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Author: 玖伊岚 – Jiu Yi Lan

  • Bombay Palace: A 20-Year Legacy of Indian Cuisine Excellence in Frankfurt

    Bombay Palace: A 20-Year Legacy of Indian Cuisine Excellence in Frankfurt

    Just steps away from the vibrant nightlife of Frankfurt’s Alt-Sachsenhausen district, the Indian restaurant Bombay Palace offers a warm dining atmosphere that blends rustic charm with intricate elegance.

    The restaurant’s décor focuses on carved wooden structures, with ornate elephant carvings and statues of deities that build a touch of spirituality to this place.

    The approachable, cozy ambiance is elevated by the owner’s exceptional hospitality. Cheerful and warm, they’re the kind of host who makes you feel instantly welcome—attentive but not overwhelming.

    Restaurant Profile

    When we eat Indian food, we love to keep the spice level as authentic as possible, going for Indian-level heat or close to it. That’s where our favorite mango lassi comes in – the creamy blend of sweet, ripe mango and tangy, cooling yogurt brings a soothing intermission as we savor the fiery, exciting Indian flavors.

    Our starter is hot, golden Vegetable Pakora, made with a mix of vegetables—tender potato, sweet onion, and fresh herbs—they are coated in a spiced gram flour batter and deep-fried to delicious crispiness. The flavors are savory and layered, each mouthful bursts with warm, fragrant Indian spices. A touch of heat adds an extra kick.

    It’s served with a cooling yogurt mint sauce, with a hint of spice with a touch of sourness. It balances the spicy pakora with a fresh, tangy contrast. A bed of spiced cabbage adds a crunch and an aromatic note that rounds out the dish.

    Naan bread here is sometimes served on the house – like a warm gesture from the kitchen that adds to the restaurant’s welcoming vibe.

    This naan is brushed with a mix of olive oil, melted butter, and fresh cilantro, giving it an appetizing aroma as it arrives at the table. The outside is lightly browned, crispy and smoky, while the inside remains soft and fluffy. Each piece tears easily, perfect for scooping up the rich, flavorful Indian curries.

    Speaking of Indian curry, the first main dish to hit our table is the irresistible Lamb Vindaloo from South Indian – a classic packed with rich, complex flavors. This dish is crafted from a special recipe that combines tender lamb pieces with potatoes and fresh ginger.

    What makes this vindaloo unique is the tangy, slightly sour kick from the vinegar, balancing the heat from the spices. The dish is seasoned with aromatic herbs like coriander, cumin, cloves and mustard seeds, which enrich the deep, savory flavor of the lamb. The lamb is slow-cooked until tender enough to break easily in your mouth and full-bodied with that slight, gamey richness distinctive of quality lamb. The dish has a definite heat to it, although you can ask the kitchen to tone it down.

    Bombay Palace pairs curry dishes with saffron rice. Its subtle floral note and a touch of luxurious sweetness nicely balance the spiciness of the vindaloo.

    Our next dish, the Special Chicken Tikka, features 3 large, boneless chicken fillets, marinated for a full 12 hours in a mix of yogurt, fresh ginger, golden saffron, garlic, and other Indian spices. This long marination allows the yogurt to really tenderize the chicken, while the spices infuse it with warmth and complexity.

    Grilled a traditional clay tandoor oven, the chicken develops a subtle smoky flavor while staying perfectly succulent with no char. Each piece is deeply flavorful, with a hint of saffron floral notes and a zesty kick from the ginger.

    This dish is served with shredded cabbage, onions, and carrots for a refreshing crunch. We had asked for a spicy sauce, made with chili powder (or Kashmiri chilies). It adds a peppery heat that builds slowly, making each bite more exciting as we eat.

    Chicken Bombay is a chef’s specialty made from his own recipe. This dish includes tender chicken breast fillets in a rich, creamy curry, enriched with cashew nuts and an array of fragrant Indian spices.

    The curry itself is mild, with a slightly fruity undertone – an unexpected twist to the usual warm, earthy Indian flavors. It’s packed with various vegetables—zucchini, carrots, broccoli, and cauliflower – adding vibrant flavor and texture. A general sprinkle of cashews lends an extra creaminess and nuttiness, making each spoonful as luscious and comforting as it is unique.

    Lamb Seekh Kebab is one of our favorites. Made from minced lamb marinated with finely chopped onions, fresh herbs and a medley of warm spices, the flavors get to develop fully before the lamb is grilled in a traditional tandoor oven. The high heat gives the kebabs a light char while keeping the inside tender and juicy.

    What sets it apart is the complex seasoning – subtle heat from the garam masala, a warm earthiness from cumin and coriander, and a fresh zing from ginger and mint – each herb and spice elevates the deep, savory note of the lamb, making it truly irresistible.

    Served with fresh carrots and onions for a refreshing crunch, and a spicy dipping sauce that adds a peppery kick to complement the smokiness, this dish is great for those who crave bald, layered flavors!

    Chicken Madras is a bold and intensely spiced dish rooted in South Indian cuisine. It uses rich coconut-based curries, and is known for its fiery flavors and a nutty, creamy depth.

    The sauce is rich and velvety, infused with coconut milk and coconut flakes (dried coconut shavings), which add toasty crunch and a nutty sweetness that tempers the heat.

    The heat is an intense, layered spiciness that comes from several sources. The green chilies add a sharp burn, while the dried chili brings a smoky fire.

    A variety of peppercorns introduces a tingling, numbing sensation. Black pepper and spicy powders deepen the warmth, while curry leaves weave in an earthy, slightly citrusy aroma.

    The chicken is slow-braised to soaks up the rich, spiced coconut sauce. It’s tender, juicy, and carries the complex flavors of the marinade – garlic, ginger, turmeric, cumin, and garam masala, all working together to intensify the taste with every chew.

    Hidden within are long beans and onions, providing crunch and freshness that balances the rich sauce.

    Served with fluffy rice, the grains absorb the fiery, creamy sauce, making each mouthful a spiced, flavorful, velvety coconut goodness.

    Prawn Biryani is a super aromatic dish that brings together the delicate basmati rice, juicy king prawns, tender chicken and an array of spices. Warm cumin, earthy coriander, slightly citrusy cardamom, sweet cinnamon, peppery cloves and herbal bay leaves create a complex and mouthwatering base, all enhanced by rich curry sauce.

    Our Biryani has a striking red – golden hue, coming from the woody turmeric and floral saffron.

    The red chili powder (optional) gives it a fiery kick, adding intensity.

    What we really like about this biryani is the diverse ingredients. You’ll find green long beans, crisp carrots, and sweet bell peppers, lending a fresh sweetness to balance the heat. Cashews contribute a nutty richness to round off the fiery, aromatic curry sauce. Paired with succulent chicken, and plump king prawns, each rice grain absorbs all the flavors while remaining separate and fluffy. The mix of heat, richness and freshness makes this a comforting yet exciting dish that will leave you craving bite after bite!

    Bombay Palace, one of Frankfurt’s first Indian restaurants, has been operating for over 20 years. Its walls are lined with awards, testifying to its long-standing reputation. Besides the biryani, offered with seafood, meat or as a vegetarian option, the menu boasts an extensive array of grill and curry options – from the flavorful seekh kebabs (spiced skewers) and tender malai tikka (creamy kebabs) to the richly aromatic vindaloo (fiery, tangy curry), mild korma (creamy, mild curry), and tikka masala (rich, savory curry). Each dish, available with chicken or lamb, brings its own unique taste.

    At Bombay Palace, spice levels are carefully tailored to your liking. The staff thoughtfully checks your spice tolerance when you order. And for those seeking a warming kick, simply ask for an authentic, fiery sauce – it will certainly boost your circulation in winter!

    Vegetarians will also find a wide range of flavorful options, reflecting the importance of “Shakahara” (vegetarianism) in Indian culture. In India, vegetarianism is often seen as a symbol of health and status, deeply rooted in religious and historical traditions.

    The Indian cuisine is so rich and mysterious for its magical blend of spices and herbs that create complex, nutritious dishes. Bombay Palace showcases this beauty through its versatile dishes that promise a satisfying meal for newcomers and seasoned fans of Indian flavors alike.

  • Yuan 缘来: Bringing the Heart of Northeastern China Straight to Frankfurt

    Yuan 缘来: Bringing the Heart of Northeastern China Straight to Frankfurt

    Nestled in a quieter corner of Frankfurt, Yuan 缘来Restaurant is a charming escape into the Northern Chinese countryside. This hidden spot teems with a northeastern farmhouse vibe, also known as Dongbei Nongjia Yuan. This concept of Northeastern Farmhouse is deeply rooted in the rural culture of northern China, where hearty, rustic flavors and large shared plates bring people together.

    Restaurant Profile

    Surrounded by lush greenery, Yuan has a spacious courtyard complete with a children’s playground, convenient parking, and an open-air BBQ area, where they use charcoal grills that give an authentic, smoky flavor. It’s great for family gatherings, casual meals with friends, or a romantic dinner—and with many dishes served in generous portions, it’s especially ideal for sharing among bigger groups.

    Yuan has a wide array of Northeastern Chinese dishes so authentic they might just bring the locals to tears. With flavors unmistakably Northeastern, each dish stirs waves of nostalgia and an overwhelming sense of home.

    First up is Guo Bao Rou (锅包肉 or Fried Pork in Scoop), a classic that dates back to the Guangxu period (1871–1908) in the Qing Dynasty. Created by Chef Zheng Xingwen in Harbin, this dish turns savory fried pork strips into a legendary sweet-and-sour delicacy.

    This dish begins with thinly sliced, well-seasoned pork tenderloin coated in a light, flour-and-starch batter. The coating turns into an airy crunch as it’s deep-fried to a golden crisp. The pork is then quickly tossed in a sweet-sour sauce, finished with fresh cilantro and leeks that add a fresh, aromatic contrast to the fried richness.

    The pork inside is tender and juicy, harmonized by the tart-sweet sauce, with just the right touch of saltiness. It’s similar to schnitzel, but with thinner, even crispier slices, and an addictively bright, tangy finish.

    Northeastern Cold Potato Noodle Salad (Dongbei Da La Pi, 东北大拉皮) is a beloved hometown dish from China’s Northeast, known for its unique texture and fresh, savory flavor.

    Made mainly from potato starch, these translucent noodles are remarkably chewy yet tender. In fact, they’re so elastic that they can almost stretch like a rubber band.

    The noodles are topped with fresh ingredients: crisp cucumber and carrot, earthy wood ear mushrooms, fragrant cilantro, green onions, and thin tofu strips. A blend of soy sauce, aged vinegar, and garlic paste provides a savory, tangy base, while a thick, nutty sesame paste adds richness and a hint of sweetness. Served cold, with the creamy sesame dressing clinging to each noodle, every bite is refreshing yet indulgent, combining deep umami with a gentle tang for a classic Northeastern comfort taste.

    Yuan’s menu brings the Northeastern BBQ straight from China to Frankfurt. With open-air grilling right next to lush greenery, it’s lively feast of rustic countryside flavors, with highlights like Lamb Skewers (羊肉串), Beef Skewers (牛肉串), and veggie options like Tofu Skin Rolls with Enoki Mushrooms (豆腐皮卷金针菇). A rare treat in Frankfurt, they even have the Grilled Chicken Rack (烤鸡架).

