Bistro Kent House
Bistro Kent House, which opened in September 2016, takes a traditional approach to Thai breakfasts and Taiwanese food. It serves congee the old-school Taiwanese way, just simple rice porridge with a bit of stock, a chunk of century egg on top and sides of pork floss, pickled ginger and fried pork skin. Owner Chang-Yun Chiang opened Bistro Kent House to share traditional food with people who are interested.
But Bistro Kent House looks like the kind of place an experimental congee would be served, with all the hallmarks of a modern cafe – white tiles, open kitchen, a wooden bar, bright timber seating and scattered greenery.
Bistro Kent House might be the only place in Sydney to get a Thai breakfast, a Taiwanese congee, classic Aus-cafe-style eggs on toast and a few dishes that mix all three cuisines. There’s French-toast with pandan custard, grilled banana, crushed macadamias and bacon; Thai-influenced breakfast rolls; and a chicken and pineapple burger that tastes like a Penang curry.
From the Thai side there’s a gado-gado-like kaek salad and kanom pang na (Thai pork toast)-style dish with in-house cured salmon and eggs.
From the coffee counter there’s beans from Double Barrel Roasters and sweet Thai milk teas.
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