Gastronomica Gastropoda - Vietnam Food

The French may have the most obvious, though somewhat elitist bookmark in any current reference on the culinary attributes of snails. But having just returned from another work related (and food exploration) trip to both north and south Vietnam, I can attest that the Indochinese have their very own and certainly more down to earth chapters on serving up the diverse variety of gastropods that slime their way across their local landscape. Snails of all colours and shapes mostly of the aquatic variety, were served in some dish at just about every meal I had there. Some were great, some were definitely forgettable, some had spiral shells piled high as the glistening centrepiece treat, some had them shelled and added to a mix stir-fry merely as dot points of meaty earthiness...and below, are some that captured the attention of my tastebuds and camera.

A local colleague showing me the way to twirl the meaty foot out of the shell of freshwater apple snails at a beer cafe in Hanoi. I suspect that this may be a local variety. Vietnamese farmers are waging an on-going but ultimately lost battle with larger introduced species that are ruthlessly chomping their way through the country's rice and taro crops. Unfortunately and typically, the aliens are not so tasty and not favoured as food.

The apple snails were wok steamed with lime leaves, chilli and lots of lemongrass. It took me but a moment's hesitation before joining my enthusiastic dining companions in digging in, or should that be digging out! Tastewise the somewhat chewy meat had obvious hints of earthy...erm...'algaeness' but this was easily fixed by a vigourous swirl in lime juice mixed in with peppered salt. Not so much a fan of the pulpy 'tail' and innards that trailed out after the foot however. The only culinary descriptive I could come up with on this was..."eww"!

Ho Chi Minh City (HCMC) is such a confounding and clumsy name for this vibrant metropolis of South Vietnam. I, like most of its citizens on the ground much prefer the original of Saigon. In one of the city's many hotpot restaurants I was treated to an entrée of prettily patterned shells poached in a bouillon fragrant with lime leaves. This looked to me to be a marine snail that is certainly popular, seen sold at every local market I wandered through.

In contrast to the first, this variety was tender, clear, and clean tasting. Tasty and moreish indeed.

Food to go with dark beer at a Saigon Bia Hoi (freshly brewed beer bistro). It got a bit lost in translation but I think this may be meat from some sort of large marine whelk or conch flash fried in a wok with basil, chilli and garlic segments. Tasty enough but unpleasantly tough and chewy. A cheap and insufficient substitute for abalone, that infinitely more expensive and much sought after marine gastropod mollusc. However the garlic done this way and common in local stir-fries was delicious eaten whole, not at all sharp or even garlicky. Instead they were somewhat nutty, slightly crunchy and utterly beer friendly!

Noodle Soup Cravings - Pho Chu The, Footscray

Loathed to raise this again, it's horribly cliché but Melbourne's frivolous weather continues to totally baffle me. A mere day ago we were sweltering through the city's hottest November day ever as the mercury hovered around 38°C for most of it, and yet this morning we woke to the wettest day in several years with temperatures cool enough to have to dig our sweaters out of the back of the closet again. If we'd a similar constitution to pet fish in an aquarium, this rapidity of change would've guaranteed to find us all floating belly up on the surface.

Bowl of phở bo mixed with herbage, lemon juice and plenty of bird's eye chilli just the way I like it!

The morning's rain and greyness had us lingering in bed till late but once up and thinking about food, the only brunch craving that insistently crept into mind for a need to be satisfied was a piping hot bowl of soupy noodles. Luckily for us, Footscray is only the next suburb away so it didn't take any deliberating to find ourselves walking into Chu The for large warming bowls of phở. As usual for the two of us, a medium bowl ($8.50) each of phở bo (beef) and phở ga (chicken) were promptly ordered, and I also fulfilled my first caffeine need for the day with a strong hot Vietnamese coffee syrupy with sweetened condensed milk. There's nothing much to share about the venue itself, it's a rack-standard phở joint albeit quite a small one and wholly dedicated to the Vietnamese breakfast staple. Springrolls to whet the appetite are about all you can stray away from the bowls of noodles. Choices are pretty much limited to one's preferred size of bowl, beef or chicken, and to what extend one would like to add associated offal and viscera to accompany the sliced meat (blood cubes, tendon or brisket for beef, and liver or giblets for the chicken). Order the Special for the complete experience. Lingering uncertainly over these selections when the waiter asks for your order will more than likely produce an impatient look to get with the programme.

We have visited the place quite a number of times and it's always full of local suburbanites on their grocery shopping break so there must be something going for it. Chu The produces satisfying enough bowls of phở, not the best and not the worst in Melbourne though I'm now somewhat surprised that I hadn't really been dedicated enough to have kept a phở track record. But here's my breakdown on Phở Chu The.
Pluses:
- Generous amounts of soup and meat, more so than any bowl one is likely to find in Vietnam.
- Beef slices always added to cook through in your bowl and thus served perfectly pink.
- Slices of chicken breast meat also tender and not overcooked nor grainy.
- Okay depth of flavour in the broth though lacks the heady spiciness and pepperiness of some establishments.
- Great rice noodles left with requisite bite.
Minuses:
- Limited variety of herbage with only basil and sprouts and wedge of lemon supplied.
- Chicken can include some pieces with gristle attached (and even non-chicken bits such as tripe!) if one does not expect or care for that; and beef can be untidily sliced and prone to clumping.
- Chicken broth always lacks the punch of the beef, though this is the case everywhere.

Walking outside warmly satiated and full of soup, we looked up and saw a patch of blue sky. Did they or did they not say it was going to keep raining!

Food: 14/20 - Phở or phở.
Service: 14/20 - Efficient, impersonal, inoffensive.
Value: 16/20 - Standard.
R-Factor: 16/20 - Sure, unless I can remember better elsewhere but close by.
Spot Score: 15/20 - See Pluses and Minuses.

Pho Chu The
92 Hopkins Street, Footscray VIC.
[There's another outlet somewhere in Little Saigon, Richmond]

For Footscray local and Food & Travel writer, Phil Lees' take on Chu The, visit his food blog "The Last Appetite".

Seachange Requested - Time and Tide Gallery Cafe

We spent a recent long weekend dodging rain squalls along the southern Australian coastline halfway to Adelaide and back. Once again indisputable evidence that the surest way to break a prolonged drought in any region, would be to get us to plan a getaway there. Not that I’m complaining really. It made for dramatic scenery and it was a terrific time! Grateful to be breathing in lungfuls of bitingly crisp but fabulously clean Australian air after past months of jaunter in, out, and around the soupy atmosphere of SE Asia. Mostly for work, a little of it play and boundless opportunities for exotic degustation!

