Temasek, Parramatta


Food: 8/10
Atmosphere: 7/10
Service: 6/10
Value: 7/10

Average Price
Entrée: $5 – $10
Main: $13 – $36
Dessert: $5 – $7
Degustation: N/A
Corkage: $1.50
Cakeage: N/A

Ease of finding a car park: Normal
Ease of finding the restaurant: Hard
Brightness of restaurant: Normal
Noise Level: Noisy
Waiting time for foods: 15 mins – 20 mins
Booking time require: A week in advance
Child friendly/High Chair: Yes


Every year on father’s day we come here and sometimes his birthday too, because dad loves this place, even though we ordered almost the same thing every time and we still love it. I almost try out 90% items on the menu and only ordered the best out of the best. Despite I hear lots of good feedback about Ginger & Spice in Neutral Bay, which is a sister restaurant of Temasek, I still stayed loyal to Temesek.


Hainanese Chicken (whole boneless), $38

Back in 5 or 6 years ago Hainanese chicken was less than $30, price increased every year but still couldn’t stop myself from going there. Hainanese chicken seems like an easy recipe but infact it requires hundreds of steps such as leaving the chicken in the boiling water standing then lifting up the chicken and repeating this process to create a tender and juicy result. The Hainanese chicken at first glance looked pleasing to the eye as I really hate those Hainanese chicken that has the skin falling apart and watery on the plate. The bird, sunken in sweet soy showing a little tenderness when combine with the fragrant rice.


Chendol drink, $4.50

This sweet drink with coconut milk, green noodle and palm sugar is one of my favourite drink. Not the best I’ve tried in Temesek but still good.


Coconut drink, $3.50


Sambal Balacaan Kang Kong, $16.80

When I was in Thailand last year I eat this dish almost everyday. I can’t explain how much I love kang kong. As you can see, we ordered two serving here because when it comes to Kang Kong we fight like in a battlefield. The spicy chilli paste is so addicting with white rice.


Singapore Chilli King Prawn, $19.80

If you ordered Singapore chilli crab in here the sauce is basically the same as the Singapore chilli king prawn dish. So have a try at this one first and see if you like it. The foundation of the sauce is made with tomato sauce, sweet chilli sauce, water and lime juice. You will be surprise how flavoursome these combination turn out to be. This dish is quite spicy and the egg is smooth and just cooked.


Kecap Manis Sotong (Fried Calamari in sweet sauce), $19.80

This is my favourite dish hence why it is on the chef’s special,  squid is battered and deep-fried, stirred into a sweet honey soy coating. You cannot stop eating rice to go with it.


Gado Gado (Combination of french beans, bean spout, cucumber, boiled eggs, and tofu served with homemade peanut sauce), $11.80


Sambal Fish, $23.80

Fish fillet with aromatic Asian herbs, onion in rich coconut gravy. The dish was not spicy and it was very different to my expectation. I was expecting more chilli and veges in this dish.


Chicken Flat rice noodle with egg white sauce, $17.80

Chicken flat rice was very bland and oily. I reckon this was a wrong dish to order for dinner. Maybe it would be better if it is for lunch. The egg white sauce was way too gooey, almost felt like the noodle was drowning in the sauce calling for help.

Conclusion: For some of the most authentic Malaysian / Singaporean in Sydney, head to Parramatta. Fantastic chilli prawn and chicken rice to be had here.


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The Roxy Arcade 71 George St, Parramatta 
opening hrs: Tue – Sun: 11:30 to 14:30, 17:30 to 22:00 
Web: N/A

Getting There:

Parking: George Street or rear parking
By train: Parramatta

Map picture

Temasek on Urbanspoon

Mango Sago Dessert



Stepping into autumn but I still misses the mango. This is such a refreshing dessert to have although I was having problem finding mango. A Sweet mango is crucial is this dessert as it will effect the taste of it. After a stressful week, nothing is better than sitting back on the coach and enjoy this beautiful and fragrant mangoes dessert straight from the fridge.

This is a very typical HK dessert and meant to have Pomelo in it, but I couldn’t find any pomelo on sale, or probably it wasn’t the season for it now, so, I decided to substitute with Mango sorbet instead.


2 sweet mango  
1/2 cup of sago pearls ( can get in any Asian grocery)   
120 ml evaporated milk
120 ml coconut milk    
3 – 4 small piece of rock sugar (can get in any Asian grocery)   
3 cups of water (to cook with the rock sugar) 

A tub of mango sorbet/ice-cream of your choice 


1) Bring about 4 cups of water to boil in a saucepan. Add in sago pearls and bring it up to boil. Once it boils, continue to stir for a minutes and then turn off the heat and cover the saucepan. Leave it for 20 minutes. At this stage the sago pearls should be transparent. (Do not attempted to overcook it because it will become mushy, when you turn off the heat you should still see a dot of white in the centre of the sago)

2) Drain the sago from the hot water in a strainer, rinse under cold running water until it cools down and water runs clear and set aside.

3) Peel and cut mango into cubes. Set aside one of the cut mango for garnish

4) Using a blender or electric mixer, blended the rest of the mango to a thick smooth mixture. Combine it with the evaporated milk and set aside.

5) Boil 3 cups of water and rock sugar until sugar dissolved, add in the coconut milk and taste with a spoon, add more rock sugar if you would like it to be sweeter. Turn off the heat once it reach the boiling point.

6) In a mixing bowl, mix the blender mango, cubed mango, coconut milk mixture and sago pearls. Stir well until well combined.

7) Chill for few hours.

8 ) Before serving, scoop a ball of ice-cream/sorbet and place in the middle of bowl, then using a ladle pour over the mango mixture over the ice-cream/sorbet.


I couldn’t find a ripen mango, should have done this during summer time.



Rinse sago under cold water to get rid of the starchiness



I wish I had a blender…



When you add the sugar it is ok to be sweeter because you will be adding other liquid to it



Ta da…

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Thai grilled pork neck – Moo Ping



Do you love the grill pork neck in Chat thai but find it a bit expensive for just one small skewer? Now I will tell you the exact step of making your own but only with a friction of the cost. Moo Ping is eaten as snack in Thailand. It can be eaten with or without sticky rice. It is a great barbeque item for kids and adults.


2 tbsp brown sugar 
1 tsp salt  
450 g pork neck (choose one with more fat in it)  
3 garlic cloves, finely diced      
1 tbsp fish sauce    
1 tbsp coconut milk  
1 package of bamboo skewer

1) Soak the bamboo skewer in water at least 1/2 hour (while you marinade the pork), to prevent them from burning while on the grill.

2) Slice the pork into thin long strips, a quarter of an inch thick. If you are planning on using the skewer, inch wide strips are better. If you are grilling the pork on the grill directly, a bigger piece will prevent it from falling into the coals.

3) Mix all ingredients together and marinade for half an hour or over night for better result.

4) If you are using the skewers, thread a skewer through the pork. On medium heat add some oil in a pan, until it is hot place the skewer on the pan and slowly cook it until it is golden brown and cooked through.


Best to marinate it before threading the meat


Make sure you use a non-stick flat frying pan for the best result as the sugar start carmelizing it is easily burnt.



match with the special dipping sauce…Nam Jim

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