Biang Biang, the Winning Sounds of Xi’an Noodles

Don’t let the modest place fool you. Xi’an Noodles has some of the best noodles in Seattle. It’s one of the rare restaurants that specialize in one thing and do it extremely well. In this case, the specialty is the kind of noodles made in the Chinese province of Shaanxi (which touches Sichuan at its southwest corner), hand-made and pulled by noodle makers who stretch and slap the dough against the counter that make the sounds biang biang, as the Chinese hear it. Not ever having seen this done, which I might one day if I stick around long enough and peer into the open kitchen, I imagine the sound more like a comic-book whap, but whap whap mian doesn’t have that bouncy ring. Neither does thump.

Lily Wu trained in Xi’an, Shaanxi’s capital, with a teacher on how to make the noodles properly. The process is time-consuming and requires discipline and stamina. It would be much easier if a machine could do the work. But, Wu makes the pasta by hand daily. The noodles are very wide and thin, appropriately called ‘belt noodles’ in China. They’re also hand-torn (called ‘hand-ripped’ on the menu) which give them a slightly ragged edge. With her husband, she puts in long hours to run the restaurant named after the city.

One can have these noodles sauced (dry) or in noodle soups (my daughter feels the former is the tastier way to have them here). The vast majority are spicy, which is indicated on the menu with chile symbols. There is also a rice noodle option for the soups.

Spicy Tingly Beef Noodles (pictured above) were excellent. As I expected from freshly made wheat noodles, they were chewy and springy. Because of their width and sauce-covered slickness, they were tricky to grab hold of, let alone maintain a grip on with chopsticks. Green Sichuan peppercorns give the sauce its numbing quality, chile oil and dried pepper flakes, its heat. Straight from the kitchen, these noodles were not exceedingly spicy nor anesthetizing, better to taste nuances of shredded and chopped braised beef, cabbage and green bell peppers in a very flavorful sauce. If you crave more hotness, you can pile on chile oil from the condiments bar. At the top of the menu is Spicy Cumin Lamb Noodles, the most Shaanxinese way to have them.

For the chile-averse, there aren’t too many choices. Cooked fresh tomatoes in Stir Fried Tomato Egg noodles made the sauce teeter on the edge of being too sweet (or was it added sugar?) but they were tempered by scrambled eggs. Other mild choices are Stewed Pork Noodles and Vegetable Noodles.

Stir fried tomato egg noodles

Stir fried tomato egg noodles

Xi’an Noodles serves other things, such as the hotpot-like malatang, which is not on the formal menu but is advertised by signage and tubs of ingredients in a separate cooler section. Also on the menu are a few popular street food items, like roujiamo (called ‘burgers’ on the menu). The restaurant has been doing business for less than a year (grand opening, May 1, 2016) but the word has already spread, helped by being included in Seattle Met magazine’s list of 100 Best Restaurants. Expect waits at prime dining hours.

Tidbit: For some now-lost historical reason, biang is the most complex Chinese character to write, consisting of 57 strokes, yet doesn’t even appear in a dictionary. One theory is that it was invented by a noodle shop owner. It almost looks like a pot of boiling noodles.

Xi’an Noodles
5259 University Way NE
Seattle, WA 98105

Seattle’s (go)Poké Future Is Bright

Getting good poké in Seattle was like getting good ramen used to be, a challenge. Now, very good ramenya are popping up with increasing regularity. Anyone who’s had ahi poké in Hawaii might agree with me that in Seattle, it’s been a disappointment. The primary reason is the fish quality. There’s something about tuna freshly caught off Hawaiian shores that makes it almost impossible to make bad poké on the islands. I’ve had great eating experiences at Ono Seafood (Kaimuki), Hawaiian Style Cafe (Hilo), Me Bar-B-Q (Waikiki), Poké Stop (Waipahu). My sister-in-law even swears by poké sold by Foodland, a Hawaiian supermarket chain. And like ramen, it seems poké is experiencing exponential growth in the U.S.

Last December, brothers Bayley, Michael and Trinh Le opened goPoké in Seattle’s International District. They have island cred because they grew up in Hawaii, the father was a tuna fisherman and the mother responsible for selling the catch and who developed her own version of poké to sell. Even the children got involved in door-to-door sales. This is the time when other vendors are establishing their own ventures in Seattle, including Hawaiian celebrity chef Sam Choy with Poké to the Max (3 food trucks, 2 brick-and-mortars), his only restaurant in the U.S. outside of Hawaii.

