Cocoro

I've always thought that the trick to a great meal is to drag others along so you can try more dishes. I have found that 4 is the magic number for a meal - this gives a nice variety without having to wait an age for your food to arrive. This is also the best number for great conversation without having to shout across to the other end of the table.

My recent outing confirmed this when I, along with three others, 
tried the set lunch menu at Cocoro. For $49, we could order an entree, main and a dessert from 4 options - so of course, we opted to order every single thing on the menu to share. Not only did this rule out any potential food envy, it vastly sped up ordering time!

Amuse Bouche - Tempura Fish

We started with an amuse bouche consisting of a soft fish (I didn't catch the name) in a very light tempura batter -a great way to start the meal.

Amuse Bouche - Teriyaki Tuna

The second amuse bouche was a grilled teriyaki tuna which was cooked just right. There was just enough teriyaki to give it flavour, but not overpower the tuna.

Entree - Chicken Nanban

The Chicken Nanban was crunchy on the outside while still being moist and tender on the inside. I found the tangy Nanban sauce was a great addition to the usual karaage dishes I love so much. The fresh salad was a nice side, adding a bit of colour to the plate.

Entree - Tempura Salad

The tempura salad at Cocoro has one of the lightest batters I've ever had. Each piece was super delicate, with a crunch that could be heard from many tables over. 

Entree - Traditional Sashimi

The traditional sashimi was very fresh, with generous slices of salmon, blue fin tuna and john dory. The highlight for me was the fresh wasabi on the side.

Entree - New Style Sashimi

The new style sashimi was sliced thinner than the previous dish and cured in a vinaigrette. The partially cooked flesh had an interesting texture while the radish and cucumber added a freshness to the dish. The small balls of light tempura batter provided a nice crunch to the soft fish, like having popping candy in your mouth.

Main - Tofu with Vegetables

The Agedashi Tofu was served under a pile of sauteed mushrooms so the batter had fully absorbed its earthy flavours. I loved how saucy and hearty this dish was - I could have had it all to myself!

Main - Angus Teriyaki

The Angus Teriyaki was flavoursome and tender. Although the serving size looked to be slightly smaller than the other mains, I assure you it was quite filling. The mushrooms and the bean sprouts also tasted amazing after they had soaked in the sauce.

Main - Nigiri

As expected, the nigiri was fresh and it was great to see such a variety of fish. I'm told that nigiri is supposed to be served at room temprature (to fully appreciate all the fishy flavours) but I have to say that I would have preferred it on a bed of ice like the sashimi. 

Dessert - Miso and Yuzu Brulee

I was incredibly excited when I saw the brulee on the menu. The miso flavours stopped the brulee from being overly sweet while the yuzu gave it a hint of freshness. The sesame sablé  was the perfect pairing  -light, crumbly and melt in the mouth.

Dessert - Ume Granita

The granita was a very refreshing end to the meal. There was a good balance of sweet and sour and no flavour overpowered the others. The stewed plum and rhubarb were nice additions. 

We found that each dish was meticulously prepared and the serving sizes were generous. The wait staff were attentive and super polite. Cocoro has a very extensive menu and I felt that the set menu was a good introduction to their offerings. 

Cocoro can be found at 56A Brown Street, Ponsonby, Auckland

Ramen Auckland

Ramen is the ultimate comfort food. You may remember a previous post I made, where I shamelessly gushed about how I could happily eat it for the rest of my life. Since then, I have taken it upon myself to sample lots of ramen to find the top 5 ramen/soy egg/broth/charsiu ratio in Auckland. 

Below is the result of months of "research" undertaken by myself, along with friends, work colleagues and family whom I dragged along so I could sample more food. 

Welcome to my Ramen Safari.

Shoya Japanese Cuisine

Our first stop was Shoya Japanese Cuisine on Upper Queen Street. We arrived at lunch time to a quiet shop with a few small tables lined up in a row. The smell of ramen broth radiated from the kitchen and made my mouth water. 

The broth is rich, leaving a light film on your lips. Shoya Ramen had the best noodles out of all the eateries - chewy, with a good thickness to them. The noodles were also the perfect length to fit into the spoon and prevent any awkward slurping. 

