Khao soi gai. Made with their own coconut milk and curry paste, pickled mustard, fried shallots, red onion, lime, sprouts, fried noodles. $8.80 Little Uncle, Seattle WA
Wow, this was really tasty and I loved all the different textures and the curried broth was amazing. It was also cute that they give you the dried chili flakes and spices in the wax paper so you could add it to taste. The place is really just a pick-up window in the middle of the block with a couple benches along the wall. I really like it this way way though. It’s no frills, but the food is delicious!
It was so weird being back at work today. I guess I wasn’t in Europe for very long, but I feel like I need a few days to get back into the groove. I tried out the new-ish restaurant The Dancing Pig tonight with David against advice from friends, and the reviews I’ve heard were correct – it’s not very good! The service was HORRENDOUS (it was super slow and sporadic and the server forgot our drink order) and the food was just ok. Don’t think I’ll go back.
Fried egg noodles topped with beef, chicken, shrimp, scallops, bok choy, carrots, and mushrooms.
Xiao Long Bao Kitchen, South San Francisco CA
I read somewhere that using egg noodles in a dish like this actually makes it Cantonese instead of Shanghainese. I learned something new! You really need lots of sauce in this dish to help soften the fried noodles. This tasted pretty good and I’m glad they don’t skimp on the proteins.