Fried chicken

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The Art Of fried Chicken, 320 Racecourse Road, Flemington.

The Art Of Fried Chicken has taken over two shopfronts that have long been empty since the days they housed two Asian eateries.

They – and the walkway between them that used to lead to the original Laksa King – have been turned into a single premises.

TAFC is a food truck operation putting down bricks-and-mortar roots, though I suspect the building as a whole is destined for development somewhere along the way.

It’s fitting, then, that this new fried chook joint has something of a makeshift vibe about it – less restaurant and more food-truck-without-wheels, with rudimentary seating.

That’s OK by us.

 

 

As well, we’re happy to give them some leeway in terms of assessment as we are visiting in the opening hours of their opening day.

Such is not ideal for CTS story purposes, of course, but that’s how the timing has worked out – post-Saturday morning kung fu, it’s been an easy and choice option.

Plus: We’re hungry.

We arrive about 12.20pm and are served quickly.

About 10 minutes later, the place is a whole lot more crowded; the word is out.

 

 

We ignore the opening day $1 wingettes and rib spcecials.

Of the menu listings (see below), we ignore those under the Things With Bread and the Chicken Without Bones headings.

Actually, we are bemused anyone would order the latter.

Why order breast when you can order Chicken With Bones?

Which is what we do.

What we get:

Three pieces of regular Art Of Chicken ($15, above photo).

 

 

Three pieces of Asian Hot Nashville Chicken ($16).

 

 

Mama’s Vietnamese slaw ($5.50).

 

 

And chips ($5.50).

It’s all pretty good.

Even the chunkier meat pieces are juicy (or at least not dry), though inevitably it’s the bone-dominated items that are the most tasty.

Bennie is disappointed at the mildness of the spice hit in the Nashville poultry, though the spicing appears to be a bit random, as the wing I have gives me a right nice glow.

He rates the chips highly.

Myself, not so much; they could, IMO, be hotter and less greasy.

(Just to re-iterate: This is opening day, so some leeway is in order.)

Perhaps best of all is the Viet slaw – it’s excellent.

If only more chicken places, of all kinds, took this route with their slaw offerings!

The Art Of Fried Chicken is destined to be a Flemo hit.

Will we return?

You bet.

Check out the Art Of Fried Chicken website here.

 

Korean fried chicken and a whole lot more

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Be.K, 3/21 Edgewater Boulevard, Maribyrnong. Phone: 8596 4292

Be.K looks like the kind of cafe where you’ll get a good coffee and a decent breakfast.

Those are available, but as we discover – on a Saturday lunch visit for Bennie’s birthday – there’s much more going on here.

A glossy colour photo menu runs from ritzy breakfast dishes through to sangers, Korean fried chicken and on to luscious Asian desserts.

A simpler printed list has more breakfast items, a couple of burgers, ribs and tempura prawns.

 

 

The place is done out in simple cafe style and business is quite brisk – especially on the outside tables.

Notably, Be.K’s advertised opening hours are seven days a week – until 11.30pm.

 

 

Papaya salad with prawns is pricey at $20.90, but the quality is there.

The veg components are fresh and crunchy, the dressing tangy and the head-on prawns are a fresh-grilled delight.

 

 

Bennie enjoys his pulled pork burger, with chips and costing $17.90.

Served in a beetroot brioche bun, it’s generously stuffed with meat, slaw and pickled cucumber.

I’m surprised to hear him adjudge it a rather modest good, as – going by my taste – it’s definitely among the better versions we’ve had.

The chips are fine, but the chicken salt-style seasoning they’ve been daubed with is way too sweet for me.

 

 

Deb’s sanger is described as “Philly cheese steak sandwich” ($13.90) – fans of that American classic would no doubt be bemused.

But it work on its own terms, the thin-cut meat making it easy to eat and the onions and other veg, cut wok-style, are fine.

 

 

Of the four varieties of Korean fried chicken listed, we opt for the original.

We get five pieces in our half-chook serve ($16.50).

