Outstanding. Felt I was there with you but still lost in the tall grass on part of the tale.

Thank you. Stretchy. That's all I'm sayin.

A good food friend spotted something very close at Banh Mi Ba Le in Dorchester. Sesame gum? Still working on a recipe or a bakery that makes this Cantonese confection from scratch.

Now if you are like this old hound you are blue holding your breath for the "old lion" . I visited on the Saturday after the reopening and found a higher ceiling, western w.c.s, and not exactly the same XLB on steroids that I have missed so well. We got big Tsing Tao, 5 spice Roast Beef in the scallion pancake rollade, Taiwanese style noodles with pork and veggies, baby clams with basil and black bean sauce, snow pea shoots doused in the free world's supply of buttah and gahlic, piquant home style braised eggplant that would make you run away from home , and sichuan style cucumber. We didn't try the several new menu additions. Just needed a hug after so long. All good and well received. I have exhaled.

I will not skewer them. While it's a far cry from your Ojiisan's izakaya it ain't no chicken on a stick neither. Somewhere between the preciousness of the area and the overhead is a very neat soulful, sincere and still signless yaki bar finding it's own place and welcome. (Union Park and Shawmut). Years back there was a riotous yaki bar in Allston which dissolved into the charcoal, meat and good cheer vapor of victuals past. I have missed that animated and inebriated Chef who brought such a uniquely Japanese intersection. At Yakitori Zai the food and drink were thoughful, I did not wince when my partner in dine picked up the checkzu (okanjou). Perhaps when the company is good, the conversation animated and the fare provocative we can get by the sticker shock of importing the people's food and upscaling. Crazy to venture the day after a love note review from the Daily Bugle yet we are brave and flexible. So what went down? Seishi Ichisima sake in a wooden box was like crisp cold rain followed by Koshi-Hikari Echigo, crafty microbrau (malty, yet light and complex), better than it should have a right to be. Old friends chattered and ate up the charred fava beans. Then the meatsicles: crunchy fatty kawa (skin), wickedly tasty and impecably gritless Sunazura (gizzard), Nankotsu (cartilage), Seseri (neck) and oishiiest of all, minced organic chicken w/shio on a toungue impresser ( flat stick) a big wooden spoon and a dreamy soft cooked egg), a do it yourself moment that will be memorable. It would be wrong not to mention the yaki onigiri attentively toasted rice balls painted with shouyu (yes on sticks) that were worth waiting for. This was really good. We rolled up on Zai at 7:45 and were served drinks immediately waiting a scant twenty for a key place at the bar to watch em work. Portions are a bit "doll house" but the attention was spot on. Service was animated and knowledgeable with sadly only one omission which was a rare to find and raw to eat chicken Sasami tartare dish. Something left on the bone for later when we should all go back. I'm told items online on Yakitori Zai's menu will include liver and heart of the chicken. The beef tongue is on the tip of my next time list as well. Soon.

Not a lot of choices to compare on the local adobo trail but on several visits with a smattering of a la minute dishes, a good time was had by all. The neighborhood was what was so great. Super Pinoy and Mina with a great butcher round the corner. I may shop here today for some super pinoy bowl tail gate at home necessities.

They were out of the Calamansi that day at JnJ and I got it and a look at the Balut next door at Super Pinoy. Today I returned for a large supply of the juice drink and concentrate. Then I visited Mina's on the other side and bought all the paan they had.

You may remember when I cast out for memorable or more specifically unique Chinese cuisine in Quincy. I had missed some key comings and goings it seems. There was more to this JnJ day including a visit to the Kam Man Market and a sort've meh Vietnamese snack nearby. Clearly more research is required.

