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Archive for vietnamese

Sáu Can Fail

Sep24

Restaurant: Sáu Can Tho Vietnamese Kitchen [1, 2, 3, 4, 5, 6, 7]

Location: 8450 Garvey Ave #103, Rosemead, CA 91770. (626) 307-8868

Date: January 21, 2024

Cuisine: Vietnamese

Rating: Excellent (and so full)!

_

Every November/December my Hedonist club goes to this awesome SGV Vietnamese place — which used to be named Phong Dinh and is now Sáu Can Tho. Many previous meals have been “helluva epic” but not so much this time.

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The new logo.


Shrimp chicken salad. decent.


Catfish. Less dry than usual because they were a bit smaller.






Condiments for the fish.

Boar ribs — tasty but INCREDIBLY tough.

Coconut snails. Great as usual.

Mushy disgusting half gold garlic shrimp. Tasted like they were cooked dead.

Cold bbq quail. Not very good.

Murky duck soup. Hmm. not really my taste. Yarom shot the duck.

Goat curry. Great!

Bread.

Mushy garlic rack of lamb. Taste was decent. Texture sucked.

Pandan jelly. I really enjoy these.

Pistachio and Choco-mole gelato.

Worst dinner we have ever had here. Many fewer dishes and half of them were blah.
I don’t know what happened. Normally this place is great. Part of it is scaled back and haphazard ordering. Part of it was just kitchen laziness or something as it seemed like everything had been cooked hours before and re-heated.  One of the worst Sunday/SGV dinners I’ve done in a long time. Still a few good dishes, however (like the fish and snails).

More crazy Hedonist adventures or
LA dining reviews click here.

Related posts:

  1. So Can Though
  2. Tasty Duck X 5
  3. Not Boaring at Sáu Can Tho
  4. All Day at 888
  5. NC Peking Duck – Double Duck part 2
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Gelato, hedonists, Sau can tho, SGV, vietnamese

Eating San Fran – Lily

Sep13

Restaurant: Lily

Location: 225 Clement St, San Francisco, CA 94118. (415) 742-5285

Date: January 15, 2024

Cuisine: Vietnamese Fusion

Rating: Tasty!

_

One of the quick meals I hit on my recent SF trips.

This was some very tasty 70/30 Vietnamese/modern fusion food.

The fusion menu.

Jackfruit “Pizza” BANH TRANG NUONG MIT– gf/v. Banana Rice Paper, Rodriquez Farms Onions and Peppers, Vietnamese Herbs Pesto, Sambal, Shallot Aioli. Very bright sweet and sour flavors — delicous!

Market Vegetable Stir Fry -gf/v. Garlic and Ginger, Maggi Sauce, Sesame. Tasty but basic.

Braised Oxtail in the Hue Style. Bo Kho Hue. Fermented Shrimp Paste and Tomato Bolognese, Cilantro Fat Noodles, Five Spice Buttered Carrots. Very tasty, although lots of bone as usual with Oxtail.

Classic Turmeric Fried Catfish CHA CA LA VONG – gf. Banh Hoi Rice Noodles, Heirloom Organics Dill and Onions, Fermented Shrimp and Pineapple Sauce, Shrimp Chips. Very soft fry.

The add ons and mix-ins.

For more LA dining reviews click here.

Related posts:

  1. San Fran – Nopalito
  2. San Fran – Starbelly
  3. San Fran – Feng Nian
  4. San Fran – Jardinere
  5. San Fran – RN74
By: agavin
Comments (0)
Posted in: Food
Tagged as: Lily, San Francisco, vietnamese

So Can Though

Sep16

Restaurant: Sáu Can Tho Vietnamese Kitchen [1, 2, 3, 4, 5, 6]

Location: 8450 Garvey Ave #103, Rosemead, CA 91770. (626) 307-8868

Date: December 26, 2021 & November 20, 2022

Cuisine: Vietnamese

Rating: Excellent (and so full)!

