explore ATX: Kerbey Lane

Kerbey Lane is Austin’s staple 24-hour restaurant, known for its breakfast items (specifically, incredible pancakes) & queso.

Thankfully for me, there’s a Kerbey about three minutes away from where I live, and it’s perfect to just stop by in the morning, during the day, after a late night test or study session, or even when it’s 1 AM and I’m just craving breakfast (because technically 1AM is the next day and so breakfast food is justifiable). Kerbey’s always had a warm and welcome feel to it, and when we went, they even gave me a free pancake for my birthday! We ordered the Paris Texas Platter (French Toast & Migas, which consists of scrambled eggs, pico de gallo, tortilla chips, cheddarjack cheese), a full stack of lemon poppy seeds pancakes, and the Breakfast Platter, consisting of two eggs, two half size pancakes and a cup of fruit.

If you’re ever in Austin, definitely stop by Kerbey (it does get pretty crowded at night though) and try out their signature queso, pancakes, or breakfast items!

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Sweet Tooth: Tian Jiu (Sweet Rice Wine)

Tian Jiu, otherwise known as fermented cooked rice, is a popular southeast Asian tradition, as it has many uses in addition to being a great-tasting rice pudding. Many people will eat it in the winter as a way to keep warm, and mothers who have just given birth will also eat it, as it’s said to be good for the body as it recuperates. (And apparently it’s good to use as a face mask!)

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explore CSTAT: Fusion Peru

One of my good friends and I decided to catch up during the last week of summer before school started, and she mentioned there was a really good Peruvian restaurant that she’d heard of in College Station. Of course, both of us being food lovers, we decided to try Fusion Peru, located in the mall at the intersection of Texas Avenue and Southwest Parkway.

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Wanderlust: Guangzhou’s dim-sun, desserts & more (part four)

And finally, here’s the last post in the Guangzhou/Xiamen series (that, honestly, I should have posted a loooong time ago, but got caught up in some other things…) Anyways, on the rest of the post:

Dim sum is a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates and is popular particularly in Guangdong. Dim sum dishes are usually served with tea, and together form a full tea brunch, although nowadays it really doesn’t matter what time of the day you crave dim-sun; you’ll always be able to get some.

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Wanderlust: Guangzhou, the food city of China (part three)

I spent about a week in Guangzhou, China, last month (which you can read all about here and here). Guangzhou is the third largest city in China, but I daresay the food there is best in the nation. There’s a popular Chinese saying — 食在广州, which literally translates to eat in Guangzhou — that best testifies to the idea that the food scene in Guangzhou is spectacular.

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Sweet Tooth: Chinese Egg Tarts

Chinese egg tarts are popular treats found all over Chinatown, particularly in tea houses as a dim sum dish. Egg tarts are prominent in Guangzhou’s food scene, and scholars call it the “quintessential symbol of the fusion between Cantonese and Western cultures.” I grew up eating these, and distinctly remember always asking my mom to buy me some whenever we went to Chinatown. Now, we tend to make our own egg tarts, and because they’re actually quite simple to make, you should definitely try them out too!
Ingredients
1 sheet puff pastry, thawed and refrigerated
⅓ cup plus 1 tbsp (80g) white sugar
⅔ cup (150g) warm water
⅓ cup (75g) evaporated milk
2 large eggs & 1 egg yolk
½ tsp vanilla

  1. Preheat oven to 400F.
  2. Completely dissolve the sugar in the warm water. Set aside to cool to room temperature.
  3. Roll out the pastry dough to 12 x 12 inches and cut out 9 circles using a 4 inch cookie cutter. Gently press onto tart tins and place on baking sheet.
  4. Whisk the eggs, egg yolk, evaporated milk and vanilla together. Stir in the cooled down sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve. Carefully pour into tart shells, filling to just below the rim.
  5. Bake at 400F for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled.
  6. Once the edges start to brown, reduce the heat to 350F and bake for another 10-15 minutes or until the custard is done. Test the filling by inserting a toothpick into the custard; if it can stand on its own, it’s done.

(Recipe adapted from Little Sweet Baker.)

Wanderlust: Gulangyu (Xiamen), the piano island (part two)

Just off the coast of Xiamen is Gulangyu, a pedestrian-only island that is also a UNESCO World Cultural Heritage Site. At only 2 km2 area and home to about 20,000 people, Gulangyu is a major domestic tourist destination and is one of China’s most visited tourist attractions. However, all cars and bicycles are banned on the island, which helps to preserve an air of antiquity and tranquility.

Shuzhuang Garden

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