tag:blogger.com,1999:blog-313425202024-03-14T08:51:18.424-07:00N o o d l e W h o r eA place for Los Angeles' noodle lovers.Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-31342520.post-25687331802493421242007-07-10T20:35:00.000-07:002007-07-10T20:36:35.220-07:00Nem Nuong Khanh Hoa, Alhambra<div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/531277449/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1335/531277449_48c909ddc4_o.jpg" alt="Phogonewild" width="305" /></a><br /><br /><div style="text-align: left;">Something happens to TV programming once the clock strikes 12. The programming is either syndicated re-runs of old shows like Married With Children or you get those 1/2 hour infomercials for some exercise machine that you'll probably never use. And advertising has taught me why this happens - money. To run a TV commercial on any of the big networks like NBC, ABC and ABC between the primetime hours of 7pm - 11pm, it'll cost you anywhere from $250,000 to $350,000 and even more during special events like NBA Playoffs. For superbowl, you're talking over $1,000,000 per spot because of the reach. Yes, not many clients can afford this sort of placement. Even if they could, they would probably be too unappropriate. After midnight, the freaks do come out... enter: Girls Gone Wild. If you were blind or half-asleep, you would still be able to tell what kind of product they are selling. Loud rock music, sorority girls screaming, dudes cheering and that ever-so-convincing voiceover guy.<br /><br />As annoying as the commercials are, I find them hilarious. Imagine. You get married to the woman of your dreams and you have a baby girl. So angelic, so beautiful. She kisses you good night every night and tells you that your her hero. Next thing you know, she's 'developing' in jr. high and no longer hugs you anymore because she has a crush at school. Her nights are spent inside her room on the phone, and no longer in the living room. Then she starts going to dances and before you know it, she's on her way to college. Your sweet little girl is going to become a woman finally. But god forbid that one night, at around 2:43 am, you see your daughter taking a beer bong out of a halved sparkletts water jug on Channel 13 for what seems like a 'documentary' on college life. An office-size jug. God forbid. When we have children one day, we all just have to let go and pray that she stays on the right path.<br /><br />And its the same way I perceive the Central Vietnamese noodle soup called 'bun bo hue', literally meaning 'noodles + beef + from the Hue region. We all know pho, the celebrated beef noodle soup from Vietnam. Pure in broth, flavor and texture... with simple additions that make this one bowl of heaven. But after one wild weekend in Hue, pho is no longer pho. She's lost a lot of beef and has grown other stuff, like braised beef, pork blood cubes, pork knuckles and pork sausage. Her hair is no longer a light yellow/brown, it's red. And boy has her attitude changed, no longer quiet and subtle with gestures, she's loud and not afraid to bite. Think of it as noodle soup gone wild.<br /><br />In actuality, this soup has no resemblance to pho. The soup is completely different in taste because the predominant ingredient is lemongrass in a slightly spicy beef broth. Toppings usually consist of pork knuckles and pork blood cubes. For garnishing, bean sprouts, red cabbage, mint and lime are used. I searched the Chowhound boards and learned about a place in Alhambra called Nem Nuong Khanh Hoa, not to be confused with <a href="http://wanderingchopsticks.blogspot.com/2007/05/nem-nuong-ninh-hoa-vietnamese.html"><span style="color: rgb(255, 69, 0);">Nem Nuong Ninh Hoa</span></a> in Rosemead.<br /></div></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/497383272/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/189/497383272_fdcbd9efd8_o.jpg" alt="Nem Nuong Khanh Hoa Alhambra" width="305" /></a><br /><br /><div style="text-align: left;">Located on the far west side of Valley Blvd, still in the realms of Alhambra, you'll find NNKH situated in a small strip mall. Because of the bamboo trees by the window, it always looks like its closed but you'll be happy to know they close at 10 usually. Not sure about the Sunday hours. 'Nem Nuong' means charboiled pork that has been cured in fish sauce, oil, sugar with garlic, pepper and potato starch to bind the mixture. It is pink in color and looks uncooked but is indeed cooked. There's also another version where the pork is shaped into meatballs and skewered on sugar cane sticks. And this is exactly what NNKH is known for, their 'nem nuong'. More on that later.<br /></div></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/497383054/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/225/497383054_feaf5cca46_o.jpg" alt="Nem Nuong Khanh Hoa Bun Bo Hue" width="305" /></a><br /></div><br /><span style="color: rgb(255, 69, 0);">Bun Bo Hue (Lemongrass-Flavored Beef Bone Soup with Noodles)</span><br />This comes with one large pork knuckle, pork blood cubes, braised beef shank slices and pork meatloaf (gia lua). If you don't want any of the above, simply let them know. The shank and meatloaf are good. You can buy your own meatloaf for only $2! The noodles are made with rice and as thick as spaghetti noodles (unlike the thin pho rice noodles) but go very well with the soup. The soup is so good that I'll actually doggy-baggy it and eat it the next day. Eat this with the fixings, the red cabbage, bean sprouts, mint and lime really take this dish to another level. If you want to spice this up, I suggest you use the sriracha chili garlic sauce (has seeds in it) versus the traditional non-seed chili sauce used for pho. No hoisin allowed in here!!! $5.25<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/497412049/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/217/497412049_f7cf556f26_o.jpg" alt="Nem Nuong Khanh Hoa Bun Bo Hue Bone" width="305" /></a><br /></div><br /><span style="color: rgb(255, 69, 0);">Centerfold of the Pork Knuckle</span><br />Usually comes with the skin on, but once you get past that, the meat is very tender.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/497383690/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/205/497383690_48e4da7429_o.jpg" alt="Nem Nuong Khanh Hoa Pork Blood Cubes" width="305" /></a><br /></div><br /><span style="color: rgb(255, 69, 0);">Pork Blood Cubes</span><br />Not everyone will like this, but I think it's delicious. I think of it as chocolate and gobble it up.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/497412233/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/209/497412233_aa378e0e21_o.jpg" alt="Nem Nuong Khanh Hoa Bun Bo Hue Fixings" width="305" /></a><br /></div><br /><span style="color: rgb(255, 69, 0);">Bun Bo Hue Fixings</span><br />Red cabbage, bean sprouts, lime, jalapeno, mint and this one herb I can never identify. Wandering Chopsticks, Master of Vietnamese food, please identify this for me!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/497383574/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/228/497383574_56bb7c5451_o.jpg" alt="Nem Nuong Khanh Hoa Nem Nuong" width="305" /></a><br /></div><br /><span style="color: rgb(255, 69, 0);">Nem Nuong Rolls (3 for $3.75)</span><br />You can choose to order these pre-rolled or you can try and have some fun and get your hands dirty. These contain lettuce, a crispy shrimp roll, charbroiled pork and a chive. The sauce used is similar to nuoc cham, but is thicker because it has beaten egg and sometimes honey in it. The rolls are good, but not quite as good as <a href="http://eatdrinknbmerry.blogspot.com/2006/08/little-trip-to-little-saigon-for.html"><span style="color: rgb(255, 69, 0);">Brodard</span></a> in Little Saigon, Westminster. If you decide to order the nem nuong party pack, you'll receive a whole plate of various meats including the charbroiled pork, sour pork patties (good!) and crispy shrimp rolls. A bowl of hot water is provided for you to soak rice paper and roll your own joint up.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/497383452/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/230/497383452_fe7820ed1c_o.jpg" alt="Nem Nuong Khanh Hoa Nem Nuong Closeup" width="305" /></a><br /></div><br /><span style="color: rgb(255, 69, 0);">Centerfold of Nem Nuong Charboiled Pork Rolls</span><br />Cha gio egg rolls go well with pho, and these go well with Bun Bo Hue, in my opinion.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/497383726/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/208/497383726_d8018d6f02_o.jpg" alt="Nem Nuong Khanh Hoa Shrimp Roll" width="305" /></a><br /></div><br /><span style="color: rgb(255, 69, 0);">Super Perverted Food Porn Close-Up</span><br />Notice the crispy egg rolls contain small pieces of shrimp. This is true dedication. It's like rolling a taquito within another taquito without making it big like a burrito.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/hecookssheeats/497412401/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/218/497412401_db21082028_o.jpg" alt="Nem Nuong Khanh Hoa Nem Nuong Sauce" width="305" /></a><br /><br /><div style="text-align: left;"><span style="color: rgb(255, 69, 0);">Special Nem Nuong Sauce</span><br />Wandering Chopsticks was helpful enough to explain the sauce to me. Check out <a href="http://wanderingchopsticks.blogspot.com/2007/04/nem-nuong-and-nem-nuong-cuon-vietnamese.html"><span style="color: rgb(255, 69, 0);">her version</span></a> of nem nuong on skewers.<br /><br />Nem Nuong Khanh Hoa<br />1700 W Valley Blvd.<br />Alhambra, CA 91804<br />(626) 943-7645<span style="font-size:11;"></span><br /></div></div>Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com27tag:blogger.com,1999:blog-31342520.post-91905265440514222142007-05-09T00:14:00.000-07:002008-12-08T18:59:06.137-08:00Mien Nghia, Chinatown Los Angeles - Heaven In A Bowl<a href="http://www.flickr.com/photos/hecookssheeats/490958328/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/219/490958328_5622da01d4_o.jpg" alt="Mien Nghia Chinatown.jpg" center="" align="" width="305" /></a><br /><br />For a while, I lost hope in finding the right Chiu Chow noodle shop in Los Angeles. My dad first introduced to me what is still now, my most favorite noodle shop - Trieu Chau Restaurant in Santa Ana located on Newhope/First St. This place only opens till 5 pm but usually has a line out the door. I don't want to gross anyone out with an experience I had here, but... ah what the hell. The food is so worth it, that I'd still come back. Caveat #1. Trieu Chau Restaurant is so packed that the practice of joining 2 parties into 1 table is all too common. I once got hooked up with a grandpa and grandma. We didn't say a word to each other as we happily slurped our noodles and soup. Until... grandma busts out her NAILCLIPPERS. Ok, I thought, that's fine, she's going to clip her fingernails. Then without notice of me, she props her food onto her chair and starts clipping away.... laying her finely incised TOENAILS onto a napkin which was already sharing real estate with a duck bone she had cleaned out. Even a National Geographic archaeologist would find it hard to carbon-14 that bone b/c it was devoid of any bone marrow. Check please. Caveat #2. I once took my friends here and as we happily slurped our noodles and soup. We all peered at the ceiling at what looked to be a neon orange cylinder with tons of black dots. Hey that's kinda nice, something you know, festive and shiny and bright. One might think it's an air freshener adorned with black crystals. We were far off the target. They were FLIES. But you know what, we could give a sh*t. The food was too good.<br /><br />Anyway, it's been a good 5 years since I've eaten at TCR. All the places I've tried in Chinatown just didn't cut it. Then came along my friend <a href="http://eatdrinknbmerry.blogspot.com/2007/02/new-york-weekend-of-fusion.html"><span style="color: rgb(255, 69, 0);">Jéan Downs</span></a> who emerged out of nowhere as a foodie with a strong opinion. I like that. After threatening to squash my head in a vise, he forced me try this place in Chinatown called Mien Nghia. "Meen Yee" in cantonese. Ok Ok. And boy do I owe a lot to Jéan Downs. In about two months, I've eaten here nearly 10 times and have not been disappointed. Just last week, hehe, 4 times!<br /><br />Commuting from Silverlake to work, Chinatown is always a nice stopover for take-out lunch. I'd usually hit up the roach coach on Alpine for their banh cuon (pork/mushroom rice crepes) or banh mi's (sandwiches). And when I'm hungover, I'll require some soup to quell the thirst at Pho 97 or <a href="http://noodlewhore.blogspot.com/2007/03/chiu-heng-chiu-chow-restaurant.html"><span style="color: rgb(255, 69, 0);">Chiu Heng</span></a>. What a coincidence... my first time at Mien Nghia occurred after a wild night of drinking. Soup, my stomach says... soup.<br /><br />I walked into Mien Nghia, which is next to a sandwich shop called My Dung. I know I know, it's not how it's read in English. It's pronounced "Mee Yung" in Vietnamese... but you have to just step back for a minute and smile. I was greeted and immediately seated. I love asian restaurants. For some reason, unless you're a non-asian or a gwai-lo, you're expected to know what you want even before you even sit down. Menu please... the waiter stares at me and turns for the menu.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/490958360/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/219/490958360_8fd6f7539f_o.jpg" alt="Mien Nghia Chinatown2.jpg" width="305" /></a><br /><br />That guy in the Miami Dolphins turquoise polo is funny.<br /><br />Anyway, here's what I had over a period of 5 visits. And let me tell you, Mien Nghia makes a quality broth. Every sip is good. A tip for those that come here. You'll notice that there is a dark chili oil sauce... it's not really hot sauce. It's chiu chow style satay bbq sauce... similar to what Chinese use for hot pot dip. A lot of asian noodle restaurants will wing the broth by using water and chicken bouillon powder (Knorr). It tastes chickeny but it just doesn't have that weight, volume to it. Know what I mean? There's a difference between good pho broth and half-ass broth. You know who's dealing the real sh*t and who's dealing the schwag. Snoop would say that they are dealing the chronic here.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/490958302/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/201/490958302_9cc7bfe0c4_o.jpg" alt="Mien Nghia Chicken Fish Noodles.jpg" width="305" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Chicken and Fish Slice Egg/Rice Noodles $6.75</span><br />I am blowing up this photo and framing it in my living room. Makes me want to jump at it. The chicken is very moist and flavorful. The fish pieces are coated with a starch mix to give it that nice texture created from blanching the meat. And nothing says cherry on top of an ice cream sundae like fried shallots. This soup is nice but again, the addition of the satay bbq sauce really adds a nice taste to it. My stubborn sister refused to use the sauce but was happy once I dumped it into her bowl. This is my favorite here. The prices are higher than normal noodle shops but I think Mien Nghia really gives you a good amount of food. I'm stuffed every time I eat here. J could barely finish her bowl.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/490973665/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/226/490973665_a6cb428c42_o.jpg" alt="Mien Nghia Beef Stew Noodles.jpg" width="305" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Beef Stew Egg/Rice Noodles $7.25</span><br />At a Chiu Chow restaurant, you'll notice the menu has Chinese, Cambodian and Vietnamese writing. Historically, Chiu Chow people travel wherever there is work and they bring their food with them. Much like the food trade in Hawaii done by Japanese, Chinese and Koreans... the same theory applies. You bring your food and offer people. Which is why you get the Vietnamese beef stew known as 'bo kho'. This is my 2nd favorite dish. It's reallly heavy and hearty but it really satisfies you. The beef shank/brisket/tendon slices are super tender and the soup is made with the right amount of tomato paste and cinnamon/anise/coriander. Mmmmm.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/490973599/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/223/490973599_5ed0546d3a_o.jpg" alt="Beef Rib Noodle Soup.jpg" width="305" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Beef Ribs with Egg/Rice Noodles $6.50</span><br />Don't order this. The broth and sauce are strange. I don't know what else to say it, but I'm putting some orange cones around this. You're better off getting a sandwich next door at My Dung.