How much more reward could I get when I first got to Glacier National Park than to have this view just steps from my room? Lake McDonald was only a teaser for the best was yet to come.
Exasperation sometimes ends up for the better. Along the San Gabriel Valley Asian food mecca of Valley Boulevard, I was looking for a restaurant (whose name I couldn’t recall) where several of us had wonderful noodle soups many years ago. (At my age, my memory plays tricks; Kam Hong Garden is in fact in Monterey Park on Garvey Avenue, less than a mile away.) After searching along most of ‘The Magic Mile,’ I turned into a mini-mall I recognized and came to an agreement with my wife and sister-in-law that we’d eat somewhere here regardless. Kam Hong wasn’t there of course, but Shanghai No. 1 Seafood Village was, and so was Beijing Restaurant, both on the second floor. Our less than impressive visit to the former two years ago made the decision for us.
Beijing Restaurant was packed for lunch, a good sign. The impressive menu is more like a slick catalog than something to order from. This was no ordinary menu. The restaurant serves what is regarded as authentic Beijing-style food where wheat, lamb, pork, offal and river fish rule. Boiled yellow croaker, braised intestines in brown sauce, ‘sizzling squid head,’ spicy kidney, ‘wandering liver tips,’ lamb spine hot pot and fried lamb bones appear alongside chicken hot pot, kung pao chicken, moo shu pork and sweet-and-sour pork ribs. Fish here tends to get served whole. Beijing duck is on the menu.
Our inability to read Chinese limited us pretty much, so the English ‘translations’ had to suffice. I often wonder how much more non-Chinese-reading customers would order from better descriptions.
Sauteed Green String Beans was impressive, both in size and appearance. The seared beans reminded me of blistered shishito peppers. These would’ve been perfect if the beans retained crispiness, but they were a little mealy. Still, the sauce of sliced garlic and savory ingredients raised the dish above the ordinary. Even with dried red chiles, the beans were only a touch spicy.
It wasn’t advertised as a clay hot pot dish, but Stewed Pork with Rice Noodles and Napa was served in such a vessel, the meat a combination of pork belly and a less fatty cut. The whole wonderful thing was glistening with sauce and fat, the bottom layered with glass noodles (not rice noodles) that soaked up flavors of oyster sauce, soy sauce, ginger and star anise, that are next to impossible to serve with just the accompanying spoon without slithering back into the casserole. The sauce begged to be lapped over rice.
The best preparation, a remarkable creation simply ‘translated’ as Eggplant Cakes in Garlic Sauce (pictured at the top), is a layered surprise of Chinese eggplant, shrimp and minced meat or sausage, bound together in the lightest batter and bathed in a most subtle sweet-and-sour sauce.
On getting seated, I walked by other diners who were having eye-popping things I’d never seen before, making me regret not knowing what they are on the menu. The service tends to be pokey. This time, I’ll burn into my memory where the restaurant is located for I definitely plan to be back.
250 W. Valley Boulevard
San Gabriel, CA 91776
I love cactus flowers. They are for me the most arresting sight in the desert. Come springtime, from out of these spiny plants pop up these spectacular flowers. The contrast is remarkable, delicate beauties that seem to float on a bed of thorns.
Monday was a fine sunny day to visit Seattle Center. The Space Needle is so tall (605ft/184m) that it can be seen from anywhere on the 40-acre campus, even through leafy trees.
Potato chips aren’t typically the subject of food posts. French fries maybe, but potato chips?
What I thought would be a fun snack to munch on at Matt’s in the Market is deserving of a cult following. I noticed afterward that other diners were ordering it too, so they were either as curious as me or were indulging again on a repeat visit. I have the feeling it was mostly the latter. Our waiter warned that it would take a while since every one is made to order, but the wait would be worth it. What eventually arrived was an enormous pile of chips, clearly more than an ‘appetizer,’ looking like they were over-fried, a dark brown rather than a golden color I would’ve preferred. Luckily they didn’t taste burnt, but had an intense potato flavor, very crispy and amply salted like potato chips should be. Their uniform thickness—or I should say thinness—was the work of a mandoline. The chips were delicious on their own, but they come with a hot dip flavored with bacon and caramelized onions, a tasty and rich accompaniment that explains why the menu item is listed as both chips and dip. They were the star of a very good lunch.
Matt’s is hard to find, located on the second floor of the Corner Market. There isn’t even a prominent sign outside. But, plenty of people know about it. By noon, even on a Monday, the restaurant was full with a crowd of people waiting for an open table.
Matt’s in the Market
94 Pike St. Suite 32
Seattle WA 98101
Despite the wettest weather we’ve had on record, signs of spring are everywhere in the Pacific Northwest. I visit the Bellevue Botanical Garden at this time of year to admire the plants, flowers and trees that remind me that this is the season of rejuvenation. The garden is undergoing extensive renovation to improve the visitor’s experience. Remarkably, admission is free of charge. Located just off the urban core where Bellevue’s downtown area is experiencing explosive growth—too much steel, concrete and highrise for my taste—the garden is a sanctuary of quiet, serenity and beauty.
Bellevue Botanical Garden
12001 Main Street
Bellevue, WA 98005
It amazes me that seabirds can find comfort in daunting places. Below an overlook somewhere south of Cape Perpetua on the Oregon coast, I saw this gull resting on a rocky ledge high above crashing waves, not bothered by a stiff wind ruffling its feathers nor a loud colony of sea lions barking from the beach below.