Roe

What an experience dining at Roe!

It was an amazing 2.5 hour slow-food adventure that I wished would never end!

I did not even know of Roe’s existence until I stumbled on its great reviews on OpenTable’s Portland restaurants and reserved a table.

Roe was very secretive.

From the street, one would not be able to locate the restaurant at all.

It was tucked at the back of Block and Tackle.

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We checked in at Block and Tackle; and the hostess had us waited at the kitchen seating of Block and Tackle since we arrived earlier than our reservation.

I was nosing around and found the secret entrance behind the curtain to Roe.

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Isla Manila

I had to experience “Flip-sum” for myself — so a trip to Northgate was a must.

Inside a small strip mall was Isla Manila Bar and Grill.

WP_20140730_12_35_33_ProFor $20, it was all-you-can-eat Filipino food served in small steamer size dim sum serving and a great variety of food.

Soup was included and served on the side, along with fried dishes such as lupia and fried chicken.

Dessert was also part of the all-you-can-eat.

The sunny afternoon we were there, we had 11 dishes to choose from; and of course, we got one of each to try everything!

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Sushi: The Global Catch and Il Corvo

Sushi: The Global Catch

The documentary presented the dilemma caused by increasing popularity of sushi around the world.

The first third to half of the movie was a little unfocused: started with interviews with famous sushi chefs in Japan and sushi chef apprenticeship; Tsukiji fish market auction and interviews with the auctioneers;  how the fish wholesaler picked fish, their skills and knowledge.

There was a part about traditional knife making; and a part on the history of Japanese Airlines when they used to import fish to Japan for sushi because they were carrying empty cargo back to Japan from foreign destinations.

The movie also followed fishermen, showcasing the different fishing method: line versus net.

From there on, the movie finally landed in the discussion of overfishing blue fin tuna, and its effect on the ecosystem.

There was the attempt internationally to limit tuna fishing but unfortunately seemed like the policing ability was low so illegal fishing were still prevalent.

There were interviews with entrepreneur farming blue fin tuna in the ocean using baby blue fin tuna, making the argument that it was more sustainable than current fishing practice.

However, this method did not address the fact that baby fish were still required and the fish were not living in their natural state and environment as they were netted or caged in.

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Arashi Ramen

On the main street of Southcenter Parkway, the new Arashi Ramen was in a strip mall with its “Grand Opening” sign visible.

WP_20140914_12_10_57_ProI loved the décor inside the restaurant — simple with many wood details that made the place comfortable and elegant.

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On the menu, there were appetizers and a few different ramen to choose from.

All the ramen was made with the tonkotsu, pork bone soup base.

It was touted that Arashi Ramen had hired a Japanese chef to prepare their broth.

With my party, we had the honey garlic chicken karaage for appetizer.

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The only difference between this and the regular karaage was the drizzle of I believe, honey garlic sauce.

Unfortunately the extra flavor impact was minimal.

The karaage were marinated well but was not as crispy as I liked them — the dish was so-so.

We had 3 different ramen to try.

First was my friend’s shio ramen.

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Portland Food Find – Hot Lips Pizza

My longing to visit Portland was finally fulfilled!

Although we had been to Portland many times, we had not done much touristy activities.

This time we drove along the Columbia River historic scenic drive, and it really was gorgeous.

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SOMM and Fuji Sushi

I loved this documentary about the journey to become Master Sommalier!

The movie followed 4 characters closely when they began to prepare for the certification examination for Master Sommelier diploma, the highest of all professional credential.

According to the website, in 40 years since the establishment of the Court of Master Sommelier as the international examination body, there were only 219 people who had become master sommelier.

There were 4 levels of certification for sommeilers, starting from intro, to certified, to advanced then master; this movie focused on the last step.

The exam consisted of 3 parts: written theory, tasting and service.

For the theory part, the characters in the movie indicated that the examiner could ask any obscure questions on anything about wine geography, production, storage, grapes, international wine laws, distillation methods of different liquors and even knowledge on cigar (seemingly unrelated to my layman’s eye).

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