Pecel Bu Kus, Surabaya, Indonesia

Although this may be called street food but having an indoor air conditioned seating completed with actual wooden tables and chairs as well as table service may not make this so much as so-called street food. Let's just call it a fancier street food dining area to dine in instead of sitting on the side of the street under a tent and fans.

'Es Temulawak' (IDR6.5k = ~AUD$0.65) is a Herbal Soda drink which is made from a native plant from the Java Island in Indonesia. Temulawak (Curcuma) belongs to the Ginger family and has been long proven to have medicinal benefits for liver and gastrointestinal problems. It has a sour and bitter taste yet sweet but only a slight hint of ginger flavour, so don't worry if you're not a big fan of ginger as I thought that the smell and taste would be much more gingery but surprisingly, it wasn't.

'Nasi Kare Ayam' (Indonesian Chicken Curry Rice) (IDR14k = ~AUD$1.4)

A variety of sides/snacks that you may order on the side and add on to your meals. 'Tempe Bacem' (IDR2.5k = ~AUD$0.25) and 'Pepes Pindang' (IDR6k = ~AUD$0.60)

'Peyek' (IDR2.5k/biji = ~AUD$0.25/piece)

'Pecelan (Tanpa Nasi)' (Traditional Javanese salad (without rice)) (IDR9k = ~AUD$0.90) is a traditional Javanese salad which comprises of mixed vegetables in peanut sauce which is usually served with steamed rice or sometimes compressed rice cake (Lontong/Ketupat in Indonesian as they call it). This dish is usually eaten during any time of the day whether it may be for breakfast or lunch or even dinner. Usually fresh mixed vegetables is used and the fact that the whole dish consists of just greens makes this dish actually a very healthy one.

What makes this dish great is the fact that the amount of fresh vegetables used includes Cassava leaves, beansprouts, green beans, cucumber, blanched water spinach, cabbage and so on which are all then topped with basil leaves, dry soybean and coconut serundeng. Although most pecel has similar vegetables but some places have their own varieties where they have this and this but not that etc. However, the basic vegetables are usually always present in any Pecel dish. Also, the peanut sauce does not consist of any coconut milk despite the fact that the creamy texture as well as flavour comes from the making of the peanut sauce. The best way to eat this meal is to mix everything together and then eat it as a salad, as you would normally.

The Vietnamese Hut, Eight Mile Plains, Brisbane

Trying to get our Vietnamese fix after weeks of not having our usual, we decided to try The Vietnamese Hut located at Runcorn Plaza, opposite Warrigal Square. It was quite a quiet night so it was just a nice and peaceful dinner for us. As we sat down, we were given hot Jasmine Tea which was great as some restaurants now are charging for tea and opting it now with just tap water.

'Special Combination Steamed Rice' ($10) came into my mind as I didn't feel like ordering Pho nor Bun Thit however what got me confused was that it said Steamed Rice instead of the usual Broken Rice so I was not too sure of what I would get. When the dish finally arrived on our table, it was definitely broken rice but it didn't have that distinct smell nor was it made nicely as it was quite dry.

Since it was a dry dish, it had Grilled Pork Chop, thinly shredded pork mix with cooked and shredded pork skin, prawn paste cake (which may also be pork meatloaf) and fried egg. A dipping sauce is also given which is usually some sort of fermented fish sauce. However, this seemed more like a sweet chilli and vinegar mixture giving it more that acidic flavour and tangyness. Overall, it was a pleasant dish to have with each of the elements being cooked nicely. The fried egg was not too dry but was just right.

'Special Combination Rice Vermicelli' ($12) is always a must-have for the Mr. and this although was smaller than the usual portion, it didn't really matter as much as it was quite filling in the end anyway. The dressing however was just okay, it maybe needed a little bit more tangyness and kick. As for the toppings, some were less than other Vietnamese restaurants such as the spring rolls or the fishcake or such. However, the grilled pork was more choppy here than big chunks or slices.

Geláre, Little Stanley St, Southbank, Brisbane

The word Gelare is an Italian word which means to freeze or congeal (the final step in the ice cream making process). What makes Gelare's ice cream different is that it contains no air as other ice creams would contain as much as 50% air. The interesting thing is that even if it contains no air, its ice cream is creamier and thicker than normal Italian ice cream.

'Super Treat Waffles' (Small: $12.3) which includes 2 scoops of Ice cream of your choice with fresh cream and syrup. We chose the Cookie Dough and another Ice cream flavour which I am having a mind blank of what it is. The waffles were cooked to perfection, hot and steamy even when we got it but cooled down easily from the ice cream scoops. Although it did melt it quite easily which was no good but other than that, these waffles are just great!

If you haven't given Gelare a try, do come in and maybe you might find yourself one of the best waffles in town. Also, with a wide variety of Ice Cream/Gelato flavours, you may take your time in choosing which flavour you should order. Their pancakes and waffles has different kinds of combo from their plain to their Banana Split Waffles or Maxi Treat and so on. Another tip is to come on a Tuesday guys, why? Because they are 50% off !! Yep, you heard me.. Half price! So score yourself a good dessert for half the price, why not right?

