FoodPrint of Bing – Travel with food – It is a record of connections between cities and foods in my memory. Restaurant is the heart and soul of a city and the best way to get to know a place is through searching for the best restaurant.

FoodPrint-San Francisco: Benu

Restaurant:
Benu

Address:
22 Hawthorne Street
San Francisco, CA 94105

Category:
Asian/French fusion

Average:
Tasting menu: $285/ person (additional $210 for wine)

Review:
During my recent trip to San Francisco, I visited the acclaimed restaurant in town, Benu. Head chef Corey Lee was leading the culinary team at French Laundry before opening his own restaurant. Hence, a touch of French element is expected in his creations. In order to explore his roots and culture, Chef Lee also incorporates Asian, and particularly Korean influences into his menu installation. Therefore, Asian/French fusion theme runs through the whole experience at Benu.

Starting with small delicacies, Asian influences were obvious. Thousand Year Old Quail Egg was made so perfectly that the usual muddy taste was negligible. Bold choices of a mixture of ingredients were truly exceptional. From oyster to abalone to jelly fish to Korean sausages, these small plates showcased what the bay area had to offer.

However, the fusion of Asian and French cooking was truly represented in Benu’s main courses. foie gras xiao long bao beautifully merged traditional Chinese soupy bun with foie gras. Caviar, instead of being served with bread and diced onion, was matched with hand-pressed sesame oil and rice. These novel pairings brought liveliness to traditional Asian cuisine.

Chef’s originality was also demonstrated in desserts. Omija (five-flavored berry) ice-cream with ice-cream was a rare taste from Korean culture. Even the normal-looking cherry for finishing the meal was actually cored and stuffed with almond and sour cream. Chef’s meticulous care for details and creativity truly transformed his menu and made this dining experience exceptional.

Dining at Benu is like watching a grand painting unfold, with gorgeous design, bold flavor and pairing, and creative use of ingredients from different cultures and cuisines. It is certainly a must have dining experience in the bay area.

FoodPrint-San Francisco: Hog Island Oyster

Restaurant:
Hog Island Oyster

Address:
1 Ferry Bldg
Shop 11
San Francisco, CA 94111

Category:
Seafood, Oyster

Average:
$10-30/person

Review:
It was exciting to finally make it to one of the most reviewed oyster bars in SF. Located in the Ferry Building, Hog Island Oyster has a prime spot for serving seafood, being right next to the ocean. To be completely honest, I did quite catch the interior decoration of the place since I directly picked a outside deck seat for my afternoon snack meal.

Oyster is absolutely among one of my top seafood selections. Therefore, there was no way that I can avoid the temptation of fresh oyster from this place. Naturally, the only thing I ordered there after a whole day of eating out was fresh oyster. I picked Hog Island Sweetwater (Pacific) oyster from Tomales Bay, CA. Oysters were medium size and they were served very quickly after the ordering. The freshness of these oysters were indescribable as it tasted like straight from the ocean. These oysters had a very strong milky flavor, ending with a hint of almost vanilla like taste in my mouth. The freshness of the oysters stood out when I paired then with the vinegar based sauce served on the side. However, I did think that the strong flavor from the sauce overwhelmed some of the subtle tastes of fresh oysters so I would recommend true oyster lovers to just eat it as it is.

In general, I have to say that Hog Island Oyster does provide you some of the finest oyster products on the market and it is definitely a place worth visiting even just for an afternoon snack (always order oyster). I did have any of the entrees so I cannot comment on the cooking of this place, but their selection of oysters is certainly worth trying.

FoodPrint-Maui, Hawaii: Tiki Terrace

Restaurant:
Tiki Terrace

Address:
2525 Kaanapali Pkwy
Lahaina, HI 96761

Category:
Seafood

Average:
$20-40/person

Review:
Tiki Terrace is the restaurant located in the hotel that I stayed in during my visit to Hawaii. To be completely honest, I wasn’t super thrilled to try out this restaurant because the reviews it got online were not particularly exciting. However, since it is right downstairs, I decided to give it a try. The decoration of the restaurant was rather old and tacky. It had one side open to the plaza in the hotel facing a stage which had live performance of local dance every night. Service was average so what was left to see was their food.