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/490973631/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/204/490973631_9d66e063b6_o.jpg" alt="MIen Nghia Seafood Noodles.jpg" width="305" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Seafood Egg/Rice Noodles $6.75</span><br />My sister and dad ordered this. Whenever they go to a Chiu Chow restaurant, they have to eat the seafood bowl. This was taken at the Rosemead location (Mien Nghia has 3 locations). On top is a piece of shrimp fried along with a wonton skin. I didn't try this but they said it was good. My sister was unhappy until I dumped a tablespoon of satay bbq sauce in here. Sauce makes people happy. My family loved this.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/490958446/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/202/490958446_ea44451b5f_o.jpg" alt="Mien Nghia Wonton Noodles.jpg" width="305" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Wonton Egg/Rice Noodles $5.75</span><br />No matter where I go, even Wonton Time, can't beat the real <a href="http://eatdrinknbmerry.blogspot.com/2007/01/hai-ya-hong-kong.html"><span style="color: rgb(255, 69, 0);">Hong Kong wonton</span></a>. I ordered this with the owner's recommendation, who is very sweet and talkative. I didn't have the heart to tell her.... "I want my f*cking money back!" What they referred to as wontons was merely a small lump of ground pork blanketed by wonton skin. No texture, no taste, no stellar bite you get from a HK wonton. Caltrans.... please put some orange cones around this please.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/490958396/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/196/490958396_d29a5037b0_o.jpg" alt="Mien Nghia Fishcake.jpg" width="305" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Fishcake</span><br />Yes, I know the term is quite frightening, just as shrimpcake is. Sara Lee and Entenmann's would never produce this freak of nature, but let me tell you, it's wonderful. Fish is pureed and flavored with fish sauce and sugar. It's then boiled or steamed and then deep fried to create that nice 'crust'. I substituted the fish slices for these. My favorite. In Hong Kong, I'd buy a pound of this fishcake block for like $7 and devour it with beer.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/490958422/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/222/490958422_368d7615b1_o.jpg" alt="Mien Nghia Noodle Mix.jpg" width="305" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Egg & Rice Noodles = Yin & Yang</span><br />You'll notice that every dish I ate has the egg & rice noodle mix. It's a Vietnamese & Chiu Chow thing - they can't decide whether or not they want egg or rice noodles... smart, ask for both!<br /><br />Overall, I love this joint. Although the soup is very tasty, it's not that signature Chiu Chow broth which is made with fried garlic/shallots, pork/fish/chicken bones and I think daikon (for sweetness). I have to crown Mien Nghia with the true Noodle Whore crown. Everything on the menu is noodles. I couldn't be more happy about that. Try it out when you can. By no means, a comparison to pho or Chinese beef noodle soup... but this is big for Southeast Asians. <span style="font-style: italic;">Thanks for reading</span>. Oh yeah, MasterCash only.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3zupBAi3KlNc8uXjGAFsWhqyfOnV8HDkevkhZRDvGWwrzRPgl78hqRGUBy4ReCZum1Xs7NUX-8iEFkVHHgmZjquQtSIWJmGqThnBAMtbfckaimHNxRNezpe5RL4yelHGb0_Y/s1600-h/A-.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3zupBAi3KlNc8uXjGAFsWhqyfOnV8HDkevkhZRDvGWwrzRPgl78hqRGUBy4ReCZum1Xs7NUX-8iEFkVHHgmZjquQtSIWJmGqThnBAMtbfckaimHNxRNezpe5RL4yelHGb0_Y/s200/A-.jpg" alt="" id="BLOGGER_PHOTO_ID_5065240719559434770" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br />Mien Nghia - Chinatown<br /><div class="address1">304 Ord St</div> <div>Los Angeles, CA, 90012</div> (213) 680-2411<br /><br />Mien Nghia - Rosemead<br /><div class="rightcol"> <div class="address1">7755 Garvey Ave</div> <div>Rosemead, CA, 91770</div> <div class="phone">(626) 288-0177<br /><br />Mien Nghia - San Gabriel<br /><div class="rightcol"> <div class="address1">406 W Valley Blvd</div> <div>San Gabriel, CA, 91776</div> <div class="phone">(626) 570-1668</div></div></div></div>Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com19tag:blogger.com,1999:blog-31342520.post-55428791769635708982007-04-08T23:54:00.000-07:002008-12-08T18:59:07.569-08:00Pho 79 - Alhambra, SGV<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3LbBk_eCesO76OJXuvm8NbJIxOyIjamXI7_5OaVoz00Gu9yOWFymHzOKZX3R56JIrows-Fi4ED3NLR56iiMpX0ggETe5AusnCNr1unLUMy9OmU8etekUafP_Q0N8TzkZAyKu/s1600-h/Pho+79+Alhambra.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3LbBk_eCesO76OJXuvm8NbJIxOyIjamXI7_5OaVoz00Gu9yOWFymHzOKZX3R56JIrows-Fi4ED3NLR56iiMpX0ggETe5AusnCNr1unLUMy9OmU8etekUafP_Q0N8TzkZAyKu/s400/Pho+79+Alhambra.jpg" alt="" id="BLOGGER_PHOTO_ID_5051319060120486754" border="0" /></a><br />When you do ask anyone where the best pho in SGV is served, you're likely to get 4 different replies. Golden Deli, Saigon Flavor, Vietnam House and Pho 79. But actually, it's 2 different choices since the first three are family-owned. So we'll just say Golden Deli and Pho 79. When you ask why those two on forums like Chowhound, you'll hear two types of responses. Golden Deli - good egg rolls and overall food. Pho 79, less crowded and very good pho. And I couldn't agree more.<br /><br /><div style="text-align: left;">When I take my parents to eat pho, they will push me to go to Pho 79 because they love the food as well as little wait time. This past weekend, I went with <a href="http://www.mrgarylee.com/"><span style="color:#ff4500;">my friend</span></a> on this cold day since it was so close to his pad. We walked in and faced a large dusty plant that probably hasn't been dusted in a while. I took my head out to the side and raised my hand with 2 fingers for the both of us. We were quickly seated in this 90-100 occupancy, Zagat-rated restaurant. If you're an atmosphere-seeking foodies, this might be a better choice than Golden Deli. The dusty,<span style="text-decoration: underline;"></span><a href="http://www.mrgarylee.com/"></a><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy_EmNFro6bZlmZxYJdlL1tT7tnwlaiPbDkI5sEGVBCXOlyWCxkVcyxL9Wf8XQgdemkcvel8wSRaI4f-2lrHI5bv2Aje1hlKbPJv8OZHQfIc7A0FL5-u9RAWyqytEU7IW0xkX/s1600-h/Decor1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy_EmNFro6bZlmZxYJdlL1tT7tnwlaiPbDkI5sEGVBCXOlyWCxkVcyxL9Wf8XQgdemkcvel8wSRaI4f-2lrHI5bv2Aje1hlKbPJv8OZHQfIc7A0FL5-u9RAWyqytEU7IW0xkX/s400/Decor1.jpg" alt="" id="BLOGGER_PHOTO_ID_5051318952746304338" border="0" /></a><span style="color:#ff4500;">Dusty Tropical Plants</span><br />I like the plants here, makes me feel like I'm in Southeast Asia. Here you can see that the waiter spotted me behind the brush. We played peek-a-boo for about 30 seconds then it got old.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGMCgYNhCrKqQdTAerKZyv_jo2bJCEdEzocJIT4X5Lurn4vR4SsJeNLBtwFOATrrd9cjxiWlS_RNxdf_HP8LFhQOmstqXMaBgAxoHX2u7aC9OIlNnzC5F9CP1oqrQpSTmBRH9/s1600-h/Decor2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGMCgYNhCrKqQdTAerKZyv_jo2bJCEdEzocJIT4X5Lurn4vR4SsJeNLBtwFOATrrd9cjxiWlS_RNxdf_HP8LFhQOmstqXMaBgAxoHX2u7aC9OIlNnzC5F9CP1oqrQpSTmBRH9/s400/Decor2.jpg" alt="" id="BLOGGER_PHOTO_ID_5051318879731860290" border="0" /></a><span style="color:#ff4500;">More Dusty Tropical Plants</span><br />My friend and I got a window seat next to another species of plants only found in Pho 79. I felt like I was in a fish tank. For foodbloggers, window seats are the best b/c we get the maximum amount of natural light. On this day, there was an overcast. Boo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdTgkNXkkUkcgVXKHvD-6Hgnl8z4nBs1oTQ-yeW2ZqZp-gTzanFUs7eMTi91s52QDhfUhMNDnGgP6tjoJsv3E2zngE4_Pw2wiB69UBiicZRyeOmhV7_4wvAQxIKFyVCMnqdE6/s1600-h/Pho+79+Service.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdTgkNXkkUkcgVXKHvD-6Hgnl8z4nBs1oTQ-yeW2ZqZp-gTzanFUs7eMTi91s52QDhfUhMNDnGgP6tjoJsv3E2zngE4_Pw2wiB69UBiicZRyeOmhV7_4wvAQxIKFyVCMnqdE6/s400/Pho+79+Service.jpg" alt="" id="BLOGGER_PHOTO_ID_5051318806717416242" border="0" /></a><span style="color:#ff4500;">Pho 79 Entourage</span><br />I call the employees here the entourage because there are a good 16-20 employees floating around. And they are dressed like civilians. Many times I've waved at someone I thought was an employee and got a weird look. Beware, the waiters disguises themselves... like us. One bad thing about Pho 79 is the unattentive service. You really have to get their attention by getting all of your friends to do 'the wave' like you're at a baseball game. And don't even bother asking for the check, just go to the counter and pay. They know their table numbers very well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFn6cCD38nd0wcPXCpCoOipGoU1hFvAbB5mG7ld3f4U-KXA0FfKaC4BvSVBs_9u1kVqOIqBhK4Aw84gswjZGkd-bZJ2inxSvfIU8olINFtQVa1tQal_YGOn7kOlM6QXoYNpDH/s1600-h/Pho+79+Cha+Gio.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFn6cCD38nd0wcPXCpCoOipGoU1hFvAbB5mG7ld3f4U-KXA0FfKaC4BvSVBs_9u1kVqOIqBhK4Aw84gswjZGkd-bZJ2inxSvfIU8olINFtQVa1tQal_YGOn7kOlM6QXoYNpDH/s400/Pho+79+Cha+Gio.jpg" alt="" id="BLOGGER_PHOTO_ID_5051319197559440242" border="0" /></a><span style="color:#ff4500;">Vietnamese Egg Rolls (Cha Gio)</span><br />The 2nd place award for egg rolls IMO goes to Pho 79. They use the right kind of wrapping, rice paper, and fry it perfectly. My friend felt it was too chewy, a sign of not being fried long enough, and prefers Golden Deli's. For me, this is a plus because I love things with texture. These are very good!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGEo3lzn7QtiazH7It2-T-oPz6HAd6ySKknVNj4PB-zHlWRMonCHUBSAd1SyJIY9FuljO8_p2PeszbMEN9dIyz3vz7cXUhN0ne7fwjri0IeVnZPnQW8LQh9u9W0_2RUmnfIOo/s1600-h/Pho+79+Pho+Chin+Nam+Gau.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGEo3lzn7QtiazH7It2-T-oPz6HAd6ySKknVNj4PB-zHlWRMonCHUBSAd1SyJIY9FuljO8_p2PeszbMEN9dIyz3vz7cXUhN0ne7fwjri0IeVnZPnQW8LQh9u9W0_2RUmnfIOo/s400/Pho+79+Pho+Chin+Nam+Gau.jpg" alt="" id="BLOGGER_PHOTO_ID_5051318613443887890" border="0" /></a><span style="color:#ff4500;">Pho Chin Nam Gau (Golden Brisket)</span><br />For me this is the advantage Pho 79 and places like Pho Super Bowl have over Golden Deli... the golden brisket. Beautifully tender brisket with a golden lining of tendon. It almost looks like beef bacon. As for the pho, the broth color is not as beautiful as Golden Deli's and sometimes appears cloudier. Reason being... they don't clean out the impurities of broth well enough. A good bowl of pho has a nice clear brown color and no 'floaties'. The broth was also somewhat warm even before I had put in the bean sprouts. But still, a very tasty bowl of pho.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8_6xbYdJxXi3r38ifYCrX5gP-riqo6PYUDm6M168xffJV1mjP1RilgFb6QPxYwUB8Lg7rzARpamRdMEty26w6n5GrwfKNVAQ_EzDtaZhhWWsz5SRwXQMLDjKN7HpUzQ9PVTr/s1600-h/Pho+79+Beef+Closeup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8_6xbYdJxXi3r38ifYCrX5gP-riqo6PYUDm6M168xffJV1mjP1RilgFb6QPxYwUB8Lg7rzARpamRdMEty26w6n5GrwfKNVAQ_EzDtaZhhWWsz5SRwXQMLDjKN7HpUzQ9PVTr/s400/Pho+79+Beef+Closeup.jpg" alt="" id="BLOGGER_PHOTO_ID_5051318690753299234" border="0" /></a><span style="color:#ff4500;">A Closeup of the Golden Brisket</span><br />I guess you can call this the royal piece of beef. I am drooling as I type.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykFaQ7G3eeNB_wotJR5ds7FNhiw8e0fF7tf8qt_p18gxXNND-5DBcS-9GnOzbVDixN2zODZsKbrewSGXQ00-qy96bHJ26wYSaGvLzLpCVSmtZcdFZQvpBuPo8zN5Ag2dvz8ZB/s1600-h/Pho+79+Pho+Tai.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykFaQ7G3eeNB_wotJR5ds7FNhiw8e0fF7tf8qt_p18gxXNND-5DBcS-9GnOzbVDixN2zODZsKbrewSGXQ00-qy96bHJ26wYSaGvLzLpCVSmtZcdFZQvpBuPo8zN5Ag2dvz8ZB/s400/Pho+79+Pho+Tai.jpg" alt="" id="BLOGGER_PHOTO_ID_5051318549019378434" border="0" /></a><span style="color:#ff4500;">Pho Tai (Rare Steak)</span><br />My friend's bowl of pho. He ordered the rare steak pho and as you can see, the blood has already started to pour out into the soup, making the already-cloudy soup even cloudier. A note for those that order Pho Tai - you can ask for them to put the rare beef on the side. I've seen some people dip it like fondue, separating the pho from the beef the whole time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1Qwbsjjdw9YDtA6kFDmdEiEFJHAneHnHLpX6gNHTtm_VwBkie6sWldvFqt9LG-7dWG9fDrTbTuI_dFqL1HGR6l8ZJpg8QcNRsqKgsw4gam_YniS2fwKSbYPgWjetOJy3QhF7/s1600-h/Pho+79+Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1Qwbsjjdw9YDtA6kFDmdEiEFJHAneHnHLpX6gNHTtm_VwBkie6sWldvFqt9LG-7dWG9fDrTbTuI_dFqL1HGR6l8ZJpg8QcNRsqKgsw4gam_YniS2fwKSbYPgWjetOJy3QhF7/s400/Pho+79+Noodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5051318454530097906" border="0" /></a><br />Overall, Pho 79 is very good. I think they are neck and neck with Golden Deli, and only slightly behind because of the cloudy broth, less-tasty cha gio and warm soup. Ask others and I'm sure you'll witness a husband-wife argument over Golden Deli and Pho 79.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y0kuyGBL6cB5ErX4KNtZUFHonkQRCeG7CBACte77dH4DdBFHo60eSvsrzeeVDpS4RtmrF5cK7cKm7gEtEb87f6QjWD3h8DCp0x1nKcJTMbt67ZwGEwK5psPH0hh7mugdo7J4/s1600-h/A-.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y0kuyGBL6cB5ErX4KNtZUFHonkQRCeG7CBACte77dH4DdBFHo60eSvsrzeeVDpS4RtmrF5cK7cKm7gEtEb87f6QjWD3h8DCp0x1nKcJTMbt67ZwGEwK5psPH0hh7mugdo7J4/s200/A-.jpg" alt="" id="BLOGGER_PHOTO_ID_5052026770232581714" border="0" /></a><br />Pho 79<br />29 S. Garfield Avenue<br />Alhambra, CA 91801<br />(626) 289-0239Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com12tag:blogger.com,1999:blog-31342520.post-26323587021377736422007-04-02T17:53:00.000-07:002008-12-08T18:59:08.222-08:00Pho Superbowl - San Gabriel, CA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHrm_GSIf1esVq1xVJhg80Wjgx-murlyBb_TW45CzEm14dBWbsjnTkZ22K7F9-sPpyteIoN0Br4oVQx14I1BdSOQCHFpXmKc0R0x__qsU7gmopWwjO7ng9OriNJAxh83ejnJd/s1600-h/Pho+Superbowl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHrm_GSIf1esVq1xVJhg80Wjgx-murlyBb_TW45CzEm14dBWbsjnTkZ22K7F9-sPpyteIoN0Br4oVQx14I1BdSOQCHFpXmKc0R0x__qsU7gmopWwjO7ng9OriNJAxh83ejnJd/s400/Pho+Superbowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5048999051721140418" border="0" /></a>Across the street from Golden Deli and Vietnam House is a pho restaurant I've neglected for quite a while, simply in part of the delectable food you can get at the former. I drove by many times wondering what the food at Pho Super Bowl tasted. Many people know that Golden Deli serves some of the best pho and egg rolls (cha gio) in the SGV and given the three choices within the Las Tunas/Mission Dr area... how does Super Bowl sustain business? Simply because it makes a good bowl of pho.<br /><br />As I drove down, I resisted all urges to turn into Golden Deli and Vietnam House. Good boy, I kept driving straight and turned left into lonely shopping center. The place looked almost desolate with only a market and cigarette shop keeping PSB company. I walked in and decided to sit outside in the patio to get better camera lighting. Next to me, a man quietly slurped his noodles. I can see that he also ordered a side of egg rolls... the peanut butter & jelly combo of Vietnamese food. One cannot eat pho without egg rolls right?<br /><br />The problem with sitting outside is that you are more likely to be neglected, which happened to me. Took me a good 10 minutes to get recognized. This was my first time here so I had to go with the standard items.... Pho Chin Nam (brisket) and Cha Gio please.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LATp1HYuzPTBqf-g53ES2xZWho91NhhFmXh6xr_whyeob0n4H-rkUg93KeDUZO87O68MlkGx0tFmLRtQ4yGMFDhSLME6XLVySCosQXvkF_39FQJB9dyapTt5WE4iG3fgSNj6/s1600-h/Pho+Cha+Gio.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LATp1HYuzPTBqf-g53ES2xZWho91NhhFmXh6xr_whyeob0n4H-rkUg93KeDUZO87O68MlkGx0tFmLRtQ4yGMFDhSLME6XLVySCosQXvkF_39FQJB9dyapTt5WE4iG3fgSNj6/s400/Pho+Cha+Gio.jpg" alt="" id="BLOGGER_PHOTO_ID_5048998948641925298" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Vietnamese Egg Rolls (Cha Gio)</span><br />Before I even ate these, I knew they would be so so. Any vietnamese restaurant that serves their egg roll with Chinese spring roll wrappers won't be the same. Traditionally rice paper is used to wrap the ground pork and when fried, the skin becomes crispy and blistered... promising maximum crunch with every bite. The Vietnamese that came during the 70s wave did not have access to rice paper and resorted to Chinese wrappers. The pork filling was very good and so was the nuoc cham (fish sauce dip). The egg rolls were also accompanied by a nice portion of lettuce, cold steamed noodles (bun), mint and pickled carrots/daikon. Overall very good... but god that skin!