lilJanJan in SF..live.love.eat!

ramen whaaa?

2012-02-11T20:24:00.000-08:00

Ramen is one of those foods that I am never really picky about. Good broth+ good noodles= good ramen no? Clearly, I am no ramen connoisseur. While San Francisco has some of the best ethnic foods in the bay area, San Mateo has some of the best japanese restaurants I have ever had in my life. Ramen is no exception. Although i left New York before the ramen craze exploded on the east coast, I have tried the likes of Daikokuya, a ramen paradise people swear by in the Los Angeles region, and Katana-Ya, the SF hidden jewel of Union Square. Both of which were tasty but not worth the ridiculously long wait.

Some of my bay area friends seem to be more in tune with the qualities that make a good bowl of ramen- the consistency and flavour of the broth to the texture of the noodles. My ramen palette was expanded when I tried Ramen Dojo. This small 10 table restaurant is often sold out of its famous broths only a few hours after opening, weekday and weekends alike.

On this particular wednesday night, I ordered the Spicy Garlic Pork Flavor broth with extra corn. The extra corn is a habit that i had acquired in Hong Kong with their famous Butter Corn Ramen, which like its title describes, absolutely delicious.

After a short 10 minute wait and good conversation, our bowls of ramen arrived. Each bowl was adorned with beautiful colors, steaming and ready to eat! The original fixings come with a quail egg, kikuage mushrooms( similar to the crunchy consistency and texture of the black fungus that chinese people commonly use), beautiful green chives, roasted garlic cloves, and 2 pieces of fatty pork.

With my first bite of the noodles, they proved to hold a chewy and almost springy texture that many ramen places fail to achieve properly. I personally love noodles that have a chew , or some bite while others prefer softer alternatives. +1 on the noodles!

With most broth soups, even pho, I generally have a hard time finishing the broth. I rather feel full from the full consumption of the carbs then feeling full from liquid. Just a matter of preference though! The broth was rich and flavorful, mostly from the fatty pork. A good broth, but a bit on the heavy side for me. All in all- a delightful meal and the noodles are everything to write home about!

SF..a food mecca of sorts

2012-02-11T19:46:00.000-08:00

To my dear readers, I am sorry for the long hiatus of sorts; of blogging, of trying new restaurants among other things. I had a recent epiphany while commuting on the bum-infested public transit system we in the bay call BART. I missed writing. I read often on my ipad, like most commuters do, and suddenly felt my vocabulary, and proper syntactical usage slowly slip into oblivion. Let's backtrack. Almost 16 months ago today, in an attempt to transform my life, moved back from the far east food epicenter of the world, Hong Kong to another food mecca of sorts; San Francisco. Lucky for me, both cities prove to be filled with foodies who enjoy both the delicate/explosive, cheap and expensive tastes that both cities have to offer.

Don't get me wrong, I miss all that Hong Kong has to offer, food wise and all the lovely international friends i have made, but that is it. The comfort and familiarity of the US customs and immigration desk, stepping off the plane onto US territory felt as comforting as a Westin Heavenly bed.

Like Hong Kong, San Francisco's food scene is heavily segmented into many different categories. There are the hole in the wall authentic ethnic food places commonly found in the neighborhoods of that particular ethnicity, the cute one-off restaurants nestled between coffee shops and boutiques, and the high-end WOM restaurants that hold reservations as long as Santa's Naughty/Nice list.

As a foodie, I love all of the above but my favorite places have to be the hole in the wall places. The exciting thrill of finding something "new" that has not received a million hits on yelp seems slightly more satisfying. But, most of all I love these places because they are cheap and fulfilling , a win win of sorts. No frufru tablecloths, and ambient music, just nitty gritty grungy good food.

Although my food adventures in SF do not come close to the level of glamour that I experienced in HK, I hope to equally provide entertainment, and/or instill the hidden foodie in you to try something new around you! With that , I give you my first post!

My Parents, the Jet Setters- Snow Pea Garden

2010-07-13T05:54:00.001-07:00

This meal actually goes back all the way to the week after Father’s Day which… now that I think of it was last month. So! another apology for the delay in blogging… its actually more taxing than initially anticipated. After a relaxing weekend in shanghai and a small father’s day celebration minus the hermana my parents decided to follow me back to Hong Kong. I have labeled my parents “permanent jetsetters” for they never seem to stay put in one place.

This meal was their supposed “farewell meal” back to Shanghai… or maybe for my grandma just an event to go out to eat. For at 87, every event becomes a huge production. Since my dad is quite the picky eater, and I suppose my particular likes and dislikes can be attributed to being my father’s daughter, this restaurant has become a favorite among my family. My grandma even has VIP status and is known by name…. slightly embarrassing. Onto the meal!

Snow Pea Garden is located in the heart of Causway Bay… unfortunately directly next to my office but the convenience is often favored when I am required to pull OT. Shanghainese cuisine in Hong Kong? How does it measure up? Well… its actually pretty good.

Dishes:
-Lightly sautéed shrimp, which is paired with dark vinegar
-Sautéed beef flank stir-fried with bamboo shoots, mushrooms, and squash
- Deep fried pork tenderloin with chilli peppers, and salt & pepper
-Cooked eggplant in chili oil with green onions, and garlic
-Classic Shanghainese cured ham/ and pork bone broth with bamboo shoots, Chinese leafy greens and bai ye( a form of tofu… will be explained below)

Most of these dishes are very popular and common shanghainese dishes that offer simplicity in the ingredients but if made correctly exude full flavor and can appeal to any foodie's palette.

Notes:

Shrimp: The shrimp seafood flavor surprisingly melds extremely well with the dark vinegar.. which is different than western vinegars and offers a muskier and more aged flavor.

Shanghainese soup- This clear but flavorful broth is by far one of my favorite soups prepared in a Chinese restaurant. While the ingredients and preparation are nowhere near difficult, the freshness of ingredients is crucial for success in this soup. One of the main ingredients in this soup is “Bai Ye” or a variable form of tofu that is formed into sheets and then tied into knots. They offer a slight chewyness but gives texture and bite as well… hard to explain but an indescribable amount of yumminess. Most often “bai ye” is seen either in clear broth soups or cooked with meats and bamboo shoots in a soy sauce reduction…another common shanghai favorite.

Cheers! and happy eating!

