Walk into the world of modern Asian fusion dishes and inspired cocktails. Ms G’s been on the block for quite some time now, with people spilling through the doors. Ms G’s has ulitised the space wonderfully with 4 levels of goodness. We’re stationed on the rope level decked out with hanging ropes of course, graffiti on the walls and amazing views overlooking into the cityscape.
Mini banh mi
The girls kick start the night with the infamous mini banh mi filled with chicken katsu or pork belly topped with a tangy yet slightly spicy sauce. Banh mi are Vietnamese baguettes filled with pickled carrots and daikon, cucumbers, coriander, soy sauce and meat slices. Simply ingenious to put pork belly in a baguette.
Grilled calamari, black pudding, coriander salsa verde
For shared mains, the night kicks off with good ol’ calamari, fancy style. It’s slightly grilled sitting on a creamy and flavoursome coriander salsa verde. On its own, it doesn’t work. But all together in one whopping bite, it does. I’ve never been a fan of black pudding, or otherwise known as blood sausage, as my palate never understood the strange texture, smell or flavour. I did try it though, just a little… teeny bite.
Braised pork belly “hue style”, konnyaku noodles, lemongrass, chilli broth
This was one of my favourite savoury dishes of the night. The fatty, tender pieces of pork belly are braised in a hue styled broth; both light and spicy. The best noodles are used to top it off, little knots of light konnyaku noodles; which are Japan’s super health noodles (low carb, low calories and high fibre!) and are made from the konnyaku potato. Delicious!
Stir fried rice noodles, grain fed beef, chilli, herbs, peanuts
Our final main is a little on the plainer and uninventive end, and sadly disappointing. The rice noodles are tossed together with some light sauces, herbs, peanuts and topped with slightly overcooked beef cubes.
Green Iced Tea, Ms G’s Famous Yuzu Slushee, Pina “Pearls” Colada
After a painstakingly long week, it didn’t take long before four little girls indulged in over half of the entire cocktail list. As my cocktail palate prefers fruity cocktails, my favourite of the night was the Green Tea cocktail served in the bubble tea cup with a mix of Zubrowka vodka, cloud & mist tea, grapefruit bitters, green apple and soda. The Polish vodka works here, it’s dry and has an unique fruity, fresh note.
On the sour end of cocktails, the Yuzu is a favourite; the limoncello (a Italian lemon liqueur) works well with the vodka, yuzu juice and orange bitters. The Aloe Vera and Choya Cobbler were also causing “mmms” and licking lips around the table.
A night out with the girls never ends without dessert. The Stoner’s Delight catches our eye and it’s a crazy (good) mess of banana ice cream, chocolate, crushed pretzels, peanut brittle, toasted marshmallows and chocolate rice bubbles cubes. It’s not a high class dessert, but it works, particularly with the Gen Y’s, bringing back memories of school fete days filled with peanut brittle pieces, rice bubble crackle filled patty cases and toasted marshmallows.
But the hero of the night is the pandan chiffon cake, which by this point, the combination of darkness and tipsyness equals blurry photo. Imagine a warm yet light and fluffy pandan chiffon cake sitting on a bed of sweet sago, all topped with a freezing cold scoop of coconut sorbet and finally garnished with sweet strawberries. Mmmmmm!
Get in early to kick back over bubble tea cocktails, banh mi and lipsmacking desserts.
155 Victoria St
Potts Point, Sydney