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Lifestyle : Taste of Asia
1HERSA1 0017 Yum Cha Daily & Chinese Cuisine Yum Cha Daily & Chinese Cuisine (Cater for all Functions – 10% off Take Away) FREE Gift for Birthday or Special Occasion Bookings... LIVE SEAFOOD IN TANK OPEN 7 DAYS LUNCH & DINNER BANQUETS AVAILABLE St George Leagues Club 124 Princes Highway, Cnr Jubilee Avenue, Kogarah NSW 2217 Tel: 9553 8199 Fax: 9553 8299 FREEPARKING yum cha 10am - 3pm dinner 5.30pm - late Book now for X’mas and New Year 683 George Street Sydney t 02 9281 3388 www.marigold.com.au Function Rooms Available complimentary parking for dinner 200 Years old Thai recipe Steamed Chicken Dumplings (Chor Muang) at tapioca tapioca 318A Military Rd Cremorne 9908 1588 www.tapioca.net.au 11-21 Wentwor th St, Manly Ph: 9976 6488 or 9976 6599 Lunch: Thurs to Sun 12 Noon - 3pm Dinner: Tues to Sun 6pm - 10pm Takeaway 10% discount New branch now open in Neutral Bay Yok Thai Gub-Glam Tapas and Wine Shops 1&2, 4-6 Rangers Rd, Neutral Bay Ph: 9953 8988 or 9953 9988 Lunch: Wed to Sat 12pm - 3pm Dinner: Tues to Sat 5.30pm - 10pm All day Sun 12pm - 9 .30pm AG4383370AA-130911 Personal best . . . (from far left) Olympic diver Melissa Wu; Akira Isogawa at the Golden Century restaurant; designer Jenny Kee; Sunil Ranasinghe at his shop. Photos: Tamara Dean, Marco Del Grande, Pip Blackwood, Steven Siewert noodles, which require getting messy fingers. ‘‘It’s quite difficult to eat with chopsticks,’’ Wu says. On his days off, the head chef of city restaurant Sushi E, Nobuyuki Ura, heads to Thai restaurant Thanon Khaosan in Haymarket. ‘‘I really like the atmosphere there,’’ he says. ‘‘It feels like you are somewhere in Thailand and the food is very good and cheap.’’ Ura is a fan of the spicy papaya salad, shredded green papaya with ‘‘a super-hot dressing’’ and sticky rice with durian, a pungent tropical fruit. ‘‘I love durian, but it smells a little bit strong for other people,’’ he says. Thai cuisine is very different from the clean, simple flavours of Japanese food. ‘‘We also have different fish and vegetables throughout the four seasons, whereas south-east Asia is always hot and humid,’’ Ura says. ‘‘In Thai cuisine, they deep-fry or steam a lot of their food, adding spicy sauces and herbs.’’ Another favourite restaurant for Ura is The Boathouse Palm Beach, for its views of Pittwater, casual relaxed atmosphere and the tapas. Sri Lankan-born Sunil Ranasinghe, who owns Sunil’s Spice Centre at Thornleigh, eats curry six days a week, so on his day off on Mondays he and his family often opt for Thai food, choosing Red Spoon at the Castle Hill Piazza Court, Castle Towers. He likes to order squid with chilli jam sauce and chicken or lamb skewers. ‘‘ Thai food has sour, sweet and chilli flavours,’’ he says. ‘‘It’s entirely different [from Sri Lankan], not like a curry, which has many spices.’’ good living The Sydney Morning Herald Tuesday, September 13, 2011 17
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