Ramen Dojo in San Mateo - broth was amazing and all the great toppings you can put in it was wonderful! Noodle itself still can’t compare to ramen I’ve eaten in Japan.

It taste just like chicken but so much better! This was the frog legs I had in Paris. Extremely tender and juicy. Every bite was filled with an explosion of flavor.
Roger La Grenouille
26-28 rue des Grands Augustins
Saint-Michel- Odéon
75006 Paris

Pamir Afghan Cuisine in Dublin is a must try. This is the “baked chicken” not on the menu. This chicken was slow cooked for days. There is only a limited amount during lunch so you should call and reserve your share!

If you’re in SF and are in the mood for Korean/Japanese cuisine make sure you try Namu Restuarant. But if you are in SF on a Saturday morning, make sure you go to the Ferry Building farmers market. Namu has a stand there and they sell some pretty awesome food.

I got Korean Tacos and Garlic Chicken Omurice 

Other items they have during the farmers market are:

Gamja Fries

Kimchi Fried Rice

Okonomiyaki (Japanese pancake) 

Asparagus Tempura

• North Bay

Jook or porridge deserves another post. Here is one that I made. 

Ingredients:

• 1 boneless skinless chicken breast
• 4 cups of white rice
• 1 can of chicken broth
• cilantro

1) Marinate the chicken breast with your favorite spices. I use a few simple items around my kitchen, soy sauce, salt & pepper, olive oil and honey.

2) Leave it soaked in for 2-3 hours and then cut the chicken up into 1-2 inch cubes. Once cut, cook the chicken briefly for about 5 mins on the frying pan.

3) Cook the rice - if you don’t have a rice cooker, I would recommend buying one. It’s worth it.

4) Toss the rice and chicken in a pot and add a can of chicken broth. The broth should be about an inch above your mixed rice & chicken, but if you need more liquid, you can just add a little bit of water to get it there.

5) Bring it to a boil and turn the stove to low and let it simmer for 20 mins or so. Be careful not to let the chicken broth evaporate entirely. Stir the jook every few minutes to prevent it from sticking to the pan. If you see that the chicken broth is evaporating too much, then you can add more water. At this point the jook is ready for you to serve, but depending on how soft or sticky you want your jook to be, you can either cook it longer to get it more sticky and softer or you can take it off the stove early to get a harder and more watery jook.

• My Receipes

Since we’re on the topic of the spanish paella, here is the best one I’ve ever had. This is a lobster Paella from a restaurant in NY called Pipa Restaurant. The rice is nice and soft and you can really taste the flavor of the seafood in the rice.

• East Coast

This is Rösti which is the Swiss version of a hash brown. Of course if they are on my post, they are far superior than just an ordinary hash brown. What I love most about a Rösti is that its nice and crispy on the outside, but the inside is super soft and you can actually taste the potatoe. The above two are pork curry Rösti and a breakfast Rösti. My favorite is the pork curry Rösti.

• Europe

Tapas is awesome. I like it because you get many variety of dishes in small amounts. The added benefit is it usually makes you feel good cause most likely you finished all of the food. Left overs makes me feel a little guilty so I always feel good when I am able to finish all my food.

This is a spanish tapas place I found in Switzerland (Restaurant Rechberg). The Paella was pretty good cause the ratio between rice and seafood is well balanced.

The photos above are:

Octopus

King Prawns

Seafood Paella

• Europe

I found passion fruit in Switzerland!

I was so ecstatic when I found them in the super market in Switzerland (called Coop Theaterstrasse 18, 8001 Zürich, Switzerland‎ - 043 268 87 00‎). I got to eat one everyday while I was out there. It was a great two weeks, I must say!

The big orange one was better than the purple one. I think it was from Australia.

• Europe

Recently I went on a trip to Switzerland and was lucky enough taste some really awesome food. This restaurant was surprisingly my favorite. Chuchi was a traditional swiss cheese fondue restaurant. When you first walk in you think it smells like feet, but after you sit there for a minute the smell just grows on you. Trust me!

Pictured in these photos are 3 of my favorite dishes at that restaurant:

-pear flavored cheese fondue

-Sauerkraut sausage soup

-Toblerone ice cream

The sauerkraut soup was a great starter because it opens up your appetite. Of course the Toblerone ice cream was a great finish leaving you fully satisfied.

• Europe