Jay Eats Worldwide

Someone asked me a couple of weeks ago, "what's saimin?" I grew up on noodles and my nieces are following the family tradition, they love noodles too.  I don't remember having a favorite noodle, except for spaghetti, and what kid doesn't like spaghetti?  Being Asian, we had ramen, soba, somen, and udon noodles growing up.  During my college years, I started eating Korean naengmyeon and Vietnamese pho.   But it was the summers I spent in Hawai'i having saimin that I remember the most and would now have to say was my favorite growing up.  It's probably because it wasn't something found in Los Angeles, except when my grandma would visit and bring frozen S&S Saimin packages for us.  I usually had to wait for the end of school and spending the summers in Hawai'i for saimin.  So, what is saimin?  It's really a cross of Chinese, Filipino, Hawaiian, Japanese, Korean, and Portuguese cultures and food.  How did they all get tog

Whether it's Korean barbecue, Soondobu Jigae (spicy tofu stew) or even kim chee, there's something addicting to Korean food.  I love Korean food and want to learn more. With this in mind, I was honored to be invited to the Bibimbap Backpacker's Table, along with food writers, bloggers, a few restaurant industry folks, and the media. As a restaurant and food marketing consultant, I'm always asked about Asian food, Korean is always at the top of the list. I've always said that Korean food could be the next big thing, it just needs someone to explain it to the masses.  Well, I think this is the group to do it. Today's focus is on bibimbap, a dish I've had many many times, but don't really know much about  the background or tradition. Other than I like it... Among the K-POP and fashion displays, our group was assembling for this bibimbap experience at the Korean Cultural Center of Los Angeles. Kim Chee Dip

 A week after Father's Day in Los Angeles is at the Los Angeles Convention Center. It's June 21 -23, 2013 Why am I interested in Design? As a consultant and marketer, I need to know what's coming soon and trending. Otherwise, I think design is cool... We knew we're in the right part of the convention center. The West Hall was filled with everything from floor tiles, sliding glass doors,  solar panels, wall furnishings, pre-fab homes, designer lighting, and fixtures  To one of a kind wooden chairs. But I was here to see the kitchens and designer kitchen equipment. The stuff I can't afford... Here's some of my highlights: Liebherr Refrigerator Reminds me of industrial restaurant equipment Miele USA Ovens from Germany Monogram Professional Range Airstream kitchen from Airstream Los Angeles Not your father's Airstream My Show Favorite An

I Love Vietnamese Food! You can probably tell if you follow me on Instagram , I do eat pho on a regular basis. But today wasn't about pho per say.  I met up with friend and fellow restauranteur Cuong ( @lovingpho ) and Co-Founder of Ui-Cha! Pho When we walked into the dining room, I noticed that most of the tables had Nem Nướng Cuốn . See What Jay Eats... What is  Nem Nướng Cuốn you ask? Nem Nướng Cuốn $4.50 for 3 Rolls $6.00 for 4 Rolls Grilled pork wrapped in rice paper with a crispy roll, lettuce,  mint, carrot & cucumber served with Chef’s special sauce. The grilled pork is like a sausage without the casing and very good. If you're like me, you're going to want the larger order... Nem Nướng Cuốn I'm a true believer that it's the sauce that makes a dish. The sauce served with this dish is very good, but don't think it's the sa