Category Archives: Reporting

Taste of Vietnam: Best of Street Foods

Recalling my one-month journey in Southeast Asia, wandering through Malaysia, Thailand, Cambodia, and Vietnam, I note, with a degree of whimsical irony, that I began and ended my travel with a bowl of noodles. I kick started my eating foray with asam laksa, a spicy and sour tamarind based noodle soup with explosive flavors in Penang. Then, coming full circle, I concluded with a steaming hot bowl of pho in Ho Chi Minh City. In a Proustian-like occurrence where taste begets memory, the city will forever be intertwined with lime juice, hot peppers and aromatic herbs.

Vietnamese Street Foods

Vietnamese Cuisine

Vietnam’s cuisine reflects not only its geographical position, but also incorporates Chinese (stir-frying, widespread consumption of noodles) and French (freshly baked baguettes, pâté) influences. Furthermore, regional differences also divide Vietnamese cuisine. South and central Vietnam have better access to an abundant variety of fruits and vegetables, as well as fresh herbs; thus, food tend to be more flavorful and robust than that of the north.

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Local, Fresh, Delicious — “A Day at the Market”

In the food world, all right-minded eaters are supposed to eat locally, seasonally, and sustainably. The term locavore, which was added to the Oxford American Dictionary in 2007, has become part of mainstream vernacular for food discourse.

What does this mean for the movement? While eating local may not be a sensible option for everyone, you can start building your personal 100-mile food system right here, at your local farmers markets.

VIDEO: “A Day at Farmers Market”

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“It’s very French, macarons and tea”

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There is something very sexy about the way French say the word “macaron” (pronounced mack-ah-ROHN). The heavily accented syllables roll off the tongue lazily, a little slurred yet unmistakably delicious. The experience of biting into a macaron – two shells made with egg white and almond flour laced with ganache (a mixture of cream and chocolate), is simply delightful. It is crunchy yet smooth, airy yet lingering, and most definitely heavenly when paired with a good cup of tea. Indulge yourself with this delicious treat at Chantal Guillon in Palo Alto.

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Discover the Art of Tea Pairing at Tea Time

Tea drinking is an integral part of Chinese culture. A Chinese saying names tea as one of the seven basic daily necessities, elevating tea to be among other important staples like firewood, rice, oil, salt, soy sauce, and vinegar. During the mid-Tang Dynasty (780 A.D.), a scholar named Lu Yu published Cha Ching or The Tea Classic. Having spent over twenty years studying the subject, Lu records his knowledge of planting, processing, tasting, and brewing tea. The monumental work, which fastidiously documents the history, place of origin, color, taste and benefits of each tea, is an unparalleled tea encyclopedia.

In comparison, tea plays a less prominent role in American society. Yet, tea-drinking offers a plethora of benefits such as fewer signs of aging and a decrease in cholesterol and blood pressure.  Thirsting for a cup of tea? Go no farther than Tea Time (downtown Palo Alto).

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The small, quaint tea room is great for tea lovers and ideal for the subtle affair of appreciating a variety of teas and their distinctive characteristics. I come here for an introductory tea pairing course. It’s like wine pairing, different types of tea pair well with different foods. The key is to match the flavor profile of a particular tea to its complementary food flavor(s). Join me and sample your way through six courses of tea and food combinations (click HERE for the tasting menu).

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Dining with Scott Quinn at the Oakland Claremont

Situated on top of Berkeley Hill, the Claremont Hotel Club and Spa offers a breath-taking view of the Golden Gate Bridge—I personally think it’s best at sunset. Complimenting the view is the resort’s restaurant, Meritage, and its introduction of a brand new chef and menu! Dining Columnist Sherry H. joins fellow media to enjoy a feast to remember.

Scott Quinn, the new Chef de Cuisine, joined Meritage in October 2012. Prior to this position, Quinn was Chef de Cuisine at Bagatelle in Los Angeles. With more than 15 years of kitchen experience, Quinn presented an impressive menu that masterfully combined contemporary Californian cuisine with an extensive selection of wines.

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At Claremont Hotel’s press event, Sherry (center) and chef Scott Quinn (right)

NOTE: All of the courses tasted are available on Meritage’s current menu. Estimated spending for a 3-course dinner for two with a bottle of wine is $193. Also available: a prix fixe 4-course wine pairing menu (tasting menu) for $85/person without tax or gratuity

Join me and taste your way through an 8-course dinner (okay, more like 1 canapé, 6 courses, 1 dessert, and lots and lots of wine).

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