Slip Inn: Tapas at a Sydney Bloggers Network Meetup, CBD Sydney (2 Feb 2012)

111 Sussex Street, Sydney NSW 2000

http://merivale.com.au/slipinn

Google surprise at Meetup

“Feb 9-16 Is New York Fashion Week, which kicks off the 2012 Fall Season and is followed by Fashion Week in London, Milan and Paris. Bloggers interested in Fashion blogging, styling, fashion photography: show us what you’re up to!”

A casual Meetup named 'It’s Fashion Week Somewhere!' organised by Jordan from Sydney Bloggers Network brings me down to Slip Inn on a rainy night in the hope of learning something about fashion photography. Apart from food blogging I also have a passion for fashion, burlesque and modeling events which I share on Simon Leong Design, which should probably be renamed Simon Leong Photography. I find these type of events very challenging to photograph because lighting is usually varied and the subject can be moving quickly and be very unpredictable. It definitely helps me to learn more about using my camera and I enjoy the challenge of capturing the moment. To help share this with the group I printed out a selection of photos and passed them around the table. Unfortunately I seemed to be the only one that had actually prepared something to show but it was nice to meet new people and find out what blogs they had and what they were passionate about.

A late surprise attendance by two ladies (Inci and Lisa) that work for Google Blogger was very much welcomed and enjoyed by the group. Apparently visiting from Silicon Valley and wanting to meetup with bloggers they welcomed enthusiastic questions and shared as much information as their knowledge could muster. I wanted to know why my blog automatically had 'au' added to the end now and mentioned that my 'quick edit button' function has recently disappeared on my blog and I have formatting troubles when I use the multiple image uploader rather than using the basic single image uploader.

For dinner I tried the tapas menu (3 tapas for $21) which seems to be a new addition to Slip Inn offerings. The Tempura prawns with a wasabi mayo dipping sauce (3 tapas for $21) was worth trying for the fairly decent sized prawns coated in a light and crispy batter. I couldn't really taste the wasabi in the dipping sauce though. The Pork and mushroom tofu skin spring rolls with a spicy miso dipping sauce was a small portion and not as crispy as hoped which made it a bit of disappointment. I was hoping for maybe three crispy fried and tasty spring rolls and the menu did say 'rolls' not 'roll'. The Spicy pork and spinach, steamed dumplings with a soy ginger dipping sauce were OK. Perhaps the pastry could be more silky and softer and the filling a bit more juicy for my liking but they were nice enough as a quick and easy snack.

PS. Also I must apologise if my breathe smelt like garlic and fish sauce as I had a Papaya Salad at lunch at SAAP Thai — I forgot to prewarn everyone.

SNAPSHOT REVIEW:

PROS: Get to meet different people and learn new things at meetups, A good opportunity to show & tell and networking with like minded people

CONS: You're never too sure who you might meet and if you're going to get along with them, The venue was very noisy so not the best place to be able to talk and hear other people

MUST TRY: Going along to other Meetups that sound interesting if I have time

—

Tempura prawns with a wasabi mayo dipping sauce (3 tapas for $21)

WORTH TRYING :-)

Pork and mushroom tofu skin spring rolls with a spicy miso dipping sauce (3 tapas for $21)

Spicy pork and spinach, Steamed dumplings with a soy ginger dipping sauce (3 tapas for $21)

The Meetup attendees (plus Lather Rinse Repeat had to leave early)

Organiser Jordan (centre) and the Google Blogger Girls Inci (left) and Lisa (right)

View Larger Map

Dumpling and Noodle House: Chinese, Potts Point (11 Nov 2010)

165 Victoria Street,
Potts Point NSW 2011

Hole-in-the-wall dumplings

Prepare to wait for a table at this cheap and cheery hole-in-the-wall dumpling house during busy dinner time. The limited and slightly uncomfortable alfresco seating on the pathway amongst parked cars and pedestrians passing by may not be the most romantic way to spend a night but the bill won’t break the bank either. There’s a tiny bit of seating inside but on a nice night the lively atmosphere outside is well prized. Lamb fried dumpling ($11.50 for 12 pieces) come with a nice crispy netted base as too the Seafood fried dumpling ($14.50 for 12 pieces). I usually prefer the fried version of dumplings over the steamed or boiled style. There’s not a lot of broth in the ShangHai Xiao Long Bao ($9.50 for 8 pieces) but perhaps more flavour than the plainer yet perfectly made ones at Din Tai Fung.

The more expensive Shrimp steamed dumpling ($12.50 for 6 pieces) come with visible prawn inside. Boiled green vegetable serve with black soy sauce and hot oil ($9.50) has unfortunately more stalk than leaves and perhaps not at its best but adds some healthy greens to the diet. I found the soy sauce and chilli served at the table for the dumplings a bit flavourless for some reason as if watered down, perhaps for the Western palate? The kitchen is located downstairs so this can add to the delay of a timely service. They seemed to be understaffed so prepare to wait for your dumplings when busy and don't expect attentive service. Toilets are also located downstairs so expect a precarious journey to get to them via the steep narrow stairs and tiny busy kitchen. I'd probably try the noodles next time to see what they're like.

