January :: 2024 :: All Things Andy Gavin

Archive for January 2024

Rocking Roccos

Jan30

Restaurant: Dinner at the Borgese’s [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]

Location: Santa Monica

Date: May 11, 2023

Cuisine: Italian influenced gourmet home cooking

Rating: Awesome

Dinner at the Borgese’s is a special house dinner in Santa Monica cooked by the stunning pro-level home chef Borgese couple. Tonight’s dinner was another Hedonist dinner featuring whole lamb.

Lovely night out on the patio.

Rocco and gen prepping.

Some big tomohawks at the ready.

Tonight’s special feature was a whole saddle of lamb on the spit!

Our menu tonight. Some new dishes and some old favorites.

Cozze con Guanciale. Mussels with Pork Cheek. The sauce on this mussel dish was essentially like a all’amatriciana except that it was also saturated with mussel-juice. Pretty awesome actually, particularly the crispy little guanciale chunks.

Tartra di Manzo. Beef Tartare. Very good straight beef tartare. I like the capers — classic.

Quaglia Ripiena. Stuffed Quail. Quaglia Ripiena su Polenta. Stuffed quail over polenta. Now this is a to die for dish. The polenta is nice and juicy and the stuffing is amazing.

Pasta all’ Oliva. Olive Pasta. This is like a Pasta Puttanesca without the anchoives. Actually it was one of the best olive pastas I’ve had. It had that fresh olive flavor, and lots of it, but it wasn’t offputting at all. The texture was perfect and the oily caponata-type sauce. Really good.

Yarom gets “just the sauce.”

Sella di Agnello a Legna. Wood-fired lamb saddle. Impressive, but I can’t say I adored this lamb. It was very smoky, but it had just a touch too much lamb “funk” for my taste and a texture more like steak. I really like roast lamb when its falling off the bone, more middle eastern style. These are nitpics though.

Bistecca di Tomahawk Cotta a Legna. Wood-fired Tomahawk Steak. Very rare! Great steak, but I’ve liked some of his other steaks a bit better. I like it a little more “medium rare” and a bit more bark. Plenty of salt though. Rocco does like his salt.

Midollo Osseo. Wood-fired Bone Marrow. The bone marrow was great for “juicing” up bites of steak and lamb. Too bad there wasn’t more.

Polenta. This stuff is always amazing. Lots of butter or something.

Aglio Broccolini Arrostiiti. Garlic Roasted Broccolini. One of my favorites of his vegetables. Really nice crunch. Salty though. Really salty. But tasted amazing.

Cannoli and Baklava’s Evil American Lovechild — made by me for @sweetmilkgelato — Base crafted from Galbani Whole Milk Ricotta and Sicilian Toasted Noto Romano Almond Paste with a touch of the sugar subbed out for Sicilian Honey. Mixed in is Malibu Honey, California Pistachios, and house-made Gluten Free Honey Graham Crackers (almond flour and so good you can’t tell them from the wheat flour version)! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #ricotta #almond #RicottaCheese #cheese #Sicily #honey #GrahamCracker #pistachio

Pistachio Chocolate Fudge Gelato – a new high nut and no egg formulation with Pistachio di Bronte DOGC produces an intense pistachio base, mixed with Valrhona 70% Chocolate Ganache — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pistachio #Sicily #nuts #Valrhona #Chocolate #Ganache

Snickerdoodle Gelato NSA — A cinnamon vanilla base, but this version is No Sugar Added and formulated with Allulose — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #snickerdoodle #cookie #cinnamon #vanilla #nsa #allulose

Rocco works my gelato.

Epic wine lineup.

The gang at the table.

Very fun night with an awesome (and typical) crew and great great wines. Food was really fabulous as always, and there was tons, although I’ve had Rocco’s meals where I liked the mains more. Tonight’s standouts were the clams, quail, and pasta.

First of all, the Borgese hospitality was awesome, the house lovely, and the food absolutely incredible. One of the best “home cooked” meals I’ve had. Maybe ever if you restrict it to chefs cooking in their own home kitchen. Just amazing. Every dish was great. Rustic but extremely delicious style. Superb homemade pastas.

Service was handled by the youngest Borgese (teen daughter) and was better than most restaurant staff. Super friendly and you can tell they do this a lot.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Gelato, Italian cuisine, Rocco Borgese, Roccos, Santa Monica

Went to Wangjia

Jan28

Restaurant: WangJia Restaurant

Location: 800 W Las Tunas Dr Ste 300, San Gabriel, CA 91776. (626) 872-0618

Date: May 7, 2023

Cuisine: Shanghai Cuisine

Rating: Just pretty good

Another Sunday, another Chinese.

Wangjia is a 3 year old Shanghai style place on Main St (in Alhambra) that was written up in Eater. Somehow, probably because of the pandemic, it wasn’t on my radar until recently.

