Posts Tagged ‘fried chicken’
- In: Bellevue | Eating | USA | Washington
- 2 Comments
I don’t remember where and when I’ve eaten Taiwanese food. The only dishes I know are oyster omelette (蚵仔煎) and ‘three cup’ chicken (三杯雞), both of which are common in Cantonese style restaurants.
Facing East was recommended by several people and our group of four gathered for a weekday lunch. I paced up and down Bellevue Way between 10th and 12th checking the numbers and had to call for directions. Similar to Tamarind Tree, Facing East is located in a mall with no street frontage.
A small dining room for a popular eatery, the space is modern and bright.
The glossy menu is categorised into snacks and sides, rice and noodles, chef’s specials, and desserts. Service was polite and we let our waiter guide our order.
On a wooden tray, the oolong tea (烏龍茶) was ceremoniously rinsed and poured. A petite ceramic teapot steeped the leaves and a miniature jug was enough for four tiny cups of oolong tea. Hot water refill was in a stainless steel thermos to quench our thirst.
First was Taiwanese pork burger. Reminiscent of the famed Momofuku pork bun, this is a comparable version. A snowy steamed bun was agape with a slab of pork belly, pickles, peanuts and sprigs of coriander. It was a decadent combination of meaty, fatty, sweet and sour.
It was National Fried Chicken Day so we had five spice fried chicken with basil. Lightly battered, the tender morsels were garnished with crisp Thai basil leaves and sliced pickles.
Portions of Painted Hills short rib were tossed in an appetising black pepper sauce. Pickled pearl onions tempered the richness of the succulent beef.
A modest size bowl of spicy pork stew with rice was savoury comfort food.
A mound of green beans sautéed in garlic was crunchy and sweet.
I have added Facing East to my list of quality Asian restaurants in the Seattle area!
- In: Capitol Hill | Eating | Seattle | USA | Washington
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I have a vivid mental image of poutine. Mr S had queued patiently for forty minutes at Skillet Street Food and sent me a photo of his lunch. The poutine was a gloopy mess. Brown food is ugly and being doused in gravy makes it difficult. Appearance can be deceptive and the Quebec specialty is a classic example.
The pioneering food truck has since expanded to a bricks and mortar eatery opposite the recently relocated Restaurant Zoë in Capitol Hill. On a leafy corner, the eponymous skillets are on the Skillet Diner sign.
Mint seating and lemon walls, the interior is reminiscent of a classic American diner.
Stainless steel tables and an exposed loft ceiling render an industrial feel.
The all day menu is categorised into breakfast, greens, burgers, sandwiches and sides.
A creamy blend in a mason jar, the seasonal shake was flecked with desiccated coconut. The beverage evoked tropical memories!
Shirley and I split two sandwiches. The daily special was a meatloaf sandwich with chipotle caramelised onion and cheese. A stout bun supported a thick slab of well seasoned meatloaf, a respectable homage to American cuisine. A generous mound of French fries were crunchy batons of starch.
The second was the fried chicken sandwich. Two squares of pillowy potato bread contrasted with the crispy fennel seed crusted chicken. Tender and herbaceous, the poultry was paired harmoniously with tangy jalapeño aioli and healthful kale. A salad of mixed greens was tossed with a vibrant vinaigrette.
Skillet Counter is under construction in the Seattle Center Armory, adding culinary gravitas to the ’food court’.
- In: Eating | Pike Place Market | Seattle | USA | Washington
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I love Korean barbecue. My aunt has a favourite in Hong Kong that I’ve been to several times. A gas grill is at the centre of the table and you order an assortment of marinated meats, seafood and vegetables. The communally cooked morsels are dipped in a variety of condiments and eaten with half a dozen side dishes.
In Seattle I’ve had delicious meals at Revel in Fremont and another Korean restaurant has just opened in Inn at the Market. The lovely Kimberly invited me as her plus one to Chan’s opening party.
The kimchi hangover soup piqued my interest!
We peeked in prior to the event to take photos of the interior. The open kitchen was buzzing with activity as chefs busily prepared the tasting menu.
A sideboard was laden with stemware, ice buckets and wine bottles.
Earthy tones decorated the dining room.
We chatted over coffee at Le Pichet and returned to a crowded Chan to sample their fusion fare. I eschewed the cocktails and opted for a glass of Champagne.
A square plate had a mound of ahi tuna slivers with slices of avocado. The tuna tartare was seasoned with an appetising soy ginger sauce and chilli oil.
A ball of rice was doused in sweet and spicy sauce, and surrounded by julienned vegetables. The bowl of bibimbap was served cold and mixed through for a pleasant combination of flavours and textures.
The highlight was the bulgogi slider. A charred bun had a dollop of chilli mayonnaise and tender pieces of marinated beef topped with cucumber kimchi. The dense bread was a sturdy container for the burger contents.