It's been awhile since we've talked and I must apologize. However a silver lunch lining was revealed while away toiling for the darkened fortress of the media in pursuit of the current political shenanigans. In the midst of all that mediocrity I did meet countless proud proprietors and talented cooks who dream an American dream, work hard and serve up honest fare. The conversation segued from Mexican to Mandarin, Russian to Polish, Arabic to Israeli, French to Thai and smatterings of other murdered-by-me tongues. A Shanghainese waitress in a Brazilian churrascaria sent me to a Vietnamese Phở where the Thai server hipped us to a very good Thai place, Lakorn Thai (470 S.Main) in Manchester, NH. At Consuelo's Taqueria, Martin(e) from Cuidad Mexico and hermano Arturo lamented that the board of health won't let them serve El Pastor on the vertical rotisserie yet the Greeks are spinning Gyros. Tom Kefalas presides over Somersworth Pizza but offers poutine rather than moussaka. Their hospitality was warm, the tone was friendly yet I missed our own neighborhood spots so now that I am back from the road let's sample the Phillipines by way of Quincy. A TuroTuro or point-point restaurant is the Tagalog steam line of soulful classics and amazing house specialities. You will see what you like and it's polite, even de rigueur, to gesture. At JNJ Turo Turo they get "point-point" right.

Originally a catering company JNJ Turo Turo opened it's doors in 2007. You can still order whole suckling pigs (Lechón) for private events and occaisions. (I know I must have one coming up). But beyond Chef Jervin's porcine prowess are the Filipino classics found no where else I know in the greater Hub. Start off with a Calamansi juice in soda water. The Filipino grapefruit lime like citrus juice is unique and restorative. (nts: I must get a lifetime supply asap). On this happy ccaision I am joined by a renowned world class squash champ (disabled list) who has ultimate noshing knowledge. I left the ordering to him. Good call. This Austronesian cuisine which is foreign to me got Chinese, Hispanic, American and other Asian influences in the trade winds. Nice trade.

Dinuguan
This black pudding with pig parts can have lot's of rare tasty bits but JNJ's up scaled version was done right with little mineral taste to the garlic, chili and vinegar. The "chocolate meat" is served with white rice the dish is earthy, well practiced and satisfying.

Sisig arrived sizzling and was presented by the cook with a flourish.
Sisig in Tagalog means "to snack on something sour". Grilled and chopped pork, pork’s ears, and liver, seasoned with onions, hot peppers, ginger and calamansi juice is crunchy, complex and packs some pucker. The dish is said to have originated from local residents who bought unused pig heads from the commissaries of Clark Air Force Base. What our Fly Boys and Girls were missing was a flavor and textural delight sour spicy and right to the point....point.

Lechong Kawali
Deep fried pork belly, served with either ketchup or liver paste dipping sauce was garlic and vinegar fried goodness. Condiments included soy, vinegar, salt and sugar. The spare yet neat room had the obligatory flat screen tuned to TFC live from Manila. (Shouldn't they be asleep?) Point and eat, Cebu style whole party pig, Phillipines, folks and fun. Why not Tagalog. It's an Adobo world that needs our support as a lone outpost in the Hub.

A huge plus is that this intersection of Water Street in Quincy also bosts artisanal butchers, Indian, Pakistani, Brazilian and Flipino groceries. The bodega next to JNJ even has Balut (fertilized eggs) for the not so faint of heart(burn). Perhaps next time. Lot's of friendly Filipina shoppers advised us they were good cooks and attested to the quality of the meats and produce whilst steering us toward the Calamansi juice. "Encantado!"

A stop at Mina's just to the right of JNJ revealed home cooked dishes like beef Nihari, henna hand painting, and...and...and much to my delight Paan. پان which is a cold and fragrant plug made of betel leaf, areca nut, lime and kaatha paste. First time I've had the delectable digestivo this side of Old Delhi. What a crazy fun lunch! I highly recommend it!

We will return.

JNJ Turo Turo

143 Water Street Quincy, MA 02169

(508) 904-6228

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JnJ Turo Turo (Authentic Filipino Cuisine)
143 Water St, Quincy, MA 02169

This is why you are the king! Awesome. You picked the bones of the old lion. Lion King! Now let's see what you can do with the dragon.

Recently five devoured 3 steamers of XLB, Taiwan mian, Fuzhou fishball (pork stuffed) soup, pea shoots in garlic and butter, eggplant, rolled scallion pancake with 5 spice beef, numerous tall Tsing Tao, Taiwan fried bao, and something I'm forgetting. The waitress kept whispering loudly in my ear, "too much food". EOL.