The Eater article made it sound “more upscale” but this is a narrow Mom & Pop place where the 20 year-old son (talking to Yarom) handles all of the front of house. He was very amusing actually. The place was very busy when we came in, but quiet by about 7:30 (Chinese eat early) and empty when we left at 8:30pm.

Jelly Fish with Soy Sauce. I didn’t actually see any Soy Sauce, but these were nice crunchy bits of jellyfish head with a very satisfying texture and a hint of something tangy, probably a vinegar.

Shanghai Style Smoked Fish. Sometimes this is warm, sometimes it’s cold. Today it was warm. There were some bones but it was tasty. The smoky taste wasn’t massively pronounced. It was drizzled with the sweet aromatic soy.

Black Egg with Seasoned Peppers & Choki Mushroom. The black egg was very mild but the peppers were decently hot, which enjoyed as it cut through all the sweet sauce left on my plate.

Shanghai Style Soy Sauce Duck. Braised duck drowned in sweet soy. It was actually very tasty as the sweet paired nicely with the rich bird.

Fried Fish Slides w/ Wined Sauce (aka Fish Filets with Fungus). This “wine sauce” tasted like really tasty chicken stock and a TON of “flavor” (MSG). It was actually delicious. The fish was soft and veyr pleasant. The wood ear mushrooms weren’t the best — and I generally do like them alot.

Fried Crab with Rice Cake and Ginger and Onion. The crab was a bit hard to eat but was delicious. The rice cakes were really good (if off diet) in the sweet brown sauce. Very classic Shanghai dish.

Stir-fried Baby Shrimp with Tofu. Very nice soft tofu texture and the shrimp, while few and far between had a nice snap to them. The soy beans (or similar) leant some textural contrast with a very pleasant crunch.

Braised Minced Eel in Brown Sauce. I asked the young server which eel dish I should order and he said, “I don’t eat eel.” He did suggest this one (which was the one I wanted anyway) because it had no bones. This is basically the same as pork strips in garlic broawn sauce except it’s eel (and maybe pork) in garlic brown sauce. It was sweet and garlicky and I very much enjoyed it.

Braised Meat Balls in Brown Sauce (aka Lionhead Meatballs). They do love the brown sauce at Shanghai restaurants. The meatballs themselves were very pleasant porky meatballs with a lot of good flavor. I also enjoyed the cabbage. This was a thinner brown sauce than the eels or eggplant, a bit less sweet, and more like a gravy. It was still kinda sweet though.

Red Pepper Fried with Cabbage (aka Cabbage Stir Fried with Red Pepper. haha). Great version of this dish. The cabbage had a really nice crunchy, that pork fatty greasy factor (good), and was actually quite spicy (also in a good way). First rate version.

Steamed Salted Pork with Dry Tofu Skin. Our server seemed agast at the idea that we would order this. He’d never tried it and declared that “no one had ordered it in 2 months.” As my intuition bore out this was a delicious dish. The stock was rich and full of “flavor” (MSG) and the very very fatty pork belly a bit, but not to salty and relaly delicious in that lardy way.

Braised Pig Knuckle in Brown Sauce. Here comes the brown sauce again. THis was the same “thinner” brown sauce as the meatballs. The huge hock of pig was jiggly and good as always. I do prefer the MSG and garlic version of this dish which you get at places with a bit more Beijing influence, but this was still piggy delicious.

Eggplant in Garlic Sauce (also brown). This sauce is very similar to the eel sauce. It’s thick, more than a little sweet, brown, and garlicky. Regardless, this was arguably one of the best dishes and a great eggplant dish. The texture was perfectly mushy and full of great garlic flavor. Not spicy. Sometimes this dish can be spicy in its Sichuan form (which I also like).

Shanghai Stewed Pork & Squid with Tea Tree Mushroom. The squid wasn’t obvious to me and this was basically the Dong Po (red) pork belly in sweet soy. Except it wasn’t red but was brown again. It was fatty and tasty and sweet and I very much enjoyed the texture added by the mushrooms.

Shanghai Style Fried Lamb. I guess they mean stir-fried. It seemed more or less like Cumin Lamb and not super Shanghaiese. It wasn’t my favorite. It was fine, but not that interesting.

Steamed Pork Bun (aka XLB). Always enjoyable. Took a second for the black vinegar to come. The skins were a touch thick but they were juicy and tasty.

Pan Fried Pork Buns. These were a standout here. They were slightly smaller than usual which was a good thing, with a nice crispy shell, lots of hot soup and a delicious porky center. The slightly smaller size made the dough less overwelming than at some places.

Overall, a total steal (at $45/pp all in) and tons of food. This is a more homestyle Shanghaiese place and family run. It’s not fancy but they are nice and the kitchen is quite solid. Yeah, Shanghailander and Shanghai Number 1 Seafood are more elegant and a bit better, but this is some really solid and well priced Shanghai style Chinese food. The menu is huge and there are also a lot of Sichuan dishes “left over” from the space’s previous incrnation as a Sichuan restaurant. Technically maybe the black egg and cabbage were Sichuan but I did try to order (almost) all Shanghai dishes.