    Lamb Skewers are plump, generously seasoned, with a delicious mix of fatty and lean meat that renders an irresistible juiciness. Coated in cumin, chili powder, and pepper, the outside crisps to a caramelized crust, delivering a deep, earthy flavor with just the right touch of spice.

    Beef Skewers are leaner and slightly chewy, yet tender. The firm texture takes on the intense seasoning beautifully, with each piece infused with intense, smoky, bold flavors.

    Tofu Skin Rolls with Enoki Mushrooms are spicy and full of flavor. The thin tofu skin crisps up to a delightful chew, while the juicy enoki mushrooms inside soak up a spicy, slightly tangy marinade, creating an intense, lingering flavor that spice lovers will relish.

    Grilled Chicken Rack is a Northeastern specialty. It uses the cleaned backbone of the chicken, which is washed and trimmed of excess fat. Eating straight off the bone is as fun as it is delicious. The meat on the bone is packed with flavor, as grilling it bone-in locks in natural juices and brings out a deeper, richer taste. The bones absorb the smoky, charred essence from the coals, which then seeps into the tender meat. Every morsel is savory, spicy, with a crispy edge that gives way to tender, well-seasoned meat – a hearty, hands-on feel that’s deeply satisfying.

    This chicken rack isn’t listed on the menu and may not always be available, but it’s definitely worth asking for!

    Spiced Crispy Eggplant (风味茄子) is a delicious vegetarian dish. The eggplant chunks are lightly dusted with cornstarch and deep-fried until the exterior crisp up while the inside stays soft and tender.

    Once fried, the eggplant is tossed in a rich sauce mingled with Sichuan peppercorns, garlic, and a hint of sugar and soy sauce. This mix creates sweet-sour flavor with a subtle smokiness. The Sichuan peppercorns bring an enticing, numbing heat, giving each piece that unique, tingling sensation.

    The sesame seeds and fresh cilantro lend a bright, nutty note. The crispy skin fully absorbs the sweet-tangy sauce. It provides a spicy, savory crunch and contrasts beautifully with the mild, juicy inside. This dish is all about multi-layered textures and flavors, and it’s really unforgettable.

    Chicken Stewed with Mushrooms (小鸡炖蘑菇) is a super popular stew from Northeast China, combining tender chicken, earthy mushrooms, and slippery vermicelli noodles.

    Topped with fresh cilantro, the chicken chunks are cooked with fragrant ginger, scallions, and star anise, creating a warm, aromatic base. As the chicken simmers, its juices meld with the mushrooms, into a rich broth that’s thick, robust, and has a delicate balance of light sweet and savory. The mushrooms’ umami and fragrant earthiness wonderfully complement the succulent chicken.

    The vermicelli noodles made from potato starch (土豆粉) has a comforting, almost gelatinous quality that enhances stew’s smoothness. Its delicate taste nicely balances the robust flavors of the chicken and mushrooms.

    The chicken is stewed with skin and bones. The marrow and skin fat are released into the broth, giving it a deep, silky mouthfeel. The skin has a soft chew, while the meat is melt-in-your-mouth tender, its juicy goodness falling effortlessly off the bone – making every bite burst with flavor!

    In a region known for its harsh winters, stews hold a significant place and are household staples. Enter 一锅出, or “Everything in One Pot,” a traditional stew from Northeastern China that reflects the rustic, hearty spirit of rural life. Served in an iron pot right at the table, this dish is all about the communal, no-frills style of local dining.

    This stew features generous portions of tender pork ribs, mixed with green yundou (long green beans), corn and soft potatoes. The tender pork ribs, braised to absorb the full aroma of fresh vegetables and herbs, lend a savory, subtly sweet depth to the broth. So rich and warming, each sip reveals earthy sweetness of the beans, starchy creaminess of the potatoes, and a sweet crunch of the corn.

    Hearty pancakes rest atop the ingredients. Traditionally, in rural villages, these pancakes are pressed along the edges of the iron pot, but here at Yuan, they’re spread across the surface of the stew, soaking up the broth’s flavors. With one side golden and crisp, the other soft and chewy, the pancake becomes a sponge of rich savoriness.

    Altogether, 一锅出 is a dish with straightforward, homestyle appeal—no fancy garnishes or elaborate seasonings, just humble ingredients patiently cooked to warm you to the core.

    肥肠鱼, or “Fish with Pork Intestines,” is a bold and flavor-packed dish that combines whole fresh fish, chopped and cooked with the bones intact, alongside succulent pork intestines. When served, the fish bones are mostly removed, leaving behind a few large bones that are easy to detach. The generous amount of both fish and intestines makes this dish a real feast.

    Marinated with baijiu (Chinese white liquor), green onions, ginger-infused water, and salt, the fish’s natural flavors come alive. Coated with egg white and cornstarch, the fish is tender yet firm, holding its shape while keeping a velvety softness. Enriched with oils and spices, the fish skin is deeply savory, while the meat is incredibly tender and flavorful.

    The pork intestines, juicy, tender, and richly flavored, take on a subtle smokiness from the broth and spices. With a chewy, almost creamy texture, they complement the delicate fish nicely. Their distinct heartiness, with spicy, savory notes, creates a lingering warmth that fills each bite.

    A variety of vegetables—soft tofu, crisp bean sprouts, and wood ear mushrooms—layer the dish, bringing an earthy, crunchy contrast. Topped with fresh cilantro and dried chili, 肥肠鱼 has a fiery kick and a garlic-forward aroma.

    This dish offers full sensory experience—its vibrant colors, intense aromas, and unique taste make it hard to resist, especially for those who crave bold flavors.

    Yuan specializes in hearty stews, offering an impressive lineup with pork, chicken, goose (available on request and must be booked in advance), fish and seafood. They are made to share, with portions that are often too large for two and best enjoyed with three or more people. For smaller groups, the stir-fries are a better choice—whether veggie-focused, meat-centric, or some delicious grills—all at very reasonable prices.

    Northeastern China is a region of vast landscapes and sparse population, giving rise to a remarkable natural bounty: over 70 types of poultry, 50 varieties of livestock and game, 100 kinds of fish, and a wealth of fruits, vegetables, and grains. This abundance has shaped the culinary richness of this region, and you can taste it in Yuan’s dishes through their generous portions and rich flavors. Each plate flaunts the region’s unrestrained spirit and its devotion to hearty, memorable meals – bringing true Northeastern Chinese feasts straight to Frankfurt.

  • Kushiya Ichikawa: A Japanese Izakaya Experience You Can’t Miss!

    Kushiya Ichikawa: A Japanese Izakaya Experience You Can’t Miss!

    Today, we’re really excited to take you to one of the most authentic Japanese restaurants in Frankfurt, highly recommended by a trusted friend. This place has received so much praise that we were told – if you’re running a food blog focusing on authentic Asian cuisine and you don’t include this place, well, let’s just say it might raise a few eyebrows. So, we hurried over —and fell head over heels! We’ve been back time and again, gathering our favorite dishes to share with you.

    Walking in, we felt like being taken straight to Japan. The cozy ambiance channels the true spirit of a traditional izakaya, with warm yellow lighting and an intimate layout that sometimes feels a tad snug. This isn’t a sprawling space; it’s all about quality over quantity. The menu is hand-written, and the illustrative paintings of the dishes on the walls make it easy for diners to visualize their options.

    Restaurant Profile

    We have a tempting selection of dishes to introduce, so let’s dive right in!

    The first appetizer is a stunning sashimi trio (S1. 海鮮三種盛 Kaisen Sanshu Mori) – featuring flame-seared bonito, salmon tartare, and lightly torched scallops.

    Starting on the left, the scallops are incredibly tender, their delicate sweetness combined with a hint of caramelization perfectly accentuating their freshness. They’re topped with fresh caviar that bursts with juicy, briny flavors, and complemented by onion and microgreens for a crisp, aromatic finish.

    In the center is the salmon tartare, seasoned with soy sauce for a savory depth. The texture is buttery and smooth, with a sprinkle of onions and spring onions adding a subtle pungency. The thin nori strips on top bring a fishy, briny flavor that pairs well with the salmon’s natural, rich tenderness.

    On the right, the flame-seared bonito offers a slightly firm yet tender bite, with a rich, umami taste deepened by a delicate smoky aroma. Dressed in soy sauce, it carries an iron-like mineral undertone, balanced by fresh greens and spring onions for a refreshing lift.

    As beautiful as it is delicious, this trio offers a multi-sensory experience that honors the elegance of Japanese sashimi.

    At Kushiya Ichikawa, where sashimi dishes are limited but each one feels like a standout, we discovered a unique and rare find: S3. 鶏レバー刺身 (Tori Reba Sashimi), also known as Liver Sashimi, or Kikok Chicken Liver Sous-Vide. This dish is carefully prepared using the sous-vide technique, which gently cooks the liver at low temperatures, to keep it silky and tender while preserving its natural flavors.

    Served with ginger paste, wasabi, and a sprinkle of white sesame seeds, each bite gives a delicate balance of fresh, bold flavors. The liver’s pink-red hue glows under a delicate drizzle of garlic-infused oil, which enhances its savory richness.

    Dip it in the soy sauce and you’ll get pure umami – with a soft, buttery smoothness that melts on the tongue – what a comforting and luxurious experience.

    After indulging in the rich dishes, it’s time for a refreshing change with a veggie starter: A1. ほうれん草と揚げ豆腐のおひたし (Ohitashi). This dish is served cold and features blanched spinach with crispy fried tofu.

    The spinach, with its bright green color and tender texture, offers a clean, crisp taste. The cooling effect makes it a perfect palate cleanser. The fried tofu, golden-brown on the outside, tastes very light and soft. The bonito flakes on top contribute a smoky, savory depth, while the dashi-based dressing adds a delicate sweet and savory notes that highlight the natural flavors of the ingredients.

    Next up is an absolute must-try: S10.和牛の柳川風 (Wagyu Yanagawa). This sensational creation features tender, slow-cooked Wagyu beef paired with black salsify, onions, and a creamy scrambled egg, all bathed in a soothing broth.

    The Wagyu beef is remarkably tender, thanks to the cattle’s careful raising on a nutrient-rich diet in a stress-free environment. This results in exquisite marbling that makes Wagyu melt in your mouth. Each bite is a luxurious experience, with the beef practically dissolving on your tongue, releasing its rich, buttery flavor.

    The black salsify lends an earthy, slightly nutty note with a firm texture that contrasts wonderfully with the tender beef and velvety eggs. The eggs are gently cooked to a soft, luscious consistency, bringing a rich, creaminess.

    The umami-filled broth, infused with sautéed onions, has a sweet undertone that balances the savory elements. Each mouthful is a comforting experience—smooth, rich, and indulgent—melting in your mouth and warming your heart. This dish is total satisfaction!

    E5.牛タン (Gyūtan) is a delicious dish that originated in Sendai, Japan, shortly after World War II, and has since become a popular staple in izakayas. This dish features tender, grilled beef tongue, simply seasoned with salt and a hint of wasabi, accompanied by fresh green onions, crisp lettuce leaves, juicy cherry tomatoes, and a zesty wedge of lime.

