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Tag Archives: Cook

Veggie Grill – Delicious

16 Monday Dec 2013

Posted by yummcha in American Food, Food

≈ 4 Comments

Tags

Barbecue grill, Cook, Fruit and Vegetable, Grill, Home, Onion, Salad, Veggie burger

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I have heard good reviews for this non-meat eatery for quite some time now, but it was not until I received an email for a free entree from them for my birthday that I finally decided to try it out.

Fortunately, there is a location in Rolling Hills Plaza in Torrance which was not too far for me to travel to.  I ventured up to the 2nd level of the building where the restaurant is. The decor is simple, modern, spacious and welcoming. There are pictures on the wall with the menu leading up to the cashiers where one would order and pay first before the server brings the food to the table.

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I had already done my homework on the internet so I knew what I wanted. I handed the cashier my B-day coupon and he was very friendly and ready to help. I ordered the Papa’s Portobello, which was grilled mushroom, chopped tomato, basil and garlic pomodoro, caramelized onions, cilantro pesto, lettuce, red onion, chipotle ranch. I was also given a choice of side, such as fresh daily soup, sweet potato fries, onion rings, or salads. I chose the Quinoa + Kale Side Salad.

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The Portobello burger turned out to be one of the juiciest, and tastiest non-meat burger I have ever had. The flavor was complex: tangy, earthy, fragrant, and very fresh. While it was extremely messy for me to wrestle with such a juicy burger, I thoroughly enjoyed the awkward experience. The side quinoa + kale salad provided a nice ending to the meal.

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Satisfied and somewhat full, I walked contently into the warm sunshine, thinking about what I should order on the next visit.

Veggie Grill – 2533 Pacific Coast Hwy, Torrance, CA 90505  Phone: 310-325-6689

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101 Noodle Express

20 Wednesday Nov 2013

Posted by yummcha in Chinese food, Food

≈ 1 Comment

Tags

Atlantic Blvd, Atlantic Ocean, Beijing, Chinese cabbage, Cook, Dim Sum, Monterey Park California, montereypark

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I had walked past the 101 Noodle Express in Monterey Park quite a few times, usually after having Dim Sum at the Atlantic Seafood Restaurant upstairs. My friend had pointed out the fact that the restaurant serves a Chilean Sea Bass for lunch that is quite decent.

I decided to give it a try that morning since I had not have Sea bass for a long time. We arrived there just when it opened. The place is rather large inside. It is fairly new and modern, and felt very spacious.

We both ordered the Sea Bass lunch special which came with a side of vegetable stew, with a choice of either rice or their Home Style Bread. We decided on the Vegetable Dumplings as appetizer.

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The fillet of Sea bass was a bit on the small side but tender. There was not a whole lot of flavor to it, however. I actually enjoyed the side of vegetable stew more than the main dish. It came in a sizable white bowl with tofu, black fungus, carrots, mushrooms, mung bean noodles, and Chinese cabbage. I did like the fact that this vegetable stew was rather bland in taste, it felt almost healthy to eat something that was not laden with salt and MSG. The skin of the Vegetable Dumplings were a little too thick, and lacking in any distinct flavor.

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While the restaurant is very comfortable and the waiters were attentive, the food items that I tried were probably slightly insipid for patrons who desire stronger flavors.

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101 Noodle Express:  500 N. Atlantic Blvd. Monterey Park, Ca 91754  Phone: 562-281-6888

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Hot Bubbly Tofu at Cho Dang

14 Wednesday Aug 2013

Posted by yummcha in Food, Korean Food

≈ 11 Comments

Tags

Banchan, Cook, Fruits and Vegetables, Home, Race and ethnicity in the United States Census, Rice, Soy, Tofu

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There are quite a few places in the South Bay area that serve this soul warming, tongue burning tofu stew called Soondubu jjigae.

The one we prefer to go to is Cho Dang Tofu. The wonderfully velvety texture of the tofu and the substantial amount that are served are reasons enough to eat there, but the more decisive element here is the banchan (side dishes).

The fact that the tofu is silky, smooth, soft should be expected from these tofu houses, but I like that the tofu here comes in bigger blocks, and the amount served seems to be a bit more than other tofu places. I prefer my tofu in larger chunks rather than in small broken pieces.

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banchan

As I mentioned earlier, the key reason why we come here is the banchan. The well-balanced and distinct flavors and consistencies of the side dishes make up for the not-so-plentiful varieties. My son just loves the rectangular nori (dry lavar seaweed), and the mildly marinated bean sprouts. I enjoy the spicy pickled cucumber, and the slightly acidic pickled wakame. We always ask for seconds or thirds of these particular ones, despite the waitresses looking solemn and stoic at times.

