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Bay Tinh, Sydney วฏ   วง  ศƒ

วก วง          วค  วค ยƒย›ย‹ยยŠย‘ย™ยย‡ย”ยƒยย†ยŠย‡ยƒย†ย…ยŠย‡ยˆ ยƒย”ย”ย› ย‘ยƒยย‰ยŠยƒย•ย„ย‡ย‡ยย™ย‘ย”ยย‹ยย‰ศ‚ ยƒยย†ย”ย‡ย™ย‘ย”ยย‹ยย‰ศ‚ย…ยŽยƒย•ย•ย‹ย…ย‹ย‡ย–ยยƒยย‡ย•ย‡ย”ย‡ย…ย‹ย’ย‡ย•ย•ย‹ยย…ย‡ยŠย‡ย„ย‘ย—ย‰ยŠย–ยŠย‹ย• ฦคย”ย•ย–ย”ย‡ย•ย–ยƒย—ย”ยƒยย–ย‹ยยƒย”ย”ย‹ย…ยย˜ย‹ยŽยŽย‡วค ย–วฏย•ย‡ย’ย‘ยย›ยย‘ย—ย•ย•ย‹ย•ย–ย‡ย”ย‹ยย”ย‘ย™ย• ย‡ย•ย–ย•ย‡ย”ย˜ย‡ย•ย—ย’ย–ยŠย‡ย•ยƒยย‡ยƒย—ย–ยŠย‡ยย–ย‹ย…ยˆยƒย”ย‡วกย™ย‹ย–ยŠยƒย–ย™ย‹ย•ย–วค ยŠย‡ยย‡ยย—ย–ยƒยย‡ย•ย‹ย–ย•ย‹ยย•ย’ย‹ย”ยƒย–ย‹ย‘ยยˆย”ย‘ยยย‘ย”ย–ยŠย‡ย”ยย‹ย‡ย–ยยƒยวกย™ยŠย‡ย”ย‡ ย•ย‹ยƒยยƒยย† ย”ย‡ยย…ยŠฦชยƒย˜ย‘ย—ย”ย•ยƒยย†ย…ย‘ย‘ยย‹ยย‰ย–ย‡ย…ยŠยย‹ย“ย—ย‡ย•ยƒย”ย‡ย”ย‡ย‰ย—ยŽยƒย”ยŽย› ยยƒย”ย”ย‹ย‡ย†ย–ย‘ย‰ย‡ย–ยŠย‡ย”ย‹ยย†ย‹ย•ยŠย‡ย•ย•ย—ย…ยŠยƒย•ย„ยƒยยŠยย‹ศ‹ย•ยƒยย†ย™ย‹ย…ยŠศŒยƒยย†ย‘ย’ ยŽย‡ย–ศ‹ย‘ยย‡ยŽย‡ย–ย–ย‡ศŒวคยŠย‹ยŽย‡ย–ยŠย‡ย•ย‡ย†ย‹ย•ยŠย‡ย•ยƒย”ย‡ยวฏย–ย‘ย ย‘ยƒยย‰วฏย•ยย‡ยย—วกย–ยŠย‡ ย—ย”ย‘ย’ย‡ยƒยย‹ยฦชย—ย‡ยย…ย‡ย‹ย•ย‡ย˜ย‹ย†ย‡ยย–ย‹ยย‡ย˜ย‡ย”ย›ย–ยŠย‹ยย‰ยˆย”ย‘ยฦชยƒย˜ย‘ย—ย”ยˆย—ยŽย‡ยย–ย”ย‡ย‡ย• ย–ย‘ย•ยŽย‘ย™วฆย…ย‘ย‘ยย‡ย†ยยƒย‹ยย•ศ‚ยย‘ย–ย–ย‘ยย‡ยย–ย‹ย‘ยย–ยŠย‡ย…ย”ย‡ยƒยย›ย†ย‡ย•ย•ย‡ย”ย–ย•วค ยŠย‹ยŽย‡ย›ย‘ย—วฏย”ย‡ย„ย”ย‘ย™ย•ย‹ยย‰ย–ยŠย‡ยย‡ยย—ย‘ฦกย‡ย”ย‹ยย‰ย•วกย™ย‡ย”ย‡ย…ย‘ยยย‡ยย† ย‘ย”ย†ย‡ย”ย‹ยย‰ย‘ยย‡ย‘ยˆย–ยŠย‡ย‹ย‡ย–ยยƒยย‡ย•ย‡วฆย‹ยย•ย’ย‹ย”ย‡ย†ย…ย‘ย…ยย–ยƒย‹ยŽย•ศ‚ย–ย”ย›ย–ยŠย‡ ยŠย‹ยยŠย‹ยย™ย‹ย–ยŠยŽยƒยย…ย‘ย–ย‡ย“ย—ย‹ยŽยƒวกย…ยŠย‹ยŽยŽย‹วกยย‹ยย–ย•ย›ย”ย—ย’วกยˆย”ย‡ย•ยŠยŽย‹ยย‡ยƒยย† ย•ย‘ย—ย”ย•ย‘ย’วกย•ย‡ย”ย˜ย‡ย†ย‹ยยƒยยƒย”ย–ย‹ยย‹ย‰ยŽยƒย•ย•ศ‚ย’ยŽย—ย•ยƒยŠยƒยย†ยˆย—ยŽย‘ยˆวฒย˜ยƒย’ยƒย•วณ ศ‹ย‹ย‡ย–ยยƒยย‡ย•ย‡วฆย‹ยย•ย’ย‹ย”ย‡ย†ย–ยƒย’ยƒย•ศŒวค ยŠย‡ย”ย‡วฏย•ยย‘ย’ยŠย‘ศ‹ย–ยŠยƒย–ย™ยƒย”ยย‹ยย‰ยย‘ย‘ย†ยŽย‡ย•ย‘ย—ย’ศŒย‘ยย–ยŠย‡ยย‡ยย—วกย„ย—ย– ยƒย‰ย‘ย‘ย†ย•ย‡ยŽย‡ย…ย–ย‹ย‘ยย‘ยˆย‘ย–ยŠย‡ย”ย„ย”ย‘ย–ยŠย•ยƒย”ย‡ยƒย˜ยƒย‹ยŽยƒย„ยŽย‡ย‹ยย…ยŽย—ย†ย‹ยย‰ยย‹ย‡ย ย‰ยƒศ‹ยƒย˜ย‡ย”ยย‹ย…ย‡ยŽยŽย‹ย•ย‘ย—ย’ย™ย‹ย–ยŠย…ยŠย‹ย…ยย‡ยยƒยย†ยย—ยย‰ย„ย‡ยƒยย•ศŒยƒยย†ยŠย—ย–ย‹ย‡ย— ยย›ย–ยŠย‘วกย”ย‹ย…ย‡ยย‘ย‘ย†ยŽย‡ย•ย–ย‘ย’ย’ย‡ย†ย™ย‹ย–ยŠยƒย…ย‘ย”ยย—ย…ย‘ย’ย‹ยƒย‘ยˆยย‡ยƒย–ย•ยƒยย†

