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  1. That wiki is wrong in so many places, it's not funny. I suspect Kimbab was brought from Japan, based on one of the key "traditional" ingredient being Japanese. However, it is completely different to Sushi. Traditional ingredients include: - Spinach (pre-boiled and seasoned in sesame, salt and oil) - Carrot (pre-boiled in soy sauce) - Egg (fried flat) - Fake crab meat (mat ssal) - Takuhan [pronounced dakkang in korea] (they now call it dan mu ji, but we know it is a japanese pickle - takuhan). Later adaptations have added: - Ham, spam, bulgogi mince, boiled and seasoned octopus, or other such c
  2. When we were there, we had the "westernized banquet". Apparently, they have 2 separate banquet menus, one is westernized and one is chinese. In terms of service delivery, it was impeccable. I can't fault it. I thought the decor was not that special, since it just felt like "another middle/upper cantonese restaurant" (i.e. Shark Fin Inn). The food was... my opinion was that it was a bit hit and miss, but I think that was due to the "western" style than anything else. The 6 course consisted of the following: Baked Crab Shell Minced Quail in Lettuce Leaf Platter of Spring Onion Cake, Crispy Br
  3. Thanks for the suggestion. I've looked it up on Urban spoon and although the reviews were pretty good, it didn't look that "special". In fact, some of the comments lead me to believe this is too high risk (hit and miss) to put my name down as the organiser for this event - especially if it becomes one of the miss nights mentioned in the user reviews. I'm looking for something a bit more up-market and consistent, or a bit more unusual (i.e. Aquarium [done 5 years ago] with clown to entertain kids) to make it a bit "special". My current considerations are: - Vue de Monde (can scrape in budget
  4. Nope... Korean food tends to be very sweet, with liberal use of sugar (or more often, yori dang). Some common examples are: - Kimchi (lots of sugar in my favourite type: gut jjo ri) - Bul go gi - Kal bi jjim - Hong eo whe I think you may be mistaken that Korean food is not sweet based on your experiences at Korean BBQs, where they only serve ssamjang and girumjang? But in Korea, Korean BBQs are also sweet, because they use *american mustard + light soy mix; and kong ga ru or mi sut ga ru* for the dipping sauce for wine sam gyup ssal at many popular samgyupsal places. i.e. get a red oak lettuce
  5. Hey guys, I am looking for a suitable venue for a Christmas function for the following: - Around 25 - 35 adults. - Around 6 - 10 kids (ages 5 - 12). Preferably, it should be in or near the CBD, and have a function room, with a small separate area for the kids. Some exclusions include: Cumulus (did them 2 years ago, roomy enough for kids in the art gallery dining hall) Flower Drum (did them last year, wasn't suitable to bring kids) So does anyone have any suggestions for a nice venue, with good food?
  6. Backmi: usual spelling: baek-mi, 백미, 白米 Refers to refined rice, or white rice. (korean/japanese medium grain). Somackbun: usual spelling: so-maek-bun, 소맥분, 小麥粉 Refers to flour (whole grain wheat flour).
  7. Hi Hiroyuki, That's EXACTLY what I had! It was sooo nice, and so much better than the crappy Okonomiyaki they server in Melbourne (Australia), which is the Binde Dduk style (or Oosaka style according to the previous posts).
  8. Reading this thread, I'm now completely confused as to what I ate at an Okonomiyaki restaurant in Oosaka. They only had 1 thing on the menu (that I could tell) which was 700 yen? each. It looked nothing like any of the pictures of "osaka okonomiyaki" on this thread, which looks exactly like korean "bin de dduk". The food in question was cooked on a large grill at the front of the restaurant. The cooking process was as follows: - Very thin layer of white runny batter was placed on the pan. - This was thinned out even more by using the back of a soup ladle to spread the batter. - Some vegetables
  9. http://blog.daum.net/_blog/BlogView.do?blogid=0PSS3&articleno=39&_bloghome_menu=recenttext#ajax_history_home
  10. Thanks for the response, but I'm looking for 1 particular recipe which Chinese restaurants around Melbourne commonly use. It's the one with the bits of garlic visible, and no other sauce apparent... apart from a light film of shiny slightly yellow tinged liquid? Usually it's done on snow pea sprouts, but sometimes on Chinese broccoli. Many Melbourne restaurants give the option of the dark oyster sauce OR this sauce when ordering vegetables.
  11. Fatguy, That isn't dang myun. They are japanese rice noodles. Domestic, I think I've seen it done a bit differently - place in a bowl of cold water for 1 - 2 hours, then cook directly in the wok/fry pan with the meat, veges and sauces. Not a fan of jap chae so i don't make it myself. Dang myun means "starch/glucose/carb" "noodles".
  12. Can you post the 1 hats? Also agree with your sentiments re: verge. Wasn't impressed with them.
  13. I think it is a permanent fixture of their "winter special" menu - from April to October. I've been there quite a few times, and I like the place... especially the chips...
  14. I've a function coming up in a couple of weeks and have been tasked with the duty of finding a venue. The budget is $40/head including non-alcoholic drinks. I've been tossing a few ideas, but would like to get more ideas before I decide. My current list is as follows (~$40 / head or less): - Paladarr Thai Issan (Alphington) #1 candidate at this stage, but Thai is a bit risky as it may not be widely acceptable for those who've not had it before. Also the only hatted restaurant I could find within the budget ($35 - 40 / head inc drinks by experience). - Izakaya chu`ji (City) #2 candidate at t
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