SHANGHAI: Lapis Thai Restaurant

2010-06-23T09:45:00.000-07:00

Lapis Thai Restaurant

First and foremost an apology to the small handful(? ) of viewers of this blog. The picture quality on these pictures are severely lacking because 1) it was captured on my iphone and b) the lighting of this restaurant was dim to almost non-existent. Ok! Onto the food! I have come to really love the taste of thai food, a complex mixture between sweet, tangy, tart, savory, and spicy.

Lapis is located in a small dimly lit wooden house-like frame with dark wooden interiors and offered a gentle candlelight atmosphere. This dinner was the combination of 3 Americanized Chinese families from New York all gathering together with their children in Shanghai… and so the children were seated at the end of the table. The “kids table” selection of dishes was far from inferior though.

We started with an appetizer of shrimp pomelo salad in a tart lime dressing. This is a favorite of mine in all thai restaurants but frankly speaking, there is little skill needed to produce this dish besides the essentials of fresh ingredients. The sampler appetizer came next. A variety of 1) spring rolls 2) satay flavored beef and chicken skewers 3) fish cakes and 4) shrimp cakes with a sweet tangy sauce for dipping. Per my recollection of the platter, nothing was worthy of commenting. For those who know me well should know my distinct disdain for cilantro. This thai soup contained an abundance of spices if my taste buds have not failed me; cilantro, basil, thyme, and perhaps even traces of mint with a seafood selection of mussels, squid, shrimp, and fish combined into a tomato-based broth. Like I said.. I do not enjoy the taste of cilantro.

Onto the main course! This next dish was a selection of lightly pan-fried shrimp with cooked pieces of mango, and onions in a sweet and tart mango reduction. Also, nothing to write home about. Why do all thai restaurants enjoy making a concoction of normal Chinese fried rice with the addition of pineapple and try to call it “thai food”? This fried rice dish was exactly that; a mass compilation of Chinese fried rice with pineapple.

This last dish requires its own paragraph because it was my favorite course of the meal. Desserts are the one food course that I find difficult to refuse. This small white square delight was actually dual-layered. The top layer was a light coconut gelatin while the second layer was a sticky concoction of tapioca and coconut pieces infused into a sort of layered cake. While I have started to wean myself off of sickenly sweet desserts, this selection was both light, refreshing and offered the slightest bit of sweetness without being overbearing.

Cheers! and happy eating!

SHANGHAI EDITION: Fried Dumplings!

2010-06-23T07:47:00.000-07:00

Yang’s Fried Dumplings (Nanjing Xi Lu, #2 Line MTR, Exit 2]

Despite the blazing sun, and arid heat that was plaguing the entirety of shanghai during my visit, yang’s fried dumplings was a must-do on my visit to the traditional yet incredible metropolis. One of the fascinating things about Shanghai is despite the ever-changing infrastructure and constant beautification of the city, the most traditional and local food joints can still be found. Yang’s proves to be a hidden jewel among a strip mall encompassing everything from KFC, to Roxy, Puma, and Asics on the famous Nanjing Xi Lu.

So what makes this “fried dumpling “ so good? As a food enthusiast, I have grown up eating the [Sheng Jian Bao] which can be best described as a larger round-shaped dumpling filled with meat filling-usually pork although beef has been a recent addition in many restaurants. Seems standard enough right? There is one factor to the [Sheng Jian Bao] that makes or breaks a [Sheng Jian Bao]. In french this would be known as the “jus” but Chinese would probably use “zhi” or juice. The “zhi” in a [sheng jian bao] is a combination of soup jello(which is usually chicken or beef stock stuffed inside the dumplings with meat filling before steaming) and residue from the fatty meat. The combination of the “zhi”, crispy & thick chewy shell and the meat filling make this simple food a popular favorite of tourists and locals alike, including myself.

This may be a presumption of my own but during the cold, damp winters, there is no sign of heat and in the same manner, hot summers do not receive any relief of air-con either. Perhaps, this is a better attempt to efficiently serve the mass of people waiting for these delicious dumplings. Seating at each of the small establishments proves to be extremely limited but neither seating nor lack of heat/ac keep the crowds away. If you travel to Shanghai, this is a must try ☺

Cheers! and happy eating!

Chinese Desserts….will always hold a soft spot in my heart

2010-05-25T09:56:00.000-07:00

As the temperature gets warmer....eat something cold!

As an Americanized Chinese girl born in the US, I would have chosen frozen yogurt or an ice cream sundae any day/night of the week. Lately, my experience and time spent in asia has made me question my choices for sweets more carefully. After my almost 9 month stint in hong kong, I have grown to really like Cantonese desserts and even crave them at times. This next feature is no exception.

Shaved Ice- The Taiwanese call it 刨冰 in pin yin bao bing, in Korean it is known as 빙수 or bingsu for its phoenetic pronunciation, ais kacang in malay or “abc “ for short.

However, no matter where you find this sweet, it is always created the same way; a large mound of shaved ice filled with toppings like jellies, red bean, tapioca, black pearls, condensed milk, fruit, coconut….etc etc…

This particular establishment in hong kong I visited uses the same concept as the traditional shaved ice in shape but chooses to embark on the new and modern approach for “bean curd textured shaved ice” as can be read about in a previous entry of this blog while mixing and matching western and eastern toppings like lychee jelly and banana or krispy cereal and kiwi.

Here are 3 particular flavors that I have tried:

a) Horlicks- which is a powder that is made into a malt beverage made popular in hong kong and can resemble the taste of ovaltine. – with wheat, strawberries, sweet dumplings, and crystal jelly.
b) Chocolate- with marshmallows, lychee jelly, and banana
c) Peanut- with sweet dumplings, kiwi, and krispy cereal of some form.

Cheers! and happy eating!

Seafood on Lamma

2010-05-25T09:35:00.001-07:00

Dinner of May 21s t at Lamma Island- Buddha Day and also the birthday of two close friends. Generally speaking for the vast majority of Hong Kong Islanders, there is no such thing as "engaging in outdoor recreational activities". This dinner is a result of a 1 hour trek through a paved island-like town (think Lost meets South American Rainforest), a very polluted beach and slightly elevated mountain/hills. The scenery was beautiful but I was more concentrated on how to get rid of the swarming mosquitoes headed for my bare and exposed legs!

