Buko Pandan Ice Cream (No-Churn)

Buko Pandan Ice Cream (No-Churn)

Hello Everyone! A traditional Buko Pandan Salad is made with gulaman (jelly) cubes, tropical palm fruits, and shredded young coconut in sweetened cream. It is rich, creamy, and loaded with pandan flavour – a classic Filipino dessert that is a definite crowd favourite. You can check out my very out-dated recipe for it that I tackled back in 2015 by clicking here.

Buko Pandan Ice Cream (No-Churn)

Tonight however, I won’t be sharing with you another Buko Pandan Salad recipe. I thought you might want to enjoy its delicious flavours with a twist. I’ll be turning the traditional salad into an ice cream that can be enjoyed as both a snack or dessert. It’s rich, creamy, full of coconut flavour, and with an intense pandan taste using fresh screwpine leaves. If you don’t have access to fresh pandan leaves, you may also use pandan extract for this – just skip ahead to step 3 in the recipe below!

The process of homemade, no-churn ice cream is super simple. It’s just a matter of whipping together heavy cream, condensed milk, and adding in your choice of flavour/s. Seriously, the hardest part is waiting for the mixture to freeze! The ice cream comes out rich, creamy, and so much better than store-bought with far fewer ingredients. Oh, and did I mention that it’s a lot cheaper too?

Seriously, you’ll be craving for this all year long, especially during the hot summer days!

Buko Pandan Ice Cream (No-Churn) Ingredients

PREP TIME 4 HOURS* | COOKING TIME | SERVES 4-6

*For freezing time, minimum 4 hours or up to 24 hours.

INGREDIENTS

For the ice cream

  • 8-10 pandan leaves
  • 1 can (300g) sweetened condensed milk
  • 1 cup (250ml) all purpose cream
  • 3/4 cup (200ml) thick coconut milk/cream
  • Green buko pandan food colouring/flavouring (optional)

To serve with (optional)

  • Buko pandan jelly
  • Cornflakes
  • Lychees
  • Shredded coconut meat

METHOD

  1. Place the pandan leaves together with the all purpose cream and coconut milk in a food processor or heavy-duty blender, and blitz/blend for a few minutes until the pandan leaves have been finely puréed.
  2. Pour the blended pandan-infused cream and coconut milk over a fine sieve and into a chilled large mixing bowl. Strain the cream mixture from the pandan leaf pulp, pressing down firmly with the back of a spoon to extract all of the liquid from the pulp. Discard the pandan leaf pulp.
  3. Whip the pandan-infused cream using an electrical hand-held mixer until soft peaks start to form. Add the sweetened condensed milk. You may also add a dash of vanilla extract at this point. Continue to whip to soft peaks, it should be fluffy and mousse-like.
  4. Pour into an airtight container and freeze for 4 hours or up to 24 hours. Check the mixture every 30 minutes and mix (“churn”) using a spoon to avoid it turning into granita (coarse flavoured ice).
  5. Let sit at room temperature for about 15 minutes before scooping and serving as it is or with other elements such as fresh coconut meat, buko pandan jelly, other fruits of choice, and crushed cornflakes for that extra added crunch. Enjoy!

Buko Pandan Ice Cream (No-Churn)

Buko Pandan Ice Cream (No-Churn)

BON APPÉTIT

– Ally xx

myTaste.com

Dragon Fruit & Lychee Taho

Dragon Fruit & Lychee Taho

Hello Everyone! So somewhere around November time last year, I shared a recipe for a classic breakfast (or merienda) staple here in the Philippines – none other than the famous tahhoooooo that you hear from yodelling street vendors. I shared a recipe for homemade taho back then, and tonight I’m going to share a recipe for using store-bought silken tofu. Upon doing research, this approach was adapted by our kababayans living or residing overseas, who truly miss having street taho readily available at their doorstep.

Dragon Fruit & Lychee Taho

The very basic and classic version would be warm bland silken tofu that is sweetened with a caramelised brown sugar syrup known as arnibal, and is topped with tiny sago (tapioca) pearls. Nowadays you can find other variants such as Strawberry Taho or even Ube Taho, commonly found in the province of Benguet, more specifically in and around Baguio. Instead of a brown sugar syrup, a strawberry or ube syrup is made to sweeten the bland silken tofu.