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgS4U3lssbZTdz91xe5Jhk_KYujgmjTfcd-B2SOecT9xGwSIBuxeu1iLlNxlHKKQl_K8KEcWcpgUnp3zcQvMu7JpE5BSFOvWITn1S2Kkypg5bfrd6BbyjD8rh06ezmFkslL4b/s1600-h/Pho+Superbowl+Pho+Chin+Nam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgS4U3lssbZTdz91xe5Jhk_KYujgmjTfcd-B2SOecT9xGwSIBuxeu1iLlNxlHKKQl_K8KEcWcpgUnp3zcQvMu7JpE5BSFOvWITn1S2Kkypg5bfrd6BbyjD8rh06ezmFkslL4b/s400/Pho+Superbowl+Pho+Chin+Nam.jpg" alt="" id="BLOGGER_PHOTO_ID_5048998871332513954" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Pho Chin Nam (Brisket)</span><br />I actually did not get this type of pho. I forgot what I ordered, but I knew it was something like chunky flank which is even fattier. I took a whiff of the piping hot bowl and it really smelled great - very strong in cloves and less anise. The color was a beautiful light brown, like Golden Deli. The beef portions were very generous with at least 9 full pieces of brisket. Now for the broth test... mmm... very nice. This was a very good bowl of pho. A note to those looking out for their weight, this particular bowl of pho was slightly oily at the top which you can see in the image. But this probably in part of my order of chunky flank beef.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZNRTGW-w8EChKBYmQCWMKf_utar_U4gAhg8FqqFPNd1MbVPMvv0bNrIHqfreRvjlYFfLe-ulE9dKtyAPJ1JVDODd0TJD8QSwpjEVuIDZAfuPxS18qvsp-HSBkuXm7VQBu80M/s1600-h/Pho+Superbowl+Pho+Chin+Nam2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZNRTGW-w8EChKBYmQCWMKf_utar_U4gAhg8FqqFPNd1MbVPMvv0bNrIHqfreRvjlYFfLe-ulE9dKtyAPJ1JVDODd0TJD8QSwpjEVuIDZAfuPxS18qvsp-HSBkuXm7VQBu80M/s400/Pho+Superbowl+Pho+Chin+Nam2.jpg" alt="" id="BLOGGER_PHOTO_ID_5048998776843233426" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">A Closeup of Pho Chin Nam</span><br />The noodles were cooked the way I like them - slightly chewy and al dente. The soup stayed hot for a while because I did not add the bean sprouts in, which lowers the overall soup temperature. I don't eat pho like most people do... altering the color/taste of the soup with Sriracha and Hoisin sauce. I want to know what the pho tastes like in its purest state.<br /><br />Overall, I enjoyed the pho here. PSB has a nice selection of meats to choose from, including the chunky flank and golden brisket (like Pho 79 on Garfield/Main). This is the advantage over Golden Deli, which doesn't serve golden brisket. And for many people I know, golden brisket is a must-have. The only con is PSB's egg rolls are not nearly as good as GD's. I would definitely go here again to let my friends and family test it out. So if lines are too long at Golden Deli or Vietnam House, PSB is a good alternative - it is NEVER CROWDED here. Who knows, you may even like it more. I know a few Chowhounders have crossed sides and stayed with PSB.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpVeKiafwt-4aw2CWOE17lQaekAqA622p1uLpOq7Ux2f6Hq1p2Yl_bt6oDoWc5my4J2Xksu5mZl-UDM-iyCWRAnjb2rGt1gSk8wK0Q6cTXU1TfP3gDOa-u1AOJuhTMA2pVfyT/s1600-h/B+.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpVeKiafwt-4aw2CWOE17lQaekAqA622p1uLpOq7Ux2f6Hq1p2Yl_bt6oDoWc5my4J2Xksu5mZl-UDM-iyCWRAnjb2rGt1gSk8wK0Q6cTXU1TfP3gDOa-u1AOJuhTMA2pVfyT/s200/B+.jpg" alt="" id="BLOGGER_PHOTO_ID_5052017007771917890" border="0" /></a><br />Pho Super Bowl<br />1300 E. Main St. Suite #105<br />Alhambra, CA 91801<br />(626) 293-7018<span style="font-style: italic;" id="bizPhone"></span>Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com1tag:blogger.com,1999:blog-31342520.post-92129797674065958562007-03-12T13:26:00.000-07:002008-12-08T18:59:09.290-08:00Chiu Heng Chiu Chow Restaurant - Chinatown, Los Angeles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgAH1q26mxcWX1fJWl68AlWfMmUipoj09hKORQVHPQYmdPlHk_tXJzhPBSh8m-4spuHoa9iRhekxJQEzkN2Tr_1dJN_UFQcy3s1UKn6RbVlRHdOx7bu6X4RTHokqMqXkFCOGj/s1600-h/Chiu+Heng2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgAH1q26mxcWX1fJWl68AlWfMmUipoj09hKORQVHPQYmdPlHk_tXJzhPBSh8m-4spuHoa9iRhekxJQEzkN2Tr_1dJN_UFQcy3s1UKn6RbVlRHdOx7bu6X4RTHokqMqXkFCOGj/s400/Chiu+Heng2.jpg" alt="" id="BLOGGER_PHOTO_ID_5041137727721973506" border="0" /></a>Over the years, Chinatown has become less of a Chinese-populated areas. The Chinese have most east towards the San Gabriel Valley, the land of good food. The majority of incoming businesses are now run by Vietnamese, Cambodians and people from the Chiu Chow province, you can bet there's going to be some good food. You have your toy shops, jewelry stores and mom/pop shops. And of course, there's good food. On the corner of Alpine and New High street is the Alpine Plaza, a small indoor mall again, occupied by toy shops, jewelry stores and mom/pop shops. Upon walking in you'll see some old 22" inch tv's either displaying keno numbers or the news. Video games that have probably not been updated since the late 90's still beckon you to give them your shiny quarter. A dirty, worn-down pony also hopes that you will put your child on its saddle. And then there's Chiu Heng, a Chiu Chow restaurant that I've been going to since the early 90s. My dad, the true Noodle Whore, loves Chiu Chow style food. Back in my <a href="http://eatdrinknbmerry.blogspot.com/2007/01/hai-ya-hong-kong.html"><font color=#FF4500>Hong Kong</font></a> posting, I talked a lot about the various Chiu Chow noodles you could find. Long story short, they are located near Canton and Vietnam and have great seafood and noodle dishes.<br /><br />It's not hard to recognize Chiu Heng with it's menu stickered up on the window - a standard technique used by many Asian establishments to lure you in. And the busyness doesn't stop there. Once you walk in, it looks like a garage sale: old furniture, random decor and christmas lights. This is my kind of place. Chiu Heng wears a "B" badge, but that is not inclusive of its ambiance.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElNY-lSkA3HhJAXUEmgE8n2Ss7KYWvDeR7_Eh2tTKr5kd57taOB505Bp4uSByl6wNVMm5cefoESlfqNh43s8tVLfy5hqJ1IRj6Q14Pj-ab7Mv_VJbTJ_84YFwVh6yCVqR4D5X/s1600-h/Chiu+Heng1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElNY-lSkA3HhJAXUEmgE8n2Ss7KYWvDeR7_Eh2tTKr5kd57taOB505Bp4uSByl6wNVMm5cefoESlfqNh43s8tVLfy5hqJ1IRj6Q14Pj-ab7Mv_VJbTJ_84YFwVh6yCVqR4D5X/s400/Chiu+Heng1.jpg" alt="" id="BLOGGER_PHOTO_ID_5041137989714978578" border="0" /></a><font color=#FF4500>A Garage Sale... Everyday!</font><br />Are you getting a headache? The lady at the register is the owner and she's a sweet lady. She always knows what I'm getting.<br /><br />Don't be intimidated by the menu. There are 3-4 different languages going on: English, Chinese, Vietnamese and Cambodian. All Chiu Chow restaurants design their menu this way because of their multi-ethnic patrons. The Chiu Chow province, historically, must've been a place for trade or stopover for people visiting from neighboring countries.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjy4B-4pyvy7tC5Y9pcoF_e_NgZpXD6635L8rrXEHcl-Ps-SKSsCFuL5cP08bvLSPOhWti69jo2fT6pwFg38f4qr4Rl3d6hnTBbid-dPoQ5kHRrzIl_slyIoH6sworNg-hDOl/s1600-h/Chiu+Heng+Chinese+Donuts.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjy4B-4pyvy7tC5Y9pcoF_e_NgZpXD6635L8rrXEHcl-Ps-SKSsCFuL5cP08bvLSPOhWti69jo2fT6pwFg38f4qr4Rl3d6hnTBbid-dPoQ5kHRrzIl_slyIoH6sworNg-hDOl/s400/Chiu+Heng+Chinese+Donuts.jpg" alt="" id="BLOGGER_PHOTO_ID_5041137560218248930" border="0" /></a><font color=#FF4500>An Appetizer Whether You Want It or Not</font><br />You have to be careful here. Chiu Heng will always try to upsell you. Right when you sit down, a man with balding hair will walk up to your table and give you some Chinese fried donuts. These are not FREE. They are $2-3 for 4 pieces, so beware. If you've never had these, try them. Asian people love to dip these in porridge and in broth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn83GSdrwj8bjJM6gSvCxNtCop6TFW5bTNCeQoRFSBH_WADOvD_brvquCWrS_FP2Uul3sHAM5oiBSRpr4t_G35bXpIrR8dez8rHnWZrmqlIIeC5ZNWe39luxP9VitJi8UxhMNu/s1600-h/Chiu+Heng+Beef+Ball+Noodle+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn83GSdrwj8bjJM6gSvCxNtCop6TFW5bTNCeQoRFSBH_WADOvD_brvquCWrS_FP2Uul3sHAM5oiBSRpr4t_G35bXpIrR8dez8rHnWZrmqlIIeC5ZNWe39luxP9VitJi8UxhMNu/s400/Chiu+Heng+Beef+Ball+Noodle+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5041137470023935698" border="0" /></a><font color=#FF4500>Beef Ball & Fish Cake Rice Noodles</font><br />These are what I get in ANY Chiu Chow restaurant. My dad was the one to get me hooked on thick rice noodles called (huh fun or ho fun - means river noodles). Chiu Heng makes their own beefballs that you can buy by the pound. I also add sliced fish cake which is delicious. You can buy those by the pound as well. Overall, Chiu Heng's version of this is so so. The soup is really lacking in fried shallots and pork flavor. I find myself adding more fish sauce to this to give it an ass kicking. $5.95<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3A3kt6FUp_TvB1T6gaIK5GoGNTTQwLzMZDib1SELkd473pkGcKLZ3hGNICmGQ-iFhH2VqtCzN6eP5uUXT1xfWKOW-MGJhvwloi-DQwZPyMbP7U-5Knsji0LmSYwgqiCYMTGK1/s1600-h/Chiu+Beef+Egg+Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3A3kt6FUp_TvB1T6gaIK5GoGNTTQwLzMZDib1SELkd473pkGcKLZ3hGNICmGQ-iFhH2VqtCzN6eP5uUXT1xfWKOW-MGJhvwloi-DQwZPyMbP7U-5Knsji0LmSYwgqiCYMTGK1/s400/Chiu+Beef+Egg+Noodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5041137392714524354" border="0" /></a><font color=#FF4500>Beef Egg Noodle Soup</font><br />This is another so so dish. J loves yellow egg noodles from Vietnamese restaurants - and here it's just not the same. This dish is bland as well. $5.95<br /><br />Overall, Chiu Heng isn't the greatest Chiu Heng restaurant. But it does serve you well when you're up at 7 am with a horrible hangover. There's another Chiu Chow restaurant on Broadway next to the Pho 79, and it's much better. But for me, it's the closest thing I can get to good Chiu Chow when I'm in the Chinatown/Silverlake area. The SGV has more Chiu Chow restaurants that are better than Chiu Heng as well. Sometimes, you just don't wanna drive so far.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHYvKFY6IgHX84APb4XAcQSRzGH408auwqdRlYbucq3qA4mk1O_6Vza_9RX9rw_VliZbDk_FYeL-xqpSLGaKlZFGRa-tPAqxurPm2evTN14L3Cp2zKY-pG48uMHNiuK0gNo0J/s1600-h/C-.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHYvKFY6IgHX84APb4XAcQSRzGH408auwqdRlYbucq3qA4mk1O_6Vza_9RX9rw_VliZbDk_FYeL-xqpSLGaKlZFGRa-tPAqxurPm2evTN14L3Cp2zKY-pG48uMHNiuK0gNo0J/s200/C-.jpg" alt="" id="BLOGGER_PHOTO_ID_5042359959450298162" border="0" /></a><br />Chiu Heng Restaurant<br />211 Alpine St # 6<br />Los Angeles, CA 90012<br />(213) 625-2824Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com20tag:blogger.com,1999:blog-31342520.post-1170734670478539582007-02-05T20:04:00.000-08:002007-02-05T20:04:30.566-08:00Taiwan Time: Pictures Are Worth a 1,000 Words and 1,000s of Calories<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/32387/Taipei2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 301px; height: 301px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/711985/Taipei2.jpg" alt="" border="0" /></a>After only a few days in <a href="http://eatdrinknbmerry.blogspot.com/2007/01/hai-ya-hong-kong.html"><span style="color: rgb(255, 69, 0);">Hong Kong</span></a>, I had eaten everything I dreamt about since last year... in about 3 days. Meaning I ate 6 kinds of soup noodles, 10+ different street vendor snacks - amongst other cholesterol-boosting junk. As much as I love Hong Kong, too much of anything isn't a good thing. And I wasn't going to let myself get infected by <a href="http://eatdrinknbmerry.blogspot.com/2006/12/sichuan-hot-pot-chinese-ideology-of.html"><span style="color:#FF4500;">'hot air'</span></a> so early in my trip. My two friends from LA were going to see their parents in Taiwan and offered to show me around. So I took a mini-trip over to Taiwan and piggy-backed with them. I was going to be in Asia for nearly two weeks, so this was a good opportunity to venture out. 1.5 hours later, I was flown to Taipei, the capital of Taiwan.<br /><br />I met up with my two friends, the W's (pronounced 'The Dubs'), at Chiang Kai Shek airport and took a one-hour limo ride into Taiwan. Driving on the freeway, all I could see were gray skies, gray buildings, gray grass and gray people. My god, the pollution was way worse than Hong Kong. I tried to be positive and think that it added some flavor to the delicious Taiwanese food that I had come searching for. The majority of the cars on the freeway were service and delivery trucks with the occasional scooter rider. Once we got into town, it was a different story - I was stuck in Scooterville. Scooters usually hold one person - not here though. They can hold as many as three people at a time. For every car on the road, there's a scooter... and they ride in packs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/232903/Scooter.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/609250/Scooter.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Carpool Program</span><br />Here, you can see an example of Taiwan's carpool program. Add a fat lady, a dog that can walk on two legs and an albino flame-spitter and you'd get a circus act. It's actually a good thing that three people are riding one scooter because the pollution is seriously bad out there. *Note the front rider with no helmet, unless you wanna count that hooded sweater as a source for noggin-protection.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/679140/Taipei101.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/951981/Taipei101.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Taipei 101</span><br />What looks like a gigantic asparagus is actually Taipei 101, the world's tallest building. This thing was massive! On the first few levels, there's a mall and a huge food court. Yes! I get to eat fobby food AND shop for fobby clothing!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/461833/Yung-Ho.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 303px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/907447/Yung-Ho.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Yung Ho Do Jiang (Yung Ho Soy-Bean Milk)</span><br />This is what powers the people of Taiwan every AM. Me and W got here at 7:30 am and there were already 15 people waiting in line for their floury fix. Pictured here: egg pancake, scallion pancake, chinese fried donut and hot bowls of soy milk. How much did all this cost? Less than $3. So good. Yung Ho also has a location on Valley Blvd./New Avenue in San Gabriel. Definitely try it out.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/516962/Taiwan-Beer.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 305px; height: 305px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/399496/Taiwan-Beer.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Taiwan Beer</span><br />Cheers! We drank this at a lounge outside of Taipei 101. My first time trying it was a few weeks back at my friend's Sichuan hot pot dinner and it was nice and refreshing. The two bottles are different but pretty much taste the same.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/570366/Bing-Lang.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/111107/Bing-Lang.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Betelnut Girls (Bing Lang Nu)</span><br />No this isn't a light fixture shop or raver store. The green fluorescent-tube indicates one thing: betelnuts. Betelnuts are seeds that come from the Betel Palm and are chewed for their helpful effects. Rewarding benefits include<span style="text-decoration: underline;"> </span>asthma exacerbation, hypotension and tachycardia<a href="http://en.wikipedia.org/wiki/Tachycardia" title="Tachycardia"></a>. Whatever those mean - they don't sound too enjoyable. It tastes peppery and bitter and is pretty gross. But for the people of Taiwan, this is Major League Chew. Everyone knows that sex sells and with over a few thousand betelnut stalls in Taiwan, a simple billboard won't do the trick. I can see the meeting right now. A bunch of marketing guys are huddled around a large oak conference table. They spend HOURS thinking of ways to advertising something that is pretty much bad for you. All of a sudden at 3:41 am, one executive exclaims: "Why not get girls to dress in skimpy Forever 21 clothing and sell the betelnut?" <a href="http://www.youtube.com/watch?v=HJo7ZkLwkng"><span style="color: rgb(255, 69, 0);">Here's a glimpse of what I'm talking about.</span></a> Genius. So genius that Taiwan has asked that betelnut stalls start 'cleaning' up their act and put more clothing on the salesgirls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/562910/Betelnut.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 332px; height: 332px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/682656/Betelnut.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Betelnuts (Bing Lang)</span><br />Betelnuts are traditionally wrapped in leaves.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/344871/Otoro.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 294px; height: 294px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/886049/Otoro.