Bababoi Kitchen & Bar

One of the few restaurants in Melbourne to serve Peranakan or Nyonya cuisine, Bababoi stands out from the crowd with offerings that really pack a flavour punch.

The Nyonya cuisine is a Malaysian cuisine which combines Chinese, Malay and other influences into a unique blend resulting in dishes that are tangy, aromatic, spicy and herbal.

The menu is extensive with something to suit everyone - From well-known crowd pleasers like their 5 spice marinated chicken to authentic Nyonya dishes like the Ayam buah keluak which is not served anywhere else in Melbourne. 

The food boasts beautiful flavour courtesy of the house made rempah (a blend of fresh spices which are ground together) that are meticulously prepared.

Lobak 

Our dinner commenced with a plate of Lobak from their “Something Light” section of the menu. The Lobak is a mixture of ground up lean pork, water chestnuts and herbs wrapped in a beancurd skin which has been steamed and then pan fried until crisp. The crispy beancurd exterior, juicy interior and salty-sweet chilli sauce makes for an excellent appetiser. 

Tamarind pulled pork (a.k.a. babi assam)

A dish of pulled pork with hints of tangy tamarind, the dish displayed a depth and complexity in flavour and had a lovely hint of tangy sweetness that complemented the overall savouriness of the dish. 

Nyonya chicken curry (a.k.a. ayam kapitan)

This classic Malaysian chicken curry was a stand out. Boasting creamy coconut and aromatic kaffir lime leaves and lemongrass, it was wonderfully hearty. We enjoyed the richness of the curry and the generous use of spices which showcased the customary punchy flavours exhibited by Malaysian curries generally.  Together with steamed rice, it was an addictive and comforting dish.

Chocolate chicken (a.k.a. Ayam buah keluak)

The chocolate chicken was yet another highlight. Particularly enjoyable for its robust and fragrant nutty flavour. Each morsel was cooked to the point where the meat simply melted in our mouths. The flavours from the herbs and spices were unique and very enjoyable.

The Jewellery box - Earl grey pannacotta topped with black tapioca pearls

The visually attractive pannacotta was a wonderful creation of melt in your mouth pannacotta and perfectly chewy tapioca pearls. Absolutely delectable, this dessert was a masterclass in textural balance and great use of flavour. The pannacotta was textured perfectly. A welcome departure from the mundane dessert items usually found, this dessert offered its own unique characteristics. 

Bababoi celebrates the fusion style of Nyonya cuisine, with distinctive blend of Chinese and Malay techniques, flavours and spices. If you like your South East Asian flavours rich and gutsy, you cannot go wrong here.

Location: Shop 2, 60 Siddeley Street, Docklands

Phone: 0490 029 968

Link: http://www.bababoikitchenandbar.com/

Cuisine: Asian, Chinese, Malaysian











Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

OLDTOWN White Coffee

OLDTOWN White Coffee recently opened its first Australian outpost mid last month.

Established in 1999, OLDTOWN White Coffee is Malaysia’s largest white coffee café chain.

The menu pays homage to Malaysian food in general with particular emphasis on dishes from its place of origin, Ipoh. 

Sotong Kangkung Rojak

We started with a dish of cuttlefish and spinach (also known in Hokkien as “Jyu hu eng chai”). A “salad” of sorts, the dish had beautifully wilted water spinach and tender cuttlefish laced in rojak sauce which is a flavoursome concoction of  shrimp paste, black caramel sauce, belachan, sugar, tamarind water, lemon juice, chilli powder and fresh chillis. 

Sotong Sambal Petai

The Squid with Petai beans cooked in sambal was delicious. One of our favourite Malay dishes, we enjoyed the gentle bitterness from the Petai which cut through the richness of the sambal. 

Assam Pedas Fish

The Spicy Assam Fish was yet another highlight. The perfectly seasoned assam curry broth possessed the customary punchy flavours exhibited by Malaysian curries. We loved the beautiful tartness from the assam base which goes particularly well with fish.

