Dad’s Birthday and I ordered a cake from Jin Patisserie (see old entry). They only have two types of big cake, Desire (and a special of the day). Turns out it’s not in the dome-shape as in the small version (as shown in website). Cheated! But it’s very good, rich chocolate but not sweet at all, mousse so light and airy~
Tags: Cake
It’s my first time trying Ethiopian food so I didn’t know what to expect. It sounds interesting the way my friend described it so I was looking forward to it. This little family-owned down to earth place was recommended in The Los Angeles magazine’s best cheap eat issue. Since we’re not sure how to order, we got a 2 person combo set which has almost everything in it. There’re beef, lamb, chicken, potato, lentils, and several curry-like stews. You eat it with this crepe thing called Injera, it’s a tabletop-size sourdough crepe that serves as plate and eating utensil. The Injera is almost sponge-like and it’s quite stretchy, so they hold the food very well without tearing apart or turning soggy. I like all the curry-like stews the most, delicious! The lamb and potato is pretty good too. Chicken is a bit dry though.
Tags: Ethiopian
Had brunch at Figaro Cafe which I did an entry before. The impression wasn’t so good last time, so I keep to their breakfast menu. I got Egg benedict (poach egg on English muffin and ham), and wow it tasted really good! The Pear Chocolate tart is delicious as well. This place is redeemed in my eyes now 🙂 At least just go there for their breakfast menu and dessert. BTW they were playing Pink Martini and various 60s French pop.
Tags: Breakfast, Dessert, Egg Benedict, French
Qee has a new line, the Egg Qee. I found the very first one in the series Cholo Egg. I think it is the coolest because it has a hat! (see my other Qee from old entry.)
Our new freelancers have been bringing in lunch for everyone (prepared the night before and heat up in our kitschy little kitchen)! We had cajun chicken the other day. This time Vasil made us a gourmet Russian stuffed fish. It is simply jaw-openingly AMAZING! He even prepared the side veggie (beautiful coordination) and mash potatoes (made with mushroom and bacon). It is not mushy and very delicious.
Viola! Served beautifully on the plate! It is soooo yummy! According to him, you can pretty much stuff anything you want. The hardest part is to clean out the bones and scales, and after the stuffings you put back the fish as a whole. He did it masterfully, you can’t tell the fish had been ’emptied out’ before. There are crab meat (for texture), sun-dried tomatoes, onion, mozzarella cheese, and lots of spices inside. Lots of flavors.
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