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Paper Bird, Potts Point They're back. And the shrimp-brined fried chicken is on the menu. If you lamented the day that Moon Park closed, you need to scoot yourself to Potts Point where version 2.
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We're talking everything from congee to kimchi toasties to char siu bacon and Hong Kong French toast. Sure you could stick with a classic cafe breakfast of avocado on rye toast, toasted muesli with coyo or Bourke Street Bakery toasted bread or croissant with condiments but we venture straight for the scrambled eggs with char siu bacon.
Velvety crambled eggs Combining the sweetness of char siu marinade with streaky bacon Food inc review paper both comforting and confusing. There's definitely no denial about the velvety perfection of the scrambled eggs though, a fluffy and soft eiderdown of buttery sunshine.
It tastes like a savoury creamy rice pudding, bewildering at first but increasingly addictive with each spoonful. Rice and milk congee with fried bread Corn kernels and flakes of crab add pops of sweetness and there's a welcome crunch from the sesame seeds and fried bread sticks donut chips.
I'm banking on this dish being very divisive - you'll either love it or hate it. Eleven dollars might sound steep but this quivering slice combines a milky richness with ethereal lightness.
Candied cumquats add a sophisticated citrusy sweetness. We'd tried to order the fried chicken only to be told they were completely sold out by It's a Ralph Wiggum heartbreak moment. There was only one thing to do.
I returned the next day. Kimchi and cheese is everything. Sure I've been adding it to my ramen but why haven't I been pressing it between grilled bread too? Add the saltiness of jamon and you've got the perfect midnight snack.
I see this combo scoring a high rotation in my kitchen from now on. King brown mushrooms have a chewy heartiness, strewn across a thick slab of potato bread. The chilli takes a while to kick in, but when it does, there's a satisfying gentle burn.
Pierce the egg and let the runny yolk ooze over everything. The shrimp brined fried chicken. It's as good as I remembered, a rubbly crunch of golden batter drizzled with a soy syrup that adds just enough sweetness without it feeling cloying.
The marinade of fermented shrimp paste is less noticeable than my last encounter.Discover Food Service Equipment & Supplies on ashio-midori.com at a great price.
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