Good times collective #9

Age must be getting to me because I'm finding this winter really, unbearably cold. But it's a good excuse to indulge in those rich, wintry comfort dishes, not that I need a reason. Let the good times roll, and when that's done, bring on spring, please.

Goat curry from Tan Viet Noodle House, Rowe Street, Eastwood

While I go to Tan Viet Noodle House for the crispy skinned chicken, I enjoy dining with people who can order something different, like the goat curry stew.

It's quite a spicy curry with lots of small pieces of mostly tender, skin-on, bone-in goat. The spice cancels out any potential gaminess although there's quite a bit of fat to contend with. Fresh Vietnamese herbs and egg noodles at the bottom of the bowl complete the huge bowl of a main meal.

Mixed olives from The Lobby Bar, Castlereagh Street, Sydney

I've never encountered a more ludicrously generous serving of olives than at The Lobby Bar, hidden in a ground floor Castlereagh Street building lobby, near the new ANZ building that borders city south.

A mix of Sicilian and Ligurian in sizes ranging from large and meaty to tiny and mostly a pip, it was a struggle to finish the dish between three. I suppose we ended up staying for more than our intended single drink, so perhaps there's method in the madness.

Morrocan lamb burger with fries from Kingston & Co, Westfield Eastgardens, Pagewood

I used to be very well acquainted with Westfield Eastgardens but now, there are new shops and entire sections every time I go. The new-ish food concept on the outer Banks Street end of the shopping centre is in line with Westfield's 'new' approach to food courts, and includes Kingston & Co - an interesting café/restaurant chain proposition.

I skipped over the various steaks on offer for the Morrocan lamb burger: a huge construction of a white sesame seed bun with a well flavoured lamb mince pattie, grilled eggplant, lettuce, tomato and a cumin-spiked yoghurt sauce. Fall-apart messy, it made for a spot-hitting dinner with excellent fries on the side.

Khao mok gai from Samosorn Thai Food Hall, Sydney Central Plaza, Sydney

I find it hard to not order the khao mok gai turmeric chicken and rice when I'm at Samosorn. With both chicken thigh and rice cooked in turmeric and five spice, the flavour matches the vivid yellow hue of the tender, juicy chicken, which is pretty amazing with the not-too-hot green chilli and garlic sauce on the side.

Charcuterie board from The Duck Inn Pub, Rose Street, Chippendale

The Duck Inn Pub in Chippendale has to be one of the cosiest pubs around. Just perfect for winter warmers and drinks with mates, it's also ideal for a late night drop in for food.

The generous antipasti board has grilled vegetables and salami covered, as well as house-cured specialties, rillettes and even a Scotch egg. Served with toasted sourdough, it's a generous share board best had with mates and a glass or two of wine.

Chocolate crepes from Passionflower, Anzac Parade, Kingsford

Passionflower (in Haymarket) was one of the venues of my youth. Ice cream and its location were the drawcards, but now the decadence continues in Kingsford, catering to the local university student population.

Their sundaes and waffles are legendary, and so too the rich chocolate on chocolate on chocolate crepes, with chocolate ice cream and molten liquid chocolate on a chocolate crepe with chopped strawberries for freshness.

At least it's never too cold for ice cream.

Tan Viet Noodle House: The cult of crispy skin chicken

It's been named the best of its breed. It elicits drooling at the mere sight, sound and particularly smell. It inspires pilgrimages out west to Cabramatta. The signature crispy skin chicken at Tan Viet Noodle House is a dish of cult status, and deservedly so.

Crispy skin chicken with tomato rice at Tan Viet Noodle House, John Street, Cabramatta

We've hit Tan Viet Noodle House for a late lunch post shopping in the fun and curiosity-filled arcades off John Street. It seems the way to go actually, because there were no waiting queues and many free tables at 3.30pm in the colourful and surprisingly spacious restaurant.

The menu isn't overwhelmingly huge, but with the crispy skin chicken options laid out on the first page, there's barely a need to go further.

Crispy skin chicken with egg noodles in soup

The crispness of the glistening, burnished chicken skin is something that makes you smile – it's paper thin and cracks audibly on bite. Its taste is pure chicken skin, with the fat layers often found on chicken thighs completely rendered.

And meanwhile, the chicken flesh beneath the glorious skin remains moist and juicy, enhanced by a dunk into the nuoc mam chilli dipping sauce on the side, and for me, a touch of hot English mustard.

The egg noodle option includes a huge bowl of thin, yellow noodles in soup with wilted lettuce and shallots, served with a pile of raw bean sprouts and fresh herbs, with chilli and hoisin sauces as condiments.

Crispy skin chicken with tomato rice and pickles

I opt to have my crispy skin chicken maryland with orange-red-hued tomato rice, with the set also coming with refreshing pickled cabbage and carrot, and a bowl of clear soup.

Black herbal duck with egg noodles

There are options aside from the crisp skin chicken, if you can resist the allure of that skin. The dramatic black herbal duck is a particularly enticing menu item, also offered as an egg noodle option.

The duck maryland is poached with dried shiitake mushrooms and a heady array of Asian herbs and spices, with the distinct flavour of anise. Fall-apart soft and quite rich, the duck sits atop a stack of dry egg noodles with fresh coriander, while a dark herbal broth, that has to be good for you, is served alongside.

With hordes of diners worshipping at the cult of crispy skin chicken, this is one ritual pilgrimage I can happily incorporate into my life.