tag:blogger.com,1999:blog-34677373580570012352024-02-21T03:11:47.329-08:00Dog Eat CatSmokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-3467737358057001235.post-21237808139548345152017-02-05T11:58:00.002-08:002017-02-05T11:59:28.607-08:00Dumpling Galaxy Dumpling lovers rejoice! Helen You, chef and owner of Dumpling Galaxy
and Tianjin Dumpling House in Flushings, New York, has written her first
cookbook filled with her famous dumpling recipes. As well as recipes, there's useful sections and tips on how to make dumplings. This book will appeal to beginner and advance cooks alike.<br />
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I received a free copy of the book in return for my honest review. Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-57947521997242152872017-01-10T11:20:00.000-08:002017-01-10T11:20:05.085-08:00CelebrationsCelebrations is Danielle Walker's sophomore cookbook focusing on a gluten-free and dairy-free lifestyle. Holiday foods, which are often carb and dairy heavy, are given alternatives. For example, birthday cakes are made with coconut flour and coconut sugar, while menus are filled with fiber-rich fruits and vegetables. Recipes are clear and well-written, accompanied by vivid photographs. This enticing book is a valuable resource for people with food allergies and regular grain-eater alike.<br />
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I received a complimentary copy of the book for an honest book review.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-11471573578774452212016-12-09T13:41:00.003-08:002016-12-09T13:41:59.456-08:00Cookbook Review - Far AfieldFar Afield - places or areas other than the nearest or most obvious one.<br />This
is a book that crosses over cultural, ethnic and geographical borders.
Far-away cultures are brought to life by the sharing of food. Shane
Mitchell does a beautiful job of telling their stories. Stories are
accompanied by vibrant photography. A very interesting read that will
keep you mesmerized for hours.<br />
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I received a complimentary copy of this book in exchange for my honest review.<br />
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Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-70480714170277025132016-11-30T13:21:00.003-08:002016-11-30T13:21:54.670-08:00Cookbook Review: The London Cookbook<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial,Helvetica,sans-serif;">The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall was not a typical recipe book. Rather it was a story, comprised of the people that make up the London food scene. Her vignettes of their lives are fascinating, if not moreso, than the recipes itself. <br />I loved it. The story about Ottolenghi's master thesis was hilarious. Who knew he was an academic? I loved getting a glimpse of the lives of London's chefs, many I look up to as role-models.<br />The book itself was exquisite, filled with scrumptious photos and mouth-watering recipes. Recipes were suprisingly do-able at home. I can't wait to try them! </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Note: I received a complimentary copy for a review via Blogging for Books, but the opinions expressed are mine. </span>Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-64370775155196015352016-11-22T16:40:00.000-08:002016-12-09T13:42:23.605-08:00Cookbook Review for Lucky Peach Presents Power Vegetables: Turbocharged Recipes for Vegetables with GutsThis book was a fun read! Very kitschy and in-your-face, but in a good
way. The book is not vegetarian. Yay! It does include fish and dairy. And
fruits are considered vegetables (I told you it was kitschy). I
appreciated the chapters dedicated to explaining more exotic ingredients,
such as Kombu. Lots of
exotic recipes I've never seen before, such as Leek Vinaigrette Terrine.
I'm excited to test it.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-27924767933234270582016-11-13T22:47:00.002-08:002016-11-13T22:47:59.731-08:00Cookbook Review: Inspiralize EverythingInspiralize Everything is a beautiful cookbook, filled with great,
healthy recipes. The chapters are categorized by vegetables or fruit and
they are clear and easy-to-follow. I love the layout, there is a guide
at the top of each recipe that describes whether the recipe is
vegetarian, gluten-free, paleo, low-cal or saves well. So useful! I can't wait to try such recipes as Tahini Beet Noodle Bowl with Falafel, or Tandoori Chicken over Sweet Potato Rice. Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-23452504301163459362015-12-16T02:12:00.003-08:002016-09-22T21:25:08.238-07:00Sichuan Cuisine Coming To Its Own in Las Vegas<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: large; line-height: 17.9999px;"><b>** Unassuming Chinese restaurant serving great Sichuan food. Try their Lamb Pot or one of their tasty noodle dishes.**</b></span><br />
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<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">No longer can native Chinese poo-poo at Las Vegas and their lack of good authentic Chinese food. Sichuan food is coming to its own in our humble valley. In just the last year we've seen three great start ups: Yunnan Tasty Garden ( self-serve hot pot), the famous Chengdu Taste (sister store in Alhambra) and Yunnan Cuisine. </span><br />
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<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">The Sichuan food explosion, unfortunately, is not being talked about amongst critics. Which is a shame, because Sichuan food is the most exciting, dangerous, and tantalizing food in the world (maybe only second to Indian). It mixes spicy, bitter, numb, sweet and salty to create a flavor explosion in the mouth. And, sometimes, later on the toilet. :-) Well, no pain, no gain, that's how I see it. </span><br />
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<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Every wannabe-Jonathan-Gold fluky is going to flock to Chengdu Taste, while one little assuming restaurant is getting no press at all. And that is Yunnan Cuisine; a little mom and pop place off of Sahara, located in a small strip mall hidden behind a Chinese bank. But everyone should be flocking to it, because as Michael K points out in his review, they are doing the best version of Sichuan food in Las Vegas. </span><br />
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<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Everything I've had here is good. Everything was balanced, perfectly seasoned, and not overpoweringly spicy, but not bland either. Some of my favorites were the STEAMED FISH WITH GREEN PEPPERS, delicate pieces of white fish (Tilapia or catfish?) in a delicate broth and topped with green peppers. The fish was melt-in-your-mouth delicious. </span><br />
<br style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 17.9999px;" />
<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">I also enjoyed the LAMB POT, served hot pot style, but not immersed in soup as hot pot is. The lamb was tender and flavorful and the spices were just right, not too spicy or numbing. There were a good helping of vegetables underneath the flavorful lamb. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz11NSxUn7PocE9fBYP7ypoxHEbNSNPYrjHPsAV16nv66UKEH_HmVGP_Y5oA82gBJ442cywbSdgXz3EyErtJrhwKXE8o8Hvrii9Q4YtR70muSAMI4TYereGFy6TFKtdekQkN6OccjePtPs/s1600/yunnan+cuisine+3.jpg" imageanchor="1" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 17.9999px; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz11NSxUn7PocE9fBYP7ypoxHEbNSNPYrjHPsAV16nv66UKEH_HmVGP_Y5oA82gBJ442cywbSdgXz3EyErtJrhwKXE8o8Hvrii9Q4YtR70muSAMI4TYereGFy6TFKtdekQkN6OccjePtPs/s400/yunnan+cuisine+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Beef Noodle Soup that wasn't spicy</td></tr>
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<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Their NOODLE DISHES are excellent too and fairly priced. I ordered their SPICY BEEF NOODLE SOUP, but there was a mix-up in the order and it came out zero spicy (I blame it on the gringo bf). However the zero spicy was delicious, with garlic (powder?) being the prominent flavor profile. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UX0beL3CruYoXi8qXpxGwUU0ldWlQzMtOGs6GRixf4YIBaR4QpczRw9PBq1inPYM6NhrmRQUm1ESH6hdWxqieUgigwFLgP2eGhBi7NJakyjn8QrBSgDZCbSgDC8hJt1ImJLnzM2wVmF_/s1600/yunnan+cuisine+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UX0beL3CruYoXi8qXpxGwUU0ldWlQzMtOGs6GRixf4YIBaR4QpczRw9PBq1inPYM6NhrmRQUm1ESH6hdWxqieUgigwFLgP2eGhBi7NJakyjn8QrBSgDZCbSgDC8hJt1ImJLnzM2wVmF_/s400/yunnan+cuisine+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chongquin Noodle</td></tr>
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<br style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 17.9999px;" />
<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Another dish we gobbled up was the CHONGQING NOODLE, a spicy, more-watery version of dan-dan mein. This dish was delicious, with lots of fragrant flavors such as chile, cilantro, mushroom, and chili oil, which complimented the flour noodles nicely. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6g-l_0w4N8fg4jAmTSXHOhOm5ZPaOzivuTsr5MYNLIEzHUseUeYNLmiWyl1nrmng3uK-qQYI-IjtdlnRyiRAAmz-k_GnJNiTjmBo_MSoadWwX3WlqYzlS3-YtmzI1ijId8Umoy-XyHrN/s1600/yunnan+cuisine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6g-l_0w4N8fg4jAmTSXHOhOm5ZPaOzivuTsr5MYNLIEzHUseUeYNLmiWyl1nrmng3uK-qQYI-IjtdlnRyiRAAmz-k_GnJNiTjmBo_MSoadWwX3WlqYzlS3-YtmzI1ijId8Umoy-XyHrN/s400/yunnan+cuisine.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Stock Soup</td></tr>
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<br style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 17.9999px;" />
