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Posts by krista

PlearnWan

PlearnWan, I can’t think of an American equivalent. Colonial Williamsburg? Too sprawling, too established, ancient history. We don’t really celebrate mid-century Americana beyond a love of Formica-and-chrome diners. Sonic and Ruby's are bringing back carhops, and oddly, even Malaysia has jumped into the Happy Days fray).

Plearnwan exterior

From what I can gather PlearnWan is a 2009-created site meant to simulate the 1950s, nostalgic fun for young and old alike. It’s kind of a museum despite lacking an educational component, it’s like an amusement park but there is only a small ferris wheel, there’s also a motel, bar, boutiques, vintage shops and food stands selling items that may or may not be old fashioned because I’m not familiar with mid-century Thai fads. The whole complex is compact, narrow and stylish like a modern Manhattan condo, wedged in along the highway just outside of Hua Hin.

I was drawn in by the sharp retro design I had seen on their website, which I stumbled upon accidentally. They’re not even trying to cater to non-Thai tourists. There wasn’t a lick of English on signs and no one was speaking it, only a handful of other non-Asians were bumbling around.

We didn’t bother trying to get a ride from The Putahracsa, fearing that our hotel staff would try to discourage us from visiting (Thai hospitality workers seemed to have strong opinions on what tourists would and wouldn’t enjoy) or try to put is in an overpriced car. We did learn the hard way that while a mile-and-a-half walk in NYC is reasonable, it’s punishing under the instantly sweat-inducing Thai sun. Already sunburned from the day before, I took a cue from the locals and used an umbrella as a shield. Even then, I genuinely thought I was going to have a heat stroke on the walk back to town. We never did figure out how to catch a songthaew.

Plearnwan crowds

Despite the numerous stores and services, no one at PlearWan was buying anything. Instead, the entire grounds were like a grand sound stage ripe with photo opportunities. I’m probably now in the background of hundreds of Thai flickr sets. I wonder if the Japanese feel relived that the ‘80s snap-happy tourist stereotype is fading post-digital camera boom. Even the bathroom wasn’t safe from cameras; a group of girls were practically posing on top of me while I tried to wash my hands in peace.

Plearnwan ice shaving

Shaving ice the hard way.

Plearnwan cafe

A coffee shop. Many of the cans and packages in front are just for show.

Plearnwan dessert cart

Yellow, red and green squiggles with matching ladles, to be served over ice, I assume. The green must be the most popular. Personally, I like the little cat figurines.

Plearnwan fried taro & rice rolls

Fried rolls filled with what I think were taro and glutinous rice. The crushed peanuts and chiles were sitting atop a thick, gooey sweet sauce.

Plearnwan kanom buang stall

I’m fairly certain these were the same Thai tacos, kanom buang, I had been seeing around Bangkok but even better with a slew of sweet flavors.

Plearnwan kanom buang choices

I spy some pumpkin, squash, raisins, coconut, sprinkles…I can’t read Thai, though. I picked the green custardy one, which I assumed was pandan.

Plearnwan bar

The bar was empty; I don’t think it was open yet.

Plearnwan photo taking

In the background are three painted scenes primed for photo-taking.

Plearnwan ice cream parlor

Ice cream parlor. The pandan, coconut milk ice cream was wonderful. I was dying of thirst and slammed a paper cup of water from the metal cooler on the counter and got a mouthful of moldy mildew flavor. No one else seemed to have a problem with it, though. Maybe it’s a microby taste you get used to.

PlearnWan * 4/9 Soi Moo Ban Bor Fai, Hua Hin, Thailand

Bei Otto

As has become de rigueur on Southeast Asian vacations, I ate at a German restaurant in Bangkok. Indulging in a little pork shank and sauerkraut doesn't make me feel guilty in and of itself, but I shudder at being pegged as a homesick tourist (that's what Sizzler is for). German food isn't any less foreign than Thai food to me; it’s the double-foreignness that makes it perversely fun. The sickest thing about German fare in the tropics is how heavy it is for the climate. On our stop early into this trip, I couldn't bear to sit in the front beer garden (we sat inside). By my last night in Thailand, two weeks later, I was drinking outside in the elements (at a Thai bar, thank you) like a pro.