Taking that into mind, I had this light bulb moment: what if I made a dragon fruit version of the arnibal? That had been my original for many months, and it was only lately that I decided to pair it with lychees since the two together had a great flavour profile for when I tackled a recipe for Dragon & Lychee Pork just last week.

Dragon Fruit & Lychee Taho Ingredients

PREP TIME 15 MINS | COOKING TIME 1 HOUR 30 MINS | SERVES 2-4

INGREDIENTS

  • 1 pack (500g) soft silken tofu, roughly cut

For the dragon fruit and lychee arnibal

  • 1 & 1/2 cups water
  • 1 medium-sized dragon fruit (about 600g), peeled and roughly chopped*
  • 1 can (255g) lychees in syrup, drained*
  • 1/2 cup white granulated sugar
  • 1/4 cup lychee syrup

For the tapioca pearls

  • 4-8 cups water
  • 1/2 cup large tapioca pearls, uncooked

*Reserve some of the fruits to garnish before serving

METHOD

  1. Tapioca Pearls: In a medium-sized pot, bring about 2 cups of water to a rapid boil before adding the tapioca pearls in. Leave to cook for about 15-20 minutes. Cooking time may vary depending on the size of the pearls that you use.
  2. Strain the tapioca pearls and add another 2 cups of clean water back into the pot. Bring to a rapid boil before adding the tapioca pearls back to the pot. Cook for a further hour until they become completely translucent ensuring that there are no white spots at the core. Add more water when needed to keep the pearls submerged in water as it evaporates.

I know I have said this before in a previous post, but I’ll say it again for those just tuning in:

Tip: For better results, leave the pearls in the cooking pot until it reaches back to room temperature. One hour of boiling will completely cook the pearls, but the core will still be slightly opaque. Leaving the pearls in the cooking pot for several hours (with the heat turned off) gives them a chance to absorb more water. Which makes the core translucent overtime.

Dragon Fruit & Lychee Taho

  1. Once the core is no longer opaque, strain and rinse under cold water. Set aside.
  2. Dragon Fruit & Lychee Arnibal: Meanwhile, combine all the ingredients (except for the lychee syrup) for the arnibal in a small pot and bring it to a boil over medium heat. Stir occasionally and simmer until it thickens into a syrup and until the fruits are soft enough to mash, about 15 minutes.
  3. Once done, strain the syrup into a bowl to rid of any chunks of fruits. Stir in the lychee syrup and then set aside to cool down.
  4. Assemble: Layer each element into a tall glass; taho, syrup, dragon fruit, lychee, and repeat. Of course you can do it in any order you wish. Serve chilled and enjoy! Makes 2 large servings or 4 smaller servings.

The result was absolutely amazing! The sweetness from the dragon fruit and lychee was subtle, but that’s only because I didn’t go overboard on sweetening the syrup, for health reasons. It was just enough to cater to my tolerance of sweet. Of course, feel free to add more sugar in the recipe to your level of liking. Just think, whenever I buy bubble milk tea, I always ask for 0% sugar, or if I’m feeling naughty, then slight sugar only!

Dragon Fruit & Lychee Taho

BON APPÉTIT

– Ally xx

myTaste.com

Dragon & Lychee Pork

Dragon & Lychee Pork

Hello Everyone! It’s insane just thinking about how we’re already three-quarters of the way through the middle of the year! Have you achieved some of the things on your New Year’s Resolution that you set out at the beginning of the year? I personally don’t make resolutions, only because I never end up ticking off the things I set out to do, or I stop doing them after the first month. Exercise more? Sure. Goes on a morning run for a week, then decides sleeping in is way better than going for a run!

Instead of making resolutions, I set a motto to live by for the year. I entered the year with a few challenges that I brought in with me from 2018, and I said that with these, and the challenges ahead for 2019, that whatever happens, happens. I’ll tackle every challenge and obstacle with a go with the flow mindset. With that being said, before I leap into that mindset, I still have to be proactive in finding solutions to the challenges I face; it’s more of applying this motto to whatever the result may be, positive or negative. I can safely say that this mindset has helped me in overcoming a bulk of my challenges that I brought in from 2018; thankfully positive in its own way. It may not have turned out as I had originally planned in the timeframe I gave myself – but in the end, I got there with Plan B.

