The one that caught Stud’s eye was the Tender Beef Cubes – Bo Luc Lac ($12.90) Selected yearling grain fed-beef, marinated with the Chef’s special recipe and flash seared in high flame to seal in the flavour and juices; served with classic pepper, salt and lemon juice, but funnily enough, it was me who was impressed by it. Beautifully cooked meat, so tender and juicy that I didn’t even think it needed the sauce

To read more click Dining with a stud review

dining with a stud 27 april 2012

I would like to introduce you to something awesome, beautiful and rather special

To read more click Weekend Notes review

weekend notes 30 may 2012

Article in cantonese

To read click City Premier Magazine review

city premier magazine june 2012

highlights include Bay Tinh’s Ballotine of Chicken with Mimosa Rice – deboned and slow cooked chicken stuffed with minced portk and fragrant spices

To read more click Senior Lifestyle review

senior lifestyle review june 2012

New dishes incorporate the marriage between Vietnamese and French Cuisine..the resulting menu is polished and diverse, but still represents the fresh, simple flavours of Vietnamese food.

To read more click Homesguide review

homesguide magazine june 2012

Even the world’s best chef could not reproduce the delicate, fragrant and fresh flavours of Vietnamese fare dished up at Bay Tinh at Crows Nest.

To read more click Mosman Daily review

mosman daily 7 june 2012

Harry Hoang’s chips are deliciously moreish, you just can’t stop eating them. But these aren’t any normal deep fried spud sticks.

To read more click Taste.com.au review

taste.com.au 12 june 2012

deliciously moreish…It is really good comfort food

To read more click Sunday Telegraph review

sunday telegraph review june 2012

The fragrance of caramelised salmon reminds Harry Hoang of his childhood. His mother Tam Ho, 89, looks approvingly as her son cooks it in front of her….

To read more click Northside review

northside review june 2012