Tag Archives: shrimp

Maui, Hawaii Part 2

15 Mar

During the difficult times at work, I like to fondly think of my time in Maui. At one point during our trip, Bubby and I had a serious conversation about moving to Hawaii and opening a shrimp truck called Miso’s.  But of course Bubby the buzz kill killed my shrimp truck dreams. At least we should try to visit every year. And every year I’m going to eat this French toast at Kihei Caffe (yes, two “f”s).

Banana macadamia nut French toast

This is the best French toast I have ever had.  Thick slices of crispy sweet bread, thick banana slices, crunchy macadamia nuts, drizzled with maple syrup and the house coconut syrup.

All of the components in one bite made me preach.  “I feel good! I feel good, because I know there’s a God somewhere! There’s a God somewhere! You know there’s a God who sits on high and looks down low! Man cannot make it like this!” Name that movie.

Bubby ordered the pork fried rice loco moco.

The pork fried rice inspired me to make a kimchi pork fried rice loco moco, and everything is better with kimchi. But even without the kimchi, this dish was savory and the perfect salty pairing to my French toast.  Kihei Caffe is a caloric dream come true.  While reveling in our food fantasy, we were suddenly disturbed by a gang of birds.

And the king of the bird gang, Rufio! Ruf-i-oooooooooooooo!

We got the hell out of the crossfire of Rufio’s gang, and went to Charley Young Beach so I could rub my belly in peace.

And at this beach, Poseidon summoned me once again. And in true Hawaiian tradition, I donated my favorite Rayban sunglasses to Poseidon.  Every time I go to Hawaii, Poseidon takes what it wants.  Seven years ago, it was my Juicy Couture red jumper and Ipod.  What was my jumper and Ipod doing in the ocean? Or better yet, why the hell was I wearing Juicy Couture?!  It was seven years ago, and it was a cute ass beach jumper.  Seven years ago, Bubby and I placed our belongings in a locker.  Bubby pinned the locker key to his board shorts while we took surfing lessons.  While Poseidon tossed us around wildly, the locker key unfastened from Bubby’s shorts.  Assuming we lost the key and needed the office to open our locker, we noticed our locker was wide open and empty.  Someone had found our key and stole our possessions, including Bubby’s wallet, our towels, and book.  We walked back to our hotel soaking wet with shame, almost nude, pissed as fuck at Poseidon.  Damn you, Poseidon.  I hope you are rocking the shit outta my shades.

Because there was so much to eat and so little time, we went to Foodland –the best grocery store in the land.  While Kroger (I call every grocery store Kroger) sells rotisserie chickens, Foodland sells spam musubi, ahi poke, and my favorite, spicy raw crab!.

Look at this big ass avocado!

You can also see how the humidity in Hawaii is helping my winter’s eczema, too.

For dinner, Bubby and I went to Mama’s Fish House, a very popular restaurant in Maui.  The restaurant faces the beautiful ocean view and provided a very romantic atmosphere.

Macadamia nut crab cakes

I love crab cakes and cannot wait to go to Baltimore to eat some authentic cakes and to take The Wire tour.  These crab cakes definitely had nice chunks of crab, more crab than breading which is essential for a good CRAB cake.  The tomato relish provided a nice spicy and cool hint of flavor to the meaty cakes.

Opakapaka in lime and coconut milk served in a fresh coconut (Tahitian ceviche)

I asked for extra limes and drowned the shit out of the Hawaiian pink snapper.  I scraped the coconut flesh off the shell and mixed the gelatinous shavings with the ceviche.  This ceviche is making my mouth water as I type these damn words.

Bouillabaisse Mahimahi, lobster, shrimp, scallop and shellfish simmered in a saffron broth, with garlic rouille

Isn’t this picture the most beautiful bowl of underwater treasures?  As you can imagine, the seafood in Hawaii is fresh fo’ sho’.  The scallops were the size of silver dollars and as thick as marshmallows.  There was so much seafood in this dish that every spoonful contained several different types of seafood. My only issue with this dish was that I don’t think the pasta is made from scratch.  If Mama made fresh pasta, this dish would be the best dish of the trip especially since I rationed the garlic bread to last throughout the entire meal.