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Ohhhhhhh-Toro</span><br />Look at the size of that... mole on his forehead. Just kidding, this chef was really cool. With Japan only a few hours away, your guaranteed to get quality fish. This chef was more than proud to display his prized cut from the tuna. Look at it, it looks like a beef steak. He prepared this dish by basting on his home-made soy sauce glaze and torchóned it. Absolutely delicious. I was so tempted to just jump out and grab the toro and run for the hills.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/340074/Shi-Lin-Market.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 329px; height: 329px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/90255/Shi-Lin-Market.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Shi Lin Night Market (Shi Lin Yeh Sih)</span><br />The main reason I wanted to come out to Taiwan was to eat at the numerous night markets. Starting at about 7 pm, vendors haul all of their goodies out and it's awesome. Just think of it as a swapmeet for food. You'll see all walks of life at the night markets - everyone.... just starving for food. Food zombies... just like me. In a few scrolls, you'll start to see all the fabulous food offered at the majority of the night markets. Stuff, that if they were to be sold in LA, would make the danger dog ladies run for the hills. I went to three: Shi Lin, Hua Xi (Snake Alley) and Lin Jiang. Three of <a href="http://en.wikipedia.org/wiki/List_of_night_markets_in_Taiwan"><span style="color: rgb(255, 69, 0);">many in Taiwan</span></a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/209491/Snake-Restaurant.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 324px; height: 324px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/329494/Snake-Restaurant.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Snake Alley Night Market (Hua Xi)</span><br />Many people told me that this is one of the smaller and sketchier night markets because there are some 'undercover' businesses if you know what I mean. A nail salon may offer nail services, but there's also an option to have a 'happier ending' to your night. In light of that, Snake Alley is named for its obvious delicacy: snakes. Yes! Two foodies I respect the most are Anthony Bourdain and my good friend, Eddie, of <a href="http://deependdining.blogspot.com/"><span style="color:#FF4500;">Deep End Dining</span></a> and I know this is what they would definitely eat. I headed over there with W and it was definitely not banging. There were about 50-60 people walking around and I could pretty much see the end of the alley. I passed by a few 'nail salons' and 'hair salons'. And the occasional toy store. Hmm, where are the snake shops? After a few minutes, out of the corner of my eye, I saw a store with a few fish tanks. Hmm. That's not it, those are turtles! A few meters down, I saw a store with a large TV bolted on to the ceiling and a few tanks. This time, there were brown, leathery things in the tanks. I had read that Hua Xi snake shops used to demonstrate the slaying of a snake before a live audience. With signs that said, "The snakes used are unprotected snakes." and "No photography", I can tell those supersensitive folks at PETA have paid a visit here. Regardless, I was going to try the snake. I approached the owner who was on the microphone luring customers in for his delicacy. I walked up to him with W.<br /><i><br />(In Chinese)<br />Restaurant Owner: "HELLO! COME ON IN AND TRY MY SNAKES!"<br />Me: "How much is it and what do I get?"<br />Restaurant Owner: "THREE HUNDRED TAIWAN DOLLARS! SNAKE SOUP!"<br />Me: "What else?"<br />Restaurant Owner: "SNAKE BLOOD"<br />(keep in mind, the bold type symbolizes his loud voice on the microphone. It was on 11, not the usual maximum of 10, on his speaker system.)<br />Me: "Ok."<br />Restaurant Owner: "AND VENOM AND BILE!"<br />Me: "W, let's go."</i><br /><br />He was so happy to get us in there. I told him I wanted the 300 NT special which is about $9.38. It comes with snake soup and the shots. I was VERY excited. I noticed another table of foreigners there for the same reason I was. He seemed to be enjoying it. Along the walls, there were locked, display cases filled with various jars. Each jar contained some type of offal in a colorful liquid. All were wrapped with a red bow. Not your typical present to the one you love. Must've been very expensive alcohol.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/228430/Snake-Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 322px; height: 322px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/805744/Snake-Soup.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Snake Soup</span><br />In less than 5 minutes, the snake soup came out and it smelled really good. The broth was probably made with chicken bones, dried mushrooms and various herbs. There were about 5 two-inch cuts of bony snake in there. I first tried the soup... very nice. Then I picked at the snake and tried to pull off as much meat from the bones. It was really laborious. The snake really tasted like chicken but more rubbery. It was yummy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/803719/Snake-Shots.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 319px; height: 244px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/968218/Snake-Shots.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Snake Shots</span><br />As I was working on the bowl of soup, a waitress came out with a tray of three colorful shots. I started off with the blood shot on the right. I loved how it came with two random pills... made me feel like I was playing Nintendo's Dr. Mario game. The guy explained that the pills were to help prepare the stomach for foreign fluids. I took the blood shot in one gulp and it tasted like.... Vodka! No taste of blood. But damn, that was strong. It had to be mixed with 50%-plus wine. Next, I had the venom shot and it tasted like... Rum! The final shot was the bile and it tasted like... Tequila! After a few minutes, I started to feel, not only a little buzzed, but DROWSY. It is said that the fluids of the snake enhance virility. I didn't feel that.... I felt more dazed than anything. It was a good experience. Whoever came up with this idea to drink snake fluids was one big alcoholic. Same with the person who first discovered how to open an oyster. They were freaking hungry. We thanked the jovial owner and ventured off for some good eats. Here we go!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/647418/Fatty-Pork.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 304px; height: 304px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/351324/Fatty-Pork.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Pork Back/Belly</span><br />This is braised in soy sauce, garlic, ginger, rice wine and five-spice powder. It's super delicious and probably one of the fastest ways to check in at Hotel Six Feet Under.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/936272/Corn.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 306px; height: 306px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/454986/Corn.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Cornmania</span><br />Taiwan is nuts about corn. They have several stalls that sell them steamed, grilled with butter and also with satay barbeque/hot sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/512242/Crab.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 305px; height: 305px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/355431/Crab.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Garlic Crab Legs/Claws</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/674620/Cuttlefish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 308px; height: 308px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/732536/Cuttlefish.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Cuttlefish</span><br />This is a favorite beer snack. It's served with soy paste (jiang yo gao) which is sweetened soy sauce that has the consistency of oyster sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/612817/Fried-Chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 309px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/805656/Fried-Chicken.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Salt-Fried Chicken (Yen Su Ji)</span><br />This is a snack you'll see quite often in boba shops in LA. They are usually served in a paper bag with a few skewers for spearing and devouring. A tasty and barbaric treat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/602089/Fried-Tofu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 313px; height: 313px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/881602/Fried-Tofu.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Fried-Tofu (Za Dou Fu)</span><br />These tofu cubes are beautifully fried in a light batter and topped with green onions and soy sauce paste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/101256/Ham-Hocks.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 315px; height: 315px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/830076/Ham-Hocks.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Golden Ham Hocks</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/257985/HamGreenOnion.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 322px; height: 322px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/25932/HamGreenOnion.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Ham-Wrapped Scallions</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/916884/Mochi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 332px; height: 332px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/800307/Mochi.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Mochi Rice Cakes</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/582763/Oden.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 333px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/840509/Oden.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Various Fish Cakes (Oden)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/451655/Oyster-Omelette.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 335px; height: 335px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/436658/Oyster-Omelette.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Oyster Pancake/Omelette (Oh-Ah-Jian)</span><br />This is another popular Taiwanese treat... also topped with soy paste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/343161/Sausages.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 332px; height: 332px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/212320/Sausages.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Taiwenese Sweet Sausages (Xiang Chang)</span><br />You can find these at <a href="http://eatdrinknbmerry.blogspot.com/2006/01/chinese-sausages-and-what-sinbala.html"><span style="color: rgb(255, 69, 0);">Sin Ba La</span></a> in Arcadia, a Taiwanese joint.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/43044/Sausages2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 338px; height: 338px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/78910/Sausages2.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">More Sausages</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/804596/Shrimp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 335px; height: 335px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/585085/Shrimp.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Grilled Shrimp</span><br />Shrimp in an orgy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/345280/Shrimp2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 340px; height: 340px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/44374/Shrimp2.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Shrimp On Vacation</span><br />These shrimp are laying back and getting a nice tan at Taiwan Beach.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/758503/Skewers1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 341px; height: 341px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/273075/Skewers1.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Skewered Goodies</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/896773/Squid.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 344px; height: 344px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/157577/Squid.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Grilled Squid</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/485260/Stinky-Tofu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 344px; height: 344px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/47271/Stinky-Tofu.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Stinky Tofu (Chou Do Fu)</span><br />Oh yes, one of my favorite things. Ever sit in a restaurant and think you smell the chicken farm off the 605 and 60 freeway. Well it's probably Taiwanese stinky tofu. For some reason, you can smell these a mile away, but when they're right under your nose, you can't smell a thing. These are deliciously-pungent goodies are served with soy paste. Read more about it <a href="http://en.wikipedia.org/wiki/Stinky_tofu">here</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/646669/Lian-Wu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 327px; height: 327px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/105438/Lian-Wu.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">Wax Apples (Lian Wu)</span><br />Taiwan is also known for a large variety of fresh fruits due to the island climate. One of the most popular fruits are the Wax Apple, aka Syzygium samarangense for you big SAT-word people. It looks like a really fitnessed apple yet tastes somewhat like a pear. The inside isn't very dense and reminds me of styrofoam balls we all used to use for the Solar Planet project back in school. Taiwan used to have black colored ones which they called "black diamonds' but aren't as available anymore. These were delicious. Read more about it <a href="http://en.wikipedia.org/wiki/Syzygium_samarangense">here</a>.<br /><br />These are just a few of the MANY night market food photos I shot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/321904/BNS.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/92267/BNS.jpg" alt="" border="0" /></a>And finally, the highly-coveted dish of Taiwan: Beef Noodle Soup. Taiwan is so big on this that they even have a <a href="http://www.tbnf.com.tw/en/main.htm">beef noodle festival</a>! And have been named the Beef Noodle Soup capital of the world. Hearing that, I imagined monumental statues of bronze bowls. Something grander than the Statue of Liberty. On my last day in Taiwan, I got up really early to head out and do my last rounds of eating. The whole trip, I was gratefully spoiled by W's parents with delicious food. But I don't need to have the finest things in life to be happy... just a bowl of beef noodle soup and I'm all hot and bothered. I went up and down the streets of this one particular street filled with food stalls yet 9:45 am was too early for the people of Taiwan to eat BNS. Luckily, I found a lady and saw her cooking BNS. I told her that I was visiting from Hong Kong and was heading to the airport very soon. She was too nice. She quickly got a bowl and filled it with noodles that were cut no more than 3 minutes before and filled it with goodness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/98917/NRM-Beef.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 339px; height: 339px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/348314/NRM-Beef.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/423916/NRM-Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 340px; height: 340px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/616937/NRM-Soup.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/92386/NRM-Noodles2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 340px; height: 340px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/284174/NRM-Noodles2.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 69, 0);">The Noodle Man</span><br />I watched him for about 10 minutes and snapped away. He was more than happy to tell me what he was doing. A few minutes before, he was smoking a cigarette that was pretty much 2" worth of ash. God knows if any of that fell into the noodle mix. I didn't care.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/566390/NRM-Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 340px; height: 340px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/940135/NRM-Noodles.jpg" alt="" border="0" /></a><br />I devoured the bowl of BNS in about 7 minutes and thanked the lady for her kindness. Lunch wasn't served for another 2 hours but understood a man's needs. I gave her a $10 tip and she tried to run after me to give it back.