Flying Fish Fiji

  วก                 วค   วค

ย•ย‡ยƒยˆย‘ย‘ย†วฃย…ยƒยŽยƒยยƒย”ย‹วกย…ยŠย‹ย…ยย‡ยวกย’ย‘ย”ยวฅย‘ย„ย‡ยŠย‘ยย‡ย•ย–วก วฏย†ยŠยƒย’ย’ย‹ยŽย›ย•ยย‹ย’ ย–ยŠย‹ย•ย…ย‘ย—ย”ย•ย‡ย–ย‘ย•ยƒย˜ย‡ย”ย‘ย‘ยยˆย‘ย”ย–ยŠย‡ย„ยƒยยŠยยŠย‘ย–ศ‚ย–ยŠย‡ย•ย‡ย˜ย‡ยŽย˜ย‡ย–ย›ย”ย‹ย…ย‡ ย…ยƒยย‡ย•ยƒย”ย‡ย–ยŠย‡ย„ย‡ย•ย–ย–ยŠย‹ยย‰ย™ย‡วฏย˜ย‡ย‡ยƒย–ย‡ยย‹ยยƒยŽย‘ยย‰ย–ย‹ยย‡วค ยŠย‡ย”ย‡ย•ย–ย‘ยˆย–ยŠย‡ยย‡ยย—ย‹ย•ยŽย‘ยย‰วกยƒยย†ยย‘ย•ย–ยŽย›ย„ย”ย‘ยย‡ยย†ย‘ย™ยย„ย› ย’ย”ย‘ย–ย‡ย‹ยวคย—ย–ย–ย‘ยŠย‡ยŽย’ย–ยŠย‡ย‹ยย†ย‡ย…ย‹ย•ย‹ย˜ย‡ย†ย‹ยย‡ย”วกยƒย•ย‹ย‰ยยƒย–ย—ย”ย‡ย†ย‹ย•ยŠยˆย”ย‘ย ย‡ยƒย…ยŠย•ย‡ย…ย–ย‹ย‘ยย‹ย•ยŠย‹ย‰ยŠยŽย‹ย‰ยŠย–ย‡ย†วค ยŠย‡ย„ย‹ย–ย‡วฆย•ย‹ยœย‡ย†ย•ยƒยŽย–วฆยƒยย†วฆย’ย‡ย’ย’ย‡ย”ย…ยƒยŽยƒยยƒย”ย‹วกยย—ย…ยย—ย‘ย‹วกย‹ย•ยƒยย‘ย–ยŠย‡ย” ย•ย’ย‡ย…ย‹ยƒยŽย–ย›วกยƒย•ย‹ย•ย–ยŠย‡ย„ยƒยŽยŽย‘ย–ย‹ยย‡ย‘ยˆย…ยŠย‹ย…ยย‡ยวกย™ยŠย‹ย…ยŠ ย‘ยƒยย‰ฦชยƒย˜ย‘ย—ย”ย• ย™ย‹ย–ยŠยƒย•ย‡ย…ย”ย‡ย–ยย‹ยšย‘ยˆยŠย‡ย”ย„ย•ยƒยย†ย•ย’ย‹ย…ย‡ย•ยƒยย†ย•ย–ย—ฦกย•ย™ย‹ย–ยŠยย‹ยย…ย‡ย† ย’ย‘ย”ยย„ย‡ยˆย‘ย”ย‡ย•ยŽย‘ย™ย„ยƒยย‹ยย‰วคย›ย–ยŠย‡ย–ย‹ยย‡ย‹ย–ย…ย‘ยย‡ย•ย‘ย—ย–ย‘ยˆย–ยŠย‡ย‘ย˜ย‡ย ย–ยŠย‡ย†ย‹ย•ยŠย‹ย•ยƒย”ย‹ย…ยŠยƒยย†ยƒย”ย‘ยยƒย–ย‹ย…วกยƒยย†ย’ยƒย‹ย”ย•ย’ย‡ย”ยˆย‡ย…ย–ยŽย›ย™ย‹ย–ยŠย–ยŠย‡ ย•ย‡ย•ยƒยย‡ยƒยย†ย’ยŽย—ยย•ยƒย—ย…ย‡ย•ย‘ยย‘ฦกย‡ย”วค ย‹ยย‡ย–ยŠย‡ย”ย‡ย•ย–ย‘ยˆยƒย›ย‹ยยŠวกย‹ย–วฏย•ยƒยŽย‹ย–ย–ยŽย‡ย„ย‹ย–ย…ยŽยƒย•ย•ย‹ย…วกยƒยŽย‹ย–ย–ยŽย‡ ย•ย—ย”ย’ย”ย‹ย•ย‹ยย‰วกยƒยย†ย‡ยย–ย‹ย”ย‡ยŽย›ย†ย‡ยŽย‹ย…ย‹ย‘ย—ย•วค ย„ยƒย›ย–ย‹ยยŠวคย…ย‘ยวคยƒย—