    The beef tongue is tender, rich and meaty, with a hint of fat that makes for a luxurious mouthfeel. The outer layer, slightly charred, has a pleasant smoky flavor, while the inside remains juicy and pink. Each bite boasts savory richness, enhanced by a sharp kick of wasabi.

    A squeeze of lime adds a refreshing zing, while the fresh green onions and crisp lettuce bring a burst of freshness. Sweet cherry tomatoes balance the savory notes for a well-rounded, exquisite flavor experience.

    B5. 豚キムチ Buta Kimchi is a sizzling pan-fried pork belly dish combined with tangy kimchi – a fusion of Korean-inspired notes and Japanese culinary style.

    Each ultra-thin, tender slice of pork belly captures maximum flavor, blending so well with the gentle heat and sour tang of kimchi. Although milder than in traditional Korean versions, the kimchi’s subtle spice and fermentation add a nice depth to the savory pork.

    Arriving slightly soupy, Buta Kimchi is garnished with green onions, crisp lettuce salad, cherry tomatoes, and a touch of creamy mayo. A few bean sprouts round out the fresh, spicy, and savory goodness. With hints of acidity, spice, and a slight sweetness from the onions, every bite is a flavorful and satisfying.

    E8. 椎茸Shiitake (Kräuterseitlinge Pilz mit Tare-Sosse) features grilled king oyster mushrooms drenched in tare sauce, delivering earthy flavors with subtle sweetness.

    These tender mushrooms are beautifully wrinkled outside, locking in their rich juiciness. Known for their meaty texture and umami-rich flavor, king oyster mushrooms tastes very savory, which is only enriched by the sweet, flavorful tare sauce.

    The dish is topped with fresh spring onions, lending sharpness to the mushroom’s softness. A bed of crisp cabbage adds crunch. Simple yet tasty, this dish is a perfect blend of freshness and umami.

    Within the diverse grill offerings of an izakaya, skewered chicken is especially well-known, using various parts of the bird, including chicken meatballs, hearts, skin, gizzards, and even stomach. You can find them all at Kushiya Ichikawa, and each is worth trying!

    Our top recommendation is D6. つくねTsukune – chicken meatballs served with tare sauce and a rich egg yolk.

    The tender and juicy meatballs are served on a hollowed-out bamboo plate and topped with fresh greens. The meatballs are lightly charred on the outside for a smoky depth. Cut into four succulent pieces, they have a golden-brown surface while remaining incredibly soft and meaty on the inside.

    Mix the egg yolk well with tare sauce for a delicious dip that gives you a rich, indulgent mouthful. The sauce seeps deep into the meatballs, creating a savory, velvety bite that is both creamy and light. Tsukune really stands out among the various grills at Kushiya Ichikawa!

    Next must-try chicken skewer is D7. ささみSasami – succulent chicken tenderloin seasoned with salt and wasabi.

    The Sasami skewer has golden-brown exterior with a delicious charr. It’s topped with delicate cubes of wasabi and nori. The wasabi’s strong flavor really packs a punch, especially when heated, as cooking intensifies its spiciness, causing the pungent aroma to waft right up to your nose. The tenderloin itself is very tender, subtly sweet, with a savory note from the salt. Together, they make for a tempting bite that plays with your senses and entices you to savor more.

    Just a heads-up – the wasabi offers a sharp, invigorating kick! If spice isn’t your thing, you can also opt for ume (plum) instead of wasabi, which gives it tangy, fruity flavor with a hint of sweetness.

    Next on our grill list is the E3.あらびきウインナー Arabiki Uinna – Japanese sausages. These plump, juicy links are similar to German bratwurst but with a Japanese twist.

    Served with a side of creamy mayonnaise and tangy mustard, the sausage glistens with a tantalizing sheen that hints at its juicy, flavorful taste. Each bite balances sweetness and smokiness, complemented by the rich, fatty goodness of the sausage.

    It’s one of those simple comfort foods that you’ll find yourself ordering again and again before you know it!

    Izakayas are known for their fried delicacies, like the ever-popular Karaage, and Kushiya Ichikawa is no different. But here, among their many crispy delights, their Katsu is the real standout. Katsu is a breaded and deep-fried cutlet, and at Kushiya Ichikawa, you’ll find it made with a variety of meats—chicken, beef, or pork. Among the various options, one highlight is the F6. 牛タンメンチカツと半熟卵カツMenchikatsu. This dish takes this concept to the next level by using a unique ingredient: minced calf tongue, creating a rich and indulgent flavor.

    At first bite, you’ll fall in love – the golden, crunchy exterior gives way to a succulent, juicy interior that practically falls apart without chewing. The coating is even and generous, with a crispier, flakier crust compared to regular breadcrumbs. Calf tongue filling is rich, tender, mildly sweet, with good amount of intramuscular fat, which results in a deep, savory flavor that’s both meaty and gratifying.

    It’s served with a side of creamy mayonnaise and tonkatsu sauce, which is a sweet and tangy condiment that complements the savory flavors. Fresh lettuce leaves, sweet cherry tomatoes, and shredded cabbage add a refreshing balance. An expertly half-cooked, crusted egg, with its shiny orange yolk exuding creaminess and freshness, makes each bite feel even more luscious.

    Enjoy it on its own or pair it with a bowl of rice for a well-rounded, hearty meal!

    G7. 親子丼Oyakodon, a cherished Japanese comfort dish, is rice bowl with tender chicken thighs, softly scrambled eggs, and a medley of toppings. The name Oyakodon itself is poetic, meaning “parent and child bowl,” reflecting the harmonious union of chicken and egg, in both flavors and essence.

    The bowl is served with chopped green onions, tangy red ginger, and a sprinkle of shredded nori, adding color and aroma. The half-cooked, creamy scrambled eggs seamlessly meld with the tender, deboned chicken thighs, like fish sliding into water. The chicken thigh has a slight bounce, bringing out its natural sweetness and delicate savoriness that enchants you with every spoonful.

    Underneath is the fragrant rice, each grain slightly soaked in a light, flavorful broth. The soupiness is what makes this dish so soothing. With the sweet, soft onions tying all flavors together, it’s a simple, yet heartwarming classic that’s hard to resist!

    Now, prepare to be transported to a realm of heavenly bliss with the final dish – G11. A5 和牛肩ローススキ丼Wagyudon. This luxurious rice bowl is made with exquisite A5 Wagyu beef, renowned for its unparalleled marbling and tenderness. This dish is the highlight of all highlights. It literally melts, and it melts away any cares you may have with it!

    A5 Wagyu beef is one of Japan’s most prestigious cattle breeds cultivated since 1956. Known as “snowflake beef” for its distinct marbling, the meat boasts a rich, beefy flavor that is both succulent and buttery. It practicallydissolves in your mouth, requiring no effort to chew. The exquisite fat glistens like crystal, enhancing its juicy richness.

    Atop fragrant, lightly roasted rice, the Wagyu is paired with a soft-boiled egg—its golden yolk, creamy and luscious, cascading over the meat and rice like a silky sauce. It mingles beautifully with the tender beef and allow the fluffy rice to soak it all up, along with the meat’s savory juices.

    The red ginger lends a zing, the green onions and celery contribute a fresh crunch, and the caramelized onions’ rounds out the flavor. Together, they turn every bite into a direct route to paradise!

    Thank you so much for reading all the way here! This article may be long, but with so many incredible dishes, we couldn’t leave out any of them. Before we wrap up, here’s a quick look at two house-made desserts: Sesame Ice Cream and Matcha Ice Cream.

    Sesame Ice Cream is a little creamy yet with a refreshing, almost-sorbet (dairy-free) quality that feels light and not overly rich or milky. Its restrained sweetness allows the rich, nutty depth of sesame to fully come through — a mellow earthiness with warm, roasted notes that feels pure and memorable.

    Matcha Ice Cream brings a delicate balance between light sweetness and a touch of tea’s natural bitterness. The matcha flavor is unmistakable – grassy, slightly astringent notes of green tea. It’s topped with sweet, earthy red beans, adding a soft, starchy texture to enrich the ice cream’s smoothness.

    These desserts are simple yet beautifully made, perfect for rounding off a nice dining experience.

    When dining at an izakaya, it’s common to start with appetizers and sashimi, then move on to simmered or grilled dishes, and finally, enjoy a hearty main course or soup and, if you like, a dessert. Unlike typical dining where you order everything at once, the izakaya style is more about pacing—ordering two or three dishes at a time, savoring each, and adjusting following orders based on your appetite.

    At Kushiya Ichikawa, you can try this authentic izakaya style. With limited tables and guests, dishes arrive quickly, so you can enjoy each flavor without long waits. The menu spans sashimi, fried foods, skewers, grills, rice bowls and noodles in various styles—all crafted with the utmost care. With such variety, you’re sure to find the right ensemble for a wholesome meal. And we recommend making a reservation one week ahead—walking in might leave you without a seat!

  • Lijianger Restaurant: A Cozy Escape with Authentic Guilin Flavors

    Lijianger Restaurant: A Cozy Escape with Authentic Guilin Flavors

    Today we’re taking you to a hidden gem – an unassuming yet cozy restaurant that not many people know about. It features spacious square tables, soft-cushioned seating, and a private dining room that fits about 10 people, perfect for larger groups needing a bit more privacy. Tucked away near Konstablerwache station, it may be easy to miss, but inside you’ll find a treasure trove of authentic flavors from Guilin, a region in China known for its breathtaking landscapes and rich culinary traditions.

    The iconic Li River (Li Jiang or 漓江) of Guilin, so stunning it graces the back of China’s 20-yuan banknote, is a symbol of the region’s natural beauty. But beyond its scenic wonders, Guilin is just as famous for its cuisine. As the saying goes, “Guilin’s scenery stands above all, Li Jiang’s flavors bring joy to all (桂林山水甲天下, 漓江美食滿盡歡)”. Historically a cultural crossroads in southern China, Guilin became a melting pot of culinary influences from Central China, Fujian, Guangdong and beyond. The result is a diverse range of flavors – crispy and fragrant, tangy and spicy, with bold or delicate tastes – all coming together in unique flavorful fusion.

    Restaurant Profile

    Bai Qie Ji (白切鸡), or poached chicken, is a traditional dish in Cantonese cuisine that highlights the chicken’s natural flavors. This delectable dish gets its name from its cooking method, which involves poaching the chicken in plain water. The chicken is served warm with bones, cut into bite-sized pieces that are easy to pick up with chopsticks.

    The magic of Bai Qie Ji lies in its simple yet elegant preparation: no spices or heavy seasonings are added during cooking. The chicken is either immersed in hot water or steamed to perfect tenderness, allowing the pure, juicy essence of the meat to come through fully. The result is a remarkably succulent chicken with smooth, silky skin that is both fragrant and slightly chewy.

    Accompanying this dish is a sauce made from scallion oil, chicken broth, soy sauce, a touch of white sugar, and finely minced ginger, finished with a drizzle of sesame oil. This creates a savory dip that perfectly enriches the chicken’s delicate flavor – a balance of umami, sweetness, and a hint of ginger spice that elevates the dish without overpowering it.

    Bai Qie Ji embodies the Cantonese culinary values of freshness and simplicity. Even without any sauce, its flavor is exceptional, allowing you to savor the pure taste of the chicken in all its glory. For those seeking an extra kick, some enjoy pairing it with a chili sauce on the side which provides a pleasant contrast to the dish’s mild flavors.

