Ohana Birthday Project

Ohana Birthday Project


 My favorite meme kitty, Pusheen is happy celebrating the little things. H/T to @claresayas for this idea, and the gifs that keep us sane 🙂

In 10 days, I’m getting another year older. To be honest, I hadn’t put much thought to this year’s birthday, aside from thinking what restaurant I’d try to get a reservation at (but that was already decided 1.5 months ago….). So when my dear friend Clare started a  project to celebrate turning 25, I thought, “What a great idea! I’m going to do that, too!” 

So in lieu of presents and group meals this year, I’m raising funds to help the Ronald McDonald House Charities. If you’d like to help, donate HERE. In return, I’ll provide you with tips on restaurants, those random, “Hey Taya, where can I get a….” questions, or anything that’s on your mind. 

And to explain why this org is important, here’s Pusheen, in 10 gifs or less:

sick pusheen

Being sick sucks. 



What sucks more is having to travel really far to get treatment.

Sometimes, families can’t afford to all stay with their sick kids…


….even though a big hug from their loved ones would make feeling sick so much better for the patient. 


Ronald McDonald House helps families who are in a bind focus on what’s important: being together when your loved ones need it most.

Pusheen Family

To read more on why I chose this charity, visit my donation page


Cuz my Mama knows best. 

Kin Khao

Kin Khao

To say I have been anticipating the opening of Chez Pim‘s Kin Khao is an understatement. I’d been following Khun Pim (In Thai, Khun, often abbreviated as K. in English, is a formal reference, like Ms.) for quite some time. Her book, The Foodie Handbook, has a permanent spot in my kitchen. I had longed to taste her (or her grandmother’s, as she frequently credits) chili jam, or namprik pao. It’s a traditional Thai chili paste, made with dried chilis — super potent, but delicious, with a hint of sweetness. My favorite way to eat this chili paste is with a squeeze of lime and with chiccarones, or just spread over some toast.  But I digress…

I finally made it to Kin Khao (which literally means “eat rice” – a term Thais use to say “let’s eat”) two weekends ago. I really didn’t know what to expect. I was anticipating traditional Thai flavors that K. Pim frequently mentions, but also playful explorations on Thai dishes. After a truthfully lackluster meal at the highly hyped Night + Market in Los Angeles, I braced myself, but went in with an empty stomach and an open mind.

Kin Khao is adjacent to the Parc 55 in Union Square, a somewhat hidden location, but almost fitting to me in that it reminded me of restaurants adjacent to/ in hotels in Bangkok. The decor is modern, with hints of kitschy Thai memorabilia that delighted my husband and our friend. Each table had a tray with chopsticks in an old pepper tin (vintage, cute!), forks and spoons (the proper Thai way to eat – not with chopsticks as many tend to think), cloth napkins, and the original Sriracha, from the town of Sriracha itself. I’m not talking the rooster from California (although a favorite in my household, too). This is the original for which Huy Fong’s creation was based off of. And it’s extremely hard to find in the Bay Area. The serving trays are stainless steel/tin with floral designs, reminiscent of the ones used each morning when taking packaged foods out to the front of the house to give alms to monks coming by. I loved the little details of home at this place.

We started off with drinks, delicious with hints of Thai flavors and not too overpowering:

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From left to right: Thai Herb Julep, Ladyboy Collins (mine – it changes colors from pink to purple. Get it? ;), and the Chow Suan Gin

Next, some small bites. Left is my friend’s favorite dish growing up, Yum Kai Dao, or Fried Egg Salad. It’s a simple dish, when done right, brings out flavors of home. I thought this was tasty, and especially appreciated the high quality eggs, but it wasn’t my favorite of this bunch. The Pretty Hot Wings, right, were also very tasty. They definitely had a kick and I loved the tamarind flavor in them. And, as crazy as it sounds, they were even tastier with more Sriracha to dip!

