tag:blogger.com,1999:blog-50936835466759407212024-03-13T06:18:36.832-05:00city lightssianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.comBlogger301125tag:blogger.com,1999:blog-5093683546675940721.post-53610066183530710082018-03-10T11:38:00.001-06:002018-03-10T11:38:44.025-06:00post-hiatus.post-hiatus.<br />
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hah!<br />
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the pun was unintended but it oddly represent my current state of mind about picking up where i left off here. i had stumbled upon a significant period of writers' block that left me uninspired to write.<br />
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<i>post-hiatus</i> : </div>
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a break i am taking from writing entries...</div>
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<b>or</b></div>
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after taking several months of break from writing...</div>
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i'm tempted with the latter but i am still contemplating.<br />
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<i>"should i?... hmmm.."</i><br />
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//<br />
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오래만인데 ~ 블로그 쓰기 다시 시작해야뒬까요?</div>
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아~ 할까 말까?</div>
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하고싶다 근데....</div>
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아직 잘 모르겠어요~~</div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-32009634123824615872017-07-29T10:12:00.000-05:002018-10-19T10:41:37.553-05:00#sianstakesonbusan :: busan, south korea<div style="text-align: justify;">
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during my recent conversation with a korean native, he queried me if i had been in south korea to which i concurred enthusiastically with a wide smile to follow with a response of seoul, jeju island, nami island and busan when he asked which south korean regions i've been to. <br />
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he followed up with another - what was my top favorite, i even surprised myself with my response of "busan" to which he looked at my quizzically, understandably so. i love seoul too but busan had a special charm that crept into the heart to claim a spot.</div>
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<span style="color: orange;">#sianstakesonbusan</span> - almost a year has passed since i explored south korean's second largest city <i>(apologies for the lapses of hiatus and delays in travel logging). </i>even so, such vivid unforgettable memories of exploration and delicious food experiences remain, distinctly reiterating my love and fascination for this port city. </div>
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<a href="https://4.bp.blogspot.com/-QCrIYmnCzJs/WXyf2HaXxkI/AAAAAAAARlA/NcPGZbrm1DQ87cQik95q9ZkYwBjSg8GcACEwYBhgL/s1600/20161007_091526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-QCrIYmnCzJs/WXyf2HaXxkI/AAAAAAAARlA/NcPGZbrm1DQ87cQik95q9ZkYwBjSg8GcACEwYBhgL/s640/20161007_091526.jpg" width="640" /></a></div>
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it was a moment back in 2015 that had sparked my story with busan - and it had to do with gamcheon culture village. dubbed as the "santorini of the east", the beautiful colorful village on the hillside by the coast had me at first sight. that was the only push that i needed to purchase my flight tickets almost a year in advance and the rest was history.<br />
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truthfully, it's kinda funny it had never crossed my mind before that to travel to "dynamic busan, city of tomorrow". </div>
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<a href="https://4.bp.blogspot.com/-fdF8ei3KXkY/WXyf7RA21tI/AAAAAAAARlg/-Q4qXy34nJ4HTDn_TVTubt7EyQsonRUUQCEwYBhgL/s1600/IMG_6982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-fdF8ei3KXkY/WXyf7RA21tI/AAAAAAAARlg/-Q4qXy34nJ4HTDn_TVTubt7EyQsonRUUQCEwYBhgL/s640/IMG_6982.JPG" width="640" /></a></div>
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while i started on my personalized travel guide book to capture the bucket lists in busan but work had taken up so much time that i left most of the planning to my travel companion and shared some of my finds to get to our final travel blueprint.<br />
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researching on the internet for our bucket lists of must see<i>s</i>, must eat<i>s</i> and must do<i>s</i> in busan was somewhat limited. while there were lists of "top things to eat in busan", not many had "top things to eat in busan <i><b>and where to eat them</b></i>" -- at least in english. mustering my child-like skills of the korean language, i raked through some korean websites (painfully) to get some top restaurant lists.<br />
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<a href="https://1.bp.blogspot.com/-RVnjPA4709Q/WXygAdgcHfI/AAAAAAAARl8/nra6T53B46Mi7XdC0sOTa4upkyO2QFoVwCEwYBhgL/s1600/IMG_8052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-RVnjPA4709Q/WXygAdgcHfI/AAAAAAAARl8/nra6T53B46Mi7XdC0sOTa4upkyO2QFoVwCEwYBhgL/s640/IMG_8052.JPG" width="480" /></a></div>
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we found a hostel-like accommodation with ensuite bathroom at <b><span style="color: #990000;"><a href="https://www.mintparadisebusan.com/" target="_blank"><span style="color: #990000;">mint paradise busan</span></a> </span></b>via ye ol' faithful <b>airbnb</b>, some walking distance from the busan ktx station (yes, yes...feel free to insert a remark here about "<i>train to busan</i>") and come october, we were all set to go.....<br />
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....but just hours before our flight, i received a text from my dining companion on an email from the airlines. typhoon chaba was enroute to japan but had skewed slightly from its course to hit the southern tip of south korea. our flight was delayed or worse, it could be cancelled.<br />
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that had made me pause just for a sec - my last trip to seoul was also delayed because of a typhoon.<br />
-- '<i>was it me?</i>'<br />
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<a href="https://2.bp.blogspot.com/-h_P4NH19M-E/WXyf66zNfpI/AAAAAAAARlc/iYCnHTsbfbsOZ6e2jXY4s7N8712hSuDdACEwYBhgL/s1600/IMG_7008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="474" src="https://2.bp.blogspot.com/-h_P4NH19M-E/WXyf66zNfpI/AAAAAAAARlc/iYCnHTsbfbsOZ6e2jXY4s7N8712hSuDdACEwYBhgL/s640/IMG_7008.JPG" width="640" /></a></div>
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nonetheless, we were on the plane ten hours later and were greeted by the sunset, instead of the sunrise as our plane arrived to the port city. we had lost almost a day and had to reshuffle our plans to move the beach visits towards to end of the vacation, just in case.<br />
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getting to our accommodation was challenging with the change of train lines but i had to blame it on our luggages, lack of elevators and the walk up the hill before we got to our destination. it was in chinatown with the familiar chinese themed arch and a few korean chinese restaurants lining the streets. the streets were quiet and a little lonely which could be a little scary for solo travellers. i was scanning the neighborhood when i spied the 24 hour convenience store nearby and made a mental note of its location to buy our supplies for early quick breakfasts of ramen.<br />
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<a href="https://2.bp.blogspot.com/-UB49qnYo8hU/WXyf5j2PwuI/AAAAAAAARlQ/h75skWUug0I6dkfu8R0YhcniYkwoprxygCEwYBhgL/s1600/20161012_065833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="269" data-original-width="1600" height="106" src="https://2.bp.blogspot.com/-UB49qnYo8hU/WXyf5j2PwuI/AAAAAAAARlQ/h75skWUug0I6dkfu8R0YhcniYkwoprxygCEwYBhgL/s640/20161012_065833.jpg" width="640" /></a></div>
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we were hugely thankful for the existence of the elevators at our accommodation as the friendly host brought us to our room before listing the amenities and the house rules. (he conversed in fluent english) cleanliness, space and comfort are my top must haves where all three were checked off. add on a mini kitchen, tv with all the korean shows (some english channels are available too), a fridge (not those puny, mini ones), a washer and a dining counter. easily accessible via public transport and throw in the reasonable price tag, we concluded that mint paradise busan was an excellent find.<br />
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<a href="https://4.bp.blogspot.com/-pE7cDBiiFYA/WXyf68NXd8I/AAAAAAAARlY/L7ChSpIT9Q0hc24AHDrkILQGor2y8EbmwCEwYBhgL/s1600/IMG_7007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://4.bp.blogspot.com/-pE7cDBiiFYA/WXyf68NXd8I/AAAAAAAARlY/L7ChSpIT9Q0hc24AHDrkILQGor2y8EbmwCEwYBhgL/s640/IMG_7007.JPG" width="480" /></a></div>
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<i>p.s. i've checked on airbnb and this accommodation is no longer listed on there. however, you can find it on <span style="color: #990000;"><b><a href="https://www.booking.com/hotel/kr/mint-paradise-busan.en-gb.html?aid=356980;label=gog235jc-hotel-XX-kr-mintNparadiseNbusan-unspec-my-com-L%3Aen-O%3AosSx-B%3Asafari-N%3AXX-S%3Abo-U%3AXX-H%3As;sid=d5cfffa4cf00616752e5536383e03686;dist=0&sb_price_type=total&type=total&#tab-main" target="_blank">booking.com</a></b></span></i><br />
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<a href="https://2.bp.blogspot.com/-LSy9a3tuH_c/WXyf5ZA4wuI/AAAAAAAARlU/-LFgFxMnc801rOn-dgf9b-LqAP1oHsCmwCEwYBhgL/s1600/20161009_195502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-LSy9a3tuH_c/WXyf5ZA4wuI/AAAAAAAARlU/-LFgFxMnc801rOn-dgf9b-LqAP1oHsCmwCEwYBhgL/s640/20161009_195502.jpg" width="640" /></a></div>
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this entry is just the start of my <span style="color: #e69138;">#sianstakesonbusan</span> series that shares my travelogues and food reviews in busan on my week long adventure of exploring by walking, experiencing the local culture, devouring delicious korean delicacies and a whole lot of sightseeing. weather was perfection minus a few nights where it was chilling and we were underdressed for the occasion.<br />
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oh, and there was also the one written about <a href="http://sians.blogspot.my/2017/04/busan-suminine.html" target="_blank"><b><span style="color: #990000;">suminine</span></b></a>. <br />
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my relationship with busan was probably best captured in my instagram post:<br />
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<a href="https://3.bp.blogspot.com/-7pEmshUDrdA/WXwsroYgzjI/AAAAAAAARkk/HzxwS9EQgdIyF8wwJUhKk14268WDugHCQCLcBGAs/s1600/Screen%2BShot%2B2017-07-26%2Bat%2B8.24.43%2BPM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="546" data-original-width="930" height="372" src="https://3.bp.blogspot.com/-7pEmshUDrdA/WXwsroYgzjI/AAAAAAAARkk/HzxwS9EQgdIyF8wwJUhKk14268WDugHCQCLcBGAs/s640/Screen%2BShot%2B2017-07-26%2Bat%2B8.24.43%2BPM.png" width="640" /></a></div>
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there will be more to come :)<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.</div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com4tag:blogger.com,1999:blog-5093683546675940721.post-85906633895792841252017-06-18T01:51:00.000-05:002017-07-07T03:47:07.334-05:00killer gourmet burgers - kgb<br />
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<i>"what do we demand of the perfect hamburger? that the meat patty be profoundly beefy in flavor, mouthwateringly browned on the outside, and succulent (a combination of juicy and tender) on the inside. the bread or bun should not interfere with any of these virtues. it should be soft, mild, and unassertive; it's job is to absorb every last drop of savory juice trickling from the meat while keeping the burger more or less in one piece and your hands dry."</i></blockquote>
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jeffrey steingarten, an always precise food critic and writer, has <a href="http://aht.seriouseats.com/archives/2007/10/steingarten-on-hamburgers-more-than-a-mouthful.html" target="_blank"><span style="color: #990000;">decidedly listed</span></a> the virtues that define THE perfect hamburger. </div>
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he reiterates, almost with a sense of resoluteness...</div>
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<i>"<b>mouthwatering, beefy, juicy and tender</b> - not too much to ask from life but entirely elusive, at least to me. it's not as though i haven't tried. God knows, i've tried"</i></blockquote>
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mr steingarten is also a man with a brilliant food mind, whom i have utmost respect for and look up to as my inspiration for my foodie ways. so who am i to argue on his views of the quintessential hamburger?<br />
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valid points but these are merely the foundation that is mandatory for the perfect hamburger to build on; throw in a few more essential pre-requisites: a beautiful deep brown crust where the flavors are concentrated (think <b><i>the</i> <i>maillard reaction</i></b>) on a thin beef patty (not a fan of the thick patties - at that point, i'd rather go with a steak) cooked medium rare/medium on the griddle.<br />
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hmm... perhaps, those are more like my preferences.<br />
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<i>// <a href="http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html" target="_blank"><span style="color: #990000;">the maillard reaction</span></a> - also known as the browning reaction - is a series of chemical reactions that take place when protein-rich foods are heated. large proteins break into smaller compounds which react with others, recombining into new configurations. they break apart again, recombine, and on and on in a cascade of chemical reactions that creates hundreds of brand new compounds."</i><br />
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sometimes keeping it simple is the way to go - the good ol' cheeseburger (with a ton of cheese, of course). even so, there are always those days where bacon, sauteed mushrooms, avocado, caramelized onions add ons can either elevate the flavors or accentuate the beefy greatness to a greater intensity when intricately paired.<br />
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THAT is <b>my</b> ideal hamburger.<br />
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and these were the qualities i was looking for when i was picking out one of their renditions under the crust seared burgers menu at <b><a href="http://www.kgb.my/" target="_blank"><span style="color: #990000;">kgb</span></a></b>, short for '<i><b>killer gourmet burgers</b>'</i>.<br />
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its industrial inspired setup was akin a shack with exposed red bricks as its backdrop where the brightly lit sign hung above the menu behind the counter. once orders and payments were made over the counter, i took my metal number tent and picked a wooden table with metal chairs for two, while waiting my dining companion to complete her order.<br />
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it was tough to choose a burger i wanted, but my cravings had made the selection easier - the <b>animal style</b> - crust seared (of course!) 100% steak grade australian grass fed beef, mustard grilled, sharp cheddar, caramelized onions and shack sauce that i had requested to have it on the side (rm 14.90)<br />
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stamped with its signature logo on the top of the bun, and the cheese melted on the seared beef patty glistened slightly in its juices under the spotlight (<i>literally...</i> well, there was actually a bright lamp just right above the table).<br />
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the juicy patty was cooked almost to the doneness i had requested for - medium-ish, begging for just a slightly more crust to the sear and another sprinkle of salt and pepper. the patty comes apart effortlessly with every chew in the mouth, intensifying the beefy flavor that shone behind the melted cheddar. it paired beautifully with the slight sweetness of the caramelized onions but the bun fell short (i frowned momentarily) - it was dry.<br />
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while all these time, the shack sauce was benched on the side as a spectator. there's a history between us, the shack sauce and i. my first kgb experience was a few years ago when i had gotten myself the same burger. my burger had been over-sauced, the sauce overwhelmed the palate and casted an eclipse over the beef patty. this time, i cautiously dipped my burger lightly in the shack sauce and took a bite - creamy with whispers of light spicy tartness. my personal inclination remained the same - without the sauce, please.<br />
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weak against fries, i succumbed to ordering a basket of fries with just salt and pepper to be shared. medium thick cut, deep fried but not too greasy. but most of them were not crispy enough either.<br />
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<b>tldr //</b> <b>kgb</b> starts their burger with the right stuff: all natural thin beef patties, seared crusted just enough to lock in the juices in the beef. some fixing are needed though, the dry bun distracts from the patties and the shack sauce - strong in its presence (sometimes <i>too </i>strong) may overwhelm the tastebuds. get those right, then we may have something great in our hands.<br />
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<u><i>killer gourmet burgers </i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/KGB+The+Gardens+Mid+Valley/@3.1180678,101.6764315,15z/data=!4m5!3m4!1s0x0:0x4079f33515e0daf3!8m2!3d3.1180678!4d101.6764315" target="_blank"><span style="color: #990000;">location</span></a><span style="color: #660000;"> </span></span></i></u></div>
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232-b lg, the gardens mall<br />
mid valley city,<br />
59200, kuala lumpur<br />
{opens daily: 11am - 10pm}</div>
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.</div>
<br />sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com1tag:blogger.com,1999:blog-5093683546675940721.post-13829232958907496582017-06-14T07:22:00.000-05:002017-06-14T10:29:23.511-05:00paul patisserie & boulangerie<div style="text-align: right;">
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<span style="background-color: black; color: #feeed6; font-family: , sans-serif; font-size: 14px; text-align: center;"><i>"On a tous dans sa vie des grands rendez-vous à ne pas manquer. J'ai moi-même saisi deux opportunités qui sont à l'origine des étapes décisives de cette formidable aventure."</i></span></div>
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a familiar dark facade caught my eye as i rushed through pavilion kl. i stopped abruptly on my tracks to take a glance at the off-white print against the black walls:</div>
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PAUL </div>
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depuis 1889</div>
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BOULANGERIE </div>
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PÂTISSERIE</div>
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obviously excited and quietly whispering "<i>OMG</i>" to myself while texting my foodie friend in bangkok, i doubled back slightly to find that the first outlet in malaysia has still some ways to go in the making.<br />
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that was three to four months ago. </div>
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that was also how long i agonized/anticipated until the day it finally welcomed diners through its open doors where i jumped at the first opportunity to dine when i finally found a willing dining companion within the first few days.</div>
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priding itself with a 125-year long tradition through five generations, <b>paul</b> kept its signature trademark front that paired effortless with the checkered black & white floors where the golden pastries and the bright colors of the fresh fruit tarts flirtatiously beckons you over from behind the glass case. i was almost distracted by the golden brown pastries until my dining companion pulled me back to the <i>maitre d's</i> desk to request for a table for dinner.<br />
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shifting my attention between the open dining space centered around the espresso machine station and the french-english inspired dining space, we promptly made out choice and walked through the open french doors into the latter. the gold accented trimmings framed paintings against the off white walls. multi-colored chairs pushed in against the light brown tables where the familiar paper place mats are laid as the server placed the menu on our table.<br />
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slightly nostalgic, it took me aback very briefly to my first encounter with paul patisserie - a heavy brunch of crepe and super thick hot chocolate in rabat, morocco and my second in the form of pastries take out during my quick layover at dubai airport, both on the same trip. that was merely three of the paul patisserie locations in 33 different countries, globally.<br />
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flipping through the menu, it featured french classics - mains and sandwiches but my dining companion, who had tried its franchise in philippines, was surprised at the limited selection for the main dishes. she skipped ahead and spent more time poring through the dessert pages even when her mind was already made up for her dessert choice.<br />
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i was left with an unshakable need for a hearty grilled cheese sandwich after a friend had showed me a picture of one just a few days prior. unknowingly, my cravings had made my main dish selection quick but i still had an inner struggle to pick only ONE dessert off the menu.... okay, maybe two - one for here and another to go. and perhaps also a piece of their baked breads. or could i instead get two...?<br />
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the server returned to our table just minutes after, our faces immediately fell when she broke the bad news that neither of our dessert choices were available (i ordered <i>tartelette aux fraise</i> - crème pâtisserie and strawberries while my dining companion desired <i>millefeuille chocolat - </i>the napolean with chocolate crème pâtisserie). back to the menu, we went searching and as we named our second choices, to which our server shook her head, signaling their unavailability. we finally agreed to share one of the few available desserts, disappointment still looming over our heads.<br />
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it didn't help alleviate the frustration when the server returned for a third time when they ran out of the iced tea i ordered. in my head, i was imagining myself causing a scene and asking what is NOT <i>un</i>available on the menu. but i didn't. still, it wasn't an impressive start to the evening.<br />
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starting with a complementary basket of bread of just plain bread slices, it paled in comparison to the one i had at its moroccan counterpart where they served a variety of bread, one of which featured olives and served with softened french butter. here, they didn't even serve any butter.<br />
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<i>nos croque monsier</i> :: <b>croque oignons caramélisés et tomates</b> | emmental cheese, caramelized onions and tomatoes, cream and pain de mie (rm 30+)<br />
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halved diagonally and served with a simple side salad tossed in a light tart dressing, this no-ham twist that had the beginnings of a croque monsieur, was filled with decent amount of lightly sweetened caramelized onions and juicy slices of slightly tart tomato, contrasted against the melted nutty, mild flavored emmental crust; the soft but firm pain de mie was missing some crisp edges. i wished for more cheese, especially with that steep price tag for a french version of a grilled cheese sandwich.<br />
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<i>desserts</i> :: <b>crème brûlée</b> | smooth, creamy custard topped with brittle caramelized sugar (rm 18)<br />
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the fragile golden brown bruleed sugar top instantly cracked (in a satisfying manner) under the light tap of the dessert spoon. the creamy custard was smooth, borderline runny but oddly enough, had an occasional curdled texture on the tip of the tongue and eggy undertones.<br />
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the custard was lightly sweetened to accommodate the sweet, crispy layer of caramelized sugar, it would have been better with a more pronounced vanilla running through the custard. while the bruleed top was on point, a little tweaking could take this rendition of this traditional dessert to perfection.<br />
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i ordered a "to-go" dessert (it was a <i>tart aux myrtle </i>- the blueberry tart)<i> </i>but i figured it wouldn't be a fair review since i didn't get to it within the next day. thus, i'd have to reserve my thoughts, at least for now.<br />
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<b>tldr //</b> <b>paul pâtisserie & boulangerie</b> has a menu that is rooted in its 125 year tradition, serving french classics that were featured in all of my three encounters in different countries. it all highlighted one similarity - paul's strength lies in the breads (which translates to <i>pain </i>in french). while i'd imagine the same high quality in their renditions of <i>tartelette</i> and <i>millefeuille, </i>i'd love to affirm my suspicions during my next visit despite the steep prices.<br />
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however, the contrasting quality at paul kl from the rest is also its biggest flaw - the service...or rather the lack thereof. the service was slow, uninformed and unorganized. my biggest pet peeve was the unavailable menu items especially the sought after pastries & desserts despite it being still pretty early into the dinner service.<br />
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but for now, i'd stick with the <i>pain</i>, <i>tartelette, millefeuille </i>and the likes - oh, and can i get it to go please?<br />
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<u><i>paul pâtisserie & boulangerie </i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/Paul+Bakery/@3.1489108,101.7133371,15z/data=!4m2!3m1!1s0x0:0x384a90308529341a?sa=X&sqi=2&ved=0ahUKEwjtrdm90LjUAhWIU7wKHddnBxsQ_BIIdDAK" target="_blank"><span style="color: #990000;">location</span></a><span style="color: #660000;"> </span></span></i></u></div>
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2.09.02 & s2.09.02, level 2<br />
pavilion elite,<br />
168, bukit bintang street,<br />
bukit bintang, 55100 kl<br />
{opens daily: 10am - 10pm}</div>
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.
