Arisoo

Finding a home on Abbotsford’s Victoria Street, Arisoo exudes a casual and welcoming environment.

In line with its social setting, the menu items are primarily designed for sharing, with dishes divided into user friendly sections. The menu is abundant with options and features authentic Korean combined with modern techniques and twists alongside excellent service.

The home-made banchan are extremely addictive condiments. Each wonderful in its own right, they were a brilliant accompaniment to our enlivening culinary journey at Arisoo.

Assorted Korean pancakes

We enjoyed the assorted Korean pancakes comprising of a few kimchi pancakes, seafood & chive pancakes and mini seafood nuggets. The seafood & chive pancake was of particular note, boasting a crispy and light texture courtesy of being made from wheat flour and pan-fried with the perfect amount of heat. 

Spicy Japchae

The Spicy Japchae noodles were an absolute stand out. While many Korean restaurants in Melbourne serve Japchae, Arisoo’s variety are a cut above. The slippery stir-fried sweet potato starch noodles had the perfect balance of sweetness, savouriness and umami flavours and were enhanced by just the right amount of spiciness. Highly recommended!

Spicy soft tofu stew made with seafood and egg

Army base stew - Ham and sausage stew with kimchi, assorted vegetables

Arisoo are also famous for their delicious stews which are a labour of love and made from scratch. The resultant stock used is unsurprisingly a concoction of decadently rich, unadulterated flavours. We loved sampling their Spicy soft tofu stew and Army base stew - Both unctuous liquid gold which went well with either noodles or rice. 

Three flavours of fried chicken - Original fried chicken, Sweet and Spicy Fried chicken and Soy garlic fried chicken

The meaty fried chicken morsels were each crusted with a flavoursome spice mix and then perfectly fried to achieve a moreishly crunchy exterior.  Each flavour was delicious and distinct. A must-order when visiting Arisoo.

Marinated pork belly with chilli sauce base

Marinated pork belly with soy sauce base 

Our final savoury dishes were plates of glistening pork belly slices. Plates that evoked excitement upon arrival, each slice of pan fried pork belly consisted of perfectly delicate layers of pork fat which exploded with intense porky goodness with each bite. Both the chilli sauce base and the soy sauce base delivered - merely a matter of preference for more of a spicy kick or an umami hit. 

Hoddeok A-La-Mode

The hoddeok took us back to the streets of Korea - Wonderfully crisp on the outside and filled with gooey melted sugar, aromatic cinnamon and crunchy nuts. 

Banana flambé served with vanilla ice cream sprinkled with ground peanuts and slivered almonds

For the less adventurous, the banana flambé will ensure your visit to Arisoo ends on a delightfully sweet note. Arisoo’s banana flambé is a classic French dessert done well. 

Arisoo delivers high quality Korean cuisine and assimilates perfectly in Melbourne’s casual dining scene.  The food produced adheres to a very high standard and looks to both surprise and please.

Location: 285A Victoria St, Abbotsford

Phone: (03) 9943 5615

Link: Facebook 

Cuisine: Korean

Gastrology bloggers dined courtesy of Arisoo.

Frankie Says - new eatery and bar

Gastrology bloggers dined courtesy of Frankie Says.

Gastrology bloggers recently joined the masterminds behind culinary hot spots Hoy Pinoy, The Meatball Company, The Melt Shop and Café Italia as they shared their first look and taste of their new Eatery & Bar and debuted a series of table wines.

Frankie Says, the brand spanking new Eatery and Bar along the riverside in Abbotsford is set to open in late January 2015.

Founders Megan Phillis and James Meehan, were thrilled to launch their new project and to provide us with a little teaser of what’s in store when Frankie Says opens its doors.

Frankie is more of an idea than a person, the outlet for Phillis and Meehan’s creativity and the fun aspect of their food business. Frankie Says embodies all the things they love about Italian food, specially created for local residents to enjoy like it’s their own place. As Frankie Says - eat, drink, share and relax.

Frankie Says promises to serve up a delicious range of antipasto boards, the perfect share plate, a variety of savoury and sweet-filled Panzerotti, homemade stone-oven pizzas and to finish a selection of traditional style deserts.

The Panzerottis were sumptuous golden pockets with mouth-watering fillings. We loved the pork belly and apple panzerotti in particular which was filled with generous amounts of melt in your mouth pork and slightly tart apple slices.

The desserts were amazing. Creative yet grounded in tried and true flavour combinations. We adores the salted caramel cheesecake which was decadent and absolutely delicious.

A unique aspect of the eatery and bar will be the ever-changing menu, ensuring regulars are able to expect a different menu upon every visit.

We enjoyed Frankie Says’ new series of table wines at the event, a bright and inviting 2013 Sauvignon Blanc from the Adelaide Hills with luscious citrus and tropical notes, and a 2012 Padthaway Cabernet Sauvignon with rich ripe berry and minty leaf characters.

While you’re waiting for Frankie Says to officially open its doors in 2015, visit the Frankie Says cart hosted each Wednesday at Queen Victoria Night Market, and Coburg Markets each Friday in December.

Location: 15 Acacia Place, Abbotsford

Link: www.frankiesaysmelb.com.au

Facebook: www.facebook.com/FrankieSaysMelb

Cuisine: Italian

Modern Japanese cuisine @ Shizuku

Gastrology bloggers dined courtesy of Shizuku.

