Flavor Boulevard

As a graduate student, I find that I need to always be constantly reading and writing. However, I am not someone who can study easily in a library – it’s a little too quiet and after a while, I start to freak out. I need a little bit of noise to keep me motivated, which is why I prefer to study at cafes all the time. Seeing that I was in Seoul to present at a conference, I needed to get on top of my studying too and took a few days to relax a little bit and read.

For the first half of my trip I stayed in Hongdae, which is a super cute neighborhood outside of Hongik University, an art and design university. There were so many cute shops and vendors open during the day and clubbing at night; I can definitely see why this is such a popular place for young people! My favorite part of Hongdae though are the cafes – each cafe is unique and has its own charms. I obviously did not get a chance to hang out at every single cafe, but I did have a favorite while I was staying in Hongdae!

This cafe is called Cafe Berlin! Pictured here is the counter. When I visited, the staff there did not speak English at all, but luckily I know enough Korean to order off the menu and to ask for the Wifi password! I spent an entire day here: about 8 hours just reading and writing my conference paper. I’m always surprised at how empty the cafes are here (especially since I feel like I have to fight for seating at the cafes in Berkeley), but then there’s so many cafes in this area and they’re all super large so that may be a reason why individual cafes seem empty. Cafes are also really expensive – expect to pay 5000+ won for a drink ($5 or more) – so I know that if I lived here, I wouldn’t be able to financially sustain going to a cafe every day!

I arrived right at the opening time at 10:00am and snagged a great seat – I have a view of the entire cafe! As a morning person, I had a hard time in Hongdae – most cafes and shops don’t open until 12:00pm except for the 24 hour ones, so I liked that Cafe Berlin opened bright and early (well…I guess by Seoul standards).

The decor is just so cute! I can’t get over how cute so many of the cafes are – it makes me want to design my own cafe as well!

Even the bathroom is uniquely decorated, although I’m not sure why someone would want to sit on a counter in the bathroom or what the bike is doing in the corner. I guess it just adds to the charm though!

I should start talking about the food though… There aren’t that many food options to choose from and I’m not sure why the “meal” section is the only one untranslated. For those who can’t read Korean, the options are honey toast, yuja (citrus) dressing sandwich, Croque Monsieur, and Berlin waffle. Food prices are a LOT better than drink prices (except for the waffles), which seems to be a common thing among a lot of the cafes. As someone who is used to only paying a few dollars for tea or coffee, a $7 coffee or $6 tea is a little scary!

Pictured here is the honey toast! This reminds me a little of the Taiwanese toast-type meals that I’ve had before. Drizzled generously with honey and chocolate sauce and topped with almonds, this was definitely a filling breakfast! The little bowl on top came with a handtowel. I’m not sure what possessed me to do this, but I thought it was a marshmallow and actually bit it…how embarrassing…I was lucky no one was at the cafe this early!

Later in the afternoon it started to really get hot – the air conditioner was on in the cafe, but it was on a very low setting so the heat still crept through. So I ordered a yogurt smoothie to cool down. It was definitely very interesting…I feel like yogurt products here have a very sour and tart taste that I’m not familiar with. I liked that the shake wasn’t super sweet but it was a lot thicker than I would have liked. It definitely cooled me down but it didn’t quench my thirst. It was also pricey at 7,000 won (a little less than $7), but I’m glad I tried it.

The food and drinks that I tried at Cafe Berlin were okay – nothing to really rave about, but the atmosphere was perfect for some hardcore studying. With my extremely expensive iced earl grey tea (6,000 won) and my books, I had an extremely productive day. This is a cafe that I would want to write my dissertation in, but sadly I would have to move to Hongdae to make that dream a reality! I wish there were more Berkeley cafes that were as cute as the cafes in Hongdae, but I’m definitely not complaining about the prices of coffee here! I would definitely recommend anyone to check out Cafe Berlin if they are in the Hongdae are – it’s gorgeous, spacious, and feels just artsy enough without being pretentious.

For a while I knew nothing about Japanese food, then within less than one year, I’ve found three places in Berkeley to satisfy my Japanese cravings. To get yakitori, guaranteed quality and to impress friends, I go to Ippuku. For a homey meal at affordable price and convenient distance, I swing by Musashi. For sushi and croquette, Sushi California tops the list.