And to remind myself that I’m on vacation, I make sure the following happen.  I don’t wear makeup.  I must consume a fruity beverage with an umbrella  in it.  And I eat dessert after every meal.  Yes, every meal.  Ergo, ladies and gentlemen I introduce you to Ono Gelato.  The best fuckin’ gelato I have ever had.  Yes, I’ve never had gelato from Italy, but I don’t think I’ll have to.

Coconut is the shit.  But add some strawberry into the swirl, and I was immediately doing my happy dance while wiggling my toes.  Bubby even asked, “Are your toes dancing for gelato?”  Yes, Goddamit. Don’t judge me.  Best. gelato. ever.

Okay, I just gained five pounds writing this shit.

Kihei Caffe
1945 South Kihei Road
Kihei, HI

Mama’s Fish House
799 Poho Place
Paia, HI

Ono Gelato
1280 South Kihei Road
Kihei, HI

Ono Gelato
115 Hana Hwy # D
Paia, HI

Ono Gelato
815 Front Street
Lahaina, HI

We went to two out of the three Ono Gelato locations, and I give 5 slow mothafuckin claps.



6 Jul

I’ve been on this ridiculous wedding diet.  Blister was like, “You’re the only bride I know who is pigging out before her wedding.  Usually, brides want to look their best, not their fattest.”  And because of this, I’ve been going to wedding boot camp of four straight days of hell at Pure Barre.  More like Pure Hell.  It’s intense ballet, yoga, and pilates which definitely has reshaped my muscles.  But it’s so hard that the thought of eating food makes me feel horrible because it’s never worth the pain I feel in Pure Barre.  Well, some foods are worth the pain, but not all.  I have 4 weeks left of this intensive strength training, and then I’m back on the fat wagon.  Also, I want to look my best for my husband-to-be during our honeymoon in Barbados.  I told Bubby that my body will be at its ultimate peak during Barbados and after that, it’s downhill with post-pregnancy stretch marks, fat rolls, and flabby skin.  He seemed sad.

Although I’m not dining anywhere new until after our wedding, we have been to several restaurants that I need to post an update for, including Masan.  I’ve heard of Masan several times before, the restaurant where you can order san nakji (live octopus).  I’ve always wanted to try san nakji ever since I watched the movie, “Old Boy.”  While others in the movie theater squirmed with disgust, I whispered to Bubby, “That looks delicious.”

I gathered my family members, eaters of live things, and headed to Masan.  Masan is on the edge of Koreatown, closer to downtown.  It’s not the best neighborhood and the only available parking is valet.  Once you walk in, you’re greeted by fish tanks, drunk Korean men with red faces, and empty green bottles once filled with soju.  The decor is sketchy, and if you’re not Korean you might want to call your Korean friend to come with.  The front of the restaurant was moderately packed for a Friday night, and the hostess escorted us to the back of the restaurant.  The smell of questionable fish and the sight of the cluttered kitchen were not appetizing but required to endure as we made our way to the back room.  These back rooms make me suspicious … I think I’ve seen too many mafia movies but my dukes were up, ready to swing.  We were the only ones in the back room.  Now if I wasn’t Korean, I’d think this is some Rosa Parks shit.  But I genuinely feel they didn’t have an available table for 5 in the front of the restaurant.

Masan actually serves a variety of live underwater deliciousness.  Live shrimp, live uni, live sea cucumbers.  We opted for the family plan including sashimi, sea cucumbers, steamed monk fish, spicy fish stew, and more.

The sea cucumbers.

This looks more disgusting than how it tastes.  Yes, it looks like black phlegm hacked from the lungs of a chronic cigarette smoker, but it’s really good.  It has this interesting crunchy texture that you can’t really place.  Maybe like crunching on the cartilage off a chicken bone.  But it was my favorite of the night.

The live octopus.

The live octopus was anti-climactic.  It was nothing like the movie Old Boy.  Sure the tentacles moved around and stuck to your inner cheeks, but I wanted a fight.  I wanted these bad boys to fight without mercy.  I should have thrown several of these tentacles on my face just to reenact the famous scene.

