159. A Burmese Spread at Daw Yee Myanmar Café (LA-SGV: Monterey Park)

After my first experience with Burmese food at Burma Superstar in San Francisco, I have been intrigued by the food from the country now known as Myanmar.  We visited Daw Yee Myanmar Café to eat more of this unique cuisine that blends Chinese, Indian, Thai, and Lao influences into its own native fare.

A must-order dish that provides a glimpse into traditional Burmese fare is the tea leaf salad.  Diced tomatoes, roasted peanuts, fried lentils, and toasted sesame accompany shredded cabbage, whole chilies, and fermented tea leaves imported directly from the mother country.  Our Burmese server-host-instructor extraordinaire tossed the hodgepodge of ingredients table side until it created a harmonious blend of rainbow colored, texturally titillating, fragrant salad.

One of our favorites was the kima platha, a sort of grilled flatbread in finger food sized pieces folded over ground chicken seasoned with Indian masala.  It is almost like a potsticker, but a more bready, heartier, fuller version of the usual fried dumpling.  The kima platha comes with a dipping sauce, but we used it to soak up all the leftover curry goodness on our plates.

Speaking of curry, the egg curry was a highlight of the night.  Get this... the eggs are hard boiled and deep fried, then added to the mix of tomato and onion sauce.  The colorful curry covers the eggs, making them gleam in the golden pool of glory.  Cut the eggs up and let them fall into that sauce... douse the eggs with more sauce, and you've got a spoonful of bliss.  Whoever thought of this (someone Burmese I presume) was a genius.

There are many more items on the menu that are great to share as well.  We also ordered the mutton curry, which was robust in meaty flavor with a tinge of lemongrass.  The mohinga, Myanmar's national dish, should not be missed.  Rice noodles submerged what is known as a catfish chowder piques an initial interest but results in a complete addiction to the comforting noodle soup.  We are definitely returning for more.

Happy birthday, Ron.  Until next time, let's all get S.O.F.A.T.

Daw Yee Myanmar Café
111 N. Rural Dr.
intersection of Garvey Ave.
Monterey Park, CA 91755
Closed Tuesdays

ML - 20130909

154. Bay Area - Tasty Indian Pizza and Wings (Bay Area: Sunnyvale)

Tasty Indian Pizza combines the best of Indian fare and arguably the most cherished American food to bring a unique Indian-American perspective on bar favorites like pizza, wings, and nachos.  I like that the name of the restaurant tells you exactly what you are getting.  But hey, if you don't like the insides of a samosa on top of your pizza, then there is good ol' pepperoni for you too.

My friends and I hit up Tasty Indian Pizza not for the pepperoni but for, well, the tasty Indian pizza.  We ordered half of the 3 Idiots and half the Saagar.  The 3 Idiots half of our pizza was adorned with Indian butter chicken, which is really just the dark meat portion of chicken tikka masala, and garnished with chilies and jalapeños, making for a spicy taste that can be easily washed down with cold beer.  The 3 Idiots, as I have since learned, is a major Indian blockbuster that was the highest grossing Bollywood film when it was released.

The Saagar half of the pizza was mainly a creamy spinach pizza with pineapple, jalapeño, red onion, and cilantro.  The pineapple sounds absolutely bizarre in that mix of ingredients, but once that spiciness creeps up onto your taste buds, you'll be glad that the sweetness of the pineapple is there to put out the fire. 

We also order the spicy tandoori wings.  The outside resembles the glowing red chicken fired up in the tandoori oven, but the inside is even more tender than the traditional version.  The skin is just slightly crisp, not enough to produce a real crunch, but one bite into it, and the meat oozes with juiciness.  It is now one of my favorite ways to have chicken wings.  A fair warning though... the chicken is hot in both temperature and spice.  Be prepared to sweat.


What is cool about Tasty Indian Pizza is that not only does it have seriously delicious food, it is also an ideal spot to gather your friends for football and beer.  Sounds like a perfect spot for Sunday, doesn't it? We have already declared we would return for the other pizzas on the menu.

When football season is over, let's get Tasty Indian Pizza take-out and stream 3 Idiots, yeah? I'll take your silence as consent.  Until next time, let's all get S.O.F.A.T.

