Food in Chiang Mai – Grandmother’s Khao Soi

Posted on 11 August 2011 by christao408

Sometimes you have bits and pieces of information in your head but they have yet to coalesce into a linked arrangement that qualifies as knowledge. Prior to this trip to Chiang Mai, that described the state of affairs in my mind when it came to the subject of Northern Thai cuisine. On this trip, though, the bits of knowledge started to come together and my understanding of Northern Thai cuisine began to solidify. The process began, appropriately enough, over a bowl of khao soi.

Khao soi means snipped or trimmed rice and it refers to the way the noodles used to be made in this classic curried noodle soup. Originally, sheets of rice noodles colored and flavored with turmeric were rolled up and then snipped into strands. These days, though, the dish is generally made with egg noodles.

The dish is believed to have roots with the Hui, Chinese muslims from Yunnan province. Similar dishes with similar names are found in Burma, northern Thailand, and Laos, the result of the trade routes crisscrossing the area where the three countries not far away from China.

While khao soi has a curry base, it is usually not as thick as a traditional curry. It also does not have a lot of spicy heat, although it certainly has a lot of flavor. The dish also relies on two types of noodles: fresh ones in the soup and deep fried ones on top to add some crunch. All in all, it qualifies as comfort food and is certainly a defining dish in Northern Thai cuisine.

We ate khao soi a trio of times during our trip. The first stop was at Ran Aahan Khao Soi Khun Yai, which translates as “Grandmother’s Khao Soi Restaurant.” Located on Sriphum Road, which runs along the inside of the north moat, Grandmother’s Khao Soi is in a private residence nestled between two wat, or temples: Wat Kuan Kama to the east and Wat Montien to the west. It is only this small orange sign, all in Thai, that indicates the entrance.

Parking is limited to a few places on the grass and most customers walk from nearby businesses and houses. As you can see, Wat Montien is literally right next door.

The restaurant is an open air pavilion just inside the gates. Grandmother’s house is further back on the property. The restaurant is open from 10:00 am – 2:00 pm daily except Sunday and quantities are limited.

In a wonderfully old-fashioned touch, the menu is painted on the property wall as well as being posted on a sign over the kitchen. I didn’t see any English menus, but imagine that you would be able to make yourself understood (through pointing, if nothing else). The menu is basically three items: khao soi, bami (thin egg noodles), and guaytiaw (rice noodles), available with chicken, beef, or pork. (I know, strange that a Muslim-origin dish would have a pork option.)

I opted for the khao soi nua (beef), which is always a good test for a khao soi restaurant. The key is whether they have stewed the beef long enough so that it is very tender. Grandmother’s beef met the tenderness test and the noodles were cooked to the perfect, not too mushy consistency. The curry broth is fully flavored, a little thinner than some versions I’ve had but not lacking in flavor. A small splash of boiled coconut cream added richness.

It is customary to doctor your khao soi with a plate of garnishes. These always include some dark chilli paste, red shallots, lime, and pickled cabbage. I make it a point to taste the broth before adding condiments so that I can get a sense of the original flavor. The lime and cabbage add acidic notes that keep the curry broth from being too heavy.

A wonderful drink with which to accompany the khao soi is naam lamyai, or longan juice. Don’t you love the high-end table covering? Winnie the Pooh and Tigger love khao soi!

To get a taste of what else Grandmother’s Khao Soi has to offer, Tawn and I split a dish of bami moo, egg noodles with ground pork and pork balls. This dish is always comforting, a little sweet, a little savory (thanks to the fried shallots on top), and very easy to eat.

The look of a satisfied diner. All told, Grandmother’s Khao Soi met and exceeded expectations, setting a very high bar against which other khao soi we tried during our trip had to compete.

Not to spoil your appetite, but I found this garden snail climbing up the midst of the menu painted on the wall, crossing the “o” in “soi”. I thought it was an interesting shot.

