Green Beans Drew 綠豆露 - Summer's best taiwanese desert

Ingredients:
- Green beans 300g.
- Water 1200g.
- Agar 8g.
- Gelatin 6g.
- Rock sugar 200g.

How to:
1. Rinse green beans and emerge in clean water for 20 mn. then pour out the water.
2. Add 1200g. water and bring to boil in a pot for 20 mn. to soften the beans into soup.
3. Add rock sugar 180g. bring to boil then turn off the fire.
4. Add and mix agar 8g. and gelatin 6g. in the green beans soup, add rock sugar 20g. bring to boil 5 more mn. turn off the fire.
5. Cool down the soup and pour into bowls. Ready to serve after 1-2 hours refrigeration.
6. For better flavor. The drew can be served with shaved ice and a spoon of sugar water.

Non Chinese cooks Chinese food?!!

Prove me. Convince me if you can.

Chinese food is the most complete and delicious cuisine in the world.
Chinese cuisine owns countless dishes and most vary tastes from all over the great China, which makes impossible to compare with any other cuisine.
I live in France for the half of my life and love French cuisine deeply. And yet. I can't hardly say I can cook french food, but I know what's a good French cuisine. But still. France is as small as a province size of China. No matter how exquisite the French cuisine can be, it just can't compare with the complicity of more than 10 millions people's five thousands years' daily need.

I often meet western people believe all Chinese eat rice, or they thought if I invite them home for a dinner, they will expecting some bowls of rice (Of course. I'm from Taiwan. So I've been also often believe "I was a child labor to make toys." or "I know how to massage." What a insult!). What can I say? Call them the frog in the well? Tell them that their world is as big as their belly button? Or they're simply too white?

20 years live outside of Chinese world. I've never meet any non Chinese cook can actually cook a really typical Chinese food. I've heard about Fuchsia Dunlop an english gourmet writer who speaks Chinese and learned to cook Sichuan food in Chengdu. Beside I sincere respect her effort to introduce the "Chinese" cuisine to the world, I yet had opportunity to taste her Sichuan food and to be convinced. And of course. To be on the justice of the rest of Chinese. Sichuan is just 1 of 22 (if not counting Taiwan) provinces, Sichuan food is just 1 of 8 biggest cuisine lines in Chinese cuisine. So severely speak. A non Chinese native learned to cook Sichuan food can't considering as expert of Chinese food. Plus. If by chance you know any Sichuan native. You note how heavy their taste are in general. Nothing is spicy enough for them anymore, nothing is typical Sichuan food if is not red, oily, tear running spicy and numb. And it's not difficult to understand that their palettes are probably already damaged by the extremely hot Sichuan spices. Which I'm sure non of any other 7 cuisine lines experts or any 21 provinces people will believe Sichuan cuisine can represent Chinese food. It's like a champion of one discipline in martial art doesn't mean who's the champion of the martial art.

My husband is a big mix of north and south European. He has a long family gourmet background, loves Scandinavian eel, Swedish meat balls, he lived many years in France, Poland and Spain, and he cooks the best and unforgettable Goulash. But even after 13 years with me, ate all sort of Chinese dishes and learned to cook Chinese like the big chef's flaming wok work. He's still far from cooking a real Chinese food. And sure I'm unable to cook any French dishes well enough to call it typical in return.

Because we all know the palette of the taste is based on one's childhood memory. The memory creates the taste in our mouth, and create the dish with the memory and the knowledge. So logically. More vary tastes one experienced at young age, more complete one's palette is. Remember the Japanese movie "Tampopo" about a widow learns to cook Ramen? How can a simple bowl of Ramen worth a remarkable cult Cuisine movie ever? It's all about the soup base, the slices of the BBQ pork ... And with her memory of the best Ramen she ever ate, makes the heroin understand the secret hard work behind a bowl of each Ramen.

And Yes. I've met some non Chinese who grow up in China speaks and acts just like a Chinese if no one noticed the blond hair and the blue eyes. Which I'm sure there is some non Chinese grow up in China, can really cook the typical delicious Chinese food, and can convince me easily one day soon. So please post me a note when you know any non Chinese cooks real Chinese food that I'm craving to try.

