cheongsapo suminine {수민이네} | location 

118 cheongsapo-ro  58 beon-gil,
jung 2(i)-dong,
haeundae, busan
south korea

//부산광역시 해운대구 청사포로58번길 118
{opens daily: 12pm- 7am}

i opened up the calendar on my notebook.

'february'

"shucks! a month plus delayed!"

being hectic at work has left me a little behind in my annual ritual of picking out the #bestof2016 from my collection of food photos from the previous year. twentysixteen 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.  

// the grilled scallops by cheongsapo suminine {수민이네}

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. 

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. 

so.very. delicious. period. 

and yes, i'd be going back for seconds if i return to busan for another visit.   

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. 

// the otoro sashimi by sou omakase

at the mere mention of "o-toro" itself, pupils dilated in excitement, an unconscious smile on the face and the mouth watering unexpectedly may be the few involuntary reactions in response. 

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. 

no doubt, the best piece of otoro i've had, thus far. 

// the hokkaido scallop sushi by sushi oribe

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.

// the canalé by yellow spoon pastry

a seemingly basic and simple french petite pastry in the form of a canalé.

seemingly. 

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.

while this was only my second canalé 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. 

// the cherry ripe by rosie patisserie


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.

"the bib gourmand list"

// of the ones who just missed the top list but deserve an honorable mention

// the iced houjicha latte by tealily cafe

besides being able to play with the very adorable #mochithecat, 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. 

// the hanjuku cheese tart by tokyo secret

#cheesescrust

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.

// the pork soup with rice in busan, south korea

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. 

in fact, it is a dish where every bowl may taste different. 

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. 

// the ipoh bean sprout chicken with flat rice noodle by ah loi restaurant

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. 

twentysixteen 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 twentyseventeen. here's to another 365 days of yumminess :)

disclaimer this is written based on my personal experience and opinion. experiences and tastebuds may vary for others.

akin to a very efficient rolodex, i mentally flipped through the good eats of twentyfifteen quickly in search for the #bestof2015 of which i have bookmarked along my food adventures of the previous year. 

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.

i picked up a piece of post-it and penned on top of the piece of colored square.

// the olive cake by copper european restaurant.


if it was an art piece, i'd call it "willfully arranged mess".

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.


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.

the element of unexpected deliciousness and unique flavor profile that worked so beautifully made it a very memorable dessert. just lovely.


// the croissant by rubberduck.


probably the closest to a perfect execution of the iconic classic french 'pain' (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.


// the jjajangmyeon by chung gung restaurant.


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.

// the braised pork trotters by sabx2 wanton noodles.


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. #soworththecalories.


yes, a definite must have during my next visit to the colorful capital of thailand.



// the tsukemen by ramen bankara.


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.

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 bib gourmand instead.

// the salted caramel ice cream by fatbaby ice cream.


the pairing of sweet and salty embodied in a creamy cold delight with splitting the two just at the right spot.

// the latte by cerise coffee roasters.


a minimalist cafe in bangkok. a not-so-minimalist latte.
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.

there you have it. twentyfifteen had some hits, several averages and many misses. but it has been quite a lovely ride. here's to another 365 days in twentysixteen for a hopeful foodie anticipating new combinations of flavors on a plate. i just can't wait! :)

disclaimer this is written based on my personal experience and option. experiences and taste buds may wary for others.

as 2015 has taken its baby steps into the year, a hopeful foodie anticipates 365 days of new possibilities of creative flavors on a plate. a tradition that i've started since 2012, the year just doesn't feel complete without me reflecting on the top eats that left its lasting delicious impression in the year twenty fourteen. 

i think i may have counted six. you know the drill - the list is in no particular order:

one :: les deux garcon's salted caramel macaron

it isn't a secret that i am crazy for the fusion of sweet - salty. definitely a match made in heaven.

les deux garcon's salted caramel is the epitome of the greatness when it is done right. the sweetness of the caramel dominates but the salt is the ideal partner to accentuate and cut through the richness of the caramel. perfection in many ways - the texture of the shells are light and airy within the thin, crispy exterior that shatters at the lightest of bites. the creamy and rich rounded sweetness of the light filling begins with a familiar sweetness to end slightly with a mild saltiness at the back of the tongue. this delicate macaron has captured my heart and has taken one of the spots for "the best desserts i've ever had"

two :: uncle chiam's banana fritters & kuih bakul

between uncle chiam's two signature fried fritters - pisang goreng or the kuih bakul, which are both the definition of deliciousness in their own right. since i couldn't quite choose between the two, they both were deserving to make it to the list. both had a satisfying texture and a lovely balance of sweetness. the fried banana fritters are akin to caramelized sweet bananas, soft and sweet encased in the light batter while the kuih bakul achieved a balance between the layers that offered sweet, starchy and satisfying bitefuls. simplicity done right and  #soworththecalories 

three :: standing theory's bbc waffles

another examplary display of sweet & savory combination. (told you i am such a sucker for sweet-savory)

bacon, banana, cornflakes ice cream resting atop of waffles with a drizzle of palm sugar syrup. combine them all and you get love in one bite - the warm, cold, savory, sweet, crispy, soft, creamy, and rich all resulting to a satisfying comfort. it was so good that this single dish deserved its own entry. need to return for seconds!

four :: hk's tim ho wan's siu mai dumplings & bbq pork rice noodle rolls

an entry i can't wait to share about one of my most favorite food encounters i had in my recent trip to hong kong. i've been told that dim sum is tasty in hong kong and it was proven with this addition to the top eats list. siu mai. four freshly steamed morsels of meat goodness in a bomboo steamer, the skin of the dumplings were thin and light, wrapping the moist pork and inside, a whole fresh and sweet shrimp that mingled strongly with the flavors of umami. the first bite brought a smile to my face. 

yet another double entry from a single restaurant, the bbq pork rice noodles roll deserved to be part of the list. smooth broad rice noodles rolled to envelop the savory, moist and slightly sweetened bbq pork, accentuated by the sweet soy sauce where the ratio of the ingredients was balanced exquisitely to arrive to the flavors of savory with a light sweetness. 

five :: cameron highland's smokehouse restaurant's scone

this scone was like no other. imitation is the best form of flattery and i have tried making scones from scratch using different recipes but they paled in comparison. its texture was what i'd think the scone creators would have had intended this english classic to be. soft yet crumbly, which is similar to the texture of pie crust and biscuit combined in one - dense and slightly dry where the clotted cream and fresh strawberry jam make lovely pairings. those and of course, a cup of freshly brewed tea.

six :: the kitchen table restaurant's soft egg, streaky bacon, tomato jam, watercress & sourdough


farm-to-table concept, all the ingredients were made from scratch, including the tomato jam and the sourdough bread. the golden richness of the poached egg trickles down the bacon to meld with the tomato jam slathered on the slightly tart and crispy sourdough bread to highlight the savory smoky thick cut bacon. the watercress dressed in lemony vinaigrette lends a lighter note to complete the dish.


and there you have it :: the six eight dishes that topped my tasted, eaten & loved list of 2014. despite that, there is still some dishes that earned a quick mention but didn't quite made it to the list. call it the 'bib gourmand' of the list, if you will :p






there you go, go forth and eat away or maybe try some of these items from my list of favorites. if you've found something new that i have yet to try, i would love it if you could share it with me as always :)

entries about hong kong and some new food excursions to be written soon!

disclaimer this is written based on my personal experience and opinion. experiences and taste buds may vary for others.