Tag: chinese

travel: the city by the bay… (san francisco; 2018)

– According to the year-end travel summaries and stats issued annually by my airline of choice, San Francisco has been my most-frequent destination for the past four years.  And yet, I rarely mention the city on this blog. I’ve written about eating in cities like New York, Copenhagen, Paris, Kansas City (where I get my mail), […]

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travel: the city by the bay… (san francisco; 2018)

– According to the year-end travel summaries and stats issued annually by my airline of choice, San Francisco has been my most-frequent destination for the past four years.  And yet, I rarely mention the city on this blog. I’ve written about eating in cities like New York, Copenhagen, Paris, Kansas City (where I get my mail), […]

Continue

12 days: on the eleventh day of christmas: yu… (2015)

~ A dinner series called the Twelve Days of Christmas hosted by a Jewish chef wouldn’t be complete without Chinese food, right? Enter: Justin Yu. He’s the chef and co-owner of Oxheart, a restaurant in Houston where he has earned national acclaim for his vegetable-focused menu. The last time I was in Houston was in 1988.  So, unfortunately, I haven’t eaten […]

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12 days: on the eleventh day of christmas: yu… (2015)

~ A dinner series called the Twelve Days of Christmas hosted by a Jewish chef wouldn’t be complete without Chinese food, right? Enter: Justin Yu. He’s the chef and co-owner of Oxheart, a restaurant in Houston where he has earned national acclaim for his vegetable-focused menu. The last time I was in Houston was in 1988.  So, unfortunately, I haven’t eaten […]

Continue

rumination 22: time to look beyond…

With the opening of Empellón and Empellón Cocina in New York City by Alex Stupak, there has been a lot of chatter lately about Mexican cuisine’s “proper place” in the hierarchy of world cuisines. Wait.  What hierarchy?

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rumination 22: time to look beyond…

With the opening of Empellón and Empellón Cocina in New York City by Alex Stupak, there has been a lot of chatter lately about Mexican cuisine’s “proper place” in the hierarchy of world cuisines. Wait.  What hierarchy?

Continue

rumination 19: xian…

Now that the whole world knows what umami is (that’s a Japanese word), I’d like to talk about xian (that’s a Chinese word, not to be confused with xian of a different tone, which means salty, or Xi’an, the ancient capital of China). I’m surprised no one has mentioned it yet. What is it? Well, it’s basically the […]

Continue

rumination 19: xian…

Now that the whole world knows what umami is (that’s a Japanese word), I’d like to talk about xian (that’s a Chinese word, not to be confused with xian of a different tone, which means salty, or Xi’an, the ancient capital of China). I’m surprised no one has mentioned it yet. What is it? Well, it’s basically the […]

Continue

review: from the dragon’s perch…

Steamed Garoupa Fillet with Morels Lung King Heen, Hong Kong Pleased to let me arrange our entire eating itinerary, my friend Mr. RBI flew all the way from the U.S. just to eat with me during my first three days of my trip to Hong Kong. It was his first time in Asia. Being a […]

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review: from the dragon’s perch…

Steamed Garoupa Fillet with Morels Lung King Heen, Hong Kong Pleased to let me arrange our entire eating itinerary, my friend Mr. RBI flew all the way from the U.S. just to eat with me during my first three days of my trip to Hong Kong. It was his first time in Asia. Being a […]

Continue

review: a preternatural prenatal yen…

“Porcupine” Milk Custard Buns Tim’s Kitchen, Macau If you’re the type that reads this blog with any regularity, then it won’t take much to convince you that there are some people who are born with a higher (indeed, abnormal) affinity toward food. In fact, I’m a strong believer that this predisposition is prenatal. To wit: […]

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review: a preternatural prenatal yen…

“Porcupine” Milk Custard Buns Tim’s Kitchen, Macau If you’re the type that reads this blog with any regularity, then it won’t take much to convince you that there are some people who are born with a higher (indeed, abnormal) affinity toward food. In fact, I’m a strong believer that this predisposition is prenatal. To wit: […]

Continue

review: gnawing on brains…

Tea-Smoked Bresse Pigeon Man Wah, Hong Kong If the little dish of fried walnuts was the fantastic opener to our meal at Man Wah, the Kung Po Bean Curd (HK$110) was the headliner. The tumble of fluffy cubes of tofu – thinly glazed with a crisp, fried sheen of spicy sauce and commingled with blistered […]

Continue

review: gnawing on brains…

Tea-Smoked Bresse Pigeon Man Wah, Hong Kong If the little dish of fried walnuts was the fantastic opener to our meal at Man Wah, the Kung Po Bean Curd (HK$110) was the headliner. The tumble of fluffy cubes of tofu – thinly glazed with a crisp, fried sheen of spicy sauce and commingled with blistered […]

Continue

review: palace of tongues and durian…

Duck Tongues in Abalone Sauce Summer Palace, Hong Kong An impromptu pay-back lunch found a friend and me deliberating on a convenient, yet pleasing place for a quick lunch on my last day in Hong Kong. Lung King Heen, where I had a pretty successful meal the week before, was fully booked. And Yan Toh […]

Continue

review: palace of tongues and durian…

Duck Tongues in Abalone Sauce Summer Palace, Hong Kong An impromptu pay-back lunch found a friend and me deliberating on a convenient, yet pleasing place for a quick lunch on my last day in Hong Kong. Lung King Heen, where I had a pretty successful meal the week before, was fully booked. And Yan Toh […]

Continue