Archives for June 2013

Pam Real Thai is the Real Deal

This is a review that, once lost in the archives, must be brought to light. Because it’s about a place that is very near and dear to my heart.

One of my favorite restaurants on the planet is Pam Real Thai in Hell’s Kitchen.

There is an offshoot of this restaurant called Pam Real Thai Encore, and both places are equally fabulous.  This branch of the restaurant is casual, dirt cheap, and unbelievably delicious.

Pam Real Thai is a bare bones establishment-laminated menus, sparse decorations, cash only.  You don’t come here for atmosphere, you come here for food. Pam herself is often in the kitchen and you don’t leave here without a heavy dose of garlic breath!

*And, if you are Thai, for special kinds of food.  Many times I dine here, I see Thai people with condiment caddies of spices and sauces and special menus written in Thai.  This is stuff that I have never gotten, and for which, I am embarrassed to say, I have never asked.  You should really just bite the bullet and ask for this stuff  when you go!*



Pad See Eil (Stir Fried Beef with Chinese Broccoli and Gravy over Stir Fried Flat Rice Noodles)

The penultimate version of Pad See Eil.   The rice noodles are chewy and slicked with sweet and savory gravy that is redolent of fish sauce, soy, and palm sugar.  The beef pieces are not those tough, meager cuts one gets in lesser establishments, but garlicky marinated steak.  And the Chinese broccoli is in between broccoli raab and spinach – toothsome at the stalk, and silky smooth at the leaf. The NY Times recommends this dish, and so do I!

Pad Kee Mao-Stir Fried Meat and Flat Rice Noodles with Basil, Onions, Bell Peppers, and Chili.

This dish is insanely delicious!!! The bell peppers and onions are cooked only slightly, so they still have heft to them, and cloaked in the salty, spicy, garlicky sauce, they are heavenly.  The pork option is especially delicious – sweet and tender against the chewy rice noodles.  This is spicy enough to curl your hair, and though you can order it milder…why would you? This is Thai food, designed to make your life seem more worthwhile via food-induced pain. 

 When you see a specialty of northern Thailand, you absolutely get it – it’s not often that you see a Northern Thai dish on a menu.

This is-and this is an absolute compliment-Thai sloppy joes.  Seasoned ground chicken in a soupy sauce made of coriander, tomatoes, and something swee t- probably palm sugar. It is not very spicy but it is very tasty.  Sweet and savory, with a very mild, floral note of cilantro.

On the side, are cucumber, cabbage, and steamed broccoli and cauliflower florets.  At first these additions seem totally random, but when you dip the veggies in the sauce, it gave the dish a whole new dimension! Stirring the raw cabbage into the stew, gently wilting it, brings out the fragrant Thai spices and gave the cabbage a savory, meaty heft.


 Pam Real Thai is the real deal. Spicy, well balanced food with pungent, multifaceted flavors. You will struggle to spend more than $12 at lunch (including a $1 can of soda; a rarity in any city these days, let alone NYC) and though the service might be  a little brusque, it is always efficient and on point. This is just one of the best Thai restaurants around, and I hope you give it a try.

Give me a call when you do…we can ask for one of those condiment caddies together. 

Crispy Sesame Green Beans

These may be the best thing to grace my table since Animal Style grilled cheese.

Yes, I took it there.

This dish is crispy and salty and crunchy and AWESOME.

Basically just dehydrated green beans, these have minimal fat and salt but SO MUCH flavor and incredible texture. Though you can certainly flavor them any way you want, they are a fresh and unique side dish for an Asian meal.

These are soon to become your pseudo-Asian obsession.

Crispy Sesame Green Beans

2013-06-26 asian din1 Ingredients:

3/4 lb. of trimmed green or wax beans

2 tsp. vegetable oil

dash of sesame oil

1 sauce

sesame seeds (optional garnish)
asian din 018 1. Preheat oven to 450F and spread beans out in a single layer on a tinfoiled baking sheet. Roll the beans in oil to distribute evenly, then pop in the preheated oven.

asian din 027 2. Cook for 20 minutes, then reduce the heat to 350 for 15 minutes, then turn the heat of and leave the beans in the hot oven for an hour. If you open the oven to check on them, be aware that smoke will billow out like there is no tomorrow. Your fire alarm will go off repeatedly and you may have to introduce yourself to your neighbor as “that girl who likes to fill the apartment with smoke signals.”

asian din 029 3. In an hour, take out the beans, drain them, then toss them in the sesame and soy and top with sesame seeds.

asian din 030 4. Serve.

