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 tsp.soy 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…

Pineapple Fried Rice

This is just the very best fried rice on the planet.

Oh, sorry…was there supposed to be an intro there?

You know, some cute anecdote? A meaningful quote?

Well, sorry. You lost out on that one.

But in return, you get the creamiest, tastiest fried rice ever.

Pineapple Fried Rice

Ingredients:

1 lb. chicken tenders, cut into bite size pieces

2.5 cups leftover cooked rice (MUST be cold)

4eggs, beaten

3 carrots, diced

1 heart of celery bunch, diced

1 onion, diced and divided in half

4 oz. fresh or canned pineapple, cut into bite size chunks

1/2 cup fresh cilantro, cleaned and chopped

2 serrano chiles, diced

4 oz. sugar snap peas, chopped

1 handful spinach or microgreens, washed

1 bunch scallions, chopped

3 tbsp. canola oil

1/4 cup soy sauce, plus more for seasoning

1 tbsp. each rice wine vinegar and sugar

2 tbsp. Chinese 5 spice

dash of sesame oil

1. Combine the chicken, soy half of the cilantro, and half of the onion in a zip-top bag. Shake it around so the marinade gets distributed, then let it marinate in the fridge for at least 30 minutes or up to 2 hours.

2. Meanwhile, sautee the rest of the onions, carrots, and celery with the canola oil over high heat. You want to sort of sautee-fry them.

3. After about 10 minutes, or when they have just started to become translucent, add the 5 spice.

Continue to cook for another 15 minutes, or until the veggies are all very soft and browned in some places.

4. Add the snap peas and…

the chicken. Be sure to toss in all the marinade, too.

5. Cook for about 10 minutes, or until the largest piece of chicken has only clear juices when pierced.

6. Now, add the pineapple and the chiles, and cook for only a few seconds, just to get the pineapple heated through.

7. Add the rice. Move it around quickly, breaking it up as you go, soaking up the marinade. Also, add the rice wine vinegar.

8. Turn the heat down VERY low and add the beaten eggs. Swirl them around the pan with the rice until the eggs have thickened and solidified. Add the microgreens and cilantro , stir until they wilt, and then taste the rice for seasonings.

9. Top with sesame oil and scallions and serve.

This is just the best. It’s so creamy that it’s like risotto – the secret is adding the beaten egg at the end and stirring it to create a silky, creamy texture. The pineapple is sweet and the carrots are delightfully tender-crunchy from sautee/frying them. Be sure to add enough soy when you season it – this is a ton of rice, and it really soaks up that flavor. The chicken is juicy and spicy, and the greens at the end really add a nice vegetal component.

I’m not Chinese, Thai, or Japanese.

But yes, I do call this wonderful, creamy, flavorful rice the best fried rice ever.

No anecdote required

 

Asian Avocado and Smoked Salmon Sandwiches and iPad2 Giveaway!

I’ll admit it – I love traditional Superbowl party food.

I love chili as much as the next gal. I can eat a hoagie with the best of them, and I have been known to down enough wings to require a gallon of blue cheese dressing and a bottle of Pepto Bismol.

But sometimes, just occasionally, I dream of a Superbowl where I don’t have to unbutton the top of my jeans, or where I’m not totally covered in BBQ sauce by the first commercial break. That’s pretty much where the inspiration for these tea sandwiches came from. I needed to know that there would be something in this year’s Superbowl fare that would be a little break from the fried mozzarella sticks but that would still be hearty and tasty enough to tempt all the people at the party who believe that anything that doesn’t include red meat is blasphemous.

If you can get your hands on some hot smoked salmon, be sure to use some here. It is tender but with good heft and a truly smoky taste that compliments the buttery avocado. If not, don’t worry – regular smoked salmon or lox works great, too. And don’t skimp on the ponzu – this citrusy, salty, sauce totally elevates the dish and drives home the Asian flavors.

