Von Bismark -- Reno, NV (German cuisine)

All of the positive write ups for this establishment have been true, at least, in my humble opinion. The fare is focused on Eastern and Northern European cuisine. The style evokes home cooking, but with a bit of a modern spin. The aspects of this restaurant presents a dining experience that is comfortable, approachable and a great place to hang out. 

Located at 805 S. Wells Avenue, the area is easy to navigate, easy to park, and with the friendly customer service and fantastic food and drinks, a pleasure to visit. 

Here are some of the things I've enjoyed.

https://vbreno.com/

Apfelbaum. This sweet cocktail may be dangerous around those who have a hard time keeping count. Made with rum, chai, Czech cordial, cinnamon, apple, lemon, orange, and clarified milk, the clear color and fruity flavors allowed this drink to go down a little too easily. 

Braufactum. A Progusta German IPA. At 6.8% ABV, this moderate hitter paired very well with any type of food. Very drinkable; crisp initially with a disappearing sweet finish. There was just enough spicy hopiness to keep your mouth watering and interested the whole way through.

Berliner Curry Fries. These crispy spuds were served with a house curried ketchup that had hints of turmeric and coriander. The house aoili had a mild sweetness that complemented the curry dusted fries very nicely.

Spatzle. A hearty dish of chewy, squiggly bits fresh pasta doused with a healthy amount of Emmental and Gruyere. This was a German version of the mac and cheese, and was just as satisfying as the American staple.

Otto's Best Wurst. 

From top to bottom:

Blueberry Venison - The mild fruitiness made this wurst taste more savory. The grain mustard had a great kick that paired very well with this one along with the tang of the pickled onions.

Wild Boar - This was a mild, but meaty and juicy sausage. All the condiments paired well with this one, including the sweet orange marmalade.

Kielbasa - My favorite of the three, the garlic came through without being overpowering and the snap of the casing was also very satisfying. This one paired well with the sour cream condiment.

Wood-Fire Grilled Sauerkraut. House fermented cabbage, infused with juniper and wood smoke. A very interesting and delicious version of sauerkraut, in spite of the extra cooking, the cabbage stayed crunchy. I also greatly enjoyed the temperature of this side, as it was served warm.

Jagers Eintopf. A venison stew braised with fire-roasted tomatoes and root vegetables until falling apart and spoon-able. Served with toasted house bread and house-made butter. This was a very comforting comfort food, well-balanced and satisfied my craving for saucy meat.

I look forward to exploring more of this restaurant as the seasons change and the menu evolves. If I'm not able to go to Europe, this is on my list as a great second choice.

Boise, Idaho area (various eateries)

If not for brave friends who dare to move outside of California, I probably would not venture to some of these other states in the U.S. But thank goodness they do, because I have visited some places with a lot of really tasty food. The most recent, and albeit surprising, has been Boise, Idaho. I will also note that the upgrade of the food scene in Boise over the last 15 years has been a direct correlation to the folks from other states and places moving there and starting great food businesses. To them I say, "Thank you."

Here are some of the things I've enjoyed.



Janjou Patisserie

1754 W State Street, Boise

I was surprised to find a James Beard Award winning pastry chef in Idaho. After learning this, I was not surprised to discover that everything I tried, was fantastically delicious. The amount of restraint with the addition of sugar to each item made for an exemplary experience; allowing for the flavors of each ingredient to come through. The thought and execution in terms of, not just taste, but also texture, was greatly appreciated with a balance of sweet, tart, creamy, chewy and crunchy. The precision and care taken to create each and every piece of beautiful confection was very impressive and greatly enjoyed.
https://www.janjou.com/


Chocolate Orange Crinkles. A gluten-free bite of heaven. These small cookies were made with almond flour, 54% Belgian chocolate and orange zest. They held together in the package and then fell apart in the most pleasing way in your mouth, while also maintaining a delicate, chewy texture.