Food in BKK: Din Tai Fung

Posted on 2 August 2011 by christao408

After a year’s delay caused by the May 2010 political protests and subsequent fires, Taiwanese dumpling chain Din Tai Fung recently opened its first branch in Thailand at the Central World Plaza mall at the Ratchaprasong intersection. Last week, Tawn and I made a trip there to see how well it upholds the chain’s reputation. The results? Overall, positive, but a little bland.

I almost didn’t write this entry because, well, how many times do I need to post pictures of food from Din Tai Fung? I’ve been twice in Taipei and then again in Hong Kong and Singapore. The pictures never look that different. But I waited more than a year for this branch to open and I thought it would be a shame not to give it due consideration.

One feature of Din Tai Fung locations is that the kitchen, or at least the dumpling making portion, is very visible. The company takes pride in how they operate and their cleanliness is a sign of quality. Plus, the army of cooks making thousands of dumplings is impressive to watch. Here are some photos I took, which I think looked a little more interesting in black and white.

The dining area faces large windows overlooking the Big C Supercenter across the street, letting in lots of natural light. Another seating area is open to the rest of the mall, which leaves you feeling a bit exposed.

The logos on the spoon and napkin have the Chinese, English, Japanese, and Thai versions of the restaurant’s name. The lady working the front counter, taking names, and coordinating orders was from the Singapore branch, leaving me curious about how they manage operations in different countries. Is this a franchise location or is it owned directly by the original company in Taiwan?

We started with a special “Oriental Salad in Vinegar Dressing,” which is a combination of seaweed, sprouts, mung bean noodles, and thinly sliced vegetables. While a tasty combination, it was underseasoned and benefitted greatly from a hearty splash of soy sauce.

Sliced ginger in a mixture of soy sauce and vinegar, the ideal condiment into which you should dip your bao, or dumplings.

The original Xiao Long Bao, steamed pork dumplings. Here in Bangkok, as well as in the Hong Kong location, I felt that the filling was under-seasoned. My memory from Taipei is that the dumplings were full of flavor, but perhaps I need to go back and test that memory.

Another variation on the dumplings, this one with vegetables and pork. The filling was more flavorful than with the original Xiao Long Bao.

Perhaps my favorite dish, the wontons with black vinegar and chilli oil. Stuffed with shrimp, these lightly sweet dumplings are served in a sauce that is not as frighteningly spicy as you might imagine.

A good concluding dish was the fried rice topped with pork chop. The lack of flavor in the bao was made up for by the pork chop, which was liberally dusted in salt and pepper.

If you are thinking of ordering dessert at the Bangkok branch, be advised that nothing is yet available. I didn’t ask why but perhaps one day they will fix whatever problem they are having.

All told, the quality continues to be high and the Din Tai Fung company can be confident that their good name will be upheld here. I’m left with the lingering question of whether the blandness in their dumplings is something that I just didn’t notice at the original locations in Taipei and the Singapore location, too, or are the dumplings actually less flavorful here and in Hong Kong? Further tests will have to be conducted!

Meanwhile, I am glad our wait for Din Tai Fung is over.

Food in LA – Musha in Torrance

Posted on 17 July 2011 by christao408

About two years ago, Gary and William took me to the Santa Monica branch of Musha, a Japanese izakaya, or small plates, restaurant. They have another branch a few miles south in Torrance and I took the opportunity during our June visit to Los Angeles to take Tawn there. It remains a satisfying place to dine.

An izakaya is a drinking establishment that, in the same way that Spanish bars serve tapas, provides small plates of food to patrons to accompany their drinks, encouraging them (or, perhaps, enabling them) to drink longer. After all, you can’t continue to sell drinks to someone who has passed out and a little food in the stomach delays or prevents that happening.

While at first Torrance may seem an unlikely location, the city is home to many Japanese businesses, including Toyota’s North America headquarters. As such, there are countless restaurants and other services geared towards the many Japanese who live and work in the area. Musha is located in a strip mall on the northwest corner of Carson Street and Western Avenue. With its dark green awning, the building could just as easily house a Starbucks.