Suckers with suckers.

A clam???

I’m not sure what this was, I believe it’s some kind of clam.  Blister, do you remember?  They were chewy, nothing special obviously.  I can’t even remember what it is.

Sea squirts.

First of all, the name of these things is disgusting.  Sea squirt.  Barf.  The waitress gave us these squirts as “service.”  In Korean, “service” means on the house.  So when these squirts landed on our table, squirts from Korea mind  you, my dad’s eyeballs popped out of his head as he popped these bad boys into his mouth.  Now the eyeballs were in the back of his head.  Homeboy was in heaven.  These bad boys are disgusting.  They taste like dishwater.  No.  The water from your spa pedicure after the lady grates the cheese off the bottom of your feet.  That water.

Steamed monk fish.

Masan is known for their aggu jjim, steamed monk fish, and rightfully so.  My mom makes a killer aggu jjim, but Masan’s was good, too.  The fish was soft and tender and super spicy just like it should be.  The best aggu jjim I ever had was in New York.  During college, my aunt would order it from the local Korean restaurant and magically, aggu jjim appeared at her front door.  Hot, spicy, tender, delicious.  Damn, I used to kill some good aggu jjim up in New York.  I miss it.  Masan’s aggu jjim is not even competition for New York’s, but it was good.

Fish stew.

So remember that spa pedicure water?  Throw some red pepper flakes in it, and you’ll get this fish stew.  This is the worst fish stew.  It was way too watery and the fish and spices didn’t have enough time to percolate to get that fishy aroma.  That sounds gross.  But it was elementary.  So elementary.

Fresh sashimi.

The sashimi was not fresh and not worth the price.  El Ninja’s sashimi is way better.  He buys a live flounder from the market and slices and dices that bad boy and serves it fresh.  Really good and way better than Masan’s.  It wasn’t even sliced properly. Look at those jagged edges.  No good.

Here are some of the side dishes served.

 Squid salad with red pepper/vinegar sauce

 Mung bean jelly with soy sauce and scallions

 Deep fried salmon bones — crunchy and delicious

 Roasted garlic — mm mm good.  I recently found out that microwaved garlic is really good, too.

 Egg — a Korean staple

I expected more from Masan and was seriously disappointed.  The sea cucumber and aggu jjim were the only items I would recommend.  Two sarcastic slow claps.

2851 W Olympic Blvd
Los Angeles, CA

Araki’s Japon

12 Apr

Work has been so hard these days.   Sometimes work can be fun, like the best work day of my life. What’s the best work day of my life? Well, Cellmate and I went to our local snack shop and asked if they had Smirnoff Ice so we could “Ice” Nibs.  To “ice” someone, you have to secretly present a Smirnoff Ice and the recipient has to get on bended knee and chug it.  If the recipient has an Ice and blocks you with his, the original Icer has to down 2 Smirnoff Ices.  Not only did our snack shop have Smirnoff Ice, they had Mango flavored Smirnoff.  Gross.  So I hid one of the Ices in Nibs’s tissue box and another in the spine of his legal reference guides.  I walked into Nibs’s office and pretended like I had to sneeze, and instantly he grabbed his tissue box for me and … ICE!  He chuggged it in his office right then and there.  NICE!

For the second Ice, I had the file clerk go into Nibs’s office and ask for his reference guides for updating.  Nibs grabbed the reference guide and felt the unusual heaviness of it and muttered, “Fuck.”  ICE!  He chugged his second Mango Ice of the day.  Now, we were hoping for 3 Ices but the third didn’t work out as planned.  We had Nibs’s boss hand him a file with an Ice in it, but Nibs refused to accept it because he knew an Ice was in there.  I think he owes us a Mango Ice.  What a sore loser.

But that’s considered an awesome work week, and last week was not awesome so Bubby said we should have sushi for dinner because I’ve been so busy with work and billed a record of hours for the month of March.  He always uses food to reward/manipulate me.  He suggested we go to Araki’s Japon.  A small sushi restaurant in a strip mall with neon lighting located next to a Coldstone Creamery in Foothill Ranch, California.  I’m sure I was in for an authentic Japanese treat.

