There's nothing particularly special about the setting or the service at PPQ Dungeness Island in San Francisco's Outer Richmond district, but the crab and garlic noodles, well, that's a different story altogether. PPQ (Pho Phu Quoc) refers to Vietnamese noodles, with Phu Quoc being Vietnam's largest island (at the very south tip of the country), a place known for fish sauce and black pepper. Sweet, juicy Dungeness covered with black peppercorns. But the other preparations are equally enticing — roasted, drunken, curried, and spiced. Sure, it's some work to eat, but man, what reward! Sweet, spicy, flavor made even better with garlic noodles, booze, and friends. And for all these reasons, this dish made my list of most memorable meals of 2011.
Click for more of the Most Memorable Meals of 2011.
Fried Crab with Black Pepper
1. Start with Sea crab first, Carve it into pieces. Separate the crabmeat paste put it into the cup.
2. Warm the Pan until enough (see have a smoke on the pan surface) then pour the oil wait until oil hot about 1 – 2 mins at medium fire.
3. Fried garlic until yellow, smell good and delicious.
4. Pour down the carved crab and stir over medium heat to cook the carved crabs. If big crab use more time to stir, be patient and try to stir and wait until it’s cook.
5. Pour down the boiled water about 2-3 tablespoons or more of the time, as you like.
6. Season it ^_^. e.g. Put more black pepper sauce for spicy, fish sauce / soy sauce, sugar, taste the flavors that you like.
7. Put the crabmeat paste / eggs crab into the pan
8. Stir to combine and taste again. If water look few try to added it
9. Close the lid about 3 minutes. The crabs are cooked a little more difficult (Big body crab eiei). Wait until crab meat and ingredients are mixed well.
10. Open the lid again for checking that it cooked yet. Then add spring onion.
11. Stir to combine. Then turn off the gas.
12. After cooked, scoop it into the dish. Eat delicious food with hot rice ^_^
1 large yellow onion, unpeeled
7 pounds bony chicken parts such as back, wings, and necks
1 ½ tablespoons kosher salt
1 ½ ounces light brown palm sugar or light brown sugar
1. Preheat the oven to 350°F.
2. Place the onion and ginger on a rimmed baking sheet and roast for about 1 hour, until the onion is soft and beginning to ooze.
3. Remove from the oven and let the onion and ginger cool until they can be handled.
4. Peel the onion and cut in half. Slice the unpeeled ginger into ¼-inch-thick coins.
5. While the onion and ginger are roasting, blanch the chicken bones.
6. To ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot and add water to cover by 1 inch. Remove the bones and bring the water to a boil.
7. When it is at a rolling boil, add the bones, return the water to a boil and boil for 3 minutes.
8. Drain the chicken into a colander and rinse under cold running water.
9. Rinse the pot and return the rinsed chicken to the pot.
10. Add the onion halves, ginger slices, salt, sugar, and 8 quarts fresh water to the pot and bring to a boil over high heat, skimming off any scum that forms on the surface.
11. Lower the heat so the liquid is at a gentle simmer and simmer for 4 hours, skimming as needed to remove any scum that forms on the surface.
12. Remove from the heat and, using a spider or a slotted spoon, remove and discard the large solids.
13. Strain the stock through a fine-mesh sieve into a large container, let sit for a few minutes, then skim most of the fat from the surface (optional).
14. Use immediately, or let cool completely.
15. The stock can keep refrigerated for up to 3 days or freeze for up to 3 months.
The 7 Best Chilli Crab in Singapore 2021
Image: Red House Seafood
If you are looking for the most typical and enjoyable dish for your trip to Singapore, it is hard to look past chilli crab. Basically, chilli crab is a seafood dish in which stir-fried crab is coated with sweet, savoury, and spicy tomato-based sauce. This dish is often accompanied by steam or deep-fried buns (also known as mantous).
Chilli Crab is listed at number 35 on the World’s 50 most delicious foods, compiled by CNN Go in 2011. This Singaporean iconic seafood dish is a must try to complete the culinary exploring journey of any travelers. And here are the five best seafood restaurants in Singapore for you to have the best chilli crab [updated 2021].
The Food Gallery launches an autumn crab shellebration
As the seasons change between Summer and Autumn, we leave the heat and humidty behind and welcome the cooler fall breeze. This heralds the arrival of the prime season for indulging in crab delicacies. The culinary team at The Food Gallery debuts a two-month long crab promotion with different daily crab specials.
Searching for the freshest seasonal crustaceans from around the globe and pairing them with iconic recipes from Maryland to Thailand and Singapore to Macau, recently appointed Culinary Director Michael Donlevy states, “This is the best time of the year to indulge in crabs as they mature and are at their peak. Female crabs are abundant with creamy roe and the male crabs have firm sweet flesh. My team and I have done a deep dive, searching for the best recipes to showcase the sweet delicate flesh of the decapods. In lieu of being able to travel to various cities and countries to tuck into these signature dishes, we’ve brought them all here, to The Food Gallery, for our guests to enjoy.”
Embark on the epicurean journey a refreshing Crab and Mango Custard then on to a warm Maryland Crab Bisque or Roasted Crab and Corn Soup.
On the signature ‘made-to-order’ menu, guests can look forward to popular savoury dishes such as Singapore Chilli Crabs, Wok-Fried Black Pepper Crabs, Macanese Crab Congee and Stir-Fried Crabs with Black Bean and Garlic Sauce as well as the chef’s recommendation of Claypot Crab Vermicelli with Ginger and Scallions, and Creamy Pumpkin Crab Curry.
The crustaceans also make their appearance in the live cooking stations as Baked Canadian Snow Crab Leg with Truffle Sabayon and Thai-styled Crabmeat Cakes. For more familiar flavours of home, there are the Dungeness Crab and Scallop Fried Rice, Steamed Dungeness Crab with Egg White and Hua Diao Rice Wine or Crab and Lobster E-fu noodles in Superior Broth.
“We look forward to welcoming our guests back to dine with us. However, would like to take this opportunity to assure everyone that we are still mindful of implementing preventive measures to ensure a clean and safe dining experience”.
The measures and precautions undertaken include but not limited to:
· Hand sanitizers are provided at the restaurant entrance.
· Temperature check at hotel entrance
· Frequent disinfection and sterilization of tableware, table mats and chairs (before and after guests sits down and finishes dining)
· Glass partitions are installed in front of the seafood stations
· Food stations are served by the chef with gloves (disposed and replaced every 30 minutes)
· Individually plated made-to-order food items are served to tables
· Face masks are provided to guests upon arrival and all staff will wear a mask
· In compliance with social distancing guidelines recommended by the Hong Kong Department of Health
Priced at HK$738 per adult and HK$369 for children, The Autumn Crab Shellebration Promotion is available for dinners only on Friday to Sunday, Eve of Public Holidays and Public Holidays from 2 October to 30 November 2020. Get an extra 25% off discount if purchase the buffet tickets on official website.
