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Seafood Versus

Every time we had out-of-town visitors, was when I madly researched for seafood eateries.

I wanted to show case the best seafood we had to offer in Greater Seattle.

This past months we tried Highliner Public House and 100 pound clam, and the 2 spots cannot be more different.

Tucked quietly in Ballard’s Fisherman’s Terminal, away from the Ballard’s hipster main street, Highliner Public House is a pub, with their menu consists of plenty of fried seafood.


Fried clams at the back, fish and chips in front

We tried the fried clams, and it was certainly one of the best I had.

Usually I do not enjoy fried clams because the clams are generally very small, and the pieces are mostly batter; these fried clams, however, stood out with its generous and big meaty clam meat inside a fluffy batter.

Fish and chips with salmon was unique; batter was not as good as Nosh’s, and the fresh fish made up for it.

Crab cakes were not very big, and had very good flavors, and lots of crab meat.


The star of our whole meal was the simple steamed clams with butter, garlic and white wine.

Each flavor was distinctive, and complimented the super fresh and huge clams extremely well.

Some mentioned that Highliner sold seafood to other Seattle restaurants, no wonder their seafood is so fresh!

When compared to the traditional, no-frill Highliner, 100 pound clams was very different.


One can find the shack of 100 pound clam by Daniel’s Broiler at Lake Union waterfront, one of the development hot spot in recent Seattle history.


I went on a chilly late summer day to find that they only have outdoor seating; made me wonder how the dining experience would be in the rainy months.

We had seafood chowder, fried avocado and white prawns, salmon BLT, and steamed clams.

The chowder was hearty with unfortunately mostly potatoes and some fish.

The fish was fresh and of good quality, and the broth was tasty enough.


Steamed clams were small, and DH did not like the fennel and Lil’ mama’s peppers flavor combination; I did not care for it either.

The clams just felt greasy.


The salmon BLT had a good soft bun, tasty bacon, with a nice piece of salmon cooked perfectly.

There was too much mayo and masked the flavor of the salmon.


L: salmon BLT, R: fried avocado and prawns

I enjoyed the perfectly fried avocado and the super fresh, crunchy white prawns.

The coarse texture of the cornmeal coating was great, but overall, it was far too salty.

Between the 2 seafood places, I am much more excited finding Highliner Public House than the much raved 100 pound clam.

Higherliner was great fresh quality seafood with simple preparations, where as 100 pound clam had ok seafood that was drowned out by other non seafood components.

100-pound clam Menu, Reviews, Photos, Location and Info - Zomato

Ramen Versus

The ramen wave in Seattle is still going strong, after Santouka, second Kukai, Arashi and Jin Ya, two other ramen stores opened their doors on the east side.

Ramen Bushi-do is in Issaquah.


I was super excited with this place because the menu looked interesting.

The dish I was dying to try was the fish tsukeman.

Broth was very strong in bonito flavor, noodle was nice and thick.


The other attractive-looking dish was the salmon cold noodle.


Noodle was good, flavor was ok.

I had mechanical issue with the dish: why were the salmon and vegetables diced?

With every bite, the diced ingredient fell through the gaps of the noodle; then, I had to pick up the diced vegetables from the plate.

I would prefer the vegetables to be julienned, and perhaps salmon in larger chunks.

It looked great on presentation, but difficult to eat.

On the appetizers, gomae did not have enough sesame flavor and was too wet.

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The “appetizer” of marinated bean sprouts were ok.

Chicken karaage was fried nice and crisp, but it came with a Chinese salt and pepper dipping sauce for Chinese steamed salted chicken, not Japanese at all.

We opted for the low sodium version of the Tonkotsu ramen which, perhaps was a mistake.


The  sodium level was just right for our taste, but the flavor was weak.

There was the thickness from the collagen of the bone broth, but without flavor, a little strange.

By comparison to Ramen Bushi-do, Yoshi Ramen in Bellevue had a much smaller menu.


On the first visit, I had the yuzu ramen with chicken soup.

It had a fragrant grapefruit/citrus flavor in a light chicken broth, very delightful.


Their #1 noodle was the Jiro noodle with pork, and tons of bean sprouts.

The broth had a deep, garlicky flavor, little salty but still good.

Pork was tender, and noodle had the perfect chewy texture.


A note on their noodle, they were not the typical ramen noodle: a lot thicker, almost like Chinese noodle, and I absolutely found the bouncy texture enjoyable.

Some people online did not like their broth because it was not thick.

It did not bother me one bit.

Being Chinese, I like brothy soup, and Ramen Yoshi’s broth was right down my alley.

Ramen Yoshi’s shining star was their mazenmen.


Dan Dan, spicy flavor with ground pork, delicious and addictive.

For appetizers, chicken karaage was fried very well, and marinated flavorfully with lots of garlic, exactly how I like them.

The fried squid was also very good, tender and crisp.

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I am partial to Ramen Yoshi in this round of ramen versus.

Ramen Bushi-Do Menu, Reviews, Photos, Location and Info - Zomato

Vegan Versus

Compare to many places in the country, the Seattle area is a great place for being vegetarians and vegans.

Vegetarian options are widely available in most of the restaurants; full vegan options, aside from salads, occasional soups, or flatbreads, maybe a little harder to find in most restaurants, but most establishments are willing to customize their offers for vegans or vegetarians.