Addictive is the only way to describe these. Crispy. Light. Pleasantly salty. Faintly nutty. Almost like french fries, but – hello! – these are so good for you! I have had great luck getting veggie haters to eat these by the handful and I rarely have any left over.

Actually, these might be great served with those animal style girlled cheeses.

Could they be good smothered in Russian dressing?

Only one way to find out…

Easy Slow Cooker Pulled Pork

This is one of those “is it even a recipe?” posts.

But, if you didn’t grow up loving the slow cooker as another sister, then maybe you don’t know phenomenal it is!

Slow cookers are the best. They transform cheap cuts of meat into downright luxurious meals. You can start it in the morning and by the time you get home at night, dinner is already made. It’s heralded in the winter, when it can make hearty boeuf bourguignon and creamy soups, but it’s great in the summer too.

For those of us who don’t have grills, don’t want to make smokers, or are just plain old lazy…

it can make some pretty kick ass pulled pork.

The key here is to use a bbq sauce that you really like – it does all of the seasoning work for you. Also be sure to cut the pork into pieces, which helps it cook faster.

Because I NEVER start this early enough in the morning. It’s a cheater step.

Easy Crockpot Pulled Pork

2013-06-22 pix1 Ingredients:

1 lb. boneless pork loin or roast, cut into 4 or 5 pieces

12 oz. your favorite bbq sauce

1 onion, cut into quarters

2 whole garlic cloves

1/2 habanero (optional)

pix 054 1. Put all ingredients into the crockpot.
pix 055 2. Be sure to mix it around so the ingredients all get sauced, then set it on low and let it cook for about 7 hours.

asian din 004

You will know it is done when the meat shreds easily with two forks, the onions are meltingly tender, and the fat pulls easily away from the meat.

asian din 012

3. Pull the meat with 2 forks, boil the leftover sauce  (there will be a lot more than what you started with) in a pot on the stove until it thickens (maybe 10 minutes), and mix with the shredded meat. 
yet more pictyuhz 054 4. Taste for seasonings and serve.

This makes the best sandwich filling. It’s soft and juicy with a very faint echo of bite – the cooking really mellows out that habanero.  I never trim the fat, and it just melts beautifully into the juicy meat. Piled high on a potato roll, topped with coleslaw, I can’t think of anything more delicious.

yet more pictyuhz 056 Except a second sandwich.

How Sweet it is – Summer Edition

I am not a sweets person.

Give me potato chips over cookies any day of the week.


recently, I have been Cookie Monster.

Here are some of the best sweets that have recently entered my gullet:

yet more pictyuhz 017 Lemon ricotta pancakes at Sugar and Plumm

Though not quite as ethereal as those at Locanda Verde, a very reputable version. Thin and light with super crispy caramelized edges. Dip them in sweet maple syrup or tangy lemon curd that accentuates the tart, zingy pancakes. These are on the breakfast menu but could easily be served for dessert  – get them with a side of bacon if you want a salty edge.

yet more pictyuhz 022 Chocolate dipped funfetti macaron at Bouchon Bakery

Awww yeah. Funfetti hits the big time. I have always loved the taste of overly sweet buttercream frosting, sprinkled with multicolored dots. Spread it out over yellow box mixed cake with those same dots throughout and it’s my childhood in a cake tin. In macaorn form, it’s sweet vanilla scented with a thin, slightly too greasy buttercream layer in between the cookies.

yet more pictyuhz 023 Dipped in a thick layer of milk chocolate, it’s intensely sweet and vaguely nostalgic. Get this – in fact, get more than one.

yet more pictyuhz 046 Strawberry-rhubarb cobbler at Ocean Grill

This restaurant, part of the BR Guest group, has exquisitely fresh seafood and an upscale atmosphere. However the sleeper hit isn’t the oyster selection or the spicy bloody mary but this rhubarb strawberry desert. Sweet and bright with a crumbly oatmeal topping and moist interior. It’s ideal with its scoop of creamy orange frozen yogurt alongside. This seasonal treat is only available for a short time, so get it while the fruits are still in season!

Ocean Grill on Urbanspoon

Crispy Black Bean Cakes

So, I recently moved to the UWS.

I love the neighborhood. Really enjoy the apartment. Have a couple of super cool roommates.

So I’m really thrilled.