This Island according to some outside knowledge from my mom used to be a fishing town and thus, much of the food sources on this island focus on seafood. Which is exactly what dinner was, an abundance of protein sources without any form or.. almost no form of carbs minus beer.

And without further delay.. onto the food! As an apology beforehand, some of the first few dishes were taken after people picked at the plate hence the un- aesthetically pleasing (sp?)

1. Salt/pepper battered Calamari
2. Sweet and Sour Pork w. pineapple, and red and green peppers
3. Steamed Shrimp w. choice of soysauce, chilli oil, or red vinegar
4. Lobster Tail sautéed in a butter sauce with onions
5. Fish Fillets w. sugar snap peas, carrots and celery.
6. Various forms of mushroom and steamed broccoli
7. a hodge podge of fish parts w. green onions and scallions???
8. Roast Chicken w. Crispy Skin
9. Steamed GeoDuck with minced garlic and vermicelli
10. Black Pepper battered crab on a bed of lettuce

Food Commentary:
While Everything was extremely tasty after you are famished from walking for an hour, there are only a few dishes that stood out in this meal; the lobster tail, and steamed geoduck.

3. Steamed Lobster Tail sautéed in butter sauce with onions- Perhaps nostalgia plays a key in this comment but the lobster reminded me of the lobsters that I ate as a kid growing up on the east coast. Sweet, firm and tender meat- The butter sauce was a bit too heavy for my liking but provides a hearty addition to the sweet meat.

9. Steamed Geoduck- this addition to my food vocabulary is relatively new to me particularly because of its odd appearance. As a kid, I once regarded them as the giant clam with the elephant trunk nose… but now looking at them now.. they resemble something else… you can look them up if you are curious for its appearance.

Many can compare the texture similar to that of abalone, the more expensive choice. The best and most descriptive way to describe the texture of geoduck is a chewy almost rubber-like sweet solid….i would compare it to the conch but a bit less crunchy in texture. This restaurant in particular, steamed the geoduck, and cooked with garlic vermicelli. This is by far, my favorite dish of the night but I have a strong appreciation for the taste of geoduck and garlic and vermicelli what’s not to like? The garlic was a bit on the strong side, so perhaps only enjoyed for its full flavor if you are a garlic lover.

Cheers! and happy eating!

Cookies, Jello, puddings...

2010-05-18T07:28:00.001-07:00

END POST:

Cheers! and happy eating!

postres, desserts, sweets :)

2010-05-18T07:02:00.001-07:00

** A few desserts worthy of mentioning: greentea mousse, lychee panna cotta, and black sesame cake.

greentea mousse- Usually i think mousses are too creamy but this one provided a good median between a watery consistency and being too creamy. The greentea was also extremely fragrant without overpowering with artificial flavors. A good light refreshing treat.. in small quantities of course.

black sesame cake( Picture 2)- After being in Hong Kong for 9 months, i believe my taste buds have sort of adjusted to more ethnic flavors and have come to really love the taste of black sesame. Black sesame is used in many Cantonese desserts especially glutinous rice balls filled with black sesame, black sesame paste, and Starbucks has even vamped their asian coffee shops to carry "Black Sesame Green Tea Soy Latte"... which i have actually had the pleasure of trying and it was delicious... but onto the black sesame cake. This particular cake, shaped like mickey's face was an east meets west creation. The consistency of the cake was more mousse like than cake like but the texture of the black sesame and the cake complimented each other quite well and while a problem many desserts have,this one did not. It was semi sweet without being too sweet and artificial tasting.

Lychee Panna Cotta(Picture 1)- My favorite, dessert of the night would have to be the lychee panna cotta. Perhaps, my taste buds were a bit biased because i love lychee, and i love panna cotta... so what's not to love about the combination of the two? Not too creamy and rich like most panna cottas tend to be but a light almost flan- like consistency although there are no eggs used to make panna cotta and a refreshing light lychee flavor with bits of lychee.yumm!

entrees, steamed goodies, sushi...

2010-05-18T06:57:00.000-07:00

Buffet Continued...

2010-05-18T06:48:00.000-07:00

Clarification:
the 1st picture is actually hot pot/sukiyaki, where there were two soups offered: one was a pork bone clear based, and one was sukiyaki Japanese style with soy sauce. There are various hot sauces, chill oils, sauce, green onions, chives, onions, and garlic to choose from.

the 3rd picture is the Curry Station.... They had your standard chicken and potato yellow curry, green curry, vendaloo and lastly a personal favorite of mine...butter chicken. Naan was also provided to dip the various forms of curry with.

the last picture depicts all the various forms of items that can be added to the "make your own noodles.... mostly Chinese noodles. Everything from golden mushrooms, to shitake mushrooms, to squid, fishballs, etc.

Hk Disneland Buffet- Hollywood Hotel

2010-05-18T06:38:00.000-07:00

Buffets require no introduction. Long tables filled with seafood(sashimi, crab, shrimp), poultry(roasted duck, chicken, bbq pork),meats(carving stations with roast beef, turkey), make your own noodles, steamed delciousness(hk and shanghainese style buns),entrees(mixture of meats with vegetables), and of course.. last but not least desserts.

Desserts can be sorted into cakes, mini pastries(torts, tarts, mousses, etc), jello/puddings,cookies of various kinds, fruits and chocolate fondue fountain. My entire family in Hong Kong on both parents' side decided to have a pre-mother's day dinner at the Hollywood Hotel in Disneyland HK the weekend before mother's day to avoid rush and packed restaurants. Here's the food we had, straight down the line....

Sweet Basil Thai( Sunday of the 7s) Continued.

2010-04-08T20:59:00.000-07:00

Remarks on the Meal: Hands down, my two favorite dishes at this restaurant are the Pomelo Salad and the Pad Thai. They say many a times food and certain dishes are linked to nostalgic or pleasant memories from your past.

I would say Pad Thai is definitely one of those foods for me. For those from uiuc…. Golden Wok has cheered me up, provided perfect sustenance after an intense cardio workout at CRCE, to a favorite takeout meal when it was pouring or snowing excessively. Thus, when I eat Pad Thai, I am just a happy person and this particular one hits the spot pretty well.

The noodle sticks are neither too soft nor too hard which is often a hard balance to achieve in many pad thai establishments. Another difficult part in creating the perfect Pad Thai is the balance of fish sauce to the tangy tamarind sauce. I have frequented many thai places which either are TOO savory or TOO sweet. This one is a good median. Its not Golden Wok but then again… I should not expect that quality abroad.