Whether you’re looking for a light snack of kaya toast and coffee, or a Malaysian feast, OLDTOWN White Coffee delivers with their great range of Malaysian cuisine. 

Location: 303, Elizabeth St Melbourne Vic 3000 

Phone: 03 9939 4268

Link: http://oldtownwhitecoffee.com.au/

Cuisine: Malaysian

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

Breakfast @ Magic Mountain Saloon

Magic Mountain Saloon brings the vibrancy of the Thai café culture to its breakfast offerings in Melbourne.

From the creators of Cookie, The Toff In Town, Revolver Upstairs and Boney, Magic Mountain Saloon opened in January this year and already has a loyal band of followers thanks to its authentic Thai cuisine which offers something distinctive for Melbourne’s breakfast culture.

Located at the heart of Melbourne’s CBD, a significant feature of Magic Mountain Saloon is its design - a fusion of industrial and contemporary. 

Green Curry Chicken Thighs, Apple Eggplant & Bamboo Shoots

The perfectly seasoned curry possessed the customary punchy flavours exhibited by South East Asian curries and was a great match for the beautifully cooked chicken. We loved the inclusion of tender eggplant and textural bamboo shoots.

Sour Orange Snapper Curry, Prawns & Morning Glory

The snapper curry was an outstanding curry which had a unique flavour and ample spice. It was a clean and bright dish with a perfect salt-sour-heat balance.

Black Sticky Rice, Strawberries, Banana, Coconut Cream & Dried Mango Granola

A modern breakfast take on the traditional Thai dessert of black sticky rice pudding with coconut, this bowl of goodness arrived as pretty as a picture, boasting a lovely deep purple colour. Magic Mountain Saloon’s version was absolutely moreish - luscious and striking without being too sweet. It was wonderful with fresh strawberries, banana and textural mango granola.

Magic Mountain Saloon provides a new dimension to brunch in Melbourne by offering an authentic Thai breakfast experience.

Location: 62 Little Collins Street, Melbourne

Phone: 03 9078 0078

Link: http://magicmountainsaloon.com.au/

Cuisine: Thai, Asian

Gastrology bloggers dined courtesy of Magic Mountain Saloon.

The Table Lamp

The Table Lamp delights with modern Asian fusion cuisine in ornate surrounds.

The dining room seeks to transport diners to Asia with Balinese art and beautiful birdcages.

We commenced our evening with a couple of outstanding cocktails.  The “Horse” was a skilful composition of Apple, Hennessy Cognac, Carton Apple liqueur and Earl Grey Tea.

The “Dragon” was similarly enjoyable.  Served in a traditional tokkuri with Bacardi Superior Rum, Sake, Lychee Juice, Lychee, Paraiso Lychee liqueur and Vodka, the flavours were light, bright and clean. We loved how the cocktails had beautifully balanced flavour combinations and drew from both Western and Eastern influences.

Basil corn fritters with tamarind jam

With their crunchy golden brown exterior, these corn nuggets of deep fried batter and succulently sweet corn kernels were delightful. 

Five spice wagyu beef with crispy vegetables and lemon sauce

A dish which highlights the robust beefiness of the Wagyu. We enjoyed the melt-in-the-mouth texture of each sliced which has been perfectly cooked.

Hat Yai Crispy chicken with grilled 3 chilli medley laces with ground rice and fish sauce

The meaty morsels of chicken were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreishly crunchy exterior and were highly addictive.

Twice cooked pork belly with volcano curry

Harmonising a perfect balance of spices and sweetness, the accompanying volcano curry was delicious with the crisp pork belly pieces.  A very fresh and fragrant green apple salad provided a refreshing element to counterbalance the relatively rich pork belly.

Steamed barramundi fillet with Chinese soy, rice wine and ginger

An absolute highlight of our visit, the barramundi featured tried and true flavour combinations of soy, rice wine and ginger. The quality of the barramundi was exemplary and perfectly cooked resulting in a very delicate and moist piece of fish. A wonderfully simple dish that allowed the natural subtle sweetness of the fish to be enjoyed.

