I have been super busy. I don’t want to do work. So I’m posting some pictures of food I had over this past weeks. Enjoy! More to come: Bibou BYOB and Fond.
Anonymous asked: I can tell from looking at your blog that you really love food. Do you think that food will be a part of your career in the future? Like owning a restaurant, being a food critic, etc
Thank you! As much as I love food, I don’t see it as being a part of my career. Owning a restaurant is very difficult, and I’m not sure whether I’m to the point of being a food critic. However, I will still be enjoying food as much as I do now
Anonymous asked: Hi! Great blog! I know you love to try different types of food but is there anything that you wouldn't eat?
Great question. I try to be as open as possible because I want to know more about food from all over the world. My rule is if people eat it as a staple, it must be good. So I will try whatever I can. However, I will NOT eat dogs. I was offered the meat once sadly. But I just can’t. I’m a big dog person. They are cute!
Anonymous asked: Do you watch the food network? And what is your favorite food show if you have one.
Thanks for asking. I don’t really watch any show from the food network. My favorite food/travel show is Anthony Bourdain’s No Reservation!
Serpico, Philadelphia, PA, USA
This was one of the most anticipated new restaurants in Philly last year. The combine force of restauranteur Stephen Starr and Peter Serpico, a long time David Chang’s right hand man in the Momofuku empire, created much hype in the city. Shortly after the opening of Serpico, I have heard countless of good things about it. I decided I have to go. For our table, we got one of the spots overlooking the kitchen. I have to say for anyone who wants to dine at Serpico, the chef’s counter is definitely a good idea. Arriving at the restaurant, I certainly noticed the open kitchen right in the middle as if it was a center piece. I have heard, however, that chef Serpico is rather reserved yet serious about his cooking. Unlike a lot of the open kitchen I have seen, this one is full of actions. I even witnessed chef Serpico yelling at one of the chefs for messing up the dish. It was clear that this man is very serious about his food.
For the food, we ordered about 6 plates to share. The waitress did a very good job recommending the dishes as it was my first time at the restaurant. Our meal started off with a complimentary sesame cracker and was shortly followed by the scallop and the duck mousse. The duck mousse was an instant hit. It was definitely one of the best execution using pomegranate. On the other hand, I had mixed feeling about the scallop. The duck leg was definitely the best dish of the night. It was something that was very similar to the famous pork bun at Momofuku. After all, chef Serpico used to work. For the dish, the execution was spot on. The duck was perfectly cooked, a little juicy and fatty. The corn ravioli came next, and it was as good as how it looked. The mains of sword fish and lamb were just awesome. I finished off the meal with yuzu ice-cream, which was good but nothing to rave about.
Serpico definitely lived up to its hype. The restaurant was a little expensive, but I believe it was worth. I still had mixed feelings for dish or two. But other than that, other dishes hit the mark. The only regret I have was that I should’t have gotten stomachache (Stupid Papa John) before going to Serpico. This is a great addition to Philadelphia, and I can’t wait to go back.