If my mom and I had our way, we would probably eat at Todam (토담) — a restaurant in Northern New Jersey specializing in samgyupsal (삼겹살, uncured pork belly) — more often. However, since my dad is trying to cut down on meat and David is anti-pork, we save the restaurant for special occasions. Last month it was a very special occasion, my mom’s birthday, and without a second’s hesitation I suggested Todam. My mom eagerly agreed as did the rest of the family. David and my dad had no choice but to come along for the porky ride. MORE »
Long time readers know I was a huge fan of the Singapore Chilli Crab Festival. Last week, Wendy Chan (the same woman behind the Singapore Chilli Crab Festival), along with daughter and food blogger Veronica Chan, brought to Flushing Asian Feastival, and I was invited to cover the event. As can be imagined, it was a great event with several small panels, some thought-provoking (Bun Lai of Miya’s Sushi spoke about the differences of sustainable eating versus eating locally during the Sustainable Seafood Panel) and some a little more light-hearted (In the Asian American Cuisine Panel, upon asked where he gets inspiration, Akira Back of Yellowtail responded that sometimes inspiration comes from “a stupid flower.” Hilarious.). But most importantly, there were a lot of tastings from Asian restaurants all around Queens. I made sure I did a lot of “research,” and my favorites of the day were the xiaolongbao from Nan Xiang, fish cutlets from Bownie, kimchi mal-ee (김치말이) from Hahm Ji Bach (함지박), and miang kana from Ploy Thai. MORE »
Happy New Year! I’m a bit late, but better late than never I say. Not sure what 2009 will bring, but as always, I’m optimistic. 2008 is so last year anyway. Bring it 2009!!! Bring it! Now on to the food.
On Thanksgiving, my family does the traditional American turkey thing, but Christmas and New Year’s is a strictly Korean affair. This year, after the Thanksgiving cooking marathon, I told my mom we should keep it simple on Christmas and just eat some samgyupssal (삼겹살, uncured pork belly) and galbi (갈비, beef ribs). Of course, my mom always cooks up a storm anyway and made a million other dishes, but as requested we ate a lot of galbi and samgypsal (pictured above). Nothing makes me more happy than samgyupsal, except maybe samgyupsal and soju. We eat so much samgyupsal at my parent’s house, that David (who doesn’t eat pork), complains that anything we eat on the table-top grill now tastes and smells like pork after we cook it. Personally, I think this is a good thing. MORE »
A few months ago, my mom and I decided to have a spa day courtesy of my boyfriend David. After a relaxing and somewhat painful morning of pampering (extractions hurt like a mofo), we decided to continue the theme of indulgence with lunch at Momofuku Ssäm. As I wrote in a previous post, my mom and I absolutely love, love, love Momofuku Ssäm to death. When it comes to meat, David Chang, the owner of the Momofuku restaurants, is a genius. He seems to really appreciate the actual taste of meat, as he prepares all his dishes so the natural flavors of a particular meat is always showcased. Nothing is overwhelmed with a heavy, over-seasoned sauce. MORE »