No. 194: Fresheast (West Hollywood)

As much as I like Tender Greens (and I'm still stoked about its upcoming Pasadena opening), I'm so thrilled that West Hollywood has got another healthful fast-casual option - fresheast. And as an added bonus, they are pretty earth-friendly too, using recyclable & biodegradable serving ware (I'm digging the palm leaf plates!)

One of my favorite dishes there is the Miso Grilled Chicken; yes, my eyes initially glazed over too when I saw the "miso glaze" on the menu, but this is far from the cloyingly thick & sugary sauce @ most places. It's more delicate and refined, with light notes of umami and just a smidgen of sweetness, which works well on the freshly-grilled Jidori chicken thigh pieces that had a pleasantly light crispy char on the outside with an impeccably juicy and moist interior.

And stir-fried vegetables are worth shouting out for too,as they were perfectly cooked, retaining a delightful snappy crunch and its bright-and-vibrant flavors (unlike so many vegetable sides that are overcooked to a bland, soggy mess.) Also love the option to pick your own starch (and the fluffy, poppity quinoa is worth paying the little extra for.) In short, a well-balanced meal that's wholesome, flavorful, affordable and convenient!

And while the miso grilled chicken is one of my consistent faves there; at a media dinner a few months back I also sampled other tasty-yet-healthy fare, including:

Palak Paneer w Red Lentil Daal and Quinoa - one of the better palak paneers around town, it's aromatic without going overboard on the spices (i.e. you can still taste the spinach!) and the paneer are just fluffy, heavenly cubes of cheesiness.

Goa Shrimp w Tandoori Roasted Vegetables, Raita Dip and Brown Rice - Sounds spicy, but like other dishes, the spices here are more for the fragrance than tastebud-burning. Again, props to the vegetables that tasted as colorful as they looked.

Last but not least, their House "Jolie" Bourdeaux-style blend from Paso Robles, which drinkable on its own but it really works its magic when paired with the bolder & spicier dishes (and single/couple-friendly since it's sold by the half-bottle.) And definitely worth trying during their happy hour everyday from 4 to 7 p.m., when this (and all their other wines & beers) are half off!

And while there are quite a few eateries in town that shows healthy can be tasty too, I definitely love the Asian influences fresheast provides -- which is refreshing change of pace from the standard salads, soups, sandwiches and wraps. And you can count on me to be back again, for the Miso Chicken & the Palak Paneer (and maybe discover something new to fold into the regular rotation!)

What Do Others Say?
- Pleasure Palate also thought that Fresheast "a great addition to the West Hollywood dining scene" for its healthy Asian fare.
- The L.A. Restaurant Examiner said this is a "perfect solution" for those "looking for a way to eat healthy without sacrificing taste."
- ShopEatSleep noted that it "offers well-priced meals with quality ingredients, a great option in an otherwise high-priced part of Los Angeles."
- The Actor's Diet simply "love the entire concept behind Fresheast" from the ingredients, to its eco-consciousness, and its meyer lemon & mango sorbets!
- Green LA Girl titled her post about Fresheast "Pan Asian meals made fast, healthy, and green in WeHo." Enough said.
- EstarLA's post is headlined in a similarly obvious manner "Healthful, Conscientious Pan-Asian at Fresh East Is Actually Delicious"
- Quarry Girl gave it her thumbs up too to its vegan-friendly menu, and "honestly can't wait to return."

Fresheast
8951 Santa Monica Blvd- Suite G1
West Hollywood, CA 90069
(310) 859-9989
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No. 188: WP24 (Downtown LA)

"We're traveling out of the SGV for Chinese food?" asks the Gastronomer as we carpooled down the 110. Indeed, I had the same bewildered thought too ~ but how can we resist a chance to check out bar bites & drinks at WP24, celeb-chef Wolfgang Puck's latest resto housed high in the Ritz-Carlton Residences Tower @ L.A. Live.

Of course, longtime Angelenos know that this is not Puck's first foray into Far East fare. That honor goes to Chinois in Santa Monica, which opened in '83 and put some major steam behind the Pan-Asian fusion movement that is pretty ubiquitous, some say overdone, in the urban food scene now. So color me curious as to what else can be fresh and innovative in this realm more than a quarter century after.

As expected, one of the biggest draw for WP24 is its spectacular view, overlooking the downtown LA skyline and the 110 freeway. Coupled with the modern-chic vibe of the lounge, it's definitely a nice spot to impress a date, out-of-town visitor or business acquaintance.