With a few friends and relatives came to town who were vegans, we ventured out to vegan restaurants in Seattle, and picked Wayward Vegan Café and Plum Bistro.

wp_20160801_11_55_42_proFirst up, Wayward Vegan Café in Ravenna.

This vegan restaurant menu seemed to be based on using fake meats.

Menu was very big: breakfast with waffles, pancakes, omelets, biscuits and etc., and lunch offers were sandwiches and subs, and dinner with salads and entrees such as pasta and “meat” platters.

Some dishes are made with just vegetables or tofu, and plenty meat substitutes such as seitan or tempeh, and meat substitute called “chiggen” were used, and there was also fake ground beef.

I had the seitan BBQ ribs sandwich, and honestly, it was quite bad.


seitan BBQ rib in the front, Buffalo “chiggen” sandwich at the back

Thick and dense, and very difficult to digest, a slab of seitan dressed with BBQ sauce in a cold, unfluffy nor crunchy bread.

I was quite disappointed.

DH’s Country fried steak breakfast on the other hand, was so much better.


The scrambled eggs was made with tofu and flavored with curry.

Soft, delicious and flavorful.

Tender “ground beef” was the ingredient for the chicken fried steak, much more digestible, with a delicious mushroom gravy.

My cousin’s buffalo “chiggen” sandwich was good too, spicy hot with tender “chiggen”.

The bread was still sub-par, but at least the filling was a better option than my seitan.

wp_20160802_19_01_19_proCompare to the heavy usage of fake meats, Plum Bistro, on the other hand, just focused on real food ingredients.

On my first visit, we had the sautéed maitake mushrooms, avocado rolls, and their famous spicy cajun mac n’ yease.

The mac n’ yease was out of this world!


Back: Mac n’ Yease, L: sautéed Maitake, R: avocado roll

It was amazingly creamy delicious without the greasy feeling.

Now, the flavors were different, since it was not the usual cheese flavors, but a small hint of cheesiness and lots of nuttiness from the usage of nutritional yeast; little smoky on top of all the flavors sealed the deal.

Lovely fresh, simple garlic stir-fried fresh maitake mushrooms, and the avocado roll was soft and flavorful.

For entrée, I had the lasagna, and boy was it good!


The filling of spinach and portabello mushrooms gave chewy texture, the creamy cashew ricotta cheese with an awesome addictive red wine marinara sauce.

Plum Bistro used fake cheese in their lasagna and mac n’ yease, not in a huge amount.

Lentil burger had generous lentil patties which was moist, soft, and delicious.


My cousin’s Cuban Black Beauty looked good too, with cumin spiced grilled tofu, black bean puree, bok choy and fried avocado.


The food was so great that I went back for a second visit!

The Buffalo portabello burger was on my to-try list from my first visit, and the burger did not disappoint!

Coated and fried as a whole, the portabello mushroom had great texture and juicy; delicious spicy Buffalo sauce, with the mushroom rested on an excellent soft yet crisp toasted bun.

Plum Bistro had several dishes with tempeh as well, but the menu did not center around fake meat.

The Plum Bistro visits sparked my interest in cooking vegan!

I checked out Plum Bistro’s cookbook at my local library, and it contained many tasty-looking recipes — a great way to expand my culinary horizon.

Two vegan restaurants, two vastly different approach to vegan cooking, Plum Bistro is the winner in my heart.

Plum Bistro Menu, Reviews, Photos, Location and Info - Zomato

Recent Adventure at Altura

Another wonderful meal at Altura, and another marvel on creativity.  Enjoy!

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Small plates (clockwise): duck liver and whipped Campari, fermented potato with caviar and nasturdium; rosemary grissini with mortadella, bresaola, coppa and lomo


More small plates (from back to front): quail egg with mochama, melon soup, smoked mussel, sockeye salmon and gnocchi fritto

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Bone marrow roasted beets, and a cold tomato soup with goat ricotta


Risotto with fennel sausage, vegetables and saffron


House-baked farro bread, with black truffle butter, duck liver stuffed inside mushrooms and chanterelle

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Palate cleanser of tarragon granite with blueberries and lime, followed by entrée of rack of lamb with charred cabbage


Robiola la Tur, Italian soft ripen cheese stuffed in squash blossom and baked, with 2 kinds of honey and parmesan crisps

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Three desserts: bourbon caramel semifreddo with coffee, mashmallow and banana; Affogato with vanilla semifreddo and Canoli

Chocolate assortment Grappa soaked cherries, marsala preserved figs, and white chocolate raspberry truffle.

~A wonderful 3-hour of gastronomy!

Timpano First Attempt

A while back, knowing I was a foodie, my friend recommended me to watch “Big Night“, a movie from 1996 about two Italian brothers, one chef, one manager, trying to make their restaurant work in America.

The movie was a lot about food, and one of the dish showcased in the movie was Timpano — a baked pasta dish that looked amazingly stunning and interesting, decided to test the recipe.

In my opinion, Timpano is best described as a pasta cake: an outer pasta sheet encasing more pasta, meatballs, salami, eggs, cheese and sauce.

I consult 2 recipes: one from New York Times and one from Food Network.

Initial glance at the recipes looked so daunting, with many elements to make from scratch: outer pasta skin, meatballs, sauce; I settled with store bought meat balls and tomato sauce to save some time for this test of concept, and I made half the recipe in case of disaster.


Outer pasta dough was easy to put together (I used the New York Times dough recipe), but was not easy to make thin — specially I am not a pro in dough-making. Continue reading →