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by Justine Crowley (487) (subscribe)Established Freelance Writer/Journalist and Property Consultant.au.linkedin.com/pub/justine-crowley/4/977/562

Earn money writing for WeekendNotesFeature your event or businessPublished May 30th 2012

Beautiful food and cocktails at Bay TinhVietnamese Restaurant, Crows Nest

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I would like to introduce you to something awesome, beautiful andrather special. If you have ever come across Vietnamese food inSydney's Marrickville, no doubt you might have heard about theBay Tinh Vietnamese Restaurant.

I was fortunate to be invited toexperience fine, fragrant and qualityVietnamese cuisine at Bay Tinh'snew Crows Nest location. Therestaurant opened its doors aroundfive months ago, and it was justlovely to have had an opportunity tomeet and enjoy conversations withthe owner, Harry Hoang.

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The ambience and decor at Bay Tinh, CrowsNest

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Harry and his team of staff are just beautiful and polite -Vietnamese people generally are. I really felt welcome and at homewith friendly and passionate staff. There's a beautiful ambience thatinclude tasteful artworks, and a quality Buddha statue. My friendand I relished our three-course feast in style.

The Tinh Tinh cocktaillarge image

Whichever Bay Tinh restaurant location you dine at; the menu willbe consistent. Their recent addition to the menu is a quality,stunning winter banquet called Harry Hoang's New Winter TastingMenu.

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The yummy soup I ordered, also comes as partof the new winter banquet

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This winter tasting menu offers a great opportunity to try a variety ofdifferent fragrances and Vietnamese spices. A choice is alsoprovided between the cocktails and the French wine. Prawns, duckand roast spatchcock - take your pick. As a bonus a choice of anydessert dish is also included in the banquet. It's just $37 perperson; a cheap and enjoyable feed.

That's Amore...large image

There are a range of beautiful cocktails on offer. The individual bestknown as "Sydney's Queen of Cocktails", Alexx Swanston, nowlovingly consults to, and designs the cocktail offering for Bay Tinh.Additionally Alexx used to engage in similar work for Merivale's TheIvy on George Street.

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The pathway to the outside dining area at BayTinh

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The most popular cocktail offerings include the Boat House Punch,The Tinh Tinh and Harry's Drink, infused with more exoticVietnamese spices.

Simple heavenlarge image

I opted for The Tinh Tinh (do not be mistaken by the music groupThe Ting Tings) and it felt like I was on a holiday with beautifulpetals and lychee pieces. If you are a lychee and cocktail loverthrown into one, then this is your drink with some delicious homemade iced tea included into the mix.

Harry mentioned that this drink is apparently a favourite among hisfemale customers, while his signature drink "Harry's Drink" withlime and white wine with Vietnamese herbs is popular among themen who dine in at the Bay Tinh Vietnamese Restaurant at CrowsNest. The Pink Drink makes way for a non-alcoholic alternative.

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The yummy duck saladlarge image

The food was cooked with love, and without any grease orchemicals. No wonder why there was this beautifully light and fluffyfeeling. I am normally not a soup person, however I decided to optin on the Sweet and Sour Prawn Soup ($7.90) where the soupcomprised of this yummy lemony taste with chunky, well cookedprawns. Quality vegetables included tamarind and pineapple. Agreat entree. My friend opted for one of Harry's signature dishes,the Duck Salad - Goi Vit ($11.00) comprising of two pieces cookedwith aromatic spices dressed with lime juice and kaffir limes toname, and this dish was also accompanied with crunchy prawncrackers. I tasted a small piece of duck; it was just tender and wellcooked. This duck was cooked with a lot of TLC.

The dining room area for functions andcorporate Christmas parties

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The mains came out quite quickly as well, yet the timing camedown to a fine art while I was enjoying my friends company. I wentfor the Caramelized Fish - Ca Kho To ($22) another one of Harry'ssignature dishes passed down from generations in his family.Tasting a dish such as this, I am so pleased that Harry decided tosay goodbye to his corporate job as an IT Consultant, and alsofrom lecturing at UTS to pursue his passion for food. Amazinglyenough, the beautiful thing is that he did not have to go onMasterChef to pursue his passion for food either.

