In the mood for fancy Vietnamese? Well, I’ve got the place for you. Filing my sixth Scouting Report, “Elegant Vietnamese dining in West Hollywood at the District by Hannah An” on the Los Angeles Times‘ Daily Dish.
Archive for the 'Vietnamese' Category
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Our final meal in Honolulu turned out to be my favorite of the entire trip. From start to finish, The Pig & the Lady impressed us with its fun, fearless, and thoroughly delectable Southeast Asian-inspired fare.
Chef Andrew Le and his mother, Loan “Mama Le” Le, initially launched The Pig & The Lady as a pop-up restaurant and farmers market stand before finding a permanent home in Honolulu’s Chinatown. While Chef Le trained at the Culinary Institute of America, Mama Le is strictly self-taught. When the two collaborate in the kitchen, pure deliciousness happens.
The restaurant’s porcine theme is echoed throughout the space, from the napkin holders to the menu. The wet snouts and curly tails set a playful tone all around.
If imitation truly is the sincerest form of flattery, than the folks at Newport Tan Cang Seafood must be absolutely tickled about the opening of Boston Lobster.
While the restaurant’s name might lead one to expect lobster rolls served on split top buns and towers of gloriously fresh oysters, the focus here is seafood prepared with a Vietnamese-Chinese bent. From what I hear through the grapevine, a former cook from Newport opened the restaurant, hence the similar bill of fare.
The Astronomer and I, along with the Astronomer’s fabulous sister Rosalind, dropped in for dinner on a recent Friday night. While the wait at nearby Newport would’ve been painfully long, we were seated straightaway at the peak of dinner hour. Score one for Boston Lobster.
To compare apples to apples, we selected a slew of dishes that we would normally order at Newport. The clams with Thai basil ($11.95) were just as good as their Newport counterparts, brilliantly briny and fragrant from plenty of fresh herbs and garlic.
For the third year running, Chef Diep Tran spearheaded a bánh chưng making get-together in preparation for the Lunar New Year. What began as a cultural and culinary experiment of sorts, has become a beloved tradition that I eagerly anticipate each year.
Since our initial foray into bánh chưng making, Diep has continued to refine our ingredients and techniques. One element that has remained unchanged over time is the size and shape of the bánh chưng. The smaller parcels make for shorter cook times (and unparalleled adorableness).