One of the revelations of my trip to New York City has been how much seafood is loved here. At the newly opened Lobster Joint in the Lower East Side we ate two types of lobster roll (from the top down): Maine style (cold with mayonnaise) and Connecticut style (hot cooked in butter sauce).
Each comes with a choice of salad or fries and a side of coleslaw and a pickle. We also slurped our way through their excellent lobster corn bisque.
Nearby is the incredible Il Laboratorio del Gelato, where we enjoyed cardamom and thyme icecreams.
Yunnan Kitchen does Chinese food from the Yunnan province. From the top down: charred eggplant with peanuts, chrysanthemum leaf salad with vinegar and chili dressing, pork ribs with star anise, periwinkles (small molluscs you pick out of the shell with a toothpick), mushroom egg custard and rice cake (slices of fat rice cake with mushrooms in chili sauce).
The food was mostly delicious (the rice cakes were dense and bland apart from the sauce) and reasonably priced. The restaurant was attentively staffed and had some good local craft beers on the menu. I’d avoid the offer of ‘wine on tap’ that many restaurants here have.
I’d like to learn more about provincial Chinese food. I’ve eaten a lot of what is labeled ‘Cantonese’ food but have no idea about its authenticity. Sichuan is well known and I’ve had Hunan food at Golden Day in Soho, London.
Can you eat your way around all of China in Melbourne? Has anyone written about this? If not, Melbourne food bloggers could collaborate on making a provincial Chinese food map for Melbourne.