Clockwise from top left: Negi Hell Ramen - $13.90, Miso Tonkotsu Ramen - $12.90, Shoyu Ramen - $11.90

The Shoyu Ramen broth had a clear taste, while the Miso Ramen had a deeper flavour. The charsiu was melt in the mouth and I really enjoyed the marinated bamboo shoots. The soy egg had a deliciously runny centre but unfortunately the marinade did not penetrate to the middle of any of our eggs.

The restaurant special is a Spicy Hell Ramen which is essentially a ramen broth drizzled in copious amounts of chili oil. There are three levels, each with a little hotter than the last. We were only brave enough to try level one which had a heat that creeps up on you and leaves your tongue a little tingly after each mouthful.

Clockwise from top left: Tonkotsu Ramen with Egg - $12.00, Tantanmen - $12.00, New Tonkotsu Ramen (without egg) - $10.80, Red Dragon - $14.00

Being so close to my workplace, Maruten Ramen was my usual lunch haunt for a long time. You may remember my previous post about some of their offerings. 

Maruten Ramen has the best soy egg out of all the places we visited and being able to choose your noodle thickness is a nice touch. The portion sizes are generous and there are an ample amount of toppings. The broth, however, sometimes has a tendency to be too salty, but the staff are happy to provide extra soup base to dilute the soup.

Kitchen at Ramen Daikoku

We step into Ramen Daikoku Noodle Bar on a particularly cold winter's night. Although it opens out on the street, the restaurant has a very exclusive, intimate feel to it - low roof, close seating and upbeat Japanese pop playing in the background made it seem as if we had been let into some great secret. 

Clockwise from top right: Tonkotsu Ramen - $10.00, Gyoza - $6.50, Spicy Miso Tonkotsu - $14.00

The thin noodles at Ramen Daikoku reminded me a little of an instant noodle packet but the flavoursome broth made up for this. The tonkotsu broth is a bit runny, without the fatty film you would expect, but the kick from the spicy broth is exactly what you need on a cold night. 

I found the egg quite disappointing (plain boiled eggs aren't really my thing), but I was very pleased with the amount of charsiu we received - tender and cut into thick slices -yum!

The sides at Ramen Daikoku are worth ordering. There are a number of ramen + side deals that are offered on their menu. Our favourite is the gyoza, with a crunchy base and yummy pork filling. 

From Left: Tanpopo Ramen - $14.00, Tonkotsu Shoyu Ramen - $11.00, Gyoza - $6.00

Tanpopo is an institution among the resident Japanese crowd in Auckland. It is always busy at meal times, often serving more than 2 or 3 rounds of guests per table at each sitting. The owners seem to know most of the people who come through the doors and greet them by name.

The broth at Tanpopo is my favourite - very rich, thick and full of finely chopped garlic and sesame. The charsiu is tender and almost melts into the soup. I enjoyed the marinated seaweed which provided a nice crunch to the dish.

The portion sizes here are quite generous so sides are probably not necessary, but the gyoza is quite light if you want something to go with your ramen.

Clockwise from top left: Tonkotsu Ramen - $13.00, Tan-tan Ramen - $15.50, Lotus Root Chips - $6.00

Lastly, we head into Ramen Takara in trendy Ponsonby. It is definitely the most well presented of all the eateries we visited and has a great selection of sharing plates. It feels like a place for friends to sit down and have a chat rather than somewhere to have a hasty meal.

The noodles here are second only to Shoya Ramen and the cloudy pork broth is light without compromising on taste. The egg has been over cooked on most of my visits here but, fortunately, the marinade penetrates to the centre. The Tan-tan Ramen here is unique -the sour and spicy sesame base awakens the palate while the crunchy mince and stir fry is a nice alternative to your usual ramen toppings.

A must order here is the Renkon chips - crunchy deep fried slices of lotus root. A great alternative to potato crisps, these lightly salted snacks are perfect with a cold beer while you wait for your meal.

Ramen Takara Ponsonby

Whether you are a seasoned ramen enthusiast or wanting to try some great comfort food, I would recommend these great eateries around Auckland. If you know of any other great ramen eateries, please comment below - I would love to try them out!

Shoya Japanese Cuisine (best noodles)
478 Queen Street, Auckland CBD, Auckland

Maruten Ramen (also known as Japanese Kitchen, best soy egg)
Mercury Plaza, 23-32 Mercury Lane, Karangahape Road, Auckland 

Ramen Daikoku (cool underground vibe)
Britomart, Corner of Britomart Station and Taylor Street, Auckland CBD, Auckland

Tanpopo Ramen (best broth)
13 Anzac Avenue, Auckland CBD, Auckland

Ramen Takara, Ponsonby (best environment and sides)
272 Ponsonby Road, Ponsonby, Auckland

All meals were independently paid for by Lucy and her companions.