The three brothers wound up in Seattle and decided after a time to start goPoké across the street from Hing Hay Park. They would draw on decades of collective experience. Automatic success was not assured, though opening day last December saw a line form around the block. But after Bayley Le’s KING 5 appearance in February on the New Day show, there was valuable media exposure. Did it make a difference? Maybe so, with help from word-of-mouth and social media, because goPoké is going gangbusters. The name itself seems intentionally or not a play on Pokémon Go.

Theirs is a great ahi poké, cut (cubed) in uniform bite-sized pieces, firm and smooth, dressed with the right balance of Hawaiian sea salt, limu, white onion, scallions, toasted sesame seeds and sesame oil and, above all, fresh. There is also a spicy aioli version, as well as an extra-spicy one, the latter of which would seem to mask (disrupt) straight poké’s delicate and natural flavors. In a gesture to Northwesterners, there are also three styles of salmon poké. An invention of goPoké’s own is the Combo Bowl in which three kinds of poké are combined with rice, edamame, krab (faux crab made from pollock) salad, seaweed salad, pickled ginger (gari, sushi ginger), cucumber sunomono, and two toppings (from among fried shallots, fried garlic, furikake, chopped macadamia nuts). Friend KirkJ (and his wife), who was with us, ordered one and enthused over the tako and salmon poké.


Aloha Combo Bowl (image posted on Yelp by Michelle C.)

The fun doesn’t stop with poké. I was personally excited about five—yes, five—menu items that I happen to love from Hawaii: Bubbies mochi ice creams, SPAM musubi, Kona Brewing Company beers, Hawaiian shave ice (with snow cap!) and Dole pineapple whip (which many of you know is a Disneyland staple). With enticements like these, do I need excuses to visit the International District more?

Passionfruit/mango shave ice

Passionfruit/mango shave ice (partially eaten)

Bubbies passionfruit, lychee and guava mochi ice creams

Bubbies passionfruit, lychee and guava mochi ice creams

Dole pineapple whip

Dole pineapple whip

625 S King St.
Seattle WA 98104

Winter on Orcas Island

Orcas Island has been one of our favorite local spots to vacation. Our family used to camp regularly in the summers at Moran State Park, memories that our daughters still hold today. Lately, with the kids now grown and having their own families, my wife and I have been going to Orcas during off-seasons to avoid crowds. In the summer months, taking the ferry can be an exercise in frustration. Still, I’ll never tire of ferrying through the San Juan Islands.


We had never gone there in February and are not apt to again. It isn’t that we won’t appreciate the slower pace or minimal number of tourists but that many recreational activities and attractions are not available or open for the year. When we arrived on Sunday, the weather was still frosty outside. The higher elevations, like Turtleback Mountain, were covered in snow. I thought it would be spectacular to get a 360-degree view of the San Juans all covered in white from atop Mount Constitution, but as I suspected, the entrance was closed. And, when Monday rolled around, it snowed—quite a lot. In the town of Eastsound, Orcas’ hub and commercial center, which is a little above sea level, 8″ or so of fluff accumulated, more higher up. And the nights dipped below freezing. Lucky for us, one of our favorite bookstores, Darvill’s, was open for business.

Restaurants, we discovered, are spottily open, at this time of year typically closed for two days of the week. We did appreciate that they must’ve arranged among themselves to stagger the closures on different days to always have a restaurant or two for tourists’ sake.

For a small town, Eastsound has a number of very good restaurants and cafés. With not much else to do, we still did manage to eat quite well. Continue reading

Wok and Woe: HardWok Cafe (Bellevue, WA)

Yet another Taiwanese restaurant opened recently in Bellevue to join others in the greater Seattle metro area to cater to the significant number of Taiwanese-American residents. With Facing East, MonGaDough Zone and Din Tai Fung already attracting the faithful on the Eastside, it’s become a bit more difficult for newbies to break in. HardWok Cafe does an admirable enough job with food. However, since its opening last August, a nagging problem seems to persist with service, an unforgivable management lapse after a half year of operation. The emphasis here is on popular street food with smaller portion sizes to match, clearly a format for diners to share plates.

The day before, friend DesM enjoyed a very good Beef Noodle Soup (and atrocious service, the details of which I won’t go into because they’re laughable). Both he and I decided to put our appetites together and order family-style. The results were mixed. Today, the service was fine.

Though the presentation looked promising, Taiwanese Style Rice Noodle with Meat Sauce was bland. By way of comparison, the version at another Taiwanese restaurant, Kung Ho, in the Factoria area is much more savory.

