Philadelphia - The Hungry Nomad

Pizzeria Stella- Old City/Society Hill (Philadelphia, USA)

January 22, 2013 1 Comment

Pizzeria Stella is another Stephen Starr restaurant and like most Starr establishments it does not disappoint. The restaurant is large and spacious and located in one of my favorite areas of town. Directly behind the hostess stand lies the open concept pizza station where the chefs are busy rolling the dough, adding the toppings and placing in the brick oven pizza all in front of a crowd of hungry diners.

If you enjoy watching your food be made then ask for a seat facing the kitchen… you may learn a thing or two about making pizza from scratch.

We ordered three pizzas to share amongst a group of four. The Tartufo- a black truffle, egg and fontina pizza; the Spinach- oven-roasted tomatoes, pine nuts, mozzarella and baby spinach; and the Sausage- wood-roasted sausage, hot pesto, mozzarella and tomato sauce (see menu).

The sausage pizza and the tartufo were my two favorites of the night. Ground pieces of sausage sprinkled generously over a perfectly baked dough with fresh mozzarella, tomato sauce and pesto.

The Spinach pizza was covered in boiled spinach sprinkled with pine nuts, oven-roasted tomatoes and mozzarella. Very tasty and a healthier choice for those aspiring vegetarians.

The Tartufo pizza was covered with cheese, egg and truffle oil. For those who love truffle oil this one is for you. It is a delicious creamy blend that when mixed with the chewy dough lead to a perfect pizza.

Of course, dough is one of the most important aspects of the perfect brick oven pizza and this dough hit all the requirements. The crust was golden yet not burnt, it was chewy yet not too crispy and hard.

BYOB, Farm-to-table, Organic, Philadelphia

The Farm and Fisherman- Washington Square (Philadelphia, USA)

January 21, 2013 1 Comment

This was my first experience at a farm to table BYOB in Philadelphia. I had been trying to get reservations at this 30 seat restaurant for over a month. Somehow I was always too late and never got a spot for their weekend dinner rush. So I started stalking the team on Twitter and alas they had a last minute cancellation and I was in…and when I say I was in, I mean I was reaaaaaaally in.

We walked in to an elegant dining room which without the signs outside looked like it could have been some one’s fancy dining room. In fact we were treated like we were at a family’s home. From our server Ben who took care of us to the nice and bubbly manager, Judy, who literally wined and dined us. I could not have asked for a better experience. I would have been sold on the service alone…but the food…oh the food. For the whole 3 hours I was there, I was in heaven. When it all ended, I didn’t want to leave and wished I could experience it all over again.

The menu changes daily in order to provide the freshest pick of the day. There are four courses and four choices under each course. There were four of us and we decided to get one of each and share everything. This was really the best way to experience our meal since every single dish was exceptionally intricate and delicious. It would have been a shame not to experience it all.

It started off with a bang. Beau soleil oysters served on a bed of salt rocks topped with hackleback caviar, cinnamon and a tint of blood orange. Small purple herbs were sprinkled throughout the dish making it not only great to taste but also great to look at.

The oysters were so fresh I swear they may have been fished out of the ocean that same day.

Next came the cauliflower and mushroom salad. A mix of greens, hen of the woods and trumpet mushrooms, almonds, cauliflower and goat cheese were elegantly presented.

The mushrooms tasted earthy. Each bite was a blend of all the above ingredients which when mixed together resulted in one of the most amazing salad creations I have ever tasted.

At this point we were already oohing and aahing over the food. But what came next left us all speechless. Have you ever had a vegetable steak? And I don’t mean that frozen vegan stuff you can by at wholefoods. I mean a steak that tastes so good that you forget there is no meat and in fact wish meat could taste like it. If not then I highly recommend the bloody beet steak that chef Lawler has created. Not only was the presentation of the beet colorful and beautiful but the taste was amazing. Who knew beet could be so good.

As a child I went out of my way to avoid eating beet which was ever so popular in my motherland being sold on cold winter days in food stands lining the streets of Tehran. These days I can’t seem to get enough. Of course, eating a bloody boiled beet on its own is not quite the same as having it presented beautifully with purple edible herbs, yogurt, pan drippings and aged balsamic. This beet is cooked whole in a cast-iron pan under a brick and removed when the skin gets crispy and splits. Who knew there was so much beauty in beets?

