https://www.republikakulinarya.com/kulinarya-travels daily 1.0 2022-03-08 https://www.republikakulinarya.com/kulinarya-travels/gtwfoeu8wfbmd8sg592yhq892ppy3i monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617830496758-LN80V52GBIEF9M5UQW40/Kaliwa01.jpg Kulinarya Travels - DC - Kaliwa The flounder escabeche was simply to die for with the proper balance of sweetness and acidity matching the crisp skin and moist meat of the fish, overall an excellent dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617830477181-Q358NXEKJMD5EZSQ77GR/Kaliwa03.jpg Kulinarya Travels - DC - Kaliwa The first dish that Chef served us was their take on the Filipino classic lumpia and the braised pork belly appetizer which was so tender and rich that it almost had me ordering rice after the first bite. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617830791981-X8AYE55QQBLVA8WGRKZL/Kaliwa04.jpg Kulinarya Travels - DC - Kaliwa Our last 2 dishes served were the thai curry and korean galbi which were both excellent takes on popular asian dishes. https://www.republikakulinarya.com/kulinarya-travels/dc-01 monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617829185503-3KYVDYM4AC50G14A7LZM/PurplePatch02.jpg Kulinarya Travels - DC - Purple Patch https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617829134557-W1ANLFFP0SDZZFQNVM31/PurplePatch01.jpg Kulinarya Travels - DC - Purple Patch https://www.republikakulinarya.com/kulinarya-travels/dg-pogiboy monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617831796089-66MET19BF6CTK8K715IR/Pogi-01.jpg Kulinarya Travels - DC - PogiBoy https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617831874195-EKJQMWIFKVVJJMGQN9PM/Pogi-04.jpg Kulinarya Travels - DC - PogiBoy https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617831833939-MLDQJDL9EBVTZ886MGIV/Pogi-02.jpg Kulinarya Travels - DC - PogiBoy https://www.republikakulinarya.com/kulinarya-travels/dc-barkada-wine-bar monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617829684728-NUQUHRX2M6WCLSX0KQQD/Barkada02.jpg Kulinarya Travels - DC - Barkada Wine Bar https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617829613889-QF72YJULDX751VN7JVI2/Barkada01.jpg Kulinarya Travels - DC - Barkada Wine Bar https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617829758065-NQV67BSGDEIFPD2ZTSII/BARKADA+-+WITH+FRIENDS+USE.JPG Kulinarya Travels - DC - Barkada Wine Bar https://www.republikakulinarya.com/kulinarya-travels/dc-the-game-sports-pub-amp-tiki monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617831297713-WLAERV0IMO6BRR0E5SU4/TheGame01.jpg Kulinarya Travels - DC - The Game Sports Pub & Tiki on 18th https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617831422882-QQD90LLK5W0M2DIJCYQW/TheGame04.jpg Kulinarya Travels - DC - The Game Sports Pub & Tiki on 18th https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617831457586-BFTMIN3L1POHR539N5RG/TheGame03.jpg Kulinarya Travels - DC - The Game Sports Pub & Tiki on 18th https://www.republikakulinarya.com/kulinarya-travels/dc-kuya-jas-lechon-belly monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617832405824-DJOJNH7TOU79MTIXBR5S/Kuya02.jpg Kulinarya Travels - DC - Kuya Ja’s Lechon Belly https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617832304495-Q4EYJC4L0SPFGKKR0PNE/Kuya01.jpg Kulinarya Travels - DC - Kuya Ja’s Lechon Belly https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617832438428-LKZV7MUPV7FZSW8EMDPW/Kuya03.jpg Kulinarya Travels - DC - Kuya Ja’s Lechon Belly https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1617832338093-4GLQF3EJ6MZWK7QOFB34/Kuya04.jpg Kulinarya Travels - DC - Kuya Ja’s Lechon Belly https://www.republikakulinarya.com/kulinarya-travels/6w9phlplu6hpjnipjesrq7hht5lx38 monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618267181417-N1S9X361EVKAX4D4KVX0/Pusit.jpg Kulinarya Travels - NYC - Tradisyion The “Adobong Pusit” or squid adobo was the last dish I tried and the saying that you always save the best for last is quite accurate. The richness from the squid ink coats the rice perfectly and the tenderness of the squid along with the spice of the chilis was just what the doctor ordered for this rainy Friday afternoon. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618267681046-5EEMX2C0PD2TR6O7HLK7/KareKare.jpg Kulinarya Travels - NYC - Tradisyion His version of the Barrio Fiesta “Kare Kare” is a definite must try when visiting here. His Beef Kaldereta which was by far my favorite dish here is a tribute to his mother Linda’s cooking. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618266997677-PV0X8NYZTO4JPPFSBAUD/Sisig.jpg Kulinarya Travels - NYC - Tradisyion Their version of Sisig was probably the best I’ve tried so far here in the city, right balance of fat, crunch, spice and acidity to blend well with the pork and egg yolk. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618266800860-FIBVCD5OHZMSPT63AEXO/Crew.jpg Kulinarya Travels - NYC - Tradisyion https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618267551802-SWGQ3E49V25I7RWDR9NJ/Tart.jpg Kulinarya Travels - NYC - Tradisyion Joey Chanco was kind enough to give me their famous Calamansi tart as I packed the rest of my rice bowls to go and I am currently enjoying it while I write this article. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618266835855-XA0JH390GHIS5VHRTQTB/Doorway.jpg Kulinarya Travels - NYC - Tradisyion https://www.republikakulinarya.com/kulinarya-travels/cafe-salmagundi monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1619044036040-J4465JDOXJQNR3PK3MKU/Gelo.jpg Kulinarya Travels - Cafe Salmagundi Rey Angelo Honrade https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1619044149113-2M0998KO6D5C9K1PF2IV/ShortRib.jpg Kulinarya Travels - Cafe Salmagundi https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1619044080802-GVVOQJN55QVV529ULKTE/Cauli.jpg Kulinarya Travels - Cafe Salmagundi https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1619043912942-QM4L7J036WZ0PWRAXRH2/Louis.jpg Kulinarya Travels - Cafe Salmagundi Chef Louis Robles https://www.republikakulinarya.com/kulinarya-travels/a-plus-thai monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618844215707-C6LD1SFBZF5X0N1TPFDU/Float.jpg Kulinarya Travels - A-Plus Thai Place The sweet Thai iced tea float though was a complete game changer for me. I told Chef Aura after trying it that it was the best ice cream float I’ve ever had, and she simply said thank you, in Northern Thai we like to put vanilla ice cream on top of our Thai iced tea. In the end the simple things in life is what brings the outmost joy out of us… https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618844081054-IOSSGBLZ6N6KTMV3LAWS/Chef.jpg Kulinarya Travels - A-Plus Thai Place https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618844321928-2FJ0PPHXAXK9RNH9Y6HI/KHAO-SOI.jpg Kulinarya Travels - A-Plus Thai Place The meal would not be complete if we didn’t have Khao Soi on the table, a northern thai specialty with the chicken cooked to perfection and garnished with crispy noodles. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618844150854-IXN2ZW48012IVFNINQ8Y/TomKha.jpg Kulinarya Travels - A-Plus Thai Place The Tom Kha soup had the right amount of heat and richness from the coconut milk and the decadence of the banana blossom was simply delicious. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618844277132-NWE5FM1QJINSK49NH5U4/Table.jpg Kulinarya Travels - A-Plus Thai Place https://www.republikakulinarya.com/kulinarya-travels/amazing-grace monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618846168502-SSHNKTQ76L6705HUD7IT/ChefVJ.jpg Kulinarya Travels - Amazing Grace https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618846245588-02Q8Q471NY07F352Q8LU/UbeCake.jpg Kulinarya Travels - Amazing Grace https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1618846203839-HGT0FHNEM4HAZIBQWPQN/Bopis.jpg Kulinarya Travels - Amazing Grace https://www.republikakulinarya.com/kulinarya-travels/the-dutch-nyc monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620314427833-QKNOU0B1K9Z916BFFIP0/RIBS.jpg Kulinarya Travels - The Dutch Next to arrive was the stick pork ribs served with mango, lime leaf and peanuts. The ribs were nice and tender and the glaze was perfectly sweet and balanced with the mangoes and peanuts. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620314661259-SI2LJ3RFAO2R4EOOZ2X3/CARROT-CAKE.jpg Kulinarya Travels - The Dutch https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620314388742-9HHXZTR0LKVIFRH3RWXN/OYSTERS.jpg Kulinarya Travels - The Dutch ½ dozen wellfleet oysters from Massachusetts was the first item served and they were both tasty and sweet. I love starting my meal with some oysters and I can safely say that the oysters here a must have. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620314358954-XFYOAPJ6XBU53C30ZZTO/THUMBNAIL-HOT-CHICKEN.jpg Kulinarya Travels - The Dutch https://www.republikakulinarya.com/kulinarya-travels/makoto-miami monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620317771624-EHX3F3XXZEPD5D3M5B99/_HAMACHI-PONZU.jpg Kulinarya Travels - Makoto The Hamachi Ponzu was first to arrive to our table and this was the best way to start the meal with raw seafood cured in citrus with thinly sliced peppers. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620317573274-NT543ID2KIUM488GNW6L/_GINGER-LAMB-CHOP.jpg Kulinarya Travels - Makoto The Ginger Lamb Chop finally made it’s way and this dish stole the entire party. Served perfectly medium rare and smoking from the charcoal grill vessel it was plated on. The whipped feta tofu sauce that it came with was a superb accompaniment to the pungent flavors of the lamb chops. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620317673488-T9HKYK7OY0OAAKJR2QMU/_ANAGO-SUSHI.jpg Kulinarya Travels - Makoto The Anago Sushi was a perfect second starter as the ell was grilled perfectly and the eel sauce had the right balance of sweetness. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620317730218-NUNPZBT8HPFLM69P6OH5/_WATERMELON-CEVICHE.jpg Kulinarya Travels - Makoto Vicky’s order of Watermelon Ceviche was the 3rd order, and this was a very bright and colorful dish that was equally as tasty. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620317606238-9U9WRRI3AQFHXC8JZX1N/_STEPHEN-VEGAN-ROLL.jpg Kulinarya Travels - Makoto The Vegan Stephen roll followed shortly after and I was quite impressed with the zucchini tempura, avocado and red pepper strips that made the roll so Instagram ready. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620317637661-2QZQ10KZBWVV39CANUN1/_SHRIMP-TEMPURA-MAKI.jpg Kulinarya Travels - Makoto Shrimp tempura maki was the first roll to arrive at our table and I was immediately transported back to my time in Japan after my first bite. The crunch of the tempura complimented the asparagus and spicy aioli well. https://www.republikakulinarya.com/kulinarya-travels/babys-grill monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620759153356-K8EQ738FF6APEPYM1MC6/BBQ.jpg Kulinarya Travels - Baby’s Grill - Make it stand out Chef then served us a skewer of grilled chicken barbecue and a skewer of grilled pork barbecue. These skewers made me reminisce of my college days when I would go to the street stall with my classmates and have some barbecue skewers for lunch. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620759111853-X9E2WHOE2FCKDBR63AW0/INASAL.jpg Kulinarya Travels - Baby’s Grill - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620759210853-9IJFYVUXMASNDAD74E68/BLUE-MARLIN.jpg Kulinarya Travels - Baby’s Grill - Make it stand out Next on the menu was the sizzling blue marlin steak which sizzled for about 15 minutes after he served it to our table. It was garnished with some lemon wedges and fried garlic which complimented the fattiness of the fish well. https://www.republikakulinarya.com/kulinarya-travels/bilao monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620313475452-BHUJY5GZPYENDQ12466N/BICOL-EXPRESS.jpg Kulinarya Travels - Bilao https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620313308444-QFCD9DV6WDP6T0FMUNXG/SisigR.jpg Kulinarya Travels - Bilao Finally, the sizzling sisig made its way to my table and I could have not been happier to see my old friend. The chicharron gave the dish a nice crunch and I’m always happy when restaurants prepare this dish the traditional way using pork jowl, ears and liver. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620313417139-A09D80F9OCOP9DBJTLNO/THUMBNAIL-TILAPIA-ESCABECHE.jpg Kulinarya Travels - Bilao The tilapia escabeche was my 3rd dish and I almost didn’t want to eat the fish as it looked like a work of art. The tilapia was fried crisp perfectly and the escabeche sauce had the right balance of sweetness and sourness to it that at this point I was already working on my 2nd cup of garlic rice https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620313378468-QGGZCADYK3H60PHFM7TL/KARE-KARE.jpg Kulinarya Travels - Bilao The kare kare followed next and this being 1 of my favorite all time dishes I was a bit skeptic but after the initial bite I was sold. The oxtail and tripe were both stewed perfectly and complimented by the crispness of the vegetables. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620313337436-PJP3H24WP8JFEA60RZCQ/INASAL.jpg Kulinarya Travels - Bilao Grilled chicken inasal could not have arrived at a better time as the juiciness of the chicken cleansed my palatte from the richenss of the peanut stew. https://www.republikakulinarya.com/kulinarya-travels/call-me-gaby monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620761486004-K1Y5WOMFW5GWKJYYN5T1/BURRATA-PUGLIESE.jpg Kulinarya Travels - Call Me Gaby - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620761658247-VKOAJ5T8E1VYQLV8HTXD/LAVA-CAKE.jpg Kulinarya Travels - Call Me Gaby - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620761610478-YPCR2VUIC6PLCSRR7PQW/Monica.jpg Kulinarya Travels - Call Me Gaby - Make it stand out Our second pinsa was “Monica” which had San Marzano tomatoes, Nduja spicy salami spread with Stracciatella and basil. This pinsa was equally as good as the first and the spiciness of the Nduja was balanced with the richness of the Stracciatella and the fresh basil. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620761544101-VY1L924IKH9R1UIXRDKC/Maria.jpg Kulinarya Travels - Call Me Gaby - Make it stand out The first pinsa that arrived was “Maria” which comes with Mozzarella “fior di latte”, Stracciatella and black truffle carpaccio. As soon as Alena brought the wooden board to our table the smell of the cheese and the fresh bread was just what the doctor ordered for this lovely day. The scent of the truffles was also looming around and after my first bite I felt like I was in heaven. https://www.republikakulinarya.com/kulinarya-travels/union-street-pizza monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622234441902-RA8QZPHTQ3Y8YGPTL70S/MYTHICAL-MEATBALL-VODKA.jpg Kulinarya Travels - Union Street Pizza - Make it stand out The Mythical Meatball Vodka was the last slice we were trying this afternoon which came with mozzarella, ricotta, parmesan, meatballs and basil in a vodka sauce was for me the best. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622234414764-KDEO7LWXRPUWA1YDXE2D/MUSHROOM-AND-ROSEMARY.jpg Kulinarya Travels - Union Street Pizza - Make it stand out The Mushroom and Rosemary was the next slice that he made us try which was a white pie and he paired it with a Monopoly IPA from Wild East Brewery just down the block from here. The umami of the mushrooms was a nice balance with the fragrant rosemary oil, a simple yet tasty slice. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622234567842-BHVT8K4SMXQYEU99FSW9/CHEF-ADIN.jpg Kulinarya Travels - Union Street Pizza - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622234394685-BKZ2VEQSQBAO5UM9KNEX/SPICY-SUPREME.jpg Kulinarya Travels - Union Street Pizza - Make it stand out The first slice that he served us was the Spicy supreme which had pepperoni, sausages, onions, pickled jalapeño and hot honey. He said that it’s 1 of their top sellers’ and I could understand why as the pie was so good. https://www.republikakulinarya.com/kulinarya-travels/hutong monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622248229998-F9DKFEEI1F7G80ZH5CIH/GOLDEN-FLOWER.jpg Kulinarya Travels - Hutong - Make it stand out My second beverage for this evening was “Golden Flower” which had tequila, mezcal reposado, orange liquor and tropical blend yuzu. This was a bit stronger than the first drink but equally as good and I have to say that their beverage program is on par with the food. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622248270976-NW4A97M5L30GG5CMWLL0/PEKING-DUCK.jpg Kulinarya Travels - Hutong - Make it stand out The main course arrived and of course the Peking Duck took center stage on the table as the plate was presented with the crisp skin in the center and the juicy meat on the sides. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622248495667-LRS8RRDALZBYZGBICSK3/DIMSUM-PLATTER.jpg Kulinarya Travels - Hutong - Make it stand out We started our meal with the dimsum platter which had a total of 8 consisting of Mahi Mahi, Szechuan Peppercorn Prawn, Mushroom and Spinach and Prawn and Truffle. This was a perfect start to our meal and the accompanying “XO” type sauce was so good that we finished the platter in less than 5 minutes. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622248526189-714828KTT8QQS1Z91NJD/SHRIMP-AND-SCALLOP.jpg Kulinarya Travels - Hutong - Make it stand out Crispy shrimp and scallop dumplings were next to arrive to our table and the shell was similar to a spring roll that had a light and airy crispiness to it and the filling was seasoned perfectly. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622248393397-LAYNUCIA2FMLX9F1ISN6/TOM-YUr.jpg Kulinarya Travels - Hutong - Make it stand out Accompanying the peking duck on the table was our order of “Tom Yu” and this version was by far the best I’ve had so far with the dried scallops. The pea shoots were tossed perfectly and seasoned properly that made it stand out. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622248201446-5UX0XGOTUYFHYUS05I3Y/THUMBNAIL-BAO-AND-SOY.jpg Kulinarya Travels - Hutong - Make it stand out The “Bao and Soy” came with sesame mousse, salted caramel and sesame cake https://www.republikakulinarya.com/kulinarya-travels/wayku monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620760406280-3G0XCFQS8XBISQHVEIKB/_BRAISED-SHORT-RIB.jpg Kulinarya Travels - Wayku - Make it stand out Next to arrive was the braised short rib served with pea, ginger and wasabi puree. The short rib was braised to be fork tender and the pea puree had balanced flavors. This dish was very tasty overall and had a bit of adobo likeness to it for my palette. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620760463091-LRT5JQ3LIA1ISSRCIPCP/_AVOCADO-CHEESECAKE.jpg Kulinarya Travels - Wayku - Make it stand out Of course, we could not end the evening before trying out at least 1 dessert and for this evening it was the avocado cheesecake with candy mint and finger lime. The cheesecake had the right texture and the tanginess from the finger lime and richness of the avocado was a unique interpretation of this classic dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620760434046-QCH3NE9ENY0QH3YA28X8/_PATAGONIA-LAMB.jpg Kulinarya Travels - Wayku - Make it stand out The Patagonia rack of lamb was our last entrée for the evening and the green crust was amazing. The Andean potatoes gave the dish the earthiness flavors it needed to accompany the nutty notes of the artichoke. The lamb was cooked to a medium rare perfection and this dish was by far the best of the evening for me. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620760285213-PEMCE3GS8Y8VMSBEKX1J/_HAMACHI-TIRADITO.jpg Kulinarya Travels - Wayku - Make it stand out Himachi tiradito was the first appetizer served and this dish was as flavorful as it was colorful. The Hamachi was served with a melon, yellow pepper and yuzu sauce that gave it a bright yellow “leche de tigre-ish” color and complimented well with the crispy onions. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620760369411-LEF2D525FZ4HNBC82RHV/_OCTOPUS-IN-CORAL-REEF.jpg Kulinarya Travels - Wayku - Make it stand out Now we were ready for our entrees to arrive and the Octopus in the coral reef was first in our table. The octopus was cooked perfectly and the eggplant puree that served as the soil was seasoned well. The potatoes and kale gave the dish enough depth and texture and the beetroot coral reef were a true work of art. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1620760336709-HN5HVFP0FRG1SGRG8F5S/_PIZZA-FRITTA.jpg Kulinarya Travels - Wayku - Make it stand out The pizza fritta was our second appetizer to arrive and this was excellent, consisting of a light fried pizza dough topped with burrata and black truffle and micro basil. Every bite of this dish was so unique as the texture of the dough gave it a different feeling to what I was accustomed to and it was a welcome change. https://www.republikakulinarya.com/kulinarya-travels/ama-raw-bar monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622235828091-5MJGTK9HIZ0GSM0VYIIG/MUSHROOM-BAO.jpg Kulinarya Travels - AMA RAW BAR - Make it stand out The mushroom bao followed next which was a crisp maitake with fresh greens and a chili aioli https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622235729860-0G4M0ZT6B174P7FWUWGP/THUMBNAIL+_+OYSTER+PLATE+.JPG Kulinarya Travels - AMA RAW BAR - Make it stand out The oyster tray with 6 fresh east coast oysters, 4 shrimp cocktail and 4 snow crab legs was how we started our meal. It came with 4 sauces which were gochujang cocktail sauce, yuzu koshu aioli, lemongrass mignonette and ponzu scallion. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622236173379-WYVF2DKRD9EKFMYYYJ6W/CRISPY-TUNA.jpg Kulinarya Travels - AMA RAW BAR - Make it stand out As I slowly work my way on this super tasty beverage the crispy rice with tuna, nori and spicy mayo arrived on our table. This was such a refined take on this classic dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622235928904-EYO0ERD4WYDZ78SDACST/SICHUAN-WINGS.jpg Kulinarya Travels - AMA RAW BAR - Make it stand out Scihuan chicken wings was our third dish which had a dry rub and a scallion cilantro ranch dressing on the side. Being a huge wings fan, I have to say that this dish was flawless, from the crispiness of the wing to the spiciness of the rub and the flavor of the dressing. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622235983106-UFICP38658B0LO37BFV9/MELLOW-MUSSELS.jpg Kulinarya Travels - AMA RAW BAR - Make it stand out our last dish the “Mellow Mussels” which is tossed in a thai style green curry and served with nori fries and a toasted bun. https://www.republikakulinarya.com/kulinarya-travels/bodega-miami monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622250672558-HPIPGGZDBUBJXCUT02O5/PALETA.jpg Kulinarya Travels - Bodega Taqueria y Tequila - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622250504808-SRSSYUC5D0PYFO5ATPZJ/TACOS.jpg Kulinarya Travels - Bodega Taqueria y Tequila - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622250482156-42FTXCSHC2QLK6CXZXQJ/GUACAMOLE.jpg Kulinarya Travels - Bodega Taqueria y Tequila - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/kosushi monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622229432324-URYZUTDATC2UE92MX9X6/KOSUSHI-KING.jpg Kulinarya Travels - Kosushi - Make it stand out Our maki followed after and we got the Kusushi King which was one of their signature dishes that had king crab, avocado, cucumber, tuna, yellowtail and salmon sashimi with yuzu soy, sesame oil, ginger, chives and sesame seeds. The maki was so bright and colorful and the different tyopes of fishes were layered perfectly. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622229276564-4O3OCHUJU1OUJNZ0R9OY/SHRIMP-BUTTERr.jpg Kulinarya Travels - Kosushi - Make it stand out Shrimp Butter was next to arrive and this was torched and dressed with truffle butter that was so rich yet subtle that created a perfect bite. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622229310271-WZ5IFN4CS3CMJXGR3UZG/AUSSIE-WAGYU.jpg Kulinarya Travels - Kosushi - Make it stand out Our hot dish arrived next which was the Aussie Grilled Wagyu that came with a mushroom sauce that had so much flavor and blended well with the beef. This dish was so perfect that it ranks among one of the best dishes that I’ve tasted anywhere. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622228990162-C9340KFI8EACB22GRNQN/TUNA-SALMON-MADAI.jpg Kulinarya Travels - Kosushi - Make it stand out Our next course was a sushi tray of tuna foie with orange eel sauce, the torched salmon truffle with truffle oil and lemon zest and the madai with red snapper and ponzu jelly. These 3 items were phenomenal, the careful attention to detail, craftmaship and blending of ingredients were outstanding. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622228845769-XMZRYJX9RNNN81HAE2K1/DINING-ROOM.jpg Kulinarya Travels - Kosushi - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622228927810-915ZGEPRFAD56ULTMXHT/UNAGI.jpg Kulinarya Travels - Kosushi - Make it stand out For our fist appetizer we ordered the Unagi Avo which was with avocado, masago and wrapped in crispy nori and eaten like a taco was the best way to start the meal. If this was an indication of how the dishes were going to come out this afternoon, then I was right in not eating breakfast. https://www.republikakulinarya.com/kulinarya-travels/uchi monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622246863648-6PJWVAIM4YL7FSGH71KN/THUMBNAIL---CHU-TORO-AND-MADAI.jpg Kulinarya Travels - Uchi - Make it stand out The chu toro which is the fatty part of the tuna followed along with the madai which was Japanese sea bream. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622246838294-MMR82UJKZTGM7RFYFFL7/WAGYU.jpg Kulinarya Travels - Uchi - Make it stand out The hot rock with the wagyu strips came next and this was sliced a bit thicker than usual which gave the beef a “bleu” feel to it after being seared which was a nice surprise. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622246947610-GHWN9ADPEGQZ271EDYPR/HOKKAIDO-UNI.jpg Kulinarya Travels - Uchi - Make it stand out The Hokkaido Uni Sashimi was laid in a shiso leaf with finely sliced pineapple and yuzu sauce was so light and fresh. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622246800481-9APSP74PO33DN39UPJLL/PORK-BELLY.jpg Kulinarya Travels - Uchi - Make it stand out The pork belly was our first hot appetizer which was accompanied with some delicata squash was superb. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622246740561-YL9PE59RV26Q9PQ563W8/HIRAME-USUZUKIRI.jpg Kulinarya Travels - Uchi - Make it stand out Our first dish was the Hirame Usuzukuri which was flounder served with the picled radish was so good that we ordered a few more cold starters after. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622246768993-DRIQOE9L4WTJ6BQ3D7H2/UNAGI.jpg Kulinarya Travels - Uchi - Make it stand out Unagi was what our server brought next, and the fish was torched beautifully that we had to order it twice. https://www.republikakulinarya.com/kulinarya-travels/so-sarap monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622232500311-VFUBHRPUEJFCXHK98YW5/campechano.jpg Kulinarya Travels - So Sarap - Make it stand out Campechano was the first taco that they served us which is a usual collection of various meats and for this instance it consisted of tocino, longanisa and tapa. This was a perfect way to start our meal. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622232669434-XSU55EI84JTEK6AF7BOA/sinigang.jpg Kulinarya Travels - So Sarap - Make it stand out The last item on the menu was the Taco de Nilaga which consists of bone marrow with beef tongue and cheeks and a side of bone marrow consommé. The taco is to be dunked in the Consommé a la Birria style which is the newest taco fad to hit NYC. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622232548070-C169Y78XYTIJZDXKYYOA/dinuguan.jpg Kulinarya Travels - So Sarap - Make it stand out The Chef told us that the next round will be Taco de Dinuguan made with pork ears, tripe, intestines stewed in pork blood. This being one of my favorite dishes back home I was so eager for the taco to arrive. The tortilla was made from blue corn which gave it a nice flavor to blend well with the “chocolatiness” of the pigs blood and savoriness of the offal. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622232423984-UV08UPBFNKIKLWETO94A/menu.jpg Kulinarya Travels - So Sarap - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622232621066-CJ8DCQ6SOZ2ZL3CCJGWL/thumbnaill.jpg Kulinarya Travels - So Sarap - Make it stand out Chef VJ comes from a family of cooks starting from his grandmother Candy who had a local eatery in there hometown of Pangasinan where his father Virgilio has passed 2 generations of recipes to him. https://www.republikakulinarya.com/kulinarya-travels/lucali monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622249765276-648GGWP3XZEDVDES6OTA/WATRERCRESS-SALAD.jpg Kulinarya Travels - Lucali - Make it stand out The watercress salad with seasonal fruits which were pears was brilliant. The salad had a light olive oil citrus dressing and topped with some goat cheese was so easy to eat that we emptied out the plate in no time. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622249802104-EE7BBA428PSN9U3VYCUP/PEPPERONI.jpg Kulinarya Travels - Lucali - Make it stand out We ordered one pie with pepperoni and mushrooms toppings and it was large enough to feed an army. The dough was super thin which is what I prefer and the smoke from the wood fire complimented the pizza well. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622249841255-L5FBDRZVGQL32VW2MG2R/WINGSr.jpg Kulinarya Travels - Lucali - Make it stand out We also had an order of chicken wings which was a perfect example of an “Italian-American” merging of flavors and ingredients. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622249782173-KIZWDXH4LVZQFZ6ZBEW6/ARTICHOKE.jpg Kulinarya Travels - Lucali - Make it stand out We stated our meal with the artichoke cooked 2 ways: plain baked in olive oil and the lucali special baked with pomodoro sauce and cheese. Both were good and tasty but I preferred the simpler version as it resonated what I used to eat at various trattoria’s around Italy when I was studying for my Masters at Pollenzo. https://www.republikakulinarya.com/kulinarya-travels/sugar-cane monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622237708943-7HN7MXXXNNI69QNHP8OT/DUCK-FRIED-RICE.jpg Kulinarya Travels - Sugar Cane - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622237644645-DM3QJ61ZRAETH4STKFFH/CRISPY-TUNA.jpg Kulinarya Travels - Sugar Cane - Make it stand out The crunchy tuna roll with avocado, spicy tempura flakes and sweet chili was by far my favorite of the 2. The spicy tempura flakes gave the roll a nice crunch and the sweet chili sauce was the perfect balance of flavors that blended well with the tuna. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622237484469-2ERDCS3AFX6VY83D7KYX/HAMACHI-TAQUITO.jpg Kulinarya Travels - Sugar Cane - Make it stand out The Hamachi taquito which had avocado cream, charred corn and ginger garlic soy sauce was outstanding. The crispiness of the shell with the flavors of the Hamachi and richness of the avocado cream along with the smokiness of the charred corn made this a perfect taquito bite. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622237560070-M6IFI02873V8MG05SYCD/GOAT-CHEESE-CROQUETASs.jpg Kulinarya Travels - Sugar Cane - Make it stand out The goat cheese croquettes were perfectly golden brown and it had guava jam syrup for it’s base to give the dish a sweet component. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622237622795-AF55PPG712NY8EQS9AVF/CRISPY-RICE.jpg Kulinarya Travels - Sugar Cane - Make it stand out The crispy rice roll was so good with the yellowtail and kimchi slaw that sat on top of the crispy rice. I must admit that I don’t order crispy rice that often, but this dish will surely change that. https://www.republikakulinarya.com/kulinarya-travels/lung-yai monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622251229680-3OEJM2WPPNCAL116I7U7/DUCK-SALAD.jpg Kulinarya Travels - Lung Yai - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622251298249-FWDE1C6C4KORJMTQR93B/FRIED-RIBS.jpg Kulinarya Travels - Lung Yai - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1622251251259-8HZCUBTF5EDS5CKBBHQR/CRAB-FRIED-RICE.jpg Kulinarya Travels - Lung Yai - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/mr-taka monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624898980945-48YKRV3IKM3F3UWLOUB3/_-CHEF.jpg Kulinarya Travels - Mr. Taka - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624898857326-4R69HD0SJUH7DILJH2EN/_-TEMPURA.JPG Kulinarya Travels - Mr. Taka - Make it stand out For today though I start my meal with the purple sweet potato tempura which come with 3 different sauces, wasabi, yuzu and sesame. This is also how I start every meal here for quite some time now. I make easy work of the appetizer as always and the Japanese sweet potato always reminds me of ube. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624898885276-JRWVK0SQ22S9XFZPLZNE/--SHOYU.JPG Kulinarya Travels - Mr. Taka - Make it stand out I opted for the yuzu shoyu ramen for today as I felt the white soy sauce and fish broth was appropriate for the weather. I choose pork belly as my protein and added an order of egg which is my preferred way of eating ramen. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624899147113-F7KVZIGTW5HPO8S0UA4K/_-SIGN.jpg Kulinarya Travels - Mr. Taka - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/red-rooster monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624899966934-WMAT1BGWLB7KOARYTOFV/CORN-BREAD.JPG Kulinarya Travels - Red Rooster - Make it stand out We started the meal with their famous corn bread which was served with a side of roasted tomato and corn butter. The cornbread had the perfect balance of sweetness and the umami from the corn butter was difficult to resist. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624900137276-HABN132OHAQ5FVLZQG6M/SUNDAE.JPG Kulinarya Travels - Red Rooster - Make it stand out Lastly we had the rooster sundae with vanilla ice cream, chocolate and cherry sauce, crumbles and sprinkles and vanilla whipped cream. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624900078414-NMBHS1T3TKFYXGXGOK6A/JERK-SALMON.JPG Kulinarya Travels - Red Rooster - Make it stand out We also tried the jerk salmon bowl with bulgur, roasted corn, cucumber, parsley and pepper escovitch. The salmon was perfectly cooked and the bulgur and escovitch offered great complimentary flavors to the dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624900025841-IRE0T7CE80ICQRXEMDDK/SHRIMP-GRITS.JPG Kulinarya Travels - Red Rooster - Make it stand out For my entrée I had shrimp and grits with tomato, okra and chorizo. This rendition by far is the best version I have had so far with the chorizo giving the grits a nice contrast and the okra always the star of the show. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624900001369-R7ZQE0KCTT7TED74JLZV/YARD-BIRD-CHIX.JPG Kulinarya Travels - Red Rooster - Make it stand out Of course, we had the yardbird chicken shake with hot honey which is always essential to have when dining here. The hot honey glaze and spicy rub is just perfect with the crispy chicken skin and tender moist meat. https://www.republikakulinarya.com/kulinarya-travels/manresa-x-instersect-by-lexus monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623692462434-4G7KVX81BXF1QE4JFU6B/STRIPED-JACK-SASHIMI.jpg Kulinarya Travels - Manresa x Instersect by Lexus - Make it stand out The sashimi was with sesame, radish and citrus which blended perfectly and was superb overall. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623692669331-HO49CMDNO6YRACA75PG5/GRILLED-BLACK-COD.jpg Kulinarya Travels - Manresa x Instersect by Lexus - Make it stand out While the black cod was with market beans and bonito butter. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623692402068-LUV7BEGIFTL04QC3MHTJ/SALMON-RILLETTE-r.JPG Kulinarya Travels - Manresa x Instersect by Lexus - Make it stand out The salmon rillette was part crudo and part lightly smoked https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623693583205-EVTP1GTURTPDWF2Y4ET5/SALT-BUTTERs.jpg Kulinarya Travels - Manresa x Instersect by Lexus - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623692426590-FN7ND4SYL5NPI46NPJFS/FOIE-GRAS.jpg Kulinarya Travels - Manresa x Instersect by Lexus - Make it stand out While the foie gras was garnished with cacao nibs and Armagnac. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623692643363-KT9RSMKRNOZHWTRSYOX1/DUCK.jpg Kulinarya Travels - Manresa x Instersect by Lexus - Make it stand out The duck was garnished with five vegetables and a sharp carrot jus https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623693294921-2VSJ85AQF5RAWWL763MY/BOOKS.jpg Kulinarya Travels - Manresa x Instersect by Lexus https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623693368804-RG93GICCNPQ7RLOH12QV/Manresa.jpg Kulinarya Travels - Manresa x Instersect by Lexus https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623693170335-T89D8978UCRNINE85TGC/Pass-.jpg Kulinarya Travels - Manresa x Instersect by Lexus https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1623692497938-7LCU6ZSRB7ZU1GTRCIBM/HERB-PANISSE.jpg Kulinarya Travels - Manresa x Instersect by Lexus - Make it stand out The panisse was with meyer lemon and boquerones which was so light and crisp that we could have eaten another order ☺ https://www.republikakulinarya.com/kulinarya-travels/merchants-cigar-bar monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624901035617-DRI62VMABOL0V3KYUISH/_-cigars.jpg Kulinarya Travels - Merchants Cigar Bar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624900838377-2PXYGD19WRZ5IL8O14IO/FOIE-GRAS.JPG Kulinarya Travels - Merchants Cigar Bar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624900798963-972VN7VO72WSPCDFT50B/_-CORLEONE%27S-CHOICE.jpg Kulinarya Travels - Merchants Cigar Bar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624900934691-ZCKENN52CEWL2BJ1858U/TUNA-CRUDO.JPG Kulinarya Travels - Merchants Cigar Bar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/fish-cheeks monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624902218740-G2P2XB76ESSNGEAK1NGB/THUMBNAIL-STEAMED-FISH.jpg Kulinarya Travels - Fish Cheeks - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624902055595-I1MWIWVZ7E61AB14DHEK/GRILLED-PORK-CHEEKS.JPG Kulinarya Travels - Fish Cheeks - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624902248549-2QA2BTL87EDRCJPSMNPE/DESSERT.JPG Kulinarya Travels - Fish Cheeks - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624902082073-A0OOF50X7RUZCBAKC7DT/YUM-HED-YAANG.JPG Kulinarya Travels - Fish Cheeks - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1624902120806-G4NFOH7353GD9F5UHW3Q/RAINBOW-TROUT-PAD-CHA.JPG Kulinarya Travels - Fish Cheeks - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/nitehawk-cinema monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627390656420-V63Z5PDQ0NYMXS2XUPXL/THUMBNAIL-CHEF-FRANEY.jpg Kulinarya Travels - Nitehawk Cinema - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627390856263-6CVEOZ3UDGW9AFGJIVPE/TICKETS.jpg Kulinarya Travels - Nitehawk Cinema - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627390736953-NPZD67O6RP4U9LUSSN1B/SCREEN-TIME.jpg Kulinarya Travels - Nitehawk Cinema - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/salt-lick monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627565449667-3SCDXR27I8FRYTUNPHV4/Chefs.jpg Kulinarya Travels - Salt Lick - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627565707907-L00YEE7BSZV5G2BKTYBS/PHONE-BOOTH.JPG Kulinarya Travels - Salt Lick - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627565772977-RSQRWNAPY33LU6DOVYUH/Cobbler.JPG Kulinarya Travels - Salt Lick - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627565403627-M0Z0PC12JZ8OFS6CMTPX/Pit-.jpg Kulinarya Travels - Salt Lick - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627565491997-8LUDIXAK5RWLNQ21YPTS/BBQ-Spread.jpg Kulinarya Travels - Salt Lick - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/queens-night-market monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627996696548-9UNMLH0MR1M6FEIFYUKT/SKEWERS-BBQ.jpg Kulinarya Travels - Queens Night Market - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627996659973-YN1MPSQERFRVUL9AWPOI/MAMA-STICKS.jpg Kulinarya Travels - Queens Night Market - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1627996862289-39DM9VTSZKTTH2TWK8GE/HALO-HALO.jpg Kulinarya Travels - Queens Night Market - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/east-side-king monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628173515876-YK1XZRCBZZ11H6PCRL0L/TEAM-SHOT.jpg Kulinarya Travels - East Side King - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628173322527-OES48J2KX7F4215C2AZT/BEET-FRIES.jpg Kulinarya Travels - East Side King - Make it stand out The first to arrive is beet home fries and this was such an excellent appetizer. The beets were nicely crisp and seasoned with togarashi and dipped into kewpie was such a new wave of flavors to me and immediately I knew how the rest of the evening would be a flavor bomb. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628173420105-ECWXR14HLKMPMYH5M30C/BRUSSELS-SALAD.jpg Kulinarya Travels - East Side King - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628173478986-G2AQQ3WOQ69F62IR6OPH/DRANKS.jpg Kulinarya Travels - East Side King - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628173359434-ZWLRTUD3WGM43OE9F8HP/KARAAGE.jpg Kulinarya Travels - East Side King - Make it stand out Thai chicken karaage was next to be served and this was a unique take on the Japanese classic with a sweet and spicy sauce and a lot of herbs. The liberty rice was a perfect accompaniment to the karaage as the rice was garnished with jalapeño strips and garlic oil. https://www.republikakulinarya.com/kulinarya-travels/little-mad monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628549318377-AFO67SRL7SKPSD4NGE51/DYEONYUK-TORCHON.jpg Kulinarya Travels - Little Mad - Make it stand out The Pyeonyuk Torchon with head cheese, market greens and yangyum was next and this was also a nice play on a French terrine with Asian flavors. The yangyum sauce on the greens balanced the richness of the head cheese torchon. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628549296061-ACWFVZEI4U40WURT83UG/KUCHI-OYSTERS.jpg Kulinarya Travels - Little Mad - Make it stand out The oysters were a first appetizer which had tomatillo chojang and croutons. It was such a unique take on a simple dish with bright colors and proper crisp. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628549387430-ZN2EZ1BDZXXPHUQ69EOO/SOFT-SHELL-CRAB.jpg Kulinarya Travels - Little Mad - Make it stand out The soft-shell crab arrived next which was fried with speck, pea leaves, and a sabayon served table side. Loving soft shell crab so much this was my favorite starter for the evening. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628549566389-LPDWKMR56LKNV4V33WMN/CRISPY-BOSSAM-2.jpg Kulinarya Travels - Little Mad - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628549602399-GZ225Y0X3YPPS81HWM5C/EARL-GREY-SHAVED-ICE.jpg Kulinarya Travels - Little Mad - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1628549341902-3K6GCNBHICM8CE3SXJCU/FRIED-BUHSUT-.jpg Kulinarya Travels - Little Mad - Make it stand out The fried buhsut with maitake, sour cream and whole onion was our third appetizer, and this dish was so interesting. The maitake was fried crisp in a light batter while the whole onion was roasted and hollowed out to serve as the vessel for the sour cream dipping sauce. https://www.republikakulinarya.com/kulinarya-travels/mision-ce monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629207095246-5D0QZ45OXYCT04SJZYTT/TRES-LECHES.jpg Kulinarya Travels - Mision Ceviche - Make it stand out Finished my meal with the Algarrobina Tres Leches cake and this was insanely good, hands down one of the best cakes that I’ve ever tasted in my life. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629206927262-NOE9W87CSGOXZMEX0F5T/ANTICUCHERO.jpg Kulinarya Travels - Mision Ceviche - Make it stand out My second course was from the Nikkei bar which was the Roll Anticuchero with white asparagus, avocado, American wagyu, anticuchera sauce torched with a soy sauce reduction. The torched sauce gave the roll a nice smoky flavor and a perfect blend of Peruvian and Japanese. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629207048162-HR4ZZB3VMM77UXB30PQQ/LOMO-SALTADO.jpg Kulinarya Travels - Mision Ceviche - Make it stand out At this time my main course arrived which was Lomo Saltado which was an 8 oz stir fried filet mignon, soy sauce, onions, tomatoes, fried potatoes and white rice. Lomo Saltado is a Peruvian style stir fry but this was a level above the rest with the quality of ingredients and technique. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629206900236-OZEAXPKQULVZ5ZA4G9QC/CLASSIC-CEVICHE.jpg Kulinarya Travels - Mision Ceviche - Make it stand out My first course was Ceviche which was the Classic dish consisting of the day’s catch, rocoto’s tiger's milk, corn, and sweet potato. The dish was perfectly balanced and the leche de tigre was light and bright. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629206869246-ZG86NI0DVKLNBC1M1JA4/PISCO-SOUS.jpg Kulinarya Travels - Mision Ceviche - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629206951867-0TFSMJHPDKY771ZIJD5M/MAITAKE.jpg Kulinarya Travels - Mision Ceviche - Make it stand out The third course was the Maitake appetizer which was pan seared Japanese mushrooms, panca sweet chili sauce, radish and peanuts. This is another perfect representation of a cultural exchange between Latin and Pacific. https://www.republikakulinarya.com/kulinarya-travels/franklin monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629207789870-G1UV27VCZZJ53A1LC74I/BRISKET.jpg Kulinarya Travels - Franklin Barbecue - Make it stand out Brisket https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629207822777-TNB7HSWL6FAVLTUNSIGK/PECAN-PIE.jpg Kulinarya Travels - Franklin Barbecue - Make it stand out Texan Style Pecan Pie https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629207756953-TSZJ6B8IPVQ2WCPN1O87/PULLED-PORK.jpg Kulinarya Travels - Franklin Barbecue - Make it stand out Pulled pork https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629207858181-6DFH1ONJP99M64QT1A1L/RIBS.jpg Kulinarya Travels - Franklin Barbecue - Make it stand out BBQ Ribs https://www.republikakulinarya.com/kulinarya-travels/thai-kun monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629208394169-GFPKF0VM4WTUOCIJWXLC/OUTDOOR-PATIO.jpg Kulinarya Travels - Thai Kun - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629208805665-6JW2KQC5AHBCX56EL1GU/CRAB-FRIED-RICE.jpg Kulinarya Travels - Thai Kun - Make it stand out The crab fried rice shortly followed after and this had a nice balance of crab and fish sauce with herbs and cucumber that made me go back for more. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629208903973-B2EECCIRJ0DDGSYBDMKG/SIRLOIN.JPG Kulinarya Travels - Thai Kun - Make it stand out 12 oz rib eye cooked medium rare was our last dish for the night and this was a perfect ending to the meal. It was served with a side of sticky rice and Thai pickles that accompanied the beef perfectly. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629208827826-7ZR0ZRJ3O5JFTGSO1LK4/PAD-THAI.jpg Kulinarya Travels - Thai Kun - Make it stand out The classic Pad Thai has just been served and this had a sweet and sour sauce to it that coated the noodles nicely and gave it a unique twist. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629208863997-ZM8U2LVMN5GDXPLIS6IB/RED-SNAPPER.jpg Kulinarya Travels - Thai Kun - Make it stand out The 3 pound wild caught red snapper just arrived to our table and this was nicely deep fried and tossed in a tamarind chili sauce that went perfectly with the fresh fish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629208520281-D4ZC6PIMNBPRBV2SZYXS/WINGS.jpg Kulinarya Travels - Thai Kun - Make it stand out The tamarind chili wings was next on our table and this was fried crisp to perfection while keeping the inside moist and the tamarind sauce coated the wings nicely. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629208495263-9OJA3CA1YRMZ0TAF3FTH/TARO-CRISPS.jpg Kulinarya Travels - Thai Kun - Make it stand out Our first appetizer was the taro crisps which were shredded and fried and served in their famous boom sauce. This was so good that we almost immediately finished it right away. The boom sauce had all the flavors of a classic Thai sauce with a balance of sweetness, spiciness, and saltiness. https://www.republikakulinarya.com/kulinarya-travels/132ez54kyfkqr6kq55htjhy0czp6pc monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629815387695-IU4ORYESZ6IDN3DJ0W0L/CACIO-E-PEPE.jpg Kulinarya Travels - St. Ambroeus - Make it stand out Linguine cacio e pepe is one of my favorite dishes of all time. The balance of pecorino and pepper is just marvelous to me. The pasta was al dente and the sauce coated evenly. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629815411126-K1IZ0PUJEKET82S73FE5/ST-AMBROEUS.jpg Kulinarya Travels - St. Ambroeus - Make it stand out Leaving this place without having dessert would be a crime so I had the Sant Ambroeus which is a light chocolate mousse cake topped with chocolate granules and caramelized cocoa nibs. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629815244851-P7DPMO11XEQVBHZGBQ3P/FRONT-SPACE.jpg Kulinarya Travels - St. Ambroeus - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629815357774-O3JIJYVX25XXEM21JDSM/BURRATA.jpg Kulinarya Travels - St. Ambroeus - Make it stand out Burrata and prosciutto is how I started my meal today and it could not have been any better. The burrata was nice and creamy while the prosciutto was perfectly sliced thin with the right amount of fat. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629815327795-YGAO0Z0BKFX72YE87Y77/_CHINOTTO.jpg Kulinarya Travels - St. Ambroeus - Make it stand out Fresh toasted bread and olive oil was served to start the meal along with my favorite beverage from Italy, Chinotto. https://www.republikakulinarya.com/kulinarya-travels/rolling-smoke monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629997512442-XL34Q8XGBIB5AWAS8DK0/TACOS.jpg Kulinarya Travels - Rollin Smoke - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629997488399-U4KA093BJV9QHK8LTR6N/OWNER.jpg Kulinarya Travels - Rollin Smoke - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629997461880-1U4LC5WOEBFKWV8FENUY/FRONT-SPACE.jpg Kulinarya Travels - Rollin Smoke - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629997580684-68H9Y3N169AOINFGU1JP/SMOKER.jpg Kulinarya Travels - Rollin Smoke - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/loro monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629999644309-BV25IR9H2V048V6Y0OC2/LORO.jpg Kulinarya Travels - Loro - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629999694713-919JD4JQDA87DHIPK0RQ/SMOKED-PRIME-BAVETTE.jpg Kulinarya Travels - Loro - Make it stand out The smoked prime bavette was my second dish and the shishito salsa verde was so good. Mimicking a Japanese chimichurri with a slight kick that was so good with the smoked meat. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629999523806-335FGRWYDXMU27VZ6OR5/FROZEN-GIN-AND-TONIC.jpg Kulinarya Travels - Loro - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629999670000-HDB1KTY2GEFJCU5TVC92/TEXAS-SWEET-CORN.jpg Kulinarya Travels - Loro - Make it stand out The Texas sweet corn was first to arrive, and this had an Asian “elote” feel to it and the cherry tomatoes were a nice touch to the dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629999724608-2K8AE1VB2IQMXQZ67ML4/THUMBNAIL-MALAYSINA-CHICKEN-BO-SSAM.jpg Kulinarya Travels - Loro - Make it stand out The Malaysian chicken bo ssam was my main entrée and this was a dish to behold on its own. It had a yellow curry yuzu vinaigrette sauce that coated the chicken perfectly. It was accompanied by pickles and a lettuce leaf that you are supposed to eat as a wrap. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1629999764288-8ELPCMCU8NDM6YSA9SEL/SMOKED-CHOCOLATE-CREME-BRULEE.jpg Kulinarya Travels - Loro - Make it stand out I ended my meal with their smoked chocolate crème brulee with salted peanut brittle which was so good, and I have to say that by far this is the best meal I’ve had here in Austin. https://www.republikakulinarya.com/kulinarya-travels/odd-duck monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630000818929-PF0ADR2KORJYG2FFW95I/PORK-LOIN.jpg Kulinarya Travels - Odd Duck - Make it stand out The Dry-Aged Richardson Farm Pork Loin was my entrée which came with a garlic-pecan mole that was nice and smoky and garnished with strawberry kimchi and fried oyster mushrooms. It was topped with a carrot glaze and fresh avocado. This dish was just perfect in every way from the grilling of the pork to the preparation of the mole. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630001011134-CVGJ8VF3BOSHPSVXMKJP/CORN-BREAD.jpg Kulinarya Travels - Odd Duck - Make it stand out My first dish to arrive was of course the world-famous cornbread and this is one of the dishes that they are best known for. It was topped with cheddar and green garlic butter that gives the dish a savory flavor. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630000856487-LOQST3S4CXVY8YSSZPJR/VANILLA-ICE-CREAM.jpg Kulinarya Travels - Odd Duck - Make it stand out Time for dessert and I got the vanilla bean ice cream with milk crumble and bourbon pecan syrup which was phenomenal. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630000721236-AC6JOAEZBVOM51B9DV0D/FRONT-SPACE.jpg Kulinarya Travels - Odd Duck - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630000765124-2L9BI7S79L2OAQ4D7JXW/CEVICHE.jpg Kulinarya Travels - Odd Duck - Make it stand out The Redfish Ceviche was my second dish and this by far has been the best ceviche I’ve had this year including being in Miami twice already. The Texas redfish or also known as the spot tailed bass is wild caught off Port Aransas which is near Corpus Cristi. The green curry and strawberry were such a unique take on this dish along with their home-made chips garnished with their own “ODD BAY” spice. https://www.republikakulinarya.com/kulinarya-travels/carabao monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630002289262-RQKTMJ09664LHTHJXXYO/FRONT-SPACE.jpg Kulinarya Travels - Carabao Express - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630002412701-4F70N9OSU1EOO0RYG6O4/PALABOK.jpg Kulinarya Travels - Carabao Express - Make it stand out The Palabok Espesyal with fried soft shell crab was so good and the sauce was nice and sweet. It had the hard-boiled egg as well and the chicharron. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630002567175-V2ZCQG8WQXVAPQA0FNRY/DOLE-WHIP.jpg Kulinarya Travels - Carabao Express - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630002354830-Q39CKEOWEZXWKB3VYSOD/FRITTO-PIE.jpg Kulinarya Travels - Carabao Express - Make it stand out She started me off properly with their Yum Yum Frito Pie which according to her is a Texas thing. It’s frito chips topped with cheddar cheese and she added a “secret filipino twist” to it. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630002377910-LQVMKQCR0H5PZ6ZF6V9E/4-SQUARE.jpg Kulinarya Travels - Carabao Express - Make it stand out The “4 square” was our next dish which was a pulled pork adobo sandwich with crunchy shallots sandwiched into 4 sweet Hawaiian buns. It had a light mayo and scallions as well tossed into it. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630002508780-L5MXJB0TCL1QIVIEKYXE/SISIG.jpg Kulinarya Travels - Carabao Express - Make it stand out Now we’re getting to the serious items, as she brought out the Sisig Birria Tacos. This was such a cool interpretation of the dish and the bone consommé even complimented the sisig well. https://www.republikakulinarya.com/kulinarya-travels/tabachoy monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630003602090-G63AFKGVB678HW4BUXLE/SISIG.jpg Kulinarya Travels - Tabachoy - Make it stand out We started the evening with a bowl of pork sisig topped with a fried egg and curry mayo. The pork was nice and crispy, and the flavors were good and as more orders came in the entire place started busting with the aroma of sisig. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630003661941-38ZS1DBDECQ92T40JEJQ/ADOBO.jpg Kulinarya Travels - Tabachoy - Make it stand out Lastly, we had the pork adobo as his homage to his father Chef Gus and the dish was worthy of carrying their legacy. The pork was braised tender and the garlic vinegar aroma and taste were sublime… https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630003536309-40MQAJMNEFH1LXBHQ8YV/THUMBNAILFRONT.jpg Kulinarya Travels - Tabachoy - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630003636462-ZI2BNWBLBRL5W23ODHHF/CHIX-BBQ.jpg Kulinarya Travels - Tabachoy - Make it stand out Grilled Chicken barbecue was next and their house made Filipino bbq sauce was perfect, balanced in flavors and the atchara was exceptional. https://www.republikakulinarya.com/kulinarya-travels/johns-roast-pork monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630004770820-4856B45R99538M6JCMHQ/CHEESESTEAK.jpg Kulinarya Travels - John’s Roast Pork - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630004794564-5NBF3GH9QAZ81QN4HE9M/ITALIANO-.jpg Kulinarya Travels - John’s Roast Pork - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630004822101-K2RNFFDJNQ898ICF3UZE/PORK-SIGN.jpg Kulinarya Travels - John’s Roast Pork - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/wayla monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630005940073-LVG77SALR8CS78JR5I4M/SEE-KRONG-MOO-YANG.jpg Kulinarya Travels - Wayla - Make it stand out From the Gub Khao mains section I opted for the See Krong Moo Yang which was bbq ribs in a soy honey glaze with pickled vegetables. The ribs were tender and flavorful, and the glaze was on point. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630005993272-J3NNB40P72J4XH2AE3JY/THUMBNAIL-SEN-CHAN-PAD-LOBSTER.jpg Kulinarya Travels - Wayla - Make it stand out For my rice and noodles dish of the Khao and Sen I had to try their ever-popular Sen Chan Pad Lobster with Maine lobster, fresh thin rice noodles, peanuts, flat chives and egg. This dish was a masterclass, just pure perfection from the noodles to the lobster and most especially the sauce which was phenomenal. This was a dish to be shared by 2 yet it’s so good that you can finish it by yourself. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630005897610-XQSBYPHN5G43RZCM94ZM/PEEK-GAI-TOD.jpg Kulinarya Travels - Wayla - Make it stand out I started with the Peek Gai Tod off the Gin Jub Gin Jib street market dishes. The chicken wings were sublime, crispy, moist and the plum fish sauce was well balanced. I will be back for some more wings in the future. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630006019232-I08CMEQ2SN5NT55N4XA7/KHAO-NIAOW-MAMUANG.jpg Kulinarya Travels - Wayla - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/drunken-munkey monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630006498950-4DFDENHM06O4FAGK2QR7/TANDOORI-TIGER-PRAWNS.jpg Kulinarya Travels - Drunken Munkey - Make it stand out First on the menu was the Tandoori tiger prawns with hung yogurt and black mustard seeds. This was phenomenal as the tiger prawns had a nice smokiness to it. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630006656074-VP77T7OZGCEC3UJ0HFXC/RUM-_-CHOC-CRICKET-BALL.jpg Kulinarya Travels - Drunken Munkey - Make it stand out For dessert they brought me the Rum and Chocolate Cricket Ball which was rich and decadent, a perfect way to end the meal washed down with some Munkey PAAANCH… ☺ https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630006813301-H3FT8TIB7UOEYCJAFPNA/Munkey-1.jpg Kulinarya Travels - Drunken Munkey - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630006531778-QPXIR5V1J34G9EOZJGRM/LAMB-SKEKH-KABABS.jpg Kulinarya Travels - Drunken Munkey - Make it stand out Second to arrive was the Lamb Skekh Kababs which were perfectly spiced and cooked in the tandoori oven. This dish has become a favorite of mine every time I dine at an Indian restaurant. There is just something about spiced smoked lamb that appeals to me, especially if it’s dipped in either tamarind chutney or mint chutney. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630006609468-0ZZH5XCZV34PBW4FN289/THUMBNAIL-CHICKEN-TIKKA-MASALA.jpg Kulinarya Travels - Drunken Munkey - Make it stand out It was time for the main course and my butter chicken tikka masala with garlic naan arrived at the table. The dish looked so bright and colorful and the ghee rice gave it a nice balance. The garlic naan was to die for, dipped in the tikka masala sauce it was phenomenal. I could seriously eat this dish everyday if I had to. https://www.republikakulinarya.com/kulinarya-travels/pig-heaven monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630007785503-KZEAE9IB4O4YIGYZT914/HAR-GAW.jpg Kulinarya Travels - Pig Heaven - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630007761550-NR5D3B1JC0OC4CEN0Y7M/PORK-BUN.jpg Kulinarya Travels - Pig Heaven - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630007696075-LPX1J7K2ZNJL8WTFIABM/PIG-HEAVEN.jpg Kulinarya Travels - Pig Heaven - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630007804828-X08A9NBCX5XV62AEHC9I/RIBS.jpg Kulinarya Travels - Pig Heaven - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/smith-wollensky monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630008626729-ZYMW4XF8YE0JN26I0D5U/THUMBNAIL-FRONT-SIGN.jpg Kulinarya Travels - Smith & Wollensky - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630008683119-C3FODJKJXT58VW3E9A2I/PRIME-RIB.jpg Kulinarya Travels - Smith & Wollensky - Make it stand out The Prime Rib was so good, perfectly cooked, tender and flavorful https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630008726207-NDOHHY1EKCQF0TKNJ6BJ/RIB-EYE.jpg Kulinarya Travels - Smith & Wollensky - Make it stand out The Rib Eye had a perfect seared crust. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630008657950-IHRIE0P1B9NKKHBQEMRQ/OYSTERS.jpg Kulinarya Travels - Smith & Wollensky - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/congee-village monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630009622283-YXKJQXPKPXQLEMM6K2LL/CHINESE-SPINACH-.jpg Kulinarya Travels - Congee Village - Make it stand out The sauteed Chinese spinach with garlic and bean paste was our choice of greens for today and it was a tasty option. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630009744749-N9W9OQD5BAPHVZMDL799/THUMBNAIL.jpg Kulinarya Travels - Congee Village - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630009504612-EGCWQNI46I2G7DID36OO/SWEET-_-SOUR-PORK.jpg Kulinarya Travels - Congee Village - Make it stand out Sweet and sour pork was next to arrive, and this dish is another childhood favorite that got carried over to adulthood. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630009458501-YQDJRC4I2DH99Z3XZAQ4/RAZOR-CLAMS.jpg Kulinarya Travels - Congee Village - Make it stand out I started the meal like how I always do with an order of sauteed razor clams with black bean sauce. This is probably my favorite dish here and the item that I always order every time we dine here. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630009482453-KY8XT8U0SLGGMK1NJQT9/SALTED-FISH-FRIED-RICE.jpg Kulinarya Travels - Congee Village - Make it stand out The salted fish and chicken fried rice followed, and this dish always reminds me of my college days in Manila when we used to order Chinese late nights after clubbing. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1630009677124-P1BT3MI56IULQSWPZ4S5/FLOUNDER.jpg Kulinarya Travels - Congee Village - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/atomix monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1631630743595-7HV3674GVB0O1KGU6CN6/COURSE-2.jpg Kulinarya Travels - Atomix - Make it stand out The 2nd course was sweet shrimp, eggplant, tomato and salmon roe which was exceptional. The contrast of flavors and textures were out of this world. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1631630930885-2FNDWZ98RZPA3ZHS2XSB/COURSE-4.jpg Kulinarya Travels - Atomix - Make it stand out Our 4th dish was Songyi mushroom, king crab and quail egg with galangal broth. This was my first time trying songyi ever and the broth had a nice light flavor that went well with the rice and fish floss. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1631630808435-4BMIBBPN673UYO2NEU3O/DESSERT-2.jpg Kulinarya Travels - Atomix - Make it stand out Our 2nd dessert and final course of the evening was pine nut ice cream with cinnamon curd and pine cone. The pine cone syrup was so flavorful and the dish was just perfect in all aspects from texture to portioning. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1631630874517-IXNTWEH6ZO3KL0A9PJV4/COURSE-6.jpg Kulinarya Travels - Atomix - Make it stand out Our 6th course was green circle chicken with popcorn and black currant sauce. The black currant sauce was so rich and lively that it gave the dish both a bright color and deep umami. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1631630829082-4Y7OIEDCGNHCOY85B4RD/DESSERT-1.jpg Kulinarya Travels - Atomix - Make it stand out The 1st dessert served was Huckleberry Ice with hibiscus tea and variegated fig. This dish was so light and had a nice balance of sweetness and textures. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1631630762408-1GUDIYVD90YO1A1K2MXO/COURSE-3.jpg Kulinarya Travels - Atomix - Make it stand out Our 3rd course was filletfish with filletfish liver and pan shell clam with cauliflower. This dish was so exotic in both taste and preparation that we could do nothing but admire the perfect execution of the dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1631630914671-G56DPWG3TTXI0I9ACK18/COURSE-5.jpg Kulinarya Travels - Atomix - Make it stand out Our 5th dish was a largehead hairtail with gochugaru and sesame seeds. This was the spiciest course of the evening but paired well with a generous topping of Caviar. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1631630858178-TM7C21CL26M66KAOYMQY/COURSE-7.jpg Kulinarya Travels - Atomix - Make it stand out Our 7th and final savory course was mangalitsa pork rack from New Jersey. The pork was so tender and packed so much flavor that it makes you wonder why it is so far less popular than Berkshire or Duroc. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1631630720234-GVT6005WH3UY01BIYJCT/1ST-COURSE.jpg Kulinarya Travels - Atomix - Make it stand out The 1st course this evening was a striped beakfish with a black truffle dashi that was a perfect way to start the meal. This was perfectly paired with a Chenin Blanc that gave the dish the balance of acidity and flavor. https://www.republikakulinarya.com/kulinarya-travels/pogiboy-tradisyon monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1632177136472-SIGEY0GV0ZWR0GNNS3JK/ALIMASAG-BAO-BUN.jpg Kulinarya Travels - Pogiboy x Tradisyon - Make it stand out The Alimasag Ube Bao Bun was what I have been craving off the whole day and this was a flavor bomb. The soft-shell crab was seasoned perfectly, and the bun was soft and fluffy. The crab fat mayo was so rich, and the pickle gave the dish the ultimate bite. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1632177215038-KFDZPRTZ3JAZWUCIFKXK/CRISPY-TADYANG.jpg Kulinarya Travels - Pogiboy x Tradisyon - Make it stand out Of course, Chef Anton Dayrit and Bianca Vicente also had some special items on offer for this day and I had to try the Crispy Tadyang. The dish was composed of crispy beef short rib, crispy garlic, shallots, atchara, bokchoy, cilantro and scallions. This dish was excellent as it had all the flavor components and various textures as well. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1632177169320-NNLMOENZ3LC7SX1XZ617/TO-_CHINO_-LOCO-DINNER.jpg Kulinarya Travels - Pogiboy x Tradisyon - Make it stand out The next item I ordered was the To “Chino” Loco Dinner which was a double patty tochino patty with caramelized onions, fried egg, white rice and mushroom gravy. The tocino patty was really flavorful and brought back some childhood memories from college days when we would eat tocino burgers. Their mushroom gravy could rival any loco moco dishes out in Hawaii as it was smooth yet articulately balanced. The caramelized onions and fried egg were the perfect accompaniments to this full meal which left me very happy after ☺ https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1632177318258-DC3GJ5JBTVEU7YESESXJ/THUMBNAIL-KITCHEN.jpg Kulinarya Travels - Pogiboy x Tradisyon - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/zazzys monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1632177883277-UR6N1HQHBA2M2XJ9DM6T/SPACE.jpg Kulinarya Travels - Zazzy’s Pizza - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1632177934161-ZSMVMQ8501W4HJCAMLQN/HOT-HONEY.jpg Kulinarya Travels - Zazzy’s Pizza - Make it stand out I liked their home-made condiments so much that I had to buy for the house as well. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1632177797608-GCK3E44GV3WPWZKX2EMP/PIZZA.jpg Kulinarya Travels - Zazzy’s Pizza - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/atoboy monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633120395350-XWLQILP6JL8RBV8YDFZ8/AMBERJACK.jpg Kulinarya Travels - Atoboy - Make it stand out The second course was the amberjack with celtuce in a savory broth and brown butter. This dish shows the delicacy in preparation and quality in execution of the team. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633120430900-HQ71ERHPCH9T88KXF2HI/LAMB-AND-CHICKEN.jpg Kulinarya Travels - Atoboy - Make it stand out My fourth course was lamb with oyster mushroom, horse radish and squash blossom. The lamb was cooked to perfection and tasted outstanding. The fried chicken was also served and came with a spicy gochujang sauce and spicy peanut sauce and sweet corn rice and pickled cucumber. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633120368769-2AWZQ5Z9VGWSK8CQ8RZ5/AMUSE-BOUCHE.jpg Kulinarya Travels - Atoboy - Make it stand out For my first course I was served the Gim Bugak with foie gras mousse and summer pepper. It was a perfect way to start the meal with its intricate presentation and deep flavors. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633120413559-NWS4IFE6ZEQG2V987MBJ/UNI.jpg Kulinarya Travels - Atoboy - Make it stand out The third course was the sea urchin with egg jjim, gim and heart of palm. This dish was exceptional with a roller coaster of different textures and the umami was so rich that every bite was so good. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633120496253-JNWHAE2NX859M95KJPKA/GRANITA.jpg Kulinarya Travels - Atoboy - Make it stand out For dessert the Sujeonggwa granita with lychee yogurt, burrata and walnuts was incredible. https://www.republikakulinarya.com/kulinarya-travels/ramen-ishida monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633121566738-UWWUIZ3G7H5JIBYOH6O4/sCHEF-ISHIDA.jpg Kulinarya Travels - Ramen Ishida - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633121452742-MGJBQV36ABZUE69DA98C/sCRAB-CROQUETTE.jpg Kulinarya Travels - Ramen Ishida - Make it stand out I always start my meal with the crab cream croquette when I come here as it reminds me of Japan a lot. The coating is nice and crispy while the croquette is rich and creamy on the inside. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633121501278-X5T7E3LH7NTJHB6CRHZJ/SHOYU-RAMEN.jpg Kulinarya Travels - Ramen Ishida - Make it stand out The shoyu ramen is what I opted to try today, and it never disappoints. The broth was nice and balanced while the chicken breast and chashu pork added more depth to the dish. The truffle also gives it a distinct flavor that only this ramen dish can bring. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633121596978-YTXNKA9ZECMDL5RZ7UL3/sMATCHA-BROWNIE.jpg Kulinarya Travels - Ramen Ishida - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/tt-skewer monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633122197371-ZFW8XURNZLQDJGXZAAZG/FRIENDS.jpg Kulinarya Travels - TT Skewer - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633122101807-ESOJQ44VPS1Y8XY64C58/COLD-TRIPE.jpg Kulinarya Travels - TT Skewer - Make it stand out Next was the cold tripe salad in red oil which is another favorite of mine. This dish was superb with a balance set of flavors and the tripe cooked perfectly. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633122172829-155KBSW8SA6YNP693NJO/LAMB-BONES.jpg Kulinarya Travels - TT Skewer - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/jims-southstreet monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633122851790-LI2KTMQ5AHTA81KKP46C/FRONT.jpg Kulinarya Travels - Jim’s South St. Steaks & Hoagies - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633122819049-ZOPJL1NSG8WE26Y3XGQ4/CHEESESTEAK.jpg Kulinarya Travels - Jim’s South St. Steaks & Hoagies - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633122896808-3C44TUYKE688HFB5ILEW/COUNTER.jpg Kulinarya Travels - Jim’s South St. Steaks & Hoagies - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/perla monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633123378053-DEXVK4B2W28UECSJC1SN/THUMBNAIL-.jpg Kulinarya Travels - Perla - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633123409771-DM2VQ9L01NGXX3NQ71H8/CHEFS.jpg Kulinarya Travels - Perla - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633123339101-TZWTMLN6BE5WGARWVOFN/KAMAYAN.jpg Kulinarya Travels - Perla - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/oyster-house monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633124001085-IFY8YS7LG1GEN5NG5IH3/FRONT-SIGN.jpg Kulinarya Travels - Oyster House - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633123934033-QO6TGI36ZE42JNZSNVJE/SCALLOPS.jpg Kulinarya Travels - Oyster House - Make it stand out The scallop crudo arrived next and the dish looked bright and vibrant with the spring pea puree and chili oil. The scallops were sliced nice and thin and blended well with the peas and chili. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633123888905-D6UX5WWNCMYCFPBWH47M/OYSTERS.jpg Kulinarya Travels - Oyster House - Make it stand out I started with a ½ dozen oysters consisting of Sweet Amalia from Cape May, Sugar Shack from Barnegat Bay and my favorite Well Fleet from Cape Cod. The oysters were nice and fresh and meaty just the way I like it. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1633123955463-UQH0G5ZMUDBRHEMRXOBP/THUMBNAIL-PULPO.jpg Kulinarya Travels - Oyster House - Make it stand out My last dish was the grilled octopus with grilled corn, pickled onion and poblano crema. The octopus was cooked properly and the corn and the onion accompanied the protein quite well and the poblano crema gave the dish that extra kick. https://www.republikakulinarya.com/kulinarya-travels/fri-sat-sun monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/748ce1b5-11cf-4347-8d3c-d13d9e1ed7f1/THUMBNAILBEET-CAPPELETTI.jpg Kulinarya Travels - Friday Saturday Sunday - Make it stand out Beet cappelletti was the third course with chives, hibiscus and nasturtium honey. This might have been my favorite bite of this entire trip as the cappelletti just explodes with flavors. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/c0dc9ca6-29eb-4587-9087-7ff9effab077/CURED-MACKEREL.jpg Kulinarya Travels - Friday Saturday Sunday - Make it stand out Cured mackerel with Ají Amarillo, smoked cucumber and puffed rice was the second course. This was a nice and delicate dish that was executed perfectly. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/5f8fa9a7-178d-4a47-b754-6cff1a785f05/HALIBUT.jpg Kulinarya Travels - Friday Saturday Sunday - Make it stand out Wild halibut with buttermilk dashi and turnip was the fifth course and a perfect entrée. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/5deb5509-8207-4119-a3c2-6517feb7ced1/NY-STRIP.jpg Kulinarya Travels - Friday Saturday Sunday - Make it stand out Dry aged NY strip with sweet onion and comte cheese was the seventh course and the steak was cooked perfectly with the sweetness of the onion complimenting the umami of the comte. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ff9f34a3-44df-4c72-b036-ccd4b75221d5/BBQ-VEAL-CHEEK.jpg Kulinarya Travels - Friday Saturday Sunday - Make it stand out BBQ veal cheek with chermoula and yam was the sixth course, and you can tell that prep wise this was one of the most extensive dishes they had to make. https://www.republikakulinarya.com/kulinarya-travels/salvaje monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/809c080c-acd0-42ae-85bb-218a7650ecb0/VIKINGO.jpg Kulinarya Travels - Salvaje - Make it stand out I started with the VIKINGO cocktail which had a perfect name to match the vessel the cocktail is served. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/8d281195-15d7-4a39-afd3-f13b22102d45/AVOCADO.jpg Kulinarya Travels - Salvaje - Make it stand out Next to arrive was the grilled avocado with the truffle ponzu sauce which was my favorite for the evening. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/3739e3a3-d489-4427-af3f-c2983911d06c/WAGYU-FRIED-RICE.jpg Kulinarya Travels - Salvaje - Make it stand out The wagyu fried rice and smoked short rib were our entrée portions and both were equally tasty and perfect in their own way. The wagyu fried rice had the right amount of fat and crispiness to it and the smoked short rib was so tender and rich that we ate both dishes quickly. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/deaad91d-daf9-4cc9-8496-787335628f32/MATCHA-LAVA-CAKE.jpg Kulinarya Travels - Salvaje - Make it stand out At this point we are so full already but could not leave the place without trying out at least one dessert. Our server suggested the matcha lava cake which was served in a bed of dry ice. The cake was probably the best dessert I’ve had all year. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/47435c65-29e3-4cef-9049-64cd3c6e1756/TAKO-TIRADITO.jpg Kulinarya Travels - Salvaje - Make it stand out Our second course was the hot stone tako tiradito and this was good as well as the octopus was sliced as thin as possible. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/686042e1-1ee1-4184-b9cf-e5562262a9c6/TRUFFLE-MUSHROOM-DUMPLING.jpg Kulinarya Travels - Salvaje - Make it stand out Our first course was the truffle mushroom dumpling which was so good. The service has been outstanding so far as well paired with the epic skyline views of midtown Miami the evening was set to be an excellent night out. https://www.republikakulinarya.com/kulinarya-travels/omakai monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/2d0200ce-e6c4-4896-a33f-8433c392d417/UNAGI.jpg Kulinarya Travels - OMAKAI - Make it stand out We ordered 2 extra rolls of uni and unagi to try their other selection as well and none disappointed. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/cff55dbb-059f-4df9-9d0e-1b682482f401/KAMPACHI.jpg Kulinarya Travels - OMAKAI - Make it stand out It started with some edamame and a sashimi special with kampachi, yuzu ponzu and scallions. It was a perfect way to start the meal and go on to the main portions. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ff936ba6-244a-4d41-b1a9-aca17497df84/SUSHI-1.jpg Kulinarya Travels - OMAKAI - Make it stand out The next course was a 4 piece seasonal fish sushi with Daurade, Branzini, Scottish Salmon. This was excellently prepared and delicate to the touch. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/d34c725b-83d1-4c7d-9b45-a8eb49bae0cd/BLUEFIN-SUSHI.jpg Kulinarya Travels - OMAKAI - Make it stand out The next course was bluefin akami sushi, bluefin chu-toro and bluefin sushi which was so good that it all melted in my mouth easily. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/dbbcbd7a-c527-4386-bbb4-0e47b606ea49/SALMON-AND-SCALLION-ROLL.jpg Kulinarya Travels - OMAKAI - Make it stand out The salmon and scallion hand roll was served in between the sushi courses and ended with blue crab hand roll which was excellent as well. https://www.republikakulinarya.com/kulinarya-travels/stiltsville monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4a36f1c1-4773-4873-9801-ea63a7970eec/CRAB-CAKE.jpg Kulinarya Travels - Stiltsville Fish Bar - Make it stand out For starters I had the crab cakes which were served with the pickled root slaw and horseradish remoulade sauce. The local lump blue crab patty was perfectly seasoned, and the slaw was on point. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f7b520ac-10e3-41fb-8e1f-382ab615bc1c/FISH-DIP.jpg Kulinarya Travels - Stiltsville Fish Bar - Make it stand out The other two appetizers we shared were the smoked fish dip which is by far my favorite and the… grilled mango salad which was so refreshing. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/41914342-02fc-4bbe-a392-041fa5753e17/MAHI-MAHI-BURGER.jpg Kulinarya Travels - Stiltsville Fish Bar - Make it stand out For my main course I opted for the grilled mahi mahi sandwich with cabbage slaw and house pickles. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/825155db-158d-47a2-9bc1-b208f3310473/FRIED-CHICKEN.jpg Kulinarya Travels - Stiltsville Fish Bar - Make it stand out We also shared the Stiltsville fried chicken which was both crispy and juicy while the https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/670e168c-9f03-406b-a638-6dfe342876ee/KEY-LIME-PIE.jpg Kulinarya Travels - Stiltsville Fish Bar - Make it stand out As their signature coconut key lime pie was being served to signify the near end of our meal. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/cd327edb-a2df-4bc1-89fa-983beede325a/BUFFALO-FISH-THUMBNAIL.jpg Kulinarya Travels - Stiltsville Fish Bar - Make it stand out We started though with the buffalo fish wings which is their signature dish appetizer and this was to die for. The crispy fish wings tossed in the buffalo sauce was a unique take on the classic chicken wings but with the fish fins and fatty gelatin it had such good flavors. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0e495345-9839-4455-a090-937ccf8a2388/ICEBERG-SALAD.jpg Kulinarya Travels - Stiltsville Fish Bar - Make it stand out krab wedge salad was unique and different. Both dishes had good flavors and were interesting choices to be put on the prix fixe menu with no portion cutting by the way. https://www.republikakulinarya.com/kulinarya-travels/palmar monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ab3d97ff-b22e-40fa-9965-a0c79ba408c4/MONGOLIAN-MUSHROOMS.jpg Kulinarya Travels - Palmar - Make it stand out For our entrée we opted for the Mongolian mushrooms bowl which was so flavorful, and the sauce coated the dish well. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/dbb0fae7-224d-4a0f-b4b0-0b22f803cf4a/SANKUAY-FRIED-RICE.jpg Kulinarya Travels - Palmar - Make it stand out To accompany the mushrooms, we tried the Sankuay special fried rice which had Chinese chorizo with it tossed and fried egg with scallions. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/8be5a345-d1e4-4c92-8511-202adab92dfc/CORN-AND-CRAB-POT-STICKERS.jpg Kulinarya Travels - Palmar - Make it stand out The corn and crab pot stickers were our next course, and this was equally as good and light. I opted for the Isola Del Satiro Nero D’ Avola for my wine for the evening. This has great flavor yet balanced between fruitiness and body. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/25310672-7353-4850-a8dc-8a97774e5652/SHORT-RIB-BAO.jpg Kulinarya Travels - Palmar - Make it stand out The ribs bao buns were our final appetizer and this was exceptional, the bun was so tender and steamed perfectly while the ribs were seasoned well and moist. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/e8cae099-509e-42ba-a9fa-b80e6e9f7d24/DUCK-TACOS.jpg Kulinarya Travels - Palmar - Make it stand out For our first course we started with the sweet and sour crispy duck tacos which was excellent. The duck had the right amount of flavor, and the fattiness was a perfect vessel for the sweet and sour sauce. https://www.republikakulinarya.com/kulinarya-travels/reading-terminal monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4237d8c1-fb7b-40bc-9ad7-c9458c39e576/PROFI_S-CREPERIE.jpg Kulinarya Travels - Reading Terminal - Make it stand out My second meal here was at Profi’s Creperie and they were quite packed already even being so early on a Saturday morning. I was having trouble finding something that was unique and only here in Philly until I saw their menu. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/be8a823c-36db-41a1-809b-077a21cd7eaa/PHILLY-.jpg Kulinarya Travels - Reading Terminal - Make it stand out The Philly savory crepe grabbed my attention and I knew that this was going to be my breakfast. It had beef, peppers, broccoli, cheese and steak sauce to make a perfect crepe. It was an interesting meal and definitely native to Philly but very good none the least. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/78e9ea72-15a3-4e8a-967d-27ab936988c5/BLUEBERRY-FRENCH-TOAST.jpg Kulinarya Travels - Reading Terminal - Make it stand out I asked for the special and the server offered me the blueberry French toast which at that specific moment is what I needed. The brioche was cut thick and topped with a blueberry sauce which combined with the syrup made a sinful Sunday morning breakfast ☺ https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/a5bdd716-262c-4a9d-8b3b-73f0e854cb05/DUTCH-EATING-PLACE.jpg Kulinarya Travels - Reading Terminal - Make it stand out My first meal here was at The Dutch Eating Place where I sat on the counter and watched as the old Pennsylvania Dutch era come back to life for a brief moment in time. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/3bc4c4a8-92e2-49dd-a7e3-2378eb471389/PEARL_S.jpg Kulinarya Travels - Reading Terminal - Make it stand out My last meal here at Reading Terminal Market and in Philly was this Sunday morning at Pearl’s Specials and oyster bar. I’ve passed through this place the previous two times I came here but chose to move forward then because I was saving it for last. People were already having breakfast at 8 am on a Sunday morning right as the market opens is a good indication of quality eats. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/a3eae991-971f-499d-afe8-9f31cf876cef/BLUEBERRY-PANCAKE.jpg Kulinarya Travels - Reading Terminal - Make it stand out Blueberry pancakes was the special this morning and my server suggested that I should try it. The pancakes were huge and topped with turkey bacon and a giant slice of butter. The pancake syrup was handed to me and as I slowly combine the ingredients the aroma hits my nose and I immediately know that this is not an ordinary pancake. The blueberries were nice and fresh and the batter not too heavy, this was a perfect way to start my day. https://www.republikakulinarya.com/kulinarya-travels/soypinoy monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1052d9a2-33cf-4e5a-8dbe-89e3e5ebae18/LECHON.jpg Kulinarya Travels - Soy Pinoy - Make it stand out lechon liempo and… https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/c47adebe-29e5-4917-9612-ea07f931c55a/sCHEF-PAUL.jpg Kulinarya Travels - Soy Pinoy - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/8715acb6-995f-441a-947a-f5f42bb9b7ad/SISIG.jpg Kulinarya Travels - Soy Pinoy - Make it stand out sisig with fried egg, https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4e98376f-b430-43b0-8b33-d4c7900491dc/KINILAW.jpg Kulinarya Travels - Soy Pinoy - Make it stand out coconut shrimp ceviche. The ceviche had some similarities to the kinilaw that we do in Tsismis. https://www.republikakulinarya.com/kulinarya-travels/buckhorn-exchange monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/e0e11b44-60c6-491f-be99-316d698fe42d/BEAR.jpg Kulinarya Travels - The Buckhorn Exchange - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/9d71e72a-456f-4de3-8d1b-6eb34c7146ee/BUFFALO-AND-ELK-.jpg Kulinarya Travels - The Buckhorn Exchange - Make it stand out For my main course I was served a 4 oz Buffalo with a garlic butter sauce and a 4 oz Elk with a peppercorn crust. Both meats were equally as good and unique in their own way. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/84317b61-800a-43f5-aba2-380e92f1796b/RPCKY-MOUNTAIN-OYSTERS.jpg Kulinarya Travels - The Buckhorn Exchange - Make it stand out Rocky Mountain Oysters was the first to be served and for you that do not know what this is, it’s deep-fried bull testicles. Served with creamy peppercorn horseradish and cocktail sauce, it was a very interesting way to start my meal. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/87d39242-f273-4adb-a1c9-52ab164cc00f/RATTLESNAKE-CON-QUESO.jpg Kulinarya Travels - The Buckhorn Exchange - Make it stand out Next was steamed rattlesnake marinated in red chili and lime served in a chili cream cheese and corn chips. This dish was unique and the rattlesnake meat to my taste mimicked gator meat that I previously tried in New Orleans before. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/3908154a-955d-4a1d-9d68-d0aa1ddeddd3/APPLE-PIE.jpg Kulinarya Travels - The Buckhorn Exchange - Make it stand out To end the evening, they brought out an apple pie with a cinnamon rum sauce which was the best apple pie I’ve ever had. https://www.republikakulinarya.com/kulinarya-travels/mister-oso monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/c032cf5f-e17e-4829-8135-2ac90538fbc8/FONDIDO.jpg Kulinarya Travels - Mister Oso - Make it stand out I opted for a bit more classical approach in my menu selection and started with the Queso Fundido with peanut salsa macha, pico verde and tortilla chips. The flavors were bright and balanced and the peanut salsa macha was a welcome addition to the Fundido. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/d4a2bcb6-1d92-4527-868c-ae84d11bf579/CHURRO.jpg Kulinarya Travels - Mister Oso - Make it stand out I ended my meal with the “Pro Move” which was churro with a soft serve smore that was decadent and delicious. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/551d5b78-17e4-412a-8410-01f03ac2fa00/BIRRIA.jpg Kulinarya Travels - Mister Oso - Make it stand out The birria taco was what I ordered for my main course and the short rib with melted cheese and salsa roja was excellent. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/cb25e1d2-537d-4475-9fa4-4a1a35b55d53/THUMBNAIL.jpg Kulinarya Travels - Mister Oso - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/kokoni monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/2039b954-e7e0-4ca2-b06a-348a748256d5/xLOBSTER.jpg Kulinarya Travels - Kokoni Supper Club - Make it stand out Lobster pasta with sauteed fava and fennel was so good that I was hoping we could continue with more dishes ☺ https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0c718369-51c5-4486-97f2-15e69c48a4a6/xWAGYU.jpg Kulinarya Travels - Kokoni Supper Club - Make it stand out Local wagyu with smoked squid aioli and salsa de chapulines was the start of the protein portion of the menu. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/d16ab3cf-0db5-437c-940b-4760fd6f6b39/xSUMAN.jpg Kulinarya Travels - Kokoni Supper Club - Make it stand out Lastly to end the evening “Suman” was served with honey ice cream and puffed rice with cacao and morita. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/5443b13b-7a22-41d3-b3d2-f1a1ae946abc/xDINING-ROOM.jpg Kulinarya Travels - Kokoni Supper Club - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/89fae4b2-14f9-4518-b67f-9825c08df5f9/xTOSTADA.jpg Kulinarya Travels - Kokoni Supper Club - Make it stand out Uni tostada was next with huitlacoche, chapulines, goji salsa macha and fresh tortilla which was my favorite appetizer. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/18b024ff-bfe9-4d55-a40b-83cb1fc17335/xFISH-TACO.jpg Kulinarya Travels - Kokoni Supper Club - Make it stand out Bluefin tuna followed with ice lettuce, crispy garlic oil and white ponzu and was like an homage to fish taco. https://www.republikakulinarya.com/kulinarya-travels/nixtamos monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ecb42a0b-ada9-454e-bebf-e44637bec9c0/xQUESADILLA.jpg Kulinarya Travels - Nixtamos Tacos - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/94180759-253a-4ec7-bc3a-4436a673d85e/xTACOS.jpg Kulinarya Travels - Nixtamos Tacos - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/fish-n-beer monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/3b3e6ec4-061d-4f16-8d22-11a381712d35/xFRESH-OYSTERS.jpg Kulinarya Travels - Fish N Beer - Make it stand out I tried a couple of raw oysters as well, Sex on the Bay from New Brunswick, CA and Hammersley from Pudget Sound served with horseradish and cocktail sauce. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f2f5d8b9-bf20-4d41-b213-e24404682f4f/xTHUMBNAIL-OCTOPUS.jpg Kulinarya Travels - Fish N Beer - Make it stand out The Spanish octopus was my main course, and it was wood grilled with sauteed kale, roasted potatoes, and chili de arbol. The octopus was cooked to perfection and the potatoes were nice and crispy and the kale with chili de arbol was a nice balance to the dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/723a0ed1-adfa-429c-bddb-67adef3bdfd2/xGARLIC-_-SPICY-BUTTER.jpg Kulinarya Travels - Fish N Beer - Make it stand out I arrived at the restaurant at around 8:30 pm and the place was packed, and hip-hop music was playing in the dining room. The hostess ushered me to the corner of the bar where I was right in front of the wood fire grill. I started my meal with the garlic wood grilled oyster and devil wood grilled. Both from Chesapeake Bay and one the devil wood grilled had a nice kick to it. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/163c00ec-52fe-4962-a7db-57adfa8f8dbc/xKEY-LIME-PIE.jpg Kulinarya Travels - Fish N Beer - Make it stand out At this point I was so full already but the people sitting next to me insisted that I try the key lime pie which after my first bite, I knew it was a good decision. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1c5a423b-a08b-491c-9573-589a8d2d69df/xMUSSELS.jpg Kulinarya Travels - Fish N Beer - Make it stand out My next course was the coal roasted mussels with shallots, tomato, and low-down pilsner. This was perfect as the broth was so good and dunking the bread in it was just gorgeous. https://www.republikakulinarya.com/kulinarya-travels/linger monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ff441e94-7034-4777-92d8-9bce52685c9d/xPIGS-IN-A-BLANKET.jpg Kulinarya Travels - Linger - Make it stand out Devil on horseback was my appetizer and this was smoked bacon with dates, goat cheese and sambal gastrique. It had an interesting blending of flavors with the sweet and spicy battle that was perfect for drinking. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f5654747-279d-45ef-95d4-83f4ab254235/xPAD-THAI.jpg Kulinarya Travels - Linger - Make it stand out Opting for a vegetarian dish for my entrée I tried their Pad Thai with bean curd, pickled veggies, sprouts, peanuts, chives, and gochujang. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/861fbfa9-9a11-47d5-b530-363ace1084f4/xCOCKTAIL.jpg Kulinarya Travels - Linger - Make it stand out I started with a beverage order, the amply named cocktail Corpse Reviver which had gin, ginger liqueur, absinthe, lemon, and activated charcoal that gave it a nice color. The drink was surprisingly smooth and a refreshing way to start my meal. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4b8ec2dd-4629-4da1-84cb-53a0bb1fba16/xTHUMBNAIL-SIGN.jpg Kulinarya Travels - Linger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/2b6b0da7-5bb4-4272-af33-a6d761f0b28e/xBAO-BUN.jpg Kulinarya Travels - Linger - Make it stand out Mongolian bbq duck bao bun was my starter with miso pickled cucumbers and scallions. The bun was nice and soft while the duck was fatty and moist. https://www.republikakulinarya.com/kulinarya-travels/pike-place-market monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/b3fa1bd7-ef03-4ebc-99e3-1f5a4f889e83/xPOST-ALLEY.jpg Kulinarya Travels - Pike Place Market - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/7652a3fa-5483-46a2-81e8-1e855c2d25c1/xSTARBUCKS.jpg Kulinarya Travels - Pike Place Market - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/fd6d4760-f954-40db-ad64-b04a600bc383/xPIROSHKY.jpg Kulinarya Travels - Pike Place Market - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/local-tide monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/a964116c-1ea0-4646-89fd-d927f8842cfa/xDOVER-NUGGETSjpg.jpg Kulinarya Travels - Local Tide - Make it stand out The second item I tried was the Dover nuggets which were equally fantastic as well. The batter was light enough, yet the crispiness was there with the perfect crunch. The house made tartar sauce was a great companion to the nuggets and gave it an even more local flavor. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/3d718909-cb2d-42df-8ea4-78de1945c5a6/xBANH-MI.jpg Kulinarya Travels - Local Tide - Make it stand out She suggested that I started with the Rock Fish Banh Mi which was excellent. The rock fish patty was seasoned well and the maggi aioli complimented the pickles, herbs and chili that dressed the sandwich. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/735337c0-c5d7-4f0a-8916-16911435aa53/xDINING-ROOM.jpg Kulinarya Travels - Local Tide - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/kamonegi monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/51d69500-fd95-4a41-81c0-aad8a6a5197c/xCHEESECAKE.jpg Kulinarya Travels - Kamonegi - Make it stand out The Ozaka Cheesecake was to die for as well topped with the candied rhubarb and strawberries. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/d79b5b26-e999-4805-925f-23408ab2573d/xKORINKI-SQUASH.jpg Kulinarya Travels - Kamonegi - Make it stand out The Korinki Squash was something new and very interesting, looking forward to seeing how this squash will be introduced more here in the US. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0be21bcb-bfa9-49c1-bc6f-e913caf49cdf/xFOIE-GRAS.jpg Kulinarya Travels - Kamonegi - Make it stand out The Foie Gras Tofu with sake poached shrimp and wasabi was my first course and this was the best dish I’ve had all year long. I could probably eat this dish 20 times and never get tired, that’s how brilliant it was. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/bc54f2ff-e95d-4566-838a-9225aedc509b/xSOBA.jpg Kulinarya Travels - Kamonegi - Make it stand out I opted for the Matsutake Sukiyaki Soba dish with sweet soy sauce braised thinly sliced beef and sous vide egg. The Soba noodles were spot on and reminded me of this place in Tsuruoka where we used that specialized in buckwheat noodles. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/7b4bfb03-20f7-447c-a359-3814ae099060/xEEL.jpg Kulinarya Travels - Kamonegi - Make it stand out The Anago Eel Tempura was my next course and the eel and batter were nicely seasoned, and the spices were sharp. https://www.republikakulinarya.com/kulinarya-travels/oriental-mart monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ae32ac8a-46c0-4bbe-9036-b77747f19f68/xWALL.jpg Kulinarya Travels - Oriental Mart - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/df3f0cd0-103d-4551-9d94-a8d19cc83edc/xSALMON-SINIGANG.jpg Kulinarya Travels - Oriental Mart - Make it stand out I ordered the Salmon Sinigang from the menu today and the dish overall was perfect. The broth was nice and warm and had the right fish flavor and acidity and the salmon was stewed tender. https://www.republikakulinarya.com/kulinarya-travels/workandclass monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/50fe65d8-3fbd-408a-abe8-47ed99760ced/BRISKET.jpg Kulinarya Travels - Work & Class - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/601f84cc-340d-4e92-99fe-b6c1fa2604ed/MAC-AND-CHEESE.jpg Kulinarya Travels - Work & Class - Make it stand out To start my meal, I had the goat cheese mac and cheese with pimentos, and this was really tasty. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/df073fcf-cc6c-454f-8504-4373e688e0c7/BUTTERSCOTCH-PUDDING.jpg Kulinarya Travels - Work & Class - Make it stand out I ended my meal with the butterscotch pudding served with almond toffee and this was a befitting meal to end this trip. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/acbddfe1-0172-4214-9112-e177326b00b9/_THUMBNAIL-GOAT.jpg Kulinarya Travels - Work & Class - Make it stand out The cabrito goat birria was last to be served and this was my favorite among the rest. The goat was stewed tenderly and reminded me of the “kaldereta” dish that we have back home. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/86e8cb32-b974-4b82-81b2-2e050bd81be6/LAMB.jpg Kulinarya Travels - Work & Class - Make it stand out The coriander roasted lamb followed and this was packed with flavors and cooked to perfection. https://www.republikakulinarya.com/kulinarya-travels/musang monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/84be3dd6-37c5-4c0e-aa8d-a25dc4033a1f/zFRONT.jpg Kulinarya Travels - Musang - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/7bb33101-4d7c-425e-aa2d-2560501be33a/zLIMA.jpg Kulinarya Travels - Musang - Make it stand out The first cocktail I had was the “Lima” with gin, guyabano, lime juice, pandan syrup and coconut milk which was so refreshing and light to drink. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/6d73965b-8918-47f8-a532-780b9530f266/ESCABECHE.jpg Kulinarya Travels - Musang - Make it stand out My third course was the escabeche with a pan seared smoked black cod in a pickled red bell pepper sweet and sour escabeche. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/6676c5c3-8af0-4e66-b5c0-0be8c1c0b3fa/ADOBO-LECHON.jpg Kulinarya Travels - Musang - Make it stand out At this point garlic rice was served as well along with the adobong lechon kawali which had a nice acidity to it. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0e88526d-922a-45e6-871e-1295d4022f94/KARE.jpg Kulinarya Travels - Musang - Make it stand out The short rib kare kare followed next which was in a peanut butter and bagoong sauce with grilled vegetables. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/06ecd17c-3fa9-4d89-820e-91a4112f0a32/BIBINGKA.jpg Kulinarya Travels - Musang - Make it stand out For dessert they served me the bibingka de queso with edam cheese and the chocolate tibok tibok, which were both phenomenal. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/60505ef4-2e6d-4424-b6c6-c54919ccd942/SALTED-EGG-SALAD.jpg Kulinarya Travels - Musang - Make it stand out The second course was the salted egg salad with tomatoes which automatically transported me back to my childhood. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/5913a3a8-dec0-4c7a-94f9-187b4b2c29bd/DAING.jpg Kulinarya Travels - Musang - Make it stand out I was spoiled with a feast today that had 8 courses starting with the Daing na Talaba which was smoked pacific oyster in garlic oil. https://www.republikakulinarya.com/kulinarya-travels/barkada-edmonds monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/b0e29261-0b1f-43b3-9dad-b791da72f94c/SLUSHIES.jpg Kulinarya Travels - Barkada Edmonds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/124578d4-81ca-4423-a57e-30b2ee25d4d8/BUKO-PANDAN.jpg Kulinarya Travels - Barkada Edmonds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0e767dcc-04c8-4afb-9499-e2396596ab3e/KAWALI.jpg Kulinarya Travels - Barkada Edmonds - Make it stand out The second dish we tried was the pork belly chicharron with tomato, onion, herb salad and red boat dressing. This was equally superb, and the crispiness of the pork belly matched how moist it was on the center. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f84adb7d-ee9e-4632-87f5-8bbaef824ec1/ADOBO.jpg Kulinarya Travels - Barkada Edmonds - Make it stand out Lastly, we had the chicken adobo made with Mount Vernon chicken, gold potato, garlic, and pickles. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f96b702e-27d7-4521-84d2-2bc39f15791d/SISIG.jpg Kulinarya Travels - Barkada Edmonds - Make it stand out For food we started with the sisig belly with soft egg, spicy mayo, chili vinegar and house pickles. This was really good, and the flavors reminded me of the sisig that was served in a place where we used to go to back in college. https://www.republikakulinarya.com/kulinarya-travels/anthony-edmonds monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/a341b492-d51e-42d0-b797-ea12e929d57a/FRIED-OYSTERS.jpg Kulinarya Travels - Anthony's HomePort Edmonds - Make it stand out Pan fried oysters from Willapa Bay was served next and came with a side of cocktail sauce and tar tar sauce. The oysters tasted really fresh and succulent, and the breading was not too heavy. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/74e2f100-c1a8-4e8f-9d5a-55315bf6cd7f/PEACH-SLUMP.jpg Kulinarya Travels - Anthony's HomePort Edmonds - Make it stand out Lastly for our dessert we tried the northwest peach slump which was with hand-picked Washington peaches baked under a tender biscuit crust and topped with vanilla ice cream. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/9bc9a8d6-5df7-405b-95a0-fa2cf7f85ac6/CLAM-CHOWDER.jpg Kulinarya Travels - Anthony's HomePort Edmonds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/34d05407-ccd1-43fd-8e33-5c69cc1040c1/STEELHEAD-TROUT.jpg Kulinarya Travels - Anthony's HomePort Edmonds - Make it stand out For my entrée I opted to try the fresh Columbia River steelhead which was pan seared and served with a side of sailor’s potatoes and green beans. The steelhead was perfectly cooked with the center staying moist and the flesh still flaky. https://www.republikakulinarya.com/kulinarya-travels/archipelago monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/98469e27-8b74-4884-8740-27bf320d57a1/THUMBNAIL.jpg Kulinarya Travels - Archipelago - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ccb6f845-f814-4ee1-b076-ec64795a368b/ALASKEROS.jpg Kulinarya Travels - Archipelago - Make it stand out The “Alaskeros” with yellow eye rockfish and melon escabeche was a unique play on this classic sauce. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f385ffea-98b5-4761-b2fe-0f751970cfeb/PEARL-OF-THE-ORIENT.jpg Kulinarya Travels - Archipelago - Make it stand out The “Pearl of the Orient” pan de sal followed with herb butter using local Washington wheat, which flavors transformed me back to my childhood. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/122e2ada-221c-4223-a34c-f9839af35d33/TAILOR-MADE.jpg Kulinarya Travels - Archipelago - Make it stand out The “Tailor Made” 29-day aged ribeye with black garlic adobo sauce was a highlight for me that defined the savory part of the tasting menu. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/201f3a21-dc03-42db-8c36-fd34c17a0d9a/LOLA-SMITH.jpg Kulinarya Travels - Archipelago - Make it stand out The meal ended with “Lola Smith” which is a sweet purple potato hopia with an elderflower leche flan custard. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1a850c9d-ca24-478d-948b-33f5ee2230cc/BOLUSAN.jpg Kulinarya Travels - Archipelago - Make it stand out The “Bulosan” with carrot Kare and Pacific Northwest bagoong had a really nice balance of flavors. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/7e01010f-fbff-48c1-8255-fbb90c6224d4/MAHABANG-BUHAY.jpg Kulinarya Travels - Archipelago - Make it stand out The “Mahabang Buhay” hand cut miki pancit with toyo mansi was so good and perfectly cooked. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/2705db8b-f1c7-4d9d-8b44-b5e2e81650ae/CONDENSED-MILK.jpg Kulinarya Travels - Archipelago - Make it stand out The “Condensed Milk” with cantaloupe ice and shiso milk was such a unique dessert that showcased their talent in the pastry kitchen. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f14e3249-c1de-4ef8-ae32-4d17346550e4/MOTHERLESS-TONGUES.jpg Kulinarya Travels - Archipelago - Make it stand out “Motherless Tongues” sinigang with ling cod had such a nice subtle broth and the cod was cooked delicately. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/921e562c-3f0d-4121-946e-e34df0d5aa55/KAMAYAN.jpg Kulinarya Travels - Archipelago - Make it stand out The meal started with the “Kamayan” amuse bouche with hazelnut ginataan that set the tone for the fun evening’s meal. https://www.republikakulinarya.com/kulinarya-travels/canoe monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/8111b09a-2f15-4e05-a039-73dbfd13f3d1/BUTTERNUT-SQAUSH-SOUP.jpg Kulinarya Travels - Canoe - Make it stand out Next was the butternut squash soup, which was my favorite, the lime cream was so flavorful and complimented the sweetness of the squash. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0346d96f-35d2-4443-947b-2bb6ba25e674/THUMBNAIL-POPCORN-ICE-CREAM-SUNDAE.jpg Kulinarya Travels - Canoe - Make it stand out I finished the meal with the popcorn ice cream sundae with canoe’s peanut cracker jack which was to die for. This dessert was so delicious and sweet that it was so deadly to put away… https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/80ab058b-d272-4819-8dab-33733207aea8/CRISPY-SHRIMP-SALAD.jpg Kulinarya Travels - Canoe - Make it stand out For my entrée I had the crispy shrimp salad was sat on a bed of napa cabbage slaw. This was a unique dish as it was both light and heavy at the same time. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/c09e3ad0-ee21-4da3-a416-0138ee5f3d45/SMOKED-SALMON.jpg Kulinarya Travels - Canoe - Make it stand out I started with the house smoked salmon with crispy potato cake which was excellent. https://www.republikakulinarya.com/kulinarya-travels/mission-market monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/2b00f19e-5322-42ba-b437-62f5c651a55b/TUNA-TARTAR.jpg Kulinarya Travels - Mission + Market - Make it stand out I started with the Diced Tuna Tartare with avocado and spicy peanut dressing. This was a nice balance of southeast Asian and Hawaiian combination of flavors that blended very well. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/6131c4d6-4453-4179-ae16-226fcccf4400/THUMBNAIL_GULF-RED-GROUPER-.jpg Kulinarya Travels - Mission + Market - Make it stand out For my entrée I had the Gulf Red Grouper with spinach and kale risotto. This was executed perfectly as the grouper was pan seared perfectly and the risotto had the perfect texture. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f40a5f95-eb8c-42a9-8d85-af0253e4fdf2/TRES-LECHES.jpg Kulinarya Travels - Mission + Market - Make it stand out Capping off my meal was the tres leches cocoa bread pudding with salted caramel gelato which I easily finished because it was super good. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/77606bea-31b8-4613-a77a-0f126f34945f/CAESAR-SALAD.jpg Kulinarya Travels - Mission + Market - Make it stand out I had the romaine Caesar salad with anchovies next to cleanse my palate and have something fresh in between as well. https://www.republikakulinarya.com/kulinarya-travels/gus-fried-chicken monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/386b2601-0567-449c-ba7e-c8c1f42589cf/FRONT-SIGNAGE.jpg Kulinarya Travels - Gus’s World Famous Fried Chicken - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/c5301e01-f2f0-475d-bbca-c3a9f5cd74bc/THUMBNAIL-FRIED-CHICKEN.jpg Kulinarya Travels - Gus’s World Famous Fried Chicken - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/b2384494-55ee-4ac2-a8a2-b6e40dcea8d8/PECAN-PIE.jpg Kulinarya Travels - Gus’s World Famous Fried Chicken - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/novikov monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/883898c3-2736-4f10-aa11-0ef0bc916b9e/xFRONT-SIGN.jpg Kulinarya Travels - Novikov - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f8124e03-2054-4d99-9fd3-4f841db02098/YUZU-SORBET.jpg Kulinarya Travels - Novikov - Make it stand out The yuzu sorbet was quite excellent as well with flavors that did not overpower, and the texture of the sorbet was perfect. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4b278e99-6132-44ca-92c5-bd8d856b4f0a/SIU-MAI.jpg Kulinarya Travels - Novikov - Make it stand out The chicken and morrel siu mai followed with some truffle sauce and it was unbelievable. Texture was perfect, the farce was on point and the dumpling was moist. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4086a851-a009-45ce-b740-d4933f3961a3/CRISPY-DUCK.jpg Kulinarya Travels - Novikov - Make it stand out For my entrée I opted for the crispy Peking duck which did not disappoint at all. The duck was molded and the given a crust which would have to be shredded for the pancakes. This was a unique and interesting version of this classic dish, and I would come back for it again. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0b9f2398-b071-46ed-8fe8-e60e27b90498/CUCUMBER-TATAKI.jpg Kulinarya Travels - Novikov - Make it stand out To start my meal, I had the cucumber tataki which had a nice spicy broth to it that played well with the fruit. Perfectly sliced and balanced spices left a good impression on my palate as I awaited my next course. https://www.republikakulinarya.com/kulinarya-travels/surf-club monthly 0.5 2022-02-08 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ee84c5a7-06af-4da7-9292-3a7f10727405/OYSTERS.jpg Kulinarya Travels - Surf Club - Make it stand out My starter was the half dozen oysters which were nicely presented, and the tartare sauce and mignonette were on point. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/42afde63-e965-452d-a6e9-7ebd4bfb7a18/LAMB.jpg Kulinarya Travels - Surf Club - Make it stand out The Lamb chops followed, and it was grilled medium rare to my liking and the whipped potatoes that it came with was superb. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0ce4882b-e779-486b-93b6-ecaf1d6330bd/AMUSE-BOUCHE.jpg Kulinarya Travels - Surf Club - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/69bda7ec-2446-4c7a-b543-5fef87fb0a51/CHOCOLATE-CAKE.jpg Kulinarya Travels - Surf Club - Make it stand out I ordered the K+M Nicaraguan Chocolate cake and it was rich and decadent, the perfect way to end my meal. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f2e5da06-1e6b-4106-bee2-92cb5d640b1a/THUMBNAIL-BAND.jpg Kulinarya Travels - Surf Club - Make it stand out At this point I knew that I should not be ordering anything more and just sit back and enjoy the beautiful music being played by the jazz duo but the urge for dessert beat me. https://www.republikakulinarya.com/kulinarya-travels/los-fuegos monthly 0.5 2022-02-15 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/40748615-3aaa-4116-aee4-14c2cefdb8a4/SWEET-POTATO.jpg Kulinarya Travels - Los Fuegos - Make it stand out The roasted sweet potato is a must here as well as the sesame yogurt balanced the sweetness of the dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/567d1887-1874-4c48-b9e9-b30b535c43f6/CHEESE-EMPANADA.jpg Kulinarya Travels - Los Fuegos - Make it stand out The smoked gouda empanadas were nice as well, light and smoky went well with the wine. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/d21e5804-4921-4bad-bc36-be3f2be19e60/CAULI-RICE-THUMBNAIL.jpg Kulinarya Travels - Los Fuegos - Make it stand out We started our meal with cauliflower paella and this was equally delicious as it was creative. The rice was nice and crispy while the cauliflower was tender. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/157f921c-1603-493e-9660-41aa26885b23/PIONONO.jpg Kulinarya Travels - Los Fuegos - Make it stand out We ended our meal with the Pionono with the dulce de leche ice cream and it was a nice touch on the classic dessert. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/43bd449c-eae4-43fa-abfd-f1652c7aa3ec/LAMB.jpg Kulinarya Travels - Los Fuegos - Make it stand out The lamb chops were our entrée and they were grilled beautifully and the roasted eggplant and mint jelly accompanied the dish elegantly. https://www.republikakulinarya.com/kulinarya-travels/tra-an monthly 0.5 2022-02-22 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1e3501dc-75af-47db-af88-cbc5821da47a/CHICKEN-PHO.jpg Kulinarya Travels - Tran An - Make it stand out We had their signature chicken pho as our last dish and once again we were blown away by the broth. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4ea2b055-b637-47a3-8025-a19a4c93035d/CHICKEN-RICE.jpg Kulinarya Travels - Tran An - Make it stand out The tran an chicken fried rice followed and this was a game changer with such a phenomenal rendition of the famed fried rice dish. The rice was nice and moist and the white chicken meat balanced the dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/450967b4-1f44-474f-8d66-7bc4ba70e523/BEEF-STEW.jpg Kulinarya Travels - Tran An - Make it stand out The braised beef came next with noodles, and this was exceptionally prepared and presented. The beef was super tender and had deep flavors. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/6f4982ba-c93f-4639-bc8f-65eb3573ab48/IMPERIAL-ROLLS.jpg Kulinarya Travels - Tran An - Make it stand out We started our meal with the Imperial spring rolls and they were on point with balanced flavors and crispness of the roll was perfect with the freshness of the lettuce and acidity of the side pickles. https://www.republikakulinarya.com/kulinarya-travels/gitano monthly 0.5 2022-03-01 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/c5939868-3deb-44ab-9eb1-a491cf08e8ec/TUNA-TOSTADA.jpg Kulinarya Travels - Gitano Miami - Make it stand out The tuna tostada was our next dish, and this was phenomenal, by far my favorite. The tuna was sliced thin and cured well and the dish just had amazing flavors. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f2177809-bb5d-40ac-8916-a6b18f46a1d9/AVOCADO-CHIPS-.jpg Kulinarya Travels - Gitano Miami - Make it stand out The corn chips were super crisp, and the avocado was nice and fresh. Perfect way to start our meal and it was great that the server knew every detail as well. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/d171e2aa-981d-40e0-81f1-75a356e738d6/CHORIZO-FONDIDO.jpg Kulinarya Travels - Gitano Miami - Make it stand out The queso fondido followed and it was excellent as well. It had the right balance of spice and saltiness with it. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/bed6f53f-1962-407c-8bf9-ad6279f82b5a/PORK-CHOP-AL-PASTOR-.jpg Kulinarya Travels - Gitano Miami - Make it stand out For our entrée we had the pork chops al pastor, which were cooked perfectly, and the sauce was on point. https://www.republikakulinarya.com/kulinarya-travels/bacchanalia monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/e72258b3-b681-4ae9-8ebb-5e72ed62bf0e/SWEETBREAD.jpg Kulinarya Travels - Bacchanalia - Make it stand out My first appetizer was veal sweetbread with cherries and saffron gastrique which was exceptional. The sweetbreads were nice and crisp and the gastrique was not overpowering. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/bf7444a6-89c6-46c1-8716-f56ea1a439fc/PECAN-PIE.jpg Kulinarya Travels - Bacchanalia - Make it stand out Lastly the pecan pie with bourbon meringue was served for dessert and this was such a unique take on this dish… https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/62108e14-5b07-400e-a047-c3e0a8a0c55f/FOIE-GRAS.jpg Kulinarya Travels - Bacchanalia - Make it stand out My next course was seared foie gras with apples and toasted honey which was delicious. Me being a fan of foie gras really enjoyed their take on this classic dish. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f68047fa-fdc4-4fc3-897c-340a9aefd858/xCHEESE-BOARD.jpg Kulinarya Travels - Bacchanalia - Make it stand out A selection of five cheeses followed with some fresh apples and honey with pistachio. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/57c66323-27e7-4e63-b2da-74847f11f2d2/THUMBNAIL-LAMB.jpg Kulinarya Travels - Bacchanalia - Make it stand out My entrée was the pasteurized raised lamb with broccolini and mint peppercorn jelly that really knocked the ball out of the park like the Atlanta Braves. There was a nice balance of flavors here and execution was perfect. https://www.republikakulinarya.com/kulinarya-travels/hattie-bs monthly 0.5 2022-02-10 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/77a9f72e-be46-4ca0-afb1-86b5f9dbce32/_+THUMBNAIL+MENU.JPG Kulinarya Travels - Hattie B’s Hot Chicken - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f96d7a8e-2553-4a85-b570-de82b247269c/FRONT-SIGN.jpg Kulinarya Travels - Hattie B’s Hot Chicken - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/gunshow monthly 0.5 2022-02-17 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/723d7684-9fd9-41a7-99bf-8ecfc3aec706/HALIBUT.jpg Kulinarya Travels - Gunshow - Make it stand out The halibut, scallop with fermented turnip and vadouvan followed and this was delicately executed to perfection. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/2d97de61-17ad-478e-8f79-228fdbe761cd/BRAISED-BEEF.jpg Kulinarya Travels - Gunshow - Make it stand out The braised pork dish followed with cabbage, fry bread and coconut yogurt that was so good. Foie gras terrine with hibiscus and fernet was next and this took the bar to the next level. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0c2014d5-f886-4843-9d80-7333810f4867/OXTAIL-DOLMA.jpg Kulinarya Travels - Gunshow - Make it stand out The Oxtail dolma was next with pine nut and pecan xo sauce and fried feta which was exceptional. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/fa72478a-b76e-4017-957a-f2e63fe685be/CHICKEN-AND-WAFFLE.jpg Kulinarya Travels - Gunshow - Make it stand out Lastly was the chicken in waffles with fried chicken skin which was their signature, and this made my night. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/d59e97f0-61d5-4c53-a36a-0182b1a9c236/CREAM-OF-TOMATO.jpg Kulinarya Travels - Gunshow - Make it stand out I started my meal with the cream of tomato grilled cheese dish that was phenomenal. Sophisticated textures and layers were present here. https://www.republikakulinarya.com/kulinarya-travels/the-varsity monthly 0.5 2022-02-23 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/6c1195fd-b5d6-436e-865f-210449f2e840/FRONT-SPACE.jpg Kulinarya Travels - The Varsity - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/8cc1c8da-a65e-46b7-aa49-6ab8472e6eb3/THUMBNAIL.jpg Kulinarya Travels - The Varsity - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/a36c4e61-7560-4976-86e4-3ebd481e65ce/COUNTER.jpg Kulinarya Travels - The Varsity - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/estrellita monthly 0.5 2022-03-03 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/fdf81820-c371-4479-a28f-08e038f6a141/TURON.jpg Kulinarya Travels - Estrellita - Make it stand out The ube sorbetes with turon just simply brought me back to my childhood memories. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/c87ddb5d-929d-4aa6-a5a3-356bb7fc1ce7/CHICHARON-MANOK.jpg Kulinarya Travels - Estrellita - Make it stand out I started with the “chicharron manok” or crispy fried chicken skin with the spiced vinegar which was a perfect way to remind me that I’m Filipino ☺ https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4206f794-414c-4290-b849-e1cf8bd867b2/BULALO-PAN-DE-SAL.jpg Kulinarya Travels - Estrellita - Make it stand out Next dish was the bone marrow served with toasted pan de sal which was a game changer. The bone marrow was perfectly cooked and the maldon pepper gave the flavor more depth. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/5272c636-2540-4752-b09b-0572b9c2ec92/KARE-KARE.jpg Kulinarya Travels - Estrellita - Make it stand out The oxtail kare kare was my entrée of choice and this was braised to perfection and the sauce had the correct consistency. https://www.republikakulinarya.com/kulinarya-travels/south-city-kitchen monthly 0.5 2022-03-10 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/97709fbd-b201-4dea-a307-29ddffc3d516/APPLE-PIE.jpg Kulinarya Travels - South City Kitchen - Make it stand out For dessert I had the apple pie with the parmesan crunch and dulce gelato which tasted exactly like fall. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f807d3dd-bdbc-4d44-85f8-d3204fa26201/STREET-SIGN.jpg Kulinarya Travels - South City Kitchen - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/d8db2679-9834-425e-b05e-8eba9ea3f15e/THUMBNAIL-FRIED-GREEN-TOMATO.jpg Kulinarya Travels - South City Kitchen - Make it stand out My appetizer was the fried green tomato with goat cheese which is now officially my favorite starter of all time. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/5da480c6-3578-414f-86e4-d8726fa202cd/FRIED-CHICKEN.jpg Kulinarya Travels - South City Kitchen - Make it stand out The fried chicken with collard greens followed and served with a side of mashed red potatoes which was amazing. Fried chicken here in Atlanta is serious business and I am glad I was able to experience it first-hand. https://www.republikakulinarya.com/kulinarya-travels/lazy-betty monthly 0.5 2022-03-17 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645481347524-NNW10XXMCCNDQD1EGRA6/TUNA-ROLL-CAVIAR.jpg Kulinarya Travels - Lazy Betty https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645481345765-JLJP4A6NG9YZSS3QDK2H/LOTUS-FLOWER-DUMPLING.jpg Kulinarya Travels - Lazy Betty https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645481338598-X7Q9H4ZUJHWZZTY0XNDR/GEORGIA-SHRIMP-COUSA.jpg Kulinarya Travels - Lazy Betty https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645481345443-BW6W2Z9GL3X3OAU9LU2Z/LEMON-SHERBET.jpg Kulinarya Travels - Lazy Betty https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645481347029-3J8H7GDU5O6OJWRXVCP3/SMOKED-SQUAB.jpg Kulinarya Travels - Lazy Betty https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645481346461-EIL7ZPRZB1ZHXW136DBI/ROSE-WATER-PANNA-COTTA.jpg Kulinarya Travels - Lazy Betty https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645481338657-E0D0WYQS48MO1XHJSFRT/HISISCUS-ROSE-MARBLED-FOIE-TORCHON.jpg Kulinarya Travels - Lazy Betty https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/a8e2abbf-3023-4441-b970-5ac9f2e76336/_+FOH+BOH.jpg Kulinarya Travels - Lazy Betty - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.republikakulinarya.com/kulinarya-travels/hapag monthly 0.5 2022-03-08 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/e7ff5ff2-7ec7-4d30-bacf-0f5c30a2c612/_+THUMBNAIL+SNACK+BOX.JPG Kulinarya Travels - Hapag - Make it stand out The snack box featuring different flavors from around the country also showcased their flawless technique and execution from the chicken inasal cracker to the soy caramel kutsinta. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/5ef970c6-194c-4445-a457-6a44875e767d/LAPU-LAPU.jpg Kulinarya Travels - Hapag - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/6c3bb59b-21e3-4020-b4ec-b90c1eb1a544/MAIN-COURSE-SPREAD.jpg Kulinarya Travels - Hapag - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/37f80b84-2c45-4f1b-b690-90b49cef2067/KINILAW.jpg Kulinarya Travels - Hapag - Make it stand out The “kinilaw” dish which was blue marlin in a watermelon consommé, was light and bright, a good way to start the meal. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/042d5e97-f7f5-4a30-af95-378e440d18f0/SUGPO.jpg Kulinarya Travels - Hapag - Make it stand out The inihaw na sugpo and with the munggo dayap glaze and https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/0e3e163b-201e-48e5-b809-0f073ba6753c/FRONT-SPACE.jpg Kulinarya Travels - Hapag - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/b2277005-33c3-4446-bb4a-8bbdc66d2bfb/LUZ-VIN-MINDA.jpg Kulinarya Travels - Hapag - Make it stand out The Luz Vi Minda appetizer was a great trio of sorts that showed us dishes we’ve never even heard of before. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/429aeed3-aae8-4191-8eb4-377d4ccd656c/MANGO+SORBETES.JPG Kulinarya Travels - Hapag - Make it stand out the mango sorbetes pallet cleanser to prepare for the entrees to arrive. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/2c4c0a91-cc70-4432-95a0-b65f60e89ed8/_-UNI-ARROZ-CALDO.jpg Kulinarya Travels - Hapag - Make it stand out The uni arroz caldo which was so packed with flavor was followed by https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/7b63f725-9044-4d79-a8b2-8803c272aded/LAING-STONE.jpg Kulinarya Travels - Hapag - Make it stand out …the laing stones were the next 2 courses that kind of left an umami bomb on each bite setting the tone for the main course of the evening. https://www.republikakulinarya.com/kulinarya-travels/lampara monthly 0.5 2022-03-15 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/a132051d-4202-4dab-8572-ccf9b249dbde/xTRES-LECHES.jpg Kulinarya Travels - Lampara - Make it stand out Our meal ended with their tres leches cake https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/03443499-571c-4117-aea7-13849d270482/DUCK-ADOBO.jpg Kulinarya Travels - Lampara - Make it stand out The duck leg adobo followed, and this reminded me of a duck leg confit from France but garnished with an exquisite adobo sauce. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/3ef6ffa1-b42c-47ca-82e1-bb32f04c3eea/RICE-CUPS.jpg Kulinarya Travels - Lampara - Make it stand out The rice cups were our last appetizer, and it was filled with “toge” or bean sprouts and longaniza which gave a unique flavor combination. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/8944800a-ba5e-443f-9bbb-bc2c2cfa1f08/DINAKDUCKAN.jpg Kulinarya Travels - Lampara - Make it stand out and duck sisig or “dinuckduckan” was what we got first and they were both exceptional. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/dbcf28a8-b134-46e6-9e32-deaa73228660/xLAMB-KULMA.JPG Kulinarya Travels - Lampara - Make it stand out We started with the lamb shank kulma for our main course and the lamb was nice and tender with sharp flavors that made you keep eating more ☺ https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4a3effb5-e7a4-4973-b5eb-70b35100875a/xYEMA-.jpg Kulinarya Travels - Lampara - Make it stand out …and “yema” with condensed milk and cacao from Davao. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/c9314c7a-6124-4c77-abfa-3308cb270ce5/QUESO-DE-BOLA.jpg Kulinarya Travels - Lampara - Make it stand out The “queso de bola” … https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/a3ef2f8c-51c7-497b-920f-7aeb4ee284e5/LIEMPO.jpg Kulinarya Travels - Lampara - Make it stand out The pork belly was our last savory dish and this was fried crisp and just a harmony between meat and fat. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f05ef2e7-a038-471d-a31e-141a8412b5e3/xBANG-BANG.jpg Kulinarya Travels - Lampara - Make it stand out the chili balls were nice and spicy that it was perfect for drinking. https://www.republikakulinarya.com/kulinarya-travels/gallery-by-chele monthly 0.5 2022-03-22 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/53ece2fa-222e-4fef-b813-ad659a82c9f4/COMFORT.jpg Kulinarya Travels - Gallery by Chele - Make it stand out Shades was the fourth dish with cashew milk and pipino melon. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ae1fc135-9262-4505-8aeb-578222a1dbaf/PULPO.jpg Kulinarya Travels - Gallery by Chele - Make it stand out The charred pulpo was next with papaya. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/622a7f05-6760-482c-90ea-727f113a8f48/FRENCH-CONNECTION.jpg Kulinarya Travels - Gallery by Chele - Make it stand out Next was the French Connection highlighting the diversity of “sigarilyas” or winged beans. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1bad5978-8cc4-406c-869a-0bc5d8d05432/SOUR-RIBS.jpg Kulinarya Travels - Gallery by Chele - Make it stand out I had the sour ribs for my entrée with black garlic puree and leeks. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/39e6faef-1cd2-464e-a377-3d2f8b46009b/BIBINGKA.jpg Kulinarya Travels - Gallery by Chele - Make it stand out Our meal ended with the epilogue which was their take on the bibingka that was out of this world. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/49f46116-f6be-4652-99fa-727bc2e2dd0a/INNOVATION.jpg Kulinarya Travels - Gallery by Chele - Make it stand out The prologue was an amazing set of amuse bouche that set the tone for the evening. The mushroom meringue and corn tamales were exceptional. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/6171be7d-d748-473b-9dc5-173838e8c858/LAYERS-BLUE-CRAB.jpg Kulinarya Travels - Gallery by Chele - Make it stand out Our journey started with Layers which was with blue crab. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/bd5b860b-8210-445a-bc48-31f53317794f/BAGUIO.JPG Kulinarya Travels - Gallery by Chele - Make it stand out For dessert we had the Baguio which was a strawberry panna cotta and talandang which had rum and various textures. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/75106b6b-5456-49cd-a4bb-349456a8fa4c/JAMON.jpg Kulinarya Travels - Gallery by Chele - Make it stand out Jamon followed with bok choy and josper which was excellent. https://www.republikakulinarya.com/kulinarya-travels/metiz monthly 0.5 2022-03-29 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/6d7d6745-78f8-4fd6-a98a-8a9afe33b8eb/UBOD-AND-SQUASH-GINATAAN.jpg Kulinarya Travels - Metiz - Make it stand out The next dish was ubod and squash with a whipped smoked “tuyo” dried fish and “bagoong” condiment. The flavors just keep on getting deeper with each dish and showcases the talent of Chef Stephan Duhasme. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/77a2c5aa-4133-4e23-a49a-8f6c4c34024e/BEEF-POACHED-POTATO.jpg Kulinarya Travels - Metiz - Make it stand out Our third dish was the beef poached potato with a mechado glaze and a Sampaloc condiment. This was by far my favorite as the layers of potato were nice and crisp and the smokiness of the mushroom bagoong complimented the Sampaloc condiment. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/fe07fb4a-7143-4d5a-9c60-d3ce5063bc30/PANCIT.jpg Kulinarya Travels - Metiz - Make it stand out Next was the “pancit” dish which was fresh wheat noodles with the clam coffee sauce and fermented carrot. This was one of the best pancit dishes I have ever tried and perfectly set up our main course. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/79ff7f0a-c35b-42f5-a148-0a37994936ee/PAPAYA-SALAD.jpg Kulinarya Travels - Metiz - Make it stand out Our first course was the papaya with poached tamarillo and smoked “gata” or coconut milk. This was a flavor bomb with sharp notes of citrus that just exploded in your mouth. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/3930e17f-e751-4427-a41d-3d7bc5ecc665/DESSERT.jpg Kulinarya Travels - Metiz - Make it stand out For our dessert we had the reduced carabao’s milk ice cream with fermented guava and buko pears which was the best way to and an amazing degustation. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/e160c0ad-ce7f-4fdc-a5dd-fea84fc16fa2/NATIVE-PORK.jpg Kulinarya Travels - Metiz - Make it stand out I opted for the aged native pork belly grilled on banana leaves for my entrée and it was an excellent choice. The pork was nice and tender and the salted egg dressing and with the fermented “langka” jackfruit condiment balanced the fattiness of the pork belly well. https://www.republikakulinarya.com/kulinarya-travels/mecha-uma monthly 0.5 2022-04-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/9253f1d3-2f10-407d-ac5a-48dc11255dd4/xMACKEREL-BO-SUSHI.jpg Kulinarya Travels - Mecha Uma - Make it stand out Grilled mackerel Bo Sushi was the sixth course, and this was handed to you directly by the chef. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/97674230-3108-458f-9101-19eaf2a7693e/HIROSHIMA-OYSTER.jpg Kulinarya Travels - Mecha Uma - Make it stand out The next course was the breaded Hiroshima oyster with cucumber ketchup. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/c40f86e3-5a0e-40cb-9b6c-20c510a7cded/HOKKAIDO-SCALLOP.jpg Kulinarya Travels - Mecha Uma - Make it stand out Seared Hokkaido scallop was next served in a sauce of crab and sprouts. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645478759745-MML2Z5R4LXJ782Y6U2OD/KAMPACHI.jpg Kulinarya Travels - Mecha Uma https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645478759811-9BC8TNKCDQEXGJCUJ7UT/NEGI-TORO.jpg Kulinarya Travels - Mecha Uma https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645478887070-OCRHRXY0S0UPCU9WGHK2/HAMACHI.jpg Kulinarya Travels - Mecha Uma https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645478764100-MNEKQH4N0RJGDHM049C6/SHIMA-AYU.jpg Kulinarya Travels - Mecha Uma https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645478761333-VO3O7LMD30JNXCSA9LB7/SALMON-GRILLED.jpg Kulinarya Travels - Mecha Uma https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1645478764605-PYMY51HA9VRMT6G47IO5/SMOKED-TORO.jpg Kulinarya Travels - Mecha Uma https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/de5092c5-2b3b-4fdb-a391-3db6bd8e306d/TAMAGO-YAKI.jpg Kulinarya Travels - Mecha Uma - Make it stand out The meal ended with a tamago tart which was by far one of the most creative dishes of the evening. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/b8118d36-1090-4f08-b82d-f396a99a05b8/GRILLED-MACKEREL-HEAD.jpg Kulinarya Travels - Mecha Uma - Make it stand out The Hamachi grilled head with ponzu sauce was by far my favorite dish in this tasting menu. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/687578b4-e145-4a1b-b206-0f8e96b29eb5/WAGYU-A5.jpg Kulinarya Travels - Mecha Uma - Make it stand out Wagyu A5, with radish and baby broccoli was the eighth bite and this was smooth as silk. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/eef56895-b86a-48e2-932d-d1a30239257a/EBI.jpg Kulinarya Travels - Mecha Uma - Make it stand out The tasting menu for the evening started with Ebi cured with Xiaoxing wine which had good flavors. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/3e0602a9-e344-43ca-bb3f-675ec31663b9/CHAWANMUSHI.jpg Kulinarya Travels - Mecha Uma - Make it stand out Chawanmushi with eel and clams was the third course and this was exceptional, steamed to perfection. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/866d51f4-e817-4011-919d-a5b35aa49c57/MONKFISH-LIVER.jpg Kulinarya Travels - Mecha Uma - Make it stand out Monkfish liver was the next course which was served with charred eggplant and yuzu. https://www.republikakulinarya.com/kulinarya-travels/toyo-eatery monthly 0.5 2022-04-12 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/b22e207e-39f9-4c30-9296-977c8c128fdd/MAIN-COURSE.jpg Kulinarya Travels - Toyo Eatery - Make it stand out The porksilog was our main course which consisted of Batangas black pig, Nueva Ecija sinangag, fresh pako salad and blue crab with gata in gabi leaves. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/fe88a8b6-3dd0-487c-b0d2-5e1cfeba490e/BURNT-RICE-COFFEE.jpg Kulinarya Travels - Toyo Eatery - Make it stand out The dessert started with their popular toasted rice pudding which would mimic the coffee that the Ifugao would drink every morning. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/ebbdbc43-7edd-43b8-939e-04e0e7a9d3a9/MERINGUE.jpg Kulinarya Travels - Toyo Eatery - Make it stand out Strawberry from Pangasinan and Hibiscus from Abra followed with white chocolate cream and meringue. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/f2b10a1b-a56f-4a72-af3e-5b9fc807e42b/SNACKS-%23-1.jpg Kulinarya Travels - Toyo Eatery - Make it stand out To begin our tasting menu, we had our first set of snacks which consisted of three bites, wild talakitok, purple rice kakanin and black rice dumpling. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4bcb2662-b2ce-481a-b7cb-b7bac0cb1b89/SNACKS-%23-2.jpg Kulinarya Travels - Toyo Eatery - Make it stand out The second set of snacks consisted of scallops, stuffed squid and queso de bola. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/368564a7-152a-4b6c-b96a-38ef678815c3/BURO.jpg Kulinarya Travels - Toyo Eatery - Make it stand out Buro with dorado and fermented mango followed wrapped in mustard leaf. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/a55fd85b-20e8-4cab-9658-62401ede84d2/_+TEMPURA.JPG Kulinarya Travels - Toyo Eatery - Make it stand out The next course was burnt squash soup with uni and assorted vegetable tempura. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/de74f22e-9055-4712-9db2-df376d88259d/KINILAW-.jpg Kulinarya Travels - Toyo Eatery - Make it stand out The third course was a ceviche of tanigue with Zamboanga vinegar. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1b93f36e-f02d-4cd6-8813-f59bee63950f/LECHE-FLAN-ICE-CREAM.jpg Kulinarya Travels - Toyo Eatery - Make it stand out To end the meal was a set of leche flan ice cream, grilled cassava cake, pili roll and asin tibuok. https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/4effec72-f091-464c-9fe0-1545c181b872/PINEAPPLE-PALLET-CLEANSE.jpg Kulinarya Travels - Toyo Eatery - Make it stand out The palette cleanser was the pineapple sorbet that which was quite refreshing and had exquisite flavors. https://www.republikakulinarya.com/my-story daily 0.75 2021-03-16 https://www.republikakulinarya.com/hello daily 0.75 2021-03-20 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1611961981966-ZBKZVRTTPWBLP20UHB1X/Republika-LogoWide.png Chef Jappy Afzelius https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1611957957349-A0TNON2RLVET4SA48GMI/KareKare.jpg Chef Jappy Afzelius - “Here, chef Jappy Afzelius has concocted a menu that teems with multiple options in every section […] When it comes to the menu at Tsismis, the gossip is spreading.” Emma Orlow, Time Out New York https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1613158456757-YZF4JGJMKDD3874VU8SQ/merlin_162770106_d003b5f0-0da7-4643-a24e-c51d73443e1c-superJumbo.jpg Chef Jappy Afzelius - “Mr. Afzelius’s cooking is loose, unfussy and liberated. He tosses tradition under the bus when it suits him. The result is Filipino-American drinking food that tends to be charmingly offhand.” At Tsismis, Filipino-American Drinking Food Worth Talking About Pete Wells, New York Times https://www.republikakulinarya.com/press daily 0.75 2021-03-16 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1615848624801-8R1WRLO6AWZ2O00ACLGH/Intravino_080119.jpg Press Intravino August 1, 2019 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1615848762548-QSFG7KUCILTKVUPE8S45/TimeOut-061719.jpg Press Time Out New York June 17, 2019 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1615848579227-L96HZH16E9XH764S6GBR/Mabuhay_100419.jpg Press Mabuhay Magazine Oct 4, 2019 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1615848726015-RY9G28R7TBZSUZ8VC1ZN/ANCX_061219.jpg Press ANC-X June 12, 2019 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1615848558345-HWDOO28YDEVE8QQL8M0S/Mabuhay_080119.jpg Press Mabuhay Magazine August 1, 2019 https://www.republikakulinarya.com/appearances daily 0.75 2022-02-05 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1615906322031-XUFW58JK90CFL7OLL3Z3/NYFFF.jpg Appearances NYCWFF - New York City Wine and Food Festival Oct 11, 2019 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1615846720815-ZRHU2RD77O2W4FGTZODF/01.jpg Appearances - NY Giants Monday Night Football Nov 4, 2019 NY Giants Monday Night Football Giants Stadium- Nov 4, 2019 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1644084746674-0ZGRBUD96DGY31FCGTO5/WhatsApp+Image+2022-02-03+at+7.23.28+AM+%282%29.jpeg Appearances https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1644084747249-VC0A2V9WVP0JKKKWLZEG/WhatsApp+Image+2022-02-03+at+7.23.28+AM.jpeg Appearances https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1644084747086-2OJIB5FVKVB17B52W9CC/WhatsApp+Image+2022-02-03+at+7.23.28+AM+%281%29.jpeg Appearances https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1644084746555-LJUKD6CMIBJC4RKOZFV4/WhatsApp+Image+2022-02-03+at+7.23.36+AM.jpeg Appearances https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1615846856861-MIZCT6O8UGESDJDIT1IR/yankeelengeds.jpg Appearances Tsismis at Legends Lounge Yankee Stadium - May 2019 https://images.squarespace-cdn.com/content/v1/5fcaa31f88854644af5ff099/1615847045120-HAKEKU3KK53AWYBENFIC/Degustibus.jpg Appearances Tsismis at Degustibus Macy’s - Nov 13, 2019 https://www.republikakulinarya.com/wck daily 0.75 2021-05-07 https://www.republikakulinarya.com/cookwithtsismis daily 0.75 2021-09-20