For more dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, crab, hedonists, pork, SGV, Shanghai Cuisine

Northern Cafe Temple City

Jan26

Restaurant: Northern Cafe

Location: 9608 Las Tunas Dr, Temple City, CA 91780. (626) 286-5288

Date: May 5 & July 23, 2023

Cuisine: Northern Chinese

Rating: Great private room experience

Normal Northern Cafe is a solid but casual fast casual spot but…

Northern Cafe in Temple City sure is a bit different than the ones in Century City or West LA as we shall see in this special dinner organized by Eve and another I put together myself.

The normal dining room is fairly normal NC.

But they have 5 private rooms, a smaller one being shown here.

We set up in this larger one.

It’s pretty big.

It even has a bit of a lounge area, perfect for organizing our wines.

I think this is the “regular” menu.

And this epic tome is the special menu!

Spicy Cucumbers. Nice garlicky cucumber salad.

Cold Flavored Pork Head. Very chewy texture that was offputting to some with a lovely, but highly porcine, flavor.

Up first came this big installment of Geoduck sashimi. This is the body meat and it was served on ice with Astrea Caviar that Eve brought. Turns out geoduck is excellent with caviar! And this was some very fine geoduck with a very clean mild sea flavor and a nice chewy texture.

It was served with soy sauce and (faux) wasabi.

We had pre-ordered several large live lobsters and the tails were served as sashimi. Probably the best “Chinese” lobster sashimi I’ve had. Quite lovely and subtle.

Eve also brought her own King Crab! They sell it on the menu, but she BYOCed.

King Crab Salty Egg Yolk. The crab might have been a touch overcooked in this prep but the yolk batter, which is not normally my favorite, was quite good as it wasn’t too salty or too pasty.

Bamboo Shoot with Shredded Pork. I loved this dish. It was a pretty classic brown sauce, but very tasty, and the crunchy bamboo was delightful with that bit of porky flavor (classic Chinese velveted slivered pork).

Pork Spareribs with Garlic. Chewy, salty, and very tasty.

Pork and Scallion Pancake. This is a kind of classic Beijing meat pie with a filling that is probably the same as standard dumpling filling: pork, ginger, green onions. They were super greasy, but great.

House Special Smoked Duck. It was served with a bit of hoisin and some Northern style pancakes. The meat was really flavorful, but VERY salty, almost to the Smithfield ham level. Speaking of that, because it was salted, smoked, and cured, it tasted not unlike ham — just ducky ham.

This are the flaky pancakes for the duck.

Next they brought out this lovely Cloisonné hot pot.

This is the basic broth, but Eve ordered it as “mushroom chicken” and so…

They added a mess of mushrooms and…

Some raw chicken.

This mix was allowed to boil for 20-30 minutes (covered).

Here is the result.

First we were served cups. The broth was incredible, with a very deep woodsy and comforting chicken and mushroom flavor. The short boil had extracted a lot of flavor.

For extra things to add to our hot pot we kept it fairly simple, enjoying the legs of our crab. Boiled for 20-30 seconds they were incredibly sweet and succulent.

These lobster “bits” were chopped up and reason to be tossed into the pot.

Also some tofu.

And greens. We kept drinking this broth (with the stuff) throughout the evening as it was delicious.

As was this incredible delicious of live Grouper.

The grouper meat cooked in a bout 30 seconds and was subtle and delicious.

Rib Eye and Lamb Shoulder to boil in the pot. These meats, alone of what we had tonight, is better (IMHO) with the spicy broth served at various Sichuan hot pots.

Some extra fish was also fried up “salt and pepper” style — aka MSG style.

Clams with Basil. This is the classic Chiuchow dish that’s a bit Vietnamese/Cambodian. Some nice basil flavor and a good number of succulent clams. I enjoyed this, even if the clam meat was a bit evasive.

Sauteed Cabbage. I always love this classic and it didn’t dissapoint. This was a simple rendition with a lot of garlic and oil, but cooked perfectly. It didn’t have either the ham (and its nice lardy flavor) or dried shrimp or chilis that some versions of the dish have, so it wasn’t the most flavorful I’ve ever had, but the crunchy texture on the oily cabbage was lovely.

French Chopped Beef with snowflake. Chunks of filet with black bepper sauce. I don’t generally love this dish as I consider it a bit boring, but this one had a real black pepper kick which in combination with the onions was quite enjoyable.

The geoduck neck came back fried. Quite nice, but not nearly as delightful a fry as the Longo version.

Eve also brought not one but two Turbot!

Turbo steamed with ginger, garlic, spring onions, and soy. This fish is best done this way, simply, so that the soft mild flesh and generous cartilage can be enjoyed “as is.”