My favorite appetizer and something that quells your hunger quite well as you are waiting for your main courses is the Pomelo Salad. Initially when I first tried this creation, I did not realize that there was any dressing at all. But as you slowly dissect the flavor and slowly absorb and separate each taste, you realize there is a light and subtle difference to regular pomelo. I assume the technique can be compared to [sprinkling salt on watermelon]. While my taste buds may not be particularly professional, I taste a subtle hint of limejuice and perhaps a hint of coconut water/milk. Very refreshing as an appetizer!

Sorry for the extremely long post… this meal had to feed 8 hence the extensive list of menu items. Also, the picture quality on these are lacking because I forgot my digicam at home, and many were shot quickly before my family dug in. anyways!

Cheers! and happy eating!

Sweet Basil Thai( Sunday of the 7s)

2010-04-08T20:44:00.000-07:00

Hmm… writer’s block or pure laziness? Perhaps a good combination of both. Excuse the hiatus from blogging, this meal should have been written about BEFORE my vacation but …mmm ok no more excuses and onto the meal.

It’s a family tradition on my mom’s side to go out on dimsum excursions when my parents are in town. After my audit stint at an industrial park and essentially consuming gallons of oil for my lunch meals, I convinced my mom to pick another cuisine. This particular Sunday was the 7’s or a huge Rugby match that takes place in Hong Kong annually….aka traffic was horrendous all around the Causway Bay and most of Hong Kong Island. Maybe it’s the American in me, or just the idea of being fairly open to many ethnic cuisines, but I had to do a fairly persuasive job to convince my parents to stray away from the traditional conventions of dimsum. Finally! Thai cuisine was compromised.
The meal:

Pomelo Salad- Pomelo pulps picked out and placed on a bed of lettuce in a lime cream dressing w. dried mini fish

Yellow Chicken Curry- Tender Chicken slices mixed with carrots, red peppers, and onions in a light yellow coconut curry

Thai Fried Rice with crab meat- Standard Asian fried rice with scrambled egg, green onions, and shredded crabmeat.

Shrimp Pad Thai- tangy and savory dried noodle sticks with green onions, bean sprouts, scrambled egg,, and shrimp with crushed peanuts.

Fried fish fillets- Fried fish fillets on a bed of (Cun Xin Cai) and red chili

Pan-fried giant prawns- Pan-fried giant prawns in a salt and garlic batter topped with cilantro.

Tofu- Pudding Tofu lightly battered accompanied with shitake mushrooms, various other forms of mushrooms, baby corn, and green peppers.

(To Be Continued)

Caffe Vergnano’s in IFC, Central HK

2010-03-21T10:25:00.000-07:00

This next meal comes out of a whim from Janet’s and my indecisiveness. While our date was supposed to be a purely “frozen yogurt” excursion, our empty stomachs drove our legs to walk towards…. dinner. Since we had decided to meet up at IFC in Central, our laziness and hunger drove us to more local destinations; aka inside the mall itself.
After much contemplation, we finally agreed on Caffe Vergnano’s. Since we both wanted to save room for frozen yogurt, we decided to share the:

Dello Chef Pizza(Parma Ham Reserve, Buffalo mozzarella cheese, arugula , tomato sauce, and rosemary olive oil.

After my arrival in Hong Kong, I have taken a fond liking to parma ham and honeydew. This pizza was no exception. While arugula tends to be on the bitter side in salads, the texture and bitterness was well paired with the light tomato sauce and super flavorful parma ham.

Additionally- being born and raised in New York has made me a thin crust pizza girl. Sorry you Chicago-ans, still a new york girl at heart no matter how many times you place deep dish pizza in front of me. AND this pizza was just that. Super thin but still able to hold the many ingredients of the pizza without it getting soggy or too thin- or crackerlike.

Overall, a delightful light dinner for those looking for something to satisfy your meat and pizza craving!

Cheers! and happy eating!

Day 3 of Business Trip Dinner

2010-03-21T10:05:00.000-07:00

Not much narration needed. Another fabulously filling and delicious meal at the hotel restaurant.

Menu:
-Yi Mien with carrots, mushrooms, pork, and shrimp stir-fried with light soy sauce
-Baby Bok Choy with Shitake Mushrooms and a fried bean curd puff with fish paste inside
-Teppanyaki style beef strips with wild mushroom and red peppers
-Eggplant in a Hot Chili Oil with Chili, green onions, and minced pork

The entire menu was pretty delicious and cheap to boot because we were about an hour’s distance from the Guangzhou city center.
There were two dishes worth mentioning! The teppanyaki style beef strips were by far my favorite dish of the night. The seared flavor of the beef complimented the wild mushroom so well! The second place award would go to the eggplant in chili oil. While I have to admit I used to barely touch spicy foods, I have grown to rather enjoy the tingling sensations of my taste buds when it touches chili. My senior was sweating and looked rather uncomfortable… poor boy. While many people do not like the texture of eggplant, the super high temperature and hot chili oil make the dish a must try. I have to say the oddest texture and combination of flavor award would go to the fried bean curd puff with fish paste. It was soft with the oddest slimy texture. Not really my cup of tea but others might enjoy it.

Cheers! and happy eating!

Business Trip Day 2: Hotel Restaurant

2010-03-21T09:22:00.001-07:00

Hello. Hello. Its been a while since my last post. I suppose I have been procrastinating about updating this blog for quite some time now. This post is supposed to directly follow my last post about my business trip day 1 to Guangzhou.
This meal is from Day 2 of my business trip to Guangzhou. The manager for our team had just returned to Hong Kong and all that was left of us was myself and my immediate superior who happened to be a 1.5 year recent graduate from college himself.
Instead of working at the client site, we precisely packed up our laptop at 6 pm sharp, and returned to the hotel where our next two dinners would take place. Surprisingly and luckily, the food was quite delicious.

Here’s a Recap of the meal:
-Short ribs in a light sweet and tangy honey reduction
-Teppanyaki style tofu with carrots broccoli, and mushrooms
- Cooked Pot-Style spinach in a chicken broth with minced pork and raw egg
-Singaporean Chow Mei Fun(Singaporean thin noodles with ham, green onion, bean curd shreds, and mixed vegetables, stir-fried in a curry sauce.
Cheers! and happy eating!