Best Sichuan restaurant in New York - Golden Sichuan 川霸王

鍋巴蝦仁 [Gou Ba Xia Ren] Rice Cake Shrimps

So last weekend a phone call with my mother lives far far away in Taipei told me a Sichuan restaurant located in Flushing, New York called "Golden Szechuan" 金四川 is very good and wanted me to go for a try. When I was just wondering how she came out such oversea gourmet idea as she has never been to New York. She confessed that she read it from an online article. (Please click on "英" character on the top right of the article to view the english version)
I've checked and checked about this "Golden Szechuan" online and found one restaurant with a different Chinese name. I called to make sure is the one. Over the other side of the phone. An elder male voice with a warm chinese accent repeats: "Our english name is "Golden Sichuan", Chinese name is "川霸王"（King of the Sichuan) not "金四川"(Golden Sichuan). The restaurant is 25 years old !!!" I then have to explain that we're new in town etc.
So later in the afternoon. We headed to flushing to explore and see how wonderful is this legendary "Golden Szechuan" that everyone is talking about. And as soon as we arrived there, we realized the restaurant is one of those located in the basement, that we never dare to try at beginning of the so called Taiwan town area. We parked and see on a board at back of the restaurant wrote "Golden Monkey" another name? ... very confused. As we recently had a very bad experience at midtown's Wu Liang Ye 五糧液, we can't help to hesitate the choice of the restaurant. And just the thought came to our mind. We saw a man climbing up of stairs with his take out food and a big smile on his face. We exchanged a quick look and decided to give a try anyway.

It was about quarter passed 2 in the afternoon. The restaurant is dated and empty. The waiter gave us a corner table but we asked for another one with better lighting (1. I need to take picture for dishes. 2. I feel more secure if I can see what's in my dish.) Then the waiter hands us two almost broken and bit sticky menus. We start to worry. The dishes in the menu are not specially different than any other Sichuan restaurant, but very soon my hubby spotted a dish that he definitely wants to try. I read in Chinese and asked. Are you sure? Didn't noticed that the menu in English is much more attractive. The boss saw us really took longtime to read the menu, he stepped near our table to see if we need any extra help. And once we started our oder. I guess he recognized my voice from the phone and repeated again nicely the confusion of the name. I wanted to make sure about the dish my man wanted so much about. What kind of cured meat you used in this cabbage pot? I asked. And I found myself nodding with smile as he answers: "It's our old Sichuan chef's homemade tea smoked pork meat." My nodes and smile broke the ice. We had some very nice chat about the article on the Chinese Wall Street journal, the he even gave us two glasses of plum juice to ease our spicy cough. : )

We ordered Szechuan Wontons, Rice Cake Shrimps, Tea Smoked Cabbage Pot, Double cooked Tea Smoked Pork and their famous Mapo Tofu. We usually order more than we can eat to be able to taste more dishes possible and doggy bag home for couple meals or my hubby's bento. And among of these 5 absolutely delicious dishes. We special love the Szechuan Wontons and the Tea Smoked Cabbage Pot.


紅油抄手 [ Hong You Chao Shou] Szechuan Wontons was not only very tasty with a very refine and exquisite spices. The homemade wonton skin was fresh and amazingly chewy.


臘肉白菜鍋 [La Rou Bai Tsai Gou] Tea Smoked Cabbage Pot is like an heaven on earth. The fresh smoked fat pork that we normally used for the Double Cooked Pork is here in a light cabbage soup. And the heavenly tea smoked flavor is absolutely unforgettable and unbeatable no matter you are hungry or not. And of course we 're more than happy to keep half of the pot home to savoy preciously the second day's dinner and bento lunch.

The boss apologized for the over salted Double Cooked Pork and noted us to order a mild version next time. He added while we were leaving that we should definitely try theirs Hot Pots. We nodded and promise will come back once we lost some wight. :P

Golden Szechuan‎ 川霸王
13347 Roosevelt Ave
Flushing, NY 11354
(718) 762-2664

中秋快樂！ Happy Moon Festival !!