Enjoying flat whites with a view

Anyway more on those later, for now KB and I were breaking fast at the Time and Tide Gallery Cafe just outside the little seaside township of Port Fairy. This quaint fishing village on Victoria's southwestern coast may be small but its scenic natural attributes have attracted a congregation of trendy cafes and notable restaurants for fortunate locals and passing tourists like ourselves. Because of the plentiful choices on offer right on Port Fairy's main street, getting to Time and Tide Cafe requires a bit of mission mindedness. Head southwest out of town on the Princes Hwy for 5-10 minutes looking out for the signs that indicate the location of the turn-off. After that it's a couple of km of dirt road leading up to the beachhouse in which the cafe is located. In the bad weather it was potholed and rough enough to put a 'look at me' gleam in the eyes of those steering their line of Toorak Tractors along the track, not missing the opportunity to spray bragworthy mud over their virgin wheel arches. Sure, our little city hatch had a good time too!

The designer weatherboard entrance had more of an art gallery feel than cafe but the inside was pretty much divided equally between the two sections. We browsed through the displays of beach themed trinkets before settling into a table next to the large windows that allowed unhindered views out to a small crystal clear covelet and the Southern Ocean beyond. The place was right on a very pretty beach with views enough to incite jealous dreams for ones own seachange, and almost enough to make one not notice that a standard cup of coffee was at the upper end at $4.

Baked egg, mushroom, vege, ham and cheese pie with tomato relish

Time and Tide offers lightish meals for breakfast and lunch, including a variety of gourmet sandwiches and griddled panini as well as ready baked pies, frittata, quiches, pastries and cakes. Most of the menu is scribbled on a blackboard and freshly on display within the glass counter. A mill of visitors checking out the board and food display indicated that orders were taken and paid for immediately at the counter. Drinks and food were cheerfully delivered to tables though. We had a roast vegie and ham/bacon pie and a potato and corn frittata (both around $15) which were served remarkably well reheated from what appeared to be a small galley kitchen, and well accompanied by a dressed spinach salad and piquant tomato relish. Overall pretty tasty with good sized serves. Jars of the relish plus other gourmet preserves are also sold by the cafe's small condiments section.

Time and Tide was certainly a bright and delightful place to spend an hour or so in for some rejuvenating nourishment, either after, or prior to exploring the beach and rockpools that run right up to it. In better weather, one might be enticed to linger even longer at outside tables on the wooden deck. As it was during our visit, as intermittent gusts of rain beating against the windows reminded us how cosy it was inside, I almost thought $4 was a small price to pay for a second cup of coffee, almost.

Food: 15/20 - light meals, nothing elaborate.
Service: 16/20 - Order at counter but otherwise cheery.
Value: 15/20 - Top half of average cafe prices.
R-Factor: 16/20 - It's a great spot!
Spot Score: 16/20 - Worth a visit if staying at Port Fairy or passing through for lunch.

Time and Tide Gallery Cafe and Gallery
21, Thistle Place, Port Fairy VIC.

Under the Bent Rim - Gold Leaf Docklands

Peanut and pork steamed dumplings, braised chicken's feet, and wu gok (pork filled fried taro dumplings)

Recently sampled the dim sum at the relatively new Gold Leaf Chinese restaurant in Waterfront City at Harbour Town Docklands. The venue is located within Melbourne's newest complex for factory outlet shopping, so new in fact that many of the frontages remain vacant or were not quite yet at full operation. This gave the precinct a sparse and somewhat desolate atmosphere, which means it fits in perfectly with the rest of Docklands. The restaurant is on a first floor wing, pretty much directly under the shadow of the city's latest and biggest but embarassingly dysfunctional tourist attraction, the Southern Star Observation Wheel. The structure inspired by the London Eye has since been called many other names, The Melbourne Eye(Sore), a white elephant, a laughing stock but I'll be kind and just call it unlucky. After much delays during its initial construction, it had opened for operation for a mere two months before an infamous heatwave from the summer just passed proved too much and cracked some of its spoked girders. It's now back to the drawing board with repairs reported to take up to 12 months, perhaps in time for a reopening next summer? Here's hoping that those responsible have taken into account that the seasons, unlike the wheel, will be coming around full circle and yes, Melbourne summers can get hot!

The Docklands restaurant is the most recent addition to the Gold Leaf group of chinese seafood and yum cha restaurants, which have more branches opening around town than your average bank. If they introduced facilities for paying utility bills and cashing deposits, I'm sure it'll be a greatly appreciated social service to the senior population, especially in addition to offering Sunday brunch. Being new the restaurant is bright, helped by floor-to-ceiling glass frontage, generous lighting and an illuminated panel depicting an oriental river scene along the back wall. Service too was bright despite the frenetic pace usually set at yum cha. I nearly choked on my dumpling when we received an "Enjoy your meal" from the trolley servicer after she deposited our steamer of choice on the table, and damn well did choke when the same happened again later from a different girl. A remarkable deviation from the usual surly though admittedly harrassed staff at yum cha service. Foodwise, I'd expect that the dim sum at any of the Gold Leaf restaurants would be pretty dependable though this outlet offered less than expected variety on a visit. Waiting periods between carts were somewhat inconsistent, though portion sizes were noticeably generous. Traditionalists may grumble that they touch more than the heart (ie. lack finesse). We have previously had yum cha at the Gold Leaf Restaurant Sunshine and been more impressed with the quality (especially their roasted suckling pig), though much less so with the crowds and difficulty in finding a park! However no such issues at Docklands with multi-story parking aplenty.

A wooden vat of dau fu fa, silken soy curds served in gingery syrup

Perhaps there had been little reason to venture into Harbour Town with its star attraction currently out of commission and the fashion outlets still finding their feet, thanks to the same issue. However the presence of Golf Leaf is now one reason to stay on that tram from the CBD for a little further, or otherwise venture in to try a clean new yum cha venue. Do so before the queues get longer, the carpets get faded, the tiles get slippery and the service gets jaded. The crowds are already gathering. We had to wait around 30 minutes with no booking on a Sunday lunchtime, so it'll pay to book prior to a visit or as Edmund Blackadder might say as you wait beside the live seafood tanks, "You'll be spending more time staring at fish staring back at you, than Fishy the Fish Starer cares to spend time staring at fish!"