Taiwanese Style Rice Noodles

Taiwanese Style Rice Noodles

Similar in shape to triangular nigiriPork Sticky Rice was for me a revelation, the inside filled with savory pork, shiitake and peanuts, the glutinous rice enclosure draped with a kind of gravy.

Pork Sticky Rice

Pork and Cabbage Dumplings were tasty enough, but for my money I much prefer to have stuffed pork dumplings in the form of xiao long bao, which HardWok also offers.

Pork and Cabbage Dumpling

The best dish was a terrific example of mala in which a sauce or broth is peppery and quite spicy. Spicy Mala Beef mostly had various kinds of fish cake, served with a bowl of sesame-sprinkled rice. A small amount of rice in a separate bowl helped to temper a scoop of the fiery soup ladled over it; still there was plenty of nose-blowing.

Spicy Mala Tang

Service issues aside, HardWok Cafe is worth a return visit to explore its extensive Taiwanese menu. There is no shortage of dessert items, including boba milk (bubble tea) and shaved ice that are so popular in Taiwan. One that caught my eye, if for no other reason than its monumental size and impressive presentation, is the honey toast that comes with a variety of fillings. Imagine a loaf of hollowed out, toasted sweetened bread, refilled with toasted squares of the inside, topped with fruit, ice cream, whipped cream and syrups, and you get an idea why many patrons save room for this extravagance.

Banana Honey Toast (posted by Huong L. on Yelp)

HardWok Cafe
667 156th Ave SE
Bellevue, WA 98007
Lake Hills Village
(425) 590-9058

Wide-Eyed at Seattle’s Pike Place Market

On my photography outings, I’ve never used a variable wide angle as my only lens. The holiday season was a good excuse to visit Pike Place Market yesterday, which my wife and I would’ve done last week if it weren’t for the freezing temperatures. The closed-in, tight spaces of the market are ideal for wide-angle shots. The summer bounty of produce and flowers were long gone (as was the summer crush of tourists), but there were plenty of interesting subjects.


DeLaurenti Specialty Food and Wine


DeLaurenti’s butcher case


For many, no holiday season would be complete without panettone from DeLaurenti


Local Dungeness crab


Alaskan king crab legs


Pigs can fly


Holiday “floral” arrangements consist of evergreens, berries, mums and dried flowers


Rockfish (also labeled red snapper locally)


Idaho golden trout


Northwest truffles


Local steamers


Monk fish at Pike Place Fish Company occasionally ‘surprises’ unsuspecting customers


Custom doggie toys


Plenty of California produce to keep us going

Noodle Mania at Green Leaf Bellevue

It takes only one sip to judge soup broth. Any more, then it hasn’t made a good enough impression. It took me a single one to become wowed. My friend who sat across from me and who ordered the same hủ tiếu hoặc mì dặc biệt at Green Leaf Bellevue Vietnamese Restaurant had the same sentiment. The broth was that good.

Green Leaf in Seattle’s International District has been serving good Vietnamese food for many years. It wasn’t until recently that the owners decided to expand locations in Seattle’s Belltown district and on Aurora Avenue. And, only last week, Green Leaf opened one in Bellevue to take over the spot previously occupied by Chinese Seafood Noodle, which was owned by the same people but never seemed to gain any traction.

My wife and I kept an eye open for Bellevue’s official opening, which was slow in coming after noticing its name appear on the storefront earlier this year. The restaurant is not easy to spot when driving by, blocked from view in Lake Hills Village by commercial buildings along 156th Ave SE. It’s behind the Lake Hills Library. As of this writing, there isn’t even a sign for it on the street-side directory. Last Sunday, we saw that Green Leaf finally opened its doors. The waiter said it had only done so two days before.

I had phở, which I liked at the original location. Theirs is an excellent version, primarily for its delicious broth. The well-done beef pieces were another matter, the chewiest I’ve ever had, surprising since they’re typically the tenderest cuts elsewhere. They weren’t fatty enough nor cut that thin. I’ll order differently next time. On the Eastside, I’ve found no better phở except for the sublime one served by Monsoon East.


Pho chin (well-done beef)

I returned to Green Leaf with a lunch buddy on Thursday. Hủ tiếu is an alternative to phở but is much less known in the U.S. They are both noodle soups. The difference is the broth where phở is beef-based, hủ tiếu made mainly with pork. It’s also common to have a choice among rice, egg or tapioca noodles. Green Leaf offers the first two.