It was about 15 days ago, we found a box of rabbit moon cakes from Taiwan's Ten Ren in Chinatown. And few days later. We found an ad on a free New York japanese guide shows a cake store also sell rabbit style moon cakes. Yesterday. After a week of wait. We decided to discover the Japanese mall in New Jersey and to buy a box of japanese version of rabbit moon cakes.
Here. A taiwanese green tea rabbit moon cake with Mochi heart in red and japanese green beans rabbit moon cake, side by side like a kid with mom. :)
Happ moon festival to all !!

The so-called Danish Diet

This diet lasts for 13 days and is tough but efficient. The aim is to change your metabolism which means that after day 13, you can eat normally again without increase weight the next 2 years. It is not a traditional fasting cure. It works even after you finished the diet. If you painstakingly follow the diet you will lose all excess fat, 7 to 20kg. The diet must be followed exactly, so if you during the diet drink a beer, a glass of wine or eat extra food, chewing gum etc, the cure is lost and so is the result. If you do stop it, you can not start again for the next 6 months. It is recommended not to do this more often than once every 2 years. It required quite a bit of planning and to make sure to avoid dinner invitation during these 2 weeks.


Day 1 & 7
Breakfast: 1 cup of black coffee 1 sugarcube
Lunch: 2 hardboiled eggs, 1 tomato, boiled spinach, (small quantity)
Dinner: 1 big steak (beef), sallad with oil and lemon

Day 2 & 8
Breakfast: 1 cup of black coffee 1 sugarcube
Lunch: 1 big steak (beef), sallad with oil and lemon, 1 fresh fruit
Middag: 1 slice of boiled ham, 1 cup of natural yoghurt

Day 3 & 9
Breakfast: 1 cup of black coffee 1 sugarcube, 1 toast
Lunch: 1 tomato, boiled spinach, 1 fresh fruit
Dinner: 2 hardboiled eggs, 1 slice of ham, Salad w oil & lemon.

Dag 4 & 10
Breakfast: 1 cup of black coffee 1 sugarcube, 1 toast
Lunch: 1 hardboiled egg, 1 Shredded carrot, 1 small can of cottage cheese
Dinner: 1 can of fruitsallad, 1 can of natural yoghurt

Day 5 & 11
Breakfast: Big shredded carrot with lemon
Lunch: Big, not fat, fish with lemon
Dinner: 1 big steak (beef), Salad w oil & lemon, Broccoli

Day 6 & 12
Breakfast: 1 cup of black coffee 1 sugarcube, 1 toast
Lunch: 1 chicken, Salad w oil & lemon
Dinner: 2 hardboiled eggs, 1 shredded carrot

Day 13
Breakfast: 1 cup of tea without sugar
Lunch: 1 piece of grilled meat, Fresh fruit
Dinner: Nothing at all

廣合市場豆花

突然想到小時候，每週日陪媽媽上廣合菜市場買菜時，都會去吃的豆花攤。
記得常常在太陽很大、天氣很熱的時候上菜市場。媽媽會把我扔到豆花攤上吃豆花，然後趁我在吃豆花的時候，快快的買好該買的菜。

但是擺在廣合菜市場門口的小小豆花攤，經常擠滿了很多大人和小孩。
我印象深刻的記得，站在攤子的棚影子腳裡躲太陽，傻傻的等著故意慢慢品嚐豆花和粉圓的客人，吃完後很不願意地空出位子來。有的時候，其他的小朋友和大人霸道的插隊，我又得傻傻的等上一陣子。害得幾次媽媽買完菜回來接我的時候，我連位子都沒輪到。嘟著嘴說有人插隊，然後就會看到好幾個客人聽到後，臉不紅但頭涼涼的，臉皮又厚了ㄧ層。之後要是再有人插隊，豆花伯就會罵人。

豆花伯很兇。他會罵豆花婆，罵他那時候還很小的兒女。他的臉，每天都是臭臭的，好像很多客人都欠他的豆花錢一樣。當然，豆花伯並不是對誰都兇的。我常常觀察，但一直搞不懂，我到底是要具備什麼樣的條件，才不會看到豆花伯的兇？ 所以我每次都會刻意的很乖巧，很有禮貌，實在是因為我真的很怕他。

