Archive for the ‘Dumplins’ Category

>Revel<

Continuing with this late-night posting trend I give you a blast-from-the-past.  While I was in Seattle, I finally got to eat at REVEL with my aunt.  It’s a family affair as Chef Rachel is my mom’s cousin!  I was slightly afraid she might not remember me that well when I rang her up: “Oh, hi Rachel.  It’s C one of your cousin’s daughters…  yeah, from the east coast… That bbq like 7 years ago??” you get the idea.  She and her husband are arguably the most famous members of the extended family (they were on Iron Chef!!) with also potentially the cutest babies in the family!  I have been waiting to eat at one of their restaurants since they opened!  I am using a lot of exclamation marks!

The place is casual and cool with a modern edge.  Large, bright pop culture-y portraits adorn the walls with sleek wood and metal structuring the space.   I love how they only set out chopsticks on the table setting.  It kind of says ‘get ready to eat some Asian food!’  Bonus points for not being the break apart ‘disposable’ kind.  Way classier (and sustainable) than that.  And oh yeah, the food:

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We also ordered the albacore tuna bi bim bap/rice bowl, but the picture was less than stellar and you only deserve the best photography.  They do it family style which means sharing = happiness.  I’ve always been a moocher so any place where mooching is officially allowed is cool with me.

The attention to detail and the modern take on Korean dishes really hits you.  The noodles had seaweed in them for crying out loud.  My favorite would have to be the cabli mandu since I’ve always had a soft spot for them.  They were a tad bit tricky to eat with chopsticks because of the shape, but once it was in your mouth there was no denying the tender, juicy flavor hitting your palate.  (I just had to look up how to spell the right palate/palette/pallet I was looking for…).  The dessert menu was themed ‘Candy’ for the month of October in honor of Halloween and the junior mint cake at least was right on the money.  Dessert always ends up being one of my favorites…

Being able to see how all her and her husband’s hard work paid off was so inspiring.  They make this wonderful culinary life seen attainable to everyone.  It makes me want to drop everything and go to culinary school!  haha jk dad… but not really?

My aunt said it wasn’t really Korean food and my response was it’s modern, Korean INSPIRED.  She asked me what revel meant and my explanation was something along the lines of, “You kinda revel in something, something good.”  I was at a loss on how to be more direct.  After the meal though, I knew what I was revelling in: good flavor, comfort food, and lovin family.

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Good To Be Home!

Summer in O’ahu was great, but coming home is always the best! My mommy had a Korean feast all prepared for me PLUS a blueberry pie! The food I missed the most in Hawai’i were berries. To me summer means loads and loads of berries but not on O’ahu. So expensive. Very unfortunate. I kept saying the first thing I was going to do when I got home was make a blueberry pie but my mommy had one waiting for me! Moms are the best.

The feast:

soon tubu jigae

steamed mandu (korean dumplings)

pan-fried mandu

spicy bacon with saam, rice, and lettuce

da table

We were griddlin on the table and plenny of food to go around. Of course, blueberry pie to top it off for dessert!

good ole messy piece of blueberry pie a la mode

I tried to make my own vanilla ice cream to top it off but it failed. I don’t think the container was cold enough so I’m going to try again in a few days. I made an ice cream run after dinner and read every company’s ingredients list to try and find one without corn syrup. Breyer’s natural vanilla qualifies but not the homemade vanilla.  Dorthy had it right.  There’s no place like home!