vs.

Like what?? You can obviously tell which dish is the one from the Max Brenner in NYC. Even our chocolate dishes have to be flamboyant and attention catching…”

During the first day of tutorial for Globalisation, my tutor, Adeline Tubb (what an awesome name) asked us to introduce ourselves; to tell everyone what we liked, disliked, and so forth. Well, Dan Sikora, after introducing himself, randomly blurted out, “I HATE CHOCOLATE!” Adeline gasped and drew back, making this weird face. “Are you sure? Maybe you’re just not trying hard enough…”

(I’ve managed to capture an orange essence from the cancerous rays of sunlight.)

While chocolate has its own following down under in Australia, I was surprised to find so many Max Brenner’s in Australia considering how there are only two in the US (both in Manhattan, about a mile apart!). I mean, what country could love sugar and bask in gluttony other than the Americans? But in Sydney alone, I found eight Max Brenner’s, two of which were in CBD. Though the name and chocolate may appear the same, there is a noticable difference between the Aussie Max Brenner and American Max Brenner.

The Australian branches seem to focus more on the concept of chocolate whereas in the US, Max Brenner serves anything from a savory brunch to a supper sized paella. The menu is thick with conconctions of choco-tails, crepes exploding with varying fruit/chocolate, chocolate based desserts, and well, you get the point. But in Sydney, not only is Max Brenner more of a self-serve spot where you place your order at the counter and grab a number, the menu is so small that it fits on the board behind the employees on the counter. So, you’re limited to waffles, cake, and chocolate drinks…

There is something called a Chocolate Lick (pictured above), which I wish was on our menu. It’s basically a “shot” of chocolate, but you’re given a tiny spoon from which you lick the chocolate from. It’s well portioned and seems to do the trick if you’re looking for a bit of a chocolate fix.

Pictured above is the hot chocolate with crunchy balls that Kirstie got. After our dinner at Chat Thai (and an afternoon at Manly Beach where I ate that epicially giant and once dropped ice cream cone), I wasn’t sure if I’d be able to shoulder any more solid food. I went ahead on got the White Shake made of lychee and coconut. What a disappointment! Stick to the chocolate, Max; it’s what you do best. Well, at least it was in a cool looking/named cup- the Alice cup…

Oh, but Clement, who can eat anything and everything and watch his weight evaporate into thin air as he swallows, ordered a fondue (meant for two). With it came banana bread, marshmallows, strawberries, bananas, and 2 types of chocolate for the fondue. There was so much fondue that I overestimated Clement’s ability to eat all of it. Thus, we reaped the benefits and gorged on divine chocolate. The funny thing is- the chocolate isn’t even that outstanding. I think it’s really the nonchalant and mood that the restaurant creates that makes me love the place so much. This specific love for chocolate that brings everyone together  creates an experience that can only be elevated by chocolate.

(Pink marshmallows???)

But, I do want to emphasize one thing that the Max Brenner in New York City lacks and that’s the Belgian Waffle. Yes, a real Belgian waffle- the kind that crunches under the pressure of the inital bite yet retains its soft and chewiness as you continue to chew. What a divine bite that waffle was!

So, while the Max Brenner in Sydney is smaller, offers less variety, and gives smaller portion sizes (not to mention, they don’t give you a vial of chocolate for your pouring pleasure), it’s definitely worth going for their waffles. I’ve also always found it fascinating in the ways that companies, particularly restaurants, attempt to adjust to other cultures when they expand. I took one friend who frequently went to Max Brenner in Sydney to the one in Union Square and she was absolutely in shock at how different the two places were. They serve the same product, but dress it up differently.

MENU

Shop MG 24, Metcentre
273 George Street
NSW 2000,
Phone Number: +61 2 9251 7788

Other Locations!

Another burger post! It’s a shame that Meat & Wine Co. exists around the globe, except for the US! After jet cruising (or even before we started) around the harbor, Kirstie and I were ravished. Jenny had mentioned something about this place so we decided that it was worth a shot.

Given that it was a Friday afternoon, we were a bit concerned about the seating situation. Because we were in Darling Harbour, it seemed as if all the businessmen rushed out of their offices and planted themselves in one of the many restaurants that lined the harbour. Nevertheless, they were quickly able to seat us and in a booth! When you walk in, this gorgeous display of wines run up and down the rear wall.

Obviously, getting a burger was a must. But which one? They actually don’t have many choices so right off the bat, I knew I wanted the Hawaiian. Served with cheese, pineapple, and bacon-  that sounded mouth licking-licious. And it was; I love burgers that are intricate in flavor with each bite. The mingling of spices, onions, and seasonings always adds depth to the average burger. I think that the pineapple really adds to a burger. It’s a delicated balance of sweet and savory. The thing was gigantic and I had to cut it in half with a knife to avoid the whole thing from toppling over.

The crunchy chips however, I wasn’t too fond of. I would have preferred my traditional fries than chips. I mean, these chips were to thin that they were almost like American potatoe chips. All burgers are served with these super crunchy chips as well as onion rings. Those were good, but not great.

