Chinatown Noodles

I participated in a chat session with Restaurant Critic and Drink Columnist for The Inquirer, Craig LaBan. Part of the discussion was on best places to eat in Chinatown, and a couple of his suggestions struck my fancy. Both are noodle houses (and who doesn't love a good homemade noodle?). I've been dreaming of noodles since, like actually having dreams about them.

First, Nan Zhou Hand Drawn Noodle House. If you spend a lot of time in Chinatown, you'll recognize this sign even if you've never been in. Per LaBan's suggestion, I got the Noodle with Pork Soy Sauce over shaved noodles:

Watch your mouth because it is hot tamales when it first comes out, but you'll burn your tongue anyway because you can't wait to eat it. It sort of smells like beef stroganoff, which is perfectly fine by me. The noodles were great- chewy, soft and of all different sizes and thickness. The pork on top looks like ground beef but it's not. It was very flavorful with the saltiness of the soy.

My partner in crime got the Oxtail Noodle Soup with Shaved Noodles. The broth was very light but really good. The oxtail fell right off the bone as it should. And of course, the noodles were divine. We also got the Marinated Duck "appetizer."

I say "appetizer" because it's a whole half a duck and a lot of meat. The meat was good, moist and came off the bones easily. This particular waterfowl was marinated in some sort of soy sauce from what I could tell. It wasn't overly fatty which was nice. I guess I'm so spoiled with crispy duck (Peking Duck), so this was not the highlight of my visit to be honest.

Next, let me bring you to a Ramen Noodle house, Terakawa Ramen . My lord the ramen in this country has come a long way since my college days.

I cannot resist a good bun, so I ordered the pork buns as an appetizer.

It was awesome. The pork was cooked nicely and I only wish there was room in the bun for more. It was a little odd having a bun filled with lettuce, tomatoes, and cucumber, but it was refreshing and added a crunch. The sauce was your basic spicy mayo (like in a sushi shop). This would make a most delightful snack for any time of the day.

I wasn't that psyched about getting ramen for lunch because I usually don't care that much about noodles soups in general, unless it's cold out. But seriously, this was the best soup I've ever had. I couldn't stop giggling it was so good.

I got the Tan Tan Ramen, which is described on the menu as "Spicy miso and chicken broth soup with sesame paste, tapped with minced pork, bean sprouts and chopped scallions." I can't describe the broth with words, it's really something you have to try in order to understand. They simmer their broth for two days, so the flavors that are extracted are amazing. This one was spicy (not that spicy though) and sweet all at the same time.

Here is another picture where you can actually see the noodles. These are 100% homemade and you can tell.

They can make your noodles any way you wish (firm, al dente, soft, etc..) and can recommend different broth types to suit your mood, cuz they're so smooth.

I also tried the Chicken Curry Udon Noodle Soup and that broth was like no other. Intense flavors like the Tan Tan, but with a distinct curry tastes. I didn't get a picture because I was way too busy eating and spilling my ramen all over myself.

Alla Spina

'Twas July of 2012 and it was hot. A friend was visiting and we needed to stay in the neighborhood, as not to parish from the extreme temperatures. I went ahead and consulted Yelp and came across the Alla Spina menu. Mostly, the location was intriguing, since I could not picture much at the corner of Mt. Vernon and Broad St. We took the trek, and thank god, because it's now one of my favorite spots.

You can sit at the bar (with alarge, rotating selection of beers on tap, including daily flights), get a table (make a reservation well in advance if it's a weekend), or in the lounge area (see pictures below).

Seems you can order up some enchanting board games to keep you occupied while your stomach grumbles, and mouth waters from the smells.

If games aren't your thing (and let's face it, they're not for everyone), order a brew and watch the TV while you wait.

Now let's talk menu- they always have specials, and lately they have consisted of an entire pig's head for two, or a pork shoulder for two (never had, very intriguing). A few of the items I have tried:

Pig Pot Pie- not much explanation needed. A flaky pastry crust on top of pork and veggies in gravy. Caution: It's a tad on the salty side, so order up lots of water.

Homemade Pretzels and Spicy Beer Cheese- this is a staple any time I visit. The pretzels are perfectly crunchy on the outside and soft on the inside. The beer cheese is also really good, and don't worry, they now give you a larger dish of it. The cheese itself is mild so it goes well with the salty pretzel, yet has a spicy kick.

Porcini Deviled Eggs- I can't stop ordering these either. Half of the inside is a regular deviled egg yolk and the other is a porcini mushroom puree. These are so good, and the insides are extremely smooth and creamy. The best part is the sea salt you'll notice sprinkled on top.

"Schisola" Polenta Stuffed with Taleggio Cheese- Fantastic. The polenta was cooked well, but not crispy on the outside at all. The inside just oozed with Taleggio. I don't know exactly what the sauce was, but who even cares.