Asian Avocado and Smoked Salmon Tea Sandwiches

 Ingredients:

1 loaf sourdough bread, sliced and crusts cut off
2 avocados from Mexico, halved, pitted, and diced
1.5. ponzu sauce
1/3 cup cilantro, cleaned and chopped
1 tsp. sambal olek or Asian chile sauce
1 lb. hot or cold smoked salmon, thinly sliced
1 lb. cream cheese, room temperature
3 scallions, diced

1. Combine the cream cheese, scallions, and cilantro. Set aside.

2. Combine the avocados, ponzu, and sambal olek. Taste for flavors – you may need more ponzu for salt or sambal olek for heat. Remember, though, the smoked salmon is salty, so you won’t want to overdo it here.

3. Spread the cream cheese on one slice of bread.

4. Layer the salmon on top…

5. Followed by the avocado.

6. Top with the other slice of bread, cut sandwich in half, and serve.

This sandwich is so good it may just make you forget that the team you hate just made a touchdown. Sourdough bread adds a tang that echoes the tart ponzu sauce. The herbed cream cheese provides a smooth, rich counterpart to the meaty smoked salmon and the fiery sambal olek. And the avocados are really the crowning touch to this sandwich. They are so buttery, so luxurious, so undeniably craveable that they will have you licking your fingers and tucking into another sandwich in no time.

Of course, I happen to be working with Avocados from Mexico , which is where this sponsored post originated. And, lucky for you…they are hosting an incredible giveaway!

If you enter the Game Day Package Sweepstakes, you are eligible to win one of six prize packages, each including…

16 GB iPad2 and a $100 gift card compliments of AFM
5-speed hand blender from KitchenAid
Cloth tortilla warmer, lemon/lime squeezer, and tortilla press from IMUSA
Signed Muy Bueno Cookbook

Just enter to win via Fritos and Foie Gras on the Avocados from Mexico website, using this link! It is valid until 11:59 PM, Sunday, February 3.

For another opportunity to win, check out Muy Bueno Cookbook and enter via her link. Only entries made on the Avocados From Mexico site via the listed link are eligible for this totally awesome giveaway, so be sure to enter through there!

The winner of my Sweepstakes package will be announced by 9 AM the morning after Superbowl Sunday. Unlike most giveaways on this blog, you can’t comment here as an entry, you must use the provided link. Also, only residents of the US are eligible to enter.

It’s avocados…it’s a giveaway…it’s a way to avoid total gastric reflux this Superbowl Sunday. If this doesn’t sound swell, I just don’t know what does.

Except of course, eating another one of these insanely tasty sandwiches.

Disclaimer: This sponsored post is part of the Avocados from Mexico – Game Day Sweepstakes. This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook.

Momofuku Noodle Bar – Unique Ramen and Rockin Buns

It’s hard to have a restaurant in NYC that is cool and relevant for even a minute. If you have one for years? Along with an ever expanding empire, a name in the media, and a highly acclaimed magazine? Well then, you are probably David Chang. The man behind the Momofuku has several restaurants, all of which are still so cool that you will have to wait a minimum of 25 minutes, no matter what time of day you walk in. Don’t expect his restaurants to be traditional, but do expect them to be delicious and very inventive.

Case in point: Momofuku Noodle Bar.

This long, light East Village restaurant is always packed, but the tables turn quickly. Expect to be jostled as you wait for your seat (don’t forget to put in your name with the host), and then consider yourself lucky if you get a booth. Most of us are sat at a long, high communal table with stools without backs. Just FYI.

Brisket buns with horseradish mayo, pickled red onions, cucumber, and lettuce

Having already tried the famous pork buns, I went with the brisket buns this time. Wow. Really, really awesome. Very tender brisket, with a melting layer of fat, smoky as if it was on the BBQ, but soft as if it were cooked the Jewish way. Layered on a soft, sticky bun with cool veggies and creamy, hot horseradish mayo, this really hits the spot. It also prepares you for the rest of the meal – not traditional, not totally Korean OR Japanese OR anything else…just totally Chang. 

Chilled spicy noodles with sichuan sausage, spinach,a nd candied cashews

Stop the presses. This may be my new favorite noodle dish in NYC. 