<br /><br />I had a killer time in Taiwan. HK and Taiwan are definitely great foodie spots. Everything is CHEAP - even cheaper than HK. Hope you enjoyed the photos. Thanks for reading. Shanghai and Macau are next... I just don't know how soon.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/461833/Yung-Ho.jpg"><br /></a>Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com9tag:blogger.com,1999:blog-31342520.post-1170734630774924512007-02-05T20:03:00.000-08:002007-02-05T20:03:51.160-08:00Hai-Ya Hong Kong!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/516858/Hong-Kong.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/312523/Hong-Kong.jpg" alt="" border="0" /></a>For this year’s holiday season, I took my normal pattern of excessive eating and partying to another level – by doing the same exact thing in another country. Yes, in Hong Kong! I’ve already done the New York new year’s eve thing and it was lame. I love Asia and every time I watch the global countdowns on TV, Asia really puts on a good show.<br /><br />Hong Kong literally means ‘fragrant harbor’, but one look at that green-colored water, you’d think otherwise. It’s like calling the waters off Venice Beach clean and fresh. But it’s ok, I’m not there to frolic in the waters of Hong Kong with those arm floaties and my 7 dolphin friends. I’m there to consume the eccentric city life. I had already gone to HK last year and thought every day about the fabulous food I ate. Being a noodle whore, I had many noodle dishes lined up at the eating range. Attack!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/725131/Wontonmein.jpg"><span class="down" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"></span><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/142476/Wontonmein.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Wonton Noodle Soup (Wonton Mein)</span><br />I have dreamt of these every day since last summer. If I knew how to compose a song, I would chant about these beautiful medallions of goodness. The same way Michael Bolton sings so<br /><a href="http://passionateeater.blogspot.com"><span style="color: rgb(255, 69, 0);">passionately</span></a> about women. I don’t know how HK does it but I think the hand mixing of the pork really adds bite to wontons. There is actually a nice ‘crunch’ to it. Maybe they use a grade of MSG that is as highly-coveted as the truffle. I consider Wonton Time in Alhambra to be one of the better wonton restaurants but compared to HK’s, it’s night and day. The heavily-flavored pork/chicken/fish broth, chewy noodles and the addition of red vinegar and chili oil make this one of HK’s most famous dishes. When I hear the words ‘hong kong’, I think of these. And the green sea water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/786239/Beef-Brisket-Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/115478/Beef-Brisket-Noodles.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Beef Brisket Noodle Soup (Ngau Nam Mien)</span><br />China and Taiwan have their beef noodle soup, Vietnamese have pho and we have these. The meat is braised in a broth using soy sauce, dried orange peel and of course, star anise. The soup used is the same as wonton mein but a scoop of the braised beef sauce is added for flavoring. Man, it was like eating Kobe beef over noodles… so tender it broke when I picked it up with my chopsticks. At this particular restaurant called Chi Kei, it was packed. I had walked to their other location but got rejected because they had sold out of their noodles. I luckily found another chain across the street (like Starbucks) and ended up sitting with an old couple who slurped and splattered all over the table. They were so into the soup and probably would have enjoyed a bath in the stock pot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/677685/Fish-Ball-Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/511753/Fish-Ball-Noodles.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Fish Ball Soup Noodles (Yu Dan Mein or Fun)</span><br />Oh man, these are disgusting in a good way. This dish is a product of the wonderful people of Chiu Chow province. When asked what kind of fish they use for this, my mom explained that these are basically the Spam of fish. Since the Chiu Chow province is near the ocean, they have access to a plethora of fish. The fish is robbed of its fillets and whatever is not used becomes a fish ball. That sucks… I’d hate to be resurrected as a delicious beef ball. Again, the hand mixing of these fish balls adds bite and ‘bounce’. So good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/452185/Beef-Ball-Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/815452/Beef-Ball-Noodles.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Beef Ball Noodle Soup (Ngau Yuk Yuen Fun)</span><br />This is also from the Chiu Chow province. Amazing thing about these is that they are juicy inside. It’s almost like a Chinese soupy dumpling… one bite and there’s an explosion of juices. Anything served with a spoonful of scallions and fried shallots is my pal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/899432/Fish-Dumpling.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/322690/Fish-Dumpling.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Fish Dumpling Noodle Soup (Yu Pei Gow)</span><br />Another delectable product from Chiu Chow. Here, the skin of the dumpling is made out of pureed fish, and so is the filling! It’s like bacon-wrapped bacon. Imagine the life cycle of this fish. He’s swimming one day. Gets caught and is then butchered into pieces. He is then rolled into a ball and then wrapped again by his own flesh. RIP Little Nemo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/69238/Pork-Egg-Porridge.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/33647/Pork-Egg-Porridge.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Preserved Duck Egg and Pork Congee (Pei Dan Sow Yuk Jook)</span><br />This is like Chinese oatmeal minus the creepy old guy with the fake curls and pilgrim hat. Many Asian people devour this for breakfast because it’s light and not at all greasy. Of the many varieties of porridge to choose from, I love the combination of ground pork and preserved duck egg. No, it isn’t like the Filipino duck embryo. They actually have instant porridge out in the markets. Imagine seeing these packaged boxes out on the shelves of the market. Each one containing a random Asian prize like a face visor or dashboard decoration.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/166726/Chinese-Donut.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/118492/Chinese-Donut.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Chinese Donut (Yau Za Gwai)</span><br />There’s nothing like starting out your morning with a bowl of hot porridge and tetanus-laden Chinese donuts. Porridge and donuts go together like peanut butter and jelly. I was about to order a pair of these before I saw these rusty scissors on top of them. I then remembered that I took my tetanus shots recently and went ahead and spoiled myself. Heavy metal!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/346438/Steamed-Rice-Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/839443/Steamed-Rice-Noodles.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">BBQ Pork Steamed Rice Noodles (Cha Siu Cheung Fun)</span><br />These are an absolute must when I eat dim sum. These beautiful crepes are made a few minutes before and when cooked right, appear translucent and thin. You can choose between fillings of minced beef, shrimp or bbq pork, which is my favorite. The best way to eat these is to let them sit for 30 seconds on each side and marinate. Flip each crepe over and make sure they have some frolicking time in the soy/sugar/sesame oil sauce. Weeeee!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/762005/BBQ-Zoo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/950999/BBQ-Zoo.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">BBQ Pork, Roasted Goose and Roasted Chicken (Cha Siu, Siu Ngoh, Siu Gai)</span><br />Ah yes, the standard window decoration in the majority of Chinese restaurants. This is the type of scenery that makes PETA activists hot and bothered. I call it the Chinese Zoo… where animals aren’t incarcerated within iron bars but are rather granted the freedom to roam… within your stomach. Freedom is tasty!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/123889/Mongkok2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 363px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/887149/Mongkok2.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Mong Kok (Miu Gai Street)</span><br />Ever see people wearing clothing with logos that say…<br /><br />“Deisel”<br />“DKNYC”<br />“Guccci”<br />“Seventy Jeans”<br /><br />Well you can find them all on this street. This narrow path leads you through vendors selling all kinds of cheap stuff. On the outside, it appears to be a swap meet, but it’s also home to some very expensive fabricated goods. Many women come here to shop for fake purses, but you’ll be surprised as to how similar they are to the originals. Vendors will put out the really crappy fake goods but if they see that you’re interested in the higher end fake goods, they’ll bring you up to their office, which is tucked inside shady alleys. I got J’s fake purse which she thinks is real, here in ‘Miu Gai’.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/757513/Mongkok3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/792902/Mongkok3.jpg" alt="" border="0" /></a>You know you’re in a good place when you’ve got streets named ‘Soy Sauce Street’. Not far from ‘Miu Gai’ is this avenue of good street vendor food. I really think they should reconsider naming this street to Deep Fry Drive. Here’s why – the main ingredient is oil and the word of the day is ‘fried’.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/793081/Mongkok%20Street%20Food7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/479450/Mongkok%20Street%20Food7.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/392551/Mongkok%20Street%20Food2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/889426/Mongkok%20Street%20Food2.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/841939/Mongkok%20Street%20Food3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/514933/Mongkok%20Street%20Food3.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/70245/Mongkok%20Street%20Food4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/639759/Mongkok%20Street%20Food4.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/937352/Mongkok%20Street%20Food9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/130907/Mongkok%20Street%20Food9.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/923983/Mongkok%20Street%20Food5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/374150/Mongkok%20Street%20Food5.jpg" alt="" border="0" /></a>Just looking at the previous photos has increased your cholesterol level. Sorry about that.<br /><br />After a few hours of eating oily food, you get thirsty. Which is why there’s ‘Lan Kwai Fong’, HK’s version of Sunset Blvd. There are about 30 clubs and bars here ready to quench your thirst. This particular night was fun. It was Christmas Eve and a few hours later, barricades were setup to allow the thousands of party people to parade through the streets. By 11 pm, it was nearly impossible to walk around without being sandwiched on this small stretch of concrete. About a decade ago, 100 people were crushed to death during a holiday celebration.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/271796/Lan-Kwai-Fong.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/467776/Lan-Kwai-Fong.jpg" alt="" border="0" /></a>‘Lan Kwai Fong’ actually has its own beer. I hope it’s not made with the green harbor water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/7561/1231/1600/476857/Hong-Kong2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://photos1.blogger.com/x/blogger/7561/1231/400/61843/Hong-Kong2.jpg" alt="" border="0" /></a>For those that haven’t been to Hong Kong, it’s awesome. There’s good food everywhere you go and nice fake clothing to sport. But if you don’t like to eat or shop, you’re better off in something more tropical because the water is uninviting. There are not too many historical places to check out. At night, the skyline is simply amazing. I took this shot from the $0.35 ferry ride across from Tsim Sha Tsui to Central Hong Kong. HK is very westernized and it is not hard to get directions if needed. The subway system is laid out in a user-friendly manner. Come to think of it, HK is truly a foodies paradise because it is basically an island food-court. Taiwan is next. <i>Thanks for reading.</i>Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com7tag:blogger.com,1999:blog-31342520.post-1158653244115321782006-09-19T00:32:00.000-07:002006-09-19T10:32:46.523-07:00Saigon Flavor - The Triad of SGV Pho<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Saigon%20Flavor%20San%20Gabriel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Saigon%20Flavor%20San%20Gabriel.jpg" alt="" border="0" /></a>When I heard about the Golden Deli fire a while back, I had to drive over to Main/Mission to see for myself. My dad actually CALLED me to inform me of this tragedy, but reassured me that Golden Deli had lucked out. Turns out that everything to the right of Golden Deli had been burned down, including 7-11, a laundromat, a Chinese DVD store ironically named Firelink and a random gift shop that sells those ugly head visors you see Chinese people sporting these days. Sure enough, the God of Pho, extinguished the fire before it could burn down what San Gabriel Valley hails as the Shrine of Pho. Much like pizza and sushi in LA, the discussion of the Best Pho in the San Gabriel Valley can turn into a sour riot - with people overturning cars and vandalising property. In my opinion, I put Golden Deli #1. Here's my <a href="http://eatdrinknbmerry.blogspot.com/2005/07/bowl-of-heaven_23.html"><font color=#FF4500>review</font></a> on my top three places in SGV.<br /><br />For those that are fans of Golden Deli, you probably know that Vietnam House right across the street is owned by a relative. But they also have another sister restaurant, Saigon Flavor on Valley/Del Mar. Woohoo! I've been to Vietnam House and tasted no difference in the pho - it was perfect.<br /><br />Although some people may turn to Vietnam House and Saigon Flavor as an alternative to waiting the usual 20 minutes at Golden Deli, they will soon find that you can't beat around the bush. People know the quality of all three of these restaurants.<br /><br />Before going to the <a href="http://www.banksy.co.uk"><font color=#FF4500>Banksy art exhibition</font></a> in the warehouse district of LA, I headed over to Saigon Flavor for the quelling of a severe hangover. Pho is really the best solution to a hangover. The flavoring of the soup wakes you up and makes you smile. I parked right in front and found myself writing my name on a clipboard. Crap, there were 6 other parties in front of me. Eventually I got called and got put at a table for six. I felt bad and told the server that I wouldn't mind waiting for a single table. She put me there anyway. Embarrassed by the fact that I occupied a sixth of the table, I quickly ordered my usual Pho Chin Nam (well-done brisket) and a side order of two egg rolls. Glancing at the menu, I noticed that it was exactly the same as GD and VH's. Quality-assured. 10 minutes later, my piping hot bowl of goodness arrived. I eventually swapped seats with a party of 4. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Saigon%20Flavor%20Cha%20Gio%20Egg%20Rolls.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Saigon%20Flavor%20Cha%20Gio%20Egg%20Rolls.jpg" alt="" border="0" /></a><font color=#FF4500>Cha Gio (Egg Rolls)</font><br />Hands down the best Vietnamese egg rolls I've ever eaten. These were like taquitos! Much bigger than the ones served at GD. GD/VH/SF all serve 5 egg rolls per order, unlike the usual 4 at other restaurants. How do they make their skin so flaky/crispy?! 2 egg rolls $1.60 with no fixings. I think it's $5.95 for 5 egg rolls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Saigon%20Flavor%20Pho%20Chin%20Nam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Saigon%20Flavor%20Pho%20Chin%20Nam.jpg" alt="" border="0" /></a><font color=#FF4500>Pho Chin Nam (Well-done Brisket)</font><br />The reason I love Golden Deli is because of their soup quality. Look at the deep brown color in the broth. It's a result of a longer browning process with the bones and the addition of browned onions. The soup is clear and never fatty. Of course, there is the magic of MSG. Compared to other Vietnamese restaurants, I don't feel as thirsty after eating GD's pho.