Its name is generic and its location rather hidden, had Kristen not shared a Berkeleyside review on my Facebook wall some time ago, I would never have noticed Sushi California, much less tried (I tend to stay away from generic names because they often imply generic food). Then Kristen totally forgot about the place. One day I asked her “wanna try Sushi California?”
– What’s that?
– The place you posted on my wall…
– …

The biggest reason that I remembered Sushi California before going there was this line in Anna Mindess’ review: “Chef Arakaki admits that he used to offer other Okinawan classics like goya champura (sautéed bitter melon) but they did not sell well.” I love bitter melon, and even more than that, I love ethnic restaurants that try to offer regional specialties, which often go unnoticed by foreign customers and are eventually taken off the menu. (This is why it’s so hard to find decent traditional food in America, regardless of what cuisine you’re looking for.) So, in some way, I liked Sushi California even before I went. I didn’t hope to see bitter melon there now, but what was there was more than enough to keep me coming back.

Finally, the PERFECT korokke. The size, the crunchiness, the moistness, the taste are all perfect. My love for these rivals Kristen’s love for Gregoire’s potato puffs, and that girl would sell you for Gregoire’s potato puffs if she could. 😉

On Friday, the homey atmosphere is warmed up with live music: first a guitar, then a cello accompaniment later into the night. I like to sit at the bar to watch the chefs slicing and shaping their sushi, and to see which dishes get ordered. The chefs were so focused that I dared not interrupt, and I was happily immersed in such atmosphere anyway. Sushi California was first opened in 1986. Chef Arakaki told Mindess that originally he intended to expand it into a chain of restaurants, but it didn’t happen. I’m glad it didn’t happen. Chains can never feel the same, and Berkeley would have lost its most memorable sushi joint.

Address: Sushi California
2033 Martin Luther King Jr. Way
Berkeley, CA 94704
(510) 548-0703

This past June, I spent 10 days in Seoul to do some research and to present my paper at a conference. But of course, I didn’t stop with my food exploration while abroad. I’ll be writing several posts over the next few weeks to document the food adventures that I had in Seoul!

For this first Seoul post, I’ll cover the street foods that I ate! I regretted not trying as much street food as I could but I’ll profile the foods that I did try! Any suggestions for next time as well are welcome!

The first street food that I had in Seoul were these delicious chestnuts right outside of the Anguk Station (I think it was Exit #3). I love roasted chestnuts and these were flavorful and meaty – they have a texture similar to that of a baked potato and are deceptively filling.

Here’s a close-up of the chestnut! Yum! They were a little pricey at 5,000 won (a little less than $5 USD) and I heard from my friend that it was because chestnuts are in season during winter and they’re not a very popular summer food. So I’m guessing this was a tourist trap, but a very delicious one!

This is technically not street food, but I did buy it from a vendor inside the Coex Mall. That counts, right? Anyways, I was dying of thirst and I saw this drink: “아이스 초콜릿” or “Iced Chocolate.” It sounded interesting so I wanted to try it! I was quite horrified when I saw the cashier take instant hot chocolate powder and slowly stirred it into cold water…I was having horrible visions of drinking water flavored with grainy bits of chocolate powder!!! But she did an amazing job and somehow all of that powder blended into the drink and I didn’t have to worry about residual chocolate powder in my teeth. The final result tasted exactly like Nesquik and brought me back to my childhood; plus, it was quite refreshing!

While I was sightseeing in the Gwanghawmun area (where all the palaces are), I came across a street vendor that was selling these little red bean pastries. I had eaten breakfast earlier that day, but when I came across this vendor I had already been through a palace tour (Changdoekgung) and a museum tour (The National Folk Museum), so I was super hungry!

After taking a bite, I realized that these tasted very similar to a Chinese-style red bean paste bun that I love! They also taste very similar to taiyaki – the Japanese red bean paste pastry in the shape of a fish – because of the dough that was used. For 2,000 won (a little less than $2 USD), I got about 10 pieces and before I knew it, they were all gone! For a ravenous tourist walking around in 90 degrees hot and humid weather, these are the perfect snack to tide you over until the next meal (unless you’re like me and eat all of them in one sitting in which case you’ll be too full to eat anything else).

