Ding Tai Fung at World Square

It was such great news for me when Ding Tai Fung finally opened in Sydney!! My all time favourite restaurant, THE best dumplings you will ever taste, I guarantee it.

For everyone who visits Taipei, no matter what your food preferences are (carnivorous, herbivorous, omnivorous or anything else beyond description!) this is the one place I highly recommend and my personal "must-go" restaurant. This restaurant was made famous by their great dim sims, the proof being the 3 mile queues back in the old days before I left Taiwan. They now have better management and a second store in the heart of Taipei (and LA, Hong Kong, Shanghai and now Sydney). No

booking allowed so you must queue up - but it is highly worth the wait.

They specialise in dim-sims, steamed, boiled, fried etc, as well as serving a variety of very well made noodle soups and fried rice. BUT, everyone comes here for their dim sims. In particular, a steamed pork dumpling. The levened dough pastry is only millimeters thin, with a great soft-chewy texture.

The pork mince is tender and juicy (not for those fearful of high cholesterol but if you're here, you ought to let that out of your mind for a bit), so everyone picks up their little bundles of ecstasy very carefully, because you don't want the tender pastry to rip and lose all the delicious juices!! And we also had an absolutely divine pork and chinese chives steamed dumplings. These were light so I believe I can finish the whole tray on my own. Yet it doesn't feel dry like some 'healthy' versions of the vege dumplings. These are made with the same pastry as the pork dumplings but as the filling was not juicy it was much easier to handle.

We also each had a vegetarian steamed bun - this time with a thicker

levened dough so its soft and fluffy. YUM. I honestly believe this

was as good as (if not better) than what my mum makes - sorry mum but these were fabulous!

I love my noodles. I ordered a chicken noodle soup - which was cooked in individual ceramic pots so all the flavours are retained as the lids are only opened after the pots are presented to the customer (thumbs up). Also ordered a beef soup noodle which was really great, the soup base was rich and full of that beef stock flavour. A tad salty so I could use a little plain noodle to go with that! But still it was great.

For dessert we ordered a steamed dumpling with red bean paste - this was delicious. A bit sweet so it was perfect with tea. And, for those people who think Chinese restaurants only serve crap tea - well this place serves really fragrant jasmine or Oolong tea and it complemented our food SO well..... Their friendly efficient and enthusiastic staff made sure everybody's tea cups are always filled, and food arrived only when you've finished the previous batch, and sweets served only after you've finished all the savoury dishes.

Must go. The only restaurant I WON'T live without. Nothing compares to Ding Tai Fung!!

Cibo e Vino

We were greeted with a glass of Italian white bubblie with thin slices of nectarines soaking up the flavour. It was very easy to drink (and get drunk on) and was a refreshing start on that scorcher of a day.

The first course was truffled-honey figs with gorgonzola, which was very sweet, but somehow balanced well with the creamy and salty gorgonzola.

The salted cod fritters are delicious - normally salted cod dishesare very salty but this one wasn't. I guess it meant the fritters lacked that distinct salted-cod flavour because of that.

Scallops were plump and juicy (almost feel like they're uncooked?!). Orecchiette with pecorino was absolutely delicious - freshly made pasta just taste that much better, and the pecorino cheese- mmm.

The marron with spicy butter was a surprise - never had marron before (it'slike a yabbiebut bigger, or a crayfish but smaller), very sweet meat thatwouldtaste great even if it was plain BBQ'ed. The pizza with pancetta and caramelised onion and baby rocket was old fashioned but its the kind i enjoy. Except the basewas a bit too thick.

We wrapped up with a cabernet sauvignon granita with red currents.

Three thumbs up for this - spicy, sweet, aromatic, finished my meal perfectly (and was great timing for the hot afternoon).

My favourite was the dessert - cab sav simmered with cherries and spices then made into a granita. I loved the pasta too - fresh made pasta just taste that much better than dry pasta.

