Sung's Kitchen
118 Frankling Street, Melbourne
Recently, I had the pleasure of dining with a few special guests, it was my first food bloggers dinner. Conor from Hold the Beef had come over from Perth to watch some Australia Open action and decided to get together with some Melbourne bloggers for some action of the non-sporting kind.....eating. There was April from My food Trail, Michele from Iron Chef Shellie, Penny from Addictive and Consuming and Agnes from Off the Spork. Penny had suggested Sungs Kitchen and what a great recommendation it was.
It was so pleasant to be in the company of fellow food bloggers. I suspected I wasn't the only one who took photographs of menus and was extremely glad to see that I wasn't the only one who suffers from short term memory loss. Sadly, I forgot to take a photo of the menu at Sung's and have no idea what each dish is except for what I suspect it is made from. I'll try to do my best to include as much detail of the dish as possible, but it might be an idea to keep an eye on some of the other blogs for more precise information.
We started with the crab. Some big old mud crab with a nice eggy noodle below. Nothing better than meeting people for the first time and flicking them in the eye with some crab shell. Luckily, it managed to keep my crab shells to myself. The crab was good, a great sign is when there is very little talking going on, and once everyone dug into their dish there was silence.
We had all ordered a dish each. There was a tea smoked duck. The duck was nice and moist and the sauce was pretty delicious too.
I'm not exactly sure what type of prawn hot pot/clay pot this was, but there was a fair bit of chilli in it, just the way I like it. It packed a neat punch, just enough to get your saliva going and keep you appetite ticking over.
The description of the Hunan Pork spare ribs was pretty interesting, and Daz and I just had to order it. "if you like salt and spicy, than this dish is a must try". The pork was crispy and crunchy, the veggies were a nice accompaniment. There was massive piece of chilli flaked through the entire dish. Poor Daz must have grab the only extremely hot piece and attempt to eat it. That didn't stop him though, he was back for more straight away.
There were also some chicken wings, and a nice plate of veggies. I have no other explanation other than they were pretty good.
After the main course everyone was neither hungry nor full, so we tempted the true expansion of our stomachs and ordered dessert. The dessert menu was a bit of a mystery. There were desserts that had pumpkin, egg white, banana fritters that came complete with corn flakes - when a dessert becomes a breakfast item, and even Peking soffle balls. No, I didn't spell that incorrectly. We all assumed that the soffle balls were a nice play on the traditional souffle. So we had to try it. When they arrived at the table we were all a little surprised. April even said that they shouldn't be called soffle balls, but instead soft balls!! They were truly big enough!
They were filled with red bean paste and banana. The skins were nice and crispy with the insides fluffy. They tasted a little eggy and doughy to me, I probably wouldn't order them again, but it was a great novelty.
Here are a selection of other desserts that were tried.
Sung's kitchen was a great place to finally meet some of my fellow bloggers, and now I can finally say I know what a soffle ball is!!
We had all ordered a dish each. There was a tea smoked duck. The duck was nice and moist and the sauce was pretty delicious too.
I'm not exactly sure what type of prawn hot pot/clay pot this was, but there was a fair bit of chilli in it, just the way I like it. It packed a neat punch, just enough to get your saliva going and keep you appetite ticking over.
The description of the Hunan Pork spare ribs was pretty interesting, and Daz and I just had to order it. "if you like salt and spicy, than this dish is a must try". The pork was crispy and crunchy, the veggies were a nice accompaniment. There was massive piece of chilli flaked through the entire dish. Poor Daz must have grab the only extremely hot piece and attempt to eat it. That didn't stop him though, he was back for more straight away.
There were also some chicken wings, and a nice plate of veggies. I have no other explanation other than they were pretty good.
After the main course everyone was neither hungry nor full, so we tempted the true expansion of our stomachs and ordered dessert. The dessert menu was a bit of a mystery. There were desserts that had pumpkin, egg white, banana fritters that came complete with corn flakes - when a dessert becomes a breakfast item, and even Peking soffle balls. No, I didn't spell that incorrectly. We all assumed that the soffle balls were a nice play on the traditional souffle. So we had to try it. When they arrived at the table we were all a little surprised. April even said that they shouldn't be called soffle balls, but instead soft balls!! They were truly big enough!
They were filled with red bean paste and banana. The skins were nice and crispy with the insides fluffy. They tasted a little eggy and doughy to me, I probably wouldn't order them again, but it was a great novelty.
Here are a selection of other desserts that were tried.
Sung's kitchen was a great place to finally meet some of my fellow bloggers, and now I can finally say I know what a soffle ball is!!