What to expect: a quality salmon steak slow-cooked in a clay potfilled with a rich tasting caramelized sauce; definitely a beautifuldish encompassing traditional Vietnamese flavours withenthusiasm. The fish was just tender. My only issue was that the

fish had a few too many bones; you know those thin white ones.

My friend went for the Salt & Pepper Calamari - Muc Muoi ($18.50)and this dish is also available as a gluten free alternative uponrequest. The dipping sauce is quite interesting and different, andthe batter was rather light and fluffy, and it definitely did not feeloverpowering. Beautiful chunks of fish that was clearly well cooked.I was addicted, and so was my friend. I need to point out, that eventhough we chose a dish each, we both ended up sharing the maincourse, and we also did the same when it came to dessert time.

Beautiful fish - one of Harry Hoang's signaturedishes

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Sweets time came by so quickly, yet we were still quite full. We leftit to our friendly hosts to pick a 'sweet' dish for us, and we ended upsharing a chocolate glazed poached pear. Definitely refreshing, anda fitting dish to finish up our Bay Tinh dining in experience.

Delicious (and healthy) salt and pepper squidlarge image

It is interesting to note that Harry Hoang lives and breathes food.As soon as he shuts shop for the night; apart from spending somequality time with his family, he loves researching. He researchesthe best and healthiest ingredients, spices and food fragrances hecan add to his menu. He reads, creates and experiments with hisrecipes, with love, passion and joy.

The focus on his restaurant's food is love, fragrance and texture -smooth textures. I am also rapt (and rather excited) to have beeninvited to a wine tasting night at his restaurant, The Bay TinhVietnamese Restaurant real soon. I am looking forward to coming

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If you love quality food, and Vietnamese food then you must pay avisit to the Bay Tinh Vietnamese Restaurant at 16 Falcon Street inCrows Nest, and who knows you might get a chance to meet ownerHarry Hoang yourself.

Poached pears soaked in chocolate sauce...afitting finale to a great dining experience. Thank

you so much.large image

Justine would like to give her sincere thanks and appreciation toWeekendNotes Sydney, and to the Bay Tinh VietnameseRestaurant at Crows Nest for this special writer invitation.

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Why? Authentic, fragrant and beautiful Vietnamese cuisine cookedwith loveWhen: Lunch or dinner anytimePhone: (02) 9438 5118Website: www.baytinh.com.auWhere: Bay Tinh Vietnamese Restaurant, Crows NestCost: $30-40 depending on menu items ordered

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Bay Tinh, Crows Nest

Whenever I go to a Vietnamese restaurant - Pho noodle soup restaurants, the usual options on themenu tend to be Pho, crispy chicken with red rice (my all time favourite!), lemon grasschicken/pork/beef vermicelli, summer rolls, and spring rolls (also my fav!). I used to pester myVietnamese friends and ask them what they would be eating at home and where they eat out,because surely there must be lots of other Vietnamese food and restaurants serving home-stylecooking. Bay Tinh - Crows Nest is just that. Home-style Vietnamese cooking with an extensivemenu of dishes to choose from, most which I have never heard of or even seen at otherVietnamese restaurants! From now on, this is my go-to restaurant for home-style Vietnamese food:) Comfortable seating and slightly westernised, which is quite different to the regular Pho noodlesoup restaurant. I call it fancy Vietnamese dining ^^

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@kriseldav such a bummer,I was so excited for it too!ah well at least the foodwas good :)

@thehungryduck superbummed i never got to tryberowras and sad aboutpier cause it was one of myfavs :(

@MissPiggyEats@crunchytiger@rockahenry i love norita^^law students from unsw get20% off too so i used todrag my law friends with melol

@MissPiggyEats@crunchytiger I alwaysstop by the one instrathfield ^^ good place fornight time catch ups