The noodles are incredibly springy and al dente, with just enough give to absorb the mouth numbing, lip tingling, nose running house made chili oil. The sausage is hot and juicy, filled with Sichuan spices that are warming and aromatic. The spinach soaks up more of that delicious chili oil and even the cashews – not my favorite nut – were a welcome crunchy, sweet note. The portion is extremely generous and the flavor is well balanced. I really can’t say enough about it.

Mint Chocolate Cake Truffles

Not my favorite cake truffles, as they are a bit aggressive in the mint department, but still tasty enough to gobble down whole.

A lunch here will cost you about $20, but I am shocked to say that it’s worth it. The ingredients are high end, the food is really unexpected, and it is so tasty. I am craving those noodles as I write this and can’t think of another ramen in town that is more unique or better balanced in terms of flavor. Add to that excellent, fast service, and you have a restaurant that will absolutely last the test of time.

Actually, it already has. 

Spicy Soba Lo Mein

Instead of venturing out for Chinese food this Christmas, I decided to make it. I love Chinese food – the spice, the salt, the complex flavors – but I occasionally get CFB:

Chinese Food Bloat

Quite frankly, it makes me hold my jeans together with a rubber band. One cup of hot and sour soup and my ankles are the size of an Olsen twin’s thigh.

Anyway, this Chinese inspired lo mein is tasty without being insanely heavy and salty. It’s really less Chinese than faux-Asian, but hey…it’s NYC. Home to the pastrami egg roll.

We embrace the inauthentic.

Spicy Soba Lo Mein

Ingredients:

1 package soba noodles, cooked

1 package cleaned mushroom slices

1 head napa cabbage

1 onion, sliced into rings

1 clove garlic, diced

1 tbsp. veggie oil

1/3 lb. ground pork

1/2 lb. snow peas

1 tbsp. sambal olek

1/3 cup hoisin sauce

1/2 cup bulgogi or teriyaki sauce

dash of sesame oil

2 tbsp. Chinese 5 spice

scallions, to garnish

1. Sautee the onions, 5 spice, and garlic in a large sautee pan until the veggies are translucent.

2. Add the sambal olek, mushrooms, and the pork. Cook until the pork is totally cooked through. Some charring is okay.

3. Now, add the pea pods and the cabbage. The cabbage is going to fill the pan very high, but don’t worry. It all wilts down to almost nothing. Also don’t’ worry if this doesn’t look/smell too Asian yet. That comes in the dressing.

4. In about 10 minutes, the mushrooms should be soft and juicy and the cabbage should have wilted own far. Now, add the noodles…

and marinade (made of the teriyaki sauce, sesame oil, and hoisin sauce)…

5. And serve, topped with scallions if desired.

This is not the same as restaurant lo mein, but it’s a damn good substitute. Soba noodles are springy with a good bite, and absorb the nutty, sweet flavors of the marinade well. The juicy pork, crunchy snap peas, and hit of aromatic Chinese 5 spice make this complex and hearty enough for a main course, especially if paired with a cucumber salad and/or some flank steak.

Or some take out hot and sour soup.

Just get out your fat pants – the bloat won’t escape you if you go the delivery route.

Chicken Adobo with Tomatoes

Holy Lea Salonga, what have I been missing all my life?!?!

I’ll keep it short and sweet. This dish that I prepared – this tomato chicken adobo – is among the tastiest dishes that I have ever concocted for this blog. It is sour. It is salty. It is savory, and it is spicy. And it is…

incredibly easy and healthy.

Of course, if you want to be authentic, you have to make it with skin on, bone in chicken thighs or fatty, luscious pork butt.

But I have no desire to be authentic. I have a desire to be cheap, so I used what was on sale.

