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There are quite a few Bread Kingdom stores around Victoria. As per it’s name, it’s a bakery that sells a wide selection of sweet and savoury treats and snacks. It’s actually quite similar to Breadtop but with a Korean influence. I find that most of their breads lean on the sweet side, or their savoury items are mainly cheese products. Nonetheless, they do have an interesting selection. Their sweet Ugly bread may sound (and look) unattractive but it was actually quite good.

Like Breadtop and Cakeworld, this Asian Bakery also sells a variety of cakes in several sizes.

DSC00289We tried their Mocha Cake and usually I’m not a huge fan of cream based cakes but this cake was surprisingly light. Some cakes have a very heavy cream filling, along with a dense cake mixture but this cake was overall pleasant to eat. With a nice coffee flavour to it that wasn’t overpowering at all. The syrup on top gave it extra mocha hit and to be honest it’s one of the few cream loaded cakes I would actually go back for. All it needed was some chopped nuts for added texture and it would be perfect.

DSC00288Usually I visit their Glen Waverley store but they also have stores in Springvale, Hawthorn, Carnegie and Wantirna. The Hana Bakery in Clayton is also suspiciously similar to Bread Kingdom, not sure what the deal is there. If you’re looking for something slightly different to the usual Breadtop/Cakeworld selections and want something to satisfy your sweet tooth, give Bread Kingdom a go!

Bread Kingdom on Urbanspoon

Bread Kingdom
Shop 11
52-54 O’Sulivan Raod Map
Glen Waverley VIC 3150

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The Chillipadi name has been around for many years. It’s first store that I remember was, and still is, near Melbourne Central. It serves a mix of Malaysian/Chinese style food, with a taste of Thai as well. When we tried it out it seemed like the dishes were mostly catering to the Western food palate and so I never really bothered to venture there again.

The Chillipadi Mamak Kopitiam stores are the newest entries to the Chillipadi brand, it predominantly serves Indian/Malay-Malaysian food and their versions of the popular Chinese-Malaysian cuisines too. What I like out their Mamak stores is that they serve tasty and spicy food, with all the favourites and rarities at decent prices.

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We recently stumbled upon their small store in Waterfront City, Docklands. Located opposite the still-not-opened Ferris Wheel. We hadn’t had a chance to go to their store in Flemington/Newmarket so this was our first taste of it. At their Waterfront City store they have a limited menu because of the size of the restaurant but nonetheless the staples are here.
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They have Nasi Kandar dishes which looked delicious.

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I tried their Curry Laksa, and I have got to say it was quite good. I actually prefer it to Laksa King’s or Chef Lagenda’s versions as their laksa contains more coconut cream, and for me, it’s way too creamy for my liking. Chillipadi’s Curry Laksa, balances the creamyness and spicyness quite well, making it an overall very satisfying dish. It’s definitely one I would go back for.

We also tried their Teh Tarik (Both Cold and Hot varieties) and it was also surprisingly good. If you have ever tried Old Town Kopitiam Mamak in QV, you’d notice the very big size difference when they are in fact similarly priced. Not only that but Old Town’s is incredibly sweet. Tek Tarik of course is a sweet tea drink but when you lose the whole tea flavour in favour of just sugar, it isn’t Teh Tarik.

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I’d definitely recommend this place for those who want to try something different from your usual Chinese-Malaysian dishes. Their Flemington store serves an even wider variety of foods that you probably won’t be able to try elsewhere.

Chillipadi Mamak Kopitiam - Waterfront City on Urbanspoon
Chillipadi Waterfront City
Harbour Town Shopping Centre, Waterfront City
Star Crc
Docklands 3008 VIC

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KL Bunga Raya is located on Errol Street, North Melbourne, close to the North Melbourne Town Hall. When we went there on a Sunday afternoon, it was very quiet. I’m not too sure if that was a one off or if it’s always like that but I’m guessing it just has very low foot traffic around there.