*All prices are subject to a 10% service charge. For reservations or enquiries, please call 2132 7898 or email [email protected]
One of the questions that I hear most often is "What's the best _blank_ that you've ever had?" As such, inspired by Food Network's The Best Thing I Ever Ate, I came up with the following list, spanning a myriad of different food categories. I do intend on keeping things current, and plan on adding and updating entries as we go along. Do let me know if there's anything I missed.
|Abalone, Cooked||25 head Kippin abalone from Iwate, 2008, potato purée, tender kale, braising jus at Benu|
|Abalone, Raw||Awabi (nigirizushi) at Go's Mart|
|Agnolotti||Duck confit agnolotti, shaved foie gras, duck consomme at Saddle Peak Lodge|
|Akagai||Akagai sunomono at Inn Ann|
|Aloo Tikki||Aloo tikki cholle at Vik's Chaat Corner|
|Anago||Anago at Sushi Murasaki|
|Anchovy||Anchovy, celery, peanut at Benu|
|Ankimo||Ankimo Toast at Kanda|
|Antelope||Antelope tartare at Angler|
|Arroz Caldo||Arroz caldo, rice porridge, fried garlic, chicharron, chile oil, ginger at Irenia|
|Artichoke||Crispy artichokes with dill & anchovy aioli at The Red Hen|
|Asparagus||Asparagus, brioche, egg yolk, yuzu, green alder at Trois Mec|
|Asparagus, White||White asparagus, porcini mushrooms, trotter, spruce, osetra caviar at Auburn|
|Avocado||Avocado, chanterelle, sorghum at The Rogue Experience|
|Avocado Toast||Destroyer avocado confit toast at Destroyer|
|Ayu||Ayu no harumaki at Kanda|
|Baba Ghanoush||Babaganoush, roasted eggplant spread, fire at Mazal|
|Baked Alaska||Baked Alaska for two, Meyer lemon, strawberries, vanilla & rum at The NoMad Mezzanine|
|Baked Beans||Baked beans at Crawfords|
|Banana Cream Pie||Black bottom banana cream pie at Gjelina|
|Bánh Mì||Fatty brisket, slow-roasted Angus beef brisket, pickled daikon & carrots, shaved onion, cilantro, jalapeño, mayo at Hero Shop|
|Barley||Barley pudding, coffee streusel, caramelized banana, Mandarin banana sorbet, puffed barley at Lukshon|
|Bavarois||Coconut bavarois, coffee, thai basil, peanut croquant, chicory at Test Kitchen (Jordan Kahn)|
|Beef Bourguignon||Beef Cheek Bourguignon '2014' at Le Pigeon|
|Beef Chow Fun||Chow Fun - beef at Pearl River Deli|
|Beef Heart||Grilled miso heart, king oyster mushrooms, yuzu miso vinaigrette at b.o.s.|
|Beef Liver||Veal liver, onion jam, Nebbiolo sweet & sour at Fifty Seven|
|Beef Short Rib||Whole plate short rib, smoked bone-in APL-style ribs served with beef rice, shiso rice paper, ssamjang & condiments at Majordomo|
|Beef Tartar||Beef tartare, pickled jalapeno, parmigiano at Hinoki & the Bird|
|Beef Tongue||Yazawa cut tongue, sliced beef tongue at Yazawa|
|Beet||Bloody beets and yogurt at Minibar|
|Bento Box||Bento at Hayato|
|Bibimbap||Dolsot bibimbap at Young Dong Tofu|
|Bird's Nest||Black truffle & bird's nest thick soup at Longo Seafood|
|Biryani||Biryani, choice of curried lamb, beef, chicken or shrimp cooked with rice in Moghul style at Kapoor's Akbar|
|Biscotti||Vanilla pine nut biscotti at chi SPACCA|
|Biscuits||Butter biscuits & condiments at The Hart and The Hunter|
|Black Beans||Black bean crème, frijoles moros soup, compressed apple, calvados, tropical mint at Playa|
|Black Cod||Broccoli, broccoli stalk, black cod, broccoli puree, lime at Wolvesmouth Underground Dinner|
|Black-Eyed Peas||Black eye pea fritters, herb dipping sauce at Alta Adams|
|Black Pepper Beef||Stir-fried black pepper beef, with Merlot at Hakkasan|
|Black Sea Bass||The power of lemon and olive oil, Atlantic black sea bass at IO by Playground|
|Blood Sausage||Sangrecita, morcilla crostini, fried egg, jalapeno salsa at Mo-Chica|
|Bo La Lot||Grilled beef wrapped in sesame leaves at Starry Kitchen Nights at Tiara Cafe|
|Bone Marrow||Grilled bone marrow at The Spice Table|
|Boudin Noir||Our boudin noir and toasted buckwheat at David Kinch at Rustic Canyon|
|Brain||Calf's brain and scrambled egg with shaved white truffles at Per Se|
|Branzino||Loup de mer, sungold tomatoes, mole verde at Test Kitchen (Walter Manzke)|
|Bread Pudding||Rhubarb & strawberry bread pudding, for two at Bouchon|
|Brisket||Beef brisket alla Genovese, onions, ozette potatoes, parsley at Sotto|
|Broccoli||Cashew cheese, broccoli at Wolvesmouth Underground Dinner|
|Broccoli, Chinese||Pad pak kanaa, Chinese broccoli sautéed w/ garlic & chile at Night + Market|
|Bulgogi||Gwang Yang bulgogi - Gangnam style at Gwang Yang|
|Burrata||Pugliese burrata, Wellfleet oyster, Beluga caviar, cippolini onions at Masseria|
|Butter||Foie gras butter at Hatchi at Breadbar (Walter Manzke)|
|Butternut Squash||Tranche of roasted butternut squash, wheat berries, preserved blueberries, pumpkin seeds at Le Comptoir|
|Butterscotch||Macallan butterscotch, winter squash cake, toasted milk ice cream, malt at XIV|
|Burger, Slider||Le burger, au foie gras et aux poivrons verjutés (beef and foie gras burger with caramelized bell peppers) at L'Atelier de Joël Robuchon|
|Cabbage Salad||Red cabbage, chopped red cabbage, peanut, lime, herbs & dukkah at The Exchange|
|Caesar Salad||'Caesar', Pacific sardine, celtuce, egg yolk, Parmigiano, sourdough at Taco Maria|
|Camembert||Camembert | coing, camembert croquette, persimmon, quince purée, cherry vinegar, mâche at The Royce|
|Cannoli||Cannoli at Test Kitchen (Zach Pollack, Steve Samson)|
|Caramel||Caramel, V.S.O.P. cognac mousse, almond cake & crumble, caramel cream & ice cream at Knife Pleat|
|Carbonara||Linguine alla carbonara, pancetta, eggs, black pepper and Grana Padano at Osteria Mamma|
|Carrot||Carrot, garlic, EVOO, raisins at Seasonal Pantry|
|Carrot Cake||Carrot cake, carrot sorbet, yuzu curd, cream cheese snow at The Dining Room|
|Cassava||Crisp yucca at The Gadarene Swine|
|Cassoulet||Cassoulet, Tarbais beans braised for 7 hours, duck confit, lamb neck, confit pork belly, Toulouse sausage, garlic saucisson, aromates at LQ Foodings at Vertical Wine Bistro|
|Catfish||Cha Ca "La Vong", catfish marinated in turmeric and sour rice, fried in turmeric oil with scallions and dill, served on rice vermicelli with peanuts, mint, cilantro and mam nem at Pok Pok|
|Cauliflower||Fried cauliflower, tahini, white anchovy, wild rice, lemon at Animal|
|Causa||Causa rellena, stuffed crispy causa, morcilla, rocoto aioli at Test Kitchen (Ricardo Zarate)|
