Loy Krathong Thai Festival

Loy Krathong is a traditional Thai festival that is celebrated on the evening of the full moon in the 12th month in the Thai lunar calendar.

This translated to a sunny, breezy and slightly cold Sunday in mid November, where a decent crowd gathered to join this annual festive celebration with lots of food, performances and activities for a good 4 hours.

Originally I was quite nervous when trying to find the actual festival as it was quite well hidden away, but upon discovering it I was met with a mass of illegally parked cars which made it quite impossible to miss it!

Kiddies Ferris Wheel & Bouncy Castle

Catered to be a family friendly event, there was no shortage of children's entertainment.
Kids were kept busy with colourful amusement rides, bouncy castle, games and a showbag caravan stall set up; much like a mini fair.

The centerpiece of Ozone Park that day

Being centrestage at the Thai Festival was this stage dedicated to the various singers, dancers and performers that evening.

Run by the Thai Australian Association of WA, highlights of the evening included an impressive fireworks display, a food market with Thai food galore, a "Miss Noppamaht" beauty pageant and a stunning waterscape of floating lanterns being launched into the river at dusk, as a sign of respect to the Water Goddess.

A flurry of handmade lotus-shaped flower lanterns could be purchased from vendors for this event, with these traditionally being filled with either food, flowers, money, incense sticks or candles, before sending these off with a wish or a prayer.

Moo Ping

With food being prepared at home for a 7.30pm dinner, we joined the food queues and took it easy with anything eaten here being pre-dinner appetisers.

I found it hard to go past the smell of freshly grilled pork skewers from the Big Boon stand, and its highly intoxicating aromas permeating the air. These traditional barbeque pork skewers sold for $2 each, and are reminiscent of the Vietnamese pork skewers at UWA's recent Springfeast.

These are equally as juicy but less sweet, with a sticky caramelised marinade that wraps the tender pork. My only further request would be to buy one straight off the barbeque instead of from the warmer!

Pad Thai

Our indecisiveness between Pad Thai or Green Curry was abruptly but pleasantly interrupted when a new, piping hot, fresh batch of the stir fried noodles were being emptied into chafing dishes, ready to be eaten.

We're having Pad Thai! - The quickest and most certain decision ever made, in my life.

$7 gives you a container of tamarind flavour noodles, stir fried with egg, shrimps, fish cake and vegetables, and topped with a handful of raw beansprouts, a lemon wedge and crushed peanuts.

For those with a mild tongue, the vendors ask if you prefer your cut chilli and chilli flakes scattered or lumped to the side (the empty side served with absolutely no pad thai) :(

Meatball skewer

To complement our meatless pad thai, we purchased a skewer of firm but bouncy beef balls, which were consequently dunked into a mild sweet chilli sauce when served.

Thai sausage [bits]

I had every intention within my body, mind and tastebuds to try these Thai sausages, which were sizzling appetisingly in pans at the back of the stall. In the end I couldn't justify the reasons for paying $1.50 for each sausage "bit" in this dish.

I very nearly used my hands to pick up a sausage bit and eat it, thinking these were free samples!

These would have appealed to me a lot more if they were served whole or deliberately made smaller, rather than being cut up into sections like so.

A bit of Petanque action on the green

Definitely not just something for the oldies, with the apparent kid:adult ratio!

Spring rolls, curries and boxed meals for sale

There were many food vendors like this one, selling home cooked Thai meals.
No surprises that pad thai, green curry and papaya salad made multiple appearances that night!

Being busy and hot with the griller

These sausages were then transferred to plastic takeaway containers, and sold for $7.50 each with fresh salads.

Chilled drinks, fruits and Salted Duck eggs

There was a diversified range of items for sale, even though they put all the eggs in one basket :P

Mango stall

A very popular stall that night taking full advantage of this current booming mango season.
Boxes of fresh, sweet, juicy mangoes lay waiting to be peeled, carved and cut up upon selection by the customer for $5 per box.

Temptation was at a record high, but I refrained due to the 40 mangoes I already had at home, the fact that I have been eating mangoes everyday at a crazy rate for the past month and knowing that I had a bowl of it waiting in the fridge for me already.
$5 saved.

Making Som Tum

The making of green papaya salad with a mortar and pestle, with all the crushing, pounding and grinding to combine the sour, salty and hot flavours from this dish's ingredients.

Check out her arms. There is no better way or thing to work out with than som tum.

Thai Mart

This little pop up stall presents a mini Thai supermarket, selling drinks and Thai snacks and everything other packaged item you could imagine.

Takeaway containers galore!

The Thai in Town store really brought loads of Thai food to town, with mountainous stacks of pre-cooked food ready to eat.

Menu items featured Chilli & Basil noodles, Pad Thai, Chicken Satay, Thai style BBQ pork, sticky rice, Thai curries, sago ball desserts and sweet coconut milk ice desserts. With such a large selection, they are also available to cater for parties, functions and hold scrumptious (as I can imagine!) cooking classes.

Freshly cooked Pad Thai

This is the stall that we ended up giving our money to, for some wonderfully just-cooked-just-then pad thai.

