Finally the long waited ANZAC day holiday comes and therefore Tuesday night dinner was pretty much anywhere we want to have. We planned to try something in the area recommended but unfortunately the place was closed. The next choice is Surry Hills and since there were 2 reviews on Toko then we made our way there.

Parking in Surry Hills is always a hassle (another place I don’t like to go using my car is Kings Cross). If you are lucky you should be able to find a parking space fairly quickly but usually you need walk. Toko is located along with other major dining places and therefore not as easy to find parking like the Coachman.

Modern Japanese is the theme, but I think Toko is more a bar than a dining place. I was the designated driver so I won’t try the drinks. However just looking the menu and the drinks served to other tables they do have a really good selection of cocktails on Japanese fusion style.

The food is really Japanese modern fusion style with new technique employed. The best part is actually the sushi. I am not saying the white miso baby chicken or the beef sirloin is bad, but the sushi is just the best that we have ever tasted. The toro and the salmon just melt in your mouth and the rolls are just magnificent!

Definitely will go back for cocktails with sushi, but first I must find a dedicated chauffer.

很久沒寫東西, 真的很忙, 但慢慢地我也習慣了新生活的節奏。 公司每天都像是新挑戰, 根本沒一刻能停下來, 全看不見盡頭似的。 私人生活也是頗密密麻麻, 行程緊密。 最少很多事都算是習慣了, 而生活篇排上也慢慢回復了有規律的拍子, 不再是隨意的曲子。

靠腦子記著要做的事和要去的地方已經不大可靠, 記憶差不多全用在記隨時給問到的資料, 看來不換電話是不行, 加上PDA, 或者可以幫幫我忙吧。 只是我又要破費了…

後記:

行動迅速, 已經破費了…

A special someone’s friend invited us to a value dinner of only $59 for a 4 course meal. Of course the intention of theirs is not so honourable but it is too hard to pass this opportunity. However this time definitely not have the time to take pictures to share.

It is hard to say whether the cuisine is good or not. However I would definitely say it is unique, different and special.

The peas with blended cheese and toasted Turkish bread are definitely a unique experience. I don’t think it’s everyone’s taste on the cheese as the taste of the goat cheese is quite strong. However the balance of the whole dish is definitely achieved.

The pasta with herbs and artichoke is also a nice dish. It is a bit spicy but I think it is the Italian version of the Shanghai fry noodles without frying. The pasta is definitely al dante and herbs and artichoke adds a nice aroma to the plain pasta. The spiciness adds the kick in taste and open up the appetite.

The veal scallion is one of the best veal I ever tasted. The veal is so tender and the unique taste brings back a distance memory that I had tasted before. However no matter what I can’t think of what is the ingredients that make up this unique taste.

The dessert is another great dish. A classic tart with ice-cream but the finishing act of this 4 course was heighten with this classic dessert combo.

Phoebe, Lawrence and I were supposed to catch up together last month. However since Lawrence was away in HK and I was totally busy and tied up with things, the dinner got postponed till now.

Normal Southern China cuisine is too normal for us, especially Guangdong style. With the weather starting to turn winter-ly like we went to this Sichuan place Red Chilli in Chinatown.

I can’t have too much chilli as I would sweat and sweat even with very small amount. However the dishes are so great that I just couldn’t resist. We were thinking about hot pot but considering that most of us can’t take the heat we do for normal dishes and wait for the next chance on the hot pot. The good thing is we don’t have to wait too long as Winter is coming soon.

The 2 dishes I really want to try are the classic Ma Por Tofu and Tamn Tamn Noodles. I wasn’t disappointed. The Ma Por Tofu was absolutely the best dish to go with rice. The Tamn Tamn noodles was the best ever I tasted by now.

The Sichuan style was definitely in every dish and the hot and spicy theme were through over the courses we ordered. Besides some of the not hot and spicy dish the chilli chicken definitely is one dish I think chilli is the main ingredient rather than the chicken.

 The experience was definitely unique and it is good that finally I got the chance to try other province’s signature style of cooking. I guess next time in Winter I will definitely try the hot pot to complete the experience.

Easter Sunday after a trip I just wish to have a normal light Japanese dinner. Therefore I was lured to sushi and the speciality of Bokkemon at Crows Nest.

Nothing more to add except yummy. I was particularly impressed with the omelette. The cooked sea urchin is just so rich in favour and harmonised with the egg and I am completed drowned in the depth of the favour.

It had been such a chaotic lifestyle since I get myself into a more challenging role. It definitely had been more than 6 months since I truly let go of my worries and get away from my usual lifestyle of work and internet during weekend, and spend some quality with nature.

The reason I really want to get away is because I do feel like I am drowned in information and analysing such information. I guess it is a sign of over processing and the only treatment is to completely shut down and re-contact something green. Driving to my destination I already feel refreshed and reboot, as the greens and hills already calm my mind and revitalised my whole body

I basically did not do much but to enjoy a relaxing weekend. However the productivity I acquired was far more than I anticipated as most of the things that I need to do is already in my head right now. Next week I just need to action it. I guess at the moment, I should just relax and take a nap.

A quarter of 2007 is gone, but the kitty nap is definitely worth it. Most of the things are done and set on course. Now I just need to follow the fate road.

A short trip away the busyness of the city and work ended up in a country town in the mountains. The moment I arrived I already knew my decline in performance is truly due to sticking to much to work and not much break in between.

With peace on my side my mind is cleared and a lot of work is done. However in between I also find the time to look after my taste bud and my stomach,

I am surprise that there are a restaurant in the country that is good enough to have received one chef hat by SMH. The place is definitely very country-style but the food is definitely enriched with modern perspective and fusion of international favour.

The starter of duck meat mash is a very nice start of the evening. It is definitely non-orthodox as usually starters should be light in taste with some sourness to bring up your appetite. However the taste of duck didn’t ruin the taste bud and still bring vitality to my mouth.

The menu is very small but filled with original thoughts.

The scallops are a nice dish to start. The crunchy top is kind of like short bread and sandwiched the tender scallop with a cream sauce.

The more geniuses one is the soba noodles with tea smoked quill breast and tempura quill leg. A fusion of Japanese with French brings a new territory to my dining experience. I never thought the seaweed wrap deep dry tempura method goes so well with quill.

The duck is one of the best duck I ever tasted. It is a bit over cooked but the tenderness and concentrated flavour of the game truly is a master piece.

The veal backstrap is my first experience, especially with the part sashimi style. The sauce is a light beef consume and with pommes dauphine it is truly another excellent French fusion experience.

No dessert this time as I can’t fit in more. However next time if you are around, should spend at least one dinner here.