|Cavatelli||Ricotta cavatelli with yogurt, nori, pecorino, mushroom dashi and sesame at P.Y.T.|
|Celeriac||Celery root, tortelloni with black truffle & Parmesan at The NoMad Mezzanine|
|Celery||"Ants on a log" celery salad, marinated raisins, Bayley Hazen blue cheese, peanuts at Catch & Release|
|Century Egg||Thousand-year-old quail egg, potage, ginger at Benu|
|Ceviche||Ceviche crocante, halibut, leche de tigre, crispy calamari at Picca|
|Chawanmushi||Chawanmushi at Urasawa|
|Chayote||Canto-style chayote, enoki+goji berry stir-fry at Starry Kitchen x Grand Star|
|Chicken Cartilage||Breast cartilage at Yakitoriya|
|Chicken Feet||Chicken feet in black bean sauce & peanut at King Hua|
|Chicken Gizzard||Deep fried gizzard with garlic soy sauce flavor at Yakitoriya|
|Chicken Heart||Tokujo hatsu / special heart at Kokekokko|
|Chicken Liver||Chicken liver parfait, spring garlic, pain perdu, pickled onions at Maude|
|Chicken Liver, Yakitori||Chigimo at Toriki|
|Chicken Oyster||Jidori oyster, a tribute to Uncle Lou at IO by Playground|
|Chicken, Roasted||Whole roasted black chicken, with piquillo pepper purée, fried chicken, stuffing at Sona|
|Chicken Salad||Chinesca chicken salad cone, pulled roast chicken, toasted almonds, ginger, pac choi, napa cabbage, rice vinegar-chile dressing at Playa|
|Chicken Sandwich||Fried chicken sandwich, spicy B&B pickle slaw, rooster aioli at Son of a Gun|
|Chicken Soup||Cantonese chicken soup, cellophane noodles, petite bok choy, 63° egg at Lukshon|
|Chicken and Waffles||Wood & Vine fried chicken & waffles, house-made waffle, maple roasted squash at Wood & Vine|
|Chicken Wings||Tebayaki at Toriki|
|Chickpeas||Slow cooked chickpeas a la Catalan, sauce romesco, coriander at Ubuntu|
|Chicory||Chicory chocolate cake, sesame brittle, Thai chili caramel, chocolate pudding, sesame ice cream at Lukshon|
|Chilaquiles||Chilaquiles con pipián verde at Las Molenderas|
|Chile Relleno||Chile relleno, poblano, potato, kale, lemon, soubise at Broken Spanish|
|Chili Fries||Chili-cheese fries with onions at Volcano Burgers|
|Chips & Salsa||Chips and salsa at Bizarra Capital|
|Chow Mein||Hakka noodle with mushrooms and Chinese chive at Hakkasan|
|Choy Sum||Yu Choy, yu choy, minced pork, shiitake, preserved radish, water chestnut at Needle|
|Churros||Chu-don't-know-mang, pound cake cinnamon churros, with malted chocolate milk and vanilla ice cream at A-Frame|
|Chutoro||Shimofuri at Kiyota|
|Clam||Humitas, Baja surf clam, red bell pepper, queso ranchero, fresno chiles, chives, lime pesto at Playa|
|Clam Chowder||Clam chowder, with green curry, lemongrass, pancetta, coconut milk, and toasted sourdough at A-Frame|
|Coconut||Charleston coconut cake at The Hart and The Hunter|
|Coffee||Los Naranjos, Handsome Coffee Roasters at Le Comptoir at Tiara Cafe|
|Coffee Cake||Coffee cake & butterscotch, shattered meringue, brown butter, smoked salt, cinnamon ice cream at Ox & Son|
|Compressed Fruit||Compressed Asian pear, herbs, burnt orange, cinnamon at Amalur Project|
|Congee||Westlake rice porridge, hangar steak, rock shrimp, soy-cured Egg, cilantro at Mission Chinese Food|
|Consommé||Oxtail consommé, mushroom royal, black truffles at Test Kitchen (Alain Giraud)|
|Coq au Vin||Coq au vin, braised organic chicken, market vegetables, thyme roasted potatoes, Burgundy jus at La Poubelle Bistro|
|Corn||Sweet corn, custard, frozen uni powder, rambutan, lemongrass, chervil, young ginger at Red Medicine|
|Corn Chowder||Chipotle corn at Knuckle & Claw|
|Corn, Street||Street corn, cool ranch "foritos", cotija cheese at ink.|
|Corn Dog||Corn pups, two short dogs, Anson Mills corn batter, mustard at Short Order|
|Corned Beef||Corned beef, appenzeller churro, red onion, pastrami syrup at ink.|
|Cotton Candy||Peking dumpling at Saam at The Bazaar|
|Couscous||Couscous, supported by a rotating cast of roasted vegetables & garbanzo at Mazal|
|Crab||Kani miso korayaki at Urasawa|
|Crab Roll||Roll w/ yuzu koshu Kewpie at Playground|
|Crab Cakes||Jumbo lump crab cakes, with Pommery mustard sauce and coleslaw at Gulfstream|
|Crème Brûlée||Crème brulee, strawberry at Test Kitchen (Walter Manzke)|
|Crepe||Hoi Thawt, crispy broken crepe with steamed fresh mussels, eggs, garlic, chives and bean sprouts, served with Shark Sri Racha sauce at Pok Pok|
|Crudites||Crudite, urchin bottarga and seaweed at Alma Pop-Up|
|Cucumber||Persian Cucumbers, from Rutiz Farm with Persian mulberries, Ora king salmon crackling, scallion, mint at Fifty Seven|
|Curry, Japanese||Pork cutlet curry, crispy fried kurobuta pork loin at Fat Spoon|
|Cuttlefish||Sepia, samphire, potato, ink, lime at Rogue 24|
|Deviled Eggs||3 devil eggs, porky, chive, truffle at Test Kitchen (Shelley Cooper)|
|Dorade||Dorade royal "au plat", fennel, zucchini, eggplant, "Riviera jus" at Patina|
|Dosa||Masala dosa at Annapurna Cuisine|
|Doughnut||Buttermilk toasted coconut doughnut, mascarpone ice cream at Grace|
|Dover Sole||Dover sole | endive, dover sole à la poêle, crunchy endive bergamot lemon, cauliflower mushroom charred truffled leeks at The Royce|
|Duck Breast||Duck, pumpkin, banana, Thai aromatics at Vespertine|
|Duck Confit||Arroz con pato, duck and rice, traditional Peruvian dish from north of Lima at Test Kitchen (Ricardo Zarate)|
|Duck Skewer||Duck skewer, dry-aged Mary's free range duck breast, leek, 8 spice at Needle|
|Dumplings, Non-Traditional||Chinese spring chive crystal dumplings, Alaskan king crab, shrimp, Kurobuta pork at WP24|
|Dungeness Crab||Kani owan at Hayato|
|Egg Salad||Ruskie, egg salad, pickles, Kaiser roll at Wexler's Deli|
|Egg, Steamed||Uni steamed egg, w/ salmon roe at Hanjip|
|Eggplant||Basil eggplant at Pine & Crane|
|Empanada||Empanadas, dry aged ground beef, green onion, smoked paprika, brazilian hot vinegar at Dama|
|Enchiladas||Mom's green enchiladas, chicken, tomatillo, Monterey Jack at Bar Amá|
|Endive||Endive salad, apples, blue cheese, mustard vinaigrette at The Tasting Kitchen|
|Engawa||Engawa kobujime at Q|
|Enoki||Inua, Tokyo, enoki mushroom nasturtium taco at Cheat Codes 2 at Playground 2.0|
|Époisses de Bourgogne||Epoisse, sunchoke, seeds & flowers at Auburn|
|Falafel||Organic green herb falafel sandwich, house flat bread, hummus, house pickles, marinated cabbage and onions, tahini sauce, shoestring potatoes at Dune|