The next dish gets its own line because it’s my favorite thing here at Kin Khao (thanks to K. Pim for introducing it!). The Saeng-wah Salad is a modern take on a traditional Thai salad, the Saeng-wah (literally meaning “play-chastise”), which is basically shrimp crudo, made in a Thai style. It’s basically very ceviche-like (and probably why I love ceviche — these are my favorite types of dishes!), with a Thai kick – the red chili peppers are potent, so watch out! This is a traditional Thai dish that I’ve never tried, so I was pleasantly surprised. K. Pim kicks it up by pairing it with another Thai favorite, pla duk foo, or crispy catfish, also typically eaten with a salad of green mango that has the same tangy flavor. Served with raw shallots and red peppers, I could not get enough of this dish. I  basically ate the entire thing myself the second time we visited, as hubby is allergic to shrimp. More for me! I loved that K. Pim brought us over extra chili peppers, which I did make use of with this salad (mouth watering as I type…)

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Photo Apr 12, 7 33 25 PM

Another thing I really appreciated about Kin Khao was that the rice, both red (Thai version of brown rice) and white were complimentary. It reminded me of how family style should be.  On to some meatier dishes, we tried the chili jam clams (pictured below), Kua Kling Ribs and Rabbit Green Curry (not pictured – was too busy devouring 🙂

I was really looking forward to trying the chili jam clams, and they didn’t disappoint. They were sweeter than I imagined, but I am also accustomed to the bottled chili jams. What I appreciated most about these were the size of these babies that you would not get at any mom n pop Thai restaurant. These clams rivaled those I purchased for my Asari Shio Ramen I made in the fall. They were huge!

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Chili Jam Clams with K. Pim’s signature Nam Prik Pao

The  Khun Yai’s Green Curry with Rabbit was also an interesting take on your traditional green curry. The curry flavors didn’t stand out as much as I had hoped — definitely heavier on the coconut milk side, but the rabbit meatballs were so tasty, and the rabbit meat was not gamey at all.  I imagine the second day for this curry as a leftover would have more intense flavors, as curries only get better the longer you keep.

I’m disappointed I don’t have a photo of the Kua Kling Ribs because they are my husband’s favorite, and the item he ordered again on our second time at Kin Khao. The flavors of the rib tasted like the curry was really homemade — like chopped and pounded with mortar and pestle with love to create this dish. I’ve had this traditional southern Thai dish in many places (including Night + Market and authentic Kua Kling in southern Thailand), and this was pretty close to what I remember eating in Thailand. It wasn’t too soggy, and like many curries. was even more intense as a second meal (as proven by my dinner the following day).

We ended that night trying the dessert on the menu, the Black Rice Pudding Dessert. The first thing I appreciated about this dessert was that she calls it what it is in Thai: Black Rice. It ain’t forbidden – it’s my favorite type of rice. The texture of black rice is a bit heartier, much like brown rice. It’s served paired with coconut milk (a must!) and caramelized palm sugar (yum – so rare), as well as crispy rice flakes. Last weekend when we visited again, my husband lamented that he really wanted to have this again, but we were sadly too full.

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Black Rice Pudding Dessert, served on those aforementioned trays

Our second visit to Kin Khao was primarily to catch the Crab Sen Jan noodles before crab season was over. When we arrived, K. Pim sadly reported that they had already ran out of crab for the season (sad face) but not to fear, she had something else for us to try.

We ordered our favorites: the Saeng-wah Salad and Kua Kling Ribs, and also tried two new items: The Mushroom Hor Mok and Sai Ua + Nam Prik Noom.

The Mushroom Hor Mok is a vegetarian take on another traditional Thai dish, made by steaming a paste mixture of fish, coconut milk and curry. I’ve helped my mom make this dish growing up, and remember tasting it raw (and having her chastise me for sticking my finger in the batter). K. Pim’s version of this dish goes the vegetarian route, and combines another Thai favorite, khao tung. A traditional Thai snack/small bites dish, khao tung, the rice crackers seen here, are eaten with a savory mixture of coconut milk, peanuts, caramelized onions and ground pork. The hor mok is served in a pot de creme style, eaten with the khao tung (it’s normally eaten with regular rice).

