News have been spreading all throughout Perth for the hot new venue in Yagan Square.
Shy John Yum & Brewery. Definitely the first we have seen in Perth ,it is definitely a venue you have yet to experience. Shy John alone have the capacity to bring huge numbers being a 2-storey venue. The microbrewery is downstairs serving 5 different beers which you have never tasted before. Where the Yumcha is on the top floor which you can access straight from the train station.
Who is Shy John? well he is Chinese settler who first settled in Australia named Mak Sai Ying, he later known as John Shying. A carpenter who feel in loved with the culture and the beer.
The legend Shy John is Ian Chin, well known for Hiss & Smoke , Ramen Boy and Noodle Forum . Ian will definitely look after you to give you an genuine experience at Shy john.
The Venue experience:
Well it definitely has the wow factor first off I mean when have you ever seen a chinese yum cha microbrewery in Perth? The atmosphere when packed its like being Hong Kong , dim sums coming out non-stop , waiters moving around in quick steps to keep up with demand. Bringing food from the kitchen to the top through a food elevator genius . Definitely they nailed down the execution of service. The waiters did feel overwhelmed for opening day trying to keep up with orders but I loved how polite there were you don't get waiters like these nowadays.
I had my lovely girlfriend and her mum were visiting Perth from Japan at the time the waiters had another skill up their sleeves they could speak japanese what a way to welcome my friend and her mother they definitely the warm welcome close to home.
Oh this is best part following from the launch which was spectacular the main menu itself had some more exciting dishes to try.
We selected the following:
You definitely want to try all the signature dumplings but if you unsure what to try for your first time you have choice to get a dim sum platter which is really creative you can choose 4 serve or 8 serve .
For the dim sum platter we had the signature dumplings.
I love the presentation of these dumplings it really invites you.
"Eyes that want to eat"
Charcoal activated dough to make it black with edible golden dust. Not your ordinary dumplings. Inside lovely fresh prawns as a dumpling should and you don't need sauce to give it more flavour it is perfectly delicious on its own.
Other dumpling selection were
Truffle & scallop dumplings
Pork & chive dumplings
and I think it was Coriander and prawn dumplings
You definitely can taste the freshness in each and that want makes the dumplings so tasty.
A lovely delicate premium sake with clean and smooth taste would definitely highlight these dumplings because of lovely fresh prawns.
Okies I couldn't resist this at the launch party and definitely needed to have again with my guest. Peking duck pockets what creative way to highlight the tradition peking duck. Using the pockets similar pastry like hong kong wife cake. These pockets were crispy and light the same time. Inside the peking duck with cucumber for freshness and you dip in the peking duck sauce to add more flavour .
For this dish I would choose a sake to highlight the duck and the sauce. A lovely smooth rich mouth-feel sake will go nicely.
Deep Fry Jumbo Oysters , BBQ Tonkotsu sauce and Kewpie mayonaise. I was actually expecting the oysters to be cooked inside but it actually had that raw freshness as if you were eating a raw oyster with a crispy element to you. The crispy batter was lovely an light and not oily feel. Inside you have the beautiful creamy but oyster is still inside which didn't lose its original flavour. Delicate in the mouth which was enjoyable to palate.
With this dish I could really have fun in many ways. You could choose a lovely Junmai sake with high umami to compliment and match the oyster inside. You could have it lightly warmed or even cold to enjoy both sensations.
Another way we could play with a premium sake like ginjo or daiginjo the clean and smooth style will cleanse the palate of any oily taste feel from the fry batter allowing your tastebuds to invite that lovely fresh creamy oyster inside. The lovely clean rich aftertaste would want you pick up another one.
Szechuan Beef tartare well it was definitely presented differently to the launch style but look at that presentation doesn't it just make you want to eat ? Another eat with your eyes moment. :)
So I had to order this for my girlfriend and her mum to try, as they haven't experience good meat regular. They even told me they couldn't eat beef especially raw style but they gave it a go.
The beef tartare itself is marinated with vinegar and soy sauce the raw egg creates a creamy texture to mix well with the beef tartare. The sourness and saltiness takes care of the raw taste of the beef .
The crispy culler is great to eat by itself but you definitely have to make your canapes . Add the beef tartare topped with pickled ginger and garlic and put in your mouth. Divine you would love the pickled ginger and garlic with the beef tartare with crispy crunch of the cruller . Perfect combination.
What sake ? hmmm again alot of ways you could play with .
Refreshing Junmai it refresh the palate high acidity at cold to take care of the beautiful creamy richness of the beef tartare.
A premium Junmai Ginjo or Daiginjo to have a super smooth finish and cleanse the palate to soften the texture taste of the beef tartare.
We definitely had to try one of the beers Summer Ale is refreshing and smooth has some fruity flavours . Are you ready for Summer?