Food: 14/20 - Run of the mill dim sum.
Service: 14/20 - Not bad for yum cha.
Value: 15/20 - Nothing out of the ordinary.
R-Factor: 14/20 - It's now the yum cha place closest to us.
Spot Score: 14/20 - Offers another mid-range choice for Cantonese cuisine.

Gold Leaf Chinese Restaurant
Level 1, 10-11 Star Circus, Waterfront City, Harbour Town, Docklands VIC.

Will there be any Batter? - Tempura Hajime

It was the second time we loitered near its inconspicuous entrance. The first pass we walked straight by wondering if we’d misunderstood the seemingly clear instructions for the rendezvous. Glancing around furtively over my shoulder at the surrounding deserted office district, I pressed thumb on buzzer and the door clicked open in acknowledgment. Why the espionage? Were we about to be handed a stolen manuscript detailing each and every Mystery Box ingredient to be used over the entire series of Masterchef Australia? Or perhaps a draft copy of the Federal Budget leaked three months in advance?

Palate cleansing Sashimi of Ocean Trout, John Dory and Kingfish served with freshly grated wasabi root prior to the tempura courses

No, instead we’d finally got ourselves to Tempura Hajime, that widely lauded yet reclusive den for fine tempura in Melbourne. That is, the real deal. Nothing like those roughly battered and gluggy ebi tempura dunked unceremoniously into foodcourt bowls of udon that we’re more familiar with, or so our expectations assured us. We were led though a darkened bar area that looked like the waiting rooms at either my dentist's or tax accountant's. Neither had ever provided me with fond anticipatory memories so perhaps just as well we weren’t given the option to linger, but directed straight through and out the other side. We may as well have stepped though Alice’s looking glass. The famed tempura bar! In contrast this room was brightly lit, drawing immediate attention to the dominating blondwood-panelled U-shaped bar surrounded by 12 stools. Yes many will know that the restaurant only accepts 12 “clients” per night. For those that hadn’t known, it’s true, and also why a booking for an evening of choice generally needs to be secured at least a month in advance and probably much earlier if on a weekend. Our 7.30 Saturday evening spot for two took just that, though demand may have tempered as the current economic crisis continues to extend its reach. Separate bookings are staggered at 15 minute intervals so as to ensure that equal attention can be paid to everyone. Proprietor and tempura supremo, Daisuke Miyamoto is the one and only chef and master of ceremony. Surprisingly, he does not possess a domineering personality. Quietly efficient, meticulous and softly affable would be more accurate descriptions for both host and hostess. This made for relaxing and comfortable dining despite sitting pretty much face to face opposite the chef for the entire meal.

Okay I couldn't stop myself...smile Daisuke san, smile

Tempura Hajime must be contender for the most hyped about niche eating venue in 2007/2008 though the noise seems to have died down. For awhile there, the image of Daisuke san over his copper woks was perhaps the most photographed profile-in-action captured by awestruck food bloggers. There is no need to decide over the food, the $72 per head menu is fixed though you'll be asked if there's anything you're allergic to or won't eat. If this includes seafood my suggestion is to forget about the place and save your dining-out splurge for elsewhere. And it’s mainly all about tempura, albeit tempura done with pedantic attention to detail. Plus it’s all delicious though we agree with most who've dined there (and written about it) that it's really about the experience and aesthetics, from its atmosphere of covert exclusivity, to its meticulously presented food, to the delightfully quirky one-of-a-kind Japanese stoneware used in service. Personally, I was fascinated with the whole observable ritual that went into producing each piece of grease-free, airily coated and perfectly crispy tempura. I won’t detail here each and every masterpiece that was proferred for tasting but the famous and sexy tempura scallop stuffed with uni (sea urchin roe) and shiso is shown below. As a caution, I do believe some surprise in this aspect would add to one's own experience but if you must, others have detailed each morsel likely to be offered in all their glory here. Incidentally we weren't too wowed by the scallop as the 'bitey' fresh shiso somewhat overpowered the delicate mollusc, have read that nori is used instead at other times.

Definitive proof that the term 'Food Porn' is by no means inappropriate or overused

So is the experience worth it? For us we certainly walked away happy, but we do pretty much consider it a once-off (or once in a very long while) dining experience. If not exactly one-note then certainly a very focussed specialist Melbourne fine-dining offering. Don’t be fooled by the ‘tempura bar’ misnomer, a cheap meal out won’t/can't be had here. Yes it’s probably the finest tempura to be had in town but at the end of the day, a stick of asparagus is still a stick of asparagus no matter how many superlatives are used to describe it, and same goes for the prawn. It certainly can't be judged on the same food value scale as say The Press Club or Maha, but Tempura Hajime does offer a different, quite unique experience and yet another choice for those of us fortunate enough to eat in Melbourne.

Chilled sake served by Dumbo the earthern despenser

I've read around the blogs that the proprietors of Tempura Hajime may be moving on (back to Japan?), but the restaurant was still around when I checked back in April 2009. If it sounds like it could be your thing, experience it while you can! That is, if you can figure out how and where to get in...

Food: 17/20 - Innovative procession of tempura for Melbourne.
Service: 17/20 - Charming, welcoming and personable as are essential for the small space.
Value: 15/20 - Depends how much you love fine tempura in all its forms.
R-Factor: 13/20 - May be too focussed given Melbourne's choices for fine dining.
Spot Score: 16/20 - Overall interesting with a sense of occasion.

Tempura Hajime
60 Park Street, South Melbourne VIC.

Salak and Jambu - Indonesian Food

If it feels like a snake, and it looks like a snake, then it must be a ... fruit!?


In my last post I put up a couple of cropped pictures of some exotic fruits I'd encountered in Indonesia. Well, picture No.1 is of the salak also known as the snake fruit or snakeskin fruit. These grow in clusters at the base of the imposingly prickly salak palm that is native to Indonesia, with each individual fruit about the size of a large fig. They look pretty "wicked" don't they, with their scaly peel. At the very least, they give the impression that something serpentine might just pop out of them! The unusual snake-like skin is surprisingly thin and somewhat papery, easily peeled away by hand to reveal three waxy lobes or segments of edible off-white flesh. Each of these fleshy lobes hides a hard inedible seed. The fruit has quite a distinctive, slightly sourish (acidic) aroma but the flesh has a pleasant crunchy texture (like a cling peach or unripe nectarine) and quite sweet. Both the appearance and odour of the fruit have proven a little too confronting for some people encountering it for the first time to enjoy. As for me, I don't mind it at all though it wouldn't be at the top of my list of favourite tropical fruits. It really needs to be eaten when very fresh, as bruised or older fruits emanate an overpowering smell and unpleasant taste of fermentation.