Pig's Head Bruschetta- Um...I will never go back there and not get this. I can't believe it took me so long to try it. The bread was good I think, but I wasn't really paying attention. The pig's head was melt in your mouth crispy on the edges, the rest of the meat very tender. It had some sort of fruit marmalade on it also, which added a nice sweetness. They are very generous with the pig's head meat, so I even took some and put it on the polenta to add some salty flavor.

Don't forget they also do raw oysters of many varieties. Check the black board for what they have that day.

Other non-pictured items I've devoured: Maple Glazed Fried chicken with Mozzarella Curd Mashed Potatoes, North Philly Sausage Cheesesteak on a Pretzel Roll, and Housemade Pickles. All three are pretty self explanatory, and breathtaking.

Protip: They have happy hour every day from 4:30-6:30pm and again from 10:30pm-12:00am (Fri-Sat 11:30pm- 1:00am). Snacks and drinks are cheaper (these change depending on the day):

(Example) Alla Spina Happy Hour

Food Deals

oysters $1.5ea
pretzels $3
bbq or salt and vinegar chips $2
beef fat french fries $3
porcini deviled eggs $2
salumi misto $6
mortadella hotdog $6

Drink Deals

all drafts $2 off
brooklyn lager cans $3
peroni bottles $4
negroni $7
wine $7

7

Jamonera

After attending Philly Magazine's Philly Cooks Event in February, I couldn't wait to eat at Jamonera. I went last night for my birthday, and I'm still dreaming about it. It was dark in the restaurant, so the pictures did not come out that well, and some of the dishes I couldn't get pictures of at all. I will not use my flash in a dark restaurant- can't, won't.

They first brought to the table a bowl of olives and nuts, which was pretty tasty. I took a picture because some of the olives were the tiniest ones I've ever seen, and I was laughing a little.

Basically, you tell them all the things you want on the menu, and then they course them out for you, bring one at a time. First, we got the SPANISH BREAKFAST BITE, which is house made duck sausage, fried quail eggs, caramelized onions, zamorano cheese shredded on top. Here is my attempt at a photo:

This was a very large bite, and the best part of the meal. The duck sausage was spicy which added a nice kick, and the little egg on top was perfectly runny. The bread was toasted to perfection, thick enough to hold the toppings, but not thick enough to take away from the dish.

Next up, we had the LANCASTER PIG EGG, deviled farm egg, romesco, crispy pig belly.

I love a good deviled egg, and these did not disappoint. It was your standard deviled egg but with delicious pork belly on top that tasted like thick bacon. I don't know exactly what the red sauce underneath was, but it was sweet and I’m pretty sure there was some sort of nut in it?

We needed to get the jamon iberico, so we went with the chef's board, which includes two meats, two cheeses, and accompaniments (never necessary, but we ate them). 

We chose the Jamon Iberico, Chorizo, a goat cheese, and a cow's milk cheese (not sure of the names). The chorizo wasn't very spicy, but it was good. The Jamon Iberico had the saltiness of a Serano, but absolutely melted in your mouth.

Next up, the ALBONDIGAS, which were house ground pork  and beef meatballs, ibores cheese, 4 hour tomato-jamon sauce, grilled garlic bread. I can only describe these as your typical meatballs, but with so much more flavor and moisture. The sauce was excellent, chunky, flavorful, delicious. 

Last, we got the Paella Mixta. I was so full at this point, but it was still worth getting. You usually have to wait a while for paella and we did, but this time we had all the other bites to eat while waiting. The paella included squid (not too chewy or dry, but could have used more), mussels (cooked perfectly, not chewy, sandy, or dry), Spanish sausage (not spicy, crisp on the edges), pork belly (so crisp yet melted in your mouth, so good I almost cried), and a quarter chicken (so moist, and the outside SO crisp). The rice underneath was cooked perfectly, with a nice crunch on the bottom. 

All I can say is, go here. 

La Marqueza- Mole Poblano Burrito

After passing La Marqueza food truck every day for four years, and staring at it longingly, I started following them on Facebook. Every so often they post their specials for the day, and this was one of today's.

I was curious because I love a good mole poblano, and I've never even dreamt of having it in burrito form. I can certainly understand how you might have to bring this Mexican specialty to a burrito for it to really sell in the Fairmount area.
  
Per usual, the burrito weighed 80 pounds, but also came with a mini bag of homemade chips and salsa. The salsa was unique- almost creamy, but had a nice bite (that means spicy).

The thing presented like a normal burrito, with most of the usual stuff inside (rice, beans, sour cream, cheese). And of course, the mole poblano.

It was made with dark meat chicken (importantly specified on the menu), which was really moist and delicious. The mole sauce was pretty good! It was ever so slightly sweeter than the average mole, but over all it was good. I enjoyed having so many flavors (spices, bitter chocolate, etc...) inside a burrito. One more point I must make- the cheese. I'm not sure what type it was exactly, but melted it almost reminded me of Oaxaca Cheese...just saying.

