Last year, I had the opportunity to explore Shanghai by night, with food tour company, UnTour.
We spent more than three hours gorging ourselves with noodles, soups, a variety of meats, root vegetables, crayfish, scallops, fruit puddings, and anything we could find, served on a stick. The guides took us through the history of Chinese street food, and led us through a labyrinth of vendors.
The night concluded at a restaurant overlooking the closely-packed stalls on Sipailou Lu, which at the time, was the city’s best-known food street. It had been raining that night, but even so, the lane was abuzz with people. Smoke and sweetly scented steam billowed from the movable kiosks, as patrons eyed the skillful swirling of woks. Vendors smiled, despite moving at a frenetic pace. They seemed happy that we wanted to taste what they were cooking. Continue reading
Deep-fried pork ribs crusted in cumin, pan-fried noodles smothered in thick soy sauce, steamed buns filled with fatty brisket, and Chinese crepes layered with cilantro and fried wontons. This, in a nutshell, is what I’ve been consuming since returning to Shanghai a few months ago.
Needless to say, I’ve been feeling a bit “fluffy,” as my mom and I like to say. (It sounds so much nicer than “fat” or “pudgy,” don’t you think?)
As a quick fix, and to put me back on the right track, I decided to do a juice cleanse. That’s right, a juice cleanse. As in, nothing but juice. For three days. Continue reading
Having been an expat for quite sometime, whenever I visit the States, I’m always taken back by how easy things are. How convenient things are. And during my six weeks at home this summer, I became pretty spoiled.
Coming back to Shanghai has taken some time to get settled. It’s been a month and I’m just now getting on a proper schedule. I’m finally stocking my fridge and pantry. I’m realizing that eating street food for every meal isn’t the best idea.
Thankfully, after one too many dumpling dinners, ready-to-cook meal delivery service, Xinwei Cook, contacted me to see if I could review a couple of their dishes.
Whenever I travel to a non-English-speaking country, I learn several words before arriving: hello, goodbye, thank you and delicious. To me, the last is the most important.
Food tells us a story—from the way it tastes to the people who prepare it. It’s a gateway to understanding a culture and its people. And when you tell someone you enjoy their cooking? Well, you’re not only making their day, but opening a window to a whole new world.
I love living in a big city. There’s no need to own a car, there’s always a new bar to try, or art exhibition to see. But most importantly, there’s the opportunity to participate in Restaurant Week.
Restaurant Week is a concept that originated in New York City by Zagat Guide founder, Tim Zagat, and late restauranteur, Joe Baum in 1992. In brief, it’s 1-3 weeks of prix-fixe lunch and dinner menus, offered for a fraction of the price. Not all restaurants participate, but many do, and it’s an opportunity to get a 3-course meal for as little as $20. It’s most well-known in New York, but the idea has caught on globally, and now takes place in many major cities around the world.
Growing up in Florida, the word “winter” was never in my vocabulary. Pools were never covered, flip-flops were worn year-round, and the closest thing anyone had resembling a coat was a thin cotton hoodie. Life was good.
Then I moved to Seoul a few years ago and everything changed. Initially, I thought winter lasted a couple of months. I imagined wearing cute boots and petticoats, sticking my tongue out to catch snow flakes. I pictured myself making snow angels with my students. But then I quickly realized: winter sucks. It takes a solid 5-10 more minutes to get dressed in the morning, you can’t feel the snow when it hits your tongue, and making snow angels ruins your hair. As a Floridian, my idea of winter was shattered in about a week.