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sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com2tag:blogger.com,1999:blog-5093683546675940721.post-58295228707390125792017-04-12T10:21:00.001-05:002017-04-12T18:21:44.077-05:00{ busan } suminine // 수민이네<div style="text-align: justify;">
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we stared intently down the slightly busy main street. one bus approached but we quickly shifted our attention to another one coming down the road as we realized it was not the right bus number.</div>
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we sighed as we looked at our watches. </div>
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"<b><i>8:30 pm</i></b>"</div>
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we were starving after a spending four hours at the spaland and now we had the dilemma of either taking a cab or to wait for bus that may not even come to get to our dinner spot in haeundae. </div>
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after a few busses whizzed past us (<i>they weren't the right ones either</i>), we took a chance with my shaky korean and asked one of the taxi drivers who were parked in the taxi line if he knew how to get to <b><a href="https://www.tripadvisor.com.my/Restaurant_Review-g297884-d4129670-Reviews-Cheongsapo_Suminine-Busan.html" target="_blank"><span style="color: #990000;">su-min-i-ne</span></a></b>. </div>
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after a few seconds of hand gesturing, we were driving through the inner narrow lanes of dimly lit housing areas. i was beginning to worry that he may have misunderstood my korean but i breathed a sigh of relief when we saw the brightly lit signs of that read SUMININE on one and 수민이네 on the other.<br />
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we took refuge inside the restaurant from the chilly evening, occupying one of the round metal tables instead of picking out a tent outside. we hung our coats on our own plastic chairs and took a quick glance around the brightly lit restaurant that was lined with windows. realizing we were surrounded by mostly local diners who were pairing their grilled seafood dinners with local beer, we thrilled that we may have found a real food gem in busan.<br />
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thinking how i'd order without a menu, it was a huge relief when our order was taken in english. the owner had brought out a plateful of scallops, clams and mussels as a sample as we picked out all but the mussels (my dining companion didn't care too much for them) for two and a half order of fresh eel to be grilled. </div>
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several minutes later as we cozied into our seats, the cook brought out the hot grill, nestled it in the middle of the table and began to place the half shells over the the open fire. a feeling on anticipation and excitement grew like the flame but slowly a mild disappointment started to set in when he removed the clams and scallops from their half shell and combined them in a aluminum foil bowl placed over the open fire grill.<br />
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firstly, it felt like i was on a camping trip, albeit just for a moment.<br />
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secondly, "<i>but..whyyyyyy?"</i><br />
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it was unexpected but the umami of the first clam had quickly quieten my concerns. a tent could have been set up around our metal table and a sign that reads '<i>flavor concentration booth</i>' pegged all around us - because that was exactly what each bite was. the natural sweetness was accentuated by merely nudging it in the right direction with the addition of aromatics. the most intense flavors concentrated in the broth - the freshness of the shellfish did all the heavy lifting where my favorite flavors of the mild brine notes against the sweet scallops had concentrated in the broth.<br />
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i had unintentionally stared as one waitstaff made her way to the next table carrying a huge pot of steaming korean ramen soup before i glanced expectantly over at my dining companions; i chuckled slightly when i realized they were doing the same.<br />
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"라면 하나 주세요!" i asked the wait staff who repeated my one order of ramyeon, looking at me briefly, with a small smile before saying "한국어 잘했어요" <i>("you are doing well with the korean language"</i>) to which i smiled and nervously responded that i only knew very little.<br />
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still beaming, i shifted my attention to the grilled eel on my plate.<br />
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unseasoned, i picked up a piece of the fish with my chopsticks, still warm and slightly charred from the grill, dipped generously into the bean paste before wrapping it in the shiso leaf. crispy burnt edges against the meaty texture of the very fresh fish. </div>
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it didn't quite leave as lasting of an impression like the scallops and clams did; the tiny bones of the eel didn't help either. we were left wanting more of the shellfish and i was the first to volunteer when the broth left in the aluminum bowl was up for grabs.<br />
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i'd be lying if i said i didn't consider licking the bowl...<br />
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instant korean noodles may not be the favorite to some, but i am a fan of the ramyeon ( so are my other dining companions). at 2,000 won, we appreciated the warmth that filled the belly, great way to finish our meal on a chilly fall night.<br />
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with 2,000 won for the ramyeon adds to a total of 52,000 won for the complete meal of the freshest grilled sweet shellfish and eel, a reasonable price tag.<br />
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i had a chance to speak to the owner very briefly as he had been so nice and accommodating to call for a cab for us to get back to the closest subway station. i had been so curious about why he spoke english fluently and also learned that the restaurant was named after him.<br />
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<b>tldr //</b> it was my most anticipated meal throughout my trip that i was looking forward the most and it surpassed my expectation. the grilled shellfish is a must that we are still raving about and even wished we had ordered more. after leaving behind a memory of transient happiness through its flavors, the question to ask here is not whether <b>suminine </b>is a mandatory food destination in busan, but instead, who will be the lucky one to call dibs on the last drops of the shellfish broth :)<br />
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<u><i>cheongsapo suminine {수민이네} </i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/%EC%88%98%EB%AF%BC%EC%9D%B4%EB%84%A4/@35.1607376,129.1909874,19z/data=!4m5!3m4!1s0x35688d03548854d1:0xb777c249edf731c6!8m2!3d35.160642!4d129.191048!6m1!1e1" target="_blank"><span style="color: #990000;">location</span></a><span style="color: #660000;"> </span></span></i></u></div>
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118 cheongsapo-ro 58 beon-gil,<br />
jung 2(i)-dong,<br />
haeundae, busan<br />
south korea<br />
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//부산광역시 해운대구 청사포로58번길 118<br />
{opens daily: 12pm- 7am}<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-71276279619593089542017-02-04T20:39:00.000-06:002017-02-04T20:39:14.497-06:00top eat of 2016<div style="text-align: justify;">
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i opened up the calendar on my notebook.</div>
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'<i>february'</i></div>
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<i>"shucks! a month plus delayed!"</i></div>
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being hectic at work has left me a little behind in my annual ritual of picking out the <span style="color: orange;">#bestof2016</span> from my collection of food photos from the previous year. twenty<i>sixteen</i> was filled with an assortment of good food (although i've had my share of not so great ones too) but i've got to admit that there were some food experiences that stood out more memorably than others, evoking pleasant tasting memories that leaves me with a bittersweet feeling of transient but strong cravings for another bite once more. </div>
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// the<b> grilled scallops</b> <i>by</i> cheongsapo suminine {수민이네}</div>
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the epitome of simplicity executed perfectly, highlighting the natural sweetness of the freshest seafood you could get from the coasts of south korea's second largest city, busan. </div>
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this was easily one of the most memorable meals of 2016 where fresh shellfish on the half shell, lightly seasoned with salt & pepper, complemented by the sweetness of sliced onions, chopped garlic and straw mushrooms - placed over an open fire grill, in a bowl. cooked to perfection, the heavenly broth from the scallop's were sweet and intensely packed with an umami punch that i had a quiet desire to lick the bowl. </div>
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so.very. delicious. period. </div>
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and yes, i'd be going back for seconds if i return to busan for another visit. </div>
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<i>p.s. i have been craving to share my busan travelogues since i've returned in october 2016 but i just haven't had the time. it will, however, be written in the very near future. </i></div>
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// the <b>otoro sashimi</b> <i>by</i> sou omakase</div>
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at the mere mention of "<i>o-toro</i>" itself, pupils dilated in excitement, an unconscious smile on the face and the mouth watering unexpectedly may be the few involuntary reactions in response. </div>
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this piece of otoro left a lasting impression - fresh without a pang of fishiness, served at the right temperature. fatty but with an underlying familiar tuna flavor, a meltingly tender texture, moist and luscious as it enters the mouth. it was so yummy that my face was illuminated with a smile almost immediately with my eyes closed momentarily as i savored every bite, only to be surprised by my reaction seconds later. </div>
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no doubt, the best piece of otoro i've had, thus far. </div>
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// the <b>hokkaido scallop sushi </b><i>by </i><a href="http://sians.blogspot.my/2016/09/sushi-oribe.html" target="_blank"><span style="color: #990000;">sushi oribe</span></a></div>
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lightly smoky grilled flavors that gradually transitions into a citrus-y umami of the yuzu to finish off with the natural sweetness of the fresh scallop. a distinction from the torched exterior, lightly cooked - possessing a different texture than its raw interior. this fresh shellfish was accentuated further by the perfectly cooked sushi rice, still slightly warm. the beauty of the fish was that it almost seemed every chew held its own tasting experience.</div>
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// the <b>canalé</b> <i>by </i>yellow spoon pastry</div>
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a <i>seemingly</i> basic and simple french petite pastry in the form of a canalé.</div>
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<i>seemingly. </i></div>
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with a desire to imitate as the best form of flattery, i've done some research to only realize how extremely fickle and delicate this french classic was to get just right. meticulous precision and mastery is vital in achieving the ideal contrasting textures with just the right amount of sweet nuances.</div>
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while this was only my second <a href="https://en.wikipedia.org/wiki/Canel%C3%A9" target="_blank"><span style="color: #990000;">canalé</span></a> that i've had, (my first time was also during the same trip to bangkok but much more forgettable) it was one that i thought embodied the qualities of an excellent canalé. with the textures resembling that of a perfectly cooked sweet french toast, the soft and tender custard interior encased in a dark, caramelized, crisp shell - baked to an almost bittersweet flavor profile to contrast the sweetness from within. </div>
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// the <b>cherry ripe </b><i>by </i>rosie patisserie<br />
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a petite, endearing french cafe in bangkok, serving impressive desserts mimicking its namesake. masterfully created, the delicate combination of flavors with just the right level of sweetness and a deliberate play in the texture. the thoughtfulness were reflected in this dessert with combinations of flavor that worked beautifully together, boasting flavors of fresh cherry concentrated in the compote against the chocolate richness and creamy mousse. <br />
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<i>"the bib gourmand list"</i></div>
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<i>// of the ones who just missed the top list but deserve an honorable mention</i></div>
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// the <b>iced houjicha latte</b><i> by </i><a href="http://sians.blogspot.my/2016/07/tokyo-secrets-hanjuku-cheese-tart.html" target="_blank"><span style="color: #990000;">tealily cafe</span></a></div>
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besides being able to play with the very adorable <span style="color: orange;">#mochithecat</span>, the depth of flavor in the iced houjicha latte is reason enough for frequent visits to this bangkok cafe, specializing in green tea. a resounding flavors of forceful roasted fragrance, lightly scorching the tips of the floral notes of the roasted green tea, rounded by the creaminess and sweetness of the milk. it was intricate as it was lovely. </div>
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// the <b>hanjuku cheese tart</b> <i>by </i><a href="http://sians.blogspot.my/2016/07/tokyo-secrets-hanjuku-cheese-tart.html" target="_blank"><span style="color: #990000;">tokyo secret</span></a></div>
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<span style="color: orange;">#cheesescrust</span></div>
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molten cheese, delicate but rich oozing slightly from the shortbread cookie buttery crush with a pleasant fragrance, striking a lovely balance of sweetness and cheesiness. the hanjyuku cheese tart assumes different alter egos after spending different periods of time in the fridge or freezer, a three-in-one cheese tart.<br />
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// the <b>pork soup with rice</b> in busan, south korea</div>
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a bespoke delicacy of busan in south korea where you're in control of the flavor profile of the pork soup served with condiments to be added to your preferred taste, picking from a combination of gochujang paste, fermented shrimp sauce, kimchi, bean paste, sliced green onions, garlic, etc. </div>
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in fact, it is a dish where every bowl may taste different. </div>
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starting out with a clean and mild flavor of the pork bone soup, containing very tender pork slices. the broth starts building character gradually with the addition of the sauces/sides, with a hope that the end product is one that is hearty and delicious. </div>
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// the <b>ipoh bean sprout chicken with flat rice noodle</b> <i>by</i> ah loi restaurant</div>
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an old-school coffee shop specializing in a popular classic of my mom's hometown is a mandatory pit stop whenever i visit ipoh. smooth and perfectly cooked flat rice noodles in flavorful, clean broth were slurp-tastic, paired with plump bean sprouts with a fresh crunch and tender, moist chicken albeit a bit greasy tossed in fragrant garlic oil with slightly sweetened soy sauce. the trio is a wonderful combination that brings warmth to my soul and yummy to my tummy. </div>
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twenty<i>sixteen</i> eats were a collection of a few hits, some averages and several misses but what was most important, it brought a few first times in my food experiences has had me on the edge of my seat and left me wanting more in twenty<i>seventeen</i>. here's to another 365 days of yumminess :)</div>
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<b>disclaimer</b> this is written based on my personal experience and opinion. experiences and tastebuds may vary for others.</div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-35597233752281631632016-12-01T09:11:00.004-06:002016-12-02T18:28:08.890-06:00{ singapore } osteria mozza<div style="text-align: justify;">
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the chef with the orange crocs. </div>
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it's the attraction of the brightly neon colored crocs. </div>
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<i>come for the orange crocs, stay for the endearing charm of the person wearing them.</i><br />
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when i first watched chef mario batali on iron chef america - a cuddly (even almost teddy bear-like) chef in his white coat and apron, preparing five beautiful italian dishes with a cheerful demeanor even when he was under the pressure of intense culinary competition. in fact, he looked like he was having a blast. </div>
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it was such a lasting impression that since then, mario batali has been one of my favorite chefs.<br />
by the end of that episode, eating in one of his restaurants became a goal of mine.<br />
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that was nearly nine years ago.</div>
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so you'd imagine how overwhelmed i was with a bittersweet feeling when chef batali opened eataly in chicago.<br />
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<i>... okay fine</i>, <b>upset </b>probably described my feelings more accurately because eataly opened merely a year and a half after i had left chicago. i was scrolling my instagram feed on eataly with envy and all i wanted was a plate (or a couple) of freshly made pasta, a cup of gelato and freshly baked focaccia.<br />
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about a year ago, <b><a href="http://singapore.osteriamozza.com/the-restaurant/" target="_blank"><span style="color: #990000;">osteria mozza</span></a></b> came into my life when a friend told me he found out about the restaurant during his food hunt in singapore. located in the grandoise marina bay sands, it was on my list of <i>'must-go</i>' even before i knew when my next visit to our neighboring country would be.<br />
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finally, my "mild" disappointment was appeased when i was finally seated across from my dining companion in the open dining space, adorned in dark wood contrasted by the pristine white table cloths accentuated by the marble table counters that lined the back walls. i drank in the sophisticated yet casual ambience as my excitement soared with a hint of expectation.<br />
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the friendly server came by with a smile, ready to take my order patiently as i mulled over the menu - while i learned how to pronounce my pasta correctly...with very little success. this was clear however -- pasta was a must. and a shared appetizer to start with.<br />