Crab Custard. This is the third dish from our King Crab.

The custard was a bit stiff, and while still delicious, didn’t have that silken texture I really love.

Yang Chow (or everything) fried rice. Absolutely awesome fried rice with big whole shrimp and chunks of fried pork.

Walnut Shrimp. Fu ordered this guilty pleasure classic, joking that it was for the white guys, but this was a first rate example. The shrimp were succulent and the fry nice and crispy, perfectly offset by the sweet mayo and walnuts.

Fried fish with green batter. This is a Hangzhou dish. There green tea is added to the batter. I’m not sure it was tea here or some other variant, but it was a nice tempura-style deep fried fish. Right out of the frier too as it was very hot and juicy.

House Special Smoked Duck. Very salty, but very good. With that smokey cured pastrami-like flavor. Lots of “flavor.”

Pea Tendrils with Garlic. Great version of this basic dish.

MaPo Tofu. Not a bad version at all. Some Ma and a bit of meat.

Beef & Scallion Roll. Awesome version of this with some hoisin and cilantro. Quite lovely.

Boiled dumplings. Probably pork. Delicious for sure. I didn’t (finally) manage to get some black vinegar for them. Really I like a proper dumpling sauce, but vinegar will do.
XLB. Solid versions.

Scallion pancake. Bready, but really tasty — particularly with some black vinegar.

Inside.

Pan fried dumplings. I’m not sure if this was the same filling. It was late, but they were also good. Skin was a little thick on these, not like the amazing You Kitchen variants, but like all decent dumplings they were hot and delicious.

Nocciola Crunch Gelato — Nocciola (hazelnut) base made with egg yolk and Pure PGI Piedmont hazelnut paste mixed with Nestle’s Buncha Crunch — made by me for @sweetmilkgelato — new higher fat base formulation — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #hazelnut #nocciola #Chocolate #Nestle #crunch

Hojicha Latte NSA Gelato – Ceremonial Hojicha Roasted Green Tea base with No Sugar Added (Allulose) — made by me for @sweetmilkgelato –#dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #matcha #Hojicha #GreenTea #Allulose #NSA

Cannoli and Baklava’s Evil American Lovechild — made by me for @sweetmilkgelato — Base crafted from Galbani Whole Milk Ricotta and Sicilian Toasted Noto Romano Almond Paste with a touch of the sugar subbed out for Sicilian Honey. Mixed in is Malibu Honey, California Pistachios, and house-made Gluten Free Honey Graham Crackers (almond flour and so good you can’t tell them from the wheat flour version)! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #ricotta #almond #RicottaCheese #cheese #Sicily #honey #GrahamCracker #pistachio

Cap’N Crunch Gelato – Smooth Peanut Base with house-made White Chocolate Coated Crunch Berries! — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peanut #cereal #CrunchBerry #CapNCrunch

Fu makes off with a bit of booty for the family.

Meal 1 (May 2023), was a super fun night. Awesome wines — and only one red thank Dionysus (given the food). Company was amazing too and the food really stood out. I enjoyed this slightly northern twist and they seem to have an excellent and very flexible Chinese kitchen and great private rooms. Who would have thought at a Northern Cafe? Service was super friendly and excellent too. We did get too many dishes too fast because no one gave them the “one at a time” instructions and fast is the Chinese default. Still, an awesome time and awesome food. That broth was really amazing!

Meal 2 (July 2023).

For more dining reviews click here.

Just a bit of great wine!

And some fire water.

By: agavin
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Posted in: Food

Tagged as: Babykillers, BYOG, Caviar, Chinese cuisine, Foodie, Foodie Club, Gelato, geoduck, hot pot, Seafood, SGV, Wine

Bar Monette

Jan24

Restaurant: Bar Monette

Location: 109 Santa Monica Blvd, Santa Monica, CA 90401. (310) 310-8575

Date: April 27, 2023

Cuisine: Pizza

Rating: Great pizza

New “tapas” (not really) Pizza Bar in Downtown Santa Monica.

Now that I’m working here, too bad they aren’t open for lunch.

Cute and crowded inside.

The short menu.

Aunty Wendy’s Trevis. Passion fruit, basil. Basically a passionfruit pesto, this dressing was a surprising and wonderful counterpoint to the bitter raddiccio. Nice little (and it was little) saiad.

Poached Prawns. Saffron Bisque. The saffron was subtle, but the sauce was every bit one of those shellfish shell bisques. So yummy. Great little dish.

Sugo Puttanesca. Not as pungent as I might have liked, but certainly delicious with that umami quality.

Burnt Romesco. Awesome smoked romesco flavor. really tasty.

Scissors to cut the pizza!?!

Margherita. Basil, Stracciatella. The dough on these pizzas is so soft, chewy, and perfect. Maybe the best pizza dough I’ve had.