As Phyllis and Thanh were both able to reveal, Fruit No.2 is the jambu or wax apple, a very common and popular fruit in south Asia and again native to Indonesia. When I'd been out for a stroll around the suburbs of Jakarta, I'd often come across the bell-shaped fruits strewn over some patch of ground even beside a busy roadway or a carpark; a cue to look up to see a jambu laden tree. The common variety has an attractive greenish-to-white colour tinged with a faint blush of pink and is known as jambu air (or water jambu) due to its light crunchy and juicy texture consisting mostly of water. The ones pictured here are a slightly larger variety or cultivar known as jambu merah (red jambu), or jambu susu (milk jambu) on account of its milky white inner flesh. Tastewise the varieties are similarly subtle, slightly tart and faintly perfumed. It is an easy fruit to eat and can be crunched skin and all, although the heart hiding the seed is a little cobwebby or cottonwoolly in texture. Otherwise it is a refreshing bite! Because of its subtle taste, jambu is usually eaten with a condiment. Thanh says they are enjoyed with sugar syrup in Vietnam. In Indonesia however, locals really only eat them dipped in the ubiquitous kecap manis (a sweet soy sauce) laced with very spicy chilli sambal! It is also a common ingredient in rujak, a raw fruit salad tossed with crushed peanuts and a hotly spicy shrimp-paste and tamarind dressing. Sounds odd but tastes devine!

Lady and the Serpent in the Garden of Eden - Indonesian Food

As Melbourne Food Bloggers were living it up at the rescheduled version of their latest get together, I was stuck in a 5-hour layover at the main terminal building of KL International enroute home from Jakarta with only the bowl of curry noodles pictured above and the How to Pay Off Your Mortgage in 5 Years paperback to break up the boredom. As terminal purchases go, the noodle curry was way better than the book, which was merely yet another not-that-insightful version telling folks like me and you what we should really already know. On the other hand while not exactly brimming with treasures, the noodle curry had a requisite rich and deeply flavourful stockbase expected from a bowl of the stuff almost everywhere in SE Asia but still not an easy find back here, yes even in Melbourne. The soup was pretty spicy and not just with chilli, although it also had more chilli kick than I really needed for spending a further eight hours trapped in an aircraft. It made me sweat. In the broth were fried tofu (taupok), fishcake, mungbean shoots, baby corn and miscellaneous vege condiments, spinach, a couple of smallish prawns, fried shallots, dark dots of small canned blood cockles and an egg. Slurpable indeed. Has anybody out there recently refreshed their directory of Melbourne spots for decent curry noodles, more commonly known as curry laksa?

Folks reading the official Australian travel advisory for Indonesia nowadays would be put off travelling there for a good while. And that would be a shame because politics aside, large parts of the country remain a verdant paradise (yes it may really have been the model for Eden) and filled with a friendly easy-going people that would make any laidback Aussie feel inadequate. What's more, greetings accompanied by those lovely Javanese smiles are something else to remember. And Indonesian food! Oh my. I'll leave ranting more about that, accumulated over several recent trips there, for later posts.

For now I'll finish with a couple of crops for a "Do you know what this is?" game. I'm sure anyone who has ever spent time in the archipelago or stayed at a Balinese resort would recognise at least one of the below, though the best are apparently from Java. Care to share your knowledge or take a guess in the Comments section?


Hint: Yes of course they are for eating.


Crackling scales (left) and blushing red (right)

No Ink'ling - Piccolo Mondo

The stretch along Lygon Street that is Melbourne's Little Italy has always posed a bit of a conundrum for me. Just about every City guide book will list the street as a not to be missed destination for a sampling of the 'Restaurant City' that is Melbourne. And yet this busy and highly competitive length of packed eateries jostling for customers' attention each evening appears to be largely denigrated and dismissed by local foodies. Why is this? The area is certainly lively enough to spend an evening out in, and there are no lack of choices supposedly specialising in various regional Italian cuisine. Surely not every single one of them is simply after the naive tourist dollar. It's not that Italian food is currently out of vogue either, with endless accounts and reviews of contemporary meals enjoyed at fashionable back-to-basics pizzerias and inventive risotto joints right around Melbourne and its many suburbs. But rarely on Lygon Street.

Dishes served with little imagination, and if you finished that bowl of pasta nero you'll be pooing black for a week!

Our most recent venture to the area led to Piccolo Mondo, just one of the dozens of Italian restaurants lining the virtual epicentre of Lygon Street. We'd already dismissed the attention of many of the restaurant touters one encounters when walking down that street, but somehow paused to listen to what this one had to offer. Perhaps it was the pretty whitewashed Victorian terrace with cosy dining courtyard that was the venue. Perhaps it was the Italian caricature that was spouting the benefits of the experience, built like a tank with broad square-jacketed shoulders, no neck, threateningly bald, heavy baritone accent, hand like a nugget of lead resting on my shoulders. He could take out my kneecaps. Actually, we don't mind the touts in the least; it's all part of the game, a bit of fun, never threatening and the area will be infinitely less colourful if they were indeed banned like some would have it.

In the end though, the meal didn't really live up to what was promised. A heavily dressed bocconcini and tomato salad ($5) was something one could easily toss together at home, only with a more refined hand. A blackboard special of Linguine al Nero di Seppia ($24.90), what I'd anticipated as squid ink pasta, was in fact just regular linguine tossed with pieces of squid and a heavy squid ink sauce. Though it tasted quite okay at first, the thick iodine-heavy inkiness simply became too much especially with the overly huge serving. It's a rare complain when it's about a serve being too generous but seriously, that pasta bowl would not be out of place sitting atop a vanity as a bathroom basin. Our other dish of seared veal served with sauteed prawns and mushrooms, Scallopine Bosco ($34.50) was similarly overly portioned on a satellite dish of a plate. Quite palatable but again no subtlety, a heavy hand with the marsala.

So then, what is it about Lygon Street? At the risk of painting the lot with one broad brush, perhaps it has become not so much a true cultural enclave but a cartoon interpretation of a Little Italy. On reflection I have so far never been blown away by any of the continental restaurants I've tried there. Like Piccolo Mondo these appeared to be trapped in the last decade, either failing to notice that the food expectations of much of the dining public has matured or are simply refusing to innovate for fear of bastardising what they may consider as 'homely traditional' cuisine. At the other end of the spectrum, I'm also all for finding that cosy trattoria known for its spectacular spag bol 'just like nonna used to make'. Do any of these places still exist in Carlton?

