UNIVERSAL EPIPHANIES

And We're Back!

My apologizes for not updating anything over the past 2 months. I have been interning in Taiwan and have been quite busy.

Lets just say that this is a revival of sorts, as I try to keep this blog more well-rounded. AKA: Not a Food Blog.

THE BEST BUBBLE TEA EVER! The above comment is not an exaggeration, as situated in Taipei's Shilin area is Ching Shin Tea, and they make the best bubble tea of all time.

In the Bay Area, the only time I've encountered a beverage which included those chewy tapioca pearls was in Japan Town. There, the pearls, hardened from being undercooked, are submersed in a fruity, sugary drink. In Beijing, the situation isn't much better, as the bubbles are still undercooked, and the milk tea, made from milk powder and sub-par tea leaves, is bellow average at best.

Pho the Greater Good Pho, with its spicy, steamy broth, is a comfort food of mine. Throughout High School a trip to a authentic Vietnamese restaurant in San Rafael, a journey which almost happened weekly, was guaranteed to bring joy and happiness to an otherwise stressful day.

This bowl of Pho was something different. Cooked at the restaurant Golden Bull, in Hong Kong's time square. Severed with wagyu beef, freshly made rice noodles, a beautifully clear beef broth, and a side of Chinese barbeque pork, the ingredients of this bowl would suggest a dish far superior to the pho in San Rafael.

Don't get me wrong, this bowl of pho was most definitely excellent. The beef was tender, succulent, and full of flavor. The rice noodle were perfectly al dente and had a wonderful texture. The chili peppers and basil leaves were a perfect compliment to the broth, much more sophisticated than handfuls of beansprouts. The Chinese BBQ pork was some of the best I've ever had.

Tonkatsu Ginza Bairin, Hong Kong IFC This isn't just the best Tonkatsu I've ever had, this is the best cut of pork I have ever had. Juicy, succulent, and fried with Japanese magic, making it crispy yet not oil drenched. The plum sauce, which is usually sweet, has a strong Umami flavor this time, overloading the taste buds with savory goodness. All this served with rice, piping hot Miso Soup, a selection of vegetables pickled to perfection, and a simple shredded cabbage salad with a cream vinaigrette.

Dear Burger King,

I was in Beijing Capitol International Airport the other day, and I saw this by your establishment. What is this! The whole point of tempura is too have something fried that isn't greasy or oily, yet you put it in with a patty. That totally ruins the point.

Secondly, if you are trying to create a product to better match the local tastes, why isn't this in Japan. Tempura isn't Chinese food. And why the creamy sauce, when have you ever dipped tempura in creamy sauce?

Please, there is a reason why you are getting killed by KFC in the Beijing fast food market. Seriously, there are only 4 Burger Kings in Beijing, compared to the 10.6 million KFCs. I think you need to rethink your menu. I mean, I don't expect anything fancy or too authentic, but please go beyond stuffing some Asian foodstuff into a burger.

Sincerely yours,

There is something wonderful about aimlessly wondering the streets of a city, with no plan other than a plan to explore. During my last trip to Tokyo, in the streets of Akihabara, I stumbled across one of my favorite cars, the Lancia Stratos HF. The Stratos alone won the World Rally Championship 3 times, more than most car companies. It was styled by Bertone, with this needle like nose and wrap-around windscreen, it was radically beautiful and unique. And with only 492 road versions produced, its quite a rare car, and even rarer still to see one in Asia, far away from its home in Italy.