Bon Mon 7 at Ahn Hong

Khao Soi at Thai North

Pla Dook Foo at Bangkok Blue

I ordered way too much for 2 but the Gaeng Hanglae was even better the next day. Let's go back and delve.. Aharn aroi!

Just had the best Khao Soi this side of the Rose of the North. Went straight to the kitchen and my "baby-Thai" talk was excepted in the spirit of fun that characterizes the Kon Thai. These folks as it turns out are from near Chiang Rai which is due north of Chiang Mai at the top of the ancient Lanna Kingdom where Burma, Laos and Thailand meet on the Mehkong; the Golden Triangle. Nab gets it right again here; the real deal is on the chalkboard. Two hungry Thaiophiles ate way too much lunch and took most home although the check was small. (i had to check their math). The Khao Soi was indeed proper and the pickled condiments and chili relish were clear notes in this taste of Notthern Thai. Sao Oua was fresh and warm but a bit nuetral without the nOse to tail bits. Got the gaeng lay, Nam Prik, and Larb which was missing the offal and blood yet still a la minute good and redolent of lemongrass and coriander seed. Sadly no beer, no Lao Khao, no green Fanta. Our server Khun Shre explained that the mangoes were not ready for mango sticky rice although the Khao Niao had flecks of purple glutinous grains in the traditional woven cylinders and some dishes like popia tod and tod man were served on miniature kantoke tables. Fun; Sanook!

Gotta get to Concord. Great tip!

The Calamansi juice and concentrate at Surepinoy were impossible to resist. In Seltzer or a Manila Screwdriver it works well. While we did not venture into the balut this time, we did meet some gracious Filipina cooks who were happy to advise on the many cuisine and cultures converging on the shelves and frozen cases. Happier still was the discovery next door at Mina's Market of Paan, (پان) which is an Indian, Pakistani, Uttarvarshi and Southeast Asian chewing plug made of betel leaf with areca nut and slaked lime paste, and katha brown powder paste, with many regional and local variations. Mina had a bunch frozen in individual aluminum foil. After a few minutes defrosting the cold fragrant digestivo was a unique treat this side of Lahore.

First stop JNJ Turo Turo. My first time. Then some gastrogumshoe intel gathering.

Try Taqueria Mexico on Charles St in Waltham. Great Pozole and Birria for these parts.

Tomorrow we're going in. Still I wish I could get something research or phone wise affirmation to give some structure and choices. Anyone know Kwong Narm Restaurant?
(617) 328-4188
68 Billings St, Quincy, MA

I have been to Little Duck. Not whelmed. Gonna have to interview people on the street and at the Kam Man.

Saturday CH's who know Quincy please wake up and skool mee here?

Thx. Lost 27 lbs somewhere. Gotta find it. Feeling a bit peckish. Windy days are tough.

Really. Really? No Santa? My search for the real deal here is a Unicorn hunt? let's dig deeper. I'm calling the Mayor.

Real teppanyaki would be so much fun. I must scout this and round up the usual suspects. I'm getting an image of an ice cold beer proffered on the end of a long paddle-like peel. Anybody?

Yet overall I'm underwhelmed by my research and recs. One respected famous stomach basically threw in the bar towel on this. I am learning Mandarin, Korean, Viet and Thai. Feels like it's time for road rubber and shoe leather. Next stop: Quinzy.

This is a great wall start. Thx! I need some more help here. Hidden gems of Quincy. I know it's out there. My web research is not going well. Will those in the culinary know please divulge?

My nephew who lives a few doors down toward Fresh Pond told me on Thxgiving that GG is under new ownership. I still have some of their dumplings in my freezer andcam hoping the menu has not suffered.

Any tips on Quincy unique bites. Anybody hand pulling noodles? Please pass the info. Thx!

I am not familiar with the many diverse dining options found in the not so sleepy dragon that is the Sino-satellite of the Hub's Chinatown: Quincy, Mass. JNJ Turo-Turo is on the list I am assured by one CH who knows his Filipino. But what are the other best and unique options? Vietnamese, Fujian, etc. Please enlighten me. I was closing in on some Fuzhou chow and it flipped to Cantonese. I heard a Dongbei gem in Belmont has flipped as well. Say it ain't ain't so. Please broaden my dining horizon.