|Fennel||A nice salad, fennel, persimmon, celery, chorizo at Test Kitchen (Chicks with Knives)|
|Fish, Grilled||Yaki nodoguro at Hayato|
|Fish and Chips||Fish & Chips at The Parish|
|Flatbread Sandwich||The bäco at Lazy Ox Canteen|
|Flauta||Fish flauta, daily catch flauta with coleslaw and cilantro, served with crema, queso and avocado salsa at Ditroit|
|Fluke||Fluke, peas, umeboshi, lime at Trois Mec|
|Foie Gras, Cold||Moulard duck "foie gras terrine", Tokyo turnips, pickled ramps, black truffles, garden mâche and toasted brioche at The French Laundry|
|Foie Gras, Hot||Foie-gras "en papillotte" and radish bouillon (« radis-foie ») at Guy Savoy|
|French Dip||French dip eclair at Belcampo Meat Co.|
|French Onion Soup||Soupe à l'oignon, French onion soup, bone marrow, raclette, chopped parsley at Church & State|
|Fried Chicken||Marinated fried chicken in duck fat brown butter potato salad at LudoBites 2.0 at Breadbar|
|Fried Green Tomato||Fried green tomato, tabasco aioli at Wolvesmouth Underground Dinner|
|Fried Oyster||Fried oyster, kimchi ranch dressing, Asian pear mignonette, sea spinach at Allumette|
|Fried Rice||Kimchi fried rice, pineapple fermented kimchi, Amira basmati rice, 63°C sous vide egg, gremolata, pineapple jalapeño salsa, purple potato chip, roasted seaweed, toasted buckwheat & quinoa, and micro greens + slab bacon at Baroo|
|Frog||La grenouille, la cuisse en fritot à la purée aillée eu au coulis de persil (crispy frog leg, garlic and parsley coulis) at Joël Robuchon|
|Funnel Cake||Foie gras, funnel cake, strawberry, fennel, balsamic at Otium|
|Galbi, LA||LA galbi, grilled soy-marinated short rib, served with white rice + 3 daily banchan at Shiku|
|Gargouillou||Into the vegetable garden. their natural juices at Manresa|
|Garlic Noodles||Now "mo' garlicky!"+ w/ fresh noodles.. garlic noodles at Starry Kitchen x Grand Star|
|Gazpacho||Watermelon gazpacho, Japanese octopus, Pedro Ximenez at Patina|
|Geoduck||Live geoduck clam, yuzu koshu at IO by Playground|
|Gnocchi||California Morels, gnocchi, asparagus & pea coulis at Kass|
|Goat||Goat roti, curried goat, crispy potatoes, dahl puri roti at Kith and Kin|
|Golden Eye Snapper||Kinmedai at Shiki|
|Grilled Cheese||Grilled cheese, Valdeon, Cowgirl Creamery Mt. Tam, sharp cheddar, truffle at Barmini|
|Grouper||Pan seared grouper cheeks, tomato water, turnips, cucumber, limas, mustard greens at Birch & Barley|
|Guacamole||Guacamole (prepared tableside) at Oyamel|
|Haam Sui Gaau||Glutinous dumpling with diced pork at Koi Palace|
|Hainanese Chicken Rice||Hainan chicken plate, white poulet chicken served with garlic rice and pickled cucumber, comes with house-made ginger scallion sauce, hot sauce, and soy sauce at Pearl River Deli|
|Halibut, Raw||Hirame no otsukuri at Kanda|
|Hamachi||Hamachi, Vietnamese style at LudoBites 6.0 at Max|
|Hamo||Conger pike, Aichi • sudachi, Tokushima at Narisawa|
|Har Gow||Steamed shrimp dumpling topped with XO sauce at Koi Palace|
|Haricot Vert (Green Beans)||Blistering Blue Lake green beans, Thai basil, chili sauce, crispy pork at MB Post|
|Hazelnut||Hazelnut milk, frosted celeriac, Tennessee whiskey, wood ice cream at XIV|
|Head Cheese||Pig's head with lentil hozön and bönji at Benu|
|Heart of Palm||Fresh Hawaiian heart of palm ceviche, grapefruit, orange, jalapeño, tortilla at IO by Playground|
|Heirloom Tomato Salad||Heirloom tomato salad, Santa Barbara sea urchin, soy caramel at Patina|
|Herring||Salade d'hargens, smoked herring, fingerling potato salad at Church & State|
|Hokkigai||Stone, surf clam at Nihonryori Ryugin|
|Honey Walnut Shrimp||Walnut shrimp at Little Fatty|
|Honeydew||Dessert (honeydew from Shizuoka) at Imahan|
|Horchata||"Dirty" Horchata, long grain brown rice, pecans, Chinese cinnamon, evaporated milk at PettyCash Taqueria|
|Hosomaki||Kohada no Hosomaki at Q|
|Hot Wings||Chicken wings, Zach's Red Hot, gorgonzola dip at Cosa Buona|
|Hummus||Duck 'nduja hummus, creamy garbanzo beans, Jerusalem mix spice, herbs, pita at Bavel|
|Ice Cream Sandwich||Ice cream sandwich, enjoyed in ghettos throughout Bangkok, coconut ice cream, sweet sticky rice, condensed & evaporated milk, toasted mung beans on a sweet roll at Night + Market|
|Ice Cream Sandwich (Traditional)||Ice cream sandwich at Barmini|
|Ika Sushi||Shin-ika at Kabuto|
|Jellyfish||Jellyfish at Yamakase|
|Jicama||Jicama: an unexpected hero, fish sauce, palm sugar, crispy shallots, lime, serrano aioli at IO by Playground|
|John Dory||John Dory fillet, poached in Malabar black pepper-citrus butter, cannelloni beans, marin velouté, crunchy sauce at Twist by Pierre Gagnaire|
|Kabocha Squash||Le Kabocha, en symphonie soyeuse au foie gras et gingembre (delicate kabocha pumpkin veloute on foie gras custard with ginger) at Joël Robuchon|
|Kale||Sautéed kale, broccoli leaf, garlic & chili at The Gorbals|
|Kamatoro||Kama toro / tuna collar at Urasawa|
|Karaage||Awabi "karaage" at Urasawa|
|Katsuo||Yaki katsuo at Kioicho Mitani|
|Kebab||Chicken tawook shishkatori, savory Mideast-seasoned shish kabobs served in traditional Japanese yakitori style at Bowery Bungalow|
|Kegani||Grace of ocean delicacy in 2 plates at Nihonryori Ryugin|
|King Crab||King crab legs, Tabasco butter at Son of a Gun|
|Kohada||Kohada at Q|
|Kuro Dai||Kurodai crudo, local black bass, daikon-garlic sauce, French breakfast radish, tempura shiso at Himitsu|
|Lamb||Lamb, rack, raw-cooked vegetables, jalapeno-cumin sauce at Citronelle|
|Lamb Tartar||Lamb tartare Bar Restaurant at Bar Restaurant|
|Langoustine||La langoustine, truffée et cuite en ravioli avec un émincé de chou étuvé (truffled langoustine ravioli with stewed cabbage) at Joël Robuchon|
|Lentils||Lentils | white truffle, green lentils "du Puy", ragoutté, apple juice and pumpkin seeds, Piemonte shaved white truffle at The Royce|
|Lobster Roll||Lobster roll, green curry, thai basil at Hinoki & the Bird|
|Lobster, Cold||Lobster | pomegranate, slow poached lobster, coleman's farm butter lettuce, sweet onion, pomegranate hot and snow at The Royce|
|Lomo Saltado||Lomo saltado at Mario's Peruvian Seafood|
|Lumpia||Lumpia, hand made Filipino eggrolls, ground pork, market vegetables, garlic vin, sweet & spicy sauce at Partido|
|Macaroni & Cheese||Mac & cheese, blue, cheddar, parmesan, truffle at Gordon Ramsay Steak|
