Flavor Boulevard

We Asians like to talk food.
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About Flavor Boulevard

– About FLAVOR BOULEVARD –

A food blog with focus on Asian food.
Food reviews. Cheap eats, a few fancy restaurants, a few recipes. Sometimes books and movies too. As long as it reminds us of food, we write about it.


– About MAI –

Q: Why do you blog? – I started Flavor Boulevard after I read the entire noodlepie blog from beginning to end, a few years after my family moved from Vietnam to America. That blog makes me miss Vietnamese food terribly, and it reminds me of what food writing is: not so much about food as about memories. With Flavor Boulevard, I can save in one place, however unorganized, memories of the meals, feelings I get from a dish, new things I learn from and about food. When I read what I wrote months and years ago, I can relive the experience. It’s kind of like talking to myself, the past Mai, the present Mai and the future Mai all in one place. ๐Ÿ™‚

Q: What is your focus on this blog? – Japanese, Korean and Vietnamese food.

Q: Why Japanese, Korean and Vietnamese? – Vietnamese because I’m Vietnamese. Korean because there were some years when I watched way too many Korean dramas, and when the protagonist gobbled up a skillet of kimchi fried rice, I just gotta try it too. Japanese? It all started with an okonomiyaki in San Francisco, and it got serious after a good izakaya night. But at the end of the day, it’s simply because these three cuisines make me feel at home.

Q: Where can we reach you? – Email me: mai@flavorboulevard.com

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Mai Truong is a Vietnamese-born Texan currently attending UC Berkeley. Eighteen years living in Vietnam give her a strong palate for tropical flavors and an even stronger opinion on Asian food culture. Beside studying and Flavor Boulevard, she enjoys working as an editor at the Daily Californian (mainly in the Eating Berkeley blog).
She has an incurable infatuation forย languages, pig trottersย and tea (UPDATE: check out her TEA BLOG: Tea & Mai). She also tends to compare every dish with her Mother’s cooking.

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– About KRISTEN –ย 

My name is Kristen and I am currently a PhD student at UC Berkeley. My passions all involve food: writing, reading, eating, and occasionally cooking!

I was born in Minnesota and grew up in various parts of Connecticut. Most of my early food adventures took place in Flushing, Queens (a borough of NYC), which has a large Taiwanese American population (where my family is from). I went to college in Illinois and now I am currently located in Berkeley, California.

While my comfort foods are usually Taiwanese and Chinese dishes (xiao long bao, scallion pancakes, Taiwanese pork chop and pickled mustard greens, dumplings, beef noodle soup, mapo tofu, etc.), I have eclectic tastes. I think it comes from having a diasporic family: between them, my parents have lived in Taiwan, Brazil, Australia, New Zealand, East Timor, etc. and all over the US as well from Texas to Minnesota to Pennsylvania. Even though I have only lived in the US, where I have personally lacked in travel, I more than make up for in willingness to try new foods! My intention is to bring a diasporic Asian American perspective to the food blogosphere.

My all-time favorite food is my grandfather’s and mom’s Taiwanese beef noodle soup. In fact, I am a huge fan of most any variety of beef soup/stew because it reminds me of home (for me, home is a feeling usually conveyed through food rather than a physical locale). My current palate tends towards sweet savory so those are the dishes that I am most drawn to as a diner and is probably what makes me more partial to most Asian cuisines (that and my heritage). However, I love all types of food and will always try something once!

As for foods I dislike, I am finding that as I get more into the “foodie” culture and try new foods, my tastes are actually changing! (or is that me getting older?) For example, I used to hate avocados and mushrooms with a passion, but now I love them! Right now, the one food that I dislike is octopus, but I’m still hoping for a dish to prove me wrong on this one.

My PhD field is in Comparative Ethnic Studies and while my research is unrelated to my food interests, I also am interested in the ways in which food (and foodie) cultures intersect with issues of race, representation, and media. For me, food and politics are intricately related and many of my posts, even if not explicitly, may carry this sentiment!

I can be reached at kristen@flavorboulevard.com. I previously blogged at Put it on Kristen’s Plate. You may remember me from my guest post of Revival Bar and Kitchen. Find me on Yelp and Twitter!

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– More about FLAVOR BOULEVARD –

Q: Do you get free meals at restaurants when you review them?
A: Not for reviews. But interviews, yes. Unless disclosed otherwise, we don’t profit monetarily from any of our reviews.

