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That Food CRAY !!! Best Savory Dishes of 2015 !!!

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HAPPY NEW YEAR! Following on That Food Cray !!! new year’s traditions, we take our readers through a walk down memory lane selecting the best things we ate in the past year. Like every year, narrowing the list down wasn’t easy, but here’s are the top 15 CRAYest savory dishes of 2015!

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15) Phnom Penh Restaurant, Vancouver
We ended the year with a trip home to good ol’ Canada. While we were there, our homies took us to a restaurant in Chinatown that serves Cambodian food and BOMB chicken wings !!! The chicken wings are incredibly moist coated in a light crispy batter seasoned with garlic, onions, salt, and pepper. The butter beef is amazing as well.

244 E Georgia St, Vancouver, BC V6A 1Z7, Canada
Phone: +1.604.682.5777

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14) Dianke Dianlai, Beijing
I underestimated Beijing’s food scene. The capital city is a good starting point to learn about Chinese cuisine. You can pretty much find everything China has to offer, and the best part is, it’s all affordable. Temple Restaurant Beijing (TRB) was overall a great experience especially for the price, and could have made this list, but I must have gone on an off day as no dishes stood out. Dianke Dianlai, however, was on point, a Yunnanese-centric restaurant. There is no menu and courses vary depending on seasonality. Each dish was fresh and packed with flavor, but the Yunnan style pork ribs doe.

8 Dafangjia Hutong, off Chaoyangmen Nan Jie Chaoyang District
朝阳区大方家胡同8号
p:+86.10.6512.0930

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13) Nong’s Khao Man Gai, Portland
Chicken and rice reminds me of my childhood. My brother and I loved eating Hainanese chicken rice, a Chinese dish that originates from the Hainan province in southern China. Nong’s Khao Man Gai in Portland not only hit the spot, but it was one of the most memorable chicken and rice dishes I’ve had in a while. Nong’s has somewhat of a Cinderella story, founded by Nong Poonsukwattana who immigrated to Portland from Bangkok with $70 in her pocket. Nong’s is her food truck turned restaurant. Her concept is simple, traditional street food style Khao Man Gai with an option of white or dark meat, served with rice, chicken broth, cucumber, and cilantro. Her signature sauce and chicken liver are crack.

SW 10th & Alder St.
Portland, OR 97205
p: +1.971.255.3480

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12) Neptune Oyster, Boston
I was only in Boston for a few days but made it a mission to find the best lobster roll in the city. I had my fair share of lobster rolls, typically served cold with mayo on a roll. On the last day, I finally took the advice of few local friends and hit up Neptune Oyster. Neptune’s was a game changer, massive chunks of perfectly cooked lobster served hot in a toasted roll smothered with a eff load of butter! The photo doesn’t look great since we had take-out, but trust me, it was good.

63 Salem St
Boston, MA 02113
t: +1.617.742.3474

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11) Lardo, Portland
Lardo is another food cart turned restaurant located in Portland. As the name of the restaurant suggests, Lardo is devoted to sandwiches made from all pork everything. The porchetta and pork meatball banh mi sandwiches are the BEST!

212 SE Hawthorne Blvd, Portland, OR 97214, United States
p: +1.503.234.7786

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10) Mercato by Jean Georges, Shanghai 
Sitting pretty overlooking the Bund, Mercato is a part of the Jean Georges empire. The space is actually a “Pizza Lounge,” equipped with a custom Italian wood burning oven. The menu consists of “farm chic” specialties, fresh house-made pastas, traditional Italian favorites and of course, pizza. The black truffle three cheese pizza is tasty AF, light, perfectly charred served with a delicious farm egg.

3 Zhongshan East 1st Rd, Huangpu, Shanghai, China
t: +86.21.6321.9922

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9) Ronin, Hong Kong
Ronin is one of my favorite restaurants in Hong Kong. The omakase menu is always on point. My latest obsession is Ronin’s mentaiko and shiso UDON. The udon noodles are made in Fukuoka, Japan and flown in errrrday. Ronin’s sister restaurant, Yardbird also does an amazing karasumi and clam udon. It isn’t on the menu, so check the specials board and make sure you get in on this quick.  If U-DON know, now you know.

8 On Wo Ln, Hong Kong
p: +852.2547.5263

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8) AFURI 六本木ヒルズ, Tokyo
I’ve been dying to try AFURI’s ramen forever. During my most recent trip to Tokyo, I finally tasted AFURI’s signature yuzu ramen and understood what the hype was all about. AFURI has a simple menu, offering shio (salt) and shoyu (soy sauce) yuzu soups along with tsukemen (dipping noodles) accompanied by a half of ajitama (soft boiled egg), tender slices of grilled chashu (pork) and a fragrant yuzu peel. The yuzu broth is everything, made with chicken, fish and konbu (kelp).

