Meh. Does not compare to Korilla at all. This $3.50 slider is tiny for the price and offers nothing much more than pork marinated in sweet and spicy sauce (always more sweet because they assume sweetness is more appealing to the Western palate) akin to the marinade offered at Korean supermarkets paired with a lot of kimchi with A LOT of raw onion, sandwiched between a decently grilled brioche bun. It isn’t a bad slider. Just a very mediocre one I feel like I could put together easily after a trip to H-Mart. Take out some of that onion and bring your prices down by a dollar fifty, then we’ll talk again.
Ninth Street Espresso
341 E 10th St
(between Avenue B & Avenue A)
New York, NY 10009
This cookie is an explosion of textures and flavors; not the NYC scary bomb kind of explosion, but rather, a wondrous explosion of complementary flavors (remember how Ratatouille – the cooking rat – escaped into an explosive abyss of deliciousness when he combined tasty ingredients? Nevermind.)
THIS COOKIE IS AMAZING. It is technically a shortbread (aka. buttery heaven) but unlike typical shortbreads, it is very chewy. Each bite of this chewy buttery treat is also interrupted by the crunchiness of tiny pieces of almond. The center is filled with a sweet raspberry jam that has become divinely gooey from the baking process. The Jane Street Jam is really an interpretation of the classic Pepperidge Farm Verona cookie. I always love a good remix.
Ninth Street Espresso actually doesn’t make these cookies on site. They get their cookies from Downtown Baking Co. Check out more of Downtown Baking Co.’s delicious cookies here. The oatmeal chocolate chip one looks amazing…
First time making muffins. The process proved to be quite simple, much simpler than making a cookie I’d say. I bought a large box of blueberries for $3 from Chinatown and realized I could not finish them fast enough. Blueberries spoil extremely quickly. I used a recipe I found online called, “To Die For Blueberry Muffins” … I can’t really imagine dying over any kind of pastry (maybe Pearl’s lobster roll or Robataya’s miso cod…) but I gave it a shot anyway. Continue reading
Pan Seared Scallop Salad with wild greens, dried cranberries, cherry tomatoes, in a peach balsamic vinaigrette
This was my first time attempting scallops in the kitchen. I was delighted to find that my favorite seafood is in fact very easy to make! Continue reading
Karaiya’s Signature Fish – a rendition of Hunan 剁椒鱼头 (Double Pepper Fish Head)
Double Pepper Fish Head is a traditional Hunan dish, where a gigantic fish head is covered in spicy peppers and, according to Alan Wong, owner of Karaiya, “simmered in special Camellia oil [aka tea seed oil] collected from trees.” At Karaiya, they use a whole fish instead, which I strongly prefer because it does not have as much of the goopy stuff fish heads have. This fish is tantalizingly addicting. The yellow peppers on one side and red on the other is steeped in a hot oil, which helps to create this extremely tasty sauce. You can then buy a plate of noodles to throw into the sauce. Something about hot searing oil and noodles… you can never go wrong.
Even with the noodles, I still always need to gorge myself with their delicious bamboo steamed rice to temper the heat from the fish.
This is one of those must-hit restaurants every time I go back home.
Anthony Bourdain gave this pig a big thumbs up on his trip to Indonesia for his show No Reservations. Since then, the place has become extremely popular. I read all these reviews online that raved about the juicy, tender, and flavorful pork. As an avid pork lover, I couldn’t wait to try this local delicacy. I ordered the original babi guling, which came with slices of pork covered in a yellow sauce, a piece of blood sausage, some fried bits and pieces of unknown entrails, a large piece of deep fried pig skin, and rice. Continue reading