Beef shank stew with bone marrow, napa cabbage, corn, long bean, bok choy, and onion. 599 PHP
Leslie’s Restaurant, Tagaytay PHILIPPINES
I guess Leslie’s is famous for their bulalo and now I know why! This beef soup was SO delicious. It had SO much flavor with just the right amount of bitterness. The restaurant is super popular so be prepared to wait. The views behind the restaurant are also spectacular!
Raised hut overlooking Taal Volcano behind Leslie’s.
Napa cabbage and daikon pickle, apple-soy sauce. $17.50 Nojo, San Francisco CA
I’m a huge fan of duck, and this dish was cooked perfectly! The duck had a great grilled exterior while the meat remained moist and tender. The nice layer of skin fat gave the breast such an amazing flavor. And you can never go wrong with pickling some napa cabbage?!
I don’t usually like fried calamari made from squid steaks because they tend to be rubbery and flavorless. These, however, were delicious! The Korean chili sauce they tossed the calamari in was SO flavorful and had a bit of a kick to it, noms! The napa cabbage slaw was also pretty tasty.
“Nikigator” alligator sculpture, clay tiles, glass and stone mosiac, located outside of the Mingei International Museum.
And the rain has come back to the Bay Area! Wow, it was raining cats and dogs this morning. Silverfox and I went to Toast Eatery for breakfast. I accidentally left my cell phone at home and missed Kryan’s international phone call, oops! I’ll have to catch up with him next weekend while I’m in Charleston. Gotsta go into work for a couple of hours today then finish packing for tomorrow. We’re gonna try Jake’s, the new restaurant on Market Street, for dinner tonight. Not looking forward to my early flight tomorrow. 😦
Lamb and rosemary – ground lamb with chopped rosemary, garlic and onion. Shichimi spiced beef – Angus beef, water chestnuts, napa cabbage and onion. Curried chicken – ground white meat chicken, mushrooms, onions and ginger (2 pieces each). $10 Wang’s in the Desert, Palm Springs CA
Ugh! These dumplings were SO dry and the wrappers were kinda rubbery. Don’t the descriptions look great though? Too bad the kitchen couldn’t execute them properly.
Salt pickled napa cabbage, carrots, cucumbers, roasted peanut, fresh coriander, and chili oil. $3.50 Mission Chinese Food, San Francisco
Yum! How can you really go wrong with a dish of pickled vegetables. And Mission Chinese knows how to pickle! The napa cabbage was the star of this dish. I could’ve easily had a couple more bowls of this!
Large pile of shredded chicken, napa cabbage, onions, carrots, green onions, black fungus, and scrambled eggs. Served with mu shu pancakes. These are always fun to eat because you get to make yummy Chinese burritos of sorts. The hoisin (or plum sauce) tastes great with the mildly flavored filling. $7.95
Xiao Long Bao Kitchen, South San Francisco
Chinese pickled napa cabbage with jalapeno slices.
Shanghai Dumpling King, San Francisco
This dish was listed as “Spicy Bok Choy” on the menu! When we ordered it, the waiter informed us that it was a cold dish, which we happily agreed to. I was surprised when the dish arrived and it was napa cabbage instead, especially since napa cabbage was no where on their menu. It was delicious though! Looking back, I’m glad we got the pickled napa cabbage. It was fresh, crisp and refreshing with a little bit of spice. Napa cabbage as a more delicate flavor than bok choy, and it was just what we needed. I’m not sure I would order it otherwise, so it was a fortuitous substitution!
The only times I drink tea are when I’m sick or at a Chinese restaurant and it’s complimentary. Haha! I must say that sipping tea throughout somehow elevates the meal and overall experience. Yay for free tea!