While Laksa King and Chef Lagenda are the known entities around Newmarket/Flemington, M Yong Tofu is another Malaysian eatery just minutes walk from the others and located on the busy Racecourse Road.
One of the things that M Yong Tofu does differently is that it offers ‘Yong Tofu’ which is basically your choice of add ons such as eggplant, wonton, fish stuffed tofu, prawn dumplings, fish balls with your choice of soup (Curry soup/Chicken soup/Tom Yum soup) along with your choice of noodles (Hokkien noodles/rice noodles/egg noodles/rice vermicelli). However, while they do this they also offer the more commonly known Malaysian dishes such as Laksa, Mee Goreng, Char Kway Teow and Nasi Goreng.
Their Mee Goreng is almost perfect, but a bit too wet and a bit too much tomato flavour. It needs that extra wok flavour to make it excellent.
As mentioned before, their Yong Tofu has all these different additions to it that make a nice change to the more traditional curry laksa as it uses a very similar broth. I quite like the curry soup in M Yong Tofu, it’s probably not as creamy as you’d find in either Chef Lagenda or Laksa King but it’s not that different either.
The Assam Laksa broth needed a bit more sourness to it but overall it’s a decent Assam Laksa.
Their Iced Teh Tarik needs to have a slightly stronger tea flavour and it’s a tad too sweet but it’s pretty good.
I quite like the Ice Kacang here and it has everything you need for a great Ice Kacang, except lacking in shaved ice.
All three Malaysian restaurants have their strong points and M Yong Tofu’s is in its Yong Tofu.
M Yong Tofu
314 Racecourse Road
Flemington VIC 3031
Los Hermanos Mexican Taqueria offers a selection of Mexican tapas style dishes to choose from, with a drink (or two) to go with it. Located on Victoria Street in Brunswick and walking distance from Brunswick Station which makes it a convenient location for some late night tacos.
Their De Barbacoa (Lamb) taco has a great combination of lamb, onions, lettuce, coriander, and salsa ‘borracha’ on top of a tortilla. It’s quite a tasty taco, with the tender lamb and the fresh salsa.
Their De Pescado (Fish) Taco contains a beer battered fish fillet, with red cabbage and topped with chipotle mayo, fresh coriander and lemon on the side. The fish was nicely cooked but with a heavy batter, fortunately the delicious chipotle mayo and lemon juice makes the taco better.
The Flautas is a trio of rolled tacos served with lettuce, sour cream, jalapeno salsa and a slice of tomato. Each rolled taco has a different filling, one with green poblano pepper and mashed potatoes, the second with chipotle beef with carrots and potatoes and the last one with chipotle chicken and carrots, and potatoes. For the price, it’s quite small and would rather opt for the tacos instead. Especially, the flavours not been all that either.
The tacos are pretty good, and wouldn’t mind trying their other tacos but wouldn’t go out of my way to try them to be honest.
Los Hermanos Mexican Taqueria
339 Victoria Street
Brunswick VIC 3056
Mama’s Buoi opened in Chadstone Shopping Centre’s new wing. Mama’s Buoi also has stores in Melbourne’s GPO and in Sydney. They offer a diverse selection of Vietnamese dishes, ranging from the traditional Pho to a Vietnamese Coffee Crémé Brûlée, and they also offer a ‘Feed Me’ banquet menu if you can’t decide on what to order.
Their Special Crab Fried Rice, is actually quite nice with the fragrance and taste of crab, served with a lime dressing on the side. The fried rice itself was a little bit too mushy but overall it was a tasty fried rice, especially with the sunny side up egg.
The Pork had a lovely charred flavour, it was tender and comes with a fresh Vietnamese salad. The salad here is slightly different to the one served with the Lamb, where I believe this one had more of a subtle chilli seasoning to it.
The Twice Cooked Marinated Lamb Rack’s were delicious, it’s served with a fresh Vietnamese apple kimchi salad. The lamb was tender and has a nice roasted flavour to it. The salad had that perfect balance of sweet, sour and salty.
While the food at Mama’s Buoi is pretty good, price-wise I find it leaning towards the pricier side of things. Especially their Pho which comes to $18 a bowl.
Chadstone Shopping Centre
1341 Dandenong Road
Chadstone VIC 3148
I saw this amazing recipe from Chew Town that I was salivating. It has a lovely golden syrup flavour with coconut and zesty lemon, a nice coconut flavoured tart base, and toasty macadamias. The perfect combination.
Macadamia & Coconut Tart (adapted from Chew Town)
Makes: 10-12 serves
Preparation Time: 15 minutes
Cooking Time: 65 minutes
Passive Time: 2 hours
180g Plain Flour
45g Desiccated Coconut
1/4 tsp Salt
95g Coconut Oil, Room Temperature (1/2 cup)
90 – 135 mL Cold Water
150ml Thickened Cream
1 Egg, Lightly Whisked
280g Golden Syrup (3/4 cup)
70g Fresh Breadcrumbs
75g Macadamia Meal
40ml Lemon Juice
Zest of one Lemon
Icing Sugar for Dusting
1. Place the plain flour, desiccated coconut, and salt in a food processor. Pulse until well combined.
2. Add the coconut oil, and then pulse until the mixture is crumbly and sand-like.
3. Add water while the food processor is pulsing, until the dough comes together. Note: You may not need all the water.
4. Remove the dough from the food processor and wrap it with cling wrap, and place in the fridge for an hour to chill.
5. In a medium sized bowl, mix the egg and thickened cream until just combined.
6. Add in the golden syrup, macadamia meal, breadcrumbs, lemon zest and lemon juice to the mixture. Whisk until all combined and then cover with cling wrap and refrigerate.
7. Preheat oven to 180°C. Remove the pastry from the fridge and allow to soften for around 5 to 10 minutes.
8. Place cling wrap beneath and on top of the pastry and roll out the pastry until it is wide enough to line the base and sides of the tart tin.
9. Place the pastry into the tart tin and mould the dough to fit the tin. Prick the base with a fork and then place the pastry in the fridge to chill for around 30 minutes before baking.
10. Line the dough with baking paper and then add in ceramic baking weights (or rice) and blind bake for 20 minutes.
11. Remove the weights and baking paper, then bake the base for an additional 5 minutes. Remove the case from the oven to cool to room temperature.
12. Decrease the oven to 160°C. Remove the filling from the fridge and pour filling into the cooled base. Place the macadamias on top of the filling, then place in the oven and bake for around 40 minutes or until the filling is just set and the macadamias are golden. Remove from the oven and allow to cool before removing from the tart tin.
13. Remove the cooled tart from the tin, and dust with icing sugar before serving.
Little Rogue is tucked away in one of Melbourne’s many laneways and it almost seems strange to come from the always crowded Swanston St and find this gem on the relatively quiet Drewery Lane. Little Rogue is famously known for its Matcha Lattes and coffee and there’s usually a selection of small bites sourced from other local suppliers such as donuts from Shortstop or baked goods from Penny for Pound.
Their Matcha lattes is what every person seems to come to Little Rogue for, and rightfully so, because their lattes are fantastic. It’s smooth, frothy and has an amazing bold, slightly bitter green tea flavour. It’s honestly unmatched.
If you want your Matcha latte fix. This is it.
12 Drewery Lane
Melbourne VIC 3000