_

Every November/December my Hedonist club goes to this awesome SGV Vietnamese place — which used to be named Phong Dinh and is now Sáu Can Tho. This authentic Vietnamese/Chinese continues to serve up interesting stuff — plus they’re happy to take some of Yarom’s “do it yourself” meats, like his recently shot wild boar. This is a composite post from 2021 and 2022 depicting the true belly bursting epicness.

7U1A4244
The new logo.
Resized_Yarom_men001

Yarom_Ann

Our menus for the various nights. Pretty similar actually.
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Shrimp and Pork Papaya Salad. Mild but nice.
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“Dressing” for salad (fish sauce).

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Shredded Chicken Salad. Free-range chicken, julienne banana blossom, fresh coriander, sesame seeds. Pleasant with an interesting stringy texture. Not my favorite of the Vietnamese salads as this didn’t have the sweet/tangy/spicy thing that some do.
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Grilled Squid and Mango Salad. A bit of fish sauce. Nice char on squid.
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Wild boar sausage (Yarom’s boar). A bit spicy and ridiculously good. Ate way too much. We had a bit of a pacing problem where there was a lull in dishes and I kept eating these.
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Spring-rolls with herbs. Delicious.
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Goat ribs with beancurd marinate. Good flavor but VERY chewy. Hard to even chew through.
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Coconut Snails. Barely any snail meat but the sauce was as good as its ever been. Top snails sauteed in coconut milk and topped with rice paddy herbs. The snails themselves are tiny and very hard to extract, but the creamy coconut curry flavor of the sauce is super addictive — quite sweet though and goopy with what is presumably corn starch. It’s extra good on the plain noodles, but I skipped that this time for carb avoidant reasons.

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Fresh Water Prawn. Half prawns fried with garlic and butter seasoning. The huge mantis-type prawns had a somewhat mushy flesh but the crispy garlic/onion topping was super delicious.
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Famous Baked Catfish. Super soft and tender this time. Delicious. Had 2 which was too much (full later). Whole catfish marinated with signature sauce and baked til golden brown. 2022’s version had very moist and tender meat but the skin was a bit soggy. Yarom had asked them to undercook as previous it was crispy but the flesh was dry. Probably better this way — too bad one can’t have both.
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Condiments for the fish.

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Spices and other toppings.
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Sauce for the fish. garlic!
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Noodles, ostensibly to go in the “fish tacos” but I like it with the curry.
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Noodles with coconut curry sauce. So good, but certainly contributing to my over-stuffed state.
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Lamb chops. Delicious, lots of char.
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Alligator curry. The curry was amazing. Super rich and delicious.

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Goat Curry Stew. Goat meat smothered in a spicy coconut curry sauce with clear noodles. Very soft “tendon-focused” goat meat in a scrumptuous super sweet and spicy curry sauce. Lots of flavor.
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Crisps for the curry.

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Vietnamese Rotisserie Squab. Squab braised in soy marinate and cut in quarters. Very good crispy squab with meaty dark flesh.
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Garlic butter quails. Fried battered quails and dressed with aromatic garlic butter oil. These were even better than the squabs as they had more meat and the crispy garlic stuff (same as on the prawns) was again amazing. There is an ordering repetetion here which is a Yarom hallmark as we had the two birds in a row and the prep on the prawns was the same as the quail.
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Salt and lime for the quail.
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Wild boar curry. Again curry was delicious but the boar was too chewy to even get through.
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Pepper beef. Tender.

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Shaken Wild Boar. Wok stir-fried wild boar on a bed of watercress. This time the boar was fairly tender (maybe because Yarom didn’t shoot it) and this was a very tasty dish with a ton of black pepper flavor.