Isn't there anyone out there with restaurant recommendations for the area?

Food: 13/20 - Okay food with individual serves enough to feed a small family for a week.
Service: 14/20 - Polite but not too focussed on food; apparently a recent change of Management.
Value: 12/20 - Quite cheerful but not cheap.
R-Factor: 12/20 - Not that likely.
Spot Score: 13/20 - The search continues.

Piccolo Mondo
240 Lygon Street, Carlton VIC.

Footscray Welcomes the Ox

Though I could continue to reflect back on the food encountered on a recent trip to Hanoi, there's really no reason to when similar action is currently happening right here in Melbourne! We hopped on the train last Sunday to join Footscray's Lunar New Year festivities on Hopkins Street, held a little earlier this year so as to not coincide with the Australia Day long weekend. The local Vietnamese community was out in force under beautiful blue skies to welcome in the Year of the Ox and to showcase the fantastic array of celebratory food they have to offer.

Happy red and gold lions welcome in good luck and prosperity for the new year, and scare away evil spirits from the previous one.

One of the many stalls selling celebratory treats for families to enjoy streetside or take home for later. Pork floss ideal for adding a final flourish to one's Bahn Mi.

Rows of barbequed sweet corn came complete with handles.

Skewered Bo La Lot (marinated beef-mince rolled into betel leaf 'ciggies') in chargrilling procession and $3.50 per stick. These were smoky and delicious!

Stallholder kept busy frying up cubes of rice cake (Bot Chien) with egg. A fiver got us a medium takeaway container's worth. Tastewise a little bland and definitely needed boosting from the soy sauce with cut birdseye chillies supplied, plus a further layering with garlic chilli paste from the large help-yourself jar.

More deepfried goodness...knows-what ($5). Some version of Banh Khot? Anyone?

Chargrilled glutinous rice encasing a whole sweetly caramelised banana (Chuoi Nep Nuong) was $2.50 a pop. A new encounter for us and quite a delicious chew drizzled with coconut milk.

Sampled another novel sweet treat, light and crispy rice crackers spiced with fennel seeds(?). Two dinner-plate sized crackers sandwiched loads of malted toffee syrup and slivered flesh of fresh coconut ($5). A gooey crunchy oily sticky sweet and savoury party in your mouth! Extra fun to be had watching wisps of toffee float away into hair of unwary passers-by.

Yet more deepfried temptation in the guise of battered banana fritters ($2 each). Even so, alas by this stage we'd reached deepfried and barbequed saturation and did not try them.

But a large cup of freshly squeezed green sugarcane juice ($5) was very welcomed relief, the extreme sweetness cut with a squeeze of citrussy cumquat.

Late afternoon, but hungry hoards continued to descend on Hopkins Street to enjoy the atmosphere, food, free concerts and a rare fabulously clear Melbourne day.

The celebrations were to continue to 10 pm culminating in a fireworks display but the heat and gluttony proved too much, much earlier, for even the superheroes among us. Overtaxed super senses defeated Spidey, another ice-cold sugarcane juice perhaps? Overall impressions from our inaugural visit though, one of the better street festivals around town to see in the Lunar New Year and a terrific opportunity to sample examples of Vietnamese streetfoods without leaving the country. We'll try to make it again next year.

Celebrating the Lunar New Year or Tet is the festival highlight of the year for Melbourne's large Vietnamese community spread around several suburbs and surrounds. Check out more Tet festivities that were held at Richmond's Victoria Street at Off the Spork, through the captivating camera lens of Agnes, fellow Melbourne based blogger and fried food aficionado.

Getting off the Streets - Vietnam Food

Investigation of restaurant opportunities in Hanoi led us to Nam Phuong, which offered 'traditional' Vietnamese cuisine within the fine dining confines of a revamped French villa, located within strolling distance from Hoan Kiem Lake. There was hardly time to wipe the sweaty post-walk sheen off our faces nor be dazzled by its fairylight cobwebbed facade before we were set upon by beaming doormen to escort us up the front steps. Inside was a franco-colonial alternate reality to real world Hanoi, air chilled to perfect ambience, muted jazz tunes and decor carefully chosen to provide only a romanticised hint of the foreign life on the other side of the pastel olive-yellow walls. Pretty waitresses in elegant silk ao dai sealed the bubble. The maître d', a tall slightly portly but blatantly effeminate fellow in his own brightly coloured traditional dress provided a cheerful and not unwelcomed relief to the stately mood. An expatriated Thai, Mr Arkracha energetically greeted and farewelled guests and marshalled his troops in feigned brusqueness through the evening. Witnessing him delicately donning surgical gloves to deftly shell crab legs for hapless neighbouring Japanese guests was a chuckle. And that, is my general take on Nam Phuong. A dining destination dedicated to tourists, businessmen on accounts, consular staff and the like who don't mind laying out the cash to eat 'as the natives do' in a venue where the local masses never will.


Food was presented beautifully. Our centrepiece dish was Ca Mu Chien, a whole fish (large freshwater goby) deepfried and served with an oyster sauce of ginger, mushrooms, fresh and dried scallops, and sharkfin strands. Impressive on the plate but despite being garnished with just about every Asian treasure from the sea, lacked a certain 'oomph' thus failing to totally mask the slight taint of pondage in the fish. Perhaps I'd been spoiled with similar and infinitely cheaper dishes had at the suburban bia hoi cafes over the previous week, including a remarkable fish-kettle braise of carp with no muddy or weedy taste whatsoever! Our dinner at Nam Phuong with a sweet-sour soup, starter of two crispy soft shell crabs stuffed with a rich crab-roe mayo, a couple of mains and a few drinks came to 1.4 million VND or just over A$100, a somewhat expensive feat in Vietnam. I would reconsider this place for its ambience, for the pleasant service, for the clever female trio of folk musicians and even for Mr Arkracha (as long as he keeps his hands away from my large, err...goby), but can't wholeheartedly rave about the food.
Nam Phuong Vietnamese Restaurant, 19 Phan Chu Trinh Street, Hanoi.


