The chef of el coraloense is doing a paella pop up at the restaurant creatively dubbed “paella concept” lol.
Seems interesting tho and I heard that they cook a mean paella there. They won an award for best international paella.
Someone please report back!
do you have your own plaque yet?
Lol! Naw I keep it pretty lowkey, a couple of the bar guys recognize me from time to time but that’s about it. At least as far as I can tell 
Garlic bread spaghetti sandwiches were my jam as a kid, thanks for reminding me 
i need one now
That part doesnt bug me too much but when I like the rim mix its kinda like okay how am I gonna get to all of this
Yes licking all the way down the side of the glass seems a little uncouth.
…Or hot!!! 
Fish and crab fried rice look amaze-balls.
Lady Wong, East Village. Kuih heaven. All things coconut and pandan. Also new Vietnamese coffeeshop (a real one not the ones with AzN BabyGUrLS)
in the EV, Le Phin. Sua Da made properly with phin. Will have to check it out. Latte’s made with pandan.
Is that analogous to a mochi?
Unrelated (and no pic): the fried chicken sandwich at ProudBird (food hall near LAX) is actually decent. Good seasoning, and only $8. Not at all gourmet (and thus not worth a huge detour), but the hall itself is also very interesting (in terms of aviation history and such).
Skip the salad. The blue cheese dressing was very, VERY weird. Gloppy and it had a bit of a yellowish tint.
Kuih can be mochi but not always.
Kuih (Indonesian: kue; derived from the Hokkien and Teochew kueh – 粿) are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages (known as “guo” in Mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
Kueh is often compared to Japanese mochi. Both are made with rice and have a chewy texture. The difference is that kueh is a bit firmer, but as with any pastry, kueh comes in all sorts of sizes, shapes, colours and fillings.
Sorry, are “kuih” and “kueh” the same?
If you’re getting info from the internet, providing a link can be helpful. 
The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
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