The soup is served in a large bowl. The same was true of the phở, clearly meant for larger appetites or sharing. That single dip of the spoon was all it took to convince me that this was one of the finest broths I’ve ever tasted. It was clear and rich in umami from long simmering of pork and chicken with judicious additions of herbs and spices, not in the least redolent of phở’s warm spices. The only vegetables were sliced scallions in the soup and bean sprouts, jalapeños and cilantro served on a plate. Fried shallots lent crunchiness and their nice allium flavor.

I disliked only the spareribs in the special combo (dặc biệt), which also included shrimp, squid, fish balls, sliced fish cakes, minced pork, and quail eggs. The meat was hard to bite off the bone because they vulcanized in the hot broth. Praise be to the kitchen because the squid in particular was phenomenally tender such as I’ve never had. The amount of rice noodles was very generous, in fact, too much so in my opinion. They eventually soaked up almost all the broth. If you’re the type to add extra noodles, you needn’t worry here.

Green Leaf has a menu worth going through deliberately. I plan to do just that in the months ahead.

Green Leaf Bellevue Vietnamese Restaurant
683 156th Ave SE
Bellevue, WA 98007

Annapurna’s Gift: Mirchi’s Biryani

After the superb paella at Tarsan i Jane recently, I was bowled over by another world-class rice dish, this one originating from Hyderabad in India. The city is known for its special kind of biryani. Dum biryani involves a painstaking process of layering basmati rice and meat (usually goat or chicken) that has been marinated in a complex blend of aromatics, curd (dahi), herbs and spices. The whole cooking vessel is tightly sealed and gently cooked over a stove until meat and rice are tender. This description doesn’t begin to explain the steps involved in the actual preparation and the long list of ingredients that can go into the dish. I would likely never attempt it.

Dum, meaning something like ‘breathing in,’ refers to the gentle steaming to cook the rice and meat. Since this is an entrée with lots of rice over the meat, in order to ensure consistency of texture, cooks first parboil the rice in seasoned water. They top the meat with a layer of half-cooked rice and successively add more layers of rice at increasing levels of doneness so that the top grains don’t finish firmer than those at the bottom.

Our chicken dum biryani was beautiful to look at. With some culinary sleights-of-hand, the rice appeared in shades of yellow, brown, white and orange, the first from turmeric and the last so vivid that food coloring must’ve been used. And the fragrance was equally splendid with aromas of garlic, ginger, fried onions, basmati, and warm spices, especially cardamom and cinnamon. The dark meat pieces of chicken couldn’t have been more fork-tender nor flavorful. The dish also had a kick from red chile powder.

On the weekends (including Fridays), Mirchi offers biryanis made with goat (called mutton on the menu) and a larger sized combination (chicken and goat). Dum biryani is Mirchi’s specialty and the restaurant makes one of the best. (☆☆☆☆)

I had my first manchurian at Spice Route in Bellevue, a name that describes a kind of dish with Chinese flavors of sweet and sour and Indian spices and chiles. Spice Route’s gobi manchurian is one of my favorite appetizers there. Although manchurian is not a common item on an Indian menu, at least here in the Seattle area, Mirchi does have it on theirs, made with cauliflower (gobi), paneer, baby corn, chicken or fish (which we ordered). Theirs has a nice balance of sweet and tart with a serious burn, a true makeover to adapt to fiery tastes if there ever was one. (☆☆☆)

Fish manchurian

Fish manchurian

The eggplant dish that I’ve seen most on local menus is baingan bharta. So it came as a surprise that Mirchi’s only offered eggplant curry (gutti vakanya), which piqued my curiosity. Nestled in a gravy were little eggplants slit lengthwise to the stems in a cross. The masala was a rich flavor combination of peanuts, coconut flakes, tamarind, sugar (jaggery), aromatics and spices, which begged to be eaten with rice or naan. (☆☆☆)

Eggplant curry

Eggplant curry (gutti vakanya kura)

In an interesting twist to Indian buffets at lunchtime, only on Mondays Mirchi substitutes the buffet with a thali meal, both vegetarian and non-vegetarian.

Mirchi Indian Restaurant
5625 221st Pl SE, Ste 100
Issaquah, WA 98027

Authentic Paella at Tarsan i Jane. Does It Matter?