Tasty Indian Pizza (AKA Tasty Subs and Pizza)
528 Lawrence Expressway
Sunnyvale, CA 94085

ML - 20130906

Post 60: San Francisco - For Love and Adventure

Back in April I headed up to San Francisco to witness Boy and Girl tie the knot.  Boy and Girl's wedding theme was For Love and Adventure, a very fitting theme considering that Boy and Girl love to travel, love food, and of course, love each other very much.  I thought it would be creative to put a little wedding spin on this post and dedicate it to Boy and Girl.  Here are something old, something new, something borrowed, and something blue that I came across on my adventure through San Fran. 

Turtle Tower (SF: Civic Center)

Something old - Chicken pho (pho ga long)

It's not that the chicken is stale or that the noodles are old... in fact, the chicken is juicy and tender, and the noodles are picked up by the owner fresh each day.  Chicken pho is old in the sense that it's something familiar, something homey, something comforting.  Speaking of comforting, this big bowl of chicken noodle soup was what cured six Saturday morning hangovers.  And what better way to cure a hangover with a steaming bowl of clear broth made from organic, free range chicken? Only in San Francisco will you find the chicken used in pho to be good not only for man but for the animal as well.  Think chicken pho is good? The server says, "pho ga long is better!" If you're alright with giblets, you'll certainly agree.

Little Delhi (SF: Union Square)

Something new - Badami chicken

The first dish I order at Indian restaurants is usually chicken tikka masala.  The creamy yet spicy curry dish is simply irresistible.  This time, however, I went for something new.  The first dish that I ordered was the house recommended badami chicken, a dish prepared by adding tandoori chicken to creamy curry with ground pistachios and cashews.  Grinding up the pistachios and cashews contribute a depth of flavor to the curry so that it's not just spicy but a bit nutty tasting too.  It went great with the garlic naan, and it tasted even better as a dipping sauce for the samosas too.  Even Kevin, who wanted nothing other than garlic naan, helped himself to a few extra spoonfuls of this exotically fragrance dish.  Badami chicken was definitely something new for me.  If only more Indian restaurants served this dish along with the other items on the menu.

Hong Kong Lounge (SF: Outer Richmond)

Something borrowed - Sticky rice wrapped in lotus leaf (秘制果蒸粽)

I'm not sure what inspired Hong Kong Lounge to create an enormous, eight dollar, Chinese sticky rice wrap at dim sum, but I wouldn't be surprised if they borrowed the idea of super sizing everything from the land that's known for foot-long sandwiches, double-decker burgers, and extra large slurpees.  Often times dishes that are made to gargantuan proportions are somehow neglected if not by health, then by flavor or by lack of quality ingredients.  This sticky rice wrap is not the case.  It's full of savory pork, flavorful Shiitake mushrooms, roasted peanuts, fresh egg yolk, and saucy sticky rice.  Check out how big the wrap is sitting next to the tea cup.  That's some heavy duty Chinese flavor, for real.

SFO Aviation Museum & Library (SF: San Mateo Co.)

Something blue - Boy and Girl's wedding (SF: SFO Intl Airport)

If I were to really highlight something blue that I ate, it would just be the bleu cheese from the salad at the wedding.  But how far would I get talking about the bleu cheese in a salad? What was truly blue (in color not emotion) was the wedding itself.  From the Pan Am stewardess outfits on display to the creatively packaged Hershey's chocolate bars to the handmade table decorations to the groom's tie and the M&M's, there were vibrant shades of blue everywhere.  A beautiful color... a beautiful wedding theme... a beautiful couple.

Cheers to the happy couple, Moritaka and Cheryl.  I wish you a lifetime of happiness, much love and much adventure! I can't wait to hear more stories of food and travel.  Until next time let's get S.O.F.A.T.

ML - 20110428-0501

Post 50.2: Goodbye Thousand Oaks, Part 2 - Bollywood in the Basement (LA: Westlake Village)

Okay, so I'll miss the commute with my cousin.  But what will I miss about the food that's actually by the office? Immediately, Bollywood Indian Restaurant comes to mind.  Authentic Indian restaurants in the Thousand Oaks area are already pretty hard to come by, but trying to find one that's situated in the basement of an unnamed office complex complete with man-made ponds and mini waterfalls is even harder.  Hidden gem? Yeah, I'd say so.

The restaurant is located within walking distance of the office, but I've only ever employed my lower body as transport once.  I'm usually too impatient to walk (or wait) for my beloved Indian food.  Sipping on sweet lassi and breaking up bits of papad helps pass the time while favorites such as chicken tikka masala, lamb vindaloo and dal tarka are being prepared.