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Lemongrass Chili Frog Legs. Stir-fried frog legs with spicy lemongrass and chilli. Great flavor, lots of meat, and without those “muddy” tones that sometimes mar frogs. Bones were pretty easy to deal with as well.
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Goat Beancurd Hot Pot. Broth flavor was amazing. Too full to even try more than a taste. Lots of taro and beancurd.
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Greens for the curry.
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I’m sure the curry would have been great with the noodles, but I didn’t dare.
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Jelly dessert. Super firm, vaguely sweet, and without much flavor.
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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
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Passion for Pistachio Gelato — Sicilian Pistacchio di Bronte DOP custard gelato base with just a touch of Grand Mariner, ribboned with bits of Valrhona Dark Chocolate Passionfruit Ganache — 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 #pistacchio #bronte #Sicily #Valrhona #Chocolate #Passionfruit #GrandMariner #Ganache

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Chocolate Raspberry Pie Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Raspberry Jam, Ghirardelli Dark Chocolate Raspberry Squares, and house-made Gluten Free Graham Cracker “crust” — 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 #Valrhona #chocolate #raspberry #Ghirardelli #GrahamCracker #GF

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Overall, Sáu Can Tho is a delicious place, and most of the dishes were great — particularly the catfish, boar sausage, snails etc. This is pretty spot on California style authentic Vietnamese, similar to many places in Garden Grove / Westminster. I suspect these are mostly Saigon style places reflecting the 1970s exodus of many Vietnamese to America and are part of our great Los Angeles cultural melting pot! I didn’t pace correctly and was so full by the end — painfully full. But I really do love this kind of full service Vietnamese restaurant. A lot of places are small and specialized but for a really epic meal it’s hard to beat Sáu Can Tho!

More crazy Hedonist adventures or
LA dining reviews click here.

Related posts:

  1. Not Boaring at Sáu Can Tho
  2. Favori Dinner
  3. Tasty Duck X 5
  4. Không Tên – Brunch
  5. Shanghailander Arcadia
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Gelato, hedonists, Phong Dinh, Sau can tho, vietnamese, Wine

Orange Afternoon — Tai Buu

Aug04

Restaurant: Tai Buu Paris Restaurant

Location: 9684 Westminster Blvd, Garden Grove, CA 92844

Date: June 23, 2018

Cuisine: French Vietnamese

Rating: Old School Vietnamese

_

Fred and Andrew T convinced me to head down on a Saturday afternoon to Garden Grove for some serious Vietnamese. Now, despite the horrific traffic, they didn’t have to twist my arm too hard because I love Vietnamese food, as evidenced by my eating around that lovely country.

While we waited for our table to come up at Garlic and Chives (more on that later) we went to one of Andrew’s favorites, old school Tai Buu.

Like a weird Parisian/Vietnamese cafe.
As usual for Babykillers events all the wine was just popped so I’ll list it here.


From my cellar: A great bottle of 1985 Nicolas Potel Puligny-Montrachet 1er Cru Les Combettes. BH 91. A very fresh yet mature nose of citrus, white flower and lightly toasted nut aromas combines with round and vibrant middle weight flavors that possess a seductive and rich mouth feel, all wrapped in a sappy and mouth coating finish. This is really a lovely effort with complexity and ample finishing punch and is a wine that will continue to hold well if not improve.

Young reds.

This is why we call them the Babykillers!

But on to the food. You always get this stuff here. Salad, spicy salt, and soup. French dressing. lol!

Here is the soup. Like simple duck consume or something.


Beef tongue in gravy. Looks ugly, but pretty tasty. Particularly with carbs (below).

Goat curry. Yum. I love curry and this was a nice classic brown curry with excellent goat.

There was French Bread.

Fried Eggs. Yep. Apparently you eat them with the tongue, or maybe it was the curry.

And tomato rice.

Fried coconut sticky rice. I really enjoyed the texture and the mild coconut flavor.

Garlic frog legs. Really tender and full of garlicky flavor. Not so different than frog legs Aleppo style!

Roast quail. Like at a Chinese place but with greens.

French style beef. This was an old school rendition. Filet Mignon and a thinner, more garlicky sauce than I usually see.