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Saigon%20Flavor%20Pho%20Chin%20Nam2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Saigon%20Flavor%20Pho%20Chin%20Nam2.jpg" alt="" border="0" /></a><font color=#FF4500>Pho Chin Nam (Well-done Brisket)</font><br />GD really gives you a decent portion of beef. Sometimes I have to take them out of the bowl and set them aside. They get in the way of the noodles!<br /><br />Again, here's the link to my three <a href="http://eatdrinknbmerry.blogspot.com/2005/07/bowl-of-heaven_23.html"><font color=#FF4500>favorite pho</font></a> restaurants in San Gabriel Valley. <i>Thanks for reading.</i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/A.1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/317/3122/200/A.0.jpg" border="0" alt="" /></a><br />Saigon Flavor<br />208 E. Valley Blvd.<br />San Gabriel, CA 91776<br />(626) 572-6036Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com4tag:blogger.com,1999:blog-31342520.post-1156847668505886762006-08-29T02:55:00.000-07:002006-08-29T03:48:47.070-07:00Wonton Time - Wontons On Steroids - Alhambra, SGV<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Wonton%20Time%20Alhambra.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Wonton%20Time%20Alhambra.jpg" alt="" border="0" /></a>America is a nation that exercises overconsumption and completely ignores the notion that moderation is the key to anything. It seems that things are getting faster, stronger, sleeker and bigger. And we see that this ideal applies to cars, homes, fashion and of course, food. In Fast Food Nation, the author notes that to achieve this over-moderation, corners are cut and ultimately, damage our bodies. Over the years, portion sizes have increased as well. In the South, soda is sold in 3-liter bottles, not the standard 2-liter. In fast food restaurants, food is becoming tastier because nearly everything is deep fried, earning you more points on the Cholesterol chart. Places like Claimjumper's make me sick. I'm full before I've even started eating the meal. I fortunately can do without fast food and have avoided places that praise quantity over quality. But sometimes, larger portions are a good thing.<br /><br />The good people over at Wonton Time in Alhambra have taken a part in America's campaign for overconsumption. But still in a way that's healthier than any fast food you'll ever eat. They come by way of Hong Kong and serve up some BIG wontons. These are the Barry Bonds and Mark Maguire's of wontons - fully roided up. I have longed for good wontons since my last trip to Hong Kong last year. To this day, I have NOT found a place worthy of being considered a Hong Kong-style wonton noodle shop. In Hong Kong, I could walk into any restaurant and order some of the best wontons ever. Wonton Time would have to do for now until my next trip to Hong Kong this Christmas. Yes, that's two trips to <a href="http://eatdrinknbmerry.blogspot.com/2006/04/japan-food-hunt-april-29th-may-6th.html"><span style="color: rgb(255, 69, 0);">Asia</span></a> in one year for me. No, I am not a FOB. I hope.<br /><br />Wonton Time is packed tightly in a shopping center on the corner of Valley/Garfield (across from The Hat). Street parking is hard to find, so you'll have to go to the back lot. The place is usually semi-filled with customers and the employees there really don't care about yelling across the restaurant. Wonton Time is run entirely by women. You have one person working on the wontons, one person cooking the noodles and two servers asking you "wut yieu won?!" The menu is simple. There are three kinds of 'meat' you can order: Wontons, Fishballs or Sliced Beef. There are two types of noodles you can order: Wonton Egg Noodles or Thin-sliced Rice Noodles. Both of which can be served with or without soup. In Cantonese, we say "Lo Mein" - which means soupless noodles hand-mixed with sauce (usually oyster sauce). "Tong Mein" means soup noodles. For your first time, go for the Wonton Soup Noodles. The beef is super bland and I don't recommend it. Here's what I had:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Wonton%20Time%20Wontons.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Wonton%20Time%20Wontons.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Wontons</span><br />I told you they were big. Each one of these wontons (4 per order) packs 3 shrimps with a little pork. The texture of the skin is very light and 'ghostly'. I bit into it and tasted succulent shrimp and pork. Try this w/ a dip of vinegar and hot sauce. Good. $4<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Wonton%20Time%20Noodles1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Wonton%20Time%20Noodles1.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Wonton Noodle Soup</span><br />For $4, you get 4 wontons and a medium portion of noodles. The noodles were cooked perfectly with the 'al dente' bite. The soup wasn't bad. I could taste the chicken, pork, shrimp (shells) and fish in the broth. I could've eaten another bowl but didn't want to overdo it. $4<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Wonton%20Time%20Noodles2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Wonton%20Time%20Noodles2.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Fishball Noodle Soup</span><br />This is the same kind of fishball you'd see at a dim sum restaurant. It is made with pureed white fish, green onions, chinese sausage and orange peel. Don't worry, the orange peel is used to mask out any fishiness. These were very juicy and tasty. At Wonton Time, you also have the option of picking 2-3 items for a mixed bowl. So definitely try the wontons and fishballs. $4<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Wonton%20Time%20Oyster%20Vegetables.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Wonton%20Time%20Oyster%20Vegetables.jpg" alt="" border="0" /></a><span style="color: rgb(255, 69, 0);">Vegetables with Oyster Sauce/Sesame Oil</span><br />Traditionally, the people of Hong Kong love to eat their soup noodles or dim sum with a plate of boiled vegetables (yau choy) topped with oyster sauce and sesame oil. Nothing special. $2<br /><br />For first timers, I recommend adding the red vinegar and homemade hot sauce into your noodles. It really brings out the flavor of the dish. Until my trip to Hong Kong, this place will do. It's not bad. It's definitely one of the better places for wonton noodle soup and the fact that they add 'steroids' to their wontons should be interesting enough.<br /><br />Here's <a href="http://www.laweekly.com/eat+drink/counter-intelligence/number-wonton/9377/"><span style="color: rgb(255, 69, 0);">Jonathan Gold's review</span></a> on Wonton Time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/B-.6.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/200/B-.6.jpg" alt="" border="0" /></a><br />Wonton Time<br />19 E. Valley Blvd.<br />Alhambra, CA 91801<br />(626) 293-3366Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com4tag:blogger.com,1999:blog-31342520.post-1156284711236434792006-08-22T15:09:00.000-07:002006-08-22T22:36:35.890-07:00The Hungry Zombies of Thai Town - Sanamluang, Thai Town<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Sanamluang%20Thaitown.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Sanamluang%20Thaitown.jpg" alt="" border="0" /></a>Last night, I went to the Troubadour in West Hollywood to see the <a href="http://www.frenchkicks.com/"><font color=#FF4500>French Kicks</font></a> show. After a few beers, I was drunk and hungry. I met up with J around midnight to forage for some double dinner. We didn't feel like <a href="http://oishiieats.blogspot.com/2006/05/future-foodbloggers-and-taco-arizas.html"><font color=#FF4500>eating tacos</font></a> and decided to continue our Thai Town spree. Yes, again I'm after the perfect bowl of Thai Boat Noodles, while J, is after a delectable bowl of BBQ Duck Noodles. This brings us to Sanamluang and it's bright neon-pink and yellow sign. It had the feel of a diner located in the middle of the "Nowhere Desert". Only their lights were working properly. It'd be cool if they strobed dysfunctionally, then it would've truly been an eerie dining experience.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Sanamluang%20Thaitown1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Sanamluang%20Thaitown1.jpg" alt="" border="0" /></a>Outside on the tarp, Sanamluang proclaims that they have <i>"The Best Noodles In Town"</i>. Maybe it's a direct quote from LA Weekly food writer, Jonathan Gold. Whatever the case, I was even more interested in eating at this joint. I laugh everytime I drive by a divey hamburger joint that claims they have "World Famous Burgers". This would hold true if their world consisted of a few blocks on a busy street.<br /><br />We walked in and I immediately felt a weird buzz. Not because I was drunk either. The fluorescent lights projected a yellowish hue in the restaurant. The patrons stared at us like zombies - eyes fixated on us, hands slowly bringing the soup spoons to their mouths without spilling. The employees walked around slowly - tired from a long day of hustling and bustling. There were only about 5 occupied tables and everyone was spaced out. Definitely odd. Not as odd as a hospital cafeteria though.<br /><br />The waitress handed us sticky menus. But again, we knew what we wanted. Here's what we had:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Sanamluang%20Thai%20Boat%20Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Sanamluang%20Thai%20Boat%20Noodles.jpg" alt="" border="0" /></a><font color=#FF4500>Thai Boat Noodle Soup</font><br />This massive bowl of noodles arrived within 7 minutes. A hot, steaming bowl of noodles, beef parts, green onions/cilantros and brothy goodness ladeled into a tacky-looking bowl. The bowl looked like it was the same ones used back in the late 80s/early 90s - possibly when they first opened. A pattern that was similar to one of <a href="http://en.wikipedia.org/wiki/Parker_Lewis_Can't_Lose"><font color=#FF4500>Parker Lewis's</font></a> many rayon dress shirts. J noticed that "Krua Thai" was written on the 80s artifact. Krua Thai is a Thai restaurant in North Hollywood, and purportedly serves up some of the best Pad Thai in LA. I don't care for Pad Thai so I won't bother challenging them. The owner of Sanamluang obviously runs Krua Thai as well. Back to the soup. Wow, this really smelled good. Things are tastier when you're drunk, but I had J try it out too. The soup was somewhat sour - more than usual. The noodles were cooked beautifully yet the portions of beef were sparse. I like a place that serves an equal balance of components - right amount of soup, noodles, garnishes and meat. This bowl was purely noodles and soup. For sure this bowl of TBN beats Red Corner Asia's. As of now, here are my rankings for Thai Boat Noodles:<br /><br />#1 - <a href="http://noodlewhore.blogspot.com/2006/08/sapp-coffee-shop-thai-town.html"><font color=#FF4500>Sapp Coffee Shop</font></a><br />#2 - <a href="http://noodlewhore.blogspot.com/2006/07/yai-yai-yai-thai-cuisine-thaitown.html"><font color=#FF4500>Yai Thai Restaurant</font></a><br />#3 - <a href="http://noodlewhore.blogspot.com/2006/08/hungry-zombies-of-thai-town-sanamluang.html"><font color=#FF4500>Sanamluang</font></a><br />#4 - <a href="http://noodlewhore.blogspot.com/2006/07/red-corner-asia-thai-town.html"><font color=#FF4500>Red Corner Asia</font></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Sanamluang%20BBQ%20Duck%20Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Sanamluang%20BBQ%20Duck%20Noodles.jpg" alt="" border="0" /></a><font color=#FF4500>BBQ Duck Noodles</font><br />J forgot to specify that she wanted yellow egg noodles. We were quite surprised that it came with thick white rice noodles - never seen it before. There was also NO SIGN OF SAUCE. Most places I've eaten at come with just a little bit of duck flavored broth - not here. The waitress was quite surprised with our request for a small bowl of broth. We saw her speaking to the chef and the chef gave us a look. Not a good sign. A chef on a bad day could add his own personal garnish if he wanted to. I could see that J wasn't too thrilled with the noodles so we switched. Either way, I was fine. I was buzzing and hungry haha. This dish came with a nice portion of fatty/savory pieces of duck. It was good.<br /><br />I think this will be my new late night choice. This or Palm's - both will be good. <i>Thanks for reading.</i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/B.4.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/317/3122/200/B.3.jpg" border="0" alt="" /></a><br />Sanamluang Cafe<br />5176 Hollywood Blvd.<br />Los Angeles, CA 90027<br />(323) 660-8006</span>Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com9tag:blogger.com,1999:blog-31342520.post-1155673769333778142006-08-15T13:29:00.000-07:002006-08-15T13:29:29.550-07:00Sapp Coffee Shop - Thai Town<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Sapp%20Coffee%20Shop%20Thaitown.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://photos1.blogger.com/blogger/317/3122/400/Sapp%20Coffee%20Shop%20Thaitown.jpg" alt="" border="0" /></a>Again I'm back on Hollywood Blvd. whoring for the perfect bowl of Thai Boat Noodles in Thai Town. My last 2 experiences at <a href="http://noodlewhore.blogspot.com/2006/07/yai-yai-yai-thai-cuisine-thaitown.html"><font color=#FF4500>Yai</font></a> and <a href="http://noodlewhore.blogspot.com/2006/07/red-corner-asia-thaitown.html"><font color=#FF4500>Red Corner Asia</font></a> were satisfactory, with Yai reigning supreme over RCA. RCA really didn't do it for me.<br /><br /><a href="http://oishiieats.blogspot.com"><font color=#FF4500>J</font></a> and I were headed to a wine tasting at Silverlake Wine and craved a bowl of noodles before we got liquored up. I was craving Thai Boat while she was in pursuit of a good bowl of roasted/bbq duck noodles. After a year of corresponding with Yoony of <a href="http://immaeatchu.blogspot.com"><font color=#FF4500>Immaeatchu</font></a> through the food blog, we felt it was time to finally meet the young lady behind the delicious cooking. <a href="http://immaeatchu.blogspot.com/2006/07/yay-for-yai.html"><font color=#FF4500>She</font></a> and Santos of <a href="http://thirdandfairfax.blogspot.com/2006/07/b-is-for-better.html"><font color=#FF4500>Meet Me At the Corner of Third & Fairfax</font></a> got us hyped on this current Thai food spree. <br /><br />A friend of mine recommended Sapp Coffee Shop because she knows how much i love Thai Boat Noodles. For those that haven't had this, it's almost like pho with the beef parts, but the soup is brown and much thicker. Why is it thicker? It's because authentic TBN's are made with beef and pork blood. Don't close this window just yet - it's tastier than you think. The result of incorporating blood is a nice gravy-like soup that is packed with flavor. <br /><br />Sapp Coffee Shop is a favorite of young people because it's known as a diner, with rice and noodle dishes and a list of delectable Thai drinks. Although Sapp Coffee Shop is a Thai restaurant, the word 'sapp' is Laotian for 'tasty, delicious'. And rightfully so.<br /><br />J, Yoony and I met at 7 pm and piled into this hole-in-wall restaurant marked with a "C". But don't mind the "C", it really means 'clean enough'. If you're a prude, ambiance-seeking eater, you probably shouldn't be frequenting Asian restaurants PERIOD. After all, Asian restaurants are all about the food. After about 10 minutes of chatting, we picked up the menu to order food. The girls both got the dry roasted duck noodles which they fell in love with at Yai. I, of course, got the TBN's. Here's what we thought.