A while back, I went to MY’s Restaurant for lunch with the family. It has been nearly 5 years since the last time I went to MY’s Restaurant, maybe even longer since it was at their old premise.
We originally planned to go to the new Chinese barbecue Orient Kitchen, but because it was too busy, we went next door and had Vietnamese instead.
Whenever I see ‘chicken wings’ on a Vietnamese menu, I usually must have to order it. In this case it was the Garlic Chicken Wings. These wings did not disappoint; they were crispy yet not oily at all. The other entree we had were the Spring Roll, these are the traditional Vietnamese ones with a pork, carrot and glass noodles (mung bean vermicelli). Served with a Nuoc Cham (fish sauce with garlic and chilli). They come in a serve of four.
The other entree we had was the Campfire Beef. This beef slices that have been marinated in Vietnamese spices and is cooked at your table. You can check out Wayfaring Chocolate if you want to check out how they used to do it. Unfortunately now they cook the beef slices for you and is served in a flaming bowl. (The yellow liquid in the bowl is lemon essence which is used ignite the bowl) Accompanying the beef is a plate of sides consisting of rice vermicelli, shredded lettuce, cucumber Vietnamese herbs and pineapple. There is also a stack of softened rice paper which is used to roll up the beef with the fresh sides. When you had successfully rolled up your beef rice paper roll, you dip it into the Nuoc Cham and you’re set to go.
My tip is to add a spoonful of the Nuoc Cham into the rice paper roll while you are rolling it up. I prefer this instead of dipping because with each bite you get a saucy explosion.
The Banana Blossom with Crispy Pork and Prawns is one of the specials off the blackboard. This was my highlight of the meal. The salad is made up of shredded banana blossom, crispy pork belly, prawns, cashew nuts and Thai basil, dressed in a refreshing Vietnamese dressing. As the banana blossom doesn’t really have much flavour, it all comes from the other ingredients. MY’s Restaurant is also very generous on the crispy pork and prawns as there was quite a lot in one serving of the salad.
The second main dish we ordered was the Braised Squid with Satay sauce. The squid is served with a medley of capsicum, zucchini and onions in a Vietnamese satay sauce. I say ‘Vietnamese’ here because the Chinese version of a satay sauce would be a thick peanut based sauce. The one here is not thickened with corn flour therefore the sauce is quite thin.
The final main dish was the Flaming chicken with onion, shallots and capsicum in Hoisin sauce. This is served in two bowls, one for the chicken, the other for the lemon essence. When it is brought out to the table, the waitress ignites the lemon essence on fire. Maybe because often hoisin sauce, I found that this is very similar to the Taiwanese Three Cup Chicken, also known in Canberra as basil chicken. This flavours of this dish is quite heavy, so it is recommended that you order some rice to go with it.
I would definitely come back to MY’s Restaurant for lunch or even dinner because of their exciting specials menu and my favourite camp fire beef. The pricing on the meals are reasonable, so next time you happen to be in Weston and have no lunch or dinner plans, go to MY’s Restaurant. You won’t regret it. I promise!!
Address: 35 Brierly Street, Weston ACT 2611
Lunch: Everyday 12pm – 3pm
Dinner: Sunday to Thursday 5pm – 10pm, Friday to Saturday 5pm – 10.30pm
Website: MY’s Restaurant