<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Lastly we got FISH STOCK SOUP, which was a rather large pot filled with tofu, fish and pickled greens. This was my least favorite dish even though it was very good. The soup base was slightly sour from the mustard greens. The fish was flaky and tender and the broth was great for sipping. </span><br />
<br style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 17.9999px;" />
<span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Overall, I really enjoyed this restaurant and look forward to putting it into my rotation of regular places I eat. The prices are more than fair (especially with the groupon) and the decor is comfortable and unassuming. It's a winner all-around!</span><br />
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<a href="https://www.zomato.com/las-vegas/yunnan-cuisine-las-vegas" target="_blank" title="View Menu, Reviews, Photos & Information about Yunnan Cuisine, Canyon Gate and other Restaurants in Las Vegas"><img alt="Yunnan Cuisine Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17776939/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-64752371922195643022015-12-08T00:25:00.002-08:002015-12-08T00:28:18.795-08:00Vegas Burger Stop #2 - BurGR<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: large; line-height: 17.9999px;">**My favorite burger place in Las Vegas. Every burger I've tried has been fabulous. Fries and shake are awesome too.**</span><br />
<br style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 17.9999px;" />
<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">VEGAS BURGER STOP #2</span><br />
<br style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 17.9999px;" />
<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Pub 1842 may be my favorite burger in town, but BurGR is my favorite burger place in town, simply put, everything here is OUTSTANDING! Not one bad thing on the menu.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Chanterelle Burger</td></tr>
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<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Where do I start? So far I've tried four of the burgers and they've all hit it out of the park. My favorite is the FARM BURGER (duck breast + bacon + English sharp cheddar + fried egg). Delicious. I was hesitant at first because it was rare duck, but the duck breast comes out so tender and flavorful, it's the only way to eat it. Duck is so much better than beef or chicken. </span><br />
<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">My second favorite is the CHANTERELLE BURGER (chanterelle mushrooms + arugula + figgy-onion jam). t's one of the best mushroom burgers I've ever had, it is d</span><span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">ripping with umami,</span><span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;"> </span><br />
<br style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 17.9999px;" />
<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">I've also tried their American Burger burger and the Hell's Kitchen Burger burger and they were both great. I'm going to go on a limb and say that every burger here tastes fantastic. I can't wait to try them all. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Truffle Parmesan Fries</td></tr>
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<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Of course I have to rave about their thick cut fries. I'm in love with these fries, they're thick and they have a crisp outside and a nice soft inside. Chips (as they would call them in England) would be a better description than french fries, which are usually skinnier and more crispy. I had the Truffle Parmesan Fries, topped with Parmesan, truffle salt and truffle aioli and they were the best. A must have whenever I eat here. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Shake #1</td></tr>
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<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">I've also tried their Shake #1 ( caramel pudding + chocolate shake+ toffee cookie). It was decadent and delicious. Great if you have a sweet tooth but it was a bit overkill for me, especially with the burger and fries.</span><br />
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<span style="color: #333333; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.9999px;">Overall I was impressed with this place. Gordon Ramsey may be one mean, cranky bastard but he knows his burgers! Highly recommend!</span><br />
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<a href="https://www.zomato.com/las-vegas/burgr-las-vegas" target="_blank" title="View Menu, Reviews, Photos & Information about BurGR, The Strip and other Restaurants in Las Vegas"><img alt="BurGR Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16982906/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-2971701452008923542015-11-07T17:41:00.001-08:002015-11-07T17:53:02.855-08:00Burger Stop #1: Pub 1842 @ the MGM Grand<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> ** Gastropub in its purest form, Pub 1842 is a casual dining option serving up gourmet pub fare. Decent beer selection. Food was great but prices are inflated due to being inside the MGM hotel.**</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">1842 Burger served with side of fries</span></td></tr>
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<span style="font-family: inherit; font-size: small;">1842 Burger ($17): caramelized onions, mushrooms, truffle aioli. I don't know if my brain went into overload from all the tofu cakes I've been feeding it, but damn, this was the best burger I've ever had<span style="font-family: inherit;">. Bun was buttery, patty was juicy, plenty of mushrooms and onions. It was great. It was served with BBQ</span> flavored fries, which I thought was overkill, next time I'll ask for fries without the BBQ seasoning. You need the fries to cut the salt and grease of the burger. <span style="clear: both; text-align: center;"><span style="color: #666666;"> </span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">Cross section of 1842 Burger</span></td></tr>
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<span style="font-family: inherit;">Brian got the DOUBLE SMOKED BACON ($18): smoked gouda, American cheese, lettuce, secret sauce, bacon & bacon. It was really greasy. It tasted good but it was not for me. The double bacon and double cheese was too much and the delicious patty got lost in all the grease. I can't imagine the salt content of this dish with the fries, yuck.</span><br />
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<span style="font-family: inherit;">17.5 glass of Guinness cost $10. Ouch.</span><br />
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<span style="font-family: inherit;">Overall, I really liked this place, it's a creative menu and my favorite burger in Las Vegas. I want to come back and try all their burgers, such as the Peanut Butter burger and their Korean Salmon burger. Being on the Strip makes it a drag for locals but it could be a convenient stop before a show.</span><br />
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<a href="https://www.zomato.com/las-vegas/pub-1842-by-michael-mina-las-vegas" target="_blank" title="View Menu, Reviews, Photos & Information about Pub 1842 by Michael Mina, The Strip and other Restaurants in Las Vegas"><img alt="Pub 1842 by Michael Mina Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16983101/biglink" style="border: none; height: 146px; padding: 0; width: 200px;" /></a> Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-23312552845436666622014-02-27T16:30:00.000-08:002014-03-12T19:08:07.259-07:00Being Bored-dain: Vila Algarve, My Doorway to Portuguese CuisineIt's been a while since I've done anything for my being bored-dain series. Bored-dain is a pun on <a href="http://en.wikipedia.org/wiki/Anthony_Bourdain">Anthony Bourdain</a>, a writer and eater I occasionally despise but envy as well. He gets to travel all over the world and eat. What a life! Well, I don't have the resources to travel but I do sit around and eat. A lot. Although I no longer live in Los Angeles, the melting pot of the world, Las Vegas has culinary adventures too.<br />
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My latest culinary discovery has been Portuguese food. Some background info on Portugal, the Portuguese Empire was the longest-lived of the modern European colonial empires, spanning almost 600 years. It is located on the Iberian Peninsula, and bordered by the Atlantic Ocean on the West and Spain on the West and North. (from <a href="http://en.wikipedia.org/wiki/Portugal">wikipedia</a>)<br />
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I have never tried, or even heard of Portuguese food. So when a new Portuguese restaurant opened up (the ONLY Portuguese restaurant in Las Vegas) the four of us decided to give it a try.<br />
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<tr><td class="tr-caption" style="text-align: center;">Haloumi Cheese Appetizer</td></tr>
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We left all the ordering to <a href="http://endoedibles.com/?p=16752">Mike</a>, as the rest of the party was befuddled about Portuguese food as I was. We started with several appetizers: the Chorizo, which beared little resemblance to its Mexican cousin, was served flaming tableside. It tasted a lot like kielbasa. Next, we had grilled Haloumi cheese (pictured above), Haloumi cheese is a cheese made from sheep's milk. It was very mild in flavor with a slight rubbery texture.<br />
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<tr><td class="tr-caption" style="text-align: center;">Snails in Thick Garlic Cream</td></tr>