**Special Post: Business Trip To Guangzhou Day 1 Dinner: The Manchurian Special Flavor Jiaozi Restaurant

2010-03-05T19:13:00.000-08:00

**Special Post: Business Trip To Guangzhou
Day 1 Dinner: The Manchurian Special Flavor Jiaozi Restaurant

Greetings! While the purpose of this blog was to document and illustrate the foods I was consuming in Hong Kong, I wanted to share some of the food experiences I have had in the past two weeks that actually took place outside of Hong Kong and in particular that of Guangzhou, China. .
For those that have spoken to me recently, you should be well aware of my reluctance to spend a week possibly more in the rural parts of Guangzhou. Truth be told, the job part was both tedious and stressful but I could always look forward to a decent meal that night.

Day 1 dinner was one of the most flavorful and delectable Chinese meals I have had in a while. The restaurant was two whole floors atop a department store and seemed frequented by the locals as there was a long wait even at 9 o’clock, which is what time, we finished work. We were greeted with waitresses and waiters dressed Manchurian style in their attire and hairstyles. While waiting for our table, one could hear the snapping of sunflower seeds that were being consumed by hungry diners waiting for their table.
But enough about the story! Here’s the Food!

Menu Includes
- Beef & Turnip in a spicy oil broth
- Pan Fried Pork in a sweet, sour and spicy sauce
- Baby White Cabbage in a mushroom, pork soup broth
- Egg, Vermicelli, and Chives Pocket
- Variety platter of Dumplings (Vegetarian (celery), pork & white cabbage, chicken & mushroom, pork & chives
Everything was delicious but my favorite was the Beef and Turnip in a spicy oil broth!

Cheers! And happy eating!

Triple O's

2010-03-05T18:34:00.000-08:00

Triple O’s: BC Burger
Sorry people for the super delayed food posting…. being lent out to audit is more like a death sentence than “good exposure” but this blog isn’t about work or life but rather one of life’s greatest pleasures… at least for me it is; food. A few weeks back, I went youtube crazy for my favorite food network/travel channel shows….alas, three hours later I was craving good western food.
While Cantonese/Chinese food is my favorite cuisine and I could easily be content with consuming all forms of Chinese food, I am still American in my food upbringing. My friends had been mentioning this really good Canadian burger chain…and I thought this just might curb my craving for American food.

The location was directly next to IFC- or central’s most trafficked area filled with shops, supermarkets, restaurants, cafes, bars, offices an even a cinema. The inside of Triple O’s(the home to the famous burgers) was like any Americanized/western fast food chain but offered a slight old-fashioned diner feel. Ten minutes later, I finally chose to order the BC Burger…which was also recommended to me by friends.

The contents of this burger include a 100% pure beef patty topped with the special Triple “O” sauce, 2 strips of bacon, cheese, lettuce and tomato. It’s safe to say that my review of this burger is unjust because of just how long its been since my last burger. The bun was a delicate, buttery crisp.. .much like In N Out’s burger buns but the best part of the burger was the balance between moist and flavorful beef patty. Usually, burgers at fast food chains come out much too dry but this one was an exception. The bacon and toppings only added to the delicious greasy treat that this burger offered its tasters. Because I usually do not skimp on food, I tried their fries. Surprisingly enough, I could taste the potato taste, which is usually lacking at fast food chains. All in all- quite satisfying and definitely filled my craving for western food.
Cheers! And happy eating!

Desserts in CWB

2010-02-09T05:50:00.001-08:00

On a cool brisk sunday afternoon of non-stop eating,a few friends and myself embarked on a dessert adventure that served the famous "bean curd skin shaved ice" dessert. This purely means, they are shaved to resemble the shape and texture of Bean Curd sheets. The pictures do not do justice to how light the concoctions were.. offering the perfect balance between flavor and ice.

JonJon's: Strawberry
Ananth's: Mango
Cathy's : Chocolate
Mine: Green Tea. My green tea selection also had two "tong yuan" which were warm and filled with a red bean filling with a side heap of red beans. yummm.

Cheers! and happy eating!

Bo Zai Fan- Alleys behind SOGO

2010-02-09T05:29:00.000-08:00

Local Street Food- Alleys behind Causway Bay

Per Janet’s recommendation for food eating in Hong Kong, we decided to try a local street food that has been famous in Hong Kong for years. Excuse my butchered Cantonese pin yin but it can be roughly translated as ‘bo zai fan’ or bucket style rice in English.

There is a famous streetside shop that is famous for selling these behind the super popular SOGO department store.
The three selections we ordered were Chicken & Mushroom, Chinese Sausage, and Minced pork with pickled vegetables. They are especially delicious when you drizzle some soy sauce atop the rice. The reason these “rice bowls” are so delicious is because the rice absorbs the flavor of the bowl through the claypot which is baked and is surrounded with a crispy edge of rice bordering. They were delicious but not very filling. We went to two other restaurants after ;)
Cheers! And Happy Eating!

Wonton Noodles in the Western District

2010-02-09T05:05:00.000-08:00

As aforementioned in my prior posts, Wonton noodles is synonymous with one of the cheap delicacies that Hong Kong has to offer. What better opportunity to try this than with two foodies- aka Fink and Ananth.

The Indian prince and his dancer buddy decided to come make a visit to Hong Kong from Shanghai and they were adamant about eating Wonton Noodles. While these establishments are plentiful, hanging out with these kids turn me into a lazy foodie.

Here are some shots from a local Wonton Noodle shop near Sai Wan ( western District) near the affluent Pok Fu Lam neighborhood as well as Hong Kong U. The noodles were typical- and lacked the rubber band texture that is actually produced with just the perfect amount of water content. I believe more than anything the boys got a kick out of hearing me speak understandable but definitely not desirable amounts of Cantonese to the waiter.
Cheers! and happy eating!

Cenacolo Meal Continued

2010-02-09T05:03:00.001-08:00

Birthday Dinner at Cenacolo, SoHo

2010-02-09T05:00:00.001-08:00

Sorry for the 1 month food blog hiatus- between work getting more busy and my 2 week vacation back to the states, I have grown lazy and have forgotten to blog. Here is a dinner that is one month overdue taken from my favorite Italian restaurant thus far in Hong Kong.

