Lunar Markets, Pyrmont Bay Park – NSW Food & Wine Festival

Being half Chinese, I grew up celebrating Chinese New Year the Filipino-Chinese way: eating lots of tikoy, seeing the relatives, and getting lots of red packets.

Chinese New Year in Sydney is one of the most colourful, lively and fun times in my events calendar. This year, I was fortunate to have been invited by the Festival ladies with a few other bloggers to check out the newest event in the Festival calendar: Lunar Markets at no less than Pyrmont Bay Park (my ‘hood!). Armed with an empty stomach and a dumpling craving, Mr J and I marched to the park and immersed ourselves in familiar scents of Chinese fair with a side of Filipino Hoy Pinoy bbqs. Just follow the smoke (and the red everything).

PS. Have you been to Sky Terrace at The Star? No? You should. I live in Pyrmont, but was still awestrucked by the lovely rooftop bar with Bridge and harbour views. We celebrated the launch here with a few drinks and nibblies while soaking up the lovely summer sunset.

Thanks to Liquid Ideas and NSW Food & Wine Festival for the invitation and the fun and filling market afternoon. Trish & Mr J dined as guests.

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The money tree at The Star area of the markets – red packets with chocolate coins!


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Gyoza from Zagyoza and Korean Tacos from Poklol


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Gyozas from Zagyoza. Ever heard of chicken teriyaki, pumpkin feta, black bean and ocean catch flavoured gyozas – with a splash of soy and sriracha? Yum!


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Korean bbq pork and beef tacos from Poklol


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Phumplings! Dumplings in an aromatic pho stock from Bar Pho – so delicious and refreshing at the same time!


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I’m biased. This was what I was looking forward to. Follow the smoke…


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Keep following that nice, charcoal, sweet and spicy smoke…


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…to Hoy Pinoy’s Inihaw na Manok (chicken bbq – soy) and Inihaw na Baboy (pork bbq – banana ketchup).


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To me, this is home. All those summer nights playing outside the house, sweat dripping down your face, while snacking on these skewer babies and drinking ice cold softdrink. LOVE.


Can we adopt Hoy Pinoy from Melbourne to Sydney please? Please? PLEASE?


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Fried chicken gua baos from Bao Stop Sydney. The fried chicken to bao proportion is insane… insanely good!


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Braised pork belly gua baos from Bao Stop


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Peking duck gua bao from Bao Stop


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Chilli soft shell crab with golden fried bao from Spanthai


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Sweet potato balls from Pasar Malam


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Nyonya lollipops from Pasar Malam. My love affair with Malaysia food keeps getting better. This is my kind of lollipops… deep fried chicken. Period.


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Lunar Markets

Pyrmont Bay Park

12 – 22 February 2015

Mon – Wed: 5pm-9pm
Thurs-Fri: 5pm-10pm
Sat:- 4pm-10pm
Sun: 4pm-9pm

Stall map and list: click here



Prosciutto di Parma & Parmigiano Reggiano Christmas Wreath

15 and 24 month prosciutto and parmigiano reggiano.



Christmas: indeed my most favourite time of the year. I love everything about Christmas, and I usually go crazy with the decorations and the cooking and baking and shopping. But this year, we decided to do something differently. Less waste, less spending, be more practical. We asked relatives to give to charity instead of to us. We’re smarter with our budgeting. And because we moved into a smaller apartment in the city, space and storage has posed a big issue and therefore we decided to not have a tree and decors. But I had one request: could I still have a tree? Off I went to the local shop, bought a desk-sized silver tree and an Ecoya Christmas scent candle, and placed my trusty guardian angel next to them. Ta-da!

Another addition to our Christmas ‘decor’ is this edible Christmas wreath, thanks to melt in your mouth Prosciutto di Parma and Parmigiano Reggiano with some fresh figs I picked up from the local Pyrmont Growers’ Markets and a drizzling of balsamic glaze and garlic infused extra virgin olive oil.

Oh and hey, you can bring this dish to any Christmas party or gathering if you’re strapped for time and don’t feel like cooking, but still want to bring Christmas on a plate.

This is my little Christmas corner, in my little apartment, but celebrated in the big, generous and beautiful way that it deserves.

Thanks to Prosciutto di Parma & Parmigiano Reggiano and Bite Communications for the generous 15 and 24 month prosciutto and the beautiful parmigiano reggiano.