Dragon & Lychee Pork

Alas, tangent aside, before we move on to the recipe for tonight, please go and check out the original recipe by Chun Rong over on XLBCR: Singapore Food & Travel Guide Blog. I guess you could say that my dish is nowhere as near as Chun Rong’s dish – in terms of look, but I can assure you that taste-wise, it definitely hit the mark. This Dragon & Lychee Pork dish is similar to the infamous and very much loved Classic Sweet and Sour Pork.

The dish itself was to die for – succulent and crispy pork paired with a sticky sweet sauce? Yes please. However, there was one thing about the dish that played tricks with my mind – and I guess this is something that only Filipinos will understand. The dish – because of its colours – reminded me of binagoongan, and because of this, with every mouthful that I took, I expected a pop of salty flavours to dance in my mouth. So in my head, I thought that this was just a very badly seasoned binagoongan dish. I had to keep telling myself that it’s not meant to be salty!

Dragon & Lychee Pork Ingredients

PREP TIME 30 MINS | COOKING TIME 45 MINS | SERVES 6

INGREDIENTS

For the pork marinade

  • 500g pork belly (liempo), cut into thick chunks
  • 1 large free-range egg, lightly beaten
  • 1/4 cup cornstarch
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil

For the sauce

  • 3/4 cup dragon fruit and lychee jam*
  • 2 tbsp water
  • 2 tbsp white granulated sugar
  • 2 tbsp white vinegar

To garnish

  • Chopped scallions
  • Sesame seeds

To serve with

  • Garlic fried rice
  • Blanched okra

*For the dragon fruit and lychee jam (Recipe adapted from Linda’s Cravings)

  • 1 medium-sized dragon fruit (about 600g in weight), cut into chunks
  • 1 can (255g) lychees in syrup, drained and roughly chopped
  • 1 cup white granulated sugar
  • Juice of 1 lemon
  • Lemon rind

Dragon & Lychee Pork

METHOD

  1. Dragon Fruit & Lychee Jam: Add the dragon fruit, lemon rind, lemon juice, and sugar in a medium-sized sauce pot. Bring to a boil over high heat. While boiling, press down on the lemon rind to extract its natural pectin. Turn the heat down to medium and continue to simmer for about 30 to 45 minutes or when the mixture has thickened. Add the lychees in at the last 20 minutes or so. When done, remove from the heat and set aside.
  2. Dragon Fruit & Lychee Sauce: Mix 3/4 cup of the dragon fruit and lychee jam together with the water, sugar, and white vinegar. Set aside.

Tip: If you have any leftover jam left, transfer to a sterilised glass jar and seal. Great on wholemeal toast with ricotta cheese for a delectable breakfast. Just be sure to consume the jam within 2 weeks.

  1. Fried Pork: In a large mixing bowl, marinate the pork chunks in soy sauce, sesame oil, and egg. Set aside in the fridge for at least 15 minutes to half an hour. Add in the cornstarch to mix, just before frying. You may opt to deep or shallow fry the pork – I personally don’t like deep frying so I opted for the latter. Of course cooking times will vary.
  2. If shallow frying, add about 3 tablespoons of cooking oil in a large frying pan over medium-high heat. Lay the pork chunks into the frying pan and fry until golden brown and crisp, about 4 to 5 minutes per side. You may or may not have to work in batches for this. Once done, remove from the pan and set aside.
  3. Dragon and Lychee Pork: In the same frying pan, discard any excess oil. Over medium low heat, add the dragon fruit and lychee sauce. Taste and adjust first according to your liking. Add the fried pork, lightly tossing and coating the sauce over and then you’re done!
  4. Transfer to a serving plate, or serve in the casing of a hollowed out dragon fruit half. Garnish with chopped scallions, sesame seeds, and diced dragon fruit.
  5. Serve with garlicky fried rice and blanched okra for a full meal. Enjoy!

