Revisiting 4 In Hand Restaurant In My Wee-Too-Tight RL Jeans

Date of Visit: April 21 2013

GUILTY, GUILTY, GUILTY!   I had NOT exercised since my Tokyo Marathon 2013 on February 24 (my long over-dued post is on my to-do list and will be up soon, fingers crossed). Fact is, my family and I are facing a lot of unpleasantries from our 2 evil uncles and their families. Matters had come to a head that we have  to move to Malaysia  for  judicial proceedings.

… And so with my expanding waistline in my favourite ‘now-a-wee-too-tight’ Ralph Lauren jeans, I strutted to my favourite bistro in Paddington, 4 In Hand (previous review here) for a relaxing Sunday Lunch with my mom and bro.

Being mindful and conscious of the extra bulge I am carrying, I had to make a wise decision of ‘reduction’. My mind harkens to Atkins and the Protein Power Diet which were revolutionary over 10 years ago (I lost a whole heap of weight and if the truth be known, I ate KFC for 3 months sans the crispy fried skin. LOL).

Exercise doesn’t necessarily makes you any skinnier my darlings. Have you read Karl Lagerfield’s diet book?  He lost 42 kg in 13 months in 2001 because he wanted to wear clothes designed by Hedi Slimane.  “But these fashions, modeled by very, very slim boys—and not men my age—required me to lose at least 40 kg. It took me exactly thirteen months.”  His diet was created especially for him by Dr. Jean-Claude Houdret, which led to a book called The Karl Lagerfeld Diet.  In the book, the doctor endorsed lean protein and plenty of sleep while never depriving Lagerfield his daily Diet Coke fix!  If you don’t know, Lagerfield never drinks water, only Diet Coke!

So, I decide to be ‘good’ and chose the Poached Chicken.

A meal is never a complete meal without a glass of wine.  Since my Camino 2012 hike across Spain, I have fallen in love with Spanish wines. Today I tried  2010 Valdesil ‘Montenovo’ Godello from Valdeorras, Spain (A$13).  This is a Galician white with flinty floral notes, minerally, clean and sharp.  It has also has a refreshing acidity of lemon thyme which is perfect for my poached chicken.

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Amuse bouche today is Smoked White Fish in Citrus. A welcoming flavoursome little cup of fishy tartness which I always look forward to at 4 In Hand. It is also a perfect dunking accompaniment to the awesome sourdough bread.

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Amuse bouche

Bro chose the Suckling Pig.  A beautifuly presented plate with crackles, ribs and chops including turnips that pigs like!

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Suckling pig

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Mashed potato, an accompaniment for the Pig

My mom chose the Lamb 4 Ways.  4 types of cuts, cooked 4 different ways and accompanied by gnocchis.  Smells divine, by the way

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Lamb 4 ways

I chose the Poached Chicken in Local Greens and Leeks.   It’s a perfect autumnal dish with barley in sweet savoury broth and accompanied by charred leeks.

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Poached chicken

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Poached chicken

Chips to share…

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Wedges with mayo, sorrel

We HAD to skip dessert since we were naughty.  We each had a slice of Guylian chocolate mud cake (A$45) for brekkie this morning.   I never fancy Guylian’s seashells and seahorses shaped chocolates. They are too milky sweet for my taste.  However, their chocolate mud cake was a true surprise! I stumbled upon them by accident last Christmas when I was down near the Opera House and was looking at their shop to buy a Christmas cake.  One bite and we all declare it the best chocolate mud cake in Sydney!

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Guylian Chocolate Mud Cake with a chocolate flower coated with gold leave on top

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A sliver of the very dense mud cake

So, we all ordered a Piccolo instead.  This comes with a complimentary petit fours of melt-in-your-mouth homemade chocolate sandwiched with lemon jam.

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Piccolo

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Complimentary Petit Fours

As the saying goes, live a little and tomorrow is another day!  Next time, I will order the 12 hours slow cooked lamb shoulder with carrots and pea salad ($89 for 2) which was so popular.

Ume meets Koala @Ume Restaurant, Surry Hills, Sydney

Date of Visit: April 20 2013

With only a couple of weeks in Sydney before I take off to Kuala Lumpur again, I suggested to a buddy of mine to meet up for dinner at Ume Restaurant in Surry Hills. I was curious to experience a Japanese-Australiana fusion cooking by an Aussie gaijin. How would the taste differ from the Japanese cooking I had the joy of eating in Japan a couple of months prior?  Continue reading