Saturday, January 2, 2010

Bar Luck

Okay will speed up the posts now..

We decided we'll eat out on NYE since none of us bothered to cook for a potluck. Most of the restaurants we wanted to visit that aren't in the city were either full or not even open. We finally made a booking at Bar Luck in Cabramatta, I was quite surprised how easily got a booking for four people at 7.30pm. But then again most of the people will be in the city anyway at that time..

Moco and I have been to this restaurant a couple of times and we think their dishes are quite decent, good value and most importantly it's close to our friend's houseparty that we planned to crash closer to midnight ;)

The parking there is normally hard to find and especially harder if there's a wedding across the street (which is owned by the same owner of the restaurant). But luckily we found a spot just right across the restaurant! Never happened before hehe

My friend tried to explain this pippies dish to me but I've never heard that dish before, luckily the waiter (I think he's the owner son..) knew the dish. Really glad he did actually since my friends drove from Cremorne just to have dinner so they better served the dish right! It was pippies stir fried with XO sauce but served on top of a bed of deep fried rice vermicelli. Quite delicious with the sauce slowly softening the vermicelli, a lot more filling than the usual pippies too however we suspect that there were more shells than pippies themselves.

Second up was the first half of our Peking Duck. Unfortunately the prawn crackers were soaked in the duck oil and there sure was a lot of it. Even still they were really delicious.

Now for the dish that everyone else in the restaurant was having too, Singapore Chilli Mud Crab, served with Vietnamese bread rolls. The soupy mix makes for perfect dipping and whilst back home we're more used to having it with mantou, knowing that freshly baked bread rolls were right across the street it was just as good. They sliced the bread and rubbed them with garlic as well.

As we slowly made our way through the crab, the second half of our Peking Duck came out in the form of San Choy Bao. However we were all really full by this point and barely made a dent in it. It got cold by the time we got around to eating it, but it was still tasty.

Finally after many requests to the waiters was the dessert of fresh fruit and Red Bean soup. It must have been my lucky day because they also put some of my fave Green Beans (aka Mung Beans) in there too!

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