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On this occasion, I ordered the Mushroom Tofu – White (no spiciness whatsoever), while my son had the Beef Tofu – Medium spicy. I enjoy the pleasantly soft crunch of the Enoki mushroom floating on top of the tofu. My son, who used to order his tofu white, said that he much prefers the overall taste of the tofu with some spiciness.

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The white rice here is served also in a stone pot like the one with the tofu, so it comes out burning hot. One definitely needs to wait a bit before digging into the piping hot rice. While most of the patrons here scoop the rice out from the hot stone pot to another bowl,  I, however, actually prefer to put some of the tofu directly onto the rice in the pot, and eat the rice straight out from the hot pot (very carefully of course). With this method, the hard, crunchy rice next to the metal eventually gets soften up, and I can then scrape it off easily and eat it all without having to put liquid into it at the end.

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Cho Dang Tofu: 22549 Hawthrone Blvd. Torrance, CA 90505  Phone: 310-373-7055

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King of Hainan Chicken Rice

11 Sunday Aug 2013

Posted by yummcha in Chinese food, Food

≈ Leave a comment

Tags

Chicken, Cook, Hainan, Hainanese, Hainanese chicken rice, San Gabriel Valley, Savoy, Singapore

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The reason I decided to go to Tasty Choice for lunch was mainly for the Hainan Chicken Rice. If Savoy is the reigning Queen of Hainan Chicken Rice in the San Gabriel Valley area, then Tasty Choice could well be the King.

What is this simple and humble dish called Hainan Chicken?

Though the origin of this dish is Chinese, it is often associated with Singaporean, Malaysian, and Hainanese cuisines. The chicken is usually prepared in traditional Hainanese methods which involved steeping the entire chicken at sub-boiling temperature in a pork and chicken bone stock. The stock is not used for rice preparation, but instead a chicken stock is created specifically for that purpose, thus producing an oily, flavorful rice known as “oily rice”.

The chicken rice dish was actually not for myself. My son is a big fan of Hainan Chicken Rice, and had been yearning for some, so I decided I would have lunch there and bring back a take-out order for him. I had been getting him the one from Savoy until I tasted the one from Tasty Choice a while back. For about a dollar more, I ordered all dark meat. The chicken was lusciously tender, moist, and full of natural chicken flavor. The color of the rice was darker than most places and very fragrant.  I like the pickled vegetables on the side to balance out the dish. My son enjoyed the half boiled egg, and did admit that if he was forced to choose, he would favor the chicken rice here.

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As for myself, I enjoyed the Sole Fillet with Preserved Vegetable. A pan fried sole fillet smothered entirely and generously with dark green mustard green and small slices of shiitake mushrooms in a clear gravy. The mustard green is not too salty, and complimented the fish well. The fact that I can order mixed vegetables instead of rice to go with my dish is definitely a bonus.

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My eating companion ordered the simple but satisfying Tomato Beef Rice. After trying a bit, I thought it had a more intense, deeper and a more robust tomato flavor than other places, with the beef slices being tender and smooth.

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The lunch comes with a choice of hot or cold Lemon tea, Milk tea or Coffee and soup of the day, which was a extra thick creamy vegetable soup that I thought was rather excellent.

Tasty Choice: 200 S. San Gabriel Blvd. San Gabriel, CA 91776  Phone: 626-286-3338

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Jim’s Po Tarts – Perfection

07 Wednesday Aug 2013

Posted by yummcha in Bakery, Chinese Bakery, Chinese dessert, Chinese food, Food

≈ 8 Comments

Tags

Beverages, Coffee, Cook, Egg Tart, Home, Oven, Pastry, Portuguese Egg Tart

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“When will the Po Tart be ready?”

“In about five minutes”, the lady behind the counter replied. I was relieved that it was only five minutes, I was fearing that it would be much longer, and I would not be able to wait. I took the time to really look around at all the selections this time, since I was always in a hurry all the previous times I was there.

Po Tart is a Portuguese Egg Tart which consists of custard in a créme brûlée-like consistency caramelized in a puff pastry shell. The custard portion is much more softer, fluffier, and smoother than a regular Egg Tart.

“It is ready, how many would you like?

“Just one, I just have a craving for it, and I want to eat it right now”, I said to her in Chinese. I gathered that she thought I was going to buy quite a few since I had waited so patiently.

