Thip Khao

Continuing my journey of eating as many ethnic cuisines as possible, I discover the food of Laos.  Now I've had Northeastern Thai food, which is closely related to Lao cooking.  Knowing what Thai food is, I was curious to know if it is similar to Lao.  Since Thai food is popular for its clean flavors and tastes, my guess would have been that Lao would not be as clean.  Honestly, this is a blank slate for me.

I found this place while looking for a place for dinner in Columbia Heights.  Unlike much of DC, where the restaurant scene has been whitewashed, this neighborhood has a strong multicultural vibe to it despite ongoing gentrification.  There lots of small ethnic eateries ranging from Caribbean to Mexican taquerias.  Thip Khao is a relative newcomer catering to a more upscale clientele while being generally casual.  Man I hate to use the word "upscale" as this place isn't a "fancy restaurant". It just so happens to be situated in a mixed use development, the kind of place you would see in a gentrifying neighborhood.

The experience in this restaurant is very unique.  When you order an entree, you get a complimentary plate of condiments such as chili paste and raw vegetables along with a basket of red sticky rice.  I didn't realize this until after I ate the rice, but you grab some of the rice with your right hand, pinch down in the middle to create a scoop which you can pick up the some of the entree with.

So let's take a seat and enjoy the show.

Sakoo Yadsai

An appetizer of tapioca balls filled radish and topped with peanuts and cilantro comes highly recommended.  It reminds me of something my family makes during Chinese New Year, except that they are served in a soup.

Tam Muk Houng (Green Papaya Salad)

I guess you can't get away from the classic green papaya salad.  The restaurant serves 2 versions: Lao and Thai.  Of course, I went with the Lao version.  This contains shredded papaya, cherry tomatoes, lime, chilies, and shrimp paste.  There is a faint but noticeable putridness to it coming from the shrimp paste.  This paste made from shrimp that is left to dry out the hot sun in humid weather.

It brought back memories of the time I went to the fishing villages on the outskirts of Hong Kong.  Walking up to some of the homes, I remember getting a good whiff of the stuff sitting in bamboo trays.  The best way for me to describe it is vomit with spices.  Now if that doesn't make you hungry, I don't know what will.

Lao Ceviche

This is a salad of sorts with a refreshing mix of tilapia, toasted rice powder, mint, basil, and chilies.  Despite the cooling perception of the dish, it's actually quite spicy.  The heat of the chilies spiked up my endorphins, causing me to scarf down the entire thing while barely touching the rice.  Oops.  There wasn't going to be enough to help anyways.  It's kind of like koi pla but I guess ceviche is easier to recognize. 


Avocado Sticky Rice

After having all that spicy food during my mouth, it's time to wash it down with the sweets.  And to do that is some sticky rice with warm coconut milk and mashed avocado.  I didn't think that avocado would work as a dessert.  But it's mild and smooth, so it works with the milk and rice, creating a filling dessert.  And no, avocados don't grow in Laos or Asia for that matter, but they are very commonly eaten across parts of the continent.

It's great to have something that is distinguishable from the so called "Thai" restaurants that dot the area.  The menu is diverse with a variety of dishes ranging from standard curries and noodles to rustic "jungle" flavors.  They even serve Asian carp in a variety of ways.  This is an invasive species doing havoc to the Potomac River and its ecosystem.  Even though it may seem like another pretentious restaurant, Thip Khao is doing a great service to the community.  That and serving great food.

3462 14th St NW
Washington, DC 20010

Las Olas Cafe

If there is one thing that is for certain when you visit Miami Beach, South Beach, or any place filled with tourists, there will lots of overpricing and mediocrity.  I mean, when was a restaurant that had someone outside trying to lure people in ever good?  If you have been to the Lincoln Road Promenade, you'll know what I mean.  However, if you go outside of these areas and into the quiet and quaint residential areas, there are some down-to-earth and good places to eat, like Las Olas Cafe.

