Breaking Dawn Brunch in Los Gatos, California

Here's something rather unique: a Vietnamese-American brunch specialist in downtown Los Gatos that has apparently been quite popular on the weekend for its boozy parties complete with a DJ (160 West Main Street, 669-297-8888). I was rather concerned when I walked in, especially given the gaudy gold-on-black decor and even some kind of a robotic hamburger machine in the back. It looked like this place was more glamour than gourmet.

So I was a bit surprised to find that I was rather happy with my phở bánh mì dip above. Yep, it was a bánh mì, but pressed flat like a panini or Cubano and filled with brisket. It came with a small bowl of phở broth on the side so that one could consume it like a French Dip. It sounded gimmicky, but it was actually decently enjoyable, especially since they did an impressive jalapeno puree sauce for it too. I was not expecting to like it as much as I did, atlhough I won't go back for it either unless a boozy lunch is the intention.

My Roast Beef and Chowder at Kelly's

I was craving some roast beef when I got to Logan Airport today, and fortunately there was an outlet of Kelly's at my terminal. I made sure not to get the "three way" this time and instead tried to keep it minimal with just a few veggies plus horseradish and au jus, the latter of which was so deliciously savory that I drank it out of the little plastic cup. I'm still missing something in my configuration though (mustard, perhaps?) so I'll have to fiddle with it more next time. And I'll be sure to get a cup of their clam chowder again, as I liked how it was thin and savory. Actually, I didn't even realize that Kelly's did seafood; they have lobster rolls on the menu too.

My Steak and Lobster from Del Frisco's

This chain was selected for our team dinner tonight. I figured that I might as well grab one of their steaks, not to mention indulge in one of the petite lobster tails that they offered as a side. I realize now though that the lobster wasn't local from New England, but instead centrally sourced from Australia for all outlets nationwide, if I understood it correctly. I didn't care too much for the quality of that steak nor the service tonight either, especially at the sky high prices that they charge. Well, I guess that's in line with that "going large" type of image that they seem to be going for. If by chance we end up here again next time, then I should remember to ask if the other seafood like oysters and fish are locally sourced.

The Friendly Toast from New Hampshire

The flat disc-shaped thing at the top of the plate was a new one for me. At first glance, I thought it was a hashbrown. But it turned out to be the biscuit that I specified when the waiter asked me for my bread choice. It wasn't the tall and fluffy Southern version that I was expecting, as this was flat and then further sliced transversely to make it even thinner. The taste was fine, but I wonder if it was a function of this restaurant being a regional chain here in New England.

(Returning to) Select Oyster Bar in Boston

This place came up when I looked for a place serving local food nearby. But when I walked in, it looked very familiar. It turned out that I was here a few years ago, and I didn't realize it until I had arrived. Then when I sat down, the place setting and structure of the menu including the drink list looked a lot like Little Whale from earlier today. That's when I realized that this was from the same chef! I would have chosen differently had I realized all of this beforehand. Nonetheless, I was happy with his seafood and beverage-centered vibe, and it turns out that this place just got a Michelin listing not long ago. I grabbed their fluke crudo special as well as those clams above, and they were all fresh and delicately done with quality ingredients.

Little Whale in Boston, Massachusetts

I headed down Newbury Street on my lunch break today and hit up this little seafood counter (314 Newbury Street). That Rhode Island calamari above was more tender in texture than I was expecting, both for the protein as well as the batter, but I still happily ate it with a glass of local cider. I'm not sure how other things fare here, but it's my kind of place being focused on local seafood and drinks.

OAK Long Bar & Kitchen In Boston, Massachusetts

Admittedly, baked beans are a bit of a touristy thing, as local Bostonians apparently don't really eat this stuff anymore...or at least not at restaurants, as they usually just get the canned version. But this dish has been eluding me every time I come to Boston, precisely because it's not that common. Fortunately, there was a more upscale version available at the Fairmont Copley Plaza (138 Saint James Avenue, 617-585-7222), which in and of itself is a bit of a destination given its ornate decor featured in a lot of movie sets. Their version of baked beans above had a lot going on in there, including strips of crispy pork, spinach, and a nicely done egg on top. And it wasn't syrupy either. I was happy with it.

A Maine Lobster Roll via Room Service

I had a ton of work to do tonight but also needed a meal after getting off such a long flight from Asia. So I fell back on room service at my hotel here in Boston, going for a lobster roll. I forgot though that Boston leans toward cold mayonnaise-based Maine-style ones rather than warm buttered Connecticut ones. It was dressed with a lot of greens, but it was nonetheless still savory and came in a nicely toasted soft bun along with some thick cut chips. I guess a cold one makes more practical sense from a room service perspective too.

To that end, the striking thing for me was the eco-friendly container and cardboard bag that this was delivered in. Granted, I haven't ordered room service in a long time, but I was expecting one of those big wheeled carts with porcelainware, salt and pepper shakers, and that glass of ice water sealed with cling wrap. This approach makes so much more sense, especially since one doesn't have to push that huge cart out into the hallway afterwards. It seems that this trend emerged in the post-pandemic years and I hope it continues.

Fu Man Ji Authentic Hainanese Chicken Rice

This chicken rice stall is apparently from Taman Jurong but with another stall at Singapore Expo (1 Expo Drive #01-106). The meat was very moist, and I liked how the chili sauce wasn't too garlicky. The sauce that they drizzled on top wasn't too sweet either. I was happy to eat this.

Taiwan's Spicy Noodle (Xiaohun Mianpu) in Singapore

That Xiaohun Mianpu chain opened up an outlet at Raffles City Shopping Centre last year, and we finally went today (252 North Bridge Road #B1-38). The menu was more complicated than it needed to be; basically, the combos all featured the same sliced beef soup and noodles on the side, and you had the option to adjust spiciness, garnish, and additional proteins, like my tofu-centered one above. The quality was still good, including not just the chewiness of the noodles, but also that earthy broth whose bouquet of spices (like star anise) brings you straight to the streets of Taiwan.

Tai Er's Sichuan Lettuce Wraps

If I understood it correctly, this dish is normally not served this way in Sichuan. It's supposed to be a roasted pork jowl dish, but for some reason, Tai Er makes theirs super crispy, and then serves it like Korean bossam with lettuce wraps and pickles. It suits the dish given how fatty it is, but it's just interesting that the English translation of the dish emphasizes the lettuce wraps whereas the original dish is about the pork jowl.

Adam's Delights Combo Specialist

I probably wouldn't have even noticed this stall at Adam Food Centre had it not been for that discussion a couple of weeks ago about Dee Mee Combo House Mutton Soup. It turns out that this stall does "combo" plates too (2 Adam Road #01-11)...and in the corner of the menu was mee kuah. I finally had a chance to try it, but was a bit surprised to find it covered in a sugary red sauce instead of the brown savory reduction that I had thought it would be. It was a bit sweet, but I still ate it all. I can't help but wonder what it would have been like if it were based on the kambing soup from Bahrakath next door.