- 3 months ago
This week on Monday Munchies, we’re exploring some of our favourite food spots in Chippendale – a suburb packed with everything from viral eats to unexpected hidden gems.
First, we check out Slaps Sydney, a spot known for its Nashville-style fried chicken, crispy and packed with heat. Then, we head over to The Chippo Hotel, where classic Aussie pub meals come with a surprising twist—the entire menu is plant-based! And finally, we finish off with something sweet at KOI Dessert Bar, where fine di
First, we check out Slaps Sydney, a spot known for its Nashville-style fried chicken, crispy and packed with heat. Then, we head over to The Chippo Hotel, where classic Aussie pub meals come with a surprising twist—the entire menu is plant-based! And finally, we finish off with something sweet at KOI Dessert Bar, where fine di
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00:00Oh shit that looks like chicken. It looks beautiful but the interior is gonna be
00:04magnificent I can tell you. That is straight up like one of the best pub
00:07salads I'll do that. Welcome back to Monday Munchies and this week we're
00:12doing a foodie tour of Chippendale. We're gonna start with some Nashville fried
00:15chicken. We're gonna hit up a pub with a bit of a twist. We're gonna finish with
00:19an awesome dessert a little boutique luxury dessert and obviously there are
00:24a million places to hit here but we've nailed down three of our favorites. Let's
00:26check them out. So the first place we're hitting up is Slaps and their
00:30Instagram is telling us that they've got juicy ribs, Nashville, hottest Nashville
00:34chicken and steak sandwiches and maybe a little bit of a hot take but I don't
00:37think I've ever had a good steak sandwich. So we are in Spice Alley. I've kept it
00:42pretty simple. We've gone steak sandwich with chimichurri, bloody love chimichurri
00:46and just fried chicken tenders. Just Nashville fried chicken tenders. You can
00:49get like a whole thing of fried chicken but we're just gonna keep it simple. I
00:52really came for the tenders and to figure out this is the first steak sandwich I
00:56ever have that I actually like. And I can already smell it. It smells amazing.
00:59Nashville hot. We'll see how hot. Thanks man. Cheers. This might be the best value for
01:04money Nashville hot chicken in Sydney and it's crunchy.
01:10For nine dollars that's a lot of chicken. Good sauce too.
01:23The thing about Nashville hot is you always have to have a napkin on hand because it just goes absolutely
01:27everywhere.
01:28A little bit of crispiness fell off but...
01:33Mmm. That sauce for me. That's some really really good sauce. I don't even know exactly what it is. It's
01:39like a mustardy Chipotle. I think it's Chipotle. That is very very good.
01:43I don't want to leave this too long though because we want to get into the steak sandwich.
01:46This place advertised that their steak sandwich is good. It's like ribs, chicken, steak sandwich.
01:51So I'm like okay I've never had a good steak sandwich in my life but this might be the moment.
01:55So they've got the chimichurri. Is this the steak sandwich that will change my mind about steak sandwiches?
02:04You know what? This might be. Once again though this steak sandwich with the crisps, 18 dollars. Pretty darn good
02:10value for me.
02:11And you've even got like a little bit of onion. A little crunchy onion, cheese, chimichurri and a surprisingly tender
02:18cut of meat I have to be honest.
02:20Like it's a little bit of a minute steak but...
02:28Right up. It's pretty good value. It's like a good, just very solid meal. About 18 dollars.
02:33I'm sold on a steak sandwich maybe for the first time in my life but I'm still going to chicken.
02:37Are you kidding me?
02:38A chicken's 10 out of 10. Outstanding chicken.
02:40Continuing the value for money trend with the chicken. They're doing all-you-can-eat wings on Tuesdays to Thursdays
02:45or so I'm told.
02:46And I'd 100% recommend that because if they're anything like these tenders, they'll be fire-winged.
02:50Very happy with it.
02:52That's another piece of chicken I think.
02:53The sauce is so good. And this is my breakfast by the way so...
03:05Mmm.
03:07Starving.
03:08Yeah, it's classic Nashville hot seasoning. It's like probably a 6 out of 10 on the scale but if the
03:13Tabasco is a 6 out of 10 for you then it's just probably like a 12 because it's spicy but
03:18it's nothing crazy.
03:19It's probably like a mild is what I call it but mild to medium. If you like hot food, it'll
03:23be okay. It'll be pushing the limits of some people but for me it's cool.