The drinks we sampled that night all leaned on the fruity side with a slight Asian flair, such as the Pinarita above with Thai basil-infused tequila and pineapple juice and the Pearfect Asian with Absolut Pear, Canton ginger liqueuer & lime. Overall they were a bit too sweet & mellow for me, but I appreciate the slight envelope-pushing aspects of the menu to gently wean the crowd away from the likes of margaritas, cosmopolitans and other vodka-based "-tinis," hopefully over time the bar will develop even more edgier selection for those looking for a real palate challenge worth the ~$16 price tag (maybe pair that ginger with wasabi to clear the tastebuds? how about something with Chinese five-spice to blend with the cuisine? Or an aromatic cocktail with fresh yuzu and jasmine tea? Or better yet, incorporate traditional Asian spirits and liqueurs for a truly fusion cocktail match against the menu!) But for now, Rivera & Cana reign supreme when I wanna get my cocktail on around L.A. Live.

As for the bar bites themselves, it depends on what you deemed acceptable as Asian-inspired fare. My best analogy so far is that this is the equivalent of "modernized, fusion rolls" against traditional sushi (and funny enough, the sushi & sashimi are offered as bar bites here too!) The lounge dishes we sampled included an array of dumpling and spring roll variations, which like the fusion rolly sushi, are very saucy with more richer, more pungent ingredients compared to traditional deal. Symbolic of this is the "dan dan" chicken dumplings we tried, assertive creatures with a one-two-three punch of peanut, garlic and chili -- unlike the more delicate flavors of the steamed, boiled or even pan-fried dumplings that I'm used to. I don't mean it in a better or worse way, just different.

Since I easily admit to indulging in the occasional fusion rolls with spicy tuna, avocado, mayo and teriyaki sauces, there were definitely a few not-quite-authentic fusion treats on here too. My favorites included the tiny dumplings that were huge on flavor with its vibrant chili oil and black vinegar combination that delightfully complemented the rich pork belly filling and the above peking duck rolls that was packed with juicy, moist meat and made for a dippable, finger-friendly variation of the original. Too bad I didn't get a chance to try the baby pork belly bao buns, which were in short supply and high demand @ our tables.

The fusiony sushi rolls were pretty decent too, but I wasn't able to ID this one from that given the hasty pace that they were served and how fast everyone devoured them after, giving me little opportunity to determine what I actually ate.

Overall, lounging @ WP24 was a pleasant experience with a surprisingly number of tasty dishes if one can check their authentically Asian expectations at the door and overlook the amusing redundancy in some menu items, such as the Shrimp Har Gow and Bao Buns. I for one, plan on finally feasting on those bao buns while indulging some classic drinks and maybe a delectable sweet bite, all the while soaking up the glittery landscape of the city.

More photos from the media dinner here

WP24
900 W Olympic Blvd.
Los Angeles, California 90015
213.743.8824

No. 181: Cham Korean Bistro (Pasadena)

I've always had a love-hate relationship with Korean food outings; sure, it's generally a great - and LOUD - time with lots of friends, but man, the copious amounts of heavy foods that we end up shoveling down while gulping Hite/OB beers by the gallon (and if it's a celebratory event; birthday, job promotion, being "funemployed," Tuesdays..., we may be downing pints of soju too!) Of course, this leads to no shortage of moanings and groanings the day after, whether from the hangovers, the sloshing beached whale belly and/or the still vampire-repelling garlic odor all over your clothes & breath.

And of course, given how meat-focused Korean joints are in L.A., I waved buh-bye to all of that when I went vegetarian. So naturally I jumped at the chance to check out Cham Korean Bistro for a media dinner after being assured there will be veg-friendly fare. And from a quick survey of their Web site, looks like there'll be healthy vegetarian friendly fare too (the two don't always go hand-in-hand.)

Being a "Contemporary Korean" restaurant with a Californian-fusion twist, the fermented pungency, spiciness and garlickiness has been toned down a bit, but the dishes were still very flavorful and refreshingly light, such as:

Their take on the dukbokki, rice cakes stir-fried in a tangy-sweet-spicy sauce with fresh veggies. Not too greasy and not too heavy.

Bibimnoodles, also with more fresh veggies plus tempura flakes, half-boiled egg and a spicy-chili sauce, wonderfully presented before the ever-enthusiasticenthusiastic chef Kimmy Song glided by and tossed it together for us (I still get a kick remembering all the times she cheerfully reminds me "vegetarians can eat this!" as the courses came out. Between heading up Cham and being CEO of !it Jeans, I'm amazed at her bubbly attitude and endless energy.)