Bei otto pretzel rolls

These pretzel rolls were amazing. Why have I not encountered this warm, chewy bread before? They were also the first non-airline food I'd eaten in over 22 hours so my judgment could've been clouded.

Bei otto pork shank

Welcome to the pork shank. From this angle, the porcine hunk almost resembles a beige heart. Some of my favorite crispy pork preparations are Thai, so I knew they would get the tender-crusty contrast right. The dense, spongy potatoes had to have been instant (I have a fondness for instant potatoes but realize this isn’t a selling point for most). Luckily, they were the only dud and this meal was about the meat anyway. 

Bei otto

I don't generally recommend eating non-local food unless you're going to be in a country for at least two weeks. I couldn’t resist seeing how double-foreign food will turn out. There were no obvious Thai twists, the cuisine was very traditional. If I had more time to spare, I would've gone to Tawandeng, a brewery/entertainment center outside the city center that is more of a hybrid. They serve their deep-fried pork knuckle with a chile dipping sauce (and the requisite mashed potatoes and sauerkraut). I like my fatty meats cut with hot, sharp condiments like this. Now that I think about it, Bei Otto probably had sriracha sitting around—it’s not as if they don’t get Thai clientele.

Bei Otto * 1 Sukhumvit Soi 20, Bangkok, Thailand

Un-American Activities: Sizzler Bangkok

I had recently been thinking how I never ever think about Sizzler. It's a non-entity in the casual dining universe of New York City suburbs. The chain's prominence in Thailand really threw me for a loop. At prime dinner times, groups were actually crowded around the entrances waiting for seats. Maybe this merited a visit?

Bangkok sizzler facade

Of course it did. We hit the end of a lunch rush, lots of office groups and predominantly Thai, if you must know. No Malibu Chicken, the caloric charmer of my youth. The lure appeared to be the salad bar (which I didn't realize until later was all-you-could-eat). Iced tea so sweet it makes its southern relative taste like a health tonic, was also unlimited.

Bangkok sizzler salad bar

The salad bar wasn’t wildly different than an American one, but there were certainly differences like the pumpkin cashew salad and spicy pork. I don’t imagine we have tom yum soup in our buffets either.

Bangkok sizzler salad

The blue cheese, however, was nearly thick and unspreadable as refrigerated peanut butter.

Bangkok sizzler toast

Portions were very un-American, completely reasonable yet petite. The Texas toast cut into halves was meant for two.

Bangkok sizzler steak

I was certain they'd bungle my medium-rare request, and the steak, which I only ordered out of duty wasn't bad. I was expecting the dull, blandness that you get from places like Outback Steakhouse. This little filet actually had flavor and a pleasant texture. I have no idea where the meat comes from. Obviously not Australia since imported beef from down under is a special weekend promotion. Bangkok, only, though.

Bangkok sizzler dessert

I was owed a dessert so I picked up the mauve fluff instead of the brown fluff. It just tasted like artificial raspberry-flavored (oops, it’s supposed to blueberry—see? It’s impossible to tell) whipped cream.

Sizzler * CP Tower, 313 Silom Rd., 2nd Fl., Bangkok, Thailand

Indovations…Sinovations

Spritea Sanjeev Chadha, chairman of PepsiCo India is big on "Indovations." Corny? I thought so until I read about the Willy Wonka-esque concept behind Slice, a mango soda. In order to appeal to the regional tastes of Indians devoted to their local mango varieties, "PepsiCo scientists combined different mango flavor notes into this one drink…Depending on your favorite variety, that's the flavor you notice when drinking it." Problem solved.

Nestle is merely trying to "Indianise" their products in order to grow the market that currently only makes up 1.5% of their total sales. No details on what this Indianizing will entail. Kulfi Drumsticks (not to be confused with saragawa, colloquially known as drumsticks in India)?

