KS Seafood, 2163 S. China Place, Chicago
If you're wondering about the recent dearth of posts, it's not for lack of material - I've been eating my material. That said, I tried to run through the photos I've taken this summer, and admittedly, most of them were of food - I've been trying to hone my steady-shot technique, and what better subject than my lunch.
Here's one of the restaurants I tried during then: located in Chinatown, KS Seafood is a bit more upscale than its peers, but its major difference is that it serves Taiwanese food. (On a side note, it also has a wireless service button on each of its tables.)
Shown above is the gua bao, steamed bun ($12.95) - what I crudely call "taiwanese hamburger." In fact, gua bao is more than that - it's stewed pork in a thick, sweet soy glaze, wrapped in a steam bun and garnished with chopped peanut, pickled mustard greens and cilantro. The mustard greens give the gua bao a sweet and sour feel without being overwhelmingly sweet or sour.
Another highlight was the preserved pork and leek dish. Although it initally looked simple, the pork had a complex flavor and chewy texture. Lastly, the hakka was a standout. Since most Taiwanese people - and therefore Taiwanese restaurants - are of Holo ethnicity, it was quite interesting to have a Hakka dish at the table. A mix of vegetables, including bamboo and thin Chinese celery, plus strips of meat and squid and small fish, the dish was garlicky and seasoned with chopped, spicy peppers. Despite their size, the red peppers were really what added the heat to the hakka.
Tuesday, August 21, 2007
Thursday, August 2, 2007
When ice cream (that includes fro-yo, shaved ice, popsicles, gelato, etc.) melts. Or worse, drips.
Don't let it happen.
On a side note, I tried black sesame ice cream last weekend. It had the right "only-slightly-gritty" texture, but even better, had a mild taste that wasn't vanilla-y. In addition, my $1.75 cone came with two scoops, which I was allowed to divide into two cones. Yumtastic.