I often find the drinks and dessert section of Southeast Asian restaurant menus to be the most intriguing. From Mo-Mo-Cha-Cha to sour plums in seltzer water, and even carrot juice with milk, I am hopelessly fascinated. But while curiosity...
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I’ve never really celebrated Chinese New Year in any appropriate culinary fashion. Heck, I’d be content eating rabbit to mark the 15-day celebration of the Year of the Ox. It was my never ending quest for prosperity and good...
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