While walking around in Ssamziegil and the surrounding area (a shopping area close to Anguk Station), I came across this vendor selling these deep-fried rice cakes. The smell was so delicious that I couldn’t resist! She had a variety of different flavors ranging from somewhat savory to sweet. From left to right: autumn squash, curry cheese, bulgogi, sweet potato, and pizza. I wanted ALL of them, but my stomach doesn’t take too kindly to fried foods, so I ended up only trying one.

While in Seoul, I’ve been indulging my cravings and love for sweet potatoes, so I chose the sweet potato flavor. The outside was super greasy so it wasn’t the most pleasant of meals but the inside was perfectly tasty! The sweetness of the potatoes goes along perfectly with the stickiness of the outside. I should have been a little bit more adventurous though and tried that pizza flavor…

Admittedly I didn’t do too much research on food before leaving for Seoul, but I have heard about this famous street food: the tornado potato! Essentially it’s deep-fried potato spiraled around a long stick and by long, I mean that this stick was about the full length of my torso. It’s very difficult to eat this and walk at the same time without looking stupid, but the potato was so tasty I didn’t really care! Before handing the stick over to me, the vendor dipped it in what looked like powdered cheese seasoning like the kind that you would put on popcorn. The powder had a slight artificial cheesy flavor like Cheetoes and was just about as addicting as eating Cheetoes! The potatoes tasted like kettle potato chips – instead of being in a bag, they were on a stick! Maybe this is a tourist novelty, but at 2,000 won these were definitely worth it! There are about 10 different carts in Myeondong offering this treat at pretty much the same prices!

Along with the trend of long street foods, this is the loooong ice cream that I’ve also read about! Think typical frozen soft serve ice cream and this is it – I had this after a long day of sight-seeing and it was perfectly refreshing for a hot and humid Seoul night. Unfortunately though, I should have just gone with a regular-sized ice cream because this ice cream while crunchy and cold at first, melts FAST. My hands ended up getting completely covered in melted ice cream and I felt like I was fighting a losing battle while trying to lick the melting ice cream as fast as possible. Delicious but a little impractical unless you’re a fast eater! I ate this while also in Myeondong, but I’ve seen prices vary from 2,000 won to 5,000 among the vendors – I got mine for 2,000 won after scouring around the area for a bit.

And now for two street foods that I took pictures of, but did not get to try. These are both in the Insadong area right around the Ssamziegil shopping complex. These poopy pastries were super popular and the mascots are adorable! They are called 똥빵…poop bread! I ended up not getting any because the line was ridiculously long so I just snapped a picture. At the top of the Ssamziegil complex is a sit-down cafe/restaurant featuring this poop bread as well!

I saw this also while walking around Insadong. The tubes are actually fried dough and they’re injected with soft-serve ice cream so you eat your ice cream while chewing on these giant tubes! I decided not to get them, but I’m think these are probably a better alternative to the long ice cream in terms of making less of a mess. So many tourists were having fun eating these though that I’m a little bummed out about not buying one now!

I realized I missed out on a ton of street foods, but there’s always next time! What are you favorite street foods in Korea or elsewhere?

Juicy, tender duck packed with sweet-savory marinade, you know, the typical red roasted duck that you see hanging by the neck at cleanliness-questionable Chinese eateries in Chinatown. But in this case, we don’t see the hanging ducks, the restaurant is Thai, and at least from where we’re sitting, everything looks clean(*).

The noodle, too, is flavorful. The same sweet-savory vibe. Chewy and not soaking wet.

I was doing well until the last maybe 3-4 bites and I could feel the part under my diaphragm harden, like a water balloon. I can’t ask for a box for 3-4 bites, so I stuffed it in. To the very last noodle.

The nice thing about this restaurant: you can get roasted duck (or mock duck, which is made with seitan) with pretty much every dish. So my friend asked for Veggie Delight with roasted duck. I asked her if it was delightful, she said yes. 🙂

Address: Nara Thai Dining
18445 W Lake Houston Pkwy
Humble, TX 77346
(281) 812-0291
www.narathaidining.com

(*) The restroom is also clean and flavorful. Raspberry air freshener with black-raspberry-and-vanilla hand soap. As soon as we walked in, we could smell the overflowing raspberry. However, the floor of the hallway leading to the restroom is sticky, so I guess they only keep it clean where it matters?

We were driving in San Francisco. A friend suddenly asks: “would you like to live in Berlin?”
– No.
– Why not?
– German food isn’t good.
– What about London?
– Same thing. British food isn’t good either.

