Food – Page 9 – Wong Eats

Joe’s Noodle House

It’s has been nearly a year since my visit to a Chinese restaurant and writing my first blog on this Asian cuisine. I had resisted for some time since starting my blog due to the fact that I was raised on top quality Chinese food in Southeast Asia, and most of my experiences in the DC area with such Far Eastern offerings have been sub par and rather disappointing. But I must admit that I quite enjoyed my experience at Bob’s Noodle 66 (read blog), and enough time has passed by for me to recover from one of the most challenging culinary concoction that has ever traversed across these taste buds – Stinky Tofu.

A few weeks ago, I headed up to Rockville, MD, an area that I usually avoid due to the traffic congestion and the equally packed streets with businesses that vie for one’s attention. But the area has a high Asian population, and there are many eating establishments that cater to their gastronomic cravings. So when I picked up a friend for dinner, I suddenly remembered about a place that had rave reviews for their authentic Chinese fare especially their Szechuan dishes. Being a man of travels, my friend agreed to this culinary adventure with me, and we trotted into Joe’s Noodle House.

Upon walking into the restaurant, you sense its immediate funkiness indicating a level of authenticity that spells food-for-the-recent-immigrant. After being shown to our table, we had to place our order at the front cashier counter. Next to it is a refrigerated display case filled with various side dishes that peak the curiosity of the diner staring at the not-so-familiar dishes. I immediately recognized an offering that I had not eaten in a long time – Jellyfish Salad. One can easily mistaken the semi-translucent strands as some noodle dish, but knowing what it was, I immediately grabbed it. The long strands were a bit bouncy, slightly crunchy, and at the same time silky smooth. It had quite a bit of salt that this seafood calls for with a good hit of sesame oil that brought some rich nuttiness to each sliver. The bits of green onion added a hint of pungency to this mild dish. I really enjoyed this rare opportunity to savor this small side dish, and it was a delicious opener to the meal.
.
.

My dining companion and I could not resist ordering a couple more side dishes. My friend’s order was Spicy Chicken Gizzard. Cold pieces of cooked chicken gizzard were cooked in some chili oil exuding its piquancy to each bite. A level of dark spices, most likely Szechuan peppercorn, left its woodsy trail after each bite, along with a slight mineral-like quality that this organ meat possesses. However, he was not used to a gizzard dish served cold, but I was intrigued by its flavors especially the unique Szechuan spice. Another order was Spicy Sweet and Sour Cabbage. Pieces of pickled cabbage were both sweet and slightly sour with each crunchy cold bite. It was definitely more sweet than sour without being cloying. Hints of fresh ginger punctuated these bites which made it more interesting that its simple appearance – a delicious hit for both of us.

For the main course, my order was String Beans Szechuan Style with Pork. Judging by the wrinkly exterior, whole string beans have been flash fried in searing oil that cooked them through while maintaining their slight natural crunch. The savory and garlicky sauce was a salty complementary foil to the natural sweetness of the vegetable which made this flavor combo completely irresistible. The small bits of pork were well seasoned and spiced with some Szechuan peppercorn that turned them into a tasty flavoring element, which meat serves as in most Chinese dishes on the mainland. I enjoyed my leftovers the next day and I still marveled with each mouthful of the string beans with its salty-sweet combination. A vegetarian version is also available and I’m quite sure that it is equally tasty.

The other main dish was a house specialty – Dan Dan Noodles. A bowl of ramen-like egg noodles arrived topped with bits of spiced pork and some green onions. As we started to pick at the noodles, our waitress quickly advised us to give it a good mix and warned us that it would be too salty if we didn’t heed her advice. So, we gave it a good mix, and underneath that unassuming mound was a pool of chili oil that tainted the whole bowl like bloody murder. The noodles were spiced by the red oil made interesting by the pork bits that have been made fragrant by the Szechuan peppercorn that seem to transubstantiate into something that belied its porcine nature. We both enjoyed this dish a lot, and now we know why this dish was highly recommended by the Washington Post food critic – good call, Mr. Critic.

On another visit with a longtime friend, we choose a couple of different side dish starters. Shredded Radish with Hot Sauce was our first order. Thinly julienned Daikon radish have been pickled in a sweet and sour solution made red by a pool of chili oil. This was a bit funky for me since I was slightly put off by the amount of chili oil used in the dish, which I kept draining off each chopstick full of the vegetable – I have heard a fair deal of complaints of oily dishes in mainland China and there is no exception in this establishment. The other side dish was Beef Tendon in Hot Sauce. This was also a funky cold dish that I warmed up to after a few bites. Pieces of cooked beef tendon were slightly chewy yet quite flavorful made by the Szechuan peppercorn and chili oil. What I liked about this dish was its off-the-beaten-path character that transported me to rural China where tendon is a major source of protein, alongside its slightly funky texture and interesting flavors.

My friend’s main course was from its vegetarian menu – Eggplant with Basil in Garlic Sauce. Pieces of Asian eggplant have been flash fried and paired with basil leaves cooked in a brown garlic sauce. This was quite tasty with the vegetable made soft from the frying and fragrant from whole pieces of basil leaves. The brown sauce was very savory made tastier by a good hit of garlic. However, being an eggplant dish, it was quite oily for my taste but I was quick to overlook the downside of this dish after a few bites.

My lunch order was another noodle dish that caught my attention on the previous trip – Spicy Cold Pasta with Sesame Sauce and Chicken. Cold egg Lo Mein noodles came topped with julienne of carrot, beansprouts, and strips of boiled chicken. Having learnt from my last trip with the other noodle dish, I give the dish a good mix to reveal the sesame sauce under the pile of pasta. The thick strands of pasta were enriched by the rich nutty sesame sauce mixed with chili oil and made less stodgy by the fresh vegetables and the cold chicken. This was a quickly filling dish due to the thick pasta and rich sauce, which could have done with a hint of acidity to lighten the mouth feel and flavor (my Southeast Asian gastronomic conditioning kicking in here). However, I found it quite enjoyable and authentic, and I was soon happily slurping the noodles away.

The offerings that I savored at Joe’s Noodle House speak of a level of authenticity that is not found in most Chinese restaurants in the DMV area, offering delicious dishes and some interesting bites to the more adventurous (there’s the pig ear salad!). The regular and vegetarian menus are extensive, and there is at least a dish that anyone can enjoy. Never mind the funky-looking place and the pool of oil in some of the dishes – that’s another level of authenticity that comes with the culinary experience. With this kind of food, I’m looking forward to trying more of their dishes, the familiar and not-so-familiar. Thank God/Buddha that Stinky Tofu is not on the menu! LOL

Marrakech

Food, Restaurants

A few months back, I decided to visit one of the first places that I had written a blog on, hoping to resavor their Moroccan dishes, but to my dismay, the restaurant was closed, and according to the gentleman outside enjoying his cigarette, it had changed ownership as it was preparing to open as another restaurant serving the same North African fare. I was intrigued about the new establishment and the quality of its food on the upcoming menu.

Well, a friend was going to turn the big Five-O. Not being one for pomp and circumstance, the reluctant one was not going to do anything to celebrate this milestone (What? Seriously?). Coming from a culture where one finds reasons for cause for celebration (including honoring the Winter Solstice), I took it upon myself to arrange a dinner for this fella. Knowing his affinity for Moroccan cuisine, I initially tried to make a reservation at a large venue that has been a local haunt for many years, until I found out that its shelf life had expired and the place was permanently closed, waiting for developers to raze it down and rebuild on that prime property. With few choices left, I corralled a bunch of his friends and we meet at Marrakech, in the Dupont Circle neighborhood of DC.

Walking into the establishment, I noticed nothing had really changed since its former identity as Marrakesh P St. Once everyone, including the celebrant, settled in, we decided to order the $35 8-course dinner. Here we go!

Appetizer: Olive Tapenade and Moroccan Bread: This was an awesome start with the moist fluffy bread making the perfect vehicle to sop up the slightly briny olive tapenade made sweet from finely grounded sweet onions, enriched by a layer of olive oil floating on top. I had to remind myself that this was not the first course yet, but I couldn’t refrain from dipping into this bowl constantly – neither could my friends.

First Course: Moroccan House Soup. The bowl came with a broth filled with vermicelli noodles and a certain undistinguishable brown pea, similar to lentils. Most agreed that it was a bit under seasoned and it could have done with a spritz of lemon like how the former management used to serve it. The celebrant loved it though, he being a no-salt kind of guy.

Second Course: Cooked Vegetable Salads. A beautiful glass plate arrived like a triptych of three paintings. Each little serving was a true delight and they individually were wrestling for the diner’s attention. The Eggplant was sweet and spicy without a faint of its bitterness. The Carrot salad was spiced by some coriander seeds, lemon juice, and bits of parsley, which complemented the amazing sweetness of this root vegetable. The Spinach salad was mild and devoid of any bitter flavors, made savory with a light spice seasoning that made it homey and soulful. This was a tantalizing trio indeed.

Third Course: Chicken Bastilla. This festive dish is a good yardstick of Moroccan restaurant. The phyllo dough was crispy on the outside dusted with some powdered sugar and cinnamon. The moist filling consisted of bits of shredded chicken and almond slivers, spiced with more cinnamon. I quite enjoyed this dish with the savory-sweet flavor combination. However, I could not finish this wedge of pie since it was chockfull of nuts and I was getting a bit full already. Less nuts and it would have been perfect.

Fourth Course: Lamb Tagine. The chunks of lamb were very savory from some spices and seasoning, and they were literally fork tender, which the celebrant raved about. Pieces of prune added a sweetness to the dish along with some fruitiness, while the sesame seeds and shards of toasted almond added some crunchy nuttiness to the dish. Amazingly, there was barely a single ounce of fat in the dish, indicating the quality of meat and the skillful kitchen.

