the PLUMP OYSTER

OYSTER CELLARS – NYC

chef — Wed, 02 May 2012 01:19:33 +0000

With scientific backing or not, history can always tell the story the best… Oysters have long been considered aphrodisiacs through out history. There are plenty of scientific reasonings behind this through modern research. But as yet another example that the oyster has had a long standing love connection, here is a new one to me. Turns out there were “Oyster Cellars” in New York City around the turn of the 19th century that involved more than fresh oysters. These basement oyster eateries were near the docks that brought all the fresh oysters in. During this period of time in NYC, the oyster was a super abundant food, and consumed by rich and poor alike in massive quantities. These particular basement oyster cellars where not just oyster eateries, but places where you could have all-you-can-eat oysters and then disappear away with a prostitute all under one roof. Sounds like a “one stop shop” for oyster lovin’ to me…

THE PLUMP OYSTER

chef — Tue, 01 May 2012 02:32:50 +0000

So I’ve been working hard with my designer to get our layout all sorted, and create the right space for Shanghai to enjoy great drinks and oysters. Things are moving along well, and I’m pleased with the way the space has turned out. Its a balance of trying to work with space, whats feasible, whats necessary for work-flow, whats necessary for the customer, and throw in as much of the “ideal things” without breaking the budget.

So you all can have an idea of where this starts off, here are a couple quick pictures of the empty space. Stay tuned to see how this space evolves!

FUZHOU AGAIN…

chef — Fri, 27 Apr 2012 02:02:02 +0000

So I did a good job in Fuzhou of taking care of myself…. Clocked my foot on the bed in the morning, walked all day, then realized that my toe was black, swollen, and broken. Still hurts like hell. OOOPS!

These little “wanton breads” called Shao Bing were so fucking addictive that I’m contemplating relocating the family that was making them to Shanghai. Filled with minced pork (and mainly pork fat), slightly seasoned with some cinnamon and five spice, and sprinkled with sesame seeds…they are crispy, chewy , and you have to have like ten before you can stop….

My favorite place to eat in China was closed (some asshole had to get married or something…) so we went around the corner to find the same fantastic noodle dish “boa mian”. This one was much different than the other place, using lots of pork fat in the peanut sauce. Equally satisfying, and nice to try the contrast.

Tea in Fuzhou is an institution. And free, as long as you don’t buy any!! hahaha!

WAY too fricken good….

奈良本 Japanese Sushi in Shanghai

chef — Thu, 08 Mar 2012 03:30:39 +0000

For a wonderful experience, in a little room of twelve seats, you can enjoy some great sushi @ 奈良本. Its a little hard to find, but it is worth the trip to the JingAn neighborhood. There is a little “U” shaped bar, three chefs, and great sushi as well as some delicious Japanese dishes. There is a minimum charge, and personally I thought that I could have eaten double what they gave me….it was still nice. Next time, I may ask them to fill me up a little more!!! Great place to bring someone special, or have a casual business dinner.

New @ Osteria – Oyster & Drink Club

chef — Thu, 01 Mar 2012 14:22:08 +0000

Myself and Osteria’s Sommelier have put our knowledge together to start the “Oyster & Drink Club”. Once a month we will take you on a journey to different regions of the world and explore oyster and drink pairings!

David will explain everything oyster, and show you all there is to know about opening and eating oysters. Ben will talk about the drink selections, and explain why himself and I have chosen to pair them with certain oysters.

If you join, you get to learn all about oysters, food & wine pairing, as well as eat oysters, drink up, and eat some tasty “tapas”.

Looking forward to the first one on March 7th. Focus on New Zealand and OZ…

Hai Pai – in ANDAZ – Shanghai

chef — Mon, 20 Feb 2012 12:25:36 +0000

We have had lunch here a few times already, and its proven to be one of my favorite places to eat in Shanghai. The food is an interesting fusion of Shanghainese and French fare. The menu is huge and offers new takes on classics. Very interesting flavors, great ingredients, and nice atmosphere. Check it out for sure; Hai Pai Bistro, ANDAZ, 88 Songshan Lu, Shanghai, China.

Delicious

chef — Wed, 01 Feb 2012 16:35:19 +0000

This is my favorite little green here in China. They are herbaceous and hearty, have a nice refreshing crunch to them, and cool you down after spicy food. Very important here in Chengdu, where everything is swimming in chili oil! Supposedly they are called Qing Chao, but I’m not exactly sure. If you see this green purplely leaf, eat some. They are delicious!

Viva China

chef — Wed, 01 Feb 2012 16:12:11 +0000

Not every day a gringo gets ahold of a Chinese flag! I look like a fricken’ pirate.

Yunan Coffee in Chengdu

chef — Wed, 01 Feb 2012 15:55:10 +0000

Ding Coffee. This coffee is killer, plain and simple. There was a Starbucks next to this place, and we almost went there. Luckily there was a huge line in Starbucks, so I suggested we give this place a go. They had these small burners with a glass bottle, and a double ended tube that pops on the top with the coffee grinds. It was pretty cool, and it produced a damn good cup of joe. I guess this method is a Chinese one. It takes forever, but its well worth the wait.

When in Chengdu, check it out. http://www.lonelyding.com/ Kuanzhai alley, Chengdu, China.

chef — Wed, 25 Jan 2012 18:27:50 +0000