The food was epically good… as is {exponentially} inversely proportional to how my photos turned out.
I figured that I would start by showing some professional photos of the food to give the right impression.

But first… It is important to know how we arrived here.

That afternoon I was lunching with a friend… we had each ordered a pizza and were eating our slices out of the box.
I was hungry enough and figured I had nothing to lose so I’d polish of the entire thing. As I’m licking my fingers clean I notice my cell phone has been lighting up with more and more messages.

“This might be an emergency,” I thought.

[Haha] Quickly scanning the texts I realized that we had gotten some last minute reservations for a pretty desired place: LangBaan, we already had some for a few months later, but this was TONIGHT, and the menu changes every month, so why not?
Oh yes, remember THAT ENTIRE PIZZA I ATE and LangBaan is known for their 12 COURSE MEALS!
Just lovely timing, good thing I am always down to eat and the meal wasn’t to start until 8:30 that night.

The place we arrived at was not labeled LangBaan, but Paddee. We got there a bit early to sample some libations
at the bar while we waited to be shown the secret spot.
Our favorite drink was called the Waterfall—
it reminded me of a sweeter, alcoholic version of the juice from a cucumber kim chee dish my mom makes.
Not too sweet which is just how I like it, a bit of citrus, some tang from the drinking vinegars. Easy to have a few!

8:30 rolled around and a small group of us (a limit of 20 seats) were taken through a hidden grey bookshelf door. A cozy seating area was set up with its own little kitchen where the chef was in plain view.












These pictures obviously do no justice to the artistry of the meal. As a whole I could not imagine a more cohesive twelve courses. Two and a half hours later we were almost finished. The last bit we ended with was two “desserts”. I’m using quotations because one was a dessert soup (a sweet gingery broth with a little mochi ball in it… a sweet ozoni?) Yes, this is exotic Thai food, not Japanese but I am making connections here. The last plate was some kind of tapioca shooter. Considering this is the portion size for two grown adults I got angry. They were so good, but much like a fading memory– one great bite, hard to savor… what exactly did I eat? I need MORE MORE, as in a whole bowl [of the tapioca stuff]. Time. To take my time and figure out all the layers. It was almost anxiety. I’ve joked before about storming kitchens to get exactly what I’m looking for, but in this case I could see straight into where these miniatures had been made and they were already cleaning up. After this month the dish would cease to exist anywhere. Beautiful concept. Expensive to devour. A romantic and exciting place for two with adventurous palates. Left wanting more. Left wondering about next month!

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48. Teote


Beautiful day to check a thing or two off of my list.





Thanks to my Venezuelan friend Daniella who was adamant that I try some of the cuisine from her homeland–
I’ve been twice and have not been disappointed! The drinks above: Palomas, lovely to drink on a balmy summer day when you want something light and fresh.
The bowls were full of shredded marinated meat, cheesy, and decently spicy. The polenta cakes were fun to eat with as well.

Teote Areperia
1615 SE 12th Ave
Portland, OR 97214

(971) 888-5281

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My Strange Addiction

I welcome you to take a look into my spice cupboard and see the array.
There is a separate area for liquid hot sauces, do not worry!
I’ve got that covered too…


The most lethal weapon in the arsenal, the ground habanero powder as is suspect by the hand written name.

Thanks mom!

Do not overdo it, a good dash of this will ensure a tummy ache for even the most seasoned chili eaters. I consume food like a goat and yet this stuff has me being “careful”. I still challenge anyone to eat something hotter than I and enjoy it more— Bring it on!

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Biwa– a japanese lute, apparently the instrument of choice for the goddess of music.



One of the most memorable places I have eaten *twice now* —
The food experience: unlikely menu items, unusual pairings, stunning presentations…
Just a surprise and delight for all the senses each time I go.
Also a surprise for the nearby diner whom I knocked water all over.

That is besides the point.

If daring, and craving adventure try ordering the chef’s special— three different offerings on a plate.
Examples of our otsumami include: Eggplant and pulled pork. Jello jelly fish. Candied salmon. Collard greens and pork. These change monthly I believe so there is always something new to expect.

Have also tried Biwa’s tuna musubis. Korroke. Karaage. All delicious.

Although I’ve never really had enough room for dessert, I do know they serve a Chocolate Pudding!

