They have breakfast menu on the weekends. Banana Waffle and Blueberry waffle. I like the Blueberry one more~~
August 2, 2006
3
Chung King (San Gabriel)
//// By Freda in 01: San Gabriel, Favorite Food EntriesThis is actually the new Chung King, the Taiwanese owned Sichuan restaurant, though I never been to the old one. I was feeling ‘fiery’ these days already (from too much fried greasy food) and eating this meal is really ‘add oil on fire.’
A premade coldplate with Pig’s ear, liver and some other part ^^;; Very flavored and tasty. The plate on right is their new dish: Dual Color Peppers diced Beef with crispy rice (what a fiery crispy combine~ ^^;;)
The always good Fried long beans & Beef Noodle Soup, especially the tender yet firmy tendons, very good!
Red Spicy Wontons and Taian Fish with Konjac. The fish is the most spicy dish of all, it hit you hardest. The konjac is very delicious with the chilli oil and spice. (notice a pattern of my favorites: pig’s ear, beef tendons, konjac…all similar texture~)
Spareribs with Prickly Ash buds and Fried Chicken bites with Sichuan Chilis, both very tasty! The Sichuan chilli is famous for ‘numbing’ effect, so in fact the later dish is the most spicy of all.
But overall the spicy level is pretty mild, it is much toned down from the real thing. I can eat nonstop without problem. Shared by 5 people. Bao bao, tasty and very satisfied. 😀
August 1, 2006
3
Le Pain Quotidien (Santa Monica)
//// By Freda in 16: Santa Monica
Chilled soup with Cucumber, Seaweed, Avacado, Lime and Miso. Very cooling and tasty!
Rock Sugar Belgian Waffle, the pieces of rock sugar are inside, very cruchy and sugary, yum! When I was chilling at this Belgian chain after a day of shopping, a familiar face approached me. Turns out she’s also an ArtCenter alumni. Indeed a small world!
August 1, 2006
5
Musso & Frank Grill (Hollywood Blvd)
//// By Joan in 08: Hollywood
My work lunch group decided to try Musso & Frank Grill, “the oldest restaurant in Hollywood.” It’s been around for 80+ years and the interior decor truly shows. Once we sit down we realized how $$$ the food are. I got the tongue Sandwich, it’s more like an entree than a sandwich. The tongue is soft but the sauce is a bit overloaded. I left most of the soggy slice of bread that came along.
Pounded steak, my collegue found it just ok. 2 other collegues got the New York Steak which was good for them. Though the presentation is not so pretty. The plates are a tad bit too small in general, so made it quite uncomfy to cut the meat as they’re hanging by the edge. Overall the food is pretty good but not so worth the high price.
July 31, 2006
4
Guelaguetza Palms Restaurant (Palms)
//// By Freda in 11: West LA, Favorite Food EntriesMy foodie friend David recommended this Oaxacan restaurant Guelaguetza, he said it’s a LA foodie favorite! And I can see why. Oaxacan is a regional Southern Mexican state and their food seems spice centric, the aroma, color, and diverse flavors are AMAZNG!
A special Horchata con Tuna y Nuez: Sweet rice drink with chopped walnut, cantaloupe and red cactus fruit puree. YUM! Looks so pretty~
Chips with Red Mole sauce, the chips were a bit stale but the red mole is so addictive. Oaxacan mole sauce best known for 7 different colors, they were all mixed with many different spices including cocoa (they do taste chocolatety!), reminds me a bit of Chinese’s five spices sauce, but mole taste more complicated, and has a very unique tingling spicy touch. Tasty Pork rib~
Enchiladas Mole Negro, Black mole sauce here, it’s not my plate but I kept scooping the sauce, too good! (less spicy than red). Vegetarian Tamale (banana leaf wrapped Tamale, fine ground corn dough stuffed iwth red melo and mixed veggie).
This HUGE round plate is my order Clayuda Tres Carnes. It is basically crunchy tortilla covered with black beans, cabbage, and my favorite Oaxacan stringy cheese (chewy!).The 3 toppings are (from left to right) Cecina: grilled spiced pork cutlets (a bit dry), Chorizo: spicy pork sausage (so so), and Tazajo: sliced thin salted and dried beef (very delicious, tearing them in strands are so fun too).
David asked for a sample of Huitlacoche, corn fungus. It tastes like Chinese cuisine’s Fat Choy mushroom sauce. Everything is so spiced and flavored with complicated tasting sauce. The plates are all huge too~ I was both in total delight and lost when I saw the menu, because every item on menu sounded so tempting to order (4 of us only have 4 stomachs). **(Oaxacan pronouced as: wa-ha-khan)
