DoesThatHelp

When you just don't know what to do with that stuff

Posts Tagged ‘Lunch

Piping hot lasagna in Genoa

leave a comment »

Docking in Genova, or Genoa, did not have the biggest of expectation for the city. Before leaving New York City, a bartender said she had just visited Genoa and said there was not very much to see outside of some interesting architecture – what one would expect from a centuries-old port city in Europe.

A friend had previously taken a cruise that also docked in Genoa but, during that occasion, she opted to stay on the ship.

Taking the first few steps into town, it was clearly different from prior stops in Rome and Florence. It was much more modest.

In a way, it was a nice change from the sightseeing aspect of wandering some of the more popular locales in Italy and getting to see something a bit relaxed.

After first getting confused on location, eventually found the way into town, which offered a good glimpse of the area. Eventually found one of the main thoroughfares in town, the Via San Lorenzo; walking down the street, caught sights like the Cattedrale di San Lorenzo and the Palazzo Ducale (along with a bubble tea shop).

After browsing a farmer’s market, sat down to lunch in the Piazza Giacomo Matteotti at a place called Douce Pâtisserie Café. Went with a fairly basic eggplant and mushroom lasagna, which arrived to the table hot and steaming. The first bit was a very welcoming one, despite being really hot, the taste of the ingredients were all very pronounced and the lunch became the highlight of the entire visit to Genoa.

However, it was upon leaving that the expansive patisserie inside was noticed – it looked incredible.

Advertisements

Phở

leave a comment »

It had been a while since visiting one of the local Vietnamese places in town, the Rau Ram Café, down a side street, a few meters from the Marapara Golf and Country Club in Bacolod City. Ever since the first visit, always ordered a big bowl of phở, a traditional beef noodle soup.

Arriving at the table, the steaming bowl comes with a plate full of fresh herbs, including basil, cilantro, and sawtooth coriander; along with hot sauce and hoisin sauce, in order to customize each individual bowl.

With ever bowl prepared, tore up various herbs and threw them in before adding in the soup. Once the hot broth makes contact with the leaves, the aromatics consume the table and before taking one bite of the soup, the impression the smells leave is already remarkable.

Even though this place does not serve it with the traditional thin slices of beef that cook quickly in the hot soup, instead its small cubes of beef, the dish is still delicious.

A tall order

leave a comment »

Wandering the mall on a random weekend and needed to find a spot for lunch. The same old chain restaurants that occupy entire wings of the mall, all serving the same overpriced meal options – it’s very much, slim pickings. Zark’s, which also happens to be a chain, usually offers up good burger and fries options, always a go-to when there isn’t much of a craving for anything in particular.

Having visited several times before, it has always been good – although, still taken aback by the number of patrons who eat their burger and fries with a fork and knife.

On this occasion, picked the stone-cold stunner, described as “a double bacon cheeseburger on a bed of fresh lettuce, tomatoes, mushrooms, and caramelized onion,” it sounded great.

The plate arrives at the table and, having experienced double cheeseburgers before, this one did not disappoint in height. It took a bit to figure out the mechanics of it, and it was an absolute mouthful.

Zark’s has always been a good fallback when there didn’t appear to be many other options. Plus, the massive “stone-cold stunner” was some good eats to carry through the rest of the day.

Stone-Cold Stunner

A pleasant surprise after a big disappointment

leave a comment »

On the previous visit to Hong Kong, enjoyed dim sum at Maxim’s Palace, an amazing restaurant with those traditional food trolleys rolling around loaded with delicious small plates; on the most recent visit, received a tip on a dim sum place in the Sheung Wan district.

Upon arriving, it was a bit daunting, located on the second floor, it was crowded and was sharing a table with a couple other parties. With no employees making eye contact and unsure of what even to say if one was called over, backed out and scoured the neighborhood for a new spot.

After walking for a couple blocks, even wandering into a food center without anything terribly inviting, found a small restaurant tucked away along a side street. The menu had a variety of choices and, by that time, was very hungry.

Among the selections, ordered some fried noodles, rice, a large beer, and fried shrimp.

Ordering fried shrimp on a menu, had an image of the typical, western-style, shrimp with breading – maybe even something along the lines of popcorn shrimp (living in a place where cutting corners in the food industry is the norm, it has unfortunately now shaped one’s instincts).

As a pleasant surprise, a plate arrived with these large, beautifully-fried shrimp, atop some steamed broccoli (have been told, anything broccoli is not authentic Chinese, but it was a nice presentation). Grabbed one immediately and upon separating the head from the body, the juices that ran out was incredible, lesson learned for the next one. The breading was wonderfully light, the juices were marvelous, and the shrimp was delicious and meaty.

Dad says, finding Crowd Restaurant was probably meant to be, considering the original destination was a bust.

Arrived at the restaurant, unaware they were about to close lunch service, but they didn’t seem bothered too much. They may have turned off the lights in the unoccupied portion of the restaurant, but in no way was there pressure to eat faster and get out – professionals.

Arrived at the restaurant, unaware they were about to close lunch service, but they didn’t seem bothered too much. They may have turned off the lights in the unoccupied portion of the restaurant, but in no way was there pressure to eat faster and get out – professionals.

Written by Paulo Loreto

November 5, 2016 at 10:50 PM

Hairy Crab Dumplings

leave a comment »

A visit to the Din Tai Fung location at Grand Gateway 66 in Shanghai, browsing the menu, eyes honed in right on the Pork an Hairy Crab dumplings. Primarily, the name hairy crab conjures an array of puns, but it was absolutely something that had to be tried.

After selecting an array of dumplings, when the bamboo steamers arrived, the waitress pointed out which ones were which, but the hairy crab dumplings came with a specific marker; an orange-colored crab shaped item sitting between dumplings.

It turned out to just be flour.

The dumpling, itself, explodes with crab flavor. Definitely something worth ordering again, in a larger size.

Din Tai Fung is a Taiwan-based dumpling shop, with numerous locations in the region, including several in Shanghai, alone.

Din Tai Fung is a Taiwan-based dumpling shop, with numerous locations in the region, including several in Shanghai, alone.

Written by Paulo Loreto

April 1, 2015 at 7:48 AM