Verve Restaurant Bar Cider House, Edward St, Brisbane CBD

Verve has always been there, tucked away behind that bright red rustic door. So you might miss it if you don't look carefully for it but when you do open the door, you are taken into an underground restaurant with dim lights so when you do try and take pictures, you might just need extra help with your phone's flashlight. Dishing up different types and interesting combinations of pastas and pizzas, everyone's tastebuds will be fixed upon their menu. If you would just like a drink or two and nibble on some snacks or even just have a dessert, then do come down and try it here.. You might just be surprised.

'Chicken Pizza' ($18.9) came first on our table and was served on a round white plate. Portion wise was sufficient meaning that you are able to either eat this as a whole yourself or have it to share. I would usually prefer to share pizzas rather than eating one whole pizza for myself. The Chicken pizza consisted of chicken, marinated fetta, caramelised onion, roasted capsicum, thyme and parmesan as well as a drizzle of Balsamic Vinegar on top to create an illuminating look to the pizza.

Just by gazing at the pizza, you can see how packed and full of toppings it had on top which is always great when you order a pizza to see that the whole pizza has been covered. What annoys me is that when you order a pizza and you see bits of salami slices here and there but nowhere to be found in the middle or even having chicken cuts on one side of the pizza and not much on the other. The toppings has been spread out well and equally. As for the pizza base, I do not think it is the greatest but it is chewy and has that simple crisp on the outside. As for the toppings, it all balanced out well with the parmesan glueing everything together.

'Scallop Linguini' ($22.9) is a simple pasta compared to the other pasta options they offer on their menu. The linguini is served with scallops, bacon, mint, green peas and olive oil. At first, I wasn't too sure how green peas would mix in well with the other element as I do know scallops do work with bacon as well as mint and olive oil. A wedge of lemon is also given on the side of the plate which is nice when you do give it a squeeze or two and give it a good mix throughout.

The scallops were cut in half and not full size which made sense if you were dishing up a Scallop pasta dish, giving a whole lot of scallops would cost more than it usually would. However, I did feel as if the scallops seemed to have been those frozen types which was kind of a let down, but overall, the amount of mint and olive oil to give the linguini flavour was there and was just right. It wasn't too much until the taste was too overpowering but I did feel it was rather an oily dish overall. The green peas added a slight pop of colour but it was just okay if I had to say how it complimented the dish. The bacon brought the saltyness within the dish which balanced out the fishyness from the scallops as well as the plain linguini.

Siam Samrarn, West End, Brisbane

Known for its authentic Thai cuisine with hand carved teak furniture, stylish interior and their loyal customers who just keeps coming back over the years. Being located at The Markets in West End, diners are able to have easy access to parking as well as dessert restaurants and bars in the neighbourhood after finishing their meals. The menu consists of more of the traditional as well as combining a variety of unique dishes that represents the past and future of Thai gastronomic culture.

'Deep Fried Crispy Pork with Garlic' ($17.9) is simply as what the dish is called, deep fried crispy pork topped with fried crispy garlic. We had quite a high expectation for this dish but sadly it wasn't as delicious as we thought it would be. The fried crispy garlic was well done allowing all of the deep fried crispy pork be able to infuse the garlic flavour. However, the deep fried crispy pork was sliced very small and the batter was just not bland but not flavoursome either. Some of the deep fried crispy pork also didn't taste like it had any pork in it and just seemed to be the deep fried crispy batter by itself so that was a let down. Once or twice is fine, but not when many were like that and only some had pork inside it whilst alot more of it were just deep fried batter.

It would have been better if the pork was sliced in a chunkier piece or just slightly bigger than how it was, allowing diners to actually see that there is meat inside as well as being able to chew it instead of just eating simply crispy and crunchy batter. Do be careful when you bite some because some may hurt your teeth as it was just simply too crunchy and hard. Although there were a side salad placed on the side, it didn't help at all with the dish but maybe asian greens may have been a more suitable choice. Overall, although we both love our garlic, the dish was sadly a let down for us as it had many hard and tough pieces, lack of actual pork meat, too thinly sliced pork in the batter as well as having only deep fried batter and no pork.

'Gang Keaw Wham aka Green Curry' (Chicken: $17.9) is a Thai green curry with coconut milk, green beans and bamboo shoot as well as a choice of your own meat, may it be beef or chicken, tofu or vegetables. I do have to say that although the green curry may seem abit small but it actually is an efficient amount where you can share it with another. The amount of green beans, bamboo shoot and chicken breast pieces has never let us down as the whole green curry is always filled with it. The spices and herbs is just right, not too mild and not too spicy either which was good for me although bear in mind when you do get to the bottom of the bowl, that's where it tends to get spicier.

