My friends and I were in Taipei a few months ago, with no other agenda except to shop and eat. We headed straight for Mala Hotpot right after checking in to our hotel.
If you’ve never been to a hotpot restaurant in Taiwan, you will be astonished by the wide selection of soups, meats, seafood, noodles, fresh and handball meat, fish, and veggie balls, fresh vegetables, sides, sauces, and condiments. It’s hotpot heaven! Dessert is usually included, and at Mala, we got to choose from four chest freezers filled with Haagen Dazs and Movenpick ice cream.
Tip: ask your hotel concierge to call the restaurant for reservations, so you won’t have to wait as long as we did (2 hours!!).
There are a gazillion posts burning a hole in my Drafts folder and I promised myself I’d start publishing them one by one. I wanted to start with Vien, my cousin Mark’s restaurant in NYC. Named after Mark’s mom, my beloved Aunty Vivian, Vien serves fast, healthy, Asian fare.
Vien lets you build your own bowl (or takeout box) by choosing your base (rice, noodles, quinoa, or salad) and your main (grilled beef, pulled pork, lemongrass chicken, turmeric tofu, or roasted vegetables) + your garnishes, sauces, and sides. It’s basically the kind of food I would love to have for lunch everyday, if I lived in New York! So good!
Learn more about Vien here, or visit them at 220 Varick Street.
After a few days of eating mostly traditional Vietnamese fare, my cousins and I felt it was time for a change. We decided to have dinner at Green Tangerine, a colonial-style restaurant serving up French cuisine with a Vietnamese twist.
Last weekend, John and I got to try the buffet at Flavors, Holiday Inn & Suites Makati. We were there upon the invitation of Rachel Alejandro and Chef Barni Alejandro-Rennebeck, the sexy sisters behind The Sexy Chef.