Opera. After taking my first bite, I wanted to sing. This was a dark chocolate cake with dark chocolate cremeux, milk chocolate and almond glaze and topped with coffee chantilly. If there was a pastry that could be described as "elegant," this would be it. The chocolate flavors were pronounced without requiring any milk after each bite. It was light, not too sweet and was a great end to my dinner that evening. 

Pistachio Amarena. I did not expect to like this as much as I did. The almond crust was thin but sturdy and flaky. The pistachio cream was flavorful and light. The topping of almond butter crumble had a very nice texture and the amarena cherries imparted a wonderful fruity sweetness. 

Raspberry Kouign Amann. Filled with raspberry confit, this layered dough was flaky and glistening with caramelized sugar on the outside and had tender, pull-apart layers on the inside. Perfect as a toasted breakfast item, this paired very nicely with coffee.

Milky Way Tart. If there was a way to create an adult, sophisticated version of my childhood favorite candy bar, this would be the way. Valrhona milk chocolate ganache was encased in a chocolate almond crust and topped with salted caramel. Just the right amount of each ingredient balanced the entire tart in appearance and in taste.

Quiche Lorraine. A beautifully flaky pate brisee crust was filled with bacon, sauteed leek, parmigiano reggiano, Swiss Gruyere cheese and royal cream. This was savory, hearty, and everything I would want in a quiche.

Grenobloise. This almond chocolate crust had a 70% cacoa Valrhona chocolate ganache, which was more of a bittersweet chocolate. The perfectly toasted pecans were crunchy even after getting enrobed in a soft caramel. All the textural and flavor notes were hit with this treat as well. 

Tupelo Honey

150 N. 8th Street, Boise

My ideas about certain types of chain restaurants have been changing over the last decade or so. This establishment has friendly service, a wide open interior space with high ceilings, and a menu that checks all the boxes of my southern favorites, along with some added bonuses. 
https://tupelohoneycafe.com/location/boise/

Rosemary-Peach Lemonade. A bright, refreshing start to the meal. This had the fresh taste of peach, the heady aroma of rosemary and a balance of sweet and tart of lemon.

Fried Pickles. Served with a buttermilk ranch dipping sauce, these were thin, lightly breaded, crunchy, tangy and made for a great palate cleanser after bites of the other savory foods.

Shoo Mercy Omelet. These fluffy eggs were filled with crunchy panko-crusted fried green tomatoes, salty and savory country ham, divinely crisp bacon, creamy pimento cheese, and tart pickled jalapenos. Each bite had a different combination of ingredients that were pleasing till the end. The side of parmesan & rosemary potato cracklins and pickled red onion were also an added sweet and savory side.

Fried Chicken & Biscuits. To say this was a hearty meal, would be an understatement. This was everything that I want in one bowl. A huge fluffy biscuit is the foundation. Layered on top is salty, savory smoked ham, crunchy, juicy fried chicken, decadent milk gravy and the topping of fresh basil gave everything a balanced herbaceous aroma that made my mouth water with anticipation, and every bite was delicious. 

Heirloom Grits with Goat Cheese. Creamy, flavorful side of grits were mixed with tangy goat cheese. These were extra rich and still held on to some texture from the coarsely ground grits.

Biscuits for a Cause. Two enormous cathead buttermilk biscuits were served warm with jam and whipped butter. The proceeds of this delicious side dish went to their Relief & Development Fund for any of their employees that may need a helping hand.

Funky Taco

801 W. Bannock, Freak Alley, Boise

Taking tacos where they've never been before is the name of the game at this fun establishment in downtown Boise. The vibe was very relaxed and casual, but the creativity and flair for dynamic flavor combinations was very present. I was not expecting authentic Latin cuisine, but I also was not expecting to be blown away by how well each dish was executed.

https://www.thefunkytaco.com/

House Chips & Roja Salsa. Thin and crispy, these had a satisfying crunch and the salsa was incredibly flavorful with the chili, tomato, garlic, lime and cilantro perfectly blended.  

