Email AuthorClarissa Wei
Featured Entry
Marugame Monzo and Tsurumaru: Two Handmade Udon Shops Now Open in Little Toyko
May 20, 2013 in Squid Ink
Clarissa WeiBukkake udon from Tsurumaru While Japanese noodle fanatics have been gawking over artisanal ramen joints, another type of noodle business has been growing, albeit at a much quieter pace,...
The Fung Brothers: The O.G.s of the SGV
May 16, 2013 in West Coast Sound
Featured Entry
5 Great Cooking Classes In Los Angeles
May 08, 2013 in Squid Ink
Yoko IsassiFoodstory cooking classFew things in life are as rewarding a well-crafted home-cooked meal. No worries if you aren't a master chef; there are plenty of classes out there to...
Featured Entry
10 Best Hainan Chicken Dishes in Los Angeles
May 01, 2013 in Squid Ink
Anne FishbeinHainan chicken is a ubiquitous dish with roots in Wenchang City in Hainan, a Southeastern province in China. It has, however, spread well past its Chinese sphere of influence...
Ginger Cakettes' Bakery + Filipino-Inspired Gingerbread Men
April 24, 2013 in Squid Ink
Making Dim Sum at Ocean Star: Behind the Kitchen Doors
April 11, 2013 in Squid Ink
Featured Entry
10 Best Soup Dumplings In Los Angeles
April 09, 2013 in Squid Ink
Clarissa WeiAuthentic XLB from De Xing Guan in Shanghai: Skin is thicker, Less soupWhen it comes to soup dumplings in Los Angeles, many opt to flock over to Din Tai...
Featured Entry
Sticky Rice Opens at Grand Central Market + What Else Is Coming
April 05, 2013 in Squid Ink
Clarissa WeiSticky Rice The Grand Central Market has been getting a major makeover: a fresh coat of paint, polished floors, WiFi, power outlets and new vendors. "We have empty stalls...
Featured Entry
626 Night Market Returns: Summer Nights + Beer Garden
March 05, 2013 in Squid Ink
Nanette GonzalesSecond 626 Night MarketMark your calendars for June, July and August. The 626 Night Market is coming back to the San Gabriel Valley. Think sticks of cumin-sprinkled lamb skewers,...
Featured Entry
4 Great Places For Tianjin Buns In Los Angeles
March 01, 2013 in Squid Ink
Clarissa WeiTianjin buns from Tianjin BistroNestled comfortably next to Beijing, Tianjin is a northern Chinese province famous for their expertly crafted baos, the doughy equivalent of soup dumplings. At the...
Featured Entry
Korean BBQ Update: Oo-Kook Now Open in the SGV + A Salad Bar
February 22, 2013 in Squid Ink
Clarissa Wei$25-per-person mealMore than all you can eat. That's the slogan of Oo-Kook, a longtime Koreatown staple that recently set up another shop in the San Gabriel Valley. It's an...
Featured Entry
5 Great Indonesian Restaurants In Los Angeles
February 20, 2013 in Squid Ink
Clarissa WeiSiomay from Indo KitchenIndonesian food is fundamentally earthy: Think of spicy red sambal sauce paired with ayam goreng (fried chicken), or fish paste balls and a creamy peanut sauce...
Bhanu's: Indian Cuisine in the SGV, a Grocery Store + Where to Find Ghost Chiles
February 12, 2013 in Squid Ink
10 Essential Chinese New Year Dishes
February 08, 2013 in Squid Ink
Featured Entry
Chipotle Testing Out Tofu
February 06, 2013 in Squid Ink
ChiptoleSofritas burritoChipotle is testing out tofu in their menus. The Tex-Mex chain recently announced that they're trying out a new item called Sofritas in seven San Francisco Bay Area restaurants...
Los Angeles Restaurant Web Series: Inside My Kitchen
February 04, 2013 in Squid Ink
5 Sriracha-Inspired Fashion Accessories
January 24, 2013 in Squid Ink
85C Bakery Caf: Squid Ink Bread + A New Location in West Covina
January 24, 2013 in Squid Ink
Coffee Bean And Tea Leaf Celebrates 50th Birthday With Free Drinks
January 23, 2013 in Squid Ink
Featured Entry
10 Best Eats In Arcadia: Neighborhood Grub Crawl
January 22, 2013 in Squid Ink
Clarissa WeiFatty pork over rice at Tofu KingSome call it the "new Chinese Beverly Hills." For others, it's just the city where Din Tai Fung and the Los Angeles County...
One-Dollar Coffee Wednesdays at 7-Eleven
January 21, 2013 in Squid Ink
Featured Entry
5 Places to Get Peking Duck Today + Happy Peking Duck Day!
January 18, 2013 in Squid Ink
Clarissa WeiPeking duck from BeijingCrisp, maltose-glazed skin and dark meat layered together for crackle and crunch on a paper-thin wheat pancake. A heaping of sweet bean sauce and a sprinkling...
Cal Fresh Vikon: Buddhist-Style Chicken in the San Gabriel Valley
January 17, 2013 in Squid Ink
14-Year-Old Flynn McGarry to Cook at BierBeisl
January 14, 2013 in Squid Ink
Q & A with Boba 7 Founder Elton Keung: Green Tea Heineken, Labobatory + Alcoholic Boba
January 08, 2013 in Squid Ink