Biwa Izakaya
215 SE 9th Ave
Portland, OR 97214

(503) 239-8830

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August 14 at 10:24pm ยท Portland, OR ยท

First world problems! Watching Cupcake Wars and am now craving cupcakes. Knowing I don’t have much in my kitchen, I look for a “from scratch” recipe online. Then I realize that I only have 3 cupcake liners and no cupcake tin for baking. Now searching cake in a mug single serve microwave recipes and realize now that I don’t have a microwave. WHAT TO DO

SO, since I desperately need to go grocery shopping the cupcake is gonna be a


Pics below of the daunting task:






All kinds of issues, I’m not even posting the recipe it was so ridiculous!

The original called for the items on the left which I did not have,
on the right is what I used as substitutes!

Vegetable Oil – Olive Oil
Milk – Water
Cocoa – Cinnamon
Extras – Coconut/Poppy Seeds/Blueberries

True life episode of Chopped or something…
I extremely enjoyed the challenge and the finished product
but I would also eat anything if I was hungry enough!

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Miss Delta


Zach’s pulled pork sandwich ^


Catfish and collard greens. Might want to specify “fully cooked” when ordering…


My order: huge jambalaya, sky high cornbread and honey butter *my absolute fave when done right* and you can peek Rene’s crabcakes in the background!

Right up there on the list with Screen Door. I have to say I personally enjoyed my meal here more, the Jambalaya and side of CORNBREAD was perfect!! Great hot sauces to choose from as well. Maybe I’m biased, haha. I might have to go back to Screen Door and try their Jambalaya just to make sure ๐Ÿ˜‰

Miss Delta

3950 N Mississippi Ave
Portland, OR 97227

(503) 287-7629

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Portland Macarons

We’ll start with my favorite places…


[ Ken’s Artisan Bakery ]

Blood Orange
Hazelnut <--- #1, although they are all amazing
Salted Caramel


Suuuuuuuuper romantic story about the itty bitty pic above.

Surprise box, full of macarons at work, downtown Portland.

My very first in America actually. So good that I started shoving them in my mouth, crumbs all over my face and a Hansel and Gretel trail where I had been walking by. Mmmmm yum. Snuck away to a busy street. Someone leans in to kiss me (our first) and I frantically shake my head “Noooooooooooo!!” (Only because of the lovely hazelnut macaron still in my mouth).
Yeah. No matter. It was a delicious kiss, but besides that anecdote, Ken’s is by far my top choice for macarons in this city!

[ Pix Patisserie ]




This place is great and always fulfills our late night macaron cravings! They are open until midnight-1 am and have a slew of other pastries to choose from as well! Pix was voted best macarons in Portland one year, when they had a foie gras flavored one. Disturbing, but just one of many interesting flavors to choose from.

[ Whole Foods Bakery ]


Double Chocolate — tasted like a piece of fudge and had the same consistency.


Birthday Cake <--- fave
Strawberry Champagne <---- tied for fave

I enjoy all of these flavors, even the double chocolate despite it not being quite right in texture. The best way to eat these (besides sharing, of course) is to get a bite of the birthday cake and a bite of the strawberry macaron in one mouthful. STRAWBERRY BIRTHDAY CAKE!!!

[ New Seasons ]



These guys aren’t bad! They are a bit on the small side, wimpy macarons that just leave me wanting more. Not the craziest variety to choose from, just basics here that you can’t go wrong with.

[ Jade Bistro ]


Coconut <--- probably the best of the bunch

The colors were so bright and jarring. Fun to pick out in the case, but the flavors matched the vibrancy of the color, except in an artificial way. I think this would fit the palette of many kids rather than anyone desiring a true French pastry; the colors alone screamed fake and made it unappetizing. Plus you can tell from the picture that the macarons are all different sizes, so I don’t think they’ve got the recipe down yet.

[ Fancy That ]



Chocolate Malt
Carrot Cake
Salted Caramel

Again, all shapes and sizes of these macarons. Some of the most disappointing I’ve ever tried– If this had been a blind tasting I would have been unable to recognize what flavors I was eating (besides raspberry). The outside was basic for each one, and the filling aka sugared buttered added nothing special to distinguish one from another. The coloring was also pretty misleading. So if you like eating fancy butter… you know where to go!

[ NW Portland Cafe ]


Gold macaron? Yes please!




