Raining Chaos

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  • Commune Social

    The story of how I came across Commune Social isn’t super long, but is a story nonetheless – once upon a time, I was stalking a tumblr about Benedict Cumberbatch, when I saw a post that he was at the opening of a fancy new restaurant in London called City Social. I decided to book it as it boasted a view, and I figured my brother might like it since it overlooked the Shard, Gherkin, Walkie Talkie and Cheese Grater. Then, upon further inspection of their website, it turns out their chef, Jason Atherton, had restaurants in China, Hong Kong and Singapore too. And thus, I got the opportunity to visit Commune Social.

    The setup of the restaurant was quite Western, all courtyardy and open, and in a quick visit before actually going, we were advised that the food portions were very small – but luckily I had known that already, it being fancy and tapas style, so I was prepared. The downside was, I had never ordered tapas style food for more than four people, so it became awkward when we were dividing tiny portions into six! I should have doubled all the orders, and that would have been enough.

    Not only is this kind of food grossly more expensive in China, but I felt that there was a far lower level of service than in a Western country – perhaps it was just this visit though. I also admit to having no experience or knowledge about how to adequately staff a restaurant, but I’ve been to a fair few and every now again observe the waitstaff observing customers because it’s interesting to watch. I use the “magical refilling water test” as a benchmark of restaurant service, but here it felt like there just wasn’t enough attentiveness overall – plus the waiters looked a little stressed out, and I had no way of knowing if they had staff call in sick. That being said, I was excited that I frequently saw the dessert chef popping out to present her dishes.

    Beetroot, burrata, gingerbread

    I was pleased with the prettiness of the plating, but having had only burrata once before where it came whole, this one was already broken up for sharing and just as tasty. I really liked the gingerbread component here as well.

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  • Rockpool 1989

    Rockpool, a place I’ve wanted to visit since before Rockpool Bar and Grill, but never found the opportunity to until I decided to squeeze it into a two day Sydney visit.  Their new place on Bridge St is super pretty and I love waiters that are suited up and are wearing lapel pins too!

    It’s essentially a degustation plus up to three extra courses (2 savoury and 1 sweet) to finish up. Since everything on the menu looked tasty, I went for three courses. Having had no time (or computer) to blog for a good five or so weeks, there’s not too much commentary except that there was a lot of deliciousness!

    Prawn tempura with daikon, soy, shiso, prawn cream and dashi jelly

     Who doesn’t love fried stuff with a creamy sauce! This tasty morsel was a great way to start the night.
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  • Backlog >>> futurelog

    So it turns out that returning from epic adventures has resulted in a backlog, giving me plenty to do till the end of the year.

    I NEED TO BLOG AND DRAW AND READ AND WATCH THINGS

  • 6AM Caffeine Ravers

    Is what I would call a cafe if I went ahead with a brilliant idea that I thought up while in the back of a taxi in China, random english radio playing some weirdo dance music.

    It would open bright and shiny some time before 6am, trance blaring out from some massive speakers, and the barista would pull shots. Guess the correct region you’re drinking from, get a free one! You’d be buzzing from the get go, perfect for a Monday morning.

    Doof doof

  • Pre-travel creation

  • Sommeliers

  • Jam Packed July

    Is what I wanted to call the post, because it has a better ring to it than “Jam Packed June”.

    HOWEVER since I have posted this before July, I should make it clear that I am not a time traveller… yet. So all this did not happen in July!!!

    As always, food is first. But this wasn’t an exercise in cooking or eating, it’s part of what I like to call “intense palate training” as for the coffee I drink, I cannot identify flavours within them. So, after having collected a variety of sour citrus, I ended up doing a lemon and lime taste test – to see what I could figure out.

    Say hello to meyer lemon, lisbon lemon, tahitian lime, keffir lime, blood lime! I stopped buying normal lemons after tasting a meyer lemon, because I perceived the meyer lemons to be sweeter. And then I saw tasting notes for a coffee that said meyer lemon… so then I wondered if you really could taste the difference between different kinds of lemons.

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  • Rosewater panna cotta

    So it turns out rice pudding isn’t super photogenic, and I can’t even get some gorgeous purplish poached pears to make it look good!

    Either that, or I also fail at plating and presentation. So instead, I get to show off my first attempt at panna cotta!

    I decided to go with rosewater because it was a flavour that I had in mind. My main concern was getting the wobbliness just right and of course, making sure it set properly. In addition, I had to figure out what the best mould would be for it – so I went with a whisky glass that came with a bottle of Scotch that my flatmates had.

    Luckily enough, I had some dried flower petals already, but I was unprepared for a sauce. I had an idea to plate with a red sauce, and I’ve previously done this with rosewater pomegranate in my Virtual Valentine, which I’d then garnish with mint as a hint of green. However, there being no pomegranates available, I do admit to cheating and buying some pomegranate molasses, and quince and rose jelly, melting those together and making a pseudo sauce – which managed to mimic the shiny bejewelled effect of pomegranate arils anyway!

    Plus I think it worked out better that way as it made it soooo pretty. And it was the right amount of wobbly, but I’d definitely add a little less gelatin just to ensure the texture is smooth and creamy.

    I’d almost make this a book cover called “Reine’s Kitchen” if it was that tiny bit even more perfect – there are little bits of slightly broken panna cotta side which I tried to hide, having never demoulded a panna cotta before (especially as I haven’t made one previously?). I am one dish closer to claiming I know how to cook!

    I should attempt some even more challenging dishes, but I do have to look after my budget a bit so there may be a hiatus on my creative cooking. And yes, I know, I don’t need to break the bank to do epic dishes like these. This one was cheap as! (except for the bit where I cheated haha)

  • lol, i think i learned how to photoshop

    Yep you get the butchered, “Photoshop Takes Zero Skill” versions!!! Muahahaha
    Teehee!

  • Greenhouse

    Finally. After three years, I found an opportunity to visit. I’m combining this post with my experience from the pop-up restaurant in Sydney as both are amazing. The temporary restaurant was an eye opener and a brand new experience, and seeing the real thing was well worth it.

    Greenhouse by Joost, Sydney

    Greenhouse, Perth

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