Flan. Absolutely first rate flan. Caramel, light hint of orange maybe.

Overall, a fun place and some tasty (and really cheap) food. Friendly service too. Some of our party are native Vietnamese speakers so that helped too. After this, on to the main event at Garlic and Chives…

For more LA dining reviews click here.

Related posts:

  1. Orange is the New Black
  2. Quick Eats – Little Sister
By: agavin
Comments (1)
Posted in: Food
Tagged as: Babykillers, Burgundy, French Vietnamese, Orange Afternoon, Orange County, Tai Buu Paris, vietnamese

New Century Lobster

Apr26

Restaurant: New Century Lobster

Location: 8518 E Valley Blvd #101, Rosemead, CA 91770. (626) 739-8896

Date: March 18, 2018

Cuisine: Vietnamese / Chiu Chow Chinese

Rating: Good family-style value

_

One of our old favorites, Shaanxi Gourmet, recently went under and was replaced by a new Chiu Chow place called:

New Century Lobster (which is obviously harkening after Newport Seafood or Boston Lobster).

I pretty much single handedly  covered the wines for the dinner with half finished rabbited bottles from my mega LQ dinner the night before.

Another I brought.

And one red from someone else — can’t even remember if we opened it.

Fried pepper fish filets. Probably my favorite dish of the night with a bright green and black pepper flavor.

Lobster. Underneath were some yummy noodles too.

Vegetable fried rice — boring but fine.

Garlic crab. Tasty but hard to get into.

White boy shrimp. Might be white boy (with the mayo) but I do like this dish.

French style black pepper beef. Tasty.

Kung pao chicken.

Crispy vegetables. Pretty good actually.

More beef of a different sort. Solid, but not as good as the first kind of beef.

House fried rice. Better with the shrimp and pork!

Pea tendrils — aka colon sweeper. Loved ’em.

Fried sweet and sour pork. Chunks of sugary covered pork. Tasty.

Some bonus sweet wine another person brought from a different dinner.

Sweet Milk Gelato (that I made), Café Choc-o-lait, Chocolate Old Fashioned, Blastberry Madeira Sorbetto, Gorgonzola Fig Walnut, Hazelnut Espresso.
 Oranges.

New Century Lobster is a great deal and portion sizes are huge. Is it the best Chiu Chow in the SGV? Hardly, but it is a great deal and satisfying home-style food.

For more LA dining reviews click here.

Related posts:

  1. Century City Heat
  2. Boston Lobster
  3. SGV Nights – Seafood Palace
  4. The Lobster claws at the pier
  5. World Seafood is Elite
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Chiu Chow, Gelato, New Century Lobster, SGV, vietnamese, Wine

Pheasant & Deer are Never Boaring

Dec12

Restaurant: Phong Dinh [1, 2, 3]

Location: 107 E Valley blvd, San Gabriel, Ca, 91776. (626) 307-8868

Date: December 9, 2014

Cuisine: Vietnamese

Rating: Excellent!

_

My Hedonist club has hit up Phong Dinh several times before, once in their old location and once in this newer one — albeit in a nearby San Gabriel Valley spot. This authentic Vietnamese continues to serve up interesting stuff — plus they’re happy to take some of Yarom’s “do it yourself” meats, like both boar, deer, and pheasant he shot recently.


René-Henri Coutier Champagne Brut Millésimé Clos d’Ambonnay. Champagne to start.


Chicken salad. Kinda mild.


NV Riestra Sidra.


Shrimp and pork papaya salad.


From my cellar: 2007 Simon Bize Savigny-lès-Beaune 1er Cru Aux Vergelesses. Burghound 90. As would reasonably be expected, there is just more here in every dimension with a more complex and more elegant nose that is layered and very fresh and this refinement continues onto the nicely concentrated middle weight flavors that display evident minerality on the sappy, intense and mouth coating finish that lingers and lingers. This is a terrific Savigny blanc and recommended.


