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Everything posted by Ling

  1. Yes,we were the table that ate for 3 hours straight. I loved the uni spaghetti with breadcrumbs best, though the pasta might have been too al dente for some. Great crudo list. They also have shigoku oysters if you're too lazy to get yourself down to the farmer's market.
  2. It was delicious and I am glad to have tried it, but I am not sure I would go and spend $100 to have it again. The pot of soup was equivalent to about five generous Chinese soup bowls full of soup, so that's $20 per bowl right there. It was similar in terms of richness and flavour to tonkotsu broth, and a bowl of tonkotsu doesn't cost $20. I know that's a roundabout way of describing how much I think that soup is "worth", but I hope you get my meaning.
  3. Dammit, I forgot to get gnau lay so in HK! Delicious pics, keep 'em comin'!
  4. The name of that dish is three-cups chicken (三杯雞) It's made by braising chicken in soy sauce, sesame oil, rice wine, sugar, ginger and/or garlic. Then adding basil near the end. ← Yes, san bei ji! We actually ate it yesterday too, at some mediocre Chinese restaurant in Seattle. prasantrin: I think our wedding may be featured in Seattle Bride (at least, the editor said that the magazine should profile it...we'll see if it happens. I hope so!) So you might get to see pictures of the food if you can get ahold of the magazine. If not, I'll send you a link to our wedding pictures through emai
  5. Don't quote me on this, but IIRC, I leaned over to take a closer look at those buns and they had dried dates (the red ones) pressed into them. Those are the dark spots you're seeing.
  6. I was gently reminded by Rona that I had left some of you hanging in this thread so I'm back! Again, I apologize for the long delay. Here is our last home-cooked meal in Taiwan. Henry's mom made 5 spice beef and tea eggs. This is octopus stir-fried with what I remember to be Chinese celery. (I didn't touch the green--I hate celery, both Chinese and the regular kind.) prawns This is a fried pomfret fish. Henry's aunt splurged on this fish--apparently it cost about $40US for this one fish. It was delicious. Very fresh and the meat was firm and sweet. It was simply coated in rice flour and
  7. My pick would be Kenny and Zuke's--their pastrami Reuben is something I daydream about regularly. I heard consistency a bit of an issue at the beginning, but they've been open for months now and should have worked everything out. They hired a baker from Pearl Bakery to develop a hearty rye (with caraway) to stand up to the fat-streaked pastrami. I liked it a lot more than my pastrami on rye at Katz's. I would definitely visit Teardrop Lounge in the Pearl district for cocktails. They have an extensive selection of homemade bitters and make the best cocktails I've had outside of NY. I also reall
  8. It's been mentioned over on Mouthfulsfood.com Ali Scheff wrote about it here: Mistral to close at the end of this month I wrote about it here: Mistral chef William Belickis hashes over his future And Rebekah wrote a great article about it here: Mistral Sale: here's the good news
  9. Oops, I am actually not finished with this thread! I have more pictures to post tonight, after I finish up some work. Sorry I left you guys hanging...
  10. aprilmei: So glad you liked the beef brisket! We were going to order a second plate of that as well but we were already beginning to suffer from meat overload. Rona: Have a great time in HK! I expect pictures when you come back =) Shelby: it was my pleasure to share our trip! We wouldn't have found some of these places without EG. I will finish my Taiwan picture post tonight...I have been working like crazy and had no free time lately. (Well, actually I did have yesterday off work but I spent it shopping. )
  11. I think H's aunt lives in the hills in Taipei but we didn't get to do much other than visit the night markets and go to Din Tai Fung. Almost every minute was planned out for us as this was more of a trip for me to meet some of H's family friends and relatives since we're getting married soon. And also, H's mom paid for our trip so I felt obligated to be around all the time. I will definitely come back soon and get to all the places I've missed, though!
