When I first discovered I was gluten-intolerant, one of the foods I feared not being able to eat dim sum. I already wasn’t able to eat very much dim sum to begin with, being mostly vegetarian (I could eat things with shrimp, but no pork, chicken, beef, or other meat). But adding on the gluten-free restriction cuts out anything with soy sauce (noodle rolls), wheat flour-based wrappers (dumplings), and anything breaded and fried. On top of that, I doubted most places wouldn’t have a separate gluten-free fryer, so even things that are inherently gluten-free fried in the same oil as gluten foods would be contaminated.

But then I read about Nom Wah Tea Parlor in Chinatown in New York, NY, specifically that they are actually gluten-free friendly. Upon looking at their menu, many items are labeled as gluten-free. I will say that I have some doubts about some items (such as the deep-fried crab claw). But they do provide gluten-free soy sauce for the noodle rolls.

I asked our server about how accurate the “gluten-free” labels were. Specifically, I asked if they had a separate fryer for the gluten-free items, and he said that they did not. He advised me that if I wanted to minimize chances of cross-contamination, I should stay away from anything that’s deep-fried and to stick with the steamed or pan-fried items.

This was quite disappointing. I understand that fundamentally, some of those deep-fried items do not themselves contain gluten, but when gluten-free foods share cooking surfaces or frying oil with gluten-containing foods, they’re not really gluten-free anymore. But that’s just me and the fact that I have gotten sick from cross-contamination of this sort in the past.

So, I erred on the side of caution and got only steamed and pan-fried items and made sure that our server was aware I was strictly gluten-free.

(I came with a friend who is neither vegetarian not gluten-free, so she got a couple of items I couldn’t eat.)

Nom Wah Tea Parlor

Nom Wah Tea Parlor

Located out of the way of the more crowded main streets of Chinatown, Nom Wah is located on a quiet side street where so few cars drive on that people walk and stand in the street. They claim to be the first dim sum restaurant in New York City.

Inside Nom Wah Tea Parlor

Inside looks nothing like the dim sum restaurants I grew up going to. It resembles more like like a typical New York City diner with tables and booths, bar stools and a soda-fountain-type bar, etc. There are also no carts circulating the restaurant offering various dim sum dishes. Instead, the dim sum is ordered off a menu.

My friend ordered a couple of items that she would enjoy that I couldn’t eat, a couple of items we could both share, and I picked a dessert item mostly for myself.

BBQ Pork Bun

My friend first made sure to order a steamed BBQ pork bun (char siu bao), a classic must-get (unless you’re like me and can’t eat gluten and won’t eat pork). She said it was very good.

Said friend also ordered some shrimp shu mai, which are made with a wheat-based wonton wrapper. It was apparently so good that she was still talking about how delicious these shu mai were the next day.

Shrimp Shu Mai

One of the gluten-free vegetarian items I picked was the tofu skin roll. Sort of like an egg roll, but the wrapper is yuba (or tofu skin, or dried bean curd, or foo jook in Cantonese) and inside was a mixture of chopped vegetables (canned baby corn, canned mushroom, celery, carrot, water chestnut, etc.). They were pan-fried so the bottoms were a little crisp.

Tofu Skin Roll

Then we also got another dim sum classic: the shrimp rice noodle roll (cheong fun). Normally served with a sweet soy sauce, it came without any soy sauce but our server gave us a bottle of gluten-free tamari soy sauce. Not quite the same as it isn’t as sweet as the soy sauce typically used for this dish, but it was still very good nonetheless.

Shrimp Rice Noodle Roll

And finally, I got the black sesame roll, as dessert. It’s served cold, and it’s a little sweet. It’s made with agar so it has a jelly-like consistency. The hulls of the sesame seeds are ground into the mixture, so there is a little bit of a gritty texture (if you like that kind of thing … which I do).

Black Sesame Roll

Overall, a very satisfying reminder of the delicious dim sum I grew up with. Definitely not a traditional experience, though, but still one I’d like to have again.

I love sweet potatoes. They are naturally a nutrient-dense food particularly rich in beta carotene and vitamin C, and they are a good source of dietary fiber.

I have not had as much opportunity to cook as I would like in recent years, but I DO love cooking and when a potluck was coming up at work, I decided I wanted to try making something new, and I stumbled upon this recipe on the Internet. It has been adapted slightly to make it completely vegan and possibly higher in vitamin content with an alternative cooking method.