Then my friend started chastising me about how I haven’t lived in those two cities to know, how they have wonderful restaurants of various cuisines, and how I should be open-minded to try new things. True. But for me, “London has many good restaurants of various cuisines” has nothing to do with “British food is good”. Another example. I like yakisoba, and I like some yakisoba in San Francisco, but that just means I would prefer any Japanese city to San Francisco in terms of yakisoba. In order to like a city, I have to like its culture, and its regional cuisine happens to be the least personal cultural thing that pops up in my mind.

Edit: with Cheryl’s comment below, I think I should clarify a few things here: there’s ethnic restaurant, and then there’s fusion restaurant, both types make up the culture of a city. So, in a sense (and in the future), a fusion Chinese restaurant in London is just as “authentic” as an ethnic Szechuan restaurant in London, because they both make up the authenticity of London, the vibe of a big city, but neither can ever be as “authentic” as a Szechuan restaurant in Chengdu. With the globalization in big cities, the lines blur quickly, every ethnic thing is blended into other ethnic things, every plate contains ingredients and flavor profiles adopted from everywhere around the globe. That’s the beauty of cuisines, they always grow, they adapt to their surroundings and incorporate their surroundings to spawn new cuisines. A one-minute search on Google maps returns a cocktail bar in Shoredictch that serves up tamarind and onion jam on flat bread, and a fine dining restaurant in Kreuzberg that incorporates langoustine with wasabi, Cantonese style (whatever that means). These are just two of numerous Asian-flavor-inspired restaurants that I would easily find in London and Berlin, that I would most likely enjoy, but if you ask me, do you like London food, I wouldn’t think of them. Because I don’t consider them London food.

In fact, I don’t know what to consider them. We want to make good food, that’s great. Good fusion food is good. It has its own beauty, and I’m not totally against it. But the fusion happens too fast and too much to become a cuisine and to last. That Cantonese style langoustine with wasabi is served at 1 restaurant, by 1 chef, and will unlikely last for more than a decade. No German will ever say it is a German dish, on the same caliber as sauerbraten. So instead of fusing things together, why can’t we improve regional cuisines using the same ingredients that people in the region have used for hundreds of years, but with better techniques and higher-quality ingredients? If the trend is to mix everything together, what will become of regional cuisines? I like that Asian flavors are gaining appreciation among the Western palates. I think it’s wonderful. But what’s even more wonderful would be the authentic dishes of each culture getting appreciated on their own, no mixing, no “influence”.

People tell me that my taste bud will change as I eat more fusion food. Yes, it does change, but not in the direction that they mean. The more fusion food I eat, the less I’m impressed by fusion, and the more I want “authenticity”. Nobody ever agrees on the definition of authenticity, it has too many factors: land, people, ingredients, techniques, etc. For me, sometimes I think of authentic food as “food with history”, sometimes “localness”, but mostly, I want something pure.

The restaurant is big, clean and convenient. It’s in Westfield San Francisco, a big chunk of the fourth floor of the shopping mall is restaurants, and M.Y. China is one of them. Sitting 50 feet from the kitchen and you can smell the intoxicating fumes of dumplings. We order two Chinese classics: xiao long bao (pork & crab juicy dumplings) and niu ro mien (beef hand-pulled egg noodle soup).

The niu ro mien is good. Fourteen dollars. Melting tender beef, chewy noodle (not as chewy as I would like, but I’m not a fan of egg noodle anyway), dark, flavor-packed broth (which gets a bit too salty after a while and sends you drinking water like mad).

The xiao long bao‘s are dry. Twelve dollars for five. There’s not enough broth in them. The dumpling skin is dried up on top, the carrot slice at the bottom, which supposedly helps preventing the dumpling from sticking to the spoon, disrupts the harmony in texture. The pork filling? This is where my friend and I disagree.

The filling has ginger. My friend insists that: 1. xiao long bao should have a lot of ginger (to mask the flavor of the pork); 2. she has eaten a lot of xiao long bao over the years to know that it should have a lot of ginger; 3. she doesn’t notice the ginger in these xiao long bao, in fact, she added extra ginger to the dumplings to make them taste gingery.