Some decidely less Korean, but just as delicious, courses included:

Tofu pockets, a nod to Japanese inarizushi that I always find a bit boring (just tofu skin & rice? *yawn*) Here the it's given a facelift with a variety of toppings, including blue crab and spicy tuna. Of course, I only had the Japanese seaweed & arugula-radish versions, which made for a tasty starter bite.

Watermelon salad with figs, feta cheese, arugula, mint leaves & a mint vinaigrette - I definitely love the eccentric flavor combination that's going on here, from the peppery rocket lettuce to the cooling watermelon and mint, a little sweetness from the fig and just enough salty feta to round it all out. Not only does it work, it's an interesting (hard to come by for a salad,) and I definitely look forward to recreating this salad at home (if not re-ordering it here.)

Last but not least, their drink options. Cham's still gotta represent with the Hite, but they have a pretty kickin' selection of bottled brews including Houblon Chouffe Belgian IPA, Lost Abbey's Devotion and Maredsous 8 plus an equally approachable and affordable winelist, all tasted and chosen by the Cham staff to go along with the foods served there. Imagine that, actually pairing Korean food with alcohol. Impressive!

And wrapping up the preview, a tasty Framboise float. It's not officially on the menu, but I definitely hope it'll make it (or be an off-menu item I can order) since it was a hit with everyone at the table.

I've always been one to say when done right, fusion cuisine can be a good thing - and overall, Cham fits squarely in that category, with Korean foods given a healthy, modern spin, and its influences blending seamlessly other Pan-Asian fare, plus a decent brew or glass vino to go with.

And I can attest that the morning after, instead of bloated and smelly, I woke up delighted and satisfied, plus thrilled to finally discover a place where I can enjoy delicious, meatfree Korean-inspired dishes.

More photos from my flickr set here.

What Do Others Say?
- Gastronomy thought that "Cham has managed the refine the art of tableside grilling without losing any bit of flavor"
- Eating L.A. deemed it "clean, healthy food - perfect for ushering in a vegetable-intensive 2010"
- e*star LA considered it "approachable Korean food . . . those who have been previously scared away by these flavors can appreciate the foray"
- Gourmet pigs simply declared that it's "one of the best lunch options in Pasadena"
- Mattatouille noted that Cham's "modest fusioning works better than all-out confusion . . . quite certain the bistro will have a nice following"

Cham Korean Bistro
851 Cordova Street
Pasadena, CA 91101
626.792.2474
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No. 167: Eats & Drinks During LA/OC Urban Hike

Chickens and ducks outside Knott's Berry Farms Soak City park

If third time's the charm, the fourth go-around should be full of good luck, right? That's certainly what I was hoping for on my Beach Blvd. Urban Hike, my longest one to date and one that actually includes both LA & OC. While the hike itself is a bit lackluster, there were definitely some interesting eats and drinks to be had along the way (thanks to a little homework and recommendations from fellow bloggers & friends.)

To start, I stopped by SoCal mini-chain Millie's in La Mirada for a pretty healthy breakfast - eggbeater scramble with mushrooms, spinach and fat-free cheddar, served with salsa, unbuttered wheat toast and some fruit slices. Yes, this was an item off their health-conscious menu, and it works for me since I didn't want to start off heavy and sluggish from a hearty breakfast when I got another 20 miles to go.

In hindsight, I probably should've asked them to give me the real full-fat cheddar instead of the fat-free version that reminded me of Kraft "American" cheese -- but overall the breakfast was not bad and certainly not guilt-inducing. I did have mixed emotions about not ordering a slice of their much-touted deep dish strawberry pie, but I reasoned with myself that I can always get a Donut Man strawberry donut if I still have such glazed berry & sugary carb craving at the end of the hike.

I had my sights set on Park Ave. for a heartier mid-hike bite, but found out they're dinner-only for weekends, so I hauled myself to the other notable Stanton eatery, Thai Nakorn. I was initially excited to check out this much raved place, but got dismayed when I saw how little vegetarian options there are . . . I finally settled upon Som Tam (a.k.a. spicy green papaya salad) which really hit the spot for a summer lunch, cool and refreshing yet with a pleasant chili kick that's well rounded with a citrusy tang, plus some salty-sweetness from the sauce.