However…moving is…how to put it?

Dante’s 7th circle of hell.

It’s weeks of boxes. It’s movers losing important things. It’s waiting for the cable to get installed and finding out that your internet router is broken and shelling out so much cash that that you fear that you may be eating ramen for a year to make up for it

In the midst of all this, you also have to eat dinner.

This recipe is really simple, inexpensive, and is super satisfying.

Plus, you can eat it cold for breakfast topped with a fried egg.


Crispy Black Bean Cakes

2013-06-22 pix Ingredients:

1 can black beans, drained

1 zucchini, chopped

3 carrots (about 1/3 cup) grated or chopped

1 bunch scallions, cleaned and chopped

1/2 cup breadcrumbs (preferably panko)

2 cloves garlic, diced

1/2 cup shredded cheddar cheese

1/4 cup salsa

1 serrano, diced

1/4 cup fresh cilantro, washed and chopped

1 tbsp. each cumin, coriander, and oregano

vegetable oil in which to fry

Guacamole, hot sauce, and sour cream to serve (optional)

pix 016 1. Put about a tablespoon of oil in a deep skillet over medium high heat. When it starts to ripple, toss in the carrots, zucchini, garlic, and scallions. Cook them for about 2 minutes, or until the garlic starts to smell tantalizing but is not at ALL browned.

pix 017 2. Turn down the heat to medium-low, cover the pot, and walk away. You want it to cook for about 15-20 minutes, gently steaming to get soft while getting some nice caramelization on the bottom.
pix 018 See? That’s nice!

pix 024 3. Now, add the spices, cilantro, and salsa. I love a very finely pureed salsa here, but chunky would also be great.

pix 026 4. Add the black beans. Do NOT, as I did, neglect to drain them.

I was stuck in a cardboard box prison. It was temporary insanity up here.

pix 034 5. Now, turn off the heat, and mash those beans. You don’t need them totally mashed, but the veggies should all be pretty soft and you really want a pasty consistency.

pix 037  Yes, I know it’s ugly, but it’s gonna taste delish.

pix 038 6. Turn off the heat, remove the bean mixture from the pan, put it in a large bowl, and add the breadcrumbs.

pix 039 7. Add the cheese and mix thoroughly.

pix 040 8. Wipe out the pan you just used to remove any burnt bits, add another tablespoon of oil, and fry a small sample patty. My friend Hungry told me to do this with dumpling filling to taste for seasoning and I now ALWAYS do it. This way you can add more salt, pepper, or whatever else you might need.

pix 041 9. Once the seasonings are right, make palm sized patties, on the thinner side (1/4 inch), and cook them for about 2 minutes per side, until the outside is crispy and charred in spots. The stuff is already all cooked, you just want it to be warmed through totally.

pix 045 11. Top with your desired accoutrements, then serve.

These black bean cakes are so awesome. Sweet with zucchini, smoky with cumin, and a nice bite from the diced serrano. They have a wonderful, soft texture that is surrounded by crispy edges – it’s like the world’s best Thanksgiving stuffing. I like this atop a simple iceberg salad and always enjoy it with Greek yogurt and avocado. A little spritz of lime brightens things up, too. This is great to make when you need something super satisfying, pretty cheap, and easy to prepare.

pix 047 After all, there are still boxes to unpack.

Mussels Fra Diavolo – The Devil Made Me Do It!

I have very few vices.  I don’t smoke.  Don’t steal.  I gamble a little, but I don’t kick puppies or anything.

I do, however, have one devilish inclination that just won’t get out of my system…

Fra Diavolo.

Fra Diavolo is a pasta sauce that is made with tomatoes, garlic, and tons of crushed red pepper.  It’s main characteristic is the intense spice, which gives it the name “brother devil”.  It should be teeming with garlic and lip tingling spice. It’s super assertive and intense.

 Basically –  bad first date dish, great fifth date dish!

And although you can have fra diavolo plain, with lobster, or with other seafood, I prefer it most with fresh mussels.  Mussels are reminiscent of sweet, mild clams.  They are cheap, easy to prepare, and so delicious in this spicy tomato sauce!

I add fennel to this dish because it lends a really sweet, tangy note to an otherwise super savory dish, but feel free to omit it if you don’t like the licorice-y taste.