On to the second course. First came the grilled Spanish Mackerel served over granny smith apples with a mix of coriander, mustard oil and radish. The mix of the mackerel with the apple was again new to my taste buds and I absolutely loved it.

The mackerel was so fresh it may have started swimming out of the plate had it not been grilled to perfection. The apple mix complimented the fish perfectly.

The next dish was one of the top winners of the night (although they were all winners in my mind). Papperdelle with Wyebrook lamb shoulder ragu served with the most delicious tomato sauce, Parmesan and fennel seeds. A dried egg yolk was brought over and shaved on top to give it that extra touch.

This is a dish that I always order when ever offered on a menu and so can say I have a basis for comparison. I’ll keep it short and simple- it was the best.

Another second course on the menu were the Barnegat sea scallops. It was served over smoked barley, creamed kale, sweet potato and maple syrup. I loved ever single ingredient in this dish from the smoked barley to the creamed kale. The importance is in the details and Chef Lawler has really got that down.

The next dish was brought out by the famous chef himself. This was one of the most amazing mix of flavors and textures I’ve yet to taste in my 30 years. What was this mystery dish? The poached Wyebrook farm egg served over cracked rice, green wheat, farro piccolo, quinoa and squash. The texture of crispy, creamy and crunchy flavors mixed with the poached egg yolk was out of this world. I highly recommend you to order this dish if it ever finds its way on to the daily menu.

For the main course we picked three of the four dishes offered. First up was the Hudson Valley Dorade served with creamed carrots, fennel, parsnips and cardamom for added flavor.

Of the two fish we had that evening I definitely preferred the Spanish Mackerel. However, I did love the presentation of this plate. Triangular shaped pieces of dorade served over an orange colored puree topped with shaved pieces of carrots and parsnips. It was a work of art.

Old spot pork loin from Wyebrook farm came next, served with sea island purple cape beans, beech mushroom, purple kale and pork belly pastrami. If you love pork then this dish will blow your mind away. The Chef purchases the animal whole and breaks it down piece by piece dispersing into various parts of the meal (if you are lucky enough you can sign up for one of their courses where Lawler teaches you how to cut meat at home).

This pork dish is the real thing- served over beans drizzled with barbecue sauce and sprinkled with bright purple pieces of kale. A culinary masterpiece.

I rarely if ever order chicken when out at a restaurant. Mostly because there are so many other things that I always want to try and chicken seems so ordinary. Having tasted the Lancaster chicken baked in hay at Farm and Fisherman has made me think twice about my attitude towards chicken. This was my favorite main course of the night. I have never tasted a more flavorful chicken in North American where chicken is tasteless and bland. Perhaps it was because the chicken was local and organic or perhaps it was the magic performed in the kitchen that made this chicken so flavorful. I guess I will never know.

The chicken was baked in hay and served on top of farmer’s cheese spaetzle, bacon and mustard greens. A simple and hearty dish which hit all the right spots.

For dessert we had the layered chocolate ganache and the warm apple pie. Layers of chocolate divided by a thin wafer topped with whipping cream and powdered sugar. Need I say more?

The warm apple pie was so fresh, so warm and so perfect.

Perfect seems to sum up my experience at the Farm and Fisherman. A perfect and magical dining experience.

Fish, Philadelphia, Seafood, Sushi

Vic Sushi Bar- Rittenhouse Square (Philadelphia, USA)

January 10, 2013 1 Comment

Coming from Vancouver where the sushi shops compete with the ever-so-present Starbucks for space, it is hard to find good sushi anywhere I go. I was referred to Vic Sushi Bar in Philadelphia by a fellow Vancouverite who had already gone through the sushi hunt and found this little gem.

It is literally a little gem because the restaurant is tiny and the sushi- delicious. There is a small bar facing the chef and one table in front of the door. Making it an ideal spot to pick up or go in a very small group. We went on a weekday after the lunch rush and found seats at the table in front. The menu is extensive and includes all the basics you’d expect from a sushi shop. We ordered the spicy trio roll (salmon and avocado, spicy tuna and shrimp tempura roll) and a specialty roll consisting of salmon covered with salmon, avocado, eel and drizzled in eel sauce.

Everything tasted extremely fresh. the rice was the perfect amount in each roll. It was made fresh and tasted warm. The fish were all tender and literally melted on first bite.

For dessert, the tamago roll which consisted of a very thing egg concoction. It takes a very skilled tamago maker to create the perfect tamago and this in my mind was perfect.