The restaurant is a small space with a large table running down the center. Smaller tables line the walls and on the left is counter seating facing one of the two kitchen areas. The interior is a cozy and several fans are running to dissipate fumes from the grill-your-own dishes that are on the menu.

We opted for the counter, giving us a good view of the action in the kitchen and a tempting view of plates and bowls full of some of the previously prepared foods that we could order. It took a lot of will power to not help ourselves.

A must-order item is the Aburi Shimesaba. The description on the menu, complete with spelling errors that seem to authenticate the Japanese ownership of this restaurant, is as follows: “New creation from the great chef of Musha!! Fresh mackerelmarinated with rice vinegar, sliced like a sashimi then torched at your table. Try the taste of “Holly Mackerel !!”

While I’ll avoid speculation about the holly mackerel, I will say that this is a wonderfully complex dish made of only the simplest of ingredients. The rice vinegar helps to cook the fish in a ceviche-like way. It adds a sweetness to an otherwise fishy tasting flesh. Then the torching give the skin a crispy texture with caramel flavors. To top it off, the banana leaf on which the fish is placed starts to char a bit so you get the smoky fruit aroma. While the dish is really only two ingredients – fish and vinegar – the flavor is multi-layered and complex.

The second dish was the lobster roll, a riceless bit of sushi that uses a thin springroll wrapper instead of seaweed filled with lobster and cucumber. Very tasty.

One of my favorite dishes is the spicy tuna dip served with rice crackers. The name pretty much describes what it is, but doesn’t have any superlatives that convey how tasty this dip is. Might I suggest something like, One of the Tastiest Things You Will Ever Scoop with a Cracker?

Another Musha signature dish is the Takotama. This is their take on okonomiyaki, a “Japanese style pancake”. In the case of Takotama, you have the two-layered omelette (pictured sitting on the counter above) with chopped octopus, Tokyo leek, red ginger, bonito flakes, chives, and nori seaweed. The sauce is a thick, sweet sauce topped with mayonnaise.

To finish we had a plate of Typhoon Char Han, a spicy fried rice prepared with ground pork, chili, bamboo shoot, ginger, garlic, and Tokyo leek. Tasty and filling.

Stuffed and running out of time to head to LAX and pick up my sister and her family, we skipped dessert, cleansing out palettes with the complimentary salted plum tea.

All in all, I think Musha offers tasty food at a fair price. Like all “small plates” restaurants, you have to watch out because the bill can rapidly increase. That isn’t a matter of the prices being high; instead, it is a matter of ordering more food than you really need. If you are in the South Bay part of Los Angeles, or in Santa Monica, a stop at Musha would be worth your while.

Food in Long Beach: Starling Diner

Posted on 11 July 2011 by christao408

Near the end of our trip to Los Angeles last month, while driving down the Pacific Coast Highway to visit Janet for tea, we stopped for brunch at the Starling Diner. Located on East Third Street in Long Beach, the look and feel of the Starling Diner is that of an old-time neighborhood institution. The food is comforting, the service friendly, and the fellow diners are, well, neighborly.

Starling Diner is all this despite having been around for less than five years. It is no surprise then to learn that owner Joan Samson made a very conscious effort to create a space that had that neighborhood institution feel. From their website:

In times past, neighborhoods were Communities where everyone casually knew each other and the gathering places were icons such as the front porch, the corner store and the neighborhood diner. It has always been our personal mission to create gathering spots that provide a sense of place along side the highest quality food and drinks. We live in and love Long Beach. We just made a place where we would like to meet our friends and connect.

My cousins had first brought me here in 2009 and I was eager to share the cute restaurant and tasty dining experience with Tawn. He wasn’t disappointed.

This pale green cruiser parked outside seems to exemplify the Starling Diner. Located amidst houses on a quiet street, this is the type of place you would hop on your bicycle and ride three blocks to meet some friends for breakfast at.