Fifth Course: Chicken Tagine. Pieces of tender chicken have been cooked in the Tagine earthenware along with spices and seasoning to add lots of flavor while retaining the meat juices. Bits of preserved lemon and olives add their brininess as well as their fruity flavors to the dish. This is one of my favorite Moroccan dishes and they get it right here.

Sixth Course: Vegetable Couscous. Another Moroccan yardstick here. The semolina grain is well-flavored here without the bits being too mushy or too wet. The vegetables were perfectly cooked and seasoned: batons of carrots and zucchini, wedges of pumpkin, ribbons of cabbage, and a mound of garbanzo beans. I was getting real full but I couldn’t stop! LOL

Seventh Course: Mint Tea. No respectable Moroccan restaurant will serve a meal without this cup of fragrant hot tea. It was poured table side and we enjoyed the spectacle. The tea was not too sweet and it had a hint of the mint essence. However, it was dried mint, of which I would have preferred the fresh version.

Eighth Course: Orange Salad. The plate arrived with slices of orange that have been dusted with confectioners sugar and some cinnamon powder. Taking a few bites, I would not have imagined that cinnamon went well with this sweet citrus fruit. A light hint of orange blossom water took this simple dessert to a distant place.

Bonus Course: White Chocolate Strawberry Shortcake. Just when everyone thought dinner was over, I pulled out this surprise. The cake came from Desserts by Gerard, hidden in an inconspicuous strip mall in Oxon Hill, MD, and run by the former pastry chef at Jean-Louis Restaurant at the Watergate. Moist and spongy cake is layered with a custard and chopped strawberry filling, and covered by a slightly sweetened whip cream frosting, which I prefer to the heavy butter cream, and topped with curls of white chocolate. This is a perennial order for my birthday parties, and as much as you want to refuse a slice, “Resistance is Futile” (the Trekkie celebrant would appreciate this). Every calorie from this delectable light bite (texture wise) is worth savoring at least more than just one plateful.

Finale: A warm night, a not-so-in-denial mid-centurian, the various tasty and exotic dishes from a distant land, a sinfully good cake, an alluring belly dancer, a genial restaurant owner, sated and smiling guests, wonderfully exotic ambience, and finally attentive service. All these elements made for a perfect celebration for my long-time friend who now has this night to remember. The visit tonight only confirmed to us that Marrakech is worth paying more visits in the future judging by the wonderful experience we had there.

RG’s BBQ Café

Food, Restaurants

With summer fast approaching, the anticipation for certain seasonal events seems to grow day by day along with the temperature as it inches its way up the thermometer: a trip to the beach, wearing shorts and sandals, indulging in heaps of ice-cream, and finally eating outdoor cooked food especially the American summer classic, barbeque. With this fore-mentioned cooking style missing from my blog site, I have been quite lost in finding a suitable place to write about, given the large number of places that serve such offerings.

Well, Social Media to the rescue. I was checking in on one of the food review sites when I noticed a short write-up on a barbeque place in my neck of the neighborhood. In the quick posting, the reviewer mentioned that an old barbeque house had been taken over by a culinary chef whose CV (link) reads like pedigree background. He was raving about the different offerings, some traditional and some definitely out of the proverbial box. Having read this, I knew there was no room for hesitation, doubt, or vacillation to step into this establishment located only a few miles down the road from my front door.

Located on the southbound side of the busy Route 1 (it’s tricky crossing the wide road with dashing traffic) in Laurel, MD, just across PG into Howard county, RG’s Barbeque Café is a small shack dwarfed by some larger business sandwiching this establishment. I must admit that I had passed by this barbeque house many a times, but not much about its exterior was appealing enough to draw me through its doors. But it now has a new owner who knows something about the restaurant business (including having competed on Iron Chef), and it has gone through a renovation with a new large sign, bright walls, and flowers beautifying its front. Well, as the saying goes, the proof is in the pudding, so here we go.

Stepping into the place, you notice a few tables encircled by large windows on three sides, with the order counter on the other end. The menu is the old style push letter board with all the offerings advertised, while the specials are posted on a board in the dining area. The first set of listings are Sandwiches which comes with the various barbequed meats: Pit Beef, BBQ Beef, Pulled Pork, Pit Ham, Pit Turkey, and Grilled Chicken – I decided to get the perennial favorite, Pulled Pork. The sandwich arrived with toasted buns filled with a heaping of shredded pork topped by the house-made sauce. This version does not disappoint those who are fond of this popular sandwich: the meat was tender and moist with a faint hint of smoke, while the vinegar-based sauce added the bold balance of acid, sweet, salt and quite a hit of spice heat to each bite, delectable enough for me to finish off the mound of meat in one siting. A side of Baked Beans was the perfect strong partner in this combo – sweet, smoky, soft beans, and spicy from the use of chili heat. Definitely, the sandwich measures up to the high expectations of this classic.

The other sandwich which is not typically a barbeque offering is the New Orleans classic, Fried Fish Po’boy. The long sandwiched arrived packed with all its goodness – fried whiting, lettuce, tomato, house-made pickle, all slathered with the equally freshly-made remoulade sauce. The fish had a mild clean flavor, moist yet crispy from its light outer white cornmeal batter. The lettuce was a combination of mixed greens and the ripe-red tomato exuding its sweet moisture. The pickles added some of its sweet and sour touch along with a slight crunch. But what ties all the elements together are the quality bun that is light and soft yet strong enough to hold this heap together, and the “fantabulous” sauce that is rich, tangy, sweet, and packed with bits of pickles that takes each bite to its heavenly stratosphere. This is Nawlin’s foodgasm!

The house offers more than just the usual smoked offerings – Hamburgers and Hot Dogs. A dining companion decided to order the Snoop Dog consisting of a half-smoked hot dog, crispy lettuce, ripe tomato, collard greens, pickles, onions and mustard ketchup. According to the diner, it was quite a tasty bite but it was a bit too much for him to wrap his brain around. It is definitely a supped up version of your regular hotdog, with its smoked sausage, slightly tangy collard greens, and a topping of the sweet tangy sauce, alongside the usual accouterments. For my friend, this order had a bit of soul and funk(y) at the same time. Maybe it is the perfect order for the more adventurous or those with a case of the munchies (Snoop Dog?).

Well, now to the main smoked meats. On another visit, another dining companion ordered the Half Rack Ribs. I couldn’t help but take a few bites from his plate. The meat’s exterior was slightly crispy and well caramelized from the long stay on the oven rack, fragrant from the use of wood smoke, moist in the inside and literally possessing a fall-off-the-bone tenderness. I enjoyed this classic barbeque prepared the correct way with all the various elements coming together to give you the perfect barbeque. The topping is the North Carolina-styled vinegar based sauce with its molasses sweet, assertive acidity, and hot pepper piquancy that wakes up the diner an insatiable appetite for this scrumptious perfectly-cooked ribs. Some usual sides of Potato Salad and Coleslaw proved to be adequately good but nothing out of the ordinary.

For those not into red meat, there is the Barbeque Chicken. The half chicken came smoked and slightly grilled judging from the burn marks on the skin. The flesh was flavorful from being cooked in the smoker, faintly aromatic from the use of fresh rosemary (aha, I found a tiny piece), and tender yet moist (including the breast meat) from the proper treatment. The sauce topping was a redder and lighter color than the above version with its sweetness, less-assertive vinegar-base, and some chili heat zinging through it. A couple of sides completed the meal. The Dirty Rice is not your usual Southern version; this was flavored from mirepoix (fine dices of celery, onion, and peppers) and colored from probably burned sugar (a common Caribbean practice, which the chef’s parents hail from) and a good pinch of cumin that added the initial je-nais-sais-qoui moment which turned into a gentle smile on this reviewer’s face. The Texas Street Corn is a mélange of slightly crunchy sweet fresh corn, mixed with some vegetal tasting crunchy bell peppers, freshly-cooked black beans, biting jalapeño peppers, fragrant cilantro, a hit of tangy feta cheese, all tied together by a touch of cream. I enjoyed this bowl full of its fresh quality and the various textural and taste elements that each bite had. It was more like Texas Chef Corn rather than a street version for me, which is a good thing here.

From the menu of specials, I chose the Bacon Wrapped BBQ Quail for lunch. Pieces of the poultry are filled with a bread stuffing, wrapped with a piece of bacon and slathered with the similar sauce as the chicken. Wow! The quail was fairly firm but still quite moist, complemented by a bold stuffing packed with flavor from some sausage (the cook didn’t want to divulge the type) and mirepoix. The outer layer of bacon was slightly crispy adding its porcine smoky flavor to each bite. The sauce was the perfect complement being the lighter version than the one served with the beef ribs. A side of collard greens was a good pairing with the meal with its tender leaves made tasty from the use of flavored stock (a minute sliver of smoked meat was the giveaway) and tangy from a good hit of spicy vinegar which is a North Carolinian and Mid-Southern tradition. But what stole the show here was the Mac & Cheese. The bowl of creamed pasta was not your typical Momma’s. This came with spiral pasta, white from the sauce that packed a tangy punch with the use of either Gorgonzola or Bleu Cheese which took this pedestrian side dish to another direction with gastronomic interest. If weren’t for its caloric health warning, another bowl of this rich noodle would have made its way to my table.