For a quick meal, I only ordered one dish, Seafood Huki Hukilau. It is marked as the award winning signature dish of this restaurant so I believe this will be a good measure of the quality of this restaurant. Plating of this dish was quite standard, with the lobster tailed placed on top of shrimp and snapper. The lobster tail was overcooked a bit so it tasted quite dry to me. Paired with the prochini mushroom sauce, shrimp and snapper were well cooked and I tasted the freshness. I really liked the steamed bok choy, which had fantastic flavor with it soaking up the sauce. However, the use of purple yam was very interesting and I think that brought in an unnecessary texture to this dish.

Overall I think this is a pretty standard dish for a seafood restaurant in Hawaii. It has a prime location for anyone who is staying in nearby hotels. However, I would have to say that if you enjoy a good piece of seafood and looking for some innovative cooking, there are a couple other restaurants on the Kaanapali Beach that can offer you a better experience.

FoodPrint-Twin Cities: Restaurant Alma

Restaurant:
Restaurant Alma

Address:
528 University Ave SE
Minneapolis, MN, 55414

Category:
American

Average:
$60-80/person

Review:
Restaurant Alma is considered one of the most highly reviewed restaurants in Minnesota and it was very exciting for me to try it out for the first time. Walking into the restaurant, what struck me first was the rusty, modern ambience of it. With the exposing bricks on the wall and pipes on the ceiling, this restaurant definitely gives out a young and vibrant vibe. Seating was on time and service was quick. Being pleasantly surprised, I was excited to try the food.

I tried out their $55 three courses tasting menu. The first course I had was Salmon Tartare. This is an absolutely incredible dish. The plating was neat and presentation of the salmon tartare was clear. Raw salmon marinated with a vinegar based sauce was nicely paired with avocado to form the main body of the dish. Acidity from the creme fraîche on the side really nicely cut through the fish and gave the dish a much higher complexity. The sesame seeds on top of the salmon tartare certainly added a crunch to the bite and made it more playful of a dish.

Second course I had was Turmeric Marinated Halibut. This is a quite interesting dish. The halibut was marinated with turmeric, which gave it a light ginger flavor. Paired with the nam prik, halibut was well cooked and seasoned with the proper amount of acidity and spiciness. The rice noodle was a little disappointing. It didn’t have the bite that I was looking for and a little bit more seasoning might make a big different. But in general, it still matched well the the halibut and made this a decent dish.

The third course was Crispy Pork Belly. The serving size was quite small and I didn’t expect that for the main entree. I always believe that pork belly it the finest cut from a pig. However, it is also very difficult to get it right. Restaurant Alma certainly did a good job with the pork belly itself. Three layers of taste were obtained from this dish: skin was crispy with a nutty flavor, fat melted instantly in my mouth, and meat was tender and chewy. The razor clam broth was a interesting match for the pork belly and the fava beans were perfect served in this broth. However, I didn’t enjoy the use of garlic breadcrumb here. The breadcrumb was placed on the pork belly and eventually got mixed up in the broth and became quite soggy. That was not a pleasant texture to have on the side of a delicious pork belly. In general, it is still an innovative dish.

After three courses, I ended my meal with my dessert selection of White Chocolate Mousse. This turned out to be a delightful choice. Caramel tuile was crispy and had a not so strong caramel flavor, which complemented the mousse really well. Nuts added certain complexity to the taste of the white chocolate. But the most impressive part was the white chocolate mousse itself. Usually I am not a fan of white chocolate because I consider it to be too sweet. However, this mousse really surprised me. The mousse was quite creamy but not too sweet and the texture was between butter and sponge. It was absolutely delicious.