The marron was a surprise for all of us and (whispers - I want some more!!) it was so good it would even have tasted great if it were just BBQ'ed with absolutely nothing on top. The figs - I'm not normally a 'sweet non-dessert dish' type gal but the salt of the gorgonzola and the sweet of the figs and honey actually worked for me. Salted cod also deserve a mention as I enjoyed the crispy outside and soft and savoury inside (cod herbs and potato i think). The

scallops come last (for me) in this amazing meal, I guess because I have something similar at Chinese restaurants. Coffee - way strong - the way I liked. And I enjoyed the Italian white bubblie at the start of the meal too...

Wines - Torbreck Woodcutters Shiraz 2005, lightly chilled. I bought this a few months ago and this was a perfect opportunity so I brought it along. Chilled shiraz for summer actually worked, and I think everyone who had it said it was good to drink. I also brought a 2002 Miranda Golden Botrytis (which was a good year for this wine!) and this one never fails.

I'm starting to think that degustation type meals are worthwhile - this meal

was $60 and we were all stuffed as! And we got to taste a variety of unusual and carefully prepared dishes. One would easily pay $30 for a main, $15 a dessert, $15 wine and drinks and $3 for a coffee at a reasonably good restaurant ..... Degustation rocks.

Cibo e Vino Cafe and Restaurant - Shop 2 299-301 Old Northern Road Castle Hill 2154

Chateau Shu Xmas Dinner

This is the happiest time of the year - Christmas, when family and friends gather and share some laughs. The joy of having a small family (of only my parents and I) celebrating Christmas is that I can go to town and cook up a storm without breaking a sweat! Last year we had a 8-course meal (!!!), mostly made from scratch, this year we opted for something simpler - a 7 course meal with half of the courses already prepared.....

Starting with CHICKEN LIVER PATE (with juniper berry) on crusty ciabatta bread, followed by CREAMY GREEN PEA SOUP. Having had a bowl of hearty soup we were ready for the traditional Christmas PRAWNS AND HAM - with the biggest asparagus I've ever seen (about 2cm diameter!!! I kid you not!). Dad just gotta have his Christmas ham.... And then the main course - the focus of my Christmas dinner planning - drumrolls - we each had a whole roasted QUAIL (they only weigh 150g each so don't call me a glutton). It was juicy and dripping with fat (these little critters are in need of exercise) but I enjoyed it. The texture was much like duck but more tender. On the side we had salad of rocket and parmasen cheese - yum. We finished with KING ISLAND CAMEMBERT and PARMESAN cheese platter with grapes, cherries and strawberries, Muscat, Haigh's dark chocolates, and home made Christmas cake, which we set alight with some cointreau. It was fun to prepare but now I have another question - what to have for my next Christmas dinner................

The Ark Lounge, Dee Why

The Ark Lounge is located on the Strand at Dee Why Beach. I went along to what Wendy called a "girls gathering followed by a walk along the coast", only to find out it was actually her pre-30th birthday celebration!!

I started the warm summer day with a spider - I'm getting addicted to vanilla ice cream in lemonade - so refreshing! And upon examination of the short but sweet menu I was originally tempted by their entree of Pumpkin Arancini, but decided against it because it's a small serving (for a hungry Cindy). I ended up going for the linguine with prawns, garlic and pine nuts - was quite average actually, and VERY oily. But according to the people on my table the Arancini was DELICIOUS... damn.... I could have boasted on my ability to pick great food! Wendy went for their King Prawn with Mango and Lychee salad - a popular

dish for our table, and apparently the mango lychee salad was great. The entree tasting plate consisted of one prawn on mango lychee salad, a fig and prochiuto with goat curd, one arancini, deep fried calamari, and oyster. She gave it two thumbs up, but said if she comes next time she will order just the arancini. So I guess the highlight of the lunches were the prawns, the entree tasting plate, and the arancini.

The honey and coconut panna cotta with a scoop of vanilla bean ice cream was so delicious, I was so pleased for the choice! I initially had my reservations with anything containing coconut, but thankfully there was only a small amount of descicated coconut on top it didn't bother me much. The honey was very aromatic. This was definitely 100 times better than the panna cotta at the Orso Restaurant at The Spit (don't ever go there! Overpriced ordinary food). The other popular dessert choice was the Lindt Chocolate Cake with cream and mixed berry compote made of fresh berry which was apparently very tangy. The cake was very chocolaty and smooth, and after my heavy oily pasta I was not ready to have another heavy dessert. But it was still a top notch choice - highly recommended. My long black was ordinary though - it didn't have a bad flavour, but just a bit thin and lacked body... and didn't have much crema... disappointed but it went well with my panna cotta anyway.

