[Travel Melbourne] 茶记 HK Cafe Melbourne - HK Cha Chaan Teng

It was that time of the year again! Travel buddies gathered, planned and off we went to Melbourne in Sep 2024. Always grateful to have Hence, Tracy, Ivan and this year, Shermaine!

My first meal in Melbourne for this trip, was at the HK Cafe nearby our accommodation, Mantra on Russell Melbourne. Was super apologetic to Hence, Tracy and Ivan (and also Salina!) who waited for Shermaine and myself to arrive and by the time we were done with check-in, it was already 220pm. Thank you for waiting!

It was just a few minutes walk to the cafe after hotel check-in, so we didn't know it then but eventually we revisited the cafe once more as the menu had other things that we wanted to try.

Loved that their menu is on display outside of the shop, so one could decide what they want to eat even before stepping into the shop. For dining in, one could inform the staff the number of pax and they will look for a table for you. Might need to share table, but thus far, our party of 5 or 6 pax were big enough to warrant a table for ourselves.

There's a QR code on each table and once could view the online menu and place order. Payment is made online as well. Once submitted, the staff will bring out the beverages first and followed promptly with the food orders. At peak hours, some of the dishes may encounter a longer time to be ready. From our experience, all our food were served within 10-15 minutes of ordering.

Fried Spam and Three Eggs Rice @$15.80

Egg Sauce with Shallots and Shrimps Rice @$16.80

Super loved the 3 eggs with spam rice. Just simple soy on top of the eggs with runny yolk, and deliciously oily spam pieces. Yums!

Curry Fishballs (12 pcs) @$14.80

are you a fan?

HK Style French Toast with Maple Syrup @$8.80

there's peanut butter inside the french toast!

Sprite with Sour Plum @$6.80

Red Bean with Ice Cream @$8.80

First time trying the Red Bean with Ice Cream drink and it was better than expected. A dessert-drink and pretty filling!

On second visit, we ordered new things to try.

Spam with Double Eggs with Nissin Noodles Soup @$12.80

Ivan had the Nissin noodles and it took the longest to arrive. We had already finished half of ours when it arrived.

Baked Curry Beef Brisket Rice @$18.80

Satay Beef Rice @$15.80

Baked Pork Chop Rice @$18.80

The baked rice here was a good choice, especially the classic baked pork chop rice with the stringy melted cheese and as attested by Shermaine who was on her way in taking a bite before I stopped her for a photo. Oops!

nice and hot

The curry and satay sauce were of different flavours than what I am used to in Malaysia/Singapore. It is milder for the HK version and satay sauce was just in general, quite different.

But the beef here was nice and tender.

Chu Hou Paste Beef Brisket Noodles Soup @$14.80

my favourite noodles

I was very happy with my bowl of comforting beef brisket noodles soup. Chunks of tender beef with some tendons/fats, springy noodles and warm broth. Satisfied.

The ice-lemon tea can be requested to be sweetened or unsweetened. I prefer sweetened and it was just nice.

ice-lemon tea

All in all, the staff are generally friendly and efficient. We conversed in either Cantonese, English or Mandarin.

If you need additional customization to your dishes, do order and inform the staff at the counter.

茶记 HK Cafe Melbourne

Address: 171 Russell St, Melbourne VIC 3000, Australia

Website: http://hkcafe.com.au/

Contact: +61452391282

Business Hours:

Daily 11:30 am–9 pm

[Tasting] Fat Belly @ Serene Centre

Was invited to Fat Belly, a community steakhouse located in Serene Centre (Bukit Timah). They are known for offering delicious uncommon steak cuts. 

Thank you Hence for the invite and Fat Belly for hosting the tasting. We got the counter seats and was able to chat a bit with Head Chef Spencer Lau. 

have a sip while perusing the menu

menu

I've tried their onglet, flatiron and shortribs before and back then, onglet was the preferred cut due to its overall texture and price point.

Starters

Toasted Sourdough & Raclette Cheese

starters

Toasted Sourdough @$6 (served with salted butter)

Raclette Cheese @$18

The raclette cheese was served bubbling, so don't go touching the sides of the plate! Sourdough was crisp on its exterior and we used it to mop up the yummy cheese. 

delicious bites

Both the sourdough and raclette cheese combination could easily feed up to 3 to 4 pax as starters.

But of course, before that, friendly Shanice came by the counter to ask if we're ready to order our drinks. Hence got himself a Hugo mocktail while I chose the Malbec.

a glass for you?

Bodega Catena, Malbec 2021 (Argentina) @$23 per glass

The malbec tasted of ripe dark fruits with a hint of chocolate. Tasted good with the raclette cheese sprinkled with bits of salty crispy bacon.

left: Hugo (mocktail) @$14

Hugo's a refreshing drink with main ingredients from elderflower, grapefruit and soda. The cocktail version is gin-based and topped with prosecco.

Charcoal Grill

beautifully marbled meats; Picanha, Denver

Fat Belly takes pride in its sourcing and butchery of the meats and works closely with their network of producers for the uncommon cuts. These fine cuts are then expertly grilled over charcoal, rested and sliced into morsels of deliciousness for us, diners to enjoy.

