Offal Nom Noms @ Bistrode CBD, Sydney

Date of Visits:  Too many times

I was looking through my collection of gastronomic escapades on my iPhone where I have stored over 4,000+ photos when I came across my album on Bistrode CBD and realised that I have yet made a post on Jeremy Strode who is my favourite chef in Sydney.  Bistrode CBD is a fine dining restaurant in Sydney and currently sits at No 65 on Australian Gourmet Traveller magazine’s Australian Top 100 Restaurant Guide 2014.   He  also manages The Fish Shop in Potts Point under the Merivale’s wing.

I first came across Jeremy’s cooking at MG Garage; and when he opened Bistrode in Surry Hills with his wife, Jane in 2005,  my family and I became their frequent diners and would receive a  pot of their delicious home-made chutney at Christmas. Now that they have moved to the City, we visit less often but still make a point to drop in  whenever we are in the vicinity.  His restaurant is always busy and reservations is advised, however, since we are regulars, we are always welcomed by the staffs and would usually get a table.

Jeremy is known for his classic English fare focusing on secondary cuts of meats and offal executed with French cooking techniques. Techniques he learnt while cooking for well known French masters including Chef Michel Roux at Waterside Inn at Bray in Berkshire, Roger Verge at Le Moulin de Mougins at theFrench Riviera and  legendary Chef Pierre Koffmann at La Tante Claire.   Black-and-white photos of his mentors adorn the walls in his monochromatic coloured restaurant.

As an offal enthusiast myself, I must-order is organ meats and there are always some kind of offal on the menu.  My favourite is Calves Livers, pictured below:

Calves Livers


Calves Liver: With beef and caramelised onions

Do enjoy the rest of the photos from my iPhone photo collection – these are the dishes that I have thoroughly enjoyed and would recommend.



Tripe, Onions, Chilli & Black Vinegar

Pork trotters stuffed with Sweetbreads with a side of mash


Stuffed Pigs Trotter


Stuffed Pigs Trotter: Sweetbreads inside

Jeremy’s Signature:  Lamb’s ‘Hearts and Minds’


Lamb’s ‘Hearts and Minds’: Crisp crumbed brains, grilled slices of heart with bitter leaves and almodns.

Bone marrows are cleverly matched with a meaty slab of steak or a fish with a side of greens


Chestnut Fed Rump Steak (250g), Bone Marrow & English Condiments

Blue eye and bone marrow


Bone marrow



Grass-fed Steak


Grass-fed Steak


Pink Snapper Fillet, Clams & Samphire


Kubuta Pork Chop


Thirlmere Duck Leg Confit, Bacon, Gizzards, Smoked Breast & Beetroot Salad



Beetroot, Blood Orange, Hazelnut & Witloaf Salad


Ham Hock & Lentil Soup Cup


Blue-Eye Brandade, Boiled Egg & Asparagus


Rock Oysters




Last but not least, DESSERTS created by Jane


Ricotta Cheesecake, Crumble Crumb & Glazed Quince


Warm Chocolate & Coconut Pudding

At the time of posting, Bistrode CBD received 81% out of 75 votes
Bistrode CBD on Urbanspoon

Delectably Classy @Aria Restaurant Sydney

Dates of Visits:  A couple of times in April 2013

From the moment you enter the well-polished brass doors, you are well and truly looked after.  With a classy interior that looks out to the Sydney Harbour and Opera House and waited on by smart attentive staffs (fit too, from pushing the brass doors, I presume?), Aria Restaurant Sydney is clearly a perfect place to dine, impress and to entertain.

China-Hip @ Chynna, Hilton Hotel Sentral, Kuala Lumpur

Date of Visit: May 3 2013

Today I was invited to a business lunch at Chynna Restaurant at Hilton Hotel in Sentral.  It has been a good few years since I last went to Hilton and an opportunity to trek out of KLCC is always welcomed!

Hilton Hotel and Le Meridien Hotel are 2 of most secure hotels in KL. Both hotels are located on top of the Sentral Station which is the mid-way between the airport and downtown KL, thus rendering them a terrorist target.  As such, all vehicles entering the premises at Sentral have to undergo a metal detector sweep to ensure that there is no concealed bomb in the car.

We caught a taxi there from KLCC.  If you are new to KL, do remember to always ask the taxi driver whether they are using the meter to charge fare, otherwise negotiate the fare first. It is against the law to not use the meter but hey, laws are made to be broken, right?  And my pet hate in KL is riding in taxis.  I was charged $25 for the journey which is not far off the mark from my return leg which is $22 by the meter.

We had the private room and with consultation with Chef Lam, we had a tailor-made menu especially for us.  How lucky, eh?  Or let’s say, it’s good to know people in high places!


Narumi bone china place plates – yes, I flipped over the plates to check the manufacturer

Continue reading