Cenacolo, is a small, oddly situated Italian restaurant located in the division between LKF( nightlife/bar district for the foreigners) and SoHo( a quieter restaurant/bar filled strait also famous for its ex-pat customers). The restaurant group owns a few restaurants and one other ive frequented is Al dente, also in the SoHo vicinity known for its “al dente” style cooked pasta.
The night started off with 3 appetizers- a) mussels b) bruschetta, and c) Italian salad. While I cannot make any judgments on the mussels because the taste freaks me out, the bruschetta contained the perfect combination of taste and texture- taste from the tart but aged taste of the balsamic vinaigrette as well as the crispy exterior of the toasted bread. The Italian salad was good but the fresh mozzarella had a strange texture that did not suit my fancy but perhaps it was just me.

Cathy’s Dish: Spaghetti Bolognese

Arthur’s Seafood Pasta

My Linguine with white clam sauce- One of my favorite pasta dishes is Linguine with White Clam Sauce. While to date, my favorite version of this is still from a small seafood restaurant in San Francisco, this was not a bad substitute in any way. Most importantly the clams were fresh, had flavor and was a mix of savory and spicy. The al dente style pasta and garlic, wine, and olive- based sauce complemented the clams well. Overall, I enjoyed my dish very much.
Agnes’s Salmon Fettuccini

Cheers! And happy eating!

Kosmo: Wellness Cafe (LKF/Central)

2010-01-11T05:19:00.000-08:00

(Soy Prajna followed by the Soy Karuna)

After being in Hong Kong for about five months, I can officially say I think I am finished with the partying every weekend deal. You soon begin to realize the sights, sounds, and even people repeat and it becomes a dull pastime after awhile…especially after you’ve developed a good friend base. Luckily, I have. Thus, comes about this post: coffee shops/juice bars!

My good friend Cathy and I have started frequenting an organic juice bar/coffee shop in the heart of the bar/clubbing district of LKF called Kosmo. I have taken a fond liking to their organic smoothies made with Soy. Additionally, the quiet upstairs adds to the charm of the place minus the occasional strange ex-pat revealing his latest sexcapades with local girls. The atmosphere is quite nice for a gir’s chat which is exactly what we do.
Two recent drinks I’ve tried are the :
1) Soy Karuna( Compassion)- Organic Soy, milk. Lychee, mint, strawberry
2) Soy Prajna(Wisdom)- Organic soy milk, guava, mint

I have to say my favorite was still 1) Compassion because of the strawberry and Lychee combination. 2) was a bit strong on the Guava and mint taste, but if you like both then they are good choices.

Cheers! And happy eating!

Additional Pics from HK Football Club Annual Christmas Dinner

2009-12-30T05:16:00.000-08:00

Annual Christmas Dinner at the HK Football Club

2009-12-30T05:06:00.000-08:00

Sorry for the holiday hiatus! Hope you all had a fun and restful holidays. This post is dedicated to Christmas and the love and happiness that comes from food and meals that virtually bind families and friends together.
These pictures illustrate the annual Christmas Party luncheon for Grant Thornton International’s Corporate Finance + Restructuring Insolvency division in Hong Kong. Basically, a Christmas luncheon for about 30 of us in the Causway Bay division not related to either Tax, Assurance (Audit) or BRS.
We start off with venue: Hong Kong Football Club
Location: Happy Valley
Description: A type of country club/sports club esque venue to see and be seen by the city’s most influential power socialites and corporate heads. A good place for networking and job searches really.
Dining: They offer a wide variety of dining possibilities, ranging from a casual sports bar, to high class dining.

As the 30 of us all arrived, we were escorted into the restaurant dining area, which led into another half sized room that was lined with a buffet of delicacies and desserts.
The meal of the day was as followed:

- All you can eat starters(sushi rolls, (tuna, salmon, other sashimi choices), oysters, conch, and crab legs, cocktail shrimp, salad, various deli meats, parma ham+ honeydew, and various pasta salads.
- An entrée of your choosing
- All you can eat dessert buffet ( bread pudding, various forms of fruit, cheesecake, fruit cake, and chocolate mousses)
- A choice of Coffee, or Tea

In this meal, I grew obsessed with the savory and sweet texture and taste of parma hams + honeydews. The crab legs encompassed the perfect amount of sweetness as well as seafood taste without being overly one compared to the other. My entrée of choice was a filet mignon with giant prawn… absolutely mouth-watering juicy piece of medium rare steak with perfectly broiled piece of shrimp, which resembled the texture, and sweetness of a baby lobster. Enjoy the pictures!

Cheers! And happy eating!

Craving for Mexican Food!

2009-12-21T05:04:00.000-08:00

After three months of residing in Asia and being forced to stay put aka: having a job, i found something i actually craved-food wise; mexican food. I suppose you can say i was a late bloomer for Mexican food; Taco Bell was not my idea of a good meal and i never lived near a Chipotle or Q'doba as there were none on the East Coast. It was not until college where my friends urged me to try my very first dose of mexican food my freshman year. I have never looked back since.Specifically... i can pinpoint exactly what i miss most about mexican food... the sizzling aroma of strip steak, chicken, a combination of fresh greens(onions, red & green peppers) and my favorite; shrimp all wrapped in a wonderful soft tortilla with a wonderful heap of mexican rice. Sound familiar? thats because for all those who know me; its the ONE thing i order at Dos Reales; the acapulco! Nothing has replaced the acapulco yet in my heart.. perhaps one day.

Thus, after locating a few friends who also had a similar craving for mexican, i went venturing' for something that would satisfy my craving and came across some food blogs and friends who recommended Caramba! Caramba is located in the heart of the SoHo district of Central where many small foreign restaurants and bars are situated, just beyond the mid-level excalators.

Here below were are the dishes for the night.
- Caramba Nachos( Nachos in a two cheese combo, salsa, black beans, and cheese)
- Chorizo quesadillas( Chorizo(a sort of spicy sausage) w. cheese)
- Steak Fajita( Sizzled strips of steak w. red and green peppers and grilled onions)

We ended up ordering two orders of fajitas between the five of us... so i can say it was decent mexican food for Asia.I have not decided if i was
a) easy on the rating because i would never expect to find good Mexican in Hong Kong
b) my lack of Mexican food in my diet was warping my taste buds to think even Taco Bell was yummy or
c) The food actually was pretty decent.