6 Chome-2-31 Roppongi, Minato, Tokyo 106-0032, Japan
p: +81.3.3408.1880

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7) Totoraku, Los Angeles
Totoraku is one of those “not so secret” secret restaurants. It’s an invite-only restaurant where you are only granted access through a referral with somebody on good terms with Chef Kazu. We tagged along with a good friend of ours, but if you’re trying to get in Chef Kazu’s good books, the key is to bring him #veryrare bottles of wine (we did not haha). There is no menu here either, be prepared for a full feast of beef, starting with raw beef dishes then a whole lot of yakiniku serving only the best cuts of beef.

10610 Pico Blvd, Los Angeles, CA 90064, United States
p: +1.310.838.9881

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6) Basta Pasta, New York City
I’m embarrassed to say that this was my first time at Basta Pasta. It’s a New York institution that combines the best of both Italian and Japanese cuisine. I’m an UNI-slut so before reservations were made, I already had my mind set on the Linguine ai Ricci di Mare with Fresh Sea Urchin, pink sauce & basil. It was everything I imagined it to be and more.

37 W 17th St, New York, NY 10011
p: 1.212.366.0888

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5) Orsa and Winston, Los Angeles
Orsa & Winston is Chef Josef Centeno’s latest endeavor, located just right next to his restaurants Bar Amá and around the corner from Bäco Mercat. Orsa & Winston offers a Japanese x Italian omakase menu with 6-courses. The restaurant has a reputation of being extremely generous, often serving extra courses, so come with an empty stomach. I swear we had closer to 9, but I honestly lost count. The most memorable dish I had was a sweet corn polenta with chanterelles and momotaro. Ever since then, I found myself ordering polenta at every restaurant, but nothing has come even remotely close.

122 WEST 4TH STREET
Los Angeles, CA 90013
p: +1.213.687.0300

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4) Phaidon x benu: An Afternoon with Corey Lee and Matt Abergel at Yardbird, Hong Kong
Korean-American Chef Corey Lee’s has spent over 20 years honing his craft to earn a prestigious three Michelin-star designation for his restaurant, benu. Lee recently made a visit to Hong Kong in conjunction with the promo of his new book at Yardbird restaurant. Lee linked with Chef Matt Abergel creating a special menu that highlighted an intersection of Lee’s style of cuisine alongside Yardbird’s approach to progressive approach to yakitori. Chicken was notably absent on the menu but not without some well-conceived items courtesy of the mind of Corey Lee. The pork belly and eggplant with trout roe. The pork belly was tender and flavorful topped with crunchy daikon and fresh sesame leaf. The eggplant had a light crispy crust topped with trout roe, charred scallion, and burdock.

33 Bridges St, Hong Kong
p: +852.2547.9273

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3) Dosanjin 東京土山人, Tokyo
One of my favorite places I’ve eaten at all year is Dosanjin in Tokyo. Dosanjin is a quaint little restaurant located along the Meguro River in Nakameguro dedicated to buckwheat noodles or soba. The menu consists of a variety of soba served either hot or cold. Tempted to order everything, I went with the sudachi soba, and it was one of the best decisions of my life. The perfectly cooked soba was served with hot broth topped with meticulously sliced slivers of sudachi.

Address: Japan, 〒153-0042 Tokyo, Meguro, Aobadai, 3 Chome−19−8, B1
p: +81.3.6427.7759

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2) 8½ Otto e Mezzo Bombana, Hong Kong
8½ Otto e Mezzo Bombana is a three Michelin star Italian restaurant in Hong Kong and is one of Asia’s 50 Best Restaurants ranked 8th. Run by chef Umberto Bombana, the restaurant combines local and Italian ingredients in a series of traditional dishes. The black truffle organic egg with melanosporum black truffle whipped potato and topinambur blew my mind. The pasta was also spot on, especially the cavatelli with shellfish ragout and UNI along with the burrata cheese ravioli with black olive and eggplant sauce, cherry tomato and basil.

Shop 202, Landmark Alexandra, 18 Chater Road, Central, Hong Kong
p: +852.2537.8859

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1) Sushi Shikon, Hong Kong
The three Michelin-starred Sushi Shikon is one of the very few authentic Japanese restaurants in Hong Kong that keep it 100. Sushi Shikon is part of the legendary Sushi Yoshitake family in Ginza, Tokyo, which also holds three Michelin stars, founded by Master Chef Masahiro Yoshitake. Sushi Shikon is run by executive chef Yoshiharu Kakinuma, a third-generation sushi chef who has worked for Chef Yoshitake in Tokyo for several years before opening up shop in Hong Kong. Chef Yoshiharu Kakinuma, or as he prefers to be called, Chef Kaki, schooled us about sushi etiquette and shared stories about his father who passed down traditions and techniques as an OG sushi chef. He also revealed how Shikon’s signature steamed abalone with abalone liver sauce is made. The abalone is super meaty yet tender, amazing on its own, but better with the liver sauce. The sauce was so good; I wanted to lick the dish. Good thing Chef Kaki gave us a ball of rice infused with vinegar to mop up that sauce.

The Mercer Hotel
29 Jervois Street
Sheung Wan, Hong Kong
t: +852.9697.6800


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