Recently I had an opportunity to check it out one Saturday night. It was a rather chilly night actually but quite warm in the restaurant. We were seated at one of the long communal tables.
Sugarcane is one of those restaurants with 2 seatings and since we had to vacate by 8.00 I decided to take the 6.00 pm option. KL and I had already checked the menu online so we had an idea of what we wanted.
The food came out thick and fast!
Sydney rock oyster with Sugarcane dressing - a few hmmm's from my table indicated these were good. I am not an oyster person so I skipped this one.
Prawn, rice cake and caramelised sugar cane. This piece of appetiser stood alone on its own as I was the only one who ordered it. I popped the whole thing in my mouth and was greeted with an explosion of flavours! Completely surprised but delighted by the tart and sweet flavours and the crunchy texture of the rice cake was spot on! I now wish I had ordered more of these! Super delicious!!!!
|Sorry - not a great shot! :(|
Fried eggs, black vinegar and caramel. Better known as son-in-law eggs, these were so addictive. The egg was gooey on the inside and the black vinegar and caramel sauce was oh so deliciously sweet and slightly sharp. The sauce perfectly complemented the egg. Yum!
Pad Thai with a serve of chicken. Now, I thought we were going to get the normal chicken that comes with Pad Thai. You know, the chicken breast slivers we typically get when we order Pad Thai with chicken. Boy was I wrong! These were twice cooked chicken and came fried! There was a delicious caramelisation to the chicken which brought a nice complexity to an otherwise standard pad Thai. I liked the fact the bean sprouts were not fried and were fresh and still crunchy.