Food that I can, and will wholeheartedly rave about though, was found at restaurant Quan An Ngon. What can I say about this place that hasn't already been said by many. Not so much a fancified foodcourt but a food courtyard. A convenient gathering of individual cooking stations operated by streetfood traders whisked away from the streets, screened for the quality of their respective specialities, and all brought into one compound consisting of both roofed and greenery filled open-air dining areas. Again the atmosphere was not of a foodcourt but that of a relaxed restaurant, with menus organising everything on offer and service provided by uniformed waitstaff. And on the evening we visited it seemed that half of Hanoi was there, the warm air was thick with mouthwatering smoky smells and the unmistakeable hubbub of folks feasting around laden tables...surrounded with proper chairs no less. Add to that clean cutlery and hardfloors that won't require the skills of Katarina Witt to negotiate and it's a near perfect Hanoian food experience. Blessed are the little luxuries.

A starter of battered prawn and sweet potato fritters (Banh Tom) with perfectly vinegared and sugared dipping fish sauce (nuoc mam cham). Crunched with gusto and surely the best way to go for one's calcium supplementation. Calorific but utterly delicious.

How can we sit down for a mixed meal in Hanoi without smacking into some Chao Tom (barbequed shrimp paste moulded around sticks of sugarcane)? We can't! These were served as a dish with thin rice vermicelli squares, assorted herbage, thin rice paper for wrapping and nuoc cham for dipping, but the sequence in the process was a puzzle until a waiter standing by took it upon himself to be my personal food coach for the evening. He was watchful too! One wrong move such as a care less jumble of everything together to shove greedily into my mouth would illicit a tut-tutting tap on the hand, a shake of his head, and a mimed demonstration on how it should be done; savage uncouth foreigner! Yes all without uttering a word. I didn't mind, it added to the experience. What a laugh!

Two noodle soup dishes followed, first was bun cha (sizzling, flame barbequed balls of minced pork to add with vermicelli noodles into a room temperature bowl of nuoc cham). The charred pork balls smelled so good that we dunked them into the liquid broth (actually my helpful friend above did) and tucked in before even thinking of a photograph! This dish must surely be one of my more memorable tastes of Hanoi, having not encountered it anywhere else before. It's supposed to be primarily a lunchtime dish but I guess the benefit of eating off the streets is that such limitations go out the window. The second bowl was Mien Luon (chargrilled eel in noodle soup, pictured), also superb. Fatty chunks of eel with crispy charred edges in a savoury soup stock, herbage and soft noodles.

In case you hadn't noticed I loved this place, but a parting note of caution. The fabulous savouriness of the dishes here is helped along by a supercharging with sodium glutamate (like most if not all local dishes in Vietnam). The price is a quenchless thirst to remember the experience by.
Quan An Ngon, 18 Phan Boi Chau Street, Hanoi.

[Local names of dishes transcribed with help from great blogs Noodlepie and Stickyrice, invaluable resources for discovering the breath of Vietnamese cuisine and streetfoods]

Images from Hanoi - Vietnam Food

This latest trip to Hanoi was over two months ago. Everytime I travel for work, I envision that there'll be plenty of downtime to blog whilst on the trip. Well of course that's never the case. If I'd spent the evening back in the hotel room, I would either be stuck with my usual desperate rush to complete preparations for meetings the following day, or have returned so weary that all I would manage is to lie prostrate over the gluttony of pillows and listlessly cycle over 20 plus channels of nothing...in a foreign language.

Any-hour traffic in Hanoi's streets. Australians beware before stepping foot to cross. They come at you from the other way! Don't bother waiting for a break, it won't happen. Local's tip to me, just make sure you've eyeballed who/whatever is bearing down on you and you won't get hit. It works, for the most part.

Pho (pronounced 'fur' as far as I can approximate) for breakfast at a streetside stall across from the hotel, just one of many pho stalls dotting Hanoi's streets. I'll have to admit that the novelty wore off after the first few times of slurping noodles with my knees around my ears (note kiddie stools) accompanied by traffic fumes and whiffs of gutter drainage that had been percolating in the tropical heat.

A hearty bowl of bun bo (Beef Rice Noodle Soup) from the same stall. For approximately one extra Australian dollar when ordered via the hotel's small dining room, the concierge dashes across the street with a dishwasher-cleaned bowl and returns in 5 minutes to serve it up with accompanying greens. This order consisted of brisket beef with softened tendons, tripe, miscellaneous vessels, steamed cubes of congealed blood, some sort of spammy pork sausage and a knuckle of pork hock. All good things.

There was an option of buying a shot of steeped snake and reptile wine at a somewhat tourist orientated cafe at Halong, on a short side trip to its World Heritage listed coastline. Alledged to cure all ails from the common cold to flagging libido and more, though I was dubious that such an elixir would help in any way with the only ailment bothering me at the time. Mild diarrhoea from suspect seafood. So I passed.

Somewhat sunbaked fruits hawked by dexterous rowboat traders at Halong Bay.

Aside from the few pics shown here, I had some amazing meals during my couple of weeks in North Vietnam. Experiences at some of the restaurants I'd visited in Hanoi city will follow in the next post, but some of the more interesing dishes I sampled were found in the bia (beer) cafe I was taken to daily, to lunch with colleagues I was visiting. Stirfried vegetables of countless exotic variety, whole fish (carp and snakehead) hotpot braised with tamarind and mint, super crispy fresh baguettes served with mounds of soft butter and white sugar, obligatory plates of deep fried crinkle-cut fries, rather gamey salads with cold sliced goat meat, delicious claypot braised eel, stirfried frog ribs and legs, and on and on. Not to mention toasts after toasts with Hanoi bia hoi, the local fresh beer. No wonder the locals require a post-lunch siesta to break up their workdays!

I leave readers with a thit cho (dog meat) restaurant snapped on my way to the airport. Such establishments are found in certain sections of the Old Quarter and around the city outskirts, including along the highway to Noi Bai. Traditional ones are distinctively double story Tay buildings raised on stilts, with seating on the upper level. I declined several invitations, not being able to get past my western sensibilities. My blogging 'pen'-name "Towser" is in reverence to my pet pooch after all.

Like Wine for Chocolate – Cocoa Farm Wine Chocolate Barrels

Previously unbeknownst to me, there are gourmet missionaries out there who challenge themselves to find the most compatible wines to partner with fine chocolate. And why not, a double whammy of euphoric neurostimulation if it works I suppose. My own experiences had been limited to spontaneous and regrettable occasions when mouth puckered at unpleasant tartness as vin du jour clashed with tastebuds sweetened with the preceding chocolaty morsel. I’d been trying it all wrong and haphazard it seems, just should’ve made sure my wine of choice was sweeter to the palate than the chocolate. A syrupy fortified perhaps, or a luscious Aussie botrytis semillon. But fresh reds like merlot, pinot noir or shiraz? Well, home-grown chocolate brand Cocoa Farm of Melbourne-based company Farm by Nature believes so and has taken out the guesswork with their Wine Chocolate products.