The restaurant was full of white people and the only seats available were at the sushi bar.  Usually in LA, when an ethnic restaurant is full of white people, my natural instinct is to leave.  But this is South OC, all restaurants are filled with white people so we walked towards the sushi bar.  The menu is like a Japanese Cheesecake Factory menu, never ending.  Right when you think you know what you’re going to order, you look up and notice more writings on the wall.  Bubby loves to analyze the menu and asked, “Honey, what’s sylup?”

What a smartass.
My expectations of this restaurant were pretty low and since I was starving, I was slightly annoyed when they “ran out” of a lot of my favorites like fatty toro, aji, scallops, hama hama oysters.  So instead of fatty toro, we ordered chutoro, a medium fatty tuna.

Chef Araki instructed us to dip the ginger in his homemade soy sauce and brush the sauce on the fish.  Wow.  This is fantastic, even better than fatty tuna because sometimes fatty tuna could be a little too fatty.  But chutoro was a perfect amount of fattiness.  Amazing.  But fatty toro is pretty hard to fuck up, right?  It doesn’t mean this restaurant is good.

Yellowtail in yuzu sauce with cilantro and jalapenos.

These slices of yellowtail are so thick, like two inches thick, fresh and tender.  With the crunch of the cilantro and fresh jalapeno bathing in a yuzu sauce, this dish is ridic.

Wagyu beef seared sashimi.

Chef Araki prepared the thin rare slices of wagyu beef with thin slices of green onion and ginger.  He poured sizzling sesame seed oil and olive oil over it to lightly sear it.  Praise Him.  This is amazing, and better than the wagyu sashimi at Matsuhisa.  In fact, Chef Araki trained with Nobu for 9 years before opening his own restaurant.  The student has become the master.

Ikura with quail egg.

One of the quail eggs busted, but it was still creamy and cold.  I love cold, fresh ikura.  Both for me, Bubby hates ikura.

Pork belly “kakuni”.

Kakuni is thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar and sake. This broth is so light like a soup.  I expected it to require rice because it seemed salty, but it’s not.  The pork belly flaked off with my fork, and Bubby devoured the layer of fat.  I would throw in spoonfuls of rice and a fried egg on top, and mix the shit out of it.  Good comfort food.

Chef Araki: What are you doing?  Why are your eyes closed?
Me: I’m praying for your hands.  May they be strong and never get carpal tunnel.


Left to right: Albacore, Spotted Shad, Yellowtail

These were Bubby’s fish.  He ordered a lot more, but they never came out.  I asked him to use one word to describe each.
Albacore: Solid.
Spotted Shad: Interesting.
Yellowtail: Good.

We couldn’t stop calling each other a shad.  It just sounded funny.

I was waiting for my sweet babies, my sweet shrimp.  Here are my friends swimming in their fresh tank.

Chef Araki asked me if I wanted the live shrimp sashimi style or if I wanted it “his way.”  Uh, “his way” please.

Live sweet shrimp “his way.”

“His way” means there’s a sprinkle of yuzu, cilantro, chili sauce, sprinkled with sea salt.

The yuzu slightly cooked the top of the live shrimp and when I popped this baby in my mouth, a tear fell down my cheek.  I stood up and slow clapped.  He thought I was crazy but this was it.  This is the dish that pushed this restaurant from 4 clap-territory to 5.  This was it.  And the heads were lightly fried that every bite was crunchy and delicate like tempura.  Dissolved in my mouth unlike many fried shrimp heads.


Salmon Kami Shabu in Miso Butter.

Chef Araki:  Dip the salmon in the miso butter for 10 seconds for the perfect medium rare.

The perfect medium rare.

Holy butter.  If you love butter like Paula Deen and I do, miso butter is like butter on Asian steroids.  It’s not too oily but still coats that perfect buttery flavor all over the salmon.  This was so fantastic that we had to share with our neighbor at the sushi bar.  She was so grateful.  Good food should always be shared and I hope one day someone else will pay it forward to me and let me eat their food.  One day.  But we weren’t done.  Chef Araki dropped sweet white rice into our miso butter.