Oh boy, this is great stuff – simply terrific fried chicken, unoily, hot, perfectly cooked and moan-out-loud delicious.

Just as good are the accompanying house-made pickles of onion, celery and more.

A little sweet, not too sour and a whole heap of crunchy – excellent!

 

 

The birthday boy goes for it by ordering bingsu of the nutella banana variety.

His is the $10.90 small rendition; there are medium and large versions available.

Blimey!

He loves the refreshing base of shaved milk ice.

But, yes, he pours the side serve of condensed milk right over the top right from the get-go.

 

 

His dessert is the very epitome of richness restraint when compared with the Vietnamese coffee tiramisu ($8.90).

With its dark chocolate and crunchy granola (at first I thought it was pecans), this would puzzle tiramisu purists.

But we reckon it is sinfully, explosively awesome.

We’ve had a fine time that has been in no way diminished by a certain degree of distraction in the service department.

But we are a little bemused …

No fault in two of our initial choices being unavailable. If anything, that’s a good sign indicating brisk turnover – and it meant we end up ordering the fried chicken, and that turned out to be a very fine thing.

But my coffee is brought to a table covered – really covered – with chicken bones, empty receptacles and soiled serviettes.

My sincere question about the precise nature of the vegetables used in the wonderful pickles is met with stony-faced recalcitrance.

More broadly, despite there being what appears to be half a soccer team of staff scurrying around the place, we do find it difficult a few times to make eye contact or attract attention, even resorting to raised hands and waving arms before approaching the counter.

Shiny grill time

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DeGrill, Sunshine Marketplace, Sunshine. Phone: 0402 189 860

A small, single-frame cartoon in the Sunday Age a few years back always makes me chuckle when I think of it.

Two blokes are surveying the Sunshine Marketplace shopping centre.

One says to the other: “Wow – this really is the United Nations of bogans!”

I like it because it’s bloody funny.

But I also like it because I like it that Sunshine Marketplace is like that.

We may live in Yarraville, hit the new fried chicken place in WeFo as soon doing so is viable and even frequent hipster places in Footscray proper … but we love all the west and its people and food.

Which is why CTS loves venturing to not only Sunshine, but also Werribee, Deer Park and beyond – and will continue to eat and review and tell stories from well beyond the ribbon that is the inner west.

 

 

So we applaud the opening of DeGrill at Sunshine Marketplace.

It’s a bold and adventurous move – it is situated, after all, right opposite Maccas and right next door to the cinemas.

I could say that DeGrill is aiming for the same sort of focus as Grill’d or Nando’s – but that would be doing DeGrill a disservice.

Because the menu is significantly more broad than such a comparison might imply.

I suspect the menu may have to be tweaked over time to find out what really works in this particular setting.

But over two visits, CTS and friends enjoy some good food and good service at (mostly) good prices.

The style is classy fast food and proper cutlery and crockery are in use, as are fine salt and pepper grinders.

 

 

There are three hot dog options on the menu, two featuring kransky or chorizo.

But the classic ($7.50) is constructed using a standard frankfurter.

So all is regulation here, but its recipient is pleased enough.

 

 

“Crispy” chicken ($9.50) has the wow factor aplenty.

The serve consists of three superbly cooked wings anointed with a tangy sauce.

Very good!

Especially when served with …

 

 

… a side of mash and gravy ($6).

This a rarity is Melbourne in general, let alone in a Sunshine shopping centre.

It’s OK, we all like it – but it’s not spectacular.

 

 

The menu’s “between the buns” section lists nothing that could be described as a beef burger, but based on our table’s orders of the cheese steak ($9, above) and …

 

 

… the only marginally different philly cheese ($9.50), this may be the way to go here.

Both are keenly priced and boast good ingredients and dressings.

The steak is thicker than routinely found in steak sandwiches and, best of all, is so well cooked that biting through for a mouthful is done with ease and without the whole sandwich falling apart.

Big thumbs up for that!

 

 

Under the heading “from the grill”, DeGrill offers dishes such as a flat iron steak ($17 and $26) and chicken ($16 for half, $29 for full).

