Tucked away in the middle of an industrial area, all the way out west, Ketchup Canteen’s location isn’t the busiest. So we’re a little surprised when we turn up on a Saturday evening to find it bustling with customers.
Surely that’s a sign of good food?
We’re here with some foodie friend to check out the burgers and fried chicken. Ketchup Canteen has only been open for a couple of months but is already drawing a loyal following- it’s by the same guys who run the Holy Heffa Burger Truck, so that might be part of the reason for its popularity!
Large Mocha ($4.80)
The sunny summer weather is perfect for cafés but when the mercury hits 40 and above, sitting outdoors or anywhere without air conditioning doesn’t make for the most enjoyable experience. This is where cafés like Bare Witness are perfect- it’s indoors yes, but the big open space with glass floor to ceiling windows facing the water means it feels like you’re still making the most of the great weather without constantly sweating.
Green Tea Frappe (7.50)
When the Korean food cravings kick in, I’m glad I’m in Sydney, where I’m spoilt for choice with plenty of good Korean restaurants everywhere. And my latest Korean food adventures take me to Jumak, one of my favourite hole in the wall joints in Sydney. Located in one of the alleys off George Street, it makes up for its discreet location with bright Christmas lights and large lit-up menus of their menu.
The restaurant is bigger than it appears at the front, with multiple levels and plenty of large tables for groups. We love the service button on each table which sets off a loud doorbell like noise- saves us from trying to catch the attention of the busy waitstaff as they’re rushing about.
Korean Fried Chicken ($13)
Having worked in a Chinese restaurant for almost 4 years, I can’t say that Westernised Asian food is my favourite cuisine. Although anything but authentic, our restaurant does everything it does well so I’d choose anything else over anything in the same category as sweet and sour pork, honey chicken and mongolian lamb any day.
But there is one dish that we don’t do and it’s orange chicken (well actually there’s more than one, but let’s not go into the details…..), so I still enjoy it enough to want to attempt this at home.
Whereas the lemon sauce for lemon chicken in Chinese restaurants is mostly made of sugar, water and lemon essence, I prefer my homemade orange sauce to be made of fresh orange juice- it’s so sweet it doesn’t make too much of a difference, but there is a freshness that comes through.
After visiting 16 food courts, 2500 photos of fast food menus, numerous analyses and a 20+ page report- I have finally reached the end of my research semester! And in addition to the invaluable skills you learn as a researcher, I now also know Sydney food courts inside out.
Want to know the latest Macca’s or Hungry Jacks promotions? Or the kilojoule content of the burger you just bought? Or perhaps which food court in Sydney serves the cheapest fish and chips?
Just ask me.