There was also a slight fermented taste to it and I can't tell it was from the fish sauce (which of course, would render the dish non-veggie) but the server assured me the dish was vegetarian so I decided to turn a blind eye rather than be annoyingly scrupulous. But definitely a place I look forward to returning to when and if I go back to eating meat (and in another hindsight moment, I wish I checked out the more veggie-friendly and friend-recommended Mad Greek Restaurant instead.)

Moving onwards, time for to quench my thirst -- with a good hearty glass of beer! When mapping my route, I remembered there's a German-themed Old World Village next to the Bella Terra complex in Huntington Beach so that's where I decided to pitstop while waiting for Caroline on Crack (my urbanhiking - and drinking - partner in crime last month) to join up with me for the remainder of the route. To start, I got the light, quaffable, lightly spicy and fruity Franziskaner Hefe-Weisse. A summer perfect brew while we played a little shuffleboard.

When Caroline joined me, we studied the drinks menu and almost immediately became intrigued with their German Schnapps . . . so we both decided to order a shot. I ordered the bramble one, expecting it to taste like raspberries or blackberries (i.e. fruits of the bramble plants) but it tasted more like wintergreen-peppermint, or "Christmasy" as Caroline puts it. I thought they'd given me the peppermint schnapps by mistake but was reassured by the bartender that's how bramble supposed to taste like. Oh well, I thought, as I finished the rest of it (and thinking how this cooling-yet-fiery drink may have actually gone well with that papaya salad.) Caroline got an apple schnapps which tasted like uber-sweet, liquored up apple juice. Wrapping things up, I got a light, fragrant white wine and played a little shuffleboard with Caroline before taking leave . . .

. . . only to be stopped by a bakery that was selling apple strudels and freshly made candied pecans! Not knowing any better, Caroline and I said "We'll take one strudel!" only to have the lady present us with a pastry the size of two baguettes! So we opted instead a strudel SLICE (still substantial size for two to share) and it was divine and unlike any apple strudels I've had before... impeccably light because of the phyllo pastry and an wonderfully complex apple filling that's crisp, aromatic and not-too-sweet, which the baker explained were from six varieties of apple and just a touch of sugar and spices. The still-warm candied pecans were great too, and towards the end we tossed the two together to make a sort-of-baklava. Yum!

As we neared the beach, we stopped for one final snack break at Mother's Market & Kitchen, another mini-chain market whose in-store cafés have deemed one of the best vegetarian places by the OC Register. Caroline got a freshly-made pineapple/coconut & mango smoothie, and I opted for their grilled vegetables whole-wheat quesadilla, hot and gooey with globs of REAL cheddar cheese binding the grilled eggplants, chiles, bell peppers and zucchinis - served with generous sides of fresh guacamole, sour cream, salsa, scallions and black olives. Both Caroline and I groaned with glee as we noshed down this "healthy, but not really" treat at a bus stop.

After we hit the coastline and did a victory jump at the beach, we quickly hauled butts to our most anticipated location - Don the Beachcomber's, a revival of the famous Tiki bar & restaurant that's been forever feuding with Trader Vic's on inventing the Mai Tai.

Regardless of who made it first, I think of the two I liked Trader Vic's (which I happened to have drank the day before) more, which was smoother with a pleasant balance of fruit and orgeat. I got the Three Dots and a Dash, a little more sophisticated and herbacious, but again -- it made me wish for the better made version at Cana Rum Bar. And Caroline and I both wished the menu had a little bit of description of what each of the tiki drinks contained so we don't have to bug our waitress or do a quick search on our phones.

As for the food, I didn't expect anything spectacular and sure enough, it wasn't. I got the simply named "The Noodles" which turned out to be vegetable chow mein with udon ~ it tasted pretty standard (greasy and soy saucey) and was good enough for soaking up alchy and filling my stomach, but nothing that I'd order again. Caroline had better luck with the Kalua Pork dinner plate, at least until her teeth encountered some unappealing gristle.

Comparatively better was their Pineapple Upside Down Cake with Rhum-Caramel Sauce and cone of garlic fries, but better versions of those can be had (and for cheaper) elsewhere too. It was still pleasant checking out the space (and I had a $50 Groupon to use anyways) and I might return for some of their other famous tiki drinks (Zombie or Rum Barrel, anyone?) if I'm in the area.

As always, the best part of the hike is discovering all the eateries that I probably would've missed if I was driving by, and just when I thought my to-try list couldn't get any longer . . . on goes the like of ParkAve, Mad Greek, Tampopo Ramen and all the Korean joints that dotted the Buena Park stretch of Huntington Park. Now let's see if I can shave off that to-eats list before or during my urban hike next month (July 25, this time along length of Colorado St./Blvd. from Glendale to Arcadia!)

