Call me boring, but my standard for xiaolongbao, or soup dumplings, is the ones from Joe’s Shanghai in New York. I’ve had excellent xiaolongbao in Vancouver, too, and of course, the best ones were probably those from Din Tai Fung in Taipei, but Joe Shanghai makes the most consistently tasty ones out of those I’ve had stateside. So when I had friends rave about the soup dumplings at Shanghai Cafe, I had to give them a try. We stopped in mid-afternoon on a Friday and were seated immediately. The place

Dominique Ansel is best known for his original cronet, which was a portmanteau of a croissant and donut. On this trip to New York, I had a meeting not too far from his eponymous bakery, and so I decided to try my luck at getting a cronut afterwards. We arrived at the bakery around 10:30 on a Friday morning and breathed a sigh of relief when the queue was short. Sadly, though, when it was our turn, the cronut had already sold out. We opted for a frozen s’more instead,

After imbibing at Please Don’t Tell, the hubs and I parted ways with our friends and wandered down the street looking for a bite to eat. We stumbled upon this yakitori-izakaya type. It looked crowded without a horrendous wait, so we decided to step in and give it a try. After about a five-minute wait, we were escorted to a table towards the back. Oh! Taisho seems like your straightforward Japanese snack and socializing kind of place. Service is quick and just friendly enough to warrant no complaints, but it’s

I’ve been trying to get into Please Don’t Tell (or PDT for short) since 2013. It seems like every time we make plans for it, we couldn’t get reservations. Yes, it’s just a cocktail bar, but it’s one of the first modern speakeasies that I’d heard of, and the fact that you have to enter the bar through a telephone booth inside a hot dog shop makes its charm quite attractive to both locals and tourists and, thus, difficult to get into. Speaking of reservations, to get one, the phone

David Chang’s Momofuku is an empire. And the Momofuku Milk Bar, in my opinion, is the crown jewel of that empire. Now, I’m not even a desserts gal, but Milk Bar does some crazy-creative stuff with sweets, and they’re delicious. While the crack pie (think cookie dough with oats and sugar and salt to the nth degree) is perhaps Milk Bar’s most popular dessert, I much prefer the corn cookie (hint: must love corn). One thing I can agree on, however, is the cereal milk. Imagine drinking the milk after

I can’t believe it’s been four seasons! The show just keeps getting bigger and better. Having been on Four Senses on AMI for four seasons, I’ve learned so much about food and the makings of television. This season, we’ve got a fantastic guest line-up that includes a lot of celebrities in fashion, design, radio, television, and more. In Canada, tune in to our season premiere this Thursday, January 5th, at 7:30 PM ET/PT on AMI. And if you’re not in Canada, check the Four Senses on AMI website shortly thereafter,

It’s the eve of New Year’s Eve. Some of you already have your NYE plans laid out minute-by-minute. For the rest of us, you don’t have a clue. For some, the anticlimax is great. For others, it may feel like a letdown. We were talking about former New Year’s Eves the other night, and we all agreed a majority of our attempts at celebrating New Year’s in the past have resulted in great disappointment. A large part of it stems from setting the bar too high for what is essentially

The end of the year is a good time to reflect, renew, and rejoice. 2016 was a good year. I cooked with Chef Anita of Pondicheri (now also open in New York) for a private dinner that raised funds to help the vision impaired. I ate at Graham Elliot‘s restaurant, and he even personally cooked for us. I held another successful pop-up in Houston. I was invited to be a guest on CNN International’s Inspirations: Breaking Boundaries in London. One of my BFFs got married. I met a lot of

This was my second time visiting Maharlika Filipino Moderna, which I recently learned is pronounced “mah-HAR-lee-kah” with an emphasis on the second syllable. Maharlika was where I tried my first cocktail with fish sauce back in 2013. I was nervous to try it at first, but my cousin pointed out I got fish sauce tattooed on me, I had to try it. Not being one to turn something down, I said yes, and it changed my life. Maharlika’s fish sauce michelada was proof fish sauce could be done in cocktails.

I first heard about Xi’an Famous Foods when Anthony Bourdain featured it on his former show. Once we landed in NYC, since we were in the area, the hubs, our friend, and I decided to stop in at Xi’an for lunch. The outpost we went to was in East Village and tiny, tiny. I’m talking there’s just a few tables lining one wall, a bar lining the other wall, and room down the middle for the queue that ostensibly fills up during meal time. There’s a boombox playing old school

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