Dragon & Lychee Pork

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2018: Jialing Mew

Mango Pudding with Coconut Sago

Happy Auguest everyone! I’m back for my fourth year running, and I’ll be taking over Amcarmen’s Kitchen with two South-East Asian inspired breakfast recipes this week. For once, Allison has chosen a theme that I could easily get on board with (those of you who suffered through 2016’s vegan Auguest with me know my pain). But thanks to my mom I have been a professional breakfast-eater since 1991, so trust me when I say that THIS is my area of expertise! If you don’t believe me, ask the former breakfast-skippers at my office who were inspired by my morning meals 😉

The great thing about breakfast is that it can be whatever you want it to be: simple or complex, savoury or sweet, hot or cold, vegan food or normal people food… I could go on. So for today’s recipe I’ll be sharing one of my favourite breakfasts to eat during summer weekdays, though it can be enjoyed at any time of the year. I like to prepare this on Sunday so that I (and my boyfriend/colleagues/innocent bystanders) stay safe from my hangriness for the rest of the week.

Throwing it back to 2016 with a vegan (you heard me!) recipe where we start out with…

Boiling coconut milk.

Classic.

Mango Pudding with Coconut Sago

PREP TIME 1 HOUR | COOKING TIME  | SERVES 6

INGREDIENTS

  • 1 cup fresh mango, finely diced
  • 1 can lychees drained, reserve syrup

For the Mango Pudding

  • 2 cups coconut milk
  • 2 cups frozen mango
  • 1/4 cup reserved lychee syrup
  • 2 tsp agar agar powder (check your local Asian supermarket)

For the Coconut Sago

  • 2 & 1/2 cups coconut milk
  • 1/2 cup reserved lychee syrup
  • 1/2 cup tapioca pearls (sago)
  • 1 tsp vanilla
  • Pinch of salt

Optional

  • Coconut flakes
  • Fresh Mango chunks

METHOD

  1. Set aside 6 lychees to garnish. Chop remaining lychees into smaller pieces. Divide chopped mango and lychee between 6 glasses or containers. Set aside.
  2. Mango Pudding: Purée 2 cups frozen mango with 1/4 cup reserved lychee syrup until smooth.
  3. On medium heat in a sauce pan, combine agar agar powder and 2 cups coconut milk, stirring until the mixture boils.
  4. Remove pan from stovetop and stir in the mango purée, making sure the mixture is well combined.
  5. Divide mixture between the 6 glasses, carefully pouring to cover the fruit chunks. Place in refrigerator to set while making the coconut sago.
  6. Coconut Sago: Combine all the ingredients in a sauce pan over low heat, stirring constantly until tapioca pearls have absorbed most of the liquid and doubled in size – approximately half an hour, depending on your stove.
  7. Take the mango pudding out from the fridge and spoon the tapioca into each glass, then top with the remaining whole lychees, and optional coconut flakes and mango chunks.
  8. Serve immediately if you’d like it warm, or return to the fridge to chill for at least an hour for a more summer-appropriate dish!

Mango Pudding with Coconut Sago

Mango Pudding with Coconut Sago

Photo Courtesy & Recipe Copyright © 2018 | jialingmew

Enjoy x

– Jialing

In Asia Restaurant & Bar - DESSERT: POPULAR POPCORN PARFAIT

In Asia Restaurant & Bar

Hello Everyone and welcome back to an all new Review Sunday! I think I will keep the introduction short today just because you’re about to dive into a 2200 word review below and I’m already tired of typing and spinning words out of my brain at this hour of the night. Seriously though, if university essays were this easy to write in less than 4 hours, I’d never hate writing essays (most probably)…

About three months or so, I actually don’t remember, I attended a talk organised by General Assembly on the Business of Food Blogging. It was there that I met Brendon D’Souza from brendonthesmilingchef, and he was indeed a happy smiling chap. Last week he invited me and a few other bloggers for an Instagram Meet Up at In Asia Restaurant and Bar in North Strathfield. He told an interesting story about how he came to know about this restaurant; basically he and his family were driving along looking for a place to hold his graduation dinner. They came across In Asia and I think he pretty much fell in love with the food here and even said that the Popular Popcorn Parfait dessert sold it for him. He met the owner of the restaurant and talked about organising a food blogger’s event to basically build up a social media presence of the restaurant. I’m really glad that Brendon organised this event because it was definitely a great experience for not just me, but for everyone else who was a part of the night. I met a lot of other food bloggers, and shared a few laughs over the night as we all started getting a bit tipsy from the drinks.