Papas & Beer Cheese. It's common knowledge that Idaho is known for potatoes. The way these potatoes tasted, made me think they were shipping out all the state-rejected potatoes to the rest of the country and keeping the best ones for themselves. These were crunchy on the outside, nicely seasoned with paprika and garlic and served with a side of drippy, savory beer cheese. These were perfectly paired and delicious in every way.

Flower Power. I don't normally get excited when I see cauliflower on a menu, but my dining companion convinced me to try it and I was not disappointed. These actually had a nice crunch on the outside, buttery cauliflower taste on the inside, while also still being a little al dente. The aioli (bomb sauce) was creamy and savory and the smoked flour tortillas were also a nice touch. I also love watermelon radish and the pickled version on this plate balanced out all the rich flavors.

Thaico. Chicken can be a bit bland at times, but if prepared with some creativity, it can be a bombshell. This was one of those dishes. Juicy chicken thighs were topped with thai curry, confit chicken skin, thai basil, julienned watermelon radish, toasted sesame aioli and asian slaw. The sweet pickled chilis on the side added a little sweet heat to each bite and I loved it all.

Korean Pastor. This was a pork trifecta of succulent ground pork, diced pork belly and smoked ham. Each pork made every bite interesting with a different mouth feel and dynamic flavor points. The smoked pineapple gave a tart sweetness, the kimchi jus added a bit of sour zing and the mango salsa, thai basil and roasted garlic all added to the balance that made this a really delicious taco.

Piggy Stardust. The same soft flour tortilla with cochinita pibil, which is slow-roasted Yucatan-style pork, shaved cabbage, pickled red onion, lime crema, fresh cilantro and crunchy pork chips, also known as chicharrones. The sweet corn on the side added another creamy, crunchy variation.

Txikiteo

175 N. 14th Street, Boise

The Basque region sits between Spain and France, and there are influences of both cuisines in this type of food. When I learned that Boise had a Basque population, I immediately looked up some restaurants that might serve this type of food. This was one of those establishments I was able to experience and I would say it had a friendly atmosphere that invited sitting, relaxing and nibbling for hours on end.

https://txikiteo.com/

Combination Board. Loaded with goodies from near and far, this exploration of flavors included Jack, Manchego and Ashbrook cheeses as well as Jamon (a Spanish ham), dry Italian salami, and mortadella. The accouterments included grain mustard, fig and apricot preserves, pickled vegetables, apples, arugula and Acme bread. Each bite included a different assortment of items that made for delicious and interesting tastes.

Tapas. On the left included Acme bread topped with a piece of salty and umami-packed sardine with sautéed celery, capers and house-made aioli. On the right included Acme bread topped with a Spanish tortilla (potato and scrambled egg), and romesco. Each two-bite morsel was a fantastic whirl of balanced and complementing flavors and textures. 

Jamon Sandwich. This Acme baguette was filled with Spanish serrano ham, arugula, manchego cheese, aioli and mostarda. A winning to-go item that allowed me to enjoy the wonderful Spanish flavors hours after leaving the restaurant.

Mushroom Sandwich. Another winner with an Acme baguette, roasted oyster mushrooms, kale slaw and a very tasty vegan aioli. The "meaty" quality of the mushrooms, balanced with the slightly bitter kale and sweet aioli was a great combination.

Sunshine Spice Bakery & Cafe

6911 W Fairview Avenue, Boise

This was an absolute hidden gem in Boise. Considering I live in an area that is well-populated with Afghan people and restaurants, I was surprised to find the best Afghan food, I've ever tasted, in Boise, Idaho. The cafe's sister owners also did an amazing job transforming a simple strip mall location into an artistic, comfortable and modern-looking space. This very talented and skilled duo crafted the artwork, some of the furniture, the sitting pillows and the wonderful food. Weaving a bit of the middle east into many of the menu items, which may include just a hint of spice or a decorated teaspoon or serving plate, also made for a more approachable experience for those who may not be as familiar with this type of cuisine.

https://www.sunshinespicecafe.com/

Cardamom Latte. As cardamom is one of my favorite spices, this was a treat to experience. This was an already delicious coffee beverage with a hint of the delicate, aromatic and elegant spice of cardamom. The bejeweled stirring spoon was a beautiful touch and each sip invoked a most satisfied, "aaahh". 