When I lived in Los Angeles more years ago than I care to count, I had paella for the first time at a Spanish restaurant in West Hollywood called La Masia (now long gone). I had it there maybe three times. My great fondness for it could very well have been embellished by the passage of time. It was a delicious combination of shellfish, chicken, chorizo, vegetables and rice flavored with earthy, musty saffron. This was the specialty of Valencia and La Masia’s paella was as authentic as I was going to get outside of Spain.

Or was it?

There are those, especially Valencians, who campaign against what they consider inauthentic paella. Chef Perfecte Rocher is one of them, having grown up in Valencia where his grandfather had a successful namesake paella restaurant called Tarsan and the traditional ingredients of paella Valenciana were rabbit, snails and beans cooked over wood-burning fires. Even when Rocher took his culinary skills far and wide, with stints in highly regarded European and American kitchens and having received much praise for his imaginative cooking and impressive technique, when it comes to the paella of his homeland, he chooses not to stray far from his roots. The paellas that have grown in popularity outside of Spain with their soft, plentiful rice and plethora of ingredients are anathema. At smoke.oil.salt in Los Angeles, he decided to set things aright. For him, it was a mission to restore authenticity to a dish that had lost its way. He made paella in the traditional manner, using Bomba rice and just a handful of ingredients, none of which would surprise a Valencian or Catalan. Cooked over an unpredictable wood-burning fire, the rice must be given careful attention. The paella was so good that Jonathan Gold sang its praises.

Unexpectedly, he and fiancée Alia Zaine suddenly left Southern California and eventually moved to Seattle to open Tarsan i Jane in the space formerly occupied by Tray Kitchen. The official opening was May 5. The food would be Valencian-Catalan with an emphasis on seasonal ingredients. Paella would be served only on Sundays, 11am-3pm, as part of a five-course, fixed-price meal. There is no menu as everything is based on an omakase concept of placing trust in the chef (dolç de xef).

Four of us went on a Sunday last month to have paella. On entering the restaurant, I immediately caught the enticing aromas of wood smoke. The open kitchen behind a long counter was where Chef Rocher was standing over a wood-fired grill, flames lapping up the perimeter of a paella pan. We were handed two printed sheets of paper, one an advocacy for authentic paella, the other a menu of the five courses we were about to have.

Every course impressed us. Before the paella arrived, the combination of beets and cherries surprised us with the possibilities of gazpacho (on the menu, gaspatxo). Hiding underneath what appeared to be a shredded kale salad and two kinds of housemade grilled llangonisa were a poached egg and potato cubes reminiscent of patatas bravas. Both wonderful.

Grilled llangonissa, kale, andoni egg, potato

Grilled llangonissa, kale, andoni egg, potato

Yellowtail escabeche, oysters, pineapple chamomille

Escolar escabeche, oysters, pineapple chamomille

Beet and cherry gazpacho, pistachios, citrus

Beet and cherry gazpacho, pistachios, citrus

But, let’s get to the paella. TIJ’s paella changes according to what’s fresh, so one can’t count on having the same ingredients as someone else did the week before. Ours featured clams, unshelled fava beans, chanterelles and artichoke hearts. The pan is wide enough to give the impression of substantial portion size, even for four people. But, the first scoop exposed the shallow depth of the rice, only a few grains high. The result is that none of the other ingredients is entirely submerged in the rice, not even the beans. The rice sticking to the pan bottom was slightly crusty without being burnt (socarrat), a characteristic that paelleros strive for. Perfectly cooked rice requires their utmost attention. This was an outstanding paella (☆☆☆☆), the likes of which I’d never had before, redolent of wood smoke, earthy, salty. Here were rice with substantial chew, briny clams almost raw, vegetables providing their own interesting textures and flavors.

Paella de verdures i almejes

Paella de verdures i almejes

I’ve enjoyed many paellas before, doubtless some that would make a Valencian cringe. Does authenticity matter? To me, probably not. But, I’ve been now educated to what a classic paella is like, and the one crafted at Tarsan i Jane is outstanding.

