Honto

Honto

As you walk in the front door and dimly lit entrance, you have the feeling of anticipation knowing that something good is on the other side. As my eyes adjust and take it all in, I am amazed at everything I see. Nothing has been spared on the fit out to ensure its guests are set up for a fun night, forgetting everything they left outside. You will want to stay a LONgTIME.

Honto, brought to you by the same team behind LONgTIME serves Japanese inspired food and, if the atmosphere and food isn’t enough, wait until you visit it’s enticing Whisky Bar (with a wall full of a great selection of Japanese whisky).

My favourites so far, the lobster sando (just keep them coming), anything from the raw bar and whole karaage fish. Can’t wait to get back in there and make my way through the menu.

Little Valley

Little Valley

I’ve been waiting patiently for more Chinese restaurants (and to those that care to listen, have always said Chinese is the next wave in Brisbane)! Finally. Thank you to the team behind Little Valley. Late night dining, lazy susans and dumplings for everyone in an entirely different and attractive fit out to any other restaurant in Brisbane.

There is no sweet & sour pork on this menu. With its own take on chinese cuisine, Little Valley offers a menu that is rich, sweet and salty flavours, like prawn and truffle har gow. My personal favourites and may order more than one serving in the one seating (no judgement). Nothing better than late night dumplings with some baijiu (try the rosewater baijiu). The wine list, perfectly matched to rich chinese flavours.

Chokh Di BBQ Pop-Up

Chokh Di BBQ Pop-Up

Nothing I love more than meeting people with passion and an idea, see that idea through. Too often these days we come across people who have promising ideas, but disappointingly it stays just that, an idea. Not these guys though - their idea was executed and, was far from disappointing.

The idea. Bring the taste of a Chiang Rai humble street-side stall’s charcoal roasted chicken, green papaya salad, rice & hot sauce to Brisbane. Chokh Di (sounds like, chook ‘dee). The team behind the Chokh Di - Dan Finn and partner Indiarna Tanglao. Takes courage, determination and sweat to bring the idea to life - well done guys!

The pop-up served charcoal BBQ chicken and 14 hour braised beef brisket with Leo lek beers, ‘17 Latta Pinot Gris, ‘16 Unico Zelo ‘esoterico’ and ‘17 Good Intentions Wine Co ‘relatively red’. It left me wanting more and can’t wait for what’s next.

Check them out, trust me their instagram page makes you want to delete yours and start again @chokhdi_

Table Travels - Part 6 - Japan

Table Travels - Part 6 - Japan

My first trip to Japan. Why did it take so long for me to get there. Tokyo, Kyoto, Naoshima, Teshima Island, Higashiizu and then back to Tokyo. I travel for food followed closely by architecture, and there was alot of both. It was extremely fulfilling. Here are some of the images from the trip. Enjoy!