Relax after finals with a cute bowl of Rilakkuma Curry!
Cathy Ye is our Copy Editor, a blogger, and writer for Generasian. Here she shares her experiences from studying abroad in London this spring.
When I set out to write this blog post, I wanted to start it off with a nice picture of London, or a photo of something that represents London well.
It didn’t go too well. I flipped all the way back to my photos from when I first arrived, and still I couldn’t find a single photo that could capture all of what London has come to mean to me. Instead, I chose a picture that shows what London looks like at first glance, but, as I’ve discovered, says little about its actual character. London is more than the touristy red phonebooths—in fact, they only exist in the city’s centre. It is more than the white faces you see in the photo—London is easily more diverse than even New York City. It is more than old, narrow streets and pretty architecture—it is home to some of the most beautiful modern structures, and its Soho rivals our own.
Iced coffee in Vietnam is iced coffee. I’m not talking about your run-of-the-mill watered-down-milk-more-than-coffee cup with the orange straw from Dunkin Donuts that you down once it hits 80 degrees. I know I may sound dramatic by saying, “I haven’t taste real coffee” until I went to Vietnam, but in a sense, I did. I rediscovered what coffee should taste like—-an in-your-face, flavor-packed sensation. How many of you can say the same about Starbucks?
For this week’s NOM, we headed out to Chikalicious Dessert Bar for some delicious sweets! We sampled the yummy Fromage Blanc Island Cheesecake, Grapefruit Brûlée with Cointreau Sabayon, Brown Sugar Panna Cotta with Granny Smith Apple Sorbet, and the Warm Chocolate Tart with Pink Peppercorn Ice Cream and Red Wine Sauce. Here’s our take of the experience.
For this week’s Generasian NOM, we headed out to Momofuku Milk Bar in the heart of the East Village. Momofuku Milk Bar is David Chang’s dessert bar in the line of quirky, unique restaurants in the Momofuku group. Here’s our take of the experience!
(Photos by Evelyn Cheng)
Thirty-three and owner of an award-winning Western-style restaurant in Shanghai, Austin Hu still takes pleasure in the basic elements of cooking.
“Cooking is all about products,” he said. “The culinary industry has changed a little bit in the last 10 years or so because of popularity of IronChef, TopChef. But I never wanted to be a celebrity.”
In addition to NOM, our food series, Generasian will be debuting a Sunday food column (“Chew On This”) with do-it-yourself tips and features on new and exciting cuisine! Look out for interesting posts about food culture, food politics, and how-to guides to create your own delicious concoctions.
With that being said, we’re going to tackle the knobby root most commonly cooked in congees and skillfully avoided when you were a kid (oh wait, that was me) - Ginger.
Its funky shape may scare off even the biggest of foodies, but fear not, I’ll show you how to select, store, peel, and brew ginger tea.
For this week’s NOM series, Generasian headed out to Spot Dessert Bar for a sweet treat. Here’s our take of the experience!
Running March 4th-18th, Japanese Restaurant Week is here again, with notable Japanese restaurants creating limited time dishes, or special “ekiben,” or as we know - bentos. Ekiben are special because they are specifically sold in railroad stations in Japan. Restaurants focus on highlighting regional cuisine; details and participating restaurants can be found through here!
Japanese Restaurant Week will conclude with Japan Week (March 19-21), a three-day event held in Grand Central Terminal. Stop by to discover more traditional Japanese foods and catch various cultural performances!
Yuna Park is Generasian’s former public relations chair. Here she shares her experiences from studying abroad in Berlin this spring.
Berlin is absolutely amazing and has far exceeded my expectations of my study abroad experience. Yes, it may not be as pretty as other European cities, (think Paris, France, or Florence, Italy) but behind the grunge, the grime and the muck is a city that rose out of the ashes of its tragic past to flourish vibrantly with cultures of every sort. One of the best parts of this great diversity in Berlin is that almost everyone here speaks English, which is great since I don’t speak a word of German!
This diversity is probably what surprised me the most when I first arrived. Looking around, I saw Chinese food stands, Japanese restaurants, Thai cuisine, Korean food, and even Asian fusion restaurants. Berlin also has a large Vietnamese population, so you can always find a good, cheap bowl of pho on any straße (that’s “street” to you!).