I insist that: 1. these xiao long bao are too gingery (the pork and the crab are completely masked); 2. even with the pre-equipped knowledge that xiao long bao are supposed to have a lot of ginger, I don’t like these xiao long bao because they have too much ginger.

Of course, the natural question comes up: should you review food based on your knowledge of the food (how it should be) or based on your taste of the food (how it is)? Food reviews have both objective facts and subjective preferences, and as a reviewer, I don’t mix those two categories together. If I know with all certainty how it should be, I’ll include that statement in my review, otherwise, all of my reviews are about how it is (with respect to my taste buds). Is that too subjective? Sure. Are my preferences peculiar? Maybe. I don’t drink coffee and alcoholic beverages, and I don’t eat spicy foods. In general, I don’t like anything too strong. If a dish has one overwhelming flavor that masks everything else, I call it “one-dimensional”. I want to taste different flavor profiles in a dish, especially the natural flavors of the ingredients, which is why I’ve grown increasingly fond of raw seafood sushi and increasingly intolerating of cakes. So if you like strong flavors, the things that I like would be almost water to you, and the things that I say are too this or too that would taste just fine. 🙂

But surely, there must be others who share my preferences?

Logistics: M.Y. China is a new restaurant by Martin Yan and the owners of Koi Palace. It opened early this year, and it locates on the 4th floor of Westfield San Francisco Center, 845 Market St, San Francisco, CA 94103 – (415) 580-3001

Masterchef is a reality TV show that currently airs on Fox and is in its 4th season. I’ve watched the show for three seasons now (I missed out on the first season), and have been increasingly bothered by much of the show. While I understand the need to create drama to boost up ratings and that shows about cooking that are not on food-specific channels really aren’t actually about food per se, there are some issues, particularly in this newest season, that have been consistently bothering me about Masterchef. I figured that Mai would also feel the same way, so I asked her to watch this season with me and then see if my angry reactions were justified. We decided to share our many Facebook chat conversations with you guys (slightly edited and condensed). We’ll love to create an ongoing dialogue about this show so feel free to talk back in the comments! Any points that you disagree/agree with us? Who’s your favorite/least favorite contestant? Any judges you love/can’t stand? Join in the Flavor Boulevard conversation!

Mai: Hmm, I’m watching episode 2 of MasterChef now. Doesn’t it feel like the judges choose people based on their inspirational backstory or character a bit more than their food?

Kristen: Yes! I’m really annoyed at the show right now, but I can tell you why once you’ve seen more episodes.

M: I mean, like the lady with the fried chicken and singing [Editor note: Sasha Foxx], she’s fun, but it’s fried chicken! And the yacht stewardess [Jessie Lysiak] made seabass en croute [fish fillet baked in a pastry shell], which is much more complicated than fried chicken and they said it doesn’t have what it takes??!!

K: Yeah…in a previous season Joe [Bastianich] said that rice was poor people food.

M: What????????? That is so racist!!!!!!

K: And yet pasta is perfect in his eyes. Even worst, the winner of last season is Vietnamese, and during the final challenge, they asked her why she made a Vietnamese dish when they aren’t in Vietnam…

M: Yeah! I remember that!

K: And they never questioned the other finalist who made classic French food :-/ Yeah… this show. This show.

M: They said it’s like food-truck level or something.

K: I have so much to write about.

M: Yeah, definitely! I mean, just the fact that the three judges are all white already makes it skewed.

K: There’s some kinds of food that’s “comfort home-style food” and then there’s some food that’s “unrefined and poor” (Western food v. Asian/other ethnic foods). And all the “high-end” foods that they want people to cook definitely put a lot of cooks at a disadvantage from the get-go!

M: Exactly, they need to be consistent! Either you praise high-end techniques and whatnot, or you praise home cooking, but not both!

K: Totally agree!

M: Although it’s a bit hard though, depending on the people’s goal with food, it’s hard to say which one is more skillful.

K: Yeah it makes it hard for viewers because we can’t tell if the food is actually good or bad, we only have to rely on the judges’ word!

M: The show needs to have a clear goal, are we making the next professional chefs, or are we just finding the best home cooks? I guess they should just do away with the technique and background thing and just judge the freaking food! That’s why I much rather watch “The Taste“.

K: Exactly!!! it is a Fox show though… so a lot of the show is all these weird advantages and stuff and encouraging people to backstab each other.