03:26It's nowhere near that Bell's hot chicken deck. What is it, a panther or something? It's like the hottest sauce
03:31that they serve. That's probably hot but this is, yeah, this is chill.
03:33It feels like it's bang on the Nashville hot. And also the seasoning. I don't know what they're putting on
03:38it but...
03:39Wow. It's like wrinkly. It has that cool like wrinkle texture to it. It's not, I don't think it's cornflakes.
03:44Like some places they'll use cornflakes.
03:47Yeah, it could be a rice level.
03:49It's something like that. It's like a cereal I think.
03:52So we can't hang around here for too long because we've got a very special pub meal to have for
03:56lunch. This is like a little bit of an entree or a starter for what we're about to have next.
03:59We're going to head over to the Chippo, Chippendale Hotel, which is about 500 meters that way. We'll join you
04:04on the way.
04:05We're on the way to the Chippo Hotel and the cat's out of the bag now because this is Australia's
04:09first 100% vegan pub. Yes, I'm not kidding.
04:13We're going to have an Aussie pub lunch, vegan style. Let's go try it out.
04:16So we're going classic pub lunch. Chippo, obviously, but vegan. And we've even got a little bit of salt and
04:23pepper squid, salt and pepper calamari, which is made from a very special vegetable.
04:27I'm going to explain once it arrives. So I'll also mention while all the food is vegan, 100% vegan,
04:33they have all the drinks you could possibly want in the world.
04:35So we've got like a million different cocktail options here and some of the best craft beers I've found out
04:40of Puppet City, to be honest.
04:42They've got all my favorites, including Sea Bass Lager, the Yuli's Joint, which is one of my favorites.
04:46We've smashed a lot of food today, but I'm kind of looking forward to this after seeing it.
04:51We'll start with a little chippy.
04:55Tastes like a chip.
04:57Before we get to the main event, I know we're thinking, get to the main event, give it a slice.
05:01No.
05:02We're doing salt and pepper squid, salt and pepper calamari, a bit of lemon.
05:07Alright, so these pieces of calamari are made from konjak, which is a root vegetable.
05:13So it's not tofu, it's not some soy mixture.
05:17This is a real veggie.
05:18So let's try it.
05:19It's got a good like sort of flop to it.
05:21Going for a whole piece.
05:29I want to try a piece on its own.
05:31I feel like the tarte sauce might be messing with it a little bit.
05:41The seasoning is definitely there.
05:43I think this would be quite delightful for a vegan person.
05:47You can tell that it is like actually a root vegetable and like it's not just some random
05:51thing out of a bag.
05:52I'd totally give a props to that.
05:54I'll give it one more shout.
05:59The tarte, outstanding.
06:01The tarte is so good.
06:03I'm impressed by the tarte sauce.
06:04The calamari is hard.
06:06It's a hard bar, but they have got close.
06:08I want to get to the main event here.
06:12Chip and gravy.
06:18Really good chips.
06:21And the salad looks legit.
06:32That is straight up like one of the best pub salads I've ever had.
06:35Whatever dressing they're using on that.
06:36It's got to be Paul Newman.
06:37It's good.
06:38I want to get into this and do that.
06:39I've heard it's pretty good.
06:40I'm very nervous.
06:45There's a definite crunch to it.
06:47Oh shit.
06:49That looks like chicken.
06:51That straight up looks like chicken.
06:53Alright.
06:57Cue the worried music.
07:10It's damn good.
07:11Damn good vegan.
07:12I really did not think they could do it.
07:14There's a lot of really good vegan food out there that you can find here at the pub to
07:17be honest.
07:18Chicken schnitzel, I would not say would be the best vegan food you can get, but this is
07:22damn good.
07:23I love a bit of pulled jackfruit.
07:24I love vegan Mexican food.
07:26I love scones, jam, cream, and that sort of stuff.
07:29I would not expect a big slab of vegan chicken schnitzel to taste this good.
07:34But it's good.
07:34I'm not a vegan.
07:36I would still go get a normal chicken schnitzel, but it has an interesting thing.
07:40And if you were vegan, I think you would find this very good.
07:46It's interesting.
07:48The chips are great.
07:50The salad is great.
07:51Even the gravy would have to be made differently.
07:53And it's really good.
07:54It's quite shiny.
07:54It's good.
07:55Let's try a bit more.
07:57I would happily eat this whole thing.
08:00Get a salad.
08:06I can't believe how close it tastes to an ingham's piece of chicken.
08:09It's so similar.
08:10I don't know why ingham's in my head.