Sitting on the order counter is a display of desserts tempting the diner to save space for these sweet treats. A friend’s order of the Sweet Potato Pie was a homerun for him. This miniature pie had a firm yet buttery and flaky crust, filled with a not-too-sweet and moist filling spiced up by the usual cinnamon-clove-nutmeg combo that was distinctive but not overpowering. This sweet bite reminded my friend of a good home-made sweet concoction served on celebrations and holidays. On another visit, Bread Pudding was my choice for the finale. The sweet square was denser that what I expected, not too sweet, fragrant from baking spices, and sweetened with soaked raisins. The topping sauce was literally the icing on the cake. It was rich from the use of cream, sweet and dark from caramelized sugar, and heady from some vanilla and probably a touch of booze, reminding me of butter scotch sauce. This dessert was worth following my personal motto that desserts should only be eaten when the calories are worthwhile, and indeed this was the case. An order of the Glazed Lemon Pound Cake was quite good with the noticeable lemon essence and the rich buttery cake. However, it was a tad dry for me and its butteriness was too much of a good thing for this reviewer who is trying to shed a few pounds for the summer.

After only a few months under new management, the dining room of RG’s BBQ Café has been filled without a lick of advertisement, relying solely on the word of mouth and online reviews, and deservingly so. While respecting traditions and injecting some culinary experience and acumen, the offerings in this smoke house cater to those who want the expected (and receiving an excellent product) and those who are willing to go beyond the traditional. With food this good and exciting, I could see myself sitting in their new outdoor patio during the warm months, and with such delectable temptations offered here, such visits will definitely extend beyond the short lazy summer months.

Taste of Tunisia

Restaurants

The cyber world of online coupons is a fleeting one, just like most personal profiles and some Facebook connections. When I came across an offer for a Tunisian restaurant more than a year ago, I grabbed it quickly, only to be quickly disappointed by an email stating that the restaurant had closed down. But a couple of months ago, another came up for this North African cuisine and this time, hesitation had no time to register in my mind and on my finger before tapping on “purchase” on the website.

Taste of Tunisia is located on the busy Wilson Boulevard near the Courthouse Metro, Arlington, VA, and its storefront awning can be easily missed within the blink of an eye due to its inconspicuous appearance. Stepping in, you immediately confront a large wraparound counter shielding an open kitchen, reminiscent of the old-style diner. On the other side of the room was a simply painted mural of a North African doorway lit by multi-colored Tunisian lamps. Even though the décor is a bit sparse and furniture rather basic, I was reserving my assessment for the cooking and the dishes that I was going to order.

Upon taking our seat, our charming waiter first served us some Sweet Mint Tea while we perused the menu, trying to decipher this unchartered culinary terrain although I was already quite familiar with another cuisine from this region – Moroccan. Seeing that there were some similarities between these two neighbors, I detected that there were some subtle differences between the two, and I used that as a guide in making my choices. Sipping the tea helped me to ease the mind and soul as I became more comfortable with this culinary map. It was not too sweet, not too piping hot, and made fragrant by a spring of fresh mint that elevated this basic cuppa to its exotic level. This was the perfect foray to the meal despite it being a sweet drink, and we could not resist asking for a refill during the meal.

Our first appetizer was unequivocably Tunisian – Breek. It arrived as a large triangular pastry filled with potato, capers, tuna, egg, and parsley, fried until crispy and golden brown. We were not sure what to expect from this large patty but it peaked our interest. With a squeeze of lemon juice, this dish was both revealing and delicious. The pastry, although listed as phyllo dough, was Breek pastry, more like a wonton skin, encasing the interesting and savory combination that was spiked by the capers, and moistened by a sunny-side-up egg that spilled its yolk with the first fork digging. The yellow liquid provided the rich flavor and sauce to each bite which I enjoyed very much. According to Tunisian tradition, a mother-in-law would serve this to the potential bridegroom, and if he eats it without spilling a drop of the yolk, he is worthy of marriage – my companion and I were definitely not up-to-par for such proposition that night judging by the yellow mess on the plate.

An order of salad as the next course was unfortunately uninspiring despite a mound of lettuce leaves topped by almond slivers, canned olives, sultanas, Tunisian sheep cheese (like feta), and tomatoes, served with grain mustard as the dressing (interesting!). I have to admit that I didn’t have high expectations for this raw vegetable dish from this regional cuisine.

For our main dishes, the first was Taste of Tunisia Couscous. A beautiful painted earthenware bowl arrived brimming with some couscous grain topped with Merguez sausage, lamb chops, chickpeas, a wedge of potato, and a thick slice of zucchini and carrot. Although I have had my share of this grain dish, there were some unique touches to this dish. First, the couscous was an orangey yellow hue and it still had a slight bite to it, which the waiter pointed as a main difference from the Moroccan version. The next was the spice level of the dish coming from the use of the red pepper Harissa sauce in the gravy and also in the small Merguez lamb sausages that packed a wallop in the flavor department. The chickpeas and vegetables were perfectly cooked tender and the lamb chops, young lamb judging from the size, was literally falling of the bone when cut into. We dug into this dish enjoying this soulful dish that spoke to us with its authenticity and well-executed cooking and flavors. This was both tasty and soul-stirring at the same time, especially for my eating companion.

Our second entrée was Musli Chicken which was recommended by our waiter. The chicken breast was oven baked with a mound of sweet onions, tomatoes, hot peppers, and the exotic pickled lemon, ubiquitous in this North African region. The cut of poultry was still moist, flavorful from the yellow sauce that was savory and slightly citrusy from the use of the pickled lemon that also added some brininess. Soft thick slices of the lemon further enhanced this unique flavor profile, allowing this diner to add it with each bite of chicken, which satisfied this reviewer who enjoys pickles of all kinds. The side of rice was a strong co-actor with its strong perfume of cardamom, and savoriness from shallots, punctuated with bits of browned pasta looking like orzo. This dish is akin to the Lemon Chicken Tagine which I reviewed in another Moroccan restaurant last year, but the cooking style was distinctively different. Unfortunately, the side potato wedges were slightly undercooked, but they were at the same time savory from the tangy sauce. A single cooked green hot pepper, looking like a baby zucchini but unrecognizable to me, was an interesting touch that only confirmed to me that heat spice is an integral part of this North African cuisine, unlike its neighbor Morocco.

Even though we were quite sated from the appetizers and main courses, we did not finish everything on our dishes as we had been eyeing the pastries sitting on the counter from the moment we walked in. We ordered a plateful of all the different treats displayed and we were glad for having done so. Makrouch is made with date puree covered by a crumbly nutty dough, soaked with a not-too-sweet syrup perfumed with orange blossom water, and dotted with fragrant sesame seeds. On the first bite, my friend remarked that this was a better exotic version of Figs Newton, and I concurred with him. Another triangular pastry made with pistachio and walnuts was packed with a compact nut mixture, sweetened by the same syrup as above, and flakey from the outer shell of phyllo dough – this was my favorite since I’m nutty over pistachio. The last was Baklava, which I did not expect any different from any other versions that I’ve had before. But this one was nut-packed with barely any hint of the phyllo dough separating the layers. What I appreciated from all the desserts was they were not too sweet, and we were told that they were house-made on site. Each bite of these sweet delights only pointed to the hands of a skillful pastry maker and my kudos to him or her.

Taste of Tunisia is a hidden gem of a restaurant (a common comment from other online reviewers) in a sea of other eating establishments in the busy Arlington area. The dishes that are served here speak of a culinary tradition that is worth exploring and that point towards a knowledgeable kitchen steeped in this cuisine – the sight of an old man behind the stove somehow was quite reassuring for me. Do not be put off by the small space and lack of a plush setting. But after a meal there, the wonderful food and desserts make up for such a lack. In this instance, you cannot judge the food by its cover.

San Francisco

Restaurants

After a chilling winter in the East Coast (it snowed in DC on the second day of my SF trip) and a two-year hiatus, I decided to spend my Spring Break holiday in one of my favorite cities, San Francisco. It is definitely a big change of locale for me as its energy is totally different and refreshing from the East Coast vibe, who tends to get suffocating after a while. Besides the nicer weather and change of scenery, one thing I enjoy and look forward to is a wide variety of restaurants that can be attributed to the cosmopolitan feel of the city and the different culinary influences stemming from the various immigration groups that have landed in the Bay Area. Without much further ado, here is a quick run down of places that I visited in one week.

Since I was visiting my college buddy dating back to the first day of Graduate school in Maryland 24 years ago, he chose our first meal to celebrate his birthday at Cha Cha Cha in the Haight neighborhood. This local chain has a few branches in the area and it serves up a menu that represents various Latino culinary traditions, or Pan Latino. Our opener was the popular pickled seafood, Ceviche, that was brimming with small shrimp, bay scallops (the smaller ones), and squid. The seafood morsels were sweet and tender, well pickled by the lime juice, and fragrant with some jalapeño pepper and cilantro. A side of sweet plantains were as good as they get, accompanied by a smooth paste of refried black beans. The seafood paella was rather decent with pieces of shrimp, tender pieces of fish and some mussels, embedded in some aromatic rice made yellow sans the pricey saffron threads. However the Jerk Chicken was not close to any authentic version that I have savored – it was tasty but the name was a total misnomer. Despite the last dish, this meal was a pretty good start to my gastronomic week.

For his birthday dinner, my buddy chose Cafe Ethiopia in the Mission District. Our orders arrived on a large enameled platter covered with the sourdough injera bread, topped by the various protein and vegetables. I was quite impressed by the dishes since each was very tasty and held its distinctive flavor and character while setting themselves apart from each other. The orders that impressed me most were the collard greens, the lentils, and the salmon dish that had moist chunks of the seafood covered by a tasty but not overpowering sauce. An order of goat was a bit unfortunate as a bit more cooking would have made them less tough. The extra pieces of injera bread were the perfect vehicle to scoop up the food and the accompanying sauces. One of the guests exclaimed that this was the best Ethiopian food he has tasted in the Bay Area. and I must agree that it was as good as the ones found in the DC area replete with restaurants of this East African cuisine.