我最喜歡坐在靠近豆花桶，但是這個機會對我來說，竟然運氣不好的可以數得出來。喜歡坐在靠近豆花桶的位子是因為，可以在豆花伯每次打開蓋子盛豆花時，清楚的看到豆花伯像武林高手一般，切舀豆花時手腕用勁的俐落。長年日晒的豆花伯一身黝黑，但是他的雙手卻因為豆花的製作而非常細膩。他手持著不鏽鋼刮刀在不鏽鋼桶子裡，小心又快速的刮下兩三片豆花，而且還不忘邊舀著豆花邊罵著人。從拿碗開始、盛豆花、舀粉圓、花生到加糖水，經常臭著臉，從頭罵到尾。不誇張，所有的客人都是戰戰兢兢地“立正“的坐著吃的。不過就是因為他的霸氣和威風，讓我發願長大後，要練好一手切豆花的手勁去賣豆花呢！

我記得，每次豆花伯給我的豆花都很多豆腐，很少湯、花生或著是粉圓。我常乾乾的望著別人吃得西哩呼嚕，香得不得了。而已經因為大熱天口渴的我，常望著碗裡乾乾的豆花，難以下口。只期待媽媽趕快來救我，幫我把沒有湯汁的豆花給吃完。然後豆花伯會瞪著我心虛的離開，順便用台語罵上兩句: 每次都吃不完之類的話。真的是可怕極了！

後來市面上出了手提式塑膠桶裝的豆花，雖然不怎麼好吃，但是可以買回家放在冰箱裡頭慢慢享用。這對我來說簡直是夢想成真了。我不但不用再上豆花攤去讓豆花伯每週一嚇，還可以自己塞在冰箱前，拿一只扁扁的不鏽鋼瓢，在那裡假裝切豆花和賣豆花。

長大後，好奇的問媽媽，不知道為什麼每次我的豆花總是沒湯、沒料的都是豆腐。媽媽說，應該是豆花伯看我小時候實在太瘦了，特意給我很多豆腐，要我吃胖一點吧！ 我想想，雖然這不是不可能，但是仍然沮喪為什麼小時候，從不能跟別人一樣吃得那麼開心？

一次回台灣，跟媽媽兩個人決定重回好久沒光顧的廣合市場去吃碗豆花。當我們一走進三民路的路口時，就看了見又新又大的豆花攤。豆花的味道依舊，豆花的口味多了選擇。那天只看見年輕的老闆，是以前被天天高聲大罵，已長大成人的兒女，在豆花攤上幹練的賣著豆花。兒子切舀起豆花來小心純熟，雖然沒有豆花伯的威風，但是功力絕對可以媲美。

我們一如習慣地，帶著戰戰兢兢的心情，安靜的低著頭吃完豆花。在回家的路上，我問︰那個以前老闆還在嗎？ 在在。媽媽回答: 有時候經過還會看見他呢！ 還是那麼兇嗎？我問。 兇啊！當然。有時候還是會看到他大聲的罵太太，兒子、女兒呢！媽媽笑著說。 對我來說驚訝的是，雖然曾經是可怕的深刻，但還是令人懷念他傳統的豆花和粉圓口味呢！

Sun-Dried Tomatoes

Ever since my mom is addicted to the Italian Sun-Dried Tomatoes. To find the right Sun-Dried Tomatoes has become my unique duty before I head back to Asia.
This afternoon. I went to an Italian food store on Montorgueil for some Sun-Dried Tomatoes. The very narrow store was filled with a grandma and an unattractive couple. When it's finally my turn. I said to the short hair Italian man who served me that I'm looking for the Sun-Dried Tomatoes. With Italian sun? He asked. If possible. I replied. then I added. Is there a choice of region? He laughed.
Here in the picture you find the Sun-Dried Tomatoes dried in Italy with olive oil and herbs. They're extremely tasty. A little salty, a little sweet and the olive oil and the herbs are marinated just perfect.
I can't wait to eat it with pasta or salad.

Eat in Paris - Kong

Bar Restaurant: Kong
Address: 1, rue du Pont-Neuf, 75001, Paris
Tel: 01 40 39 09 00, Fax. 01 40 39 09 10
email, Website (online menu and wine list available)
Open everyday 10:30 am - 2 am. 3 am. the weekend. 

