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  1. SG-

    Steven Shaw

    So sad to read this recent news in the NY times. Steven (and egullet) was definitely one of the early pioneers of food-centric internet sites. I've learnt so much over the years from this site and members back in the 'early' days when being a foodie was not a cool moniker. Even had the opportunity of exchanging posts over the years with Steven and once with Bourdain too!! My deepest condolences to his family for their loss. RIP Fat Guy
  2. Can anyone recommend an alternative to Ono Hawaiian. They're closed tonite and unfortunately I will be leaving tomorrow morning. Also tried to get some spam musubi from Tamashiro market but their rice steamer was broken!! Another suggestion for good spam musubi is needed. And lastly been trying to hit up New Uptown Foutain for some spam, but alas they've been closed the last two days. Are they open on weekends?
  3. 1) Dim Sum: Sea Harbor in Rosemead (on Rosemead and Valley), IMO best in LA. Gets really crowded on weekends. 2) Skip Din Tai Fung, 3rd visit two weeks ago, their XLB is really not good. Even Sea Harbor's XLB on the dim sum menu is better. 3) Ramen: You can stop by Santouka in the Mitsuwa food court near Venice (Venice and Centinela)
  4. (This one is of Siput Belitong and there are several variations of this dish here. ← One of my all time favorite dishes, my grand aunt used to whip up a wicked version. Sigh bad couple of years, lost many elder relatives...
  5. I think there's some confusion here. The literal meaning of CKT is indeed fried rice noodles. But in Malaysia and Singapore at least, CKT has a more precise definition. It specifies a set of ingredients and a method of preparation that are unique and instantly recognized. The room for variation is limited. If the recipe is altered beyond a certain point, it can no longer claim to be CKT. Would you make the argument that mie tiao goreng is the same dish as pad thai? ← They are very similar in flavour. Pad thai really doesn't taste anything like either of them. I think it's the same dish
  6. That's why what you described is known as "mie tiau goreng" and not "char kway teow" which is the topic of this thread ....
  7. How about Cafe Bastille in Belden Place in the heart of the financial district?
  8. Feel free to come and say "hi" as I work at the Bearfoot. I'll treat you to your first dozen oysters. Apres and Elements might seem casual but their food is right up there with the big boys in town. Apres will dent your wallet a little more than Elements though. I, myself, am a big fan of Elements. If not dinner, try their breakfast. (served till 3:00 p.m.) Glad I could help. Keep on shucking Oyster Guy ← Can I also get a dozen oysters too?!?!?! Wife and I are going to be in Whistler for the first time over the New Year weekend and I'm definitely planning to check out Bearfoot! Whistler
  9. Yes that's correct in M'sia char kway teow typically refers to the specific style of preparation found at the hawker centers. However the term is also used as you described "to stir fry rice noodles".
  10. Another suggestion Sea Harbor in Rosemead for cantonese food. ← Thanks, SG-. I've been there twice and that place is very good. The decor looks expensive and so are the prices, compared to Chinese hole-in-the-walls. BTW From the same intersection of Los Robles Ave. & Colorado Blvd., the distance is just over 9 miles or about 17 minutes, if you can handle driving for over 15 minutes. ← Yes supplemented our dim sum this morning with a local spiny lobster fried with scallion and ginger.... tasty but added $90 to the tab..
  11. Another suggestion Sea Harbor in Rosemead for cantonese food.
  12. On the contrary live farmed abalone are quite common these days in Korean and Chinese supermarkets or fishmongers here in the US (at least around LA). Fairly inexpensive too.. Here's a mail order source in San Diego if you can't find any around where you live Live Abalone Mail Order Source
  13. I made a decent rendition back in my college days when I didn't care about smoking up my apartment. Classic char kway teow does not have many ingredient and here's basically all you need: Chives Lots of Bean Sprouts Shrimp Blood Cockles (I just love them) Clove of Garlic Sirarcha chili sauce seems to work well Deep fried lard cubes (optional but makes a difference IMO) egg Fish Sauce Small dash of soy sauce. - Oil wok generously and heat wok at the highest setting until smoking point - Toss in single serve portion of noodles (unless you have a large wok and 50k BTU burner!!) - 2- 4 shakes o
  14. I think much of the difference is that Chef Kinch is obviously experimenting with various forms of Molecular Gastronomy (our soy sauce powder, for example, and occasional foams) where there is none of that at TFL. And, as often occurs with experimentation, missteps and mishaps occur. Considering I have dined at Manresa -- what? -- three or four times now? I have been through dozens and dozens of different courses, some perfection and others that quite simply did not work. I get the feeling that Chef Kinch is enjoying playing in his kitchen and is not afraid to show his short-comings in those
  15. So sad the guide is crap for LA... Ventura county as a culinary hotspot jeeez.
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