Zucchini Blossom Pizza. Piquillo Pepper, buffalo mozzarella, garlic. Lovely.

Pesto & Dungeness Crab Pizza. Pine Nut, basil, aged cheese. Very interesting pizza. Great.

Spicy Calabrese & Honey. Oregano, Sun-dried Tomato. My favorite pizza of the night. It was so salty/savory good. Yum!

Overall, a narrowly focused but really brilliant little pizza bar. A touch loud, but the service was great and the food to-die-for.

For more dining reviews click here.

By: agavin
Comments (1)

Posted in: Food

Tagged as: bar, Pizza, Santa Monica, Tapas

Lunch Quest – Yigah

Jan14

Restaurant: Yigah Restaurant

Location: 8562 Garden Grove Blvd Garden Grove, CA 92844. (657) 233-5502

Date: April 26, 2023

Cuisine: Korean

Rating: Tasty, but there is similar far closer

After at least 6 months, maybe of year of pestering, I finally agreed to drive down to Garden Grove with Yarom for some Korean spicy beef ribs.

I’m not quite sure why he was so obsessed about going to this particular Korean joint about an hour away (with no traffic). But eventually I relented.

Decent enough build out.

The menu. Korean menus aren’t that long and there are usually a lot of variants of the same thing.

Banchan. This is probably a mustard green fermented with chili sauce.

Shredded Daikon.

Turnip or Daikon Kimchee.

Cabbage Kimchee (the classic).

Spicy bean paste and a slightly sweet sauce.

Bossam. Boiled Pork Belly w/ napa cabbage, spicy radish etc. Boy was this some delicious “boiled pork belly.” Really soft, succulent, and porky. Awesome wrapped up with some spicy bean paste.

Spicy Braised Beef Ribs with Cheese. Giant dinosaur ribs in sweet and spciy korean stew sauce topped with Mozzarella and blow torched. Lots of beefy goodness!

So these ribs were good. The bossam was good. But, that being said, it’s hard to imagine there aren’t a whole bunch of places serving nearly the same thing in Korea Town. So not sure why we had to drive to Orange County.

For more dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: beef, Korean, Lunch Quest, Yigah

Spring Crustacean

Jan11

Restaurant: Crustacean Beverly Hills [1, 2, 3, 4, 5, 6, 7, 8]

Location: 468 N Bedford Dr, Beverly Hills, CA 90210. (310) 205-8990

Date: April 4, 2023

Cuisine: Vietnamese Fusion

Rating: Awesome as always

Crustacean is one of our regular haunts and one of the few places with the stems, food, and service to handle a serious wine dinner. This was a return to Hedonist form with a mixed dinner of all new traditional Vietnamese food inspired Crustacean creations.

Back in our “usual” private dining room and patio.

Yarom, always posing with owners and the ladies. In the print dress is Elisabeth An.

Our special menu.

Served on this cute wooden toadstool is:

King Crab “Banh Khot”. Royal Kaluga Caviar, dungeness crab, coconut bechemel. A tiny but delicious bite. Great champagne pairing too.

A trio of traditional rolls. Filet Mignon “Bo Nuong” Roll (right). Lemon grass, Ho Fun Rice Noodle. “Cha Gio” Roll (center). Jidori Chicken, crispy rice paper, black mushrooms, jicama, lemon chili. Fresh Langoustine “goi cuon” roll (left). Taito, rau ram, carrots, roasted peanut bean sauce. These were some great spring rolls. Each was just ever so slightly “elevated” from its usual version.

Another trio, this time with sambal, chili oil, and siracha. I was particularly fond of the sambal.

Vietnamese “Banh Xeo” Crepes. Rice batter, organic beech mushrooms, prawns, dice chicken, bean sprouts, pickles. The only thing missing on this wonderful classic Vietmamese dish was the sweet fish sauce.

Escargot “Bun Oc” soup. Escargot, fresh tomatoes, tamarind, ginger chili broth, angel hair rice noodle. I’ve never had this dish before. Both the tender snails and the flavorful snail sausage were awesome. The broth was tangy and a little bit spicy. Delicious!

This was for dipping the snails.

Tasting of An’s Famous Garlic Roasted Dungeness Crab and An’s Famous Garlic Noodles. Roasted garlic and An’s Secret Sauce. The classic never fails to dissapoint. The noodles were “fortuantly” a tiny portion (good given my carb avoidance).

These came smoked.

Lemongrass Cramelized “suon rang” pork spare ribs. Lemongrass, soy, shallot, fish sauce. Very distinct smokey flavor and lots of meat. Yum!

Salt block pork belly for the fried rice.

Rich and flavorful.

XO Garlic Fried Rice. Poached egg, pork belly, XO, Vietnamese Sausage. Awesome rice. Can’t hate on the Vietnamese sausage (which is pretty much like Cantonese sausage).

The icky flight.