Mekong Baby

Food envy is something I experience a lot. Nothing is worse than eating your delicious dish, just to look over at your companion who managed to order and even better meal and wondering if you're close enough yet to ask them for a bite...

...Sometimes eating out is stressful for me.

I usually dine with close friends who are quite used to me eyeing up their plates but tonight, Jason and I were catching up with Moody and meeting his girlfriend, Kylie, for the very first time. We arrived a little early and sat at an elevated table right next to the kitchen where we could watch the chefs make a million appetisers for a party that was happening upstairs. This also gave me time to fret about whether or not Kylie would like us, whether or not she would like Asian food and whether or not she would let me touch her food...

Ko Phi Le - $10

Thankfully, she is a pretty cool chick and didn't mind sharing - which was pretty lucky because our waiter explained that the mains are made to share! I started off with a Ko Phi Le which is a delicious concoction of jasmine tea, lychee, rose, lemon and green apple. The combination resulted in something that very closely resembles pineapple juice and I really liked the addition of actual lychees.

Braised Pork Belly - $26

I ordered the pork belly at the recommendation of our waiter and others who had been here before. It came in five big pieces that were caramelised just right to give it the beautiful candied flavour but not too much that it was hard to cut. Each bite just melted in my mouth. The crunchy asian slaw was a great addition - its sharp Thai flavours went very well with the rich flavours of the pork.

Prawn Jungle Curry - $30

Like a good boyfriend, Moody had pre-warned Kylie that his weird friend likes to take photos of her food -probably the same kind of warning that one gives before meeting the strange uncle for the first time... So when her curry arrived, she pushed it under the light where I could get the best picture. I think we'll get along quite well!

The Jungle Curry was light and fragrant, with strong flavours of lemongrass. The crunchy cabbage, sugar peas and baby corn were brought texture to the dish and I loved spooning the broth over my rice.

Slow Cooked Lamb Shoulder - $26

I wasn't really sure how this dish was Asian, but was very impressed at how easily the lamb fell apart under my fork. After tasting the strong flavours of the other dishes, the mellow flavours of the lamb didn't impress as much -although we did manage to finish most of it! We also found that the salad lacked flavour and wasn't as exciting as the crunchy Asian salad.

Red Beef Curry - $26

Having never had a red curry before, I was very pleased that my first one was such a delightful experience. The pieces of beef were so tender and the sauce was very smooth, with flavours that just danced on the palette. 

Lime-Papaya Meringue Pie - $12

For dessert, Jason ordered a twist on the classic Lemon Meringue Pie, made with lime and papaya. To be honest, we didn't notice much of a difference but it was yummy nonetheless. 

Coconut and Burnt Palm Sugar Icecream Sundae with Lemongrass Jelly and Peanut Praline - $12

Moody reported that the peanut praline paired very well with his ice cream sundae while the lemon grass jelly was a nice texture change but wasn't really noticeable amongst the stronger flavours of the rest of the dish. I had one of the delicate jellies on its own and would have happily chowed down on a whole bowl!

Kaffir Lime and Ginger Chocolate Mousse - $12

Kylie ordered the chocolate mousse which, by far, was the most impressive looking dessert. However, the mousse resembled a dense chocolate cake and was a bit too rich to finish. 

Pandan and Ginger Panacotta - $12

My panacotta was beautifully smooth and had just the right amount of wobble to it. The pandan and ginger flavour was very delicate. My favourite was the thin and crispy sesame wafer which I thought went very well  -so much better than the large pieces of biscotti you usually get that over power such a light dessert.

With its modern twist on traditional south Asian cuisine, Mekong Baby is a must visit for anyone who loves food. Every dish was superb and it was clear that a lot of care had gone into creating them. We already have plans to visit again!

Mekong Baby can be found at: 262 Ponsonby Road, Ponsoby, Auckland

Cafe People

I don't often wander into Ponsonby for breakfast but when I do, it has to be good. 