The original recipe calls for a little bit of milk to be added while mashing the cooked sweet potatoes, but I found that the sweet potatoes mashed quite nicely without any additional liquid. It also calls for cubed sweet potato to be cooked by boiling in water. Vegetables that are boiled in water, especially when cut up, can potentially lose a significant amount of water-soluble vitamins into the water, so I like to avoid boiling in water if possible.

Instead, sweet potatoes (as well as regular potatoes) cook very well in the microwave and likely retain significantly more nutrients as compared to boiling in water. It is just important to make sure they are covered with a damp cloth or paper towel throughout heating and that they are turned a couple times during the microwaving process.

Sweet Potato Mini Bites

Yield: 36 mini bites


6 medium sweet potatoes

6 cups kale, chopped
2 cloves garlic, minced
1/2 onion, chopped
1/2 tsp crushed red pepper flakes
1 TB extra virgin olive oil
3/4 cup canned black beans, drained and rinsed
salt and black pepper, to taste
ground flax seed meal
nonstick spray (such as Pam)


  1. Wash sweet potatoes under running water (no need to scrub as the skins will be removed later). Line bottom of microwave oven with a damp paper towel. Lay sweet potato on paper towel, puncture each a couple times with a fork, and cover with two damp paper towels. (I was able to fit three sweet potatoes in my microwave oven. I cooked the other three separately.) Microwave on high for 3-4 minutes, turn sweet potatoes over, cover again with damp paper towel, and microwave again on high for 3-4 minutes. Times may vary depending on your microwave oven and size of potatoes. If needed, microwave again in increments of 2 minutes until the potatoes are soft.microwave sweet potatoes
  2. Lay the cooked sweet potatoes on a plate or tray to cool.
  3. In the meantime, mince the garlic, chop the onion, wash and chop the kale.
    garlic onion IMG_5077
  4. When the sweet potatoes are cool enough, remove the flesh from the skin and place in a large bowl. (I found it was much easier to cut the sweet potatoes in half and then scoop the flesh out.) Mash the sweet potato thoroughly with a fork.
    IMG_5082 IMG_5084 sweet potato
  5. Preheat oven to 425 degrees F.
  6. In a large skillet over medium-high heat, add the olive oil, garlic, onion, and red pepper flakes and sauté for about 1 minute. Then add the kale and sauté until wilted.
    IMG_5091 IMG_5094 IMG_5102
  7. Add the kale mixture to the sweet potato and mix together well.kale-potato
  8. Season sweet potato mixture with sea salt and freshly ground pepper to taste. (I used about 1 tsp course sea salt and about 4 turns of my black pepper grinder.)
  9. Fold in black beans.beans
  10. Apply nonstick spray to mini muffin pan. Using a spoon, scoop sweet potato mixture into muffin pan to the top. Sprinkle a pinch of ground flax seed to the top.IMG_5114
  11. Bake at 425 degrees F for 20-25 minutes. Then, turn oven to broil for another 5 minutes or until the tops are lightly browned and crispy.
  12. Remove muffin pan from oven and allow to cool. Use a knife to gently loosen from muffin tin.IMG_5150

vegetable stir fry with bean thread

vegetable stir fry with bean thread

Apologies for the long absence, but I had to commit almost all of my time to school and my internship, but now that that’s done, I want to re-start this blog!

I also want to start a new series within this blog, partly as motivation to get me cooking more often, where I photograph and write about dishes and foods I prepare myself.

(These recipes are, out of necessity to accommodate my own dietary restrictions, vegetarian and gluten-free.)

To kick off this new series, here is a recipe I created myself from wanting food from my Chinese heritage. My parents and grandparents sometimes cooked dishes using bean thread noodles (also known as cellophane noodles, Chinese vermicelli, or sai fun in Cantonese) with vegetables and sometimes meat and I wanted something resembling that.

Vegetable Stir Fry with Bean Thread

Serves 1


1/2 tb sesame oil
1 garlic clove, minced
2 tb onion, minced
1 cup broccoli florets
2 oz Shiitake mushrooms, cut into 1″ pieces
1/4 cup corn (I used Trader Joe’s frozen roasted corn)
1 bundle bean thread noodle (usually come in packages of 8)
1-2 tb gluten-free soy sauce/tamari





bean thread

bean thread


  1. In a medium bowl, place the dry bean thread noodle and fill with hot water. Allow to soak through and soften. Set aside.
  2. Heat a non-stick skillet over medium-high heat.
  3. Add sesame oil to coat the skillet.
  4. Add garlic and onion and stir until coated.
  5. Add broccoli and stir well frequently for 2-3 minutes.
  6. Add mushroom pieces and sauté for another 1-2 minutes.broccoli & mushroom
  7. Add corn (can still be frozen when added). Sauté until corn is heated through. At this point, all the vegetables should be at the desired “doneness”.corn
  8. Drain the water from bean thread. Add the bean thread to the vegetables and continuously mix (tongs are best) until heated, about 1 minute. (Avoid overheating the bean thread as it will soften too much and fall apart.)bean thread
  9. Remove the skillet from heat. Add the gluten-free soy sauce and thoroughly mix until sauce is evenly distributed.
  10. Serve.