Japanese food companies are also trying to expand beyond their own borders, and they know what sells. One approach is to "capitalize on cute Asian-themed characters like koalas and pandas."  Hello Kitty wine?

Sprite is more popular than Coke in China. In fact, it's the number one selling soda in the country, which is why Spritea, Sprite flavored with green tea, is only logical. (In Japan they've already added green tea to Coke and shiso to Pepsi.)

Spritea photo from Hong Kong Express.

Croissan’wiches Are From Mars, McMinis Are From Venus

McDonald's Canada has taken to promoting their McMini chicken sandwiches in a most un-Burger King-like manner. Men wanted showering ladies, of course.


Women, however, are unable to eat whole sandwiches, want a man to hold yarn for them while they knit and they love babies, especially Hollywood babies.

Makes me even hungrier for a Double Down.

Ihawan

“We should go to Ihawan” is a phrase so rarely spoken in my household that I must take advantage when I hear it. Easter has become the one time of year when James seems to embrace his sliver of Filipino heritage and Catholic upbringing. Ham? Who needs it. Lechon is porky perfection.

Ihawan lechon

Lechon, this is it, the ultimate fatty slices of striated pork capped by shell of skin so crackly that it can withstand a night in the refrigerator and microwaving. The tangy, sour dipping sauce is brilliant, even more so when you discover that it’s make from liver and breadcrumbs. Filipino food is ingenious like that.

Ihawan calimansi juiceIhawan also excels at sweet, charred barbecued meat. Normally, I’m eh on grilled chicken but there is nothing dry or bland about their version. It doesn’t even rely on crispy skin, poultry’s easy way out. Unfortunately, I didn’t take a photo because this dish never arrived until we asked what had happened when ready to pay the bill. Apparently, someone called in an order for 100 and ours got lost in the shuffle. Customer service isn’t exactly Ihawan’s strength. No one will check on you after your food has been brought and you might get bossed for no apparent reason into ordering something like the calamansi juice when you asked for the buko (coconut juice). I just go with it. We got our chicken to go, the only casualty was the shredded papaya raisin relish that didn’t make it from table to bag.

Meat is Ihawan’s strength. I actually prefer Engeline’s for other dishes like pinakbet, one less-than-healthy way to get vegetables into your meal. Ihawan adds the bagoong into the mix while Engeline’s serves the salty shrimp paste on the side. I happen to like all fermented shrimp condiments, including this funky maroon one. Beware if you don’t.

Ihawan pinakbet

Pinaket is a mix of vegetables, here cubes of starchy squash, beans, both long and green, eggplant and bitter gourd mixed with shrimp and chunks of pink roast pork. Filipino cuisine really plays up the bitter and sour, not my natural go to flavor profile.  I hate the phrase acquired taste, but bitter gourd takes some intellectualizing for me.

In high school my best friend was Filipina and I’d get myself invited to as many family parties as possible to gorge on fun food like pancit and lumpia. I rarely experienced workhorse meals, nor did my teenage friend. Her parents would cook their own dinner for themselves. Once her mother offered me some of what they were eating. Lema defended, “Krista doesn’t want to eat that.” But I did, I’ll try anything. All I recall was a thick, deep brown stew sitting on the stovetop, fishy with eggplants and a dirty earwax flavor that I now know is bitter gourd. I wasn’t crazy about it but kept mum since it seemed like I was being let in on something.

Ihawan sisig

Sisig. Here the pig’s ears and liver are minced fine almost like ground beef, mixed with chopped onions like you’d find on a White Castle slider, and served on a sizzling platter (I slightly prefer Engeline’s version with chunkier meat and a freshly cracked egg that diners mix in). Just a little spicy and sour, the chewy, sticky cartilaginous bits with a caramelized bottom have become an unlikely favorite. Traditionally, you might find brains, cheeks and everything from a pig’s head used. I have never encountered this, though.

Ihawan font One thing Ihawan has that Engeline’s doesn’t is the Burnstown Dam font on their specials menu. I used it for my old personal journal, spied it on a restaurant in Oaxaca in November and just last month on a bar in Bangkok. I love you, goofy plywood font.

