Who is honey?
She is the new girl in town, originally from Singapore. Well, from Singapore House to Frewville to be exact. But it still has its Southeast Asian culinary roots, despite a hill change to the rapidly growing town of Littlehampton, just off the highway near Mount Barker.
She’s certainly there to get to know the locals, but for the subways, it’s worth a quick hike up the freeway to see how her establishment has grown since Hailey and Montie Waraich left their longtime positions in one of my favorites from Glen Osmond Road.
It is clear that Honey loves a drink and you will love her cocktails too. The first is YER – say it with me: YER. And Yer, you definitely should. This delicious concoction of Yuzu, elderflower and rum is bright and sweet, well balanced with herbs and just a little spice.
Honey’s interior design sensibility matches this sweet and spicy approach. She’s gotten a little bohemian but still with an Asian flair – and she doesn’t have to try too hard. The new place has much less floor space compared to the extravagant Singapore House dining room, but what it lacks in size makes up for it in character. A perfectly palette wallpaper with a mix of fruits and flowers adorns one wall, pitting subtle hues of dusty pink and cream against each other. The original wooden floors match the restored tables, and the mismatched chairs have been given a coat of brightly colored paint, all adding to the charm. Shelves with jars of ingredients just give you a glimpse of the tastes you’re about to experience; naturally we order a second cocktail to start.
Rhubarb Margarita sounds like a crazy invention, but again Honey gets her flavor perfect. It’s one of those drinks that tastes like its color: light pink and slightly dusty, with a delicious zest thanks to a border of citrus salt that will make your tequila-infused taste buds Cha-Cha.
If you’re feeling unsure, you should treat yourself to the “Bang-quet” (see what she did there?). This menu will take you through a little journey of “Little Bangs” and “Big Bangs”, then end with, you guessed it – a “Bang Bang Sweet”. But Honey’s a la carte offers too many options, so we decide to go it alone, with guidance from a smiling staff buzzing around an equally enthusiastic group of diners.
As we get things started, Honey gets serious, with the most sensational sticky lamb chops that come coated in a thick black vinegar frosting with hints of star anise and lemongrass: it’s always a winning combination. for me. With 15 ingredients in the sauce, I challenge you to recreate this one at home, but a better alternative is to just order the double or a take-out portion. You can thank me later.
A locavore philosophy runs through a short but sufficient wine list that includes a few favorites from the hills and many other regional grape varieties from the SA. They have Golding’s Chardonnay and Chalk Hill’s Grenache Rose, but the Howard Vineyard Pinot Gris grew up just up the road to Nairne and it pairs perfectly with our next dish, when the food gets a little spicy with their own version of the Chiko. To roll. Instead of the usually chewy pastry wrapper and cabbage filling, there’s a crispy, crispy sear-and-eat cylinder stuffed with a center of ground beef and potato infused with curry leaves. . A spicy dipping sauce will make your taste buds fly – you’ll never want to stop at the servo again.
Next comes a corn cob pimped with coriander, lime and Parmesan cheese that sticks on the outside, thanks to a generous layer of spicy mayonnaise. This one leans a little more Mexican than Asian, but we’re going to drop it – it’s clear by now that Honey has traveled a lot. And just when we thought she was done with the snacks, Honey delivers one that takes us straight back to the street vendors in her old hometown: a slightly sweet bun, crisp on the outside with a chewy center. , which wraps a slice of pork and a mixture of pickled vegetables. A light touch of chili provides just the right heat, and the herbal flavors are complemented by another mayonnaise-based sauce. She’s on a winner with this one too.
The menu states that Rendang beef is cooked slowly and slowly, which explains the level of complexity and flavor of this classic dish. Its thick, dark and creamy coconut base has just a hint of citrus thanks to the lemongrass. The curry is presented without the frills, but that’s the gist. Instagram aside, there’s no reason to spoil the perfect curry with unnecessary condiments and we thank the kitchen for their restraint. Honey Bang Bang’s rendang version proves that less is absolutely more.
And for the last issue of her issue, Honey delivers a song of love and devotion dedicated once again to her beloved hometown: a black sticky rice dessert.
This is sometimes called forbidden rice, but I forbid you not to try it. This latest bang is actually not as sweet as you might expect, despite the name. It’s a healthy staple from India and other Asian countries where they eat it for breakfast, lunch or dinner – and I can see why. The rice is silky. A cream of coconut has a porridge-like texture and a dried milk crumb on top gives it a crunch. Honey has dried, lightly preserved, or poached a fruit mix then added fresh and seasonal for variety in its version, and we love it.
It turns out we love Honey too – a lot. She has a cheeky sense of fun – you’ll see it in her face on the wall. She’s got style too and, more importantly, delivers flavorful dishes.
honey bang bang
82 Princes Highway, Littlehampton
08 8 398 3396
Breakfast: Wednesday to Friday 11:30 a.m. to 2 p.m.
Having dinner: Tuesday to Thursday, 5:30 p.m. to 8:30 p.m. Friday and Saturday, 5:30 p.m. to 9:30 p.m.
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This article is supported by the Judith Neilson Institute for Journalism and Ideas.