Farm by Nature Marketing asked Spot4Nosh whether we would like to review their new Shiraz Wine Chocolate Barrel gift box product and after absolutely no arm twisting by them whatsoever, we promptly agreed to a complimentary box in the mail to sample. A nicely evocative box containing individually wrapped mini ‘wine-barrels’ of a blend of milk and dark chocolate (38% cocoa solids) which in turn encased raisins that had been thoroughly soaked in wine, Australian shiraz in this case. Nothing too different from your standard raisin studded choc bar perhaps but the angle is in the infusion of ‘real’ wine into the fruit. The wine flavour is subtle, nothing like the harsh liquid bitterness of liqueur chocolates. It leaves a faintly tart but not at all unpleasant aftertaste, which actually became quite moreish. I am not usually one who’ll go weak at the knees when presented with chocolate, but the wine chocolate barrels were quite good. I guess the mouthfeel could have been smoother, not quite up there with the really good boutique or European products. And I’m not quite convinced one will be able to tell the difference between the three wine ‘flavours’ in the range. All the same, Cocoa Farm chocolate beats many of the mass products found on the supermarket shelves. That the wine chocolate range was developed by Australian food technologists is a plus. The company has also invested in Australia’s first commercial cocoa plantation in North Queensland which will make for even more of a home grown product. I certainly wouldn’t mind another gift box or three to savour over after-dinner coffee or further glass of shiraz. It’s the season to be jolly after all! To the gifters, you may have to hunt around a little for them!

Lets Start With Something Sweet - Balha's Pastry

A selection of buttery filo, pistachio, semolina and syrupy goodness at Balha's Pastry

Yes I have been absent and neglectful for some time. I do admit to reaching a point where Blogger’s more annoying idiosyncrasies such as its unpredictable interpretation of command lines and tendency to spontaneously evaporate uploaded pictures into the ether, irritated me more than was rational. That and the grudging realisation that experiences were becoming more about the photo and blogability than food and companionship. So perhaps it had been timely hiatus. But the main excuse is really that life had been crazy busy including the purchase of our first home, then having to spend weeks overseas on my day job away from that same lovely, and equally neglected house! But in that time we have certainly not stopped eating and there had been quite a few interesting not to mention exotic food experiences. And I’m excited to tell again…

For those of us who love exotic sweet treats it’s hard to go past Balha’s Pastry in Brunswick, a palatial temple to Middle Eastern desserts complete with twin grand staircases that lead up to an upper floor for seat-in indulgence. What’s more, they remain open to 10 pm all week to cater for those occasional late evening cravings with strong, drink-this-and-forget-about-sleep coffees. The challenge at Balha's comes in attempting to choose from the endless arrays on display and waiting for ones turn to nominate that choice amongst the eager weekend crowds hungry for their buttery syrup fix. Our usual strategy is to grab a counter ticket before dodging in for a reccy of the displays. We’ll then hopefully be ready to point to our selections when our number is called! My current favourite is a generous ‘slice’ containing a soft labneh-like filling that is sandwiched between crispy vermicellied kataifi wafers topped with pistachio crumbs and drizzled liberally with orange blossom or rosewater syrup…whimper.

Spot Score: 15/20

Balha’s Pastry
761 Sydney Road, Brunswick, VIC.

What is Unctuous? - Hako Japanese Restaurant

The dining room of Hako Japanese restaurant is a pretty sexy place in the evening. And by that I don't mean brash bordello sexy as in red lace and black leathers (too bad if that's your thing), but rather a classy jazzy sexiness exuded by its monochromatic base colours and dimly lit aesthetic. Politely demure wait staff dressed in black, flickering tea-lights on tables and sparse moody rows of bare tungsten globes add to the romantic feel. Though I'm not sure whether noise reverberating off all those bare wood surfaces when the room is full would spoil it for romancing couples, since we ducked in unannounced just on start of Saturday evening service and the place was quite empty. But that meant we could nab a table provided we promised that we'll be done in an hour and a half. Fully booked out for anytime later.

Tea by tea-light at Hako, or could it be matcha with matches :)

We began with a Main serve of Sashimi ($27.80), which could've been more generously plated for its price. The usual suspects salmon and tuna, and two different white fish (swordfish and possibly snapper) were appealingly presented with specklings of tobiko (flying fish roe), some grated daikon and a little wasabi (though where's the pickled ginger?), and served with dashi and soy dipping sauce. Nothing too adventurous but at least two different cuts of flesh were offered for each fish, tastier and more sought after fatty slices from the belly region or equivalent were contrasted with the firmer almost springy muscle. And all sparklingly fresh as one would expect. Next was Nasu Dengaku ($9.80), a whole eggplant scored deeply at intervals and deepfried, following which a thick sweet miso glaze is slathered into the gashes before a brief charring under the griller. The slippery and savoury pulp that was punctuated by points of nuttiness from toasted sesame seeds was simple and delightful, as was the communal sparring of chopsticks required to compete for one's fair share!
(A recipe version of nasu dengaku using just the griller can be found here, though if large eggplant halves are used I'll be inclined to brush them with oil and pre-grill them wrapped in foil until a little soft before continuing. This should avoid over burning the skin while leaving the insides still insufficiently cooked).

Unagidon is a favourite and Hako's in-house version ($22.80) was quite satisfactory. A sweetly gelatinous length of Kabayaki eel fillet over a generous box of rice sprinkled with black and white sesame seeds. More sparring! It came with a bowl of surprisingly standard miso broth. The serve of rice with the unagi was appreciated and timely, since nothing else came with rice. A request for more was provided in a miserly amount in an already small porcelain bowl ($2); unecessarily stingy. Matcha (green tea) at $3.80 per person was more subtle larceny despite refills of hot water (which by the way doesn't quite work as successfully with powder as with tea leaves).