2012 Gilbert Picq & ses Fils Chablis Dessus La Carriere. Burghound 89-92. This is slightly riper, in fact sufficiently so to display hints of the exotic though they are background nuances to the mineral reduction, floral and oyster shell aromas. There is excellent richness and volume though perhaps a bit less minerality than usual, all wrapped in a punchy and appealingly complex finish. This should be excellent as it offers plenty of Chablis character and lovely balance.

Snails in coconut curry. This spicy coconut curry cream sauce was amazing. You had to suck the meat out of the snails, which was cool, and there was plenty of sauce to drip over rice or noodles.

This time, the sauce was a little thiner than the first time (and although it tasted about the same, the thicker was a little better). The snails themselves were pretty awesome.


2004 Dönnhoff Niederhäuser Hermannshöhle Riesling Spätlese. IWC 92. Mesmerizing aromas of papaya, sweet herbs and spearmint. Intense but discreet cherry fruit rises from the mid-palate, accompanied by brilliant acidity. The riveting finish is animated and spicy. One of the finest spatleses of the vintage in Germany.


1990 Zind-Humbrecht Gewurztraminer Heimbourg Vendange Tardive. 95 points. Wow. Intense, intense, intense. Sugar, sweet, lychee, a little cayenne. Very hard to describe. The finish goes into the next day. Great pairing with Northern Thai food. A very special, unique wine.


Roast quail. Quite tasty.


1999 Zind-Humbrecht Riesling Brand. IWC 93. Knockout nose of fresh and dried fruits, honey and white flowers. Delicious fruit salad and citrus skin flavors complicated by spices and honey. Lovely ripe acidity leavens the 22 g/l residual sugar. Very rich and dense, and much easier to taste today than the Rangen. I like the balance here.


Crab in tamarind sauce. Delicious. Sweet and sour.


2011 Weingut Jäger Grüner Veltliner Federspiel Ried Klaus.


Roast boar. This scrumptious dish had a ton of flavor. The meat had this char broiled and spiced thing that was spectacular.


2012 Seven of Hearts Pinot Noir Curmudgeon Cuvée Armstrong Vineyard. IWC 92. Dark red. Delicate, focused aromas of red berries, potpourri and Asian spices, with a bright mineral nuance adding lift. Fresh and lively on the palate, offering tangy raspberry and strawberry flavors that show very good energy, lift and cut. A fresh, elegant, weightless pinot that finishes with very good energy and drive and silky tannins. This racy, balanced wine puts on weight with air but maintains a sense of elegance and restraint.


2012 MacMurray Ranch Pinot Noir Estate Vineyards Russian River Valley. 89  points. Nice balance and structure, ready to drink as an infant. Some wood and spice on the nose, strawberry/raspberry palate.


Ground deer. Delicious too with a nice crunch to it.


From my cellar: 1995 Louis Jadot Echezeaux. 90 points. Impressive deep ruby-red. Perfumed, slightly candied aromas of red berries and smoky, charred oak. Supple and sweet, but a wine of only moderate intensity. Finishes with slightly dry tannins.

agavin: I bought a bunch of these because they were “cheap.” I.e. even though it’s a grand cru (although a spotty one) I bought it for my “premier crus that are drinking well now” slot. It turned out quiet decent, although there was a touch of barnyard on the nose. Several thought it was the wine of the night. I actually agree as reds go — but the competition was flaccid.


Dover Sole.


2000 Château Chauvin. Parker 92. A superb wine, this opaque purple-colored effort boasts a vividly pure nose of graphite, melted licorice, creme de cassis, espresso, and wet stones backed up by subtle, high quality, spicy, new oak. Multi-layered, full-bodied, dense, concentrated, and pure, with sweet tannin and superb length, this future classic will be at its best between 2008-2019.


Baked catfish.


A bit more filleted.


