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| Prawn, galangal peanut relish and pomelo on betel (cha-plu) leaves |
It's a funny coincidence that I'm writing up this blog post in Sydney, because this was the city that the chef-owners behind
Paste were before opening earlier this year (well, calling it Sydney is probably a stretch, as they were in Mittagong). We came on the recommendation of fellow food & travel writer Gloria @
foodandtravelhk, who described Paste's steamed rice as the most fragrant thing ever (well, the literal translation was "so fragrant it has no friends" that's Cantonese slang for you). If they can make plain ol' steamed rice worth talking about, then it was good enough for us.