This was definitely an interesting flavor for me, again, not as intense as a curry, but there was something addictive about the mushroom version. K. Pim explained that they used agar agar (ผงวุ้น in Thai) to thicken the hor mok, since it was vegetarian and the properties that fish provided to the paste could not be achieved. I thought that was so amazing, because I didn’t notice a difference in the texture very much at all. And, like the rest of the curries I tried, the flavors became even more intense on the 2nd-3rd day of this hor mok’s life — delicious!

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Mushroom Hor Mok

Moving on to the northern region of Thailand, another dish I was keen on trying was the Sai Ua + Nam Prik Noom. Sai Ua is the sausage, pictured below, made with similar flavors as the Kua Kling (although North and South, we realized the flavors were very similar). The intensity of the herbs comes from the kaffir lime leaves. It’s served paired with another northern favorite, Nam Prik Noom. Traditionally, this is a bright green chili paste made from green peppers finely minced. K. Pim creates a more salsa-like version here with roasted peppers, which give it a unique, albeit still intense flavor. It’s also served paired with homemade chiccarones (need I say more?) and quality, fresh vegetables. I’ve never had butter lettuce with nam prik noom, so I couldn’t stop munching on that!

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Sai Ua + Nam Prik Noom

The last item was truly my Ratatouille moment — the dish K. Pim said was a surprise. I have not seen it on the menu yet, so I feel very blessed and fortunate she made it for us! It was a dry version of a chili paste, dry fried with deep fried kaffir lime leaves. Pla Duk Foo Prik King — basically taking the crispy catfish and frying it with the traditional prik king paste. Most chili pastes are eaten paired with salted eggs, so K. Pim brought some of that over, too. We could tell they were homemade — the consistently and level of saltiness reminded me of my mother’s precision in timing how long she wanted to salt eggs. Store bought salted eggs are often too salty and lose the right consistency in the egg yolks. These were perfect. And it all tasted like home. Moreso because I had a similar bottle of this prik king at home from my mother. K. Pim’s version was meatier and sweeter and I nearly shed tears of joy when I ate this all paired together over rice (I really was that happy).

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Pla Duk Foo Prik King with Homemade Salted Eggs

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Thanks to K. Pim for delectable experiences at Kin Khao, complete with the Thai hospitality. I can’t wait to come back!

My husband describes it best when he says Kin Khao isn’t your average Thai place in the States, which seeks to mimic the down-home-comfort flavors at a simple, family-style restaurant (and not to say I don’t love those!). As a Bangkokian (?), Kin Khao is that place you’d go on a Friday night with friends — the hip new place that’s reimagined the flavors you grew up  with into something magical.

Kin Khao: At the Parc 55 hotel in Union Square, San Francisco

Vampire Tendencies

Vampire Tendencies

Trying to get back into a regular cadence of posting. Being on vacation more than a month ago and the curveballs of life have thrown me off from daily routines (including proper diet, sleep and exercise)….

Eating pig parts has never seemed “exotic” or weird to me, as it’s something I grew up with. My mom often says that the Chinese (and those cultures with Chinese-based population, including Thailand) don’t let food go to waste — every part gets used. So when pig ears became popular at new restaurants, I had to chuckle a little bit. They’ve always been a favorite of mine growing up. Something else I grew up eating lots of was pork blood. Eaten in many different forms by many Southeast Asian countries, including Thailand, I grew up with it in soups and some curry dishes. One of my favorite comfort foods, often served at breakfast, is a soup with ground pork, pork blood, vegetables and pig parts, usually kidney, stomach, intestine — you name it.  It wasn’t until much later that I realized a popular Northern style noodle dish (not khao soi) used pork blood as well.

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kanom jeen nam ngiew: a Northern style curry noodle dish, with a tomato-based curry containing pork, pork blood and eaten with pickled cabbage and bean sprouts. Here, a homemade version from Mama V 🙂

You’ll be surprised what other Thai favorite dishes contain blood. I mean, how do you think boat noodle soup is that color? Granted, the versions in the US aren’t really heavy on the blood.