In general, Restaurant Alma is a decent dining choice for people who are looking for a quality meal in the twin cities area. The restaurant is quite innovative and its food definitely lives up to its name in the region. Clean cut decor, decent service and proper food, Restaurant Alma certainly is a good choice for diners.

FoodPrint-Twin Cities: Cafe Lurcat

Restaurant:
Cafe Lurcat

Address:
1624 Harmon Pl
Minneapolis, MN 55403

Category:
American, French

Average:
$25-40/person

Review:
My friends and I tried out this lovely restaurant in Minnesapolis near Loring Park last weekend. The restaurant is facing the park with a gorgeous view. The setting of the restaurant is really clean, simple and semi-fancy. Part of the restaurant was based on a old brick house and they really showcased it by having a old brick tunnel between the the bar and the restaurant. Though kind of sketchy, the tunnel actually added a sense of history to the restaurant. Whether you like it or not is totally personal preference.

For appetizer, I ordered Roasted Beet and Arugula Salad with Goat Cheese and Sweet Onion Bavarois. I’m normally not a beet person and the sole reason I ordered this dish is that I misread beet as beef… However, this dish changed my idea a little about beets. Beets in this salad is roasted nicely and all the moisture was locked inside. The sweetness was nicely preserved and a hint of freshness also persists. While dish in general was set up in a clean fashion with no excess liquid to make it sloppy. Goat cheese has a great flavor but I did not like it with the veggies. However it matches really well with the freshly baked bread.

For entree, I ordered Hanger Steak with Roasted Onions Madeira and Garlic Confit, The serving was smaller than I expected, with only 6 slices of steak. The steak was a little bit overcooked in my opinion since I forgot to ask for a medium rare. It was cooked really well but the meat quality was not prime. I really like the sauce, which has black pepper and some soy flavor. The combined flavor was quite pleasing.

Finally, I chose Dark Chocolate Profiteroles with Salted Caramel Ice Cream and Spiced Candied Pecans as my desert. I really enjoyed the ice cream and the chocolate profiteroles. The chocolate profiterole was a little hard to cut above a soft ice cream but it was manageable. It is a good closing of a meal.

In general, this is a good restaurant with decent pricing. Food is well cooked but not with prime ingredients. The service was quite well. In the end, it is worth recommending for people who are looking for a casual/semi-formal place to enjoy a nice dinner in the twin cities area.

Summer Home Kitchen — Mango Spring Roll with Thai Curry Sauce

Hey guys! Here is another episode of Summer Home Kitchen! This time what I am presenting is the Mango Spring Roll with Thai Curry Sauce. This dish looks very simple but it does take some time and effort to make so sit back, relax, and enjoy!

Name: Mango Spring Roll with Thai Curry Sauce

A little info:
This dish is inspired by a restaurant I went to during the summer. It is quite a novel combination for making spring rolls and the taste is amazing. It is especially suitable for the summer as a refreshing appetizer. Spring roll is relatively easy to make but the sauce will take a long preparation time.

Ingredients:

–For Thai Curry Sauce
Vegetable oil — 2 tablespoons
Minced green onions — 1/3 cup
Minced peeled fresh ginger — 1 tablespoon
Minced garlic cloves — 2
Thai red curry paste — 2 tablespoons
Smooth peanut butter — 3/4 cup
Canned unsweetened coconut milk — 1 cup
Chicken/veggie stock — 1/2 cup
Sugar — 1 tablespoon
Soy sauce — 1 tablespoon
Black pepper — 1/2 teaspoon
Fresh lime juice — 2 1/2 tablespoons
Chopped fresh cilantro — 1/2 cup

–For Mango Spring Roll
Spring mix veggie — 300g
Avocado — 2
Mango — 2
Dried mushroom — 200g
Dried shrimp — 100g
Spring roll wrap — 1 pack (available at most Asian grocery store)

Let’s cook it up!

