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Lifestyle : Taste of Asia
1HERSA1 0016 Dine at any New Shanghai Restaurant to Win a Trip for Two to Shanghai! Spend over $50 at any New Shanghai throughout September and October and receive a limited edition VIP card. www.newshanghai .com.au Chatswood, Shop B-038, Chatswood Chase +61 2 9412 3358 | Chatswood, Shop 20, Lemon Grove Plaza +61 2 9415 3536 Ashfield, 273 Liverpool Rd +61 2 9797 7284 | Bondi Junction, Shop FC04, Level 5, Westfield +61 2 9386 4623 Charlestown, Shop L01 1035, Charlestown Square +61 2 4943 5857 NSWPERMITNUMBER:LTPS/11/04645 AG4383352AA-130911 Feast of favourites Foodies, designers and a diver reveal their fail-safe Asian dining picks to Ellen Connolly. ‘It feels like you are somewhere in Thailand.’ Nobuyuki Ura T ight deadlines and high- pressure work mean fashion designer Akira Isogawa often does not start to think about eating until well after midnight. ‘‘When things get really hectic, we forget to eat and unfortunately with a small team, and especially when all of us are frantically working, there’s occasions when I think at 1 o’clock in the morning: ‘My gosh, we need to eat something.’ ’’ Though born in Japan, Isogawa’s saving grace is always one place: Golden Century restaurant in Chinatown, which he discovered thanks to a colleague. ‘‘After midnight I find it very pleasant and you get to see who else is out,’’ Isogawa says. ‘‘There’s often some mysterious couples and also some Chinese families with kids as young as 10. I’m amazed at kids having such a late supper.’’ Isogawa normally orders a light meal when dining with his staff in the early hours of the morning: salt and pepper tofu, some sashimi and fresh vegetables with garlic and ginger. Artist and designer Jenny Kee’s favourite restaurant is Billy Kwong in Surry Hills, as it takes her back to her childhood. ‘‘It reminds me of eating with my father, Billy Kee, who was known as a great Chinese cook among his family and friends,’’ she says. ‘‘My father cooked every Thursday at the original Tai Ping in Chinatown for over 40 years.’’ Kee says she admires chef Kylie Kwong’s approach to cooking, in particular the use of seasonal, organic and fair-trade ingredients. ‘‘We usually get the banquet and have Kylie decide on the dishes of the day,’’ she says. Kee’s top two dishes are pickled beetroot and carrot salad with soft- boiled biodynamic egg; and the steamed fish with ginger and shallots. ‘‘It is always so fresh and fragrant,’’ she says. Another favourite is Makoto Sushi Bar in the city, for its unagi (eel) and hamachi (kingfish). Australia’s youngest Olympic diver, Melissa Wu, heads to Rhodes Phoenix Chinese restaurant when there is a family gathering or celebration – or, perhaps, another Olympic medal. ‘‘I love Chinese food and the food is much better quality than most other Chinese restaurants,’’ says Wu, whose father came to Australia from China aged 13. ‘‘We usually order a lot of dishes as I have a big family.’’ If they go for yum cha at lunchtime, pork buns are always a favourite. Another is the crab taste of asia special report 16 Tuesday, September 13, 2011 smh.com.au
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