Let’s get straight into their menu and what I thought of their awesome dishes:

In Asia Restaurant & Bar - COCKTAILS: SUGAR FLOSS MARTINI
COCKTAILS: SUGAR FLOSS MARTINI
Vodka, fresh strawberries and limes, with candy floss ($16.00)

I remember seeing one of the blogger’s ordering this drink across the other table. Rachael and Angela, who were seated in front of me, bolted over to take a picture of this very photogenic drink that looked like a fluffy unicorn. I wasn’t bothered to get up, only because I was sitting on the inside of the booth(?), not sure what kind of seating it was, but it meant that I had to ask people to get up for me, slide over, and then get out. When the girls returned, we decided to all order a cocktail each and share so that we could get a taste of what In Asia had to offer. I really liked this drink, mainly for the fairy floss and vodka combination, but you can’t really go wrong with strawberry and lime.

In Asia Restaurant & Bar - COCKTAILS: TOBLERONECOCKTAILS: TOBLERONE
Baileys, Frangelico, Kahlua, cream, chocolate syrup, and Toblerone shavings ($16.00)

This was something that I’ve not actually seen before elsewhere, but then again, I’ve only been to how many bars in my life? Yeah, not a lot. Anyway, this was by far my favourite cocktail of the night; alcohol and chocolate? Don’t mind if I do! I’m not a heavy drinker myself, but I’d definitely have 2 or 3 more glasses of this. For me, I couldn’t really taste the alcohol, but that’s okay because it tasted more like a chocolate drink to me, and I like that!

In Asia Restaurant & Bar - COCKTAILS: FINE LYCHEE DAIQUIRI
COCKTAILS: FINE LYCHEE DAIQUIRI
Bacardi, Soho Lychee Liqueur, fresh lychees, and lime ($16.00)

I am currently obsessing over lychees so this drink was also a favourite of mine that night. Loved the sweetness of the lychee paired with a tangy lime. I very much enjoyed this drink and would definitely come back for more of this… And the two above as well *cheeky grin*

In Asia Restaurant & Bar - ENTRÉE: PAN-SEARED CANADIAN SCOLLOPS
ENTRÉE: PAN-SEARED CANADIAN SCOLLOPS
with chilli purée and lime sauce, fresh pear ($15.00)

I love love love love LOVE scollops. Have I told you how much I really love scollops? Well, as you can tell for my love of scollops, it is without a doubt that this was my favourite entrée of the night. The scollops were cooked perfectly and surprised me with that great kick of heat. I say surprised because I wasn’t expecting it to be that big of a kick to my mouth. I found it quite spicy to my liking at first, but loved it as I had more of it. The pear was a nice touch of freshness to the dish as well.

In Asia Restaurant & Bar - ENTRÉE: BARBECUED CALAMARI
ENTRÉE: BARBECUED CALAMARI
with pickled papaya, fennel, cashew nuts, and crispy pork crackling ($15.00)

I honestly cannot remember what my tastebuds were going through when I had this dish. I mean, it was not a bad dish, but I feel like I didn’t have an overwhelming reaction towards the dish like I did with the other entrée dishes. The calamari was cooked well, and the salad was dressed nicely too. I like how they’ve added the crispy pork crackling in the dish for that added crispy element, but they were all gone before I could get any onto my plate (yes, most of the bloggers who I shared the dish with picked most of the crackling out)!