Sunday Brunch. Happy hour 4 pm. - 6 pm.
Rate: 30-60 euro (not included beverage)
Type: Japanese style French food.
Seat: 180
Owner: Laurent Taïeb
Directeur: Gérald Collet
Menu: Fumiko Kono
Chef: Richard Pommies
Exclusive Pastry Chef: Pierre Herme
Design: Philippe Starck

Note:
A fashion spot in the heart of Paris. Designed by Philippe Starck in Japanese manga style, classic Starck faces chairs, Chinese fabric arm chairs, pebbles image carpet, pebbles tiles for the restroom. Geisha image ceiling, glass roof windows, fluorescent staircase, video clips etc. Live DJ. Very sexy bar with the best Mojito in town.
The dishes are delight and light. Can't call it gourmet but good enough for a glamour meal like in the "Sex And the City". The top floor is a beautiful place to spend the afternoon.

Recommend:
Mojito, Nems de homard, Mi-cuit de thon aux herbes, rouleau aux légumes verts, Omelette Kong, Canard laqué ''authentique'', Foie gras poêlé pomme Fuji, Moëlleux au chocolat tiède, crème pistache, 2000 feuilles.

Positive:
Beautiful view at top floor. The bar man Francois is wonderful. Hip fashion atmosphere.

Negative:
The selection of the wine is unfortunately lacking for a restaurant in France. The waiters are pretty and well dressed but with Brasserie attitude. The clients need an extra charm for attention.
The design is beautiful but too crowdy for an elegant dinner.

Hell's Kitchen USA Season 3

Ramsey's website
Ramsey's Wikipedia

Where to capture Vitamine D

Fact Sheets

No to GMO food!! 別吃基因改變食物!!

It's Coming - Rachachah(animation)

買了這個方便又好玩的東西

toastabags

addict?

I sometime tell people that I'm not addicted to anything.
When all the kids are addicted in reading Manga and had been forbade by their parents, I luckily had almost all the freedom of it and even started to draw some myself. I used to hate smoke. But for a young Asian girl alone in Frence, school and movie industry, to be able to fit in. I start to smoke. I have had experience of drugs. I smoked, 1 pack per two months to half pack per day. I smoked when I work, when I go out have a cup of coffee or a glass of red with friends. But ever since I had my last cigarette the March 5th. I didn't even feel need of smoke when I spend a whole evening at Christiania the other day.

On the other hand. I can't quit to touch my blanket's silky trim, to touch my husband's or my cats' cold ears, put my hands in my pockets, eat Lobster ceviche in Nobu, Shishito peppers しし唐 and Haribo's Happy-Cola or Frizzy Cola etc.
Is that make me an addict?

日文食譜

Shishito peppers

1. Woks Shishito peppers with some oil
2. add Teriyaki sauce
3. add some sake when peppers start to shrink
4. keep woks till sake vaporized
5. serve Shishito peppers with dried bonito flakes on the top

しし唐辛子。大陸叫 尖椒 。其實就是不辣的青辣椒。做法很多種: 不切或切成段，切片。炒肉沫，脊肉，或小魚乾。

Eat in New York - Sapa

Restaurant: Sapa
Address: 43 West 24th Street, New York, NY 10010. (Chelsea, between 5th. & 6th. Avenues. Subway: R, W, V train 23rd Street)
Tel: (212)929-1800, Fax: (212)929-7070
email, Website (online menu and wine list available)
Week day dinner only. Weekend from 11 am. or 11:30 am. to 10:30 pm. or 11:30 pm.
Rate: 60 USD (not included beverage and service)
Type: French, Vietnamese.
Seat: 70
Owners: Brian Matzkow, Patricia Yeo
Executive Chef: Patricia Yeo
Pastry Chef: Jehangir Mehta

Note: A restaurant, bar and lounge where married perfectly Vietnamese and French cuisines, which go sublimely with Sake and fine wine. Located in Chelsea, a large and high ceiling space. Illuminated by the beautiful candle wall, and back light of the kitchen glass room. The restroom area in the basement is refreshing with zen water feature.

