Bay Tinh Vietnamese Restaurant

Not fusion but real authentic Vietnamese food. This is what I was told by Vietnamese companion. I just ate it and it was VERY good !

There’s something disquieting about food served within seconds of ordering it. What’s going on in Bay Tinh’s kitchen? Are there shelves of sprout-​stuffed crispy pancakes stacked and ready to go, or is the sous chef jacked on amphetamines?
I’m not exactly a connoisseur of Vietnamese food so I’m not really equipped to declare this either abominable or a beauty. It was all very fresh. There were a lot of bean sprouts.
I was suspicious of the prawns — anyone should be when they’re flavourless and you’re in Sydney — while the salt and pepper tofu might have been nicer with some, er, seasoning. The Vietnamese beer was very good and the plate of garlic-​soy greens was generous and tasty. The bonfire beef and prawns, a ‘signature dish’, was an interesting concept that had some flare, in that the waiter lit some metho underneath the pot at the table. Sadly that gesture didn’t elevate it from being a bowl of tepid meat and onions you had to wrap up with lettuce and rice paper, inexpertly, yourself.
Don’t get me wrong. I didn’t have a regrettable experience — I appreciated most elements of the spread. But I see no reason to go back. Well, not unless I’m desperate for a sprout-​stuffed crispy pancake and I’m in a real big hurry.

A stunning restaurant with the nicest staff you could ask for. Restaurant is also based in a great locale near Woolworths. Owner Harry Hoang is lovely. I was invited (yet again from another blog I write for, where I had to write a feature article in exchange for my experience) to experience some amazing Vietnamese cuisine with a friend. Harry has made a wise decision to leave IT and pursue his love and passion for food. He experiments with recipes, and the food served here is all about love, spices and fragrances. Take the calamari for instance; beautiful pieces that did not feel overpowering. Harry explained that no chemicals are used in the cooking process. Nice one. Loved the fish, and amazing soup. Full of flavours and I felt so great afterwards. Healthy Vietnamese food that feels so great to eat. This is one laid back, welcoming and friendly establishment. Banquet or a la carte, it doesn’t matter. Their winter banquet has received raving reviews. Beautiful ambience, you’ll feel right at home here.
Now to their juicy cocktails. It is relevant (fitting and appropriate) for me to include a piece on this. Their cocktails have been created by Alexx Swanston — the queen of Sydney cocktails. She used to work for The Ivy on George Street. Worth trying their cocktails. Low key, pretty and overly divine. The Tinh Tinh was just adorable. Come to Bay Tinh at Crows Nest in great company and you are home and hosed for the night. A night to remember. Divine. Elegant. In vogue.