first trip to japan: day 2, tokyo, tsukiji market

Tokyo, 5 am: the sky’s awake, so I’m awake. It was so surprisingly bright, as if it was already 12 in the afternoon. Being a morning person takes on a completely enhanced—by about 3 hours—meaning in Japan.

Day 2’s itinerary started early because of Tokyo’s world-famous Tsukiji Market. It could have started even earlier, at about 2:30 am, but we decided to skip the tuna auction (highly recommended for culture enthusiasts) and go straight to our sashimi breakfast.

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first trip to japan: day 1, tokyo

I have always liked stereotypical Japanese food: salmon teriyaki, beef teriyaki, ramen, udon. It was only towards the end of high school and beginning of university that I started discovering a whole a new world (cue music) of Japanese food—yakitori, sashimi (although I still have a hard time enjoying tako and saba), sukiyaki (the legit kind), hitsumabushi, dango, etc. During my trip to Tokyo and Kyoto, I discovered that there is so much beauty, simplicity, and sophistication in the fact that the Japanese place so much consequence in their ingredients. There’s no flavor out of balance, no ingredient that overwhelms the other. And so begins my palate enlightening…


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the foodie generation

…it’s taking part in something together that is a physical, basic necessity…

I recently read an article that says we millennials are called the foodie generation. I suppose I find it rather curious because everyone thinks this generation is so mysterious and yet has so much power. I think about myself and I don’t immediately think, “Ooo we’re life-changing and everyone’s eyes are on us.” But here’s my little spiel on what food is in my life.


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new love for black coffee

I have never liked espresso or black coffee or anything of the like. I have tried being a coffee purist and pretended to like espresso and black coffee, but in truth, they are hard liquids to swallow. Acidic, bitter, and biting, I didn’t understand what the heck people were saying when they described espresso, macchiato, or black coffee as smooth and rich. But ladies and gentlemen, I am delighted to announce that cold brewed black coffee is like the unicorn I never thought existed. My favorite thus far: Mighty Good Coffee, cold brew coffee.

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cravings for korean fried chicken

Although technically this isn’t the traditional Korean Fried Chicken that is just lightly battered, seasoned, and fried, the soy sauce glaze is still amazing. For those of you who don’t know, Korean Fried Chicken is like perfected Southern fried chicken and about as Korean as Korean will get. I’m visiting Seoul soon, so naturally I am researching the best KFC in Seoul. I don’t know why I do this to myself…researching deliciousness online without it being in close proximity is a painful experience. Now that I’m away from Boston’s Crave – Mad for Chicken, I’m just hopelessly living through my memories.Processed with VSCOcam with lv01 preset

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brunch, baking, and coffee

I love mornings that are dewy and sunny. And on top of that, I love brunch with good company on dewy and sunny mornings. Brunch is like having high tea with healthier, wholesome food, but during the earlier part of the day. It speaks of leisure and enjoyment. Best of all, it doesn’t have to be expensive to enjoy. For example, Juicy Kitchen, a tiny little restaurant sandwiched between two other shops, serves some of the freshest ingredients around coated in honest, bold flavors. Processed with VSCOcam

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sandwiches and coffee at Ugly Mug

One of my favorite pastimes is sharing about and listening to what I’ve been missing in other’s lives. And there’s no better place to do so than at a coffee joint. I love the warm smell of roasted coffee beans and the quiet chatter of a coffee joint.

Nothing pairs better with the rich earthy flavors of a latte than a croissant…but this time, a humble sandwich from Ugly Mug will have to do.

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my first restaurant week in NY (pt. 2)

While in NY, you can’t not have The Halal Guys on 53rd and 6th. No other chicken/gyro/beef/falafel and rice vendor has lines like these guys. I don’t know what it is that they put in their white sauce, but it is magical. Be careful of the hot sauce because it is wildly spicy. I, however, love it. Don’t go to the restaurant guys, get the real vendor experience from 53rd and 6th.


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my first restaurant week in NY (pt. 1)

It was my first time in the Big Apple since probably 2001. (I can’t believe I get to say things like “more than a decade ago.”) I was visiting several friends, all of whom are fellow foodies, and it happened to be restaurant week. You can imagine my simultaneous feelings of joy and despair. On one hand, fabulous eateries are on major discount… on the other, I’d probably eat so much that I would burn a hole in my pocket. And I did.

[Apologies in advance for the phone camera quality pictures; most of the restaurants I ate at didn’t seem like the type that would be ok with a huge bulky DSLR, especially when most of them were packed with restaurant weekers.]

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