When you see a line outside of a Hong Kong eatery, it can only mean one thing: dericiousness.
I still remember the first time I met David de Jorge [or as I like to call him, my Hagrid] of RobinFood. Andoni took us to ‘visit the restaurant’ the night before our official first day. Except instead of walking into Restaurante Martín Berasategui, we snuck around back to la choza [aka Hagrid’s hut]. Of course, it was a rainy evening in January, the perfect setting for an inconspicuous nighttime visit under the large paraguas of Sir Anthony.
David de Jorge
Family, friends, food and great fun. The pictures say it all. Here’s a look at Christmas 2010:
Not exactly the typical Christmas dessert, but who can say no to strawberries?
Looking at you looking at me:
Grandma did not get run over by a reindeer:
Cousins reenacting a goofy childhood photo:
Then I headed to New Jersey for some food, babies and new year’s eve festivities:
These boys are so well-behaved at such a young age:
Chinese speaking French on NYE:
The boy likes chocolate mousse [faite sans balance! olalalala…c’est illégale!]:
Mats’ secret to being the ‘favorite’ parent:
Olly and Papa
Then I headed to NYC. Well, more like Brooklyn:
The trip to NY’s most populous burrough was all for this:
I’d been meaning to check out Fatty Cue after all the press it’s been receiving this year. If people in ‘the industry’ [as we call ourselves] like it, it’s usually good, right? In this case, yes. Finger-lickin’, lip-smackin’, “BBQ.” More like Asianified-BBQ but de-rish nonetheless. We had the pork ribs [pictured above], lamb ribs, Pork loin and Porkslap beer (because they threw a party the night before and ran out of Beer Lao. Booo). I prefer either of the ribs–stronger flavors, great seasoning and texture. Seating is tight, portions are small and come on cheap-o Chinatown plates, but if you’re hankering to snack on some meat with Southeast flavors and you’re in the ‘hood, head on over. I also love their assertiveness with the spicy fish sauce and thai chili. Bangin’. Restaurants usually shy from [real] spice.
As I said, this was a meaty snack. Keep in mind it was 20 degrees F outside, aka perfect ramen weather!
I waited patiently in line for 20 min or so for a steaming hot bowl of spicy ramen. I tried the Totto Spicy Ramen as well as the Totto Chicken Paitan Ramen (the first two items on the menu). Both delicious. Compared to Ippudo, the noodles are a bit thinner but maintain their QQ. The broth was rich, deep and chicken-y, without MSG and without the after-mouth-feel of thick and nappy. Know what I mean, ramen lovers? Sometimes you get that Ippudo (that other red-and-black-themed ramen joint), on an off-day I suppose. Oh and having been in Europe for the past month and a half, I must say the spicy bamboo shoot side is quite spicy! (deserving of its 5 chilis on their chili-meter on the menu) Hmm…perhaps I should try it again after living in China for a month and a half. I bet it would be ‘mildly spicy.’
For dinner I had quail at Café Boulud. Perfectly-cooked-pink. The waiter claimed it was not sous-vide but I still don’t believe him.
My first NYC food truck experience. Waffles remind me of snowboarding and eating chocolate-drizzled waffles at the bottom of the slope at a Waffle Haus because waiting in a long line of skiers and snowboarders is not as fun as eating a hot, chocolatey waffle when you’re super cold and need to recharge. They also remind me of the gofre vendors in Madrid that sell waffles in the subway stations. The aroma of gofres after disembarking a crowded Madrid metro car > over-perfumation of Spaniards on metro.
The best [and so far, only] yakitori joint I’ve tried in NYC. It’s not Toriki, but hey, we’re not in Tokyo. And it’s still freaking good! Try the soft bone, chicken skin and giblets!
Chase that with a bowl of hot or cold soba. The tempura was warm and crispy, although my slice of fried lotus root was sliced too thick, therefore it was difficult to chew. Other than that, the soba noodles were the right amount of QQ, the broth smoky and full of bonito-goodness without being too salty. It’s different from Soba-Koh; the noodles are a bit thinner but they’re QQ nonetheless so pas du problem. I’m definitely coming back for more!
More to come…