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they started us off with the amuse-bouche of homemade ricotta cheese with olive tapenade, finished lightly with olive oil atop a cheese cracker. a pleasant texture of the milky ricotta was quickly distracted by the olive flavor imparted by the tapenade. a sprinkle of salt would have featured the flavors in a more pronounced manner but a lovely introduction.<br />
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<i>antipasti</i> :: <b>chargrilled octopus</b> | with potatoes, celery & lemon (sgd 27)<br />
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a mini tower of chargrilled octopus rested on a nest of shaved scallion with hidden thin slices of celery upon the layer of beautifully cooked potatoes that still had a nice bite.<br />
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"<i>it is best to eat it with the greens,</i>" the server recommended as he placed the plate in the middle of the table.<br />
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getting a bit of everything on my plate, i couldn't resist taking just a bite of the octopus on its own.<br />
"<i>ooo that is slightly charred</i>..." i was slightly taken aback by the burnt edges from the octopus.<br />
unknowingly, i just had to say it just as our server walked past our table and when he double backed, he repeated, almost impatiently, "<i>this is best with the greens!</i>"<br />
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i understood his good intentions and yes, he was absolutely right.<br />
but...it's just that i have a habit to try the elements on its own, most of the time.<br />
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the greens were dressed in the lemon juice and olive oil, where the mild onion notes, fresh from the lemon juice balanced the charred flavors from the octopus beautifully. a slight crunch from the celery and the potatoes, seasoned perfectly then the tenderness of the octopus. each ingredient had a purpose and this dish was best when all the ingredients were eaten in a single bite.<br />
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<i>'this was a good start,'</i> i thought with a smile.<br />
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<i>pasta </i>:: <b>orecchiette </b>| with fennel sausage & swiss chard (sgd 27)<br />
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a signature dish of mario batali, orecchiette from the southern region of italy is paired with peppery sausage bits -- maybe it was a bit too peppery. the freshly made pasta, cooked al dente gives a lovely chewiness that can never be found in store bought dry pastas. however, that may be the only highlight for me.<br />
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to be fair, the server had explained the pasta would be spicy in the peppery kind of way. but it was heavy, almost monotonous with each forkful - it was probably the fat rendered from the sausage, coating the tongue. some freshness and lightness of herbs could have gone a long way to bring the flavors to a full circle. it was missing the balance of flavors that was masterfully depicted by the appetizer.<br />
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<i>pasta</i> :: <b>ricotta gnocchi</b> | with wild mushrooms & asparagus (sgd 29)<br />
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i get nervous with gnocchi but my friend did not.<br />
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<i>before i go any further, allow me to explain myself. </i><br />
<i>several years ago, i've had probably the best gnocchi i've ever tasted where the gnocchi's texture was the ideal embodiment of pillow-y clouds - in the most literal sense - but with a sturdiness yet tender. it had became the yard sticks of all future gnocchis, which had been disappointing, thus far. </i><br />
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she generously offered some and the flavors were lovely, lightly hearty -- almost familiar.<br />
texturally, it was delicately tender and somewhat melts almost instantly in the mouth. it was good but didn't mange to upstage our shared dish of octopus.<br />
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<i>caffe</i> :: <b>latte </b>(sgd 6)<br />
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an excellent cup of latte to end the dinner right. the familiar bitterness of the espresso lingered with different full bodied notes, announcing its presence against the milk.<br />
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<b>tldr // osteria mozza</b>. this restaurant was one i had been dreaming to try from the first time i watched chef batali's battle on iron chef america. freshly made pastas cooked al dente with a slight bite are definitely my kind of thing especially when they offer freshly grated cheese at your table. but not when it is doused with an overpowering flavors that lacked a harmony i expected. maybe that's just it - it could be because of the increasingly budding expectations i've had over the nine years....or it could be that i picked the wrong pasta from the menu that just wasn't what i was craving for.<br />
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even so, eataly and babbo are still in my future plans, hopefully one day.<br />
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nonetheless, while you are at osteria mozza, don't miss out on the chargrilled octopus for sharing (<i>or not!</i>) but don't forget that <i>"it's best with the greens!"</i><br />
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<u><i>osteria mozza </i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/Osteria+Mozza/@1.2855957,103.8592769,15z/data=!4m5!3m4!1s0x0:0x42417126f864da4b!8m2!3d1.2855957!4d103.8592769" target="_blank"><span style="color: #990000;">location</span></a><span style="color: #660000;"> </span></span></i></u></div>
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2 bayfront avenue,<br />
b1-42-46, galleria level,<br />
marina bay sands, singapore<br />
018972<br />
{opens mon - sun: 5pm - 11pm;<br />
weekends only: 12 pm - 3:30pm}</div>
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-16627600817190825792016-09-16T12:13:00.002-05:002017-02-22T07:29:01.220-06:00sushi oribe 寿司 織部<div style="text-align: justify;">
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"<i>is there anything you don't eat?</i>" chef naoya asked with a smile from behind the counter at <b><a href="http://oribe-sushi.com.my/" target="_blank"><span style="color: #990000;">sushi oribe</span></a></b>, the japanese restaurant in the neighborhood of klcc opened by chef hideaki oritsuki, who was last seen sharpening his knife at sushi hinata a few months prior.<br />
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i shook my head almost immediately from my coveted seat at the chef's counter, returning his smile momentarily before i shifted my focus to the lunch menu again, trying to etch into memory what to expect from my <i>iga </i>pre-fixe selection (rm 168).<br />
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"<i>this is pickled ginger, made in house,</i>" as he placed the sliced ginger on one corner of the sushi plate.<br />
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both chef naoya and chef oritsuki were completely in their element behind the counter as they expertly shaped perfect pieces of sushi, one after another seamlessly - their motions seemingly hypnotized the diners seated at the chef's counter, with the spell occasionally broken by their instructions for fresh ingredients to the assistant chefs, standing on the sidelines. a few minutes later, the rice in the wooden rice bucket by the chefs were replaced in order to keep it warm.<br />
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"<i>deja vu..."</i> the words resounded in my head as i stared at the japanese knives in envy, reminiscent of my food excursion to <b><a href="http://sians.blogspot.my/2013/05/tokyo-kyubey-at-ginza.html" target="_blank"><span style="color: #990000;">kyubey</span></a></b> in ginza, tokyo four years ago. the feelings were similar but the setting was different - sushi oribe's dining space was a modern interpretation through its minimalist approach while still rooted firmly to the charm of a traditional sushi house.<br />
<br />
a dainty boat-shaped bowl was placed in front of me, as the server described it as cubes of melon dressed in a light gravy with crab meat.<br />
<br />
<i>"ah, this is appetizer,"</i> chef naoya explained with a smile as he chopped up some spring onions together with tuna belly sashimi for one of the dishes. the two chefs prepare most of the food facing the diners across the counter and also for the whole restaurant. it was a meal that requires diners to slow down in order to savor the dishes the way each deserves.<br />
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the melon cubes was light in flavor where the gravy followed suit - almost bland but what surprised me was the slightly stringy crab meat from being overdone in the gravy. i raised my eyebrows, quiet disappointment lurking by the corner, ready to pounce at a moment's notice.<br />
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but, i was quickly distracted by the server who placed a tiny wet towel folded neatly in a similarly sized plate, "<i>this is your finger towel,"</i> in anticipation for the next courses.<br />
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opening the cover to the chawanmushi cup revealed a clam obscuring the egg custard. the dashi-based, silken egg custard hid mushrooms and fresh clams was an umami jackpot, contrary to the first course. the comforting warmth of the steamed chawanmushi trickled down the throat, leaving in its trail a cozy feeling, embracing the heart.<br />
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"<i>this is a yellow tail belly, brushed with some shoyu and there is already a little bit of fresh wasabi inside.." </i>as the chef set the piece of nigiri sushi - perfectly cooked rice topped with a scored thick slice of white fish in front of us.<br />
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"<i>please eat using your fingers,</i>" chef naoya recommended. that was when the finger towel finally made sense.<br />
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it was the opener for the chef's eight piece specialty sushi, the chef had evidently put much thought for this act of the play. the theme evolved around the freshness of high quality ingredients while the plot begins with cleaner, lighter flavors to build towards a crescendo - a pleasure to the taste buds, as it reaches the finale of the octet course. the guest star - the pickled ginger, to which we were introduced earlier, imparted a mild bite/heat underneath the sweet-tart pickling, acting as the perfect palate cleanser between each piece. the fluffy grains of rice barely had whispers of vinegar, worthy of its supporting role in elevating slices of fresh seafood into the spotlight.<br />
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<div style="text-align: center;">
<i>yellow tail belly. </i></div>
<div style="text-align: center;">
<i>flounder, shiso & yuzu.</i></div>
<div style="text-align: center;">
<i>aji mackerel, shiso & green onion.</i></div>
<div style="text-align: center;">
<i>o-toro.</i></div>
<div style="text-align: center;">
<i>shrimp from hokkaido. </i></div>
<div style="text-align: center;">
<i>hokkaido scallop.</i></div>
<div style="text-align: center;">
<i>grilled flounder fin.</i></div>
<div style="text-align: center;">
<i>chef's special bowl.</i></div>
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each main character has its own merits, reflected in their different flavor profiles which created such a meaningful story of flavors and textures. a few stood out more than the rest, some because of the nostalgia it evoked, others were a symphony of taste and texture that worked harmoniously to leave a lasting impression in that single bite.<br />
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<i>aji mackerel.</i></div>
<div style="text-align: center;">
topped with shiso and green onion. best during the summer, aji mackerel held its own with its meaty texture. it was one of my favorite discoveries in my omakase meals in tokyo, which brought back the memories of sweeter flavors from my previous encounters.</div>
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<div style="text-align: center;">
<i>o-toro.</i></div>
<div style="text-align: center;">
the one that never fails to bring happiness. the rich texture of the fatty belly imparted such a satisfying lusciousness under the familiarity of the distinct tuna flavor. </div>
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<div style="text-align: center;">
<i>hokkaido scallop.</i></div>
<div style="text-align: center;">
light smoky grilled flavors to gradually transition into the citrus fragrance from the yuzu, suddenly caught unaware by the natural sweetness of the scallop - subtle distinction between the torched exterior to the raw interior. it was as if each chew held its own tasting experience.</div>
<div style="text-align: center;">
//my top pick </div>
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<div style="text-align: center;">
<i>grilled flounder fin.</i></div>
<div style="text-align: center;">
a rare find. the soft natural sweetness of the fish, melt in mouth sensation, coating the tongue with a pleasant sweet soy smokiness and umami, persuading my dining companion wishing for another.</div>
<div style="text-align: center;">
//her top pick.<br />
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<div style="text-align: center;">
the finale of the sushi course: <i>chef's special bowl.</i></div>
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chef naoya gently placed a small amount of rice into a deep silver bowl where he piled chopped fresh tuna belly with young green onions, small shrimp and a generous amount of salmon roe before topping it off with uni and a dab of fresh wasabi. he squeezed a brush of shoyu over the bowl and finally finishing it off with grated yuzu.<br />
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"<i>all mix,</i>" chef naoya gestured towards the bowl as he finished the description of this final sushi. on its own, each ingredient packed a punch. together, it was bursting with flavors of the sea interjected with undertones of citrus freshness.<br />
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a chopped tuna belly sushi roll, cut into three one bite pieces completed the flight of sushi. the chefs cleverly alternated the dishes of hot with cold meant the cup of the warm miso soup in its earthy-salty complexity followed next. the dessert closed out the meal without much conviction as the rest of the meal did.<br />
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i was still basking in exhilaration as i recounted the highlights of the <i>iga </i>courses when our friendly chef placed a piece of what seemingly looked like a brûléed cube pudding on the sushi plate.<br />
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"<i>we added some small shrimp in this special tamago and was steamed for 5 hours. it tastes like cheesecake. special for you two since you've had to wait patiently," </i>chef naoya's offered although there was really no reason for him to. taking it gratefully, the whispers of sweetness of the tamago pudding resonated with the chef's description.<br />
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<b>tldr // sushi oribe</b>. easily one of the most memorable meals i've had all year, despite the minor hiccups along the way. i'd love to return for an encore but the hefty price tag makes it something that cannot be done frequently. even so, the freshness of quality ingredients from japan and wonderful dining experience with a chef who is passionate about food make it all worthwhile. it is sushi done right.<br />
<br />
so, yes to a return visit and definitely reservations for seats at the kitchen counter again a few days in advance.<br />
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when the maitre'd was overheard informing the caller apologetically, "<i>i'm sorry, sir. the restaurant is fully booked today...</i>" i exchanged glances with my dining companion, as if being able to read each other feelings perfectly especially after the meal.<br />
<br />
- content...<i>and </i>perhaps with a sliver of gloat.<br />
<br /></div>
<br />
<div style="text-align: right;">
<u><i>sushi oribe 寿司 織部</i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/Oribe+%E7%B9%94%E9%83%A8/@3.1520142,101.7080622,17z/data=!4m8!1m2!2m1!1ssushi+oribe!3m4!1s0x31cc37d358d81095:0x4ab28a4271cac721!8m2!3d3.152157!4d101.712697" target="_blank">location</a> </span></i></u></div>
<div style="text-align: right;">
block c-1, vipod residences<br />
no 6, jalan kia peng,<br />
kuala lumpur, 50450<br />
{opens mon - sat: 12pm - 3pm;<br />
6pm - 11pm}</div>
<br />
<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com2tag:blogger.com,1999:blog-5093683546675940721.post-56579097394383802732016-09-03T13:12:00.003-05:002016-09-03T22:17:08.618-05:00the molten salted egg yolk croissant rivalry: le bread days & bake plan<br />
<div style="color: #212121; font-family: 'Open Sans'; font-size: 14px; text-align: justify;">
food trendspotting.</div>
<div style="color: #212121; font-family: 'Open Sans'; font-size: 14px; text-align: justify;">
<br /></div>
<div style="font-family: 'open sans'; font-size: 14px; text-align: justify;">
<span style="color: #212121;">typically, it starts with </span><span style="color: #e69138;">#saltedeggyolkcroissant</span><span style="color: #212121;"> trending on instagram, which inevitably leads to long queues.</span></div>
<div style="color: #212121; font-family: 'Open Sans'; font-size: 14px; text-align: justify;">
<br />
sometimes, i'd find myself waiting in those.<br />
other times, i let novelty runs its full course before a new food trend ousts its counterpart off the pedestal.</div>
<div style="color: #212121; font-family: 'Open Sans'; font-size: 14px; text-align: justify;">
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;">in the case of the </span><b style="color: #212121; font-family: 'Open Sans'; font-size: 14px;">salted egg yolk croissant</b><i style="color: #212121; font-family: 'Open Sans'; font-size: 14px;"> </i><span style="color: #212121; font-family: "open sans"; font-size: 14px;">phenomenon, it was the latter.</span><br />
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;">salted egg yolk in bun is nothing new. in fact, it is a staple at chinese dim sum eateries.</span><br />
<span style="color: #212121; font-family: "open sans"; font-size: 14px;">however, it was mind boggling that during the peak of the food trend, food eateries could have slathered salted egg yolk custard on </span><i style="color: #212121; font-family: 'Open Sans'; font-size: 14px;">almost</i><span style="color: #212121; font-family: "open sans"; font-size: 14px;"> anything and the crowd would have gobbled it up in no time. maybe it's the revolutionary east meets west roots. or maybe it was the pairing the salty & sweet.</span><br />
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;">with a story featured in an international newspaper going "</span><i style="color: #212121; font-family: 'Open Sans'; font-size: 14px;">will the salted egg yolk trend ever die out?"</i><span style="color: #212121; font-family: "open sans"; font-size: 14px;"> i had to get to the bottom of </span><i style="color: #212121; font-family: 'Open Sans'; font-size: 14px;">it</i><span style="color: #212121; font-family: "open sans"; font-size: 14px;"> - </span><i style="color: #212121; font-family: 'Open Sans'; font-size: 14px;">it</i><span style="color: #212121; font-family: "open sans"; font-size: 14px;"> being the reason behind the craze behind this movement, headlining the local food scene for several months.</span><br />
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<span style="color: #212121;"><span style="font-family: "open sans";"><span style="font-size: 14px;">two of the most talked about salted egg yolk croissants later, the one thing i've managed to figure out is that i'm a fan. </span></span></span></div>
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;"><br /></span>
<span style="color: #212121; font-family: "open sans"; font-size: 14px;">not an obsessive fan, but a fan. </span></div>