If you want real sushi made fresh then this is the place for it. You won’t find anything else like it in the city.

Italian food, Pasta, Philadelphia

Modo Mio- Northern Liberties (Philadelphia, USA)

January 9, 2013 2 Comments

On a a cold winter evening with reservations in place and a bottle of red in our hand we made our way to Northern Liberties to dine at Peter McAndrew’s Modo Mio. Three hours later we left in a state of ecstasy. It is hard finding the words to explain our dining experience at Modo Mio. All I can say is that it was one of the best. Having recently experienced L’Artusi in New York City I can confidently say that the meal at Modo Mio far exceeded L’Artusi (it also cost a quarter of the price…although in their defense I am sure they pay much more for rent). I can say one thing: I have been dreaming of my meal ever since our visit and although my rule for our year in Philadelphia is to try each restaurant once I am confident this restaurant deserves that rule to be broken.

We walked into a small dim lit dining room and were seated at one of the dozen or so tables lining the wall. The decor: homegrown, classic, no frills Italian. Ambiance: loud. Very loud.

The Food: The menu consisted of antipasti, pastas and meats. We were lured in to the ‘Turista Menu’- a $34 prixe fix for a four course meal. You just can’t resist (and shouldn’t).

First off, house made whole grain bread was served with a creamy fresh ricotta drowned in olive oil. I could have kept eating it all night as I’m particularly weak around bread, butter and cheese.

Next came the antipasti. Everything on the menu had a creative flare to it. Our antipasti included a octopus salad tossed with arugula, capers chickpeas and white beans.

And a dish made of sliced potatoes covered with grilled cheese and apricots. I would describe this as a twist on the french Raclette (baked potatoes eaten with hot melting swiss cheese). The combination of potatos and cheese is always a killer but when served with a sweet surprise such as apricots and barberries- You just can’t get a better mix of flavors or originality.

Next, the bucatini and veal and rabbit agnolotti were brought out.

The Bucatini- hollow long strands of spaghetti mixed with pancetta and spicy plum tomatoes, herbs and spices cooked to perfection served with generous amounts of pecorino. I still remember each bite and often dream to go back just for this dish alone.

As for the veal and rabbit ravioli, it was my first time tasting rabbit and first time ordering veal. There are several things I don’t like to eat for ethical reasons (such as foie gras, veal and rabbit) but I am willing to try everything once. I have to say this was one of the most beautiful raviolis I have ever tasted. The veal and rabbit mix was wrapped in light, airy and fresh pasta dough. The sauce was a sweet sage butter. The sage butter was the key ingredient in this dish. Each mouthful burst with a strong sage flavor that my tastebuds welcomed eagerly. It was probably the most amazing ravioli I have tasted to date.

We were both ready to call it a night after the pasta, leave on a bright note and have the flavors remain in our memories and minds for as long as possible. But having ordered the four course meal, we had two more courses to go through. I had ordered the red snapper served over squid ink grains in a sauce that was out of this world. It was sweet, tangy creamy and completely unique. It gave the overall dish a sweet yet citrusy flavor. The fish tasted fresh and was cooked to perfection.

The next entree was the ribeye served over a goat cheese crepe topped with sundried tomatoes, salty sardines and a creamy sauce. The beef was well marinated and each bite melted in my mouth. What’s best- it was laid on top of a perfectly crafted crepe. Each bit was therefore a combination of beef, goat cheese and crepe. It was a beautifully executed dish with just the right amount of imagination.

Dessert came next. We always leave room for dessert which consisted of a flourless chocolate cake and tiramisu. The chocolate cake was served with whipping cream and shaved chocolate. It was the perfect texture and flavor.

The tiramisu was also served with shaved chocolate. It tasted light, fluffy and the right amount of sweet.

Service: our server was amazing and walked us through the menu making suggestions, explaining dishes and going out of his way to make our evening memorable. Within minutes of sitting, our wine was opened, poured and the bread brought out.

Chocolate, Philadelphia, Sweets

Max Brenner- Center City (Philadelphia, USA)

January 6, 2013 No Comments

If you love chocolate like the Count and I do you will really enjoy Max Brenner. The smell of chocolate will lure you in to what in my mind is a real life Willy Wonka Chocolate factory turned restaurant. You can indulge on everything chocolate: from chocolate martinis to chocolate fondue. While Max Brenner offers everything chocolate, there are other great dishes on their extensive menu. Recently, I was invited to try Max Brenner’s new sweet and savory menu which consists of new waffle sandwiches, a waffle salad, crepes and new shakes.

