The next local spot that my cousin, Frederick took me was Typhoon Lounge on Saint Marks Pl in the East Village. You know it's good sushi when sushi eating people gather at the spot. Typhoon Lounge's clientele are mostly Japanese and Korean! Enough said. We had to go back to this place with Frederick's brothers again. We just couldn't get enough of their sushi. They have a happy hour special where everything on the list is half price or $1. Not a bad deal huh? Plus they have yummy soju and sake cocktails. We were ordering them by the pitcher!
Typhoon Lounge
79 Saint Marks Pl
New York, NY 10003-7955
(212) 979-2680
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photo grabbed from http://arjs.jugem.cc/?day=20060405
I asked my cousin, Frederick to take me somewhere local. The past few times I've been to New York, I always end up doing touristy stuff eating touristy food that are over rated and over priced. Most likely, right? Derick brought me to this intimate bar where they serve desserts and wine. It's a dessert bar with the concept of serving a 3-course dessert with wine pairing. That's a first for me.
I had the Fromage Blanc Island 'cheesecake' paired with Loupiac-Chateau Gaudiet 2000. The cheesecake is not your normal baked cheesecake with graham crust. It was light and fluffy like a mousse. It has a very delicate flavor yet very richly accompanied by some creamy-milky soup (could it be half and half?). The wine pair, for me, was a perfect complement. Its definitely sweeter than the cheesecake. It smells like some sweet marmalade, like quince maybe. Ah! That's why they match! Cheese and Quince! It has some acidity which helps clean the palate after a bite of the cheesecake but it leaves a lingering taste of sweet honey! Sweet!
I was only in New York for a week, I had to have it again before I leave. This time I ordered another dessert so I can try another item but I had this as a dessert to my dessert meal ;) Thanks, Derick for introducing me to ChikaLicious! Delicious! Unforgettable!
ChikaLicious is 20-seater dessert bar where the chef and the sommelier are the owners themselves, Chika and Don, so one can only extra-special desserts paired with excellent service!
Even before I started my Culinary Program, It has always been one of my dreams to be able to work as a cook in a New York kitchen. The moment I finished my finals, I called my cousin Frederick (Executive Pastry) if I can trail with him.
I feel very very fortunate that he gave me the opportunity to trail with him for a day doing pastry at one of the Jean Georges Restaurants: Spice Market. I follow chefs like celebrities, I get star struck at their presence. Jean George in one I would always read up on and admire for the diversity of the cuisines served in his restaurants! Spice Market is probably one of my favorites because south east asian cuisine is one that's closest to my roots, made fancy with french flare and other european and asian inclfluences that inspire JGV.
The same morning when Chef Frederick called me and asked me if I'm available to trail today... I said yes! Yes, I can come today! One day of trail became 3 days. I was able to trail on Saute too. I learned a lot and had a great time! They have a massive operation. They serve about 800-1200 covers a day. And yet, they work so smoothly! One of the most organized kitchens I've seen... and very relaxed too considering the rate of their table turn over and their volume! I got a high out of it. 
At the end of my trail, Chef Anthony (Executive Sous) offered me a job! Unfortunately I wasn't ready to take one. But he said, as long as he's there, I can come back anytime and work there! I felt very honored... I have a job in NYC!!! At a Jean-Georges restaurant at that! I can't believe it. Hopefully, sometime in the future, I can take the job! I'm excited!
Thanks, Derick for letting me take a peek in the kitchen and trail with you and Jason and Anthony! I wanna be a part of it... New York, New York!
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photos taken from www.jean-georges.com
Yes, I've decided a needed a breather. I thought maybe I'll go to New York, stage and explore restaurants. My cousins from San Francisco decided to join me since we've been planning to go to New York for a long time now.
My first stop was at Mels apt in Astoria. She's a really special friend. For a bit of history, we both went to Ateneo, we both worked at Accenture, and little did I know, we'll both end up at Kendall College? I think that was pretty cool. Right when I arrived from a late flight at La Guardia, we started chatting like we were never apart. I just ate whatever was on her fridge, I started with a chocolate cake then a crab cake. Mels, I loved it!
I've been going thru my friend's blog... she writes everyday. Simple and Real.
I think what keeps me from writing is overthinking what I have to write... I should stop doing this and just write my daily 'what's-up' stuff... I'll probably be more productive that way.
The term went by and I didn't get to record a single post after dinner service started. Days went by really quick, before I knew it, I was doing lunch service and then the final practicals... and then I'm done!?!
I'm done?
I'm done!
I graduated.
It's a big dream beyond reach a few years back.
Now I'm done!?! I haven't even really planned on what to do next.
I'm done? What now?
Oh no, it's the What-now-? situation that can be really stressful.
Do I plan? Do I let things unfold on their own?
What now?
I think I need a break.
I need to de-compress.
How about I go to New York? A busier city that will keep my mind off from a Chicago where I am, and San Francisco, where I'm going... soon.