|Mackerel||Goma saba, cucumber, spring onion, nantes carrot, coriander seed, young ginger at Providence|
|Mango||Mango bavarois, sugar plums, star anise, pistachio at Patina|
|Mango Sticky Rice||Mango and sticky rice at Night + Market|
|Matzoh||Bacon-wrapped matzoh balls, horseradish mayonnaise at The Gorbals|
|Meatballs||Grilled pork meatballs, snap peas, pecorino, bitter greens at Sotto|
|Mille-Feuille||Napoleon, Tahitian vanilla at Petit Trois|
|Minestrone||Wild fennel minestra, mustard greens, farro, Calabrian chilies, egg at Sotto|
|Miso Soup||Aka misoshiru at Q|
|Mole||Tres moles con puerco at La Casita Mexicana|
|Monkfish||Slow roasted monkfish, Maine lobster, baby leek puree, sauce Américaine at Spago|
|Morel||Trapped funghi, morels, sesame praline, spring alliums, mushroom sabayon, cardamom, homemade coffee oil, ginger at CR8 Purotekuta|
|Mousseline||Poached egg, potato mousseline, Santa Barbara prawn, chorizo condiment at LudoBites 5.0 at Gram & Papas|
|Mushroom||Dobin mushi (matsutake) at Urasawa|
|Nachos||Pig's ear nachos at Test Kitchen 2012 (Walter Manzke)|
|Negroni||TBD negroni, homemade red vermouth, Campari and Green Hat gin at Etto|
|Ochazuke||Wild snapper sashimi ochazuke at Kinjiro|
|Okonomiyaki||Okonomiyaki - pork belly, savory Japanese cabbage pancakes, an Osaka classic, all served with okonomi-sauce, Kewpie mayo, pickled ginger, katsuo-bushi at Ototo|
|Okra||Grilled okra, calabrian chili, pickled garlic, mint at Hatchet Hall|
|Olives||Olives all'Ascolana at Scarpetta|
|Omelette||Omelette, chives, Boursin cheese, Boston lettuce, Dijon vinaigrette at Petit Trois|
|Ong Choy||Phak buung fai daeng, "red fire water spinach", on choy, flame stir fried with garlic, Thai chilies, preserved yellow beans, oyster and fish sauces at Pok Pok LA|
|Onigiri||Grilled onigiri rice ball at Kinjiro|
|Onion Rings||"Beer batter" onion rings at Burger Parlor|
|Ono||Ono ceviche, coconut milk, tomato, cilantro at Test Kitchen (Elderoy Arendse, Ori Menashe)|
|Otoro||Otoro (nigirizushi) at Kyubey|
|Oxtail||Braised oxtail ragu, New Jersey scallop, black barley, potato espuma at Laurel|
|Oyster, Cooked||Butter poached Kushi oyster, tapioca cream with Spanish caviar and fresh yuzu at Alex|
|Oyster Mushroom||Grilled oyster mushrooms, stinging nettle cardamom puree, turmeric, sumac at Bavel|
|Pad Thai||Pad Thai, market version w/ sweet radish, peanuts, tofu & dried shrimp at Night + Market|
|Panna Cotta, Savory||Soymilk panna cotta, Santa Barbara sea urchin, geoduck clam and fresh wasabi at Ibaraki Benefit Dinner at Breadbar|
|Papaya||Papaya at Urasawa|
|Papaya Salad||Green papaya, crispy taro, rau ram, fried shallots, peanuts at Test Kitchen (Jordan Kahn)|
|Pasta, Japanese-Style||Shiizakana, spaghettini with abalone, pickled cod roe, Burgundy truffles at n/naka|
|Pastrami||Saul's pastrami at The Dining Room|
|Patatas Bravas||Patatas bravas, crispy russet potato, paprika, skordalia at Wolfdown|
|Patty Melt||Patty melt, rye-bread, caramelized onions, swiss, cheddar at Osso|
|Peanut||Spicy peanuts, chilis, cilantro, scallions, vinegar at Pine & Crane|
|Peas||Peas all around (tout petits pois) at Guy Savoy|
|Peasprouts||Sauteed peasprout at Newport Seafood|
|Pen Shell||Tairagai at Sushi Ginza Onodera|
|Persimmon||Kaki at Kiyota|
|Pheasant||Pheasant, in the style of Alain Chapel at Red Medicine|
|Pickles||Pickled garden, cucumber, carrot, squash, cauliflower, baby beets, red miso at Fifty Seven|
|Pig Ear||Pig ear, chili, lime, fried egg at Animal|
|Pig Tail||Pigtail curry bun at Somni|
|Pineapple||Dry age pineapple, baked in clay, scent of lemongrass, mellowest aloe vera at Restaurant Guy Savoy|
|Pinto Beans||Frijoles charros, pinto beans, bacon chorizo, chile broth at Bizarra Capital|
|Pizza||Roma tomatoes, onions, feta, mozzarella cheeses, garlic olive oil, lemon zest & juice and cilantro at Cheese Board Pizza Collective|
|Pomfret||Guangdong yu, cured white pomfret, fermented young sprouts, burnt tomatillo at Xian Wei|
|Pommes Purée||Black truffle potato purée (purée de pommes de terre à la truffe noire) at Guy Savoy|
|Popcorn Shrimp||Shrimp shack, pineapple popcorn shrimp, yuzu, walnuts, ichiimi at Lono|
|Pork Belly||Braised kurobuta pork belly with braised red cabbage & green curry at Bar Charlie|
|Pork Collar||8oz Peads and Barnetts pork collar steak with French potatoes at P.Y.T.|
|Pork Chop Rice||Fried pork chop rice at Old Country Cafe|
|Pork Jowl||Corned pork jowl salad, black trumpet vinaigrette, chicory and lettuce stems and leaves at Commis|
|Pork Loin||Pluma de bellota iberico, Mediterranean flavors at Restaurant Guy Savoy|
|Pork Rillettes||Rillettes, pork, pickles, mustard, toast at The Tasting Kitchen|
|Pork Rinds||Chicharrones, pineapple-carrot hot sauce at PettyCash Taqueria|
|Pork Shoulder||Maya puerco pibil sous vide, banana leaf braised pork shoulder, Peruvian potatoes at Rivera|
|Pork Trotter||Berkshire pork trotter, cuttlefish, andouille sausage, piquillo peppers, black garlic grits, sunny side egg at Vidalia|
|Pot de Crème||Butterscotch pot de crème, salted caramel ice-cream at Wood & Vine|
|Pot Pie||Chilean pot pie at Pan Am Room|
|Pot Roast||Jar's signature pot roast, carrots, caramelized onions at Jar|
|Potato Chips||Papas salsa verde, Kennebec potatoes, avocado, chiles serranos, micro cilantro at Playa|
|Potato, Hot||Young potatoes, gently poached in a cream of cultured sweet butter and yeast, crisp rice dumplings, wild grasses, flowers, and succulents foraged from the Malibu coast, an aromatic sauce of raw wheatgrass and chive juice at Red Medicine|
|Potato Salad||Olivier salad, mélange of roasted vegetables, pickles, hard boiled eggs and a touch of mayonnaise at Mari Vanna|
|Potato Taco||Double decker potato taco, lime, crème fraiche, carrot pico de gallo, jack at Trois Familia|
|Pozole||Clam & mussel pozole, Rancho Gordo hominy, green garlic at Rustic Canyon|
|Prawn Cracker||Puff, prawn, whitefish, ossetra, dill at Rogue 24|
|Pretzel||Spretzel, mustard dipping sauce at Cooks County|
|Prime Rib||Prime rib (20 oz. boneless), caramelized shallots, horseradish cream at Maple Block Meat Co.|
|Quesadilla||Lamb barbacoa quesadilla, heirloom sonoran flour, cotija crust, guacasalsa at Mírame|
|Rabbit||Rabbit, bacon n onion muffin, Swiss fondue, green apple, mustard greens at Wolvesmouth Underground Dinner|
