216 E 10th St
(between 2nd Ave & 1st Ave)
New York, NY 10003
I decided I love weekend lunches. Not brunches. But lunches. I love eggs but rarely feel that I’ll find a good enough eggs benedict to wait in line for… that being said, I recently found a place where I don’t have to wait in line.
I digress. Soba-Ya has always been a favorite of mine. LAW and I go almost every weekend for our weekly dose of delicious salmon sashimi, torched tuna, unagi over rice, and cold dipping soba. The price is just right, always under $20 each with tax and tip. Recently, we decided we had been going to Soba-Ya TOO much and decided to venture out to some other lunch deals in East Village.
We searched Yelp and found Shabu Tatsu, which I always love going for dinner for Japanese hot pot. We found that they also have a weekend lunch menu that seemed too good to be true. They have these lunch sets that range from $12 to $14 and come with egg drop soup and salad. Continue reading
I made this and am damn proud of it. Not because it was difficult to make, ’cause it wasn’t (at all), but because it tasted like the real thing! Sticky, sweet ‘n sour, saucy, and fall off the bone delicious. It’s way better than that American sweet and sour stuff, trust me. I made the ribs with some jasmine rice and vegetables and wolfed it all down immediately.
I can’t stress enough how easy it is to make. I only had to buy the ribs, everything else I had in my kitchen. If you cook Chinese food a lot, you will have everything needed in your kitchen as well. I adapted the recipe, changing a few things here and there, from Fushia Dunlop’s Revolutionary Chinese Cookbook, which I found on Steamy Kitchen’s blog.
- 1.5 pounds of pork ribs
- 2×2 inches of ginger, sliced into thin “coins”
- 6 green onions, cut into 2-inch sections
- 1 tablespoon of Chinese rice wine (I used Shao Xing)
- Generous pinch of salt
- 2 tablespoons of cooking oil
- 2 tablespoons of dark soy sauce
- 2 tablespoons of white sugar (real recipe calls for 4 tablespoons. I think 2 is enough.)
- 1 tablespoon of Chinese black vinegar (can substitute with balsamic)
- 1 tablespoon of corn starch Continue reading
243 E 14th St
(between 2nd Ave & 3rd Ave)
New York, NY 10003
The Winslow is a very special place. You can feel it when you walk in. You can sense that someone cares deeply about the place. Maybe it was because I was biased when I walked in. I knew that Jeff Winslow was a bartender at Hibernia and had saved up money for a decade to open his dream place. But there’s something incredibly charming about the place. It maintains a small town bar feel with the warm wooden décor, but also has a New York snazzy edge because if you look closely enough, everything is very deliberately picked and well designed. Just look at the stools. The subtle curve of the wooden seat sits on top of four elegant legs. Not your standard wooden stool.
V.S. introduced me to Jeff one night when we were all getting drinks there. At night, the place gets bumpin’ with old hip hop tunes and endless gin cocktails to sample. I was told that I had to come and try their food sometime. I brought M.B., Y.N., and L.S. one Saturday for brunch. Brunch in NYC is a normally a nightmare that involves long waits, lame eggs benedicts, and watered down mimosas. Winslow had none of that.
The lack of a wait might just have to do with the fact that it is still very new and unknown to most. I almost don’t want people to read this post so I can continue to enjoy brunch without a wait. But that’s just selfish… Continue reading
FINALLY! I’m so excited to share the first of many what shi said interviews that I will be doing with all the food industry BAMFs. To start the whole shebang, we have Huey Cheng, owner of the very loved Kura restaurant in East Village. Kura was recently written up in the NYTimes, and if you haven’t read it, you need to right now. It profiles Chef Ishizuka (above) so very well, accurately depicting his joyfulness and candid style of making sushi. What the NYTimes article does lack is a profile of the man who started it all: Huey. (Huey is camera shy, so here is a photo of the amazing chirashi bowl Kura offers in place of him.) Continue reading
2512 Steinway St
Astoria, NY 11103
If you follow me on Facebook, you’ll know that I’ve been sick with the flu, hence, the lack of publishing. I haven’t eaten much other than soup and cough drops for days now. I’m feeling better though! Writing this post made me long for the days my taste buds could differentiate between unique flavors. Recently, I had to go to Astoria for a work project and had some time for myself to eat whatever I wanted. A friend of mine, Miss A.M., who is obsessed with all things Egyptian highly recommended Kebab Café, mostly for the delicious food but also for Ali, the owner and chef.
I came in when it was too late for lunch and too early for dinner, so I had the restaurant to myself. Ali was preparing food. The “kitchen” was tiny, taking up just a small part of the already tiny restaurant. This is Ali here, behind the mound of fresh vegetables. Throughout my meal, we spoke at great lengths about his passion for food. He says he was born in the kitchen and that to truly understand someone, you have to understand their food. “This is Alexandrian food, not Egyptian,” he made sure to mention to me may times. When I told him I was Chinese, he smiled knowingly. “You guys know how to appreciate food.”