08:11I'm genuinely convinced by the schnitzel.
08:14Every time I eat onion, I'll never be able to get that vivid image of Tony Abbott fighting
08:18into an onion out of my head.
08:20I don't know why it is in my head so much, but every time I eat, I don't know why.
08:24The big question is, if you rocked up to this pub not knowing it was vegan, which is probably
08:28not that many people, let's be honest, because most people are coming in and know it's vegan,
08:32but would you be impressed by the schnitzel?
08:34I think you would be happy with it.
08:36I don't know if you'd be totally impressed by it, because I think people that love chicken
08:39schnitzels are just going to go, I wish it was a chicken schnitzel.
08:41But I think you would be happy with it.
08:42I think you would enjoy it.
08:43The calamari is an interesting one for me.
08:46I think the texture is mostly there.
08:47I think the flavors are kind of mostly there, but for some reason, I just kind of get the
08:51thought of fantastic noodle seasoning out of my head when I have it, but impressive.
08:55It's definitely an impressive thing to me, and I think it's cool to try these things out
08:57and see how you go with them.
08:59Ultimately, it doesn't really matter what I think about it as someone who's not vegan.
09:03I think it matters what the vegan people think about it and the vegan eaters, and I think
09:07you would enjoy it.
09:08I do eat a lot of vegan food, and I think this is some of the better ones that I've
09:11had.
09:11If you're vegan, you let me know how you rate the Chippo Hotel's food, and if there's
09:15a better vegan place that we need to check out, please let us know in the comments.
09:18Now, we're going to hit the road because we have a dessert place lined up from someone
09:22called the Dessert King, who was a finalist on MasterChef.
09:25We're heading to Koi Dessert Bar, which is about 500 meters that way, so let's get on
09:28the road.
09:28We just smashed some absolutely dangerous vegan food at the Chippo pub, and now it's
09:34time to have some just as dangerous desserts.
09:36These things are absolutely spectacular.
09:38I've actually never had a Koi Dessert, but here we go.
09:40Just rocked up at Koi Dessert Bar in Chippendale.
09:42I've always wanted to try these desserts ever since I watched.
09:45I think it must have been 2015, 2016, MasterChef with the Dessert King himself, Reynolds.
09:49I almost don't want to eat these.
09:51They're such a work of art, and I can't even imagine the amount of skill it would take
09:56to make a dessert like this.
09:58What have we gone for?
09:58We've gone for something called a yellow, which is obviously this one, and we've gone
10:02for a sort of nutellery, chocolatey, almondy, nutty, nice, classic chocolate dessert, as
10:08far as I'm concerned.
10:09There was a tiramisu in there, and I am a bit of a fiend for a tiramisu.
10:12I really wanted it, and also a busk cheesecake, but I helped myself, and I went for the best
10:16looking desserts, because that's what we're here for.
10:18So we've got this one here, which is called the yellow, no joke.
10:21It looks beautiful, but the interior is going to be magnificent, I can tell you.
10:24Guava, matcha, pistachio, blood orange, and almond.
10:29And then over here, in the left or right corner, the nomtella, brownie, coffee, salted caramel,
10:35and hazelnut, and that sounds like the best possible dessert.
10:38I've gone for something a little bit funky, and something a bit safer, but they're both
10:41amazing looking.
10:42I don't feel so bad about cutting into it anymore, I just want to taste it.
10:46Look at that!
10:53Dude, that's insane.
10:55It's so light and fluffy, and it's actually almost cheap.
11:00I want to call it $18.
11:01It almost tastes cheap.
11:02I feel like it could be $80.
11:03It's that good.
11:04It's like fine dining.
11:06Fine dining food is never the biggest portion.
11:08It's never the most saltiest thing.
11:11It's always a balance of flavors and textures, and things that you've never tried before,
11:15and the way they sort of go over your palate, and that's what this is like.
11:19It's fine dining.
11:20So, let me break it down for you real quick.
11:22It's like textures, jelly, sort of like a moussey, creamy, eggy, meringue-y sort of thing going on here.
11:29And then down here, we've got like the sort of hearty, deep, rich, creamy flavors, and then we've got that
11:35crisp chocolate shell around the outside.
11:37It's unreal.
11:40It's absolutely unreal.
11:45It's just, I think it's like white chocolate.
11:47None of it's overpowering.
11:48It's just balanced.
11:49It's so good.
11:50It's a perfect dessert, really.
11:51I don't even know how to eat it.