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My favorite appetizer of the meal was the Snails in Thick Garlic Cream. I love this dish. You can't go wrong with cream sauce, melted cheese and garlic. The snails added a meaty umami flavor to it. Of course, you can find this dish in French restaurants around town but Vila's Algarve's was decent, if not unique.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chicken Trinchado</td></tr>
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Our last appetizer was the Chicken Trinchado made with red wine, cream sauce, olives and served with toasted bread. It tasted a lot like a mild curry.<br />
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The main dish was the Bacalao (pronounced bak-a-lau). Bacalao means dried cod fish and is a staple of the Portuguese diet. There are many recipes and versions of it. This version had the bacalao mixed in with potatoes, onions and garlic and served with a salad. The owner gave us a short history on bacalao, it used to be poor people food and salting the cod was a way to preserve it. Now, it's a delicacy because of the amount of work needed to make the cod edible. The salted cod is soaked in fresh milk for a week and every day the milk has to be changed. The soaking makes the fish pliable and gets rid of the salt. The result is a very soft and mild tasting fish, which was served shredded. </div>
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For dessert we had house-made tiramisu that was light and delicious. In conclusion, Vila Algarve was a culinary experience, worthy of being bored-dained. I don't know if I'd go back, but I'm glad that I got to get out of my comfort zone and try Portuguese food. If Portugese doesn't excite you, the place has conventional pizza, burgers and pasta dishes too. And they're working on their liquor license and what looks to be a nightclub/dance floor. </div>
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<a href="http://www.urbanspoon.com/r/18/1810682/restaurant/Spring-Valley/Vila-Algarve-Las-Vegas"><img alt="Vila Algarve on Urbanspoon" src="http://www.urbanspoon.com/b/link/1810682/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com2tag:blogger.com,1999:blog-3467737358057001235.post-2396967714051402922014-02-20T17:47:00.000-08:002014-03-10T15:30:22.281-07:00Sambalatte on Jones: Now you can steampunk your coffee! Being a woman of leisure has its challenges. Such as, now what am I going to do for forty hours a week? <a href="http://www.freesmileys.org/smileys.php" title="Smiley"><img alt="Smiley" border="0" src="http://www.freesmileys.org/smileys/smiley-basic/laugh.gif" /></a><br />
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First world problems, I know, I know. Well, I decided a good way to pass the time was to join a traveling book club. Wow, how esoteric, you say? Not really, I have ulterior motives. Now I have an excuse to go to quaint coffee houses and guiltlessly drink and eat the night away.<br />
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I was surprised to find out that while Las Vegas may be the mecca for food and drink, it is NOT the mecca for coffeehouses. But there were a few that have been on my radar for awhile, so I decided to give them a try.<br />
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My first stop was the newly opened Sambalatte on Jones. Its sister store, Sambalatte Torrefazione in Summerlin, has become a Las Vegas sensation. It was voted 2012 Best Coffee by the Las Vegas Review Journal and Huffington Post's declares it's one of the best coffee shops in the country!<br />
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<tr><td class="tr-caption" style="text-align: center;">Picture from <a href="http://www.reviewjournal.com/entertainment/8-best-coffee-shops-las-vegas">Las Vegas Review Journal</a></td></tr>
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The Sambalatte on Jones still has some growing pains. The first time I went, they were still training their cashier. The second time I went, they were closed at 8pm. For the outrageous prices they charge, I was expecting nothing less than impeccable, perfect service. Not even close, but the upside is it has that mom-and-pop feel in a kitschy sort of way. (sidenote: on my third visit here, I saw one of the owners, I believe her name was Sheila. So obviously, Sambalatte is still a family-run business).<br />
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Onto the coffee... I am by no means a coffee expert. Honestly, I stopped drinking coffee when I stopped working. But I was intrigued by Sambalatte's Steampunk press. The Steampunk brews the coffee four ways: it acts like a old-fashioned drip, a french-press, a slow-coffee pour over and a siphon. You can read more about it <a href="http://utahstateline.wordpress.com/2013/05/08/the-steampunk-a-revolutionary-coffee-machine-made-in-utah/">here</a>.<br />
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In essence, what it does is heats the water on the bottom, then siphons it up to the top, and acts like a fast-acting french press and finally the coffee is pressed out through the bottom. Words can't do it justice, you gotta see it. It's a cool little contraption.<br />
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Does it make a better coffee? It's suppose to. The hot water is in contact with the oils from the coffee grinds and its suppose to make a better tasting cup. Although a siphon brewer can do this too, the Steampunk regulates some of the x-factors, such as temperature of the water and time to make a good press.<br />
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Mumbo-jumbo? Honestly, to a non-coffee connoisseur, it's more for show. I ordered the Sumatra blend and it was far from the best tasting liquid to pass through my mouth. It still tasted like coffee, even a bit too acidic, but that could've been the Sumatra blend I chose (I picked it because the name sounded cool). I will say it was a STRONG cup of coffee and it had me jiving all day. Pic is below.<br />
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<tr><td class="tr-caption" style="text-align: center;">Steampunk'd coffee, Sumatra blend</td></tr>
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The FOOD... amazing. Nothing short of amazing. This is where Sambalatte shines and why I'm a frequent visitor. I've tried their Quiche Lorraine, Nutella bomb, Tiramisu and their man-cakes. The Quiche Lorraine and their Tiramisu were heavenly little pillows of yum. Their Nutella bomb was interesting but their man-cakes were meh (they're in the sandwich refrigerator, they're fancy protein bars).<br />
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Honorable mentions are their loose leaf teas, which are brewed in a french press. And my bf had the blended mocha, which he thought was just ok. It's not very sweet, which may appeal to a lot of people.<br />
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<tr><td class="tr-caption" style="text-align: center;">Egg-white Frittata</td></tr>
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In conclusion, Sambalatte is a great overall sensory experience. Sip. Savor. Enjoy. is their motto and they have nailed all three. Their prices are ludicrous but Sambalatte isn't Starbucks, it's not an everyday coffee stop shop. It's more a special occasion place, to go on a lazy Sunday afternoon, and idle the day away reading about faraway lands with mysterious dark-headed men.</div>
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<a href="http://www.urbanspoon.com/r/18/1779122/restaurant/Southwest-Las-Vegas/Sambalatte-Las-Vegas"><img alt="Sambalatte on Urbanspoon" src="http://www.urbanspoon.com/b/link/1779122/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>
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The fascinating book that I'm reading for my <a href="http://www.meetup.com/DestinationsLasVegas/">traveling book club</a> is called <a href="http://www.amazon.com/Anatolian-Days-Nights-Dervishes-Goddesses/dp/0983918805">Anatolian Days and Nights</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-14146692935561763392014-02-13T22:54:00.000-08:002014-03-10T15:37:51.050-07:00Welcoming the Year of the Horse at Wing Lei<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Photo from www.progrexion.com/</td></tr>
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2014 ushers in the year of the Wood Horse, a year that is to be filled with conflicts and energy, at least according to this <a href="http://www.independent.co.uk/news/world/chinese-new-year-2014-what-the-year-of-the-horse-means-for-you-9096775.html">article</a>. So what better way to welcome the horse than with a grand dim-sum brunch at Wynn's Wing Lei.<br />
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Wing Lei is a fascinating place. It's the only Chinese restaurant in North America that has received a Michelin star. The restaurant's decor is gorgeous. It is decorated in gold and green, plates are plated in gold and the servers wear white gloves.<br />
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I suggested going to their bi-annual dim-sum brunch so that we could taste a variety of dishes, thereby getting a good overall flavor of the place. At $68.88 (yes, that's the price, Chinese love the 8) I assured my gastro-superior dining mates that it would be worthy of their palates and we will not be getting the leftover scraps fried with chop suey. And the quality of the food did not disappoint. Actually, we agreed that the brunch is a veritable bargain, as one could go to town at their seafood bar alone and easily eat $100 of lobster tails and king crab claws.<br />
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As much as the high quality seafood was around and plentiful, I only reserved a small portion of my stomach for it as there were so many other fascinating dishes to try. Their dim sum was exceptional, none of it was overly creative or extraordinary, just the best of old favorites. </div>
