Those who know me know I love a good bowl of noodle soup. No one makes a better pho ga (chicken noodle soup) than Turtle Tower. It always hits the spot on a cold day. Their pho ga comes with flat rice noodle, shredded chicken, and broth filled to the brim topped with green onions and cilantro. Hours of cooking creates a clear flavorful broth that I can’t wait to dive into once the bowl hits the table. I always end up burning my tongue from being impatient. It’s so good that every drop of this broth gets slurped. The best part? Each bowl is under $10 after tax.
When people suggest going to nice, fancy Mexican restaurants, I always balk because, to me, Mexican food should always be cheap, greasy, and come from a hole in the wall type of establishment. Of all the fancy Mexican places I’ve been to, I find they are too commercialized and don’t hold that authentic flavor you find from the cheaper places. Porfirio’s, a gourmet Mexican restaurant in Cancun, was recommended to me by the hotel concierge at the Westin Lagunamar. Since this recommendation was coming from a local, I went against my judgment and decided to give it a try. Boy, did it not disappoint!
The decor of this establishment was perfect for a romantic date. The indoor seating is lighted with candles and dim lighting to set the mood. Outdoors, they have seating on the patio next to the water fountains and dock.To start the night, I tried the Josefina de guayaba (guava) and mango. These drinks were made with mezcal, which is distilled from an agave plant. The liquor definitely showed through the mango but not the guava one.Continue reading →
b. patisserie reminds me of the bakeries you find in Paris. It’s minimalistic designs and delicious pastries will instantly transport you to Paris.
It’s signature pastry, the kouign amann (pronounced “queen amman”), is a sweet, buttery, flaky croissant. I suggest you go early to snag one of these before they run out!
The blueberry, peach, almond croissant isn’t your normal croissant. It’s more dense than flaky but the flavor is there. The peach brings out the sweetness of the blueberry but also helps balance it out.
The passion fruit bostock reminded me of a dense coffee cake.
The one thing on my Texas bucket list was BBQ. I was starving and drooling while reading reviews of the best BBQ in Austin. They all said to be prepared to wait in line for hours. Not one or two but FIVE. Luckily, but not really, most BBQ joints were closed on Mondays. The only one with good reviews and open on Monday was John Mueller Meat Co. I soon came to learn John Mueller is the heir of BBQ.
When I arrived, the wait was only 20 mins. For those who have never ordered BBQ in Texas, the cooked meat is sold by the half pound. This can be a pro or con depending on if you order ribs. I followed suit of those in front of me and grabbed an empty tray when I got up to the window. The guy threw down a piece of butcher paper on the tray. He plopped my order of beef rib, brisket, and siracha coleslaw on my tray, and I headed to the next window to pay.
BBQ was high on my list of food to try in Texas. When Austin City Limits (ACL) decided to cater their food from local eateries, I was stoked to be able to try the local food while enjoying the music festival. The lines were long but moved quickly. Salt Lick BBQ is a famous BBQ chain originated from Dallas. I tried the pork ribs and was very pleased. The ribs were meaty, perfectly cooked, and full of flavor from the dry rub. Finger lickin’ good BBQ.
While trying to kill time before our flight back, at Ala Moana Center, we came across Kona Abalone. The Ezo abalone
(Japanese Northern) strain are raised in an aquafarm on the Big Island near the shores of Kona. The mollusks are fed a diet of patented algae and water sourced from the deep Pacific Ocean. The abalone is shipped to Japan and the US for chefs at top-end restaurants.
Generally sold at the KCC Farmers Market in Honolulu, they opened shop at the Ala Moana Center Malakai Food Court. Abalone is sold in various forms and varieties here. You can find them raw, grilled, or in rice bowls. If you’re not sure what you would like, ask for samples.
I was eager to try the abalone sashimi ($15) and was not disappointed. It was chewy but you can taste the fresh quality of the abalone.
Of the grilled varieties, I tried the butter, garlic, parsley grilled abalone. The garlic was strong but I LOVE garlic so I was very delighted with this.
A hidden gem in Hawaii, this restaurant offers delicious meat varieties from Japan and the US for a wonderful yakiniku experience. We were able to call 30 minutes ahead and book reservations. The restaurant was not packed or loud so you get to enjoy your meal in peace. A personal touch to the restaurant were the walls, which are signed by famous people and past customers.
You have the option to order each cut of meat individually or from a set course. They have two course options: gold ($60/person) or premium ($123/person). We ordered the gold option and had no regrets.
The meal begins with kimchee (pickled cabbage), nori (seaweed), pickled sides (carrots, radishes, spinach, and bean sprouts), and salad. The house made salad was light and refreshing with the apples
Next came the juicy USDA prime ribeye.
The beef tongue was a thicker cut than I have had before but it was delicious.
The blue shrimp is cooked in a garlic butter sauce in a copper pot. If you cook it wrong, the staff will come over and correct the cooking method.
I LOVED their deep fried garlic. I even requested to box what I couldn’t finish to take home with me.
On the left is the toro kalbi (short rib) and on the right is the skirt steak. The skirt steak was juicy, tender and full of umami. Overall, all the meat just melted in your mouth.
The meal ended with frozen cream puffs, but at this point, I was too full to enjoy these.
YUMTRAVELS 