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<i style="color: #212121; font-family: 'Open Sans'; font-size: 14px;"><br /></i><span style="color: #212121; font-family: "open sans"; font-size: 14px;"><i>le molten egg yolk custard croissant</i> at </span><span style="border: none; color: #990000; font-family: "open sans"; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px;"><b><a href="https://www.facebook.com/lebreaddays/" style="border: none; color: #111111; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration: none;" target="_blank"><span style="border: none; color: #990000; list-style: none; margin: 0px; outline: none; padding: 0px;">le bread days</span></a></b><span style="border: none; list-style: none; margin: 0px; outline: none; padding: 0px;"> </span></span><span style="color: #212121; font-family: "open sans"; font-size: 14px;">(rm 7.30) stirred quite the controversy, a love-hate relationship with its following. poor service by the staff had aggravated hordes of people swarming to the quaint pastry shop in ss2 - the overwhelming popularity was something le bread days wasn't prepared for, making no room whatsoever for reservations for its signature pastry. </span><br />
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<a href="https://2.bp.blogspot.com/-VIxpR1hGY2g/V8sLh_WlV6I/AAAAAAAARVM/d7dNh9vYaiAo_KFzIh5hsq-p3mWUkhfBgCEw/s1600/IMG_5696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-VIxpR1hGY2g/V8sLh_WlV6I/AAAAAAAARVM/d7dNh9vYaiAo_KFzIh5hsq-p3mWUkhfBgCEw/s640/IMG_5696.JPG" width="640" /></a></div>
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;">the crispy shell of the croissant crackled briefly before giving way under the pressure of the knife as the rich golden molten lava of the salted egg yolk oozed out from the cut, while some ebbed into the crevices of the honeycomb insides of the soft freshly baked bread. i eagerly took a lick of the molten lava - a strong salted egg yolk flavor but with sweet undertones that managed to sneak in to achieve a salty-sweet balance. the crunchy ends of the crescent were probably my favorite bite.</span><br />
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<a href="https://3.bp.blogspot.com/-TRgSTeYO6HE/V8sLhixJiMI/AAAAAAAARVM/qAeD7Kbtn9IiZfh5p-1Ch99G8l43QElwQCEw/s1600/IMG_5710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-TRgSTeYO6HE/V8sLhixJiMI/AAAAAAAARVM/qAeD7Kbtn9IiZfh5p-1Ch99G8l43QElwQCEw/s640/IMG_5710.JPG" width="640" /></a></div>
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<a href="https://4.bp.blogspot.com/-URMkcImQ3_g/V8sLikl0MLI/AAAAAAAARVM/SJJlMNGMG0MHcDxw22AfkhK4TXajlxijwCEw/s1600/IMG_5719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-URMkcImQ3_g/V8sLikl0MLI/AAAAAAAARVM/SJJlMNGMG0MHcDxw22AfkhK4TXajlxijwCEw/s640/IMG_5719.JPG" width="640" /></a></div>
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;">'<i>overhype</i>,' a couple of my friends had lamented.</span><br />
<span style="color: #212121; font-family: "open sans"; font-size: 14px;">maybe. or it could be novelty.</span><br />
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;">but i can't deny that le bread days had managed to get this rich decadence balance to work; still, it is probably best shared with friends (or not, if you really LOVE salted egg yolk).</span><br />
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;">labeled by many as a worthy rival (if not better), the </span><b style="font-family: 'Open Sans'; font-size: 14px;"><a href="https://www.facebook.com/bakeplan/" target="_blank"><span style="color: #990000;">bake plan</span></a><span style="color: #212121;"> </span></b><span style="color: #212121; font-family: "open sans"; font-size: 14px;">churns out their version just in the vicinity at the food square in ss2. garnering love and regulars for its pastries, i called to reserve two just to make sure it wasn't a futile drive.</span><br />
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<a href="https://4.bp.blogspot.com/-fCZUUrGgeVE/V8sLkOUVd1I/AAAAAAAARVM/85O0ubjEK8QUjZt_QdlyubSLAmj-JQlnACEw/s1600/IMG_5723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-fCZUUrGgeVE/V8sLkOUVd1I/AAAAAAAARVM/85O0ubjEK8QUjZt_QdlyubSLAmj-JQlnACEw/s640/IMG_5723.JPG" width="640" /></a></div>
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<span style="color: #212121;"><span style="font-family: "open sans";"><span style="font-size: 14px;">as i walked into the quaint pastry shop made for take outs, it was a busy - almost boisterous - mid-afternoon. the kitchen staff were boxing up freshly baked cheese tarts from trays as swiftly as they could. other patrons were browsing through the selection of loaves and breads on the shelves that lined the walls. i queued at the cash register for my pick up order alongside the others who were beaming at their trays, filled with bounties of golden pastries. </span></span></span><br />
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<a href="https://4.bp.blogspot.com/-8v9A8TEZhM0/V8sLkEishGI/AAAAAAAARVM/wIuh95uXlqoveS-PuzxAhWL4frNMp0BbgCEw/s1600/IMG_5726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-8v9A8TEZhM0/V8sLkEishGI/AAAAAAAARVM/wIuh95uXlqoveS-PuzxAhWL4frNMp0BbgCEw/s640/IMG_5726.JPG" width="640" /></a></div>
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<a href="https://1.bp.blogspot.com/-XnJOaHM5jSs/V8sLlNGDbVI/AAAAAAAARVM/JOP5Tnk88yAvKH-PCQKJ9gqcopiiZRXqgCEw/s1600/IMG_5731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-XnJOaHM5jSs/V8sLlNGDbVI/AAAAAAAARVM/JOP5Tnk88yAvKH-PCQKJ9gqcopiiZRXqgCEw/s640/IMG_5731.JPG" width="640" /></a></div>
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<span style="color: #212121;"><span style="font-family: "open sans";"><span style="font-size: 14px;">the freshly baked croissant, still warm, was a lovely golden brown with a lighter and softer texture honeycomb insides wrapped by a lightly crisp outer shell. equally as decadent and a slightly thicker, the molten salted egg yolk was a smidgen sweeter.</span></span></span></div>
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<span style="color: #212121; font-family: "open sans";"><span style="font-size: 14px;"><br /></span></span></div>
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<span style="color: #212121; font-family: "open sans";"><b style="font-size: 14px;">tldr //</b><span style="font-size: 14px;"> the </span><b style="font-size: 14px;">molten salted egg yolk lava croissant</b><span style="font-size: 14px;"> - a fusion of the chinese classic dim sum with the french croissant turned into sensation. both renditions of this pastry by le bread days and bake plan summon their own camp of followers. </span></span></div>
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;"><br /></span></div>
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;">my take on the rivalry? edging out its counterpart slightly, le bread days moved me more.</span></div>
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<span style="color: #212121; font-family: "open sans"; font-size: 14px;"><br /></span></div>
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<u><i>le bread days </i>|<i> <span style="color: #990000;"><a href="https://www.google.com/maps/place/Le+Bread+Days/@3.1187586,101.625809,15z/data=!4m5!3m4!1s0x0:0x7531d42495ee900e!8m2!3d3.1187586!4d101.625809" target="_blank">location</a> </span></i></u></div>
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68, jalan ss 2/72,<br />
seksyen 19<br />
46300 petaling jaya<br />
selangor<br />
{opens daily: 8am - 8pm}</div>
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<div style="text-align: right;">
<u><i>bake plan </i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/Bake+Plan/@3.1177373,101.6188012,17z/data=!3m1!4b1!4m5!3m4!1s0x31cc4954071c66fb:0x2ecb16a9a8c86a45!8m2!3d3.1177319!4d101.6209899" target="_blank"><span style="color: #990000;">location</span></a><span style="color: #660000;"> </span></span></i></u></div>
<div style="text-align: right;">
36, jalan ss 2/61,<br />
ss2, 47300 petaling jaya<br />
selangor<br />
{opens tues - sun: 9 am - 10pm}</div>
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.</div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-20933718674596963102016-08-12T20:57:00.003-05:002016-09-08T09:00:24.705-05:00serice // poke bowl rice<br />
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<i>"oh, there is one place that i've wanted to try out!"</i> my friend exclaimed.</div>
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<br /></div>
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"<i>hmm...?" </i>i wondered.</div>
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<br /></div>
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<i>"you know pokebowls? in puchong?"</i> </div>
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<br /></div>
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<i>"lol! i have 25 pokémons!</i>" </div>
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"<i>lol i'm serious," </i>she laments.</div>
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yes, i have 25 pokémons - as much as i'd loathe to admit it<br />
(quietly mumbles *<i>the number has grown considerably</i>*)<br />
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when she first suggested <b><span style="color: #660000;"><a href="https://www.facebook.com/Poke-Bowl-Rice-1635558693428686/about/?entry_point=page_nav_about_item&tab=page_info" target="_blank">poke bowl rice</a> </span></b>last week, i was amazed by how quickly the 'pokémon go' phenomenon made its way into the local food scene (although for that very brief moment).<br />
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until she said it was a hawaiian dish, it dawned on me. </div>
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<b>poke</b>. </div>
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just to clarify. it has <u>nothing</u> to do with pokémons. </div>
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/poʊˈkeɪ/</div>
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<i>pronounced as poh-keh</i></div>
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a popular hawaiian dish of raw fish salad (ahi tuna is hugely popular), where modern versions are heavily influenced by japanese flavors with seasonings of shoyu, sesame oil and furikake.</div>
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the translation from hawaiian: "to chop" or "to cut crosswise".<br />
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honing in on the location of poke bowl rice could have been more challenging than discovering pokémons if it wasn't for the online reviews. <b><i>korea wallpaper</i></b> was probably the last place i'd imagine a food joint to be at - poke bowl rice shares the space on the second floor. i entered through the glass door almost apprehensively (with no shoes - it's the rule!) like a lost lamb, doubt and thoughts of me mistakenly thinking interior supplies store has a restaurant crept in.<br />
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"<i>is this where poke bowl rice is?</i>" </div>
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i asked quietly, to which the staff (perhaps it was the owner...)</div>
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behind the counter smiled and nodded. </div>
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"<i>we are no longer called poke bowl rice, it has been changed to serice</i>"</div>
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i honestly thought he had said 'sir rice' </div>
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until he spelled it to me, twice. </div>
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"<i>it's S-E-R-I-C-E!</i>"</div>
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nope, i still don't know what it means.<br />
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inspired by the poke he had in LA, he had wanted to bring his experience back and share it at serice.<br />
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brightly colored ingredients spanned across the counter, my eyes darted from one after another as i tried to listen intently on the rules on ordering the tailor-made poke bowls:<br />
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// pick a base of either japanese rice, tofu or greens<br />
// top it with as much sides as the bowl can fit<br />
// add on one protein of salmon poke, grilled chicken or sautéed beef slices with onions<br />
// finish it off with condiments and drizzle of their special shoyu and/or other sauces<br />
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i spent several minutes of strategizing a game plan like i was picking out a fantasy football team.. wait, this was EXACTLY LIKE PICKING OUT A FANTASY <strike>FOODBOWL</strike> FOOTBALL TEAM!<br />
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here was my line up: rice // diced mango, sliced black olives, sautéed oyster mushrooms, julienned bell peppers, halved cherry tomatoes, wood ear mushrooms, blanched okra // salmon poke // bonito flakes, furikake // special shoyu, sesame dressing.<br />
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serice swears by the special shoyu sauce, which is mandatory with every poke bowl.<br />
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i, on the other hand, swear by furikake and bonito flakes. most of these fresh ingredients were no bench warmers either especially since the qualification requirement was dependent on being my favorites, as much as i can make them work together, rooted to japanese flavors.<br />
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rm16.90 at the cash register for your personalized poke bowl rice and any table in the store was for the taking.<br />
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i enjoyed the bespoke approach, highlighting the hottest food trend: healthful, bearing resemblance to a customized salad (which is an option here too with the base of greens). the one hitch: the rice could have used a bit more time cooking.<br />
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oh and diced avocado, we would have definitely loved some of that.<br />
and luffa. it's like the soft melons of cucumber! we liked it.<br />
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i enjoyed the surprisingly comfortable ambiance although it was rather odd to be dining in an interior supplies store - i suspect it's all in the shoes off policy. the one hitch: i sneakily peeked to make sure our shoes were where we left them.<br />
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i'd probably skip the mocha (rm 12.90) though. mild in chocolate/coffee notes and missing the punch of caffeine that i needed very much.<br />
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<b>tldr //</b> <b>serice</b> (previously known as <b>poke bowl rice</b>) serves hawaiian inspired fish salad, customized . while it wasn't out of this world delicious, this was one good healthy dish that we don't mind having seconds of.<br />
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<u><i>serice // poke bowl rice </i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/Korea+Wallpaper+Sdn+Bhd/@3.0431046,101.6183673,15z/data=!4m5!3m4!1s0x0:0xdd957391eb1a368c!8m2!3d3.0431046!4d101.6183673" target="_blank">location</a> </span></i></u></div>
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<i>shared space with korea wallpaper, </i><br />
2-1, jalan merbah 1,<br />
bandar puchong jaya<br />
puchong<br />
{opens tues - sun: 12pm - 9pm}</div>
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.</div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-53336983256540111322016-07-28T18:22:00.001-05:002016-07-28T18:29:35.983-05:00tokyo secret's hanjuku cheese tart<div style="text-align: justify;">
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a brief inner monologue transpired as i ogled at my subject. </div>
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<i>"hmm.. a rare find..."</i></div>
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i berated myself for being so oblivious of its existence.<br />
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however, what's more upsetting was the time it took for me to seek it out.</div>
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no one was keeping <b><a href="http://www.tokyosecret.com/" target="_blank"><span style="color: #660000;">tokyo secret</span></a></b>'s <b>hanjyuku cheese tart</b> a secret. in fact, it frequently slips its way into my conversations, where it often ends with my buddy swooning with praise and a craving for one.<br />
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if these were not telling signs that i needed one, i don't know what is. </div>
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i'll let you in on a secret, though. unlike its name suggests, tokyo secret's roots began in tsim sha tsui, hong kong. while its appearance is akin to the local favorite - the egg tart, the inspiration behind is the molten cheese tarts in japan.<br />
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<i>"oh no! did it not open today?" </i><br />
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i thought out loud as i spied the yellow print of "TOKYO SECRET" punctuated against the dark brick wall.<br />
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from all the reviews i've read, it was rather uncharacteristic for this petite speciality pastry shop to be anything but crowded especially on a beautiful sunday afternoon. its popularity (some may classify as hype) is often translated into long queues out of the door and i had imagined a constant boisterous hordes of people spilling out of the petite shop despite being in a "hidden" spot in the ipc mall as it shared its space with a mac store.<br />
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delicious sweet fragrance of pastry baking in the oven emanated throughout the bright space, distracting us and most likely the two other diners in queue as we contemplated numbers. i breathed a sigh of relief. i made a quick beeline for the only available table out of the three while my companion had the task of procuring the prized treat, tagged at rm7.90 each.<br />
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so as i was saying, ogling at my subject.<br />
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the most unassuming golden tart with caramelized top and golden brown crust. i'd be lying if i'd say i didn't form a pre-expectation but somehow it worked in the tart's favor.<br />
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it was in the crust.<br />
pleasantly surprised, the crust had a shortbread cookie buttery texture and sweet fragrance, crispy edges contained the slightly caramelized top of the half baked cheese slightly give as i took a nibble. it almost distracted me from the thick molten cheese oozes slightly - delicate but rich in cheesy goodness, striking the perfect balance of dainty sweetness.<br />
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after wolfing one down gladly, it was obvious that i NEEDED another - i ordered one to go but not before having to wait for 10-15 minutes. people-watching from our seats, waves of people continuously flooded in periodically - it was then i realized, perhaps the stars were aligned when we first arrived because it only took us under five minutes to get ours.<br />
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this hanjyuku cheese tart assumed an alter ego of a cheesecake after spending a few hours in the fridge. the intensity of the sweet cheese flavor was distinct and the tart shell reminiscent of graham crust, emulating the cheesecake brilliantly.<br />
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often the antagonist/protagonist of the latest food trend is hype. while some have regarded it as overhyped, the hanjuku cheese tart at<b> tokyo secret</b> have proven its worth to me and defy the odds the moment i <i>needed</i> a second. #cheesescrust<br />
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<b>tldr // </b>each speciality pastry shop possess a special something and <b><a href="https://www.facebook.com/tokyosecretmalaysia/" target="_blank"><span style="color: #660000;">tokyo secret</span></a></b>'s charm certainly lies in its delicious hanjyuku cheese tart albeit its price tag.</div>
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<u><i>tokyo secret </i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/Tokyo+Secret/@3.1563723,101.6119308,15z/data=!4m5!3m4!1s0x0:0x2ee4c1846ee71632!8m2!3d3.1563723!4d101.6119308" target="_blank">location</a> </span></i></u></div>
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g23, pic shopping centre,<br />
jalan pju 7/2 mutiara damansara<br />
47800 petaling jaya</div>
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{opens daily: 10 am - 10 pm} </div>
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.