Recommend: Halibut Baked in Banana Leaf, Smoked Swordfish Carpaccio, Rice Paper Wrapped Cod, SAPA Sundae.

Positive:
Amazing visual and culinary experience from interior decoration to chef's specialists and desserts with surprising character. The Sushi chef stationed like a DJ. and the cocktail bar swim in the Chelsea lounge atmosphere. The restaurant personals are discrete and agreeable.

Negative:
Noisy sometimes by the lounge music. Un-wellcom reception desk. Chaotic communication with waiters.

Eat in New York - Nobu 57

estaurant: Nobu 57
Address: 40 W. 57th. Street, New York, NY. 10015 (Between 5th. & 6th Avenues. Subway: F train 57th. Street)
Tel: (212)757-3000, Fax: (212)757-6330
Website (online menu available)
Dinner only from 5:45 pm. to 10:15 Pm or 11:15 pm.
Rate: 80 USD (not included beverage, 18% service)
Type: Contemporary Japanese
Seat: 200
Owner: Nobu Matsuhisa, Drew Nieporent, Robert De Niro, Meir Teper, Richie Notar.
Executive Chef: Matt Hoyle
Pastry Chef: Gabriele Riva

Note:
Located in mid-twon where all the luxury businesses are. A group of the paparazzi photographers at door, waiting for any well known faces appear. Fortunately, the new and old Nobu dishes are as excellent as always. The duplex style space decorated by Ddavid Rockwell with many Japanese lanterns and hanging abalone shells. The most of waiters are well trained.

Recommend: Shishito Peppers, Lobster Ceviches, Oyster in Filo, Rock Shrimps Tempura with Creamy Spicy Sauce, Washu or kobe beef tataki, Black Cod with Miso, Soft Shell Crab Roll. Hot sake.

Positive:
It's wonderful to end a long shopping day at the trendy down stair bar, where serve great cocktail, sake and even the delicious signature dishes. The lighting is agreeable for dinning, the waiters are good. Beautiful Shushi bar.

Negative:
The entrance is ridiculously small. The reservation table guy is badly educated. Credit card needed for guarantee while consuming down stair. Noisy. Tacky salon ceiling. Reservation at least a month advance. No car park service and table won't lease till all guests arrived. The respect and PR are proudly lost here. Annoying paparazzi at door.

Eat in Paris - Dominique Bouchet

Restaurant: Dominique Bouchet
Address: 11, rue Treilhard, 75008 Paris, France (metro: Miromesnil or Saint Augustin)
Tel: 0145610946, Fax: 0142891114
email, Website
Close on Sunday.
Rate: 55 euro (not included beverage)
Type: Traditional French
Seat: 40
Owner/Chef: Dominique Bouchet

Note:
Former chef of La Tour D'Argent and Les Ambassadeurs, Dominique Bouchet wanted to keep simple and back to his intimate gastronomy love. He decided to open this small family restaurant on his own in 2004 and brought his best personals from Hotel Crillon and Les Ambassadeurs, to continue his excellent traditional French cuisine service.
The restaurant located in a finance area where only food lovers meet for an exquisite French cuisine, a business lunch or a relaxing gastronomy dinner.

recommend: Menu seasoning variable. Creme de homard, Pied de cochon, Panna Cotta, House Champagne...
PS. Cooking school available.

Positive:
No matter old or new clients. Any clients are warmly welcome by the house and thankful by the chef personally.
The restaurant is small but the food is grant with affordable price. The service is fast with delightful family style. Excellent wine suggestion.

Negative:
Location sometimes hard to find for the Taxi drivers.

Eat in Paris - Les Ambassadeurs

Restaurant: Les Ambassadeurs
Address: Hôtel Crillon 10, Place de la Concorde, 75008 Paris, France (metro: Concorde)
Tel: 0144711616, Fax: 0144711502
email, Website
Brunch: noon-3p Su, Breakfast: 7a-10:30a M-Sa, Lunch: 12:30p-2p Tu-Sa, Dinner: 7:30p-10p M-Sa
Rate: lunch 75 euro; dinner 230 euro (not included beverage)
Type: French modern
Seat: 45
Owner: Taittinger family
Chef: Jean-François Piege
Second Chefs: Yann Meinsel, Christophe Saintagne
Chef Patissier: Jerome Chaucesse
Chef Sommelier: David Biraud
Dining Room Manager: Patrice Willems

Note:
Located in one of the oldest palace of the world from Louis XV 1758. The building transformed into a luxury hotel which visited often by the queen Marie-Antoinette. The crystal chandeliers and seven different marbles decorated restaurant today is in the hands of an haute cuisine Jean-Froncois Piege since 2004. His gracious dishes bring back in time where the gastronomy was the delish of the high society. A surprise and exquisite gourmet experience that I'm sure the queen Marie-Antoinette loved to enjoy.

