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TOP-CLASS TIPPLESJames Hallidays definitive Australian Wine Companion(HardieGrant $39.95) is now available. Featuring tasting notes for 4009wines and ratings for an additional 2207, plus winery profiles andbest-of-the-best wines by variety, vintage charts and regional notesfrom around the country, it is the most comprehensive guide of itskind, and certainly of the many that will appear in the lead-up toChristmas.

Have a bowlful of

fantastichistory

+ TODAY: TasmanianWine Centres AnnualWine Exhibition with25 Australian producerspresenting 250 wines.Henry Jones ArtHotel, noon to 5pm.

$10.

+ TUESDAY: Gourmania

Food Tours kicks off anew caffeine-fuelledhike around thecafes and the sweet,savoury and beveragetreats of Hobart.0419 180 113

+ WEDNESDAY: CoolWines tasting of 2009and 2010 Red Burgundy.From 6pm to 7.15pm.

$56.50. 6231 4000.

+ THURSDAY: Tales fromHanoi at Bottega Rotolo.

From 6pm to 9.30pm.$95. 6234 9978

+ AUGUST 30:VirtuosiTasmania presentsSchuberts masterlyOctet for strings andwinds at Home HillWinery at 11am.1800 001 190

+ AUGUST 30/31:Peter Lehman WinesGolf Class at Barnbouglewith luxuriousaccommodation,food and wine.

$370. Book a team on6356 1124.

+ AUGUST 28:Tribute dinner to thelate, great Peter Lehmann.Wrest Point. 6.30pm.Six courses with wines

$125. 6221 7700.

LENG and Ian Chan moved from Sydneyand opened MYU a year ago.

As one of a group of four small, non-descript shops on the New Town side ofPirie St, and with no advertising and almostnon-existent signage, their patronage hasdepended solely on Facebook and word ofmouth.

And the word of mouth thats come myway has varied from sensational tofantastic and exciting,like nowhere else inHobart.

Fantastic certainlydescribes their familystories.

Lengs grandparentsfled war in China toanother in Vietnam,having travelled overlandthrough Cambodia withher grandmother, givingbirth to six children alongthe way, before finallyarriving in Thailand andflying as official migrants toAustralia in 1983.

Leng says in Australiashes considered Chinese,but in China she isconsidered Australian.

Ian, whose grandparentsmoved from Chinas Fujian province toJapan before settling in Malaysia, arrivedin Australia in 1997 and describes himself asMalay/Chinese with an Aussie heart.

More importantly is the fact that hisgrandfather was a chef whose cooking quickly

absorbed the influences of the unique blendingof Malay and Chinese ingredients, seasoningsand food styles that, since the arrival of the firstChinese immigrants from Southern China toMalaysia centuries ago, has evolved into whatis commonly known as Nyonya cuisine.

And its his grandfathers recipes that Iancooks, first as a journeyman chef in Sydney,and today at MYU, the name simply meaningme and you.

Rather than fine dining at MYU, you eat atbare tables in their kitchen, with Ian at one endjuggling his woks and steamers, a young lad

washing up at the other end and Leng puttingher long Sydney hospitality experience togood effect, waiting on the few tables with theirfour-month-old harnessed to her stomach. Likenowhere else in Hobart is spot-on.

And the food from the days menu of eightentrees and seven mains is like nowhere else inHobart too.

Glutinous rice subtley infused with theflavours of the bamboo leaf wrapping in whichit is steamed and served; a mildly spiced chilliand ginger beef murtabak with a pillow of baoto mop the juices; a richly glazed and sauced,fall-off-the-bone pork shank; and, on the wintermenu at least, a seafood steamboat consisting,on our visit, of spotty trevally, big piles of

sliced greens and a fewdifferent soya-bean fish ballsaccompanied by a delicioustamarind/peanut sambaland an even more deliciouscooking broth.

Based on dried slicesof tamarind, blachan andshredded mackerel, thebroth was so wondrouslyflavoured, complex andbalanced that I wouldhave been happy to drinkit by the bowlful.

The dish was simplytitled Assam steamboat,Assam, I understandmeaning tamarind.

In which case, andon the basis of thatbroth, as they lighten

up their seasonal menusfor spring and summer, I hope they

might do an Assam laksa, a Nyonya versionthat is so different to the usual creamy, coconut-based ones. But, Assam laksa or not, wellcertainly be back.

Entrees $5.50 to $10; mains $17 to $20;beers and a few basic, reasonably-pricedwines.

Review

+ MYU Easy Bites

+ 2/93 New Town Rd, New Town+ Licensed

+ Wednesday to Saturday 5.30pmto 8pm; Lunch by appointment.

+ 03 6228 7777

DINING

Graeme Phillips

ASIAN FEAST: Ian Chanwith some of the delicious

dishes on offer at MYUEasy Bites; below right,grilled lemongrass pork

spare ribs and Hainaneseclay pot chicken Pictures:

MATT THOMPSON

65 Belle Vue Parade, New Town(Inside the New Town Station Nursery)

Reservations welcome

Come in for a hearty breakfast

or a long leisurely lunch in a warm environment

Tracks Cafe

OPEN 7 DAYS FULLY LICENSED 6228 2255

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2009-I0I N V I T A T I O N

H E R I O T S P O I N T V I N T A G E P I N O T

F I R S T R E L E A S E

S E P T E M B E R 1 S T

KERMANDIE .COM.AU4518 MAIN ROAD, PORT HUON

TE L: 03 629 7 10 52

S A V O U R T H E F R U I T S O F O U R L A B O U RBookings are essential - RSVP by August 2611.45am- Pinot Tastings/matched canapes/

presentation $25pp

1.15pm - 2 course set lunch/glass of pinot in theSass dining lounge $45pp

$70 to attend both events

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