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<br />sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-59927513253952872302016-06-12T07:43:00.004-05:002016-06-12T07:43:44.170-05:00{ bkk } tealily cafe<div style="text-align: justify;">
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<span style="color: #0b5394;"><i>"tea is a religion of the art of life</i>"</span></div>
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i had made plans with a friend to meet up at the book store before we headed out for a cup of coffee/tea. when i finally found her in the quiet book store in the late afternoon, she had already picked out a book by okakura kakuzou.</div>
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<b>-- the book of tea</b>. </div>
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i almost chuckled,<i>"i didn't know you were very much into tea too."</i><br />
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she and coffee has a special relationship, one that i might define as inseparable bffs - it was almost mandatory that by her side, a cup of coffee, be it warm/cold/decaf/with milk/straight black is necessary.<br />
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but, there are a few exceptions to the rule.<br />
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for one, <b><a href="https://www.facebook.com/tealilycafe/" target="_blank"><span style="color: #660000;">tealily cafe</span></a></b>'s matcha latte is understandably a compelling one.<br />
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"unsuspecting without expectations but not without anticipation" was promptly substituted by "cravings deliciously steeped with excitement" after my first introduction to tealily cafe. hence, the '<i>understandably</i> compelling'<br />
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<i><span style="color: #0b5394;">"with tea amused the evening,</span></i></div>
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<i><span style="color: #0b5394;">with tea solaced the midnight,</span></i></div>
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<i><span style="color: #0b5394;">and with tea welcomed the morning"</span></i></div>
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<strike><i>nestled </i></strike>hidden within sukhumvit, the small cafe embodies the term 'teahouse' quite literally. a home converted into cafe, the decor reflected an old rustic charm in its mismatched wooden tables and chairs, where the owner drew inspiration from her visits to japan.<br />
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a framed drawing of a japanese girl with cats seemed to mimic tealily cafe's owner and her adorable scottish fold, mochi-<i>chan </i>:)<br />
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the one year old kitten (most likely the boss of this place), <span style="color: #e69138;">#mochithecat</span> has his own personality and a need for independence (or so he thinks) but is very playful and during his spare time outside of his naps, he partakes the role of a good host, entertaining the guests at the cafe.<br />
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it wasn't long before i warmed up to the pleasant and cheery cafe owner and also felt right at home with her friendly mom. (plus my dining companion has become friends with the family) after conversations with the owner, it was her unmistakably passion and heart for the craft that shone most brightly behind her gentle demeanor - from sourcing high quality ingredients from kyoto, japan to keeping customers on their toes with the anticipation of regularly new creations on the menu, translating her personal insights into japanese culture. <br />
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<i><span style="color: #0b5394;">"each preparation of the leaves has its own individuality, </span></i></div>
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<i><span style="color: #0b5394;">its special affinity with water & heat, </span></i></div>
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<i><span style="color: #0b5394;">its own method of telling a story"</span></i></div>
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<i>beverage </i>:: <b>iced houjicha latte </b>(thb 135)<br />
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resembling the appearance of local thai iced coffee, the darker hue of the houjicha - roasted japanese green tea - distinguished itself from the layer of milk, begging to be mixed for the first sip. it was a resounding expression of forceful roasted fragrance that lightly scorched the tips of floral notes of the green tea, rounded by the milk and murmurs of light sweetness. it was the depth of the intricate flavors that left a deep impression - and a declaration that this will be the yardstick for all the other future iced houjicha lattes.<br />
<br />
<div style="text-align: center;">
<i><span style="color: #0b5394;">"perfection is everywhere if </span></i></div>
<div style="text-align: center;">
<i><span style="color: #0b5394;">we only choose to recognize it"</span></i></div>
<br />
<br />
<i>beverage</i> :: <b>hot houjicha latte</b> (thb 130)<br />
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its warmer counterpart served in a traditional mug, possessed a deeper, accentuated nuances that proclaimed its presence blatantly. i crinkled my nose at i tasted the unexpected strength of houjicha. sip after sip, i mulled it over -- and came to a conclusion: the cold version edges out the warm; it must be the balance of flavor notes it struck.<br />
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<i>beverage </i>:: <b>iced matcha latte </b>(thb 130)<br />
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unroasted, the floral fragrance of the japanese green tea charmed the tastebuds but with clarity and cleaner disposition, sweetened lightly by the milk. i can't remember my dining companion ordering any other drinks from tealily except for the matcha latte.<br />
<br />
<div style="text-align: center;">
<i><span style="color: #0b5394;">"tea is a work of art and </span></i></div>
<div style="text-align: center;">
<i><span style="color: #0b5394;">needs a mastermind to bring out its noblest quality"</span></i></div>
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<i>desserts</i> :: <b>goma dango</b> | dango, roast white sesame, roast black sesame (thb 135)<br />
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i've noticed that the owner steps away and into the kitchen whenever customers places an order of dessert from the menu. desserts does take a little extra time to be served because of her devotion of churning out made-to-order desserts, served fresh and warm. dango, the japanese dumpling was warm and soft with a slight chewiness, contrasted texturally by the roasted sesame for nuttiness.<br />
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<i>desserts </i>:: <b>matcha brownie </b>| matcha brownie, whipping cream, matcha sauce<b> </b>(thb 125)<br />
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this brownie may bring joy to matcha enthusiasts; the comforting warmth of the moist brownie with the familiar japanese green tea flavors with a light sweetness was inviting, when paired with the whipped cream, lighten the whole affair - it exuded the coziness of a homemade dessert.<br />
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my friend revealed that the book of tea was more than just about tea but linked teaism to the aesthetic and cultural aspects of japanese life.<br />
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<div style="text-align: center;">
<i><span style="color: #0b5394;">“teaism is a cult founded on the adoration of the beautiful </span></i></div>
<div style="text-align: center;">
<i><span style="color: #0b5394;">among the sordid facts of everyday existence. </span></i></div>
<div style="text-align: center;">
<i><span style="color: #0b5394;">it inculcates purity and harmony, </span></i></div>
<div style="text-align: center;">
<i><span style="color: #0b5394;">the mystery of mutual charity, the romanticism of the social order. </span></i></div>
<div style="text-align: center;">
<i><span style="color: #0b5394;">it is essentially a worship of the Imperfect, </span></i></div>
<div style="text-align: center;">
<i><span style="color: #0b5394;">as it is a tender attempt to accomplish something possible </span></i></div>
<div style="text-align: center;">
<i><span style="color: #0b5394;">in this impossible thing we know as life.” </span></i></div>
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if this is how tea is supposed to taste like, perhaps it's not a bad idea to learn a thing or two about life from the book of tea.<br />
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<b>tldr //</b> what sets <b><a href="https://www.facebook.com/tealilycafe/" target="_blank">tealily cafe</a></b> apart is the owner's sensitivity to technique, ingredients and her passion to share her personal insight into japanese tea and culture. made to order desserts philosophy and excellent green tea lattes, both houjicha and matcha makes tealily cafe one of my favorite cafes in bangkok.<br />
<b><br /></b></div>
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<div style="text-align: right;">
<u><i>tealily cafe </i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/Tealily/@13.7328832,100.5753879,15z/data=!4m5!3m4!1s0x0:0xce5e17efb416126a!8m2!3d13.7328832!4d100.5753879" target="_blank">location</a> </span></i></u></div>
<div style="text-align: right;">
sukhumvit 39,<br />
soi prommit,<br />
bangkok, thailand<br />
10110</div>
<div style="text-align: right;">
{opens weekdays: 10:30am -6:30pm<br />
weekends: 9:30am - 6:30pm} </div>
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.
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<br />
<br />sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com1tag:blogger.com,1999:blog-5093683546675940721.post-24665238654994767772016-05-18T05:33:00.004-05:002016-07-28T18:23:55.386-05:00kenny hills bakers, bukit tunku<div style="text-align: justify;">
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the car turned into a street where parts of it were flanked by a corridor of trees. it was faintly reminiscent of the street in front of my home where i grew up in. while savoring the memories from my childhood, it was a little down the street when i spotted the petite cafe in the commercial row on the first floor of a dated apartment. </div>
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the car was parked by the side of the quiet street just across the street. i found my way through the dark wooden tables and red metal chairs tucked under to get to the glass entrance of the petite cafe. on the left on the dark brick wall were stenciled in white: </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b>KENNY HILLS BAKERS</b></div>
<div style="text-align: center;">
<i>organic artisanal breads</i></div>
<div style="text-align: center;">
patisserie coffee</div>
<div style="text-align: justify;">
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as i opened the door, the espresso machine squealed as the barista was brewing a cup of coffee while i inhaled the aroma. the sights of golden flaky layers on pastries beckoned at me while artisanal breads nestled comfortably in wicker baskets and the plump, crumbly huge wedges of pies & quiches stood on pedestals under glass cake dome, enticing me closer. <br />
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"<i>wow, i don't even know where to start..."</i><br />
<i><br /></i>
several minutes of ogling at the cornucopia of golden pastries and pondering my important bread choices in my head later, it was the specials on the mini chalkboard that finally caught my attention.<br />
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i wasn't half as devoted to my pick as i inched myself towards the selections of pastries again, pondering which ones would go home with me. as i browsed its menu board, the next board read:<br />
<br />
<blockquote class="tr_bq">
<div style="text-align: center;">
<b>SELF SERVICE</b></div>
<div style="text-align: center;">
please order & pay</div>
<div style="text-align: center;">
at the counter </div>
<div style="text-align: center;">
and we'll send </div>
<div style="text-align: center;">
your food to you. </div>
<div style="text-align: center;">
we accept cash only</div>
</blockquote>
<div style="text-align: center;">
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"<i>oh darn. cash only. this means.. this limits how much i can buy."</i><br />
<div>
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which i suppose was a good thing. or not i'd be hoarding a whole lot of pastries i just can't finish.<br />
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it was just enough space for my dining companion and i to stand comfortably in the compact lil' bakery - perhaps suffice for one additional person to join in the pastry party.<br />
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a lone diner reading his paper contently at the high industrial counter against the wall after his hearty meal. we quickly realized that we'd be taking the definition of <i>cozy</i> lunch way too literally if we were both sardined at the counter.<br />
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torn between a very snug lunch space but with the comforts of air conditioning and the outdoor dining where the blinding rays from the sun sneaked its way through the crevices of the wooden blinds which only highlighted the heat in the middle of the afternoon, we chose the latter after a quick contemplation. the heat was occasionally relieved by the wall fan and a cold glass of the cafe's <i>house cooler</i>.<br />
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<i>house cooler</i> :: <b>fresh passion fruit with wild organic honey </b>(rm 10)<br />
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the punch of tropical tartness intermingled with the whispers of natural floral honey's mild sweetness, chilling in a glassful of ice cubes, with droplets of water condensed on the glass in the warm temperatures. the passion fruit seeds rendered the straw almost pointless and after struggling for a few seconds, i took a sip straight from the glass and was surprised by the prominent tartness that begged for the addition of just a bit more honey. refreshing, nonetheless.<br />
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<br />
<i>specials</i> :: <b>smoked salmon & avocado salsa s'wich </b>| choice of croissant/bread (rm 21)<br />
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i picked up the top half of the shatter-crisp shell to unveil plump greens atop the light pinkish-orange slices of fresh smoked salmon, sprinkled with freshly cracked black pepper. i flipped the top half of the croissant to discover soft buttery layers mimicking the honeycomb insides.<br />
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the fresh slices of the smoked salmon donned a light layer of saltiness but barely took on the smokey fragrance. the butter-like quality of the diced avocado and fresh tomatoes (akin to roughly chopped guacamole) was interjected by unripe pieces of avocado.<br />
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i frowned as i bit into one and thought, "<i>this is a real bummer</i>"<br />
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if not for that slight hitch, i'd say it was a pretty hearty sandwich.<br />
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<i>brew black potion</i> :: <b>mocha</b> (rm 12)<br />
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brew with a bitter aftertaste - overdone. the cacao/chocolate - not present.<br />
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<i>our sandwiches</i> :: <b>beef pastrami bagel </b>| with mustard & gherkins (rm 21)<br />
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as i stared at the sandwich, it was as if the pastrami was taunting me like an emoticon with its tongue sticking out. i had to request a pinch of the pastrami from my dining companion (it wasn't my order) and the moist meat tasted lightly smoked with a good hint of spiced saltiness. my companion gave it an average but i guess it wasn't fair when it was compared with its counterparts from deli in nyc - it's just no competition.<br />
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<i>desserts</i> :: <b>lemon meringue pie </b>(rm 12)<br />
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even in the midst of the many colorful sweets, my cravings called for a good ol' fashion lemon meringue. torched brown, the crown of meringue nestled upon the lemon curd that filled up the tart shell. it had all the elements and flavors but were a hint wonky in its delicate ratio - too sweet.<br />
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a more crumbly crust and a more sour disposition would have done the trick to win me over.<br />
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<b>tldr //</b><b style="color: #660000;"> </b><a href="https://www.facebook.com/kennyhillsbakers/" style="color: #660000; font-weight: bold;" target="_blank">kenny hills bakers</a> dishes out legit buttery tender breads and lovely pastries with a few minor snags. its coffee - hmm.. i think that needs a second opinion.<br />
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<u><i>kenny hills bakers </i>|<i> <span style="color: #660000;"><a href="https://www.google.com/maps/place/Kenny+Hills+Bakers/@3.1633396,101.6840847,15z/data=!4m2!3m1!1s0x0:0x6e2539ba107d882c?sa=X&ved=0ahUKEwjPu-mbsOPMAhXENo8KHQikDWkQ_BIIiAEwDg" target="_blank">location</a> </span></i></u></div>
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lot I-1A, taman tunku</div>
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bukit tunku</div>
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50480 kuala lumpur</div>
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{opens daily: 8am - 7pm} </div>
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.