I started off with a chocolate martini. Should I go further? It’s liquid chocolate with the addition of alcohol served with a strawberry. It is a deadly combination and will leave you in a state of chocolate coma. I was left wanting more.

Next came the corn croquettes. Little small pieces of heavenly corn and manchego cheese balls dusted in panko bread crumbs and fried to perfection.

I could have continued on the liquid chocolate for the rest of the evening but I was a women on a mission and had to try the waffle sandwiches next. The new menu consists of five waffle sandwiches including a roasted turkey waffle, roasted vegetable waffle, prosciutto and apple waffle, roast beef waffle and turkey club waffle. Of course I tried them all. The Count and I both agreed that the prosciutto and apple and the roasted vegetable waffles were our favorite.

While I enjoyed the waffles I was eyeing the next sweet dish and went straight back to chocolate. Next, I ordered another decadent martini. This time a chocolate peanut butter martini which was essentially similar in flavor but served with a side of honey roasted peanuts.

I know what you are thinking right now: “how much can this girl possibly eat?” Well. I’m not called the Hungry Nomad for nothing. Next, came my two favorite parts of the meal: the peanut butter and banana chocolate crepe and dark chocolate fondue.

The crepe: Layers of gooey peanut butter, chocolate, bananas wrapped in a french crepe dough covered with more sliced bananas and powdered sugar. Served with a side of extra peanut butter sauce in case you felt like you didn’t have enough. It was simply amazing.

Next came the fondue served with a bowl filled with fruits and marshmallows, chocolate sauce and a small flame to roast your marshmallows on before dipping in the chocolate sauce. This by far was my favorite part (not to say that I did not thoroughly enjoy everything else on the menu).

For those calorie conscious eaters amongst us you may be alarmed at the calories you can consume on one sitting at Max Brenner’s. But if you are looking to indulge in chocolaty sweetness there is no where better in town to get your chocolate fix than Max Brenner’s.

Italian food, New York, West Village

L’Artusi- West Village (New York City, USA)

January 4, 2013 No Comments

For my birthday this year, the Count and I went to L’Artusi- an Italian restaurant located in the West Village. We walked in to a dimly lit restaurant with neo-regency decor consisting of dark blue walls and white trims. A long 30 seat bar lined the wall with polished white marble and handsome friendly bartenders decorating the other end. The restaurant is two floors with a small and intimate dining area on both floors. We were taken to our seats at the bar- typically our favorite spot in a restaurant to dine.

Wine:

The wine list at L’Artusi is extensive mostly made up of Italian wines ranging from region and price (see wine list). We ordered a bottle of the 2008 Antonelli Sagrantino “Contrario” ($70)- a wine from Italy’s Umbria region. The region is known for its Sagrantino (a tannic grape that creates long-lived wines). Antonelli wines, especially the one we tried at dinner, are lush, deep and full bodied.

Food:

As with most of my dining experiences, I had already researched the menu and knew exactly what I wanted to order. We started out with a few starters to share including the cheese plate and the roasted mushrooms (see menu).

The roasted mushroom dish was out of this world. A mix of mushrooms, pancetta, ricotta salata topped with a runny egg yolk. I loved the mix of flavors- you could say it tasted like a mushroom omelet served Italian style. The runny egg mixed with the cheese and mushrooms led to a creamy and delectable dish.

Of course the pasta came next. Gabe Thompson- executive chef/part owner of L’Artusi is famous for his hand made pasta. We ordered the potato gnocchi and the bucatini pasta. We decided to stick with the pasta and skip the meats as most have recommended the restaurant based on their pasta and wines (although I really did want to try the quail).

The potato gnocchi was very good topped with a lot of Parmesan cheese. The handmade gnocchi was one of the best I’ve had. It was the sauce that I was not a big fan of. The ragu sauce had a sweet aftertaste to it. I’m not sure what the sweet ingredient was but I definitely preferred the Count’s Bucatini sauce. Usually, he would have switched his dish with mine but this time he was too into his meal to even care about my discontent. Oh well. I carried on eating.