Traditional Afghan Bread. Fluffy, wheat bread topped with a dusting of nigella seeds. This was soft, warm, pillowy bread that helped clean every plate of any drops of sauce.

Jam Roll. A buttery pasty filled with apricot jam and topped with sesame seeds and powdered sugar. There was just enough sweetness from the jam and powdered sugar to pair this soft and moist treat very nicely with coffee or tea. 

Tuna Salad. A fresh menu item filled with crunchy lettuce, juicy tomato, creamy avocado, red onion and water-packed canned tuna. Topped with fresh cilantro and lightly dressed, this was a very nice, refreshing palate cleanser.

Cheese Bread. Filled with a Bulgarian and cottage cheese, this buttery bread was topped with Nigella seeds, then baked until fluffy. I can see these as part of a morning treat with coffee or tea and the savory cheese filling adds a great hit of salty goodness. 

ManToo. I'm a sucker for anything that's in dumpling form and these were incredibly delicious. Full of seasoned ground beef, then cooked until perfectly tender and juicy. The "gravy" was a spiced tomato sauce with sautéed onions, garlic, and cumin. The topping of yogurt and fresh cilantro finished it off with balanced tang and freshness. 

Pistachio Baklava. A sweet treat that has all the eye-rolling textural and flavor components that make this a favorite for many people. This had crunchy pistachios incased in layers of phyllo and sweetened with a sugar syrup. Just divine. 

Saffron Pudding. This was a first-time experience for me for this type of pudding. I was completely blown away by how absolutely fantastic it was. I was amazed that something as simple as pudding, could be elevated to this level. The bottom layer was a milk pudding, gently sweetened and the top layer was a saffron-infused pudding and topped with pistachios. The texture, flavor and aromas of saffron, spices and pistachios made my mouth incredibly happy.

Assortment of Shortbread Cookies. As a to-go treat, I decided to get an assortment of cookies. These were butter or amaretti cookies flavored with various spices, fruit or just plain butter and sugar. The triangle saffron cookies were my favorite but the various-colored round vegan amaretti cookies were surprisingly tasty as well. Chewy, with hints of almond flour, matcha, coconut, raspberry or pistachio. A great afternoon snack with coffee or tea.

This little city is full of fantastic gastronomical surprises. Each visit I take opens up flavor doors that I never knew existed and I am more than happy to keep exploring. 

Shrimp Salad (Recipe)

 As a lover of all things seafood, I try to find different ways to enjoy it. Shrimp is one of my favorite edible water dwellers and this is a casual way of serving and eating it that is great for watching the game, or as an appetizer for a dinner party.

Here's what you'll need:
1 lb. raw large or 18-20 size shrimp (I like whole shrimp so I can make stock with the shells, but frozen and already peeled is fine)
1/4 cup of your favorite mayo
1/4 bunch fresh cilantro (roughly chopped; parsley would work as well)
2 tbsp. white wine vinegar (any vinegar you have on hand will work)
1 tbsp. dijon mustard
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika
1/2 tsp. salt or to taste
1/2 tsp. black pepper or to taste

Optional additions:
Lemon zest
Chopped apple
Chopped celery
Hot sauce

Here's what you'll do:
- Prep the shrimp by peeling and deveining. If the shrimp is already prepped, then skip this step. Just make sure all the shells are off, including the little tail part that is sometimes left on.
- Place the shrimp into a medium pot, add water until just covered and place the pot on high heat.
- Keep an eye on the pot, stirring periodically, as the shrimp might be done before the water boils.
- Once all the shrimp are curled and no longer opaque, then remove from heat, drain and place shrimp in a bowl of ice water for a few minutes to stop the cooking. 
- Remove shrimp from ice water, pat dry with towels and chop into about 1/2 inch pieces and place into a medium mixing bowl.
- Add the rest of the ingredients and give it a good stir with a large spoon until well combined. 
- Taste for seasoning and add more salt if needed. If you let the shrimp salad sit in the fridge for an hour or so before serving, the salt will absorb into the shrimp and you may need to add more salt right before serving, so taste often.
- Pile on top of toasted bread or crackers and enjoy!