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Sapp%20Duck%20Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Sapp%20Duck%20Noodles.jpg" alt="" border="0" /></a><font color=#FF4500>BBQ Duck Noodles (Dry)</font><br />J and Yoony overall liked this dish at Yai more because there was duck sauce on the bottom of the bowl. The duck is served warm here, while Yai's is cold-cut style. The noodles were cooked too long - giving it a mushy texture. If you look closely at the photo, you can see the sugar UNMIXED into the dish. If there was any sauce at all, it would've dissolved the sugar. Presentation wise - Sapp Coffee Shop loses points. No one wants to see unmixed ingredients in the dish. But after they mixed up the contents of the dish, they both quietly enjoyed the noodles. $4.75<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Sapp%20Thai%20Boat%20Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Sapp%20Thai%20Boat%20Noodles.jpg" alt="" border="0" /></a><font color=#FF4500>Thai Boat Noodles (<span class="postbody"><span style="font-style: italic;">kũay tĩaw reua néua thúk yàang)</font></span></span><br />As soon as I saw the server with my bowl of TBN's, I rubbed my hands together. I always do that. She set the bowl down and my eyes lit up. My nostrils enlarged. Man, this smelled so good. I didn't even have to dip my spoon into the broth to know how thick and savory it was. I could see small chunks of beef and boiled blood pieces inside the broth - a sign that this was true beef broth. I could smell soy sauce, sugar, vinegar, cilantro and green onions. Very nice. I didn't get the works which includes liver and tripe - instead I stuck with beef slices, beef balls, beef tendon and fried pork skins (chicharrones). $4.75<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Sapp%20Thai%20Boat%20Noodles2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Sapp%20Thai%20Boat%20Noodles2.jpg" alt="" border="0" /></a><font color=#FF4500>Thai Boat Noodles (<span class="postbody"><span style="font-style: italic;">kũay tĩaw reua néua thúk yàang)</font></span></span><br />I lifted up the noodles from the broth and noticed that the noodles stuck together. Another sign that the broth was thick - yum. If you look closely a the noodles, you can see the beef and boiled blood bits. I was going to get the beef taste in every bite. I let J and Yoony try some and they both liked it. J agreed that it was better than Yai and RCA's. I devoured this bowl in about 10 minutes and actually thought about getting another bowl. If you're into full flavored noodles, I highly recommend the TBN's here at Sapp. There are afew TBN options and Sapp doesn't mind you customizing your own bowl of beef with different beef parts. You can also choose pork instead of beef. If you want roasted/bbq duck noodles, go over to Yai, which is down the street. $5.50<br /><br />Nevermind the 'C' rating here, I give Sapp Coffee Shop an 'A'. Hurry on over here, they close at 8:30 every night and rest on Wednesdays. Here is <a href="http://www.lthforum.com/bb/viewtopic.php?t=3852"><font color=#FF4500>another review</font></a> by a Sapp fan from the LTH Forum. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/A.1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/317/3122/200/A.0.jpg" border="0" alt="" /></a><br />Sapp Coffee Shop<br />5183 Hollywood Blvd.<br />Los Angeles, CA 90027<br />(323) 665-1035Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com8tag:blogger.com,1999:blog-31342520.post-1155097413302140012006-08-08T21:04:00.000-07:002006-08-08T22:14:43.296-07:00Mandarin Noodle Deli - Temple City, SGVTemple City isn't really a place for one to hangout. This postage stamp of a city is pasted in between Arcadia, San Gabriel, Rosemead and El Monte and is no wider/longer than 3 miles. Although there are a few of the major corporate establishments, this place is a breeding ground for newly-engaged Asian people, particularly Taiwanese. Temple City is known for it's 'Wedding Row', a stretch of land that boasts nearly 18 wedding studios and bridal gown shops. I have heard that people from Taiwan would fly out here just for this. You can't miss these shops, there's nearly 2 on each block showcasing 10' x 12' photos of the newly-engaged. I have also heard that they are secret massage parlours. Whatever the case, Temple City is also home to two very popular, Taiwanese noodle shops - Dai Ho and Mandarin Noodle Deli, both of which are located on Las Tunas Drive. Because Dai Ho is run by a Noodle Nazi, I'd prefer to bring my business over to more amiable restaurateurs.<br /><br />Before my friend's wedding, I headed out to this former burger joint on the corner of Las Tunas Drive and Primrose Avenue for some quick noodles. MND has a green awning around the building and gives a nice welcoming feel - almost cafe-like. The restaurant inside is clean and lined with fake wooden panels. Plants with the traditional 'grand opening' ribbons are still kept alive here from their opening day about 2 years ago. I walked in and got a table immediately. Usually it's packed during lunch time and you'll wait an average of 15-20 minutes. Here's what I had:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Mandarin%20Noodle%20Deli%20Potstickers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://photos1.blogger.com/blogger/317/3122/400/Mandarin%20Noodle%20Deli%20Potstickers.jpg" alt="" border="0" /></a><br /><font color=#FF4500>Potstickers</font> (Gwo Tieh)<br />It seems like dumplings in the SGV get larger and larger. I believe they are about 5-6" long. These beautifully pan-fried potstickers are wrapped in a hand-rolled dough that is much thicker than your usual dumpling skin. The pork is cooked nicely with a slight pink-tint, a sign that there's succulence in each bite. I loved these but got a little full because of the thick wrapping. $4.95<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Sauces.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://photos1.blogger.com/blogger/317/3122/400/Sauces.jpg" alt="" border="0" /></a><br /><font color=#FF4500>Sauces</font><br />For those that don't know what to do with the condiments, here's a simple mix for making potsticker/dumpling sauce. Add soy sauce, a little bit of vinegar and however much hot sauce you want. Sometimes they'll have sesame oil - add 1-2 drops and stir.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Spiced%20Beef%20Wrap.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://photos1.blogger.com/blogger/317/3122/400/Spiced%20Beef%20Wrap.jpg" alt="" border="0" /></a><br /><font color=#FF4500>Cold Beef Pancake</font> (Ro Juen Bing)<br />These are MDN's most popular appetizer. Almost everyone loves the scallion pancake. Now imagine that wrapped with thinly sliced five-spice beef, crunchy green onions and a sweet hoisin sauce. Oooooh. I call these Chinese Beef Wraps. $5.95<br /> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Mandarin%20Noodle%20Deli%20Beef%20Noodle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://photos1.blogger.com/blogger/317/3122/400/Mandarin%20Noodle%20Deli%20Beef%20Noodle.jpg" alt="" border="0" /></a><br /><font color=#FF4500>Beef Noodle Soup (Nu Ro Mian)</font><br />I make it a point to try the Beef Noodle Soup in any Chinese noodle soup. Like a Vietnamese restaurant's Pho, these should be a sign of the Chef's skill. There's a good amount of tender beef shank in here - enough to get you full. The noodles are cooked nicely and have the nice 'bite'. Here's a <a href="http://youtube.com/watch?v=6rfu1ZHiMP8"><font color=#FF4500>video</font></a> of noodles being made by hand. My only problem is the broth. Although it's flavorful, it lacks thickness and seems a little 'flat'. By that, I mean there's a little too much water, which dilutes the true taste of the beef broth. Compared to other beef noodle soups I've tried, MDN's is quite mild but you can request it to be spicy. If you're up for a different type of noodle, ask for the knife-shaven noodles, also known as "dao shao mian". The chef holds a ball of noodle dough and uses a paring knife to cut small strands of noodles into the boiling pot. $5.95<br /><br />Overall, I like MDN. The prices are a little bit higher than other Taiwanese noodle shops but I think the appetizers are definitely worth it. Sure there's better places in Alhambra and Monterey Park, but if you're in this area, I don't think you'll be let down. Other things to try:<br /><font color=#FF4500><br />Pork Sauce Noodle (Ja Jiang Mian)<br />Shanghai Fried Noodle with Gravy (Shang Hai Chu Chao Mian)<br />Steamed Pork/Shrimp Dumplings (Suay Jiao)</font><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/B.3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/317/3122/200/B.2.jpg" border="0" alt="" /></a><br />Mandarin Noodle Deli<br />9537 Las Tunas Drive (c/o Primrose)<br />Temple City, CA 91780<br />(626) 309-4318Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com8tag:blogger.com,1999:blog-31342520.post-1153981286688675032006-07-26T23:21:00.000-07:002007-05-16T22:39:15.335-07:00Shin Sen Gumi Hakata Ramen - Rosemead<a href="http://www.flickr.com/photos/hecookssheeats/501160292/" title="Photo Sharing"><img style="width: 400px; height: 530px;" src="http://farm1.static.flickr.com/196/501160292_4f00e71648_o.jpg" alt="Shin Sen Gumi Hakata Ramen Rosemead" /></a><br /><br />Ramen was a fairly new thing to me prior to moving to the Westside nearly 3 years ago. Growing up in the San Gabriel Valley, I was very content with the Chinese, Thai and Vietnamese noodle dishes made available to us. It saddened me to see that there were very few Asian restaurant establishments in the area, but I would have to make do for at least 5 days out of the week because of work. A friend of mine introduced me to the Japanese food on Sawtelle Blvd. and I ended up going there almost every other week. My favorite of course was Japanese-style ramen. Places like Ramenya, Asahi and Kinchan's were put into my rotation, with Kinchan's being my favorite. I refer to these as the 'Sawtelle Ramen Trio' - ramen shops that serve the popular 'Shoyu', 'Shio' and 'Miso' styles of ramen. 'Shoyu' is soy sauce-based soup; 'Shio' is salt-based soup and 'Miso' is miso paste-based soup. A noodle enthusiast by the handle of 'Noodleman' educated me recently on the different types of ramen, referring to the three styles as 'Assari-Kei' ramen.<br /><br />I was content with 'Assari-Kei' style ramen until I discovered Shin Sen Gumi Hakata-style ramen, which serves a thicker, milkier broth known as 'Kotteri-Kei' ramen. This method requires boiling pork bones and fat for at least 12 hours. The result is beauty in a bowl, called 'Tonkotsu' ramen.<br /><a href="http://www.shinsengumiusa.com/"><br /><span style="color: rgb(255, 69, 0);">Shin Sen Gumi</span></a> is a restaurant corporation that operates mainly in the Torrance/Gardena area, with restaurants as far as Fountain Valley in Orange County. Their latest ramen addition is in the city of Rosemead, right next to San Gabriel and Temple City. When I found out about this, I went nuts. I tried the Fountain Valley location and fell in love with it. I absolutely love Shin Sen Gumi's ramen and have probably been to the Rosemead location nearly 15 times in the few months it's been open. I'm like one of the guys from Cheers - they know me.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/501160116/" title="Photo Sharing"><img style="width: 400px;" src="http://farm1.static.flickr.com/207/501160116_e54bdda3be_o.jpg" alt="Shin Sen Gumi Cook" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Octopus Man</span><br />It's almost like this guy has multiple arms. When an order is fired, you can see him running back and forth from the counter to the noodle pot, stock pot and preparing the orders. SSG usually has one guy doing this.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/501193107/" title="Photo Sharing"><img style="width: 400px;" src="http://farm1.static.flickr.com/203/501193107_240535c0e6_o.jpg" alt="Shin Sen Gumi Soup Stock" /></a><br /><br /><span style="color: rgb(255, 69, 0);">13-Hour Goodness</span><br />Yes, it takes that long to boil out the delicious flavor of pork bones. The white broth color is due to marrow and collagen being completely rendered out. Neck and leg bones are used mainly.<br /><br />What makes this ramen shop different from others is that you can only order one style of ramen - the tonkotsu ramen. This IS their specialty. No overwhelming list of ramen noodles like Ramenya. Shin Sen Gumi's laborious process of boiling pork bones extends 15 hours and produces the most flavorful soup anyone can ask for. They use egg noodles that are similar to Chinese Won Ton Noodles and Vietnamese Mi Noodles. Three tender slices of Berkshire pork are laid out nicely on top of the heavenly bowl and garnished with supercrisp green onions and nicely-flavored red ginger (beni shoga). Simplicity can be a beautiful thing.<br /><br />Shin Sen Gumi allows you to customize your bowl of noodles within three categories:<br /><br /><span style="color: rgb(255, 69, 0);">A. Texture of noodle:</span> Hard, Normal or Soft<br /><span style="color: rgb(255, 69, 0);">B. Soup Oil:</span> Heavy, Normal or Light<br /><span style="color: rgb(255, 69, 0);">C. Soup Base (strength & density):</span> Heavy, Normal or Light<br /><br />For first time-goers, I suggest trying the ramen with normal noodles, oil and soup strength. If you choose to come back, then you can customize. I made the mistake of bringing my friends and choosing Hard, Heavy and Heavy for their ramen. It was too much for them. Everyone's different, so let them choose. I always go for hard noodles, light oil and light soup base.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/501160326/" title="Photo Sharing"><img style="width: 400px;" src="http://farm1.static.flickr.com/226/501160326_ef6ac1511e_o.jpg" alt="Shin Sen Gumi Ramen" /></a><br /><br /><span style="color: rgb(255, 69, 0);">SSG's Highly-Coveted Ramen</span><br />Look at it glistening like sunrays over the ocean. I love to add corn to my bowl.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/501160062/" title="Photo Sharing"><img style="width: 400px;" src="http://farm1.static.flickr.com/197/501160062_970d4c41b6_o.jpg" alt="Shin Sen Gumi Chashu" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Food Porn Centerfold</span><br />The pork is super tender and super tasty.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/501192883/" title="Photo Sharing"><img style="width: 400px;" src="http://farm1.static.flickr.com/199/501192883_65729808e9_o.jpg" alt="Shin Sen Gumi Condiments" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Ramen Condiments</span><br />These are provided for dumpling sauce. I simple Japanese style dipping sauce consists of soy sauce, vinegar and sesame oil. For the ramen, I like to add sesame seeds, chili oil and the red chili pepper (shichimi togarashi), which isn't spicy at all. Japanese food is typically not spicy. With exceptions, like Orochon Ramen, which really tests out your threshold for spicy noodles.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/501160208/" title="Photo Sharing"><img style="width: 400px;" src="http://farm1.static.flickr.com/219/501160208_0fd3e3bdce_o.jpg" alt="Shin Sen Gumi Garlic" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Pureed Garlic</span><br />This isn't a very common condiment at ramen shops, but places like SSG and Daikokuya in Little Tokyo provide it for those that want to terrify those that dare to speak to them within close range. Add this for a nice flavorful kick.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/501192949/" title="Photo Sharing"><img style="width: 400px;" src="http://farm1.static.flickr.com/197/501192949_9334d2d27c_o.jpg" alt="Shin Sen Gumi Extra Noodle" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Extra Gluttony Please</span><br />For the heavy hitters, you can ask for extra noodles for only $.95 (kaedama). I had heard that either the Fountain Valley or Gardena ramen locations used to reward those that could eat 6+ rounds of noodles. Their check was eaten up by the restaurant and recognized on their Wall of Fame.<br /><br /><a href="http://www.flickr.com/photos/hecookssheeats/501193005/" title="Photo Sharing"><img style="width: 400px;" src="http://farm1.static.flickr.com/201/501193005_27f3e8fa51_o.jpg" alt="Shin Sen Gumi Hakata Fried Rice" /></a><br /><br /><span style="color: rgb(255, 69, 0);">Hakata-style Fried Rice</span><br />This is so good, mainly due to the fact that it is probably 50% butter. Chinese pickled veggies are minced finely with eggs and ground pork.<br /><br />Come here for lunch because you'll get more for your money. Dinner time, the ramen is $6.95 with the option of extra toppings for a small charge. Lunch time, you can get variations of ramen sets that include small, but delicious gyoza, hakata-style fried rice (pictured above) and ground chicken rice bowls under $8.<br /><br />If you're looking for a break from the Assari-Kei style noodles, give Shin Sen Gumi a try. Tonkotsu ramen is much thicker in taste and density and might be much for the seek a light bowl of noodles. I dread the day I would have to eat lighter bowls of noodles. Hopefully, you'll enjoy it as much as I do and achiever 'Cheers' status.<br /><br />*The 'Sawtelle Trio' is now the 'Sawtelle Quartet' with the addition of <a href="http://noodlewhore.blogspot.com/2006/07/chabuya-tokyo-noodle-bar-sawtelle.html"><span style="color: rgb(255, 69, 0);">Chabuya Tokyo Noodle Bar</span></a> which also serves a tonkotsu-style ramen.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/A.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/200/A.jpg" alt="" border="0" /></a><br />Shin Sen Gumi Hakata Ramen<br />8450 E. Valley Blvd.<br />Rosemead, CA 91770<br />(626) 572-8646Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com16tag:blogger.com,1999:blog-31342520.post-1153864297695116702006-07-25T14:51:00.000-07:002006-08-15T13:34:54.433-07:00Red Corner Asia - Thai Town<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Red%20Corner%20Asia%20Thaitown.