Q: Do you accept guest posts?
A: We love them. If you feel like talking about food, be it your latest improvisation in the kitchen or an awesome street grub, take pictures and shoot us a write-up at mai@flavorboulevard.com. ALL posts that satisfy these guidelines are welcome!

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  31. ์‹œ์•Œ๋ฆฌ์Šค์˜ ์„ฑ๋ถ„์ธ ํƒ€๋‹ค๋ผํ•„๊ณผ ํšจ๊ณผ, ์ง€์†์‹œ๊ฐ„, 5mgยท10mgยท20mg ์ฐจ์ด๋ฅผ ์•Œ์•„๋ณด์„ธ์š”. ๋ณต์šฉ ๋ฐฉ์‹, ๋ถ€์ž‘์šฉ, ํ•จ๊ป˜ ๋ณต์šฉํ•˜๋ฉด ์•ˆ ๋˜๋Š” ์•ฝ, ์ฒ˜๋ฐฉ๊ณผ ๊ฐ€๊ฒฉ ํ™•์ธ ๋ฐฉ๋ฒ•์„ ์ •๋ฆฌํ–ˆ์Šต๋‹ˆ๋‹ค.

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  32. ๋น„์•„๊ทธ๋ผ ๊ตฌ๋งค ์ „ ์•Œ์•„์•ผ ํ•  ๊ตญ๋‚ด ์ฒ˜๋ฐฉ ์ ˆ์ฐจ์™€ ์•ฝ๊ตญ ์ด์šฉ ๋ฐฉ๋ฒ•, ๊ฐ€๊ฒฉ ํ™•์ธ ๊ธฐ์ค€์„ ์•ˆ๋‚ดํ•ฉ๋‹ˆ๋‹ค. ์‹ค๋ฐ๋‚˜ํ•„ ์„ฑ๋ถ„, ์ •ํ’ˆ ํ™•์ธ ์‹œ ์ฃผ์˜์ , ๋ณต์šฉ ์ „ ์ƒ๋‹ด์‚ฌํ•ญ๊ณผ ์ž์ฃผ ๋ฌป๋Š” ์งˆ๋ฌธ์„ ํ™•์ธํ•˜์„ธ์š”.

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  33. ํŒ”ํŒ”์ •์˜ ์„ฑ๋ถ„๊ณผ ํšจ๊ณผ, 50mgยท100mg ์ฐจ์ด, ๋ณต์šฉ ์‹œ๊ฐ„๊ณผ ๋ถ€์ž‘์šฉ์„ ํ™•์ธํ•˜์„ธ์š”. ์ฒ˜๋ฐฉ ๋ฐ ๊ฐ€๊ฒฉ ํ™•์ธ ๋ฐฉ๋ฒ•, ํ•จ๊ป˜ ๋ณต์šฉํ•˜๋ฉด ์•ˆ ๋˜๋Š” ์•ฝ, ์ž์ฃผ ๋ฌป๋Š” ์งˆ๋ฌธ๊นŒ์ง€ ์•ˆ๋‚ดํ•ฉ๋‹ˆ๋‹ค.

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  34. ํŒ”ํŒ”์ •์˜ ์„ฑ๋ถ„๊ณผ ํšจ๊ณผ, 50mgยท100mg ์ฐจ์ด, ๋ณต์šฉ ์‹œ๊ฐ„๊ณผ ๋ถ€์ž‘์šฉ์„ ํ™•์ธํ•˜์„ธ์š”. ์ฒ˜๋ฐฉ ๋ฐ ๊ฐ€๊ฒฉ ํ™•์ธ ๋ฐฉ๋ฒ•, ํ•จ๊ป˜ ๋ณต์šฉํ•˜๋ฉด ์•ˆ ๋˜๋Š” ์•ฝ, ์ž์ฃผ ๋ฌป๋Š” ์งˆ๋ฌธ๊นŒ์ง€ ์•ˆ๋‚ดํ•ฉ๋‹ˆ๋‹ค.