Just got here yesterday. Three tacos; al pastor, devida, and lengua. A pork but no lorrocco pupusa and menudo with pozole. Sodas from el Salvador. Nice lady behind the counter. More research is neccesario.

I still want to know where I can get the sesame chewy dessert gimmes that Cantonese Restaurants of New England used to make in house. Bakeries of Chinatown had them 15 years back or so. I want them.

For a big fête we finally made it to Chef Tony Maws vaunted Craigie on Main. Ashamed I never dined at the original Bistro, at long last a table was reserved and we descended to set things right...mainly speaking. Parking just on the the street is always a good omen and at round seven the place was beginning to fill up. Academics and blue hairs treating their college kids, definitely older, no young monied types, no raving beauties cept one. A few 2 tops were enthusiastic about each other and the experience. Us too. A buzzing open kitchen was gearing up in practiced intensity for what would prove to be a big "in the weeds" Friday night. House fizzy water had the extra fine carbonation going for it and just the right bubble as well as a big gulp dirty martini and an absinthe/calvados cocktail. Slap my hand but I could not resist the bread. Excellent service is the clear norm in this irregular shaped room with tiny aisles and servers doing the limbo to negotiate the place. It is reminiscent of so many good dim boîtes in Paris sans the grande tude. In fact the attitude and knowledge of every server and busser at COM was exemplary. Chef Maw's menu is my favorite kind. Hard to decide. I want it all. "Can't we just order all the apps?" Locavore and real deal James Beard Award winner, Tony and his crew have real deal crazy fresh talent and inspiration working. We decide to put our palates in their hands and so order the 8 course Chef's tasting and order a bottle of French hard cider to embrace autumn and the degustation to follow.

Because this was a special occasion and hunger and passion were in the air, caution was thrown to the wind and in addition to the dishes of the day we had to have the marrow bones and toast. I do not feel one shred of guilt for this pleasure. Large split bones with luscious rich marrow and very toasted bread were just so good and bad...perfect. Here's how the rest of what I can recall went down. Everything was subtle and elegant. Stars where ingredients were not cheated but not masked. My favorite was the crispy pig's ears bright with nuoc cham and pickled peanuts. So good in the haze of morning...afternoon.

So she goes like this;
EIGHT-COURSE TASTING MENU
Three Seafood Preparations:
fluke sashimi,
anchovy,
tuna rillettes/hackleback caviar
Salad of Bluefin Tuna Tartare
watermelon, cucumber, shiso
Wild Nunavut Arctic Char Mi-Cuit
fresh rock shrimp, barley couscous, spiced cucumber broth, purslane
House-Made Rye Flour Spaghetti
kid goat confit, charred tomato and eggplant
Pork Belly-Wrapped Veal Sweetbreads
Boston brown bread, green tomatoes, beer house-made mustard
Crispy-Fried Pig’s Tails 
pickled peanuts, nuoc cham, cilantro
Sour milk Panna cotta
Yogurt Foam with Red Beet and Blood Orange Granite

It's an on purpose metered and Euro slow paced experience in the chaos that is the front of the house of this bustling room. Tony came to our table much to our surprise and was charming and down to earth. Not a media dilettante or damaged over-indulger but rather reminiscent of the great Jasper, Gordon or Ken of whom we can be so proud and delighted by. The whole thing was just surprising, subtle, satisfying and priceless (sic). I will return perhaps with reinforcements but first I must hibernate.

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Craigie on Main
853 Main Street, Cambridge, MA 02139

Get Jajangmyeon at the food court at H-Mart. It's the ubiquitous Chinese Korean comfort food. There's a "ramen" style packaged version that is sometimes a guilty pleasure for me. Hong Kong style wheat and egg noodles are stir fried and a million other things but Taiwanese Noodles are usually a famous beef broth deal.

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H-Mart
3 Old Concord Rd, Burlington, MA 01803

This one from JoJo. Pretty good.

Genius. I love that roll up. Saw it years ago at a neighboring 2 top. TC, "The Old Lion" is my go to.