The tables are crowded with little tin tubs of all the condiments you might need. Interestingly, they serve water in these biodegradable corn-based plastic cups in order to save the environment. As I pointed out to the server (in a friendly, non-complaining sort of way), they would do more to save the environment to serve their cream, jellies, sugars, etc. in bulk containers rather than individual sachets and packages.

The fact that our server took that suggestion with a thoughtful smile and remained friendly and welcoming is a good example of the type of consistent service I’ve enjoyed during both my visits.

The highlight of the menu is the San Francisco stuffed French toast. Unlike most French toast, this is broiled not fried, and is made from baguette, not square loaf bread.

It does not disappoint! The result is something that is light and crispy rather than heavy and soggy like most French toast. This is a recipe I would like to learn to recreate at home.

Tawn had the crab cakes sandwich, which had these wonderful, large lump crab meat and tons of fresh greens. This was really tasty, too.

All in all, the only disappointment at the Starling Diner was that there were just the two of us and, as such, we were only able to try two items on the menu. Mark this on the list of places to come back to on a future visit!

Food in LA: Johnnie’s Pastrami in Culver City

Posted on 6 July 2011 by christao408

The first few nights we were in Los Angeles in June, Tawn and I stayed at the Travelodge Culver City on Washington Place just east of Sepulveda Drive. As down-market as you would expect a Travelodge to be, this one has received well-deserved high rankings in TripAdvisor and other review sites. In addition to the really tasty Metro Cafe located downstairs from the motel, just around the corner was the timeless Johnnie’s French Dip Pastrami. Of course, I wanted to try it.

Established in 1952, Johnnie’s is this small shack of a diner. As their menu explains, the jukeboxes are originals and some of the waitresses are, too.

The restaurant is open until 2:30 am and an hour later on Friday and Saturday nights. A wide mix of people stop by, young and old, well-off and those barely making ends meet. They all are there for one thing: good, honest food. The menu is simple: burgers, dogs, and sandwiches, with the pastrami taking center stage.

Complimentary dill pickles, sliced thick.

Combine the pickles with a root beer float made with hand scooped ice cream and, despite it sounding like the food cravings of a pregnant woman, I was in heaven!

The ambience is all chrome and naugahyde. The pastrami boils for a while then finishes in a steam bath, coming out moist and thinly sliced. What’s that machine on the left? Well, for you youngsters out there, that’s how a real milkshake is made!

The pastrami on rye arrived. While pastrami is generally a fatty meat, I found my cuts to be quite rare. The fat that was attached was well-cooked and not overwhelming. Compare the construction of this sandwich to a pastrami I tried at a wanna-be place in Bangkok called New York Cheesecake, which served me only a thin layer of meat topped with a third slice of bread and several inches of lettuce and other veggies. Needless to say, Johnnie’s came a lot closer to satisfy my pastrami craving. As for the flavor, it was fantastic.

Tawn ordered a veggie burger. What’s that!? A veggie burger at a place like Johnnie’s!? Well, as my dearly departed paternal grandmother used to say, if we all liked the same things the world would sure be a boring place. Truth be told, it was a pretty tasty veggie burger probably thanks to all the burnt-on beef bits on the grill!

Overall, we could debate whether Johnnie’s has the best pastrami in LA or not. People have different preferences, of course. I just know that Johnnie’s hit the spot for me, filling a need for good pastrami that I had been carrying with me for many months. Next time I’m back in LA, I may return. Or I may seek out some of the other recommended pastrami shops. We’ll see.

Food in LA: Mrs. Knott’s Chicken Dinner

Posted on 24 June 2011 by christao408

One of our dinners, per my sister’s request, was at Mrs. Knott’s Chicken Dinner restaurant at Knott’s Berry Farm amusement park in Buena Park. Knott’s Berry Farm is “the other amusement park” in Orange County, located just up the road from Disneyland. Jennifer requested that we go to Mrs. Knott’s as she had fond memories from a visit there when we were children.

The history of Knott’s dates back to 1920, when Walter Knott and his family sold berries and preserves from a roadside stand.