Situated about 4 blocks from the beach, this hole in the wall is situated in a more residential and quiet area.  It's open for breakfast, lunch, and dinner and is very popular with the locals.  I came here for lunch.

There are two places you can order from: an outside counter where most people get a cafecito or Cuban coffee with milk served in little cups and some empanadas or the inside counter next to the decent buffet table of Cuban favorites.  For lunch, you get a choice of meats, rice, and sides.  There are lechon asado (roast pork), pollo asado (roasted chicken), beef, three different styles of rice, beans, steamed vegetables, plantains, and yucca to choose from.

I got a nice box with white rice, lechon, plantains, and yucca.  The Caribbean version of meat and potatoes.  All of this cost only $10 after tax.  A really great deal considering the amount of food you get.  I mean you should have seen the look of the lechon on the counter.  It was just so enticing.  Whole hunks of rib meat ripped off the bone and skin and soaked in its own juices.  The yucca is very interesting.  It is cooked with onions and lots of butter.  This combination would work since yucca is like potatoes but starchier.

They also have the ubiquitous Cuban sandwich, which I believe is about $6.  The sandwiches are cut lengthwise.  It doesn’t seem to make sense at first.  But by cutting it so, it is not as difficult to bite down on the sandwich.  Looking back as I write this, I regret not having gotten this.  Maybe I should have came here with a group of people.

Since most of the clientele spoke Spanish, I presumed that they wouldn’t speak English that well.  And so I ordered in Spanish, which for me was not a problem at all.  But then, something strange happened; they spoke to me in English.  This has happened on a few occasions.  I guess it was that I said different words for some of the food items.  For instance, I said puerco instead of lechon and plátanos instead of maduros. Ultimately, it might just be that I didn’t look remotely Hispanic and thus they default to speaking English.  I mean for me, I enjoy the authentic experience and want to blend into it. 

Regardless, I really enjoyed the meal on a budget.  Next time, I will try the sandwiches.  I mean, one should that when in Miami.  But since it's Miami, there will be a next time.

A vacation here can be pretty expensive, especially if you want to dabble in the nightlife.  But being frugal isn't the only reason to come here.  The food and atmosphere is honest, authentic, and homey.  Unless you in South Florida, where else can you get Cuban food?  I mean, I'm sure there's a steakhouse, sushi bar, and Italian restaurant in your neighborhood.  So why not venture into something unique?   

644 6th St
Miami Beach, FL 33139

Lunch Specials: Pizza CS

It's time now for the next edition of Lunch Specials.

Today, it's pizza time.  Along with some ice cream.  And it's not just any pizza.  It's authentic Neapolitan pizza just like what you can find in Italy.

This restaurant is located in a somewhat dilapidated and depressing strip mall near the Twinbrook Metro Station.  However, the interior of the place is pretty quirky.  It's part restaurant, part mini art gallery.  There's also a foosball table to play on while you wait for your food.

What's so special about the lunch?  Well, they have a pizza magherita and ice cream scoop lunch combo for $11.  The ice cream comes from JJ Hoffman's creamery in Carroll County.  So you have a local business supporting another local business.

Now I know that pizza magherita is the original version of pizza as it reflects the colors of the Italian flag: red (tomato), white (cheese), and green (basil).  What I did not know is that there are specific standards set by the Associazione Verace Pizza Napolentana regarding (the True Neapolitan Pizza Association) regarding the size of the pie, the kind and amount of ingredients that can be used, and how it should be cooked.  

The first thing I notice is how the pizza is much soggier than the stuff you get at any old chain shop.  This is because the margherita uses mozzarella, which has a high water content.  This is going to take some getting used to as seen by the Yelp reviews saying that it is "undercooked".  Well, no silly, it's a different style.  

There are 8 flavors to choose from like strawberry cheesecake, mint, peanut butter, and butterscotch.  I decide to go with some Dutch chocolate.

