Chik's Crib

18 December 2014

Chimac restaurant

Review December 18, 2014 0

Chimac is a Korean-Mexican fusion restaurant. It initially sounds a little weird to me (Korean and Mexican??), but somehow it works. And it works beautifully. With delicious food and great service, it's easy to see how this restaurant has cultivated a loyal following. And now they can count me in as one of their fans.

We went at 5.30pm and the restaurant was already half-filled when we entered. Located just across the street from Queen Victoria Market, it's convenient to grab a bite after visiting Queen Vic. It's unassuming exterior belies a rather comfortable, if hipsterish, vibe.

I love chicken and beer too. And I love hipster-ish places. Just keep those hipsters away. They ruin everything.

Based on the recommendations of the waitress, we ordered the Kimchi Carnitas Basket ($16), Spicy Chicken Bulgogi Quesadilla ($16), Seafood Pancakes ($19) and Bloody Sweet and Wonder Soy Fried Chicken ($32). At my incitement, we decided to have a beer. Or two. We were deciding between Jinro Lite (recommended by the lovely korean waitress) and Colllingwood Draft. Spotting the beer tap just beside us, I (shamelessly, if hesitantly) asked if I can have a sip first before choosing. Without hesitation, she filled a glass for me. Jinro Lite (1140ml for $18) is delicious, cold and easy to down. We ordered the jug, and towards the end of the meal, there simply wasn't enough to go around. I was particularly impressed that she chilled even the beer glasses.

The service was prompt and the food was served quickly. It was very remarkable, considering the open-concept kitchen was helmed by a single person when the food came out.

The first to be served was the Kimchi Carnitas Basket, which was a plate of fries topped with mozzarella cheese, jalapeños and kimchi. It was amazing and we (i.e. I) devoured every bite. The fries was hot, crunchy and perfectly salted.

Next was the Spicy Chicken Bulgogi Quesadilla. Is it safe to say that I love this fusion quesadilla more than any Mexican place? Cause it is. I'm embarrassed at my quirky sense of taste too. But I'm not sorry for the crispy exterior that cracks with every bite and the flavourful chicken bulgogi inside.

The Bloody Sweet and Wonder Soy Fried Chicken was pretty amazing in its own right, and comes a close second to my favourite Korean Fried Chicken place. Their chicken is crispier, but also tastes slightly oilier than Hudadak's.

The last dish was Seafood Pancakes. I loved their crispy-ness, but I wished for more seafood in mine.

The Verdict:
Adding cheese and jalapeños to traditional Korean dishes is an inspired touch. Chimac has great food and terrific service. Like Arnold Schwarzenegger, I'll be back. (God I am so lame.)

Must-Try:
Kimchi Carnitas Basket
Spicy Chicken Bulgogi Quesadilla
(Wonder Soy) Fried Chicken

17 December 2014

Sea Salt Restaurant

Western Food December 17, 2014 0

On my friend's last night in Melbourne, we made a stop at Sea Salt, a short walk from Flinders' Station.

We ordered their Grilled Salmon with Salad and Chips, and Fish and Chips. Because it was evening, they also had some sushi for sale (buy 3 and get the 4th free). Granted, selling sushi casts a rather dubious light on the rest of their menu, but I'd like to think they sell sushi because their fishes are just that fresh.

Their Grilled Salmon with Salad came with beetroot, which was a novelty vegetable for me. The vegetables were fresh, and the salmon was grilled just right.

Le Petit Gateau

Review December 16, 2014 0

There are a few things in life that gets my heart racing, and Le Petit Gateau is somewhere in the list. Writing about Le Petit Gateau is something I've been struggling with for a while. On the plus side, it has the best cakes I've ever eaten in both Singapore and Melbourne - by far. There's nothing else that comes remotely close (Flor Pâti- wha?.) But on the minus side, it's popular enough as it is and I don't need(!) the extra competition by telling you guys all about it. But tis the season to share, as people say. And so in the spirit of Christmas, I've dredged up all that's warm in my cold, cynical heart and decided to share with you all about my favourite dessert shop.

Perhaps their signature cake is their Brownie and Passionfruit Chocolate Gâteau (Individual slice:$9.30, Small: $37, Large $50.50). It has a brownie with crunchy praline base, a layer of passionfuit curd and chocolate mousse. It's easily one of the most delicious cake I have ever eaten in my life. And I've eaten my fair share of delicious cakes. Over the last two years, we ordered the large version of this cake several times, and for no special occasion at all (Happy 23th November!). This is the cake I insist every person I bring to Le Petite Gateau have to try, and no one's ever been disappointed before. Even Miss XS, who hates chocolate with a passion (HA pun intended), loved this cake. When my friends and I were on our way to Les Misérables, we passed by Le Petit Gateau on our way to the theatre and I insisted we have to buy an entire cake to eat. It's only after persuading me that the cake will melt in the heat, and with numerous promises to come back immediately after the musical, did they manage to pry my hand away from the handle of the door.

Hopetoun Tea Room

Review December 15, 2014 0

Nested cozily along the rows of shops of Melbourne city's Block Arcade is Hopetoun Tea Room, a beautifully decorated cake shop preserved in the 19th-century style. It was so beautiful, the first time I walked past, I stopped dead in my tracks. You could have tipped me over with a feather.

Recently, an old friend visited Melbourne and it was the perfect opportunity to check this place out. With it being the Christmas season (although it's concurrently summertime in Melbourne), the Tea Room was plushed up for the holidays. And boy, it looked just as amazing as I remembered, with rows upon rows of cakes and tarts lining their display shelves.

Luckily, my friend was around, who stopped me from pressing my face up against the display shelves.

Macaroons recipe

Recipe December 13, 2014 3

Near the start of the year, my friend passed me a bag of dessicated coconuts. It's considered an exotic ingredient for me because it's only occasionally called for in recipes, and usually under 'optional'. Much like almond extract or chocolate extract, it's an ingredient I never bother to buy because of my frugality (although some friends have another name for my condition, when I pulled a long face after fuel prices went down from 125.9c/L to 125.4c/L after I filled my tank).

I was certain that I would use up the entire bag in a jiffy, so I made plans to ration the contents of the bag as long as possible. As the year went by and I started to pack up my house to move to another apartment, I started to panic as the entire bag laid almost untouched in my cupboard.

So I referred to an old 'Things to bake' list I found floating around when I was packing, and found an Italian Macaroon recipe from David Lebovitz.