Rye Crackers (Recipe)

The sound of crunching in my head is definitely a pleasant one. A good taste to go along with the crunching, just doubles the pleasure. I enjoy making, and eating, these hearty crackers because they are so easy to make and easy to pair with any type of cheese or dip. It's also becoming more difficult for me to find already made crackers in grocery stores that can compare to the taste and texture of homemade crackers. I would encourage anyone to try it out. You might be pleasantly surprised.

Here's what you'll need:
1/2 cup rye flour
1/2 cup all purpose flour
3 tbsp. olive oil (I prefer something peppery rather than fruity)
1/2 tsp. salt, plus extra for sprinkling
1/2 cup water

Here's what you'll do:
- In a medium mixing bowl, add all ingredients except the extra sprinkling salt.
- Mix well with your hands or a wooden spoon. The dough should be somewhat sticky, but still cohesive. If too wet (like mud), add a little more flour. If too dry (crumbly), add a little more water, one tablespoon at a time.
- Cover the bowl with a towel and let rest on the counter for one hour.
- Preheat oven to 325 degrees fahrenheit.
- With lightly oiled hands or a silicone spatula, divide the dough in half and press into a ball. Place one ball onto a piece of parchment paper that is big enough to line a cookie sheet and pat down with lightly oiled hands or spatula until about 1 inch thick. Add another sheet of parchment paper on top of the dough.
- Using a rolling pin, roll the dough between two sheets of parchment paper until very thin, maybe 2 millimeters thick. I don't normally measure, but it should not be so thin that you can see through it. The parchment paper may need to be adjusted after each roll to straighten it out.
- Carefully peel off the top parchment paper and gently score the flattened dough with an oiled pizza cutter or knife to your preferred size. I normally score to about 1.5 inch squared. The edges will not be perfect, but those can be eaten first!
- Extra salt can be sprinkled on top and gently pressed into the dough at this time.
- Bake in the oven for 34 minutes, rotating the pan 180 degrees half way through.
- Once the dough is a bit curled, is a bit darker, and sounds hard when gently tapped with the end of a wooden skewer, it's ready to come out of the oven. If it sounds a bit dull when tapped, leave it in the oven for a few more minutes, checking every 3 minutes or so.
- Slide the bottom parchment paper, along with the crackers, onto a cooling rack. 
- Allow at least 20 minutes to cool. Then these can be broken apart, eaten right away or stored in an air tight container for up to two weeks. Repeat the rolling and baking for the other half of dough.
- Enjoy!

The Salt -- San Ramon, CA (Indian-inspired cuisine)

The diverse tastes of the Bay Area have evolved and grown over the last decade or so. Chefs are experimenting with fusion and finding inspiration from all around the globe. The plates that I've tried from these brave chefs are in no way authentic, but they are still reminiscent of the authentic, delicious and worth trying. 

This establishment, located at 500 Bollinger Canyon Way, Suite A1, is one of those restaurants that is able to offer something unfamiliar in a familiar way. The friendly service, ever-changing food and cocktail menus should also entice the curious foodie.

Here are some of the things I've enjoyed.

https://www.thesaltsanramon.com/

Sazerac Mezcal. A classic cocktail, but made with mezcal, rather than rye whisky. This woke up my taste buds with a lovely smoky essence that was enhanced with Peychaud's bitters, demarara, a hint of absinthe and perfumed with orange oil. A very enjoyable drink.

