Pork and chicken wonton soup topped with fried garlic and green onions. Buffet DADS Kamayan Saisaki, Manila PHILIPPINES
So this is a Filipino version of wonton soup originally from the Iloilo district. I’ve had this several times before but never knew what it was called. There were only a few actual wontons in there and a lot of broken pieces of wonton wrapper, but what do you expect from a buffet. I really like the flavors of this soup though, and I think it’s more hearty than the Chinese version.
Drag performance in Malate. I was impressed at the quality of their performance and choreography!
Crispy spring rolls with chicken and vegetables, served with crispy wonton chips and sweet & sour sauce. Garnished with lettuce and orange slice. $6.50 Go Bistro, San Francisco (SFO)
I guess you really can’t mess up spring rolls unless they’re super greasy, so these were just fine. Nothing special about them, but sometimes you just need something hot and fried to tie you over before boarding an airplane.
Sierra Nevada pale ale. $6.79 I also think that it’s also a safe bet to have a beer (or cocktail) before a flight. It loosens you up in case you’re seated by annoying passengers. 🙂
How can you go wrong with these fried, greasy morsels? Although they have no nutritional value, I love their warm crispy texture and the unnaturally pink sweet and sour sauce that accompanies them. These were free, so I can’t complain. Yum! Free with an order over $28.
Xiao Long Bao Kitchen, South San Francisco
Rice porridge topped with fried crispy wontons and chopped cilantro. Ton Kiang, San Francisco
My first congee experience was horrible and I’ve never liked this Chinese rice porridge since. I was in the San Francisco Chinatown and had walked into a random Chinese restaurant where everything was written in Chinese except for a few menu items tacked onto their walls, one of which was congee. I ordered the chicken congee without really knowing what it was. When I received the HUGE bowl of white rice porridge, I was so disappointed. There are a few textures I really don’t enjoy and runny, slightly slimey, slightly thick and gelatinous porridge with bits of things floating in it is one of them, lol! I took a few bites, left the restaurant, and have never tried congee since.
…Until my trip to Ton Kiang! And I must admit, that it wasn’t half bad this time around. It still took some mental tricks on my part to try it, but I believe that I almost enjoyed it. I think this version was thinner than the previous and didn’t have any mysterious ingredients hiding inside. The crispy wontons and cilantro also helped to disguise the porridge texture and added some familiar flavors. I’m not going to start ordering congee on a regular basis, but at least now, I know I can somewhat enjoy it! 🙂
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011, 2012