|Rabbit Liver||Rabbit liver (almost) mousse on homemade crackers with mulberry jam at Etto|
|Ragù||Hand cut maltagliati, pork ragù, scallion, Gruyère at Fraiche|
|Ramen||Taiwan ramen noodle, Nagoya style spicy noodle soup served with beef and pork, Asian chives, and dried red chili at Sashi|
|Razor Clam||Clams | seaweed, steamed razor clams, "French kimchi", seaweed broth at The Royce|
|Rice Cake||Spicy rice cake, chorizo, pickled mustard green at Joule|
|Rice, Mexican||Arroz verde, cilantro herbed rice, fresh cheese at Bizarra Capital|
|Rice Porridge||Kinoko zosui porridge of rice and egg at Aburiya Toranoko|
|Risotto||Mushroom risotto, topped with shaved summer truffles at Patina|
|Roe||eggs (flatbread) at Saison|
|Rose||Rose, buckwheat honey at Auburn|
|Rye Bread||Machine Shop Boulangerie seeded rye bread, Green Ridge Farm butter, bay leaf salt at Laurel|
|Saba Sushi||Saba sushi at Hayato|
|Sabayon||Lime sabayon, cucumber ice cream, cashew macaroons, white chocolate, jasmine at Red Medicine|
|Salade Lyonnaise||Frisee aux lardons et oeuf poche, frisee salad with lardons, poached egg, bacon vinaigrette & toasted brioche at Bouchon|
|Salmon, Lox||Bagel w/ lox & cream cheese at Wexler's Deli|
|Salmon Tartar||Le Caviar, tartare de saumon aux jeunes pousses de shiso (salmon tartar with shiso sprouts) at Joël Robuchon|
|Salpicon||Salpicon, piquillo pepper & mandarin orange at Lazy Ox Canteen|
|Salsify||Tree in the forest: confit of salsify, crispy maitake mushrooms with garlic & herbs at Bistronomics Lucky 13 at Breadbar|
|Salt Cod||Bunelos de bacalao, fried salt cod and potato at Test Kitchen (Walter Manzke, Perfecto Rocher)|
|Sangria||Basque sangria, Floc de Gascogne, flavors of sangria, freeze-dried fruit at Test Kitchen (Michael Voltaggio)|
|Sanma||Pacific saury, eggplant, chestnut, ginkgo nut at Nihonryori Ryugin|
|Sardine||Sardines with ponzu at Izakaya Seki|
|Satay||Sate ayam, sweet soy glazed grilled chicken skewers with our signature peanut sauce at Kasih|
|Sausage, Asian||Sai krok Isaan / sour Isaan sausage, grilled fermented pork sausage, w/ bird eye chile, cabbage at Night + Market|
|Sausage, Western||Bazaar, Los Angeles, butifarra Senator Moynihan at Cheat Codes 2 at Playground 2.0|
|Scallop, Raw||Hokkaido scallop, nasturtium blossoms, crispy rice cracker at Providence|
|Schnitzel||Sweetbread schnitzel with potato salad at Stefan's at L.A. Farm|
|Scrambled Eggs||Black truffle (French) scrambled eggs at LudoBites 8.0 at Lemon Moon|
|Sea Bream||Sea bream, almond and orange, fennel jam at Manresa|
|Sea Cucumber||Espardenyes with bone marrow at Minibar|
|Seafood Rillettes||Smoked trout rillette, pickled shallot, lovage, fennel, sourdough at The Fiscal Agent|
|Seaweed||Gim (seaweed), Job's tears, Kamut & farro grains with amazu assorted seaweed comptè w/ shiitake, tofu & spirulina, nasturtium, nori chip, mixed berries, wasabi daikon, lime onion jalapeño pickle at Baroo|
|Seeds||Grains & seeds, sturgeon, dashi at Atelier Crenn|
|Sesame||Goma aisu kurimu at Urasawa|
|Sesame Seed Balls||Red bean ice cream with sesame seed balls at Little Fatty|
|Shabu-Shabu||Premium wagyu beef (from Japan, grade A5) at Kagaya|
|Shark Fin||Negitoro to fukahire at Kioicho Mitani|
|Shaved Ice||Injeolmi bingsoo at Sul & Beans|
|Shawarma||Slow roasted lamb neck shawarma, créme fraîche tahini, fermented cabbage, pickled turnips, laffa at Bavel|
|Shepherd's Pie||Cottage pie, glazed vegetables, Yukon mashed potatoes, cheddar at Butcher's Dog|
|Sherbet||Sake lees sherbet, strawberry, yuzu at Benu|
|Shima Aji||Shima aji, coconut, cilantro at Atelier Crenn|
|Shirako||Shirako at Sushi Ginza Onodera|
|Shortbread||Pineapple short bread at Minibar|
|Shrimp Cocktail||Jumbo shrimp cocktail at Hank's Oyster Bar|
|Shrimp, Cooked||North Carolina coastal shrimp and Anson Mills grits at Ratcliffe on The Green|
|Shrimp Sushi, Cooked||Saimaki ebi at Kiyota|
|Shrimp Toast||Shrimp toast sandwich, herbs, Sriracha mayo at Son of a Gun|
|Siu Yuk||Longo suckling pig (half) at Longo Seafood|
|Skate||Yuwan marinated crispy skate wing, sunchoke puree, ramps at Mori at Il Grano|
|Snail||Escargot, country sausage, green tomato, black eyed pea at The Vagrancy Project|
|Snow Crab||Snow crab claws, with chile de arbol salsa at Ceviche Project|
|Soba||Aonori soba pasta, Dungeness crab at Spago|
|Soft Boiled Egg||Path Valley soft boiled egg, pomme rösti and Périgord truffle coulis at Kinship|
|Soft Shell Crab||Soft shell crab, scrambled corn, Old Bay, vanilla-crab jus at The Dining Room|
|Somen||Somen noodle with bottarga at Matsuhisa|
|Sope||Isla de Cedros abalone chorizo sope at Test Kitchen (Javier Plascencia)|
|Spaghetti||Spaghetti, tomato & basil at Scarpetta|
|Spanakopita||Spanakopita at Cleo|
|Spigarello||Spigarello, ginger, h.o.p., seeds, nuts at Here's Looking at You|
|Spot Prawn||Spot prawn, green chile, onigiri at The Rogue Experience|
|Spring Roll (Fresh)||Nem nuong cuon at Brodard|
|Spring Roll (Fried)||Shrimp & rabbit sausage spring roll, minutina, green curry at Animal|
|Sprouting Broccoli||Stracciatella di burrata, sprouting broccoli, bottarga, lemon at Rustic Canyon|
|Squash Blossom||Alchemic chemistry, 79 at CR8 The Art Of|
|Squid, Cold||Squid, iberico, lardo at Atelier Crenn|
|Squid, Hot||Baby Monterey squid, Chiang Mai pork sausage, candlenut, mint, rau ram at Lukshon|
|St. Honoré||St. Honore, pecan mousseline, chantilly, caramel at Bon Temps|
|Steak||True Japanese 100% Wagyu Beef From Saga Prefecture, Kyushu, Japan, Filet Mignon 6 Oz at CUT|
|Sticky Rice||煮物 / simmered dish at Sushi Ii|
|Sticky Toffee Pudding||Sticky toffee pudding, sweet pudding cake, brown sugar toffee, brown butter ice cream at Gordon Ramsay Steak|
|Striped Bass||Grilled striped bass at Angler|
|Sturgeon||Columbia River sturgeon | artichoke, salted crust baked sturgeon fillet, caviar-artichoke, wilted greens, vegetable "green tea" at The Royce|
|Sunchoke||Roasted sunchokes, strawberry mole, seeded granola at Nightshade|
|Sweet Potato||Sweet potato, romaine ribs, turmeric, beer, baby shrimp at Red Medicine|
|Swordfish||Swordfish, pea harissa, red onion, radish at Kapnos|
|Taco Dorado||Tacos de camaron at Mariscos Jalisco|
|Taco, Non-Traditional||Pork belly tacos, Fuji apple slaw, jalapeño relish at Black Hogg|
|Tamago||Tamago at Natori|