More photos on flickr set here

Millie's Restaurant & Bakery
14840 Beach Boulevard
La Mirada, CA
(714) 994-4430

Thai Nakorn
11951 Beach Boulevard
Stanton, CA‎
(714) 799-2031‎

Old World Village
7561 Center Avenue,
Huntington Beach, CA

Mother's Market & Kitchen
19770 Beach Boulevard
Huntington Beach, CA 92648-5927
(714) 963-6667

Don the Beachcomber
16278 Pacific Coast Highway
Huntington Beach, CA
(562) 592-1321

Special (Mostly) Drinkventure #151: Kabuki (Hollywood)

I am usually not big on dining at chain restaurants, let alone blog about them, so there has to be a pretty good PR hook for me to wound up doing both!

And that reason came in the form of Yuji Matsumoto, a master sake sommelier (only one in U.S. and of about 80 in the world) who's been working with the Kabuki Restaurants for about two years, picking out sake/shochu and creating Asian-inspired cocktails for the establishment. Since Caroline on Crack and I were unable to attend a blogger dinner thrown last month, they were generous enough to invite us to a tasting and interview with Yuji, which we readily agreed to.

Shortly after sitting down at the table (all prepped with glasses and a handout,) Yuji educated us on the basics of sake, from the process of sake production, to the different qualities sake may exhibit, to what label terminologies mean, and of course, how to evaluate sake and how to pair it with food -- using wine as a comparison point. Here are some of the more interesting takeaways from the session:

- Using a wine glass to taste sake: Yuji is actually working on a glass design that will best exemplify a sake's unique aroma and texture, but in the meantime he noted his preference for a white wine glass, which allows the sake's fragrance to blossom and direct it towards the nostrils when sipping.

- When shopping for sake in markets, try to buy the ones kept chilled: It's ideal when stored in the high 30s, so those kept at room temperature on store shelves may not be as tasty.

- Junmai here, not so much there: Because of tax regulations in U.S., the vast majority of sake consumed here are junmai (pure rice a.k.a. unfortified) sake, whereas in Japan it's mostly about drinking the fortified variety, since they believe the extra alcohol enhances the flavor and extends shelf life (not to mention get happy faster,) and on that note . . .

- When ordering sake in Japan, be sure ask for nihonshu: since 'sake' is a generic term for any alcohol, so you may wound up getting a glass of beer instead. And please, avoid the "Sake to me..."

- Pricey sake isn't necessarily good tasting sake: The price is usually more reflective of how much the sake's been processed (from polishing the rice, time it takes to ferment, etc.) but he noted that the daiginjo label (rice polished to half its weight, or less) doesn't automatically suggest it's a great-tasting brew.

- Warm sake isn't necessarily bad sake, likewise, not all bad sakes should be warmed up: while warming does mellow out some of the harsher edges notable in low-quality sakes, Yuji pointed out that there is a range of sake textures and flavors that are great when warmed up (more on that later) and that some low-quality sakes are actually best when consumed chilled.

The last two were points Yuji brought up when I asked him what misconceptions about sake he would like to dispel. Following up on that, he also talked about the lack of ready knowledge on bottle labels. Unlike wines where you can get a general idea of its expected taste based on grape's varietal and region, sakes can exhibit a great range of flavors even with similar labeling.

As such, Yuji is developing a seasonal sake map of sorts* which he hopes will be implemented in the U.S. labeling of sake -- from Spring suggestive of lighter body and fruity-floral aromas (and better paired with vegetables or light seafood dishes) to Winter which is heartier, fuller and has more a aged-savory smell (and nice with a good ole slab of steak.) And the best sakes to consume are those in the summer-fall to fall-winter categories, primarily those with a tangy smell.

After our discussion, Yuji showed us how to sample sakes (very similar to wines, observe color, then swirl and sniff, then sip) and how to see how it works with food (sip sake, taste food, sip it again.) I must say, there were some interesting magic going on in there, particularly when a light and grassy Otokoyama was tasted alongside their cured salmon with kiwi and orange, or when the richer, melony Nanbu Bijin was paired with the lightly fried tempura. The flavors of the sake and the food built upon each other, and left us hungry (and thirsty) for more. (Sidenote: if there was only one sake that Yuji would order, the Nanbu Bijin would be it -- noting that it's very versatile and would go well with both lighter dishes such as sashimi and still hold its own against heftier beef or pork dishes.)