ย–ย•ย‡ย‡ยย•ยƒยย—ยยŽย‹ยย‡ยŽย›ยŽย‘ย…ยƒย–ย‹ย‘ยยˆย‘ย”ยƒย•ย‡ย…ย‘ยย†ย”ย‡ย•ย–ยƒย—ย”ยƒยย–วกย„ย—ย– ย‹ยŒย‹ ย•ย–ย‘ยŽย‡ย—ย•ย–ย”ยƒยŽย‹ยƒยวฆย”ย‹ยƒยยยƒยย…ยŠย‡ยˆย‡ย–ย‡ย”ย—ย”ย—ย˜ย‹ย–ยƒวฏย•ยŠย‡ยƒย”ย–ย™ยŠย‡ยยŠย‡ ย˜ย‹ย•ย‹ย–ย‡ย†ย‹ยอ–อ”อ”อœวค ยŽย›ย‹ยย‰ ย‹ย•ยŠ ย‹ยŒย‹ศ‚ย•ย‹ย•ย–ย‡ย”ย–ย‘ย—ย”ย—ย˜ย‹ย–ยƒวฏย•ย‡ย’ย‘ยย›ยย‘ย—ย• ย‡ยƒย–ย‡ย”ย›ย‹ยย›ย†ยย‡ย›ศ‚ย‘ย’ย‡ยย‡ย†ย•ย‘ย‘ยยƒยˆย–ย‡ย”วกย‹ย–ย•ย–ยƒย„ยŽย‡ย•ย•ย‡ย–ย„ย‡ยƒย…ยŠย•ย‹ย†ย‡ ยƒยย‹ย†ยŽย—ย•ยŠย‰ยƒย”ย†ย‡ยย•ยƒย–ย–ยŠย‡ยŠย‡ย”ยƒย–ย‘ยย”ย‡ย•ย‘ย”ย–วค ยŠย‡ย†ย‹ย•ยŠย‡ย•ศ‚ยย‘ย–ย–ย‘ยย‡ยย–ย‹ย‘ยย–ยŠย‡ย’ย”ย‹ย…ย‡ย•ศ‚ยƒย”ย‡ยย‘ย–ย†ย‹ย•ย•ย‹ยย‹ยŽยƒย”ย–ย‘ ย–ยŠยƒย–ย•ย‡ย”ย˜ย‡ย†ย—ย’ย‹ยย—ย•ย–ย”ยƒยŽย‹ยƒวขย–ยŠย‡ยย‡ยย—ยˆย‘ย…ย—ย•ย‡ย•ย‘ยย•ย‡ยƒยˆย‘ย‘ย†วกยƒยย† ยย‘ย•ย–ยย‡ยƒยŽย•ย‹ยย…ย‘ย”ย’ย‘ย”ยƒย–ย‡ย”ย‹ยƒยยยƒยยŠย‡ย”ย„ย•ยƒยย†ย•ย’ย‹ย…ย‡ย•วค ย‡ย”ย˜ย‹ยย‰ย•ยƒย”ย‡ย˜ย‡ย”ย›ย‰ย‡ยย‡ย”ย‘ย—ย•วคย‡ย‘ย”ย†ย‡ย”ย‡ย†ย–ยŠย‡ย•ย‡ยƒย”ย‡ย†ย™ยŠย‹ย–ย‡ ย•ย…ยƒยŽยŽย‘ย’ย•วฃย–ยŠย‡ยˆย‘ย—ย”ย’ยŽย—ยย’ย•ยŠย‡ยŽยŽฦคย•ยŠย…ย‘ยย‡ย•ย‡ย”ย˜ย‡ย†ยƒย–ย‘ย’ยƒย„ย‡ย†ย‘ยˆ ย…ย‘ย”ยย’ย—ย”ย‡ย‡ย™ย‹ย–ยŠยƒย•ยย‘ยย›ย…ยŠย‘ย”ย‹ยœย‘ยƒย‹ย‘ยŽย‹ยƒยย†ย•ยยƒยŽยŽย„ย‹ย–ย‡ย•ย‘ยˆย…ย”ย‹ย•ย’ย› ย’ย‘ย–ยƒย–ย‘ยˆย‘ย”ย–ย‡ยšย–ย—ย”ย‡วคยŠย‡ย•ย‡ยƒยˆย‘ย‘ย†ย–ยƒย’ยƒย•ย’ยŽยƒย–ย‡ย‘ฦกย‡ย”ย•ยƒยย‹ย…ย‡ย–ยƒย•ย–ย‡ ย‘ยˆย—ย”ย—ย˜ย‹ย–ยƒย•ย‹ย‰ยยƒย–ย—ย”ย‡ย†ย‹ย•ยŠย‡ย•ยƒยย†ยƒยŽย–ยŠย‘ย—ย‰ยŠย‹ย–ย…ยŠยƒยย‰ย‡ย•ย•ย‡ยƒย•ย‘ยยƒยŽยŽย›วก