Category Archives: Asian

Uncle Joe’s After Travel Show

Hong Kong-style happy hour after to Travel & Adventure Show.

We traveled the world vicariously at the Denver Travel & Adventure Show on the weekend, visiting a lot of Asian exhibitors. These particularly interested me because we are going to Tibet, Nepal and Bhutan next month. We spent a fair amount of time hanging at the Access China Tours booth, where the first of several pairs of Sherpas were stationed. After we had walked every aisle, collected more literature than necessary, we were hungry. I was also primed for Asian food.

I had just been to a media event when Uncle Joe’s Hong Kong Bistro first opened in December 2015. It was the second Denver eating event of the day, and I couldn’t do it justice. But I loved the spare décor, and I did my best with the food; click here for my first experience. And I’ve posted about our happy hour at Uncle Joe’s, when I was hungry.

Four-hour-long happy hour is a big deal at Uncle Joe’s.
Tasteful and simple place setting.

Continue reading Uncle Joe’s After Travel Show

Two Hawker Stalls Awarded Michelin Stars

Singapore a hotbed of fabulous street food.

singaporeflagNo white tablecloths. No polished wood. No polished waiters either at two modest hawker stalls that were astonishingly and deservedly awarded prestigious stars with the publication of the first Michelin Guide to Singapore that features 29 dining venues In addition to fine dining establishments, the Michelin evaluators had their work cut out for them checking out 100-plus open-air “hawker” centers and some 6,000 stalls selling traditional food.

Chan Hong Meng has been making the honored Hong Kong Soya Sauce Chicken Rice and Noodle for 35 years. Even before Michelin bestowed its star on it, people never had a problem finding that stall in the Chinatown Complex, because there is always a line. The 51-year-old Chan serves 150 portions of his signature chicken rice dish each lunchtime for less than $2 a portion. He told reporters that he has no immediate plans to increase the price of his food.

Chef Chan Hong Meng does the cooking and chopping at his Michelin-starred food stall. Two assistants take orders, dish out rice and collect the money. Bing Images.
Chef Chan Hong Meng does the cooking and chopping at his Michelin-starred food stall. Two assistants take orders, dish out rice and collect the money. Bing Images.

Tang Shay Sang’s Hill Street Tai Hwa Pork Noodle located, according to the website, “Behind Immigration and Checkpoint Authority Building,” also specializes in noodle dishes but the favored protein is pork. “One and Only Original (No Branch)” proclaims a sign.

Singapore is the first south-east Asian country to be rated by the Michelin Guide. I’m hungry.

Feasting at Farmer Girl

Lyons restaurant’s eclectic, pleasing cuisine.

015Last September, my husband and I stopped at a  small restaurant called LOCAL in Lyons en route home from Rocky Mountain National Park. As I wrote here, it was pleasant and the food was good. But for some reason — perhaps because there seemed to have been four or five people owning and/or running it. We all know the admonition about “too many cooks.”

The space is now named Farmer Girl, and one gifted person is in charge. Tim Payne, who ran Terroir on Longmont’s Main Street, is the chef at Farmer Girl, which calls itself a “community bistro.”  The decorative touches are fewer, as are the communal tables. But it has the same congenial vibe. Its motto is “local, sustainable food with soul.” Coming up later this month is the first dinner at the Lyons Farmette, a local artisanal farm. The good news for restaurant, farm and the Lyons Arts and Humanities Commission, for which it is a fundraiser,  is that it is sold out.

Long-time friends from New Jersey were coming to Estes Park for a wedding, we agreed to meet in the middle for dinner, and that meant Lyons and Farmer Girl. The simple menu lists seven each of small and large plates, plus a nice wine selection and other beverages and a couple of desserts. These change with availability of ingredients.

Farmer Girl Salad composed of Aspen Moon Farm greens, shaved baby turnips, carrots, sunflower seeds, and Parmesan with strawberry-herb vinaigrette.
Farmer Girl Salad composed of Aspen Moon Farm greens, shaved baby turnips, carrots, sunflower seeds, and Parmesan with strawberry-herb vinaigrette.
Mushroom Tartine features grilled mushrooms a fried egg laid by a local chicken, Aspen Moon Farm greens, ricotta and grilled bread,
Mushroom Tartine features grilled mushrooms a fried egg laid by a local chicken, Aspen Moon Farm greens, ricotta and grilled bread.
Dark meat in a pool of dark sauce with a dark green vegetable doesn't make for the best image, but the taste of the lamb Bolognese made with local meat, local greens and house-made pappardelle and Parmesan is rich and fabulous.
Dark meat in a pool of dark sauce with a dark green vegetable doesn’t make for the best image, but the taste of braised flat-iron beef  with potatoes, greens and milk stout demi-glace s rich and fabulous.