Jason and I visited Cafe People on a cold Sunday morning because we had a Zomato voucher and were in the area for a little shopping. I first visited a few months ago for a great lunch and was quietly optimistic for this breakfast experience.

The interior is modern, with simple furniture. We admired the spray painted murals on the wall while we waited for our drinks. 

Hot Chocolate, Chai Latte

We were quite pleased with our drinks which were not sickly sweet as we've experienced at other cafes. Jason's hot chocolate had a good amount of cocoa while my chai was wonderfully spicy.

Hash Cake - $17.50

I have to admit, I was a little disappointed when my Hash Cake arrived. The plating looked a bit sloppy and the bright yellow hollandaise sauce scared me a little. 

Luckily, the flavours were spot on. The hash cake was made up both diced and mashed potato which gave it a great texture. The mushrooms were well seasoned and the egg was perfectly poached. The only let down was the slightly sour hollandaise.

Classic Breakfast - $22.00

Jason's Classic Breakfast was quite similar to my breakfast with the addition of a pork and fennel sausage, roasted tomatoes and toasted ciabatta bread. The plating was more appetising than the hash cakes and the taste was great! The sausage was delicious while the tomatoes added a nice burst of flavour to the rest of the meal. 

We left Cafe People very full and pretty satisfied. The hot drinks were great and the food, despite the plating, was great!

Cafe People is located at 38 Ponsonby Rd, Grey Lynn, Auckland



Lucy and Jason dined with a voucher from Zomato.

Three Lamps Bar and Eatery

I was quite excited when Yatchi of Zomato invited Jason and me to enjoy a degustation meal with a group of other foodies. Hosted by Three Lamps Bar and Eatery, a group of us stepped out of a cold Thursday night and into a cozy bar where we were greeted by the team (Andrew, Claire, Mike and Josh) and the massive list of craft that Three Lamps is famous for.

Previously the old post office, Three Lamps renamed itself after the area and kept the architecture the same. They rebranded themselves from the Belgian Beer Cafe just over a year ago and, with over 220 craft beers from New Zealand and all around the world, it's no no wonder that beer lovers flock here!

I was actually quite overwhelmed with the beer selection but Josh and Mike were very helpful and picked an Emerson 1812 (IPA) for me when I expressed a fondness for pale ale. 

Harrington's Saddler Lager paired with Chilli and Garlic Prawns and Fish Tacos

Our first beer was a Harrington's Saddler, a malt lager, to be paired with three seafood entrées. It had a toffee flavour and a light citrusy after taste. While very refreshing, I was confused that this wasn't a recommended menu match for any of the entrées we were served.

The Chilli and Garlic Prawns arrived in a sizzling pot with some crusty French bread. They were beautifully garlicky but lacked the promised spice. Not that it stopped me from picking them out of the pot with my fingers..

I was a bit skeptical of the fish tacos when they arrived as it's not something I would normally order but I was very pleasantly surprised. The soft fish, coated in a very thin layer of crunchy batter had a great texture and was paired well with a sweet chutney. The addition of jalapeños delivered a nice kick through sweetness.

Whiskey Cured Salmon with Horseradish Cream Cheese

The highlight of the seafood entrées was the Whiskey Cured Salmon. The salmon had developed a beautiful deep red colour probably through the curing process. The whiskey flavour was faint and I would have missed it had I not tried it on its own but the dish really came together when paired with the pickled beetroot. Marinated in orange and balsamic vinegar, the beetroot provided a burst of flavour contrasting with the smooth salmon and cream cheese.

Beef Cheek Sliders paired with Emerson's London Porter and Mushroom & Blue Cheese Sliders paired with Yakima Monster

The sliders came in fluffy buns that were incredibly soft and sweet. I started with the Beef Cheek Sliders paired with the Emerson's London Porter. The beef cheeks had been cooking for 6 hours which meant the the sweet, tangy sauce had penetrated through the meat and the tendons melted as you bit into the slider. I thought the porter was a bit heavy and overpowered the flavour of the beef.

We thought the blue cheese and mushroom sliders were better suited to its beer match, which was the  Yakima Monster APA from the Liberty Brewing Company. The mushrooms were plump and smothered in a generous helping of cheese sauce which oozes out the sides as you take a bite.

