I went to City Diner, a 24 hour American-style diner, for lunch today with a co-worker. Having been there several times now, I decided to try something new, while I recommended a classic for my co-worker.

I don't remember the name of what I ordered, but it had the word "Tuna" in it proceeded by a word [that I don't know] that started with "A," and was also the priciest burger on the menu [which I obviously forgot to photograph]. Anyhow, the burger came and while it wasn't exactly large, it was stacked about six times as high as a normal burger. Most people would be a little intimidated, but I was undaunted, and quickly took my first bite (right after photographing).

"It" was every bit as disappointing as it appears. The taste was bland and the tuna tasted dry, and that's when I noticed these small crispy noodle things that I missed out on with my first bite, so I gave it another shot. These crispy noodle things gave the burger immediate texture and apparently were dipped in the main sauce for the burger, because they were like magic. What I thought would be a disappointing selection turned out to be quite a unique blend of soft, chewy, and crispy and this combination helped bring out the flavors in the sandwich almost in successive waves. Unfortunately, the overall burger was still a slight disappointment when combined with it being a pricier selection. 6/10. Above average.


The Count of Monte Cristo comes with three slices of bread, cheese, ham, topped with powdered sugar, and comes with a side of butter and jam. It seems like a strange combo, but it works. In fact, the first time I had it, it was sublime. Adding the butter and jam with the [essentially] sugar, ham and cheese sandwich formed a sweet, rich taste that combined beautifully with the melted cheese and the texture of the french toast-like bread. The ham added just the right punch while the sugar added that special bit to put it over the top.

Perhaps it was due to my hungry state the first time I stumbled upon this gem, but it's become a personal favorite and I recommend it confidently. It has never failed, and my co-worker also enjoyed it thoroughly. 8/10. Very solid choice.

City Diner has two locations in Shanghai, and is known for its 24 hour access, quality food, but crappy service. To watch the waiters is to watch a bit of chaos and confusion. Often laughable, but always frustrating. Nonetheless, it's a great place to try especially after the end of a late night. It's widely recognized as being similar to Moon River Diner, the number 1 rated diner in Shanghai.

Labels: burger, City Diner, sandwich

I might have discovered the world's best quesadilla at the un-aptly named House of Pies here in Los Feliz.



This sounds cliche and has probably been used before on this sight, but the flavors and tastes and textures are like a party in my mouth. Or should I say, a fiesta in my mouth.

The ingredients are simple: tortilla shell, cheese, steak with carne asada, green peppers, tomato in a pico de gallo-esque form, and avocados. But they use the right amounts of each ingredient, with the piping hot pico de gallo adding a juicy element to go along with the crispiness of the tortilla, the soft warmness of the cheese, the rough yet tender steak, and the ever amazing mush that fresh avocados give. The House of Pies isn't afraid to load this up either. This is a stuffed quesadilla, unlike anything you would see at Taco Bell, and the cheese does that thing cheese does whenever you have the right amount at the right melty temperature.

Its big. Its juicy. It warms my tongue and drips down my lips. It invites me to open my mouth wide as I savor every succulent crevice. My fingers are wet from its juices as I explore, trying to find the best way to dive in. When I close my eyes I yearn for it and I daydream, wishing I had more, right here, right now.

Mmm. Zesty.

Labels: House of Pies, quesadillas

Wagas is amongst the many sandwich type shops that have popped up all over Shanghai. It's modestly priced and has an appealing selection of sandwiches, pastas, salads, drinks, and desserts. This was my, I think, seventh visit to the growing chain (recently opened its 6th store in Shanghai).

After 6pm, the pastas are a steal because the price is lowered from 42-43RMB to 28RMB for nearly all pastas, making them the easy choice if you're trying to conserve a little cash.






Wagas definitely caters to foreigners, as a Chinese person stepping into the restaurant might suddenly feel like a minority. Wagas has quick, courteous service, and even during the packed lunchtime rush never feels panicked or hectic. Furthermore, it's a relaxed, comfortable environment (w/ WiFi access) with a large selection of items. I've brought several friends there to try it out now, and each one has enjoyed their overall food experience. Everyone should give it a try.

Labels: pasta, Wagas

Hailing originally from Chicago, well, okay actually New Orleans (but it gets complicated from there) I felt obligated to write the obligatory Giordano's deep dish Chicago-style pizza post, especially since I was able to eat there recently after a year-long hiatus of not eating there. It was also a year-long hiatus from writing in proper English so....

Actually, Chicago style pizza isn't all that great (gasp!). And like most official opinions, that one is based on personal preference and eating habits. Anyway, I'm going to write my first post about two easy, homecoming dishes I made for myself after a year of studying abroad and eating only kung-pao chicken.

-Tortilla Soup-
I'm not sure why they call this tortilla soup because there aren't any tortillas in the recipe. All you need to make this at home is onion, garlic, chicken, stewed tomatoes, tomato sauce, zucchini, frozen corn, cumin, oregano, salt, and pepper. Garnish necessarily with fresh cilantro, shredded Monterey jack cheese, and hint o' lime tortilla chips.

What you get is a rich, flavorful soup that can be eaten as a one-dish meal without the kind of digestively stuck feeling that thicker, less acidic soups can give you. The cilantro and lime add the twist for those seeking sensory titillation, and good ol' Monterey jack offers the same melty experience that makes French onion soup so famous. Even my parents liked this and they're the kind of people who don't believe it's Mexican unless there's "taco seasoning" involved.

-Peruvian Purple Potato and Scallion Salad-
I'm not exactly sure what it is about this dish that makes it Peruvian, but I see it as a fresh take on the traditional mayonnaise mess that is often found at impromptu BBQs or company picnics. Not that the mess doesn't have its own special place in my heart, next to Easy Mac and egg salad. Ingredients used: red potatoes, scallions, baked garlic, olive oil, yellow bell pepper, carrots, red onion, black olives, salt, mustard, vinegar, thyme, chipotle puree, black pepper.

It's spicy and pungent without revealing too much - like the lover who left you intrigued but satiated, still wanting more - with textures that range from crisp to velvety. Not to mention, visually speaking, it's exceptionally vibrant in color and kinda like looking at a colorful jar of potpourri. Delicious, sexy potpourri.

It makes sense that some of the first foods I'd want to eat at home are Latin American because 1) Shanghai has a very serious lack of inexpensive but quality Latin American fare and 2) U.S. Americans can no longer ignore the cultural presence of their more flavorful southern neighbors.

¡Que rico!

Labels: latin american, mexican, soup and salad, Tex Mex

Curry is one of my sister's specialties, and this is more akin to Japanese curry, which tends to be on the sweeter, rather than the spicy side. When you bite into a mouthful, what you get is BIG flavor, which is unprecedented, especially with chicken curry. The problem with curry is that the chicken is stewed, so that even if you stir-fried the chicken first, it loses its flavor to the liquid base.

Her secret is that most of the flavor is contained in the caramelized onions. Soy sauce and sugar and the right amount of heat will bring out the full flavor, and seal it in the onions. In addition, the use of dark meat will make for juicy meat, whereas white meat tends to be striated and dry. Lastly, the separate cooking of vegetables and the meat, only to combine them in the late stages of cooking is the final touch to an absolutely scrumptious meal.

Labels: asian, curry