'Coconut Rice' (Small: $3.5)

Nikuya, Fortitude Valley, Brisbane

Another visit to celebrate the birthday of my sister and I. There is a private room where you can book your group into in which we did which allowed us not only privacy but to also be able to enjoy each other's company as well as talk and giggle as much as we want, and of course, take as much photos as we would like without having the eyes of other diners looking upon you. Again, friendly and kind customer service never fails to make a dining experience better. Although it did take some time for some of the dishes to come out, the waiters would be very attentive and continuously letting us know if there were any delays. Although being in a private room sometimes has its ups and downs, as trying to get the waiter's attention for hot tea topup or water can also be a hassle as they don't always walk past your room too often until need be.

'Buta Gyoza' ($8) is a classic, Japanese pan fried pork dumplings and each serving comes with a light garnish and light soy sauce for dipping. A great way to start the meal and something everyone in the table would like. There are prawn and vegetable dumpling options available. Juicy and hot on the inside, lightly pan fried allowing it to have the golden look as well as steaming hot on the other side to allow for each of the pork meat to cook.

'Hire (Fillet)' ($29) is lean and tender pork fillet encased in agolden brown panko breadcrumbs allowing it to seal its natural juices and flavour. The dish comes with a bowl of white rice, miso soup, a small bowl of sesame seeds as well as a side of shredded fresh cabbage to add that extra bit of crunchiness and also veges side of things to balance your carbs and also protein as well as your vegetables. The shredded cabbage was fresh and remember to grind those sesame seeds and place it on top of the tonkatsu sauce allowing the pork fillet to be dipped and glazed all over by it. The Hire was well cooked, the panko breadcrumbs were just right not too thick and was crunchy. With every bite, you can taste the juices and the sensational flavour of the pork.

'Wagyu Cubes' ($36) are chunky pieces of MB6+ Wagyu beef pieces seared and caramelised served with a garlic and onion sauce with a few bits and pieces of rough cut veges such as potatoes, carrots, broccoli and pumpkin all on a hot stone plate. Although it may look messy, you should not doubt this dish as the Wagyu Beef melts in your mouth at the first instance you put it on your tongue, let the tenderness and let it sizzle away. The garlic and onion sauce is not too strong and I prefer it that way so that the true flavour of the Wagyu can be tasted more by itself. The veges were just simply complimenting the dish and also adding a bit of colour. What surprised me more was that the chunk pieces were actually chunky and the portion is definitely enough for one so don't be afraid of ordering this and thinking uggh, maybe this might only serve a few pieces of meat.. well, it doesn't.

'Una Don' ($22) is always a favourite of mine to have and I have tried the best to the worst in various different Japanese restaurants. At first, I wasn't sure how big the portion of the whole dish would be but most importantly, I wanted to really know how big their portion of the Unagi would be when served.

The Unagi itself was cooked perfectly and had its own huge punch of flavour which was great as it allowed the leftover sauce to drip all over the rice underneath it. What I loved about this dish was that the portion of the eel itself was not stingy, it was chewy and was thickly sliced allowing you to enjoy the whole dish fully. Sometimes, when ordering Una Don, you tend to get more rice and only a little bit of eel which kind of is a let down as you end up enjoying and eating the rice more and looking for more eel bits to eat.

'Katsudon' ($24) is another classic dish to have as not only does it make you feel warm, but the thought of having crumbed meat topped with an eggy onion sauce on top just gives you the giggles. A bowl of fluffy white rice topped with Panko-crumbed Kurobuta Pork Cutlet and loaded with a sumptuous onion and egg infused broth. As you can see from the pictures, the Pork Cutlet has filled the bowl entirely which is great to see as well as having the onion and egg infused broth poured over it, allowing the steam to rise when it reaches your table. The onion and egg broth is poured only to half of the pork cutlet which I do appreciates as sometimes over pouring can ruin the texture and also the taste of the meat especially when it has been previously crumbed, making it sometimes abit too soggy.

'Miso Rosu' ($32) is pork loin deep fried with a crispy panko breadcrumb drizzled with Aka Miso Sauce served with chunky potatoes as well as shredded cabbage to balance the whole dish. This dish also came with a bowl of rice, a small bowl of sesame seeds as well as miso soup. For this dish, you do not need to reach for the Tonkatsu Sauce on the table as you already have the Aka Miso sauce on top of the meat. The right amount of sauce has been drizzled on top and it did not cover the whole pork loin which allows only a side of the pork loin to be drenched in the sauce as well as get slightly soggy leaving the rest still crispy and hot.

'Kinoko Udon Noodle Soup' ($18) has a choice of two different types of noodles, Udon or Soba in which we chose Udon. This simple dish is served with your choice of noodles and a wide variety mixture of mushrooms ladled over with a broth. A very simplistic dish but will warm you up during winter and those chilly nights. Although there is no meat present in the dish, it allows you to enjoy the wide variety of mushrooms that it can offer and allow you to be able to taste the different flavours with the different textures of each different mushrooms. The broth was seasoned just right, not too salty nor too sweet and was a perfect broth to accompany the Udon noodles and mushrooms.