A bit on the expensive side ($19), but totally worth it especialy if you can get a window seat. The harbour is beautiful, afterall.

MENU
L1, 31 Wheat Road
IMAX Theatre Complex, Cockle Bay
Darling Harbour
Sydney NSW 2000
View Map?
(02) 9211 9888

You could argue that Tex Mex is one of the most popular cuisines in America, especially around Cali and Texas. But in Sydney, where Hispanics are scarce and Taco Bell is sparse, you don’t get many restaurants that serve Tex Mex.

The ones that do serve Tex Mex are surprisingly expensive. Whereas in New York City, I can easily get a burrito for around $4-6, at Poco Cantina, the cheapest was $13.80. Perhaps that was because we were dining in, but…

The place was staffed by only a couple of people, one of which was a young boy who was our server. He seemed to have difficulty in understanding us and kept on saying “no worries” after everything that we said, even if it was our order. He was cool though.

After you order, you get a plate of chips and salsa. Obviously not homemade and you could probably go to Coles and get better ones.

I ordered a combo whereas everyone else ordered enchiladas. I’m not a fan of soggy rice (I’m not sure who is) nor beans, so Tex Mex isn’t quite my thing. I hate it when burritos sit for too long and soak in all the liquid so that the bottom of the burrito gets really wet and soft. So I ended up eating only the top of the burrito.

The guacamole is also a bit disappointing. It didn’t have that freshness I crave for in guac, but once again, it felt as if they bought it from a supermarket and dumped it onto our plates. Nevertheless, Jenny, definitely enjoyed her meal. She went almost 4 months without her soul food.

And, it was Aerina and Whitney’s first time having Tex Mex! It was more for Aerina since she’s going to Texas to study abroad.

52 St Pauls Street
Randwick NSW 2031
Phone (02) 9314 7447

I have this reluctant relationship with Thai food. You see, I’m always so happy with my Pad Thai that I’m afraid to deviate and order something new. I remember how I once decided to be bold and adventurious by ordering another dish. It wasn’t terrible but it wasn’t great. I ended up regretting that I didn’t order the Pad Thai.

That’s why, in order to get anything accomplished food wise, I prefer to visit Thai restaurants with a large group of people so I can order my Pad Thai and try a bit of everyone else’s dish. When Chat Thai opened its location in Coogee, I thought Angela was going to pee in her pants. It was elegant and sleek looking, yet very laid back. It had an open-bar like design where you could dine inside, but face Carrington Street without the confines of a window.

We ended up going to a Chat Thai in CBD, which was just as busy as the one in Coogee. Luckily, Jano made reservations for our group of 5 so we were promptly seated. We agreed on making it a family style sort of dinner and ordered 3 dishes (mainly because we were going to Max Brenner right after). Of course, we got Pad Thai as well as Chicken & Cashews and Curry with Beef. We had to get extra rice because unlike America, Australians don’t believe in gigantic portion sizes.

My favorite dish (besides the Pad Thai) was the Chicken & Cashews. The curry was spicy and with the chicken, went very well when eaten with rice. It was more of a social dinner, a goodbye before meeting up in America again sort of deal. I think we had more fun with the metal jug of water and taking pictures than actually eating the food.

I have to say that while I thoroughly enjoyed the dinner, I’ve had better and cheaper Thai food, that is, in New York City. This was the only Thai restaurant I went to in Sydney so I have no benchmark. I’d recommend it, but you’d have to come prepared to either wait or make a reservation ahead of time.

MENU
20 Campbell St
Sydney, NSW 2000, Australia
+61 2 9211 1808

◄ Back

Next ►

Picture 1 of 5

double chocolate.. omg!!

There’s that satisfying crunch whenever you bite into a Tim Tam. And there’s that a wave of pleasure that hits the insides of your mouth when you start chewing a Tim Tam. But before I go any further, I should probably explain just what a Tim Tam is. It’s basically two pieces of chocolate malted biscuits held together by a light creamy chocolate filling and then covered in a layer of chocolate. Seriously, why aren’t they in the US?

Actually, they are. Target is selling them exclusively until March 2009. Hawaii is the only state that will continue selling them beyond March. Stock up while you still can, I say. Maybe if we all buy enough, they’ll keep them on our American shelves?

Anyway, the reason for this post wasn’t because I wanted to declare their arrival. I wanted to share an awesome way to eat the Tim Tam. You can actually use your Tim Tam as a straw! You bite off both ends, stick it into your cup and start sucking. The tiny holes in the chocolate malted biscuits suck the water up all the way through and into your mouth. It’s great with a cup of hot chocolate or coffee!

Unfortunately, with all that has been going on, I havent had a chance to go to Target yet. The ones in NYC are out of the way but thankfully, one of my Aussie friends brought me 2 packs, which should last me for a bit if I attempt to conserve. The ones pictured are the double chocolate coated ones (the chocolate coat is usually a bit thinner) but at the end of the day, I think the original still beats all.