Very glad you shouted out the eggplant way back when because that dish is so damn good.
What makes me happy the most about Needle and Ryan’s cooking is all the continuous improvements, especially in the last recent months… and how much they care about everything! Customer services and dine in experience improved so much as of today.
The very first eggplant bamboo baby from September 3, Needle’s weekend only edition, has been going through so many iterations and getting much much better with more sauce, caramelized edges (left). I hope I’ll make a record of consuming more eggplant bamboo than anything else lol
Re the toast, I was shocked when having it recently, so crunchy it freaked me out, in a good way.
Me too, I said the same thing back then. I used to drive a few hours to LA for Omakase, but never had a chance to eat Ryan’s food until I moved to LA Best decision!
Just saw @dvlpmnt beautiful toast creation and I got so curious, I must open a case with detective @PorkyBelly
Have anyone ever try making fun toast with Boloniya from Hamadaya?
That bread is so addictive, an easy access fresh croissant crossed milk bread. Someone please put that on a test for science
More info from the OG https://boloniya1979.com/html/page1.html with the best slogan: “If you’re going to eat anyway, eat the real thing”
… and the professional Reddit
for our recreation we didn’t use anything fancy, just a standard sliced milk bread from a local chinese bakery operation (sogo) and trimmed off the crust. for the filling we used a hazelnut praline.
this is what it looks like very early in the cooking, with the egg mixture lookin’ eggy.
i really like Needle but their pork chop bun always fails me. I think I keep ordering it bc i so love the one at PRD: but anyway. Great restaurant. maybe dont get the pork chop bun.
In LA there’s a significant population of diners who expect to pay high prices for first-rate Cantonese food, at least seafood.
Wow well done article
Thanks for sharing! I need to check out Arroz and Fun!!!
Mina Park is a Korean-American cook, restaurateur and writer based in Los Angeles, where she owns and operates the Shiku and Baroo restaurants with her husband
Thanks, I knew I knew that name but forgot to Google it.
Do you guys think the almond tofu is gonna come back?
Got @JeetKuneBao ‘fluened went to my favorite restaurant.
Wanted to try the new veggie dishes as well.
Of course that char siu. Took some sexy shots with my potato iPhone 12 camera
Where’s the hainan chicken bang bang?
Ooh, everything looks so GLISTENING.
yo
lets go for lunch today