Hammer & Tong Food Truck launches in Melbourne


Perhaps best known for their epic soft shell crab burger, Hammer and Tong 412 has decided to hit the road on the streets of Melbourne and launch the Hammer and Tong Food Truck.

Eating house and coffee bar, Hammer & Tong 412 opened in Fitzroy in early 2013 and has developed a loyal foodie following in Melbourne ever since. A partnership between industry pros Simon Ward and Dennis Ferreira (both ex Vue De Monde), Hammer & Tong celebrates casual dining and simple, fresh ingredients.

I was lucky enough to go to the launch of the food truck last week to sample some of the menu. Foodies mingled excitedly at the rear of the restaurant on Brunswick Street, tempted in by the smells of soft shell crab and charcoaled brioche and the sounds of the thumping beats from the house DJ.


Serving up Hammer & Tong favourites, the food truck offers a new class of mobile dining fare and is a first in high-end food trucks.

Many dishes from the restaurant have found their way on to the menu, including the soft shell crab burger and lavender custard yoghurt. Of course, I had to try them all…

Crab Burgers-5

The famous soft shell crab burger with sriracha mayo, black sesame slaw, coriander


Lobster roll in charcoal brioche, lime beurre blanc, celery


Lavender yoghurt custard, strawberry and pineapple gel, berries, lychee with basil cress

Taking casual fine dining to the next level, look out for the Hammer & Tong food truck at events, popular food truck destinations, and even catering private parties around town.

You can find the Hammer & Tong Food Truck in the following locations

Thursday August 21
Lunch 11am-3pm at Acu, Brunswick Street, Fitzroy
Dinner 5pm-10pm at Moondog Brewery, 17 Duke Street, Abbotsford

Friday August 22
Lunch 11am-3pm at Victoria University, Footscray
Dinner 5pm-10pm at Kooinda Brewery, 28 Culverlands Street, Heidleberg West
Late night 10.30pm-12.30am The Racoon Club, 145 Plenty Road, Preston

Sunday August 24
Lunch 11am-3pm at Technology Markets, Box Hill Town Hall, 1022 Whitehorse Road, Box Hill
Dinner 5pm-10pm at Ruckers Hill, corner High Street and Bayview Street, Northcote

For the full schedule check out their Facebook Page.


Tim Ho Wan – the cheapest Michelin-starred restaurant in the world


It’s not every day you get to eat at a Michelin-starred restaurant. But dim sum specialist, Tim Ho Wan, isn’t your typical fancy schmancy Michelin-starred restaurant. It’s fast, furious and, well, ridiculously cheap . In fact, Tim Ho Wan is the cheapest restaurant with a Michelin star in the world.

Famous Hong Kong Chef, Mak Kwai-Pui, opened the original Tim Ho Wan in Mongkok in 2009. Not a stranger to success, Mak Kwai-Pui is the ex-head dim sum chef at the coveted Lung King Heen at the Four Season’s Hotel. Soon after opening the Mongkok establishment, he was awarded a Michelin star in 2010 for his famous barbequed pork buns. Since then queues have risen dramatically and the empire has expanded to include four branches.

Tim Ho Wan is like the unfortunate ugly duckling in school; it may not be pretty, but it makes up for it by its well-developed personality and character. Queues are expected at busy times, so expect to wrestle with locals and tourists alike to get through the door. Waiting for two hours or more is not uncommon so make sure you bring your patience, if not a good book. The service is fast and furious, like a fast food restaurant on heat, as the waiters jostle hurriedly to take orders, deliver food and clear tables.

For good quality dim sum, this is as affordable as it gets with most dishes priced between HK$10 and HK$24 . The menu is straightforward; just put a quantity on your yellow menu and wave down a waiter.

If Matt Preston himself raved about Tim Ho Wan’s famous BBQ pork buns, they would have to be good. The golden buns were lightly baked with a slightly crispy, sugar glazed crown. Baking the bun, rather than steaming, gives the bun a slightly puffy, tender consistency. A simple bite revealed a palate popping mix of char siu which was thick and full-bodied, with an almost chutney like consistency. No wonder why 1,000 of these are sold every day. I couldn’t stop at one serving; I had to get two!



Steamed shrimp dumplings (Ha Jiao) had a distinct translucent coat, thin yet firm enough to wrap around the generous sized shrimp with ease. Cooked to order and delicately pleated, the dumplings were sturdy enough not to break when picked up with the chopsticks, making them easy to eat in just one bite.


