Spice Temple: Modern Chinese, CBD Sydney (20 Apr 2011)

10 Bligh Street, Sydney NSW 2000
http://www.spicetemple.com

Taking comfort in spicy Chinese

“The culinary focus here is regional China with a distinct avoidance of standard Cantonese fare. There is chilli for the chilli lovers, or subtle flavours for those desiring a more mild experience. Spice abounds regardless.”

Walking down the Alice-in-Wonderland tunnel stairwell as a first timer to this dimly lit restaurant I hope I’m forgiven for thinking it was (I imagine) like walking into some hidden Asian high class brothel due to menu cards depicting beautiful seductive looking women and their photos hung around the walls like a line up of escorts waiting to be chosen. I wonder what the female customers think of Neil Perry’s adornment of the seductive female faces as I’m sure there’s no complaints from the businessmen meetings scattered around the restaurant. Are they supposed to represent the ‘spice of life’ or spicy women perhaps? It leaves me both confused and amused but I eventually refocus on the food.

The Steamed eggplant with three flavours ($18) is served in an oversized decorative bowl. Seriously does it need to be that big taking up most of the table space? Thankfully it delivers a good combination of flavours and definitely worth a try. The Lamb and cumin pancakes ($14) is an interesting combination when I’m used to a plain old shallot pancake. It’s rather pricey but we are in a rather decadent looking restaurant after all. I wasn’t a huge fan of the Crisp pork belly and smoked tofu ($16) probably because I was expecting more crisp pork belly to sink my teeth into. The Fried squid with whole five spice ($26) sounded great but I wasn’t a fan of the overly spiced coating which was a bit too furry in texture and not quite what I was expecting. The squid was tender however and cooked well to my liking.

The Steamed Flathead ($32) was a clear favourite for me which went nicely on top of some Steamed rice ($3 per person). Lovely depth of flavours created by the pickled mustard green, turnip and chilli which excited the taste buds. Stir fried duck with bean sprouts and fresh chilli ($35) came with meaty pieces of duck although I was hoping for more of the prized crispy skin amongst the dish. For something with a bit of a chilli kick the Kung Pao chicken ($35) had plenty of heaven facing dried chillies and sichuan pepper corns in the mix. The chicken was tender although I found the abundance of dry chilli a little annoying in the mouth due to its papery texture. I’d still probably be happy to order it again though.

An ultra smooth Mango pudding with condensed milk chantilly ($14) came with two shards of crunchy sesame seed wafers bordering on over-caramelised I thought. For a sugar hit which won’t make you feel too guilty the smallish Cherry jellie and peanut chocolate bar ($3.50 each) is nicely sized to go with a coffee of Macchiato ($4) or Cappuccino ($4) which were done well without being bitter. I’m not quite sure what was in the Rickshaw ($10) as a dessert digestive but it was well received to cleanse the palate.

SNAPSHOT REVIEW:

PROS: Nice decor, Intimate atmosphere, Efficient and professional service, Quality ingredients, Flavoursome dishes, Separate toilet room

CONS: Expensive, The come-hither looking photos of women on the menus and walls makes it feel like a men’s club, No daylight or external window view

MUST TRY: Steamed Flathead
WORTH TRYING: Steamed eggplant with three flavours, Kung Pao chicken

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Steamed eggplant with three flavours: Garlic, coriander and sweet pork ($18)

WORTH TRYING :-)

Lamb and cumin pancakes ($14)

Crisp pork belly and smoked tofu with spicy ginger and garlic dressing ($16)

Fried squid with whole five spice and dark chilli paste ($26)

Steamed Flathead, Jiangxi style-Pickled mustard green and turnip with chilli ($32)

SIMON FAVOURITE :-)

Stir fried duck with bean sprouts and fresh chilli ($35)

Kung Pao chicken: Sichuan pepper corns, heaven facing chillies and cashews ($35)

WORTH TRYING :-)

Steamed rice ($3 per person)

2010 Sauvignon Blanc, Leeuwin Estate ‘Art Series’ Margaret River ($69)

Mango pudding with condensed milk chantilly ($14)

Cherry jellie and peanut chocolate bar ($3.50 each)

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Macchiato ($4)

Cappuccino ($4)

Dessert Digestive: Rickshaw - a cheeky palate cleanser ($10)

Biscuits and business card (collect the set of your favourite pin ups?)

Seating and decor

Menu cards — does this mean they're spicy women?

100 wines explained in 100 words — I had to count and yes there's 100 words exactly.

Private dining room

Decor

Unisex private toilets. For running water be sure to wave your hands in front of small motion sensors near the tap.

Restaurant bar

Stairwell to restaurant

Doorway entrance is marked with animated curtains

View from street entrance

View Larger Map

Home Cooking: Crumbed Eggplant (27 Sept 2010)

Slices of crumbed goodness

I love how eggplant goes nice and soft when cooked while still having that yummy crispy coating. The coating of the eggplant slices starts with flour then organic free-range egg and then a mixture of bread crumbs with salt, cajun spices and dried parsley. Shallow fry in your favourite oil for a minute each side until golden brown to seal and then drain on some paper towel. Pop them on an oven tray and heat in the oven for say 10 minutes on 200 degrees to help cook a little longer. Serve with your favourite salad. I nearly set the kitchen on fire when the paper towel caught alight on the stove top but quick acting saved the day — phew, that was close!

SNAPSHOT REVIEW:

PROS: Tastes good, Vegetarian friendly, Healthy except for the frying

CONS: Can be a bit messy to make but it's worth it

MUST TRY: Not burning my fingers in the fry pan oil

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Crumbed eggplant with side salad of tomato, mixed lettuce and grated cheese, Chef Leong :-)

Crumbed eggplant slices ready for oven

Home Cooking: Steamed Eggplant with beef mince, mushroom, tomato and cheese (16 August 2010)

Healthy Steaming

I'm really loving eggplant at the moment now that I've discovered how easy it is to steam them which makes them so tasty and mushy. Tonight's dinner was very simple. I cut the eggplant in half, make some criss cross cuts and place in a bamboo steamer with baking paper over boiling water for about 20 minutes. In a fry pan while the eggplant is steaming I cook up diced onion. Once cooked a bit you add the beef mince and some garlic. Once that's cooked you add diced mushroom until soft then add a can of your favourite canned tomato with herbs. Season well with salt and pepper and herbs and simmer for about 10 minutes. I then scoop out some of the steamed eggplant and add to the beef tomato mix and simmer for another 5 minutes. Then carefully place the steam eggplant on a baking tray and spoon over the beef tomato mixture. Top with grated mozzarella or your favourite pizza cheese mix and place in a 250 degree hot oven for about 10-15 minutes to melt the cheese and bake all together. Serve carefully on a plate and top with freshly chopped parsley.

Ingredients:

• 1 Eggplant sliced in half

• 200 grams of beef mince (or try with a can of three beans mix)

• 2 large mushroom chopped finely

• 1 crushed garlic clove

• 1 can of diced Italian tomato

• Hand full of grated cheese

• Salt, Pepper, Italian Herbs and Chilli Powder

Steamed Eggplant with beef mince, mushroom, tomato and cheese, Chef Leong :-)

Bamboo steamer