    These next two appetizers feature cilantro (also known as coriander) as the main ingredient. In Asia, cilantro is loved for its refreshing taste and health benefits, packed with antioxidants and vitamins that can help reduce inflammation. However, it’s a bit of a love-it-or-hate-it herb—due to genetic variations, some people may experience a soapy taste. So, if cilantro is not your thing, you might want to skip these two dishes.

    The first is a zesty cold salad (凉拌木耳 or Liang Ban Mu Er) made with wood ear mushrooms, finely chopped cilantro, and chili peppers, topped with onions and toasted sesame seeds. Tossed in a light dressing of soy sauce, vinegar, and sesame oil, it has a tantalizing blend of spicy, tangy, and savory. The wood ear mushrooms add a slightly wobbly texture that pairs beautifully with the crisp cilantro and the kick from the peppers, making each bite both refreshing and appetizing.

    Up next is the fiery Lao Hu Cai (老虎菜), or “Tiger Salad,” a bold dish from northeastern China. The “Tiger Salad” derives its name from its intense, spicy kick, much like the fierce bite of a tiger. This salad features a sharp mix of leeks, cilantro, green chilies, peanuts, and red bell peppers, all tossed in a spicy dressing. The flavor is intense and addictive, combining a robust crunch with a mouth-tingling heat.

    Lao Hu Cai is also a popular pairing with China’s potent baijiu (strong Chinese liquor), as the spice from the salad and the burn of the alcohol intertwine, creating a unique, powerful sensation that keeps you hooked for more.

    Gan Guo Ji (干锅鸡), or Dry Pot Chicken, is a signature dish from Sichuan, renowned for its bold and spicy flavors. This dish, a local favorite at Lijianger, has its own twist: the chicken is lightly fried before stir-frying, giving it a crispy exterior while keeping the inside tender and juicy.

    Packed with small green chilies, onions, Sichuan peppercorns, dried red chilies, garlic, ginger and celery, this dish delivers a mouthwatering combination of heat and fragrance. Served in a sizzling pot, the spices meld together beautifully, delivering the characteristic numbing sensation (mala) from the peppercorns that complements the fiery kick of the chilies and amplifies the flavor depth.

    The chicken, served bone-in, absorbs all the flavors from the spices, delivering an enticing mix of spicy, savory, and slightly numbing tastes. The meat itself boasts a natural umami, often described as “self-made MSG” due to its glutamate.

    Though not officially on the menu, this dish is one of the most requested – a true hidden star that you won’t want to miss!

    Tie Ban Dou Fu (铁板豆腐), or Hot Plate Tofu, features silky egg tofu, lightly seared to form a golden crust while remaining wonderfully creamy within. The egg tofu, easily a favorite among tofu lovers, has a rich, custard-like flavor and is full of protein and nutrients.  

    Sizzling away on a hot plate, the tofu is stir-fried with savory minced pork, fresh scallions, and crisp carrots, creating a colorful medley that invites you to dig in. The slight brothiness adds a soothing touch, making each bite a comforting experience.

    The egg tofu’s subtle yet distinct flavor, harmonizing with the savory minced pork and fresh vegetables, provides a satisfying mouthfeel that combines rich, umami tastes with tender textures. It’s a dish that promises to leave you feeling warm and fulfilled!

    Huang Men Yang Rou (黄焖羊肉), or Braised Lamb in Yellow Sauce, was once a favored delicacy in the imperial court of the last Qing Dynasty emperor. Originating from northwestern China, this dish is known for its aromatic and crispy texture that is rich yet not greasy.

    The lamb, expertly braised, soaks up the thick Huang Men sauce, which is both fragrant and deeply savory. The scallions and onions lend a crisp sweetness, enriching the succulent lamb pieces. The meat has a gratifying chew, with a good balance of fat and lean.

    The term “Huang Men” refers to a unique flavor profile characterized by rich umami, mellow sweetness, and a subtle heat that offers comforting warmth. This exquisite taste is achieved through a fusion of spices and seasonings, including ginger, scallions, star anise, and cinnamon. Together, they create a deep, robust, and inviting aroma that envelops the dish

    While this dish not always available, don’t hesitate to ask for it when you visit — it’s definitely worth trying!

    Gan Guo Hua Cai (干锅花菜), or Dry Pot Cauliflower, is a delicious vegetarian dish that’s sure to please those who love crunchy textures with a bit of a kick. The “hua cai” in this dish, a Chinese cauliflower, differs from the Western variety with its longer stems and looser florets, giving it a firmer, crunchier bite.

    This dish is stir-fried in a sizzling pot with dried red chilies and garlic, delivering a savory, mildly spicy flavor. The garlic brings a fragrant depth, while the chilies infuse a gentle warmth. The cauliflower itself remains crisp and fresh, absorbing the flavors of the spices while retaining its natural sweetness. It’s one of those simple yet flavorful dishes that proves vegetables can be anything but boring!

    Málà Yángròu Bǎo (麻辣羊肉煲), or Spicy Numbing Lamb Stew, is an off-menu dish that’s definitely worth inquiring about. This dish features slow-braised juicy lamb, elevated by the bold and fiery flavors of Sichuan cuisine.

    The lamb is succulent, with a good mix of lean and fat, making each mouthful indulgently rich yet tender. The broth is deeply aromatic, infused with málà (麻辣) heat (spicy and numbing), which leave a distinctive tingling sensation. The use of bay leaves lends an earthy, herbal aroma that complements the lamb’s natural gaminess.

    The stew is loaded with daikon radish, carrots, onions, and celery, each soaking up the broth’s intense flavors. The tender radish, in particular, pairs wonderfully with the lamb, offering a light, subtly sweet contrast to the rich meat.

    There is also a non-spicy version – the Jiàngxiāng (酱香) variation, which replaces the fiery málà with a savory, soy-based braise. This version has a deep umami flavor that’s rich, slightly sweet, and more comforting.

    Xue Cai Mao Dou (雪菜毛豆), or Pickled Mustard Greens with Edamame, is a bright, tangy dish that instantly whets your appetite.

    The pickled mustard greens (Xue Cai) give a sour punch, while the edamame adds a mild, nutty contrast. It’s light yet packed with zest, with a hint of saltiness, making it a great side dish to accompany heavier meals or enjoy on its own as a refreshing snack.

    Hong Shao Dou Fu (红烧豆腐), or Braised Tofu, is a deeply flavorful, aromatic dish that’s all about rich soy-based sauces and slow infusion of flavors.

    The tofu has a slightly chewy, golden-browned exterior, a result of light frying before braising. Inside, it remains soft and creamy, offering a delicious contrast. The braising sauce seeps into the tofu, infusing it with layers of flavor.

    The first impression is undeniably umami and garlicky, thanks to a mix of soy sauce, aromatic garlic, and fermented black beans (豆鼓, Dòu Chǐ). These fermented black beans contribute a deep, earthy, and slightly salty complexity, adding an aged, savory, slightly funky, and almost smoky dimension to the dish. It’s topped with spring onions, for a fresh sharp contrast to the richness.

    Cù Liū Báicài (醋溜白菜), or Stir-Fried Chinese Cabbage with Vinegar, is a humble but comforting dish. The cabbage is stir-fried to a nice crunch, absorbing the tangy, slightly sweet notes of Chinese black vinegar. It also has dried chilies (干辣椒), which add a hint of warmth without making it too spicy, creating a gentle heat that enhances the overall flavor.

    The vinegar not only brightens the taste but also supports digestion, stimulating the palate and making it easier on the stomach. It’s a great choice when you’re looking for something both delicious and easy to digest.

    At Lijianger, there’s an impressive array of xiao chao (stir-fries), everyday household dishes from various regions of China. These dishes share the signature tangy, spicy, and savory flavors of Li Jiang, while incorporating regional nuances. While we’ve mostly focused on meat- or veggie-centric dishes, the xiao chao at Lijianger often features a balanced mix of both meat and vegetables.

    A good example is Rou Chao Gan Dou Fu (肉炒干豆腐), or Stir-fried Pork with Dried Tofu. This dish includes tender slices of pork, crunchy strips of dried tofu, sharp onions, and small green chilies that add a bit of heat. The tofu has a firm, chewy texture, contrasting nicely with the tender pork and the crisp onions.

    Paired with rice, these wholesome dishes are ideal for a simple, solo meal and come at a reasonable price.

    To show just how authentic and local Lijianger truly is, they also offer what some might call “culinary nightmares” (or hellish dishes). These dishes come with intense flavors or strong smells that can be hard for many to handle, but those who love them find them utterly fascinating. You’ll rarely find these dishes in overseas Chinese restaurants because they’re perhaps too authentic to be widely popular.

    But don’t worry—if you happen to order one, the experienced waitstaff, familiar with European preferences, will kindly “warn” you that it might be too much for your palate and give you a chance to reconsider. For the seasoned Asian food fans, however, here’s a breakdown of some of these bold dishes—just in case you’re feeling curious or ready to get adventurous!

    Luo Si Fen (螺蛳粉), or River Snail Rice Noodles, is a beloved specialty from Guangxi, China, and has earned its place on the National Intangible Cultural Heritage List since 2020. Famous for its bold and unique flavor, the magic of this dish lies in its one-of-a-kind broth.

    The rich, aromatic soup is crafted by simmering river snails with an enchanting blend of spices, including galangal, star anise, cinnamon, cloves, and various chilies. Although the snail meat is discarded after the broth is made, as all the essence has been extracted into the soup, the resulting flavor is deeply savory and full of umami.

    Served over smooth rice noodles, Luo Si Fen is topped with pickled bamboo shoots, crunchy peanuts, crispy fried tofu skin, fresh cabbage, etc.

    Luo Si Fen is a love-it-or-hate-it dish largely because of its strong, distinct flavors and aromas. Many are put off by the pungent smell, particularly from the pickled bamboo shoots (酸笋). They have a fermented sharp, sour aroma that’s sometimes described as “stinky” in a similar way to durian or certain types of cheeses. The spicy, sour, and umami flavors can also be quite intense. The pickled and fermented elements combine with hot chili oil and strong spices, creating a flavor explosion that can be too much for those with milder tastes.

    On the other hand, those who really like Luo Si Fen often love it for these very reasons. The intense aroma and strong taste create a unique sensory experience. I personally enjoy the contrast of the sour bamboo shoots with the rich, spicy broth and crispy toppings like fried tofu skin. If you like bold, adventurous flavors, Luo Si Fen is a must-try – with its thrilling mixture of tanginess, heat, and umami, all anchored by a deeply flavorful broth.

    Chou Dou Fu (臭豆腐), or Stinky Tofu, is a popular fermented snack from regions like Changsha, Hubei, Nanjing, Shaoxing, and Taiwan. Each region has its own way of preparing and serving it. Lijianger’s version features a crunchy, golden exterior with a soft, creamy center. It’s topped with fresh green onions and cilantro, and served with a deeply flavored broth.

    While its strong, pungent aroma might catch you off guard, the tofu itself has a surprisingly mild taste with a ripened tang and an earthy richness. It absorbs the seasoning and broth, providing a tangy, garlicky, spicy and savory flavor, with a hint of umami. Though its smell may deter some, those who enjoy it find the combination of bold flavors and crispy texture absolutely addictive.