Juicy spare ribs were steamed and delicately infused with black bean. Using whole black beans, the dish was nicely textured but the flavours didn’t sing as loud as I would have liked.


Steamed dumplings in chiu chow style were slightly gluggy. The thin wrappers losing their integrity and translucency from being overcooked. The filling of chopped peanuts, pork, chives and water chestnuts was pleasant but spoiled by the wrapper. The only saviour being the small dish of chili oil in the side.


Bouncy, fleshy parcels of siu mai (steamed pork dumpling with shrimp) were brilliantly executed. The dumplings were packed with ground pork and shrimp and garnished with diced carrot.  The addition of rice wine, ginger, and onion gave this steamed dumpling a well rounded flavour.


Normally not a fan of Asian desserts, our neighbour strongly suggested the steamed egg cake. I eventually conceded. Steamed sponge cake is the rare dim sum item that is easily made at home. I was surprised by its springy, sponge like consistency and its delicate, slightly caramelised flavour. The steaming process gives the cake a soft, moist consistency, unlike a lot of sponge cakes which tend to be too dry.


So does Tim Ho Wan live up to the hype? For value of money – yes it does. But if it wasn’t for the price or the brilliance of the BBQ pork bun, I would most likely go home disappointed in this fast-food style Michelin-starred restaurant.

The Damage?

Price: About HK$80 per person without drinks.

Food: 7/10

Service: 5/10

Atmosphere: 5/10

I9-11 Fuk Wing Street, Sham Shui Po, Hong Kong (map)


Top 10 foodie finds in Melbourne this week

powdered-sugar raised donuts

1. Part Peruvian, part Argentinian, Piqueos in Rathdowne Street is a welcome addition to Carlton North. Choose from a decadent selection of piqueos (small appetizers), followed by raciones (small sharing dishes). Don’t miss the oyster shot and their fresh selection of fish and meats straight from the Parrilla charcoal grill. You will be booking the next flight to South America in no time.

Piqueos on Urbanspoon

2. Still one of my favourite brunch spots in Melbourne, Three Bags Full Cafe, Abbotsford, never fails to disappoint. The smashed avocado on toast is simply heavenly, complemented by creamy feta, cherry tomatoes and radishes. The expert baristas, always deliver a good coffee and offer a range of single origins and seasonal signature blends using their custom-made Synesso. Bliss.

Three Bags Full on Urbanspoon

3. Rumi Restaurant in Melbourne for their delicious Middle Eastern cuisine. The largely Levantine and Persian inspired menu is designed to share, so you can make the most of their sumptuous range of food. There’s something about Rumi’s welcoming and friendly atmosphere which makes me want to keep coming back for more. Each dish is laden with spice, flavour and love. The house made labne, made with organic milk, is simply superb.

Rumi on Urbanspoon

4. Could this be the next big ramen hot spot? Shizuku Ramen in Victoria Street serves innovative dishes with a traditional touch. Claiming to be “the best ramen in Melbourne”, the menu has all the classics as well as modern inventive takes on ramen. There is even a ramen burger made with noodle patty “buns”, candied pork belly and miso glazed eggplant. Only time will tell if this is a stayer in the busy Vietnamese precinct.

Shizuku Ramen on Urbanspoon

5. Follow the red neon lights on cobble-stoned Oliver Lane and you will find Lucy Lius. So who is Lucy Liu? She is an Asian inspired bar/restaurant with an uber cool fit out, full of bamboo scaffolding. Come for some drinks at the bar or enjoy some of their tasty plates in the restaurant. I’d come here for the crispy quail, steamed pork and chestnut dumplings and yellow fin tuna with wasabi ginger dressing. A perfect spot for a date or a big group.

Lucy Liu Kitchen and Bar on Urbanspoon

6. The tastiest food truck has started to hit the streets of Melbourne. Meet the Hammer & Tong Food Truck. I was lucky enough to go to the launch this week and was well impressed by the menu. Expect classics from the menu like the soft shell crab burger served with sriracha mayo and black sesame slaw and the lobster roll on a charcoaled brioche with lime beurre blanc and celery. For something sweeter, try the lavender yoghurt custard with strawberry and pineapple gel, berries, lychee and basil cress.