These and others may fulfill the implied promise of more hefty meals.

Sadly, the beef short ribs ($16) do not.

It’s common knowledge ribs are expensive to secure and are inevitably at the upper end price-wise wherever they appear.

It’s common knowledge, too, the beef ribs can be fatty.

But these are very fatty indeed, and the three segments amount to not much more than a brief meal of not many more mouthfuls.

As well, as per the eatery’s name, these rib bits are grilled and not smoked, as you’d generally find at the numerous barbecue-style places across the city.

The coleslaw ($4.50) lacks crunch – maybe because its main component is savoy cabbage?

It’s under-done in the seasoning/flavour department, too, though some quick work with the salt and pepper grinders soon fixes that up.

 

 

CTS is over the mega shake thing – too often they seem to involve poor quality ingredients and unjustifiably high prices.

This DeGrill brownie shake ($9) defies both factors – good price, nice shake.

We wish DeGrill well.

Maye its arrival will inspire others to hang out their shingle in the same locale.

Thanks to Annie and Ali for helping us with this story!

Check out the DeGrill website – including full menu – here.

Phat Chicks taste good

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Julian customises his order; further back in the line, beanie-clad Josh is thinking: “Mmmmm – fried chicken!!!”

 

Phat Chicks, 549A Barkly Street, West Footscray. Phone: 9689 3030

The arrival a specialist fried chicken eatery in West Footscray has generated spectacular interest.

Partly this has been because it’s a novelty in an area that largely – though far from exclusively – is Indian when it comes to food.

As well, there’s been a preview story in CTS and coverage in other media outlets.

Unsurprisingly, the word we heard was that Phat Chicks was extremely busy right from the moment the doors opened.

So the members of Team CTS cooled their heels for a week – and even then, six of us hit the place a couple of hours later on a Friday night than would normally be the case in hopes the rush hour would be over.

That ploy works, but only just, with boss lady Jenny squeezing us all on to a four-seater table.

Thanks!

Our crew places three separate orders – for Bennie and I, ours looks like this:

 

 

Minus drinks and the like, and ignoring for this inaugural visit the only greenery/salad available, we all end up paying about $20 each.

 

 

I’m delighted to find the thighs ($4 each) are of the bone-in variety.

These are beaut, though I suspect better is to come than the sesame soy coating we get with these.

 

 

It’s true!

I’m really impressed by our sole breast ($6.50).

Not just because of the chicken and its admirable non-dryness, but also because the ordered spicy coating is itself dry – unlike our other selections – and delivers a nice spice wallop.

 

 

Like all our chicken, these ribs ($6) are skillfully cooked, though we find there is little by way of the zing and tingle we are expecting from the vinegar part of the “salt and vinegar” coating.

 

 

Another hit!

These buffalo wings ($5) are tremendous – gloriously sopping wet with a zesty Sriracha-based sauce.

So good are they that we completely ignore the blue cheese sauce with which they are served.

(Just BTW, of the other sauces ordered by our table, we all like the pickle-infused Bear sauce very much …)

 

 

For sides, cajun fries ($6.50) and onion rings ($6.5) do us just great.

The serves are generous and the quality high.

Bennie opines that the onion rings are lacking onion flavour.

I disagree, but in any case retort: “Mate, onion rings are just an excuse to eat deep-fried batter!”

 

 

In our collective book, Phat Chicks is a great, big, phat winner.

It’s not just that it’s all about fried chicken – there’s a heap of places doing that around Melbourne.

It’s more that the range of coatings is innovative and delicious, with details such as sauces and sides also excelling.

We reckon it’ll take a few visits for us to be able to zero in on what works best for us.

The vibe during our visit has been happy and the staff members are dealing with such profound instant popularity very well.

And the wait times were briefer than I had been expecting.

As well, Phat Chicks is doing good for beer drinkers – my pint of 2 Brothers Kung Foo rice lager goes down a treat.

