![]() ![]() Questions about what is healthy and unhealthy are outside of the scope of this subreddit. Equipment questions (about specific items with specific problems).Few people have enough experience with multiple brands to make useful comparisons. Kitchen equipment preferences tend to be subjective and personal. We're also avoiding brand recommendations or comparisons for kitchen equipment. For the one right answer, come to /r/AskCulinary. As a general rule, if you are looking for a variety of good answers, go to /r/Cooking. Prompts for general discussion or advice are discouraged outside of our official Weekly Discussion (for which we're happy to take requests). Please avoid requests for recipes for specific ingredients or dishes (unless it's obscure and Google has failed you). This will ensure you get the best answers. Check it too!ĭetailed (Include the recipe, pictures etc.) Here are some of our most popular discussions and a few other odds and ends. Wong chef Dan Hong reckons it’s the best in the world.Welcome to /r/AskCulinary where we provide expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. But I will say that Malay-Chinese has the best har mee in Australia. A proper answer needs more investigation, more time for comparison with the heady competition at Parramatta’s Temasek, Albee’s Kitchen in Campsie and a dozen other places. Galangal and turmeric are front and centre, and the soup is finished when all that’s left is a puddle of oil-stained broth, the colour of something you might see a dermatologist about. I’m most fond of the chicken drumstick number ($17) that allows you to twirl shreds of soft, dark meat through snappy vermicelli, hoovering up a tofu puff here and there. Protein options include beef ($15), skinless chicken ($16) and a seafood medley with al dente prawns ($17.50). Add a glob of chilli sambal if you want to achieve lift-off. ![]() The coconut milk-infused broth is balanced, rich and slightly sweet, with a dusky, dried-shrimp flavour in the background. Most people are here for one of the 11 laksa lemaks (not to be confused with laksa assam, which is a fishy, tamarind-sour soup you can enjoy at Epping’s excellent Penang Cuisine). I time the wait to be half an hour when the line reaches its peak. Bring a friend and draw straws to decide who pounces on one of the sheltered tables and who orders the food. The space, which has a few seats, is smartly decked out with jade-green tiles and neon lights. In April, the canteen reopened as a noodle bar in another of those “exciting food and lifestyle” precincts you can find at the base of most new office towers. ![]() Most recently, the Woons were serving chefs and lawyers on Hunter Street before being turfed out in December to make way for the new metro station. The original site was near the corner of Elizabeth and King, but it’s jumped around the CBD a few times since. The second coming of a deeply soothing laksa for less than $20.Īctually, it was more like the sixth coming of Malay-Chinese, which the much-loved Woon family opened in 1987. They have come to Circular Quay for the return of the soup king. A line of fund managers, brickies, sparkies and silks, stretching on to the horizon – or at least to the steps behind Jacksons on George. ![]()
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