As I began exploring other culture’s foods, I was pleasantly surprised to see other countries didn’t waste their food either. Morcilla, or blood sausage, is also a favorite of mine. Somehow, having the blood mixed in with the sausage provides depth and texture to the meat. The Taiwanese have also perfected the culinary art of transforming pork blood into tasty forms by mixing it with rice cakes. I first was introduced to this form by some Taiwanese friends while we were at Taiwanese hot pot (which should never be confused with Japanese hot pot, but is equally delicious). The pork blood is mixed with glutinous rice cake, masking the iron-y taste of the blood but producing a unique flavor that is delicious in hot pot, but equally as tasty in a street food version.

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Tawainese style pork blood cakes, here in a street food version. It’s sprinkled with peanuts and eaten with a thick peanut sauce.

Perhaps my favorite pork blood product is in (surprise) Korean food. I’d first heard of soon dae from Korean dramas, then had to look it up to see what the big deal was about. Made with pork blood, rice and Korean vermicelli noodles, when done correctly, soon dae should be flavorful and not have an overpowering iron-y taste. It’s often served as its own dish, with other porky friends — heart, lungs, intestines, kidney, liver — a soup, or as a spicy noodle dish (soon dae bokkum).  It’s eaten dipped in a Korean sea salt/pepper mixture, with  Korean spicy sauce, and sometimes a Korean shrimp paste.

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A typical soon dae plate. Counter clockwise from right: Soondae, lungs, heart, stomach

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Left: A Korean fermented shrimp paste, eaten with the meats. Right: Korean Salt and Pepper to also eat with the soondae

I’m used to fermented shrimp paste, as Southeast Asians consume a version called kapi. This version was much more pungent and equally as tasty. If it weren’t for it’s saltiness, I’d tried to consume it plain.

One of my Korean friends, Sun, took me to the best soon dae place I’ve ever been to, of course in Los Angeles. Eighth Street Soondae is a mom n’ pop run shop in an unbeknownst area, off the normal beaten path of Koreatown.  And because I can’t always go for soondae while I’m in LA, I’ve finally found a place in the Bay Area to satisfy my cravings (suggestions always welcome for new soon dae places to try!). Obok is located in the small Korean community area of the South Bay. I’ve realized that soon dae restaurants don’t get many reviews on yelp, so I gave this place with only 5 reviews a shot. Gladly, it did not disappoint. Now, I just have to curb my visits here (to get back into the aforementioned diet/exercise routine) for when I really want some comfort food. 🙂

International Dumpling Party

International Dumpling Party

Spring forward! It’s been quite awhile since I posted. Lots to update on my trip to Thailand/Hong Kong, as well as some other fun things. But first, a party….

My mom once told me that she loved eating wonton soup when she was pregnant with me, so my love for minced meat wrapped in pastry of different forms doesn’t surprise me. Last month (while eating a gyoza), I was marveling about how many different types of dumplings existed in the world. There was the gyoza I was eating (Japanese), xiao long bao, or soup dumplings, which originated from Shanghai, but became popular through a Taiwanese chain called Din Tai Fung. Then, there were mandoo, the Korean version, a bigger more plump dumpling, eaten steamed, pan fried or in a soup during the new year. So many different types of Asian dumplings! And if you think beyond that, there’s ravioli, European dumplings, western dumpling soup — possibilities are endless!IMG_7618Din Tai Fung’s mascot

With that, I decided to throw an international dumpling party a couple of weeks ago. We’d help make a few different types of dumplings and enjoy them all together. I thought I’d kick it off by making Korean mandoo with a beef filling. Dumplings are such an ideal food — they are packed full of goodness in such a small package, but little did I realize the work that goes into them!

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My first attempt at making mandoo. Tip: read instructions carefully!

I won’t place blame on one thing in particular, but the extreme jet lag I was still suffering, along with the full work week did not help with my already lacking skills in following detailed instructions (I hate putting together IKEA furniture for this very reason!). I forgot to par-boil (in Thai, ลวก) the cabbage before combining it into the mixture. You’ll also notice the giant batch here — I tried to double the batch, but did it wrong and added way too much of one thing (onions – oops) and way to little of another for it. I ended up picking out the onions (which were supposed to not be raw, another oops). I also improvised and added in some shitake mushrooms (yum!) and shredded carrots (bad idea – see below). I spent about 3-4 hours putting all the dumplings together, from prep to wrap.