I couldn’t stop looking at all the beautiful vegetables he was working with.
Some slow-cooked meat with lots of veggies he was preparing for dinner. Continue reading
LAW was making his usual garlic fried rice for lunch when I decided to surprise him with a little brotein.
Mickey D chicken nuggets. Continue reading
98 Ave B
New York, NY 10009
After playing a couple hours of pretty intense volleyball, a short but tiring game involving a soccer ball, and an hour and 15 minutes of anti-gravity yoga (a story for another time…), LAW and I were starved and so happy to hear that the rest of our crew had already been seated at Gruppo, Posto’s pizza sister located in Alphabet City. When we arrived to join our dinner family, E.C. had already ordered for us. I normally am pretty involved in the ordering process so felt that it was refreshing to have someone else take the lead.
We started with the Strawberries & Pecorino Crostini with toasted ciabatta bread, topped with pecorino cheese, fresh strawberries, fresh basil, and white truffle honey ($9). SO. DAMN. GOOD. Strawberries aren’t in season now so were a bit more tart, which was solved with the delicious truffle honey. The saltiness and creaminess from the cheese gave this crostini a delicious balanced flavor. The fresh basil added a nice herby kick. I am definitely going to make this at home sometime, perhaps with a saltier cheese. Continue reading
I’d like to start by giving myself a pat on the back for keeping my kitchen intact. A.W., L.C., and R.Y. got me an amazing pressure cooker for my birthday and until this meal, I had yet to really use it for anything other speed-cooking rice. This is because pressure cookers are scary and if handled incorrectly, can turn into bombs and explode (don’t google “pressure cooker” with “bomb”, just don’t do it).
I had a set of chicken thighs and legs in my freezer that I had to use and was so tired of my honey-soy glazed version that I make so often now so decided to experiment with something totally new. I was also feeling lazy and wanted something fast and easy. The internet told me that fast, easy, juicy and flavorful chicken is inseparable from the pressure cooker. Feeling extra brave, I decided to just go for it. I found this Thai Chicken recipe here and modified the recipe so I didn’t have to buy any new ingredients. Continue reading
157 Ludlow St
(between Stanton St & Rivington St)
New York, NY 10002
As some of you may know, I was invited to be a judge for Tabelog, a Japanese restaurant review site that is huge in Japan and just starting to make its mark here. The reviews and ratings are generated by aggregating information from the top X amount of bloggers in a given area. The ratings are therefore meant to be more legit. “For Foodies By Foodies” is the idea. I wonder if the reviews will be lower or higher than average Yelp reviews… food bloggers are definitely more critical than the average Joe, which makes me think reviews will be harsher on Tabelog. On the other hand, bloggers also are more likely to be friends with folks in the restaurant business or be invited to blogger events, after which they are almost required to give higher ratings.
For example, Tabelog hosted a blogger meet and greet at SakaMai, a newish Japanese restaurant in LES that opened earlier this year. The entire restaurant was taken out for this private, excluuuuuusive event. I felt pretty boss rolling in with my plus one, Y.N., getting handed a fresh deck of business cards Tabelog graciously made for all of us, and having my photo taken like a celebrity. Okay, my head may have been in the clouds at this point, but I really felt great having my blog be recognized and found!
But back to my point. SakaMai provided us with an open bar of all kinds of sake, wine, beer, and cocktails, along with seven dishes to sample (or stuff your face with if you’re me…). As I am writing this, I feel pressure to give all praise to SakaMai because Tabelog paid for my gluttony that night. But I assure you, dearest readers, I will not. I will only be telling the truth because ultimately, I want my blog to be truthful and helpful.
Dish 1: Carrot Puree with dashi gelee and summer truffle. The puree was naturally sweet from the carrot. Dashi is a simple broth or stock that typically serves as the base for miso soup. It’s meant to be fragrant and light, which is probably why I didn’t taste it. The carrot puree was quite strong and overpowered any other flavors. Summer truffle was beautiful to look at but also overpowered by the carrot. Continue reading
Lacking scallions and enough garlic to make my usual honey soy glazed chicken thighs, I needed another recipe for the thighs and drumsticks I had in the fridge. Using my Google skillz, I found a recipe from The Kitchn that involved ingredients my very bare kitchen has (it’s the end of two weeks again where the roomies and I bike to Chinatown for our groceries).
Ingredients (slightly modified from posted recipe):
- 3 chicken thighs
- 3 drumsticks
- 3 tablespoons of miso paste (darker is better for this)
- 2-inch piece of fresh ginger, peeled and chopped
- 4 to 6 garlic cloves
- 1 tablespoon of lemon juice
- 2 tablespoons of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of chili powder Continue reading