In Asia Restaurant & Bar - ENTRÉE: BETAL LEAF OF POACHED PRAWNENTRÉE: BETAL LEAF OF POACHED PRAWN
with roast coconut, crushed peanuts, ginger, chilli, lime, and caramel sauce: 2 pieces ($12.00)

As soon as this dish hit the tables, I was flabbergasted by its presentation. Loved the shot glasses. Moreover, I was impressed with the flavour combinations in such a little piece of betal leaf wrap. You’ve got the roast coconut, crushed peanuts, together with the ginger and caramel sauce I presume, that is topped with the tender, melt in the mouth poached prawn topped with roe and a tangy hit with a thinly sliced piece of lime, all wrapped in a peppery betal leaf that gave a nice fresh crunch to everything. It was a bit of a guessing game on how many bites you should take with this; it feels a bit big for one bite, but not big enough for two if you get what I mean. I tried two bites, but then you’re left with just the coconut and peanuts at the bottom without the prawn for your second bite. So I just went for it in one bite for my second serve. I find it quite expensive though because that means that one betal leaf wrap if $6.00; it’s quite a spectacular dish, but I don’t know if I’d pay that much for it.

In Asia Restaurant & Bar - ENTRÉE: SEA SALT AND BLACK PEPPER CALAMARI
ENTRÉE: SEA SALT AND BLACK PEPPER CALAMARI
with wasabi mayo and sweet chilli sauce

I had a look back at their main menu and didn’t see this dish so I can’t say how much it’d cost you to order this. There’s nothing much I can comment on this only just because it’s salt and pepper calamari; I mean you can practically get it anywhere you go. Nothing special, but I did like the tender calamari, however not a big fan of wasabi myself.

In Asia Restaurant & Bar - SALAD: TEA SMOKED DUCK BREAST
SALAD: TEA SMOKED DUCK BREAST
with roasted rice, chilli, lemongrass, Vietnamese mint, and tamarind dressing ($22.00)

I felt like it’s quite similar to a Thai dish known as Nam Tok in terms of flavour, but anyway this was a very innovative dish and the flavours were a nice accompaniment to the duck. I actually wouldn’t have been able to tell that the duck was tea-smoked, but nonetheless, the duck was delicious and I wanted more!

In Asia Restaurant & Bar - STIR FRY: WAGYU BEEF
STIR FRY: WAGYU BEEF
with asparagus, shallots, and onion with hoisin sauce ($28.00)

Again, this was nothing special for me because I know how to make a mean beef stir-fry myself. I mean, it’s a good, simple, and humble dish, but nothing really as innovative as what I’ve already covered from this point on their menu.

In Asia Restaurant & Bar - MAIN: CRISPY SKIN SALMON
MAIN: CRISPY SKIN SALMON
with IN ASIA’s spiced Kumara mash, cashew nuts, sweet potato chips ($27.00)

I wasn’t a fan of this dish for several reasons: firstly, I thought that it was a curry-based dish because of the ‘sauce’ and then I was surprised when I re-read the menu again at it was actually kumara mash. In my opinion, it was a bit thin for a mash. I like my mash creamy no doubt, but this felt like it took creamy to a whole other level. Secondly, though the salmon lived up to its crispy skin, it was however overcooked to my liking; it was a bit dry on the inside for me. The only thing I liked on this dish was probably the sweet potato chips. Sorry!

In Asia Restaurant & Bar - MAIN: CRISPY SKIN ROASTED DUCK
MAIN: CRISPY SKIN ROASTED DUCK
with tamarind sauce, pumpkin mash, and navel orange

This I liked better than the salmon dish, and I loved the pairing of the duck with the navel oranges. Though the skin wasn’t as crispy as I thought it would be, it was still a very good dish, and that’s also mainly because I love duck no matter how it’s cooked (just not overcooked of course). You may have noticed as well that there is no price – same what I mentioned above for another dish, I couldn’t find it on their actual menu so sorry to say I can’t make out how much this dish would cost if you want to order this dish.

In Asia Restaurant & Bar - MAIN: KOREAN STYLE BARBECUED WAGYU BEEF
MAIN: KOREAN STYLE BARBECUED WAGYU BEEF
with grilled pear, black sesame, pickled radish, and ginger ($28.00)

This dish wasn’t actually on the pre-planned menu that the restaurant had for us. One of the girls, as she called herself, “that annoying person who just doesn’t like seafood”, ordered this off the menu as the owner of In Asia suggested that she did as he felt bad for having pretty much a seafood-heavy planned menu for the night. I am actually glad that she got to order off their menu and shared a little bit of her food with everyone else because this was a really REALLY lovely dish. The wagyu beef was cooked perfectly and was very tender. The grilled pear, I mean, where do I even begin with this pear? It was so good and paired so well with the beef. It was a match made it heaven.