Staying at the Haight district, I stumbled across this little dive serving Thai food – The Best of Thai Noodle. I must say that such name tends to conjure up some suspicion, but I decided to give them a try for lunch. I ordered the Combination Of Sliced Rare Beef, Beef Stew, And Beef Meatballs Noodle Soup since I was in the mood for such a noodle soup dish on a cool day. The bowl arrived with strands of wide rice noodles swimming in a very rich fragrant soup filled with pieces of stewed beef pieces and beef meatballs. With my first bite, I recognized the dish that I have had recently – Boat Market Noodle Soup. Upon enquiring, the waitress confirmed my observation. This bowl was as good as the one I had a few months back in Thai Square with the heady cassia and star-anise laced soup, the tender pieces of beef and meatballs, and the fresh noodles. Looking at the menu, this small joint offers an amazing array of authentic dishes from this Southeast Asian tradition. This establishment is definitely worth checking out despite its rather dingy appearance.

For lunch the next day, I decided to go Vietnamese, and I stopped by the most reputed Vietnamese restaurant in the area located in the Embarcadero Ferry Terminal – The Slanted Door. I had eaten at this establishment a few years back and I was looking forward to it again after the absence. For the starter, I ordered some Chilled Wild Louisiana Gulf Shrimp. Large pieces of shrimp came with sides of chili spiced cocktail sauce and a Thai basil aioli. The shellfish were perfectly cooked and their sweetness in each bite was indicative of the freshness and quality, complemented by the irresistible sauces. For the main course, I ordered the Grilled Pork Belly and Meatball Rice Vermicelli Noodles. Basically this is the supped up version of the Bun Noodle Salad enhanced by large pieces of moist savory grilled meatballs, tender pieces of tasty pork belly, and pieces of the house Imperial Roll made with chunks of shrimp and ground pork- this was a hearty, satisfactory and flavor-packed bowl.

For dessert, I couldn’t help but hone in on something whimsical listed on the menu despite feeling rather full after the above dishes – Lemongrass Cotton Candy. A big cloud of this spun sugar arrived at my table that left me bug-eyed by the unexpected size – I guess I have not been to the local fair in a number of years. When the dessert arrived, I slowly tore pieces away from it, with a bigger amount each time. It is basically your typical cotton candy with a citrusy and slightly grassy lemongrass flavor that made this childhood favorite as irresistible to the now adult. I literally had to stop myself from finishing the whole mass and I got the rest packed for home. The meal at this Modern Vietnamese restaurant was worth every dollar spent with the high level of cooking, the artful presentation, and the authentic flavors that left me satisfied and dreaming of this gastronomic experience. Btw, don’t forget the Lychee Ice Tea that made the perfect thirst quencher with the above dishes – exotic and refreshing at the same time.

No where is better to try Vegan/Vegetarian cuisine than in the West Coast, and I returned to my and BFF’s favorite establishment- Golden Era Vegan Restaurant. A vegetable dish that we have enjoyed and always ordered is Spicy Eggplant Mushroom. Pieces of purple skinned Asian eggplant are paired with fresh button mushrooms, crunchy carrots, slivers of onion, and large pieces of green onions, all coated in a slightly sweet spicy sauce that brings all the different elements together harmoniously. A must order is the house’s most popular dish, and rightfully so – Lemongrass Deluxe. Pieces of mock chicken have been spiced up by a heady amount of shaved lemongrass and a dry spicy sauce, ringed by crispy bright green broccoli florets that make the perfect mild foil to the herbacious spicy “chicken” bits. The platter comes with a generous amount of the protein, and this dish always delivers. I have spent days dreaming before coming to the West to savor this vegan delight. Word of warning: it is located in the seedy Tenderloin neighborhood but walking distance from downtown, hence the importance of having a dining companion with you for the walk.

With a large population of Japanese descent, it would be amiss to not savor authentic Japanese cuisine in Japantown, located in the Fillmore neighborhood. That is where I headed to for lunch one day to savor some Japanese Ramen noodles in Suzu Japanese Noodle House recommended by my college buddy. Agedashi was the first order, consisting of tofu chunks that have been fried in a light batter, sitting on a pool of dashi sauce and topped with a piece of eggplant tempura, grated daikon and fresh ginger, and slivers of bonito flakes and dried seaweed. This was a bowl of clean pure flavors that just left a serene contentment within. For the main course, I ordered Spicy Pork and Egg in Spicy Broth Ramen. The bowl came with a mound of al dente egg Ramen noodles topped by a single sliver of roast pork (meat as a garnish, not main course), half a boiled egg, pieces of bamboo shoot pickle, raw spinach leaves, and topped by a mound of white leek strips. The soup was a fairly rich meat stock spiced up by some slightly smoky chili paste. The bamboo spoon to help slurp the soup added a level of authenticity in addition to the small diner that whisked me away to a cramped eatery in the Far East. Be prepared to be patient for a table in this small establishment, but it is worth the wait.

One of my favorite parts of the city is North Beach where many Italian eateries can be found. Caffe Greco is a spacious deli that serves Paninis, and my order made with Prosciutto ham, Mozzarella cheese, and Red Pepper was the perfect afternoon bite with the salty meat, mild and slightly creamy cheese, and the pickled red pepper slivers that added the acid touch and herbal oregano flavors to the airy pieces of pressed Foccacia bread that held the fillings together. My companion’s sandwich made with turkey and large ribbons of zucchini was equally successful, albeit milder in flavor. The accompanying side salad was well-made with the right amount of balsamic vinaigrette coating the healthy mix of a variety of lettuces, making the lunch complete. To chase the bites down, we ordered the house special, Grecco Sunrise. A tall glass of Orangina is spiked with a shot of cherry syrup which turned it orangey red at the lower half, hence its name. It was the perfect sip with our sandwiches in this part of town that evokes the Mediterranean.

For dinner, my college mate invited me for some raw seafood at Sushi Time in the Castro area. Located in a small mall, this cramped space has only a few tables along with the sushi bar, and when we got there, a line was waiting for a table. An opener of a Seaweed Salad and a Cooked Spinach Salad were simple but tasty appetizers. The Avocado Tuna Tartar was delectable with pieces of spicy tune paired with creamy avocado punctuated by pieces of fresh asparagus. The pieces of sushi tasted clean and fresh, as good as most good sushi joints, and there was a good variety for the diner. What stood out for us was a serving of Butterfish sashimi which exuded clean yet a rich unctuous texture and flavor. The set menus are reasonable and priced competitively. Like the ramen eatery, it is worth the wait and the cramp space has that Japanese urban feel.
.
.
.

I was the honored guest of a brunch hosted by a Facebook social group that I am a member of, and we met at Catch in the Castro neighborhood. This spacious space serves American fare with a heavy emphasis on seafood. What caught my attention was the Salmon BLT which came with an option of a simple salad, Ceaser salad, or french fries – where else can you find a seafood BLT but in Cali! My sandwich came with perfect sautéed salmon fillets with a crispy exterior but moist inside, topped by crispy bacon and spicy arugula leaves, moistened by a citrus aioli, enclosed by pieces of crispy french baguette. I really enjoyed this sandwich with the well cooked and well matched ingredients. The side Caesar salad was creamy with the rich tangy dressing and shards of Parmesan cheese. Everyone in the group seemed to enjoy their pasta or seafood dishes. If only I could have tasted someone’s seafood soup that looked very temptingly rich and brimming with pieces of the sea.

For my last meal before heading to the airport, we walked up to Cole Valley to La Boulange (not Le Boulanger). This is a local chain that has branches in many parts of town, serving up French pastries, meals, and drinks. My mini sandwich of Smoked Salmon was excellent with the quality fish paired with a slathering of cream cheese and bits of red onion and green chives sandwiched by the well-made roll. An order of Almond Croissant hit the right spot with the short flakiness of its dough (not stretchy elastic) sweetened by the rich almond paste filling and accentuated by a plethora of toasted almond slivers on top – it is one of the best almond croissants I have tasted in a long time. My friend’s French Toast was decadent, consisting of a round sponge cake dipped in an eggy custard (real eggs) and cooked gently to produce a light ethereal version of this breakfast staple, washed down by a decent “bol” of roasted Cafe au Lait. For my flight home, I took out a Walnut Baguette with Prosciutto and Figs, which was an interesting tasty combination. A dessert of Lemon Custard Turnover was the perfect flaky pastry with the rich sweet lemony filling that made me wish I had another order – it definitely sweetened the long-haul home. Now, I see why reviewers give this chain an overwhelming thumbs-up, and deserving so.

Ah, San Francisco – The city of Beauty and Great Eats! Here is my photo essay of the city: San Francisco

Pasta Plus

Restaurants

Recently I received an e-mail from my cousin, who resides in London, teasing me with her account of a trip to Sienna, Italy, filled with a touch of giddiness since she was visiting during the middle of the coveted truffle season. This correspondence brought back memories of two summers ago when my family and I spent time with her in her expansive villa in the middle of the Tuscan countryside overlooked by the walled Etruscan city of Volterra. On this trip, I learned three things: that time moved slower and less-rushed which made all of us take our experiences in at a leisurely pace, that life still goes on without having to stay in touch with all the world’s goings-on’s (this is attributed to the absence of cellphones, internet, and media), and there was sheer beauty everywhere, whether in the arts, the weathered buildings, the breath-taking vistas, or in the delicious food, which captivated me with its taste, freshness, simplicity, and creativity. The cuisine that I savored across waters opened my eyes to a new-found appreciation for Italian food, beyond the usual Italian-American fare that has become rather average and uninspiring to my palate.