The ubiquitous Ice Cream van

Making its appearance just about everywhere, is the ice cream man and his van.

Aren't you just loving those Hello Kitty car seat head rests! :)

Grilling in action

Quite a few stalls were set up that had continuous grilling going on in the background to feed the crowds.

A selection of flavours to choose from before ordering a refreshing beverage, that was instantly made to order.

That fluorescent pink colour representing ice tea is just a teeny little discerning though!

The desirable, irreplaceable bags of pork crackling, which can only be replaced by another bag of pork crackling.

Chicken Satays

As the eating drew to a close, we finished up with a dessert of chicken satay sticks, at $3 each.
I was very distracted by the huge bubbling pot of red curry, filled to the brim with fish balls, graciously bobbing away in that deep, vibrantly red soup.

Green and red curry noodle soups to the rescue, on an increasingly windy evening.

Coconut Jelly at the dessert stall

With such a delectable range of sweets and desserts, Thai desserts take on such vast colours, ingredients and textures. I love the prominent featuring of coconut milk, sticky rice,  durian and mangoes that combine ever so seductively in their desserts.

The beauty queen pageant involved contestants running for Miss Noppamas, saw ladies dressed in beautiful traditional Thai costumes for the evening. They were more than happy to pose for photos with anyone who wanted to be sandwiched by colours :)

4 out of (probably 100) photos captured

As the festival drew closer to its end, there were still masses of people eagerly waiting for the fireworks display. As we are nearing Summer, the 7pm sky was not yet dark enough a canvas to paint with explosions of light and colour.

I have never enjoyed taking photographs of fireworks as photos are nowhere near as spectacular as the real event itself, however now armed with a DSLR camera and its TOO MANY settings, I took an immediate liking loving to having fun with some long exposure shots.

Definitely get along to this Thai festival next year!

If eating is on your agenda, TAAWA also organises a Thai Food Fete at Asia House, on Stirling Street in Perth. The last session is this Sunday, and I am devastated I have left it too late!

...

As 2012 draws to a close, there are a multitude of different festivals and events happening, particularly to welcome the silly festive season that seems to have already arrived.

Perth: once a shy, quiet wallflower, has blossomed into maturity in past years, and has grown into a vibrant and bustling city with a socialite personality. From a recent catchy and successful marketing directed at promoting Perth,

Yes, I would love to get to know my beautiful home town a lot better.

Marumo Japanese Kitchen

I first encountered this Japanese gem by a "I Eat To Live rather than the other way around" friend who asked for my humble opinion on this degustation restaurant.
I decided I would have to answer that question in approximately 2 months time (which was their next available slot for dinner!)

After a begrudgingly long wait of 1/6 of a year and following GPS directions which I was certain were taking us on an adventure rather than to dinner, I finally saw the light at the end of the tunnel that was Marumo.

I don't think I have ever waited (or driven) that long for a dinner.

Marumo Japanese Kitchen

Marumo Japanese Kitchen was a very unheard of restaurant by yours truly, nestled in the middle of nowhere in a quiet suburban street.
The appearance itself is simple, plain and unpretentious, and totally surprising for such a highly commended and talked-about restaurant; not at all reflecting what Chef Moe can really do!

The 7 courses are presented slowly but at a consistent pace, with ample time in between for getting to know your dining partner on a first date (or getting to know your partner too much on the 100th date).

Dates schmates. I sat down feeling jittery and excited, these feelings purely evoked by the greatly anticipated dinner ahead.

Wakame Salad & Green Tea

With my appetite subconsciously preparing itself for the first course of gyoza, this was nicely interrupted when we are presented with a teaser-sized starter of my favourite;
the wakame salad - with the first strand crunchy, fresh and as addictive as the last one I painstakingly pick up with my not-consolidated chopstick skills.

Pork Gyoza

Pan-fried gyoza can be all the rave when done deliciously, and these sure fit that category.
Sometimes it can be the small serving that makes them objects that are lusted after, but I know I could down a dozen of these in one sitting.
And scary thing is, I'm not even joking.

Japanese Pork Gyoza

Delicate little pillows with pleasingly imperfect dumpling edges are what makes these Japanese pork dumplings so real and homemade.

A juicy meat filling wrapped in slightly crispy pan-fried skin lightly sprinkled in chilli seasoning renders my dish of ponzu vinaigrette obsolete in this instance.

Korokke

 The 2nd course brings korokke, a lightly fried and delightfully crunchy crumbed vegetable croquette with shichimi lime mayo skid mark art on the food canvas.

Chicken Yakitori

Upon informing the chef when booking regarding inevitable dietary requirements, Marumo kindly substitutes the menu item that poses a problem for you and prepares another dish that caters to your needs.

Playing it safe, I steered away from all fried items and dishes involving cheese.
I was presented with 2 plump skewers of succulent grilled chicken instead, much to A's jealousy and dismay.

As expected, these chicken thigh pieces were so moist and tender, served with mayonnaise and a slightly thickened sweet soy sauce.

Chawan Mushi

I get egg-cited by eggs any day (oh dear) but admittedly seeing this on the menu was initially a disappointment, for I am underwhelmed by the chawan mushis I have come across (and partly because I am accustomed to Dad's fantastically slippery smooth steamed eggs dish).