Next Time; Coyote in Wanchai! Similar food but supposedly the helpings are even larger....FAMILY STYLE! I will be sure to wear sweats that day :)

Cheers!And happy eating!

Hokkaido Dairy Farm: Breakfast For Lunch?

2009-12-14T21:35:00.001-08:00

So occasionally when I'm extremely lazy, tired, the weather sucks or am feeling socially inept- i run out to buy lunch to eat at my desk. There are usually only one of two places i go- the first being a place i have already reviewed.. the local noodle shop (Nam Ke) and the second being Hokkaido Dairy Farm. Usually these two places continually persist in my weekly lunch excursions.

Tucked behind a corner, across from the Ferrari dealership and the 28 mini bus to Central Soho, lies this small Asian looking coffee shop/diner. But amass the line of businessmen waiting for a seat, lies simplicity in food hardly seen elsewhere in Causway bay.

My first experience here was actually my first day of work.. not a mere three months ago but feels like forever. Most people order 1 thing and 1 thing only on the menu.. the Lunch Special.

This lunch special consists of things you can easily find at home.. but would never piece together and create a lunch set. My sheer amazement at the "lunch special" soon faded as i became a regular there.

1) Scrambled Eggs
2) 2 slices of Ham
3) 2 perfectly cut triangular slices of White "Asian style" Toast
4) BBQ Beef+ Macaroni in a Light Chicken Broth.
5) Iced Lemon Tea (My new favorite beverage)

All in all- while not the best lunch meal i had experienced, definitely one that offers the comfort and satisfaction that one needs as a corporate clone in the HK work world.

Cheers! And happy eating!

Cafe le Must

2009-12-09T05:56:00.001-08:00

So excuse the funky name of the restaurant. Chinese people should really learn to edit restaurant names to make sense but you know...as long as they are good i suppose. So since.. my lunches usually take place in CWB.. here is another frequented lunch spot for my co-workers and i.

Its called Cafe le Must and without reservations.. you will be waiting there for 20-30 minutes easily. Luckily, i work with people who love to eat.. so reservations are always made. Because CWB has lots of office buildings and tons of people in the surrounding areas, there is the tradition for restaurants to have lunch sets for the typical corporate office worker.

So here below is a 3 course meal with vegetable soup, garlic bread, bbq porkchops with spaghetti , ramekin of tiramisu, and iced lemon tea all for a total of HK41( USD $5). i shall let the pictures do the narration for this post :)

Cheers! And happy eating!

Happy Hour at its Best!

2009-12-09T05:30:00.000-08:00

Working in Asia is definitely a challenging and a learning experience for anyone that has the opportunity to experience it. Working becomes life and there is little time for anything else unless sleep is sacrificed. Since i am still young,there is definitely an inverse relationship between my social life and how much sleep i receive.

Anywho! I realize i cannot connect with locals on any level and since most of my friends and acquaintances are foreigners in some way shape or form; alcohol has become a significant part of their lives at one point or another. This past Thursday i experienced what i believe in my opinion is my favorite little hidden bar/lounge...at least on a Thursday night.

Its called Drop...or BackDrop for its entire name. Its actually rated on "world's best bars" and on weekends has been described as being Hong Kong's chic'est and most posh after-club bar and i can definitely understand why.

The drinks are absolutely fantastic. As most of you know, i am not a heavy drinker but i do love good cocktails. Also, me and my girl friend seemed to draw the attention of the bartenders and had 3 rounds of free drinks.Nobody can say no to free right?

I started with a Green Apple Mojito and it was by far one of the best mojitos i have ever tasted. Usually, my complaints with mojitos have something to do with the sugar content. There is usually far too much syrup and off balances the rum as well as the soda water. This particular green apple Mojito was delicious.. just the right amount of green apple and lime flavor to offset the rum and soda water. A perfect concoction and before i knew it.. my glass was empty.

I've also enclosed pictures of some friends' drinks which included [fruit of the forest] and a cosmopolitan. Towards the end of our time here, we were offered two passion fruit graygoose martinis. I usually hate martinis because for me, the alcohol ratio to mixers are unbalanced and thus makes strong.

This drink by far topped any of the previous drinks for it tasted like a fruit smoothie. To top it all off, there were two raspberries infused with the liquor and was a delectable tart addition to the fruity blend.

Enjoy the pics... and if you have the chance.. check out DROP in SoHO..by the mid-level escalators on THUR for some 1/2 drink specials before 11 pm. For 3 rounds of drinks... i think i spent a total of HK40( $5USD).

Cheers! And happy eating....or Drinking!

Little taiwanese restaurant in Beverly Plaza

2009-12-09T05:17:00.000-08:00

Sorry for the delayed posts.. i hate being a lazy blogger but work has actually taken a toll on me this week. i was eating, sleeping, and thinking in excel cells. Now that the project is over and done with, Lets move our attention to more pressing matters; food. Each workday my co-workers oogle and look forward to 12:45, for that is the standard lunch hour at GT. This particular lunch, sometime last week, I believe it was Wednesday, the restaurant of choice was a small taiwanese restaurant located directly across from SOGO(one of hk's most prestigious and well-known department stores). I actually got lost at SOGO when I was Four and scared the bajesus out of my parents... but that's a story for another time.

This particular picture below illustrates a spicy coconut based broth with rice noodles with lightly pan friend fish fillets with bean sprouts. Its actually quite a funky combination and only recommended if you are a heavy coconut milk lover. its thick consistency is definitely not recommended for all. The fish fillets were perfectly pan fried and had a light crunchy consistency with soft fish meat... seemed like a mixture between cod or some form of a flounder.

The particular lunch set was accompanied with a drink; my drink of choice was hot bubble tea. There is nothing better to accompany a hot bowl of noodles on a cold dreary day in Asia than with warm bubble tea besides hot chocolate that is. Since i have adapted significantly to the "hk eating lifestyle"...I quite miss my favorite winter drink.. hot chocolate with peppermint schnapps.

Cheers! And happy eating!

Maxim's...chinese bakeries...yum

2009-11-30T07:38:00.002-08:00

These pictures require no narration. They are delicious, beautiful, and scrumptious.

