My last visit to Bali was in 2009. It was a quick two-night trip to/from Taipei…not enough time. So we are back again.
I’ve lived on islands (Oahu and Manhattan) all my life. I like being near the water, but love homes surrounded by greenery. Deep in valley and up mountains. Big trees and wild flowers. It was Sayan I found enchanting…
Hawaii mochi is very different from Japanese mochi. It’s softer, more gentle. It doesn’t have the precise, flawless look of Japanese mochi, but I find the final product more happy and enjoyable. In the end, it’s all about pleasure ^-^
I have two regular mochi spots in Honolulu. The first is Nisshodo in Kalihi (post here and here for more chichi dango). The second is Happy Hearts Mochi. Happy Hearts doesn’t have a retail storefront. You have to order via email (at least two business days in advance), schedule a pick-up time, and then go to Natsunoya Tea House in Liliha for pick-up. It’s worth it.
I cook a lot because I love it. A lot of that pleasure comes from great ingredients. Beautiful duck breasts, the sweetest salmon and arctic char. A tray of uni. Good olive oil. Even better wine. Boquerones. Anchovies.
For today, Don Bocarte! Thanks to Jee and Fred for the lead on these meaty and clean anchovies. They are the best I’ve had in the US. The best best still goes to Txomin Etxaniz in Getaria. Pressed garlic makes it all wild…
I start and end the day with tea (been all white teas from Darjeeling this week), straight and pure. But in the afternoon and especially when friends visit, it’s fun serving tea-based beverages. Something different.
A big part of my job is identifying global trends and integrating them into the US market. I’m often recipe testing and searching for tea beverages when traveling. When I find something extra special, I adapt it for home use. This is a take on Moroccan Mint Tea (wish I was back here for a day), inspired by Mourad in San Francisco…
I was visiting Noelle in San Francisco last week for work projects. And one early Sunday evening, we invited over friends (we all grew up together in Hawaii) for drinks and snacks.
We work together seamlessly…Noelle does the cocktails, I do the tea. Wine and food is a collaborative effort.
Remember how Pierre’s mom always served foie gras and white port for apéritif? I first learned of this pairing when we stayed with them in Alsace. Then again in Paris and Brittany. No matter the season or where we were in France, I could always count on this treat for the evenings we dined at home.