    Gan Guo Fei Chang (干锅肥肠), or Dry Pot Pork Intestines, is a robust, savory dish that’s packed with heat and spice. Stir-fried with dried chilies, fresh green peppers, onions, and lotus root, it delivers a fiery kick alongside tender bites of pork intestines. The intestines themselves have a slightly chewy, rich texture, absorbing the spices while offering intense, umami-filled taste.

    The intestines aren’t overly fatty, but rather well-seasoned and hearty without being greasy. Its strong, distinct flavor and chewy texture may be an acquired taste, but for those who love rich, spicy food, the soft, succulent pieces, bright red hue, and deeply fragrant aroma make this dish truly irresistible.

    Beyond its famous Luo Si Fen, Lijianger offers a wide variety of rice noodle dishes, from hearty beef to light seafood, minced pork, and fish noodles, with flavors ranging from spicy and sour to delicate and mild. The menu is also filled with specialties like Lemon Beer Duck (柠檬啤酒鸭), spicy clams (麻辣花蛤), Sichuan classics like poached beef or fish in chili broth (水煮牛肉/鱼), spicy numbing stir-fry pot (麻辣香锅), and an assortment of dim sum (点心) and comforting congees (粥).

    For drinks, they have a good selection of Chinese teas, featuring an array of fragrant brews infused with various flowers and herbs. They’re quite healthy and mild in flavor. With a pot priced at around 5 euros, it’s good to share among 2-3 people.

    In the soft glow of evening, as the world outside fades, there’s something deeply comforting about settling down for a quiet, peaceful meal. It’s in these moments that you may remember the gentle advice from family: no matter how ordinary the day, always take time to eat well. The elders often say: to nourish yourself with good meals, while embracing each passing season, is life’s most profound practice – a quiet mastery of living. No matter the achievements, a healthy body is life’s greatest asset. And that strength, that vitality, is found not in grand gestures, but in the warmth of everyday meals, amidst the everyday hum of life.

    Outside, the weather may be dreary—fall slipping away, with the sudden chill of damp air creeping in. But when the stomach finds comfort in a steaming bowl of noodles or a well-balanced dinner, the heart, too, begins to feel at ease. It’s these small, unremarkable moments that make a day beautiful.

  • Ban Thai’s Vibrant Feast: Bold and Authentic Thai Flavors in Frankfurt

    Ban Thai’s Vibrant Feast: Bold and Authentic Thai Flavors in Frankfurt

    Today we’re excited to introduce you to a rare find tucked away in Frankfurt Bockenheim district– a Thai restaurant that offers authentic flavors and stunning presentation. The dishes are as colorful as they are delicious, with bold, local Thai spices adding a real kick. If you’re not a fan of spicy food —there are also plenty of milder options that are just as tasty.

    Restaurant Profile

    The restaurant itself is cozy and welcoming. Inside, the traditional Thai wooden décor creates a serene connection to nature, bathed in soft, soothing light. On a nice day, the courtyard really comes to life, with its vibrant, colorful setting reflecting the diversity and beauty of the dishes served.

    It’s no exaggeration to say that every dish here is a work of art. The food presentation is dazzling and full of life, with colors that pop from the plate. In Thai cuisine, it is common to pair main and side ingredients with contrasting colors, making the main elements stand out with distinct layers. This creates a visual feast and effortlessly builds up your anticipation for that first magical bite.

    184 Gung Chae Nam Pla is enticing Thai appetizer full of refreshing and bold flavors. This salad dish features eight plump, fresh raw shrimps soaked in a savory Thai fish sauce and served alongside a medley of raw ingredients – bitter melon, crunchy cabbage, crisp carrots and zesty onions.

    Dipping the juicy shrimp into the dark, fiery seafood sauce completely levels up the game, as the spicy, tangy notes perfectly complement the shrimp’s natural, fresh sweetness. The heat from the sauce is intense, awakening the palate and bringing an exciting kick.

    Eating it with the crisp bitter melon will introduce a refreshing contrast in taste. The zesty onions add sharpness to the mouth, while the raw garlic leaves a pungent aroma that lingers. With all elements combined, it’s intensely invigorating and deeply satisfying, especially for those who crave adventurous, exotic flavors.

    If you love shrimp flavors but prefer to avoid intense spices, 107 Thod Man Pla is a good choice. It’s a traditional Thai appetizer/snack of homemade pancakes crafted from minced shrimp and fish. They’re lightly fried to achieve a crispy golden-brown exterior, encasing tender, flavorful interior mixed with fresh herbs and veggies like green onions.

    It’s served with a sweet-sour sauce topped with crushed peanuts, cucumbers and soft red bell peppers. As you dip the shrimp cake into the sauce, the initial sweetness envelops your palate, quickly followed by a refreshing tang. The chopped cucumber and bell pepper contribute a fresh crunch, while the peanuts lend a hint of nuttiness, rounding out the umami and slightly spicy notes from the shrimp cake.

    The side of fresh cabbage and carrots helps cool the palate between the richness of the pancakes, creating a balanced blend of tastes and textures.

    81 Khao Pad Sapparot, or pineapple fried rice, is a well-known Thai dish, served in a hollowed-out pineapple for a striking presentation. Mixed with the golden fried rice is an exciting medley of ingredients – chicken, shrimp, egg, juicy pineapple, tomatoes, raisins, onions and crunchy cashews. The rice is fried with turmeric powder, creating a warm, slightly spiced base.

    The diced pineapple gives it a sweet burst of juiciness, wonderfully enriching the peppery, smoky, and caramelized flavors that come through in every bite. When you scoop it up with succulent shrimps, tender chicken, fluffy egg, and crunchy cashews, you’ll have an extravaganza of flavors that blossoms on your palate, while cilantro and green onions add a fresh herbal touch.

    With a generous layer of pineapple at the bottom, the dish balances sweet, sour, and savory richness, leaving you both satisfied and refreshed. Khao Pad Sapparot is a great example of Thailand’s mastery in harmonizing flavors while showcasing its tropical bounty.

    182 Nam Tok Moo (for pork) or Nua (for beef) is a popular spicy Thai dish that embodies the bold flavors of Thai cuisine. This dish consists of grilled pork or beef, tossed in a special dressing made from a blend of fish sauce, lime juice, and roasted rice powder. Opting for beef leans more into authenticity and tradition.

    The dish is packed with heat, thanks to the chilies, and is balanced by the refreshing burst of mint and the crisp pungency of fresh onions. The roasted rice powder offers a crunchy, nutty taste that complements the fiery spiciness of this dish.

    This dish also includes slices of oranges. When paired with the savory beef, their juicy, citrusy sweetness effectively sooth the heat, leaving a bright, lingering aftertaste with a depth of umami. Altogether, Nam Tok Moo or Nua is an explosion of flavors – spicy, tangy and savory – making it a must-try for those seeking an authentic taste of Thailand.

    For the spicy Thai food, the Green Thai Iced Tea with Milk makes a perfect paring. The smooth, earthy green tea has a slightly grassy taste, with a touch of sweetness that cleanses the palate. The creamy milk adds a luscious texture, softening any tea bitterness while mellowing the spice.

    For us, a glass of milk tea is an essential addition to a richly spiced Thai meal. It elevates the dining experience by letting us savor the bold flavors without worry, while effortlessly cooling down the heat.

    Ban Thai offers a lunch menu with a wide selection for around 10 EUR, with bases like rice, glass noodles, or rice noodles, paired with veggies such as broccoli, carrots, and beans. You can choose from proteins like duck, chicken, beef, shrimp, pork, or tofu, and have it seasoned with soy sauce or red or green curry etc. The regular menu offers even more variety, including salads, curries, stir-fried wok dishes, noodles, and rice options.

    An entire page is dedicated to authentic Thai dishes, featuring today’s highlighted dishes along with other specialties like fried salmon, whole dorado, and Thai coconut curries etc. Don’t miss this section, if you long for a true taste of colorful Thailand!

    Many traditional Thai dishes are known for their vivid hues, often achieved through natural ingredients rather than artificial dyes. Turmeric, pumpkin, beetroot, hibiscus, and pandan leaves are just a few examples of natural colorings used, adding not only visual appeal but also flavor and health benefits.

    As each beautifully plated dish arrives, the artistry and care in every detail reflect the chef’s dedication, igniting your appetite—how could you not want to savor each bite to the fullest?

  • Bites of Korea: Exploring SEOULFOOD’s Street Eats and More

    Bites of Korea: Exploring SEOULFOOD’s Street Eats and More

    If you’re a fan of discovering hidden foodie havens, you’re in for a treat! Today, we’re excited to introduce a slightly underrated yet absolutely delectable Korean snack bar. Don’t let its small size fool you—this cozy spot serves up some of Korea’s most popular street foods like duk-bok-ki (spicy rice cakes), along with household favorites such as dolsot (stone pot bibimbap) and a variety of kimbap rice rolls.

    Korean street food, or bunshik (粉食), usually refers to flour-based treats like steamed dumplings and ramen, but this restaurant also offers a fantastic selection of lighter, non-flour-based snacks like kimbap. The best part? It’s quite affordable, offering hearty meals that don’t compromise on flavor. You can find these small eateries all over Korea, often serving locals who pop in for a quick, flavorful bite—whether it’s a casual lunch or a late-night craving.

    Restaurant Profile

    This little gem is run by Koreans and frequented by locals, so you know you’re in for an authentic experience. And yes, many Koreans love their food spicy, and this place doesn’t shy away! But don’t worry—if spice isn’t your thing, they have milder options or adjustable sauces. With a menu full of deliciousness, it’s hard to go wrong here. Let us walk you through a few of our favorites!

    Let’s start with something small yet inviting: the S4 Gimmari. This delightful Korean snack is vegetarian and made with delicate egg skin and seaweed, encasing a filling of glass noodles.

    The outside is wonderfully crispy, while the inside remains soft and tender. For this dish, the vinegar-soy dip is a classic pairing. Blended with a touch of sugar and sesame oil, this sauce strikes the perfect balance of savory, sweet and sour notes, enhancing the subtle sweetness and umami of the filling beautifully.

    Next up is a dish that packs some serious heat: Jjamppong, one of the signature dishes at SEOULFOOD. This spicy kimchi noodle soup features tender noodles swimming in a red broth made from pickled napa cabbage (kimchi) and a fiery blend of chili powder.

    But it’s not just heat—it’s a deep, smoky spiced flavor that lingers. The broth begins with a rich, savory stock, similar to a pork bone soup, giving it a robust base. The kimchi adds a tangy, fermented sourness that cuts through the richness, while a subtle sweetness from sautéed vegetables rounds out the spice. The final layer comes from the briny taste of fresh seafood like shrimps, calamari, octopus, mussels and clams, adding a depth of umami. It’s bold and brimming with flavor, definitely a dish for those who love a bit of a kick in their meal!

    Kimbap (Korean rice rolls) may look like sushi at first glance, but the experience is entirely different. Unlike sushi, kimbap rice is seasoned with sesame oil and salt, giving it a richer, nuttier flavor. The fillings are usually cooked or pickled, not raw, and the rolls are packed with hearty ingredients like meats, eggs, and vegetables. A spot-on example is the K3 Jeyuk Kimbap we tried.