In 1934, to make ends meet, Knott’s wife Cordelia (1890–1974) reluctantly began serving fried chicken dinners on their wedding china. For dessert, Knott’s signature Boysenberry Pie was also served to guests dining in the small tea room. As Southern California developed, Highway 39 became the major north-south connection between Los Angeles County and the beaches of Orange County, and the restaurant’s location was a popular stopping point for drivers making the two hour trip in those days before freeways.

These days, the wait for dinner is still long. Admittedly, we were a larger group than normal – about 10 people – but the wait was still about an hour.

P1140205

Prices have gone up over the years (by about 100 times) but the menu remains pretty much unchanged. Frankly, this was more food than I wanted to have, as I was more interested in the boysenberry pie than anything else. Walter Knott was responsible for naming and popularizing the boysenberry, a blackberry, raspberry, loganberry hybrid cross-bred by Rudolph Boysen of nearby Anaheim.

The interior of the restaurant, made up of several medium sized dining rooms, looks very run-down, badly in need of a makeover or, at least, a deep cleaning.

Buttermilk biscuit – okay, but not nearly as flaky or tasty as mine.

Rhubarb compote served chilled as a starter. Very, very sweet.

P1140215

Very sad salad. “Farm fresh”? Pathetic, really.

P1140219

The main course itself – three pieces of fried chicken, mashed potatoes and gravy, and corn. The food was okay, although I found the chicken a bit oily and, like pretty much all chicken in the US, the meat lacked any discernable flavor.

The dessert – the boysenberry pie with ice cream – was pretty good. So good that I managed to not get a picture of it! But overall, the meal proved the conventional wisdom that things are better in our memories than they are in real life. At least I was surrounded by family, so in good company for an otherwise mediocre dinner.

A nearly full moon climbs over the structure of GhostRider, the park’s wooden coaster.

Food in LA: In-N-Out Burger

Posted on 17 June 2011 by christao408

As my last few days of work came to an end, it was time to head to LAX and pick up my sister, her husband, and my two nieces for our week of vacation together. They arrived on an early evening flight, just as the sun was setting over the iconic Theme Building and the newer, although still modern, control tower.

Our first lunch in LA was at the Southern California icon, In-N-Out Burger. The chain, which dates from 1948, introduced the idea of a drive-through hamburger restaurant. While this may seem like an incredibly pedestrian idea today (pun intended), back in the 40s, carhops served food to customers in their cars. The idea of driving through the restaurant was a perfect fit for the budding car culture that helped define Los Angeles.

While we can debate who has the best hamburgers, something that is a matter of personal taste as much as anything else, In-N-Out provides very high quality burgers and all the ingredients are fresh, never frozen. The company makes their own hamburger patties in-house and potatoes are cut into fries throughout the day at each location.

Nearly every In-N-Out has the same basic layout and cleanliness prevails. This is the only restaurant at which I’ve ever seen employees cleaning the underside of tables.

The kitchen is open, so you can look on as your burger is made. It is organized chaos, a system that is impressive to watch. From what I’ve heard, employees are treated quite well. Minimum wage is $10 an hour and various benefits are offered, unusual for a fast food employer. Service is always friendly and helpful.

Here’s the food itself – a Double Double (two patties, two slices of cheese) with freshly-leafed lettuce, grilled onions, and a slice of tomato. The fries are very different from fries at most restaurants. This is because they have never been frozen and aren’t pre-treated with sugar sprays or anything else like that. Just fresh potatoes, sliced by hand, then plunged into the fryer.

We took the girls to the In-N-Out that is located just off the end of runway 24R at LAX, the perfect place to sit, sip a shake, eat a burger, and watch the jets come roaring in on final approach. An excellent introduction to Los Angeles for first-time visitors!

