It’s no secret that I prefer fake meat to real meat, which is how I found myself at Gong De Lin mid-last week.
When you can’t eat onion, garlic and wheat and you’re going out with a vegetarian who doesn’t like cheese (unless it’s on a pizza), an assortment of vegetables (including but not limited to: mushrooms, asparagus and beetroot) and any variation of soup, eating out is an ordeal.
“This menu is designed to be shared” is a phrase that strikes fear into the heart of every FODMAP-intolerant person out there.
I equate Southbank to New York’s Times Square, sans the associated glitz and glamour and with the main attraction of a waterway of human sewage.
Having encountered minimal success with Malaysian food in Melbourne after more than a decade of living here, I’d resigned myself to enjoying the dishes of my childhood when a) I visit my parents or b) fly home for my annual food pilgrimage. That is, until I found Sarawak Kitchen.
If you’ve somehow managed to avoid ‘2017 foods you absolutely CANNOT DO WITHOUT’ listicles, a poke (pronounced poh-kay) bowl is a Hawaiian delicacy that comprises raw fish either served by itself or atop warm sushi rice.
I love being part of clubs (unless it involves any participation in sporting activities), and what better club is there to be a member of than Ramen Club?