. Hannah St Coffee, the Carriage Lounge, Bar Hannah, and rooftop terrace bar, Terrace Lounge. I was recently invited in to take a look.

Coupette is modelled off a classic European bistro. The 66-seat venue features terrazzo floors, marble-topped tables, cushioned seats and banquettes, and wood accents throughout the fitout. The theme flows through to the food menu, developed by executive chef Andrew Beddoes (ex. Tartine, Enoteca Boccaccio) and head chef David Warne.

It’s things like Nardin smoked anchovies with jalapeño, steak frites with Montpellier butter and condiments, foie gras on brioche toast with sauternes jelly, and lamb rump with sweetbreads, eggplant, black olive jus, and labneh. The latter is a particular highlight, beautifully tender and exploding with flavour. For dessert, be sure to try the strawberry Eton mess with strawberry jelly, meringue, and vanilla crème.

By day, Coupette switches into brunch mode, with classics like eggs Benedict, avocado on toast, and French toast. There’s also a selection of pastries and coffee. The lunch offering is a reduced selection of dishes form the dinner menu, which transitions into the full menu from 5pm.

The drinks list moves between international, old world wines, and Victorian producers. The spirit and beer selection leans heavily local, with a focus on quality producers. I quite like the Coupette take on the martini, which uses Four Pillars Olive Leaf gin, vermouth, olive bitters, olive oil, and saltbush. There’s also a decent selection of non-alcoholic options, if you’d like to skip the booze altogether.

Copuette

90 Queens Bridge Street
Southbank
Victoria 3006
Australia

Telephone: (03) 9944 6028
E-mail: [email protected]
Website

Open
Mon – Sun: 7:00am to 10:00pm

Jinro Pocha, Melbourne CBD

Paul
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0
Jinro Pocha, Melbourne CBD

MELBOURNE | Jinro is a staple on bar and restaurant menus throughout Korea. It’s not surprising, given that it’s the best-selling soju brand not just in Korea, but in the world. As Korean food and culture have become more popular in Australia, HiteJinro have been trying to promote their soju in Australia. Their boldest move came late last year, when they opened their own late night bar and restaurant, Jinro Pocha. I was invited in to take a look.

Hidden down a basement on Lonsdale Street, Jinro Pocha, reimagines the traditional Korean pocha into something more modern, featuring murals and artworks by Korean artists, and K-pop hits playing on the big screen and over the speakers. It’s a casual, lively, approachable space. Being a HiteJinro concept, there’s no shortage of Jinro merch and branding, featuring Jinro’s iconic toad (dukkeob). This leans into Korea’s “newtro” trend, which blends modern tastes with retro branding.

The menu is all about drinks featuring Jinro, and food that goes well with it. There’s the full range of plain and flavoured Jinro soju, including limited flavours from Korea that you won’t find elsewhere in town. The injeolmi milk highball is well worth a try. There’s also Terra beer, and non-alcoholic options.

For food, there’s classic options and playful options aimed at offering something a bit different than other pochas in town. Korean fried chicken, and cheesy corn steamed egg souffle, are tasty versions of the classics. A must try classic is the yukhoe (beef tartare) with crisps. Two of the more unique options worth trying are the Shin Ramyun blended fried rice with waterfall cheese, and the spicy pork bulgogi served atop a bed of Cheese Supreme Doritos. It’s exactly the kind of food that you want to eat while drinking. For something sweet, the dense, rich, injeolmi tiramisu is a good option.

Jinro Pocha

B/388 Lonsdale Street
Melbourne
Victoria 3000
Australia

Telephone: 0406 554 388
E-mail: [email protected]
Website

Open
Sun – Thu: 5:00pm to 12:00am
Fri – Sat: 5:00pm to 2:00am

Ginza Kagari, Melbourne CBD

Paul
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0
Ginza Kagari, Melbourne CBD

MELBOURNE | Popular Japanese ramen chain, Ginza Kagari, opened its first Australia location in Melbourne this year. Everyone’s been talking about the signature tori paitan ramen, with lines building out the front most days. I was recently invited in to take a look.

The recipe was created in 2013 by Makoto Iwata, who wanted to make a ramen that would stand out from the tonkotsu-heavy crowd at the time. The result was a slow-simmered chicken broth that many compared to fine dining potage – creamy, silky, and deep in flavour. Iwata is so precious about his recipe, that the broth used in Melbourne is cold freighted over from Japan. Unlike many branches of overseas chains, the tori paitan ramen in Australia is exactly the same as the one in Japan.

With that cold freight transport, comes high cost. At $30, this is one of Melbourne’s most expensive bowls of ramen. Value is subjective and I don’t talk much about it these days. Whether you want to spend $30 on a bowl of ramen is your prerogative. If you do, you’ll be treaded to one of the best bowls of ramen in town. The wonderful broth is topped with sous-vide chicken chashu, and seasonal veggies – tomato and baby corn when I visited.

There are other ramen on the menu, plus a few sides. Once you’ve tried the tori paitan, your next stop should be the niboshi soba, with a clear dried baby sardine broth, topped with chicken and pork chashu. It’s yet another bowl of ramen that offers something a bit different than usual. For sides, you might want to try the rice bowl with tender diced chicken and truffle oil and butter. It’s a better way to get your truffle oil fix, rather than ruining the balance of the tori paitan (it’s an optional extra).

To drink, it’s Asahi on tap, highballs and sours, sweeter cocktails inspired by Japanese flavours, and soft drinks.

Ginza Kagari

256 Russell Street
Melbourne
Victoria 3000
Australia

Telephone: (03) 7073 7699
E-mail: [email protected]
Website

Open
Mon – Sun: 11:00am to 9:00pm

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