Upon returning back to this side of the world, I was determined to find good restaurants that could replicate that same level of quality that I grew fond of, and I have written on a few Italian restaurants on my blog. Here is an addition to that list.

Pasta Plus lies in the middle of a dead mini strip mall in the heart of traffic-busy Laurel, MD, a suburb off a major highway connecting Washington DC and Baltimore. Located in the middle island dividing the north and south bound lanes of busy Route 1, it is hard to imagine that there is any commercial life there besides an Arby’s and a muffler shop. Walking past its plain-looking glass door, you immediately encounter quite a vibrant life within its four walls, a rather bustling dinner crowd and a brick oven within your line of sight that is exuding the smell of baked yeasty dough and tempting you with crusty pizzas topped with colorful ingredients. Crates of wines hanging above in the walls and the woven rope seats in the dining area immediately transport you to a good Trattoria that is inviting, and it builds up a sense of anticipation for something worth tasting. For this review, I made a several trips to get a good sampling of their offerings.

In addition to a standard menu, Pasta Plus offers daily and seasonal specials that change according to what is available. For the starter, I ordered the seasonal specials of Sautéed Mushrooms and on another visit, Fresh Mozzarella and Marinated Artichokes. Thick slivers of Portabello mushroom have been cooked with lots of garlic, which makes it the natural seasoning partner to this fungi. Pungent pieces of toasted garlic enhanced the woodsiness of the mushroom which made them very tasty. The thick pieces had a rather firm texture and robust flavor that made the dish satisfying, especially paired with pieces of the house-baked sourdough bread. The second appetizer arrived in a beautiful arrangement, all replicating the colors of the Italian flag. Wedges of mozzarella tasted very mild and smooth with its slight creamy freshness teasing the tongue. The artichoke halves were marinated in tangy red wine vinegar (judging by its red tint) and they equally exuded freshness while lacking any tin-flavor found in pre-packaged versions. I marvelled at how the tangy vegetable enhanced the mild cheese, and they made good complementary partners in this dish. Good starters indeed.

On one occasion, a dining companion decided to order the seasonal special of Zuppa di Zucca, or Butternut Soup. When I saw it on the menu, it was not a dish that was exactly screaming for my attention since I’ve tried many versions of this recipe. When his bowl arrived at the table, I was curious by the yellow-tinged soup. With the first spoonful, my friend was marvelling how good the sips were, and I knew I had to partake in his bowl. After a taste, I was amazed by the flavors and the first thing came to mind was “butternut chowder”. The hot liquid had the distinctive squash flavor without overwhelming the tongue with its natural sweetness. But what makes the soup delectable is a level of savoriness brought by the use of a good stock that is aromatic and has body, and the use of a touch of cream that brought some smoothness and unctuousness to the humble ingredient. I couldn’t stop at just a few spoonfuls, and I must have drunk at least a third of that bowl.
.

Every entrée at this eatery comes with a complementary salad that is proper and made with a variety of enticing lettuce leafs and slices of vegetables. To break the mould, I decided to order two types of salads. The first is Arugula, Radicchio, Mushroom and Parmigiano Salad. A plate of crispy arugula leaves arrived with slivers of mushroom and Parmigiano ribbons strewn on top. The bitterness of the arugula, a flavor that I enjoy in vegetables like many Italians do, was balanced by the mild button mushrooms and the creamy saltiness of the fresh Parmigiano that tempered the other flavors. As its dressing, the Creamy Italian had the right amount of acidity and sweetness to tie the disparate elements together in a forkful. Another salad on the menu is a favorite appetizer of mine as well as my friends – Seafood Salad. Pieces of whole shrimp, calamari rings, and scallops sit on a mound of red and green oak leaves, surrounded by a ring of mussels in shell. What is truly amazing is the kitchen’s skilfulness in cooking the seafood perfectly – the sweet shrimp not rubbery, the calamari fork tender, the scallops moist and flaky, and the mussels still plump and juicy. What brings these elements together is a marinate of lemon juice and extra virgin olive oil that adds some fresh fruitiness to the salad along with a good hit of fresh Italian parsley. This dish brings back wonderful memories of all the wonderful seafood dishes during my Italian trip, and it definitely ranks up there with those dishes. For an appetizer, it is packed with fresh seafood and it is worth the order – Buonissimo!

No reputable Italian restaurant will have its breads and pizza missing from its menu, and the restaurant’s strength can be found in the Pizzas and Paninis that they make. A friend’s Vegetarian Pizza arrived with the dough cooked just right with some singed marks from having spent only a short time in the searing wood-burning brick oven. The thin crust had lots of flavor from the yeast fermentation, a tinge of salt, and a faint aroma of the wood, while the tomato sauce tasted fresh and not paste-like commonly found in other versions. The slices of eggplant, zucchini, mushroom and pieces of broccoli still had their textural integrity but without the raw flavors due to the high heat cooking. In true Italian fashion, cheese was absent from the pizza, which I found to be the case in all the pizzas on the Continent, to which a bowl of shaved Parmigiano was left for the diner’s discretion. On another occasion for lunch, I ordered Grilled Panini with Prosciutinni and Mozzarella. Pieces of house-made Foccacia bread sandwiched thin slices of fresh Prosciutinni and fresh Mozzarella, moistened by a red-pepper coulis spread. The spongy bread was yeasty and faintly herbal from some rosemary and oregano, the spread naturally sweet, encompassing the mildly salty Italian ham and the mild-tasting fresh cheese. The grilling under a weighted press compressed the elements together while heating the sandwich up and giving it an outer crispness. Amazingly, the compressed sandwich still felt light to the bite, and the flavors were rather mild with all the elements holding their distinctive characteristics.

The true litmus test for an Italian restaurant is its Risotto and Pasta dishes. For the seasonal special, I honed on Shrimp and Asparagus Risotto. This dish was a true delight with the medium-grain rice cooked slightly creamy while holding its integrity and tasting very savory from the use of a good seafood stock and some Parmigiano cheese. The pieces of shrimp were moist and tender, devoid of any rubberiness, and the pieces of asparagus cooked well without being mushy. All the elements were in perfect harmony, and this dish is a true Italian classic combination of ingredients which sang beautifully in my mouth. For lunch, a friend ordered Linguine Frutti di Mare. A nest of dried egg pasta cooked al dente (Continental al dente, which is a bit too firm for most Americans) sat under a heaping mound of calamari rings, scallops, clams, and shrimp, surrounded by opened mussels. The sauce was full-bodied and savory made from garlic, white wine, seafood stock, spiked by a pinch of dried red pepper flakes, and finished with a drizzle of fresh olive oil. Again, we see the kitchen’s skilful treatment of every ingredient especially the seafood elements that were perfectly cooked and tender. The good quality dried pasta and its al dente cooking are what I really appreciated as it added the necessary satisfactory body to the dish. This dish is quite pricey for dinner but worth a splurge; the lunch order is a better deal though. As with all the other meat and seafood entrees, a side dish of fresh egg pasta is served with the light tomato sauce, which again points to the restaurant’s high standards.

After a few visits to Pasta Plus, my friends and I have become fond of a specific dish served in this eatery: Lasagna. Now, you may cringe and wince at the thought of a stodgy and heavy layered pie that most of us have grown up eating in this country. But this version is quite the opposite of what we are accustomed to. Layers of light fresh egg pasta are interspersed by a thin coating of ricotta along with layers of minced beef Bolognese sauce, topped with a coating of fresh tomato sauce. What makes this slice different is the lack of mozzarella and Parmigiano cheese that would weigh the dish down. Furthermore, the use of fresh pasta brings a delicate and light touch to the dish, and you can literally cut it like an airy layered cake; no knife is needed here, just the fork and a hungry mouth. On another visit, I decided to order its vegetarian counterpart – Lasagne Verde or Spinach Lasagna. Sheets of egg spinach pasta alternate in between thin layers of ricotta, with bits of fresh peas studded in between that provided some textural interest. The ricotta had a slight sponginess due to some egg mixed into it, thus there was some structural integrity that was devoid of mushiness. The pasta sheets were slightly green from the use of spinach leaves but it was a bit too thin and soft in certain parts. The fresh tomato sauce was just as good as the meat version, and it added the acidic tanginess to cut through the rich cheese – this is a worthy meatless dish indeed. In addition to this offering, there is a handful of other vegetarian dishes worth ordering.

No decent Italian meal is complete without a sampling of the Dolci, or desserts. During most visits, I was rather stuffed from the wonderfully delectable dishes, but on the rare occasion, I ordered a taste of their sweet offerings. For a special, I was curious when Torta Zabaglione was listed on the menu. The cake arrived with layers of sponge cake that has been layered with some Zabaglione sauce made from egg yolks and Marsala wine. The slice was fragrant and quite light, enriched by the rich yet light sauce carrying some sweet oakey notes from the spiced wine. This was an awesome combination, and my friends and I wished we had ordered another slice – a truly inspiring cake, albeit made for the adult. Another occasion called for Tartufo Gelato as the sweet ending. A dark chocolate and vanilla ice-cream ball is studded with a maraschino cherry and shards of slivered almonds, encased by a thin layer of dark chocolate. I enjoyed the good quality ice-cream especially its chocolate intensity, complemented by the crunchy fragrant almond pieces and the sweet cherry center. The thick outer coating echoed the ice-cream’s chocolatiness with its slight bitter tannine like qualities that cut through the rich creaminess, which I appreciated since I’m a chocoholic. What amazed me was the delicate and not over-powering sweetness, which reminded me of the gelatos and desserts in Italy that we inhaled daily. For my friend who was celebrating his birthday, this ice-cream “truffle” was truly a happy ending for him even in the middle of winter!