Boy, was I glad that I waited – the Po Tart could not have been any more more fresh. The gal had to go into the kitchen to get one for me. It literally came right out from the oven. It was super, intensely hot, I almost burned my tongue with the first bite. I had to keep blowing at it continuously in order to get it to be less than burning temperature so that I could put it in my mouth. Only one word can describe it – perfection. Being that the Po Tart was still so scaldingly hot, the texture of the custard was extraordinarily creamy, delicate and jiggly. With the prick of the plastic fork, the tart was starting to fall apart. The puff pastry crust was incredibly light and airy, and complemented the custard flawlessly.

The other favorite here is the Coffee Milk Powder Bun. The moist, yet faintingly crusty, ever so slight crunchy topping has the strongest and best coffee flavor out of all the various coffee buns that I have tasted so far. The milk powder filling has a hint of savory and sweet taste, and a fine granular, gritty texture that I personally find very addictive together with the softness of the bread.

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The purple Taro Pastry is worth mentioning. The not-so-sweet, dense taro filling is wrapped inside layers of ultra-thin marbled pastry dough. It is a heavier type of pastry that I definitely cannot finish the entire in one sitting.

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Jim’s has a special, for $2, one can choose from either the coffee, or hot chocolate and a choice of Egg Tart, Po Tart, or Pineapple Bun. Too bad I don’t live closer.

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Jim’s Bakery:  400 S. Atlantic Blvd. Monterey Park, CA 91754  Phone: 626-573-5757

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Garden Café – East and West

18 Thursday Jul 2013

Posted by yummcha in American Food, Chinese food, Food

≈ Leave a comment

Tags

Alhambra California, Barbecue, Cook, Hong Kong, Stir Fry, Tomato Sauce, Valley Boulevard, W. Valley Blvd

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No matter how many times or how often I come here, no matter what I order, I have never been disappointed. Garden Café is probably one of the very few restaurants that are consistently dependable in both the taste and the quality of food.

Though the outside of the restaurant, especially the front entrance area, looks a bit scruffy and not the most inviting, the inside is bright, cheerful and usually bustling with customers. Lunch time can be quite packed.

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The best deal in town has got to be the Roasted Angus Beef with BBQ Sauce Baguette, which comes with a hefty amount of mouth-watering, juicy prime rib on french bread, and includes french fries, all for less than 7 dollars!

Another favorite here is the Seafood Linguine with Tomato Basil Sauce. A generous portion of noodles with a wonderful mix of scallops, fish, shrimp, mussels, squid, in a delectable tangy, savory sauce. The Braised Ox Tongue with Tomato Sauce is divine, with at least four to five pieces of the moist, luscious meat served with your choice of either rice or pasta. The excellence of this dish is hard too find elsewhere.

This type of Hong Kong style café is great because one can order the traditional Chinese dishes such as Chow Fun, Rice Porridge, Stir Fry dishes, as well as the western style offerings such as Grilled Pork Chop, Grilled Steak and Salmon, Oxtail, Ox Tongue with Wine Sauce, not to mention the varieties of Curries, Japanese Ramen, and many others. The menu is extensive with hundreds of choices.

The Red Bean Ice here is large, tasty and thick, and only $1.50 when ordering with Lunch Specials. What is a Hong Kong style café without a good HK style milk tea, a concoction made with black tea and either evaporated or condensed milk. The one here is smooth and strong, and half a cup would be enough to keep me up all night.

And if one is ever up late (or early) and hungry, the restaurant is opened from 7am to 4am, with breakfast specials.

Garden Café: 228 W. Valley Blvd. Alhambra, CA 91801  Phone: 626-289-1833

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Jun Won – Bold Flavors

15 Monday Jul 2013

Posted by yummcha in Food, Korean Food

≈ Leave a comment

Tags

Banchan, Braising, Cook, Kimchi, Korean cuisine, Los Angeles, Pork

Destination: Eun Daegu Jorim (Braised Black Cod). Rumor has it that Jun Won offers one of the best of this beloved dish of mine, surely I cannot bypass this temptation to try.

If I had not done my research and looked up a photo of the restaurant, it would have be easy to miss the place, since the sign is only in Korean. Rarely had I encountered so much available parking spaces for a Korean restaurant in that area, I was thankfully relieved not to have to deal with valet.

The place is small, intimate and felt very welcoming and homey. The waiting staff were exceptionally jovial. Famished from having played for over 2 1/2 hours of badminton, I hurriedly ordered the two dishes I came here for: Spicy Pork with Kimchee, Brasied Black Cod.