Mussels Fra Diavolo

2010-08-16 mussels fra diavola Ingredients:

2 lbs. mussels, cleaned (I like cultivated mussels, which come without beards or much dirt)

2 large cans peeled tomatoes

1 cup white wine

2 tbsp.  tomato paste

3 cloves garlic, minced

1 onion, diced

1 bunch celery hearts, diced

4 carrots, diced

1 fennel bulb, diced (reserve fronds for later use or toss)

1 bunch basil, cleaned

3 tbsp. capers

4 tbsp. butter

2 tbsp. (or less) crushed red pepper flakes

2 tbsp. olive oil

salt and pepper to taste

1. Put the canned tomatoes, tomato paste,  celery, onions, fennel and carrots into a large stockpot and set to medium high  heat. Let the whole thing boil for about 30 minutes, or until the veggies are all very soft and fragrant.


2. Now, add the capers, wine, and red pepper flakes. Let cook for about 10 minutes, or until the flavors start to meld.

 By this time, that sauce should smell fabulous

 3. Now, puree the whole thing in the food processor. This is the step that takes it from rustic to restaurant quality. No one wants a huge lump of onion in their mussels, but a nicely pureed sauce preserves all of that vibrant flavor.

That’s the consistency that you want.

 4. Now put some of the broth in a shallow pan over medium heat, and when it bubbles, throw in the rinsed  mussels.


 5. Cover the pan (you may have to do the mussels in several shifts to be able to cover the pan).

 The SECOND the mussel pops open-just a couple of minutes for some of them – take that baby out and toss it back in the pot of pureed sauce.

 6. When the mussels are all cooked (discard any that don’t pop open), add in a good handful of roughly torn basil…

and the butter. The butter adds a really luxurious, velvety finish to the sauce.
7. Taste for seasonings and serve.

This is everything you want a mussel dish to be.  Hearty, robust, spicy, fragrant, sweet from the tomatoes and salty from the capers.  The mussels are plump and juicy, infused with the savory garlic and fragrant basil.  Add some crusty sourdough bread and you are well on your way to heaven…well I guess you are really on your way to hell

But what a way to go!

My Favorite Season

Another look at a post that got eaten by the blog move time machine!

You might think, from this post’s title, that this post is about summer.  Or Hanukkah time.  You would be wrong.



It’s about this totally fabulous store called A Southern Season.  Located in Chapel Hill, NC, this privately owned store is Whole Foods meets Farmers Market meets Gone With the Wind.  It is the ultimate emporium for all things Southern, local, and of course, food related!  Acclaimed everywhere from The Food Network to the New York Times, this place  is any foodie’s DREAM!

Come down the aisles of this delightful store with me, won’t you?

 Cheeses not only from France and Italy, but from small producers all over the US – local foods reign supreme here.

Banana pudding.  Oh you have had banana pudding before?

No you haven’t.  If it was north of the Mason-Dixon line, you haven’t had it.  

Creamy, sweet, thick, rich…it would have been a challenge to eat more than the little tasting cup I got.  But  I would have risen to said challenge if we hadn’t headed next to the homemade candy section.  Truffles, peanut brittle, Jordan almonds, and chocolate galore. It was both beautiful and a diabetic’s nightmare.

I WISH we had not had lunch already.  Doesn’t this just sound like heaven?  “Plenty of mayo.”

 These people speak my language.

 Would that my mom’s name were Sally Belle and that she could make these.

 But that lady is more adept at fried latkes than fried tomatoes.

In store pulled pork demo!

Goyem gribenes.

Tender and umami-licious slow roasted pork.

Here we are with the lovely and charming Lisa, who cooked the pork and gave us restaurant recommendations.  She – like every person we ran into at A Southern Season(especially Don Smith) – was helpful, passionate, and well informed about the food she sold and the food scene in Chapel Hill in general.  I have NEVER had such wonderful service in my life – and all the while, the entire staff was stuffing free samples down our throats! How awesome!

We left with a bevy of goodies, including Route 11 potato chipsLowcountry Jerusalem Artichoke PicklesCarolina Cupboard pecan pralines and pimento cheese straws, and so many more delights I can’t even remember them all.

A Southern Season is a truly wonderful store supporting indigenous southern cuisine and local food producers.  The people who work there believe in the power of food, and the importance of this store.

 And I believe in them.

Abiyura Kinnosuke – Lost inTranslation in Midtown

If you wander by an unmarked door in Midtown East, please just pass by.