Too full for any halo halo, I was determined to track down a slice of ube cake for later. I love fake greens and purples and Easter is the one time a year when lavender food is fitting. Newish Red Ribbon Bakery near Sripraphai primarily sells whole cakes with only three variations available by the slice per day. The pale green pandan did catch my attention but I really wanted ube, only available by whole cake or jelly roll. I couldn’t justify buying a family-sized dessert, it’s too counterproductive to have around the house and I’m not one of those office ladies who brings treats to work to share.

Krystal's ube roll

The Fil-Am Mart across the street from Ihawan had all sorts of tempting goodies like puto, steamed muffin-y rice cakes, flan and saipan sapin a gelatinous dessert of colorful strata, royal purple on top. But no ube cake. Krystal’s (I noticed Friday night that their East Village location has moved to Seventh St. and had a Lent menu on the blackboard out front) on the next block, had what I was looking for—finally—ube jelly roll filled with sweet ube halaya, the whole log frosted in more violet goodness.

Previously on Ihawan.

Ihawan 40-06 70th St., Woodside, NY

Everyone Loves New York

Japanesebagel Sadly (or not—being destitute sucks) I have a day job, hence little time to attend to breaking news like McDonald’s Germany producing a line of cupcakes named after NYC neighborhoods.

Frankly, I was more interested in Tapei’s Neihu district Costco, the second most profitable store in the Washington state-based chain (the highest grossing is in South Korea).

There a few nods to local tastes like peking duck pizza in the food court and packaged meats being sliced thinly for hot pot usage, but bagels made from dough shipped from NYC are the most popular bakery item. How many bagels are sold each week? 54,000.

About Chains of Love

Photo from a random, nameless Japanese blog.

A Blizzard in Texas

I’ve never thought of Dairy Queen as being particularly Texan (the soft serve chain started in Joliet, IL). However, the state does have its own dedicated URL  and an ode, “Dairy Queen: Small-Town Texas Institution” in The Atlantic’s food blog today.

Dq drinks

DQ didn’t mean much to me until I moved to NYC and felt their absence (the nearest location is just across the Hudson in Jersey City). If I happen to encounter one in a far flung location, I usually have to order something. In Bangkok, their green tea MooLatte (ordinary caramel on the right) cooled me down and pumped me with enough sugar to continue on my arduous mall journey.

Dairy queen mango sticky rice sundae

I only regret not trying the mango sticky rice sundae.

About Chains of Love

Applebee’s Union, NJ

While I’m certain that New Jersey must offer independently owned restaurants, upscale fare, creative cooking–it’s a big state—that’s not how I treat our neighbor. My regular weekend visits are an escape from homemade pickles, impeccably sourced produce and backyard slaughtered meat. Sometimes a girl wants breaded fried cheese and cocktails made with sour mix.

But you can’t have it both ways. In order to see Greenberg opening weekend and avoid my fellow Brooklynites, I had to seek out The Court Street cinema (the smaller one with E.T. murals on the side, not the Court Street theater near Atlantic where everyone talks through the movies and can’t stay in their seats, that would be the AMC Aviation 12 in Linden, New Jersey) of New Jersey, a fourplex in Millburn.

I didn’t know the first thing about Millburn. It’s cutesy. They had a Trader Joe’s, a Starbucks and a Dunkin Donuts designed to look old-timey so as not to destroy the main street character. No major casual dining chains. Our GPS led us five miles southeast to the nearest Applebee’s in Union, New Jersey.

Union is kids selling candy in parking lots (aggressively at Target, knocking on parked car windows) while Millburn is more Cheeks Boutique (those pre-roll ads touting local businesses really work on me) and middle-aged men wearing Crocs.

One of the waitresses at this Applebee’s had a tattoo on the back of her neck with the numbers 333 sprouting devil horns and the phrase “half evil.” She was also half-helpful, explaining to the table behind me how their Two for $20 special (which doesn’t show up if you browse the Applebee’s menus online using an NYC zip code) has a lot more food than Chili’s two-fer deal. I wonder if the servers at Chili's say the same thing about Applebee's?

