Gyoza Gyoza in Chadstone Shopping Centre is the sister outlet to the CBD store. It distinguishes itself by being more of a tapas style Japanese eatery with small little dishes, with a number of gyoza fillings to choose from and a selection of drinks as well.
While gyoza is its specialty, the other selection of dishes aren’t left behind in terms of quality. The Hot Soba noodles soup has a very clean tasting soup stock, and simply tastes fresh with the added spring onions. Subtle flavour, but has all the right elements for a nice noodle soup.
The Fried Chicken (Tori Karage) isn’t too memorable. It’s crisp-crunchy but its very dry on its own, so the Japanese mayonnaise is much needed.
The Crab claws are crunchy, not too fried and have a nice moist crab filling. It isn’t anything special, I quite prefer the crab claws in Waya in Glen Waverley just for the crab taste but it’s actually very similar.
Mince garlic and pork Gyoza has a lovely taste to it. Subtlety of the garlic and pork flavour work well.
The Wagyu and red onion is an interesting idea but in terms of flavour, it comes out quite bland. Not a big fan of it but it isn’t a disaster by any means.
While the food at Gyoza Gyoza is fairly decent, service wise it isn’t anything special and the small venue I feel detracts from the whole ambience.
Chadstone Shopping Centre
Upper Level, 1341 Dandenong Road
Chadstone VIC 3148
A colleague of mine loaned me one of her recipe books How To Be A Domestic Goddess by Nigella Lawson and flipping through it, I came across this interesting recipe that she described as instantly addictive. So of course I had to give it a try. These cookies are amazingly light, sweetness is just bang on and combined with the saltiness of the peanuts is just perfection. Addictive, indeed.
Sweet and Salty Peanut Cookies (by Nigella Lawson)
Makes: 30 cookies
Preparation Time: 10 minutes
Cooking Time: 20 minutes
75g light muscovado sugar
100g unsalted butter, softened
50g vegetable shortening, melted
1 large egg
1 tsp vanilla extract
175g self-raising flour
125g salted peanuts (smaller variety)
Extra light muscovado for decoration
1. Preheat oven to 190°C
2. In an electric mixer, beat together the butter and shortening until well combined.
3. Mix in the sugar.
4. Then add in the egg and vanilla and mix.
5. Stir in the sifted flour and peanuts until combined.
6. Grab a teaspoon of dough, shape it into a ball and place it on the baking tray around 5cm apart and flatten them.
Optional: Sprinkle a bit of muscovado sugar on top of the cookies.
7. Bake for 8-10 minutes, until the bottom of the cookies are slightly brown and cooked through. Place onto a rack to cool.
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When people talk about Ma Brown in Balwyn, you mostly hear about the delicious quail. It’s a very popular choice, but also one that they advise to order at least a day in advance of your booking. Ma Brown serve Chinese, Malaysian cuisine and even on a busy night, service isn’t actually too shabby.
You can order the quail either Spicy or just with Salt & Pepper, however, they do advise the spicy one is the more popular selection. The quail here is fantastic, it has that nice crispy exterior but tender and lovely sweet and spiciness from the marinate. I could probably just order this alone, if I was feeling a bit devious, it’s that good.
That’s not to say Ma Brown’s other dishes aren’t good. Surprisingly, the Sweet & Sour Prawns was also a winner. Lovely subtle tomato flavour with chilli and the prawns were nicely cooked as well.
The Tofu & Mix Vegetable Claypot is more of your standard affair, yet still makes for a nice cleanser against the quail and prawns.
The Sambal Beans was probably my least liked dish, the sambal was quite overpowering and overly sweet and definitely cooked with too much oil.
You may come here for the quail at Ma Brown, but you’ll leave satisfied with many of their other dishes. Not the best ambiance but it’s the food that counts here and won’t make a huge whole in your wallet.
190 Belmore Road
Balwyn VIC 3103
If you have been to Killiney Kopitiam‘s Lygon St or Bourke St stores you know what to expect from the Richmond outlet. Killiney Kopitiam serve Singaporean cuisine, the word Kopitiam in Malay means coffee shop and as expected they offer an array of drinks and of course a decent selection of rice, noodle and roti dishes. There are a few Malaysian/Singaporean staples such as Laksa, Nasi Lemak, Mee Goreng but there are also some interesting dishes like Mee Rebus and Mee Siam and Durian Pancakes for dessert.
Killiney’s Curry Laksa hits all the right notes for a great Laksa. Just the right amount of creaminess, spice and just the subtle flavour of mint.
Their Char Kway Teow has that required “wok flavour” but I found they added too much bean sprouts and the choice of thin noodles isn’t to my liking. However, taste wise it’s pretty good.
The Richmond store have an all-day everyday $15 menu with a choice of a few entrees such as these Fishball Satay Sticks or Kaya Toast, and with a selection of main dishes like the Laksa, Char Kway Teow and Mee Rebus and a choice of drinks such as Soya Milk and Tea.
A cold glass of Soya Milk hits the spot. Not too sweet and lovely soya bean flavour.
Killiney Kopitiam enter the Richmond food scene without much competition. There isn’t many Singaporean or Malaysian eateries around these parts so it is much welcomed, and luckily the food is pretty good too.
Killiney Kopitiam Richmond
Shop 3, 409 Victoria Street
Richmond VIC 3121