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<tr><td class="tr-caption" style="text-align: center;">Lobster dumpling, scallop dumpling, pork bun and pork dumpling</td></tr>
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My favorite dish were the pork belly with the top layer of fat cooked to caramelized perfection. Two other memorable dishes were their sea bass and their Peking duck. Michael and I had eaten at Blossoms the weekend before and both of us were ecstatically telling Shawn that it was the best Peking duck we ever had. Low and behold, the Wing Lei version was just as good. It had the perfect crispy skin, fatty duck meat, and the most amazing five spice seasoning I've ever tasted. </div>
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Tummies full, we wandered over to their decadent dessert table where the three of us went to town. My favorite dessert of the night was the caramel coffee crunch and their salted caramels. </div>
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Sidenote: the executive chef, Ming Yu, was visibly standing by the tables but seemed shy, so I didn't ask for a photo-op. Besides, I can't stand foodie groupies. </div>
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Overall, it was an amazing experience. I would highly recommend it to anyone who loves dim sum, buffets, or the Wynn. The service was exceptional, even though it was partially self-serve. And being buffet-style did not take away from the overall experience. </div>
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P.S. If you want to read a very detailed description of all the dishes we samples, click on <a href="http://endoedibles.com/?p=16603">Michael's blog here</a>. </div>
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P.P.S. Wing Lei is a Michelin star restaurant but they don't seem to enforce a dress code. You can wear shorts, but please don't. </div>
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Gong Hei Fat Choy! </h1>
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<a href="http://www.urbanspoon.com/r/18/223896/restaurant/The-Strip/Wing-Lei-Las-Vegas"><img alt="Wing Lei on Urbanspoon" src="http://www.urbanspoon.com/b/link/223896/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/06392415086693860892noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-76684804946999124632010-01-15T22:04:00.000-08:002014-03-11T10:19:13.838-07:00Mo-chica at the El Mercado La PalomaEl Mercado La Paloma is the epitome of LA diversity. This colorful food court is located in a less desirous neighbhorhood near USC. Inside is some of the best homestyle eats to be found in LA, and home to one of my favorite restaurants, Mochica.<br />
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"Mochica is a language from a pre-Incan civilization from the Northern coast of Peru known as the moche" from Mochica's website. Interesting, but it doesn't tell much about the food, which I will describe as a fusion. It doesn't resemble any Peruvian food I've tasted (i.e., Pollo Inca) instead Mochica has a Japanese influence, food is more refined, much care is put into the presentation.<br />
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I've enjoyed everything I've eaten here, not least their colorful beverages, which are laid out in huge plastic barrels out front. My favorite is the eye-catching Chicha Morada, a deep purple drink made from purple corn. It is surprisingly tart and refreshing. My second favorite is their Chebada, a drink made of barley, reminiscent of Korean teas I drank in my youth.<br />
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Appetizers are a must here, I recommend their sashimi grade Ceviche Del Dia. The raw pieces of fish, which changes seasonally, is prepared like a ceviche, but the size, flavor and quality of the cuts are much better. Another popular appetizer is the Causa Del Dia, a fancier version of potato salad.<br />
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<div style="text-align: center;"><a href="http://s150.photobucket.com/albums/s100/kat15lee/?action=view&current=cevichedeldia1.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s100/kat15lee/cevichedeldia1.jpg" /></a><br />
</div><div style="text-align: center;"><i>Ceviche Del Dia, photo courtesy of Mo-Chica</i><br />
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For entree, I highly recommend their Quinotta or the Lomo Saltado. Quinotto is a play on two words, quinoa and risotto. The dish is made from quinoa grain but served risotto-style, with creme fraiche and wild mushrooms. It is creamy and delicious, probably my favorite dish of all. If you're craving protein, the Lomo Saltado is the way to go, it's a generous portion of beef.<br />
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Prices are reasonable, the atmosphere is cozy, but the food is great. The unusual location makes Mo-Chica more interesting, like a secret location found by following back roads on an archaic map. The neighborhood needs improvement but I never felt threatened at La Paloma during the day and there's ample parking. It's a short drive from downtown LA and definitely worth checking out!<br />
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<a href="http://www.urbanspoon.com/r/5/1449631/restaurant/Southeast-Los-Angeles/Mo-Chica-LA"><img alt="Mo-Chica on Urbanspoon" src="http://www.urbanspoon.com/b/link/1449631/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com1tag:blogger.com,1999:blog-3467737358057001235.post-36160225765087681342010-01-01T21:26:00.000-08:002010-01-01T21:26:52.351-08:00L'Atelier De Joel RobuchonAhhhh Las Vegas.... there's so many Michlin stars sparkling like diamonds along the Strip, a foodie paradise. Chris and I decided to up my foodie credentials and go to Sin City for a foodiefest. The highlight of our weekend was L'Atelier De Joel Robuchon. This place was amazing, I must say a few paradigms were shifted after my dinner here. Joel Robuchon, touted as one of the world's greatest chefs, did not disappoint.<br />
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The cuisine was Cal French, rather then classical French and the L'Atelier was not as formal as the Mansion. The seating is casual, similar to a sushi bar, and interacting with the staff and other diners was encouraged. Chris loved this arrangement but I did not. I thoroughly enjoyed chatting with a fellow foodie next to us but I found it hard to relax. However, the uncomfortable seating did not diminish the quality of the food. Food was spectacular, we both got the Club Tasting Menu for $75 per person. It comes with five courses and choice of main entree.<br />
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The amuse bouche was foie gras with parmesan cheese foam. It was argueably the best bite of the night.<br />
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I loved the presentation of the amuse bouche and the bread. It was on pieces of finished stone, for the amuse bouche, the stone was hot, but for the butter it was ice cold. Butter had the texture of a soft cheese, I was told it was because it was imported from France.<br />
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First course was pumpkin and ginger cream with crunchy seeds, followed by crispy langoustine fritter with basil pesto.<br />
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Main entrees were the beef rib eye and the scottish salmon with aromates and cripsy potatoes. They were both good, the beef was very fatty and the salmon perfectly cooked. The Club entrees were more standard fare, dishes that would not offend anyone. While I liked the entrees, I wished I didn't order the Club menu and wished I tried something more exotic from their regular menu. Both entrees came with a side of Robuchon's famous mash potatoes, 50% potato, 50% butter.<br />
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</div><div class="separator" style="clear: both; text-align: left;">From the regular menu we ordered the maine lobster in a tomato sauce with green asparagus. This dish would be excellent for anyone who loves lobster.<br />
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</div><div style="text-align: auto;">The highlight of the evening was the dessert. I ordered the traditional tartes while Chris got the ice cream and sorbets. They were scrumptious.<br />
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After dinner we saw Zumanity at New York, New York, it was a fantastic night. However the highlight of the night was the food. What a great way to start a great night out in sin city!<br />
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<a href="http://www.urbanspoon.com/r/18/221840/restaurant/The-Strip/LAtelier-de-Joel-Robuchon-MGM-Grand-Las-Vegas"><img alt="L'Atelier de Joël Robuchon (MGM Grand) on Urbanspoon" src="http://www.urbanspoon.com/b/link/221840/biglink.gif" style="border:none;width:200px;height:146px" /></a>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-41663403168306575522009-12-16T21:55:00.000-08:002009-12-30T16:23:10.676-08:00Asia De Cuba: Not Asian, Very Californian<div style="text-align: center;"><div style="text-align: left;">I really admire people who can blog once a week. Kudos. My love to eat should match my love to write. Two months to produce a post isn't too bad? Or is it?<br />
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Here it is, two months later, my Asia De Cuba review. It will be my first BOB review. BOB stands for Bloggers on a Budget. Asia De Cuba is far from a bargain, but I went during DineLA Week (yes, two months ago, shhhh) and it was a bargain. I tried two appetizers, three entrees and three desserts for $57. Wow! Talk about celeb dining on a pleb budget.<br />