Pasta Plus is truly a hidden treasure offering an amazing variety of authentic Italian dishes that you may not find in most Italian restaurants, serving up dishes that are refined and tasty due to a skilful and well-seasoned kitchen. What I most appreciate about this establishment is its honoring of what good authentic Italian cooking is about: fresh and top-quality ingredients, creative and seasonal dishes, and a true understanding of its culinary tradition to produce time-tested top quality authentic dishes. The service is congenial and efficient, the rope-woven seats a bit passé and not always comfortable, and the space a bit cramped when the place is packed full. In addition, the restaurant does not take any reservations. But it is worthwhile putting up with a few inconveniences because a meal here will erase the wait for a table, and it will make you dream of the gastronomic delights for the next few days, course by course, and in my case, also bring back wonderful memories of sun-filled Tuscany. Now, that’s worth dreaming about, day and night.

Huong Viet

Restaurants

This must be some bad economic times that we are going through. Uncertainty seems to hover over the housing market, the stock market, the job market, a looming sequestration, and undoubtedly the restaurant business. More than a handful of restaurants that I have reviewed have folded up since I started a year ago. To make matters worse, both Vietnamese restaurants on my blog have shut their doors, one after nearly 15 years of business, and the other just a mere 8 months. As you may have read about my elusive search for a good Vietnamese eatery near me and in DC, this series of events was quite a blow.

With such daunting news in mind, I approached my trusty Vietnamese barber and asked her for a reliable recommendation. She pointed me to Eden Center, in the Seven Corners neighborhood of Fairfax, VA, where there is a confluence of Vietnamese business that populate that rather expansive plaza. This was one place that I used to visit quite often to savor some good cooking when the Four Sisters Restaurant ran their business there before moving further out to the boondocks. After their move, there was little cause to visit that area except when the occasional taste for steamed tofu with ginger syrup propelled me to drive the nearly 30 miles to terra incognito, as it seems that way to me. But with a strong reference in mind, I coraled my dinner group on the eve of the Lunar New Year, or Tết in Vietnamese, and paid a visit to Huong Viet , a small eatery that has survived all these years since my visit there nearly 20 years ago.

Walking into the establishment, the decor and the set up are not as plush or creative as most modern restaurants, and the regularly spaced long and short tables do bring to mind a nice clean cafeteria. After a short wait outside in the cold, we were shown to our long table that accommodated my party of five. Any feeling of doubt or hesitancy was immediately erased by a sense of assurance brought about by the busyness of the restaurant and the number of Vietnamese-speaking customers in the place. With that thought in mind, I plunged into the menu and quickly ordered some common appetizers. The Summer Rolls came with soft rice crepe paper wrapped around a filling of perfectly cooked moist rice vermicelli noodles, fresh sweet shrimp, mild roast pork, crisp lettuce, fragrant mint leaves, and finished with a long strand of pungent Asian chive. But what tied all these disparate elements together was the dipping sauce. This restaurant’s version had only a bare hint of hoisin unlike other versions that overwhelms the palate with its flavor. Mixed in it was a peanut sauce that made it rich and nutty, and its unique balance pointed towards it being house-made rather than store-bought. This was a good fresh bite.

We also ordered the counterpart to the above – Fried Spring Roll or CHẢ GIÒ. When it arrived at the table, I noticed a few variations from the norms commonly found in other places. First, the large bubbles on the fried skin indicated that it was made in a traditional fashion with Vietnamese rice crepe paper and not with Chinese spring roll sheets that are commonly used these days. The second was that it was cut into two before it was deep-fried, which intrigued me even further. Sheer hunger or delectable food can produce a certain suspension of analysis of thought as I honestly don’t recall much from this dish. All I remember was that the stuffing tasted very moist and savory encased by a crispy shell, and these bites disappeared quickly among my friends who snatched them up while piping hot. The side sweet and salty fish sauce was adequate but not as memorable as the expensive elixir served in the defunct Green Papaya restaurant. However, this dish was worth a moment of relapse during dinner.

Another common appetizer found in this Southeast Asian cuisine is Young Lotus Root Salad. Strands of cooked lotus roots have been mixed with pieces of pork and whole shrimp, lightly seasoned by the ubiquitous sweet and salty fish sauce. Wow, I could barely get a bite of this because it was ferociously attacked by my companions, and deservedly so. The pieces of lotus were perfectly cooked while maintaining its characteristic light crunch along with its savoriness developed from being marinated. The sweet shrimp and moist pork provided the unctuous notes to the mild root, while the crushed peanuts and fried shallot rings added the nuttiness and dark flavors to the clean mild tasting salad. The rounds of addictive shrimp crackers provided some textural interest as well as serving as the perfect scoopers for this melange. This was definitely a hit for all of us and we should have ordered another serving of it.

For our main courses, we ordered a quartet of dishes. The first was a classic Vietnamese dish found in any reputable restaurant – Bánh Xèo. This stuffed crepe dish literally means “sizzling cake” consisting of a rice flour crepe stuffed with pieces of pork, cooked shrimp and a heaping of cooked bean sprouts. The crepe had a hint of coconut milk and it was quite crispy, however, not rich or crispy enough for my taste, compared to the fabulous version in The Green Papaya. Like most versions, the crepe is underseasoned for it is the sweet and salty fish sauce that imparts the necessary seasoning to this very mild dish. Once my companions figured how to attack the dish, they were enjoying every bite of it. But I could not help but reminiscence the rich delectable version of the aforementioned closed restaurant.

While waiting outside, an acquaintance of one of my dining companions recommended that we order Shakey Beef. The name was odd enough for me and I had never come across a dish with such name. The order arrived with pieces of cubed beef along with some onion and green pepper squares, plain and assuming. The first bite revealed a personality beyond its unassuming looks. The beef was tossed and seared on high heat in the wok, judging by pieces of caramelized bits, while maintaining a tender medium-rare inside. Surprisingly, every bite tasted well seasoned and very savory from what tastes like soy sauce, bits of garlic, and a hint of sugar that brought the flavors to another level. This was a truly successful dish for all of the diners and I enjoyed every beefy bite.

To bring some balance to the meat dishes, we ordered Shrimp with Vegetables. Pieces of celery, broccoli, carrots, mushrooms, and baby corn are paired with pieces of large shrimp in this dish. The sweet tender shrimp made the perfect foil to the pieces of sweet al dente pieces of vegetables, while the mushroom adds some earthiness and the baby corn some young sweetness. What brought all the elements together was the rather rich sauce packed with garlic pieces flavored with oyster sauce and thickened with corn starch. Although it was a rather light dish, the savory sauce made it seem richer, and it was worth ordering this vegetable seafood dish. Another hit among my dining group.

No visit to taste this Southeast Asian cuisine should have a lemongrass dish amiss from the dining table, and we honed on Caramelized Lemongrass Chicken. The plate arrived with chucks of chicken thigh cooked with large pieces of sweet yellow onions, swimming in a shallow pool of brown sauce. What truly made this two-ingredient dish delectable and successful was the sauce that was packed with the citrusy lemongrass paired with the seafood salty fish sauce with a tinge of sweetness from the caramel that rounded off the flavors. The pieces of chicken thigh was not the mild breast version so as to stand up to the punchy sauce while adding the necessary body along with the sweet and pungent onion. Even when the morsels were gone, I was lapping up every drop of sauce with bits of rice as I could not get enough of the sauce that transported me to Indochina. Another must order here for sure!

Despite feeling content with the above dishes, I was curious about the unique Vietnamese sweet servings. There was not much in terms of solid desserts with the exception of Caramel Flan but the menus listed a list of sweet drinks with bits of “stuff” that are commonly eaten by the locals. My glass came with a concoction of whole red beans, sweet corn, crushed peanuts, and bits of green agar-agar jelly. The sweetening agent was a syrup consisting of a mixture of brown sugar and rich coconut milk. Upon mixing the various elements, things did not look very appetizing at first, but with the first mouthful, it was a revelation of flavors and textures. Every element spoke for itself: nuttiness from the peanuts, sweetness from the corn, starchiness from the red beans, molasses sweetness from the brown sugar, and vegetal creaminess from the coconut milk. The green jelly did not add any flavor at all but a jellybean-like texture consistency to the bite, which a couple of my friends found a bit disconcerting – LOL. Before I knew it, most of my dining companions were partaking in this sweet dish, and we finished it con mucho gusto.

Coming back to Huong Viet for me was like the return of the prodigal son. When in doubt, do what the Romans do, or as in this case, what the Vietnamese do. Thanks to my barber’s infallible suggestion, I’m glad to have made the long trek to Eden Center to taste what has always been there all these years – proper delectable Vietnamese dishes that wowed my dining group even days after our visit. Never mind the inattentive service at times and the bare ambience. But what makes up for the shortcomings is the main reason to haul oneself there – the impressive dishes. Note to diner – they only accept cash but we walked out of there with barely with a dent made since it was around $20/person. With such good cooking and low prices, I would easily do the 30-mile drive.

Woodlands

Restaurants

The Lunar New Year has arrived already and as an annual custom, I would put up a fairly much-to-do about this occasion, especially given the fact that it is The Year of the Snake, my zodiac year. Such cause for celebration has propelled me to recreate some dishes that reflect my background and the customs that I grew up with during this festivity. In pursuit for some difficult-to-find ingredients for the Nyonya dishes that I’m about to cook this weekend, I had to visit some Indian stores in the heart of immigrant city, Langley Park, MD, in search of fresh curry leaves and dried red chilies.

