Samgyeopsal is pretty common on Korean BBQ menus. It’s basically thick pieces of uncured pork belly. Slap it on the grill and cut it into strips, and then wrap it in a leaf and eat.
I was inspired to make these mini samgyeopsal sliders with kimchi jam.
Brazil has exported some amazing things over the last several decades. The army-less nation will soon be shipping tankers of oil around the globe by the time it hosts the 2016 Olympic Games. But for most of us, the best stuff has been a bit less official, like glitter-covered shaking butts, Giselle, the slow-mo fight scene in Only the Strong, and that psychotic child drug dealer from City of God.
Açaí bowls, essentially smoothies made from fruit of the South American açaí palm with attractive layers of fruit, are here to stay. This is the lunch of choice for folks looking for an excuse to eat something ice-cream-ish for breakfast or lunch. The best place to enjoy this healthy yet delectable delight is Fresh Cafe in Honolulu, Hawaii. Run by the always chippy Tiffany Tanaka, Fresh Cafe is a champion for local business and an gathering place for creatives in music, art, and cuisine. The cafe is integrally connected to Loft in Space, which is located in the back warehouse and has exhibited the likes of KRINK, Patrick Martinez, and is also home to the upcoming POW WOW Hawai’i.
Last time around, we launched our HYPEBEAST Eats with Eddie Huang’s rendition of Hainanese Chicken in which he touched briefly on the relation of chicken and rice. Although it was far from deliberate, former Masa (NYC)/ZUMA (HK) chef Matt Abergel of Hong Kong’s Yardbird had a similar objective when he set out to put his own spin on Chicken and Rice that is probably much different than what you’re used to ethnically speaking. Forgoing the literal approach of using chicken protein, it’s the bit parts that factor into this scrumptious dish comprised of rendered chicken fat and rice, topped with double fried chicken skin. If you’re in Hong Kong, make a stop on quiet Bridges St. for chicken-centric yakitori, a myriad of interesting and delectable eats… and Yardbird’s own soju.
Every culture has their version of chicken and rice. Dominican chicken and rice, Adobo chicken and rice, shit, do French people eat coq au vin with rice? They should. My favorite version has to be Hainan Chicken and Rice (“HCR”).
