Blu Ginger 20 May 2015

 

 

 

Jim, Karen, John, Ron, Andrew, Megan, Kim

Wine: Gapstead Cab Sav 2003

Baily & Baily Folio Adelaide Hills Sauv Blan

Palak pata Chat

Aloo spinach Tikki

Seafood moily

Miltani Chicken

Shai Ghost

Beef gagwala

Dhal Tikah

mali kofta

Butter Naan

Papadams

banana coconut

cucumber and yoghurt

The palak was yum, but a bit rich, not as crispy as others we have had, but it was crunchy (hence a discussion about the difference between crispy and crunchy).  The aloo was nice also, a patty of potato crumbed and fried.  Ron said it was a bit dry, it had a nice chilli sauce with it.

As to the mains, the seafood was voted the best.  The beef was tender with lots of flavour and went well with the red wine.  The other dishes were nice, but all had heavy, rich sauces.

We had been planning to go to Blu Ginger for ages, and finally made it.  We felt that overall the meal was enjoyable, the entrees were really lovely, different and showed promise.  The mains were quite heavy in terms of the sauces, maybe too rich?  Overall, we felt that this wasn't the best of Indian restaurants we had been to.  It was better than some, but not as good as others89.

Noise level not too high, decibels in the 60s.

Chong Co, Woden, 6 Mary 2015

Jim, Kim, Ron John.
We had four mixed entrees, Duck Salad, Lamb with Chilli Basil, Salmon Fish Green Curry, and Jasmine Rice.
For dessert Jim had Thai Pumpkin Pudding, and Ron had Deep Fried Icecream with Caramel Sauce.
We were impressed with the entrée, and the duck salad. The lamb dish was quite hot. All courses were very well presented. The service was very good.

Tang Dynasty, Kingston Foreshore 22 April 2015

 

 

Jim, Megan, Kim, Ron, John, Andrew

 

Wine: The Ned Sav Blanc 2014, Waihopai River, Marlborough

Cape Mentelle Zinfancel 2001

 

 

The Tang Dynasty has reopened, including the horses at the front door.  Great to see them back.

And they have an all duck menu, so there was no debate on what to have.

Duck pancakes to start with, decent, huge pieces of duck not, as Ron said "just some died up skin".

The next duck course was noodles, with duck and mushroom.  It had flavours of ginger and sesame all through the noodles.  Maybe there could have been a bit more of the duck perhaps, but otherwise lovely.
The salad was maybe the favourite?  It was mixed with crisp apple and maybe rice wine vinegar, it was refreshing and tasty.
The soup was the let down of the night, it just tasted like boiled duck, quite thin, the least interesting of all the dishes.
And of course, dessert was standard, but yummy.

Tang Dynasty is not your ordinary Chinese, it's a bit more upmarket and the prices reflect that.  But for the extra, we get a pleasant ambience, tables not too close together, noise not an issue, and wait staff who were attentive (including the magic show).  Recommended!!