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Asia De Cuba is located inside the posh Mondrian Hotel, which is located on the ulta-hip section of Sunset Blvd. It's rumored to be Britney's favorite hotel. Celebrity sightings are common here. The food is okay, it's suppose to be "fusion". It's more about the ambiance than the food. Also, I went during DineLA week, so I'm not going to be too harsh. 3 for the food, 5 for the ambiance, Asia De Cuba gets a solid 4.<br />
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Onto the food! Appetizers were the Tunapica, a tuna tartare prepare picadillo style and Lemongrass Skewered Chicken in a coconut chili marinade, served with grilled pineapples and lychees. A+ for presentation (pictured below), the chicken was my favorite dish of the night, very flavorful. Tunapica was nothing special, I've had better tuna tartare elsewhere.<br />
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The food got worse from there. I was disappointed with the main courses. First was the best, Miso Cured Alasken Butterfish atop black beans and edamame salad with Tempura shisito pepper (pictured below). The miso cured white fish (in this case, Butterfish) is so overly done, it's not special anymore. I felt I could've found this dish at a dozen other places, just down the street. Edamame does not taste good to me out of the pod. I don't know why, I love picking them from the pod, but they taste like lima beans when served this way.<br />
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The next two entrees were utterly forgettable and better versions could be found at Black Angus. They were the Grilled Strip Steak with calabaza melon slaw in citrus ginger soy and Cuban BBQ Chicken, served with coconut sticky rice, tamarind sauce and fruit salsa. Both were bland, both were boring. Chicken was well-cooked but the marinade could've come from a jar, as far as I could tell. Pics are below.<br />
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The dinner took an upturn for dessert. Wow. Desserts were fabulous to behold and not bad to taste. My favorite were the Mexican donuts (only because the presentation was beautiful and they came to the table warm) but the Cuban Opera cake and fruit sorbet were good too. Next time, I'll order the appetizers and dessert and just enjoy the ambiance.<br />
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Here's the happy group of foodies outside the hotel. :)<br />
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<a href="http://www.urbanspoon.com/r/5/60723/restaurant/LA/Asia-de-Cuba-West-Hollywood"><img alt="Asia de Cuba on Urbanspoon" src="http://www.urbanspoon.com/b/link/60723/biglink.gif" style="border:none;width:200px;height:146px" /></a>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-89634625392855174712009-11-07T17:01:00.000-08:002009-11-14T00:36:42.528-08:00Ga Kho - Vietnamese Braised Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCJb1tsObIezPB5B7jiseOpGdTfxGJ9-Zb5kvyu_5_6VrUVrYLZ1jmgnFI-EOITSgQ6-QWtu2BksfNuGFkeLI9CU5Cod3h_owEM7rtUXJ1XQb-gOd9M2u9pFj_5VLirBW__JPIvuui50/s1600-h/ga+kho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCJb1tsObIezPB5B7jiseOpGdTfxGJ9-Zb5kvyu_5_6VrUVrYLZ1jmgnFI-EOITSgQ6-QWtu2BksfNuGFkeLI9CU5Cod3h_owEM7rtUXJ1XQb-gOd9M2u9pFj_5VLirBW__JPIvuui50/s400/ga+kho.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Ga Kho picture from <a href="http://sundaynitedinner.com/ga-kho-xa-ot/">Sundaynitedinner</a><br />
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</div><span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Ga Kho</i> will kick off my month-long crockpot recipes. Why the crockpot? Well, I'm a cook, aspiring to be a chef, and to a cook, the crockpot is their best friend. Food tastes better when it's cooked slower and the crockpot allows for slow cooking with minimal effort. Everything comes out so moist and flavorful. I love it. <br />
<span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;">My inspiration for this recipe comes from <a href="http://ravenouscouple.blogspot.com/2009/10/thit-kho-caramelized-braised-pork-egg.html">Ravenous Couple</a>, a blog filled with great Vietnamese recipes and pictures. <i>Ga Kho</i> means braised chicken in Vietnamese and this is a very easy, simple dish made with common ingredients. Traditionally it's suppose to be made in a clay pot but my version is in a crock pot. There's less caramelization, but the result is so tender and flavorful. It's well-worth the time. <br />
<b><i> Ga Kho</i></b></span></span></span></span><br />
<span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-style: normal; font-weight: normal; line-height: 15px;"><span style="font-family: inherit;">1 lb skinless boneless chicken thigh or leg</span></span></i></b></span></span></span></span><br />
<span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-style: normal; font-weight: normal; line-height: 15px;"><span style="font-family: inherit;">4 tsp fish sauce</span></span></i></b></span></span></span></span><br />
<span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-style: normal; font-weight: normal; line-height: 15px;"><span style="font-family: inherit;">3 tblsp brown sugar</span></span></i></b></span></span></span></span><br />
<span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-style: normal; font-weight: normal; line-height: 15px;"><span style="font-family: inherit;">2 tblsp garlic</span></span></i></b></span></span></span></span><br />
<span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-style: normal; font-weight: normal; line-height: 15px;"><span style="font-family: inherit;">salt and black pepper to taste</span></span></i></b></span></span></span></span><br />
<span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-style: normal; font-weight: normal; line-height: 15px;"><span style="font-family: inherit;">1/2 can, 8 ou. young coconut juice</span></span></i></b></span></span></span></span><br />
<span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-style: normal; font-weight: normal; line-height: 15px;"><span style="font-family: inherit;">3 tblsp caramel sauce</span></span></i></b></span></span></span></span><br />
<span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-style: normal; font-weight: normal; line-height: 15px;"><span style="font-family: inherit;">1/2 jalepeno, seeded</span></span><br />
</i></b> 1. Marinade chicken with fish sauce, brown sugar, garlic, salt and pepper. Marinade for at least an hour, the longer, the better. <br />
2. Heat oven to high broil, place tray on top slot, so it's 5 inches from the oven coil. Place marinated chicken on sheets and broil in oven. Time varies on the cut of the chicken, usually 3-4 mins on each side. Broil until there's a nice crisp caramelization ontop the chicken, sprinkle brown sugar on chicken to give a better caramelization, but be careful, it may burn. <br />
3. Place semi-broiled chicken in crockpot, try to get all the scraping too. Add coconut juice, jalepeno and caramel. Heat on low for 3-4 hours, chicken is finished when it's cooked through. Check to make sure by piercing the thickest part, the juice should run clear. You may want to flip the chicken over once while it's cooking. <br />
4. Turn crockpot off and keep chicken inside to keep warm. Remove the drippings into a small sauce pan. Place on stove and heat on high until liquid is boiling, then reduce to low heat. Reduce the liquid down to your preferred consistency, usually 15 mins. I like to add another tblsp of caramel and cornstarch to quicken the thickening process. <br />
5. Pour thicken sauce ontop the chicken. Serve with rice and garnish with basil leaves. <br />
</span></span></span></span>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com3tag:blogger.com,1999:blog-3467737358057001235.post-32409872175961223532009-10-14T14:10:00.000-07:002009-10-15T17:17:13.650-07:00Renu Nakorn, Northern Thai in DowneyI have mixed feeling about Renu Nakorn. I hosted a meetup here in July and the food was good. However I revisted the place a few weeks ago and it was one of the worst meals I had all year. <br />
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<b>The Good</b><br />
Renu Nakorn got rave reviews, most notably from Jonathan Gold, who consistently puts Renu Nakorn on his 99 Essential list every year. The owners are the same owners that started Lotus of Siam in Las Vegas, a well-known hangout for chefs, after hours. I hosted a meetup and they did not disappoint, everyone said they had a great meal. <br />
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We started with coconut soup (pictured below), it was thick and delicious. I appreciate a good coconut soup. Next was the BBQ beef with sticky rice, which was not as good as Thai Palms. I like how the sticky rice were served in bamboo bowls, very Thai.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWyZXYstW5MMjWtF6k6KnT0MgHF_7A9N2lVqJkIYxMeBbkeLWl3lwDAJC4xWPeZAhpIsZvZPkH6Ju4YjC58oL5s5AWfunho26-LM2sQZJn9wSChp1WUXYB0sLg5PnPvc_Bq-GuNPGBB4/s1600-h/renu+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWyZXYstW5MMjWtF6k6KnT0MgHF_7A9N2lVqJkIYxMeBbkeLWl3lwDAJC4xWPeZAhpIsZvZPkH6Ju4YjC58oL5s5AWfunho26-LM2sQZJn9wSChp1WUXYB0sLg5PnPvc_Bq-GuNPGBB4/s400/renu+1.jpg" /></a><br />
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The main courses, the Omelet with Mussels was similar to the one served at Simbala in that it had rice flour. It was atop a bed of bean sprouts. It tasted good although the slimy rice flour is off putting. Their scallop panang had perfectly cooked scallops and was sweeter than most curry. It was delicious, my favorite dish here.<br />