Chicken Adobo with Tomatoes

Ingredients:

1 lb. skinless, boneless chicken thighs

1/3 cup soy sauce

1/3 cup rice wine vinegar

1/3 cup tomato juice

1 can whole peeled tomatoes (not the juice)

3 tbsp. cracked black pepper

3 bay leaves

2 tbsp. sambal olek

1/3 cup flour

1 onion, sliced into rings

1/3 cup sugar

4 garlic cloves, peeled and smashed

3 bay leaves

2 tps. veggie oil

1. Flour the chicken. Meanwhile, heat the oil over very high heat in a large stockpot until it smokes and waves.

2. Drop the chicken in, and let it sear on each side for about 4 minutes, or until it develops a golden brown crust.

3. Now throw all the other ingredients in there, turn the heat down to low/medium low,  cover the pot, and walk away for an hour. Yes, that’s it. No, don’t even bother to taste now. Give it a stir, cover it, and walk away.

3. When the chicken is tender and shreds easily with a fork, remove it from the pot. Now, take the lid off the pot, turn up the heat to medium, and let it simmer for 20 minutes more, or until it has reduced or thickened.

4. When the sauce is thick enough to coat the back of the spoon, remove the bay leaves, taste it for seasonings, and if you can resist long enough to tear yourself away from the pot…

5. Serve, with the chicken added back in, with rice.

Of course, I couldn’t resist long enough to turn away from the pot and take a proper photo. I really couldn’t even make any rice. I stood there  over the pot, eating away. The tart-tangy-spicy-savory sauce. The delightfully squishy tomatoes. Those sweet onions and those soft cloves of garlic that have grown mellow. The at juicy chicken, rich and flavorful with the aromatic bay and spice of the sambal olek. That sauce. Oh, that sauce that I could drink with a straw and sop up with my finger.

That I did, in fact, sop up with my finger.

So sorry there isn’t a beauty shot of the food here. But this is so fabulously Chinese-Thai-Indian delicious (the only way to describe this to those who have yet to discover the wonders of ‘Filipino food), that there is only one person who can really vouch for it.

Lea Salonga grew up eating adobo.  She loves it. You are gonna love it, too.

Spicy Thai Cilantro and String Bean Stir Fry

This recipe is based on this one – a traditional Thai dish that I love.

But you know what else I love? Not having to go out of the house to get ingredients.

That’s where this dish came from…ingredients I had in the house. It ended up turning gout so well that I’m not sure I would even go back to make the original! If you don’t have fish sauce, you can use Worcestershire sauce, but the flavor won’t be exactly spot on. Definitely buy some fish sauce the next time you are at a specialty or Asian grocery store – a bottle lasts forever and is so, so useful.

Spicy Thai Cilantro and String Bean Stir Fry

Ingredients:

1  lb. ground chicken

1/2 lb. string beans, cleaned and chopped in half or pieces

1 bell pepper, diced

1 onion, diced

2 cloves garlic, diced

3 Serrano peppers, diced

2 tbsp. fish sauce

1 tbsp. soy sauce

2 tbsp. sugar

1 tbsp. ground ginger

2 tsp. rice wine vinegar

2 tbsp. vegetable oil

large handful cilantro leaves (at least 1.5 cups), cleaned

1. Oil a large skillet or wok, and put the heat on high until the oil shimmers. Then, drop in the onion, garlic, chiles, and bell pepper.

2. In about 10 minutes, or when the veggies are fragrant and starting to soften, add in the string beans, ginger, fish sauce, sugar, and soy sauce. Let it cook for 10 minutes more, or until the string beans have softened in some parts and charred in others. The fish sauce will be stinky – don’t worry, it really calms down once it reduces and the flavor will be savory and salty, not at all fishy. 

3. Add the rice vinegar and cilantro. Taste the sauce and see if it needs more sour, salty, or sweet. Adjust accordingly.

4. Add the chicken and cook for 5 minutes, or until the chicken is cooked through. Taste for seasonings

You may need a little splash of Sriracha to get it to that really tear inducing heat level.

5. Serve

I still love gai pad krapow , but wow…this might give it a run for its money. The string beans are juicy and slightly charred. The bell peppers are sweet and soft, and the chiles add a light, citrusy heat. The fish sauce really adds that deep umami flavor that that food has – not at. The tang of the rice wine vinegar, salt of the soy, and sugar compete the fully rounded taste. The chicken is bursting with fresh cilantro flavor and is light enough to eat for lunch. It isn’t overly salty or spicy, especially if you eat it with rice noodles. This would also be great with broccoli or a few cherry tomatoes. I can’t think of anything this wouldn’t be great with – it is healthy, it is tasty, and it is so easy to make.