ยย‹ย‰ยŠย–ย‹ยย…ยŽย—ย†ย‡ย’ย‡ย–ย‹ย–ย‡ย•ย‡ย”ย˜ย‹ยย‰ย•ย‘ยˆยย‘ยย‘ยย†ยƒศ‹ย”ยƒย™ย™ยƒยŽย—ฦคย•ยŠย…ย‘ย‘ยย‡ย† ย™ย‹ย–ยŠยŽย‹ยย‡วกยŽย‡ยย‘ยยƒยย†ย…ย‘ย…ย‘ยย—ย–ยย‹ยŽยศŒวกย”ยƒย™ย–ย—ยยƒย™ย‹ย–ยŠยย‹ยย–ยƒยย† ย™ยƒย–ย‡ย”ยย‡ยŽย‘ยวกยƒยย†ย’ย‘ย’ย…ย‘ย”ยย’ย”ยƒย™ยย•วค ยŠย‡ย”ย‡ยƒย”ย‡ยƒย…ย‘ย—ย’ยŽย‡ย‘ยˆยย‡ยƒย–ย›ยยƒย‹ยย•ศ‚ย‹ยย…ยŽย—ย†ย‹ยย‰ยƒย•ย—ย’ย‡ย”ย„ย™ยƒย‰ย›ย— ย‡ย›ย‡ฦคยŽยŽย‡ย–ศ‚ย„ย—ย–ย‹ย–วฏย•ยŠยƒย”ย†ย–ย‘ยŽย‘ย‘ยย’ยƒย•ย–ย•ย‡ยƒยˆย‘ย‘ย†ย•ย’ย‡ย…ย‹ยƒยŽย–ย‹ย‡ย•ย•ย—ย…ยŠยƒย•ย–ยŠย‡ ย•ยŽย‹ย’ย’ย‡ย”ยŽย‘ย„ย•ย–ย‡ย”ย•ย…ย‘ย‘ยย‡ย†ยˆย‘ย—ย”ย™ยƒย›ย•ศ‹ย•ย–ย‡ยƒยย‡ย†วกย™ย‹ย–ยŠย‰ย‹ยย‰ย‡ย”ยƒยย†ย…ยŠย‹ยŽยŽย‹วก ย•ยƒยŽย–วฆยƒยย†วฆย’ย‡ย’ย’ย‡ย”วกยƒยย†ย…ย—ย”ย”ย›ศŒยƒยย†ย–ยŠย‡ยยƒยŠย‹ยยƒยŠย‹วกย™ยŠย‹ย…ยŠย…ยƒยย‡ย†ย—ย•ย–ย‡ย† ย™ย‹ย–ยŠยƒยย‘ย”ย‡ย‹ย•ยŠยŠยƒยœย‡ยŽยย—ย–ยƒยย†ย•ย’ย‹ย…ย‡ยย‹ยšยƒยย†ยƒย˜ย‡ย”ย‘ยย‹ย“ย—ย‡ย•ยƒย—ย…ย‡วค ย‡ย•ย’ย‹ย–ย‡ย–ยŠย‡ย™ยƒย”ยย™ย‡ยƒย–ยŠย‡ย”วกย™ย‡ย™ย‡ยย–ย•ย–ย”ยƒย‹ย‰ยŠย–ยˆย‘ย”ย—ย”ย—ย˜ย‹ย–ยƒวฏย• ย”ย‹ยƒยยยƒยยย‹ยย‰ย’ย”ยƒย™ยย…ย—ย”ย”ย›วกย•ย‡ย”ย˜ย‡ย†ย™ย‹ย–ยŠยƒย’ยŽยƒย–ย–ย‡ย”ย‘ยˆ ย…ย‘ยย†ย‹ยย‡ยย–ย•วฃย„ยƒย•ยยƒย–ย‹ย”ย‹ย…ย‡วกยƒย–ยƒย”ย–ย„ย”ย‹ยยŒยƒยŽวกย…ยŠย—ย–ยย‡ย›ยƒยย†ย’ยƒยŠย‹ย‡วค ย– ย™ยƒย•ยƒย–ย‘ยย…ย‡ย•ย’ย‹ย…ย›ยƒยย†ย•ย™ย‡ย‡ย–วกย™ย‹ย–ยŠยŒย—ย•ย–ย–ยŠย‡ย”ย‹ย‰ยŠย–ยƒยย‘ย—ยย–ย‘ยˆยŠย‡ยƒย– ย–ย‘ย…ย‘ยƒย–ย–ยŠย‡ย†ย‹ย•ยŠย„ย—ย–ยย‘ย–ย‘ย˜ย‡ย”ย’ย‘ย™ย‡ย”ย–ยŠย‡ย†ย‡ยŽย‹ย…ยƒย–ย‡ย’ย”ยƒย™ยยย‡ยƒย–วค ฦชย›ย‹ยย‰ฦคย•ยŠวคย…ย‘ยวคยƒย—

