Formerly known as Bo Laksa King’s Bubbles and Bits, this hole-in-the-wall restaurant serves an array of pan-Asian dishes, including Burmese salads and the namesake noodle soup.
Sometimes all I want is simple fried rice. Cold, (preferably) day-old rice hitting a hot wok results in grains that are soft and fluffy, not to mention a great vehicle for other flavors. Fortunately for me, Seattle’s International District has a host of Chinese restaurants that fire up fried rice. Two of the most-touted are virtually back-to-back, so I decided to visit both to compare their offerings.
A new restaurant in the shadow of the Space Needle turns out surprisingly impressive Japanese shabu-shabu.
A protégé of award-winning chefs strikes out on his own with Asian-inspired octopus soup, kabocha buns, a personal spin on ramen, and more.
Pike Place Market is a working market for locals as well as a central attraction for tourists and business travelers alike. There are plenty of places to satisfy your sweet tooth, but here’s where we recommend you start.
Affectionately called “the Hearth,” Miller’s Guild’s custom-made Infierno puts out a lot of heat, producing delicious portions of beef, rack of lamb, pork loin, prawns, smoked quail, and more.
Chef Brendan McGill always maps out an adventurous meal, and that includes dessert. He offered up both Sweet Potato and Yam Terrine and a Sticky Toffee Pudding with a twist.
Parfait serves up some of the best ice cream in Seattle. We checked out their brick and mortar location and also gave the patisserie items a try.
“Biang” is the sound produced when a chef pulls dough and thwacks it against a table to make fresh noodles, making the hand-ripped Biang Biang noodles a star at Biang! restaurant (exclamation point theirs) just north of Seattle.
Expertly deep-fried chicken wings and an off-menu fried rice with beef dish help make Phnom Penh one of the best pitstops in Vancouver’s Chinatown.