M: Really?????

K: Oooo watch more!!! Lol!

M: Ok, I’m boiling already…

K: Hahahaha yeah the more I watch the show the angrier I get. There’s one thing that’s absolutely pissing me off more than anything but I won’t say anything until you’ve seen more!

M: I feel like I would get way too angry 😀 I wonder when Asian food will be considered high-end, we have thousands of years of culinary history for crying out loud, and what does America have, like hundreds of years?

K: Yeah T_T I’m tired of all the privileging of French/other western techniques that “elevate” Asian food gahhhhhhhhhhhhhhh (or any other ethnic food). It annoys me so much (haha it’s also why Eddie Huang doesn’t like David Chang’s food and claims that his pork buns aren’t authentic in his book 😉 ).

M: But David Chang is at least putting Asian food on the screen, it’s good.

K: Yup! I think without him there wouldn’t be as many Asian chefs out there!! For sure!!! I’ve never had his food either, but I love Lucky Peach heehee…

M: Ok I’m gonna watch episode 3 now.

[TWO DAYS LATER]

M: Ok MasterChef really needs to lay off on the “who do you think will go home today” thing. (I’m on episode 5 now.) I think they’re seriously wanting to send Lynn home. Undercooked pasta is better than pasta with the wrong filling? WTH????!!!!!

K: I think so too! It’s ridiculous! I honestly think it’s because the winner last season was an Asian women (an Asian *disabled* women too wooow!) and there were a TON of Asian people last season. My guess is that they can’t really eliminate Lynn because his food is probably too good but they can limit his screentime so no one would mind if he is eventually eliminated, and in the meantime they’re getting rid of all the other people of color..

M: Actually I’m so happy yesterday that Lynn didn’t get eliminated, that Howard is not a bad guy, I wonder why everybody disliked him.

K: Yeah I don’t know why people start hating each other… I guess they’ve been with each other for a lot of weeks by this point but it always seems really random to me. And I’m still on Episode 9! I’m just glad they finally showed Lynn talking and gave him a talking head!!! Now I know he’s 27 and a systems administrator. 😛

M: Wait… oh no I leaked the ending!!!!!!!!!! I’m so sorry!!!!!!!!!!

K: Oh it’s okay!!! I read it on a blog a few days ago actually by accident! Haha so I spoiled it by accident! T_T

M: I feel so bad for Lynn.

K: Me too! His food always looks soooooooo good but apparently his food always needs seasoning :-/

M: The heck with that, I think they’re just trying to make him look bad to the audience. Because seasoning is the only thing the audience can’t see.

K: EXACTLY! By the way this is a great blog by a former masterchef contestant: http://benstarr.com/blog/. Also, back to Lynn, it’s ironic because all of the other contestants have chosen him first in all of the group challenges (up to episode 9 at least) :-/ That means he must be a good chef, right? Blah they probably just don’t want another Asian to win.

M: Exactly!!!!! I’m so angry I could boil an egg on my head.

K: Me too! Why do we do this to ourselves?? I’m sorry for making you angry by having you watch this show with me haha, but it’s nice to vent with someone!!!

M: I totally understand! Venting is necessary! If we notice it I’m sure a lot of others notice it too, and sooner or later the producer will hear some complaints (I hope!).

K: I know! It’s almost too obvious though… how often is it that a single contestant doesn’t get ANY airtime in a cooking show if they aren’t eliminated right away.

M: And what’s with all the Italian thing? It’s like this contest had turned into either “classic American” or Italian, and making classic filled pasta is good and they should keep to the basic, while everything else must be done with “fineness”? What the heck?!!!

K: YUP YUP YUP YUP I agree 1000000000000000000000000%.

M: Haha my gosh it feels good to vent.

K: Oh gosh I can’t wait until we post this on Flavor Boulevard. I’m sure a lot of people watch this show right??

M: Exactly. I mean, it’s people around the world watching it!

K: Sadly so siiiighhh…

M: I wonder how many generations it will take until Asian food is considered classic in America like Italian food.

K: Yuuup. And Howard is totally right: “You want 15 of the same dishes?” I totally hate Joe and his attitude. He’s the worst most elitist person ever.

M: Yesssssssssss I hate Joe too. Being proud of your ethnic food is great, everybody should be, but that’s not the same as thinking it’s sacrilegious, wait, I mean sacred.