–For Thai Curry Sauce
1. Heat pan with oil to medium heat

2. Sauté minced garlic, ginger and green onions for 2 mins

3. Add in Thai red curry paste, peanut butter, coconut milk, stock, sugar, soy sauce, and black pepper

4. Keep whisking and heat at medium heat for 5-10 mins

5. Remove from heat, cool down, add in lime juice

6. Serve with minced cilantro, now you have Thai Curry Sauce!

–For Mango Spring Roll
1. Push dried mushroom in warm water for 30 mins

2. Dice mushroom, sauté it with small dried shrimp for 5 mins, then set it aside to cool down

3. Peel avocado and mango, slice them

4. Fill a big bowl with warm tap water

5. Dip one sheet of spring roll wrap in warm water, take it out and put it on a flat surface

6. Put some spring veggie mix on top, then 2 slices of mango and 2 slices of avocado, some mushroom and shrimp

7. Wrap it like a spring roll (or burrito, whichever way you prefer), now you have Mango Spring Roll!

8. Serve it with Thai curry sauce and enjoy!

Summer Home Kitchen — Pan Fried Fish

Hey guys! Here is a new episode of Summer Home Kitchen! Today what I bring to you is another Italian dish Pan Fried Fish! It is incredibly easy to make and the taste is amazing. After tasting it, my friend immediately decided to use this recipe at his family dinner. So come check this out!

Name: Pan Fried Fish

A little info:
A good seafood dish is what I always crave during the summer. This dish uses a slightly unconventional way of cooking fish and the taste is truly amazing. All ingredients are easy to find in local grocery store and preparation time of this dish is only 5-10 minutes!

Ingredients:

Filleted monkfish (or fish of your preference) — 500g
Cherry tomato — 300g
Dry chili — 10g
Vegetable stock — 200ml
Cilantro — 200g
Garlic — 3~5 pieces
Olive oil
Black pepper
Salt
(Maybe olives and anchovy)

Let’s cook it up!

Rub olive oil with salt and black pepper on both sides of the fish fillet

Dice dried chili, garlic and cilantro, slice cherry tomatos

Heat up the vegetable stock to medium warm

Add 2 spoon of olive oil in a frying pan, heat up the pan at medium heat

Add in diced garlic

Put in fish fillet, fry each side for 2-3 minutes

Add vegetable stock and dice tomato, cilantro and dried chili

Cover the pan with aluminum foil or lid, keep the pan on medium high heat for 20-25 minutes

Serve! Now you have Pan Fried Fish!

Summer Home Kitchen — Summer Meatball Pasta

This time we have a nice homemade Italian dish — Meatball Pasta! This is an incredibly easy dish to make and all the ingredients are very commonly used in other dishes so there is no need to shop for fancy stuff. Be sure to check it out!

Name: Summer Meatball Pasta

A little info:

Pasta is one of the most common Italian dishes and it can be adjusted based on each individual’s taste. Essentially, every ingredient in the pasta can be changed based on personal preference and you can almost never go wrong with it!

Ingredients:

Spaghetti — 250g

Cherry tomato — 100g

Ground pork — 100g

Baby spinach — 50g

Dry chili — 5g

Mozzarella — 20g

Olive oil — 3 table spoon

Salt

Let’s cook it up!

1. Dice half of the spinach, splice all cherry tomatoes in half, shred fresh mozzarella

2. Mix ground pork with diced spinach and some salt

3. Heat pan with oil to medium high heat, heat a pot of water for cooking spaghetti at the same time

4. Split mixed pork into balls and fry them in the pan till the outside of the meatballs looks yellow

5. Push in sliced tomatos and spinach, at a cup of water, turn stove to medium heat and cover the pan with either a lid or aluminum foil

6. Push in all spaghetti used the “twist and release” technique

7. Keep stirring the pot of spaghetti to prevent sticking, cook spaghetti for 7 minutes

8. Remove cover from the pan, dry the cooked pasta then mix it with meatball and vegetables in the pan then add some salt