    Inside the seaweed wrap, you’ll find tender pork marinated in a spicy chili sauce, paired with crunchy pickled radish, crisp cucumber, fluffy egg, sweet carrots, and seasoned white rice. Each bite brings a pleasant mix of sweet, spicy, and savory, with the refreshing crunch of the vegetables enhancing the soft, flavorful pork. It’s not overly spicy—just enough to give a gentle, warming heat that makes it both soothing and satisfying.

    Ramyun, the popular Korean instant noodles, is a staple at any Korean snack shop, known for its bouncy, chewy texture and bold flavors. At SEOULFOOD, you can customize your ramyun by adding ingredients like kimchi, dumplings, or eggs. We opted for dumplings.

    The noodles come coated in a spicy seasoning powder that delivers a punch of heat right from the first bite. The vegetarian flakes and meat extracts mixed in add a subtle depth, blending the spice with savory umami flavors. The broth itself is rich, with warm, tingling sensation that many find addictive, especially those who love heat.

    The dumplings, filled with a combination of minced vegetables and glass noodles, are soft and appetizing. Pairing this dish with a roll of kimbap is a classic move—tempering the spiciness of the Ramyun and creating a balance of flavors.

    Dolsot, the main offering at SEOULFOOD, is one of Korea’s most iconic and comforting dishes – a sizzling version of bibimbap (mixed rice dish) served in a hot stone bowl that keeps the food warm while creating that crispy layer of rice at the bottom. It’s topped with seasoned vegetables like carrots, bean sprouts, zucchini, pickled radish, long green beans, and a raw egg that cooks as you stir everything together.

    At SEOULFOOD, you can customize your dolsot with a variety of ingredients.

    For the base, you can choose between white, black, or fried rice. Black rice is the healthier choice, with a chewy texture, mild sweetness, and a deep purple hue. Not only does it look good, but it’s also packed with more nutrients and antioxidants than white rice, making it a great option if you’re after something heartier and healthier.

    Toppings are very tempting: beef, pork, chicken, tofu, kimchi, salmon, or seafood, available for a small surcharge. The traditional beef and kimchi combo offers a delicious mix of savory and tangy flavors—the tender, marinated beef brings a rich umami taste, while the kimchi adds a spicy, fermented sourness that balances the richness.

    SEOULFOOD also offers a variety of sauces to complete the dish. Chokohot delivers deep chili heat with a smoky undertone, while Citrus-Soy gives you a tangy, umami kick. Cucumber-Wasabi is refreshing with a sharp, spicy kick from the wasabi, while Sesame provides a nutty, toasted flavor that adds depth. For spice lovers, we’d recommend Kohot. It’s a bold, fiery option that adds lingering heat, perfect with the marinated beef and crispy rice. If you prefer something milder, Ssamjang, one of the classic condiments, is a savory paste with a mild spice, offering a rich, earthy flavor that pairs well with the vegetables and rice.

    The beauty of Dolsot is its versatility. You can mix and match ingredients—like tofu for a vegetarian version or seafood for a lighter take—and still enjoy a hearty, wholesome meal filled with nutritious vegetables and protein.

    Duk-bok-ki is a cherished Korean street food consisting of chewy long rice cakes, tender fish cakes, and fresh spring onions, all simmered in a sweet and spicy sauce.

    The magic of duk-bok-ki lies in its sauce, made from gochujang (Korean chili paste), sugar, and various seasonings. This sauce delivers a unique sweet-spicy flavor, with a rich depth that makes every bite both fiery and exhilarating. The glossy sauce clings beautifully to the chewy rice cakes and soft, spongy fish cake, enhancing their natural flavors. The subtle sweet, briny fish flavors complement the bold sauce, while the spring onions add a refreshing sharpness that brightens the dish. This appetizing creation is a must-try for anyone eager to explore the lure of Korean street food!

    Japchae is a beloved Korean noodle dish. Made with stir-fried glass noodles (called dangmyeon) and a colorful array of vegetables including carrots, bean sprouts, spinach, and green beans, it’s a vegan dish that’s full of flavor.

    The noodles are soft, yet impressively elastic, fully absorbing the soy sauce without breaking, giving them a rich umami and a unique chewiness. What sets Japchae apart is its peppery, savory flavor, complimented by the natural sweetness of the vegetables. It’s both light and comforting – ideal for anyone who prefers milder meals.

    Bulgogi and Korean fried chicken are practically household names in Korean cuisine. Bulgogi, known for its tender, marinated beef, brings a rich, sweet, and savory flavor. The marinade, made with soy sauce, garlic, sugar, and sesame oil, gives the beef a slightly smoky, caramelized taste that’s very enticing. The Korean fried chicken, on the other hand, is crispy on the outside and juicy on the inside, with a sweet yet spicy kick.

    At SEOULFOOD, you’ll find plenty of rice dishes paired with bulgogi, fried chicken, tofu, seafood, or pork at your choice.  

    But here’s a tip: if you want both bulgogi and fried chicken in one go, check out the G3 Best of Both. You’ll get tender bulgogi alongside crispy chicken on one plate. It’s served on a bed of crispy fried potato chips with your choice of spicy chili sauce, yogurt sauce, or both. If you prefer rice – you can swap it in, just like we did. It’s a terrific way to enjoy both classics in a single dish!

    SEOULFOOD delights with a tempting array of Korean street food worth trying, including Gunmandu (Korean dumplings), Kimchi Jeon (savory kimchi pancakes), and Yachae Tykim (fried vegetable pancakes). Their main dishes, like Bibimbap (a mixed rise bowl) and Kimbap (Korean rice rolls), excellently embody the Korean nutritional philosophy of “five colors and five flavors,” which encourages incorporating a variety of colorful foods into everyday diet. You’ll also find various soups—spicy or mild, with or without meat—available in large or small sizes, well-suited for pairing with main noodles or rice dishes for a comforting meal. With reasonably priced options and a great selection of iconic dishes, this cozy little eatery makes it very easy to explore the rich flavors of Korean cuisine.

  • Secret Menu and Rich Flavors: Unveiling Thuy Vietnamese Restaurant in Munich

    Secret Menu and Rich Flavors: Unveiling Thuy Vietnamese Restaurant in Munich

    Today, we’ll take you to a quaint Vietnamese restaurant nestled in a peaceful neighborhood of Munich. Adorned with traditional Vietnamese and Southeast Asian decor, this charming eatery exudes a natural, rustic charm. Its homey ambiance feels like a cozy retreat, whether you’re dining indoors or enjoying the summer breeze under the shade of towering oaks outside.

    This lovely spot offers a gateway to Vietnam’s rich culinary scene, with aromatic herbs, intricate broths, and tantalizing snacks. The menu boasts a wide array of classic Vietnamese/Thai rice and noodle dishes. But for those in the know, the real adventure lies in the “secret” menu, available upon request. Titled “Hôm Nay” (today’s special in Vietnamese), this exclusive selection features many authentic dishes favored by locals and those seeking a true taste of Vietnam.

    Restaurant Profile

    Banh Xeo Chay Hay Man, often called “Vietnamese sizzling pancakes,” is an exquisite crepe made from a batter of rice flour, water, and turmeric, giving it its distinctive yellow hue. The secret to its thin, crispness lies in a high water-to-rice flour ratio and the technique of quickly swirling the batter in a hot, well-oiled pan. This ensures the pancake cooks evenly and achieves a tantalizing crisp delicacy.

    Browned and slightly charred on the outside, the pancake is filled with a delicious mix of shrimp, pork, bean sprouts, and rice noodles. It’s crunchy, tender, and savory, yet incredibly refreshing. Served with an array of fresh herbs like mint, Thai basil, fish mint (rau diep ca), and Vietnamese coriander (rau ram), and accompanied by the tangy nuoc cham dipping sauce, each bite promises an explosion of flavors.

    Wrap the herbs within the pancake and you’ll taste a refreshing coolness from the mint, a hint of anise-like spice from the Thai basil, the fishy, earthy note of fish mint, and the peppery, citrusy zest of Vietnamese coriander. This blend infuses freshness, aroma, and complexity into each mouthful. When dipped in nuoc cham, enhanced with shredded carrots, daikon radish, and chili, you’ll get burst of sweet, sour, and spicy flavors that perfectly complement the savory and herbal pancake.

    Bánh Canh Cua (Từ Nhà Làm) + Càng Ghẹ Cua is a hearty Vietnamese dish featuring thick, round rice noodles (akin to Japanese udon noodles) in a luscious, flavorful broth. It’s highlighted by four large crab claws and tender crab meat, garnished with fresh cilantro, green onions, and a hint of pepper.

    The rich, slightly thickened broth is made from simmering pork bones and crab shells, deepened with fish sauce for a savory umami undertone. The addition of crab meat and quail eggs adds an extra layer of luxury with a creamy, seafood flavor. The thick rice noodles maintain their form even after a long soak in the heaty broth, offering a satisfying chew.

    The delicate crab meat, sweet and briny, almost melts in your mouth, while the crab claw meat is exceptionally plump and juicy! Incredibly fresh and springy, it provides a firm, succulent texture and intense flavor bursting with every bite. The claws are pre-cracked for easy shelling, but it can get messy, so better keep extra tissues handy!

    Bún Bò Huế Đặc Biệt is an outstanding version of the classic Vietnamese noodle soup from the ancient city of Huế in central Vietnam. This dish is known for its rich, spicy broth and diverse flavors.

    The broth, simmered from beef and pork bones with lemongrass and drizzled with chili oil, boasts a fragrant, slightly spicy flavor and a bright red color. The thick, round noodles, unlike the flat ones used in Pho, are firm and elastic, delivering a delightful chew.

    What sets Bún Bò Huế Đặc Biệt apart is its variety of meats, infusing the broth with umami-rich flavor and meaty fragrance.

    Robust beef shank adds a deep, beefy taste, while the oxtail imparts a hint of sweetness with rich, intense beef flavor as the meat easily falls off the bone. Pork knuckle, though soft and mild in taste, enhances the broth with collagen and marrow, its gelatinous skin and cartilage contributing to a rich, viscous mouthfeel. Pig’s blood cubes lend a smooth tenderness to the soup.

    Topped with onions and shallots, the soup also includes airy fried tofu cubes that thoroughly absorb the broth, loaded with juicy aroma. Fresh herbs, vegetables, and a lemon wedge are served on the side, so you can brighten up your bowl to your liking. It’s a dish that excites and comforts at the same time.

    Speaking of Vietnamese cuisine, many often think of its more delicate side, exemplified by Pho or Bun Thang from the north, characterized by their clear, fragrant broth and light, subtly flavored ingredients. While northern Vietnamese dishes tend to be milder, central and southern Vietnamese cuisines are known for their rich, bold, and sometimes spicy flavors. Bún Bò Huế and Bánh Canh Cua are excellent examples of this diversity, showcasing the hearty, flavorful, and intense side of Vietnamese cooking.

    The staff at Thuy is incredibly friendly. Upon learning that I was Chinese, they thoughtfully brought out a translated version of the special menu in Chinese. They explained that many Chinese guests come specifically to enjoy their unique dishes, so they made an effort to create a Chinese version. As I looked at the charming handwritten menu, I was touched by this simple, genuine kindness of the Vietnamese people. It reminded me that the essence of a cuisine lies not only in its flavors but also in the warmth and thoughtfulness of those who prepare it. Perhaps that’s why Vietnamese food, with its rich tapestry of tastes and heartfelt hospitality, continues to enchant food lovers around the world.