Phat & phunky

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Phat Chicks, 549A Barkly Street, West Footscray. Phone: 9689 3030

Consider The Sauce loves the Indian vibe of Barkly Street in West Footscray.

We remember, profoundly, the pre-Dosa Hut, pre-Aangan days on the street when there wasn’t much at all.

It always seems surprising to us that there are those who complain about “too many Indian restaurants”.

And, shoot, it’s not like the Barkly Street precinct, or the neighbourhood in general, is ALL Indian.

However, the diversity factor is about to get a grand boost with the arrival Phat Chicks Fried Chicken, which is taking over the “right-hand side” of Thai Angels and should be open in a couple weeks.

And who better to be leading this charge than Jenny Nguyen?

She’s of Vietnamese family background, born in Hong Kong and raised in our western suburbs – how’s that for westie lineage?

Even better, Jenny is full of high-spirited charm and fun.

 

 

Bennie and I have dropped in for mid-week chat about this exciting new operation, to have a taste of Jenny’s wares and find out about the thinking behind WeFo project.

This is going to be some serious, but fun, fried chicken place – no hamburgers or sandwiches or “other” here.

And there’s no set meals, either.

Punters will customise their meals from the wonderfully simple menu (sadly not quite locked in in time to be published with this story).

The chicken will come in breast, “thunder” thighs, wings, drumsticks and “pimped up” ribs.

The overlapping range of coatings will include original, sweet chilli garlic, sesame soy, cheese, spicy, mi goreng noodles, salt n vinegar chips and chilli chips.

And, yep, those last three are created from instant noodles and crisps being given a good old pounding!

There’s a couple of salads on the list, and sides such as fries (cajun and sweet potato), onion strings and corn cheese.

 

 

We both dug these mi goreng ribs – very nice, very crunchy.

 

 

If anything, though, I loved these “original recipe” drumsticks even more – simple and delicious.

 

 

With the new wave of barbecue places and the like, we’ve tried quite a few variations of mac ‘n’ cheese in the past few years.

And, blimey, many of them have ranged from average through to horrid.

So it was a pleasure to chow down on Jenny’s rendition.

Again, there’s nothing flash or sophisticated here – just simple ingredients beautifully cooked.

Best of all, it’s plenty moist and gooey.

Jenny tells us that while she eats at Vietnamese eateries virtually every week, she wanted to do something different in the western suburbs and has always had a thing for fried chicken.

She wants her new baby to succeed but happily confesses that success, to a significant extent, will be adjudged on whether Phat Chicks becomes a place where folks look forward to going to hang out with her!

To that end, she’s also taking care of business away from the deep-frier.

There’s a couple of old-school video games in the house.

Away from the seated/eating area, is a comfy lounge set-up.

And Phat Chicks will be fully licensed.

Goodies on tap will include Hop Nation pilsner and West City Footscray Ale.

 

 

Other phun facts about Phat Chicks:

  • The bear in the restaurant logo is because Jenny’s nickname is “Bear”.
  • One English definition of the Vietnamese word “phat” is luck.

 

Highpoint fried chook

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nene5

 

Nene Chicken, Highpoint. Phone: 9318 2843

It’s clear that western suburbs have bought massively into Melbourne’s mania for burgers.

The fried chicken thing isn’t quite as manic and our western neighbourhoods have mostly not risen to it charms.

There’s invariably fried chook on hand at charcoal chicken shops, such as the newish Manok, but it often seems like an after-thought. We are never tempted.

There’s fried poultry at westside Korean places such as Frying Colours and Snow Tree.

But as for any joints specialising in fried chicken of the American, or southern American, tradition … well, nope.

Not so far as we know.

 

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Nene is Korean, too, but we wonder on the drive to it if maybe it’ll constitute a western suburbs fried chicken hot-spot.

The utter folly of going to Highpoint on a 40-degree weekend day less than a week before Christmas proves to be of pleasingly little consequence.

The parking situation is intense.

But once we’re inside, things in general and all the people are surprisingly cool and civilised.

The Nene menu comes with so many variables, it takes us a while to work out what we think will work for us.