Arancini. Golf-ball sized appetizers were artfully plated with saffron aioli, onion brulee and sprinkled with their house masala (spice mixture). The crumb coating was crispy on the outside, while the rice was tender but still al dente and creamy on the inside. The saffron aioli and masala added flavors of cumin and chili that balanced each bite. 

Buttermilk Chicken Wings. I can go on and on about the crispy craggily bits on these wings. The crunch factor was high and incredibly satisfying. The serrano jelly had a hint of mint, and was just spicy enough to make the back of my throat tingle in the most pleasing way. The "gun powder" was more than likely their masala mix and rounded out the flavors very nicely.

Ahi Tartare. This was a very refreshing dish with sweet, savory, salty, crunchy and smooth all in one bite. I was very impressed with the knife skills of the cook who cut each layer of food the same size. Fresh cucumber on the bottom was topped with fresh fish, then topped with tobiko, fresh micro greens and sprinkled with togarashi. The lemon and sesame dressing was light and just seasoned enough to bring out all the flavors of each component. A very well constructed dish.

Papadums. Their version of this thin, crunchy Indian bread was served with the Ahi Tartare. It was the perfect vessel to get more tartare into my mouth. The savory aromas from the dusting of seaweed also added to the seafood mosaic.

House Made Paneer Ravioli. A twist on the cheese ravioli, these were al dente, creamy on the inside with milk paneer cheese. They were dressed in a sweet and savory lemon cream sauce, toasted pine nuts and braised escarole. 

Lamb Frites. New Zealand rack of lamb was cooked until tender, then grilled until nicely charred and crispy on the outside. The white truffle fries were topped with a generous amount of grana padano and even the broccolini was perfectly cooked. This was large enough for two people to share and the flavors were intensely satisfying.  

American Wagyu Ribeye. Another huge portion; this one was of succulent, juicy wagyu steak cooked exactly as requested (medium rare). The yukon potatoes were crispy on the outside and soft on the inside. The curry romesco was an unexpected standout flavor enhancer and the dusting of house masala brought back the flavors of cumin and spice and everything nice about the entire meal.

This restaurant is definitely on my list of exceptional places for an impressive date night, or dinner with family and friends. I will be more than happy to return to experience the flavors and ideas that are churned out of this kitchen.

Sweet & Savory Tomato Jam (Recipe)

To help me get a jump on the work week's dinner dishes, I tend to spend some time on the weekends preparing condiments or sauces that help enhance an otherwise plain dish. During the summer months when tomatoes are in season, ripe and plentiful, I'll cook them down to make plain tomato sauce, or in this case, tomato jam. Using a slow cooker makes this a hands-off type of recipe and the result is something that can be jarred and stored on the shelf for months and used in an endless variety of applications. 

Here's what you'll need:
5 lbs. Roma or Plum tomatoes (I find this variety makes for a "meaty" sauce; heirlooms can be too sweet)
1 medium yellow onion (diced small)
1 medium shallot (diced small)
1/2 bunch green onion (diced small)
2 serrano peppers (these can be omitted if you cannot take the heat)
1/4 cup packed dark brown sugar
1/4 cup worchestershire sauce
1 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. smoked paprika
1 tbsp. fish sauce (this can be omitted if you don't have any, but it adds umami without making it fishy)
1 tbsp. mustard powder (or 1 tbsp. dijon mustard)
1 tbsp. black pepper
1 tbsp. kosher or sea salt
1/2 tsp. baking soda (this will help reduce the acidity from the tomatoes)