Crispy Skin Salmon with Prawn and Lime Risotto and Capsicum and Wasabi Couli

Our first main was the Crispy Skin Salmon sitting on top of a Prawn and Lime Risotto which was Jason's favourite dish. Not only was it beautifully presented, but it was also well executed. The salmon was cooked to perfection - the flesh was moist and kept its shape while the crispy skin was well done. I really enjoyed the risotto and the lime really worked well to cut through the creaminess of the rest of the dish. The Capsicum and Wasabi Couli made for a great looking plate but it wasn't very noticeable unless you had heaps of it on your fork.

The "Boil Up"

When it arrived at the table, it was clear that the Boil Up had been cooking for a long time. All the pork had fallen off the bone and the veggies were soft and looked as though they were about to melt into the herby broth. The portion size was very large which was perfect for sharing around the table and came with plenty of crusty bread to mop up the soup. The small suet dough boys were a nice dainty change to the large lumpy dumplings you find in more traditional boil ups. 

This was paired with the Dogfish 60 minute IPA, named for the fact it has over 60 hop additions over a 60 minute boil. It had a buttery flavour with a hint of apricots and there is also a 90 minute and a 120 minute IPA.

Venison Pie

The Venison Pie came with a Newcastle Brown Ale and was served with a side of kumara mash and creamed broccoli and cabbage. The pot was filled to the brim with tender chunks of venison, which thankfully didn't have a strong gamey taste, and had a crunchy and light pastry top. The mash was very smooth and the sweet kumara was good contrast to the deep hearty flavours of the venison. The good ol' pie was paired with the Newcastle Brown Ale - something I can see myself having on a cold winters night.

Lamb three ways

I was nearing the food coma stage at this point but nothing could've stopped me from trying the last main. Paired with the Pearl Necklace Oyster Stout (actually has oysters in it!), the Lamb Three Ways comprised of crumbed cutlets, roasted shoulder with baby vegetables and a shepherds pie which came in a tiny copper saucepan that I'm dying to have in my kitchen! 

The cutlets were perfectly pink in the middle and the crumb provided a nice crunch. The roasted shoulder was very tender although had a few tough bits that were kind of hard to chew. The shepherd's pie was nice and thick -again, something that I would love to have on a winter's night.

Andrew the owner

It was neat to be able to dine with the team at Three Lamps as you could tell that they were really passionate about their brand. Mike and Claire, who I sat next to, were very excited about put menu which had created just over a week ago. Andrew the owner, whom I later found out used to be a marine biologist, gave us a brief history of the building and spoke of their monthly beer evenings -where a local brewery showcases a range of their beers along with matched food prepared by Paddy the chef.

Sierra Nevada Porter and Banana Bread Beer

Donuts with Chocolate Sauce

The first of the desserts was Donuts with Chocolate Sauce. I only had a little bite because I was saving room for the crime brûlée but I found that tie to be too dense. I'm not a donut person though and the rest of the table seemed to enjoy them just fine, with a few people taking them home for later! 

This was paired with the Wells Banana Bread Beer which really blew my mind. The beer had a strong banana aroma (obviously) and tasted very caramelly. 

Espresso Creme Brûlée

The creme brûlée looked amazing when it came out and I was salivating before it even hit the table. It was a real shame that the sugar top had turned into a soft toffee and denied us the pleasure of cracking it with our spoons! The toffee stuck my mouth shut when I had a go at it anyway so I set it aside and dug into the creamy centre which had a good balance of espresso flavour and sweetness. I think I would order this again as it was obvious that Paddy usually executes this dish a lot better. I thought the shortbread was quite a heavy accompaniment though, perhaps something lighter and wafer like would have gone better. The toffee taste and bitterness of the Sierra Nevada Porter complimented the brûlée wonderfully. 

Whitestone Cheddar Plate

We rounded off the night with a well presented Whitestone Cheddar with apple and pear slices. This was paired with the Good George "XXXXX" Aussie Wheat Beer and was a very nice end to the meal.

Menu with craft beer suggestions

Three Lamps has really upped the game on traditional pub fare. Each and every dish brought to the table was beautifully presented and pretty well executed. Their menu is well thought out and their extensive craft beer selection is enough to make anyone want to drop in (long Friday lunches I'm thinking..). I am looking forward to attending one of their craft beer events in the future!

Three Lamps Bar and Eatery can be found at 1-3 St Mary's Road, Ponsonby, Auckland

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Lucy and Jason dined as guests of Zomato and Three Lamps Bar and Eatery.