9. Stir for 2-3 minutes, then serve with diced mozzarella on top

10. Tadda! Now you have Summer Meatball Pasta

Summer Home Kitchen — Thai Red Curry with Sausage

Episode 2 of Summer Home Kitchen is here! What I am bringing to you this time is some Thai Food! Anyone who enjoys spicy food and curry cannot miss this! Since I ran out of some side ingredients, I decided to WING it and add something special in the curry to create my own flavor. Be sure to check it out!

Name: Thai Red Curry with sausage

A little info:
Red curry is the signature of Thai Food and it is amazing because it goes well with almost everything. Also since red curry paste can be directly bought from store, this makes it incredibly easy to cook you own kind of Thai red curry. If you enjoy spicy food, this should be on your “must try” list!

Ingredients:

Thai red curry paste — 3-5 table spoons (depends on personal tolerance)
Coconut milk — 2 cups
Peanut butter — 3 table spoons
Chicken or veggie stock — 1 cup
Potato — 500g
Chinese sausage — 300g
Mushroom — 150g
Tofu — 300g
Onion — 200g
Thai Basil — 50g
Rice
Vegetable oil

Let’s cook it up!

Start cooking the rice (One trick: put sausage with rice together during cooking will give rice a nice smoked flavor

Dice potato, sausage, mushroom, tofu, onion and basil during the preparation part

Heat the pot, put 2-3 table spoon vegetable oil in, wait for the oil to be medium heat

Put in all diced potato, along with 1-2 table spoons of red curry paste.

Saute potato with the red curry past for 3 mins. Then add in onion, mushroom and tofu. Keep stirring for 2 mins

Add in the rest red curry paste, coconut milk, peanut butter (crushed peanuts would be better), chicken/veggie stock, diced basil and diced sausages.

Keep the pot on medium heat for 30 minutes , stir thoroughly every 3 minutes

Now you have Thai Red Curry with Sausage!

Serve it with rice, use basil leaf as garnish

Summer Home Kitchen — Kimchee Fried Rice

Summer Home Kitchen is here! This is a new program for FoodPrint! This summer I have not been traveling around so most of food I had are home cooked. I decided to document them and put down the recipe if anyone is interested! Most of the recipes I have here are modified from some existing ones but I added some elements of myself (AKA I didn’t get those needed ingredients). Without further ado, here comes the first one! Hope you enjoy!

Name: Kimchee Fried Rice

A little info:
Kimchee is korean pickled cabbage, which has a flavorful spicy and sour taste that matches really well with the flat taste of rice. Kimchee fried rice is easy to make and is great for summer time because the sour flavor will bring you a special kind of coolness.

Ingredients:

Kimchee — 300g
Kimchee juice — 50ml
Rice — 500g
Green Onion — 20g
Tomato — one
Egg — 5
Ham — 100g
Olive Oil
Soy sauce
Salt

Let’s Start Cooking!

Cook the rice using a rice cooker, preferably with less than usual water since damp cooked rice is not ideal for fried rice cooking

Blend all five eggs, dice green onions, tomato, ham and Kimchee.

Heat up the pan, then put in olive oil. When the oil reaches medium hot, put in eggs and fry them. Then sauté diced green onion, tomato and ham for 2-4 minutes.

Take out fried egg, ham and vegetables.

Put some olive oil into heated pan, then put in cooked rice. Fry the rice for 1-2 minutes. Put in fried egg/veggie mix. Stir with some soy sauce and salt for 3 minutes.

Put in all diced Kimchee, along with Kimchee sauce. Keep stirring the fried rice with egg/veggie mix until all rice is tinted with Kimchee’s red color.

Plate it. Now you have Kimchee Fried Rice!

*Many of the ingredients used in the egg/veggie mix can be changed based on personal preference.