Kara Monssen

I'll be honest. I wasn't overly convinced about @silkspoon_ when it opened last year. There were pros and cons to my pre- Christmas visits; I was confused about the takeaway/dine-in model, mainly because the bowls (at the time, available dine-in and takeaway for the same price) just didn't stack up in value to other bowls I've eaten around town. 🥗

Plus SS served in recyclable containers- for both dine in and takeaway- which was puzzling, as other meals were being served on proper crockery. 🤷 A cost saving measure, I was told.

But in a matter of months, I'm glad to see the cheery Chinese canteen come into its own- dud dishes are gone, the pricing structure has changed slightly, the bowls are $14 take away and $18 dine-in (still served in a container, now plastic) yet look and taste much nicer.

I doubt punters care what vessel their lunch is served, especially if they are getting value for money.

My haul: lamb rib Udon noodles, chicken sumac salad bowl, chicken pot pie, a chickpea and halloumi bowl, that duck biryani, mushroom and veg dumplings steamed and panfried pork dumplings. 🥟

SS makes for incredibly great value eating especially feeding that pocket of the city.

Full review in Kitchen Conf today or via heraldsun.com.au.
Link in stories.

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I mean, there are plenty more delicious things to order at @michael.lambie's new city restaurant @junimelbourne.
But here is where we landed 🫡
The tapioca fried Moreton Bay Bugs are a MUST with a cold beer 🍺
Peking style roast duck 🦆 with all the trimmings is hard to pass up come mains, although you'll want room for the coconut fried icecream 🥥
Full review live now at @heraldsun and in tomorrow's Kitchen Conf.
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Deserving of a permanent spot on the grid, is a Sydney restaurant that came highly recommended by Mr P @mattscravat.

@kingclarence_sydney is much more than fish finger bao!

When @genghiskhanh left Melbourne, he left a hefty hole in our city. I'm glad his playfulness, creativity and skill, which we frothed at @arurestaurant, shines through north of the Murray.
The entire team made our visit enjoyable, and we thank you for your hospitality 🫡

📸 Raw scallops with sunrise lime and tofu cream
🥔 Potato okonomiyaki with bulldog sauce, seaweed ranch, cured yolk
🐠 Fish finger bao, salmon roe, tartare
🥩 One gnarly piece of Rangers Valley Wagyu smothered in chickpea miso, horseradish and sweet soy
🍚 Clay pot rice charsui pork jowl
🥟 Steamed pork dumplings with supreme butter and bacon jam
🍫 A Sydney Opera House inspired choc mint and cocopop dessert
🍍 Pineapple and Yuzu granita with vanilla bean rice cream and honey
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It finally happened! After a fleeting 48 hours in Sydney, I visited @kingclarence_sydney to try the viral Insta snack. Fish fingers, jammed in a fluffy white bao bun, American cheese, mustard greens and dill tumbled tartare and anointed with salmon roe. Drool x 10000.
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"Never had dolmades? It's like Greek sushi" 🍣
ALWAYS have such a ball chatting to the @3aw693 breakfast gang on air about food. This week I visited three rooftop restaurants including @midairmelbourne where @nicholas_deligiannis is doing clever things with rice!
Full review landing soon via @heraldsun, but in the meantime here is what we ate.
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A long overdue catch up at @littleblackpigandsons was just what the doctor ordered last week. Heidelberg, how lucky are you to have this gorgeous modern Italian number in your hood!
Exceptional pastas, snacks and a steak I cannot stop thinking about.
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What was the thing I LOVED most about @the_sharedtable in Buninyong? 🤔
It’s moonlighting as a pub while the Crown finishes its renos, meaning you can order fried chicken 🍗 or lamb ribs and chips 🍟 AND maybe be tempted to try tofu doughnuts 🍩 with miso caramel for the first time.
Or a “seafood mosaic” which tightly rolls poached eel, salmon or kingfish in nori like a petit sushi roll. 🍣
And all of this is made with produce plucked straight from the patch, 🥕 so fresh you can taste the difference.
Read the full review via @heraldsun rn or in Tuesday’s paper.
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Did these make your Tombo Den bingo card?
It’s safe to say we over ordered and still only cracked the tip of the iceberg of this mammoth menu at Lucas Restaurants’ newest plaything on Chapel St.
Think modern Japanese with an Aussie twist, featuring lots of mash up.
Here are my top three eats:
🍔 The duck hamberg; an upper middle
Bogan riff on Tokyo’s traditional tsunkune. Picture a posh pattie wearing a yolk and spring onion beret.
🌽 FRITTERS! Or explosive corn grenades made okonomiyaki style.
🍣 An ocean of seafood, sliced, diced and rolled to your liking.
My advice? Make a meal of snacks and drinks. Arrive hungry.
Read the full review in KC on Tuesday or rn on heraldsun.com.au
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@reedhouse.melbourne is one of the most exciting new openings I’ve been to so far this year 👏
There’s a great energy, sensational food and drink and superb hospitality at play.
It goes without saying the snacks are elite: scotch eggs, ox tongue skewer and rarebit crumpet. The roast chook, potatoes and rice pudding dessert, also worthy.
I’m excited to go back.
Read the review in Kitchen Conf or online now.
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