ศ‚อ›อšศ‚

ZEGEXMSRWERHXVEZIPQEKGSQ

s y a w l a s a t s e i f Our finish early

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Bay Tinh Vietnamese Restaurant Home > Things to do in Sydney > Restaurants | Food and Wine by Justine Crowley (487) (subscribe) Established Freelance Writer/Journalist and Property Consultant. au.linkedin.com/pub/justine-crowley/4/977/562 Earn money writing for WeekendNotes Feature your event or business Published May 30th 2012

Beautiful food and cocktails at Bay Tinh Vietnamese Restaurant, Crows Nest large image

I would like to introduce you to something awesome, beautiful and rather special. If you have ever come across Vietnamese food in Sydney's Marrickville, no doubt you might have heard about the Bay Tinh Vietnamese Restaurant. I was fortunate to be invited to experience fine, fragrant and quality Vietnamese cuisine at Bay Tinh's new Crows Nest location. The restaurant opened its doors around five months ago, and it was just lovely to have had an opportunity to meet and enjoy conversations with the owner, Harry Hoang.

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The ambience and decor at Bay Tinh, Crows Nest large image

Harry and his team of staff are just beautiful and polite Vietnamese people generally are. I really felt welcome and at home with friendly and passionate staff. There's a beautiful ambience that include tasteful artworks, and a quality Buddha statue. My friend and I relished our three-course feast in style.

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Whichever Bay Tinh restaurant location you dine at; the menu will be consistent. Their recent addition to the menu is a quality, stunning winter banquet called Harry Hoang's New Winter Tasting Menu.

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The yummy soup I ordered, also comes as part of the new winter banquet large image

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This winter tasting menu offers a great opportunity to try a variety of different fragrances and Vietnamese spices. A choice is also provided between the cocktails and the French wine. Prawns, duck and roast spatchcock - take your pick. As a bonus a choice of any dessert dish is also included in the banquet. It's just $37 per person; a cheap and enjoyable feed.

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There are a range of beautiful cocktails on offer. The individual best known as "Sydney's Queen of Cocktails", Alexx Swanston, now lovingly consults to, and designs the cocktail offering for Bay Tinh. Additionally Alexx used to engage in similar work for Merivale's The Ivy on George Street.

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The pathway to the outside dining area at Bay Tinh large image

The most popular cocktail offerings include the Boat House Punch, The Tinh Tinh and Harry's Drink, infused with more exotic Vietnamese spices.

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Simple heaven large image

I opted for The Tinh Tinh (do not be mistaken by the music group The Ting Tings) and it felt like I was on a holiday with beautiful petals and lychee pieces. If you are a lychee and cocktail lover thrown into one, then this is your drink with some delicious home made iced tea included into the mix. Harry mentioned that this drink is apparently a favourite among his female customers, while his signature drink "Harry's Drink" with lime and white wine with Vietnamese herbs is popular among the men who dine in at the Bay Tinh Vietnamese Restaurant at Crows Nest. The Pink Drink makes way for a non-alcoholic alternative.


The yummy duck salad large image

The food was cooked with love, and without any grease or chemicals. No wonder why there was this beautifully light and fluffy feeling. I am normally not a soup person, however I decided to opt in on the Sweet and Sour Prawn Soup ($7.90) where the soup comprised of this yummy lemony taste with chunky, well cooked prawns. Quality vegetables included tamarind and pineapple. A great entree. My friend opted for one of Harry's signature dishes, the Duck Salad - Goi Vit ($11.00) comprising of two pieces cooked with aromatic spices dressed with lime juice and kaffir limes to name, and this dish was also accompanied with crunchy prawn crackers. I tasted a small piece of duck; it was just tender and well cooked. This duck was cooked with a lot of TLC.

