Publishing the unpublishable while growing up and finding complacency

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Sydney, Australia
So far, much of the content here started life as a rather embarrassing personal journal, but it's now something I can begin to be proud of. In a warped way, both my sites are the growing inbred children of the now defunct parental site: www.butterboxmedia.com and characteristically (if not genetically) remain under construction. So for that I will apologize, but I won't ever say sorry for my inability to deal with the everyday, the trashy, the crappy, the dismissive, mass stupidity, the bland and the empty. Below are a few reviews from long ago that I exhumed from www.landofsurfandbeer.com.au, a site where I once occasionally posted under the screen name of hed. I have not changed the content of the reviews, however I have corrected my naff punctuation, incorrect spelling and frequent inability to use grammar correctly. Who knows? Perhaps one day this too will be corrected. In the meantime, the best hope you have at getting me to post anything about anything is by virtue of either being really terrible or really wonderful. Roll the dice.

The Library

Tuesday, January 1, 2008

The Golden Century Seafood Restaurant

393-399 Sussex Street HAYMARKET
Phone 2123901,2811598


Review originally posted on the 22nd of December 2003

Any joy that accompanied freedom from editorial intrusion lessened minutes after hitting the post button for that Kaiser Stub'n review. The sentence: "The Terrey Hillbilly crew was bussed in during my formative years," omitted one important word. Well one and a half really. It should have read, "were bussed into school." Obligatory apologies are required, although I'm too impatient to footnote. It's not the same i know, but then what is?

Never mind, I'm a sentimentalist at heart. Usually in the twilight hours too, and after strutting around a dining room half the night for wages i need sustenance.

Pertinent fact#1: The Golden closes at 4am.

PF#2: Twenty four tanks hold a variety of those soon to be comatose sea creatures one generally avoids. Here, they're eaten well before oxygen deprivation gives them more screws loose than an Ikea wardrobe.

PF#3: The Golden takes all comers. The row of deuces against a wall where i sat overlooked five tables occupied by large groups.

PF#4: Go Bo tea is available, (infinitely superior blend of Chrysanthemum based tea) ask for it and watch the waiters dial light up.

PF#5: Excellent value. My congee, fried bread, cha and fruit to finish came to fifteen bucks with tip.

Warp-factor cooking far removed from self-conscience, 'burban-bland is crafted here nightly by master chefs. To highlight a mere bagatelle: Pippi's in XO sauce, or anything from the tanks. It'll run to money, though not grandly so. Unctuous, slow roasted meats, or communicate your taste and budget. A repertoire of over one thousand dishes is acquired during any half decent Chinese cook's formative years. Sit back and watch the miracle of timing and organization required to serve the passing throng.

Saturdays are packed to the gunwales, and i arrived at 12:45am, but busy always.

This is the circus i was never taken to as a child.

As i left some tanked-up fish tried to lay a guilt trip on me. I silently mouthed the word dominion and fled.

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