In Asia Restaurant & Bar - MAIN: CARAMELISED TWICE COOKED PORK BELLY
MAIN: CARAMELISED TWICE COOKED PORK BELLY
with crispy panko egg and sweet tamarind sauce ($23.00)

This was another dish that was ordered off the menu, and yet another great dish that made me happy that she doesn’t like seafood. This was actually my favourite main dish of the night. The pork belly was crispy and sweet, and that panko egg was just lovely. I honestly wanted more of this dish, but since we were only sharing, it made me sad that I could not have more that night. I would definitely recommend this dish if you’re ever thinking of dining here. It is a must! I would definitely go again if it weren’t so far from where I live!

In Asia Restaurant & Bar - DESSERT: MONKEY SNICKER
DESSERT: MONKEY SNICKER
with banana pudding, passionfruit curd, pandan foam, pandan granita, shredded coconut, and coconut ice cream ($12.00)

Finally on to dessert! This was probably not one of the best desserts of the night just because I didn’t enjoy it as much as the other dessert that you’ll see below, both in terms of presentation and flavour. This didn’t really wow me that much I’m sorry to say!

In Asia Restaurant & Bar - DESSERT: MRS B'S FIRST KISS
DESSERT: MRS B’S FIRST KISS
with organic banana lightly battered in shredded coconut and fried, palm sugar caramel, tapioca sauce, and rice puffs, served with passionfruit sorbet ($14.00)

I apologise in advance because I cannot comment on the flavour of this dish, and I will tell you why. So when the desserts arrived at the table, everyone went nuts for this dessert, as well as the one below because of their spectacular presentation. It was almost too beautiful to eat! So I got my pictures, and then I had a sudden urge to go to the bathroom. I thought, okay I’ll go to the bathroom quickly since the other bloggers were still busy taking pictures of the desserts. Came back about 2 or 3 minutes later and this dish was completely demolished. Lesson of the night? Hold it in, no matter how urgent it is. It’s not worth it especially if dessert is concerned and you’re sharing one dish with about 12 other bloggers. I was so sad!

In Asia Restaurant & Bar - DESSERT: POPULAR POPCORN PARFAIT
DESSERT: POPULAR POPCORN PARFAIT
with IN ASIA’s crushed corn flakes, caramel popcorn, grilled sweet corn, and caramel jersey cream ($14.00)

Okay, at least there was a good quarter or so of this dessert left when I came back from nature’s calling. Thank goodness because this dessert was the absolute bomb. I loved the flavours and different textures that you got in each mouthful of the dessert, and I didn’t think that grilled corn would be such a great compliment to the overall dish. The presentation was on point as well. Well done In Asia for this dessert!

There were some ups and some downs with the dishes that we had over the night, but I can safely say that the positives overpowered the negatives greatly. There was really only one dish that was a let down for me, and the others that had minor issues based on just my personal opinion and palette is nothing major to say that it was a bad dish. I’d rate the food of the night a solid 9.5 out of 10; the food really blew me away and clearly the definition of modern (kind of, sort of fine dining) Asian cuisine. For me, it’s sort of somewhere in the middle like it’s not casual but not extreme fine dining either. Not only did the flavours and textures impress me, the presentation of some of the dishes, mainly the entrées and desserts, really blew me away. The service was great as well, though I wasn’t sure why it took quite possibly close to 30 to 45 minutes for the light menu (which were the tea smoked duck salad and the barbecued calamari salad) to come out to the table after entrées – I wasn’t complaining though because I had a pretty hefty entrée to begin with. I’d give the service an 8 or possibly 9 out of 10 anyway. Now, value for money – the dishes here are pretty pricey to be honest but I guess you can say that you actually do pay for what you’re getting. If you’ve got the money to spend, definitely spend it here, otherwise it’s not really a place you can just rock up to if you don’t have the money or for a casual dine.

In Asia Restaurant & Bar
181 Concord Road
North Strathfield, New South Wales
Australia, 2137

– Ally xx