Don’t listen to the loud pop music playing, and ignore the fabric door waving in the wind. Just walk on by it.

pix 005 Please don’t walk into this tiny, bustling, dark restaurant filed with small private rooms and booths with partitions separating the tables. Please ignore the fact that almost everyone here, from patron to server to chef is Japanese, and ignore the wonderful warm towels that are offered to you, a truly Japanese touch.

pix 008 Blackened Edamame

Don’t get these edamame, which are so unique that they made me gasp with delight. Smoky and blistered in spots, with a really nutty, roasted flavor inside. They are unlike any edamame I have ever eaten and I really want to recreate them at home.
pix 010 Berkshire pork belly

You should definitely skip this pork belly. Served in an almost embarrassingly large portion, it is all tender meat, crispy fat, and luscious, melting texture. Shellacked in a salty, umami miso sauce and topped with sharp greens scallions, it covers all the tenets of flavor. Fresh and deep and warm and soft…it is unmissable.
pix 011 Stewed beef and potatoes

This ain’t your grand-mere’s beef stew. Thin, gyudon style beef in a light, consumme-like broth with sweet carrots and flavor-saturated russet potatoes. Very light but intensely beefy, too. The vegetables are tender and vibrant with sweet, earthy flavors that compliment the rich meatiness.
pix 012 Chicken thigh

A dish with a name this simple couldn’t possibly be special. It couldn’t have the chicken arriving on a cast iron plate, still sizzling, so you can finish searing the barely translucent flesh yourself. It couldn’t have the smokiest, crispest skin on the planet. It won’t come with a fresh wasabi sauce that is spicy, verdant, and perfectly lip searing in all its shiny jade glory. You probably won’t fight over the last pieces with your girlfriend.

And if she ends up winning, I’m sure you won’t passive aggressively moan of hunger until the end of the meal. 
pix 014
Mushroom rice

This rice won’t be memorable. It won’t be perfectly cooked, with each grain the ideal mixture between fluffy and sticky, studded with woodsy, tender, meaty mushrooms. It definitely won’t round out the meal well.

I mean, if you do go here, the meal definitely won’t be worth it. It won’t be a fair price for the amount and quality of food. It won’t be a perfect place for a date. It won’t have wonderful service and you definitely won’t feel like you are in Japan for a few hours. You won’t enjoy yourself so much that you almost cry when you leave.

You definitely won’t want to go to Aburiya Kinnosuke.

And if you do…keep it a secret.

Because it’s my new favorite restaurant and I want to be sure that I can always get a reservation.

Aburiya Kinnosuke on Urbanspoon

Schmaltz it up at Sammy’s!

You wanna know what my childhood was like?

How I ate and my family get togethers resembled?

Then head on down to Chrystie street.

pix 030 Walk right into Sammy’s Roumanian Steak House(reservations required) and help yourself to a crunchy, mild new pickles sitting on the table. They are the best -they come from Guss’s, which used to be right down the street. Now that fabled pickle place is in Brooklyn, but they still make the juiciest pickled tomatoes, garlickiest dills, and best half sour pickles in town.

pix 031 Have some rye bread, too if you want…

pix 033 topped, of course, with schmaltz. Liquid chicken fat. Sitting on the table like olive oil.

pix 034 It’s surprisingly light, with a rich, fried-chicken taste.

Yes, I just called chicken fat light.

And compared to the rest of the meal, it really is.
pix 032 Don’t think that the rest of the meal is going to get any more refined. This is a mashup of a bar mitzvah, your grandma’s dining room, and the resort from Dirty Dancing. There are friendly but busy servers, bottles of vodka that come frozen in ice, and Danni Luv in the corner, playing everything from New York, New York to very dirty versions of Frank Sinatra Songs. D

Oh, and you are expected to get up and dance the hora. It will happen.

pix 043 Chciken liver with all the fixings

So very good and homey. Minerally, very rich chicken liver loaded with juicy fried onions, crisp shards of radish, and enough schmaltz to make the mixture positively silky. It’s definitely very liver-y tasting, but if you like chicken liver, this is the most classic Jewish interpretation on the planet. I wouldn’t dream of leaving here without ordering it.

pix 044 Karnatzlack

Dracula, take cover. These ultra garlicky sausages are made of beef, veal, and enough of the strong stuff to knock you on your back. They are juicy and meaty, with a coarse grind and a heavy dose of black pepper. The texture is a little too rustic for me, but others who like rough, country sausages will love this.

pix 046 Latkes

They look like the frozen crap that you find in cardboard boxes at the supermarket.