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Red%20Corner%20Asia%20Thaitown.1.jpg" alt="" border="0" /></a><br />Last week, <a href="http://oishiieats.blogspot.com"><span style="color: rgb(255, 69, 0);">J</span></a> and I went to <a href="http://noodlewhore.blogspot.com/2006/07/yai-yai-yai-thai-cuisine-thaitown.html"><span style="color: rgb(255, 69, 0);">Yai</span></a> for some Thai fare. We were in the mood for noodles and again, we revisited Thaitown in a span of one week. I remembered reading <a href="http://www.laweekly.com/eat+drink/counter-intelligence/the-firebird/7723/"><span style="color: rgb(255, 69, 0);">Jonathan Gold's</span></a> review on <a href="http://www.redcornerasia.com"><span style="color: rgb(255, 69, 0);">Red Corner Asia</span></a> and how he describes it as one of the more popular places in Thaitown to eat at. We drove down and knew exactly where it was. You can't miss Red Corner Asia with its circus-like neon sign. Striped in green and yellow lights, the restaurant lures foodies like an <a href="http://oceanexplorer.noaa.gov/explorations/04deepscope/background/deeplight/media/fig3b_600.jpg"><span style="color: rgb(255, 69, 0);">angler fish</span></a> in the deep sea. On the roof of the restaurant, a yellow banner is stretched across, noting their late closing time of 2 AM. We walked in and were immediately greeted by the manager, a kind-looking man, and three waitresses standing by the door. I think it's a Thai thing - to have the waitresses wait by the door. I like that. We were immediately showed to the table in the center of the room. But being foodbloggers, we had to be picky about our seating because we wanted the best lighting possible. We ended up sitting near the kitchen window and got a full glimpse of whole chickens riding the ferris wheel of death. Jonathan Gold writes about that chicken dish, known as the volcano chicken. Prior to serving, a whole chicken is doused in Bacardi 151 and lit up at the table. I can only imagine that the employees are quite sick of hearing the ooh's and aah's of this restaurant gimmick.<br /><br />Funny, a fly just landed on my computer screen - right on top of the Red Corner Asia food photos. Does this place have flies? Or is it super hungry? haha.<br /><br />Anyway, we perused the nicely layed-out menus and knew exactly what to order. I noticed that there were some pseudo-Thai dishes like Tempura, Kung Pao Pasta and Bangkok Calamari which we steered away from. It's a possible sign that RCA caters to the majority and offers watered-down Thai food. But you should try it for yourself. Here's what we had:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Red%20Corner%20Asia%20Stuffed%20Wings.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Red%20Corner%20Asia%20Stuffed%20Wings.jpg" alt="" border="0" /></a>We started out with Angel Wings, which were stuffed with ground pork, vermicelli and veggies. Although they only give you two pieces, you can seriously make a meal out of this because they are gigantic. Talk about force-feeding a chicken to buff up their muscle mass. The chicken was crisp and fried beautifully and the pork mixture was flavorful. This comes with sweet n' sour sauce, but I prefer to use fish sauce. This can easily work as an appetizer for 4 people. $6.95<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Red%20Corner%20Asia%20Fishcake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Red%20Corner%20Asia%20Fishcake.jpg" alt="" border="0" /></a>Next came the Fish Cake On Sticks. These consisted of fish paste, red curry paste, fish sauce and green beans impaled on a piece of lemongrass. Again, it was served with sweet n' sour sauce. I liked this dish a lot but prefer the version I make at home. It wasn't spicy enough. J didn't care much for this dish because of the chewy texture. $6.95 for 5-6 pieces.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Red%20Corner%20Asia%20Pad%20Kee%20Mow.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Red%20Corner%20Asia%20Pad%20Kee%20Mow.jpg" alt="" border="0" /></a><a href="http://eatdrinknbmerry.blogspot.com/2006/06/noodle-whore-2-pad-kee-mow-thai-beef.html"><span style="color: rgb(255, 69, 0);">Pad Kee Mow</span></a> is a favorite of mine. Basically it's chinese Beef Chow Fun but with chile, basil and garlic. The beef was a bit burnt from the wok cooking but still had taste. Overall, this had nice flavor but definitely wasn't the best I've eaten. Try it out though. This dish convinced J that there are better tasting noodles in addition to her favorite, Pad See Eew. $5.95<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Red%20Corner%20Asia%20Thai%20Boat%20Noodle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Red%20Corner%20Asia%20Thai%20Boat%20Noodle.jpg" alt="" border="0" /></a>Now for the dish I yearn for in any Thai restaurant. This is basically like Thai pho, only with beef, liver, tripe, beef balls in a hearty brown soup. You can't find this on the menu, so just ask the waitress for it. Compared to Yai's Thai Boat Noodles, this is lighter in the beef flavor and more watery. I appreciate the amount of veggies they give you but is still somewhat bland. For Thai Boat Noodles, give Yai's and Sapp Coffee Shops a shot. $5.95<br /><br />I've only eaten at 5 places in Thaitown, and Yai, so far, has been reigning. I'll be reviewing Sapp, Palms, Ruen Pair, Ord and Sanamluang soon. I have yet to try the dishes Jonathan Gold has recommended, but as of now, I won't be back to RCA for a while.<i>Thanks for reading.</i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/C%20.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/317/3122/200/C%20.jpg" border="0" alt="" /></a><br />Red Corner Asia<br />5267 Hollywood Blvd,<br />Los Angeles, CA 90027<br />(323) 466-6RCA<br />www.redcornerasia.comNoodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com3tag:blogger.com,1999:blog-31342520.post-1153420421427772622006-07-20T11:26:00.000-07:002006-07-26T22:47:59.530-07:00Chabuya Tokyo Noodle Bar Sawtelle, Westside<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7561/1231/1600/Chabuya%20Ramen%20West%20LA.0.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7561/1231/200/Chabuya%20Ramen%20West%20LA.jpg" alt="" border="0" /></a>Driving up Sawtelle, I always slow my car down at the La Grange corner. I’m always drawn in by the beautifully designed restaurants in that particular strip of West LA’s Little Tokyo. Most of the restaurants, such as Orris, serve up some delectable food for reasonable prices. Yesterday, as I was leaving from Nijiya Supermarket, I slowed my car down as usual and my eyes caught on to a metallic sign: <span style="font-style: italic;">Chabuya - Tokyo Noodle Bar</span> sign caught my eye. <span style="font-style: italic;">Hell yeah</span>. Another ramen shop.<br /><br />Chabuya is the newest addition to Sawtelle’s restaurant row. In it’s second week, this place is already getting a nice influx of ramen enthusiasts. The dimly lit ceilings and tall windows really give you a nice welcoming feeling. As I walked in, five Japanese waitresses greeted me in an audible volume: “<span style="font-style: italic;">IRASHAIMASE</span>”. No where as loud as <a href="http://shinsengumiusa.com">Shin Sen Gumi</a> in Gardena, Fountain Valley and now Rosemead. Since this place just opened up recently, they had a limited menu. The waitress pointed out that I can only have “Cha Shu Ramen”. Don’t twist my arm. I was going to order that regardless. I figure if a noodle shop claims to be a noodle shop, then they should be able to make immaculate Cha Shu Ramen. Same goes with a bowl of pho in a vietnamese restaurant.<br /><br />And now a few words from Chabuya.<br /><br /><span style="font-style: italic;">“Straight from Tokyo, Chabuya is the urban ramen bar that revolutionized a favorite Japanese pastime. Its menu was conceived under the meticulous eye of Master Chef Yasuji Morizumi, renowned for his peak season ingredients and an uncanny talent for arousing the senses. Taste Chabuya ramen and two things will strike you immediately. The first is an instant appreciation for the fresh, organic ingredients cooked to mouth-watering perfrection. The second is an overwhelming urge to take another bit.”</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7561/1231/1600/Chabuya%20Cha%20Shu%20Ramen.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7561/1231/320/Chabuya%20Cha%20Shu%20Ramen.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The Cha Shu Ramen, what Chabuya calls “The Classic with Cha Shu”, came after only 7 minutes -- $8.50. (The Classic is plain ramen with green onions and bamboo shoots sans Cha Shu -- $6.75.) It was served in a tall, red bowl and had a strong scent of fried shallots. I’m a sucker when it comes to fried shallots because they make anything taste good. And now for test #1: the broth. I dipped my spoon in before disrupting the beauty of the ramen bowl to taste the broth… and it was… AWESOME. I could taste a lot of pork broth, shoyu, miso and shallot oil. Since you can’t customize your ramen like Shin Sen Gumi, I’d suggest that you request for less oil, because there was a lot. I just like it. I then mixed up the bowl, preparing for test #2: the noodles. These weren’t the typical gummy kind you’d get from Ramenya or Kinchan’s. These were more like Chinese yellow mein – thin and cooked al dente – how I like it. Noodles weren’t bad at all. Something tells me that the chef takes pride in his soup more, thus selecting thin weight noodles for a lighter taste, so you don’t become overstuffed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7561/1231/1600/Cha%20Shu.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/7561/1231/320/Cha%20Shu.jpg" alt="" border="0" /></a><br />And for the final leg, test #3: the Cha Shu. I was given about four THINNNNNNLY sliced pieces of what I made out to be pork shoulder or butt. There was a thin layer of fat on each piece. Not bad, but there was a very strong taste of dark soy sauce. I believe the chef had first pan seared the meat in dark soy sauce to give it that dark colored edge before braising it into Cha Shu.<br /><br />The gyozas came next and I was a little bit suspicious of it. It looked too similar to frozen gyozas at the market because after tasting it, the skin was very, very thin and broken. The filling tasted a little bit watery; a result of being THAWED before frying. Either the chef had overcooked the dumpling or he’s just a master at making paper thin gyoza skin. Still not a bad deal for $3.75.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7561/1231/1600/Chabuya%20Gyoza.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="http://photos1.blogger.com/blogger/7561/1231/320/Chabuya%20Gyoza.jpg" alt="" border="0" /></a><br />Overall, I had a great meal. I think the ramen is a little pricey considering how small the portion is. But then again, they use organic ingredients and honestly, everything tasted really crisp and fresh. Especially the spinach and green onions. I didn’t want to waste the broth so I decided to Supersize my meal and ordered a bowl of rice and dumped it in to make Cha Shu Rice soup. Good as well. Another thing I look for is a place with a small menu. Chabuya serves nine courses plus gyoza and shu mai and I know the spend more time perfecting each and everyone. Believe it or not, Ramenya and Asahi will still be open for business the next day if you should decide not to eat there. Give Chabuya a shot, I think you’ll be satisfied. <span style="font-style: italic;">Thanks for reading.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/B-.5.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/317/3122/200/B-.5.jpg" border="0" alt="" /></a><br />Chabuya Tokyo Noodle Bar<br />2002 Sawtelle Blvd.<br />Los Angeles, California 90025<br />(310) 473-9834Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com1tag:blogger.com,1999:blog-31342520.post-1153377661237873242006-07-19T23:40:00.000-07:002006-07-26T22:49:48.890-07:00Yai Yai! Yai Thai Cuisine - Thaitown<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Yai%20Thai%20Restaurant%20Thaitown.0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/317/3122/400/Yai%20Thai%20Restaurant%20Thaitown.0.jpg" border="0" alt="" /></a><br />After reading Santos of <a href="http://thirdandfairfax.blogspot.com/2006/07/b-is-for-better.html">Meet Me At the Corner of Third & Fairfax's</a> mouth-watering posting of Thai noodles, I had to go check it out. Coming from a Chinese & Thai influence, I was always exposed to fish sauce (nam pla) and shrimp paste odors as well as many delicious variations of noodles. For a while I was avoiding Thai food because of a ramen trend. Now my palate revolves around Thai-style food simply because of it's unique flavoring and taste. Out of the three places Santos listed, I chose Yai first because I've driven by it many times.<br /><br />Yai Thai Cuisine is tucked in a 3-store strip mall just east of the 101 freeway. As stated by many other patrons, it's really not a place to absorb the interior. You walk in, eat, pay and walk out... a standard customer-and-asian-restaurant transition. I walked in and immediately found my table. The walls surrounding me were adorned with photos of Thai food and two fans oscillated in the center of the restaurant. Fish-tank wallpaper of tropical fish was posted near the bathroom door. I admire the attempt of creating a Chinese-like restaurant ambiance... where the fishtank is ubiquitously placed by the front entrance.<br /><br />The waitress swung by and we placed our orders. We already knew what we're having: Thai Boat noodles, Roasted Duck Noodles and a spicy-tangy papaya salad. For any future reviews of Thai noodles, these will be the benchmark for my restaurant reviews. Anything else I order is simply because my eyes are larger than my stomach.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Yai%20Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Yai%20Noodles.jpg" alt="" border="0" /></a><br />The Roasted Duck noodles arrived in about 10 minutes obviously because it's a simple dish. Egg noodles are boiled al dente and hand-mixed with Roasted Duck sauce and topped with a few generous slices of fatty, juicy and moist pieces of Roasted Duck. The noodles are garnished with green onions and cilantro as with many Asian noodle dishes. Although my girlfriend, discarded the fatty duck skin, she enjoyed the lightness and tastiness of this lukewarm dish. This dish is served dry-style or with soup. Trust me, the soup would be an excellent choice. $5.75<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Yai%20Thai%20Boat%20Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Yai%20Thai%20Boat%20Noodles.jpg" alt="" border="0" /></a><br />I was up to bat next with the Thai Boat noodles. A brief history on the origin of Thai Boat noodles. Thailand's businesses exist on land and water. Food peddlers would pull up their boats up to a hungry patron's boat and link up while serving their delicacies. Quite a fun and interesting experience. Kinda like having a taco truck come right up to your window while driving on the freeway and dishing out tacos, yet a little dangerous. I like to equate this dish with Vietnamese pho. I basically call it 'Pho with Brown Soup'. Although it doesn't taste the same, the soy-sauce based broth is savory and somewhat sweet. I felt the broth was somewhat watery compared to more authentic Thai Boat noodles which consist of thicker broth cooked with beef blood. For the meek, Yai would seem more favorable. This dish is typically served with beef balls, flank steak, liver and tripe. I wasn't in the mood for liver and tripe and asked for more of the former meats. You also have the choice of standard flat rice noodles, thinner cut rice noodles or egg noodles similar to the Roasted Duck noodles above. I'm not one for heavily-spicy food, so mild is perfect for me. I enjoyed this dish. $5.75<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/Yai%20Papaya%20Salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/317/3122/400/Yai%20Papaya%20Salad.jpg" alt="" border="0" /></a><br />There's a difference between Thai (soong tum) and Laotian (da ma hoong) papaya salad. Thai papaya salad is typically tangier and sweeter with a mild emphasis on fish sauce. Laotian on the other hand, which I prefer, is heavier on the fish sauce and shrimp paste. I ordered this with the Salted Blue crabs which give it a nice seafood taste. I didn't care much for this but definitely give it a shot. $6.50<br /><br />Overall, Yai served up some great food and I'll be back for more. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/317/3122/1600/B%20.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/317/3122/200/B%20.jpg" border="0" alt="" /></a><br />Yai Thai Cuisine<br />5757 Hollywood Blvd.<br />Los Angeles, CA 90028<br />(323) 462-0292Noodle Whorehttp://www.blogger.com/profile/06443569301966719196noreply@blogger.com5