Such an interesting combination, but I liked it.

The Life Changing Cheese Plate

Obviously, I have had countless cheese plates, but this one I dream about. On most plates there is usually one I don’t love, and kind of wish wasn’t there, but each cheese on this plate was perfect. Each one unique, yet went together well. I was also pleased they didn't waste time and space with BS like spiced nuts and crackers.

 I know I just wrote about Cafe L'Aube but it deserves another look. Here's the menu:

Now, Bucheron has been a long time favorite of mine, so I was most excited to see that on there. I compare it to goat cheese in the middle and brie on the outside. I felt like they had this at the right temperature so that it was soft and creamy. The cheese was sprinkled with some spices and had some pear slices on the side.

Next, the Morbier. I had never actually had it before, but I like a good ash line in my cheese. Sometimes the ash can be a little bitter and harsh, but this one was perfect. The cheese was on the softer, milder side, but was perfectly paired with preserves.

Third, my favorite of the plate, Fourme D'Ambert. I love love blue cheese anyway, but this was had a fudgy quality to it. The texture was perfect, and it was not too harsh and stinky. They drizzled honey on it for the perfect flavor combination.

Last, let's talk about the vessel- homemade bread. They brought it out lightly toasted and still warm. It's a grain based bread, which is soft and chewy. For an extra level of perfection, they drizzled olive oil, salt and pepper on top. To say it complimented the cheeses perfectly would be an understatement.

I went with my sister, and we just grinned the whole time...like two little fat kids. I will be back for you, cheese plate from heaven.

Homemade Pork and Chive Dumplings

I've made these a couple times now, and they are quite delicious, even by my Chinese boyfriend's standards. The way I make the dumplings is based on this recipe I found on Pintrest.

Get these things at the store, in your cupboard, from a neighbor, etc...

1 lb ground pork
1 c chives, chopped into small pieces (I've used scallions instead also)
48 wonton wrappers (Found in most Asian markets. I go with the small yellow round ones)
2Tbsp soy sauce
2 tsp sugar
1/2 tsp salt
4 tsp corn flour (cornstarch)
1 tsp chicken powder (bouillon powder, cubes won't work)
1 tsp of Chinese cooking wine (or any cooking white wine)
2 shakes of sesame oil
2 shakes of white pepper

Get everything measured out and in a mixing bowl, except the wrappers, obviously. Mix it up really well with your hands, or a spoon if you're a wimp. Make sure everything is mixed thoroughly, because who wants to get a huge mouthful of one of the ingredients listed above? No one, that's who.

Put the mixing bowl in the fridge for about a half hour, and count out 48 wrappers (if you let them sit out in the air too long, the edges will dry up). You can wrap up (air tight) the extras and freeze them for later.

You want 48 even pieces of the meat mixture, so I like to make a huge ball and cut it in half (each half will make 24). Keep cutting the halves in half, until you are left with 48 even balls of meat. Get a small dish of water to seal the wrappers around the meat. Put each ball of meat in the middle of one wrapper and wet the outer edges. Seal the dumplings according to this video.

Just get all the dumplings on a tray or a plate until they are all done. If you don't want to eat all 48 dumplings at once, you can freeze the rest. I just throw them in a ziplock bag. Be careful that they aren't touching too much while freezing, so they won't rip when you thaw them.

Next you'll want to cook them, because you really shouldn't be eating raw pork that you purchased for $1.79/lb. Heat some oil in a frying pan, and place the dumplings in. Let them fry until the bottoms are brown and a little crispy.

Then, you'll want to pour about 1/4 cup of water into the pan, and cover with a top so they can steam. When the water is all gone, then they are done and ready to eat.

I personally like to dip them in this particular dumpling sauce (available in Asian markets or online).

 WARNING: Once you start, don't even try to stop.

Cafe L'Aube

At the corner of 17th and Wallace (Philadelphia)

I've been going here for a while for a nice French cup of coffee, baguette with preserves, croissants, etc...I never got around to actually eating. I have their menu on my desk at work with the intent to go there for lunch. Sometimes I have to stop reading it because it looks so good.

The weather was finally nice today, so I went up to grab lunch. I chose Le Hollandaise crepe, which has French ham, gouda and sundried tomatoes.

It's hard to get a good picture of a crepe because they can look kind of plain from the outside, but thought I'd try to give an idea of what it looked like.

This is one of those things I will be dreaming about until the next time I get one. It was that breathtaking. Tangy, salty, creamy, sweat. I can't even... Best crepe I've had in Philly.

Next up on my list to try (maybe tomorrow):

Le Malin: Camembert, turkey, honey and roasted almonds
Croque Monsieur De Luxe: French ham, swiss, bechemel and bacon

They also have sweet crepes, but I'm not really into sweet when I can get savory.