Raspberry… Tasted like a pop tart! Delicious ๐Ÿ™‚
These were more surprise work macarons (I prefer food to flowers anytime), and the description of where they came from was vague. I will forever dream of the pop tart macaron I had that day!

[ Elephants Delicatessen ]


I only tried one. First and last one. Should’ve known better than to trust a place that would leave their macarons out in the open refrigerator all day. They were too tiny for the price, bland, and also the wrong texture *probably due to the refrigeration* I may need to buy some and let them defrost for a bit before consuming, just to be sure…

There are a few major bakeries known for wonderful macarons that I have not been to yet
but as always, I will add them to my ever-growing food list.

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A Cook’s Tour




While getting to know my bf he asked what I thought about Anthony Bourdain. I don’t think he was prepared for my rant…

AHHHHHHHHRGH that guy! What don’t I like about him. I want to travel with him. I wish I could go everywhere he goes (minus Ethiopia) and eat what he eats (minus Ethiopia). I like him so much I wanted to see him on his tour a few years ago and throw my homemade spam musubi on stage because I know he loves the fatty meat goods. Alas, it was in the month of July (notoriously hard to get time off at work), back then I lived an hour away from the city and already knew it was going to be too complicated to go.

My bf replied that he too enjoyed watching the vice laden chef and read that he was coming back to Portland in 5 months! He bought a couple tickets the next day, (although completely unbeknownst to me I assumed he had only bought one ticket for himself… Haha.)

[ . . . ]

Fast forward: Well dreams really do come true. The entire room welcomed the celebrity chef with a standing ovation. No, I did not throw anything on stage— maybe next time. It was fun to listen to Tony go off about the industry and hurl his rehearsed insults at a bunch of the food network stars. The most interesting part was the last bit of Q&A where you felt a more genuine sense of the man behind Parts Unknown / No Reservations.

Someone asked where he had eaten in Portland so far and it was as I figured. Probably pretty common with his busy tour schedule, he admitted that he hadn’t even eaten anything that day due to his late flight in and early jiu jitsu work out. Kind of sad except Bourdain had no problem bragging that he has the best job in the world and it happens to be very lucrative. Still you can’t hate the guy for being honest, I look forward to his new season where he visits Cuba again (10 years later) and wonder if he will ever make it to the middle eastern counties few people ever get to see.

Below are some pictures from Grassa, where we ate some fresh pasta right before going to the show.



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No better way to eat popcorn than with a pickle or two on the side!


Air pop 1/4 cup white corn kernels
Use a tiny bit of coconut oil or try sesame oil (tastes better)

Sprinkle some:

Garlic salt
Sriracha salt (anything on hand works)
Pepper (black/white/whatever)
Creole seasoning,
and a generous HANDFULL of Brewer’s Yeast flakes!

A simple recipe is just the salt and the Brewer’s Yeast;
I grew up eating it this way (my parents were hippies) and my friends at school would always say
that my popcorn tasted so good! This is the secret!

PS— Hawaiianize it by throwing on some SESAME FURIKAKE and you’ll have a real treat!
PSS— Also pour some mochi crunch in and it will be a legit local delicacy (jk)

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Parts Unknown

Dear Anthony Bourdain,


I was intensely curious to watch this episode once I found out you were returning to Hawaii, specifically Maui.

I was horrified at your only commercial stop on my island:

Tasty Crust.

If I had been eating while watching I would have spit. Instead I was sitting there with my mouth gaping–
then after the shock wore off, laughing hysterically… Why? It’s in a slightly run down part of town (which I love actually) and happened to be my grandpa’s favorite spot. Chatting with him about where he wanted to eat or where he had gone for the day,

“Tasty Cruss” would come the reply, (in his Japanese broken English accent).

“TAAAAAAAAAASTY CRUST?!?!?,” all of us always exclaimed. Seriously?!

I’ve eaten there a handful of times. I’m not trying to blasphemy a local hangout, it holds great memories.
Do those memories make the noodles special? Not really. I recall them being extra curly, and yes fun to eat as a kid but a well done bowl of ramen? I think not– pretty basic stuff here!

I will be visiting home soon and sure enough am planning a trip back to Tasty Crust–
One, to see if things have changed or improved. Secondly, to remember my grandfather and continue on his
Tasty Cruss pancake eating legacy.

Thank you.

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