SNAPSHOT REVIEW:

PROS: Fairly cheap, Dumplings are apparently made onsite, Very popular, Crispy base on the fried dumplings

CONS: Uncomfortable seating, Very limited table service, Prepare to waiting for a table when busy, Nightmare area for street parking, Need to walk down precarious stairs to toilet

WORTH TRYING: Fried dumplings

DAMAGE: $74 for five

—

Lamb fried dumpling ($11.50 for 12 pieces)

Seafood fried dumpling ($14.50 for 12 pieces)

Vegetarian water boiled dumpling ($11.50 for 12 pieces)

Steamed Little Buns - ShangHai Xiao Long Bao ($9.50 for 8 pieces)

Shrimp steamed dumpling ($12.50 for 6 pieces)

Boiled green vegetable serve with black soy sauce and hot oil ($9.50)

Plastic holder picture menu listing ingredients used

Menu

Scary steep walk down the stairs through the tiny kitchen to get to the customer toilet, Bill $74 for five

Tiny seating area inside

Waiting for a table is not uncommon when busy


View Larger Map

Spicy Sichuan Restaurant: Sichuan Cuisine, Sydney (27 May 2011)

2 Cunningham Street, Sydney NSW 2000
http://www.spicyfood.com.au

Spicy dishes challenge the palate

Thanks to Ricky from Sichua for inviting me as a guest to sample dishes at their impressively sized flagship restaurant. One of the private rooms upstairs was organised for my family of five which could have comfortably seated eight. I loved how it had its own handy service buzzer although having one of the waiters also standing by in the room was just a bit too handy and close for comfort for us, so we politely excused her until needed by buzzing — probably more handy for larger groups. Upstairs dining is reserved for a la carte while downstairs is for the hot pot menu which apparently is very popular. The restaurant was pretty busy and full of mostly Asian customers so I guess that’s a good sign in my books. The somewhat oversized menu is filled with dish photos for easy reference.

A small false start of being told they’d run out of Sprite so a can of Fanta ($3) suffices — makes me wonder how did such a large restaurant run out of Sprite? The Cold bean jelly ($8.80) was larger than expected and well spiced with chilli. Having only a fork to serve the slippery noodles made it rather tricky. The Black fungus ($9.80) didn’t look the most appetising but surprisingly ended up being quite well-liked for its nice crunchy texture and spiced dressing. Cute looking Fried buns ($8, 6 pieces) were cooked to a crispy outer shell on one side. I liked the flavour addition of the sesame seeds and for extra flavour we dipped them in a Sesame oil with soy sauce, garlic, sugar and vinegar sauce. For crispy goodness the Pancakes fried with chopped shallot ($3.80) were about how much you’d expect to pay at any cheap and cheerful eatery. More shallot inside would have been appreciated for my liking.

The Ling fish fillet ($48.80) was served in a huge bowl — enough to share between eight I reckon. Definitely much bigger than expected from the menu photo and was missing the fish being presented on top. The abundance of sichuan pepper worked it’s magic on the palate providing a numbing sensation. I enjoyed the flavoursome dish although I wished it was easier to separate the fish from all the chilli and spices when eating with rice. I had high hopes for the Lamb ribs ($19.80) but unfortunately was rather disappointed. Definitely not a good match to the menu photo. For us it was too overly spiced and the expectation of picking up and eating the meat off the bone was not possible since it all had fallen off the bones. The flavoursome Kung bao chicken ($15.80) was one of our favourite dishes of the night except for the oily base. The dish I recently had at Spice Temple had larger pieces of chicken with less oil in the sauce.

Northern China dumplings with meat and vegetable ($9.80, 12 pieces) can be ordered with either leek or chinese vegetable — our preference ended up being the leek version which was more tasty. It didn’t seem to be served with a particular dipping sauce which I thought was unusual. I tend to prefer dumplings that are cooked more like a potsticker with a crispy base. The Rice fried with pork mince and mixed vegetable ($12.80) was as expected and for dessert the Glutinous rice balls filled with sesame paste ($4.80, 4 pieces) were a lot smaller than expected. We didn’t really enjoy the consistency and flavour of the rice balls, perhaps we were just expecting something sweeter. I was hoping there would have been more dessert options on the menu to choose from.

SNAPSHOT REVIEW:

PROS: Spicy dishes for those who enjoy their chilli kick, Some reasonably priced dishes, Interesting décor, Plenty of seating, Private rooms available for more intimate setting, Many of the customers were Asian, Another restaurant located in Glebe

CONS: Dishes can be challenging to those that aren't used to spicy food, Some dishes didn’t quite match the menu photos creating false expectations, Location is a bit hidden to pedestrian traffic

MUST TRY: The hot pot menu downstairs next time

WORTH TRYING: Ling fish fillet with vegetable in chilli oil for the numbing sensation, Black fungus with coriander, Kung bao chick

—

Chinese green tea ($1 per person)

Cold bean jelly in spiced flavor ($8.80)

A little difficult to serve with a single serving fork. Had to ask for a spoon as well to make it easier to serve.

Black fungus with coriander ($9.80)

WORTH TRYING :-)

Fried buns with sesame on top ($8, 6 pieces)

Sesame oil with soy sauce, garlic, sugar and vinegar sauce, Chilli sauce

Pancakes fried with chopped shallot ($3.80)

Ling fish fillet with vegetable in chilli oil ($48.80)

WORTH TRYING :-) for the numbing factor

Menu photo of what I was expecting

Lamb ribs with spicy sauce ($19.80)

Menu photo of what I was expecting

Kung bao chicken with red pepper and peanuts

WORTH TRYING :-)

Had a bit of oil in the dish

Northern China dumplings with meat and vegetable (choose leek or chinese vegetable) ($9.80, 12 pieces)

Rice fried with pork mince and mixed vegetable ($12.80)

Lots of spicy flavours from all the other dishes left in the bowl

Glutinous rice balls filled with seasme paste ($4.80, 4 pieces)

Fanta ($3) — they ran out of lemonade which is a little strange for such a huge restaurant

Enormous sized picture menu

The hottest looking dish on the menu

Private room

Service call button

Outside private rooms

Interesting toilet wash basin and mirror

Upstairs dining for a la carte menu

Downstairs dining for hot pot menu

Waiting area with tv?

View Larger Map