Hammer & Tong Food Truck on Urbanspoon

7. Fatto Bar and Cantina on Southbank for its simple and sumptuous Italian eats. This all day Italian bar and cantina offers diners picturesque views over the Yarra River. I can’t wait until summer, so I can bask in the sunshine on a deck chair on their alfresco deck with a negroni in hand.

Fatto Bar & Cantina on Urbanspoon

8. Liar Liar in Hawthorn for its top-notch coffee and quality brunch options. They have a great mix of blends and single origins like Five Senses and St Ali roasts. We love their orange Crepes, topped with creamy mascarpone, mango and blueberry salsa and crunchy coconut. Expect to wait for a table at busy times.

Liar, Liar on Urbanspoon

9. A raw dessert bar? What will they come up with next!? The Raw Trader is a specialty raw dessert bar in the city specialising in health-conscious desserts. Those with speciality dietary requirements will be well taken care of here with gourmet treats ranging from the savoury to sweet. I cant wait to work through more of this menu.

Raw Trader on Urbanspoon

10. Winter calls for Nigella’s Easy Sticky Toffee Pudding. Mmmmm.

What have been you’re favourite foodie finds this week? Would love to hear your comments below.

Lisa xxx

Five of the best bars with views in Hong Kong


It doesn’t get any better than gazing at the breathtaking Hong Kong skyline at night with a delicious cocktail in hand. Here is a wrap up of the best bars in Hong Kong with views. Order yourself a martini, sit back and ogle at the dazzling views of Victoria Harbour below.


As far as views go, Ozone Bar (the highest bar in Hong Kong) is the best of the best. Located on the 118th floor of  the Ritz Carlton, the tallest hotel in the world, Ozone Bar is a sleek and sophisticated venue with a price tag to match. Expect cosy booths and a lavishly decorated interior of gold and marble. You can’t beat their narrow alfresco terrace on a summer evening – you will feel like you are sitting in the clouds.

Try to book ahead and reserve one of their corner tables where you can enjoy near 300 degree views. On a clear night, you can see as far as The Peak.

118th Floor, The Ritz-Carlton Hotel, International Commerce Centre, 1 Austin Rd.

Above and Beyond Bar

Above and Beyond is one of the hottest restaurants in Hong Kong right now, and for good reason – the food and location is exceptional. Located on the 28th floor of the Hotel Icon, Above and Beyond Bar offers exquisitely prepared dim-sum and seasonal Cantonese cuisine in a stunning atmosphere. Perch on one of their plush sofas and ogle through the floor to ceiling windows at the stunning views of Victoria Harbour and Tsim Sha Tsui East below.

The wine list is exceptional – there is even a walk-in wine cellar focusing on French vintage. A sommelier is always on hand to provide wine matching options.

Level 28, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon.


If you’re after some swanky cocktails in the city, look no further that Sevva – a penthouse bar on the top of the prestigious Prince’s building. This über plush bar offers 360-degree views of the city. Expect delicious cocktails, quality food and some of the best desserts in town. Don’t miss the Marie Antoinette’s Crave – a macaroon and candyfloss topped cake. The best seats in the house are on the wraparound terrace overlooking Victoria Harbour and the glittering skyline.

Make sure you dress to impress and prepare yourself for the “suit” invasion which tends to take over during lunch and for post work drinks.

25th Floor, Prince’s Building, 10 Chater Road, Central

Cafe Gray Deluxe

Fourty-nine-levels levels up in the Upper House, designed by Andre Fu, Cafe Gray Deluxe is the epitome of sophistication and elegance. The 14 metre long bar takes centre stage in the 21st Century grand Cafe and is a popular spot to watch the cocktail makers at work. The signature cocktail menu features mainly champagne inspired cocktails, so if you’re a champagne lover you have come to the right place.Head chef, Gray Kunz, brings his unique style of European classics and signature dishes from a lifetime leading the very finest kitchens in Europe, Asia and America.

49th Floor, The Upper House Hotel, Pacific Place, 88 Queensway, Admiralty

Aqua Spirit

Located on the top of One Peking in Tsi, Sha Tsui, Aqua Spirit continues to be one of the most popular bars in Hong Kong for locals. Venture to the restaurant downstairs and you can choose between two distinct dining options; Italian with Western style seating and Japanese with traditional tatami style. This is a fusion inspired menu at its best.The cocktails menu is out of this world. Stay late for a clubby atmosphere where DJs spin tracks until the wee hours of the morning.