The dining room area for functions and corporate Christmas parties large image

The mains came out quite quickly as well, yet the timing came down to a fine art while I was enjoying my friends company. I went for the Caramelized Fish - Ca Kho To ($22) another one of Harry's signature dishes passed down from generations in his family. Tasting a dish such as this, I am so pleased that Harry decided to say goodbye to his corporate job as an IT Consultant, and also from lecturing at UTS to pursue his passion for food. Amazingly enough, the beautiful thing is that he did not have to go on MasterChef to pursue his passion for food either. What to expect: a quality salmon steak slow-cooked in a clay pot filled with a rich tasting caramelized sauce; definitely a beautiful dish encompassing traditional Vietnamese flavours with enthusiasm. The fish was just tender. My only issue was that the


fish had a few too many bones; you know those thin white ones. My friend went for the Salt & Pepper Calamari - Muc Muoi ($18.50) and this dish is also available as a gluten free alternative upon request. The dipping sauce is quite interesting and different, and the batter was rather light and fluffy, and it definitely did not feel overpowering. Beautiful chunks of fish that was clearly well cooked. I was addicted, and so was my friend. I need to point out, that even though we chose a dish each, we both ended up sharing the main course, and we also did the same when it came to dessert time.

Beautiful fish - one of Harry Hoang's signature dishes large image

Sweets time came by so quickly, yet we were still quite full. We left it to our friendly hosts to pick a 'sweet' dish for us, and we ended up sharing a chocolate glazed poached pear. Definitely refreshing, and a fitting dish to finish up our Bay Tinh dining in experience.

Delicious (and healthy) salt and pepper squid large image

It is interesting to note that Harry Hoang lives and breathes food. As soon as he shuts shop for the night; apart from spending some quality time with his family, he loves researching. He researches the best and healthiest ingredients, spices and food fragrances he can add to his menu. He reads, creates and experiments with his recipes, with love, passion and joy. The focus on his restaurant's food is love, fragrance and texture smooth textures. I am also rapt (and rather excited) to have been invited to a wine tasting night at his restaurant, The Bay Tinh Vietnamese Restaurant real soon. I am looking forward to coming


back. If you love quality food, and Vietnamese food then you must pay a visit to the Bay Tinh Vietnamese Restaurant at 16 Falcon Street in Crows Nest, and who knows you might get a chance to meet owner Harry Hoang yourself.

Poached pears soaked in chocolate sauce...a fitting finale to a great dining experience. Thank you so much. large image

Justine would like to give her sincere thanks and appreciation to WeekendNotes Sydney, and to the Bay Tinh Vietnamese Restaurant at Crows Nest for this special writer invitation. Daily Deals 65% off Succulent Seafood and Peking Duck Chinese Banquet With Option of Scallops or Live Mud Crab, Sydney (Groupon)

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Share: email facebook twitter Why? Authentic, fragrant and beautiful Vietnamese cuisine cooked with love When: Lunch or dinner anytime Phone: (02) 9438 5118 Website: www.baytinh.com.au Where: Bay Tinh Vietnamese Restaurant, Crows Nest Cost: $30-40 depending on menu items ordered Categories North Shore (subscribe) Restaurants (subscribe) Food and Wine (subscribe) Crows Nest (subscribe)


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JUNE 26TH, 2012

Bay Tinh, Crows Nest VIVIAN XIE VXDOLLFACE LOVER OF ALL FOOD. CUTE & FLUFFY THINGS MAKE ME SQUEAL. STARBUCKS CARAMEL MACCHIATO MAKES MY DAY. FOREVER DISNEY. FOLLOW ME: TWITTER: VXDOLLFACE