Recommend: Langoustines, Truffe noire, foie gras, homard bleu, fraise des bois...

Positive:
Luxury location, bar and royal member like service with 38,000 bottles wine choices and excellent wine suggestion. Appetizer is not just a simple kir royal. There are many tastes of your choice in many world finest sparkling wines. The service is fast with elegance, delightful light foot and respectful smile.

Negative:
The difference from 2004: The service quality has slightly decreased. The environment lighting apparently warmer. But too bad, even a table with view still can't really see a view.

Eat in Paris - La Tour D'Argent

Restaurant: La Tour D'Argent
Address: 15 Quai De La Tournelle, 75005 Paris, France (metro Pont-Marie)
Tel: 0144711616, Fax: 0144711502
email, Website
Close on Monday.
Rate: 150-230 euro (not included beverage)
Type: French traditional
Seat: 80
Chef: Stephane Hassan
Owner: Andre Terrail

Note:
Restaurant since 1582. Specialist in duck since 1890. 6 different ways to served duck with numbers (mine 1,053,434). More than 500,000 bottles wine choices. Most well known restaurant in Paris. Best duck dishes, tender and juicy. Best restaurant with view in Paris.
Positive:
Great bar at ground floor. Great museum of history of restaurant. huge selection of wine. Try blood with spices or green pepper or wine sauce duck. Excellent top quality duck liver soft and refine like ice-cream, extremely testy on warm brioches. excellent wine suggestion.
Negative:
Should always has a table with view. The 2nd dish with duck legs is almost uneatable. Bad and rough service for such expense.

Eat in Paris - Pho 14

Restaurant: Pho 14
Address: 129, avenue de Choisy 75013 Paris, France ( Metro: Tolbiac )
Tel: 01 45 83 61 15
Rate: 6.5 Euro
Type: Vietnam
Seat: up to 50 seats

note:
Positive: Best Pho soup in Paris. Restaurant with its own charm. Clean enough.
Negative: Be ware of waiter's thumb in soup when serving. Bad service.

去 White Castle 吃漢堡！

當美國的新鮮人，一天不小心看到電視上播 2004年的Harold & Kumar Go to White Castle。 已經很久不吃Fast Food的胃突然被激起想嚐嚐這電影中好吃得不得了的White Castle 白城堡漢堡。忍了好久，終於特別去小嚐一下。結果....mmm....好吃到不行！當然。一來久仰大名，二來實在很餓。當吃到沒壓力小尺寸的方形蒸烤漢堡時，馬上就被它鬆軟的蒸麵包，薄薄的漢堡肉片，清脆的甜酸黃瓜，香而不腥的洋蔥丁，醇而不膩的蒸肉汁給征服了。
在紐約曼哈頓唯一的餐廳，簡潔乾淨，但是可能因為是在火車站旁的第八大道上，所以什麼樣的客人都有。基本上漢堡種類有一般漢堡，Cheese 漢堡，雙層cheese漢堡，培根漢堡，墨西哥辣味漢堡，雞堡，魚堡；其他有浪形薯條，洋蔥圈，雞圈等。客人可以外帶一袋十個裝的或剩至買30個到100個裝的冷凍漢堡，Cheese漢堡回家自己蒸。
不過，這個1921年在Wichita出生，24小時營業的White Castle漢堡，因為老闆堅持品質，一直不讓其他廠商加盟的關係，餐廳只散佈在美國的12個州，並沒有像其他速食店一樣擁有國際市場。所以，看過電影，慕名而來的饕客們，只能利用到美國的時候，找一家連鎖店好好想用一番了。