Dak bulgogi with slivered, stir-fried chicken and vegetables sizzles in the bowl, fragrant with sesame oil.
For the panoply of other Seoul food, though, Ho Soon Yi Restaurant in Edmonds is a mandatory visit.
Sichuanese Cuisine Restaurant, 1048 S Jackson St, International District, 20 įrom bulgogi to kalbi ribs, Korean standards are plentiful around here, especially in the North End, where not finding a decent Korean eatery would be a story. Parking’s a challenge the place is hidden among other food businesses. The other half of the pot’s filled with a well-seasoned broth splendid for cooking the savory dumplings that make dinner complete. Dip beef, pork, tripe, lamb, tofu, and vegetables in the simmering oily broth for a leisurely meal that’s just at the delectably spicy edge of pain for your palate. The draw, though, is the communal table hot pots spiked with flaming chilies. “Eggplant with garlic sauce” is a clumsily rendered translation of yu hsiang-“fish flavored”-that’s bright with garlic, ginger, and hot soybean paste tossed with deep-fried eggplant, another delicious Sichuan specialty. There’s other Sichuan fare at this International District institution: Sauteed pork and preserved vegetables is a surprisingly light, delicate classic of the cuisine.
“Once the first prepared dish came out, it became a mad dash to get things in their places and keep them looking fresh,” says Kooiman.įor close-up shots, Kooiman locked chopsticks into place with a clamp, and Rebman applied mouthwatering sauces with a paintbrush.Įver gargle molten lava? If so, the fire-brew burbling in Sichuanese Cuisine Restaurant ‘s notorious hot pot will taste familiar. On the day of the shoot, Rebman prepared dishes in the kitchen while Kooiman and art director Benjamen Purvis formed a grid of dishware using Post-it Notes as food stand-ins. Photographer Paul Kooiman and food stylist Tyler Rebman spent an afternoon in the International District looking for enough props and food to fill this bountiful photo. Prepare for a lively largely Asian crowd, especially on weekends, or go early or late when it’s quieter. Its mineral bite cools the tongue the tea’s flavor constantly changes with each mouthful of dim sum. Note: Skip the oolong and ask for the Pu Li tea served here. The pork and shrimp combination of shumai bursts from the wrapper but has enough of the proper texture to stay in one piece.
The steamed shrimp dumplings, dim sum’s gold standard for many connoisseurs, are perfect here, the skin translucent, the shrimp filling lusty with what tastes like just a hint of pork fat. Along with standards like crispy fried taro root, pepper-flecked short ribs, and fluffy, chewy char siu bao (barbecued pork buns) come treats like golden, pan-fried chive cakes, earthy steamed tripe, and “phoenix talons” (chicken feet). It’s the little things that make Joy Palace a standout-and we’re not talking just about the dozens of toddler-fist-size dim sum dishes offered at this roomy dining hall. Here he names the six most authentic Asian dining experiences this side of the Pacific Rim, places where even the most adventurous and well-traveled eaters will forget they’re in Seattle. To the experienced palate of food writer Dave Lowry*, Seattle boasts the most outstanding Asian food in the country, period. FOR SOME OF YOU, the very best Asian restaurants are rigorously authentic-right down to gelatinous mysteries and scary meats.