While it is often true that simplicity is best, even simplicity needs a makeover every now and then. Fried ice cream is a dessert present in most decent Chinese eateries in Sydney, but its rudimentary nature may lead some punters to thumb their nose at it, despite its inherant yumminess. Luckily the smart folks at Holy Basil have given this beloved dessert a second wind, Laos style.
The fried ice cream fairies at Holy Basil dispenses with the status quo, transforming the typical crumbed and spherical dessert into a triangular pastry creation, and the result is superb. Risibly, the plate in which it comes is larger than the plates our entrees and mains are served in, but that is partly to do with the presentation's footprint. The sizeable triangle of ice cream sits at one end while a trail of caramel sauce loops its way towards a fresh strawberry. The inside is fundamentally ice cream of the vanilla variety, so there is nothing new there, but the light and flaky pastry is subtle and dampens the overall sweetness. I still prefer the tried-and-tested fried ice cream with its cookie-like coating, but props to Holy Basil for thinking outside the, erm, sphere.
One minor quibble however was the consistency. We ordered one each and one was more neatly presented than the other, but the the neater version's ice cream melted much more quickly.
The Holy Basil fried ice cream may be the piece de resistance, but a few of Holy Basil's savoury dishes are also worth a mention. The Gang Ped Yang (roast duck red curry) is richly creamish and moreish (especially with steamed rice), while the less-Laos-like but ubiquitous Salt 'n' Pepper Calamari is superbly crunchy and nicely balanced. Just be sure to save room for the dessert.
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