Now is it the best pizza out there?  Probably not.  But it's certainly worth giving a try.

One more thing: I highly recommend not getting the pizza for takeout.  Due to the high water content from the mozzarella, there will some steaming action going on in the box, turing the whole pie into a soggy mess thus changing the taste and texture.  And nobody wants bad pizza, so do the right thing and enjoy the place.

The Black Hoof

Toronto.  Although I've heard that there are exciting things happening in town that are related to food.  It's not just from TV but also from a cousin who has lived in the Greater Toronto Area is whole life.

Now, when it comes to Canadian food, I have always thought of it as similar to what is available in America with some exceptions.  Toronto, like many major urban areas, is a melting pot of many of cultures and people, which is reflected on the food.  But there are some foods that Canada has and the US doesn't.  Some of these include poutine and horse meat.  Horse meat really piqued my curiosity and I sought this trip as an opportunity.

This restaurant is surprisingly small.  Only a handful of tables and a modest bar with an extremely tiny kitchen.  The kitchen was really unique it that it contained an old, cheap, and white stove that reminds me of the stove that was in the Queens house I lived in during the early 90s.  How they manage to make great food out of it is really miraculous.

Horse Tartare

It's made with shallots, black pepper, herbs, and topped with a chicken egg.  Bread is served on the side.  Even though, I sort of wanted to try horse just for the experience, I found it to be delicious.  It's got a much more bloodier and meatier taste than beef.

Since this is rare moment in my life, I wanted to savor every bit of it.  I wanted to get taste every aspect of this dish.  I started by eating the meat straight up.  After experiencing the meat, I then mixed it with the beautiful farm egg, mellowing the taste.  And lastly, I tasted it with the bread, experiencing the tartare at its mellowest.  Personally, the bread is not needed it.

Bone Marrow

It's roasted and served with grilled bread along with salt and chimichurri for dipping.  Unlike the tartare, a little bit of bread is good for this dish.  The marrow is like intensely flavored fat.  So eating it straight up isn't recommended unless you're the kind of person that gets turned on by a lingering intense and sticky aftertaste.  The salt brings the flavor forward while the chimicurri cuts into the oily intensity.

Even though I technically came here for dinner, this is more like the first course compared to what I'm used to eating. But it was all good.  At least I got to try horse meat and pure bone marrow for the first time.  It was short, sweet, and to the point when it comes to excitement and intensity.

928 Dundas St W
Toronto, ON M4Y 1Z2

Line Up: Toronto

I would like to introduce a series called: Line Up.  This series will cover one or more joints that seem to always have a line out the door but still manage to be under the radar.  The last part of the sentence is key because all kinds of places have long lines to get in and order.  We're not talking about the legendary institutions like Katz's or Carnegie Delis in New York or Neptune Oyster House in Boston.  After all, that would go against the whole purpose of this blog.

For the first edition, I head up to Toronto, the city that apparently likes to line up.  I've noticed that if there is a line somewhere, people become curious and head to the back.

I have and a lot of great food there, but I found these two dessert shops to really stand out during my stay.  I was introduced to these places by my cousin, who really gave me a great overview of the city for a weekend.  So let's satisfy that sweet tooth.

Uncle Tetsu's Japanese Cheesecake

What's the best way to define Downtown Toronto or the CBD?  Boring, dull, and best to avoid for tourists.  But now there seems to be something that is drawing a lot of attention around these parts.  And it isn't Rob Ford.  It's the Japanese, with cheesecake, now available at the corner of Bay and Dundas.

Opened recently, this place has already developed a cult following and is drawing the attention of those passing by.  Many people are drawn to the long lines that wait outside the small shop over an hour prior to its 11am opening, especially those getting at the bus stop at the corner of the block.  I wouldn't want to know how long the lines are later in the day.  Although I've been told that people have waited up to 2 hours.  And for good reason.  Once the door opens, a mesmerizing baked smell coming from the ovens permeated throughout the line, drawing the crowd in.