Stepping out of the hallway of a strip mall that exuded a combination whaft of heady incense, exotic dried spices, and fragrant fresh strange herbs, I was about to head to my car when I suddenly recalled that a responder to my blog of a close-by Indian restaurant, Tiffin, recommended another establishment in that plaza that was pure vegetarian. I looked around and walked past it in the rather busy run-down strip mall before stumbling across it on my way back. Woodlands has been around for a number of years, back when I first visited it one night in the early 90’s. I recall that my experience that night was quite memorable but unfortunately I never went back to pay it another visit until this serendipitous encounter, hence the cellphone photos unlike those from the Nikon. Standing at the door, the restaurant had just opened its door for customers, and after a quick perusal of the lunch buffet line, I quickly took a seat in the half empty space.

When a buffet line is being served, there is no time for waiting and I went straight to it. The starter was the Rasam Sambar which is a soup consisting of chunks of squash swimming in a light sour broth made spicy with dried chili and fragrant from curry leaves. The buffet line offers two version, one with whole yellow lentils, and the other with pureed lentils that gives it a thicker consistency. I enjoyed the biting spiciness along with the tasty bits of vegetable along with the lentils, which I preferred whole since this version’s broth was lighter for me – this hot sip always sets the right tone for me.

When approaching the buffet line, you are assaulted by a humongous circular flat cast-iron pan serving the dish called Pav Baiji . In the middle of the flatpan is a mound of potato curry surrounded by a ring of bits of raw cabbage and onion, followed by an outer ring of slices of baked bread loaf. I was not sure how to eat this dish since it was very novel to me, but upon research online, it is a typical lunch fare in Mumbai that has been made lighter for the back-breaking worker who has to return to menial labor after lunch. I appreciated the authenticity of this dish and found the combination of the raw bites of vegetable complementary to the mild potato curry. I did not touch the bread since I wanted to make room for the other good stuff.

A typical South Indian vegetarian fare is Masala Dosa which is rice flour pancake with a stuffing in the middle. This restaurant’s version is as crispy as in others but it is not overstuffed with a heavy potato mixture. Instead it is rather light with a thin layer in the middle. The customary accompaniment of Coconut chutney made it more irresistible with its nuttiness punctuated with some fragrant curry leaves and spicy dried chilies.

There were many highlights from the buffet line. Beetroot Poriyal is a combination of fine cubes of red beets cooked with fragrant cumin seeds that produced a dish devoid of the earthiness associated with this root vegetable. Pala Paneer is a dish combining fresh firm cheese with a spinach puree. What sets it apart from the more known Saag Paneer is that this version is not mixed with mustard green and it is not enriched with cream like the latter. I enjoyed the smooth green puree that did not taste too bitter from the pure spinach and the cheese was mild but rather firm. One dish that I could not get enough of was Avial, which consisted of tendli, which tasted like a chayote squash, “drumstick vegetable”, and potato that is thickened with some yogurt that provided a mild sourness which I enjoyed thoroughly. Chickpeas are prominently featured in Indian vegetarian cuisine and one version offered here is Chana Chaat. It is a melange of chickpeas and mashed potato seasoned with tamarind sauce, cilantro sauce, and tomato ketchup, elevating this dish beyond pure starch. The bits of puffed vermicelli on top provided the necessary crispy texture to the mushy consistency. It was one of my favorite dishes.

The first serving was not enough since another plateful revealed more wonders. Another common Indian appetizer was the first bite from this plate – Medu Wada. These small savory lentil doughnuts were lighter than the ones I have savored, packed with some spice fragrance and a slight sourness that was complimented by the typical sauces. The tamarind sauce was thick and dark, an indication of it being house-made with its sourness well tamed, and the cilantro sauce was flourescent creamy green replete with its herbaciousness – here we see the restaurant paying close details to the background players. A couple of bites of the Fried Noodles dispelled any doubts of the dish’s appearance and I quite enjoyed the sweet and sour tomato-based sauce coating the delicate strands of noodles. The Veggie Biryani was a heady rice dish spiked with whole pieces of cinnamon, cloves, and whole curry leaves. The bits of pumpkin added the sweet element to this savory dish along with bits of rich cashew nut, which added a bit of unctousness to the mouthful. Veggie Manchu are bits of whole vegetables that have been battered and deep-fried and lightly coated with a slightly sweet dark sauce, paying homage to its meat version, General Tso Chicken, which left me sated as if having eaten its original meat version. A couple of servings of Chana Bandar sealed the deal for me about this restaurant’s authenticity and quality cooking. Puffed dough shells are available for the customer to be stuffed with cooked chickpeas, further topped with fresh tomato and onion, puffed rice crispy, and moistened by a gravy or the tamarind or cilantro sauces. I had only seen this dish on travel and culinary channels, and I was excited to finally savor this multi-flavored and textured dish – Yumm!

Despite the level of satedness I was feeling, I could not resist having a few bites of dessert. The first offering was Vermicelli Kheer made with strands of fine vermicelli and tapioca pearls swimming in a pool of sweetened cooked milk. I enjoyed a few spoonfuls of it before deciding that it was a bit too sweet for me. Just when I thought I was eating some Halwa, a sweet carrot puree, it turned out to be Rava Kesari, a thick sweet cream of wheat orange mixture, filled with surprising chunks of sweet pineapple and almond slivers that made it difficult to put the spoon down. Note to the diner – leave some room for these sweet dishes.

I walked out of Woodlands feeling both gastronomically satisfied and pleased that I had a chance encounter with this wonderful establishment, especially one serving authentic Southern Indian vegetarian fare. An hour after my entrance, I passed by a long line of customers waiting for a table for Sunday lunch, hungrily anticipating the delicious offerings on the buffet line. I walked past them noting to myself, “Why have I not been back all these years?” Now I know what I have been missing all these years. Neither should you.

Kushi

Restaurants

A bit more than a year ago, a close friend invited me to partake in a coupon deal at a Japanese restaurant in an up-and-coming part of town that has recently gone through some urban development. I found the offerings delicious and authentic, but we were rather put off by the overall value of the dishes, and we did walk out a tad hungry, partly due to the lack of a single grain of rice served with our meal. When another coupon offer surfaced again, I quickly bought the deal and decided to pay this establishment another visit for a second look at the food.

Located in the Mount Vernon Square neighborhood near Chinatown, it sits in a newly built building that hosts other new and trendy restaurants which has become the center of social life in this part of town. Kushi toutes itself as a Izakaya and Sushi restaurant. The word Izakaya is rather novel in the local culinary scene, borrowed from Tokyo and Osaka meaning a place that is neither a bar or restaurant, but more like a neighborhood place that caters to everyone from all walks of life, from the working professional to the local resident. With this type of clientele in mind, Kushi offers a wide variety in their offerings and this is reflected in the cooking styles. The menu is divided into these traditional culinary techniques: Sushi, Kushiyaki Charcoal Grill, and Robata Wood Grill. For this review, my visit during lunch time was however limited since the menu only offered only the first two categories during the day time.

The sashimi and non-sushi dishes are categorized under the Raw Bar section in the menu. I decided to order everything from here to get a sampling of their raw offerings. The raw oysters hail from Bedec Bay, Canada, and these medium size shells came with milky white oysters swimming in a shallow pool of briny liquor. The oysters tasted very clean and rather mild in flavor, which is a good indication of the freshness and purity of the waters that it came from. One not to risk any chances with raw oysters (I’ve heard enough scary stories from others), this did not feel like playing with seafood Russian Roulette and there was a sense of confidence worthy of bestowing one’s favorite hairdresser.
.
.
.
.
.
.
.

The next raw dish was Tuna Tataki. A piece of tuna has been quickly seared then marinated in vinegar for a while to impart some flavor into the fish. The dish came with slices that revealed the opaque outer ring around the raw interior, sitting on a pool of soy sauce that was imbued with some dashi sauce made from bonito flakes. The slices tasted slightly sour from the marination, and pieces of mild-tasting garlic chips along with some spicy grated daikon turnip added the interesting textural as well as flavor components. Soft sheets of Wakame seaweed added further interest in the dish. This small plate was definitely a hit for me on many levels.
.
.
.
.
.
.
.

The other small bite was a bowl of Peel n Eat Shichimi Garlic Blue Shrimp. The Blue Shrimp were transformed into fiery red from both the cooking and sprinkling of the red-hued Japanese Shichimi spices. This crimson mix comprises of coarsely ground red chili pepper, Sichuan peppercorn, roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, and dry seaweed. The cool-temperature shrimp were rather large, cooked perfectly with the flesh still moist and plump with the spices adding a distinctive slightly smokey flavor to the dish. It is not quite as salty or heady like the typical Old Bay boiled shrimp, and I appreciated the natural sweetness coming through in these bites.

For the last cold dish, I ordered the Sashimi Trio. This beautiful dish arrived with small plates of maguro tuna, hamachi yellowtail, and salmon. The pieces of nearly translucent yellowtail tasted very clean with a faint hint of its mild flavor, with a topping of spicy shaved daikon radish with bits of crispy rice pebble. The salmon was quite fatty which imparted a certain level of lusciousness to the tongue along with the distinctive salmon omega 3 richness. But the star of this trio was the tuna whose large pieces of ruby-like meat tasted pristine in both freshness and in the unique lean tuna flavor which peaked my interest and I could not get enough of it – if pieces of ruby stones could be eaten, this is what I would imagine what they would taste like. For $13, I feel that this dish is worth every penny – a must order in my books.