[A FEW DAYS LATER]

M: I’m watching the Glee episode of Masterchef, and Krissi is such an annoying character, why does she hate Jessie so much? It’s like jealousy or something. And sure enough, it’s another person of color leaving the competition.

K: Yes that episode of Masterchef made me really dislike Krissi. I don’t think Bime should have left and I thought it was completely contradictory that she chose to save herself. I was hoping she would have more integrity because of the way she acts… but that really made me lose respect for her. I understand it’s a competition but she shouldn’t have made such a fuss about it last time someone saved themselves and then turned around and did it herself.

M: I read on Ben Starr’s blog how they patch scenes and comments together out of context to make it more dramatic, which doesn’t surprise me, but that’s not an excuse for someone like Krissi to appear mean. If you don’t do or say mean things, or agree to say mean things (if it’s scripted), there’s no way to make you appear like that on TV. Also, to make Bime leave because of a stupid mistake is just unreasonable. [He accidentally used cream of tartar instead of corn starch in his pie filling.] That’s another thing I don’t like about this show, if something is good, they show doubts that it’s a fluke, if something is bad, bam! you go home. Why can’t they judge more consistently based on the performance history of the person instead of one or two moments?

K: Oh god the latest episode of MasterChef [Wedding Catering and Macarons episode]… I can’t even watch… I’m too angry… talk about setting people up for failure. It just feels like Lynn is being set up for elimination for anything besides his food [Chef Ramsay pounced on Lynn for wiping his sweat and then wiping dishes meant to go out to diners. Granted, that’s disgusting and wrong, but not a strong enough reason to send someone home!!!].

Closing Thoughts

Kristen: We’ve seen 12 episodes so far, not counting the first 3 because they’re in the process of selecting the finalists, so 9 episodes. For 4 episodes in a row, all of the people that were sent home were people of color…just one after the other. While people can argue that race has nothing to do with this food show, this pattern of eliminating people of color, of continuously privileging Western foods over ethnic foods, and of the judges singling out certain people (not just Lynn, but I think the judges were extremely rude to Howard as well) leaves me with a bitter taste in my mouth when I watch this show. I want to see diversity reflected in the home cooks and after all, as Mai puts it, they’re home chefs and not restaurant chefs. I’ll still be watching because I never expected an Asian woman to win last season (or to see so much Asian American representation in a major network TV show), but with an ever critical eye! What do the readers think?

This is Kristen Sun, food blogger, researcher in comparative ethnic studies, and my partner in crime in a lot of fooding activities, including eating, kimchi-ing, and talking about food.

We tell people that we met in Korean class, which is true, but I believe the deciding moment was when she posted on Facebook that she went to Commis. We hadn’t talked much before then because we didn’t even sit near each other in class, but I felt compelled to ask her what she thought of the restaurant. She replied with a thorough, professional and perceptive analysis of the food, the service, the presentation, and how overall it didn’t live up to her expectation. That’s when I knew we’d become best friends. 🙂

Kristen’s expertise in food? You’ll find out soon when you read her posts. We focus on slightly different areas, but overall Kristen and I share not only similar taste in food and similar opinions on food culture, but also a tenacity to read and write about food (actually she’s even more dedicated than me). That’s why I have invited her onboard Flavor Boulevard, although she started her own food blog not too long ago, because, you know, a one-person blog is like a one-person home, a two-person blog has “love”. 😉 (Okay that sounds cheesy…)

Seriously, though, what we want to do with our food writing has evolved into something a little bit more than just foods, and this journey is best to do with friends.

So, my dear friends who have supported me until now, THANK YOU for all of your support, it means so much to us, and please welcome Kristen to Flavor Boulevard, and watch out for her sharp critique in the near future!! 😉

My junior year of high school was my first year ever in America, and I was still learning the rope of living here, high school dance among other things. A friend invited me to Homecoming. For the pre-dance dinner, he talked about going to a Vietnamese restaurant named Mai in Houston. I didn’t know exactly where it was or what it was (this was 2002, Google Maps and Yelp didn’t exist), but I thought that was considerate of him. In the end, we went to a steakhouse instead, I thought it was because Mai was a bit too far away, and I was left wondering what Mai was like.