Picanha

Picanha cut is from the rump above a fat cap while Denver cut is from the chuck located on the shoulder part.

steak dinner for two

Steak was done medium rare and it was quite a sight to behold when served. Minimalist plating yet visually impactful. A mouthwatering sight.

Picanha (American Wagyu MBS 6/7, America) @$55

The steak was served with garlic confit, salt and we tried the Mustard Royale sauce ($4). The meat was flavourful on its own or good with a tiny dab of salt. Tender and juicy mouthfeel yet not oily. As we are alternating between the Denver and Picanha between bites, the Mustard Royale with it a tinge of tangy-ness helped to refresh the tastebuds.

Denver 

Denver (Full Blood Wagyu MS 6/9, Australia) @$65

Full Blood Wagyu typically refers to the beef produced from Wagyu cattle that has no evidence of cross-breeding with other breeds and whose pedigree can be traced back to Japan providing 100% Full-Blood Wagyu beef.

As both Picanha and Denver cuts at Fat Belly are of high wagyu grading, the meat was tender, with good mouthfeel. Denver has a fuller/richer/creamier mouthfeel in comparison. I think it is best to share Denver with a partner/friend while I am confident that I can polish off the whole plate of Picanha on my own. Of course, sips of Malbec between bites of these premium meats complemented the overall enjoyment.

Sides

Pomme Puree

Pomme Puree @$10

Fried Brussels Sprouts

Fried Brussels Sprouts @$14

The sides portion are good for two. Pomme Puree was expectedly smooth and creamy. Was surprised by the fried brussels sprouts for its smokey aroma. There are savoury granola in it and the garum caramel added a touch of sweetness to this dish. 

Desserts

Signature Tiramisu

Signature Tiramisu @$14

Tiramisu portion was good for two pax and best to dig in as soon as it was served. Light as a cloud in all its creme chantilly glory! Strong coffee flavour in this one. 

All in all, Fat Belly is a cosy place, with friendly vibes to enjoy premium uncommon steak cuts in the Bukit Timah area.

Once again, thank you Fat Belly and team for your hospitality. Special thanks to Chef Spencer and also to Shanice for coming by to chat with us.

Fat Belly (FBG)

Address: 10 Jln Serene, #01-04 Serene Centre, Singapore 258748

Website: https://www.fatbellysg.com/

Contact: 6314 2247

Business Hours: 

Mon - Fri: 11 am–4 pm, 5–11 pm

Sat: 11 am–11 pm

Sun: 11 am–10 pm

Nan Hua Chang (Traditional) Fish Head Steamboat @ Techlink

Was introduced to this eatery within the depths of Techlink, an industrial area where one least expected to enjoy in a meal of fish head steamboat. Thanks to Hence and Tracy for bringing us there. I wouldn't know which corner to turn to get there even if I am already in the building.

food court entrance

restaurant inside the food court

For Nan Hua Chang, one need not go to the counter to place order as they have adequate staff moving about in the spacious food court. However, do get your own drinks from the drinks stall which is the norm in food courts.

menu

It was past my dinner hours, so a pot of fish head steamboat sounded right for a late dinner. Boss attended to our table, so he recommended a medium pot for the 5 of us and we ordered a couple more side dishes at small size.

Fried Pork Belly (S) @$12

Cuttle Fish Kangkong (S) @$12

The nan ru pork belly was well fried and had a crisp exterior. The surprise was the heat in the cuttle fish kangkong. Wow, that was spicy!

Oyster Egg (S) @$12

The appearance of the oyster egg here, is different from others. The omelette itself was a deep fried version, so I dunk those crispy sides into the fish soup and it was lovely! And they were so generous with the oysters too.

Fish Head Steamboat - Grouper (M) @$49

It has been ages since I last had Fish Head Steamboat and this was surely nostalgic. Memories of yesteryears...

usual suspects of yam cubes, vegetables, chunky pieces of fish head

grouper

The soup was flavourful and comforting and fish head was chopped into chunky versions. I think next round, can order the large size if you're in a party of 5. Need more of the fish to satiate the cravings.

Good thing to note is that the soup is refillable at no extra cost. Also loved it when staff came by to our table to ask if we needed more soup.

Nan Hua Chang (Traditional) serves up value with the reasonable amount paid for its dishes.

Nan Hua Chang (Traditional) Fish Head Steamboat

Address: 31 Kaki Bukit Rd 3, #02-01 C Food Court: 古早味, Singapore 417818

Website: https://www.facebook.com/profile.php?id=100086792281369&mibextid=ZbWKwL

Contact: 88137474

Business Hours:

Daily: 10:30 am–2:30 pm, 5:30–10:30 pm

[Tasting] A Refreshing Look at Contemporary Cuisine with Sichuan Influences @ Birds of A Feather

Birds of a Feather is located at 115 Amoy Street and has been around for years. I like the place for its classy, cosy vibes. Plus, of course a place to enjoy a bowl of freshly fried "辣子鸡" or as they called it there, "Find the chicken in the chilies" with a glass of bubbly prosecco.