And finally, we had to ask "Sake? in a cocktail? really?!" To this, Yuji confess he's not a sake purist and he's open to mixing, shaking, muddling them up with other things (though, like any other spirit, the best sakes are best enjoyed on their own.) In making cocktails with sake, he emphasize adding a distilled spirit (such as shochu) so the alcohol doesn't become too diluted (much like how the wine-based sangrias would include a spirit) and to build upon restaurant's theme, he prefers adding Asian flavor components, such as yuzu juice in their Tokyo Mojitos, or Saketinis in flavors like Fuji Apple, Shiso-Plum and Lychee-Lime.

As a parting farewell, Yuji left us each with a Tokyo Mojito (cucumber for Caroline, strawberry for me) and two of Kabuki sushi rolls, the Lotus on Fire (california roll topped with spicy tuna and fried lotus chip) and pictured-above Kabuki Roll (spicy crunch roll topped with assorted seafood) -- both rolls were OK for what they were, but I was delighted at how the mojito built upon the spiciness, letting it linger with a constant playful tingle without letting it get overwhelmingly hot.

Leaving Kabuki with Caroline (and onto a mediocre dessert + cocktail stop at Delphine at Hollywood's W Hotel,) I was definitely left with a better knowledge and appreciation for sake, and can't wait to impress friends with a tasty bottle for the next BYO meal or perhaps mix up a cocktail that plays up sake's unique dimensions. As for the restaurant itself, the food's alright in the modernized/fusioned Japanese food sense, but I'm rather impressed by the "accessible seriousness" of their sake program (their menu makes it easy to pick out a sake to pair with your dishes, and the it has a nice price range depending on how much you can afford,) so I'm definitely open to returning to have a few nibbles to go with my intro foray into sake. Here's hoping I can put together a magical pairing on my own . . .

Kabuki Hollywood (and other locations)
1545 Vine Street
Los Angeles, CA 90028-7304
(323) 464-6003
Website
You can also follow Yuji via twitter here

P.S. Thanks to Uncouth Gourmands for posting the Matsumoto Sake Map

Mini Foodventure #140: Roy's (Pasadena)

Yes, Roy's is a longstanding chain, and despite my general reluctance to check those out for my blog, I gave their recently Pasadena location a go because I wanted to see what upscale Hawaiian cuisine is like (OK, technically it's Hawaiian Fusion -- but hey, many dishes we consider "typical Hawaiian cuisine" are fusion fare too, having been influenced by the East Asian immigrants as well as European & American colonization.) And also, they had an offer for their e-newsletter "Ohana" subscribers that discounts the bill by $20 for using their e-reservation system. A definite incentive for me since I always considered Roy's prices a wee bit too high for comfort (but that could be attributable to my Hawaiian food experiences thus far, which are casual fare that never ventured more than $15 a person.)

The restaurant exterior is gorgeous and impressive, with a lovely dining patio and walkway flanked by young palm trees and flaming tiki torches. Since the weather is still warm (and smoky, hazy from the Station Fire) I opted to eat inside instead, whose decor is somewhere between contemporary-fusion and a head-on collision of different themes, though the disarray of different colors and tones seems to mesh well with Roy's own fusion food focus. In any case, the ambience is definitely catchy visually and even conversation provoking (if I had to pick one object to gab about, it'd be their TV above the urinal . . . seriously? do guys really need to be kept entertained for the half a minute to take care of number one?)

While I had planned to get their notable three-course $35 prix-fixe, as soon as I sat I got a huge pang for seafood so I scanned the menu and ordered a seafood trio sampler for $29.95. Also tempting was their foie gras started, which looked interesting in preparation and surprisingy inexpensive for $12.50... which turned out to be free (apparently the chef wasn't pleased with the first lobe and had to do-over this dish, so the general manager apologized and comp'd it even though I didn't think the wait was THAT long -- but still, kudos to the service on both sides of the house.)

After my order, I was served this plate of edamamme -- now normally I'd nibble on only a few pods, but I found myself munching away at half this plate before reluctantly asking the busser to take it away so I don't get full before the actual food comes. These weren't only a little salty but also a little spicy and sweet with citrusy, peppery and even nutty notes as well... and sure enough, my brain just went "A HA!" when the server informed me the edamamme here are tossed in a little sugar and shichimi togarashi as well. What an easy-to-do upgrade that I'll surely do next time I'm serving these up at home!