  • China Restaurant Joy: From Suzhou’s Imperial Feasts to Yunnan’s Rich Broths and More

    China Restaurant Joy: From Suzhou’s Imperial Feasts to Yunnan’s Rich Broths and More

    During a trip to Munich, we found an impressive restaurant that has incorporated an array of popular dishes from various regions, including some rarely found outside of China. Highlights include the visually striking and delicious Squirrel Fish from Suzhou and the comforting “Crossing the Bridge” noodles from Yunnan. China Restaurant Joy brings a taste of China’s best flavors right to your corner, offering dynamic varieties besides the spicy, numbing Sichuan food typically considered authentic Chinese.

    Restaurant Profile

    Suzhou and Yunnan are revered in China as a paradise that no ornate description can fully convey its charm. Beyond their mesmerizing scenery, their cuisine leaves an indelible mark on all who taste it.

    The first dish we’ll talk about is a perfect example – Squirrel Fish („松鼠鲈鱼“, „Sōngshǔ Guìyú“).

    A masterpiece of Suzhou cuisine, it’s historically been served to emperors, including the esteemed Qianlong from Qing Dynasty (1644 to 1912), who was very fond of this dish.

    Its preparation requires precise techniques – deboned perch is meticulously scored with a diamond pattern, dusted with starch, and then carefully deep-fried with skin intact, which allows for sculpting into a squirrel shape.

    When placed on a plate, the fish head is slightly raised, and the tail curved upwards, resembling a squirrel. The hot sweet and sour sauce, poured over the crispy fish, creates a sizzling sound reminiscent of a scampering squirrel. Its complexity makes it a rarity in regular restaurants.

    In addition to its stunning presentation, it’s also renowned for its exquisite flavors. The sweet and sour sauce, made with vinegar, rice wine and more, creates a fresh, tangy yet balanced taste. It complements the savory crunch of the fish, highlighting its golden outer crispness and fresh tenderness inside. The addition of pine nuts, carrots, and green peas provides bursts of nuttiness and vegetal sweetness.

    And don’t overlook the fish skin – incredibly crispy and flavorful, the result of natural oils and fats crisped to perfection will leave you highly satisfied.

    Yunnan cuisine is known for its incredible variety, thanks to the province’s rich ethnic diversity, with over 25 ethnic groups enriching its culinary scene. Xiaoguo Mixian and Crossing the Bridge Noodles are two of the most iconic local specialties, offering a perfect gateway to the region’s rich food tapestry.

    Xiaoguo Mixian (小锅米线), also known as “Small Pot Rice Noodles,” is a traditional Yunnan dish featuring freshly ground rice noodles, flavorful broth, and an array of toppings like minced meats, bean sprouts, and chives.

    The heart of Xiaoguo Mixian is its broth, a savory, slightly tangy, and spicy blend of bone broth, tomatoes, pickled vegetables, chili oil, fermented bean paste, and a variety of spices and herbs.

    The noodles are smooth and slightly chewy, perfect for soaking up the rich broth. To enjoy it, scoop up some noodles, cover them with the various toppings and broth, and slurp it all at once. The tangy tomatoes, savory meat, and fresh veggies blend with the fragrant broth and tender noodles, creating an interplay of flavors and textures that promises ultimate satisfaction and comfort.

    “Crossing the Bridge Noodles” (过桥米线) is another signature dish of Yunnan cuisine. This dish must be ordered a day in advance to allow time for meticulous preparation. It offers an interactive dining experience – the noodles, toppings, and broth are served separately, so you can mix them together in the piping hot broth right at your table. As you watch them cook and savor the enticing aromas, you can customize your ingredients. This way, your food is cooked exactly to your liking and to its freshest state just before you eat it.  

    Pan-Fried Pork Ribs with Mint Leaves, Garlic, Sesame, and Dry Chili may not be a classic Yunnan dish, but it brilliantly exemplifies the region’s unique and diverse flavors.

    These lean pork ribs are pan-fried to a crispy exterior and a flavorful, chewy interior with a satisfying, chip-like crunch. Pan-seared mint leaves bring a refreshing coolness that contrasts with the savory richness of the pork.

    The dried chilies and garlic provide a subtle kick and aromatic punch, while sesame seeds lend a nutty crunch. The result is aromatic and tantalizing morsels that’re impossible to resist and keep you reaching for more. Especially when paired with mint, it ensures they never feel heavy but remain balanced and invigorating until the last bite!

    Today we explored some standout dishes from Yunnan and Suzhou provinces, which are not often found in typical overseas Chinese restaurants. China Restaurant Joy also offers a wide range of dishes from other regions of China, from the fiery spices of Sichuan to the imperial elegance of Beijing and the vibrant tastes of Shanghai.

    However, their Yunnan specialties are a highlight not to be missed, bearing the mark of neighboring countries like Vietnam, Laos, Thailand, and Myanmar. You can taste Vietnamese and Burmese influences in dishes like Crossing the Bridge Noodles, and Thai inspirations in 泰味凉鸡 (Thai-style Cold Chicken). China Restaurant Joy serves up a diverse fusion of flavors from China and beyond that can be exotic, exciting and comforting, satiating the most varying tastes and likes.

  • Off-the-Beaten-Path Bliss on Gran Canaria: Secluded Beaches and a Hidden Family-Run Tavern

    Off-the-Beaten-Path Bliss on Gran Canaria: Secluded Beaches and a Hidden Family-Run Tavern

    For those seeking a serene escape from Gran Canaria’s bustling tourist hubs, Playa de Tiritaña and Playa de los Frailes are the perfect spots. These relatively secluded beaches are easily accessible by car, with Playa de Tiritaña just a short 10-minute drive from Playa de los Frailes.

    We parked our car about 10 minutes’ walk from Playa de Tiritaña. The way there felt like a passage through a forgotten dreamscape, marked by an unfinished road nearby that looked like a part of an abandoned resort project. The sky was a mesmerizing shade of blue, casting its brilliance over the landscape. Stone formations atop a nearby hill stood like ancient sentinels, silently watching over this hidden retreat that sees fewer visitors. All this adds a unique, mystical charm to the area.

    Upon arrival at these rocky bays, we were greeted by a rugged and intimate sanctuary. Unlike the typical sandy beaches, here you’ll find larger stones and pebbles. The natural solitude easily envelops you. In this peaceful corner of the world, the only sounds are the slow, rhythmic waves caressing the shore.

    In the naturally formed ponds on the beach, you’ll easily spot playful little fish frolicking freely in the sunlight. Even the usually shy crabs make a bold appearance, basking in the sun for a moment before quickly scurrying back into the shadows under the rocks.

    The water is cool and inviting, nestled against the mountains that hug the coastline, creating a perfect natural setting for a refreshing swim. However, it’s wise to be cautious of the rocky terrain and occasional strong currents.

    If you’re feeling adventurous, you can take a one-hour hike over the mountains that connect Playa de Tiritaña to Playa de los Frailes, and enjoy the stunning coastal views along the way. Despite its uneven paths and occasional steep sections, the trail remains manageable for most hikers.

    As we ascend the hill, leaving behind all sounds except the ocean’s distant ebb and flow, we feel ourselves shedding, layer by layer, our weariness and ambitions, wandering into a vast emptiness where the horizon draws near and stretches far, all at once. It’s as if we’re caught in a transient interlude of time and space; the world slows down and everything feels suspended in this quiet majesty.

    At Playa de los Frailes, you’ll have softer sands that attract beachgoers seeking a quieter seaside experience. A cliffside trail to the right will lead you to a more tranquil spot.

    Perched upon the stone piles at the trail’s end, we found a corner that felt both vast and intimate, with boundless sea and sky stretching infinitely before us.

    As we watch the seawater change its colors in the sunlight and shadows, see it wash over strands of light, see it reflect every grain of sand and stone, see it sometimes raging, sometimes calm, time passes unnoticed. A distant boat drifts by; its sailor appears to notice us and waves warmly from afar. We return the heartfelt gesture—a fleeting yet heart-stirring encounter, treasured all the more in our solitude.

    Tips for your visit:
    • Rocky Shores: The beaches are rocky, so it’s a good idea to bring water shoes to protect your feet when getting into the water.
    • Hiking Essentials: Wear sturdy hiking shoes and carry plenty of water when trekking between the two playas. The trails can be uneven and demanding.
    • Stay Sun-Safe: Pack sunscreen, a hat, and sunglasses. The sun can be intense, and there’s minimal shade along the trails. Start your hike early to avoid the peak heat.
    • Cliffside Cautions: If you’re walking along the cliff trail, be mindful of loose rocks and narrow paths.

    After a day of walking and climbing, what could be more rewarding than a delicious Spanish feast? This time let us introduce you to an absolute must-try restaurant on this island – La Tasquita Gallega. This family-run Spanish tavern serves up almost all the coastal flavors you could possibly crave while visiting Gran Canaria – grilled meats, veggies, fish, seafood, paella of different kinds, and an extensive selection of tapas. Check out their menu here.  

    With such a tempting array of tapas dishes, you can dive into a variety of flavors by ordering smaller portions at adjusted prices—just as we did!

    Our first tapas choice quickly became one of our favorites: Empanadillas, or Spanish dumplings.

    These savory pastries are stuffed with seasoned minced meat, boasting an irresistible, aromatic taste. The flavorful seasoning includes sautéed onions and garlic forming a fragrant base, complemented by oregano, fresh paprika, and earthy cumin. Salt and pepper perfectly round out the flavors, enhancing the juicy, rich minced meat, all encased in a crisp, golden pastry shell that delivers a satisfying crunch with every bite!

    The oysters at La Tasquita Gallega are remarkably plump and juicy.

    Each one comes in an exceptional size and bursts with a clean, briny flavor that evokes the freshness of the sea. The texture is smooth and slightly firm, providing a satisfying chew. Enjoy them raw, with a squeeze of lemon to enhance their natural sweetness and slightly salty flavor. Each morsel delivers a luxurious, refreshing taste that lingers on the palate.

    Padrón Peppers, featured in our previous post, are a go-to tapas for us.

    Quickly fried in olive oil until blistered and tender, they’re beloved for their simple and fresh taste. Served with a sprinkling of sea salt, they offer a savory contrast to their naturally mild, slightly sweet flavor. This vegetarian dish is ideal as an accompaniment to any other tapas or main meal, adding juiciness and crunch.

    Galician Chorizo is known for its rich, savory flavor profile. It has a very robust taste with hints of pepper, garlic, and other aromatic spices used in its seasoning.

    The sausage combines juicy, flavorful pieces of fat with lean meat, creating a firm texture and satisfying chewiness. When stir-fried with onions and bathed in a slightly spicy sauce, it develops a deep, hearty taste that is both savory and subtly tangy. With slightly sweet onions to balance out the rich meaty flavor, it’s a very delicious and well-rounded dish.

    Vieras al Horno, or Spanish Baked Scallops, is a delectable tapas dish, cherished for their exquisite flavors.

