Spice Temple
You won't find a single trolley or cart insight at Neil Perry's Spice Temple. Yum cha, served daily and directly from the kitchen, delivers a new take on Asian dining.
If it's flavour you're after, there's plenty of it here. From chili to dried spice, the senses are sure to revel in delight. Fresh produce influence the creation of unique dishes, designed to share, and deliver a variety of tastes and textures.
Perry's one hatted (The AGE Good Food Guide 2012) establishment truly showcases some exciting Chinese cuisine in town.
Eat: Out came the crispy Guangxi pork sliders, WOW, mini burgers which combined the virtues and lightness of southern Chinese cuisine. The King prawn wontons followed, along with their intense chili flavour. Deceiving little buggers, I could only down one of three. Note that the hottest dishes are printed in red on the menu. The hot and numbing dry Wagyu beef was neither, especially after the wontons, however would have made for a great slider. The crab, flathead and spinach dumplings was typical of yum cha fare.
 |
| Steamed crab, flathead and spinach dumplings |
 |
| L-R: crispy Guangxi pork sliders, King prawn wontons with aged black vinegar dressing, Chinese broccoli with house made oyster sauce and hot and numbing dry Wagyu beef |
Drink: Jasmine Pearl and Blackcurrant and Hibiscus tea.
No comments:
Post a Comment