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  35. ๊ฒฝ๊ธฐ๋„ ์•ˆ์–‘์ถœ์žฅ๋งˆ์‚ฌ์ง€ ์…€๋Ÿฝ์˜ ์ฝ”์Šค์™€ ๊ฐ€๊ฒฉ, ์žํƒยทํ˜ธํ…” ๋ฐฉ๋ฌธ ์ƒ๋‹ด, ์„ ์ž…๊ธˆ ์—†๋Š” ์˜ˆ์•ฝ ๋ฐ ํ˜„์žฅ ๊ฒฐ์ œ ๊ธฐ์ค€์„ ํ™•์ธํ•˜์„ธ์š”. ๋ฐฉ๋ฌธ ๊ฐ€๋Šฅ ์—ฌ๋ถ€์™€ ์˜ˆ์ƒ ๋„์ฐฉ ์‹œ๊ฐ„์€ ์ฃผ์†Œ์™€ ๋‹น์ผ ์ผ์ •์— ๋”ฐ๋ผ ์•ˆ๋‚ดํ•ฉ๋‹ˆ๋‹ค.

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  36. ๊ฐ•๋ฆ‰์ถœ์žฅ์•ˆ๋งˆ๋กœ ์žฅ๊ฑฐ๋ฆฌ ์ถœ์žฅ์ด๋‚˜ ์—ฌํ–‰์˜ ํ”ผ๋กœ๋ฅผ ํ’€์–ด๋ณด์„ธ์š”. ๊ฐ•๋ฆ‰ ์ „ ์ง€์—ญ ์–ด๋””๋“  ์ฐพ์•„๊ฐ€๋Š” ์ „๋ฌธ ์•„๋กœ๋งˆ ๋งˆ์‚ฌ์ง€ยท์Šคํฌ์ธ  ๋งˆ์‚ฌ์ง€ ์„œ๋น„์Šค๋ฅผ ์ œ๊ณตํ•ฉ๋‹ˆ๋‹ค. ๋น„์ฆˆ๋‹ˆ์Šค ์ถœ์žฅ๊ฐ, ๊ด€๊ด‘๊ฐ, ๊ฐ•๋ฆ‰ ์ง€์—ญ ์ฃผ๋ฏผ ๋ชจ๋‘ ํŽธ๋ฆฌํ•˜๊ฒŒ ์ด์šฉํ•  ์ˆ˜ ์žˆ๋Š” ๊ฐ•๋ฆ‰์ถœ์žฅ์•ˆ๋งˆ ์„œ๋น„์Šค์ž…๋‹ˆ๋‹ค. ์ง€๊ธˆ ๋ฌธ์˜ํ•˜์„ธ์š”.

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  38. You have brought up a very wonderful details , thankyou for the post.

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  39. ์ œ์ฃผ์ถœ์žฅ๋งˆ์‚ฌ์ง€ ์…€๋Ÿฝ์˜ ์ฝ”์Šค์™€ ๊ฐ€๊ฒฉ, ๋ฐฉ๋ฌธ ์˜ˆ์•ฝ ๋ฐฉ๋ฒ•์„ ํ™•์ธํ•˜์„ธ์š”. ์ œ์ฃผ์‹œยท์„œ๊ท€ํฌ์‹œยท์• ์›”ยท์ค‘๋ฌธ ๋“ฑ ์ง€์—ญ๋ณ„ ์ƒ๋‹ด๊ณผ ์ˆ™์†Œ ์ถœ์ž…, ์˜ˆ์ƒ ๋„์ฐฉ ์‹œ๊ฐ„, ์ œ์ฃผ์ถœ์žฅ์•ˆ๋งˆ ํ˜„์žฅ ๊ฒฐ์ œ ๊ธฐ์ค€์„ ์•ˆ๋‚ดํ•ฉ๋‹ˆ๋‹ค.

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  40. ํฌํ•ญ์ถœ์žฅ๋งˆ์‚ฌ์ง€ ์ „๋ฌธ ์—…์ฒด์ž…๋‹ˆ๋‹ค. 24์‹œ๊ฐ„ ์—ฐ์ค‘๋ฌดํœด ์šด์˜๊ณผ 100 ํ›„๋ถˆ์ œ ์‹œ์Šคํ…œ์œผ๋กœ ์–ธ์ œ๋“  ํŽธํ•˜๊ฒŒ ์˜ˆ์•ฝ ๊ฐ€๋Šฅ! ์ „์› ํ•œ๊ตญ์—ฌ์„ฑ ํ…Œ๋ผํ”ผ์ŠคํŠธ๊ฐ€ ์ปคํ”Œ๋งˆ์‚ฌ์ง€๊นŒ์ง€ ์ „๋ฌธ ์ œ๊ณต

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