By it’s name you may be able to guess that it’s a Malaysian eatery, serving all your favourite and commonly known Malaysian dishes such as Char Kway Teow,  Curry Laksa and Nasi Lemak. Plus a couple of interesting dishes like the Thai influenced Pineapple Fried Rice. There are actually a few Thai styled dishes to choose from but mostly they do serve the typical Malaysian food.

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I tried Pineapple Fried Rice in Malaysia from a Thai restaurant and it was surprisingly good. It was actually served inside a pineapple! So I ordered the Pineapple Fried Rice here to see if it could match or better the one I ate in Malaysia but unfortunately it lacked a bit of taste and seasoning. That’s not to say it was bad, but  the pineapple had little flavour and the rice was more wet than I’m used to for Fried Rice. So let’s just say it was interesting and leave it at that.

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Char Kway Teow
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I tried a bit of the chicken here and it was quite tasty. Packed full of flavour. I can’t recall what the dish was called to be honest.

My verdict would be to give it a try. The food may or may not be to your liking but you wouldn’t know unless you taste it for yourself!

KL Bunga Raya on Urbanspoon

KL Bunga Raya
34 Errol Street
North Melbourne VIC 3051

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My sister gave me a link to a Red Velvet Cupcake recipe from Amy’s Food Adventures, in which she has adapted her recipe from the Food Network Canada. Apparently, I’m her guinea pig for recipes she finds. We had a gathering coming up and I thought, why the hey.

I had Red Velvet cupcakes a couple of times, the most famous one being Magnolia’s in New York and that was pretty darn good actually.

I was pretty interested in this recipe because it lacks butter, I’m assuming that’s the case with all Red Velvet cupcakes but I was keen to try it out after I realised that.

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This recipe uses a lot of red food colouring. A bit more than half of the food colouring bottle to give it that vibrant red colour.IMG_6455

 

I made a couple of tweaks to the recipe to my liking, with **. With the icing, I found it to bit a tad plain, so I added more lemon juice and zest to it to give it a really nice freshness to the whole cupcake and icing. The icing was pretty much a trial and error so I can’t remember the exact measurements, but if you want it slightly more lemony just keep adding some more juice until you feel it’s right.

Preparation time: 15 minutes

Cooking time: 25 minutes
Yield: 24

Ingredients
Red Velvet Cupcakes
2 eggs
1 1/2 cups of sugar (375 ml) *3/4 cup to 1 cup*
1 1/2 cups canola oil (375 ml)
1 cup of plain yogurt (250 ml)
2 tablespoons red food coloring (30 ml)
1 teaspoon vinegar (5 ml)
1 teaspoon vanilla extract (5 ml)
2 1/2 cups of flour (625 ml) *plain flour for cakes*
1 tablespoon cocoa (15 ml)
1 teaspoon baking soda (5 ml)
1 teaspoon salt (5 ml)
Icing
2 cups mascarpone (500 ml) *can use cream cheese too*
1 cup icing sugar, sifted (250 ml) *1/2 cup to 3/4 cup*
1/2 cup 35% cream (125 ml)
Zest of 1 lemon and *lemon juice*

Directions

Red Velvet Cupcakes
Preheat oven to 350 °F (180 °C).
In a food processor, mix the eggs with the sugar, oil, yoghurt, food coloring, vinegar and vanilla. Add flour, cocoa, baking soda and salt. Blend until just incorporated.
Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Icing
In a bowl, beat the mascarpone, icing sugar, cream and lemon zests together until the mixture is smooth.
Spoon a dollop of mascarpone cream on the cupcakes. *I piped mine onto the cupcakes so if the icing mixture is a bit too running or soft to pipe, just place it in the freezer or fridge until it hardens up a bit.*



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IMG_6451I was extremely happy with this recipe. The cake was so moist. My first batch of small ones were a bit undercooked so it was a bit more ‘redder’ then I would have liked, but it tasted great. My second batch in the oven was slightly darker and looked great. This recipe is definitely a keeper.

 

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