I liked the food and service - would go again if it weren't for my curiousity to check out other restaurants!

The Gelato Bar, Bondi Beach

This is an old favourite with beautiful cakes on display, and is one of the busiest cafe on Campbell Pde. The Dobos is made of layers of chocolate ganache and a soft fluffy cake, topped with caramelised sugar. The fluffy cake had such a light texture it must be made of some sort of starch flour (or even potato flour)! Cherry strudle was refreshing, lightly sweet and tangy, and had almond meal inside. The filo pastry wrapping the cherry was light and crispy - yum.

Sailors Thai

After a sleepless night (thanks to an unforgettable catch up with Jean and Kyna) and struggle to stay awake on Friday morning, I got my second wind after my third coffee and the anticipation of another great catch up!

The October Good Food Month is coming to an end, and I have not

yet had my chance to appreciate Sugar Hit. To maintain my "gourmet" reputation I managed toorganise a last minute scramble, got Anne on board for the special event.

We dined at Sailors Thai restaurant at The Rocks. This restaurant is

famous for its authentic and creative cuisine, and unlike the usual Thai

restaurants, you won't find the usual items like pad thai or green curry

chicken or mesamum beef, and the menu list is nowhere near as long as that of any usual Thai restaurant, but the amount of thoughts put into the menu made sure that each dish was tantalising enough!

Anne went for the fragrant salmon salad with green mango. I don't

normally go for dishes filled with mint and coriander leaves, but this this dish was fragrant but subtle, and very refreshing thanks to the tangy and slightly crispy green mango. The salmonroe in the salad was so fresh it

burst with flavour! Nothing like the

salmon roe on sushi - you had to really bite it to burst it! I went for the silken tofu stuffed with crab meat and pork mince. The tofu was so tender and silky and went so well with the lightly crispy fried tofu. The mince was savoury with subtle coriander fragrance. I really loved this dish because it's has such delicate and sophisticated taste, yet the idea is so simple! Wine - we had sauvignon blanc with our food. Light and crisp and easy to drink.

We had a very tough time deciding on the dessert destination. As we decided to dine at The Rocks, we had two finalists - The Four Seasons Hotel and the Park Hyatt. We made our final decision by means of flipping the coin... which led us to The Bar at Four Season Hotel's. The dessert sampler had three offerings - the spiced chocolate pot de creme, passionfruit pound cake with vanilla mascarpone, and hazelnut praline parfait with sesame snap. The chocolate pot was like chocolate ganache spiced with cinnamon and cloves, and I thought it could also have been szechuan peppers that gave it a tingly aftertaste. The pound cake was like a good butter cake which was delicious but not outstanding. The hazelnut praline parfait was the winner - absolutely gorgeous, it was like a semifreddo, with excellent smooth melt in your mouth flavour. Wine - Browns Brothers orange muscat, reminds me of the miranda golden botrytis, but not as syrupy.

A great night was had by all. Delicious.

Dolcissimo, Haberfield

Kyna is one of my best friends from high school, we've known each other for 16 years now! Her visit this month was very exciting to us, and since she is our guest of honour, we asked what she wanted to eat. PIZZA she said, AT THE PLACE CINDY TOOK US TO LAST YEAR! So its off to

DOLCISSIMO at Haberfield.

We were very pleased when the waiter showed us to the nice side of the restaurant and we happily settled

in by the window, and started our girly chat. For some reason I decided to order a spider (Sprite with vanilla ice cream) - it's very unlike me but I felt like one and thoroughly enjoyed it! Pizzas are great as always, but we were a little disappointed with the

tiramisu (sigh... Napoli in Bocca is closed for renovation) which would have been nicer if there are more sponge biscuits. I do like the pizzas at Dolcissimo, but you need to know that you go there

for the food, NOT the service, which can fluctuate from very

attentive and friendly to ignorant and negligent.

I'll certainly go back