Anyone who knows me knows that I’ve recently (in the last year or so) adopted food choices that favor locally and/or organically grown foods because I believe in “voting with my fork”. By choosing to spend my money to support local farmers and local markets whenever possible, I’m showing them that I believe in their efforts for helping to build a sustainable food supply and that I DON’T support the awful giant industrial food corporations who seem to care more about increasing their profit margin than protecting the health of the consumers and the environment.

I have always been interested in nutrition and health, but I have never felt stronger about these issues than after I took a Nutritional Ecology course last semester and my Community Nutrition course right now. So, when looking for a restaurant to celebrate our completion of our time-consuming semester-long group project for Community Nutrition, it seemed obscenely appropriate to go to Community Food & Juice, located on Broadway between W 111th & 112th Streets in Manhattan.

Community Food & Juice boasts a menu that features foods that are locally grown and use organic/sustainable methods of production, whenever possible. Foods are seasonal since they obtain whatever foods can be locally grown and are not imported from long distances away, which is a practice that has a heavy carbon footprint.

After selecting a table outside, we began with a few celebratory drinks.

Celebratory drinks

Many of the drinks on the cocktails menu feature organic liquor, which was intriguing. Mine was what I believe was called an Iced Green Agave. I don’t remember what the alcohol in it was, but it had cucumber and agave nectar. It was quite delicious. And strong. My friends commented that their drinks were quite strong as well.

Then, we ordered a couple appetizers to share. The first we chose was the Zucchini-Scallion Pancakes.

Zucchini-scallion pancakes

The Zucchini-Scallion Pancakes came with a black vinegar dipping sauce. The pancakes themselves were delightfully very crisp on the outside, and the inside was very soft and moist. Not too greasy at all. This ended up being my favorite dish that I tried that evening.

The other appetizer we got to share was the Curried Chickpea Fritters.

Curried chickpea fritters

The fritters (very similar to falafel) were not heavy and were actually quite light. They were served with a tamarind chutney, which provided a nice hint of sweetness that offset the bit of spice from the curry seasoning in the fritters themselves, and a yogurt dressing, which was cool and refreshing. Also a very delicious dish.

Before getting our main entrées, the sun had set and it got rather windy and chilly so we decided to move inside. Luckily, the host and waiters were very accommodating, and luckily there was one table inside that was open that could seat four. One of the waiters even brought in our glasses of water and knew whose glasses belonged to whom.

The entrée I selected (although, some might argue whether or not it could be classified as an entrée) was the Spring Market Salad.

Spring Market Salad

The Spring Market Salad had leafy green lettuce, mache, spring onions, poached baby carrots, English peas, melted shallots, and a crispy goat cheese disc, with a walnut vinaigrette that I asked for on the side. A very nice combination of flavors. The peas had been sautéed with some herbs and/or spices that lightly came through and the goat cheese added a little bit of creaminess that brought the dish together very well.

My friends ordered, from top to bottom:

The Bowl o’ Beets (local heirloom beets, orange balsamic reduction, whipped goat scheese, toasted pistachios).

Bowl o' Beets

The Bowl o’ Rice (bean sprouts, carrot, cucumber, radicchio, peanuts, cilantro & mint with sesame lime dressing, served over warm brown rice).

Bowl o' Rice

The Bowl o’ Rice with wild king salmon.

Bowl o' Rice with salmon

Overall, a very good dining experience. Our servers were attentive and helpful in choosing dishes. The food was very fresh and tasted very flavorful. The prices were a little on the pricier side — but for quality organically grown local food, which you can feel good about for yourself, the environment, and the local economy, it is worth it.

We need more restaurants like this.

Community Food & Juice
2893 Broadway (between 112th & 113th Streets)
Morningside Heights
New York, NY

Vegetarian dim sum. Yes, you read that right. Definitely not something you come across very often. I mean, there are definitely a small number of vegetarian options when you get dim sum, but for a restaurant to have an entirely vegetarian menu including all-vegetarian dim sum? A rather rare breed.