30th Floor, Penthouse, 1 Peking Road, Tsim Sha Tsui

Restaurant Review: Spring Moon Peninsula Hotel


There’s not many restaurants where the draw card is the sauce. However a sauce that Kylie Kwong herself describes as life changing has to be worth a visit.

Spring Moon at the Peninsula Hotel is said to have invented the original XO sauce. A fairly recent introduction to Cantonese cooking, the sauce originated in the 1980’s and later took Hong Kong by storm. Often referred to as the “Caviar of the east, it is made up of roughly chopped dried seafood (scallops, shrimp) or Jinhua ham and a spine tingling mix of garlic and chillies. It has a rather umami flavour with a bold, rich and smoky intensity. Unfortunately the famous recipe at Spring Moon is as guarded as the Colonel’s secret spices.

So is the XO sauce worth all the hype? I had to find out for myself..

Walk through the stylish lobby at the Peninsula Hotel and take the lift up to Level One and you will enter a peaceful sanctuary of a restaurant that feels like you are eating in your own dining room, despite the 200 plus covers. The restaurant is reminiscent of a 1920’s style Shaghai dining room.  The space has been brilliantly executed with its antique style hardwood floors and touches of Art-deco stained glass. Antique vases line shelves in the walls, accompanied by dimly lit lamps while colourful splashes of oriental rugs upon floors give the restaurant a more homely vibe.

But what I liked most about the restaurant, was the feeling of space between us and our neighbours, giving it a heightened sense of intimacy.





Waiters circulate eagerly, weaving unobtrusively around fellow diners . Wine and water topped up magically just when we needed it.

Spring Moon offers Cantonese food at its finest. Dim Sum is a popular option throughout the day, but the a la carte menu by chef Frankie Tang is superb, featuring delicacies like the roast peking duck, Hangzhou beggar fortune chicken and the braised birds nest with crab coral.

For tea connoisseurs, there are a whopping two dozen varieties of speciality teas in house which are brewed by Spring Moon’s own expert tea masters.

To start, the rolled pork belly – served chilled and neatly assembled in small cigar-shaped cylinders. With a distinct sweet and sour sauce of garlic vinegar, the cucumber in the centre complemented it beautifully with a touch of freshness.


Next came the shrimp dumplings with capsicum and sweet and sour sauce, which was a source of much confusion. Expecting Har Gow with the translucent wrappers, instead we received a sizzling bowl of sweet and sour sauce accompanied by a plate of giant tortilla chips (or so it seemed!).



I wasn’t in the mood to argue, the flavours worked surprisingly well together and the giant chips were rather moreish, even stuffed with the shrimps themselves.

The hero of the night was without doubt the seared scallops with famed XO sauce. The scallops were beautifully cooked – plump and fleshy as they should be with no sign of toughness. Slightly seared in a wok, the scallops were topped with a golden glaze of Spring Moon’s homemade XO sauce. The XO  was nothing short of brilliant, with an intense full-bodied flavour. If it was in a cup I would have drunk it.


Next, a sizzling bowl of sautéed chicken with black bean sauce arrived at our already full table. No thick, stodgy black bean sauce here. The chicken, just cooked, had only a hint of black bean sauce, giving it a delicate flavour with an extra layer of intensity from the shallots.

After consulting my dessert stomach, I ordered the waiter’s eager recommendation – the chilled mango pudding. Spring Moon’s signature dessert, was neatly assembled in a dainty white tea-cup. The pudding was beautifully balanced with a perfect mix of sweet and tartness. Little pieces of near frozen mango flesh rippled through the pudding delicately, providing a touch of added texture. A refreshing way to end the night.


So is Spring Moon worth a trip for the sauce alone? Hell yes! But it’s a lot more than just the sauce.

 The Damage?

Approximately 900 HKD per person including wine. Expect to pay more for their specialty dishes.

Food: 8/10

Service: 8/10

Atmosphere: 7/10


Exclusive Competition: Win two tickets to Truffle Melbourne


Whether you like it in your pasta, risotto or even eggs, there is no doubt that the truffle is one of Australia’s finest delicacies. The popularity of the truffle has soared recently, with Australia becoming the fourth largest truffle producing nation in the world.

To further share the love of the truffle, Truffle Melbourne is coming to town this month. With culinary experts such as Manu Feidel, Shannon Bennett, Guy Grossi, Shane Delia and Philippe Mouchel lined up to share their tips and techniques, this is one foodie event not to be missed.

