Black pudding waffles with red wine poached pears and whipped foie gras butter. These are the most amazing waffles I've ever had. Accompanied by mimosas and black tea. Brunch today couldn't have been any better. Currently on the menu at Public in Soho.
(image by: vivien chin)
Green Kale And Kabocha Squash Salad with walnuts, red cabbage, creamy almond vinaigrette from Spring Kitchen on the Upper West Side. Delicious!
Spring Kitchen 474 Columbus Ave, New York 10024 (At 83rd St)
(image by: vivien chin)
In love with the geometries of soy sauce! This image of soy sauce viewed under a microscope was taken by Yanping Wang from the Beijing Planetarium as part of the 46th Annual Nikon Small World Competition. Amazing and beautiful.
Fish Tacos are amazing when homemade. Made the corn tortillas with Masa Harina. Topped the fish with fresh avocado, cabbage, and homemade chipotle yogurt sauce. A huge success.
(image by: vivien chin)
Another tasty find at Mad Square Eats, Fish and Chips with homemade tartar sauce from Bar Suzette. Follow it up with a yummy Lemon, Butter, Sugar Crepe.
Bar Suzette 425 West 15th Street New York, NY 10011 (image by: vivien chin)
The most amazing ice cream sandwich: red velvet outside with cream cheese ice cream inside a.k.a. the "Lovelet". Get one now at Melt Bakery's Mad Square Eats booth or from Melt Bakery on Orchard Street.
Melt Bakery 132 Orchard Street (b/t Rivington and Delancey St) New York, NY 10002
(image by: vivien chin)
Glazed Pork Belly Appetizer. Bazed Alaska filled with Strawberry Sorbet.
Must haves at Wolfgang Puck's CUT restaurant in Las Vegas. Such delicious and melt in your mouth goodness
CUT The Palazzo Resort Hotel Casino 3325 Las Vegas Blvd. South Las Vegas , Nevada 89109 (images by: vivien chin)
Hit up the first day of Madison Square Eats yesterday. The Roberta's seasonal pizza of the day was sooo tasty. Oven fired soft dough with Kale, leeks, garlic, percorino cheese...
(image by: vivien chin)
Breakfast on the bus ride to Atlantic City. The Homer Simpson donut does exist!!
(image by: vivien chin)
Thick Biscuit French Toast with Strawberries from Jacob's Pickles in the Upper West Side. Very Tasty, but way to much for 1 person and maybe even 2. :)
(image by: vivien chin)
From the brunch menu at Mermaid Inn on the Upper West Side. Perfect combo for the morning.
(image by: vivien chin)
As the next round of Madison Square Eats gears up to start again next week, I remember some of my favorites from the Spring Mad Square Eats season from Hong Kong Street Cart. Beijing Ya Bun and Chili Salted Shrimp (lightly fried amazingness!). Can't wait for the next round of food booths.
(images by: vivien chin)
This one of my favorite dishes. The noodles are hand-pulled and Chinatown ice cream factory is next door so it's a double win when I come here to eat!
Xi'an Famous Foods 67 Bayard Street New York, NY 10013
Seared tuna on a bed of mushroom risotto. Delicious.
From the Continental at Caesar's Palace in Atlantic City
(image by: vivien chin)
Momofuku Milk Bar signage - UWS
(image by: vivien chin)
Lovely installation above our dinner table a Kingswood recently. A sign of inspiration for a recent competition entry as well....
(image by: vivien chin)
Delmonico's 56 Beaver Street New York, NY 10004
The name pretty much sums it up. Pure sugar to keep you on a high for hours to come. Pair that with an espresso milkshake and you are off to the races! Delisciousness available at the Momofuku Milk Bar - Upper West Side (and all other locations)
(image by: vivien chin)
Best bubble tea characters ever! Despite the address on the label, I found this place on the corner 23rd St and 7th Ave. Yummy lychee bubble tea.
(images by: vivien chin)
Last week to enjoy the Madison Square Eats booths! My tummy and taste buds are sad.
Just had the seasonal pizza from the Roberta's booth (there it is on the middle tray). Complete with asparagus, mozzarella, lemon, garlic oil if I remember correctly. Delicious. The Beesting pizza Laura ordered is coming out is the wood fire oven in the 2nd pic. Also equally as delicious.
(images by: vivien chin)
