Monday, 18 June 2012

Wok Station

Everyone has a favourite local restaurant. The cheap, easy one you go to when it is raining, there is nothing in the fridge or you are having a really lazy night and just damn well don't feel like cooking, OK? Wok station is mine.

It is a Thai restaurant on Harris st and Union square, perfectly located to snare locals and professionals on their way home who realise their stomach is eating itself. Most of the seating is inside, but in summer the folding windows and doors open out allowing the people, curry and BYO booze to be flung (yup, flung) onto the footpath covering the neighbourhood with the hum of eating, drinking and general merriment (@ Jet-setter; that one is for you).

 It is a Monday. It is 8:30 pm. I have been at run-club and subsequently could eat the crutch out of a low flying duck. So when Cueball suggests Thai for dinner I get pretty excited. We nab our favourite table, the one with the throne-like chairs near the window, and settle in for some people-watching. Wok station has recently had a makeover. Previously the set-up was basic with metal chairs and tables, it did not invite the diner to linger over their meal. Now however under their new 'romantic event' slogan (yeah, so Asian) there is warm lighting, comfy chairs and a bit more of a go-slow atmosphere (in the dining room, not the kitchen).

This place has your standard pad Thai and chilli basil stirfry, but the dish I always get is this green curry pork called 'Gang keaw waan moo yang'. It is green curry overflowing with greenbeans and young eggplant, with a sprinkling of fresh peppercorns, packing the right amount of heat to get the nose running. The thick cuts of pork are cooked on a grill so it is tender and juicy, and gives the dish a slightly smoky flavour. Another favourite is the simmering seafood. This is a sweeter, soy based dish with generous serves of calamari, fish, and prawns. We generally get satay skewers, which can be a little dry sometimes but that is easily remedied with helpings of the fantastic peanut sauce. Otherwise we go for the diamond bags, little parcels of wonton pastry filled with nuts, spices and seafood.

Other fabulous dishes include Thunder Chicken; minced chicken and spring onion in tamarind sauce, and massaman lamb curry; one of the best versions of this curry I have had. So while this is my local, if you happen to walk past with an empty stomach, the food is nice, the staff are nice and it is conviently located next to one of the nicest watering holes in Sydney (Gallon, review is on its way!).

Thursday, 7 June 2012

The Fish Shop

Being from ye olde merry England I really appreciate how much more awesome my life here in Oz is. But there is one thing that Australia just can't get right; fish and chips! Who would have thought this country with all the blue stuff around it and an apparent love affair with seafood would struggle with such a simple dish? The fish must be freshly battered and crisp. The chips must be fresh, not frozen and certainly not processed! Yet time and again I get soggy batter, overcooked fish, and chips that don't even deserve to be called chips. 'Geriatric mash' might be a better name.So when I heard that Merivale's own Brit Jeremy Strode was opening up The Fish Shop in Potts Point I got a little excited. I grabbed me a Brit and a Scot and went for a gander.

The Fish Shop is set up 'canteen' style with high tables and bar stools scattered throughout the decent space. Small touches like mismatched furniture, stained glass inserts and wooden panelling give this place the aura of your favourite summer holiday fish shop down the south coast. The kitchen is open, with four bar stools a little invasively placed along one counter overlooking the kitchen. The bar is nestled up the back. Menus come as mini newspapers with fun factoids. For example did you know that a scallop has hundreds of eyes, all of which are blue? Might have to google that one.

We start with potato scallops and some natural oysters. The oyster are fresh and the potato scallop isn't processed! Generous slatherings of salt and Satchwell's vinegar make this the best potato scallop I have had in years. This bodes well. Now for the mains. Specials are scrawled on the blackboard. I decide grilled kingfish is just the thing, while the odd couple go for classic battered fish.The fish and chips are divine. The right amount of crisp, golden batter encapsulates lovely delicate whitehead fillets. The tartare is homemade, the chunks are identifiable. Oohh gherkin, capers. And the chips, bless me the chips. Fresh!

My kingfish arrives with crispy skin and a lemony rocket salad. It is a simple composition that highlights what an awesome fish that kingfish is. Oh thankyou humble kingfish for being so very delicious. Given the prices I'm very happy with the portion sizes. No main is over $30 (though I'm sure adding lobster or crab to the specials menu would change that!).

I have a gin and rhubarb cocktail for desert (alco) though I am tempted by the ice cream sandwich on offer. I'll save that one for next time I reckon. Though Time Out just did a write up so heaven knows if ill be able get a seat there anytime soon. Can we get a poms seated first policy happening? I'm hooked!

http://merivale.com.au/thefishshop/