More sweet than chilli, fried chicken wing portions were dusted in a light batter, drizzled with a chilli caramel glaze, and garnished with peanuts and green onions.
Crispy and sticky, these must been eaten with fingers!
Dessert was a tiny pot of ginger crème brûlée. I cracked the candy top with the back of my spoon and underneath was a smooth and aromatic custard.
Our evening concluded with supper at The Coterie Room where Carol and I introduced Kimberly to the savoury crunch of ham cracklings dunked in fondue!
Located in the same courtyard as Marché and Watson Kennedy, Chan is a welcomed addition to the diverse collection of restaurants in Pike Place Market. We attended the opening party courtesy of Social Magnet.
- In: Belltown | Eating | Seattle | USA | Washington
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coterie (co·te·rie) – noun
A small group of people with shared interests or tastes, especially one that is exclusive of other people.
A sister restaurant of both Tavern Law in Capitol Hill and Spur on the same block, The Coterie Room completes a trifecta of eateries by Chefs Brian McCracken and Dana Tough. Located in a corner brick building with dual street frontage, expansive windows let light inside as afternoon faded into twilight.
The dining room is simply decorated with slate coloured window frames, wooden furniture and pale walls. Its elegance is accentuated by a sparkling crystal chandelier and mirrors.
Our table was next to the living wall, a vertical planter box of cascading leafy greenery.
Categorised into small plates, main courses and family style, the menu features hearty fare. It was torrential rain outside and we were comforted by a glass of red wine, and a warm Grand Central Bakery rosemary and ginger roll with a pot of salted butter.
Our waitress kindly explained the sizes of the dishes and we agreed that we must return with a coterie of friends to sample more of the menu! We opted for three small plates and one family style to share.
First was sweet onion mac and cheese with duck ham. Served in a small graphite cocotte, the cute cast iron container of orecchiette was topped with crispy shallots. The al dente and creamy pasta was punctuated by morsels of duck ham.
The second small plate was marinated beets. I love the deep magenta colour of beetroot, staining your fingers as you cut into the bulb. Roasted beets have an intense earthy sweetness, perfect in a salad of peppery arugula, crunchy pistachios and a dollop of Cowgirl Creamery cottage cheese.
Four portions of golden buttermilk fried chicken were presented with a flourish. The drumsticks and thigh cutlets nestled on a mound of potato and bacon hash. A tuft of frisee salad was the requisite fibre. Caramel and glossy, a puddle of chicken gravy was soon absorbed by the hash. Cooked sous vide and then deep fried, the crunchy crust protects the juicy protein.
A side of heirloom baby carrots were bright batons coated in coriander butter and Taggiasca olive vinaigrette, and dotted with parsley.
The dessert menu was concise with only three items.
Mr S is partial to fruity desserts and ordered the pear sorbet with brown butter soil and roasted pistachios. The subtle flavour of the pear sorbet was highlighted by the slightly salty condiments.
Egg shaped cinnamon fritters were dusted with icing sugar and accompanied by a caramel apple dipping sauce. These fluffy treats were reminiscent of the zeppole at Tavolàta .
The rain had subsided and we left content with boxed leftovers.
- In: Capitol Hill | Eating | Seattle | USA | Washington
- 1 Comment
The same week of the Sharone Hakman and SousVide Supreme demonstration and tasting, Myra tweeted a Rue La La deal. I only had fried chicken in mind when I paid twenty five dollars for fifty dollars value in food and beverages at Tavern Law.
Twelfth Avenue on Capitol Hill was buzzing on a Friday evening. By the owners of Spur Gastropub, Tavern Law celebrates the history of the speakeasy during the prohibition era. A vintage typewriter greets us at the entrance and it’s a charming space within.
A mural of an elegant lady in a floral blue dress grace the wall and a roulette wheel hangs at the bar.
A built-in bookshelf and gilded mirror complete the décor.
In an effort to cool down and be presentable after the humid ascent, I sat inside and gulped glasses of water while waiting for Ms S.
I stared at the scratched vault door and wall mounted rotary dial telephone, pondering their purpose. After much squinting, I read ‘Needle and Thread’ on the framed sign. After observing several people lingering nervously by the phone, I realised Needle and Thread is Tavern Law’s homage to the speakeasy!
Ignoring the creased paper the food menu is printed on, I perused the extensive drinks booklet, appreciating the explanation of cocktail terms like sling and sour.
We moved to a table on the sidewalk to enjoy the beautiful late summer weather. The English gin fizz with Earl Grey infused gin, lemon and honey was a refreshing apéritif.
We ordered a plate of fried chicken each. It was a sight to behold – two golden crusted portions perched atop a bed of mashed potatoes. Cooked sous vide and then deep fried, the light and crispy skin protected the tender and juicy meat. The coating had a slight sweetness that balanced the savoury protein and creamy starch.
The service was a little haphazard, so much so that our bill was delivered without being asked about a second drink or dessert.