Wagyu “Bo Kho”. Snake River Farms Wagyu, su su “Buddha’s Palm,” heirloom carrots, garlic rice. My least favorite dish. It was fine, but mostly beef stew and rice.

Kung Pao Eggplant. Thai Basil, Thai red chili gastrique. Crispy and delicious.

Coconut Tapioca “Che.” Exotic Fruits. A really pleasant mix of the soft and silky textures with the potenent coconut notes offset by the zingy fruit.

I love this flavor — Peppermint Bark Gelato — Base is pure peppermint milk (subbed the sugar with crushed peppermint candies) and it’s laced with house-made double-sided peppermint bark, Valrhona Dark Chocolate and Ivoire White! — made by me for @sweetmilkgelato — The Peppermint Bark recipe was developed by a famous pastry chef and author, the mum of a Naughty Dog Alum @nancy_baggett — this year I added the two layer thing which is awesome — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peppermint #bark #Valrhona #chocolate

Hojicha Latte NSA Gelato – Ceremonial Hojicha Roasted Green Tea base with No Sugar Added (Allulose) — made by me for @sweetmilkgelato –#dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #matcha #Hojicha #GreenTea #Allulose #NSA

We had a few wines.

Overall, our best dinner at Crustacean yet — and that is saying something given how many great ones we’ve had. I really like the slightly elevated traditional Vietnamese. It’s a nice change of pace from the fusion, which is quite good as well. They really executed on all levels tonight. Elisabeth joined us and supervised. Her mother was supposed to do all the cooking, but she got sick and ended up spending hours with the cooks over zoom giving them instructions. Obviously she is a good teacher because everything came out great. Wines were awesome and I like a nice progression like this. The cabernets were — as I suspected — too much. The Colgin was the most drinkable but the 2016 — oh my! Service was flawless.

Discussing the food analytically. Very good, and most dishes varied from good to great. The Vietnamese influence is far more subtle, less heavy handed, then at most newer fusion places like Little Sister / LXSO or the more contemporary small plates style Khong Ten. Definitely more roughly 2000 in formal fine dining style — which I don’t mind at all. In some ways it feels like a millennium event fine dining place with Vietnamese — and to a lesser extent Thai and Chinese — notes. It’s a pretty fancy place, and priced accordingly — but particularly during these last two dinners have really knocked it out of the park.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Crustacean, fusion, Gelato, hedonists, Vietnamese cuisine, Wine

China Islamic

Jan09

Restaurant: China Islamic

Location: 7727 Garvey Ave, Rosemead, CA 91770. (626) 288-4246

Date: April 23, 2023

Cuisine: Western Islamic Chinese

Rating: Very tasty — although no wine due to halal

China Islamic is a Halal (hence no wine) Chinese place right there on garvey. Yarom has been coming here for over 30 years.

Interior is pretty much as you’d expect. They are on the 3rd or 4th owner, currently named Omar. That guy behind the counter did all the front of house work and after dark it got very crowded. He was very busy.

My crib sheet.

Cold Spice Sliced Beef. Not the “soaked in chili oil” version, but instead drizzled with an excellent garlicky chili oil.

Pickled Cucumber. It wasn’t actually really pickled, but was the smashed cucumber and a nice one with good crunch.

Spicy Ox Tripe. Very nice chili flavor and a good soft texture to the tripe. Quite excellent really although not the spicy sesame (super chewy) one that I had in Xi’an.

Lamb with Pickled Cabbage Warm Pot. The broth on this soup had a fabulous savory and sour flavor. The lamb was gamey, but delicious in contrast and there were glassy noodles. Really lovely soup. I kept drinking the broth.

Sesame Thick Bread with Onion.

This is a specialty of the area and the restaurant. It had a great crispy/bready texture but I found it just too bready (bland) for my taste — but that’s me.

Chinese Cumin Lamb “Burger.” This “Roger Moore” dish isn’t really a burger. These were however some of the best ones I’ve had. Really nice warm bread and great flavor to the meat.

Eggplant with Spicy Sauce and Ground Beef. Really nice garlic and chili oil eggplant. Great texture.

Spicy Lamb Ribs. Not particularly spicy but super fried, super salty, and mega delicious.

Mooshu Chicken. It was covered in an omelet instead of having the shredded omelet mixed in. This was actually quite tastey and a bit of a guilty pleasure. It’s here, like many of the dishes we didn’t order (aka Orange Beef) because as a Halal Chinese Restaurant a good number of non Chinese muslims seem to come in and just order regular Chinese American food.

The mooshu came with tortillas — lol.

And a sweet hoisin which was actually pretty good with it.

Beef Dumplings with Soup and Hot Soup. Awesome tender dumplings with great flavor (they were out of the lamb ones too) and a really nice tangy and slightly spicy broth. Kept drinking this too.

Braised Spicy Chicken Bone-in. This was our least favor dish. The chicken itself was tasty, but it was dominated by Jalepeno flavor — and it was fairly spicy.