The miso-glazed seared lobe of foie gras came with a yamamomo and a orange wakame soy butter; at first I wasn't sure if they meant soy butter as in some vegan butter derived from soybean, which sounds like all sorts of wrong since it's served with foie, but upon tasting realized that it's butter flavored with soy sauce along with orange and wakame. And it's really tasty, butter infused with wonderful citrusy-sweet fragrance of orange, the sea-briny taste of the wakame and a wee bit of the soy's umami.

The foie gras itself was a solid, but not spectacular, preparation -- the sear was perfect, but the flavor is very one-dimensional, duck fat w/o a hint of liver-ness. As the yamamomo, it's my first time trying so I can't say much about it (it tasted like a boysenberry to me) though it might be better if served pitted next time... not very modern-upscale upon discovering I have a seed to spit back out with the first bite.

The Roy's classic trio consisted of the (left to right) Hawaiian-style misoyaki butterfish, the Hawaiian blackened island Ahi tuna and hibachi grilled salmon. The butterfish tasted super-similar to its relatives, the black cod and Chilean Sea Bass: soft, moist, buttery and wonderfully complemented by the savory-sweet miso glaze and the bok choy. The rare seared ahi tasted pretty standard (fresh and good but not particularly noteworthy) but I did love the wonderfully spicy nostril-opener of a soy-mustard butter sauce (a wonderful spin off the wasabi & soy sauce). Surprisingly, the most lackluster of the trio was the salmon with citrus-ponzu -- despite taking the server's recommendation of having it cooked to medium, it wound up being overcooked a bit and was too dry for my liking. The accompanying sunomono was alright though. Nonetheless, I appreciated the three different preparations of this trio and it's a great to be able to sample several smaller-sized entrees for the price of one -- also props for their sensible portions!

Even though they are famous for their melting hot chocolate souffle, I already got dessert plans later that evening so I opted out, but it's something I'll consider for the future. And on that note, I'm definitely open to re-visiting Roy's -- overall the food is decent, and their service was superb (even if they didn't comp the foie gras), the price is too high for everyday dining, but for special occasions... or if the right deal floated along... I'd hit it again (though I don't expect to score such a sweet offer anytime soon, combining the $20 discount and the comp'd app, my expected ~$40 bill came out to $12.XX!!)

Ultimately, it's hard to compare this to the other Hawaiian joints I usually frequent since it's so drastically different, I wouldn't come here expecting a plate lunch and spam musubi anymore than I would expect Aloha Food Factory or Shakas to serve foie gras and have an expansive cocktail & wine list, so it's better to appreciate each variety for what it is.

Roy's Restaurant Pasadena
641 E Colorado Blvd
Pasadena, CA 91101-2005
(626) 356-4066
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Mini Foodventure #98: Daisy Mint (Pasadena)

Daisy Mint has been on my to-try list for some time, given its rave from Jonathan Gold, Eating L.A. and Gourmet Pigs -- but I just haven't gotten around to it since it's pretty hard to coax me out of my favorite Thai joints (Ruen Pair in Thai Town, the two Saladangs or President Thai in Pasadena.) But the occasion to finally come here arrived when I was feeling like Thai food and my dining companion, not-so-much. Since this place is more Thai-fusion and actually features quite a few non-Thai dishes (kim chi fried rice, honey pork with apple salsa) I figure it's a good middleground for both our palates (it also helps that Euro Pane, with its heavenly salt caramel macarons, is a walkable few blocks away, something to look forward to afterwards.)

For some reason, by the time we sat down our cravings swapped -- my DC opted for their yellow coconut-milk chicken curry (after eye-ing how nice it looked one table over,) and I was intrigued by their "Daisy Salmon", broiled with a creamy cilantro sauce. Since it was lunch time, we ordered the lunch special portions, which is more sensible, a little bit cheaper and comes with a side of rice (white/brown, or lemongrass/sticky for extra charge) and salad.

I was pleasantly surprised by how well the salmon and the sauce turned out, the fatty fish was a great platform for the tangy-creamy sauce (reminded me of tzatziki with an herbal kick from the cilantro). I also love the sweet-tangy vinaigrette dressing for the salad; the fluffy brown rice was well made but honestly, I would've preferred some sort of flatbread so I can eat this like a Mediterranean-inspired wrap.

The yellow curry was only OK, partly because it felt so generic and standard; the coconut milk did add a little richness and edge but otherwise it's just a standard chicken-potato-carrot yellow curry that I can get about anywhere or make at home. (On a revisit I had their green jungle curry with beef instead, which turned out way better with vibrant aromas of basil and kaffir lime, with more distinctive veggies of eggplant and bell peppers in the stew.)