1997 Greenock Creek Cabernet Sauvignon. Parker 92. One of my weekly Cabernet Sauvignons for a number of years was Greenock Creek’s 1997. It was released at a very reasonable price, and, again, I did not know what to expect as this estate is not associated with Cabernet Sauvignon as much as Grenache and Shiraz. This 1997 is still a killer wine. Its dark plum/purple color is accompanied by aromas of spice box, cedarwood, sweet licorice, and black currants. Full-bodied, velvety-textured, and gorgeously proportioned, it is a sexy Cabernet Sauvignon that should continue to evolve for 5-10 years.


Veggies.


Fish sauce. Tasty and salty. Two kinds.


There are various condiments. Mint and basil.

Rice noodles.


And these rice paper “pancakes” that are softened in hot water. Not pictured are two kinds of fish sauce and thin rice noodles (you can see them below).

You put all this together with the fish as you like and do your best to roll into a pancake. It’s scrumptious, absolutely delicious, but messy.


2001 Oriel Priorat Alma de Llicorella. 88 points. Burnished dark garnet red. Red lifesavers candy, roses, and earth nose. Medium bodied, cranberries, sweet ‘n’ sour cherries, good acid, fully integrated tannins.


Spicy boar. Another boar dish made from Yarom’s animal. This one was flavorful with a real slow powerful heat.


2007 Nazar Spray. Not listed on CT.


Pheasant curry. Absolutely delicious, particularly with some of the noodles.


1987 Diamond Creek Cabernet Sauvignon Volcanic Hill. IWC 84. Full red. Weedy, green, vaguely chemical nose. Thick and dense but rustic. Has more density of material to stand up to its strong green component than this winery other two ’87s. The best of the trio in terms of texture and ripeness.


Snow peas.


2000 Giscours. Parker 92. Probably the finest Giscours made since the 1975, this black/purple-colored 2000 offers up terrific notes of camphor, creosote, blackberry, and cassis jam intermixed with notions of smoke and earth. Spicy, with low acidity, a big, rich, fleshy, full-bodied palate, outstanding texture, and a long, pure finish, it is, to reiterate, one of the best Giscours produced over the last 25 years. A sleeper of the vintage, it is still available for a realistic price.

agavin: my second favorite red.


Goat stew. You add in the noodles and greens below. The broth was actually very flavorful, if terribly ugly. The goat itself was kinda stewed.


2012 MontGras Carménère Reserva. 85 points. Deep purple, vegetal and slight cedar smell. Taste of leather and green pepper, dry but soft short finish.


Egg noodles for the goat.


Mysterious greens.


2000 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. 90 points. Medium red. Moderately ripe cherry and red berry aromas are complicated by tobacco, mint and musky underbrush. Medium-bodied and a bit loose-knit, with low-key, gentle red fruit and cured meat flavors that are nicely firmed by a dusty mineral tone. Gains sweetness on the finish, picking up vanilla and floral oil notes. Understated and rather elegant Rioja but lacking real oomph; was this really deserving of the fancy Gran Reserva Especial treatment?


Crispy noodles with miscellaneous stuff. A lot like the Cantonese dish.


2008 Domaine du Pegau Chateauneuf du Pape Cuvee Reservee. Parker 89-91. The 2008 Chateauneuf du Pape Cuvee Reservee was about to be bottled at the time of my visit, and it will certainly be one of the better wines of the vintage. By the standards of Pegau, it is not a massive wine nor will it be terribly long-lived. However, this estate has an incredible track record in off years, so I would not be surprised to see this wine exceeding readers’ expectations in 10-12 years. Tasting through the three remaining lots that will be blended together, I rated them between 89 and 92. That makes it one of the better wines of the vintage. Medium to full-bodied, chewy and very evolved, the wine exhibits lots of earth, lavender and foresty/mossy notes intermixed with kirsch, peppery black currants and Christmas fruitcake spices. It should drink nicely for 10-12+ years. Laurence calls it a very “traditional” style that she believes will be as good as their 2006.