Cumin Beef. Super tender with that strong cumin, onion, and char flavor.

Lamb Back Bone Warm Pot. Another awesome broth and the incredible lamb spine meat. So tender and almost like lamb pastrami.

The meat is a little scary but it tasted so good!

These noodles, cabbage, etc were for dumping in the warm pot.

voila.

Pita Bread Soaked in Lamb Soup. Another awesome broth — they really know broth here — with the shredded “pita” bread and lamb. The bread gave an effect like gnocchi and was very tender. Fabulous dish and a little different than the Shaanxi version I’ve had that is more like a pasta fazool or something.

Overall, this was some really tasty and a bit different Chinese. It’s fairly close in style to Shaanxi, although they also have a lot of Chinese American dishes on the menu (we only ordered the Mooshu). They don’t seem to have the knife cut noodles that are typical of Shaanxi however. But almost all dishes were really delicious, if rustic, and there was a ton of flavor. Particularly the addictive broths.

For more dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: China Islamic, Chinese cuisine, hedonists, SGV

Lunch Quest – Medan Kitchen

Jan05

Restaurant: Medan Kitchen

Location: 8518 Valley Blvd STE 102, Rosemead, CA 91770. (626) 693-6231

Date: April 21, 2023

Cuisine: Indonesian Market

Rating: Tasty

Another haul out east to try this interesting Indonesian market.

Medan replaces New Century Lobster, that mediocre South Chinese Place.

Some menu on the board outside.

But inside the format is more supermarket than restaurant. Basically all the food has been prepared and placed in take out containers. It’s cold or “cooling” and you just pick what you want and check out.

Our haul.

There are a number of tables outside and some very flimsy plastic utensils.

Peanuts with Dried Anchovies. Salty and just a little sweet with a delightful mix of crunch and chew.

Mackerel in Chili Sauce. Rich fish with a delicious (and pretty hot) chili sambal.

Beef Rendang. Very nice sweet, nutty, and rich version of the classic. The beef was a touch chewy, and give we had to cut it with plastic forks…

Tendon Curry. Very gelatinous and quite delicious. Not for everyone.

Eggplant. Nice slightly spicy and umami eggplant.

Shrimp with Saytan or Tofu. Solid

Fried Cassava. Didn’t try, too carby.

Shredded Chicken. Like Indonesian taco meat.

Sambal. In case you need more heat.

Rice Packet.

Mixed in with the rice was more Beef Rendang, various veggies, a hard boiled egg, and curried chicken. Curry was delicious on the rice.

Super sweet Pandan Coconut Milk Drink. Delicious, but boy was this sweet.

I don’t love the format, or the cold food, or the plastic plates and forks. But the food itself was delicious. Really quite good. It isn’t really cheap either. Certainly not expensive, but only a little bit cheaper than a similar (likely larger) dish at a full sit down restaurant like Simpang Asia. However, this is very authentic, and very tasty. Lots of crabs though, which we did our best to mostly avoid.

For more dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Indonesian Cuisine, Lunch Quest, Medan, SGV

A Spice Affair

Jan01

Restaurant: Spice Affair

Location: 50 N La Cienega Blvd #120, Beverly Hills, CA 90211. (310) 400-6800

Date: April 20, 2023

Cuisine: Upscale Indian

Rating: Cream de la Cream

Our friend George organized this visit to A Spice Affair, which being on La Cienaga’s “Restaurant Row” has that fancy vibe, prices, and slightly old school formality that makes it a sort of “Indian Mr. Chows.”

He arranged this private dining area and a sort of “all you can eat” prearranged meal where we could just order as much as we wanted but the price was fixed (at $150 all in a person). Interesting. I’m going to try to capture some of the zany rhythm of this dinner as they just brought certain dishes and we orderd some. Overall it was a strange order and slightly repetetive locally, but plenty of variety in the long run.

Dahi Kabab. Deep fried Crispy medallions of Hung Yoghurt with onions and mild spices. These were like croquettes as the interior was very soft and “creamy” like a bechemel.

Mint & tamarind sauce. Very purreed, which will be a bit of a theme tonight.

Coco-li Cauliflower V. Crisp Cauliflower florets in coconut sauce. You cannot miss this. NOTE: I’m going to keep the “flavor” text from the menu because it’s very amusing. After that, I’ll include my comments. This dish was rich and very tasty, fried then drowned in (rich) coconut milk sauce.

Chili Cauliflower. Tangy and spicy cauliflower chunks in soy garlic sauce and green chili. This duplicative version was similar, but spicy.

We were a party of 12, and the oscillated between bringing out one small plate for the whole of us and the opposite extreme of 3 or more of any one thing. When they did undershoot, they followed up 10 minutes later with a redoubled giant wave of at least 3 of the undershot item, resulting in crazy excesses.

