Photolicious

Bei Jin Shang Hai Delicacy in the Richmond Public Market

2009-01-09T00:11:18Z

$4.50 for 10 According to a report on Chowhound.com, this place was claimed to be the BEST xiao long bao's available in North America. Well, not by a long shot. These are more like the Nanxiang Mantou Dian dumplings (as covered in Yusheng's shanghai dumpling survey, ie, skin was too thick. The flavor was alright, and they were soupy enough, but definitely not in the same league as Shanghai River just a few blocks down. (Granted that Shanghai River is more expensive, but it is still cheaper then an airline ticket back to asia)

Iron Friends - Battle Honey

2009-01-07T02:02:14Z

Glocester Cafe

2007-03-21T17:51:06Z

Glocester Cafe, on Cambie and 18th, Vancouver, Canada Standard CCT, chinese'afied western food.

Steak

2007-03-20T21:28:55Z

TIP: Use the zoom in feature by clicking on the "menu" button on the picture, and marvel at the delicious marbling. Get some high quality steaks. Grind on some salt and pepper, coat it with a dab of oil. Sear both sides on high heat and finish in a 500° oven until medium rare. And you'll be in beef heaven, all for less than 10 minutes of cooking effort.

Pork Chop Over Rice

2007-03-20T21:08:59Z

britepic_id ="341618";britepic_src ="http://farm1.static.flickr.com/98/237464907_791e1bd210_b.jpg";britepic_width="500";britepic_caption ="Pork Chop Over Rice"; NT$85/US$2.58. I've been looking for a good Taiwanese-style pork chop over rice ever since I moved back here last summer. I've tried countless shops and while most of them were decent, none of them rocked my world That is, until now. This is the original shop of NYC's Mei Wah (on Hester Street in Chinatown). Mei Wah is the only place in Manhattan that I could get a little taste of home when I lived in New York. I've been going there since the late 80s and even though it's gotten a little worse every year, I still went at least once a month. That was how desperate I was for Taiwanese food ]]> Once, I tried to look for the original shop in Taipei but I couldn't find it so I gave up and thought maybe that it went out of business. I guess I didn't look hard enough. The problem was, they don't have the same name (the one in Taipei is simply called "Pork Chop King"). But last month, my friend tipped me off to a porkchop shop that maybe could be what I'm looking for so I went and the moment I walked in, I knew I found the right place. They have the same smell! I asked the people working there about their branch in New York and was told that it's opened by the owner's daughter. It's funny, I'm eating a Taiwanese dish in Taipei yet it reminds me of New York. It's an interesting feeling. To me, this pork chop over rice will always remind me of New York. And, oh, by the way, for those of you who love Mei Wah in NYC, this one is SO MUCH better. The meat sauce on the rice is not as salty, it's more meaty. The pork chop is never dry and is all kinds of flavorful. The outside is fried to a near-crisp (as much as it is possible without a batter or skin) and the inside has a nice bite to it (not the mushy kind). So yes, this is my favorite pork chop over rice in Taipei (and by extension, the world), not just because it reminds me of my other home, but because it is just that good. 這個排骨飯是紐約華埠的美華排骨飯的原店。結果紐約的美華是這家的老闆的女兒開的。原店的排骨飯比紐約的好吃了太多... 好~好吃。爸你下次來台的時候一定要來吃一碗，這才是你印象中美華的味道。浙江好味道排骨大王, 台北市武昌街一段11號, (02) 2361-9657

Pork chops over rice @ Bubble Zone

2007-03-20T21:07:14Z

Bubble Zone - 1115 Clement St, San Francisco $6.50 Tasty, though a touch too oily. This would have benefited greatly by some paper toweling and draining before serving. The oil also tasted a tad old. But other then that, this non-battered, pre-marinated, and pepper based seasoning is my prefered kind of fried pork chop. Even if the execution isn't perfect, I am happy to find it prepared in this fashion. There is enough pork chops on this plate to feed two of me, and come with rice, pickled veggies, pickled mustard and mince pork sauce. Thumbs up.