Applebee's margarita

This was my first encounter with a margarita garnished with a lime and a green olive. I couldn’t be bothered to say anything or to remove the offender. If anything, the briny traces probably balanced out some of the drink’s sweetness.

Applebee's appetizer trio

The Ultimate Trio with an appetizer threesome of our choosing. Yes, the pork wonton tacos were on purpose. The hot wings had been given the usual Buffalo sauce bath and had an extra sprinkling of cayenne for good measure. We got stuck on the question, “buffalo wings or boneless buffalo wing?” Can you call something a wing if it lacks bone structure? Dynamite shrimp are an updated take on popcorn shrimp, coated in panko crumbs, fried and coated in a sweet-and-sour glaze.

I was very tempted to order the fried chicken salad, but anyone with even rudimentary nutritional knowledge realizes that you may as well eat a burger and fries at a chain restaurant (they did have an Asian Crunch Salad in their under 550 calories section, but grilled chicken breast, snap peas and cucumbers is the last thing I want to eat at an Applebee’s).

Applebee's fire pit bacon burger

The Fire Pit Bacon Burger employs a chipotle spread and pepper jack, but no particular flavor stood out. It is not a burger to rhapsodize about (unlike the cheeseburger I tried at eerily empty on a Friday night, Black Market, this weekend) I was happy enough to eat my remaining half for lunch the following afternoon, though.

Applebee’s * 1721 Morris Ave., Union, NJ

Sahara

1/2 The “We don’t have any tables this evening unless you made reservations” spiel I was given at 6:30pm the Saturday before Tanoreen was reviewed in the New York Times, kind of threw me. Ok, bye. I wasn’t going to be Minetta Taverned in Bay Ridge. As much as Sripraphai, too, has grown to attract diners beyond the immediate neighborhood (also to the point of impenetrability on weekend nights) I like that they’ve maintained a first come first served policy and are unlikely to start offering valet parking.

But I wanted a bunch of mezzes still. We’d parked in front of Sally & George’s, but I didn’t know if they were going to cut it or not. Maybe I am missing out, I just wasn’t taking any more chances that evening. Off to Coney Island Avenue, home of Sahara and the most unlikely billboard advertising campaign that actually worked on me.

Sahara exteriorThis is really the domain of Previously on Sahara, but before I had any inkling that I would be living on the corner of Fourth Place and Henry Street, I used to drive past a giant Sahara ad along the BQE, just a block south from where I now reside. From a distance the meat on a spit (poorly photographed plastic rendition on the façade of the restaurant pictured) looked like an ice cream sundae, at closer range, a meat sundae (just yesterday I read about the existence of a barbecue sundae—nothing to do with Middle Eastern food yet intriguing, right?). After countless billboard drive-bys, I eventually had to see what Sahara was all about for myself.

Sahara cold appetizers

But really, my favorite things at Sahara have nothing to do with meat. The small cold appetizer platter (there is a selection of warm items, too, but I was trying to avoid an abundance of fried food) a.k.a. karisik meze tabagri is only $9.50 and contains hummus, baba ghanoush, eggplant spread, potato salad, fried eggplant, lebne (garlic yogurt and walnuts), tabule and a stuffed grape leaf. All their English spellings. Paired with the warm rounds of Turkish bread, it could easily be a standalone meal. Even shared, it’s substantial.

Sahara beyti kebab

I also ordered one of the many lamb plus rice dishes, the beyti kebab, lightly spiced ground meat mixed with parsley and onion. There are seven other ways to enjoy lamb on the menu, as well as a page devoted to chicken and another to seafood. It has never occurred to me to try a whole sea bream or sword fish kebabs.

Leaving with leftovers, too full for dessert, I did stop by the front takeout counter and picked out two pieces of baklava to go. They didn’t even charge me. Really? Service is not what big and bustling Sahara is known for, so this small gesture stood out. I couldn’t picture a circumstance where Tanoreen would offer me pastries on the house.

Sahara * 2337 Coney Island Ave., Brooklyn, NY