I am so glad that I didn’t want to go out of the house for groceries.

Seared Coriander Tuna and Soy-Sesame Soba Noodles

Step away from the ground chicken. You have had it enough. Step away from the delivery menus. You have paid that crappy Chinese restaurant’s rent one too many times. Step away from the bags of popcorn, the almost-too-old bagged salad in the fridge, and the freezer burned lasagna that your aunt made  in 2010.

Tonight, you are cooking.

It will takes some prep work. It will take  careful timing.

But it will be beautiful. It will be wholesome. And, damn it, it will be delicious.

Tonight you don’t just eat.

Tonight, you dine.

Seared Coriander Tuna and Soy-Sesame Soba

Ingredients:

1 lb. sushi grade tuna

1/2 cup cilantro, washed and chopped

1/4 onion, sliced

1 clove garlic, peeled and smashed

1 tbsp. coriander

 1 tsp. pickled ginger, minced

1 serrano chili, sliced or chopped

2 tbsp. soy sauce

For noodles

2 bundles soba noodles (usually served in bundles, otherwise, enough for 2 people), cooked

1/4 cup stock or water

3 tbsp. soy sauce

drizzle rice wine vinegar

drizzle sesame oil

1 tsp. sugar

more cilantro to garnish

1. Combine the 2 tbsp. soy sauce, onion, garlic, chile, and coriander in a Ziploc bag.

2. Add the tuna to the bag, close the bag, move the contents around so the tuna is fully immersed in the ingredients, and put it in the fridge for at least 30 minutes or up to 45 minutes to marinate. 

3. After marinating, drop the tuna in a pan on very high heat, and sear for 30 seconds on each side for rare. Save the marinade. Then, take it out of the pan and cut it against the grain on a cutting board. There is no need to let it rest before cutting. 

5. In the pan that the tuna was in, dump the marinade, onions, and chile. Extract the garlic cloves, since they will have leached all their flavor already.

6. When the onions have softened and the peppers have started to char (about 10 minutes), turn the heat down to medium and add the rest of the soy, the rice wine vinegar, the water or stock, the sugar, and the sesame oil.

7. Let it come to a boil on medium heat, then reduce the heat to low for about 5 minutes, or until the sauce thickens. Taste to make sure that the sauce is to your taste.

8. Put noodles in saucepan and coat with sauce.

9. Top noodles with tuna and extra cilantro, and serve.

This is totally how the other half eats – you know, the non-lazy, non-nyc-shoebox-sized-kitchen half. The tuna cooks so quickly it is shocking, and the salty, nutty, warm outside contrasts beautifully with the clean tasting, soft interior. This is ideal for anyone who likes spicy tuna rolls – it has all of those bright, spicy flavors. The noodles are soft and nutty, saturated with the salty, tangy flavors of the sauce. This dish can be served warm or cool, for lunch or dinner. Don’t keep it for more than one night, because tuna this rare really must be eaten quickly for safety reasons. Pair it with some Asian cucumber salad, pour yourself a glass of white wine, and enjoy dining like you have a personal chef.

Because, you do. It’s you.

Asian Cucumber Salad

This is, without a doubt, my most requested recipe. It is so great that I posted it when I first started this blog. When all my posts were filled with photos that look like a 2-year-old took them. When there were more typos than actual real words. When most of you were still blissfully unaware that there was a Jewish girl obsessed with pork products writing a blog.

Long story short, none of you got to see this recipe.

It is vegetarian, it is cheap, and it is so addictive that I defy you not to make it at least 3 times in the next month.

Asian Cucumber Salad

Ingredients:

1 cucumber, sliced into rounds

2 scallions, chopped

1 handful cilantro, cleaned and chopped

2 tsp. pickled ginger, minced

1 serrano chile diced OR 1 tsp. sambal olek (or to taste)

1 bell pepper chopped and/or 1 tomato chopped

1/8 cup soy sauce

1/4 cup rice wine vinegar

sesame oil to taste(at least 1 tsp.)

sugar to taste (at least 1 tsp.)