And while we already were planning to have macarons on this particular foodventure, the rotating menu of desserts here looks promising too. Once, I had a custard-filled slice 'o baked pumpkin (with the rinds on) that was neither too sweet nor too rich, and I can't wait to try their F.B.I. (fried banana with ice cream) one of these days. And I've definitely added this on my list of cheap and casual places to go (most lunch specials fall under $10, and dinner is around $10-15 a person); and better yet, I don't even have to be specifically craving Thai foods to want to come back.

DaisyMint
1218 E Colorado Blvd
Pasadena, CA 91106
(626) 792-2999
www.daisymint.com

Mini Foodventure #93: Take a Bao (Century City)

Since I made the effort of parking my car during holiday seasons at the horrific lot in Century City Westfield's, I figure I might as well check out one of new eateries that pop up around Century City in addition to the chocolate tasting at Breadbar. Craft? A bit far and pricey at the moment. RockSugar? Um, not really feeling like Pan-Asianed cheesecake. Ooh, speaking of Pan-Asian, how about Take a Bao? It's food-court cheap (well, for C.C. standards anyways, considering their court also has Lawry's Carvery serving up $25+ prime ribs) and it sounds like an interesting, if gimmicky, fast casual concept. Could be cool as long as I don't compare them to the baozis readily available in Chinatown and all over the San Gabriel Valley.

Like most fast casual places, Take a Bao's menu is basically a mishmesh, mix and match of different already-prepped ingredients and sauces that's plopped onto and sandwiched between flattened and steamed bao dough (or, if you so choose, in lettuce wraps, on a bowl of rice or noodles -- but really, who'd go to Take a Bao to, well, NOT take a bao?)

After reviewing their assorted "Asian-inspired" filling options (including a signature barbecue pork that includes pea shoots and marinated cucumbers, unlike any charsiubaos I've ever eaten -- reminding me again not to evaluate these dishes by real baozi standards), I opted for the spicy sesame citrus chicken standard white bao and a miso beef wheat bao. About $10, ten minutes and one light-up/beeping vibrator later, my two baos and side of chinese napa salad arrived.

As you can tell, the only real difference between the two tacolike baos is the dough, sauce and meat, the veggie stuffings (pickled carrots, marinated cucumbers, radish sprouts, scallions) were identical -- and most of the other fillings have this same combo too.

I tried the chicken bao first, and it tasted like a poorly made orange chicken (a dish I normally love when I get that faux Chinese craving,) there was way too much of the overly-sweet sauce, and the battered chicken was dense and dry as a brick and not crispy at all (were they trying to compensate for the dryness by overdousing with sauce? well, it didn't work). But at least the bao dough was decent - fluffy, a little chewy, not dry at all and surprisingly holds together well as I took repeated bites of this otherwise sticky-and-syrupy mess.

The beef bao was way better, the miso braising liquid was sweet-savory but not overly so and it complements the tender sheared short rib nicely. The crunchy and tarted-up veggies actually provides a nice foil here and rounded out the flavors while contrasting the textures, as opposed to the previous bao where it was just another territory for that crazy citrus sauce to pillage and dominate.

But the part I liked most was the salad (yes, my yellow flag popped up when I realized the side is the best part); it was one of the better Chinese (no-chicken) salads I've had in a while, nice crunchy texture and flavors from the chopped napa cabbage, carrots, scallions, almonds and fried wonton strips and a light, nutty, sweet dressing that's just enough to bind them all together. I would've readily traded the chicken bao for more of the salad.

Summing up, my feelings for this place is mixed given the hit and miss dish I had (though for anyone craving these taco-style baos, I'd surely point them to Cafe Hiro in Cypress for their peking pork appetizer, styled like Momofuku's roasted pork buns and much more memorable than those here!) I am open to checking out this place again, but it's definitely not a destination eatery and it's rare that I'll be at the Century City Westfield so it may be a while for me to re-evaluate. That may be for the better in the long-run, 'cause maybe by then I can finally forget about that terrible super sweet brick of a fried chicken.

What Do Others Say?
Caroline on Crack, while disappointed by the baos, thinks it's a nice change of pace from usual food court offerings
Drink Your Milk actually did not take a bao here and had mixed experiences with bunless dishes.
Teenage Glutster had better opinion (or luck) with both the baos and salads here
but the democracy of the Yelpers gave it a middling 3 stars

Take a Bao
10250 Santa Monica Blvd
Los Angeles, 90067
310.551.1100
http://www.takeabao.com