You’ll have the chance to meet truffle savvy dogs, discover truffle serving food trucks and master techniques for creating indulgent truffle dishes at home.

Whether you’re looking to taste, hunt or learn about the truffle, there are plenty of options to get involved at Truffle Melbourne.


Saturday 12th July 10am – 6pm

Sunday 13th July 10am – 5.30pm


Caulfield Racecourse

Visit http://www.trufflemelbourne.com for the full program guide.

Exclusive Competition

Truffle Melbourne have kindly offered Lisa Eats World readers/followers a chance to win one of two double general admission passes to the festival. The lucky winners will have access to the festival, celebrity chefs and meet artisan producers.

How to enter:

Tell me about your favourite recipe using the truffle by:

  • Commenting on this post below with your email address
  • Tweeting to me @lisa_eatsworld using the Truffle Melbourne hashtag #trufflemelbourne

Terms & Conditions

  • Entries close at midnight on Wednesday 9th July
  • The winners will be notified via email or direct message on twitter
  • Each winner will receive a double pass for either Saturday or Sunday. The tickets will be held at the ticket box for collection on the day.
  • The winners will be selected at random and will be announced on the 10th July

Good luck!


Travel: A Day Trip to the Adelaide Hills

Wine Country

Just a stone’s throw from Adelaide, the Adelaide Hills is a perfect day trip for a mini escape from the city. With its blossoming foodie scene, quality wineries and picturesque scenery, the hills of Adelaide are certainly an attraction in their own right.

Start your morning with an early walk through Mt Lofty Botanic Gardens, a gorgeous garden located on the eastern slopes of Mount Lofty Ranges overlooking the Piccadilly Valley. Get lost in its countless hectares of woodland full of walking trails which wind around the Gardens’ seven valleys. Spring and autumn are particularly good times to visit, with colourful magnolias, rhododendrons and roses popping up around every corner.




Once you have worked up an appetite, get back on the South Eastern Freeway and head towards Hahndorf, Australia’s oldest surviving German settlement. Although the town has a strong German heritage, it has become increasingly chic with its top notch eateries, wineries and gourmet produce.

My favourite brunch spot is the White House on Main Street. Inspired by the farmhouse bistros of France, the White House is full of rustic charm and provincial style. You couldn’t find a better place to warm your cockles by the cosy woodfire on a cool winter’s morning.For brunch you can expect innovative takes on classics like the ‘farmers breakfast’ – a unique assembly of baked crouton and free range eggs topped with fillet steak. For the sweet tooth, it’s hard to go past the caramel de boulettes (caramel dumplings) filled with blueberry compote and thickened cream.



For a bit of gourmet shopping, call in to Udder Delights Cheese Cellar in Hahndorf. Their handmade range of goat and cows’ milk cheeses are beautifully presented, each with their own authentic flavour. The alfresco area on the terrace is a perfect spot to capture some winter sun while enjoying one of their tapas or cheese baskets with a bottle of wine.


Spend the rest of the day meandering around some of  South Australia’s best wineries, famous for their cool climate wines regions. Start at Rockbare on Main Street then drive through the rolling hills of Ravenswood Lane until you find the Lane Vineyard. This is a perfect place to linger a little longer over lunch at their Vineyard Restaurant overlooking the picture perfect views. The outstanding menu is influenced by the very best of regional seasonal produce.


For a wine tasting with a difference try the ChocoVino at Hahndorf Hill Winery -a chocolate and wine matching experience. Here you can learn all you need to know about gourmet chocolate and fine wine in a fun and informative way.

h1 h2

Continue on the wine tour to Golding Winery in the heart of the Lenswood region. Boasting over 50 acres of vines, the property produces Sauvignon Blanc, Chardonnay, Pinot Gris, Pinot Noir and Savagnin varieties. Enjoy one of their sumptuous regional platters in the garden in the summer months or retreat indoors to the cellar door and cosy up to the open fire with a glass of red.


Finish the day at the famous Lobethal Bierhaus, home to an all-grain micro brewery, cellar door and restaurant. The Bierhaus produces an award winning array of hand crafted character beers. You will also have the opportunity to explore the history of beer and find out how it is made. For food you can enjoy sticky pork ribs, porcini infused chicken breast and slow cooked beef cheeks.

If you’re looking for something more formal, try Maximillian’s or the Bridge water Mill.

I hope you enjoy the Adelaide Hills as much as I did.