|Tamale, Non-Traditional||Tamalli Chateaubriand, wild-mushroom duxelles dumpling, filet mignon, chipotle béarnaise at Playa|
|Tamarind||Sinigang, tamarind dashi, braised daikon, sitaw at Irenia|
|Taro||Acra, graded taro roots blended with herring, green onion, bell pepper, onion, garlic, black pepper and parsley at Test Kitchen (TiGeorges Laguerre)|
|Tater Tots||Tiki tots, ao nori, banana ketchup at Lono|
|Temaki||Toro-kani maki at Yamakase|
|Tempura, Fish||Kisu at Mikawa Zezankyo|
|Tempura, Shellfish||Lobster tempura at Tempura Endo|
|Tendon||Beef tendon, scallion gremolata, spicy citrus hoisin at Gem Dining|
|Tiradito||Tiradito de jurel, Japanese aji carpaccio, garlic, ginger lemon sauce at Test Kitchen (Ricardo Zarate)|
|Tiramisu||Tiramisu at Osteria Mamma|
|Tlayuda||Tlayuda, blue shrimp, queso fresco, zucchini at Damian|
|Tofu||Agedashi tofu at Raku|
|Tofu Skin||Chili tofu skin salad, cilantro, bean curd sheets, dry chili peppers at Bistro Na's|
|Tomato||Momotaro tomatoes at Totoraku|
|Torta, Non-Traditional||Chorizo piquillo goat cheese torta at Wolvesmouth Underground Dinner|
|Torta, Traditional||Sanguche jamon, beans, onion, tomato, chipotle, smoked ham, aioli at Bee Taqueria|
|Tortilla||Tortillas florales, housemade nixtimal tortillas, "Indian butter" at Rivera|
|Tostada||Kampachi tostada, herbs, fish sauce vinaigrette, peanut at Animal|
|Tres Leches||Tres leches cake at Gulfstream|
|Trifle||Yuzu banana trifle, mountain berries at Lazy Ox Canteen|
|Tripe||Omasum tripe, shrimp, yellow chive, lovage at Benu|
|Trout||Brook trout, cucumber, borage, nettles at Maude|
|Truffle||Black truffle, explosion, romaine, parmesan at Alinea|
|Tuna, Cooked||Maguro "spare ribs" at Kyubey|
|Tuna Salad Sandwich||#55 olive oil tuna, pole caught sustainable American tuna, mix-ins, medium-boiled egg, extra virgin olive oil, aged balsamic, mayo, red onion, wild arugula at Sopressata at Black Hogg|
|Tuna, Sushi, Lean||Akami zuke at Q|
|Tuna Tartar||Cru (bluefin tuna tartar) at Saison|
|Turbot||Whole Spanish turbot a la plancha, perfect Blumenthals, mojo verde at IO by Playground|
|Turkey Burger||O.C., turkey burger, herb sauce, sprouts, marinated carrots, avocado, provolone at Burger Parlor|
|Turnips||Glazed baby turnips, Japanese white turnips, daengjang, toasted seaweed, scallions, blood orange at Wolfdown|
|Unagi||Unagi, summer truffle, crushed potato, quail egg at Providence|
|Uni, Hokkaido||Bafun uni at Kiyota|
|Uni, Santa Barbara||Santa Barbara uni at Sushi Taro|
|Vampiro||Carne asada vampiro at Tire Shop Taqueria|
|Veal||Marcho Farm nature-fed veal, "lasagne de langue de veau," toybox tomatoes, globe artichoke, romaine lettuce and Castelmagne "mousseline" at The French Laundry|
|Venison||Filet de chevreuil, loin of venison, roasted market vegetables and fall fruits at Bocuse d'Or USA Benefit Dinner|
|Vieux Carré||Vieux Carr'e, rye, Cognac, Benedictine, sweet vermouth, Angostura bitters, Peychauds bitters at Herbs & Rye|
|Vitello Tonnato||Vitello tonnato, veal eye of round sousvide for [email protected]°c, salsa tonnata and celery at Il Grano|
|Waffle||Crisp sourdough waffle, black cherry and mascarpone, balsamic caramel at Muse|
|Wagashi||Pumpkin, sweet potato, vanilla caramel at Nihonryori Ryugin|
|Wax Beans||Yellow wax beans, grasshopper XO, leek scapes, cilantro at Here's Looking at You|
|Wedge Salad||Blue cheese wedge, Mycella Blue, Nueske's double-smoked bacon, crumbled organic egg, tiny tomato at The Arthur J|
|Whelk||Tsubugai at Sushi Ginza Onodera|
|White Chocolate||White chocolate cube, orange blossom cream, coriander, pistachio, sake at XIV|
|Wild Boar||Vibration, bee hive at CR8 The Art Of|
|Wonton Noodles||Wonton noodle soup, pork and shrimp wontons, egg noodles, country ham, scallions at Cassia|
|Wontons||Pork chili oil wonton+Szechuan-style shredded potatoes at Starry Kitchen Nights at Tiara Cafe|
|Wood Ear||Woodear salad, chili oil, cilantro, red bell pepper at Pine & Crane|
|Xiaolongbao||Lobster coral xiao long bao at Benu|
|Yakiniku||Outside rib eye at Totoraku|
Wow, that must have taken a while to organize! I'm hungry (actually I'm still full from last night, but lots of good looking stuff!)
Awesome compilation of your greatest bites. Thanks for putting it together. Your fans have been waiting for this list for a long time.
If there's one word for that blog post, its "pornographic", lol.
After finishing reading your post, I started to imagine how much it ran you on your wallet. A lot of dough out of your pocket to entertain all of us and we appreciate it!
If there's one thing I would like to mention from that gigantic list is "Kamatoro". Besides Urasawa, I'd imagine not that many sushi restaurants even offer it or heard of it as it's one of the best parts of the fish besides the belly. Even in Japan, most people aren't even familiar with it. When I was dining at a sushi bar in Tokyo, the chef pulled out kamatoro out of the refrigerator for me after I had selected O-toro and the other good stuff. Initially, I didn't know exactly what it was other than it tasted divine.
I just wanted to mention about how amazing Kamatoro is: http://www.sushiencyclopedia.com/blog/2007/10/14/the-secret-fatty-tuna-toro-sushi/
Urasawa got 10 hard to contest
Voltagio and Walt Manzke get 5 both the best at what they do.
Ludo 4 maybe you missed a couple
Benu 3 at least but definitely above French Laundry
Providence I thing you undersold Michael's food a tad should tie with M Voltagio"s and manzke's
Kevin keep up the great work, you are a one of a kind.
I love this post, really helpful. And it's kinda amazing you ate all that food!
AWESOME LIST! This post of full of WIN! Good to know I've had some of those dishes and was with you to eat some of them. =) I'm feeling much better now with my appetite in full effect. Let's eat!
Where was your favorite mojito?
What a fabulous post! Bravo - love it!
H.Peter: It was meant to be. )
Andy: Yep, a few months, working sporadically of course.
Evan: And I've been waiting for the list for a long time, too. It had been formulating in my head for a while, so I'm glad I finally got it down on "paper."
Bartender: Yeah, as far as wallet damage goes, I'm guessing around $40,000 over the past few years has been spent on the blog. But, you have to remember that most of that would've been spent in any case. And you're spot on about kamatoro.
