Guppy Tea House

Guppy Tea House is this cute little hang out off of Azusa Ave. and Colima Road in Hacienda Heights.  So what I've noticed about SoCal is that there are well-known places amongst the Asian community all throughout the Los Angeles area.  My friend Lisa lives more towards the west side of southern California and she mentioned that both her and her friends from UCLA would drive all the way out to Hacienda Heights just for a bite to eat at Guppy House which can take about 30 minutes to an hour to drive.  So when I told her I've never been there before, she immediately said "we have to go here someday."  Although Lisa has taken me to Guppy House before, we went again last night after our intense work out.

The food at Guppy House wasn't all that pleasing, but I think people mainly go there because of their famous gargantuous shaved ice and their brick toasts, which I haven't yet tried.  The setting of the restaurant itself is also kind of neat which makes it a cool spot to get together.  Once you walk in, there's a ton of trees alongside of the walls.  There are green-leafed vines hanging above with blue lights emitting from the ceiling.  At night the atmosphere is calm because of the cool hues from the blues and there are mini fish tanks mounted on the walls with all different kinds of fishes inside of them.

Lisa got the Super Spicy Dumpling Soup.  Let me tell you, this dish was no joke.  It really was super spicy.  Like super duper SPICY!  It was also very tangy and sour which I didn't like very much.  The dumplings are served separately from the noodles and soup.  Corn is set aside for those who would like the option to add it in their dish.  Both Lisa and I concluded that we didn't care for this dish because of the zesty flavor.  The ingredients really didn't work well together.  The dumplings alone weren't all that bad either.

On the side we also ordered the popcorn chicken.  I often yearn for deep-fried foods so it was no surprise to see me getting the popcorn chicken at Guppy House.  Even though there are so much to choose from, that was what I wanted in the end.  The popcorn chicken here is lightly battered and fried until golden brown.  They use pepper and garlic to flavor the chicken but also sprinkle a refined chili powder atop of the chicken while it's crispy hot.  Most places don't do that, but I think that may be the a Chinese version, which I've slowly grown accustomed to since my move here.

To see what else they have click here for a list of their entire menu!

The food there isn't all that wonderful but I do hope that the dessert's as delicious as people deem them to be, especially the brick toast and their shaved ice...  Oh well, next time.

<3 Lina Chen

P.S.  I forgot to bring my camera to the restaurant and so these images are directly from www.foodspotting.com. 

7188 Colima Road, Hacienda Heights, CA 91745

626.965.7288.  www.myguppyteahouse.com

Fluff Ice: It's so Fluffy!!!

Remember that cute little girl from Despicable Me and her reaction when she got the stuffed unicorn at the carnival?  Well basically that's how I felt when I first took a bite of the shaved snow at Fluff Ice!  Except it was only in my mouth!    Okay, okay not quite fluffy as in holding and squeezing a teddy bear per se but more along the lines of feeling cotton candy for the first time.  So light and airy!  It's the same concept, but instead of sugar, it is made from cinder blocks of ice.  Think of it as a frozen cotton candy dessert.

Now don't get this confused with shaved ice, which is completely different as far as texture.  Taste is difficult to actually measure because certain places may only use a cinderblock of ice without any flavor added to it; but the texture of snow versus ice is apparent.  At first you may not realize it, but once it enters the mouth, the sudden melting sensation just tingles every nerve of the tongue.  It's quite different from that of shaved ice.  It melts and it's cold too, but I feel that it really doesn't melt as smoothly as shaved ice does.  It's my first time Fluff Ice, but what I loved the most about this place is that they have flavored snow like froyo. I've also been to well-known shaved snow place called Class 302 near the Hacienda Heights/Diamond Bar area but it only has one option to choose from which means that the flavor comes from the toppings alone.

My friend Kean and I ended up sharing a medium, green-tea flavored shaved snow with bits and pieces of mangos and strawberries (the toppings that I wanted); red bean and mochi (Kean's choice for toppings) with a light drizzle of condensed milk added on top.  I tend to get fresh fruits with my froyos because it balances out the sugary goodness that you are taking in from the shaved ice.  It's like psychologically tricking myself that this dessert is still healthy if there's something that has a nutritional value to it.  The mochi and the red bean tasted phenomenal with the green tea shaved ice.  Those who aren't into the super Asian flavors, they also had these cool fruit poppers that resemble salmon roe that burst in your mouth, cheesecake bites, blue honey boba, taro pudding, coffee jelly, egg pudding, slivered almonds, and much more. 

This is the place to go for dessert if you are around Monterey Park off of Atlantic Boulevard.

<3 Lina Chen

500 North Atlantic Boulevard #153, Monterey Park, CA 91754

626.872.2123.  www.fluffice.com

Burma Superstar

As I reflect on the trip I took to San Francisco, I can't help but to let my mouth water while thinking of the superb food that I had at Burma Superstar.  I mean, when you see a line at the door, you know it's going to be good place to eat.  The total wait time was about an hour maybe an hour and a half so it may be best to set reservations ahead of time.  Parking was hard to find and the restaurant was quite small and claustrophobic because the tables are in close proximity of each other.  Don't let that deter you from going there though.  Inside was permeated with aromas and spices.  The decor was quite simple with a few Burmese sculptures and paintings along the walls allowing the individual to absorb the Burmese culture while dining there.

Before going into the details of the dishes we had at Burma Superstar, I wanted to write a few facts about Burma since I'm assuming not many people know about this little southeast Asian country.  I sure didn't.  Burma is also known as Myanmar and it is located west of Thailand and Laos, and South of China.  From 1824 to 1948, the British ruled Myanmar and after years of mismanagement, Burma became one of the poorest Asian countries.  Foods from Myanmar are influenced by neighboring countries with a Burmese twist to them.