Sublime flesh offered by Hako's Chargrilled Kingfish Kama

Despite these glitches, the highlight of our evening came in the guise of the poster Special of Chargrilled Kingfish Kama (yellowtail kingfish collar) ($19.80), a great value-adding offering of the pectoral 'wing' and 'collar' behind the head of the fish. Based on other reviews of Hako, it seems to make quite a regular Specials appearance and now we understand why. To date, I have tried to avoid use of the word 'unctuous', a somewhat clichéd descriptive for what I guess applies to a slippery and deliciously oily (in a very good way) mouthfeel in certain foods. But the heck with it, I now have to get it out of my system! Hako's dengaku eggplant was certainly unctuous, the unagi was most definitely unctuous and brother, was the rich and flavoursome scalloped flesh that fell from that chargilled piece of kingfish ever bloody unctuous! I have no idea how they achieved the sublime effect of smokily charred skin yet leaving the generous amount of flesh within so devinely moist and um, unctuous! A light marination with oiled sake or mirin and white miso may also have contributed to the flavour but otherwise it was seasoned simply with salt and a squeeze of lemon. I'll go as far as declaring it as one of the more memorable dishes we've had out in the past 6 months. That it is a simple, carefully prepared street-style portion of chargrilled fish offcut makes this seem rather absurd and more than a little ironic given some of the establishments we'd been to in that time.

Food: 16/20 - Clean simple Japanese with some rustic surprises
Service: 15/20 - Polite and unobtrusive
Value: 14/20 - Cost over compensating with standard staples unecessarily spoils perception
R-Factor: 16/20 - Atmosphere and Specials will make us return
Spot Score: 15/20

Hako Japanese Restaurant
310 Flinders Lane, Melbourne VIC.

There seems to be a growing disenchantment in bloggers' accounts of meals had at restaurants of late, especially when judged in context with the size of the bill. But that doesn't change the fact that we all enjoy eating out in anticipation of a great meal or an eye opening dish. In the spirit of this enjoyment, will anyone else share and describe one surprisingly memorable dish that they've had eating out in the past 6 months or so, and where?

Forget In-Flight Food, and Detour to - Spicy Corner

Looking forward to that cold and limp herbed chicken sandwich for your in-flight lunch shortly after take-off? Or worst if flying budget, anticipate forking out $7 or more for noodles-in-a-cup and a drink that will leave you feeling even more ravenous? Well here's an alternative if you happen to be on the highway to Tullamarine from late morning (11 am) to about 2 pm, or in the evening (5:30 - 8:30 pm), and have 40 minutes or so to grab a meal before really having to be at the airport.

The exotic tastes of Sri Lanka at Spicy Corner

Just a short 5-min detour off the Mickleham Road exit but somewhat hidden within suburban Tullamarine is an inconsequential but surprising little Sri Lankan cafe and Takeaway named, 'Spicy Corner'. The eatery is located in a small quiet residential street and the corner tenant of one of those typical outer-suburban shop-rows that last saw heyday back in the 70's. From memory there's also a languishing fish & chippery there, a video store and the ubiquitous milkbar among a few other businesses. One certainly wouldn't just find yourself there unless you lived locally, or were told about or taken to Spicy Corner! So how did I come to know of this little Sri Lankan gem? Well I used to work close-by in a previous job and we visited it frequently for lunchtime take-aways and a regular Friday lunch eat-in. That was then, but even now KB and I will occasionally make a special visit out that way whenever we're hit with a craving for great tasting and terrific value Sri Lankan curry and rice.

The friendly 'ammaa' of Spicy Corner dishing out your curry of choice

The cafe itself is nothing much to look at of course. There are a few tables set for eating in and a large bain marie adjoining the counter to one side. But don't be discouraged by the bain marie (it's a curry place after all) or if there happens to be no one else dining there at the time, the majority of its trade is from takeaways to locals and workers from the numerous factories and warehouses located in the area. Having been somewhat of a regular there in the past, I can confidently assure that the food is fresh and prepared in-house daily. In fact, visit around noon on Fridays and be prepared to wait patiently in queue. Word of this place has definitely made its rounds among the local businesses. The food is genuine Ceylonese/Sinhalese home-style cookery (confirmed by a Sri Lankan friend missing his mother's cooking) with the 'small-plate' of the Daily Chef's Choice of curry (choice of chicken, lamb, beef or veg) served over rice together with an assortment of vegetable sides and condiments like mango chutney, pappadum, mallung, and coconut (pol) and chilli sambols, being the most popular. My fav is the chicken (skinless but on-the-bone thigh/leg meat) but the lamb or beef (cubes of meat) are probably most popular. And all for $7 for a great lunch! This is a genuine value for money 'Cheap Eat'. One can't even get a lousy regular burger meal at any of the multi-national burger joint-of-your-choice for that, and I certainly know which meal I'd prefer. Don't let the recommended choice of 'small' fool you either, it's a generous serving whether heaped on a plate or squeezed into a takeway container! And the curries, whatever your choice, are redolent with fresh aromatics like curry leaf, mustard seed, cardamon, cinnamon, green chillies and dry roasted coconut to name but a few I'd recognised. Vegetarians certainly don't miss out here either, their plates are heaped just as high as anybody else's. For the uninitiated, Sri Lankan dishes are unlike most Indian curries we in Australia may be more familiar with. Often spicier with chilli, more aromatic with coconut milk and lighter in taste and texture. In a word, delicious!

The 'small' beef curry and rice served with delicious sides and condiments!

Aside from the curries of the day, Spicy Corner also offers moreish finger foods including Vadai (fried spicy dhal 'cookies'), crumbed capsicum chillies with a spicy fish filling, Godumba and Pan rolls (spiced meat-filled rottis and pancakes) and Samosas, though at times these could be past being at their best (gone cold and soft) if you get there late. And for folks booking their visit on Saturday evenings, there is a Hopper Meal Special which includes a selection of curries and all-you-can-eat hoppers (fermented rice flour crepes shaped into a bowl with a crispy exterior to accompany the savouries). We are yet to try this, but certainly plan to do so soon!

Food: 16/20 - Fresh tasting spicy food just like home, if it was Sri Lanka.
Service: 13/20 - Family-business-friendly though can get confused and befuddled when busy.
Value: 17/20 - Difficult to name somewhere else better value for money.
Returnability (R) Factor: 15/20 - Though out of the way, we have, many times.
Spot Score: 15/20
(Note: I have decided to alter the sub-scoring criteria from this post onwards to allow more scope, though it likely remains just as subjectively meaningless)

Spicy Corner
49 Dawson Street, Tullamarine (Melway Ref. 15H1).
Tel. 93355650
(Closed on Mondays)

Note: I am happy to 'promote' this place more than usual as Spot4Nosh admires examples of genuine and unassuming small businesses such as Spicy Corner that offer great value for money 'real' food while seemingly resisting the easy temptations of lazy short- and cost-cutting. These places deserve to be customised and succeed to survive for us to return time and again.

This article has been cross-posted in Very Cheap Eats.