|The famous son in law eggs at Ginger Boy|
I hadn’t been to Ginger Boy for quite a while but the restaurant still looks as sophisticated as I remembered with its black bamboo lined walls and ceiling dotted with tiny lights to look like a starry night time sky. The space has a glamorous feel to it with clear Phillipe Starck ghost chairs but tables are packed closely together for a lively atmosphere. The menu is made for sharing with small and large plates all created by chef Teague Ezard which features food best described as Asian hawker style with a twist.
|Ocean trout at Ginger Boy|
My readers were right the son in law eggs ($13.50) at Ginger Boy are sensational with a real textural contrast between the deep fried exterior and soft boiled yolk. Best of all, Ginger Boy’s son in law eggs are topped with crisp, fried shallots and fiery chilly jam. It’s the jam that really makes these eggs come alive with its sticky, sweet but hot flavour. The eggs are served in three but our waiter was flexible and added in an extra egg ($4.50) so the four of us had one each.
|Pork bun Ginger Boy style|
The roasted ocean trout ($38) had some kick on it from a smoky ginger dressing along with the freshness of lemongrass. It was served with a hot and sour salad which balanced the dish out. The caramalised ox cheeks ($38) were slow cooked to a fall-apart-at-the-fork stage and teamed with an addictive peanut sauce.
The only disappointment were the pork buns ($5.50) which were not as pillowy soft as I had hoped for. Still, it was the only real fault in the meal and the son in law eggs alone made the meal at Ginger Boy worthwhile.
Details: Ginger Boy, 27-29 Crossley Street, City 3000 (Ph 03 9662 4200) Open: Mon-Fri 12-2:30pm, 6-10:30pm, Sat 6-10:30pm.
Damage: Pricey. Our bill came to $224 for four with only two glasses of wine.