Pork chops over rice @ Tea Garden

2007-03-20T19:47:54Z

Tea Garden - 515 Mission Street, San Francisco It's nice to have passable and authentic Taiwanese fare in downtown SF.

McRoyale @ McDonald's (Egypt)

2007-03-20T19:41:23Z

It's hilariously large, but flat like a pancake. I tried a Quarter Pounder and it was the same way: large and flat. Do Egyptians judge value based on surface area???

Big Mac Chicken @ McDonald's (Egypt)

2007-03-20T19:34:18Z

In Egypt.

£E10.45/US$1.83.

It comes with the same Big Mac sauce, just with breaded and fried chicken patties (as in their Chicken Sandwiches) instead of beef.

McNuggets Cheeseburger @ McDonald's

2007-02-27T19:07:47Z

a.k.a. Cheeseburger Remix (featuring Chicken McNuggets)
a.k.a. Cheeseburger-McNuggets Mashup

Ever since I saw Adam's photo of the McNugget-Enhanced Cheeseburger, I've been dying to try it myself and I gotta say: It's good! Thanks Adam!!

I tried it on two separate occasions, first time with the McNuggets underneath the beef patty and the second time above the cheese (as shown above). The McNuggets-on-cheese arrangement produces a tastier combination as the McNuggets mingle with the condiments and pickle. With the nuggets on the bottom, their flavors don't integrate as well into the whole.
]]> An anecdote for you:

Growing up in Taipei in the 70s and early 80s, there were no McDonald's here[1][2] and I never had a burger of any kind. It's mostly home-cooked meal for me with the occasional street/night market food.

When my family immigrated to Singapore in 1983, I had McDonald's for the first time. I had in my hands this strange thing called a "cheese burger" and I took a bite. Blah. Instant dislike. I don't remember, but it may have been the first time I had cheese of any kind (What do you want? I grew up in an insulated world with very little Western influences). I particularly hated the pickle[3]. The only way I could finish the burger was by scraping off everything on the patty and sticking french fries in between the buns and beef patty. This McNuggets-Cheeseburger mash-up reminds me of my first burger.

[1] Whenever I talk about this with my younger Taiwanese friends, I really sound like an old fart.
[2] The first Micky D's opened in Taipei in 1984.
[3] Now I love pickles and, of course, cheeses of all varieties.

Unagi Don @ We Be Sushi

2006-01-15T01:51:39Z

We Be Sushi - 538 Valencia St, San Francisco

Unagi Don - $9?

Boring. Not particularly good.

Spicy fish nigiri @ We Be Sushi

2006-01-14T23:52:36Z

We Be Sushi - 538 Valencia St, San Francisco

2 for $3.50(?)

Did I enjoy this?

Yes.

But then again, if you cannot manage to make fish, spicy sauce, rice and mayo not taste somewhat appealing... you need to stop selling food altogether.

I know it's wrong... but I really do love Chicken McNuggets

2005-12-09T23:49:38Z

I eat them about once a year. I know their popularity played a major role in the advent of factory farming that is both cruel and has lowered the overall quality of meat products... which is a BAD thing.

All that said... I can't help but like them. In my younger days, I used to eat 20 in a sitting.

Tojo's - Omakase @ the sushi Bar

2005-07-30T01:56:44Z

Tojo call's this Ying vs Yang

The top is sweet and warm bbq eels, and the bottom of the glass (which you can't see from this pic), is cold clam meat in a tangy pickly sauce with noodles and enochi mushrooms.

I was commenting on the sweet vs the tangy, the hot vs the cold, with Tojo points to me and Sayla and declares. "Asian! Caucasian!" and then abrupts into laugher.

I thought this was an good dish. Sayla LOVED this dish.

Tojo's Restaurant
777 West Broadway
Vancouver, BC V5Z 4J7
Canada

Tojo's - Omakase @ the sushi Bar

2005-07-29T19:13:42Z

Tojo's Restaurant
777 West Broadway
Vancouver, BC V5Z 4J7
Canada