Having grown up in a Chinese family in the Bay Area of California, going to yum cha (literally “taste tea”) – which is when you would have dim sum – was fairly common. I have fond memories of sitting in crowded restaurants on a weekend late morning/early afternoon with my family and usually some extended family members, seeing and hearing what were usually ladies pushing carts by each table, calling out what kind of dim sum might be on those carts. My dad would stop the lady and ask for one or two round trays of whatever he thought we needed. The lady would use tongs to place them onto our table, place a stamp on the card that would tally up the price at the end, and move on to the next table.

Back when I wasn’t vegetarian, I had many favorites: cha siu bao (barbecue pork bun), har gow (shrimp dumpling), wu gok (taro dumpling), cheong fun (rice noodle roll, either with beef or shrimp), and sweets like daan taat (egg custard tart) and nai wong bao (sweet custard bun). Now that I only sometimes eat seafood, I usually am limited to just the shrimp-only dishes and the sweets.

So, to find a restaurant where I could potentially eat more than just a few things offered, it was very exciting. I found Buddha Bodai on Yelp when searching for vegetarian and dim sum. The reviews were mostly fairly good. My friends said they were game. So, last Saturday, we met up in Chinatown in lower Manhattan and gave it a try.

I’d been to some all-vegetarian (Chinese or other Asian) restaurants in California, a couple that offered “fake meat” replacements made out of textured soy protein or wheat protein, processed into something resembling a meat texture. Sometimes it was pretty darn close (“pork” spareribs and “chicken”, if I recall correctly). Other times, not even close (usually “beef”). So, I was curious how Buddha Bodai would handle it.

Buddha Bodi, located at 5 Mott Street (and Chatham Square) in Chinatown in Manhattan.

I was running late, so my friends ordered a handful of items off the dim sum menu. This place didn’t have the carts that you picked things from. Instead, things were cooked to order, which I suppose is more economical since it’s hard to predict how much of each dish to make ahead of time. When I arrived, there was already Two-Mushroom Congee (rice porridge or jook) on the table, vegetarian “shrimp” rice roll (har cheong fun), and what I assume to be vegetarian “jelly fish”.

Luckily, I’d be fine with eating real jelly fish if offered to me as did one of my friends who is also vegetarian, so none of us questioned the waiter about what the “jelly fish” really was. It tasted pretty darn close to the traditional jelly fish. The only thing that made us doubt that it was real was the fact that the texture – while chewy – didn’t quite have that slight crunchiness you’d find in the real thing. It was a little softer. It was still good.

The vegetarian “shrimp” rice roll (of which I did not get a good photo) was really just egg trying, but not succeeding, to masquerade as shrimp. As my friends and I would come to agree upon later, I thought, “Why not just call yourself ‘egg rice roll’ and stop trying to fool anybody?” But I guess the point of this restaurant was that it was trying to mimic the real stuff. Fair enough. It was still very tasty and my favorite part of cheong fun anyway is the soy sauce that is slightly sweeter than your usual soy sauce.

Then a barrage of dishes came out in fairly quick succession.

Next was the fried eggplant stuffed with vegetarian meat.

I don’t know if this was trying to mimic another traditional dish (I don’t think so). This was quite greasy as there was quite a bit of batter on top of the eggplant, and eggplant is like a sponge and will absorb huge amounts of oil. It was tasty, but primarily because of the oil. Fat makes anything taste good, really. And I didn’t even know there was supposed to be vegetarian “meat” stuffed in the eggplant until I looked at the menu. Perhaps my piece somehow lost the vegetarian “meat” that was supposed to be inside.

Then, more cheong fun, this time the cruller rice roll.

My family knew the fried dough that is called a “cruller” here as “Chinese doughnut” or yau za gui (which literally translates to “oil-fried devil or ghost”). It’s essentially just deep-fried dough and it’s slightly salty.  I don’t think I’d ever had it inside the rice noodle roll before, though, even though I’d seen the strange combination. It wasn’t anything terribly impressive. Rice noodle and fried dough and soy sauce. I think I prefer the fried dough by itself or in jook and have other ingredients in the rice noodle roll (like shrimp).

Then came the shredded turnip pastry, which was this restaurant’s version of lo bak gow.