Since it has not opened for long, the full menu of sweets isn't available just yet.  Right now, only the cheesecake, Madelines, and cheese cookies.  Madelines are basically lemon and honey flavored muffins.

In keeping with the Japanese tradition of culinary excellence, attention to detail and quality is emphasized.  Right as you walk into the shop, you notice that everything here is made from scratch.  There is one lady in the front mixing the batter for the baked goods and another lady wearing a yellow dress taking the muffins in and out of the oven.

But the main event is in the back, the cheesecakes are being baked in an oven that can only fit 12 at a time.  That's right, only 12.  Everything is made to order, so there's no consistent movement in the line.  There are no heat lamps so everything is expected to sell out that day.  Once 12 people get their cakes, the rest have to wait until the next batch is ready.  Some people may look at this as a con, but I see at as a exceptional mark of quality.

Once the cakes are finished, they are branded with the Uncle Tetsu logo in the middle.  Once that's done, they are removed from their baking pans can wrapped in cheese cloth and placed in their beautifully designed red and white boxes.

Now its time for the prize.  After waiting for over an hour, I finally get mine.  The freshly baked smell was mesmerizing.  I had to take a bite or two.  So my cousin and I went to nearby Ryerson University to get the first bite.  As I open the red and white box and remove the cheese cloth.

Now, the treasure chest is opened, the cheese cloth removed, and there is the prize.

Since there were no utensils near me, fingers would do.  As I pinch the first piece, I notice that it's much lighter than the New York cheesecake.  The same would apply to the taste.  It's milder and has more of a cheese taste.  The taste and flavor is so distinct and unlike anything I have had before.

Having been open since March, they are still only serving a limited menu compared to their other locations.

598 Bay St
Toronto, ON M5G 1M5
Canada

Bang Bang Ice Cream and Bakery

It seems every major in the world has its pockets of hipsters and Toronto is no exception.  One of their enclaves here in the city that loves to line up is Little Portugal.

Like Uncle Tetsu's, this is a very tiny shop.  There's a little counter space, some refrigerators up front, and a mini kitchen in the back where they make the ice cream every day.

Although you can have your ice cream in a standard cone or cup, Bang Bang ups the ante quite a bit.  You can put it in a cream puff, between two cookies, or in a Hong Kong waffle cone.

This isn't your ordinary thin, bland, and crusty waffle cone.  The Hong Kong waffle is very similar to a Belgian waffle but with circles instead of squares.  Each cone is made to order and is dusted with powdered sugar on both sides before its folded into a cone.  How the hell did no one ever think of that?  It's so ingenious, it made me singlehandedly rethink about how truly great America is.

Now, onto the ice cream.  Knowing hipsters, they are not about doing the same old stuff.  They are rebellious, avant garde, and creative.  And when it comes to ice cream, this is a really good thing.  Quite frankly, it's also necessary to stay in business.

All the flavors they have for the day are listed on metal buckets on the shelves behind the counter.  The night I went there, they had flavors like avocado, orange cardamom, Bellwoods Stout (beer and brown bread), miso and cherry, corn, and even Fruity Loops.  Let's be honest: whoever thought of cereal flavored ice cream at the time was probably stoned.  But since 4/20 was coming up, I guess it's the perfect occasion.

I went hard and got the double smoked bacon ice cream in the Hong Kong waffle cone.  It was, to say the least, obscene.  I mean how else can I explain the combination of a warm, crisp waffle combined with the ice cream containing bacon bits and a hint of maple?

I didn't realize until after I got it, but the order came with two scoops.  If I had known earlier, I would have split the scoops between bacon and avocado.  Then I would have gotten a club sandwich of sorts.

Now, to find something like this in the states...

93 Ossington Ave
Toronto, ON M6J 2Z2
Canada