  12. That is SO true! That's right, my Americano at 85C was really cheap. Can't say I really liked it though...it was quite acidic. My first purchase in Taiwan was actually a Venti Americano from Starbucks, as I was so jet-lagged and couldn't sleep on the plane. I did my conversion AFTER I had already paid for the coffee and almost had a heart attack over how much I paid! I think it was $112 Taiwan dollars or something. aprilmei: You are making me feel like I totally missed out on the specialty items! No I didn't get to try the roe and I didn't get to have iron eggs! I saw the iron eggs in a sna
  13. Breakfast the next day were the tea eggs from 7-11 and some various pastries H's mom had around the house. Oh and we sometimes had H's sister's cookies, which were cream cheese, orange zest, chocolate chip ones. It was the only American food I ate on this trip. tea eggs from 7-11 Lunch at H's aunt's house slivered pork with pressed tofu and chilli there are lion's head meatballs under these egg pockets my favourite dish of the meal was the liver sausage, Hunan bacon dish. SUPER SPICY! the ubiquitous 10 veg dish for CNY smoked pomfret and chicken H's aunt: "I woke up at 4am in the morning
  14. I seem to have forgotten to photograph our lunch on the second day, and I don't remember where we ate. I think we ate at Henry's aunt's house. It was probably a 6 course lunch or something, because I remember I was really full and didn't eat an afternoon snack that day. After lunch, H and I escaped to Shimending, a shopping district for the young and hip. I got a few pairs of $12 US shoes there, and a $12 US sweater! Shimending This is awesome Engrish--"Athletics of Sexy"! Dinner that night was my H's family friend's house. The lady, Auntie King, is a fabulous cook. She taught us how to ma
  15. After breakfast, we took the 5 minute walk to the market. Henry said this market reminded him of Pike Place on acid. There were a million people pushing and shoving in there, and I got shoved around a lot which means some of my pictures turned out blurry. People just had no patience for the foreigner snapping away and gawking at the unrefrigerated meat. Let me also say this was Chinese New Year Eve, quite possibly the most important food day of the year! prepared foods, like noodles different types of steamed buns pig's head hanging on a hook, complete with hair! pig shanks and feet inna
  16. I've heard of cherimoyas but I've never seen one, and I didn't know I was eating one! That fruit was SO sweet and delicious. Breakfast the next morning was at a place Henry's mom and his aunt love to go for xiao bing you tiao (Chinese donut wrapped in a oil-based, laminated dough. Healthy!) There is a type of green onion bread in the foreground. a closer look at the kitchen The boy's job was to fill those cups with hot, savory soya milk Here's the flat-top with egg and green onion cooked to order. This is wrapped in dough before being eaten. Space was a premium, so this guy is frying the
  17. This man had various things cooking in the pot--common items I saw in these pots were fried tofu pieces, tripe and other innards, and various meats. huge pieces of crab, fresh snails huge prawns glutinous rice stinky tofu stand--I was going to buy some, but our guide made me wait until we got to Yong He I got the red fruit, which is called 'lian wu' because I have never seen or tasted it before. It has a very crisp, moderately sweet taste, similar to a cross between an Asian pear and an apple. The interior (white) is spongy and delicately webby. We also got some fried pork! another pi
  18. On our first night, we visited two night markets in Taipei. I forget which section the first night market was in, but the second was in Yong He (where we were staying, and where our guide told us was home to the best stinky tofu!) First stop, Mr. BaoZi (translation: "Mr. Bun"!) Notice all the plastic 'buns' displayed under the counter. Our next stop was across the street, at a cookie shop called Kobayashi. The most deliciously buttery smell drew us here. It came from their cookie-baking, cookie-filling machine. I got a quick picture of the molds before they told me "no pictures". These c
  19. Fengyi: There was definitely nothing fancy about this DTF! The one in SOGO looked a bit more upscale in terms of decor. The food was inexpensive by American standards, but is probably a moderately-priced restaurant when you think about how cheap a lot of the food is in Taiwan. prasantrin: Yes, they are called xiao long bao! The ice-cream in croissant cones sound incredible. Crispy, buttery, creamy, fatty. What's not to love? Japan is probably #2 on my list of places to visit (after France, which we'll be going for our honeymoon.) I can not WAIT to have the food there. I want to eat supremely f
  20. We continued through the food court, where these apples caught my eye. They were larger than a large grapefruit! Expensive too! About $10 US each. Buns with all sorts of creative fillings were sold at one stand, which also sold mochi. My first thought when I saw this was "WEIRD!"...but actually, I don't see why it would be half bad! In the mall food courts, you can get steaming stainless pots filled with broth, meat and noodles! I guess I should show you a picture of the building too, since it's so famous. This made me laugh--Barista Coffee calls themselves a Seattle coffee company, wi
  21. Recently, H and I took a short trip to Taiwan to celebrate Chinese New Year with his side of the family. We spent a few days in Taiwan before jetting off to HK alone to restaurant-hop. For our HK pics, click here! Welcome to Taiwan! As soon as Henry's aunt and mom picked us up from the airport, H's mom insisted that we swing by Seasons Restaurant (Ji Ren). This restaurant is renowned for their claypot-cooked chicken soup, which starts at about $80ish US per pot, and ranges well into the hundreds, depending on the add-ins. For example, a pot of chicken soup with shark fin would cost about $30
  22. Henry also finds a lot of Cantonese food too subtle, as he grew up eating Taiwanese and Hunan food. I think Cantonese food is more refined, but refined doesn't necessarily mean "better". I enjoy eating Shanghainese food best, actually! Taiwanese food is indeed a lot stronger in flavour than Cantonese food, generally.
  23. That's interesting...wow, I can't imagine just having 1 or 2 baskets for yourself. I think Henry and I average 15 or so baskets when we're in Richmond/Vancouver, BC. And that's on a regular day--we are not even stuffing ourselves in the least at that rate.
  24. That made me laugh! I'm looking forward to your joyous experiences in Taiwan, too - an acquaintancewho used to go to Taiwan regularly on business maintained that Chinese food in Taiwan was better than anywhere else she knew. Those "egg-white egg tarts" took me by surprise. I've never seen them before, and now wonder if it's part of some massive egg-tart revoution that's passed me by, or just an aberration. Did you see them anywhere else in HK? ← Helen: No, I only saw the egg white tarts at this one bakery. And we only got them because Henry's friend's (health-conscious, skinny) husband usu
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