Here’s how, in the end, we order:

Kimchi chicken burger (9.95 – on a milk bun with salad, onion, dressing and kimchi with bulgogi sauce.

Regular original fried chicken ($10.94) – four pieces with coleslaw and pickled radish; upsized ($4.95) with chips and a drink.

Extra drink ($3.70).

This all pans out to $29.95 for a satisfactorily sized meal for Bennie and I.

 

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Bennie’s kimchi burger is probably our repast’s highlight – it’s a refreshing change from the many kinds of beef and chook burgers we’ve had this year.

He gives it seven out of 10.

 

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The chicken turns out to be five pieces rather than four – though it must be stated these are very small pieces.

It’s good and non-greasy without being in any way notable.

Despite the small sizes, I am happy for Bennie to have a couple.

His burger was good but it lasted all of a minute.

The cubed and sweetly pickled radish is nice; the coleslaw is rubbish – dry and tasteless.

 

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The chips are fine and there’s plenty for both of us.

Nene Chicken strikes us as being just OK – and a long way short of fried chicken nirvana.

And there are several better options close by in the new Highpoint food precinct.

But it’s still better than the usual Kind of fried chicken grease-fests Found at such shopping Centres.

The chook rules

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katie1

 

Miss Katie’s at Rochester Hotel, 202 Johnston Street, Fitzroy. Phone: 9419 0166

Approaching the Rochester Hotel, my mind is full of dark thoughts.

When Consider The Sauce hit Miss Katie’s Crab Shack in its previous carnation in North Melbourne, the pervasive gloom wasn’t just a hindrance to photography – it also lessened the enjoyment of our food.

It was bit a like a food version of Dating In The Dark.

My heart sinks when I enter the bar area of the Rochester – it, too, is gloomy.

Exploring a bit further, my mood lightens when I discover the dining room “out the back” is considerably brighter.

 

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My spirits veritably soar when I receive my bloody mary ($18) as I await my friends.

It’s sensational, delicious and worth every cent of the admission price.

 

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Off we happily troop to the dining room to sort out or collective order.

We go two starters, two star-attraction mains and one light, vegetarian option.

 

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Deep-dried pickles are, initially, a surprise as I have been expecting the heavily battered discs I’ve had in New Orleans.

But these lightly-battered spears are very good.

It seems as if the cooking process has lessened the vinegar factor, as they’re mild of sourness.

 

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Crab dip is, well, very crabby.

And also very rich and yummy.

The accompanying bits and pieces -including biscuits that are more like cookies – fall a little short, however, of being substantial enough to handle all the pot of dip.

 

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I go the seafood boil.

The basic price of $25 includes a blue swimmer crab, kransky pieces, chat spuds and corn.

From there, more crab – or oysters, clams, mussels or prawns – can be added for extra $.

I go with oysters for $10.

I get only three, bathing in seasoned butter, but they’re fabulous.

The hot-dog-style kransky pieces are a highlight.

I have a splendid time extracting sweet, delicate crab meat.

But here’s the rub – despite the high quality of its individual components, my dish is lacking a knockout punch.

I suspect that could only be had, under current arrangements, by adding a lot of extra seafood that would make it prohibitively pricey.

Which means …

 

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… we reckon Miss Katie’s fried chicken ($24), which comes with either mash or waffles, is this establishment’s outstanding dish – and excellent value.

Yes, in a crab shack.

It’s a good thing, then, that one of my companions orders it.

It’s an even better thing that it is so very, very good and such a substantial portion that we all have a good taste.

The coating is light but wonderfully seasoned and the meat itself is perfect.

Could this be Melbourne’s fried chook champ? Or, more accurately, Melbourne’s non-Korean chook champ?

 

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My other pal’s hasselback potatoes with jack cheese and slaw ($15) do the trick for him, though I suspect he’s very appreciative of the couple of chicken pieces that come his way.

 

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Our finale – banana split ($12) – is enjoyable though a bit rich price-wise for an American-style fantasia that is little more than fluff.