Good things. That's what I've heard, or read rather, about the new joint set up by Dan Hong and Jowett Yu of Lotus fame (or maybe not?). Sometimes you need a casual dining setting once in a while. Fine dining is golden, don't get me wrong but I still find I have these awkward moments when wait staff come to set cutlery/pour wine etc and I feel compelled to abruptly stop conversation. I'm not sure why I do this, I'm not ripping apart the restaurant or anything (usually). But then again, I don't really want to share my bitching. And so, we sit in silence in that time, and then mutter a near inaudible "Thank you". Only to continue the raucous laughter/D&M as soon as they leave our vicinity! Anyway, back to the matter.
|The street front signage. There's also another neon sign with "six two one" on it - the additive number of MSG. Photo from Concrete Playground|
|The faces. Jowett (left) and Dan (right) run the show at Ms G's. P.S. I like their wall, and birkies. Photo by Daniel Boud, published in Time Out Sydney|
The point of deliberation: our usual rule is to order a dish each minus one if sharing mains but we may have underestimated the portions of each so we ended up adding dishes to our order. I'm sure they weren't complaining either!
Anywho, this was it:
1. Egg noodles with XO sauce, braised duck, soft poached egg - more duck please!!
2. Wok fried cultivated mushrooms, baby corn, sugar snaps, jerusalem artichoke - delicious sauce and nice variety of mushrooms (pretty!)
3. Queensland spanner crab, broccolini, silken tofu, shellfish dashi - okay, the tofu was a little firm but crab is always a treat
4. Jow's sweet and sour lamb ribs - OMG (in a good way), the only way to eat these is with your hands - just so you can lick the glaze off your fingers haha. Definitely my favourite dish of the night
|Cuties. Maybe for next time, mini bánh mì - chicken katsu and crisp pork belly. Photo from Spicy Ice Cream|
At home there was a homemade Japanese cheesecake awaiting!
|Heavenly, I tell you! It looks fluffy cos it is ;) The dessicated coconut and sultanas make a world of difference too.|
140g granulated sugar
6 eggs, separated
1/4 tspn cream of tartar
250g cream cheese
1 tbspn lemon juice
60g cake flour
20g corn flour
1. Lightly grease and line a round cake pan with greaseproof paper
2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture (in the fridge if necessary)
3. Preheat oven to 160°C
4. To the cheese, fold in flour, corn flour, egg yolks, lemon juice and mix well
5. Whisk eggs whites with cream of tartar until foamy. Add sugar and whisk until soft peaks form
6. Add cheese mixture to the egg whites and mix. Pour mixture into cake pan
7. Bake in a bain marie (water bath) for 1 hour and 10 minutes or until set and golden brown
8. After baking, let cake cool completely. Again, in the fridge if necessary (this may take several hours). Patience is a virtue and totally worth it! xo