Sichuan “Crossed Hands” Wontons, done two ways. Here, served with chili oil sauce. They were also served in broth.

Korean Fried Chicken with Yangnyeom sauce. Now, THIS is finger-lickin’ good!

Steamed Red-Braised Pork with Pickled Mustard Greens (酸菜蒸紅燒肉). What to do if one ever has leftovers of Mao’s Red-Braised Pork.

Milkfish w/ Onions, Calamansi & Soy Sauce (Bangus Bistek). The classic flavors of Filipino beef “bistek”, made w/ fish.

Falafel at Hummus Place in New York. Check out our INSANE eating schedule during our 4 days in New York.

Roast Chicken Adobo, an alternate way of cooking the ever-popular Philippine/Filipino adobo.

Pancit Canton: a popular Filipino dish! Egg noodles w Chinese sausage, veggies & seafood.

Hazelnut Roll. With its intoxicating roasted hazelnut aroma and flavor, it’s easy to eat the whole thing in one sitting.

Broiled Sardines w/ Beet Green and Beetroot. Sustainable eating at its best.

Clear Oxtail Soup: a light, but definitely beefy broth, with Corn, Cabbage & Potatoes.

Sautéed Kohlrabi Sticks, an “exotic” dish for our household!

A classic: Stir-fried Pork w/ Chinese Black Bean Sauce. A go-to easy dish that’s a favorite with the whole family!

New West KnifeWorks Phoenix Santoku knife, tested.

Fried Garlic for Beef Salpicao, Philippine & Spanish versions. Browned beef cubes with as much garlic and butter as one likes!

Cincinnati-style Chili, Five Way: spaghetti, chili, kidney beans, white onions & strong cheddar. Yummy!

Malaysian Sambal Mini Eggplants & Campari Tomatoes

Chinese “Stuffed Pancakes” w Potato & Garlic Chive Filling

Blueberry Calpis Soda (1 of 3 refreshing blueberry drinks)

A Chinese hors d’oeuvre: Nori (Seaweed) Spirals with Chopped Pork

What to do the day after feasting on lobsters? Make lobster congee! It’s heartwarming & fragrant with the essence of lobsters.

Pork Cheeks w/ Brown Sugar Rub

Offal snacks for sale at Shilin Night Market (Taipei, Taiwan).