If there's any meal that suggests that gluttony should be limited, it's lunch.  We've all experienced the post-lunch food coma that enshrouds us with the onset of impending sleep, and I'm almost certain that afternoon comatose is not conducive to the work environment.  Thankfully, Bollywood serves lunch specials in smaller portions.  However, I have no discipline in holding myself back from gorging on delicious Indian food.  Ergo, bring on the extra samosas!

Chicken madras

In a world where tomatoes are being skimped on in fast food burgers, it's comforting to find that fresh tomatoes aren't being left out of dishes that absolutely require it... like chicken madras.  No tomato in my burger? Extra lettuce please.  But no tomato in my madras? I can't bear to imagine.  After all, it wouldn't be chicken madras without fresh tomatoes.  What I like about the madras has to do heavily with the confused veggie-fruit.  Its flesh provides some relief from the spicy madras sauce.  The juices are untainted by the spices... cooling, refreshing... like water from the backyard hose on a hot summer's day.  The tomato is juxtaposed nicely against the sauce, teeter-tottering the spiciness on your tongue.

Chicken tikka masala

My co-workers and I usually ask for two orders of the tikka masala (a spicy version for the tough tongue and a mild version for the weaker one) just to make sure there is enough to go around.  And as if we didn't already know that's it's the absolute favorite of the house, the dish is highlighted in red on the menu just so patrons take note.  It's not even the chicken that holds our attention; it's the creamy tomato sauce.  Over rice, slathered on naan, or even doused onto a samosa, the tikka masala sauce cannot be passed up.

Chicken tandoori

Numerous times a friend or co-worker has exclaimed that the chicken tandoori looks dry.  Well, friends, let me tell you... after one bite you'll know that the chicken, as white as the meat is, is as juicy as a pear.  The combination of garam masala, garlic, ginger, cumin and cayenne pepper along with yogurt give the chicken the special taste, and the mixture of red chili pepper and turmeric give it the color.  After being garnished with sliced onions and a wedge of lemon, the tandoori dish becomes unbelievably mouth-watering.  You'll be able to smell the exotic spices and the fresh citrus scent on your fingertips for hours after lunch is over.

Lamb korma

If the chicken tikka masala is the house favorite, the lamb korma is mine.  The korma is much creamier than either the madras or the tikka masala.  In fact, if you bring the plate close to your nose and take a whif, the korma has the distinct smell of butter.  What I really love is not the creamy, buttery fragrance but the bits of ground almond that sit throughout the gravy.  Every so often I'll bite into the bits of almonds, which conjures up images of biting into the hazlenut bits in a Ferrero Rocher.  Firm but soft to the bite, the almonds make all the difference.

Lamb vindaloo

Seeing aloo in the name of this dish means that the dish contains potatoes; potatoes with curry... what a tasty concept.  Toss in some lemon juice, and you've got a dish with a truly spicy kick.  The lamb vindaloo is the spiciest of the dishes thus far, so I would suggest tasting it after tasting the other sauces.  Like the lamb korma, the meat is slightly gamey but as tender as chicken.  The strong spices and the firey kick definitely help reduce the gaminess of the lamb though.  And to help reduce the fire? I'm sure glad I have some of that mango lassi left.

Lamb tikka

Like the chicken tandoori the lamb tikka is roasted with herbs and spices in a tandoori oven, and it's anything but dry.  Break open the lamb, and you'll see for yourself.  Glistening, gleaming meat juices flow down the nooks onto the plate.  The juice from the meat along with the freshly squeezed lemon juice create a sauce in itself.  Have it over the long-grain Basmati rice, and you may forget about the other dishes.

Dal tarka

I'm not particularly fond of vegetable only dishes, but I ordered the dal tarka once, and it completely blew my mind away.  The menu description is simple: lentils cooked with garlic.  But upon arrival at the time, I know it's not as simple as it sounds.  There are bits of red and splotches of green, probably from the chilis and the cilantro or parsley, floating atop the backdrop of yellow lentils.  Chopped slivers of garlic running throughout give this dish a warm and inviting taste.  It's neither as spicy as the others nor creamy either.  The dal tarka was the turning point for my anti-vegetarianism (the saag paneer and the eggplant bharta are great veggie dishes as well).  Dip the naan into the dal until the plate is running on empty.  And when that happens, bend the naan just a little bit more so that the taste of home can be scooped up by fluffy carbs and into your cavity of gluttony.