Soft shell crab with  with two types of peppercorns

We loved The Table Lamp’s enticing soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of fried garlic and 3 different kinds of pepper, this dish was simply superb.  

Banana in a parcel - banana wrapped in coconut infused sticky rice and a banana leaf, served with coconut ice cream

Our evening at The Table Lamp ended on a decadently sweet note with their “Banana in a parcel”. The morsels of glutinous rice were pleasantly chewy without being too sticky and harmonised perfectly with the gooey banana and creamy coconut ice cream.

With surrounds conducive for enjoying a few rounds of their delectable cocktails, The Table Lamp surprises with exquisite food best enjoyed when shared with others.

Location: Level 1, 280 Little Lonsdale Street, Melbourne

Phone: 1300 899 988 

Link: http://www.tablelampp.com.au/

Cuisine: Asian, Fusion, Bar & Grill

Gastrology bloggers dined courtesy of The Table Lamp.

Vapiano

With a philosophy of ‘fresh casual’ and a focus on quality Italian fare prepared fast and in front of you, Vapiano is an innovative European concept.

The restaurant serves made-to-order hand-tossed pizzas, fresh house-made pasta, gourmet salads and delicious dolci in a fun, relaxed atmosphere with a focus placed firmly on freshness. Pasta is hand-made on the premises throughout the day and prepared right in front of the diner, while pots of fresh herbs on every table are perfect for sprinkling over your plate.

‘Fresh casual’ is the service style here – effectively a DIY model, where customers use a ‘chip card’, issued on arrival, to order directly from the chefs, who whip up the dish then and there to take back to the table. 

The service approach is designed to put the customer in control, enabling all food and drink to be charged to an individual ‘chip card’, and the bill to be paid at the end of the meal. 

It is bill splitting heaven. Seriously. Imagine all the troubles you’ve ever had with splitting the bill and having issues collecting the right amount at the end of a meal. Well, let those troubles melt away. They are no more.

Bruschetta – Toasted ciabatta, extra virgin olive oil, garlic-marinated tomatoes

Pollo e spinaci – Tender chicken breast, onion, pine nuts, cream with basil pesto, + Parmesan tossed with fresh spinach

A warm salad of pasta, tender slices of chicken breast and homemade basil pesto, the Pollo e spinaci was a lovely dish that was highlighted by the al dente pasta and lingering rich parmesan.

Pasta Gamberi con Rosso - Prawns, tomatoes, spring onion in homemade tomato sauce

The Pasta Gamberi con Rosso that we was very well prepared. The sun-dried tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.

Calzone - Folded homemade pizza dough with spicy pepperoni, smoked Aussie ham, mushrooms on homemade tomato sauce + mozzarella

The calzone arrived picture perfect and filled generously. We especially enjoyed the addition of spicy pepperoni which provided just the perfect touch of heat. 

A duo of desserts concluded our evening. 

Brazilian Cookie Layered Pie

We loved this wonderfully constructed dessert. The light and creamy filling went beautifully with the crumbly milk soaked biscuits. Topped with a delicate layer of chocolate, this was a seriously decadent dessert.

White Chocolate Cheesecake with Salted Caramel and Honeycomb

The dish of the night, this dessert was a delicious take on the traditional cheesecake. We loved the decadent white chocolate that came through on the middle palate and the delicious lashing of salty, gooey sweetness delivered by the salted caramel beneath the layer of honeycomb crumble which provided texture. It was both well thought out and executed.

The Vapiano concept certainly resonates with Australian diners looking for a quick and easy dining option that does not compromise on quality or cost the earth.

Location: 347 Flinders Lane, Melbourne

Phone: (03) 9620 3335 

Link: http://vapiano.com.au/restaurants/melbourne/

Cuisine: Italian

Gastrology bloggers dined courtesy of Vapiano.