    Fresh, plump scallops are delicately baked to a perfect tenderness, accompanied by chopped onion cubes and parsley. These scallops, prized for their buttery, briny and even mildly nutty flavors, take on a subtle umami richness when cooked with aromatic onions and peppery parsley. They add vibrant color to the dish and elevate the natural sweetness and gentle brininess of the scallops, making each morsel thoroughly enjoyable to eat.

    Arroz Caldoso de Marisco holds a special place in the Canary Islands cuisine, offering a sensory enjoyment for its rich flavors and comforting nature.

    It’s served in a soup bowl brimming with tender rice infused with saffron, imparting a warm golden hue and a subtle floral aroma. This dish is a grand celebration of seafood – succulent squid, briny mussels, plump shrimp, and tender octopus — all simmered in an aromatic broth that reveals luscious oceanic flavors and freshness.

    Despite being cooked in a soup, the rice remains distinct and firm, setting it apart from porridge. It absorbs the broth’s rich flavors while maintaining its integrity. Scoop up some rice with other ingredients – the sweetness of seafood balanced by the hey-like, grassy notes of the saffron, accompanied by the soft paprika and the savory broth. Each spoonful is downright gratifying!

    Crema Catalana is a classic Spanish dessert we’ve enjoyed several times during this trip.

    At La Tasquita Gallega, this custard-based treat is similar to crème brûlée, but with its own twist, being subtly flavored with citrus zest and cinnamon. The dessert is topped with a caramelized sugar crust that adds a pleasant contrast of textures—creamy, eggy underneath and crisp on top. Originating from Catalonia, Spain, Crema Catalana is a decadent finale to any meal.

    This concludes our Gran Canaria series. Wherever you’re from, even the most breathtaking landscapes can sometimes feel routine. Whoever we are or whatever we’ve achieved, there comes a time when we desire to seek new horizons. When that moment comes, and we’re longing for a change, may we all embark on a journey with a carefree heart, embracing the elegance of following our own path and encountering a scenery uniquely our own.

  • Nana’s Ramen: A Taste of Japanese Ramen Artistry in Frankfurt

    Nana’s Ramen: A Taste of Japanese Ramen Artistry in Frankfurt

    Welcome to another food adventure in Frankfurt. Today, we’re thrilled to introduce you to a relatively new spot – an authentic Japanese ramen place that’s won our hearts right from the start. We first discovered this cozy eatery just weeks after it opened. Back then, the menu was modest, with only three ramen soup bases.

    Despite the limited options, we kept coming back again and again. What we experienced there is the spirit of craftsmanship, typical of the Japanese fashion – focusing on a few dishes but perfecting each one with care and dedication. Simple, yet exceptional, the hallmark of Japanese cuisine that we deeply admire.

    Now, to our delight, their menu has expanded, offering more appetizers and new ramen soup bases. Of course, we couldn’t wait to try them, and as always, we were not disappointed. So get ready, as we share our favorites from this humble yet extraordinary Japanese ramen restaurant.

    Restaurant Profile

    The first appetizer is vegetarian – Edamame Harumaki, a Japanese spring roll filled with a mix of bell peppers, glass noodles, and lettuce.

    The wrappers have a natural green hue, thanks to the addition of edamame in the dough, which gives it a gentle, sweet, vegetal taste. This flavor goes well with the crisp lettuce, sweet bell pepper, and soft glass noodles, creating a refreshing and crunchy mouthfeel. Paired with yuzu chili sauce, it brings a very delightful balance of citrus brightness, a bit of heat and a touch of bitterness, making it a great complement to the fresh flavors of the roll.

    Next up is a classic Japanese favorite – gyoza. These dumplings are filled with a savory mix of minced meat, carrots, cabbage, corn and shallots, all wrapped in an incredibly thin skin.

    Expertly pan-fried, the gyoza is golden brown and crispy on one side, while the other side remains tender and soft. Thanks to the thin skin, it requires less cooking time and absorbs minimal oil, keeping the dumplings light and letting the juicy, flavorful filling take the spotlight – the minced meat forms rich, hearty base, while the carrots and corn add a natural sweetness. They are nicely balanced by the crisp, fresh cabbage and pungent shallots, creating a satisfying taste in every bite.

    Paired with a dipping sauce of rice vinegar and chili oil, the tangy and spicy kick elevates the flavors to new heights.

    Katsuretsu, or “Katsu with Fillings” is a popular Japanese dish of breaded and fried cutlets with different fillings. Each of the four pieces has a golden, crisp exterior. Two are filled with sweet corn paste, delivering a burst of natural sweetness and a pleasing soft texture against the crunchy breading. The other two are filled with a green paste of vegetables and herbs, and adorned with black sesame seeds. This filling provides a savory and aromatic contrast to the corn-filled pieces.

    Accompanying these cutlets are shredded cabbage stripes, a refreshing palate cleanser between bites of fried foods.

    To add moisture and flavor, dip the katsuretsu into tonkatsu sauce. The sauce has a complex, savory-sweet taste – slightly peppery, mildly sour, and subtly spicy. It pairs well with the fried crispness and enhances the flavors of the fillings.

    Tsukune Cheese is a favorite at izakayas (Japanese pubs) and restaurants, and it’s one of our most frequent orders. This dish consists of Japanese-style meatballs (known as “tsukune”) grilled with melted cheese on top.

    The meatballs are firm, savory and well-seasoned, with a tantalizing blend of soy sauce, garlic, ginger, and a hint of sweetness. The cheese topping, when grilled, gets slightly charred and smoky on top. It looks so appetizing and adds a creamy richness to the savory meatballs.

    This dish is served with a sweet soy-based sauce, likely a mix of teriyaki and dashi (Japanese soup stock) that offers a balanced fusion of sweetness, saltiness and umami. It certainly adds an aromatic depth and boosts its hearty, luscious appeal.

    At Nana’s Ramen, they offer different noodle types to cater to different tastes. Each soup base is paired with the noodle type that best complements its flavor. The thin noodles are delicate and smooth, while the thick noodles are hearty and a bit chewy.

    In addition to standard toppings, Nana’s Ramen now offers numerus customization options at extra costs. You can add extra noodles, pork, chicken slices, or minced meat. They also offer an array of toppings, such as tsukune (three savory meatballs), shrimp, eggs, extra chili, and a variety of vegetables like eggplant, zucchini, corn, tofu, and more. So you can tailor your bowl to your exact liking.

    The specialty of Nana’s Ramen is undoubtedly the Tori Paitan (鶏白湯, which translates to “chicken white soup“).

    Tori Paitan is a beloved classic ramen broth, celebrated for its luscious, creamy white soup and deep, flavorful taste. Its popularity in Japan dates back to the early 20th century. During this time, Japanese chefs began experimenting with ways to fully extract the deliciousness of chicken. Through continuous experimentation and refinement, Tori Paitan gradually emerged as a distinctive ramen feature and has become a vital part of Japanese ramen culture.

    Tori Paitan is made by simmering chicken and chicken bones for a long period, allowing collagen and fat to dissolve into the broth, giving it its signature creamy white color and thick consistency. During the simmering, seasonings like sault and soy sauce are added to enhance the flavors.

    The result is a delicious broth that’s not only rich in flavor but also packed with protein, collagen, and various nutrients that are beneficial to health.

    The Nōkō Shōyu Tori Paitan Ramen (濃厚醤油鶏白湯ラーメン or „Rich Soy Sauce Chicken White Soup Ramen” in English) at Nana’s Ramen offers a gratifying dive into the culinary artistry of Japanese paitan. The creamy white broth has a form-like consistency on top, crafted from hours of vigorous boiling and emulsification of chicken bones. The broth is thick, luscious and umami-rich, sprinkled with sesame seeds for a nutty crunch, and topped with tender chashu pork, tangy red ginger, crisp bean sprouts, and fresh green onions.

    When the silky, smooth noodles are enveloped in the rich broth, each slurp unveils a satisfying depth of flavors. Eat with various toppings for a dynamic mouthfeel – red ginger for a pungent kick, bean sprouts for a fresh crunch, and green onions for a subtle sharpness. The chashu pork slices, braised to a fine tenderness, brings a savory heartiness, wonderfully complementing this deep umami dish.

    Miso Tori Paitan Ramen (味噌鶏白湯ラーメン or “Miso Chicken White Soup Ramen” in English) is a delectable ramen dish that combines the rich, creamy texture of chicken paitan broth with the savory depth of miso. It’s topped with sweet corn, aromatic shallots, and flavorful minced meat, all brought together in a luxurious paitan broth.

    The broth boasts a pronounced umami-ness from the miso and a satisfying saltiness that complements each ingredient beautifully. The noodles are thick and slightly chewy. Its firm texture is perfect for soaking up the rich broth, making every mouthful packed with flavor. Pair with sweet corn and the pungent shallots that balance the hearty minced meat and the rich, creamy broth. It’s a great choice for those who love rich and savory flavors.

    However, due to miso’s inherent saltiness, the soup is best enjoyed in moderation to avoid excessive thirst. If you’re sensitive to salt or prefer a lighter experience, it’s a good idea to sip the broth sparingly rather than drink it in large quantities. 

    Ebi Shio Ramen (海老塩ラーメン or “Shrimp Salt Ramen” in English) is a delicious ramen dish known for its clear and light broth, different from the richer paitan soups. The broth, with its shio (“salt” in Japanese) base, has a clean, savory taste. It’s seasoned with shirasu, small dried, salted shrimps, which lend a briny, umami flavor.

    Standard toppings include green onions, spring sprouts, and a grilled shrimp skewer. We customized it with extras like chashu pork and chili paste, which add a delicious tenderness and a spicy kick. The thin, slightly firm noodles are ideal for the shio broth, allowing the broth’s delicate flavors to come though without overpowering it.

    The spotlight of this dish is the grilled shrimps, with their tender and smoky flavor. The shirasu and garlic on top are slightly charred, imparting a subtle burnt taste and a layer of garlicky, umami goodness, nicely contrasting against the light broth. We asked for extra chili paste (level 2, the spicier option available) in a separate dipping bowl to adjust the spice level in our broth and enjoy dipping the grilled shrimp. The fiery addition perfectly complements the shrimp’s natural sweetness, making each morsel all the more dynamic and invigorating!

    The introduction of ramen to Japan dates back to 1912 when it arrived in Yokohama with returning Japanese travelers from China. This exchange was facilitated by the Treaty of Amity and Commerce between Japan and Qing China in 1871, which spurred Chinese migration and the establishment of Chinatowns in major ports like Yokohama, Kobe, and Nagasaki. One of the earliest ramen shops in Japan catering to these communities, “Rairaiken,” opened in Asakusa, Tokyo, in 1910.

    While ramen has its roots in China, it has been considerably evolved and popularized in Japan. Unique variations include soy sauce, salt, miso flavors, and chicken paitan which we explored today. At Nana’s Ramen, you can also try spicy broths like Tantanmen (特製担々ラーメン) with chili pepper.

    Additionally, there’re vinegary broths reminiscent of soba, European-style tomato broths, and even curry flavors. One of the most beloved styles is tonkotsu, originating from Kyushu, known for its rich, creamy pork bone broth. There’s much more to discover in the world of Japanese ramen, and Nana’s Ramen is a great place to start. Join us as we continue our delicious explorations – stay tuned for more!