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Cafe latte - Saigon style filter $4.50Young coconut juice - Dua Tuoi $5.00 !When we asked the waiter if they had Vietnamese drip coffee (been hearing so many people talkabout it lately, really want to know what the fuss is about!) but he seemed a little confused so in theend the boy just ordered a latte. I was a bit disappointed that there was no drip coffee so I opted fora young coconut juice which I presume was from a packet/bottle rather than fresh. Donʼt get mewrong, itʼs still very delicious with my favourite young coconut flesh - for those who havenʼt had itbefore, itʼs soft and slimey lol.

Grilled pork balls - Nem Nuong (4 pieces, entree size) $12.80 “Chefʼs specialty. Marinated pork balls wrapped in lettuce with special rice noodle cakes, pickles,mint and Bay Tinhʼs special sauce.”As I mentioned in my post from Madame Nhu on my enthusiasm for nem nuong and how itʼs a mustorder item, I was overjoyed when I saw it on the menu. Whilst it didnʼt have that nice caramelisedchar-grilled outer layer, it was still enjoyable. The pork balls reminded me of the ones I have withhot pot but more flavoursome!

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Cha Dum - Cha Dum Banh Phong Tom (4 pieces) $8.90 !!“Delicious steamed mixture of minced beef, vermicelli, black fungus, peanuts and spices, servedwith prawn crackers. This is one of Vietnamʼs seven special beef dishes.”This was my favourite dish of the night! I would definitely order this again and itʼs the first time Iʼveseen it served at a Vietnamese restaurant. It may be super ugly and unappealing but it is damnscrumptious! The best way to describe it is like the insides of a Vietnamese spring roll but withminced beef instead of pork. Oh man, just reminiscing this dish makes me want more! The prawncrackers didnʼt do it for me, I think theyʼre just there to disguise the ugliness hehe.

Little rice cakes - Banh Khot (6 cakes) $10.50“This Southern dish is rarely served in Australia. It required a skillful technique to create the velvetytexture and creamy taste. A delicate savoury.”The bottom of the little rice cakes were crisp from being pan-fried and the cake itself was quite rich,a bit like a gooey custard. This dish resembled a lot of Thai influence of flavours especially with thetangy fish sauce accompaniment. Shared between two may be a bit much unless you love creamycoconut, then this is the dish for you!

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Bonfire prawns and beef - Tom Bo Quanh Lua Hong $25.00 !!“Premium meat or seafood cooked at your table in a pot with caramelised onion, infused with theflavours of coriander and peanut, served with rice paper, lettuce, herbs, pickles and Harryʼs specialanchovy sauce.”There are promises of a fire pot to serve Bay Tinhʼs signature main dish and it does notdisappoint. The ceramic pot is placed in a dish of some form of alcohol which the waiter lights amatch and flames dance around the pot to cook the prawns and beef. One of my favourite things toeat are rice paper rolls! Even better if itʼs DIY so you can put whatever you like in. Usually I haveWolamsam with friends in summer which is a Korean tweaked version or I like to wrap-up thesalmon sashimi etc after tossing the Yeesang during Chinese New Year ^^ Itʼs such a neat and tidyway to consume a mouthful of salad, sauce, and meat :D

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Sweet corn pudding with coconut cream - Che Bap $6.80We were absolutely stuffed by this stage so we decided to share a dessert and picked the onewhich sounded most unusual and deemed it to be the most authentic ^^”. This was the first time Ihad heard or seen this dessert so when it arrived, we thought that maybe it was like the Chinesesweet soups since it appeared to be a bowl of coconut cream. However, underneath that blanket of sweetened coconut cream was a warm and slightly salty pudding made of sweet corn. It was a littlegluggy so I assume there was some tapioca flour to help bind it together. Definitely interesting intaste with the sweet and salty element but also quite comforting though I felt it was a tad heavy soitʼs probably best to share it.

Bay Tinh - http://www.baytinh.com.au/

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