Was invited back for a taste of new inclusions in its menu, as well as new presentation of existing favourites. Thank you Kris for the invite and Chef Eugene for your hospitality.

table art

Beginning

Ceviche

Ceviche @$21

It was a pleasant surprise to see ceviche served in an oriental setting. Imported European seabass, and celtuce both cutely diced, topped with chopped chili salsa, oriental "Tigers Milk" and citrus pops (that light translucent golden boba). "Tigers Milk" is a Peruvian sauce/liquid for marinate made of lime juice, sliced onion, chillies, salt, and pepper. The Oriental version had subtle taste of ginger, while maintaining the lovely sharp acidity of the lime. The fish had a slight firm, texture. A fun, fresh and zesty dish to wake-up the taste buds.

like a beautiful painting

Ume Tomato (V)

Ume Tomato @$14

Ume is a type of plum, and one could still distinguish its flavours infused into the skinless tomatoes. Served with ume granitas, sour jelly and Salicornia. Okay, I admit I had to Google what is Salicornia. Well, good to learn more about the ingredients in the food that we eat, yes? Also known as asparagus of the sea, this succulent had a crunchy texture with a slight salty taste.

topped with ume granitas

The ume tomato has an addictive quality which appeals to the older folks for its familiar taste that's more mellow and leaning towards sweet-tangy.

Yu Xiang Eggplant Soba (V)

Yu Xiang Eggplant Soba @$18

pickled eggplant, julienned vegetables, puffed buckwheat, soba

This dish changed my mind after tasting. I had tried some of the previous renditions of Yu Xiang Eggplant at Birds before, but this version has to be one the tastiest renditions by far. Mix well, the small portion of soba with the julienned vegetables (bell pepper, celtuce, carrots) and get those lovely oil coated onto each strands of the noodles. Crunchy texture, tangy flavours and topped with well-braised eggplant by its side. Yums.

mix well for a tasty slurp-up

Spinach & Mushroom (V)

Spinach & Mushroom @$17

If I looked at the menu and saw "Spinach & Mushroom", I'd probably be picturing that dish from wedding dinners... But of course, why imagine when one could try it for ourselves at Birds of A Feather. This dish sure looked fancy with the Ferment Soy Bean Sabayon on top.

packed with earthy-smokey flavours

I left this dish out for quite a while before trying it but man, it was packed with that lovely smokey flavours. There's crunchy bits from the pine nuts and rye croutons as well. If vegetables tasted like this, then give me more please!

Pork Dumpling

Pork Dumpling @$18

Flavourful meaty pork dumplings pan seared, served with sichuan dressing with a hint of heat, dollops of buttersquash puree for that sweet and creamy accompaniment and now comes with crunchy lavosh. I do like the lavosh crackers.

lavosh crackers

Ongoing

Roast Duck Consommé

Roast Duck Consommé @$28

This dish exuded elegance in its presentation. The consommé was comforting in its mild herbal flavours, and not gamey at all. The daikon was clean tasting and the ravioli was packed with the duck meaty flavours.

duck ravioli

Chow Chow Prawn

Chow Chow Prawn (5 pieces) @$43

Wok-fried spiced tiger prawns, served with chow chow relish and corriander puree. Prawn was firm and easy to eat since the shell at its body had been thoughtfully removed.

closer view

Barramundi Chazuke

pan seared barramundi fillet, Japanese rice topped with sauté romaine, kale, mustard green

 Classic Sichuan Sour Vegetable Fish Broth

Liked the new presentation as one could see the components clearly before the staff pours the broth.

Barramundi Chazuke @$36

Taste-wise, it has a balanced quotient of spicy and sour. But man, the spice is real! Best shared with a partner/friend. Loved all the greens in there too.

Apportion

Loup De Mer (600g - 700g) 

Loup De Mer (600g - 700g) @$98

Imported European seabass, spiced with scales on and pan-seared till golden. Served with deliciously baked ratte potatoes, vine pepper beurre blanc, asparagus, kale and chopped chilies salsa.

apportioned for sharing

Balanced well-seasoned flavours in every bite. Loved the crunchy texture of the scales/skin and the firm flesh of the seabass.

delicious

Finale

Citrus Block 

Citrus Block @$16

Fruity flavours from the grapefruit and orange terrine, eaten with the spiced Earl Gray and sabayon sauce and a change-up in texture with the crispy yoghurt/milk chips/popping candy.

closer view

Jujube & Strawberry

Jujube & Strawberry @$17

The component that drew me to this dessert was the "Jujube Mascarpone Cremeux". Cheese in dessert is a good idea. And, surprisingly, I quite liked the jujube cake for its spongey-bready texture. Lovely end, with a cup of hot mocha.

Once again, thank you Chef Eugene for opportunity to learn more about the ingredients in each of the dishes that we tried and also thanks to the staff at Birds of A Feather for your care during the day of our visit. Take care and see you again!

Birds of A Feather

Address: 115 Amoy St, #01-01, Singapore 069935

Website: https://www.birdsofafeather.com.sg/

Contact: 97557115

Business Hours:

Mon-Sat: 12–3 pm, 6 pm–12 am

Sun: 12–3 pm, 6–10 pm