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BeancurdGirlEats

I’m a food lover & a food explorer that is exploring my way through the life & history of all food

All things relating to good food, good company, love & passion.

16/10/2026

Some dinners are about food. Some are about the company. The best ones are about both.
A leisurely catch-up at Otoba over cocktails, music and a menu beautifully crafted izakaya plates. The DJ provided the soundtrack while we worked our way through smoky, flame-kissed skewers and one particularly memorable dish.
The Watermelon Tataki was the surprise standout. Visually playful yet surprisingly complex, balancing sweetness, smoke, savoury depth and umami in a way that had us talking about it long after the plate was cleared.
For once, we exercised remarkable restraint and didn’t over-order. Instead, we savoured each dish, lingered over our drinks and enjoyed the simple luxury of good conversation.

14/10/2026

We came for dinner. We left with tomorrow’s lunch sorted.

With friends visiting, Palermo felt like the obvious choice… and somehow “let’s order a few things” escalated quickly.

We started light with Tasmanian Pacific oysters, before devouring a beef tartare that was so good, we’d happily ordered a second round just for the black sesame lavosh.

Then the parrilla started working its magic. Smoky, juicy chorizo. Rich, velvety morcilla. The kind of dishes that make you pause mid-conversation and point your fork at someone else’s plate.

But the real showstopper? The dry-aged T-bone special. Perfectly cooked, packed with flavor and served with papas so addictive that “just one more” became the theme of the evening.

To keep things balanced (or at least we pretend to), we added charred broccoli with kale pesto & charred carrots with whipped goat’s curd. Vegetables were consumed. Health was achieved.

And while we couldn’t quite finish everything, that turned out to be a win. The leftovers became a premium care pack for our friend’s husband who couldn’t join us for dinner. Missing out on Palermo was unfortunate, but waking up to leftover dry-aged steak the next day? Some might call that winning 🏆

05/10/2026

The Problem with King Clarence? Wanting to order the entire menu.
So when my friend and I couldn’t decide, we did the “sensible” thing and went with the Signature Menu.
From the chilled oysters, prawn dumplings swimming in supreme sauce and spice oil, the iconic fish finger bao, to the cured flametail snapper with sweet miso, citrus kosho and wakame, every dish was a winner.
We also couldn’t resist adding the duck tsukune with winter chestnut and housin tare with shokupan and onsen tamago from the à la carte menu. Zero regrets.
The spicy beef tartare delivered just the right amount of heat, while the Yamba pippies served over crispy noodles with roasted chicken butter and Shiro miso were impossible to stop eating.
A shredded potato salad brought some freshness before the beautifully cooked 14-day aged duck, followed by KC’s fried rice loaded with XO sauce, smoked scallops, prawn, bacon and trout roe.
By this point we were waving the white flag. The Duck and fried rice defeated us, but my friend wasn’t complaining when she get a premium takeaway lunch ✨
We somehow still found room for the fried peanut butter ice cream with banana custard and salted hojicha caramel.
Some restaurants leave you with leftovers. This one left us with leftovers and an excuse to come back.

03/10/2026

✨ A very late post, but a very precious memory ✨

Over a year ago, I had one of the most healing lunches with my foodie friends from Kuala Lumpur. I was going through a painful loss then, the kind that quietly follows you everywhere.

But my KL foodie family showed up the way Chinese hearts always do: with care, with love, and with good food. We shared dishes, stories, and laughter, and for a few hours, life felt gentle again.

Grateful for that day, and for friends who remind you that comfort often comes in flavours, company, and moments of being held without words. 💛✨

02/10/2026

AFL Grand Final long weekend in Sydney ✨

My friend brought me to Osteria di Russo & Russo in Enmore and from the moment we walked in, it felt like home. The kind of place where the lighting is soft, the room hums with conversations and every dish arrives with so much thought and care.
We started with the black garlic taralli with Cantabrian anchovy, but honestly, I could have happily eaten an entire loaf of their housemade sourdough with that incredible whipped miso butter.
Then came the porchetta crocchè and the bone marrow with pork bolognese sauce, both rich, comforting and completely unforgettable.
The standout for the night was the handmade spaghetti with mackerel and bottarga. My first time having mackerel pasta and quite possibly one of the best pasta dishes I’ve eaten.
We shared the wagyu rump steak, perfectly cooked, tender and juicy, with a jus so good I wanted to mop every last drop with their housemade sourdough!
And because no Italian dinner is complete without dessert, we finished with their beloved Tiramisu della Nonna.
As if that wasn’t enough, we were treated to a little taste of their homemade limoncello on the house.
By the end of the meal, I felt like I’d just spent the evening at my grandparents’ house, fed with love and sent home happy 🍝❤️🍋

I could move interstate just to eat at Osteria di Russo & Russo
Thank you Peisia Cheah Brodie for having me and taking me to this gem of a place.

02/08/2026

A late birthday celebration wrapped in warmth, good company, and flavours that felt like stories.

My friend flew in from overseas, experiencing Maha for the very first time, and walking in felt like stepping out of Melbourne and into another world. Soft lights, slow ambience, service flowing with quiet confidence.

Maha’s signature taste is its own kind of poetry, modern Middle Eastern soulfulness layered with spice that blooms gently, richness that lingers, and bright notes that lift each dish like a breath of fresh air. Every plate feels crafted with memory, heritage, and heart.

And then came those moments I love most; the silent‑table moments. When the food is so hummingly mouthwatering that everyone pauses, savours, and lets the flavours speak.

Already dreaming about our next visit 💛✨

24/07/2026

Birthday season is officially over and I’m returning to my roots; aka pretending salad is a personality trait again 😇💚
Made a crunchy bowl for my salad‑obsessed friend JY CH : kale, red cabbage, wombok, corn, and a fermentation bomb of kimchi.
Greens + kimchi = my kind of wellness ✨🌱🔥

10/07/2026

Torchio, homemade basil & rocket pesto & stracciatella.

09/07/2026

Lunch with my partner‑in‑fried‑crime today and honestly the food was flirting with us.

The Market Style KFC came out looking like it had its own K‑drama storyline. Crispy, juicy, dramatic, and absolutely ready for its close‑up. Daikon pickles + slaw on the side because apparently we’re “balanced individuals.”

Then we said “just one fried thing” and immediately lied to ourselves by ordering the Cauliflower Yaki. Deep‑fried cauliflower in tofu sesame sauce and garlic. A little angel sent from the carb heavens.

Cheat day? More like treat day. Aesthetic plates and fried food that healed my soul.

11/06/2026

My version of salmon ochazuke.

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