A few years later, my host parents mentioned Mai again in passing conversation, and suggested we went together sometime. The place, dated back to 1978, is known as the very first Vietnamese restaurant in Houston, and pretty much every Houstonian knows at least its name. My parents and I were interested, but again, days passed and we forgot. One day in early 2010, news came that the restaurant had been destroyed by a fire. We sighed, somewhat regretful.

Luckily, it reopened. I forget how and when we came to know of its re-opening, but this summer, we decided that as Houstonians, it’s about time we should check this off the list.

As usual, my mom told me to order anything I want, and I did. But I overdid myself, and we struggled to finish a few plates fast enough to have room on the table for the next plate. It was a marathon. The portion was dinosaur-mongous. The three of us packed half of the food home.

APPETIZERS:

This plate was the first to be move out of the way. Guess what I poured on my dress? The garlic butter sauce. I smelled “good” for the rest of the day.

Yes, this is an appetizer, although the bowl can probably fit me in it.

ENTREES:

This one is to be wrapped in rice paper, which my mom artfully put on her bowl like a mini table cloth (the first picture).

DESSERTS:

One of those extremely common desserts in Vietnam that you never see in American Vietnamese restaurants. This one is good (but I like my version better ^_^).

Mai’s menu has a lot of stuff, but nothing strayed from the usuals that you would see at any Vietnamese restaurant in town. Although few things jump out at me, anything that we ordered tastes exactly how we want them to. They make traditional Vietnamese food in the honest, straightforward traditional manner, with abundance to boost, which is also characteristic of Vietnamese food. Their home-styled comfort delivered, and we wouldn’t ask for anything better.

Mai’s Restaurant is at 3403 Milam Street, Houston, TX 77002 – (713) 520-5300

Facebook is hard. I don’t want to annoy people by posting personal things that nobody cares about, but I also want to connect with my friends. How long should a status or a comment be? How much of a political/cultural stand should I put out? Is a mellow status a sign of weakness, or even worse, boring-ness? Somehow Facebook has become a campaigning platform, where we are judged by what we say and what we don’t say and how many “Likes” and comments we get. I don’t know what to write on Facebook anymore, and I usually delete my status right before I hit “Enter”, but then I get these feelings that I want to write about. Like this week, I want to write about this surreal feeling I get sitting in the control room of a radio astronomy observatory.

The observatory is southwest of the White Mountains. Outside is the desert, and the telescopes, which are moving slowly in sync to track several objects in space. The telescopes look like little big robot kids innocently gazing at the sky. Occasionally the birds catch the moths that flutter right next to the glass windows, making a small “thump” sound and fly off. (The chipmunks are smaller than a cheap hotdog sausage, so tiny!) There’s another observer on duty, but we both stare at our computers when we’re awake. Everything is silence except for the clock ticking.

If you’ve watched “Contact”, chances are you remember the scene of Dr. Arroway (Judy Foster) sitting alone (in open air) at a radio observatory, the antenna in the background, listening to the transmission with her headphones. We actually do no such romanticism. We sit in a room with four computer screens, schedule and monitor projects (with our eyes, not ears), and hope that everything does what it’s supposed to so that we don’t have to physically touch the antennas or any of the other machines.

At night, you can go outside and look up to a star-filled sky, but you have to remember to take the flashlight or you wouldn’t see your way back in. Sometimes, when something goes astray with the machinery, the alarm wakes you up and by luck you see sunrise. In those moments, you feel both annoyed and at peace. You want to share such beautiful sky with someone, but you also feel so intimate with the sky that it’s best to enjoy it alone.

I think the desert is where one can really appreciate nature. It doesn’t just happen the first time I was staying at an observatory. It happens every time. It happens when I see the rabbits hopping around at night, the chipmunks and lizards scurrying on the dusty ground, the motionless trees, half light brown like the color of the dust, and hillsides dotted with tufts of grass, also dust brown, like a magnified stubbly chin. It’s amazing how everything manages to stay half green. I appreciate the livelihood. Then I appreciate the food. Simple green salad, grilled chicken and boysenberry crumble, which the chef made for us at lunch the day before, stuff that I don’t know how much energy it costs to produce and transport to this side of the mountain range. Ah, and ice cream, too. I don’t know if I should appreciate them and eat them, or appreciate them and not eat them.

I choose the first option, and go fry some bacon and egg for breakfast.

Thank goodness I have my blog!