With the kitchen pumping out baskets of xiao long bao, there are inevitable comparisons to Din Tai Fung. So what’s the verdict on quality?
I've obviously exhibited a lot of enthusiasm lately for hot oil-seared biang-biang noodles. They're addictively delicious! So, I've wondered, why not make them myself? Here's the start of the journey...
Following my recent trip to Fukuoka, Japan’s home of tonkotsu ramen, I was especially interested in trying three brand new places close to Seattle. All feature Japanese chefs putting their spins on porky noodle soup, with one standing out above the others.
The best way to experience Slate is to do a coffee flight. Yours might include a deconstructed latte, which highlights the quality of both the espresso and the milk.
QQ is another place for hot oil seared biang biang noodles. So...how do QQ's noodles compare to Biang's?
The owner confesses that she doesn't like noodles anymore, but her noodles are something special, whether oil-seared or layered until a big plate of chicken.
A highlight of this trip was a massive portion of horse tartare, which wasn't even something I ate at the Omnivore Food Festival. It's at the festival that I had one of the most memorable dishes so far this year.
It's easy to be envious of the Portland restaurant scene. But what's best? Here's a current eating itinerary that will provide pleasure to adventurous and ambitious food lovers seeking satisfaction from breakfast to late-night meals, with snacks and coffee thrown in for good measure.
In contrast to the multi-day, Chinese food feeding frenzies I normally enjoy and recommend north of the border, here’s a sample itinerary that will fill you with culture, outdoor adventure, superb dining (both Asian and European), and unique experiences with tea, coffee, and beer.
It’s approaching two years since I got my Hario “barista station” set-up, a major upgrade from my previous haphazard brewing system. Now a true coffee aficionado, I've tried some new gear. Here's what I've added...and rejected.