Tarsan i Jane
4012 Leary Way NW
Seattle, WA 98107

Vashon’s Smashing Thai Restaurant: May Kitchen

From the outside, you would never guess what the inside is like. Curtains are perpetually drawn over windows on the storefront that’s half sheathed in plywood, half in brick, milk chocolate in color. There is likewise no indication that a restaurant occupies the space, let alone a Thai one. A small sign written in Thai and two elephant statues on the roof are the only revealing clues. More than these anomalies, the restaurant name is nowhere to be seen. But, the business is May Kitchen + Bar. Once you step inside for dinner (no lunch is served), you get atmospherically transformed to another world, surrounded by exquisite teak and mahogany paneling and furnishings that exude understated elegance and attention to detail. May Kitchen is the pride and joy of chef and owner May Chaleoy, who hails from Bangkok but now lives in nearby Burton on the island.

may kitchen

I had heard good things about May Kitchen over the past few years, not the least of which has been praise from some national publications. Its location on Vashon Island, a 20-minute ferry boat ride from West Seattle, limits the crowds that might otherwise swamp the restaurant, but many Seattleites have made the crossing to eat here. Even so, on any given night, the place will be packed, mostly with locals. May Kitchen is located on Vashon Highway, near the most popular corner in the town of Vashon at the intersection of the highway and SW Bank. My wife and I were on the island to visit good friends over the Vashon Island Strawberry Festival weekend. On the occasion of celebrating one of their birthdays, we at last had an opportunity to eat at May’s.

Festivities started with excellent cocktails and two outstanding appetizers. The first is probably their most famous. Imagine an airy mound of flash-fried watercress piled high in a nest of rice flour-battered goodness, and you have yum phak boong. By itself, the watercress was unseasoned, bland actually, but light and very crispy. But, pieces torn off by hand and dipped into a delicious, mildly spicy tamarind sauce made me swoon. A unique dish, unforgettable and deservedly acclaimed (☆☆☆☆).

Yum phak boong

Yum phak boong

Papia phak sot finds moistened rice paper wrapped around thin rice noodles, mint and cilantro, sprinkled with fried shallots. Again, an outstanding sauce, this one also tamarind-based and slightly sweet, helped make these fresh spring rolls a superstar (☆☆☆☆).

Papia phak sot

Papia phak sot

The entrées didn’t have quite the same impact as the appetizers, but not for lack of flavor.

Yum neua is Thailand’s contribution to the salad world. Lettuce, tomato and red onion with grilled beef in a tart, sweet and spicy dressing dazzles with its boldness. It’s become a favorite of mine. May’s sole problem was tough beef in an otherwise good salad (☆☆☆).

Yum neua

Yum neua

Chef Chaleoy makes her own curries from scratch, and the yellow curry in gaeng faak thong is no exception. What is basically a kabocha squash curry was overshadowed by the amount of fried tofu, one of three protein choices (chicken and pork the others). The curry sauce was exceptional, delicious enough to scoop over rice, but I wish there had been more pieces of squash to be enjoyed by all of us. (☆☆☆½)

Gaeng faak thong, red rice

Gaeng faak thong, red rice

It was really a shame that phad see iew was over-sauced. The dark sauce was too intense, calling attention to itself, an excess of salty and sugary qualities. A lighter hand would’ve made a world of difference. (☆☆½)

Phad see iew

Phad see iew

Our dessert was another matter. We shared an outstanding molten spiced dark chocolate cake reminiscent of a flambéed chocolate decadence. Hints of ginger and chiles provided enough spice to give the dessert an Asian twist, served alongside raspberries and blueberries. (☆☆☆☆)

Molten chocolate cake

Molten spiced dark chocolate cake

The limited menu has several more interesting items. May’s phad thai, for example, is served wrapped in a banana leaf. At the table, the server will add additional ingredients to the noodles one at a time. Another specialty whose name almost competes in length with humuhumunukunukuapua’a is a stir-fry of either chicken or tofu, cashew nuts and mushrooms in a roasted Thai chile sauce. Try ordering phad metmamuanghimmaphan without tripping over your tongue. Islanders are justifiably happy about having such a fine and authentic Thai restaurant on their turf.

May Kitchen + Bar
17614 Vashon Hwy SW
Vashon, WA 98070

Bernie and Hilary on the Same Ticket

Hillary Clinton will not pick Bernie Sanders as her running mate at the Democratic National Convention, but the pair of Bernie O’Malley and Hilary (one “L”) Emmer have teamed together and were named Vashon Island’s unofficial mayors for the 2016-17 term. Done obviously in fun, they capitalized on their ‘name recognition’ to run for the unofficial office and managed to raise $6,000 on the campaign trail on behalf of the Vashon Senior Center.

berniehilary - 1

My wife and I were on the island visiting friends during the Vashon Island Strawberry Festival when the mayoral announcement was made. The festival celebrated its 107th year. The grand marshall of the parade was Mary Matsuda Grunewald, a former Vashon Island resident before she was evacuated in 1941 with 110,000 other Japanese Americans to internment camps. Her family raised strawberries on the island and made the fruit an important crop before the war.