Food in Hermosa Beach: Buona Vita Trattoria

Posted on 15 June 2011 by christao408

As I mentioned in my previous entry, I’m fortunate that I have a very good working relationship with my boss and colleagues and enjoy my job and the company at which I work. Because of the twists of circumstance surrounding my move to Thailand more than five years ago, my current manager was my subordinate’s subordinate before I moved. For my trip to Los Angeles, she and another of my colleagues traveled out to meet me for two and a half days of meetings. One evening we dined at an Italian restaurant in Hermosa Beach called Buona Vita.

Buona Vita is on Pier Avenue, the main thoroughfare in Hermosa Beach. I first went here back in 1995-6, when I lived in LA for my second time. A colleague, who was of Italian heritage, loved going here because the food reminded her of her grandmother’s cooking.

There are actually two dining rooms, located about four doors apart. One is the trattoria, pictured above, and the other is the pizzeria. My recollection, though, is that you can order the same menu items at both restaurants.

We started by sharing the Insalate di Pollo e Formaggio di Capra, mixed greens served with chicken, tomatoes, sundried tomatoes, basil, and goat cheese. I remember this salad from my visits more than a decade ago and it is every bit as good today. In fact, with a little bread, two people could share this salad and have a perfectly healthy meal.

P1130678

Our main courses looked a little more “American Italian”. I had Polenta Bolognese – grilled polenta (a cornmeal cake) with meat sauce and melted mozzarella.

P1130681

My manager enjoyed Lasagna Di Carne – a meat lasagna with Bolognese sauce and ricotta and mozzarella cheeses. Both these dishes were very good but even before digging in we cut the portions, placing about two-thirds in a two-go box and eating only a third. Portion sizes were too large.

P1130685

My colleague had Spaghettini Alla Checca – thin spaghetti noodles, fresh tomatoes, sundried tomatoes, dressed in basil and olive oil. Portion size was more reasonable and it was overall lighter in composition.

For dessert we tried two things. The first was the tiramisu. This seems very different at each restaurant. I like that this version was less gloppy. The espresso and liquer mixture was much lighter and the dessert didn’t taste boozy.

P1130694

I had the cheesecake which was fine but uninspiring. The whipped topping doesn’t taste like cream. I might be wrong, but it tasted more like whipped “topping” rather than whipped cream.

And here is my colleague and my manager. All in all, the meal was very enjoyable and food and service were good. The pasta dishes are a bit heavy and portion size is large, but the salad was certainly a hit.

Food in LA: Warszwa

Posted on 12 June 2011 by christao408

So busy running around LA visiting friends and family that I’m a week behind in reading subscriptions and responding to comments – but I want to keep the posts uninterrupted so here’s another!

Polish restaurants fall into a category of dining experiences that rarely hit my radar screen. I’ve been to them perhaps twice before in my life, enjoying both times but not feeling so compelled that I rushed back. Plus, given my circle of friends and where I live, it is much more likely that I’ll end out at a restaurant serving Asian food rather than Polish. They say vacation is an opportunity to gather new experiences and perspectives, so it was fitting when one of my high school friends suggested we go to Warszwa, a Polish restaurant in downtown Santa Monica.

Warszwa relocated from Berkeley, where it was a neighbor to a recently-opened Chez Panisse, to the LA area in 1979. For the past 25 years it has occupied a former house on Lincoln Boulevard in Santa Monica. As you walk through the different small dining rooms, you get this sense of being in your Polish great grandmother’s home rather than being in a restaurant. Service is friendly and efficient, making for an enjoyable dining experience.

I started out with the borscht, a beet-based soup that is a staple of Polish and Russian cuisine. Because it is summer (or, at least, is supposed to be summer), they were serving a chilled borscht, which has buttermilk, sour cream, and cucumbers and is rich, tangy, and very refreshing. I’ve experimented with borscht and would like to try making this chilled version.

The six of us shared two appetizers – the first was crispy fried potato pancakes (similar, but more refined, than most latkes I’ve had) served with cinnamon apples and dried plum compote and a dollop of sour cream and chives. Very tasty starter.

Handmade pierogi – Polish raviolis – with three fillings: white cheese, potato puree, and caramelized onions; wild mushrooms with shredded cabbage; and chicken breast with herbs, served with sorrel sauce (on the right). All were very enjoyable and different than I expected.

