California’s Donut King

January 31, 2014 1 comment

California’s Donut King

I was reading a lucky peach article about donuts and it made me remember reading this LA Times article when it first came out. It’s really stuck with me throughout the years and is something I think is important. The piece reveals a lot about the Cambodian-American community, the immigrant experience, and California small businesses (According to the Lucky Peach 90% of the 2,400 independent donut shops in California are Cambodian-owned). Growing up in the Bay Area and eating a ton of those donuts was amazing – I never had to experience the dry and stale dunkin donuts. Hope y’all enjoy the article and learn from it as much as I did.  

NYC: Le Bernardin (Dec. 2013)

January 22, 2014 Leave a comment

Authors: Victor and Monty
Exec Chef: Eric Ripert

December 21, 2013


Left: Beet with goat parmesan.
Middle: Tuna tartare with soy glaze and potato crisp.
Right: Cauliflower soup with potato foam and parmesan tuile.

2 Amuse-bouche

Monte: Oh mah lordy lord this was a marvelous start to the meal. From left to right you first get a soft cheesy bite of sweetness, next a wonderful textural contrast with crispy and creamy salty goodness, and lastly a wonderfully aromatic rich soup. Wunderbar.

Click here to see more pictures!

SF: Benu (Aug. 2013)

December 10, 2013 Leave a comment

Executive Chef: Corey Lee
Date: August 17, 2013

I’m so glad it was my mom’s birthday late in the summer and we were able to try Benu! It was really nice of her to take the family out and I ended up loving the meal. I’ve never been to The French Laundry before, but knew of Chef Corey Lee by reputation from all the praise he received during his time as the Chef de Cuisine at the Laundry. Seems all the praise well-merited.


Course 1: Thousand-Year-Old Quail Egg, Potage, Ginger20130817_175534

So delicious. It has all the creamy, earthiness of preserved quail egg, but with an additional spicy sweetness from the ginger and an extra lightness from the foam and potage! I would’ve guessed it was an oyster if I hadn’t already looked at the menu.

Click here to see the rest of the meal!