Pistachio ice cream

Many apologies for what I'm about to say.  The pistachio ice cream looks like cat food.  Why it's cut like Fancy Feast is beyond me.  But what I do know is that I prefer leprechaun green pistachio ice cream from Rite Aid much more than I prefer this.  It's worth the try, but if you can't stomach the color or grainy texture, try a different dessert item, or order another lassi for dessert.  I'll pass on this one... my food coma is about to hit anyway.

Each time the staff at Bollywood sees us, they probably wonder if their lunch menu has any relevance with us.  I'm sure they designed a lunch menu that tries to prevent the onset of food coma (light on quantity but heavy on flavor), but my Indian food gluttony absolutely defies their goal.  Sorry Bollywood, you're food is too good.  

Each time I walk out of this restaurant in zombie-like fashion, I realize why the restaurant is located in a dungeon of a space but happens to be surrounded by calming waterfalls and ponds.  It's the perfect place for the post-lunch, food coma nap.  Ooh, I see a bench.

Until next time, let's all get S.O.F.A.T.

ML 20110326+0402

Post 33: Lessons Learned

Lesson One

This week I lost a perfectly good sandwich (well, half of it) to the floor (carpeted) due to my inferior lack of prioritization.  Upon returning from Vons with a freshly prepared deli sandwich, I unwrapped my sandwich and placed it on my desk near by keyboard.  I was so excited about my dark chocolate Reese's peanut butter cups that I swiveled my chair around to put the chocolate in the drawers of my desk.  When I turned around...

HUH?! My sandwich (well, half of it) was gone.  Where did it go?

The floor.  Apparenly my sandwich had rolled off my desk.  How did that happen? Well, I was careless enough to place it on the carpal-tunnel-preventer tool/object/device (AKA wrist rest).  And my bread was a round, torpedo-shaped roll.

The bread was here; the turkey was there; the tomatoes, onions, and pickles were everywhere.  Sadness.  I salavaged what I could... mainly the cheese (oh, my dear pepper jack), lettuce, and the other slice of bread.

So lesson learned.  Eat sandwich first; worry about candy bars later.  And be wary of where you put your unwrapped sandwich at lunch.  Do not, under any circumstances, leave it anywhere near the keyboard or carpal-tunnel-preventer tool/object/device.  Better yet, never eat sandwiches with round bread.  It's sliced bread from now on for me.  Or pitas.  Yes, pitas.

Lesson Two

Never buy samosas from gas stations in Woodland Hills, especially if they aren't made by Indians, and super especially if they've been sitting under a tepidly warm heatlamp.  Wait 'til you get a chance to hit up some true authentic places.  Ughhhhh.  Lesson learned.

Lesson Three

There is no lesson.  Don't repeat mistakes from the aforementioned lessons.  I'm going to NYC for some US Open tennis matches and some delicious grub.  Whoo hoo!

Posts to come... until then, let's all get S.O.F.A.T.

ML - 20100903

Post 7: Conquering my Curry Craving (SD: Miramar)

Sometimes cravings hit me the same way a heavyweight boxer gets jabbed in the jaw by his opponent. WHAAAAMM. It's nothin' but pain. Today I got a slam in the stomach that left me crying for curry, and the only way to cure the pain was to conquer the craving.

My favorite spot for a quick conquering of my Indian curry craving is Punjabi Tandoor, a hole in the wall hidden amongst techno-corporate office buildings in San Diego's Miramar region. With about a dozen tables total (inside and on the patio) and most of their curries pre-made, I would never call this a restaurant... but this 'shop' does provides an instant remedy for the pain caused by my curry craving.

Can you find it? Punjabi Tandoor is hidden between corporate office space.

My meal was a boxing match against five curries. Here's how the fight (MICHAEL LIN vs. CURRY SINGH) played out:

Pre-fight training (cue Rocky music...) - VEGETABLE SAMOSAS

Biting into these samosas are a combination of pain and pleasure. The steam fills the caverns of your mouth so quickly that you don't have time to scream, but the intensity of spices from the peas and potatoes leaves you panning for more. Good thing the samosas come in pairs!

Crispy and fluffy vegetable samosas.
Broken apart and basking next to pools of chutneys.

