kosmose7's Profile

Title Last Reply

Dieci - Excellent Japanese Style Italian Food

I agree!

Feb 25, 2015
kosmose7 in Manhattan

Dieci - Excellent Japanese Style Italian Food

It was good but not really really great for me. Good place for a change though, I think.

Feb 25, 2015
kosmose7 in Manhattan

Met Museum Members Dining Room, been there?

Don't go there for food. Even the views are not that impressive.

Feb 15, 2015
kosmose7 in Manhattan

Hokkaido Hairy Crab

Yes, Mitsuwa was my favorite place for Japanese food shopping. I also loved its periodic food fair.
It has a variety of standard Japanese packaged food, although it somewhat lacks premium brand products like top quality konbu seaweed, top quality brand inaniwa udon such as Kanbun Gonendo, fresh toro that has never been frozen, seasonal products such as sakura themed foods, Japanese top quality fruits like Hokkaido Densuke watermelon (U$160), Japanese muscat grapes (U$80 per small box), etc, which can easily be found at Hong Kong's premium Japanese supermarkets.

Feb 12, 2015
kosmose7 in Manhattan

Hokkaido Hairy Crab

It took me a while to understand the distinctive flavor of Shanghai hairy crabs. I had lived in Hong Kong for ten years before, and I didn't think they tasted any different from other kinds of crabs. It was after I left Hong Kong when I began to realize they taste different. (So when I went back to live in Hong Kong for the second time two years ago, I devoured them)

And it doesn't seem to be only me. Chef Mark Ladner of Del Posto seems to think so too. lol

http://www.wsj.com/video/a-date-with-...

Feb 11, 2015
kosmose7 in Manhattan

Hokkaido Hairy Crab

Yes, Shanghai hairy crabs have very little meat, as opposed to Hokkaido hairy crabs' succulent meat.
Since I cherish crab roe and brains, I much prefer Shanghai hairy crabs! Yummmmm~~~~~
I also love drunken crab (醉蟹 = crabs preserved in Shaoxing wine) made with Shanghai hairy crabs!

Feb 11, 2015
kosmose7 in Manhattan

Hokkaido Hairy Crab

Yes and I MUCH PREFER Shanghai hairy crabs. They are far more flavorful in my opinion, especially when served with chopped ginger and Zhejiang black vinegar (浙醋), and has a lot more tasty brains! I think I ate about fifty Shanghai hairy crabs in Hong Kong last year. lol

Feb 11, 2015
kosmose7 in Manhattan

Hokkaido Hairy Crab

Feb 11, 2015
kosmose7 in Manhattan

Hokkaido Hairy Crab

As Monica mentioned, Hokkaido fair @ Mitsuwa is held in September. FYI, hairy crab prices vary depending upon a particular day's available sizes, and bigger ones sometimes go up to about $30 per piece.

Here are some postings about Mitsuwa's Hokkaido fair.
I apologize they are all in Korean, but at least you can see the photos... :)
http://blog.naver.com/kosmose7/901240...
http://blog.naver.com/kosmose7/901533...

Feb 11, 2015
kosmose7 in Manhattan

Hokkaido Hairy Crab

Mitsuwa in NJ has Hokkaido Fair every year, where pre-cooked and frozen hairy crabs are sold. Since I much prefer fresh hairy crabs, they were my second choice, but still better than nothing.

Back home in Korea, I have had some great hairy crab dishes such as: hairy crab meat + seaweed inside fruit based jelly, hairy crab meat and preserved uni, char-broiled hairy crab meat. Or hairy crab salad covered with hibiscus jelly, hairy crab brains and caviar. Capellini with hairy crab preserved in soy sauce and ginger is another delicacy!

More traditional dishes are hairy crab sashimi, grilled hairy crab, hairy crab tempura, or hairy crab sushi.