Haaaaallelujah!  Halleluhah! Halleeelujah!  Are you fucking kidding me?!!!!!  This is the ultimate comfort food in a paper coffee filter bowl.   It’s warm, subtle, buttery, savory and rich.  Chef Araki said he was going to take it off the menu because summer is approaching and I insisted he keep it on his dinner menu.  You’re welcome, everyone.

I told Chef Araki that I was giving him a perfect rating on my blog because it was obvious I was into him.  Little does he know that like 3 people read my blog and 2 of the 3 are vegetarians, but he gave us free desserts.

Creme brûlée in three ways.

Left to right: Yuzu, green tea, ginger

The creme brûlée was ok.  Nothing special.  But the cooked pear in chocolate sauce and ice cream was amazing.

As Bubby rolled me out of this place, I couldn’t believe I found such a gem in Foothill Ranch.  Where did this man come from? Why is he in Foothill Ranch?  Is he lost? Why is his food so amazing?  Why am I in love with him?  Even days later, I kept thinking about his food, his hands, his well-being.  Is he thinking of me?  I’m obsessed with him, his hands, and his food.  Urasawa is still one of my favorite restaurants in LA, but Araki has caught me by surprise.

Araki’s Japon
26612 Town Center Dr, Suite E
Foothill Ranch, CA

Din Tai Fung

7 Mar

For the next few months on every Sunday, Bubby and I will attend pre-marital classes.  Our classes are very educational and provide insight to our relationship and upcoming marriage.  We recently found out that we have the two personality types that are the most compatible.  After hearing that, Bubby and I mentally high-fived each other during the lecture because we’re awesome.

As an after-school treat, we decided to go to Din Tai Fung.  Before meeting Bubby, I never had xiao long bao (steamed soup dumplings) before.  He introduced me to these wonderful pockets of delicious meat and soup.  We have had them at several different places, but the best, juciest, and handmade ones are at Din Tai Fung.

Din Tai Fung has 2 back to back locations in Arcadia.  The original is smaller while the newer one has 2 floors.  I prefer the original, it seems the food is fresher.  When we arrived, this was the line outside the restaurant on a Sunday at 1:30 pm.

I like to go to the store next door where they sell a lot of Asian goods like really good black eyeliner.  They actually changed the store and there’s a huge section of several different “claw” machines.  You know the machines that have stuffed animals you grab with a claw? But this store has really good prizes in addition to the stuffed ones.  They have a PS3, an Ipad, a Louis Vuitton purse.  In order to win these expensive prizes, you have to pick up a rubber ball with the claw.  I’m really good at this game but unfortunately lost $5 trying to win the damn Louis Vuitton bag.  As a consolation prize, I almost won a stuffed “Toad” from Mario Brothers.  I just needed 4 more quarters to push it over the edge.  I had prepped it and was ready to go.  As I walked to the counter for change, this high school punk lurked my machine, and stole my Toad.  Fuuuucker.  He totally  swooped.  I was so pissed, but by that time, our table was ready and I no longer cared about the pre-pubescent punk.

On our way to our table, I noticed the hard working Latinos making my authentic handmade dumplings.

We ordered our food, and the waitress said, “That’s a lot of food for the two of you.”  How dare she judge us.  As my response, I told her to add a Sprite.

I love the chopsticks at Din Tai Fung because these chopsticks have instructions on them.

Bubby immediately said, “I don’t agree with these instructions, specifically step 4.”  Step 4 says to “Take a nibble on the dumpling skin and sip the juice.”  (Click on photo to enlarge) Bubby disagrees with this step because he believes that step 4 should be blow on the skin of the dumpling to cool the soup inside slightly and pop the entire dumpling in your mouth to enjoy the dumpling skin, pork, and soup all at one time.  I agree with Bubby, this is the best technique. But we burned the roofs of our mouths on several occasions to perfect this technique.  You’re welcome.

Look at these bad boys.  Pork dumps.

