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Lifestyle : Taste of Asia 2012
1HERSA1 E019 Liep s Cambodian Restaurant A small family restaurant specialising in traditional Cambodian food 9 delicious courses for 4+ diners $35.00 p/p min Ph 9953 7478 www.lieps.com.au Open Tuesday - Sunday 6pm till 11pm Shop 6, 332 Military Road Cremorne Harrys Singapore Chilli Crab Rest (mins D.Harbour/Cen. Station) 198 Elizabeth St/Cnr Campbell St, Sydney Elegant, private, whole 1st floor - Triple Ace Bar 9281 5565 www.harryschillicrab.com.au Happy birthday Miriam BRING YOUR OWN MEXICANS FOR BIRTHDAYS For Someone Special ... HARRYS SINGAPORE CHILLI CRAB celebration - l0 course $48 Andy - director 9281 5565 Yum Cha Daily & Chinese Cuisine St George Leagues Club 124 Princes Highway, Cnr Jubilee Avenue, Kogarah NSW 2217 Tel: 9553 8199 Fax: 9553 8299 FREE PARKING LIVE SEAFOOD IN TANK OPEN 7 DAYS LUNCH & DINNER BANQUETS AVAILABLE Welcome for birthday, wedding, graduation or other special occasions (Cater for all Functions -- 10% off Take Away) COME AND TRY OUR FAMOUS PAN-FRIED PORK BUNS AND JUICY SOUP DUMPLINGS! THESE ARE JUST SOME OF THE DELICIOUS OPTIONS ON THE MENU AT NEW SHANGHAI. ENJOYED IN THE ATMOSPHERE OF OUR LIVELY RESTAURANTS, NEW SHANGHAI OFFERS THE ULTIMATE DINING EXPERIENCE. CHATSWOOD CHASE +61 2 9412 3358 CHATSWOOD +61 2 9415 3536 | ASHFIELD +61 2 9797 7284 BONDI JUNCTION +61 2 9386 4623 CHARLESTOWN +61 2 4943 5857 | NEWSHANGHAI.COM.AU AG5386667AA-110912 The Sydney Morning Herald Tuesday, September 11, 2012 19 good living special report taste of Asia Oasis in the dessert Sugar and spice . . . Taiwanese dessert chain Meet Fresh allows customers to design their own sweet creations, such as the one below. Photo: Steven Siewert Sweet treats designed to complement spicy food attract a following, writes Ellen Connolly. A sian restaurants are rarely remembered for their dessert menus but a growing number of Sydney chefs are successfully changing that perception, creating dishes perfectly designed to end a strong, spicy meal. At Holy Basil in Canley Heights, fried ice-cream -- a triangular filo pastry served with ice-cream, fresh strawberries and caramel sauce -- has become not only a bestseller, but a drawcard, co-owner Louise Nguyen says. ''We have found that many customers are coming to our restaurant just to eat the fried ice- cream after having dined on a heavy meal somewhere else,'' she says. Her husband, Laos-born chef Tony Inthavong, has created a version that is very different in shape, texture and taste to the ubiquitous deep-fried ice-cream at Chinese restaurants. ''The dessert is meant to complement the spicy Laos food. It's sweet, savoury and, of course, cold enough to temper the spices,'' Nguyen says. ''A lot of customers now ask for it to be reserved even before they order their mains as it's the first dish that is sold out.'' It is also on the menu at Holy Basil's city outlet in the Shark Hotel on Liverpool Street. The vibrant and unusual flavours of Taiwan are on offer at Meet Fresh, an iced dessert house in Sydney's Chinatown. Patrons choose from 47 menu items, and can design their own desserts by choosing either taro balls, herbal jelly or tofu pudding, which can be topped with a range of Taiwanese delicacies, among them sweet potato, lotus seeds, red beans and coconut jellies. ''Our toppings -- the majority are vegetables and beans -- are everyday ingredients for Asian cooks . . . but for customers who are unfamiliar with Taiwanese desserts, our topping range creates curiosity and interest,'' Meet Fresh's marketing manager, Katheryn Lui, says. For new customers who are hesitant about what to order, Lui recommends the crushed ice desserts served with fruit such as mango. Adventurous types might like the tofu pudding with lotus seeds, which combines the silky soft texture of tofu with crunchy lotus seeds, she says. The executive chef of Longrain, Martin Boetz, says his dessert menu stays true to the Thai tradition -- ''they're very sweet''. ''This is because our menu is full of powerful, spicy flavours -- you need an intense sweetness and some saltiness after your palate has had such strong flavours,'' Boetz says. He is particularly fond of the individual layered dessert, which showcases the Asian ingredients of black rice, tapioca and custard apple. ''It has all the flavours of Thai desserts in one glass -- black sticky rice, vanilla tapioca, young coconut jelly, fresh tropical fruit, and is finished with a fruit sorbet or at the moment, as custard apples are in season, a custard-apple foam.'' For those who want to step out of their comfort zone and explore new flavours and textures of the region, Boetz recommends the duck-egg caramel custard, a lush caramel mixed with fresh duck egg and coconut cream, which is baked and served with a coconut biscuit. Boetz says another advantage of many Thai desserts is they do not contain gluten and have minimal amounts of dairy, making them suitable for people with allergies. Some Asian restaurants blend traditional Asian ingredients with Western dishes, such as the green- tea creme brulee at Mizuya Japanese restaurant in the city. Owner Jessie Chau says the texture is the same but the flavour is not as sweet. ''It has a hint of the green tea's sweet bitterness and aroma,'' Chau says. At Balmain's Spice I Am, chef Sujet Saenkhan designed the cheekily named Better Than Sex, a contemporary Asian dessert, that combines Thai and Western flavours. Two scoops of pandan gelato are served on toasted brioche, and topped with Thai caramel sauce made from homemade palm sugar syrup, and a sprinkling of sesame seeds. ''It's very rich and sweet. Diners rave about this one and love the name,'' he says.
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