From cold to hot, and raw to cooked. For the other half of my meal, I went for the Kushiyaki charcoal grilled items. It was a pity that the wood grilled items were not available for lunch, but I was quite happy to settle for the charcoal version. Visually, I will start describing from the right of the picture to the left. The first item was the Chicken Breast with Shiso and Wasabi. The pieces of poultry were mildly seasoned, enhanced by the slightly bitter minty Shiso leaves and the biting grated Wasabi. Next was the Chicken Breast with Shiso Leaves and Plum sauce. It tasted similar to the previous skewer except in this case the plum sauce added a nearly cloying sweet tanginess to the bites. Following it is Negima/Chicken and Scallion. The pieces of chicken breast were well grilled punctuated by the smokiness and slight sweetness of the charred scallion pieces that added the necessary interest to the plain protein. Next to it is the Kamonegi/Duck Breast and Scallion. This stick proved to the most tasty among the poultry items due to the moist and dark flavors of the meat while the grilled scallion imparted the same sweet charred qualities as in the previous bite, while lacking the usual gaminess that duck may carry.

Moving away from poultry, I ordered the Pork Belly which had cubes of equally proportioned fat to lean meat on the stick. The pieces of Berkshire Pork (considered one the best) were very savory with a slight sweetness and saltiness flavor in the moist and tender pieces which made the fatty parts delectable and even enjoyable and beyond sinful. For the final skewer, I could not resist ordering the Wild Boar Sausage. This delicately made sausage was moist and not firm with a mild tasting meat well seasoned with hints of herbs (rosemary and sage?) and a hint of sugar to round the flavors off. All the skewered meat carried the distinctive smokey flavor imparted from having spent some time on the charcoal grill, boosted by dippings into the sides of sea salt, English mustard, and Shichimi spices. These tasty bites took me to the city alley ways of Japan where these delights would be served for the hungry professional after a long day’s work. For the dinner menu, the sausage is replaced by the popular chicken thigh skewer, commonly known as Yakitori. The best deal for these grilled meats is the lunch set which serves four of your choices with rice, soup, and salad for $15 – definitely top of my list for lunch here.

Kushi is definitely not the traditional Japanese eating establishment that most of us are used to. It offers an amazing variety of traditional styled dishes in the cold and hot dishes, either raw or grilled on charcoal or wood. It is one of the few places in the DMV that showcases traditional Japanese grilled dishes, which brings a breath of fresh air to the run-of-the-mill Japanese menu. But the stars in this place are the quality ingredients and their attentive and knowledgeable treatment by the skilful kitchen, from the fresh Canadian oysters, the extremely fresh sashimi items, and to the tasty hot skewers of chicken, duck, pork, and the sausage bites. However, here is a note to the post-carb diner: do yourself a great favor and order a bowl of rice to make the meal complete and for you to walk out satisfied.

Bonchon

Restaurants

In my estimation, all Korean restaurants must have good food, or at least every one that I have visited and savored their offerings. Who can resist the marinated meats that are grilled in front of you that exude sweet savory or spicy hot flavors, accompanied by the myriad of cold side dishes that could make a vegetarian’s eyes roll back and make anyone feel sated by the variety in their flavors and cooking techniques, alongside the ubiquitous Kimchi that titillated the taste buds. I guess the Koreans are equally gastronomically obsessed much like the other Asian groups that surround the native peninsula: the Chinese, Japanese, Vietnamese, Thai, Malaysian and Singaporean. But which restaurant can I pick and do a write-up on when there is a plethora of good Korean establishments in the DMV?

So when a fellow gourmand suggested a Korean eatery that has been written up by Esquire Magazine, GQ Magazine, and the New York Times for their famous fried chicken, I had to venture into this establishment and find out what the hype was all about. My fore mentioned friend and I decided to meet up at Bonchon Restaurant for lunch a couple of times before my writing of this review. Bonchon has two locations, one in Ellicot City, MD, and the other in the heart of Koreatown, Annandale, VA. We decided to meet in the Ellicot City branch, south of Baltimore city, located off the Baltimore National Pike (Route 40), a busy strip replete with other Korean eateries, indicative of the high Korean population in that area. Finding it is a little bit tricky since it is behind a strip mall facing the main street – Google Maps and GPS are life-savers in these situations.

For starters, one of my friend’s company ordered the popular Potstickers, or Mandu in the vernacular. Usually, it comes in a steamer soft from the hot vapors and with a nearly translucent dough. However, here we find this dumplings deep-fried and glowing orange with a quick dip in some hot sauce. These bits were irresistible with the crispy greaseless thin dough enveloping the fresh tasting savory filling – a perfect study of contrast between the crispy outer and the soft moist filling. The thin layer of spicy coating elevated these bites beyond their usual guise and I was perplexed by how the skin remained crispy despite the coating of sauce. The perfect starter indeed, one to amuse the bouche.

The other starter is a Japanese classic, Takoyaki. These are dough balls made with a rice flour mixture with bits of octopus and cooked in a specially made iron-caste pan. These round bites are interesting with a cooked skin as the exterior enveloping a filling that is quite “gooey” punctuated by bits of cooked octopus. The pieces of seafood were tender but the gooey dough could be a textural issue for some. Shavings of bonito flakes added more savoriness to this starter along with some slathering of Japanese mayonnaise and a sweet-and-sour sauce that put me in a je-ne-sais-quoi mind probe. The slivers of raw cabbage added the necessary textural and sweet flavor contrast to these moist bites. Another party-in-the-mouth meal opener.

No Korean meal is complete without the myriad of cold side dishes that complement the main dishes. Here at Bonchon, these sides are not complementary of the house like in most places, which is unfortunate in my mind. But I decided to order a couple of them to try them out. Here, they offer the traditional Kimchi and also an updated version of it called the Kimchi Coleslaw. As you can figure it out, it is a combination of the traditional pickled vegetables with typical ingredients found in Coleslaw. In this dish, you can savor the bits of pickled Kimchi and the freshness of the raw slaw ingredients, all married together by a dash of creamy mayonnaise and a good hit of garlic. I must say I quite enjoyed this melange of flavors and ingredients. An order of the omnipresent Pickled Radish was not quite as successful. It lacked more time sitting in the pickling solution since the bits of Daikon still tasted a bit raw, and the flavor profile was calling for more saccharine – the only time that I would be wanting for more of this much maligned sugar substitute.

For lunch, this eatery offers a few lunch dishes at a very reasonable price. The first I tasted was Bibimbob. A beautiful stoneware bowl arrived on my table with an equally delightful assemblage of various ingredients that covered a mound of sticky rice: Beef Bulgogi, cooked watercress, marinated shiitake mushrooms, raw carrots, squash, with a raw egg yolk nestled in the middle with bits of nori seaweed, all topped by a sprinkling of nutty sesame seeds – basically, a Korean deconstructed meal. The idea is to add the side of sweet spicy sauce and to mix it all up as the heated stoneware cooks the egg yolk and heats the dish up. The prominent star among the many ingredients is the marinated beef that tasted deep and complex in flavor with its very savory marinade. I thoroughly enjoyed this “interactive” dish and finishing the dish savoring the bits of slightly crispy rice at the bottom of the bowl.

On another occasion, I ordered the Salmon Rice Bowl. My dish came in a rectangular plate, which prompted me to ask the waitress if they had got the order wrong – yes, it was the Rice “Bowl”, but “updated” to a modern dish. I must say I was rather disappointed at first since the traditional Rice Bowl comes with many ingredients like the above Bibimbob, but the difference being that it is not cooked in an earthenware. Accompanying the slab of salmon were a mound of rice and some unseasoned huge carrot sticks along with equally unseasoned broccoli florets. The salmon was perfectly pan grilled on the outside but the inside was stone cold and nearly completely raw. If this were seared sushi, it would have been completely acceptable. Unfortunately, it was not so and I just ate it as such. Yeah, rather disappointing for a Rice “Bowl.”

OK, the main reason why we are here for is that much raved about Fried Chicken. On our second trip, my friend had brought some company and so we decided to order an X-tra large combination plate with one half flavored Soy Garlic and the other Hot Spicy, the only two flavors offered. After quite a wait for our order (I had been warned about the wait), we dug in immediately. “Ummm”, “Wow”, “uhuh”, (guttural noises), (noise of biting sounds), (silence), (licking fingers) ….. This experience brought to mind Madonna’s Bedtime Story, “Today is the last day that I’m using words. They’ve gone out, lost their meaning.” Well, bringing words back, I will try to describe these tasty morsels. I was totally amazed by how the chicken pieces were cooked, with a lightly battered and very crispy skin with all fat rendered away, this covering perfectly moist and tender chicken meat that was not bland nor over-seasoned, and the light coating of sauce was the perfect amount and flavoring the whole bite, adding the right punch of salty, sweet, garlic, or chili spice. The pieces were completely irresistible and they did not last too long on the large white platter. If going solo, it is possible to order a lunch plate with a serving of between four to eight pieces. Wow, can I take a breath now after this orgiastic feasting?

Bonchon sets itself apart from traditional Korean eating establishments by upgrading its style to a more modern approach. There are some downfalls to that from the non-complementary side dishes (limited offerings) to the disappointing Rice “Bowl”. But what they do well, the dishes are worth mentioning, from the spicy Potstickers, to the tasty and funky Takoyaki, to the interactive Bibimbob cooked in a stoneware bowl, and most notably, the house special of that divine Fried Chicken. This dish is worth making the hike to either Annandale or Ellicot City for these tasty morsels that speaks for itself, and this KFC (Korean FC) will put the Colonel Sander’s version to shame any day.