Round 1. The first punch - SAAG SPINACH CURRY
The spinach curry is the first punch to your face... BOOM. Like... damn. Where did that come from? It's a sobering wake up call that announces that the fight has begun. The creaminess of the spinach curry fooled me at first, but trust me when I advise you to never underestimate your opponent. The adrenaline starts pumping, and drops of sweat have begun to roll down the side of my face...

Round 2. Footwork and blocking - CHANNA CHICKPEA MASALA
Getting hit for the first time signals your body to immediately guard against another attack. Put your arms up, and cover your face! The chickpeas in this curry are a bit bland in comparison to the spinach curry, but it provides a defense against any other attacks of spiciness. The channa masala is the dance of the footwork that helps prepare for the next jab.

Topped off with a yin and yang of chutney.
The green chutney has a spicy yet minty kick, and the red chutney is sweet like molasses.

Round 3. The unexpected uppercut - SHREDDED CHICKEN TANDOORI
I expect spicy food to be brightly colored as a natural warning of impending digestive disaster, but deceit in this surprise lies beneath the curry's dull, crimson color. While the spiciness from most other curries hits the top of your tongue, the blow from this chicken tandoori hits the underside of your tongue like an uppercut to the bottom of your chin. BAAAAAM. It hits so hard that it throws the sweat right off my face.

Respite between rounds - PANEER TIKKA MASALA
After getting a brutal pounding in the first round against Curry Singh, paneer tikka masala provides a rejuvenating respite between rounds. Don't get me wrong; the curry still stings, but the delightful dairy soaking in the tub of the curry is like the sponge of relief that the trainer uses to wipe down your sweat. The curry that the paneer floats in is like the squirt of Gatorade in your mouth that replenishes your body. It still stings a bit, but it helps you strategize your next move.

Paneer tikka masala.
Five curries completed my pentagon of Punjabi pleasures.

Final round. Fight to the finish - CHICKEN TIKKA MASALA
The final round in a fight is the one that inflicts the most pain. The aggressor jabs, hits, and punches in such a frenzy that the opponent collapses in a total knockout. This chicken tikka masala jabbed, hit, and punched my taste buds with such a drunken rage of spiciness that I was overcome with an invigorating rush to defeat the curry. I didn't want to throw in the towel, but Singh delivered a final blow of spiciness so great that my tongue collapsed in defeat.

Post-fight massage/rub-down - MILK KHEER
After an utter defeat of currgantuan proportions, my taste buds needed a cleansing just as much as heavyweight boxers need post-fight massages. The cleansing for my taste buds came in the form of a milk-based, sweet rice dessert called kheer, comparable to Southeast Asian tapioca desserts (西米露). Providing a much-needed relief after a spicy meal, kheer allows the eater to rest from battle and regain the strength and endurance needed for the next match.

Lin vs. Singh: in the green corner is saag spinach curry.

Channa masala in the yellow corner; chicken tandoori in the red corner.
Chicken tikka masala in the brown corner.

After a traditional southern Indian wedding last November, I couldn't get over my hankering for delicious Indian food. Although the state of Punjab is not part of southern India (it's closer to the Pakistani border), Punjabi Tandoor calmed my craving for curry. The samosas, the chicken tikka masala, and the paneer were my favorites... hands down. Perhaps vegetarians would enjoy the channa masala more than I did (as my Lydia the newfound vegetarian had). Judging by Myung's plate (six curries; plate completely demolished), he enjoyed everything.

Until next time, let's all get S.O.F.A.T.

Mentions:
Aparna, we share a very important and special date! Thanks for giving me a first-hand glimpse at southern Indian traditions. I hope I can provide the same generosity and hospitality with my culture's traditions in the near future too...
Anisha, for telling me about this place and 'promising' that you would take me... and then seeing you there when I went myself! This place is bomb... thanks, Ms. Sakariya!
Aman and Janaki, the first Indian friends (Punjabi and Gujarati... I still remember) I met at school; one whose mom cooks the most amazing and memorable home-made Punjabi food ever and one who has allowed me to drunkenly sabotage her vegetarian diet... but only once!
Myung, thanks for driving. Enjoy your time here before heading back to Seoul...
Lydia, welcome back to USA. We'll get some 蔥抓餅 soon!
Anna, I was put in a bad spot... between a monster and a vegetarian!


ML - 20100131