The main courses mostly had a similar look and feel, as most were accompanied by the same side dishes.

Lamb dumplings served with a Dijon sauce, which the menu claims is an Eastern Polish specialty. These were tasty.

Tawn had a variation of the dumplings filled with salmon, served with a basil sauce. Also tasty, although as we were sharing these two dumpling dishes, we filled up quickly!

One friend had cabbage leaves stuffed with beef, jasmine rice, and sauteed onions, baked in a tomato and paprika broth. Now, my mother made stuffed peppers a lot when I was a child and I think this stuffed cabbage calls forth certain pleasant childhood memories.

Schnitzel – either pork or chicken, I don’t remember – which is a fillet that is pounded thin, breaded, and fried. Kind of a Polish katsu, if you will. The meat was tasty, although it is hard to describe it as anything other than fried meat. Not much nuance.

The specialty of the evening was a fish dish, served in a cream sauce. Tasty, too!

Our group after a delightful, if slightly filling, meal – Tawn, Anita, Lilian, Samantha, Lalima, and me. If you are craving something different and find yourself on the west side of Los Angeles, a visit to Warszawa may be just what the doctor ordered!

Food in LA: Metro Cafe Culver City

Posted on 5 June 2011 by christao408

For our first three nights in Los Angeles, we stayed near our friends’ house at the Travelodge Culver City. While I would normally worry about a Travelodge (especially one in a big city) being a bit sketchy, the one in Culver City received really good reviews – lots and lots of “10’s” – on TripAdvisor.com. Sure enough, for about $100 a night, they offered these very large rooms with two king beds (and room for at least one more if they wanted to add it). A recent remodel had included a lot of thoughtful touches such as ample cabinets, granite countertops and tiling, and even the shower curtain rod that bows out from the tub so the curtain doesn’t cling to you. A surprising find for what is normally considered a two-star hotel.

An even bigger find is the Metro Cafe, a coffee shop that is located in the front part of the hotel. Guests of the hotel get a coupon good for $5 off at the metro and the Serbian owned restaurant received just as many good reviews as the hotel itself. It is every bit the kitsch cafe of the 1950s without trying too hard to be that. In fact, with the solid ceramic coffee mugs, sturdy chairs, and laminate tables, it may just be the real article, still extant.

We had breakfast our first morning there and had we not made arrangement with friends to dine elsewhere during our stay, we would have been very happy to have eaten all our breakfasts there. The lunch menu looked good and everything I read – and heard first-hand from friends who have eaten at the Metro Cafe – indicates that the dinner is very nice including many Serbian specialties.

After a full night’s sleep and a cup of joe, Tawn looks ready to tackle LA.

One item that caught my attention was the French Toast. Thick slices of fresh brioche were lightly battered and fried on a well-seasoned grill. Fresh strawberries and bananas were accompanied by a homemade raspberry sauce. This was one of the most enjoyable French Toasts I’ve ever had.

Tawn had the eggs benedict, which was unpretentious and expertly executed. The potatoes were well-seasoned with crisp edges. Just a really satisfying start to the day. We’re here for another 10 days or so. I think we really need to come back!

After breakfast we set out to run some errands. For the two days I will be at work, Tawn will have the car and be on his own, so he wanted to get back behind the wheel in the US, the first time in the more than six years since he moved back. The car, a Dodge Charger, was a bit more powerful than what he drives at home, but he did a good job getting reacquainted with driving on the right side of the road. And also scaling back that Bangkok style aggressiveness behind the wheel!

In the afternoon we did some browsing in West Hollywood, sharing a veggie burger and fries at a shop on Santa Monica Boulevard. The patty was tasty but had no cohesion as a burger, falling apart as we tried to eat it. The fries were tasty but I prefer the fries at in-n-out burger. The bun was nice, though.

christao408

The adventures of an expat American who moved to Bangkok for his husband.

Tag Archives: Restaurant