2003 Williams Selyem Gewürztraminer Late Harvest Vista Verde Vineyard. IWC 91. Deep gold. Classic gewurz bouquet of rose, peach and smoke, with an exotic overlay of baking spices. Sweet and round, with concentrated pit fruit and melon flavors showing impressive energy and focus. Finishes on a spicy note, with excellent depth but no undue weight. I like the absence of cloying notes here and would love to serve this with funky or blue cheeses.


Happy birthday!


1970 Château Guiraud. 87 points. Gorgeous fresh nose, with apricot and peaches (A-). Somewhat light palate with limited sweetness (B++).

agavin: on the internet, this wine sometimes gets wonderful reviews (95+!). Our bottle was sadly not in such great shape.

Coconut gelatin dessert (green) and coffee flavored of same (brown). Cool and refreshing.

Overall, another epic Hedonist Asian adventure. Good food, great prices, fun wines, and a whole lot of us. What more could you ask for?

More crazy Hedonist adventures or
LA dining reviews click here.

Related posts:

  1. Never Boaring – Il Grano
  2. Phong Dinh – Hedonists go Vietnamese
  3. Coconut Curried Snails?
  4. Feasting Lunasia
  5. Cantonese Pig Out!
By: agavin
Comments (1)
Posted in: Food
Tagged as: hedonists, Phong Dinh, san Gabriel valley, vietnamese, Wine

Food as Art: Little Saigon

Nov29

Restaurant: Little Saigon

Location: 6218 Wilson Blvd, Falls Church, VA 22044-3210 (703) 536-2633

Date: Nov 27, 2010

Cuisine: Vietnamese

ANY CHARACTER HERE

One of my favorite places back “home” (Washington D.C.) is Little Saigon, a local hole in the wall Vietnamese place with absolutely stellar food.

Yeah, Hole in the wall. But good!

We start with this prosecco. Basically Italian Champagne.

The menu is as long as War and Peace!

Table condiments.

Almost everyone here is Vietnamese, which is always the best sign of authentic ethic restaraunts.

This is marinated raw beef, soaked in fish sauce, with onions, chilies, and basil. Not a typical American flavor, but amazing nonetheless.

My two-year son’s favorite: rice cracker (with black sesame).

Vegetarian spring rolls, hot as the 9th circle of hell (temperature). The sauce is this amazing chili-sweet-soy combo.

The owner visists. My parents have been friends with her for years.

Vietnamese “hot wings,” but fried with TONS of garlic. Amazing. I was dipping the garlic by itself in the sauce and eating it.

We moved on to this tasty malbec. Toasty oak.

Soft egg noodles with tofu, brocoli, mushrooms, baby corn. Fine, but not the best dish of the evening.

Crispy orange duck. This must be Chinese inspired, but it’s amazing, totally amazing. The duck is perfect, and the sweet/bitter tang of real orange peels (not to mention the schechuan peppers) delectable.

Rock fish, steamed, with a ginger cilantro sauce. Very nice light whole fish.

One of my guilty pleasures is just soaking rice in the orange duck sauce!

The check for 6 people, $108! Not a bank breaker.

Observe more Vietnamese diners — they know their own cuisine. Never trust an Asian restaurant with blond waiters (none here).

There were oranges for desert, which nicely finish off the meal, and my two-year-old loved them.

For a second review of Little Saigon, see here.

Related posts:

  1. Food as Art: Saddle Peak Lodge
  2. Food as Art: Hatfield’s part 2
  3. Food as Art: Ludobites 6.0
  4. Food as Art: Bistro LQ
  5. Food as Art: The Bazaar
By: agavin
Comments (3)
Posted in: Food
Tagged as: Asia, bbq, Cooking, duck, Food, Little Saigon, noodles, orange duck, Restaurant, reviews, rice cracker, rock fish, side dishes, spring roll, United States, vegetarian, Vietnam, vietnamese, Vietnamese American, Vietnamese cuisine
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