The mandoo turned out decent, but I came away with many lessons from my first attempt:

  • While you may not hold to this rule in your other dishes (like me), it’s important to follow directions on dumplings, especially in measurements!
  • Chop everything in bite sized pieces — that means shredded carrots, too. Having carrot pieces poke through the shell will make the dumplings fall apart easier
  • Don’t overstuff! If you feel like you’re trying to get back for all the times you ate an under-stuffed dumpling, now is not the time. Overstuffing the dumpling causes it to explode when cooking
  • If you want to save the dumplings, best to cook them first, then save them, especially if the skins are fresh and very soft (like these were). Or, dust with some flour to make sure they don’t stick — yet another “why didn’t you read the instructions, Taya?” moment :/

My friends and partners in dumpling-making crime the next day were much more successful. They followed the instructions in their recipes (and were also already-skilled cooks).

Photo Mar 08, 6 18 01 PMDumpling makers, hard at work on shu mai 

Photo Mar 08, 6 51 34 PM Photo Mar 08, 7 26 20 PMShu mai from my very talented homemaker friend.

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Gyoza from my partner-in-crime and co-host, Rose

In total, we had 4 different kind of dumplings: my mandoo (Korea), two different styles of shumai (Hong Kong), a gyoza (Japan).  We also had some Taiwanese sticky rice, egg noodles and roast duck to round out our feast.

I almost feel like Sandra Lee (gah!) or Ina Garten for saying this, but throwing a dumpling party doesn’t have to be as time consuming as I made it. The fun was in making the dumplings and eating it together. 😊

Noodlin’ Around (Part 2): Alkaline

Noodlin’ Around (Part 2): Alkaline

This one’s a little long to make up for the fact that I’ve been delinquent about keeping my New Year’s resolution of at least one post a week. It’s been a bit hectic lately, but still determined to keep on. Lately, it seems the ramen craze has really taken off, like that of cupcakes and macarons. I’ve been on that bandwagon for quite some time, and after almost a decade of eating ramen in all varieties (not counting the top ramen of my youth), I get picky.

While my discovery of ramen beyond the packaged kind began in Los Angeles, I’ve found that there’s so many more ramen shops up in the Bay Area, at least when I first moved here. After eating hundreds of bowls of ramen, I’ve concluded what makes me appreciate this noodle soup the most.

1. Broth

Like pasta sauces, ramen broth and flavors vary by region. Here are some of the basic flavors:

  • Shio (Salt): A clear broth

IMG_7445Shio clam ramen made by yours truly

  • Shoyu (Soy sauce)
  • Tonkotsu (pork bone broth) – not to be confused with tonkatsu, which is fried pork cutlets


Orenchi ramen’s signature orenchi ramen, a tonkotsu broth

  • Miso (soybean paste)

Tonkotsu is my running favorite right now for broths, with shio a second runner up given my current obsession with shio clam ramen. The flavors that comprise a tonkotsu broth done right really hearken what the Japanese call umami – the fifth taste. This flavor can be found in the dashi broth base of Japanese soups, and also more commonly in foods like Parmesan and cured meats.

2. Noodles

In Italian pastas, al dente is the term used to describe noodles that are firm, but not hard — the perfect texture for one to bite into the noodle and be able to taste the sauce along with it harmoniously. LIkewise, in ramen, a noodle must also have this al dente texture. As I’ve learned from David Chang on The Mind of a Chef, alkaline is what makes a good noodle hold itself together in a brothy soup. The amount of alkaline in noodles such as ramen and egg noodles prevents it from crumbling, getting soggy, and absorbing all the liquids, thus producing that bite pasta/noodle lovers so seek in the perfect noodle.

3. Egg (Ajitsuke Tamago)

IMG_7687The perfect ramen egg in Orenchi’s ramen: flavorful, just right yolk

I saved this one for last, because it’s my favorite part of the ramen. There’s a reason that Chef Jiro Ono’s sushi apprentices must learn how to make the perfect tamagoyaki before they can move on to anything else. I love eggs – they are a fascinating food. When done right, you can come up with a myriad of creations, or simply poach and sprinkle some sea salt or black pepper and Maggi for a simple breakfast.

