Minh 6 March 2010 Asian, Dinner, Events, Sydney, CBD 555617 Commentshttp://www.eatshowandtell.com/2010/03/06/fat-noodle-launch-star-city-pyrmont/Fat+Noodle+Launch%2C+Star+City%2C+Pyrmont2010-03-06+07%3A15%3A15Minh  Print This Post  Email This Post

There’s something which is so decadently appealing about casinos, it’s been a while since I’ve set foot in Star City Casino (appropriately not since my 7 Sins lunch at Sean’s Kitchen). Stepping inside the main doors we’re greeted by beautiful women in Chinese dresses, all set to the accompanying jangle of the slot machines. I think we’re in the right place for the launch of Fat Noodle.

Luke Nguyen is the consulting chef behind Fat Noodle, he is of course the chef behind the ever popular Red Lantern restaurant in Surry Hills as well as the series, Luke Nguyen’s Vietnam which recently aired on SBS. I’ll admit that I’ve kept an eye on this chef, a first generation Vietnamese Australian I’m proud to see a follow Vietnamese person go well and bought the Red Lantern cookbook last year wanting to get a little more in touch with the type of food I ate growing up.

Chefs confirming orders at the Open Kitchen

The Fat Noodle menu is a curious blend of Asian cuisines, upon walking into the restaurant we’re greeted by a chorus of cheerful Nihao’s, much to my confusion having assumed the restaurant was based on a Vietnamese concept. The open kitchen shows a plethora of cooks dashing about and I’m momentarily mesmerised by the rising flames coming from the woks.

Left: Tamarind & Palm Sugar Cocktails, Right: Lychee Martini

I’ve mentioned my love for cocktails before, and to start the night off with a bang I snag one of the Lychee Martini’s on offer. The Lychee is actually an icy-blend with a dangerously addictive lychee kick which makes the drink disappear perhaps a little too quickly! Howard’s drink of choice is the Tamarind cocktail, the waiter quickly advises him to make sure he’s got a mouthful of sugar as well before taking a sip.

Roast Duck and King Prawn Rice Paper Rolls

There are a few food bloggers out tonight, but before I can say Hello a tray of Rice Paper Rolls floats past and I can’t resist snagging a Roast Duck Rice Paper Roll. The roll contains a healthy kick of Perilla, mushrooms and is served with a Hoisin sauce, it’s a great way to start off the evening and a reflection of the night to come.

Grilled Byron Bay Organic Pork Neck Skewers

In the immortal words of Howard, “This pork is the shit. ”

Yes it really was that good.

The skewers have been carefully marinated and cooked to the point of perfect tenderness with a generous sprinkling of nuts and a light hand with the chilli. They’re good enough for Howard to go for 2nd’s, 3rd’s and eventually 6th’s, the waiters are quick to pick up on his enthusiasm and soon divert their paths towards him every time he’s spotted.

Salt & Pepper Silken Tofu

Salt & Pepper fried foods are a staple of Asian cuisine, the tofu has been lightly deep-fried and each of the mouthfuls are piping hot even after the juggle from platter to mouths. The tofu is so delicate that the toothpicks provided begin to pierce all the way through the little squares resulting in some quick eating.

Fat Pho Noodles

“Save your stomaches! There’s lots more food coming!”

Luke Nguyen is a gracious host and there’s barely a moment that I don’t see him moving around the crowd making an effort to greet as many people as he can personally. As the tray of Pho approaches he quickly explains to us that the secret to the broth is the Ox-Tail used in the stock. I think I’m a little bit in love, the stock is dark and rich and flavoured liberally with Thai Basil, Mint and thin slices of Angus Sirloin, just the way I like it.

Slow Braised Wagyu Beef Brisket & Tendons

The Braised Wagyu is the star in our next soup-y dish, the meat so tender that it begins to fall apart the moment the toothpick touches the meat with a broth as fragrant as the pho just before it. Suze is a little enamored of this dish loving the rich meat and ignoring the poor noodles hiding underneath, for a borderline vegetarian she manages to give Howard a run for his money consuming 5 portions on her own.

Hand made Prawn & Pork Wontons

The Wontons are served in a simple chicken soup which gives off a refreshing scent, however the Wontons are a little bland after the richness of the beef broths just before it.

Roast Duck

We’re exploring all the various types of meat tonight and the next aperitif on the menu is Roast Duck, served with Tamarind Plum Sauce and fried vermicelli noodles. The meat suffers a little from the time taken between cooking but the skin remains lovely and crispy.

X.O. Large Eastern Australian Prawn with Glass Noodles

Of course you can’t have a restaurant called Fat Noodle without serving noodles! The long trays of Glass Noodles catch everyone’s eye as they sit on the kitchen counter, servings are served out on individual plates quickly prepared  by the waitstaff and are a lovely compliment to the Roast Duck served around the same time.

Luke Nguyen & Howard

Why hello Howard, Helen and Mikey Robbins

Glass Noodles & Wontons ready to be served

The restaurant area is rather small and intimate for the crowd, looking around we can see a long table down the middle as well as a few 2 seaters along the sidelines, I assume for the actual restaurant the seating arrangements will be a little different. All throughout the night the chefs are kept busy and it’s rare that I see them relax, wok constantly on the move and plate after plate of food dished out.

Decorations @ Fat Noodle

Fat Noodle is now open 7 days a week and is situated on the ground floor of Star City Casino.

Eatshowandtell was a guest at the Fat Noodle Launch, many thanks to Sophie of  MPagency for the invitation.

Fat Noodle
Ground Floor, Star City Casino,
80 Pyrmont Street,
Pyrmont, NSW 2009
Ph: 1800 700 700
Web: http://www.starcity.com.au/