I was met with happiness after I plunged my spoon into the depths of that savoury steamed egg custard to meet with the Mt Barker chicken pieces at the base, along with the thinly sliced mushrooms set in egg.

With each spoonful put into my mouth along with that single split green bean, I am pleased to report the wobbly egg custard is as smooth as a baby's bottom. And as delicious too, as babies' bottoms are delicious.

Sashimi

A delectable presentation of sashimi is served next, in a ruler's length boat shaped dish. The chef's selection of assorted sashimi tonight is a mixture of Tasmanian Salmon, Yellowfin Tuna and Fremantle Kingfish served with delicately thin garnishes.

Floats my boat anyday!

Why oh why is there so little of you?

If the thought of raw fish isn't your cup of tea and slimy comes to mind, it would be hard to convert non-sashimi enthusiasts to like this.

However in another world where the word slimy would be an insult to describe sashimi, smooth and silky are much more acceptable adjectives for these lusted after pieces of fresh fish.

Tempura Prawn Sushi

A course in a Japanese degustation unsurprisingly features the epitome of Japanese cuisine - the ubiquitous sushi roll.

On the menu at Marumo was a crispy prawn tempura uramaki roll pressed with seasoning and sesame seeds, layered with lightly torched pieces of salmon belly and garnished with tobiko to finish.

So same, but so different

Salmon Sushi Roll Sandwich!

Following on from my no fried food policy requested, the chef has so fittingly replaced the tempura prawn filling with raw salmon - I was ecstatic! Little did I know my food intolerances made me an even happier diner that night :)

This salmon-on-salmon action was a delicious partnership and this concoction resulted in deliciously creamy mouthfuls.

Lemon & Orange Sorbet

Being ever so considerate of diners' appetites, the delivery of this palate cleanser was the most welcome addition to the dinner, whose different flavours was fast approaching the state of Muddle.

The small shooter glass of icy cool lemon and orange sorbet included slithers of orange zest was a most refreshing break between all the creamy, protein-esque courses that lined, settled and prepared the stomach for the finale of courses ahead.

Miso Soup

Up next, a bowl of piping hot miso soup, in great contrast to the coolness still lingering in the stomach from the ice cold, citrus sorbet.

Yakimono

To my great surprise, by this point in time I had enough. So really, that advice you always hear about eating slowly to feel fuller is no myth at all!

5 courses later, this is what I see as the main course of the night. I am grasping my stomach too much to really appreciate the flavours of this grilled Fremantle cod; with its smooth yet firm flakiness throughout.

I found no difficulty however, in finishing off the green cabbage salad on the side (seriously!), dressed with a fragrant sesame sauce, and that crisp lotus root chip that shattered delightfully between my teeth.

Rice

Fully aware of the stomach's limits, the waiter asks each diner whether they would like a bowl of rice to accompany the fish course. 11 times out of 10 I am always hungry for rice, but this time I am relieved we have decided on one bowl to share instead.

Sometimes, saying no is the best thing you could do for yourself.

Goma Ice Cream

It is an unwritten rule that meals like these must definitely end on a sweet note!

Dessert presentation was elegantly simple and did not disappoint, with a scoop of black sesame speckled ice cream balanced on a bed of roasted crushed peanuts underneath and a sweet, syrupy strawberry compote on the side.

Licked this plate clean (with my fork). Definitely a sweet ending :)

One day, I will see a real cherry blossom tree!

Snagged a good position, seated right beneath the stars and cherry blossom tree ;)

View from outside of Marumo

Showcasing Japanese inspired dishes, the chef offers an intimate but casual dining experience cooking from his open kitchen for a small crowd, much like a private dinner function at home.

Despite the minimal, simplistic set up of the restaurant, Marumo still manages little touches of Japan with its wall sticker displays, ornaments, small figurines and bottle display cabinets present in the small shop front.

Less distractions for us means more concentration in the food; so indeed, a wise idea to invest more thought into the food instead :)

...

Initially underwhelmed by the exterior then pleasantly overwhelmed by the quality of dinner that night, Marumo more than deserves all the praise it receives from all the happy and full diners that have emerged from this humble little dining venture that is capable of amazing things.

Dinner operates from an omakase menu, meaning the selection of dishes is up to the chef; and trust the chef you should. The menu changes seasonally and is dependent on availability of fresh produce, and is a steal at $39 per person - definitely one of the cheapest degustation dinners around.

I will also sing praises about the efficiency and quality of the service of staff that night (which came to a grand total of 2 people). Perfectly timed delivery between courses still meant the duration of dinner was spread out over 3 hours of non-stop eating from 7pm, with constant refills of green tea and immediate replies from email enquiries.

Grieving over how malnutritioned my wallet is looking at the moment, degustation dinners are out of my league for a while...or until I can secure my next booking at Marumo!
Because most times, delayed gratification is for the better.

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Dinner Tuesday - Sunday: 7pm to 10pm
(08) 9310 8255
http://marumo.com.au/
Cash only. BYO $1.50.

Bookings: info@marumo.com.au
Check calendar on site for available dates

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