Tuesday, September 9, 2008

3 Mama Chef's - Haymarket, Sydney


Thai-Style Chicken Satay

-> I can't remember the last time I ate Thai satay (or any other non-Indonesian satays from Southeast Asia because my patriotic pride insists that peanut sauced satay is originally from Indonesia, other countries just COPY), but it's nice to have other Southeast Asian satay for a change. Actually, Thai satay is quite good - unlike other Southeast Asian satays. Of course, Indonesia is still in my opinion THE place to eat satay - we've got tons of regional varieties of satay within the country - my favorites being: Sate Padang (Spicy curry-sauced ox tongue satay, Minangkabau-style - from West Sumatra), Sate Lilit (minced pork / beef satay from Bali), and traditional, national-style Javanese satay (the usual one with peanut sauce).

Rating: 6.5/10


Chicken Pad Krapao

-> Yummy. Highly addictive. It's not hot enough for my tongue, though. Actually, I was addicted to Pad Krapao a few years ago (I eat it almost 2 - 3 times a week!), but then I got sick of it, and now, my addiction has reached a plateau (stabilizing - only one or two occasions of craving per month)

Rating: 7/10


Anyway, this newly-opened restaurant on Pitt street is quite good - selections are broad, service is friendly. Will definitely come back for lunch or late dinners.

4 comments:

FFichiban said...

That satay looks really good to me. Your standards of satay must be really high haha.

Erique Fat Owl said...

Astronomically high. LOL!

This one is actually not that bad. I've tasted Singaporean / Malay satay in Singapore & Malaysia that are much more revolting. I don't mean to offend Singaporeans / Malaysians, but their satay is just a cheap imitation of Indonesian satay. Thai satay is actually much more unique - their satay is marinated with lemongrass and cumin (?) so that it's kind of curry-like. That's fine. But satay sellers in Singapore often just grill their satay on an electric pan (or even, roast them in the oven!!) and that's just plain blasphemy. Satay should ALWAYS be charcoal-grilled. With wooden charcoals. With hand-operated straw fans to get the fire going. It's a very, very important cooking technique that shouldn't be substituted in any way because 20% of satay's aroma comes from the charcoal and another 30% comes from the seasoned, constantly-used old grill with all those burnt crusts sticking on 'em. You know what I mean?

cla said...

i hate those charcoal ones... they taste like... well... charcoal...

love sate padang though... *drool*

btw.. best pad krapao is still from chat thai... if you can stand the line that is...

Erique Fat Owl said...

@Cla

Charcoal is wonderful! That's why char-grilled stuff are such big deals!

Yes, agreed, Chat Thai has better Pad Krapao, but this one is OK as well. Plus, there's no line.

(dunno though...they said 3 Mama Chef's is quite packed come lunchtime...)