The Bucatini pasta definitely won the best dish of the night for us. It was the first time I had Bucatini- a hollow pasta similar to spaghetti. The sauce consisted of a mixture of tomatoes, pancetta and spices- and tasted exactly what a pasta sauce in my mind should taste like.

Dessert consisted of a pumpkin flavored tiramisu- a chocolate chip pumpkin bread infused with espresso-rum syrup topped with ricotta and brown sugar.

Service:

The service was impeccable. Our bartender/server was extremely friendly and went out of his way to suggest wines and dishes to accommodate us. After he saw that I was unhappy with my gnocchi he asked if there was anything wrong. I only said that I preferred the sauce from the other dish better. Five minutes later a server brought out a side bowl of the sauce for me. It was unbelievable and made me very happy.

Christmas, Gravy, recipes, Thanksgiving, Turkey

A Thanksgiving to Remember

December 25, 2012 2 Comments

Autumn. My favorite season. I love watching the descending leaves turn and twist in the air before falling to the ground. I love watching the leaves change color from green to hues of yellows, oranges and reds. The air is fresh and crisp, the sun is shining making the colors glow in a magical way that only nature can do. Pumpkin based recipes fill menus all over the country from pumpkin pie to pumpkin spiced latte.

Walking on dry leaves is one of my all time favorite fall time activities. I love listening to the leaves under my feet. Throwing myself into a pile of dried leaves…sadly ready to be taken away and burned. Love the smell of burnt leaves and chimney fires. Most of all, I love thanksgiving and all that it symbolizes. I love gathering around with friends and family and feasting away. What is your favorite Thanksgiving moment?

Here I am sharing just a few of my favorite thanksgiving recipes including oven roasted Turkey, Oven Baked Yam, Mushroom Gravy, Brussels Sprouts and Cranberry Sauce.

Turkey:

Prep time- 10 minutes Cook time- 4 hours

Ingredients:

1 Turkey, approximately 15 lbs*

1 Lemon (juice)

Salt and Pepper

Melted Butter

1/2 yellow onion, peeled and chopped

Sprigs of fresh rosemary

* If you need help deciding how big your turkey you should get here is the general rule:

12-15 lbs turkey for 10-12 people

15-18 lbs turkey for 14-16 people

18-22 lbs for 20-22 people

Directions:

1. If frozen turkey allow it enough time to thaw and bring to room temperature before cooking (I generally defrost overnight). Allow approximately 5-6 hours of defrosting for every pound. Do not remove plastic wrapping until you are ready to cook.

2. Preheat oven to 400 degrees F.

3. Once you remove the plastic wrapping, remove the neck and giblets usually tucked inside the cavity. I use the giblets to make stock for the stuffing and giblet gravy. If the legs are tied check to see if you need to remove prior to cooking. If you remove then you will need to tie the legs together using string.

4. Wash out the turkey and pat it dry. Spray the inside of the cavity with lemon juice and sprinkle the inside with a handful of salt.

5. Optional step: Place stuffing inside the cavity (stuffing recipe below). Another option is to fill the inside with chopped onions, celery, carrots and parsley. Cap the outside with foil so that the filling does not spill out. Close up the cavity with a metal skewer and make sure once again that the turkey legs are tied together.

6. Rub the skin with olive oil. Sprinkle with salt and pepper.

7. Place turkey breast up on the bottom rack in heavy bottom metal/foil roasting pan. Add fresh sprigs of rosemary to the outside of the turkey.

8. Place turkey in the oven. It is recommended that you cook 15 minutes for every pound. However, you will want to check the instructions that comes with your turkey. You will start cooking at 400 F for the first 30 minutes. Then reduce the heat to 350 F for the next 2 hours. Add two cups of water. Reducing to 225 F for the next hour until ready. Meanwhile every 15-20 minutes you will have to remove the juices from the roasting pan using a turkey baster. This is KEY to make the turkey juicy and tender and also one of the most arduous tasks. Remove the juices with the baster and spray all over the turkey.

9. Using a meat thermometer, insert deep into the thickest part of the turkey breast- the turkey will be ready with the temperature reaches 160F for the breast and 170F for the thigh.