Tandoori Shrimps G. BBQ Smoked Shrimps. A tiny bit dry, and mild, but very tasty.

Chicken Breast Tikka G. Chicken breast cubes skewered in the tandoor. Note: more lean meat. Extremely succulent. Again mild, but great flavor.

Paneer Tikka G. Smoked tandoori Paneer chunks. These were actually my favorite. But notice how not only did we have 2 cauliflower dishes right off the bat, they hit us with 3 nearly identical tandori dishes all at once. These won’t be the last tandori dishes either!

Lamb Chops G. Ginger-infused chunky lamb chops. A succulent sizzling delight! Haha. They did have great flavor but had been yogurt marinated to oblivion so were very “well” done and tender.

Flash Grilled Sea Bass G. Sea Bass, Kashmiri chili, turmeric. Flash grilled in Tandoor. A house delicacy. Excellent, but same tandori flavor.

Stuffed Naan (Kulcha) | Potato & peas OR Onions & Chili. I think we had all of the above, probably 3 different types of stuffed naans.

Mozzarella Cheese Naan and/or Garlic Naan. And even more Naans. Must have been at least 4-5 types on the table.

Cumin Seed Papadums (g, v).
Oven baked lentil flour crunchy flats served with tamarind and mint chutneys. Our host had been asking for Papadums for an hour and finally they came. Very light and crispy.

Gilafi Seekh Kebabs G. Skewered minced lamb, juicy, scrumptious and alluring. Again amusing flavor text. These were very tasty, but SUPER “soft” — they almost fell apart. After this, it should be noted there was some kind of giant delay for any curries to arrive. Like an hour. We ordered a mess as a group. None came. I ordered a few more interesting ones and those came in like 5 minutes (before the “main” ones).

Numbu Lashun Murg Curry. A home style affair. Chicken curry with tangy lemon sauce and garlic. It might have been a Korma. It was very good. Almost sweet, cashew flavored, very mild, but extremely rich and delicious. Most of the curries were LOADED with cream. Or maybe cream, butter, and yogurt. They were very rich and creamy and extremely smooth, like cream soups.

Shrimp & Scallops Moilee G. Kerala style yellow coconut curry tempered with mustard seeds and curry leaves. Also great and also extremely rich. But I “drank” about 2 bowls of this sauce. The scallops were tiny bay scallops.

Papadum’s with toppings.

Because they only brought one each of the two pale curries and they didn’t get around, they followed up with 3-4 MORE of each before any of the other curries hit.

More curry.

Kaali Dal Makhani G. Black lentils and kidney beans slow simmered overnight and cooked to perfection.

Saag Paneer. A traditional blend of creamed spinach and fenugreek leaves with Paneer cubes. Smoothest Saag I’ve ever had, like a steakhouse creamed spinach with Indian flavors. But tasty. Not as much paneer as one might like.

Butter Chicken: Spice Affair Special G. Shredded Tandoori chicken in our irresistible signature tomato sauce. An all-time favorite! It is a favorite for a reason as it was very good. Rich, a touch sweet, but with a lot of flavor. Not even slightly spicy (nothing was).

Raita.

Tandoori Chicken G. Whole tandoori BBQ Chicken, with bones, an all-time favorite from Punjab, India. With bones. In case we hadn’t had enough tandoori chicken before — and it won’t be the last.

Lamb Rogan Josh. Dark. Tasty. Not very spicy.

Lamb Vindaloo G. Lamb chunks in spicy Goan vindaloo sauce. Good flavor, but not spicy at all.

Onions with cumin.

Paneer Tikka Masala G. Soft cottage cheese cubes drowning in our irresistible signature tomato sauce. An all-time vegetarian favorite! Another great sauce, although not quite as punchy or thick as Akbar’s. This time there were lots of big paneer slabs.

Tandoori chicken.

Plain Basmati Rice.

Delhi Dhaba Chicken Curry G. Boneless chicken chunks in traditional medium spiced brown curry. This was ordered “max spicy.” It wasn’t spicy. Maybe a hair more.

Sweet Milk Signature Flavor — Italian Lemon Cookie Meringue Pie — Limoncello Zabaione base with lemon cookie flavor mixed with Italian Lemon Creme Cookies and Sicilian Candied Lemon and topped with house-made toasted Meringue — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #lemon #LemonCookie #cookie #Sorento #Limoncello #Meringue #LemonMeringuePie

Salty Pistachio Gelato NSA – Pistachio di Bronte DOGC produces an intense pistachio base to which I added just a touch of salt — this version was formulated No Sugar Added with Allulose — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pistachio #sicily #nuts #salt #nsa #allulose

Overall, a super fun evening. The format was interesting. Service was incredibly nice and attentive, although perhaps pacing was a bit weird. Food ended up being great. I think I still like Akbar better, but I can tell A Spice Affair is way more consistent and it is “fancier” as everything is super rich and smooth.