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sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-60180737057384390212016-04-06T09:26:00.000-05:002016-04-18T20:43:27.974-05:00{ bkk } bangkok coffee trending // v2.0<div style="text-align: justify;">
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i flipped through my personal travel guide, making mental notes on the places i missed out the first time. </div>
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it was just shy of 6 months since my first time. i was walking along the familiar quiet, tree-shaded alley, branching off from the busy and bustling main street as i walked towards my first weekend brunch with my friend since i arrived in bangkok... again.</div>
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<i>"oh, a new cafe just nearby! awesome..cos i'm really starving..."</i></div>
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my thoughts drifted just for a brief second - <i>only half a year has passed but there were even more new cafes, trying to make a name for itself in this haven for coffee enthusiasts. </i></div>
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after my first <span style="color: orange;">#bkkcaféhopping</span> adventure (<a href="http://sians.blogspot.my/2015/11/bkk-bangkok-coffee-trending.html" target="_blank"><b><span style="color: #660000;">read here!</span></b></a>), coffees and cafés were among the top things i was looking forward the most.<br />
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oh those and bagels...just mainly 'cos i've been craving for some good ones since i've returned from the US, which was several years ago....<br />
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.....so the craving was for <u>real</u>. </div>
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i snapped back to the present as we were led up to the second floor where the cafe's ambiance reflected a minimalist meet rustic with its warm, light wood hues blending in against the white brick wall; the space illuminated by the morning sunlight streaming in through the ceiling high, narrow bi-fold glass doors.</div>
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it was just one of the many cafes and hidden hole-in-the-wall local favorites i've tried as i checked them off my list. <b>enthused</b> doesn't begin to describe it. i've drunk way too much coffee and tea, tried the many desserts & brunches yet i am yearning to have more. </div>
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i promise i will get to each one of them in separate posts as i try to devote the attention each of the eateries deserves, including the ones from the first series. no promises on the <i>when </i>though..</div>
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but first, the previews.</div>
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//1. <b>brekkie.</b><br />
organic brunch selections gravitating towards healthy.<br />
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<a href="https://1.bp.blogspot.com/-cEWYmY3B6GY/VwURhi3ImRI/AAAAAAAARFA/th9E5syt44Ecmt_NM7FUK3770IJfao-mg/s1600/IMG_3253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-cEWYmY3B6GY/VwURhi3ImRI/AAAAAAAARFA/th9E5syt44Ecmt_NM7FUK3770IJfao-mg/s640/IMG_3253.JPG" width="640" /></a></div>
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//2. <b>casa lapin x49</b>.<br />
a revisit to an old favorite for mocha. different location, same love.<br />
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<a href="https://2.bp.blogspot.com/-xshvYr4mg30/VwURhspSOGI/AAAAAAAARE8/gHrgn6Pf_1o36tkUqBieEGdsVy7q8KyhA/s1600/IMG_3281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-xshvYr4mg30/VwURhspSOGI/AAAAAAAARE8/gHrgn6Pf_1o36tkUqBieEGdsVy7q8KyhA/s640/IMG_3281.JPG" width="640" /></a></div>
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//3.<b> toby's</b>.<br />
a new kid on the block. rustic. cozy. classic french + new american brunch favorites.<br />
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//4. <b>tealily's</b>.<br />
matcha & houjicha lattes mastered, close to perfection.<br />
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and of course the home of <span style="color: orange;">#mochithecat</span> :)<br />
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//5. <b>ceresia coffee.</b><br />
a must have encore ofone of my favorite lattes.<br />
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//6. <b>gallery drip cafe.</b><br />
located in bangkok art and cultural center (bacc), an artistic with a touch of hipster stopover for an ice drip mocha.<br />
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//7. <b>patisserie rosie.</b><br />
delicately intricate desserts, flavors masterfully personified.<br />
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//8. <b>d'ark.</b><br />
another stopover - revisit for a teatime special. mini pastries + lattes.<br />
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//9. <b>featherstone.</b><br />
whimsy in its decor, faintly a la alice in wonderland.<br />
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//10. <b>rocket.</b><br />
the highlight: the d.i.y. hot chocolate. but caffeinated mocha was what i needed.<br />
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//11. <b>warm wood cafe.</b><br />
its name manifested in its decor, new american brunches with a twist.<br />
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//12. <b>yellow spoon pastry.</b><br />
quaint and simple cafe. my first canelé.<br />
-- phenomenal.<br />
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<i>full entries to follow soon after... i hope</i><br />
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having a foodie + coffee connoisseur friend who lives in bangkok is definitely a huge plus for me. and she's definitely have the formula down most of the time - delicious brunch and coffee with a punch.<br />
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even during my six-month-long absence after my first travels in the city, there were many new quaint and cozy cafés, offering a haven in their quaint, comfy space and their delicious renditions, seeking to find their spot in this ever evolving, exciting food scene in bangkok. so during your next visit, make time for a pit stop at these cafes for a quick cuppa or perhaps a sweet dessert or two, as you take a short break from your adventures, exploring this bustling city.<br />
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<b>disclaimer </b>this is written based on personal experience and opinion. experiences and taste buds may vary for others.<br />
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<i>p.s. </i><br />
<i>-- apologies for the erratic entries. travel, life and work has taken over my life lately. and i've recently picked up online gaming again. but i will be striving to write a few entries on local eateries and some on bangkok in the next few weeks. </i></div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-4036919347798493812016-02-14T02:22:00.002-06:002016-02-14T02:22:41.812-06:00dotty's pastries & coffee, ttdi<div style="text-align: justify;">
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it felt like i opened the french doors to a cafe in london.<br />
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the pastries on display behind the glass window on the marble counter top flirted with me with its buttery flaky layers. i divided my attention between the whole breads on the shelves, with its name and price handwritten on brown tags to the detailing of the different spanish tiles on the kitchen wall that eventually phased into white ones. i stared quizzically at the bare cake stand that was labeled with "<i>salted egg yolk cronut</i>" - <b><a href="https://www.facebook.com/mydottys/" target="_blank"><span style="color: #990000;">dotty's</span></a> </b>best seller and signature invention. </div>
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streams of the morning light streamed through the large glass panes into the petite cafe with french inspired monochromatic floors filled with high table and chairs. a few tables were aligned against the brightly colored, cushioned bench that spanned against the royal blue walls.<br />
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we were seated at one of the tiny high table for two very close to the open kitchen at a spot away from main dining space. it almost felt we were sent for detention. i didn't understand dotty's preference for the high tables and without bag hooks, it meant bags had to go on the ground since there was just no space to spare on my petite high chair.<br />
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the open kitchen is where the cronut baking magic happens. bakers were hard at work carving out donut shaped pieces from thick sheets of pastries while another was frying them in hot oil.<br />
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"<i>when will the cronuts be ready?</i>" i queried the waitstaff.<br />
"<i>it should be ready at about 11am" </i><br />
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that meant an hour and a half wait.<br />
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"<i>we bake more than a hundred pieces so you don't have to worry about it running out. we will send one to you once it's ready"</i> the waitstaff smiled when asked if i could reserve a coveted one when it got out of the kitchen.<br />
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and i thought in the meantime, why not coffee and other pastries before the main event? i opened the leather bound menu for brunch and sandwich options only to pick out coffee and to share two of the tempting pastries that probably had our names on them as soon as we stepped foot into the cafe.<br />
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<i>specialty drinks</i> :: <b>mocha</b> (rm 11)<br />
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a huge mug of mocha with dotty's emblazoned upon the coffee art made it to the table. the chocolate tipped the scales in its favor vs the faint coffee bitter notes with a strong milky finish. a decent cup of mocha but would have preferred a stronger chocolate-coffee combo against the milk.<br />
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<i>off the shelf </i>:: <b>salmon & zucchini quiche</b> (rm 12)<br />
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zucchini ribbons swirled in the golden egg custard, speckled with pieces of smoked salmon that filled out the lightly browned but slightly dense tart shell. the egg custard was soft but begged for some seasoning in bites where the smoked salmon was missing in action. an addition of a fresh herb could have brought that something special.<br />
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<i>off the shelf</i> :: <b>butter croissant</b> (rm 5)<br />
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breaking into the golden crispy crescent shaped revealed flaky layers but not without leaving a buttery trail on my fingers. the shell flaked into crumbs as i picked up my half and admired the honeycomb insides but with a slight chewiness. however, it felt like the butteriness piled with every bite that it got too greasy/rich. it came with a side of softened butter but tasted like margarine - firstly, don't need it; secondly, margarine is a no-no with croissants.<br />
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<i>off the shelf</i> :: <b>salted egg yolk cronut </b>(rm 11)<br />
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cronut.<br />
the genius invention dominique ansel that makes doughnut - croissant fans rejoice in glee.<br />
this hybrid pastry wears layers like a croissant but is fried like a doughnut.<br />
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this was my first. and i was excited.<br />
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wearing a crown of golden glaze jeweled with sprinkles of salt, the doughnut shaped pastry had distinct layers as it would a croissant; it glistened slightly from the grease on layers. as i cut into the cronut, the golden lava oozed out generously. the thick custard was buttery rich with a more prominent sweet profile over salty but was disappointed by the weak flavors of the salted yolk richness. combine the two and there you have it: a richness overload that pushed my tastebuds to wave a white flag.<br />
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the greasiness from all the pastries finally caught up to me, prompting me to stop after my second bite. it was odd that it was so rich that i was craving for good ol' chinese food after that.<br />
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while that was my observation, i also have friends who loved the richness and the concepts it believes in - salted egg yolk. in fact, while we were there, a group of six diners grabbed one cronut each while my dining companion and i managed only half.<br />
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perhaps it is still best to try this coveted pastry for yourself to see which camp you belong to.<br />
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<b>tldr // <a href="https://www.facebook.com/mydottys/" target="_blank"><span style="color: #990000;">dotty's pastries & coffee</span></a></b> is a european inspired petite cafe that churns out rich, buttery classics and a few interesting creations such as salted egg yolk cronuts that you may either love or hate but you'd have to try it out yourself. coffee was more milky than it was coffee strong.<br />
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<i><u><i><u>dotty's pastries & coffee | <a href="https://www.google.com/maps/place/Dotty's,+20,+Jalan+Tun+Mohd+Fuad+2,+Taman+Tun+Dr+Ismail,+60000+Kuala+Lumpur,+Wilayah+Persekutuan+Kuala+Lumpur,+Malaysia/@3.1402858,101.6263505,17z/data=!3m1!4b1!4m2!3m1!1s0x31cc493a8cb0ea1f:0x3d34d9753091d3c7" target="_blank"><span style="color: #990000;">location</span></a></u></i></u></i></div>
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20 jalan tun mohd fuad 2,<br />
taman tun dr ismail<br />
60000 kuala lumpur<br />
{opens mon, wed - fri : 9am - 5pm;<br />
weekends : 8am - 6pm}<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.</div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com2tag:blogger.com,1999:blog-5093683546675940721.post-28452307834934582862016-02-08T23:33:00.000-06:002016-02-08T23:33:13.666-06:00{ bkk } d'ark piman 49<div style="text-align: justify;">
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i quickly slammed the door to the back seat of the parked car before clumsily shielding myself from the light drizzle with my tote as i dashed promptly to get shelter. i pulled open the huge heavy glass door into a space with similar decor - the wall stretches tall to reach the high ceilings while the walls are lined by warm colored couches to add that hint of coziness into the monochromatic space.<br />
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we took our seat at a corner of the white communal high counter table while staring at the exposed bulbs that were akin stars in the bright skies, hanging low. the kitchen staff were dishing out some dishes from the semi-open kitchen while on the right were stairs that headed up to the mezzanine that overlooked the main space. the natural lighting would have been beautiful with windows stretching and spanning across this corner cafe to make this a pleasant place to hang out and enjoy the sun if we were there for a morning fix.<br />
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my dining companion had recommended a must have here at <b><a href="http://www.darkoffee.com/" target="_blank"><span style="color: #990000;">d'ark at piman 49</span></a></b> but i was still left with the choice of the coffee pairing. she had described her previous brunch dining experience here that embodied "<i>classics but done with a twist in the most overly complex way</i>" bad for some because of over complexing a classic disappoints expectations but a joy for others because of the experimental but potentially pleasant surprise.<br />
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after semi browsing the menu while listening to my friend's stories and picked out my usual go to whenever i can't seem to decide. <br />
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<i>choose your favorite coffee</i> :: <b>latte</b> (thb 115)<br />
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a cup of espresso + milk combo was brewed at the counter just across from us as the espresso machine screeched against the jazz music playing in the background.<br />
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the cup of latte was lukewarm as i took a sip. the creamy milk prevailed over the mild flavors of coffee. the flavors of the bean itself were muted but managed to sometimes taste a light but rounded flavor note of espresso.<br />
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<i>desserts</i> :: <b>d'ark espresso tiramisu </b>| mascarpone cream, homemade ladyfinger biscuits, espresso coffee shot (thb 180)<br />
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a bowl with what was akin to whipped cream, a small teapot of espresso, a shaker with cacao powder, a small plate of round light biscuits and an empty mug were brought to the table on a tray. the tiramisu began to take its shape under our watchful eyes as the round ladyfinger biscuits set up base in the mug for a splash of espresso shot only to take on the light and mascarpone cream to finish it off with a shake of cacao powder with three layers to complete it.<br />
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the ladyfinger biscuits tasted homemade with its airy texture but crisp, softened and doused by a sharp tartness to be ended with a note of bitterness from the espresso and finally relieved by the heavenly light and sweetened mascarpone layer with a light cheesiness. the ethereal quality of the mascarpone was resounded by the light cheese flavor, not distinct but with substance. sometimes the strong espresso occasionally unexpectedly punches the tastebuds lightly.<br />
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<b>tldr // d'ark piman 49 </b>is a cozy modern minimalist cafe with an endearing ambiance and a tiramisu from scratch that was worth trying.<br />
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<i><u><i><u>d'ark at piman 49 | <a href="http://www.darkoffee.com/" target="_blank"><span style="color: #990000;">location</span></a></u></i></u></i></div>
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emquartier. 651 sukhumvit road,<br />
khlong tan nuea<br />
watthana,<br />
bangkok thailand<br />
{opens daily: 7am - 7pm}<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.</div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-31775027234303579032016-01-11T19:47:00.000-06:002016-01-11T20:11:47.170-06:00top eats of 2015<div style="text-align: justify;">
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akin to a very efficient rolodex, i mentally flipped through the good eats of twenty<i>fifteen</i> quickly in search for the <span style="color: orange;">#bestof2015</span> of which i have bookmarked along my food adventures of the previous year. </div>
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i sighed out almost audibly before opening up my notebook to physically browse through the many food photos i've tasted. pausing at a few potential candidates, my lips curved into a smile as i remember the emotions it evoked when i had my first bite. it was then that i just knew they were the ones.</div>
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i picked up a piece of post-it and penned on top of the piece of colored square.</div>
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<i>"top eats of 2015"</i></div>
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// the <b>olive cake </b><i>by </i>copper european restaurant.<br />
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if it was an art piece, i'd call it "<i>willfully arranged mess"</i>.<br />
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dollops of lemon cream custard with the twist of small spoonfuls of passion fruit became the base for the lightly sweetened olive cake mini wedges & rustically torn pieces of bread divided and contrasted the vast dark textured canvas. hidden within the crevices were roughly choped black olives to surprise unsuspecting diners with its briny fruitiness with edible flowers strewn almost haphazardly but purposefully for color.<br />
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uncertain how i should start on the dessert, i've taken the approach of getting small bites and was pleasantly surprised how every component tickled the different taste buds. it was briny, but then sweet to be followed by a lovely assault of tartness while i was also savoring the different textures.<br />
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the element of unexpected deliciousness and unique flavor profile that worked so beautifully made it a very memorable dessert. just lovely.<br />
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// the <b>croissant </b><i>by</i> <b><a href="http://sians.blogspot.my/2015/07/rubberduck.html" target="_blank"><span style="color: #990000;">rubberduck</span></a></b>.<br />
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probably the closest to a perfect execution of the iconic classic french '<i>pain</i>' (bread), rubberduck bakes the best croissants i've ever had thus far. small crisp crumbs flaked off the golden layers of crispy shell as i tore into the chewy, soft and lightness of the buttery bread. the mild salty - sweet flavors dueled in a fair fight to shine in the light rich flavor of butter had me dreaming for more.<br />
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// the <b>jjajangmyeon</b> <i>by </i><a href="http://sians.blogspot.my/2015/08/jjajangmyeon-loving-at-chung-gung.html" target="_blank"><b><span style="color: #990000;">chung gung restaurant</span></b></a>.<br />
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chung gung's version of this beloved korean chinese rendition of black bean noodles was what jjajangmyeon dreams are made of. a lip-smacking black bean sauce where the sweetness whispers in the thickened sauce that clung lovingly onto the perfectly cooked noodles as i bite into the noodles. 'inhaling' the noodles with gusto, slick velvety texture coated with a savory, umami flavor with the fleeting sweetness of the lightly cooked diced onions. it is comfort food with the familiar chinese flavors that i love to eat but with a korean twist.<br />
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// the <b>braised pork trotters</b> <i>by </i>sabx2 wanton noodles.<br />
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the pork trotters at sabx2 wanton noodles in bangkok must be how beautifully braised with much love and care taste like. fall-off-the-bone moist meat, drinking up the flavorful soy based gravy that boasted of umami with a light sweetness to be surprised further by the gelatinous fat that melted in the mouth without the heavy guilt. lip smacking on the first bite with the richness of the fat coating my lips, i quickly gobbled up the rest of the plate with enthusiasm, laden with very little to almost no guilt. <span style="color: orange;">#soworththecalories</span>.<br />
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yes, a definite must have during my next visit to the colorful capital of thailand.<br />
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<i>"the bib gourmand list"</i></div>
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<i>// the ones who missed the list but are deserving of a quick mention</i></div>
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// the <b>tsukemen </b><i>by</i> ramen bankara.<br />
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dipping in the chilled chewy noodles in the warm and massively flavorful broth of familiar spices in the predominantly soy sauce umami tp warm the signature ramen ever so slightly to retain the bite and texture.<br />
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the tsukemen was very close to making onto the big player's list but some of the elements in the ramen were amiss, bumping it down to take the top spot of the <i>bib gourmand</i> instead.<br />
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// the <b>salted caramel ice cream </b><i>by </i>fatbaby ice cream.<br />
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the pairing of sweet and salty embodied in a creamy cold delight with splitting the two just at the right spot.<br />
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// the <b>latte</b> <i>by</i> cerise coffee roasters.<br />
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a minimalist cafe in bangkok. a not-so-minimalist latte.<br />
the memorable roasted flavor that punctuates the sentence of mild tart undertones followed by the hint of brief bitterness to be rounded by the natural sweetness of the creamy milk. a lovely roller coaster of flavors in each mouthful.<br />
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there you have it. twenty<i>fifteen</i> had some hits, several averages and many misses. but it has been quite a lovely ride. here's to another 365 days in twenty<i>sixteen</i> for a hopeful foodie anticipating new combinations of flavors on a plate. i just can't wait! :)<br />