1. Mix up all the ingredients, and then let the salad marinate in the fridge for at least 30 minutes or up to 90 minutes.

2. Taste for seasonings and serve.

It really is that simple. It is also really, really good. The cucumbers pick up all of the sweet, sour, salty, and hot flavors of the marinade. It is light but the taste fires on all cylinders. The amount of heat is entirely up to you, but I really like a bit of kick here – don’t be afraid to feel your lips tingle. The rice wine vinegar is acidic without being overpowering, and the bit of sesame oil gives the dish a hearty, fatty component. Bell pepper is my favorite secondary vegetable, but tomatoes or soybeans also work well. This is fantastic next to grilled fish, slow braised meat, or even with rice and an egg over easy. It can be served immediately or made the night before, for a slightly softer, more pickled taste to the cucumbers. If you make it the night before, be prepared to drain a lot of excess liquid from the dressing. Now you see why I had to repost this.  This recipe is just so ideal that it bore repeating from my earlier blog days.

Luckily for you, my posts are still full of typos, so you get the full effect of the original post.

Betel – Fantastic Happy Hour in the West Village

If you find yourself out of work early (say, by 5:30) and anywhere near the West Village, you have to head to this spot. It is one of the best places in the city to grab some really flavorful food and inventive drinks for great happy hour prices. Though it gets crowded later on, early for happy hour is pretty mellow,so you can get the bartenders’ full attention (and the gentleman who served me was very cute and Australian ladies…or maybe he was just Australian and the accent made him cute…who knows, right?)

via

Betel is a year old Asian restaurant, focused on the flavors of Thailand and Malaysia. It is dark, small, and oozes “hip.” You know the type: long communal tables, exposed brick, and sexy music. This is a fantastic first date place – hey, if your date doesn’t like these libations and foods, you don’t want to stick with him/her for long.

via

Lychee margarita with lime juice, silver tequila, lychee puree, and raw sugar rim

This is for those of you who like a drink to taste like there islittle alcohol in your juice, but act like there is a little juice in with your alcohol. The tequila is smooth and citrusy, with a little bit of bite that works well with the sweet, aromatic lychee puree and the fresh lime juice. This is more like a sweet and sour juice with just the barest kick of tequila, but after 2 just try to stand up without swaying. It’s in there…

Smoked Duck Sausage with chiles and ginger (right)

Soft duck sausage, smoky and gamey, served on a betel leaf that is slightly waxy but without much flavor. The sausage is intensely meaty, tempered by the sharp pickled ginger and a chile so spicy that you really have to eat it at your own risk. It is positively fiery, picking up the deep woodsy notes of the duck. it adds a high, bright note to a very musky bite, but – once again – with the ginger, this is a lot of heat and not much relief. Consider yourself warned.

Chicken Betel Leaf with roasted shallot and eggplant relish, lemongrass and mint (left)
Now, here is something that everyone can get into.  Diced chicken laced with tangy shallot and eggplant relish, pickled and salty enough to counteract the herbal lemongrass and zip of mint. The chicken is moist and juicy, full of sour and salty flavors. that is toned down by the cool lettuce cup. These small bites are so addictive you might need 2 orders.

Sweet and sour pork ribs

Absolutely the belle of the ball. Saucy, juicy, and satisfying on every carnivorous level. Tender bbq pork, charred at the edges, crunchy and smoky. Underneath the thick lacquer of sweet and tangy sauce, the meat is tender and juicy, striking the perfect balance between melting in the mouth too quickly and having too much chew. Sharp scallions atop the deep, hearty ribs, are the final touch.

 The food here is delicious any time of night, but when you get it for almost half off, there is no excuse to miss it. The bartenders are really great – my glass of water is always full, they are never pushy with the drinks, and food comes out fast and hot. Now that you know about Betel, the only thing keeping you from checking out happy hour is work.

That stuff always gets in the way.