If I remember correctly, traditional lo bak gow that I was used to has dried shrimp in it, and it wasn’t deep fried. The shredded turnip and whatever other ingredients it contained were suspended in the rice flour paste, steamed, and then pan-fried for a little crisp on the outside. This spin on it, using a flaky pastry, was intriguing. Again, a little greasy, but not as bad as the eggplant. The Chinese radish doesn’t have much taste to it anyway, so you pretty much are just tasting the fat and tiny bit of salt that was in the pastry dough. Pretty good.

Then it was the seaweed crabmeat roll.

I don’t think this was supposed to mimic any tradition dim sum dishes, but the “crabmeat” and “ham” were imitation meats and were quite passable.

Then pan-fried dumplings (sort of like pot-stickers, although pot-stickers aren’t really part of traditional dim sum).

This was quite good. They used lots of mushroom for the filling which gave it a bit of a meat-like consistency and flavor (thanks to the umami in mushrooms). Slightly crispy on the outside, but the wheat wrapper was still soft and slightly chewy. Perfect.

Then the attempt at vegetarian cha siu bao (barbecue pork bun).

The bun alone was quite enticing. Fluffy and moist, a little bit sweet. It gave me high expectations of the filling inside, which I still remember very fondly and very well from my meat-eating days. However, whatever they used to make the imitation pork had a flavor of its own that was very much not pork-like, and despite the barbecue sauce being pretty much the same, the overall flavor was just thrown off. It was pretty good for what it was, but if you’re expecting cha siu bao, you’ll probably be a little disappointed.

As if we didn’t have enough food already for three people, we also had a couple of dessert items. First, the sweet sticky rice ball with coconut.

What this was, really, was coconut-covered sweet sticky rice (like mochi, if you’ve had that) surrounding a sesame rice ball (ma tyun or ma yuan, depending on region) – which is a rice pastry filled with traditionally red bean paste, which is then rolled in sesame seeds, and then deep fried until it puffs up completely round. This pastry had peanut butter instead of red bean paste. This thing was heavy, as in really rich, mainly thanks to the peanut butter. It was good, but I don’t see why it couldn’t have had red bean paste instead. I couldn’t finish mine.

And finally, we had the durian pastry with egg.

Now, I have never had durian. Frankly, I am a little afraid to try it given how much I’ve heard about its highly offensive odor and bizarre taste. That said, I would like to try it some day just to say I’ve tried it and to know first-hand what it actually tastes like. That’s not something I can tell you at all from having tried this durian pastry, because it tasted just like regular egg custard. I know durian is supposed to have a custard-like consistency anyway, so I guess the egg was just to give it consistency after cooking? Perhaps the cooking process also destroys the molecules responsible for durian’s taste and odor because none of it was detected in this pastry. You could have given me this pastry, told me it was just egg custard, and I would have believed you. It was tasty – sweet custardy filling, with a slightly salty, somewhat greasy outer pastry.

Dim sum is known to be relatively cheap. I’ve gone to get dim sum with two other people in the past and ended up paying something like $7 per person for enough food to cover lunch. Partly because we ordered so, SO much food and partly because the dishes themselves were slightly more expensive than your traditional dim sum place, we ended up paying roughly $15 per person. Again, this is a unique place that caters specifically to those who are vegetarian (and also for those who eat Kosher, as they pride themselves on being Kosher as well), so it isn’t too surprising to have to pay a little bit more. I felt it was worth it.

So, it was a fun experience. A bit of an adventure in not really knowing what we would be getting when a new dish came out. Would it be an accurate trip down memory lane? Or would it be close and not quite right? Would it even be good? I would definitely want to come here again and try some of the other items on the menu as we only got to sample maybe one-quarter of the dishes they offer.

Buddha Bodai
5 Mott Street (between Chatham Sq & Mosco St)
New York, NY 10013

I enjoy many cuisines. I’ve pretty much not met a cuisine I didn’t like. But for whatever reason, I’d only eaten out at a Korean restaurant ONE other time in my life, well over a decade ago. Why I never went again, I’m not entirely sure. Perhaps because the restaurant I went to had all of one entrée without meat that I could order.

At the time, I was a vegetarian. I sort of still am. Nowadays, I could be described as a “pesco-vegetarian” — one who eats fish (and perhaps other seafood). Korean food typically uses meat in the dishes and I must have assumed all Korean places were like that one place I tried.

Then in making plans to meet up with a friend on Wednesday, she suggested Korean as a possible cuisine that she liked and that we could go out to get. She, too, is a pesco-vegetarian so I assumed she must have been to places that serve dishes she could eat without having to get the same thing every time. A few suggestions and a little bit of research later, we decided to try BCD Tofu House (http://www.bcdtofu.com/bcd_eng.php) on West 32nd Street between 5th and 6th Avenues in NYC.

