Considering how I live and breathe Malaysian food you could be forgiven if you thought that’s all I eat, round-the-clock. Fact of the matter is, precisely because I cook Malaysian food for a living, I rarely have any motivation to seek out Malaysian restaurants on my days off here in Sydney (it’s a different matter when I’m in Malaysia – in that case, it’s Malaysian food all the way).
So when I do come across great Malaysian eateries, it’s usually more by accident than anything else – case in point – Wok Passion in Lane Cove. Recently I was invited to a dinner meeting at another Malaysian eatery – Uncle Jim Malaysian Kitchen in Mosman; I’d never heard of the place but heck if there’s free food I’m there.
The place is cosy and unpretentious and the decor is a work-in-progress but despite the apparent lack of any marketing hype and social media buzz, it’s been gaining quite a following among the Singaporean locals in Mosman.
If you’re like me you might be a bit suspicious of inexperienced non-Malaysian restaurateurs trying to jump on the cuisine’s bandwagon thanks to the popularity of Malaysian food in recent years. As it turns out however, Uncle Jim comes with some pretty impressive credentials. I got to meet the man behind the brand during my dinner there.
Uncle Jim next to me, with owner of Wok Passion, Mr. Heng, up back.
Uncle Jim is a Penang native who has been cooking full-time since he was a teenager back in Malaysia. Ten minutes with the man and you realise he is a true master of his trade, with a depth of knowledge about Malaysian cooking that can only come from years of honing his craft. I discover that he was the chef and consultant for Petaling Street and Sedap when they first opened in Sydney and he’s also worked at the iconic Albee’s Kitchen.
Satays and Prawn Fritters
Although it was early in the week, the tables filled quickly once dinner time hit. Uncle Jim is both the cook and the host so he alternates between filling the orders in the kitchen and chatting with his customers up the front.
Somehow he manages to find the time to make his own tofu that’s used in the dishes PLUS have an extensive specials board with dishes that would definitely pique the interest of those who know and love their Malaysian food – Penang oyster omelette, fish head curry and Singapore chilli crab etc.
Penang Asam Prawns
Baby Noah indulged in the satays while I was transported back to my childhood with saucer-shaped fried prawn fritters for entree; then it was Char Kway Teow (with great wok breath), homemade tofu with vegetables, Penang asam prawns and beef rendang.
Homemade Tofu
They even do the teh tarik the “proper” way ie. they pull the tea at the bar. When I used to run my restaurant I always struggled to find the right brand of tea leaves to use for my teh tarik; Uncle Jim has nailed the flavour with a composite of different brands of tea.
Delicious teh tarik
My meeting was called in a hurry so we didn’t get the chance to pre-order some of the menu board specials, but I’m VERY keen to go back and try those next time. What a great addition to the dining scene in Mosman and to the list of up-and-coming Malaysian eateries in Sydney.
Uncle Jim Special Order Menu Board