Optional ingredient:
5 strips cooked and crumbled bacon

Here's what you'll do:
- Plug in your slow cooker and turn to high.
- Fill a large pot with water until about 3/4 full. Place over high heat and bring to a boil.
- While waiting for the water to boil, fill the sink about half full with cold water and cut a shallow "X" on the bottom of all your tomatoes. Keep these on standby.
- Once the water comes to a boil, use a slotted spoon to carefully lower as many tomatoes into the water as possible. Count to 15, then quickly but carefully remove all tomatoes and plop into the sink of cold water. In batches, blanch all tomatoes for 15 seconds until they are all done. Turn the heat off and proceed to next step.
- Using a paring knife, scrape the skin off each tomato starting from the "X", cut the core off, cut the tomato in half and do your best to de-seed them. I like to stick my thumb in each seed cavity and scrape out as much as I can. If you don't mind seeds in your tomato jam, you can skip the de-seeding step, but I would recommend it, as tomato seeds can get stuck in your teeth during eating.
- As you work on and finish each tomato, place them in your pre-heating slow cooker. It's okay if the tomatoes fill your slow cooker. These will cook down.
- Once all tomatoes are in your slow cooker, leave it uncovered, clean up and then walk away for 8 hours. 
- After 8 hours, use a potato masher or stick blender to smash or blend your tomatoes until as smooth or chunky as you like.
- Then in a medium sauté pan over medium heat, cook your onions, serrano and bacon (if using) with a tsp. of vegetable oil until the onions are translucent.
- Pour this into the slow cooker and add all the other dry and wet ingredients into the slow cooker. Stir until well combined.
- Let the slow cooker work for another 2-3 hours.
- If jarring for storage, sanitize 4-5 pint-sized mason jars in boiling or very hot water from the sink and towel dry with a clean, lint-free kitchen towel.
- If you fill them with the tomato jam from the slow cooker while it is still hot, this will help with the vacuum seal to make these shelf stable. 
- Be sure to fill each jar to at least 95% full and place the lid on quickly and tightly, while everything is still very hot. If there is a jar that cannot be filled up to 95%, store in the fridge and use that one first.
- Once this is done, let them cool on the kitchen counter until totally cooled, then store in your pantry, label and give away as gifts or enjoy as you like over vegetables, fish, chicken, beef, scrambled eggs, etc.
- Enjoy!

 Some ideas for how to use this savory condiment.

Grilled cheese sandwich.

Bagel with lox and cream cheese.

Pizza.

Layang Layang Express -- Fremont, CA (Malaysian cuisine)

I love Asian foods of all kinds and I am very happy to see more Malaysian and other South Asian restaurants popping up around the Bay Area. This establishment is a smaller extension of their Milpitas location and has a limited menu with some of my favorite Malaysian items. Located at 36488 Fremont Blvd., the "express" version of slow food has satisfied my cravings for spice and strong, but balanced flavors. With friendly service and reliable food, I am working on becoming a regular.

https://www.instagram.com/layang_layang_express/?hl=en

Here are some of the things I've enjoyed.

Nasi Lemak. A delicious coconut rice dish with your choice of chicken or beef rendang. The meat is cooked until tender and falling apart in a flavorful spice mixture of chilies, garlic, ginger, lemongrass, tamarind, coriander and tumeric. The sides are fresh cucumber, toasted peanuts, hard-boiled egg, crispy sambal anchovies and tumeric-pickled carrots and cabbage. Each aspect of this dish required many steps to make. I loved the tangy pickles and fishy condiment and the portion size was enough for me to have two meals.

Malaysian Wonton Mee. Thin and chewy egg noodles were tossed in a thick soy-based sauce and topped with succulent BBQ roasted pork, bok choy and fried garlic. The juicy pork wontons were on the side in a chicken broth. The texture of the noodles were very pleasing and the sweet and salty sauce it was tossed in was very familiar and comforting.

Seafood Kari Mee. This was a noodle soup dish served in a spicy coconut curry broth with fresh shrimp, fish balls, eggplant, green beans, potato, fried tofu and fried garlic. The broth was thick, rich and full of spice and seafood flavor, while the veggies added to the textural component along with the chewy noodles. This may be a bit fishy for some, as this contains umami-packed shrimp paste, but this is one of my favorite dishes. 

I will definitely return to try their other dishes. In the meantime, I am very happy that this restaurant is not too far from where I live.