Burmese Garlic Chili Shrimp

The first dish we had was the Burmese Garlic Chili Shrimp.

These jumbo-sized shrimp were pretty garlicky.  According to their menu, the shrimp is tossed in a "garlicky infused oil, and topped with toasted garlic." Talk about garlic to the extreme.  I love it though.  Love it so much that I actually have another blog (click here) where I've gone to a restaurant that devotes their attention to the stinky herb.

Anyway, this dish was my least favorite dish out of the three we had.  It's not the fact that there was too much garlic or it was bland but when you compare this dish with the other two below, it just doesn't compare.  In my opinion, the Burmese Garlic Chili Shrimp didn't have as much flavor.  Still a great dish but if you are limited on how much you want to spend, then get the Burmese Mint Chicken or the Burmese Beef Curry instead.

Burmese Mint Chicken

The Burmese Mint Chicken and the Burmese Beef Curry are a must!!!  Chicken is my least favorite meat; I would consider beef, pork, or seafood any day, but this Burmese Mint Chicken blew me out of the water!  The chicken is minced into a blend of jalapenos, cloves of garlic, red chili peppers, and of course, mint leaves.  The mint is strong.  It immediately hit me when I took a small bite of it but it wasn't over-empowering the dish at all.  Just didn't expect the mint to be so flavorful.  The small chopped up pieces of the chicken absorbed the surrounding ingredients making it spicy too.  A combination I normally don't see in foods.

Burmese Beef Curry

Like the chicken, I really don't like curry either.  We ordered this just for Eric but of course, with an open-mind I took a bite of this curry and wow.  Just wow.  This was equally great as the Burmese Mint Chicken.  The wet Burmese Beef Curry is braised in a combination of spices and herbs with a mild spicy, curry flavor.  The meat was tender.  The dish was topped off with bits of cilantro--my fav.  We also ordered a side of their coconut rice, jasmine rice with coconut milk and fried onions, which went very well with all three dishes.

I was just surprised by this experience at Burma Superstar.  It convinced me that not all curry is evil (it doesn't sit well in my stomach) and that I have more options than fried chicken, chicken wings, and chicken nuggets.  To me chicken has to be deep fried or covered in hot sauce in order for it to taste good.  Baked/grilled chicken?  Yeah right.  Even though it's healthier, it's just not for me.  

I give this place two thumbs up!  It's authentic and original.  I've never seen a Burmese restaurant so it is a rare find here in the United States.  Luckily, I found one just for you!

<3 Lina Chen

 309 Clement St., San Francisco, CA 94118
415.387.2147.   www.burmasuperstar.com

Quick Fix: Niu Rou Mian

Ladies and gentlemen, I introduce to you, niu rou mian (牛肉麵) also known as beef noodle soup.  This quintessential Chinese/Taiwanese dish consists of braised beef soaked in a soy sauce-tomato broth and is complimented with Chinese sauerkraut and various greens such as spinach, green onions, bok choy, and more.  The niu rou mian shown above is actually a dry version where there is no soup base and the noodles are thick.

Ever since I've moved out to California, this has been a part of my every day diet.   Colorado's Chinese/Taiwanese population doesn't compare to that of California, but there is a particular place that does serve niu rou mian which is Lao Wang's Noodle House on Federal Boulevard.  The restaurant is owned by an old couple so the service is slow and parking is extremely hard to find, but if you are curious what niu rou mian is, then go there.  For me, it's the same feeling I had when I discovered pho!

I just recently had dinner with my boyfriend and his mom at a local Chino Hills Chinese restaurant called the Peking Deli, off the 71 near Chino Hills Parkway.  The Peking Deli is catered towards the Chinese palette which I love because the foods much more authentic and it reminds me of the times when I was in Taiwan the summer of 2008.  The beef was tender and juicy, the sauerkraut bitter, but it help compliment the entire dish.  I didn't care for the greens that they used but overall, it's good.  Flavorful.  Inexpensive.  Close to home.  Perfect for when I'm craving for this dish.  Nom nom nom...

<3 Lina Chen

4183 Chino Hills Parkway, Chino Hills, CA, 91709
909.393.0359

Did you know that Citric Acid...

Fish Ceviche

To expand and broaden my blog, I've decided to start a "Did you know that..." series where I post random facts that pertain to foods that might be interesting.  Often, I come across amazing recipes, helpful tips on cooking/baking, and unconventional ways of doing things that are much more simpler than the old conventional ways, so why not share them with you? 

Tuna Tartare

As I was reviewing the Waterbar's salmon tartare, I instantly thought of my conversation I had with someone.  Can't remember who exactly, but we talked about raw sea foods "cooking" in citric acids.  A foreign concept, I looked to validate the truth.

As odd as it sounds, it is true. 

People normally think of cooking through the use of heat because the process changes the nature of the molecules and properties of whatever is being cooked.  Like heat, the citric acid also changes the physical and chemical properties even though it doesn't seem that way to the naked eye.  So even though the salmon tartare was in it's raw form, it was technically bathed and cooked in lime juice.  Hence why the taste was remarkably different from that of sushi.  However, I'm not quite sure if the salmon from Waterbar is the same grade as the ones served at sushi-specific restaurants.  That I would have to research more into.

Salmon Tartare

As far as cooking with citric acids, it is recommended to dice the raw sea foods into small cubes.  This is so that there is more surface area that the citric acid can effectively cook.  Try to marinate the sea foods from 15 minutes to about an hour, depending on the type of seafood.  Note:  Cooking with citric acids doesn't kill bacteria like heat would which means that there is a higher chance of getting food-borne illnesses and parasites.  Otherwise, it is a tasty alternative to cooking foods besides heat.

And now you know.

If you are interested in learning more about this, click here for a more detailed explanation.




<3 Lina Chen