But how does one know anything? How do you know that the career path you’ve chosen/stumbled into is really what you want to do? How do you know when it’s the right time for a major capital investment? How do you know if a business venture will soar or flop? How are you supposed to know if this world is meant for ‘good times’ or something more? I can’t believe, with conviction, that anyone knows.
The unknown, rather than scaring me these days, just annoys me. Be something already.
|Muum Maam, Holt Street, Surry Hills|
Muum Maam is such a place; a two-month old residing in Holt Street, backed by the A Tavola/Omerta/Gelato Messina guys, next to Jared Ingersoll’s Cotton Duck and Vini further down.
The look is industrial and modern with stylised hints of the homeland. By day, the restaurant plays to the lunch crowd as Tuk Shop, the daytime iteration serving more casual, lunch-friendly Thai dishes – many that also appear on the dinner menu.
I’m pretty satisfied with the lemongrass sour though, with its perfect layer of eggwhite foam on top (not entirely sure about the glasses). It’s a tad sour and unexpectedly sweet, though not nearly as much as the other cocktails.
|Lychee and kaffir lime capriosca|
The lychee and kaffir lime ‘capriosca’ seems to be the house favourite, with good reason. Filled with fragrant, ripped kaffir lime leaves that would try and sneak into the straw, this cocktail was sweet, fruity and full of citrusy perfume.
|Pandan, coconut and pineapple spritzer|
|Smoked ocean trout and caviar betel leaves|
It’s been a while since I had one, but the ocean trout betel leaf miang didn’t enthral me like others have. In fact, the only thing I could really taste was the very sweet syrup drizzled over the cooked fish and salmon roe.
So overpowering was the sweetness, I can barely remember the rest of the fillings, which probably included coconut, lime, chilli and ginger.
|Salt and pepper tofu and eggplant|
The salt and pepper was a little lost on me, but not a concern given the sweet chilli dipping sauce. The thin layer of golden batter on the tofu contrasted perfectly with the soft, white, wobbling inside, while the eggplant is rarely awkward with its good flavour mate of oil.
|Red curry of roasted duck and lychees|
The soupy appearance of the red duck curry wasn’t helped by its serving vessel (which matched all the other crockery too), but there was a substantial amount in there: lots of skin-on small pieces of roast duck, pineapple pieces and lychee. The latter two ingredients made it quite a sweet and mild curry, comforting with sauce soaked rice.
|Shredded banana blossom and prawn salad|
|Crying tiger - grilled beef|
The crying tiger was a good call, which you could smell a mile away. Slices of beautifully charred-edge beef was served alongside cucumber and raw cabbage, and a garlicky dipping sauce. Done in a simple fashion, the beef was the star of this show – tender and beefy sweet.
|Morning glory stir fried with soybean paste, chilli and garlic|
|Tuk Shop branded takeaway|
|Black sticky rice with Thai custard and coconut sorbet|
This Thai custard was unexpectedly brown, probably from palm sugar rather than coffee as someone supposed, and the gorgeous coconut sorbet was the perfect cool note to round it off.
|Sticky rice with coconut jam and mango sorbet|
After a good stuffing with some of the tried and tested favourites at Muum Maam, it's clear that there's absolutely nothing wrong with them. Why does the future have to be different? Indeed, why can't it just be what you enjoy and are comfortable with - sure, a funky setting helps - as long as it makes you happy, or content at the very least?