Feb 11, 2015
kosmose7 in Manhattan

Curry Ya – A Japanese Curry Specialist Worth Checking Out In The East Village

Fascinating! Looking forward to your Hong Kong postings.
I am now in Seoul, btw.

Feb 03, 2015
kosmose7 in Manhattan

Curry Ya – A Japanese Curry Specialist Worth Checking Out In The East Village

I don't think their hayashi rice is great at all. It's only decent in New York standard.
But in any event, Hong Kong has far better hayashi rice than New York.

Feb 03, 2015
kosmose7 in Manhattan

Curry Ya – A Japanese Curry Specialist Worth Checking Out In The East Village

It's a decent place.
Better than most other Japanese curry shops in NYC.
I like their Hayashi Rice.

http://blog.naver.com/kosmose7/901531...
http://blog.naver.com/kosmose7/901209...

Feb 02, 2015
kosmose7 in Manhattan

Seoul and Jeonju trip report

Yes, it seems to be a local product. A friend of mine who had a gourmet trip to Jeonju brought one for me and I loved it. Thus, people in Seoul do not seem to know this brand. You are lucky to have tried it!

Seoul and Jeonju trip report

"Moju (母酒)" literally means "mother's rice wine" and there is an interesting story about the origin of the name.

In Korea in the late 16th Century, crown prince Gwang-hae (光海君) was son of a concubine, who passed away when he was a child.
Gwang-hae had step mother, queen In-mok (仁穆大妃), who was 9 years younger than him. When his father, king Seonjo (宣祖) died, Gwang-hae became the 15th king of the Joseon Dynasty.

Threatened by his half brother, prince Young-chang (永昌大君), who was the only legitimate son between the late king Seonjo and his step mother queen In-mok, Gwang-hae killed prince Young-chang, deposed queen In-mok, executed In-mok's father and banished In-mok's mother to Jeju Island, the southernmost island of the Korean peninsula.

Having fallen from the queen's mother to a mere slave in Jeju Island, In-mok's mother barely managed to stay alive begging rice wine lees (because she couldn't afford rice) from local people, which is offscum after making rice wine.
Hence, the name "Moju (mother's rice wine)".

In Jeonju, which has historically been a gourmet city, people took even offscum drink "Moju" seriously and they created a variation of it with Makgeolli and 8 luxurious ingredients.

Seoul and Jeonju trip report

>Possibly my favourite discovery of the trip was a drink I had in Jeonju. Moku?

What you had was probably "Moju".
Originally, "Moju" is rice wine lees plus water, but "Moju" in Jeonju is prepared by boiling down Makgeolli and 8 ingredients such as ginger, jujube, ginseng, etc., and finally adding cinnamon.

where to find cheap salmon roe / caviar

H Mart (Korean grocery) on 32nd St. has salmon caviar and it's not that expensive.

Dec 27, 2014
kosmose7 in Manhattan

Fine Dining

EMP over Per Se any day!

Dec 27, 2014
kosmose7 in Manhattan

Upsetting dinner at Brushstroke, what should have been done?

Don't give me wrong. I don't expect any free food for this kind of mistake. A simple apology is more than enough, which they didn't give me.

Dec 14, 2014
kosmose7 in Manhattan

Upsetting dinner at Brushstroke, what should have been done?

I agree. And I don't expect any free food for that kind of mistake. A simple apology or comment would have been enough, which I never received.

Dec 14, 2014
kosmose7 in Manhattan

Upsetting dinner at Brushstroke, what should have been done?

Oh I sure did tell the manager on my way out. Nobody checked on my table and left me abandoned, and after an hour long wait the main dish came out. As soon as I finished the main dish, they dumped the dessert and petit fours on the table.

Dec 14, 2014
kosmose7 in Manhattan

Upsetting dinner at Brushstroke, what should have been done?

That's my point.

Dec 14, 2014
kosmose7 in Manhattan

Upsetting dinner at Brushstroke, what should have been done?

