Shrimp and chive dumpling (虾韭菜饺子)

I lived seven years in Asia: one and a half in (基隆) Keelung, Taiwan and five and a half in (新加坡) Singapore. If the reader wondered if I crave Asian food, I do. Chinese food is my favorite cuisine of all and dumplings have become comfort food for me.

It’s not Don Tai Fung, but it’s four blocks from my apartment and it’s relatively cheap. IXLB is my local dumpling house and I just realized the acronym means something like “i love xiaolongbao.”

I didn’t order the xiaolongbao, but i ordered cucumber slices in garlic and sesame oil. This version also had Sichuan peppercorns and chilies and I liked it.

The steamed pork bun was likewise delicious and comforting.

It’s no-frills, but the food is authentic and reasonably priced.

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Singapore Noodles

For the three people who read this blog…huzzah!

Rejoice for I have moved to Hollywood and there are many interesting and inexpensive restaurants around. 


It’s close to kway teow, with plenty of bak kwah pork tossed with shrimp and scallions and mung bean sprouts. The shrimp was cooked perfectly. It was one of the best Asian dishes I’ve had in California.
It was very good.


I added all of that chili oil which wasn’t that fiery.


Now I know that los palillos means chopsticks (筷子). 


I started off with a huge seaweed salad. 


I recommend Noodle World.

http://noodleworld.com/nw/
It’s only two (!!!) blocks from my new apartment!

Spicy Dry Noodles (干辣面)

I lived for a total of seven years in Asia: one and a half years in Taiwan and five and a half in Singapore. 

Thus, I sometimes crave real Chinese food. Real I mean as Chinese food prepared traditionally by Chinese people for Chinese people. 


The serving was much bigger I would have received in Singapore. I liked the deboned pork ribs, the Sichuan pepper and the pickled vegetables. Except for the huge portion it tasted authentic, like a dish I could get at a stall in the People’s Park Complex in Singapore’s Chinatown. 


I went with my brother. Afterwards we walked over the Pershing Square and I ordered some petits fours at a chocolatier.


The petits fours were very rich and I managed to eat two, a bitter chocolate and a rose lemon flavor. 

Fried Cumin Lamb (孜然炒羊肉)

I went down to San Diego a few weeks ago to hang out with my youngest brother. The Asian ghetto, as it were, is located on and around Convoy Street, so we stopped at Chef Chin’s restaurant which looked promising.


The cubes of lamb were salty, fatty and crispy and aromatic with lots of cumin. The dish was garnished with fried cilantro and scallions. I loved it. While it wasn’t as good as the similar dish cooked by Lao Chengdu in Singapore, it pleased me.

Beef cooked in chili oil was good too.


It wasn’t as fiery as I would have liked.

They even had almond soup for dessert!

The Chairman’s Bao (毛泽东的包子)

My craving for Chinese food was sated by my trip to Baohaus, a Taiwanese steamed bun restaurant by way of New York.


I’ve had this very same dish in both Singapore and Taiwan. Berkshire pork belly said the menu, served in a steamed bun with crushed peanuts, cilantro and a sweet sauce.

好吃!

The taro fries were served with a peanut-based garlicky hot sauce that wasn’t very spicy. 

I also ordered lemonade mixed with green tea that was unusually good. 


I like this place, located in a mall in Chinatown, Los Angeles.


Luckily for ne there was a firecracker festival going on.

Kung Pao Chicken 

I was in Santa Clarita, a week ago and after I had a brief meeting I was hungry and there weren’t many good options in the area. So I went to Pick Up Stix, a vaguely Chinesoid restaurant and ordered Kung Pao Chicken. 


It wasn’t bad at all, although the zucchini is an American addition. The sauce was sweet and tangy and the chilies were present. Sichuan peppercorns weren’t invited to this party. 


The rice was too dry to eat with chopsticks, so I had to eat it with a fork. 


I would rather not have to eat and Pick Up Stix again, but I’d eat there before I’d eat at Chikn Filet.