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After a few bites of the pork with kimchee, I realized that I  have just found my all time 2nd favorite Korean dish after the Braised Black Cod. The flavors of this pork dish were outrageously deep, robust, pungent. The Kimchee was nothing less than remarkable – reminiscent somehow of a full bodied, well-aged wine. One could almost taste the amount of time that the fermentation took to achieve such an unparalleled depth of richness in flavor.

Almost every table had ordered the braised cod. I would say that the dish had met my expectation. Actually, the black cod itself is such a succulent, luscious fish that it would be difficult to mess it up. The velvety, buttery texture of the fish, went well with the mildly piquant, savory sauce – wish there were more than just the three pieces on the plate.

While the presentation of both of the dishes looked similar, piles of nondescript goodness under an abundance of green onions and covered with a dark orangey, brownish sauce, the tastes were distinct from each other.

A small bowl of cold seaweed soup was suddenly presented in front of me. While I had plenty of warm seaweed soup before, this was the first time having a cold one. The faintly vinegary coolness of the broth along with heaps of soft silky seaweed was incredibly refreshing after the aggressive, bold flavors – it was like that of a sea breeze on a humid, muggy afternoon.

Beyond stuffed, after finishing off the outstanding assortment of banchan, and everything else from the plates, with two bowls of rice,  I was ready for my next conquest.

Jun Won: 3100 W. 8th St. Ste 101, Los Angeles, CA 90005  Phone: 213-383-8833

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Doughnut, donut holes

10 Wednesday Jul 2013

Posted by yummcha in American Food, Bakery, Food

≈ Leave a comment

Tags

Baking and Confections, Cinnamon, Cook, Doughnut, Flame Broiler, Home, Los Angeles, Stan

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It was the oddest thing – just as I entered my car with the excitement of having just purchased 2 bags of donuts and donut holes from Stan’s Donut, I started my engine, the radio came on right away with some doctor being interviewed on NPR saying, “sugar is a toxin, and should be regulated, it the the major cause of diabetes, obesity, cancer …”, I was listening to that while I was still holding these bags in my other hand. I did not know whether it was a message telling me to immediately toss the poison out of the car, or to just give them away to anyone who were willing to take them. I did neither. In fact, I took one of the small white powdered donut hole and ate half of it.DSCN0530

After wanting to try the donuts here at Stan’s for quite some time, I made the trip to Westwood on this busy Tuesday around noon time. I had forgotten how difficult it was to drive and park in this area. After all, I had not been back to this area of town in years since my college days. The streets were crowded with more places offering outside seating than I remembered. I was fortunate enough to land a parking space close to the store.

The donut shop was inside the same shop as the Flame Broiler, so there was quite a bit of smoke fumes while I was standing and looking at all the donuts. I was wondering whether that might affect the taste of the donuts. The donut counter was small but packed with so many different varieties. After scrutinizing all the selections, I decided on the Plain Glazed, Cinnamon, Chocolate Sprinkles, Coconut, and various other ones, and some donut holes. My son pointed out  that the name “donut hole” is inappropriate since a hole is an opening, so there cannot be a hole and, at the same time, a donut.

The Plain glazed was the first to be tried upon arriving home. I was delighted to find the texture to be marvelously moist and soft, with a slight chewiness, and the sweetness of the glaze to be at just the perfect level. I tend to find that the glazed donut is usually the best tasting one amongst the so many different varieties offered in most donut shops. This was true for Stan’s as well. After tasting a bit of each of the others, I found most of them to be just sweet, without too much distinction from each other. Perhaps I was just tasting too photo (2)many at the same time.

As with so many things in life, the end product is not always the most important, it is the journey. I had one of the most absorbing and memory evoking drive through Santa Monica and Westwood. Along with the delightful little treats, the much needed short and sweet excursion was enormously satisfying and fulfilling, and most important of all, it was FUN!

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Stan’s Donuts: 10948 Weyburn Ave. Los Angeles, CA 90024  Phone: (310) 208-8660

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Soba Sojibo – Simple and Good

21 Friday Jun 2013

Posted by yummcha in Food, Japanese Food

≈ Leave a comment

Tags

Cook, Japan, Noodle, Onigiri, Soba, Soy sauce, Takikomi Gohan, Vegetable

The first visit to Soba Sojibo was soon after the opening in 2012. The main dining area of the restaurant is not huge, but there are tatami sections on the side. The décor is simple –  minimalist; but the overall feeling is spacious, clean, comfortable. That first time we were there, some representatives from Japan came to do some sort of taste test/survey for these various pastries from Japan, so we got an extra treat in addition to our appetizing meal.