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<b>disclaimer</b> this is written based on my personal experience and option. experiences and taste buds may wary for others.</div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com1tag:blogger.com,1999:blog-5093683546675940721.post-3890424393354440872016-01-02T10:57:00.000-06:002016-01-02T10:57:21.293-06:00highlights of twenty fifteen<div style="text-align: justify;">
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i scrolled through my photos and smiled at the highlights of twenty<i>fifteen.</i> </div>
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many, many gastronomical discoveries - some good, mostly okay and a few bad (<i>thankfully!</i>).</div>
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many tried new recipes and kitchen adventures.</div>
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a few firsts. </div>
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some memorable and awesome travelogues.</div>
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string of photos share these happy thoughts the best:</div>
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<a href="http://2.bp.blogspot.com/-u6gJkDGSC3s/Vofkbf6BWRI/AAAAAAAAQ7w/4ZOHKueeciA/s1600/IMG_8165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-u6gJkDGSC3s/Vofkbf6BWRI/AAAAAAAAQ7w/4ZOHKueeciA/s640/IMG_8165.JPG" width="640" /></a></div>
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of learning family traditions & keeping the family recipes alive </div>
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of my first coveted treasure from dominique ansel bakery </div>
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of meeting 1600 pandas</div>
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of exploring chiang mai's wats filled with rich histories</div>
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of learning cooking techniques for authentic northern thai cuisines</div>
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of enduring (<i>& loving</i>) my <u>first</u> zip lining through the forest</div>
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of my <u>first</u> khantoke dinner in chiang mai</div>
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<a href="http://2.bp.blogspot.com/-HckWQvi_e5I/Vof12mN6UQI/AAAAAAAAQ-0/ZBZAzjnAYgY/s1600/IMG_8841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-HckWQvi_e5I/Vof12mN6UQI/AAAAAAAAQ-0/ZBZAzjnAYgY/s640/IMG_8841.JPG" width="640" /></a></div>
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of learning how to take a step back and just breathe deeply (<i>& bask in the sunrise</i>)</div>
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of completing my <u>first</u> 5km</div>
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of my <u>first</u> stay-cation for some little time off just for myself</div>
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<a href="http://3.bp.blogspot.com/-63krRgLEDyc/VofyslhoKrI/AAAAAAAAQ-c/zrRVRPLPE3k/s1600/IMG_9599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-63krRgLEDyc/VofyslhoKrI/AAAAAAAAQ-c/zrRVRPLPE3k/s640/IMG_9599.JPG" width="640" /></a></div>
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of sipping my <u>first</u> cold brew coffee</div>
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<a href="http://3.bp.blogspot.com/-AFgTun6-q2Q/Vofyqn4gR7I/AAAAAAAAQ-I/q2GpyK07akM/s1600/IMG_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-AFgTun6-q2Q/Vofyqn4gR7I/AAAAAAAAQ-I/q2GpyK07akM/s640/IMG_0029.JPG" width="640" /></a></div>
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of my <u>first</u> nobu meal experience</div>
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<a href="http://1.bp.blogspot.com/-T_N5O6flXKk/VofkfYSofkI/AAAAAAAAQ8k/KZPyYHdgGsE/s1600/IMG_9512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-T_N5O6flXKk/VofkfYSofkI/AAAAAAAAQ8k/KZPyYHdgGsE/s640/IMG_9512.JPG" width="640" /></a></div>
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of discovering delicious cornflakes s'mores cookies</div>
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<a href="http://4.bp.blogspot.com/-JzrPOimIO0Q/VofyrvDc-EI/AAAAAAAAQ-U/qyjVU6fP_fU/s1600/IMG_0281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-JzrPOimIO0Q/VofyrvDc-EI/AAAAAAAAQ-U/qyjVU6fP_fU/s640/IMG_0281.JPG" width="640" /></a></div>
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of my <u>first</u> ever trip to the middle east</div>
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<a href="http://3.bp.blogspot.com/-PBsak9r8Ij0/VofkWclG0OI/AAAAAAAAQ7E/vxJ1gtU-gLU/s1600/IMG_1284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-PBsak9r8Ij0/VofkWclG0OI/AAAAAAAAQ7E/vxJ1gtU-gLU/s640/IMG_1284.JPG" width="640" /></a></div>
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of watching the colorful traffic of bangkok cities for the <u>first</u> time</div>
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of appreciating bangkok's finest cuppas with the loveliest friend </div>
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aka coffee connoisseur ;)</div>
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of my <u>first</u> joel robuchon meal at l'atelier de joel robuchon in bangkok</div>
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of savoring the amazing views of beautiful raw lombok</div>
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of playing in the clear waters and watching the blue skies at gili trawangan</div>
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twenty<i>fifteen</i> holds many wonderful memories and i'm grateful for the experiences and the special moments. twenty<i style="font-weight: bold;">sixteen</i> is the renewal of my resolutions that i missed of previous year but looking forward to many more yummylicious possibilities. </div>
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in fact, i already have some exciting plans in store! :)</div>
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thank you for being part of my twenty<i>fifteen </i>and hope that you'll stick around to share my moments in twenty<i style="font-weight: bold;">sixteen</i><i>, </i>loves. </div>
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HAPPY NEW YEAR AND MAY THE AWESOMENESS OF 2016 BE WITH YOU! :)</div>
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xoxo. </div>
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<i>p.s. top eats of twentyfifteen follows soon :)</i> </div>
sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com2tag:blogger.com,1999:blog-5093683546675940721.post-9867337370140834522015-12-12T08:13:00.000-06:002015-12-12T10:07:55.300-06:00{ bkk } kaizen coffee co.<div style="text-align: justify;">
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the traffic was quieter in the morning. i watched with interest through the window of the jeep as we weaved through the narrow lanes - locals gathered around the street stalls, peppered randomly along the corners of the main streets, satisfying cravings from the plethora of street foods and engaging in light conversations with the vendor. </div>
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my local coffee connoisseur friend had told me that i'd had to sacrifice some sleep to wake up earlier on a weekend morning despite the late night prior. as the car parked into an empty parking space, i noticed the commercial row was only about to rouse from its lazy saturday slumber.<br />
so was i.<br />
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i was told the meeting with a blonde mocha at <b><span style="color: #990000;"><a href="https://www.facebook.com/kaizencoffeeco/" target="_blank"><span style="color: #990000;">kaizen coffee</span></a> </span></b>would be worth the precious sleep i was missing.</div>
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jazz music filled the all-white narrow but long space that was accentuated by the straight minimalist black lines spanning the walls with a single striking blue line in the middle. the natural light streamed through the full length glass entrance that gradually melded seamlessly with the soft yellow lights as we walked deeper into the cafe. little round marble tops stood sparsely aligned in a similarly straight line along the dark grey cushioned bench against the wall. a diner was seated with a book in the hand while the coffee cools on the table while enjoying the soft music in the background.</div>
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baked goods crowded the quaint white counter right in next of the white spiral stairs that led to a similarly minimalist second floor of the cafe. we snatched up the last choc-almond croissant that was sitting behind its label as we quickly contemplated our breakfast choices. the other side of the stairs centerpiece where small bottles of cold brew coffee stayed cool within the illuminated glass case on a silver counter.</div>
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seated at the end of the comfy cushioned bench closer towards the entrance, i was splitting my attention between watching the traffic going by at a slower pace on a typical weekend morning to occasionally admiring the barista's working her magic at the espresso machine that was shining brightly in the spotlight while indulging in food conversations and waiting for our drinks to arrive.<br />
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<i>displayed pastries</i> :: <b>almond croissant</b><br />
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i bit through the buttery, flaky crisp shell of the oddly shaped croissant (not quite a crescent), expecting the airy layers. instead it was more chewy, the croissant delicate layers were mushed by the sweet almond paste, hits the tongue cloyingly almost in a coy manner that it masked the nutty aspect of the almonds.<br />
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<i>displayed pastries</i> :: <b>choc-almond croissant</b><br />
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similar rich butteriness and textures were emulated by this chocolate counterpart but its difference was what made it lovely. the heavenly melted chocolate injected a deep cacao richness that was a wonderful contrast against the sweetness the almond paste. chocolate made this a winner between the two.<br />
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<i>displayed pastries</i> :: <b>apple-walnut raisin muffin</b><br />
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the cinnamon aroma hits the nose before its announced its prominence via the first bite, paired with its classic partners-in-crime sweet apple and nuttiness of walnut. a buttery and moist delight - similarly an apple crumble tart but in a dense, rich cake-like texture.<br />
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<i>coffee</i> :: <b>blonde mocha</b><br />
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a double shot ristretto rendition was the reason behind the distinct mild bitterness of the coffee nuanced with cacao notes enhanced by the sweet chocolate. the chocolate shavings succumbed to the mild warmth of the coffee + milk, melted as i took a sip. a strong start of chocolate richness but yet the coffee managed to distinguished itself from each other but complement each other in a delicate balancing act for a smooth round finish as it trickles down the throat. definitely a flavor cup of mocha despite it being a little to sweet for me.<br />
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<i>beverage</i> :: <b>hot chocolate</b><br />
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it were the same high quality chocolate that was the main star to this comforting drink of ye cold winter's night. the lovely chocolate was distinct but leaning towards a creamier/milky finish. a lovely drink nonetheless.<br />
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<i>coffee </i>:: <b>cold brew </b><br />
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a mini bottle and a paper cup with ice appeared on the counter before me as my dining companions merrily immersed in a coffee conversation with the barista. it read "fruitberry". my nose crinkled at the unexpected tartness followed by the transient bitterness that was fleeting - much like a period at the end of a sentence. ahh, first sips.<br />
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a coffee full of character from its floral notes flirting with the citrus lightness but finished with clean clear flavor as i continued to slowly savor the coffee. it was as if a little fun fair in my mouth with pleasant surprises of taste notes that collaborated in sync together.</div>
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<i><b>tldr // kaizen coffee co</b></i> thus was my first introduction to bangkok coffee scene and it was beautiful. coffee is a must here and blonde mocha may be the way to go if you love a strong chocolate+coffee combo. best with a double shot ristretto to have a balanced bitter-sweet relationship. on the cooler side, the cold brew is an awesome little surprise package. our pastry picks were mediocre.<br />
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<i><u><i><u>kaizen coffee co | <a href="https://www.google.com/maps/place/Kaizen+Coffee+Co./@13.7375495,100.588983,15z/data=!4m2!3m1!1s0x0:0xade5caffd5cd951c" target="_blank"><span style="color: #990000;">location</span></a></u></i></u></i></div>
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tai ping tower,<br />
582/5 ekkamai soi<br />
26 and 28<br />
bangkok, thailand<br />
{opens daily: 7am - 7pm}<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.<br />
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sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-4217723884020019192015-11-27T09:16:00.001-06:002015-11-27T20:54:15.130-06:00{ bkk } bangkok coffee trending <div style="text-align: justify;">
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as i stared in fascination at the exposed light bulb fixtures hanging from the high ceilings, my thoughts were interrupted by the sudden screeching of the espresso machine. it snapped me back to reality as i glanced quickly at a girl sitting across from me at the white high top communal table, sipping her iced coffee while typing briskly but quietly on her notebook.<br />
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my dining companions were engaged in a conversation as i looked around the café, waiting for my latte to arrive. the night was chilly as i watched the pouring rain through the ceiling high glass panes. as i breathed in the space (and coffee aroma!), i made mental notes, comparing the modern and artsy industrial chic yet rustic decor to the cafe i was in earlier that day for a lovely breakfast.
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my thoughts quickly shifted to the latter, an all-white, petite but long space where geometric minimalist black lines filled the walls. small round marble tops stood sparsely aligned on one side of the room along the dark grey cushioned bench against the wall. the other main feature of the café besides the espresso machine that was shining brightly in the spotlights was the white spiral stairs that led to the similarly minimalist second floor of the cafe.<br />
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travelogues were amassed throughout the six days with every food and adventure encountered in bangkok.. <i>well... at least when i was not TOO distracted by the shopping sprees</i>. despite that, a recurring theme throughout was apparent.<br />
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-- it may or may not be true that i've visited more cafés in that six days than i have in a month in kl...<br />
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cafés in the bustling city of bangkok has evolved to something more than mere coffee (or perhaps tea) spots - cozy and inviting sanctuaries for caffeine enthusiasts, sipping the warm liquid appreciatively to savor the subtle flavor nuances while immersing in a conversation. all these cafés have one thing in common and it happens to be THE MOST important one - attentive baristas who brew delicious, high quality cups of coffee. (or on the flip side, steep tea leaves to impart beautiful floral fragrance of tea with a depth of flavor)<br />
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one too little cup of latte later, i'm craving for more from my relationship with coffee (or occasionally tea) in bangkok, inspiring this bangkok cafe series - to spill the beans on why "<b>café hopping</b> is a must in this beloved popular thai city".<br />
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// <span style="color: #e69138;">#bkkcaféhopping </span><br />
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my stories of coffee discoveries will be shared over several entries, pegged with the hashtag.<br />
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of how i've met <span style="color: #e69138;">#mochithecat</span> in a quaint cafe or of the tiramisu made to order at the table. or of my meeting with blonde mocha.<br />
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the previews.<br />
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<b>//1. kaizen coffee.</b><br />
the home of blonde mocha and excellent cold brew coffee.<br />
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<b>//2. d'ark piman 49.</b><br />
a sprinkle of whimsy to the classics - just like its rendition of tiramisu.<br />
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<b>//3. tealily cafe. </b><br />
for tea lovers.<br />
or in this case, hyperactive cutie patootie <i>scottish fold</i> cat lovers.<br />
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<b>//4. casa lapin. </b><br />
not merely coffee.<br />
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<b>//5. roast. </b><br />
familiar new american favorites. with a side of ice cubed espresso latte.<br />
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<b>//6. ceresia coffee.</b><br />
back to basics, a cuppa that takes centerstage.<br />
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<i>p.s. full entries to follow soon.</i><br />
<i><br /></i>
and the list was merely the few i've been.<br />
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most of which were stamped with approval by my local companion, who drinks enough coffee that she could recognize a barista's brew style just from tasting the coffee.<br />
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and <i>"by george, i think she's got it!</i> :)<br />
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no doubt that the bangkok food scene is as abundant in variety as they are mouth-wateringly delicious. just remember to do yourself a favor, drop by a café and revel in a comforting mug of coffee or tea while sinking in familiarity, serenaded by the screech of the espresso machine.<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.<br />
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sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-32730826111422773892015-11-15T11:21:00.001-06:002015-11-15T11:21:34.163-06:00after black cafe<div style="text-align: justify;">
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one of the best places to open cafes is near universities. </div>
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in fact, the commercial row across from sunway university has had quite a change in cafe growth spurt since my last time i was around here trying out <a href="http://sians.blogspot.my/2014/01/garage51.html" target="_blank"><span style="color: #990000;">garage 51</span></a>. </div>
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<i>wait a second</i>...<br />
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...so that means my last time here was almost 2 years ago....</div>
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well, okay. i have my reasons. </div>
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if truth be told - there was not much of a compelling reason to return before, especially with the mandatory face-off against an almost impossible challenge every time i head there for food called "<i><strike>blank</strike> parking space</i>". <br />
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the latter is reason enough. </div>
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<b><span style="color: #990000;"><a href="https://foursquare.com/v/after-black/54296a93498e259fb7585a2c" target="_blank"><span style="color: #990000;">after black</span></a>.</span></b><br />
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the typical industrial chic decor of black metal + wooden panels and furniture against the dark colored walls which was illuminated by the warm morning sun streaming through the window panels along the walls.<br />
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strings of bulbs of warm light were hung across the room and interjections of petite potted greens and art pieces against the wall added a little something to the decor. some vintage pieces found at the back of the cafe and rows of books breath personality and whimsy to the space.<br />
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one thing though, i'd imagine the room being rather dark after dark....<br />
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...which may be its intention after all, with its name and all... perhaps?<br />
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the menu was an interesting mix of asian fusion where the food seemed hearty and familiar. ultimate value set -- the pairing of selected mains with carbs (i.e. pasta or the black rice) were also up for the picking. most importantly. i've read that coffee stands in the limelight at after black so it was a must for me to try.<br />
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<i>coffee & chocolate // hot</i> :: <b>latte</b> (rm 9.90)<br />
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i've read many good things about the rose latte at this cafe but i thought it was best to stick to the classics to really taste its coffee flavor notes - nutty notes, ending with a bitterness that was transient. the beans they picked didn't have that full bodied flavor profile i typically adore in my lattes but overall it was a decent cuppa.<br />
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<i>coffee & chocolate // hot </i>:: <b>toffee nut chocolate</b> (rm 11.90)<br />
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{mh} craves for this and had talked about this deliciousness a few times previously. so it wasn't a surprise when she knew what she was gonna order even before we got there. this cup of hot sweet beverage had all the flavor notes that the name promises - nutty within the chocolate-y goodness ending with an undertone of rounded sweetness of the toffee. not too cloyingly sweet and not as rich as i'd imagine - lighter flavor nuances but delightful and comforting.<br />
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<i>ultimate value set</i> :: <b>garlic herbs roasted chicken whole leg</b> + <b>cheese baked black rice</b> (rm18.90 + rm 1)<br />
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served with a generous scoop of potato salad, the grilled chicken with beautifully seared skin on the chicken rested upon a lettuce leaf, glistening slightly with the light drizzle of honey. the meat under the lovely crispy skin was moist and seasoned nicely with subtle garlic flavors while the occasional textural crunch of the skin and sweetness of the honey. the underside of the chicken leg offered an unexpected heat, which was a welcomed variation to the flavor profile. not sure if that was an intended but it certainly worked to their favor.<br />
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the potato salad was a chunky mashed potato dressed in a mix of mayo and a light sour cream but it was carb overload with the side of potato salad and the baked cheese rice. i would have very much preferred a vegetable sauté to balance out the meal. for the record i wasn't much of a fan of the potato salad mainly because it was strong on the mayo and lacking in seasoning.<br />
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the cheese baked charcoal colored (black) rice is a signature at <b>after black</b>, interestingly i'd probably call it as a dish mascot. the charcoal hue is attributed to the addition of squid ink that gave it a subtle seafood saltiness to the rice, mellowed by the gooey cheesy goodness baked atop. the rice was slightly underdone resulting to the bits of crunch and despite that it was pretty good.<br />
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<i>ultimate value set </i>:: <b>grilled chicken chop with sweet basil bbq sauce + cheese baked black rice </b>(rm18.90 + rm 1)<br />
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{mh}'s pick was doused in a thickend sweet & sour like sauce with chunks of pineapple but i just didn't find nor taste the sweet basil. the grilled chicken chop rested on a pile of sautéed string beans and tomatoes. it was a pretty huge serving of food especially with the addition of the cheese baked black rice to which {mh} was munching it up happily.</div>
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<i>dessert</i> :: <b>matcha chocolate mille crepe </b>(rm 9.90)<br />