10. Once the turkey is removed, allow it to rest for 15-20 minutes prior to serving.

Oven Baked Yam:

Prep time 5 minutes Cook time- 30 minutes

Ingredients:

2 Large Yams
1 tablespoon rosemary (crushed)
1 tablespoon olive oil
1 teaspoon salt/pepper

Instructions:

1. Preheat oven to 350 degrees F.
2. Wash yam thoroughly
3. Chop into round pieces about 3 inches
4. Mix the olive oil, rosemary and salt and pepper
5. Toss the yam in the oil mix.
6. Place individual pieces of yam on a roasting pan.
7. Place in oven and cook for 15 minutes on one side and turn over for 15 minutes on to the other side.

My classic mushroom gravy:

Prep and cook time: 20 minutes

Ingredients:

1-2 cups of Turkey drippings

1 cup mushrooms

1/4 cup of corn starch

1 teaspoon salt/pepper

Instructions:

1. Wash and chop mushrooms diagonally

2. Heat one tablespoon of olive oil and cook mushrooms for 10 minutes

3. Separately, scrape the drippings off the bottom of the roasting pan and add along with the turkey juice into a small skillet. Ladle off excess fat with a spoon

4. In a separate bowl take a quarter cup of corn starch, add water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Add the corn starch slowly to the turkey mixture

5. Add mushrooms to the turkey mixture

6. Allow the cornstarch to thicken the gravy

7. Add any additional spices to taste

Cranberry Sauce:

Cook time: 10 minutes

Cranberry sauce is not one of the easiest thanksgiving recipes but one of the most delicious. I hope after reading this you never ever turn to canned cranberry sauce again (although sometime the canned sauce tastes oh so good).

Ingredients:

1 bag of fresh cranberries

1/2 cup of orange juice

2/3 cup of brown sugar

Instructions:

1. Wash the cranberries. Place all the ingredients in a saucepan and cook on medium heat for 10-15 minutes. You will hear a popping sound. Don’t worry that is the cranberries exploding. Stir the mixture every few minutes.

2. You are done. Bring to room temperature and serve.

Oven Roasted Brussels Sprouts:
Prep time- 5 minutes Cook time- 30 minutes

Ingredients:

1 lbs Brussels sprouts, trimmed (option to cut in half lengthwise)
2 tablespoons olive oil
3 garlic cloves
1/2 teaspoon salt
1/4 black pepper
1/2 garlic powder

Instructions:

1. Preheat the oven to 400 degrees F
2. Chop garlic
3. Mix all the olive oil, garlic and spices
4. Toss Brussels sprouts with all the ingredients
5. Place on a baking sheet and roast, stirring once or twice until the the Brussels sprouts turn a deep golden brown, crisp on the outside.
6. Transfer to a bowl and serve.

Finally, after cooking all day I am ready to eat. Happy Thanksgiving to all my wonderful readers and followers. Please feel free to share your favorite recipes and let me know if I have left anything out.

XO,

The Hungry Nomad

Asian, Chinese Food, Dim Sum, Philadelphia

Weekend Dim Sum at Ocean City- Chinatown (Philadelphia, USA)

December 9, 2012 No Comments

It is a beautiful foggy and rainy Sunday in Philadelphia. You know what that means? It is time for dim sum (for some). Many, including myself, prefer this Chinese tradition to the typical eggs and bacon brunch, mostly for the variety of dishes offered in one sitting. In Philadelphia, the best dim sum is of course located in Chinatown and includes restaurants such as Dim Sum Garden, Joy Tsin Lau and Ocean City Restaurant.

We followed the crowds to Ocean City where a crowd of people waited at the front for their turn to be seated. Luckily, the wait was not that long since we showed up after the 1pm lunch rush.

The food is served in steam table trolleys usually stacked high with bamboo or metal steamer baskets. Waiters push them around the restaurant from table to table, and you get to point to the dish that you want and order. Each table gets a card that is stamped. Each order typically costs only a few dollars adding up. Once seated, our eyes went directly to the many food trolleys circling the room. We selected the Har Gow (steamed shrimp dumplings), Shumai (pork), Siu Mai (open pork dumpling), a delicious shrimp and cilantro dumpling.

The Siu mai is a open-topped steamed pork and/or shrimp dumpling made with a wheat flour wrapping and is often topped with fish roe or grated carrot. This is always a favorite and is always one of our orders.

The zhaliang (friend, noodle-wrapped cullers) is a steamed rice noodle wrapped around crispy fried cullers topped with soy and hoisin sauce. The combination of the crispy and soft texture is a perfect contrast and tastes really good.