EMAIL ME :) Whenever I go to a Vietnamese restaurant - Pho noodle soup restaurants, the usual options on the menu tend to be Pho, crispy chicken with red rice (my all time favourite!), lemon grass chicken/pork/beef vermicelli, summer rolls, and spring rolls (also my fav!). I used to pester my Vietnamese friends and ask them what they would be eating at home and where they eat out, because surely there must be lots of other Vietnamese food and restaurants serving home-style cooking. Bay Tinh - Crows Nest is just that. Home-style Vietnamese cooking with an extensive menu of dishes to choose from, most which I have never heard of or even seen at other Vietnamese restaurants! From now on, this is my go-to restaurant for home-style Vietnamese food :) Comfortable seating and slightly westernised, which is quite different to the regular Pho noodle soup restaurant. I call it fancy Vietnamese dining ^^

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LATEST TWEETS @kriseldav such a bummer, I was so excited for it too! ah well at least the food was good :)

Cafe latte - Saigon style filter $4.50 Young coconut juice - Dua Tuoi $5.00 ! When we asked the waiter if they had Vietnamese drip coffee (been hearing so many people talk about it lately, really want to know what the fuss is about!) but he seemed a little confused so in the end the boy just ordered a latte. I was a bit disappointed that there was no drip coffee so I opted for a young coconut juice which I presume was from a packet/bottle rather than fresh. Donʼt get me wrong, itʼs still very delicious with my favourite young coconut flesh - for those who havenʼt had it before, itʼs soft and slimey lol.

@thehungryduck super bummed i never got to try berowras and sad about pier cause it was one of my favs :( @MissPiggyEats @crunchytiger @rockahenry i love norita^^ law students from unsw get 20% off too so i used to drag my law friends with me lol @MissPiggyEats @crunchytiger I always stop by the one in strathfield ^^ good place for night time catch ups

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Grilled pork balls - Nem Nuong (4 pieces, entree size) $12.80 “Chefʼs specialty. Marinated pork balls wrapped in lettuce with special rice noodle cakes, pickles, mint and Bay Tinhʼs special sauce.” As I mentioned in my post from Madame Nhu on my enthusiasm for nem nuong and how itʼs a must order item, I was overjoyed when I saw it on the menu. Whilst it didnʼt have that nice caramelised char-grilled outer layer, it was still enjoyable. The pork balls reminded me of the ones I have with hot pot but more flavoursome!

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Little rice cakes - Banh Khot (6 cakes) $10.50 “This Southern dish is rarely served in Australia. It required a skillful technique to create the velvety texture and creamy taste. A delicate savoury.” The bottom of the little rice cakes were crisp from being pan-fried and the cake itself was quite rich, a bit like a gooey custard. This dish resembled a lot of Thai influence of flavours especially with the tangy fish sauce accompaniment. Shared between two may be a bit much unless you love creamy coconut, then this is the dish for you!

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Bonfire prawns and beef - Tom Bo Quanh Lua Hong $25.00 !! “Premium meat or seafood cooked at your table in a pot with caramelised onion, infused with the flavours of coriander and peanut, served with rice paper, lettuce, herbs, pickles and Harryʼs special anchovy sauce.” There are promises of a fire pot to serve Bay Tinhʼs signature main dish and it does not disappoint. The ceramic pot is placed in a dish of some form of alcohol which the waiter lights a match and flames dance around the pot to cook the prawns and beef. One of my favourite things to eat are rice paper rolls! Even better if itʼs DIY so you can put whatever you like in. Usually I have Wolamsam with friends in summer which is a Korean tweaked version or I like to wrap-up the salmon sashimi etc after tossing the Yeesang during Chinese New Year ^^ Itʼs such a neat and tidy way to consume a mouthful of salad, sauce, and meat :D

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Sweet corn pudding with coconut cream - Che Bap $6.80 We were absolutely stuffed by this stage so we decided to share a dessert and picked the one which sounded most unusual and deemed it to be the most authentic ^^”. This was the first time I had heard or seen this dessert so when it arrived, we thought that maybe it was like the Chinese sweet soups since it appeared to be a bowl of coconut cream. However, underneath that blanket of sweetened coconut cream was a warm and slightly salty pudding made of sweet corn. It was a little gluggy so I assume there was some tapioca flour to help bind it together. Definitely interesting in taste with the sweet and salty element but also quite comforting though I felt it was a tad heavy so itʼs probably best to share it.

Bay Tinh - http://www.baytinh.com.au/

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Bay Tinh June 2012 Clippings  

Bay Tinh June 2012 Clippings

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