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although we were stuffed almost to the brim, but i guess the saying "there is always room for dessert" is true! plus we were sharing and i skipped the potato salad and didn't really finish the rice either. (<i>why am i trying to justify here.. i don't know lol!</i>).<br />
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anywhoooo, i took the first bite that had a strong green tea punch and soon realized it was because of the heavy sprinkling of the green tea powder on the top and eventually the chocolate took over as we ate our way through the cake. the mille crepe layers were lost in the midst of the cream which i thought was a pity especially after the work put into it. it didn't quite come close to our favorite mille crepe.<br />
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<i style="font-weight: bold;">tldr </i>// <b>after black </b>offers hearty meals with that familiar asian flavor profile at a reasonable price with their signature cheese baked black rice which is infused with squid ink. their latte was alright, while their stronger point was their toffee nut hot chocolate. overall, while the dishes offered was solid, it would have been nice if they had added special twists in their interpretation of the food as they do with their drinks.<br />
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<i><u><i><u>after black cafe | <a href="https://www.google.com/maps/place/After+Black/@3.0676938,101.6031182,15z/data=!4m2!3m1!1s0x0:0x47f33b1cd161d238" target="_blank"><span style="color: #990000;">location</span></a></u></i></u></i></div>
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23 jalan pjs 11/9<br />
46150 petaling jaya<br />
selangor<br />
{opens weds - sundays: 11 am - 11 pm<br />
closed tuesdays}<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.<br />
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sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-33333775284690752652015-11-07T09:42:00.002-06:002015-11-07T09:42:37.323-06:00brunching palazzo viva<div style="text-align: justify;">
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telawi, bangsar. </div>
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concentrated with popular brunch spots for the picking. </div>
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the home of one of my favorite brunch cafes, <a href="http://sians.blogspot.my/2013/10/brunching-yeast.html" target="_blank"><span style="color: #990000;">yeast</span></a>. </div>
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an ever-changing food scene with new restaurants eyeing to make a lasting impression with food adventurers.<br />
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<a href="http://palazzoviva.com/" target="_blank"><span style="color: #990000;"><b>palazzo viva</b></span></a>.<br />
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rooted firmly in italian roots, the elegant cafe quickly caught my eye with its monochrome colors of marble and black, accentuated by geometric motifs that gave its decor a personality. brightly lit in a spacious dining area where beautifully colorful petite desserts filled the glass counters at either sides of the wall and wine bottles lining the white shelves with intermittent natural greens. while the open kitchen allowed the chefs to show off the mastery to their diners at the back of the restaurant.<br />
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offering their signature big breakfast at a special price (rm 25 instead of the usual rm 27 + an additional glass of juice) for weekend brunches, {mh} and i decided to give the italian <i>not-so-new-addition</i> to the cafe scene in telawi a shot.<br />
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<i>breakfast </i>:: <b>palazzo's big breakfast </b>| eggs of choice, chicken sausage, beef bacon or turkey ham, salad, yoghurt parfait, baked beans, roasted potatoes, two slices of toast<br />
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the components of the big breakfast were a colorful bunch collectively gathered upon a rather large cheese board. in fact, it was quite an attractive spread with the generous basket of roasted potatoes and a small saucepan of lightly scrambled eggs topped with crisp beef bacon. it came with a glass of juice, which was a choice of mango or pineapple where i picked the former but it didn't quite taste like it was freshly squeezed.<br />
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the bread was akin plain focaccia toasted with possibly butter but left an unpleasant greasy taste on my palate that somewhat distracted me from the texture of the bread - a tad dry. the salad was a mix of greens with a halved cherry tomato but very light dressing which was a pleasant tart addition to the combo. the baked beans was nice but the sausage was off-putting and i prefer franks with a bite to their casing, which these lacked. and what i thought was soft boiled egg in a small glass at first glance was actually mango yoghurt, which neither here nor there for me.<br />
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my favorite was probably the roasted potato wedges which had a crunchy outer texture and soft insides and seasoned just nicely. the scramble was almost on par where the soft texture was countered by the semi-crisp beef bacon for those salty bits in a lovely ratio to allow the bacon to season the eggs just nicely.<br />
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<b><i>tldr</i></b> // <b>palazzo viva</b> is an italian cafe located in telawi bangsar dressed in beautifully elegant decor of marble white and black. the brunch special was neither here nor there for me although the scrambles + beef bacon and the roasted potatoes were pretty good. however in general the decor left a lasting impression on me more than the brunch did.<br />
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<i><u><i><u>palazzo viva | <a href="http://palazzoviva.com/location" target="_blank"><span style="color: #990000;">location</span></a></u></i></u></i></div>
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no 10 & 12,<br />
jalan telawi 2,<br />
bangsar baru,<br />
59100 kuala lumpur<br />
{opens tues - thurs, sunday: 9 am - 1 am;<br />
fri - sat: 9 am - 2 am<br />
closed mondays}<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.<br />
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sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-48527229063123685912015-10-04T09:31:00.000-05:002015-10-04T09:31:28.489-05:00{chiang mai} rustic & blue <div style="text-align: justify;">
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when i planned a visit to our northern neighbor, if the food wasn't thai, it was probably not going onto my eating itinerary. </div>
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well, the exception was my coffee fixes. </div>
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and this. </div>
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<a href="https://www.facebook.com/rusticandbluechiangmai" target="_blank"><b><span style="color: #990000;">rustic & blue</span></b></a>. </div>
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a restaurant located in the hip street of nimmanhaemin was recommended by a talented artist friend of mine who is currently residing in bangkok. its decor was as how i'd imagine the restaurant to be from its name - rustic, cozy and reminiscent of sharing a meal at the dining table of a friendly farm house.</div>
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a matching game of wooden furniture coupled with hanging greens occupied the dining space. at one side of the room were shelves that held collections of tea leaves and few stacked cookbooks (i spied momofuku!).<br />
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smacked right in the middle of the dining space was a big rustic table where diners can pick to eitherwatch the staff prepping drinks at the back of the tiled counter or people-watch through the full length sliding door at the back of the restaurant of diners mingling and basking under the sun in the the restaurant's wide garden furnished for al-fresco dining.</div>
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akin to its decor inside, the garden was filled with comfy looking couches and benches with stringed lighting of bulbs hung over through the tree that created a cozy ambiance. if only the weather was cooler, that would have probably been our choice of seats. </div>
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the decor was just the beginning. the theme persisted even in their approach food styles - inclination towards new american but with an organic farm-to-table concept, its menu gave an impression that most of there ingredients were made in-house. that was the kind of restaurants i've always liked.</div>
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<i>warm & hearty</i> :: <b>duck prosciutto crostini</b> | house-cured duck breast prosciutto, warm fresh mozzarella cheese, mango black tea jam, rocket, rustic rosemary bread (thb 185)</div>
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served on a wooden serving board, three pieces of crostini displayed itself proudly with its finishing drizzle of a balsamic reduction. the idea of combining the flavors of gamey-savory saltiness from the duck prosciutto countered by the fruity sweetness of the jam, creaminess of the cheese, pepper notes from the arugula and the occasional tartness of the balsamic reduction was interesting. there were some play on textures which was nice. </div>
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there were some room for improvement: it was hard to chew a piece off the unsure duck "bacon" in the most elegant manner and it was too hard with a fork and knife. the gaminess may have a bit too pronounced. the bread itself had subtle hints of rosemary which was easily overshadowed by the other ingredients of the dish. my favorite part has got to be the reduced mango black tea jam against the melted mozzarella cheese. </div>
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<i>warm & hearty</i> :: <b>bbq pulled pork sliders</b> | brioche mini burger bun, bbq sauce, rocket, pickled beetroot, homemade gorgonzola cheese (thb 185)<br />
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served with a side of sweet potato fries, it was a pretty huge serving despite its bun was "<i>mini". </i>the side of fries were greasy but i loved the splash of colors and flavors from the different sweet potatoes and the rare crunch of the salt against the natural sweetness, with the deep fried garlic chips. </div>
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the pulled pork was mostly great but some bites were of borderline dry pulled meat doused in a generous amount of the sweet-vinegary (i thought i tasted notes of apple cider vinegar) bbq sauce. the strips of beets were visible but was mild on the taste. however, my mom thought the sandwich was pretty good. </div>
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what i loved about <b>rustic & blue</b> is the farm-to-table concept coupled with most of the items are made #fromscratch and in-house and i am a sucker for those. the creativity in combining classic flavors and occasionally splashing in unexpected combinations while still making the flavors work beautifully together is something i always look forward to at a restaurant on top of friendly service. there are still some room for improvement in the execution but i like what is serving from this kitchen.<br />
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<u><u><i>rustic&blue farm house </i>|<i> </i><a href="https://www.google.com/maps/place/Rustic+and+blue/@18.7982087,98.967229,15z/data=!4m2!3m1!1s0x0:0x7e5f43fc31914595?sa=X&ved=0CH8Q_BIwDmoVChMIupXKjbyoyAIVQ1mOCh135g1e" style="font-style: italic;" target="_blank"><span style="color: #990000;">location</span></a></u></u>
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nimman soi 7<br />
chiang mai thailand<br />
50100<br />
{opens tues-fri : 830am - 5pm<br />
opens sat-sun : 830am - 10pm}<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.<br />
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sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-63340705140068436312015-09-24T10:23:00.000-05:002015-09-24T10:23:49.833-05:00{chiang mai} akha ama coffee<div style="text-align: justify;">
a short entry. </div>
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work and class have gotten a tad busy these days. </div>
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a short entry but manage i will ;)</div>
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just as <a href="http://sians.blogspot.my/2015/09/chiang-mai-ristr8to-coffee.html" target="_blank"><b><span style="color: #990000;">ristr8to</span></b></a> has captured the attention of coffee enthusiasts in chiang mai, <b><a href="http://www.akhaama.com/" target="_blank"><span style="color: #990000;">akha ama coffee</span></a></b> has similarly garnered the same love and recognition for its caffeine beverages. </div>
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my initial reasons were mainly because of the location of the cafe, its ambiance and of course, its cup of brew.<br />
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however, these were overshadowed after a quick read about akha ama's origins and its reasons - the cafe's founder, lee ayu sources coffee beans from local farmers in his village and neighboring communities who practice sustainable organic farming and fair trade while bringing that local coffee beans into the thriving local caffeine scene in chiang mai. loosely described, it almost resembles the farm-to-table concept, supporting the local farmers and bringing the freshest coffee beans for coffee lovers in the northern city of thailand.<br />
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i never quite understood its slogan of "socially empowered enterprise" until now and lee's efforts were recognized when their beans have been selected by the speciality coffee association of europe (scae) for the world cup tasters championship in 2010, 2011 and 2012.<br />
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the sun was unbearably hot, to the point it felt scorching that i quickly sought shelter at akha ama cafe by one of the busiest and oldest <i>wats</i> in chiang mai, wat para singh.<br />
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the petite shop was not as bustling as ristr8to. it took a very minimalist rustic approach in its decor - adorning the typical cafe industrial theme, keeping it simple with cement walls with occasional red bricks and accented by wood logs. i enjoyed the hand drawn arts of the essentials behind a cup of brew on the wall of chalkboard which added a little charm to the cafe's personality. mellow songs played in the background but were contrasted by the occasional screech of the espresso machine.<br />
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i ordered at the counter and picked a seat at the high table where i could watch the barista work his magic behind the counter. best of all, i had a front row seat to enjoy watching chiang mai just go by along its daily routine - uninterrupted.<br />
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<i>espresso </i>:: <b>mocha</b> (thb 550)<br />
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i looked at the latte art on my mocha in amusement - how fitting that it reflected my love that has grown for the city as my vacation in chiang mai was nearing the end. </div>
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i sipped the cacao-coffee beverage while people watching, quickly noting the lovely flavors of the espresso. the espresso was full-bodied and smooth to the taste accentuated by the creamy milk where the various flavor notes ended with a tart finish, paired with the lip smacking bitterness. </div>
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the cacao half was too subtle and left me wondering "<i>where has the chocolate flavor gone to?"</i>. its lack of balance in the cacao - coffee ratio had this cup inclined towards the latte instead of a mocha. despite that, it was still an enjoyable cuppa. </div>
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oh! and the people watching?</div>
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i found it absolutely endearing and amusing, even as of the many walks of life, tourists and locals including monks moved at their own pace towards their next destination. add into the equation the songthaews, '<i>tuk tuks</i>' and motorbikes that whizzed by quickly, occasionally stopping by the side of the street to pick up passengers. it was oddly calming and found it almost meditative. </div>
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<b><a href="https://www.facebook.com/pages/Akha-Ama-Coffee-La-Fattoria/595325607167015" target="_blank"><span style="color: #990000;">akha ama coffee la fattoria</span></a></b> was an unforgettable experience that i never expected to have enjoyed this immensely. definitely one of my favorite things to do while i was in chiang mai (<a href="http://sians.blogspot.my/2015/05/chiang-mai-things-to-love-about-chiang.html" target="_blank"><i><span style="color: #990000;">read more here</span></i></a>). this was when i finally slowed down to savor my vacation with every sipful of coffee while people watching to recharge myself mentally and emotionally. just lovely.</div>
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<u><u><i>akha ama coffee la fattoria </i>|<i> </i><a href="https://www.google.com/maps/place/Akha+ama+coffee/@18.7884944,98.9831871,19z/data=!4m6!1m3!3m2!1s0x30da3a9b741275bb:0xb3ab7c560fda793!2z4Lin4Lix4LiU4Lie4Lij4Liw4Liq4Li04LiH4Lir4LmM4Lin4Lij4Lih4Lir4Liy4Lin4Li04Lir4Liy4Lij!3m1!1s0x0000000000000000:0xb3765ee5efb6cbcd" style="font-style: italic;" target="_blank"><span style="color: #990000;">location</span></a></u></u>
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175/1 rachdhamnoen rd,<br />
phrasingha, muaeng,<br />
chiang mai thailand<br />
50100<br />
{opens mon-sat : 8am - 6pm<br />
opens sun : 8am - 8pm}<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.<br />
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sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0tag:blogger.com,1999:blog-5093683546675940721.post-57926064853957270672015-09-16T10:03:00.001-05:002015-09-16T10:03:45.089-05:00{chiang mai} ristr8to coffee<div style="text-align: justify;">
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i have no excuse.</div>
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a long overdue entry (months even) that i've been meaning to get to but 런닝맨 has a hold on me - an addiction if you will. but i digress. </div>
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and a mini hiatus ensued shortly after since work had me go on a business trip. </div>
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but again, i digress. </div>
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during my getaway to thailand earlier this year, i've had some pretty awesome food adventures that i'd love to share. i will be writing a couple of restaurant entries from my trip, hopefully in quick successions as much as my free time allows it - i'm trying to catch up with some of my food adventures.</div>
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<b>coffee</b>. </div>
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my favorite pick-me-upper. while the coffee culture has been steadily spreading its love throughout the local food scene, thailand has a thriving appreciation for cafes amongst its community of caffeine enthusiasts. </div>
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the heart of it all in chiang mai - nimmanhaemin road spearheading the movement with its "<i>coffee street</i>" </div>
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<b><a href="http://www.ristr8to-coffee-chiangmai.com/index.html" target="_blank"><span style="color: #990000;">ristr8to</span></a></b>.</div>
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a social media favorite. coined as arguably the best coffee place for real coffee lover, spoiled with amazing options. boasts single-origin global bean source. its name is a play on the coffee base of ristretto instead of espresso for their dominant offering of coffee beverages.</div>
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<b>ristretto</b>. </div>
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traditionally a short shot of espresso but extracted with about half the amount of water, essentially is the first half of full length extraction. "<i>restricted</i>" in italian - richer, sweeter and has fewer of the harsh flavor compounds that come through in the later stage of the espresso pour. </div>
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located on the main road, its black clad wooden exterior was just a preview of the rustic appearance on the inside. coffee machines screeching loudly in the midst of the boisterous crowd's chattering - the cafe's popularity apparent as we managed to find seats amongst the very few available tables. the space was petite, interior of wood and exposed brick walls matched its exterior - exuding a industrial minimalist, keeping it rustic. </div>
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its theme was even featured down to its menu - or rather their speciality coffee guide. </div>
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<b>cigar8to.</b></div>
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<i>a barista choice, invented in the year 2013. made by pouring well textured steamed milk on a doppio ristretto shot in their custom made 4 oz cup. the shape and size of it came from their long period of experience with coffee in order to bring out the best flavor of both coffee and milk together and keep that whole round flavor from the first sip until the last sip.</i> (thb 88)</div>
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served on a wooden serving block with its cafe name engraved, the warm coffee was sent to our table with extra care with a side of warm water. the beautiful latte art was intricately done, topping it with a heart at the top. the warm water was an unexpected thoughtful addition - possibly drinking alternately allows every sip of the coffee to be a fresh one, if desired.<br />
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rooted in the beginnings of ristretto, cigar8to had a floral bitterness with a subtle notes of cacao as it hit the tongue. a smooth bodied coffee that ended with a sharp but transient intense coffee bitterness that was surprisingly somewhat pleasant. the great part was that the milk to coffee ratio allowed the main star to shine. pretty good if you are looking for a cuppa of just coffee-milk combination. </div>
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<b>mocha. </b></div>
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<i>caffé mocha is coffee that created to mimic the natural chocolate flavor of coffee from mocha port in yemen. their coffee mocha made with their secret recipe brazilian cocao syrup mixed with a shot of ristretto, smoothed with silky milk, resulting in a satisfying bitter-sweet chocolatey coffee</i> (thb 88)</div>
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all my research about this favorite coffee spot pointed towards this familiar chocolate-coffee marriage, the mocha. post cigar8to, i'm already all coffee-ed out but i was really curious how this would fare against my favorite cup of mocha. the solution? just have one to go. </div>
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sweetened by deliciously evident good quality cacao, it leaned slightly more towards the chocolate flavors, and that had me craving for a stronger bitterness of coffee to mellow that sweetness, which was very surprising. it definitely had a smoother finish than the cigrar8to - a pleasure to drink even though the delicate balance of the chocolate-coffee only missed the mark ever so slightly. although it is slightly sweeter than i'd expected, i'd still give it a yummy :)</div>
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<b>ristr8to coffee</b> has earned the respect in the beloved coffee scene by local and foreign coffee enthusiasts for obvious reasons - the care and detail in every cup of ristretto-based crafted drinks. if you are ever in chiang mai and is craving for a good cup of coffee, you can probably be assured that ristr8to can brew something to your liking. </div>
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<i><u><i><u>ristr8to coffee | <a href="http://www.ristr8to-coffee-chiangmai.com/ristr8to-coffee-chiangmai/directions/index.html" target="_blank"><span style="color: #990000;">location</span></a></u></i></u></i></div>
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15/3 nimmanhaemin road<br />
sutep, muang<br />
chiang mai thailand<br />
50200<br />
{opens daily: 8am - 11pm}<br />
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<b>disclaimer</b> this is written based on personal experience and opinion. experiences and taste buds may vary for others.<br />
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sianshttp://www.blogger.com/profile/08255366533124958083noreply@blogger.com0