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For dessert, we had fried bananas with coconut ice cream. It was the perfect ending to a great meal. There were few misses with this visit. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTmQc_yWTDikH4GpOYRa3sGHRHvVctFYL2FKSzJOARF3GSUzbeO6vES0fgy1I6qEd7s_hGNA-05ksIqlEwbq-t3JpeEDAcUJS5W88QhnJnASskw6DApEmK6amuTYxf4oLhAgP0RJkbMo/s1600-h/mussel+omelette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTmQc_yWTDikH4GpOYRa3sGHRHvVctFYL2FKSzJOARF3GSUzbeO6vES0fgy1I6qEd7s_hGNA-05ksIqlEwbq-t3JpeEDAcUJS5W88QhnJnASskw6DApEmK6amuTYxf4oLhAgP0RJkbMo/s400/mussel+omelette.jpg" /></a><br />
</div><div style="text-align: center;">Omelet with Mussels<br />
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<b>The Bad</b><br />
I enjoyed the meal so much that I made an impromptu visit months later. I forgotten what their specialties were and I ordered what looked good, it was a bad mistake.<br />
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It started with the most watered-down Thai iced coffee I ever tasted. How can anyone mess up Thai iced coffee? It was the worst I ever had. <br />
The meal started with Drunken Noodle with Seafood. It tasted okay but the seafood consisted of two mussels, two shrimps and a slice of fishcake. The noodles were mushy and clumpled together. I don't like that. Although it tasted okay, it was not appealing at all. I could've made this at home.<br />
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Next was the <i>Kang Hung Lay</i>, pork stew Northern style. It had chunks of pork with slabs of fat and skin attached to it. The sauce was similar to Japanese/Korean brown curry and tasted heavily of cumin and coriander. The dish was not for me. I don't know why it gets the acclaim it does, it tastes like sub par curry to me. <br />
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<b>The Ugly</b><br />
I'm not surprised that the Northern Thai menu at Renu Nakorn gets so much acclaim from other critics, most Thai restaurants cater to Americans and serve Palace-style Thai food. However I disagree, I did not like anything from the Northern Thai menu. The two dishes I didn't care for on my first visit were the two red curries from the Northern menu. They were watery, more like a soup, and not flavorful as traditional Thai curries. I reviewed the Kang Hung Lay above and it unappealing to say the least. <br />
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I'll have to try Renu Nakorn a few more times before I decide to write it off forever. One thing I have noticed is they cook their seafood perfectly and that is an art. But after my last visit, I promptly took it off my favorites list. The clumped noodles and watered-down coffee was inexcusable. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrCgv5YdGChglgPmKrcsK3Pyf0Mc7wRCfkxUjDkRlC9m4vQAD8-PSZqOpf3X0K09St895WavVqoe0CNgMCevexR8YI7p2mq30E8cifHpqxGUlOcutZHRjRw5UjABkogNW5KAEgBCl7Q8/s1600-h/renu+nakorn+rooftop+lounge+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrCgv5YdGChglgPmKrcsK3Pyf0Mc7wRCfkxUjDkRlC9m4vQAD8-PSZqOpf3X0K09St895WavVqoe0CNgMCevexR8YI7p2mq30E8cifHpqxGUlOcutZHRjRw5UjABkogNW5KAEgBCl7Q8/s400/renu+nakorn+rooftop+lounge+003.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Renu Nakorn's Northern Thai menu<br />
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</div><a href="http://www.urbanspoon.com/r/5/775734/restaurant/LA/Renu-Nakorn-Norwalk"><img alt="Renu Nakorn on Urbanspoon" src="http://www.urbanspoon.com/b/link/775734/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-81037894722272932372009-09-18T09:06:00.000-07:002009-09-18T09:18:34.065-07:00Jitlada Part Two: The Advanced GuideEarlier, I wrote a post for <a href="http://smokeydoke-dogeatcat.blogspot.com/2009/05/jitlada-crowning-gem-in-thai-town.html">the beginner's guide to Jitlada</a>. Almost half a year later, I've finally completed the advanced diner's guide to Jitlada. What makes me an expert? Well, I eat with two, native, Thai foodies who order the most authentic dishes. They also host a monthly Jitlada dinner. I've been there five times and it only gets better ever time. <br />
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Jitlada has really become an LA sensation. It used to be a hole-in-the-wall that was only busy Thurs night through Sunday night. Now, it can be packed on a Tues night. The reason being, it is the best Thai food in LA, if not the world. <br />
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This review is for the spicier, more unusual dishes from their acclaimed Southern menu. It's not for everyone, and to be honest, none of these dishes are my fave. But I'm glad I tried them and I got to experience authentic Southern Thai cuisine. <br />
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<b>Pumpkin Lamb Curry</b> - I highly recommend this dish, it's a good "doorway" dish into spicier southern Thai food. The curry (highly flavored in tumeric) overwhelms the tender pieces of lamb (which is good because lamb meat is too gamey for me). The pumpkin adds an unusual texture and mutes some of the spiciness. (pictured below)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHylrx1dCLWF7qeHEQKGfyI3kcbiieF85fhMS8KkcKmMPse3qb8Msi3xl6vUoPIKjaI1aK0Y-AInz2Al2L_-UGfnjIB-JrxUT8lhxqVMuCHwqfCoW8oKLZiOL_l6iazgO9-N4shaBsG14/s1600-h/pumpkin+lamb.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHylrx1dCLWF7qeHEQKGfyI3kcbiieF85fhMS8KkcKmMPse3qb8Msi3xl6vUoPIKjaI1aK0Y-AInz2Al2L_-UGfnjIB-JrxUT8lhxqVMuCHwqfCoW8oKLZiOL_l6iazgO9-N4shaBsG14/s400/pumpkin+lamb.jpeg" /></a><br />
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<i>Knanom jun naam yaa</i> - rice vermicelli in yellow fish curry, it is served with an assortment of vegetables. This was the spiciest dish I ate at Jitlada. I warned earlier not to order spicy level 5. It's because of this dish, it literally made me cry, twice (haha). It wasn't particularly tasty but if you want genuinely spicy Thai food, this dish is for you. <br />
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<i>Puu pen phla</i> - raw blue crab with lemongrass, mint and chile. This is an unusual dish, it mostly tastes of the chile and lemongrass, the raw crab flavors only peeps through. Since it's raw, the flesh is gummy, rather than firm. I don't care for raw crab so I didn't like this dish, but it's delicious to eat on top of rice.<br />
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Here's some pictures I didn't post last time:<br />
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<div style="text-align: center;"><b>Fried Soft Shell Crab </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6lRhHSCpsHygzoIyS7gvKb5Fb6OObVI8gRwWpiVG_gYPIa7_fOJYJ9GKKEUwIQVitZW57-PZbp4KgHKeKZEQWVSHYQwk2iR_oDmHgFuCLsX3jLmAsuWjM9osroSNAAX3AXQxc_3oImY/s1600-h/softshell+crab.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6lRhHSCpsHygzoIyS7gvKb5Fb6OObVI8gRwWpiVG_gYPIa7_fOJYJ9GKKEUwIQVitZW57-PZbp4KgHKeKZEQWVSHYQwk2iR_oDmHgFuCLsX3jLmAsuWjM9osroSNAAX3AXQxc_3oImY/s400/softshell+crab.jpeg" /></a><br />
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<div style="text-align: center;"><b>Steamed Mussels </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yl9U6oiHJ-goEJIZuNhEYF4HxZ0jIWAj_j9MWU99VxO47yEkWdd6wLsYZqUaKHNXpwee9w6LnVn4gdqpUjmD18ZNMDMb5o9X9J1CyPOX7EqmnbFFymddLKVVorh3YuZOnUQoMSwkuWw/s1600-h/mussels.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yl9U6oiHJ-goEJIZuNhEYF4HxZ0jIWAj_j9MWU99VxO47yEkWdd6wLsYZqUaKHNXpwee9w6LnVn4gdqpUjmD18ZNMDMb5o9X9J1CyPOX7EqmnbFFymddLKVVorh3YuZOnUQoMSwkuWw/s400/mussels.jpeg" /></a><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><b>Thai Custard </b><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkpvu0kkPQNPgzSa4RpDdiS1xkeBKenjWeaqasMoGFjYbqcqtQTivj8j89tm6Fe1W9Q_s_P4umhiHOGfNKLTnMKrI29MND3vhNl2AyzGzBHezqUe8uviGem_iDCFsXrDcPAEiWFCBB1s/s1600-h/thai+custard.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkpvu0kkPQNPgzSa4RpDdiS1xkeBKenjWeaqasMoGFjYbqcqtQTivj8j89tm6Fe1W9Q_s_P4umhiHOGfNKLTnMKrI29MND3vhNl2AyzGzBHezqUe8uviGem_iDCFsXrDcPAEiWFCBB1s/s400/thai+custard.jpeg" /></a><br />
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<div style="text-align: center;">Here's a pic of our <a href="http://www.localthaifoodmeetup.com/">monthly Jitlada group</a>. If you'd like to join us, click on the link for more info, it's free. <br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iIpAgLAt6r_46b2loaun47V6qNUeGUnBtGNlpJvcfLduMATgePKFmq4FOaBunWGlpo2aAdrzELaCics_HKoRlbJCB0ay14ELrpWV5vqsMMRiHeFFmS_ANu_KXGzf5GD2nvuCg-Lwbgo/s1600-h/600_10548915.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iIpAgLAt6r_46b2loaun47V6qNUeGUnBtGNlpJvcfLduMATgePKFmq4FOaBunWGlpo2aAdrzELaCics_HKoRlbJCB0ay14ELrpWV5vqsMMRiHeFFmS_ANu_KXGzf5GD2nvuCg-Lwbgo/s400/600_10548915.jpeg" /></a><br />
</div>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-14996148542022487282009-09-14T13:47:00.000-07:002009-09-14T13:47:39.768-07:00Saladang Song Leaves Me in Perfect HarmonySong means "two" in Thai, so English equivalent to Saladang Song is Saladang 2. Saladang 1, or just Saladang is next door. Why would you have two restaurants next to each other? I don't know but their menu says, "Have you ever heard Siamese twins sing a duet?" I haven't but it must be an exquisite sound indeed.<br />
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Song's space is beautiful, if not the most beautiful space for a Thai restaurant. The outdoor patio's ironwork cast beautiful shadows in the sunset. Inside diners are offered a lovely view from their large glass windows. Proudly displayed near their entrance is their 1998 James Beard award for best restaurant design. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Rt2HxkObXpWMQnAqYxupohF1XkOeh8EoXKKKxBR34X-yrxJ3AyNbVWrBc0oLgEXWH3D9S7osOWC3aetqDW6iJsgfH240CZ9og7wyDDYy3vaI59xhdP8_kWp2kCNzhIzI4AS6D7acw8k/s1600-h/flickr+saladang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Rt2HxkObXpWMQnAqYxupohF1XkOeh8EoXKKKxBR34X-yrxJ3AyNbVWrBc0oLgEXWH3D9S7osOWC3aetqDW6iJsgfH240CZ9og7wyDDYy3vaI59xhdP8_kWp2kCNzhIzI4AS6D7acw8k/s400/flickr+saladang.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/7350926@N05/2387129244">Photo from flickr by Bree</a></div><br />
