After a cold, wet winter week, we can all agree that a soulful, warming meal is exactly what’s needed this weekend. Whether you’re craving spice, comfort or something in between, here are a few local favourites worth seeking out, in the seaside village of Huskisson.
A Ladle of Malaysian Sunshine at AK Dragon
Laksa has long been one of Malaysia’s most loved dishes, a rich noodle soup born from Malay, Chinese and Peranakan influences. At AK Dragon Malaysian Restaurant in Huskisson, Chef Alex’s Laksa is a bowl brimming with comfort, drawing on his mother’s Kuala Lumpur recipe. He recalls first eating Laksa at just five years old and his version honours those early flavours, a coconut milk-based broth that’s lighter than cream but still full of depth, spice and fragrance.
Ladled over noodles and topped with prawns, chicken, tofu, bok choy and fresh bean sprouts, it’s hearty yet balanced. Like the best KL street food stalls, Alex adds his own touch, but the heart of the dish remains the same creamy, aromatic and just the right level of spice, $24.80.
Pure Comfort Package and a Bowl of Tokyo Tradition at Huskisson Hotel
If you’re in the mood for a winter dish that’s both comforting and indulgent, the Husky Hotel has you covered. Their Lamb Ragu ‘al Cartoccio’ $36, is made with fresh rigatoni from local pasta-makers Pasta Buoy.
Owner Steve has specially created a red wine and cocoa rigatoni that pairs beautifully with the Bistro’s slow-cooked lamb ragu, packaged delivered and baked in paper to lock in the heat. Finished with a mound of ricotta salata, it’s rustic, clever and exactly the kind of pasta dish you want on a cold night or as a midday warmer.
Not to be missed is their Tokyo-style Ramen (Shoyu) $21, created by executive chef Anthony Telford and his team. This is ramen in its truest sense, no shortcuts!
The dish is built on a chicken stock base and layered with house-made Chashu “Japanese marinated pork belly” egg, wakame, nori, ramen noodles and leek, all brought together with the kitchen’s own tare, a concentrated seasoning that sets the foundation of the dish.
For those who want a little extra, crispy chicken kara’age can be added on $9. This will be the final feature in the bistro’s winter soup series, available from 5pm this Friday until the end of August.
Hand Made Tradition That Hugs You Back at James Kitchen
Sometimes the simplest dishes are the most satisfying. At James Kitchen in Huskisson, their short soup is a winter classic: six plump wontons floating in a silky, slow-cooked chicken broth $10.
Husband-and-wife team Chef James and Winnie keep their flavours true to tradition, with Winnie hand-making every wonton, as she has done since opening their first restaurant, House of Guangzhou in Sydney’s Chinatown/Haymarket in 2004.
Each dumpling is filled with fresh pork, raw prawns and house seasoning, while James’s broth is made from scratch with a whole chicken and family ingredients for a delicate, warming depth of flavour.
If you’re looking for something more substantial, try the Combination Short Soup $30.80 which includes prawns, chicken, beef, bok choy and six of those handmade wontons. Inspired by Cantonese cooking, the focus here is on freshness, quality and balance. This beloved local spot is popular, phone bookings are recommended 4441 7208. You can also find them on Facebook https://www.facebook.com/jameskitchenhuskisson