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Tastes of Thailand at Aloy

Freshness stressed at stylish Ballpark restaurant.

027I was fortunate to attend an opening party at Aloy Modern Thai in the cold grasp of last winter.  The flames in the double-sided fireplace and the piquant cuisine  from a very warm country provided a welcome contrast to the nippy outside. There were so many courses and so many paired adult beverages that I hit the wall before the end of the feast, The many dishes were so very good, but I was really on overload. Read my post to see what awesome abundance came to the table. At the time I wondered how sisters Bo Bean and Arisa Chanchokpong who own this restaurant and another in Boulder stay so slim. Several months along and meeting them again, I still wonder.

I was therefore delighted that Visit Denver hosted its most recent media reception in this welcome and wonderful restaurant. Rather than the overwhelming inaugural dinner, there were select small plates. With an opportunity to savor came the full impact of the restaurant’s commitment to super-fresh ingredients, especially the seafood and vegetables that are so important in Thai cuisine. Ten local farms are credited on the men for for supplying sustainable ingredients.

Aloy's Mai Tai made with a Thai spirit called Mehkong, Triple Sec, lime, an orange/almond syrup made in-house orgaet and Aztec bitter.
Aloy’s Mai Tai made with a Thai spirit called Mehkong, Triple Sec, lime, an orange/almond syrup called orgaet made in-house  and Aztec bitters.

Continue reading Tastes of Thailand at Aloy

Matsuhisa Now Open in Denver

Pricy, precious Japanese restaurant in Cherry Creek North.

Matsuhisa-logoColorado’s first Matsuhisa opened years ago in a historic former home in downtown Aspen. The state’s second is in a fancy condo/retail complex called Solaris in Vail.  And the third, Matsuhisa Denver,  finally opened in Denver’s Cherry Creek North.  After a very long build-up, its debut was stealth-like. For months, the website promised that it was coming.

And suddenly, it is here in the posh Steele Creek Apartments . I haven’t been there, but I’ve seen photos online of a very Zen-like, tranquil space (when it’s empty of well-heeled, stylish diners anyway) with lots of wood. Lots and lots of wood. It joins the extended family of Matsuhisa and Nobu locations around the world — all the brainchild of chef Nobu Matsuhisa, whose first venture was not in Japan or the US but in Peru.

98 North Steele Street, Denver; 303-329-6628.

Pei Wei: Chinese in Name Only

Melange of unathenticity in chain version of Chinese food.

005When we were in Australia a few weeks ago, I had a lust for Chinese food as soon as I learned that Sydney has a Chinatown. We found a good restaurant called Haymarket, uncrowded in the early evening, and enjoyed well-prepared entrees from a huge menu. Click here for my report.

Like just about every eatery at Twenty Ninth Street, Pei Wei has a fast-casual format, pleasant decor, friendly crew and music over the sound system.
Like just about every eatery at Twenty Ninth Street, Pei Wei has a fast-casual format, pleasant decor, friendly crew and music over the sound system.

Yesterday, it was my husband who wanted to go out for a Chinese dinner. I had gotten a $10 gift card to Pei Wei at some event that I can’t recall, so rather than going to China Gourmet, our standby, we headed for Twenty Ninth Street. Big mistake, food-wise.

Continue reading Pei Wei: Chinese in Name Only

A Real Meal in Sydney’s Chinatown

Living in a fly-over state, I welcome Chinese authenticity.

P1080316I love Chinatowns where the food is interesting, even when not all the ingredients are appealing but where the menu features abundant options), where the decor is secondary to the food and where the waiters and cooks don’t look like me. On our last evening in Sydney, we found the Haymarket Chinese Restaurant — the kind I treasure.

Decor is simple as can be. Paper banners in Chinese, bright lighting, lots of tables for lots of people -- and a robust early evening take-out business.
Decor is simple as can be. Paper banners in Chinese, bright lighting, lots of tables for lots of people — and a robust early evening take-out business.
You know it's geared for locals when places are set with chopsticks but no metal flatware.
You know it’s geared for locals when places are set with chopsticks but no metal flatware.
Commendable hot and sour soup, not overly cornstarched,
Commendable hot and sour soup, not overly cornstarched,
Honey chicken. There's a bowl of rice on the side, but otherwise, chicken rules the roost. (Sorry!)
Honey chicken. There’s a bowl of rice on the side, but otherwise, chicken rules the roost. (Sorry!)
A stir-fry of vegetables and tofu atop crisp noodles.
A stir-fry of vegetables and tofu atop crisp noodles.

355 Sussex Street, CBD, Sydney, NS;  (02) 9268 0988.

Haymarket Chinese Restaurant Menu, Reviews, Photos, Location and Info - Zomato