I am surprised that you say this. In my opinion, waiting on the table, especially at a restaurant like Adour, does not simply mean picking up the food at the kitchen and delivering it to the table. A waiter is in charge of the entire dining experience and he/she is responsible to coordinate with everyone involved. If the kitchen problem is beyond his/her capacity, then the waiter should at least be aware of it and at least a proper apology should be in order.

That said, the waiter deserved to be penalized because he didn't even mention about the delay, nor did he apologize. Neither did the captain or manager. They didn't even know there was a problem. They literally left me abandoned. If they were too busy, the least they could do was say "Sorry to have kept you waiting" when they served me the main dish after an hour. They didn't. I can understand mistakes but I can not tolerate ignorance. I won't give away my hard earned money to an ignorant person.

Would you tolerate that and still tip 25%? Wow you are a saint!

Dec 14, 2014
kosmose7 in Manhattan
2

Upsetting dinner at Brushstroke, what should have been done?

There is, in my opinion, no price tag for the wait.
It is purely up to the manager how he can compensate.
If you think it's not good enough, don't go there again.

During my last meal at Adour, which is now closed, they took about an hour to serve me the main dish and nobody seemed to even care. I left $1 tip and never went back. Soon after that, it closed down anyway.

Dec 13, 2014
kosmose7 in Manhattan

Best Seafood Bets

I had been going back to Marea many times, until they served me greasy, skimpy, so called "white truffle" pasta costing U$200 including tax and tip. I never went back since.

I also recommend Aquagrill's seafood tower. It's one of the best in town.

Dec 11, 2014
kosmose7 in Manhattan

Best (take-out) Pastries in NYC?

Monica, I couldn't agree with you more!
Bouchon Bakery just makes me MAD too!!! Except its cream puffs, which are very good.

Now that I stay in Seoul, I miss Magnolia's ice cream sandwich and banana pudding, along with its delicious icebox cake. lol

Dec 10, 2014
kosmose7 in Manhattan

Best (take-out) Pastries in NYC?

Monica has pretty much listed all my favorite shops.
I would add Ô Merveilleux (1509 Second Ave) for "merveilleux", or Belgian meringue cake with whipped cream.

Caprices By Sophie is also very good, although it's in Brooklyn (138 N 6th St., Brooklyn).

Although the selections are limited, I also like the pastries @ Michel Cluizel. Yes, it's a French chocolatier but it carries some pastries and they are authentically French.

I wouldn't call these "spectacular", but decent enough.
IMHO, I don't think there is any spectacular French pastry shop in New York. It used to have one called Brasserie Pushkin, whose savory dishes were subpar but desserts were on par with those at Pierre Herme. However, it closed down and became Betony. Of course, the city has spectacular American desserts though.

Dec 10, 2014
kosmose7 in Manhattan

Have New York fine dining restaurants been declining in quality?

I agree. Per Se is becoming really dull, especially its desserts.

Dec 05, 2014
kosmose7 in Manhattan

Substitute for Per Se birthday dinner

Picholine has far better desserts than Per Se.
So does Daniel.
Le Bernardin's desserts are amazing.
Jean Georges' desserts are sophisticated.
EMP's desserts are both tasty and fun.
The list can go on and on...
You can order Picholine's dessert course in the dining room after 9:30PM, or a la carte at the bar counters for most other restaurants.

After all, any desserts at famed fine dining restaurants in town can be better than these boring desserts offered at Per Se. And I am not talking about only one incident. I was disappointed multiple times, since about September, 2012: http://chowhound.chow.com/topics/9227...

I have also attached a before-after photo here. Look how its divine 'Purple Cow' dessert has changed over time.

Dec 04, 2014
kosmose7 in Manhattan

Substitute for Per Se birthday dinner

I wouldn't recommend Per Se's desserts. They are so so so so boring. NYC has lots of better desserts than those.

Dec 04, 2014
kosmose7 in Manhattan