Charlie was invited, but has been there before and after many times. 
She likes all the flavours, but do try the original one first.

2019


Out and about it's almost festival season with the warmer weather (with previews of summer), and that means all the festival foods, like those potato twists, a giant tornado of pastel cotton candy. On the drinks side we have things served in fruit, though we thought deeply about it and one of our absolute favourite festival drinks has to be sugar cane juice! Coming in second is fresh coconut juice, from a coconut, preferably with a paper umbrella. XD

In the past few years during Christmas we work(ed) at the local mall and discovered Saccha Juice Bar! But not all the juices, just sugar cane. But with all the cold press extracts, Australian made and owned. No syrups, just fresh, natural and real. Hence there are seasonal flavours. Not only does it taste great, but it's also is low GI, high in antioxidant and packed with vitamins and minerals.

How is different from the sugar cane carts around in asian towns? The service, there's no yucky bits (fibres) at the bottom, the price isn't dependent with how much ice you want, and it's all natural and Australia. Prices are around $6.50 for a small to $9 for large, and $15-ish for a litre.

We caught up with one of the owners, Sasha (spelt differently from the brand, no it's named after him :P) to find out more. He's the one we always see around these days, always super friendly, fun and suggesting new flavours to try. I didn't think I'd like a hot sugar cane juice with ginger, but I was wrong. 

Knowing what he wanted to do early in life Sasha has lived the chef life, been an Angliss graduate (the leading cooking school here) and specialized in French cuisine. Though he traveled the world and fell in love with sugar cane juice, and brang it back to Australia. With lots of research and exploration he found the best quality sugar cane available, a 16 months consumable cane. 

Starting out at at festival and events the juice bar has been around for twelve years, and seven years at Dandenong Market, and has opened at The Glen about two years ago, outside Safeway/Woolsworth (under where David Jones was). You can also find them at festivals and events, follow them on instagram to find out where they are next. 



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Charlie 7& Co. dined as guests. 
Tuesday 10th September





It was just last month that our local mall 'The Glen' set at the end of the Glen Waverley line revealed a new outdoor (but undercover) dining precinct with all these familiar city chains, but also some totally new places. There two Korean places at The Glen, familiar deep fried, and BBQ a station over, but now there's a third! And one that doesn't require a group or gloves.  





Located up the escalator is 'Masizzim' which translates to ‘delicious stew’ and refers to its authentic Galbi Jjim meat stews starring slow cooked beef or pork short ribs made from founder Lee Dong-Jin’s mother’s original recipes.

There isn't beef Bulgogi or japchae but plenty of mainly pork rice dishes, fun sides but what Masizzim is know for is their stews. They also do these fun roll-your-own rice balls called Fist Rice.









But first we had to try the cheesy egg roll, the melty cheese is in middle, so start from the middle. Super thin rolled omelette. Such a classic combo, cheese egg and tomato sauce.




The sauce/stir fry juice that's going though the meat and all the seasoning was so good, he just wanted more. Every mouthful needs a bit of everything. Must get again for sure.
Rate as level 2 on levels of spiciness, next time level 4! The waitress recommended level 3.
If you're getting this as a main (no entree) get rice with it.

Levels of Spice:
1 white people spice (me)
2 actual spice
3 very
4 raised on spice (him)



Soy Beef Stew - Premium pork/beef/chicken stew marinated in Masizzim's secret sauce until meltingly tender and irresistibly flavorful. With your choice of chewy glass noodles or udon, topped with topokki, mushrooms and spring onion. 

Spicy food makes me cry, yes I'm weak, and so I had the soy beef broth which has great depth it was rich and sweet but just the right kind of sweetness. There was a choice of udon or cellophane noodles. The beef melts in your mouth and falls off the bone easily, marinated in the secret sauce it was amazing.     

Did I mention we got extra cheese? The cheese pull was amazing, with long strings.

Fernando was excited about all the levels of spice, though opted for this dish as I'd ordered the stew. He's coming back to get this but extra hot.

Oh and do be careful the pot is very hot! I like to distance my accident prone self with a bowl in between me and an accident waiting to happen. The candle is surprisingly efficient at keeping the food hot. 







How does one describe bingsu? It's like shaved ice, but with milk, so fluffy and magical. A summer dessert with fun toppings. Often whatever the size it's best shared. It's pretty awesome, and his first time trying it.





It's winter but we'll do it, wearing puffy coats! A shaved frozen milk with the texture of powdery snow, wow. He's never had anything like this, the brownie cubes were a hint dry but totally fine with the rest of the dessert. A delicious thick shake at the end.

I swear the small serves two, as these were huge!

Delicious affordable Korean with cool vibes, this is the place to go for a quick dinner or with friends. We're coming back for everything we tried again, and dumplings next time too.

While we were invited and so can't comment on service, I do have to say Brenda was super friendly and warm. We actually also returned later during the week for lunder and the service was just as great, and the flavours consistently delicious. 






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Charlie & Co. dined as guests.
August


Located at the intersection before Monash is Rambo's kebabs with hsp! Starting up 5yrs ago they were the size of two parking spaces but now have expanded to be a permanent feature.

While it's mainly a takeaway spot like most gas station kebab trucks there's some seating on the side, perfect today in the sunshine, though there's a shed on the other side too.


Recently they've come up a hsp burger topped with 23k carot gold! Along with the hsp combo there's also lettuce, onion and tomato, in a traditional bun. With a choice of three sauces, we went for the garlic and bbq.

Surprisingly it wasn't anywhere near as messy as I'd expected (me and burgers), with sauce dripping everywhere, but if you prefer more sauce you definitely could ask. I like it but don't love it, for me I love a brioche bun, whereas this is a more tradition bun. 



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A Thursday Night in March 


Hello Hot Star! We might be the country that invented the deep fryer but I don't actually eat that much deep fried stuff. We've seen hot star many times and agreed perhaps it was a try once thing (along with the deep fried corn dog and mars bar) but never actually gotten around to it, though today with the 50% original slab almost the size of my face it was an offer too good to refuse.




As I predicted it to be a once off (Like many things in my life) I went for a combo for +4.50.


Sweet potato fries with a plum seasoning ($4), it was just like Ghost Kitchen! But more of a hint rather than rolled around in. Will get again, but ask for extra seasoning.





The chicken was huge!! And light yellow in color (fresh oil). I can only do half... juicy succulent and tender. Salt and pepper was light and just right. The girl next to me highly recommended the chili agreeing she's never managed to finish one off herself.

I think the best ideal is to buy this and go back to the office and share it, that or ask for it to cut in half to share. As I definitely want to get it again, maybe just once, to share. But really you can't save half for tomorrow, as anything fried needs to be consumed here and now.

Service was quick and very friendly. I got the last fanta so it was meant to be.







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A Thursday Lunch in March 





Lunching at Au79, located in the urban jungle around the corner from Victoria st Richmond with the 109 bh tram. Warehousey this used to be a garage with added greenery, HUGE plants. Booths and tables that go right to the back of the building. It's very very warm and there's no air con... btw they make and sell their own bread here.























Service was quite friendly. It was very warm in there though. This is without a doubt the brunch "cafe" warehouse? I've ever been to! With three dinning areas, and a splash of green it's amazing what they can do with a garage. Also an event space, we actually soon attended an event here. 

Might return if we're in the area, but really we're not morning people. 



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