Not only is it the most beautiful, but it is arguably the most unique and tasty Thai restaurant I've been to. The menu offers ecletic, exotic dishes that I've never seen before (and trust me, being part of a Thai Foodies meetup, I've been to A LOT of Thai restaurants). I recommend going with a large group so you can taste various dishes, as one dish didn't impress me, but rather the consistant flow of good dishes. Here's a rundown of what we ordered: <br />
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<i>Yum-ta-lay - </i>seafood combination on a bed of mixed greens (pictured below) This dish wasn't as exotic as the others but it was delicious. The seafood was fresh and the sauces was tasty. It was my favorite. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNUqIutY0Ae0PeMTqaUs7rpXY-6pItrl0lx96e0_aKOMPYOZzNMBsxgFUjsumgkJZYot9T5wu8ul7unZD0kKLX4UB3jHdMRB0ih2FX_73_XoEs03ji3HLZ_mvRfaFQlSg8JU7-xfhkjk/s1600-h/saladang+and+hong+kong+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNUqIutY0Ae0PeMTqaUs7rpXY-6pItrl0lx96e0_aKOMPYOZzNMBsxgFUjsumgkJZYot9T5wu8ul7unZD0kKLX4UB3jHdMRB0ih2FX_73_XoEs03ji3HLZ_mvRfaFQlSg8JU7-xfhkjk/s400/saladang+and+hong+kong+014.JPG" /></a></div><br />
<i>Tod-mon-kao-pohd</i><i> </i>- sweet corn fritters served with cucumber salad (pictured below). This was an interesting, fun dish. The fritters had whole kernals of corn and served as a crunchy pancake. It was surprisingly good, as the corn kernals exploded with flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwWFCBCRI4YJHgc6UOM9dkqeSixmTPUcQ9wYSvhbVs_ug2Lu2_XeYySihwAAyZTC4g_NTGgsmbJtj3XZDhyphenhyphen-OOUU6RvC7hrnkvYyRbxwMRqPf54qbFirA4JuLwGbb0aesJYtj_PrfxsY/s1600-h/saladang+and+hong+kong+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwWFCBCRI4YJHgc6UOM9dkqeSixmTPUcQ9wYSvhbVs_ug2Lu2_XeYySihwAAyZTC4g_NTGgsmbJtj3XZDhyphenhyphen-OOUU6RvC7hrnkvYyRbxwMRqPf54qbFirA4JuLwGbb0aesJYtj_PrfxsY/s400/saladang+and+hong+kong+012.JPG" /></a></div><br />
<i>Ka-nom-jeen-gang-kiew-wann</i> - Rice vermicelli with fish balls in green curry. The presentation of the dish was beautiful and the curry was very flavorful, no fishiness from the fish balls. I didn't care for the taste of the vermicelli much, I'd prefer rice, but it made for a beautiful presentation. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVB5W4TxSAReCj05GyInv4RXTAvWZ6Soy7bn0jJTHp5zIazQYnTPH-zc0NJCq1LGK2YbqYsvjRvVeo4M-Dryjot-bvohb1GXFrpUouIzLm9dsTj1pJwBblnON1KSxBMLrKfm0s7Yg6cI/s1600-h/saladang+and+hong+kong+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVB5W4TxSAReCj05GyInv4RXTAvWZ6Soy7bn0jJTHp5zIazQYnTPH-zc0NJCq1LGK2YbqYsvjRvVeo4M-Dryjot-bvohb1GXFrpUouIzLm9dsTj1pJwBblnON1KSxBMLrKfm0s7Yg6cI/s400/saladang+and+hong+kong+013.JPG" /></a></div><br />
<i>Gang-kiew-wann</i> - green curry with eggplant, basil and chicken. This was a more recognizable green curry but with the addition of the delicious eggplant. It complemented the curry very nicely, as it added a softer texture, while the green curry had a good, spicy kick to it. Delicious. <br />
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<i>Nam-prik Saladang Song</i> - kiwi fruit paste served with vegetable for dipping and grilled salmon. This was a beautiful dish, as there was a large assortment of vegetables available for dipping. However, I didn't care for the salmon (I don't like cooked salmon) and I thought their salmon was overcooked and dry. However, I've never seen this dish before, so I give credit for creativity. <br />
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<i>Pad See lew - </i>of course, what's a Thai restaurant without Pad See Lew and Pad Thai? It did seem out of place here, as everything else was so exotic, but I'm sure they try to appease their customers by offering two old stand-bys. Chris loves Pad See Lew, so I've had it at every restaurant we've been to (I should do a Pad See Lew Throwdown) and Saladang Song's is the second best Pad See Lew I've had. I liked how the rice noodles were perfectly cooked, not mushy, and every noodle was separate and retained its shaped.<br />
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There was one more dish whose name I forgot but it was exceptional. It was a mild curry, resembling panang, but it had whole grapes and seafood in it. The grapes and seafood paired beautifully, the grapes added sweetness to the rich curry and delicate seafood. I wish I could remember the name, hopefully the wait staff will know what I'm talking about next time I want to order it. <br />
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Overall, it was a great night; the weather was perfect, the group was jovial, and the food was great. I can't wait to come back and try their breakfast menu. My only caution is it's pricey but you're paying for the ambiance. The service was a bit surly, there seemed to be a language barrier, yet the manager seemed concerned about our party's happiness. I recommend making reservations, as the restaurant was packed on a Saturday night.<br />
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<a href="http://www.urbanspoon.com/r/5/74769/restaurant/LA/Saladang-Song-Pasadena"><img alt="Saladang Song on Urbanspoon" src="http://www.urbanspoon.com/b/link/74769/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com4tag:blogger.com,1999:blog-3467737358057001235.post-69303903162921522222009-07-02T00:16:00.000-07:002009-07-15T22:57:17.379-07:00Cha-Chaa Thai in North HollywoodThai Town may officially be in Hollywood, where Thai restaurants abound However many of the restaurant workers, chefs and owners do not live in Hollywood, instead they migrated to North Hollywood, creating a 2nd Thai Town along a section on Sherman Way. Cha-Chaa is one of these restaurants. It's located in a non-descript strip mall, along with a handful of Armenian stores. It's recognizable by the large bowl jutting out of it's sign. <br /><br />I really like the food here. It's not pure Thai food, it's more a fusion of Thai and Chinese. However the dishes are excellent. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKTBcfRRIjWkJCjq_aKfSf9Zdsl1V1GZawYpKOz-ZOSrA90LZHKA0_EUesvEZGOY5Bbax6mkYGn80s_4bbsHBZtmLi62hnti9qPiPCoz7qmEaoSyNz9sFVtovKsGFRHYK1Tg5AZmYEcY/s1600-h/cc+-+beef+brocolli.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKTBcfRRIjWkJCjq_aKfSf9Zdsl1V1GZawYpKOz-ZOSrA90LZHKA0_EUesvEZGOY5Bbax6mkYGn80s_4bbsHBZtmLi62hnti9qPiPCoz7qmEaoSyNz9sFVtovKsGFRHYK1Tg5AZmYEcY/s400/cc+-+beef+brocolli.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5353758694490092626" /></a><br /><br />Above: Beef with Brocolli. Below: Pork Belly with Chinese Brocolli. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJSOgXW6_kzbz3D-qvqTpKaURwRmWp31LmhjJTNM79995vTG6DHfdZ64oRMB2pVloeJPVGwah1ZkM0bXbWwD72nYsPP_bvVJW9pL6DjS2Tb_rvc-uTjga0iIqfCdSr0dhtiQDKC6nMoY/s1600-h/cha+chaa+-+crispy+porkbelly.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJSOgXW6_kzbz3D-qvqTpKaURwRmWp31LmhjJTNM79995vTG6DHfdZ64oRMB2pVloeJPVGwah1ZkM0bXbWwD72nYsPP_bvVJW9pL6DjS2Tb_rvc-uTjga0iIqfCdSr0dhtiQDKC6nMoY/s400/cha+chaa+-+crispy+porkbelly.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5353758634978505138" /></a><br /><br />My favorite dish is the spicy fried catfish. Their pork belly with Chinese Brocolli is excellent too. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CCW40e_76Ww_3THGyLYRJVopLuReasYkDQGYu03hwk5rh2Yz3cC2f88CFWVCK66l1OnP670Tm68UPII-7iiMT2NqaZsktrhLUEL9rHO0h8x_zhkHIVk2fzVZEiwcfiwGh27zmRlzlZ0/s1600-h/cha+chaa+-+hot+seafood+soup.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CCW40e_76Ww_3THGyLYRJVopLuReasYkDQGYu03hwk5rh2Yz3cC2f88CFWVCK66l1OnP670Tm68UPII-7iiMT2NqaZsktrhLUEL9rHO0h8x_zhkHIVk2fzVZEiwcfiwGh27zmRlzlZ0/s400/cha+chaa+-+hot+seafood+soup.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5353758568631047666" /></a><br /><br />Above: Seafood Soup<br /><br />Prices are very reasonable, especially with their coupons, this week their smoothies are $1.50 with their coupon. I like the atmosphere and staff. It's a very cozy place. Overall, it's my second favorite Thai place in North Hollywood, second only to Krua Thai. <br /><br /><a href="http://www.urbanspoon.com/r/5/1448141/restaurant/LA/Cha-Chaa-North-Hollywood"><img alt="Cha Chaa on Urbanspoon" src="http://www.urbanspoon.com/b/link/1448141/biglink.gif" style="border:none;width:200px;height:146px" /></a>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-65290751730204410852009-06-26T18:33:00.001-07:002009-07-02T15:54:04.282-07:00Wurstkuche RestaurantWurstkuche, which means sausage kitchen in German, is a non-descript place near the regentrified portion of 3rd Street in Downtown LA. It's across the street from Zip Sushi and e3rd Steakhouse. It is surrounded by warehouses (or what used to be warehouses, now are converted lofts). There's a very industrial feel to the place. <br /><br />My recommendation is to come for the beer. They've got German and Belgian beers on tap, very uncommon in LA. Pictured below is the Bitburger on tap, cost is around $5. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlFcEbrVs6DQwBuk6z5EzK6W336Pz8rmY6q_lssm5bowikLoPP_f6tWrAbgw5hzHOndAEbo3DnboE7bwZGgu8q55wH73GiYLftkNLb0dM_rr7ZPVhP0ht61XfuOj7Jv9sKdm2vC50OBg/s1600-h/bitburger+beer.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlFcEbrVs6DQwBuk6z5EzK6W336Pz8rmY6q_lssm5bowikLoPP_f6tWrAbgw5hzHOndAEbo3DnboE7bwZGgu8q55wH73GiYLftkNLb0dM_rr7ZPVhP0ht61XfuOj7Jv9sKdm2vC50OBg/s400/bitburger+beer.