The Har Gau or steamed shrimp dumplings is always a favorite. It is a translucent dumpling made with wheat starch skin and tapioca to give it that stretchy texture. It is typically filled with shrimp only but sometimes if you get lucky scallions and bamboo shoots are used. The Har Gau is hard to find as it is typically everyone’s favorite. We waited around the longest for a basket of these.

Overall, our dim sum experience at Ocean City was pretty good. Despite the crowds of people, the service was pretty good for dim sum standards. We ended up eating way too much and only paid $30 for a table of two. Where else can you find such a grand feast for so little?

French, French food, Philadelphia

Parc Brasserie- Rittenhouse Square (Philadelphia, USA)

November 26, 2012 No Comments

Once in a while I become nostalgic for my life in Paris. I miss every single detail that put together make Paris so magical. I miss the beauty that covers every inch of the streets, the cobblestone rues, the sound of the french ambulance sirens (am I weird), the beautiful well groomed people, the language and the food and even the subway system. When nostalgia hits the only way to satisfy it is to find a french bistro where you can pretend that for an hour, just for one hour, you are back in Paris. In Philadelphia this can be found at Rittenhouse Square at the Parc Brasserie.

Every single detail from the yellow fiber braided bistro chair on the outside to the layout of the restaurant on the inside and most importantly the menu seems to fit the profile of being a French brasserie. From the outside, the restaurant looks quite small but stepping to the inside you’ll be surprised to see just how large it really is. We managed to find a seat outside overlooking the park where people watching is at its premium. After ordering two glasses of red wine we were ready to order.

I had been craving French Onion Soup all day and started with that. For our main entrees we ordered the steak/frites and the burger. The onion soup was perfect. The rich flavor of the broth was a perfect blend of beef broth and caramelized onions. The croutons were nice and chewy and the baked cheese on top was the perfect proportion covering the entire bowl. I loved the generous portions of cheese which is essentially the best part of the dish. I will be going back for this soup alone. It was that good!

The Steak and fries were typical of what you would find on a menu in Paris and served just the same: With melting butter on top of the meat and generous portions of fries. If you are craving red meat this dish will definitely satisfy all your cravings.

The burger was served with a layer of caramelized onions on top. The meat was tender and full of flavor. The Count managed to polish his plate clean.

At the end of our meal, there was literally no room for dessert but I did spot my favorite french dessert on the menu: profiteroles. And so another trip is in order for a serving of onion soup and the profiteroles.

Chinese Food, Dim Sum, Philadelphia

Dim Sum Garden- Chinatown (Philadelphia, USA)

September 4, 2012 2 Comments

Several weeks ago the Count and I along with a few friends went on the Free Tours by Foot Chinatown Food Tour. We walked through Philadelphia’s small yet historic Chinatown stopping by at the best spots for quick eats. The tour ended with a sit down lunch at Dim Sum Garden.

I have walked by this spot without bothering to look twice only because it is under the convention center overpass and I wrongfully must have assumed that it could not be good given it’s dark location. Wrong!

Best handmade dumplings I have had…and I am from Vancouver which is known for its mainland Chinese and Hong Kong delicacies. In fact, given that my best friend is Chinese doing Sunday ‘Dim Sum’ brunch was kind of our thing. This spot is not your typical sit down full service dim sum restaurant where they come around with their carts and you can pick and choose what you’d like to eat next. Here you order your dim sum at the counter and pay at the counter.

Now onto the actual dumplings: our tour guide knew a thing or two about dumplings and ordered a few rounds for the table. I have never had a soup dumpling (xiao long bao) and found it to be such a treat. There is an entire process to having a soup dumpling. You must gently place one in your spoon. Place a hole at the top to allow the hot steam to cool off and place the whole thing in your mouth without spilling the contents on the inside. Essentially it’s soup wrapped up in dough served with their own special dumpling sauce. Okay. That was great. Whats next?

Next was the Shanghai siu mai- sticky rice and minced pork dumplings. These were also a first for me and were a real treat. Sticky rice with small bits of pork all mixed with a delicious sauce and beautifully bundled up into a dumpling.

We also had the prawn dumplings, pork and chive dumplings and many other varieties of dumplings. One was better than the next. Best part is you know its fresh and handmade as you can see through the back counter where all the action is happening. It’s cheap dumpling at its best. Don’t be put off by the neon lights and interior facade. This is a place where you can satisfy your dumpling cravings not to go people watching (unless you enjoy watching suffering panhandlers and other characters on 11th street).

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