But I digress. To me, a perfect ajitsuke tamago is the test of good ramen and its authenticity in the time they took into creating the egg that goes perfectly with your ramen. It’s ramen perfection. The egg that comes with ramen should be soft boiled — a yolk that runs when you pierce your spoon/chopstick/teeth into it (choose your weapon). It is full of flavor because it has been marinated overnight, just like the broth.

Modern Ramen

There are some modern variations to an already more “modern” Japanese food that are delicious, and some I’m not so much a fan. Karaage (fried chicken) has always been an interesting and hearty addition, but big changes on one of my classics is usually a no-no in my book.


Ramen Dojo: Love corn and butter in my ramen. Surprised by the saffron, and quail egg seems like a (high cholesterol) fancy cop out for soft-boiled marinated chicken egg. Also confused by lettuce garnish.

And sometimes, novel takes on a classic just are done right and you are hooked:

IMG_4867Yakitori Kokko’s spicy black sesame ramen: love at first bite. A surprisingly good combo of flavors and sauce. And notice the egg is still runny, although poached here.

What’s your favorite part of a bowl of ramen?


Orenchi Ramen: 3540 Homestead Road in Santa Clara. Thanks to yelp, be prepared for the longest line of ramen in the South Bay of NorCal.

Ramen Izakaya Kagura (not pictured): 279 Baldwin Ave. in San Mateo. This little gem opened up literally down the street from my office. They still need to work out some kinks, but my favorite thing here is not their signature hakata ramen, but their spicy shio clam ramen that reminds me of Tom Yum noodles.

Himawari (not pictured): 202 2nd Ave. in San Mateo. Fun fact: Himawari means “sunflower.” Before Ramen Izakaya Kagura, this was my go-to ramen joint by my office, and it still sometimes is. The Tantan mien is a favorite in my office, but I actually really like the agedashi tofu and their fried rice with pickled vegetables and chasu pork.

Ramen Dojo: 805 S. B St in San Mateo. Can you sense we really like to eat ramen out here in San Mateo? This is another “wait-in-line-cuz-it’s-so-popular” place. Quail egg in my ramen weirded me out, but broth and noodles passed.

Parts Unknown

Parts Unknown

Recently, my husband and I have been on a Middle Eastern food kick. I have always loved Persian food, but have recently discovered Afghan and Pakistani food and noticed many subtle resemblances. I realized that there was much more I wanted to, and really, felt obligated to learn about the culture, history of this region to really understand and appreciate this glorious feast.

I know a lot about Asian foods — the nuances of Southeast Asian cuisine, influences by East Asian foods and how they are related. But I have so much more to learn about the Middle Eastern culture, traditions and food.  I’m really excited about this journey, which I know will be a lengthy process, but i’m also excited about the  hands-on “research” I’ll be doing. This is  what I really was interested in doing when I started this blog — to encourage myself to stay curious (and yes, stay hungry) and to explore these parts that are unknown to me.

So, rather than a traditional restaurant review, I leave you with some of the dishes that piqued my curiosity from a little gem we discovered in the South Bay of Northern California 🙂

20140106-214349.jpgChicken Biryana. Fluffy, flavorful basmatic rice topped with well-seasoned chicken breast pieces. The ultimate test of a chicken dish is how well you can season and bring flavor to white meat, and this dish wins it.

20140106-214438.jpgBeef Kebab Fatoush Salad. One of my favorite Middle Eastern dishes is a Persian grilled meat, koobideh, which is very similar to this. It’s a ground, well-seasoned meat that’s skewered and served atop rice or salad.

Eat: Gulzaar Halaal, 1880 W. San Carlos St. in San Jose

Tips: They’re closed Sundays. Also, if you’re going for dinner, best to call first and make sure they’re still open as they close once they run out of food.



Each year, one of my college friends and I have a holiday tradition: I make/bring treats or alcohol, we pick up  our favorite indulgent fast foods (usually involving her fave KFC, McDonald’s and the like) and we exchange gifts amidst watching The Holiday. The film takes place primarily in LA, which makes us not feel too bad that our Christmas really isn’t that white. The tradition has morphed a bit since I’ve moved up to the Bay Area and our stomachs are less capable to handle copious amounts of fast food. This year, we continued the tradition at Top Chef Michael Voltaggio’s restaurant, ink.