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The soba (buckwheat noodle) here is handmade, and the texture and taste reflect the freshness of the noodle. I usually order the Cold Sansai Tororo Soba which is a soba topped with a variety of mountain vegetables and grated mountain yam, and perhaps order a side of the Takikomi Gohan (rice cooked with dashi and soy sauce with small bits of vegetables) , or the Onigiri (rice balls). The soba is distinctly one of the best I’ve had.  The texture is slightly chewy, and along with the graininess of the buckwheat, one can almost picture the soba chef methodically making the noodles.

The soba-tsuyu (dipping sauce) is not overly salty and comes in a little ceramic container that one can pour with.  The assorted mountain vegetables are mildly flavored, and the grated mountain yam is extra foamy and slimy. I would mix all the delicate ingredients together with the noodles, add a big glob of wasabi, pour in ample amount of the sauce, and once inside the mouth, it becomes a gentle explosion of intriguing flavors and textures.

I like the slight stickiness of the grains and the light taste of the mixed rice in the small bowl of Takikomi Gohan. The Onigiri is soft, simple and fresh. I don’t particularly enjoy the small complimentary dish of fried soba noodle pieces, it was too dry and bland, even for my palate.

Soba Sojibo: 1757 West Carson St. Torrance, CA 90501  Phone: (310) 782-7356

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Szechwan Restaurant – Always Enjoyable

18 Tuesday Jun 2013

Posted by yummcha in Chinese food, Food

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Tags

Chinese cuisine, Cook, Fish and Seafood, Glutinous rice, Home, Jin deui, Moo shu pork, Sichuan

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If ever I cannot decide whether I should go for some good Chinese lunch specials, or whether I should have some dim sum; or perhaps if I want both, then I know that the perfect place for me would be Szechwan. To me, it is the best of both worlds, at least in the South Bay area.

The restaurant is actually quite large, however, because it is divide in sections, and depending on which section one is seated in, the feeling can be cozy and intimate. I usually get to sit in one of their spacious and comfortable light greenish color booths. The tables are always lined with table cloths, whether it is lunch or dinner, which feels rather classy and clean.

There are the nice ladies that push around the dim sum carts with the standard offerings such as har gao (shrimp dumpling), siu mai (pork dumping), char siu bao (barbeque pork bun), Chinese broccoli, chicken feet, etc. My son’s favorite is the cheong fun (shrimp rice noodle roll), so that is a must whenever he goes there with me. I personally enjoy the lotus buns which is a sweet steamed bun with lotus paste inside.

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Personally, I feel that the lunch specials here are better than the dim sum, I would usually order the Fish Fillet with Seasonal Green, and the Ma-Po Tofu. The dishes are often excellent. I remember one time that the fish and vegetables were just so perfect in freshness and taste that I was beyond impressed and amazement that I had to relate that to the lady owner, and of course she agreed wholeheartedly. While the sauce in the Ma-po tofu dish is not incredibly spicy, it is exceptionally flavorful, and along with the silky texture of the tofu, the dish is particularly enticing and gratifying.

The dinner menu is more extensive, with the prices being higher. I tried the Mu-Shu Pork served with thin pancakes. I preferred the mu-shu without the eggs, so I usually asked them to leave out the eggs. The Eggplant with garlic sauce is another favorite, the eggplant is soft but not mushy, with a good balance of sweet and piquant flavor.

There usually is not a whole lot of focus on desserts in most Chinese restaurants, but here, the two desserts I have tried so far are fantastic! My favorites are the Sweet Sticky Rice Pudding (need to order one hour in advance), and the Fried Sesame Balls. I was so shocked the first time the sticky rice pudding arrived at the table – it was huge! The steamed rice pudding was served on a large round platter that would be sufficient for at least 8 people. There were various dried fruits and a sweet red bean paste amidst the massive mound of sticky goodness – so fabulously rich and gooey. The sesame balls are deep fried to golden perfection with the hot sesame paste oozing out when bitten into. I will make an exception to eat this dessert despite the fact that I rarely eat any fried foods.

Everyone who works here seem genuinely nice, maybe because the lady owner is always pleasant and smiling. The push-cart ladies always remember what I like, and would ask me if they could bring me those favorite dim sum items. There are two waiters here who are avid badminton players like me, so now and then, we would strike up a conversation about the sport.

Szechwan Restaurant:  2107 Pacific Coast Highway, CA 90717  Phone: 310-534-2280

 

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