Don Fuzion's New Menu @ The Food Foundry (Invited)
A group of Perth Foodies were invited to try out some new dishes from the brain behind the well-known ramen burgers of Don Fuzion, Mr. Jonas Cheah. It was a mini private function at the soon-to-be-opened Food Foundry at Victoria Park. It was really good to see some familiar and new faces. I sat next to Martin and got to know him better after asking too many questions last night (hahaha).
Who hasn't heard about the crispiness of corn crunch chicken bites from the Don? We had a joy of trying the famous chicken as part of the Matcha Baoger (yes, Matcha Burger). The baoger was very memorable because the dough for the bun was mixed together with a premium matcha powder which resulted in green colour. I think I could eat the bun by itself due to the sweet taste.
Matcha Baoger from the Don Fuzion
The Matcha Baoger was one of the interesting item in the menu that The Food Foundry cooked for their customers. Although before that our taste buds were deliciously tested by two items from their Summer Menu.
Very refreshing dish!
The first one was Thai Seafood Cocktail with prawn, calamari, cut up crab sticks and vermicelli. This dish was fragrant, really refreshing and perfect for summer especially when you're looking for something to eat during a really hot day. If you like the taste of tangy tom yum, you will really enjoy this dish.
Croquettes!
Crab Meat Croquettes made their entrance in front of our eyes afterwards. Just by looking at it we knew that the crumbs covered croquettes would be crispy. This one was a combination of crab meat, snow pea sprouts, lemon paprika mayo and mango salsa.
Fuzion Pork Knuckle with yummy Taiwanese sausages
For the rest of the night we were spoilt with share platters of Vietnamese slaw with soft shell crab, Pork Knuckle and Xiang Chang (Taiwanese sausage). The sausage was similar in taste with lap cheong but it was more tender and plump. The sweetness was really tasty when mixed together with saltiness of pork knuckle. The tantalising knuckle skin was deep golden brown in colour and so crispy.
The Vietnamese fresh slaw was drizzled in traditional Vietnamese's nuoc mam pha sauce and served together with soft shell crab. This dish will be so perfect to be shared around in group.
Vietnamese Slaw with soft shell crab
Yuzu Trifle and Caramel Macchiato Crepe Cake
Dessert was Yuzu Trifle which was served in a transparent glass as you can see from the above image. Martin informed me straight away that there was some hidden cubes of chocolate brownies in it (yay!).
Pretty looking caramel macchiato crepe cake
The surprise dessert of the night came from the new flavour of crepe cake which was caramel macchiato. Those who had been to the Don Burgers will easily recall the goodness of their durian and matcha crepe cake. The new flavour had the same texture which contained layers of very thin smooth crepes stacked on top one another and this really made the cake really easy to enjoy.
The Food Foundry will have different tea to be served together with some cakes during the afternoon hi-tea. Yesterday we tried the honeydew, rose, sencha and lemongrass & ginger. The last one was the favourite of mine and Jess. Xindii who was in charge of the tea informed us that lemongrass & ginger would help to beat the belly bloating.
The Food Foundry offered a new concept to the Perth's eating scene by introducing a pop up place that can housed different vendors in it alongside the Don Fuzion. Vendors who are interested can send a message directly to vendors@thefoodfoundry.com.au. Soft opening will be on Wednesday the 2nd of December (shhh) while the 'official' opening day will be on Friday the 4th of December.