11:52I'm going to try the biscuit.
11:54I don't know if you're meant to eat this.
11:55It's just, I don't know if you're meant to eat this.
11:58It's like a little cherry on top.
12:01Nice little kind of graham cracker.
12:03It's so good.
12:09I'm so impressed by that.
12:11I'm seriously impressed.
12:12It lives up to it.
12:13And I haven't even had the chocolate one yet.
12:14And this white chocolate around the outside.
12:16I mean, look at it.
12:17It's so, it's not fondant.
12:20Mmm.
12:23Every element of this just banged.
12:26Slap.
12:26I'm so impressed by that.
12:27I actually can't, I can hardly put into words.
12:29But I think, to sum that one up, texture.
12:31Fine dining is that experiential food is what it is.
12:34It's not there to like, just pound you with flavors.
12:36It's just a nice balance.
12:38It finds that perfect balance.
12:39And that's why it's satisfying.
12:41But I want to try the chocolate.
12:44Are you kidding me?
12:44Look at that.
12:48It's like literal art.
12:50And it stays together.
12:51I thought it would have melted out by now.
12:53So good.
12:54I'm so coming back here.
12:55This is impressive.
12:56If you want like a cool ass place for like a date night.
12:59Or like even a first date.
13:00Like an impressive first date.
13:01Get one of these things.
13:02We'll get that one or this one.
13:04We'll find out.
13:04Nom Teller Koi Dessert.
13:05Let's try it.
13:09Reynolds.
13:10I don't like this.
13:13I love this.
13:16Chocolate one, on the other hand.
13:18So good.
13:18Not too rich.
13:19I know like grandma would be out there like,
13:21Oh, it's a bit rich.
13:22But this one's not too rich.
13:23Brownie on the base.
13:24It's like, absolutely.
13:25This is such a good brownie.
13:26To make like a tiny little brownie.
13:28Just for one cake.
13:29I guess they probably stamped them out.
13:31But like, man, so good.
13:32Coffee, it's like a nice little latte.
13:34Salted caramel and hazelnut.
13:35It is just timeless.
13:38It's a timeless chocolate dessert.
13:39And I'm going to have more right now.
13:42To break down what's in the middle.
13:44That's going to be a salted caramel.
13:46But you can tell when I cut it.
13:47It's not too gelatinous.
13:48I like that word, gelatinous.
13:49See, it's creamy.
13:50It's like rich.
13:51It moves.
13:52So impressive, man.
13:54It's a really good salted caramel.
13:55It's like, it doesn't taste at all artificial.
13:58Like, that salted caramel can sometimes taste like it's out of a tube.
14:01Wow.
14:01So impressive.
14:04We have smashed so much food in Chippendale.
14:07If you reckon you can do four or five places, let me know.
14:09Because I'm topped out at three, I reckon.
14:11I just want to eat everything.
14:12We picked so many great places.
14:13I just want to eat all of it.
14:14But I mean, half the dessert.
14:16I guess maybe a whole dessert when you combine both of them.
14:18But we've had a great day out in Chippendale.
14:19Honestly, highlight for me is this dessert.
14:22If I had to come back for one thing, I would drive just for this dessert.
14:26I'd drive for 30 minutes.
14:27I'd drive it out for this dessert, I'm going to be honest.
14:29Food-wise, though, you don't slap for lunch.
14:32It's so good.
14:32I love that steak sandwich is solid.
14:34But I reckon just get a little cheeky tender basket.
14:36It was nine bucks.
14:37It's a great deal.
14:37The thing about Chippendale Hotel, I'll say, vegan fan or not,
14:41it's got to get a great beer.
14:41It's got a great vibe.
14:43It's a little quieter lunchtime on a Friday.
14:44But on the weekend, I can tell you, the place is pumping.
14:46And they're pumping out a lot of food, too.
14:48So give it a shot.
14:49Why not?
14:49So we've really had to nail it down to just three places for this episode.
14:53We've done the pub.
14:54We've done the fried chicken.
14:55We've done the dessert.
14:56But if there are other places that we need to head to,
14:59let us know in the comments.
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15:06And don't forget to hit subscribe as well.
15:08Also, check out our Monday Munchies playlist.
15:10We've already hit up Marrickville and Regents plays in the Sydney CBD.
15:14It's been another Monday Munchies.
15:15Where should we go next?
15:17Where should we go next?
15:19Where should we go next?
15:19Where should we go next?
15:19Where should we go next?