Named after the traditional word for droplets, SHIZUKU is a Japanese restaurant that pays homage to the day‐long process of preparing ramen from scratch, where every drop counts.

The modern, black walled space seats 45 and was designed by Earl Pinto. Pale timber and silver light fittings mimic oversized Japanese blossoms, while miniature terrariums hang from flower arrangements and add a touch of green. 

The restaurant offers a combination of Izakaya‐style plates and heartier, authentic dishes, and other delicacies not found anywhere else. 

Led by Head Chef Ken Yoshida, the kitchen is in capable hands. Ken has worked in some of Japan’s most renowned ramen shops. His passion for food is clear - placing equal importance on texture, taste and innovation. 

Scallop sashimi 

Delightfully fresh, the delicate discs of scallop were served on a bed of julienned daikon.  The soft texture of the scallop contrasted nicely with the crispness of the daikon while the yuzu mayonnaise provided a light citrus acidity which cut through the saltiness of the wasabi mayo.  It was a dish of subtle, but balanced, and well considered textures and flavours.  

Shredded chicken 

aka Bang Bang Chicken, cold dish of steamed free range chicken strips, sesame sauce, chilled cucumber

The tender chicken was coated in a decadent sesame sauce. It was a dish with a rich combination of flavours and one which provided the requisite balance of sweet, salty and savoury notes to please the palate.

Wafu salt & pepper squid 

The salt and pepper squid was a terrific example of a modern classic. The squid was very tender and was coated in a well-seasoned, mildly spicy, light and crisp batter

The ramen stays true to customary cooking methods, taking 15 to 18 hours to prepare. 

Miso ramen 

red & white miso broth, marinated cha shu pork belly, spring onions, bamboo shoots

We enjoyed the rich, creamy-white miso broth. The slender noodle strands were firmly cooked and were pleasantly garnished with nori, bamboo shoots and spring onion. The accompanying Chashu was melt in your mouth tender and full of flavour.

Ebi shio ramen 

hakata sea salt flavoured soup, scallop infused oil, fresh prawns, vege

A lovely clear soup with clean flavours, the Ebi Shio ramen showcases the lesser known shio sea salt ramen. 

Espresso pudding

coffee carnation milk gelee curd

We loved the espresso pudding. Exceedingly smooth and creamy, with a texture akin to good Japanese tofu, the pudding disappeared into our mouths as if it had never been there. It was a both delicate and delicious.

Green tea ice cream 

japanese black sugar fusion melt, dusted with soy bean powder

The green tea ice cream was smooth and well-made. We enjoyed the addition of japanese black sugar fusion melt, dusted with soy bean powder which enhanced the delectable flavours of the green tea ice cream.  

The brainchild of owners David Chen and Shinako Suzuki (previously Shoya) SHIZUKU is a restaurant that unites a passion for good food, good value and good service. Using only natural ingredients and staying true to the traditional way, the offerings are tasty, fresh and impactful.

Location: 309 Victoria Street Abbotsford
Phone: 03 9995 8180
Link: http://www.shizuku.com.au/
Cuisine: Japanese

Restaurant Review: Sichuan House Seafood

Location: 395 Victoria Street, Abbotsford
Phone: 03 9913 6235
Link: Facebook page
Cuisine: Chinese, Asian
Overall Impression: 8/10

Sichuan House serves up specialties from the far reaches of Western China, where the freezing climate encourages the copious use of chilli and peppers from the prickly ash tree.

The warmly lit dining room, combined with the warmth of restaurant manager Jerry, set the scene for what was a truly delightful dinner. The pace, the presentation, the service, and the food were wonderful. 

Gongbaojiding (also known as Kung pao chicken -  spicy stir-fry dish made with chicken, peanuts, vegetables and chili peppers) 

The Kung Pao chicken was moreish. The tender chicken pieces were cooked with red chilli oil, peanuts and chopped spring onions. This was a very flavoursome, spicy dish which paired beautifully with rice. 

Steamed barramundi in pickled chilli sauce

The steamed barramundi in pickled chilli sauce was lovely. Supple and moist, the fish soaked up the distinctive minty-pine Sichuan spice. 

Cummin pork ribs (fried braised pork spare ribs tossed in cumin and spicy salt)

The cumin pork ribs were fatty, soft and beautifully caramelised - a guilty indulgence. 

Yuxing eggplant (deep fried eggplant strips in yuxiang sauce)

The roughly sliced eggplant strips were crispy on the outside, soft on the inside and coated in deliciously sticky and spicy yuxiang sauce. 

Xiao long baos (steamed mini buns filled with pork mince and broth) 

The xiao long baos were tasty and brought back memories from our recent trip to China - the filling was succulent and the translucent broth reduction rich. 

Red bean, sesame seed and green tea ice cream

Ice cream filled mochi (ice cream filled rice cakes made of glutinous rice)

For dessert, an assiete of ice cream and mochis really hit the spot and cooled us down following the fiery savoury courses. 

All of the dishes we sampled at Sichuan House were exemplars of the gutsy, fragrant and fiery Sichuan approach to cooking. The dishes exhibited complexity, depth of flavour and a skilful use of spice, truly showcasing the multi-dimensional cuisine born from Sichuan province. We cannot wait to return. 

For a similarly enjoyable Sichuan dining experience in the CBD, check out their restaurant on Corrs lane:


Gastrology bloggers dined courtesy of Sichuan House Seafood.