These pork ones are the juiciest.  We usually order 4 trays of them.  I always forget that the pork ones are the best and order the shrimp and pork ones, too.  Damn amnesia.  But I dip my dumps into my sauce consisting of soy sauce, black vinegar, ginger, and chili sauce.  Bubby hates the black vinegar … BUBBY, DON’T FORGET TO BRING YOUR RICE VINEGAR WITH YOU WHEN WE GO TO DIN TAI FUNG.  YOU ALWAYS FORGET.

These shrimp and pork dumplings taste like har gow that you order at dim sum. They don’t contain as much soup as the pork ones.

We also like the noodles here.  The noodles with minced pork.

These noodles are really flavorful.  You don’t need to add chili sauce or anything which is a surprise because I add chili sauce to everything.  Once you add it, you can’t taste the minced pork.

The beautiful string beans sautéed with garlic and soy sauce.

Crispy. Crunchy. Goody.

And finally, our egg fried rice with pork chop.

Bubby says that the best fried rice is when every kernel of rice has an equivalent egg bite.  This fried rice is like that.  Totally eggalicious.  And do you see the crispy fried pork chop?  I gnawed on that pork chop bone like a ravenous beast.  Definitely not my most attractive moment, but totally worth every bite.

I give the pork dumplings 5 slow claps out of 5.  A perfect rating is given when that dish sets the standard or when a dish redefines what I previously thought about a particular dish.  And for me, Din Tai Fung’s pork dumplings is the standard for all future xiao long baos.

Din Tai Fung
1088/1108 S Baldwin Ave
Arcadia, CA

Sushi Murasaki

28 Feb

This is my first post about sushi which is really odd because I love sushi.  While other children ate cheerios and watched cartoons on Saturday morning, we ate fresh sushi and tied raw chicken legs on string to catch blue crabs.  My parents would wake us up at 3 am on Saturday morning so we could make our morning drive to Galveston for a full day of fishing and crabbing.  Half asleep, my brother, sister, and I would crawl into the back seat of our Cutlass Sierra Oldmobile and wake up to the smell of the ocean.  My dad and brother would fish all day while my mom, sister, and I would catch crabs with raw chicken and a net.  When we got tired, we would jump in the ocean like children do and play.   When I was 4 or 5, my sister and I jumped into the ocean and my right foot landed on a hard shell with jagged edges.  I’m not sure if it was an oyster shell or a conch shell but it cut deeply into my foot.  I lifted my foot out of the water, and streaks of blood ran down my leg.   I remember it clearly.  My mom yelled for my dad, and my dad ripped open a Marlboro, unpacked the tobacco, spit in it, and created a homemade Neosporin like a Korean shaman.  He packed the tobacco into the cut and it actualy healed nicely.  My Marlboro scar isn’t that bad.  I probably have nicotine permanently running through my veins but whatever.

Anyway, after our long Saturdays at Galveston, my dad would prepare fresh slices of sashimi from his catch of the day.  So at a very young age, we were spoiled with really great sashimi.  I crave and eat a lot of it, often.

We went to Sushi Murasaki in Orange County.

Bubby and I always order the agedashi tofu for our appetizer.  It’s a must.

Fried soft tofu in a tentsuyu broth made of dashi, mirin, and Japanese soy sauce.  The broth was warm and light.  I spooned it into my mouth until it was all gone.  Perfectly flavored.  The tofu was a good soft and silky texture.  Bubby thought there was too much broth to really enjoy the fried texture of the tofu.  I didn’t mind the broth at all.

Our nigiri arrived. Isn’t this beautiful?

Top row (L to R): fatty toro (x2), yellowtail belly (x2), salmon belly
Middle row (L to R):  mackerel, another mackerel, kohada, tuna, sweet shrimp, salmon roe with quail egg
Bottom row (L to R):  salmon, albacore, kumamoto oyster

Fatty toro is the best.  So fatty.  The best fatty toro I ever had was at Urasawa where you seared the outside of the toro on a hot stone rock and it sizzled in its own fat.  Amazing.