Ben: I was wondering if someone would actually tally up the "scores." I'm a big fan of Cimarusti's cooking, and he did get three items on the list (did you catch the panna cotta?). Keep in mind, though, that I probably haven't had as many courses from him as from some of the other chefs. )
V&F: I'd be curious to see your list as well, given that you've blogged about *far* more places than I have!
Marian: Nice! Which ones were you present for?
Anon: Don't remember. Haven't had one in ages.
Sarah: Thanks--you ever think of putting up a similar list?
Anon: That's what happens when you have basically the entire breadth of the world's cuisines available to you.
Sincere thanks for the tour de force of fine dining displayed here!
Great list Kevin,
What about including chocolate, antelope, bread, ice cream, pheasant, wild boar, squab, avocado, fennel, endive, broccoli, cup of coffee, next time?
Josiah: Think nothing of it!
Anon: Interesting suggestions there. For antelope/pheasant, I'm positive that I haven't had nearly enough experiences to make a decision. For avocado, see the entry for guac (not many dishes feature avocado as the star). Chocolate/bread/ice cream/squab are too numerous to list, but I did add the rest of the items.
What about Saba (marinated mackerel)? Unless that is you do not like Saba.
Nikki: Haven't had a really standout lasagna yet. As for fries, maybe the crinkle cut ones that came with the amazing burger at L'Atelier de Joël Robuchon.
Samson: I'm a fan of fishy fish, so I definitely enjoy saba. Unfortunately I can't think of one that really rises above the rest though.
Johanna: I'm just about the last person you want to ask about pho. )
Would love to see Octopus added your best you've ever eaten list.
Kevin, what is the best dish you ever ate? Or the top 3? How about the best restaurant (1 review)?
Oh wow, I have no idea what the best thing I've ever eaten is. There are simply too many options, though it's probably something listed on this page.
I have a similar problem with picking a best restaurant, but I will say that the most *important* meal I've had was at Alinea, since it really marked the genesis of this blog.
You kinda said the same thing on your second Alinea review. Do you ever just try and enjoy the food and not blog and take pictures? :)
Well at least I'm consistent haha. So yes, actually most of what I eat isn't photographed, but when it comes to a meal that's as important as Alinea, I feel like some sort of documentation is a must.
When I was grocery shopping today and saw that Dungeness crab was on sale for $3.99 per pound, I knew exactly what I was going to make&ndashginger and scallion crab.
If you&rsquove been to a real Chinese restaurants in the United States, I am sure you are familiar with ginger and scallion crab (姜葱蟹).
Crabs are mostly prepared two ways in these Chinese restaurants: ginger and scallion or salt and pepper crab. Personally, I love the wok-hei infused ginger and scallion crab.
In my opinion, ginger and scallion are perfect matches made for Chinese stir-fry dishes&ndashbe it seafood or meat. (Previously on Rasa Malaysia, I had dished up ginger and scallion chicken.)
Dungeness Crab Cakes
We found this delightful Dungeness Crab Cakes recipe in McCormick and Schmick's Seafood Restaurant Cookbook. They have it as Dungeness Crab and Shrimp Cakes, however, we are crazy for crab and have omitted the tiny bay shrimp. You can put the shrimp back in, (3/4 pounds each crab and shrimp), if you like. We feel this recipe is worthy to be called one of the Best Crab Cakes Recipes , however, we'll let you decide!
- 1 1/2 Pounds-Dungeness Crab meat
- 3 Tablespoons-Celery-chopped
- 3 Tablespoons-Onion-chopped
- 3 Tablespoons-Mayonnaise
- 1 Egg-beaten
- Pinch-Cayenne Pepper
- Pinch Dry Mustard
- 2 Tablespoons-Dijon Mustard
- 1 Tablespoon-Worcestershire Sauce
- Pinch Salt
- Pinch Ground Black Pepper
- Pinch Old Bay Seasoning
- 1/2 Cup-Panko Bread Crumbs
- 3 Ounces-Lemon Juice
- Vegetable Oil-for frying
- Parsley-for garnish (optional)
Make sure that the crab and shrimp (if using) are drained and dry of excess water.
Grind the celery and onion in food processor and move to large bowl.
Add the shrimp, (if using), mayonnaise, egg, cayenne, both mustard's, Worcestershire sauce, salt, pepper and Old Bay seasoning, the lemon juice and 3/4's of the bread crumbs and blend well. Fold in the crab meat.
Form into 4 ounce patties. Place on a cookie sheet-type pan, and sprinkle with the remaining bread crumbs. Chill for no more than 2 to 3 hours.
These cakes can be deep-fried, pan-fried or lightly drizzled with oil and baked in the oven at 400 degrees.
Serve with your favorite tartar sauce or crab dip recipe.
If deep frying, fry until cakes are a deep golden brown if pan frying, fry 3 to 4 minutes per side, until the cakes are a deep golden brown.
Dungeness Crab Mashed Potatoes Recipe
- 4 yukon gold potatoes (about 1.5 lbs), peeled and cut into large cubes
- 1/4 - 1/2 cup milk
- 2 tablespoons butter
- 2 green onions, green part only, chopped
- 6 ounces fresh dungeness crab meat
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
Return potatoes to pan pour, in 1/4 cup milk and add in butter. Use a hand held potato masher to mash potatoes. Add remaining 1/4 cup milk if you would like potatoes creamier.
Add in green onions, dungeness crab meat, garlic powder, pepper and salt. Stir just until combined. Taste and adjust seasoning with more salt and pepper if desired.
While I do recommend dungeness crab with this recipe, I do realize that not everyone has access to it. If you do not, just use whatever kind of fresh lump crab meat you can find. Or if you really want to fancy things up, how about lobster? Enjoy!
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Super simple recipe and mashed potatoes are my all time favorite comfort food as well. Instead of green onion I substituted green peppers and it was delish. I love dungeness crab. Mixed with mashed potatoes and I’m a happy girl! Thanks.
Did I die and wake up in recipe heaven?
am I going to have to make these for myself and sneak my roommate regular mashed potatoes?
(crab is expensive in Cali.)
i love dungeness carb but never tried it this way…nice recipe.. :)
Oops, steamed Dungeness crabs usually end up straight into my stomach, almost quite immediately. Thanks for the great idea though. I may try it when one day someone gives me load of Dungeness crabs and leave me with leftovers.
Neel | Learn Food Photography
Thank you for sharing the photograph. Interesting perspective of this photograph. Don’t know if you have more photograph to share. Would love to see some other photographs from this recipe.
Did you use natural light here or was it in-house lighting?
OH MY…that looks decadent and wonderful!
These are extra special taters!
Hey! I'm Des!
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To make the lemongrass sauce: Heat 1 tablespoon of peanut oil in a small saucepan on medium-high heat. Saute the green onions, lemongrass, red pepper, ginger and garlic until soft, about 2 minutes.
Add the chicken stock, rice wine vinegar, soy sauce, sugar, chili paste and black beans. Bring to a simmer for 5 minutes. Add the dissolved cornstarch and simmer, stirring frequently, until the sauce becomes glossy and thickens, about 2 more minutes. Set aside.
To wok-fry the crab: Heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking. Toss in the crab pieces (including the carapace or top shell), add the sake and cover. Steam for 2 to 3 minutes. Add the lemongrass sauce and simmer until the crab is heated through and the sauce thickens to desired consistency, about 1 to 2 minutes.
On a large platter, arrange the crab so it looks whole again, with carapace on top. Pour all the sauce over and around it.
You'll need crab crackers, a side bowl for the shells, a stack of napkins and bowls of warm lemon water to clean your hands. Serve this with steamed white rice.