Flavors include: Tiramisu, Chocolate Mocha, Fruit Tart, Cheese Cake, Black Forrest cake, Mango mousse, Mandarin orange mousse Cake, and Chesnut Mousse Tart

Authentic Noodle Shop

2009-11-30T07:07:00.000-08:00

Each year since the age of 4, I have visited Hong Kong at least twice a year if not more and each trip starts similarly. Because my mom grew up in Hong Kong and went through school in Hong Kong, many of my favorite foods are attributed to my mom's local palette.

Hong Kong is known for its famous Wonton Noodles.. or Wun Tun Mien (excuse my cantonese pin yin if i am inaccurate). Its chewy, almost rubber band like texture is what keeps locals addicted to the simple and yet delectable treat. Each trip to Hong Kong of mine included trips to authentic wonton noodle houses which fill the street level shops of older regions of Hong Kong like North Point, parts of Quarry Bay, and older parts of Wanchai.

My most recent discovery is another noodle favorite in Hong Kong! Since i work in Causway Bay, I am absolutely accessible to any cuisine you can think of which is bad for my waistline but delectable for my foodie cravings.

One such famous noodle house which has opened several small shops around HK Island and even Kowloon is known as Nam Ke Noodle House. The Noodle House has a specialty broth which is a mix of Sour and Spicy, sort of blended into a soup base.

The signature noodle which i believe is number 9 is a combination of a sweet and spicy soup base with minced pork, a pickled vegetable, bean sprouts and a wide array of toppings to choose from. Some of such toppings include beef balls, fish balls, beef tendon, and the number one specialty; spring rolls.

The springrolls however, are unlike any other you will find in Hong Kong. These Spring Rolls are actually fish cakes or the same ingredients used to make fish balls and fried into a "spring roll like shape" and then convered in fried bean curd. While everything is fried, the taste is one of a kind.

And Now, pictures! Here's Fiona illustrating her love for the noodles after meeting up for dinner.

Finally, a close up of the local favorite that have locals, and office workers alike line up for twenty minutes on end just for a bowl of noodles, and yes, that includes me :)

Cheers! And Happy Eating!

Shek O Snacks

2009-11-30T06:55:00.000-08:00

On a bright and clear 77 degree Sunday... I think this was two sundays ago, I went with some friends to Shek O( 石澳) close in distance to Stanley and Big Wave Bay known for the beachy landscape as well as nice waves for surfers brave enough to venture into the polluted HK Ocean.

When you First get there, you are surrounded on both sides by snack shops. Some of the snacks most famous to the area are Dried Squid pieces that are grilled on a mini toaster like contraption, and curried fish balls on skewers.

Here are some pictures of the Dried Foods available on the side of the street.

Here is a picture of Shek O right before sunset.

The second picture captures Arthur buying the Dried Squid which is slightly chewy, salty and has an oven burnt taste embedded into the flavor. The giant jar holds some fishballs...which are most popularly served with a curry flavored sauce that is sold in a cup.

The Last picture captures all the dried squids, fish, and other dried seafood that people buy to season their foods, or snack on.

Cheers! And Happy Eating!

Hot Pot in TST

2009-11-24T06:19:00.000-08:00

Hot Pot on a Friday Night. It was 55 Degrees out and everybody was bundled up like Chicago's harsh Winters already. I walked out in a leather jacket and got looks of death. But, I always have Room for Hot Pot. At Tsim Sha Tsui's famous Hot Pot Offering at 9 pm. Everybody is famished from a long day at work.

The orb-shaped items next to the cup are actually shrimp balls injected with cheese...apparently the restaurant's specialty... but be forewarned... it was not a pleasant experience. Each of us...there were 4 of us proceeded to either a) choke on the hot cheese that exploded out of its soft encasing or b) gag on the gloopy and gloppy mess of cheese whiz with shrimp.

The other items included white turnip, a large plate of sliced beef, mushrooms, wontons, and various fish/beef/...etc balls.

The hot pot base was a pork bone base with corn. A very light but savory base and offered just the perfect amount of delicate sweetness with the addition of corn.

The rest of the pot includes Sausage links(not my choosing), Fried bean curd, wontons, spinach, white turnips, udon, and vermicelli.

Cheers! And Happy Eating!

Week of Nov. 23

2009-11-24T05:40:00.001-08:00

1st 4 pictures- Indonesian Maid's Typical Offerings for Dinner.. I guess I'm lucky I don't need to cook after work. Her Eggplant is famous. Its a black bean base sauce and sauteed eggplant. Her Rou bing(ananth's favorite) is a delicious blend of savory pork and the sweet blend of shitake mushrooms melded into an egg pancake-like dish.The fish is steamed with a blend of soy sauce, cooked oil topped with scallions. and the yellow tinted dish is chicken in a soy sauce reduction with sugar.

Last Picture- 1st picture- [Simply Thai(Time Square, CWB)]- severely overpriced and I think the seafood was not fresh. Seafood combination(shrimp, squid, fish, clams, and muscles)

Cheers! And Happy Eating!

food...no introduction necessary

2009-11-23T22:44:00.000-08:00

So initially- this blog was meant for the sole purpose of ranting and using as a creative outlet to anger, frustration, anxiety, insert emotion here <--- but as I'm traveling down the path of corporatedom.. I realize that its time to turn a new leaf. Instead, I shall give my fellow corporate clones/my friends still in college something that will perhaps ignite a sense of happiness in their dull and routine lives; food.

The funny thing is.. I didn't ALWAYS have a passion for food. In fact, I used to abhor the activity of eating meals with family. Miraculously enough and fast forwarding time, I grew to love food, in particular good food. My family considers "family time" going to an "all you can eat buffet" in flushing NY(aka east coast Asian food capital). Enough said. Fast forwarding another 4 years to college... and my closest friends became my food confidants. Today, this blog is for them. Whether it was eating at my favorite restaurant on the Urbana Champaign campus for less then $ 10, or preparing dishes at a friend's apt, Food has helped strengthen friendships and build a collection of my favorite college moments.

Additionally, I realize that many of my closest friends were bonded together by food- a love of eating, and a passion for good food. Food...as I see it unites all. While it would be a dream come true to one day host a food show or write for a food magazine/blog/newspaper/magazine this blog will have to suffice. I have always loved to take pictures of food....but seldom if at all do I actually post the pictures I capture. Hopefully, they will make their way onto this blog.

I apologize in advance if my photography skills are not of par but I do not have the skill, finesse, or patience to learn how to take good pictures. Until my first post with food scans..

Cheers! and Happy Eating!