The yellowtail belly was also really tasty and fresh.  Bubby insisted I take note of the salmon, “It was most delicious.”  All of the fish was fresh, including the sweet shrimp.  It had a very clean taste to it.  The only piece I disliked was the kumamoto oyster.  I felt sick after eating it.  It did not sit well.

Our spicy scallop hand roll:

The scallops were fresh but instead of adding the spicy sauce into the Japanese mayonaisse and scallop  mix, they just added it on top.  It was okay, but the nori was crispy and good.  I probably would not order this again.

The next dish was the chawanmushi, Japanese egg custard.  The weird thing about this restaurant was the order the food arrived.  I’m used to the chawanmushi and miso served before the sushi.  Here, they arrived last.

The egg custard was soft and silky and super hot.  Mmmm.  I could do without the shiitake mushrooms, I’m not a fan of mushrooms.  But after spoonfuls of treasure, there were nuggets of shrimp and fish at the bottom of the rainbow.  Very good.

We ordered salmon cheeks but they were out.  Instead, they brought yellowtail cheek.  The consistency is similar to hamachi kama, yellowtail collar.  It was really delicate and flaked off in soft pieces.

The sauce was a ponzu sauce.  I could just drink it by the glass.  Try these cheeks, you won’t regret it.

Finally, for dessert, my miso soup arrived.

I would not order it again, it had a strange fish smell and taste to it that I did not appreciate.

When the bill arrived, Bubby noticed that they did not fry my sweet shrimp head.  I love my sweet shrimp head!  But by the time we realized this, I was too full to remind them to bring my head.

Damn it.  I shall not forget next time.  I shall not.

Sushi Murasaki had its ups (fatty toro, yellowtail belly, yellowtail cheeks, chawanmushi, agedashi tofu broth) and downs (kumamoto oyster, miso soup, spicy scallop handroll, no fried shrimp head).  The ups outweighed the downs, and for that, I’ll give 4 claps.

Coming soon: I’m giving 2 restaurants a perfect 5 slow clap rating.  Stay tuned.

Sushi Murasaki
2901 W MacArthur Blvd, Suite 108
Santa Ana, CA

Pink Taco

25 Feb

On the day I ate two lunches,  I went to Pink Taco for my first lunch.  Now the name Pink Taco is disgusting, but I can appreciate the originality of it especially since it’s so crass.  The hostesses and waitresses are all allegedly “hot” but some are hotter than others.  Our hostess was a bitch.  She sat us in a booth and blocked our ability to slide down the booth benches and said, “I’m standing in the middle so you can get inside the booth.”  She may have been standing in the middle but her big fat ass and haunches were blocking the way.  Not cute.  But one time I saw the daughter of the original Real Housewife of OC, Jeana, work as a waitress.  She was really pretty.  Our waitress was in her early 20’s with a lip piercing, bad highlights, a baby voice, and a Hello Kitty ring covering her entire left hand.   It’s safe to assume she has some daddy issues.  But whatever gets you your tips, honey.  Work it out with your baby voice.  I ain’t mad at ya.

We started off with some chips, salsa, and guacamole.  Oh sweet guacamole.  So creamy.

I’ve never had a bad bowl of guacamole.  Even the worst guacamole in the world is pretty good.  The chips were thick and hard, I like mine thinner and crispier.  And the salsa needed more flavor and heat.  It was just tomatoes.

For lunch, I ordered the Cilantro and Lime Marinated Skirt Steak Fajitas.

I couldn’t taste the cilantro and lime in the skirt steak, but I’m sure it was sprinkled on.  The grilled tomatoes were a nice little treat with the caramelized onions.  The rice was stale and bland, and the beans were nothing like Enrique’s.  It’s hard to mess up fajitas when you’re layering it with sour cream, guacamole, and jalapeños.

I probably wouldn’t order the fajitas again because I like my fajitas from Texas where the meat juice drizzles down your wrist and you have to lick the entire length of your arm to catch it.  I do enjoy the Sweet Achiote Shrimp Salad, no nuts.  That’s a good recommendation for a savory, sweet, refreshing salad.

My fajitas deserve 2 slow claps.

Pink Taco
10250 Santa Monica Blvd.
Los Angeles, CA