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…
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 Ibu Oka: Babi Guling (Suckling Pig from Ubud, Bali)→
I’m back! I have been away on an Asia adventure for Christmas and New Years and have come back with lots of food to blog about. I will start with my first meal at home. The image featured at the top of my blog is what I call a typical Shi’s familiy brunch. The image from this post is how we make our scallion pancakes. It is a less greasy version of what you typically see in Chinese restaurants in the States. The dough is made with boiling water, which is apparently one of the “secrets” to Chinese cooking. Making the dough out of boiling water gives the dough more elasticity, making the end product chewier. Boiling-water-dough is often used to make dumpling/potsticker skin. In addition to scallions and salt, we also add Taiwanese pork floss to give the pancake a slightly sweet flavor and a bit of Sichuan peppercorn powder to give it a numbing kick. While in the pan, we sprinkle sesame seeds all over the pancake so that they are toasted by the time the pancake is ready. Crispy on the outside, extra chewy on the inside, sweet, salty, and spiceful is how I like my scallion pancakes.