37. Phnom Penh Noodle & Cha-Kwai at Little La Lune

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Edwin Goei
Mmmm, Cambodian donuuuuttsss....
Behold our annual 100 Favorite Dishes countdown! Every day until the publication of our fantabulous Best Of Issue, we'll list our favorite meals this year in descending order. Enjoy, pass it on, and tune in daily!

The Phnom Penh Noodle is what you're here to eat; strands of rice noodle similar to your last bowl of pho swim in a clear pork broth as sweet as life itself. This kind of broth is the lifeblood of Cambodia Town. The elixir is coaxed by slowly simmering pork bones until they surrender all of their goodness, and as you slurp the first sip from your steaming bowl, you find layers of flavor--shades of sugar, the tang of fish sauce, a hit of white pepper, all of it within the embrace of the pork.

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Jinbei in Irvine is a Japanese Restaurant's Japanese Restaurant

Categories: Now Open

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Photo by Jennifer Fedrizzi
Your new Cafe Hiro

I usually avoid using the too­-easily misconstrued word to describe anything. But not since Kappo Sui in Costa Mesa have I encountered a more authentic Japanese restaurant in OC than Jinbei. No other word suits it. If John Wayne were a man's man, then Jinbei is a Japanese restaurant's Japanese restaurant, where everything served is exciting, intriguing and unfiltered. It's the kind of place you tell your friends about and hope they tell their friends about it, even while you wonder how it ended up here, tucked deep inside a tree­lined pocket of residential Irvine in one of Don Bren's most manicured neighborhood centers.


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Charles on The Fork Report THIS SATURDAY to Talk Decadence and OC Food

Categories: Food Media

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Hey everyone, just a heads up: OC Weekly Junior Asian Corespondent Charles "Clam" Lam (me) will be headed up to Burbank this Saturday to appear on KFI-AM 640's The Fork Report with Weekly pal Neil Saavedra to talk about our upcoming Decadence tasting event as well as Orange County food.

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This Is How You're Supposed To Eat Sushi

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I, like most people my age, started eating sushi in high school, as part of a little Otaku streak. I just kind of picked it up, dunked in soy sauce, and avoided wasabi/horseradish whenever I could.

Thankfully, I don't do that anymore.

For those of you who still do, here's a great instructional video produced by Vice's food imprint, Munchies, featuring Naomichi Yasuda, one of the best sushi chefs in the world (formerly of New York, you might've seen him on Anthony Bourdain's Tokyo episode of Parts Unknown).

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Long Beach Lunch: Downtown Farmers Market

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Sarah Bennett
Farmers markets in Long Beach are about as diverse as the city itself and the ready-to-eat food they offer is no different. There's the North Long Beach one that serves up hot soul food and cold bionicos. The one at the Marina on Sundays is a little more tony with a veritable food court of street grub from Greek to vegan to Argentine.

But for choice people watching, produce buying and lunchtime eating all in one parking lot, it's hard to beat the most recent incarnation of downtown's Friday afternoon farmers market, which runs from 10:00 a.m. to 3 p.m. on the blacktop between the oldest church in Long Beach and the under-construction lofts taking over Pine Avenue's closed down movie theaters.

The market landed in this location earlier this year after being booted from its longtime spot on the Promenade North through City Place. And even though the new setup is smaller and slightly more limited in its selection of farmers, it still is home to the best assemblage of lunchtime pop-ups in downtown LBC.

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38. Fried Chicken at Disneyland's Plaza Inn

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Edwin Goei
Finger lickin' great!
Behold our annual 100 Favorite Dishes countdown! Every day until the publication of our fantabulous Best Of Issue, we'll list our favorite meals this year in descending order. Enjoy, pass it on, and tune in daily!

If you're in line for Star Tours or the Astro Orbitor and you suddenly feel hunger pangs creep in, it's because of Plaza Inn. The smell from the fried chicken it cooks permeates the entire area. And if you've tasted it before, you know it's hands-down the best fried chicken not just in the park, but probably the City of Anaheim outside of Roscoe's (which just barely opened).


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Decadence 2014 Vendors Announced and a Coupon Code for Stragglers!

Categories: Decadence

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Let's be honest, it was so rude of us to not give you more of a scoop on this year's Decadence until now. How can we expect people to buy tickets for an event that they know so little about?! Well, dear readers, the time has come, we're all booked up and ready for a glutinous food party worthy of Bacchus and his crew.

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On the Line: Rosa Heidler Of Fusion Bites, Part Two

Categories: On the Line

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Photo by LP Hastings
Chef Rosa Heidler.

Our conversation with Rosa began yesterday, but you can catch up by looking here.
And now, let's wrap up our interview with part two below . . .

Did you always know you wanted to be a chef? Did you study anything else in school?
I didn't know that I wanted to be a chef, but I knew that I wanted to own a restaurant as early as the age of 13. I wish I started out younger as a chef, but unfortunately, I started put later than most. Before culinary school, I was a floral designer; I owned a retail flower store for six years. Floral design and cooking goes hand in hand, a lot of creativity goes into both.

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39. Cookie Monster Ice Cream from B. Candy

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Edwin Goei
B. Candy be mine.
Behold our annual 100 Favorite Dishes countdown! Every day until the publication of our fantabulous Best Of Issue, we'll list our favorite meals this year in descending order. Enjoy, pass it on, and tune in daily!

If there were a cuter, more kawaii dessert boutique than B. Candy, it would have to exist in some sugar-addled teen's Hello Kitty fantasy. On the shelves are gigantic Peeps plush toys, Pucker Powder sold by the spout and pinkness everywhere. The bar stools are fashioned to resemble cupcakes and ice cream cones.

And when you finally pull yourself away from browsing the merchandise, you discover the ice cream is made by someone who's obviously very skilled at the art. It's texturally perfect and exists in so many intriguing flavors it's difficult to settle on just one.

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This Is What Poaching An Egg Looks Like

Photo by Charles Lam
Gloop-y

Poaching might be egg preparation 101, but it's definitely the most difficult basic preparation, and I've always sort of wondered what was actually going on in the pot as I was trying my hardest to make a few vortexes.

Well, thanks to GoPro and MakeSushi.org, I don't have to worry any longer, 'cause the website's Davy Devaux dropped a GoPro into the boiling water with his egg.

It's an experience. Check it out the video after the jump.

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