It's not a reference to the Simon & Garfunkle MILF song. It's a modern Asian restaurant in Berlin with an Australian manager (named Hamish - and a great dry wit to match Hamish Blake) that was recommended to me by a very food-loving person.
It seems that the restaurant has changed somewhat since its inception and the Berlin Food Stories blog post, the difference being higher prices and different menu items (for example the Szechuan G&T I read about was not an option, with only London's dry gin served).
- Oyster & fried green tomatoes (fermented limequat & green chilli) €10 - slightly salty oyster, tangy and fried crisp tomato and a tart (almost tamarind) sauce. A good combination;
- Fried label rouge chicken & roe (creme fraiche, tobasco honey) €13.5 - the chicken was excellent, crisp, crunchy, tender and the other ingredients added some depth, complexity and a variety of flavours;
- Wood-grilled octopus & dry aged beef fat skewer €13.5 - tender charcoal-kissed octopus. I'm not sure the beef fat added much (maybe to the cooking but not so much the flavour?. I ate it anyway;
- Grilled Tiergarten crayfish, brown butter (shio koji, burnt lemon) €22.5 - small little crayfish served in a divine creamy butter sauce. The mix of oil, butter, salt and lemon was incredible;
- Lamb spare ribs, pine, green curry & hay (fermented green strawberry & plums) €31 - very expensive dish of reasonably tender lamb ribs that didn't have much flavour to them. The sauce was thick and much too salty;
- Plum, lavendar takoyaki pancakes (taga tairo kushu 10 year barrel-aged sake, clotted cream, yubeshi) €19 for 2 - obviously takoyaki from the shape and maker but not actually the tako. It was like a modern Asian version of afternoon tea replacing the scones. The plums were sweetly soaked, the sake was surprisingly sweet and easy to take, but overall the dish didn't leave me that wowed (especially for the price).
It's quite an expensive restaurant (especially for Berlin standards) but not outrageous. However I can't help having felt underwhelmed somewhat. The flavours and creations just can't match those from Melbourne's Longrain or Chin Chin. Maybe that's just what my body is used to.