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5351814656216843298" /></a><br /><br />Beer is a bit pricey, as expected for German and Belgian beer. Chris got the Aventinus for $11 and it was nothing special. They do have German wines and other unusual drinks, such as Elderflower soda. <br /><br />Of course, being a "sausage kitchen" I had to taste a bratwurst or two. They do have an unusual selection of sausages on their menu, such as buffalo, alligator and rattlesnake. We weren't so adventurous, we opted for the Bratwurst and the Hot Italian with sweet peppers (pictured below). They were good, Bratwurst was standard fare, good Bratwurst is hard to find in LA. Hot Italian was tasty. My companion mentioned the vegetarian sausage was the best she's ever tasted. I recommend getting a side of Belgian fries with blue cheese walnut bacon dipping sauce. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwNth7eA_yoz5Wjd6FqffIvvIQYnGJzA9AcSwd9zZwae4F9oxj592bL9_XkLEyA5T16ObVkQNR1D06hbbuKRCxh7UkVpjbPtdyrALSry1U_wz-Igf8C01llDRhkk6gFb6I1JPH81z0o0/s1600-h/Wurstkuche+011rev1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwNth7eA_yoz5Wjd6FqffIvvIQYnGJzA9AcSwd9zZwae4F9oxj592bL9_XkLEyA5T16ObVkQNR1D06hbbuKRCxh7UkVpjbPtdyrALSry1U_wz-Igf8C01llDRhkk6gFb6I1JPH81z0o0/s400/Wurstkuche+011rev1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5353936503929605890" /></a><span style="font-style:italic;">Pic by Chris Walters.</span> <br /><br />My only complaint about this place is that it's pricey. There's no happy hour. But it is free parking and I'm already thinking about those Belgian fries. They were delicious. <br /><br /><a href="http://www.urbanspoon.com/r/5/778534/restaurant/Downtown/Wurstkuche-LA"><img alt="Wurstküche on Urbanspoon" src="http://www.urbanspoon.com/b/link/778534/biglink.gif" style="border:none;width:200px;height:146px" /></a>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com2tag:blogger.com,1999:blog-3467737358057001235.post-64998466016905862302009-05-19T00:06:00.001-07:002009-09-18T09:19:29.874-07:00Jitlada: Crowning Gem in Thai TownWho doesn't love Jitlada? Jitlada is packed. It's a small, family-run, hole-in-the-wall place, but with all the fabulous press its been getting, from Jonathan Gold to Gourmet magazine, everyone and their uncle wants to come here. Be prepared for subpar service, and long waits. It'll be worth it.<br />
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Here's my first warning: Southern Thai food is not for everyone! It is super spicy, I recommend a 3 on a 10 spicy scale. Trust me. Try 3 first, then move up, not vice versa. It is very flavorful, a lot of curries and dry spice dishes. There's a lot of seafood. Don't expect dishes like Pad See Ewe.<br />
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Here's my beginner menu for the first-time Jitlada visitor. I pick these items because they're universally liked.<br />
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Steam Mussels - Trust me. I hate mussels, but these are delish. Bad stuff can be delish if cooked properly. The broth is so good. After finishing the mussels, ladle the broth into a bowl and drink like a soup. It's perfect as an appetizer.<br />
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Crispy Morning Glory Salad - The morning glories taste a lot like watercress, it's fried in a delish batter, then topped with a spicy/sour/sweet sauce. It is great, my favorite dish. The morning glories are served with shrimp and other vegetables.<br />
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kaeng khew-wan khài "Mang-kon" : green curry with egg-yolk-stuffed fish balls - This curry isn't as spicy as the dry curries. The stuffed fish balls are interesting. I've never seen this dish before, it's unique.<br />
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Mango Sticky Rice - I've never had better mango sticky rice anywhere. It's the sauce, it's special. Simply not to be missed.<br />
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Pictured below are the Morning Glory Salad and Mango with Sticky Rice. Pics are from Chris Pinoy at <a href="" hrfe="http://localthaifood.moxyfy.com/">Local Thai Food</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3rBsb4mgMu2bYXABjzg1Qdp5cSGiq4rb9LKcLBl9zZEqfiEYMxbhwBacWdTkDkMt-Nr9S8jnMnN_QLSqVInujsbbcoQTlHohzE8lkuxw3F4dk4-j_R5m4Y-jl0bIPT_hmRBZ33iGV_w/s1600-h/crispy+morning+glory+salad.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5338774951571498626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3rBsb4mgMu2bYXABjzg1Qdp5cSGiq4rb9LKcLBl9zZEqfiEYMxbhwBacWdTkDkMt-Nr9S8jnMnN_QLSqVInujsbbcoQTlHohzE8lkuxw3F4dk4-j_R5m4Y-jl0bIPT_hmRBZ33iGV_w/s400/crispy+morning+glory+salad.jpeg" style="cursor: pointer; display: block; height: 265px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tD6087zepZItVT4TP0xWrCQ0blTTjsAleUs3fA0hs1Siix3BigiyvjQhCCm_URONF9piUwUFOTs8vFD0mFFwwNzkXBXYaQEVlkJAm6NM08gp91PjplGI2iK4gNeUgUsG-oSSGnIjqIQ/s1600-h/mango+with+sticky+rice.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5338775842701791810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tD6087zepZItVT4TP0xWrCQ0blTTjsAleUs3fA0hs1Siix3BigiyvjQhCCm_URONF9piUwUFOTs8vFD0mFFwwNzkXBXYaQEVlkJAm6NM08gp91PjplGI2iK4gNeUgUsG-oSSGnIjqIQ/s400/mango+with+sticky+rice.jpeg" style="cursor: pointer; display: block; height: 265px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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I recommend getting a Singha, Thai iced coffee or Thai iced tea to wash down the spiciness. It feels so good.<br />
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<a href="http://smokeydoke-dogeatcat.blogspot.com/2009/09/jitlada-part-two-advanced-guide.html">You can read my advanced Jitlada guide here.</a> <br />
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<a href="http://www.urbanspoon.com/r/5/68151/restaurant/Hollywood/Jitlada-Thai-LA"><img alt="Jitlada Thai on Urbanspoon" src="http://www.urbanspoon.com/b/link/68151/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com0tag:blogger.com,1999:blog-3467737358057001235.post-84340750711487922492009-04-14T00:56:00.001-07:002009-04-14T11:53:53.439-07:00Providence<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTA4kQkyKhzWjzJSChve4EMgpTgGQV9HvF8E6Tbl3sf0ZcqTO7fD_HQ3rzLUsYowSQfGDY-fZUniYo9gHkD2_zCBSiauHBAmkNLnSyvKDry5A2tKGsqtRskmEwNVYRkiYDxAXIhikJj_o/s1600-h/providence.jpeg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTA4kQkyKhzWjzJSChve4EMgpTgGQV9HvF8E6Tbl3sf0ZcqTO7fD_HQ3rzLUsYowSQfGDY-fZUniYo9gHkD2_zCBSiauHBAmkNLnSyvKDry5A2tKGsqtRskmEwNVYRkiYDxAXIhikJj_o/s320/providence.jpeg" alt="" id="BLOGGER_PHOTO_ID_5324456587975802290" border="0" /></a><br /><br />How can I do this place justice? As some of you may know, I'm an aspiring foodie. However I have ruined my short lived foodie career by going to Providence. There's no point in trying other places anymore, I'll come here instead!<br /><br />On to the review... for starters, it's a foodie's paradise. The ambiance is okay, best part is I found free street parking when I looked hard enough. The location is okay, and the decor is decent.<br /><br />I got their Lyone cocktail, excellent and very strong. Later I got their Pear Martini, which was tasty but not as strong. The Lyone had done the deed, I was flying the entire night.<br /><br /><br /><br /><span style="font-weight: bold;">Amuse Bouche</span> - nut coated wasabi marshmellow and carrot soup with creme. Bread was a bacon brioche, very tasty.<br /><br /><span style="font-weight: bold;">Appetizer</span> - Chowda. My least favorite course. There was a bacon theme that night and while I love bacon as much as the next person, I don't equate it with fine dining. It had whole clams and the broth wasn't too rich. Overall, it would've been a 5+ chowda at any seafood joint, but for Providence, it was a lacking. The best part was the presentation, they pour the cream over the clams, similar to milk to cereal.<br /><br /><span style="font-weight: bold;">Main Course</span> - Halibut and seafood with Thai curry. Along with the bacon theme was a Thai theme in my dinner. This entree was delicious. The halibut and calamari were cooked to perfection. The sauce was perfect, not a typical Thai curry but a more refined version, it didn't overpower the halibut.<br />Highlight of the evening was I got to try one of my companion's wagyu rib eye, the highest grade of beef available (with the price tag to prove it). To be honest, it tasted like a fillet of cow fat (I have probably jeopardized my fledgling foodie career by saying this). It didn't resemble beef to me at all, the texture was very tender, not like a protein, more like a fat, and it melted in my mouth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS3RB4ODfuTSvhkCtmmRL-6E8y9YaDspPhQ84fO5-QNfmeWTuWrwhM3jN4imFGGj-cQ805BKF95SjnjiWFzekdtpfqWhoCyt_CHgLGHGsyLXdfPiK9UvaTym_CNo-lStz9jZ6mEumzTU/s1600-h/providence2.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS3RB4ODfuTSvhkCtmmRL-6E8y9YaDspPhQ84fO5-QNfmeWTuWrwhM3jN4imFGGj-cQ805BKF95SjnjiWFzekdtpfqWhoCyt_CHgLGHGsyLXdfPiK9UvaTym_CNo-lStz9jZ6mEumzTU/s320/providence2.jpeg" alt="" id="BLOGGER_PHOTO_ID_5324456441350243730" border="0" /></a><br /><br /><span style="font-weight: bold;">Dessert</span> - Chocolate ganache with peanut butter and beer ice cream. It would've been heavenly for a chocoholic but for me it was a bit overpowering. I preferred my companion's caramalized banana bread with ginger. The bananas were cooked sous vide style, it kept form better than regular frying, which makes the bananas mushy. The best dessert were the Thai caramels served at the end. They were little rolls, like saltwater taffy, but they were infused with Thai curry. A brilliant combination, it was a taste explosion in my mouth.<br /><br />Overall, the entire experience was amazing. Price was high, but can you put a price tag on a taste of heaven?<br /><br /><a href="http://www.urbanspoon.com/r/5/73788/restaurant/Mid-Wilshire/Providence-LA"><img alt="Providence on Urbanspoon" src="http://www.urbanspoon.com/b/link/73788/biglink.gif" style="border: medium none ; width: 200px; height: 146px;" /></a>Smokeydokehttp://www.blogger.com/profile/09105997057396484025noreply@blogger.com1