They taste like dense hash browned potatoes, loaded with sweet onion flavor and a light, thin, crispy crust. It is creamy and rich and crunchy and perfectly salty. Load it up with some sweet fried onions. It’s different from the latkes I make, but at least as delicious.

pix 048 Roumanian steak

The proudest Romanian export since Nadia Comaneci. This skirt steak comes hanging over both sides of the plate, doused in a garlicky, peppery, salty marinade. It is highly seasoned and incredibly tasty. The meat is fatty, though, and rare enough to statnd up to the seasonings – not bloody, but very moist and pink all the way through. I defy you to stop eating before you are sick to your stomach.

It’s just what you want when Dani up front starts asking which diners are shiksas.

pix 049 If you order the ribeye, just eat it off the bone like my Grandpa does, and leave the carcasses in a pile on the plate.

pix 053 Egg creams

Not my favorite dessert (because, really, who needs carbonated chocolate milk), but when the server brings you an entire carton of whole milk, an old fashioned seltzer bottle, and a brand new bottle of U-Bet chocolate syrup (the best chocolate syrup ion the planet)…well, you have to get a sip.

pix 054 Plus, you can always fortify dessert with the warm, buttery, chocolatey rugalech on offer.

pix 035 Sammy’s is a trip. It’s gonna cost you $50 per person without alcohol, there aren’t any nice bottles of wine on offer, and you may get bullied into singing, karaoke style, Hava Nagila. You pay for the privilege of eating homestyle Eastern European Jewish food in an atmosphere that is fun enough for your friends and familiar enough for Great Aunt Esther. It’s the place of all of my family reunions and some of my most fun party dinners.

To me, it’s home.

Sammy's Roumanian Steakhouse on Urbanspoon

Father’s Day Redux

We ate cake.

We noshed on party mix.

We started drinking mimosas at 8:30 AM and didn’t stop till the orange juice was gone. 

Then we just drank straight champers. 

But, of course, we also had to eat real food.

Here are a few of the bites that we had:

pix 002 Omelette at Bistro Cassis

It may seem stupid to include an omelette on a list of great eats, but this is one of the better omelettes I have had on the UWS. The restaurant itself is fine, if not memorable, but the omelette is a thing of beauty. Done French style, it is very thin and delicate, rolled around freshly chopped herbs like thyme and tarragon, filled with a silky layer of tangy Gruyere cheese. It is filling but extremely light and is served with wonderful roasted-fried hybrid potatoes. An ideal breakfast or lunch, and the outdoor seating is wonderful for a Father’s Day celebration.

pix 011 Sundried tomato spread at Luce

This restaurant is a standby. It’s fairly priced with a large dining room, nice enough for a dinner out but casual enough to never need reservations. The place is great for kids but has a full bar, so you can get so tipsy that you forget that you have kids at all. The Italian food on the menu is very good – fresh salads, well prepared fish, and a great mushroom ravioli .And the best thing on the menu is free – how often can you say that?! The sundried tomato spread that comes with the bread basket is nothing short of delicious. The spread isn’t overly salty or oily, but lush and full of ripe tomato-y flavor. It’s so umami that it almost tastes porky, even though it’s vegetarian. It’s divine on bread, mixed into your pasta dishes, on a fork, or on your fingers.

If they sold it by the barrel, I would buy two of them. 

pix 053 Sausage and shrimp skewers at Pig and Khao

Okay, so I didn’t actually eat at the restaurant. Definitely didn’t go there on Father’s Day. And I don’t know if this dish is on the menu. But when chef Leah Cohen prepared her Southeast Asian food for us at The Samsung House (ps, that fridge that dispenses sparkling water and an oven that has a special insert that lets you cook 2 things at 2 different temperatures are why I am glad that I live in the 21st century. Well, that and Bravo.), I knew that I had to visit her restaurant ASAP. These skewers were a standout on an entire menu of memorable dishes. Soft and juicy and briny and salty. Coated in young rice flakes that puffed like Rice Krispies when fried, they had an added crunch that was reminiscent of fried chicken. The sauce served alongside was tart, sweet, hot, and wonderfully savory with fish sauce. Cohen has a real knack for balancing flavors, and I can’t wait to try all the dishes at her restaurant. 

Well, maybe for next Father’s Day, we will!

I attended The Samsung House as a press event. I was not compensated nor was I required to write about my experiences. My opinions are my own and unbiased.