It was my second time at ink, my first being in the small private room towards the back of the restaurant. I always feel a special sense of authenticity when seeing the celebrity owner-chef I admired a

To me, it feels like there’s a level of authenticity when seeing renowned owner-chefs in action in their restaurants’ kitchens. It’s as of they not only made that restaurant famous, but still put their dedication into it. I love seeing Nancy Silverton make her famous Nancy’s Chopped Salad at Pizzeria Mozza, Chris Cosentino in his signature black and white striped apron at Incanto, and that night we saw Michael Voltaggio at work in his kitchen at ink.

Like many new restaurants in Los Angeles, ink bears the concept of small tapas-style share plates. What I love most is the interesting pairing of food combinations in each dish, and the curious, fun plating. There were three of us, so we ordered seven dishes and got a good sampling of the menu.

IMG_7700Main course menu at ink. Plates are listed from light to heavy dishes


My drink for the night, the chef’s favorite Islay Scotch

We began with drinks, mine this Islay Scotch, a smoky flavored drink containing my favorite citrus flavor: yuzu. ink was about unexpected pairings, and this traditional Japanese flavor with such an American style drink was definitely unique. Unlike most scotch drinks that came with many ice cubes, this had one giant ice cube that gradually melted as you sipped your drink, ensuring the perfect consistently (and temperature) for your drink all the way through. This concept was very reminiscent of the drinks I had a few months back at the famous Aviary in Chicago (more on Chicago another time).


Little Gems (photo credit to my friend Sara): Creamy burrata with lettuce and anchovy crackers. I have never had a burrata this texture before: creamy, but also less stringy than usual. Served very cold, it was delicious. I also couldn’t get enough of these anchovy crackers which reminded me very much of Thai/Chinese breakfast foods.


Hamachi: Fresh fish with fresh wasabi and the tartness of the green apples that cut through the milkiness of the fish perfectly. Very reminiscent of a ceviche with a clean, fresh taste.


La Querica Berkshire Ham: When this dish arrived, I truly forgot what we ordered and thought, “I don’t recall dumplings on the menu.” It finally clicked and I can’t get enough of this plating: sheets of beets cloaking a yogurt sauce, paired with this delicious ham.


Egg Yolk Gnocci: Favorite dish #1 of the night. I kept trying to figure out how in the world Voltaggio managed to get egg yolk into these pillowy gnocchi. I’m a sucker for egg yolk, so this dish, with the pairing of tasty sauce and mushroom, really hit the spot.


Cereal: Favorite dish #2 consisted of more egg, this time fried, atop fried chicken skin and what was basically grits to create a glorified breakfast dish (get it, cereal?). My friend Qi and I couldn’t get enough of this dish and scraped every bit of it.


Octopus: I love tako, so this dish was all parts welcoming to me. Served piping hot, the octopus was perfectly smoky and deliciously chewy paired with the fennel to cut through the creamy texture.


Potato Charcoal: For me, this is the dish that drove me back to ink. The clever plating of the pot, presented with a charcoal grill that’s removed to reveal these curious little lumps next to silky delicious sour cream. To go along with the unexpected pairings, this dish is served with a spritzer of Chinese-style black vinegar, which seems to enhance the smokiness of the potatoes. I can’t help but smile every time i see this dish.


Apple: For dessert, I ordered this deconstructed apple pie. Equal parts buttery (graham cracker pieces) tarty (the green apple balls) and creamy (that semi freddo shell atop), this was the perfect ending to the meal.

I much preferred ink to Animal, which is also growing in popularity for its small plates and “unusual” foods (pig ears, which are a childhood favorite of mine, are much raved there). Service was swift and the drink menu boasts twice as many pages as the food menu.

Looking forward to a year of good eating and hopefully lots of travels, and wishing you all a very happy, healthy New Year!

Eat: ink: 8360 Melrose Ave., Los Angeles, CA