Having glanced at their menu on their website, BCD Tofu House prides itself on using 100% organic soybeans to make their tofu and no MSG is used in their food. Being very ecologically, environmentally and health conscious, anti-GMO when possible, eating organic and/or locally when possible, I was glad to see the use of organic soybeans. (I just hope that claim can be trusted.)

After a 30-minute wait and a minor snafu where another party somehow poached our table (although, I suppose it isn’t entirely their fault or the hostess’ fault since the music in the background was just loud enough that names sounded muddled), we were led to the dining room in the back part of the restaurant. Having been torn between getting one of the soon tofu soups or the bibimbap, I ended up ordering the latter — “dolsot” or “hot-stone” style.

Very quickly after placing our orders, side dishes (known as “banchan“) came out.

The first thing that struck me was that one of the banchan was a small, whole deep-fried fish. Good thing I like fish and have eaten fish served whole before.

A little greasy, yes, but crispy and just a tad salty. I’m not sure what species of fish this is, but not that it really mattered that much. It wasn’t a fatty fish and flesh was white and gray — flaky and tender. Quite a few small bones that was a little bit of a challenge to pick out, but I imagine the bones were soft enough to be edible. (Actually, I’m sure I ate a few and didn’t even know it.)

Then I ventured to the other little bowls of banchan.

Korean side dishes

Who knows if I’ve tried kimchi (fermented vegetables) before. If I did, I don’t remember. Of course, I’m familiar enough with the concept (thank you, Anthony Bourdain and “No Reservations” and your South Korea episode). Vegetables — often napa cabbage — are mixed with red chili peppers and then fermented (or if you prefer, “pickled,” since it’s in a brine). I recognized the cabbage and cucumbers immediately. The daikon radish was the third kimchi vegetable given to us. Hot and spicy (but definitely tolerable to my tongue), surprisingly not too pickle-like. The cabbage was a little saltier than I expected, but quite good. There was also steamed (or gently boiled) broccoli with chili sauce, potato salad (which I have since learned is indeed eaten in Korea), and a third banchan dish neither my friend nor I could identify.

It seemed to be a mixture of things — something slimy and soft with very little resistance to bite that could have been something in the seafood genre, something that resembled jellyfish in texture, and perhaps onion? No idea. Anyone who can shed some light would be greatly appreciated!

Then our entrées — dolsot bibimbap.

The vegetables in the hot stone bowls were still sizzling when the bowls were brought to our table. It is customary to stir the raw egg that’s cracked on top of the mix of vegetables (sautéed spinach, shitake mushroom, carrot, zucchini, radish, 100% organic tofu — according to the website … but I think that’s gosari or bracken fern stems instead of shitake mushrooms). I mixed in a little more of the red chili paste and dug in. Nice mix of textures and tastes, and just the right amount of rice underneath the vegetables. And because this was served in the hot stone bowl, there was a layer of crispy rice at the bottom of the bowl — something I’ve always enjoyed eating.

Overall, a very pleasant re-introduction to Korean cuisine that was much more enjoyable than my first exposure. BCD Tofu House seems to use fairly fresh ingredients in their food. Definitely more than filling, as both my friend and I were quite stuffed, but content and satisfied.

BCD Tofu House
17 W 32nd St (between 5th Ave & Broadway)
Koreatown/Midtown West
New York, NY 10001

There are countless food blogs out there on the Internet. Why would I want to add yet another one into the mix?

Well, I moved to New York City from California nearly two years ago. New York City is one of the best places to live or even visit for anyone who loves food. There are so many restaurants — most of which are good or great — that you could eat at different place every time you ate out and never get to them all. At least, that’s how I feel.

I LOVE FOOD. Anyone who knows me knows that I love food. I don’t actually eat out that often. Being a graduate student on a limited budget keeps me from eating at restaurants more than a couple times a week, but maybe that’s why eating out is so special to me. Especially when it’s a restaurant I’ve never been to before. It’s a new experience with a new menu. It wasn’t long before I wanted someplace, somehow to document those experiences.

I have a food photo “blog” (if you want to call it that) on Tumblr but Tumblr isn’t a medium that is conducive to longer blog posts with photos and text. Hence why I am going to try it on WordPress.

Speaking of photos, all photos seen in this blog are taken by me, unless otherwise noted and I will always give credit where deserved (or at least a link to where the photo was found).

Wish me luck.


Get every new post delivered to your Inbox.

Join 279 other followers