cchen
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Name: Chris Chen ???
Country: United States
State: New York
Metro: New York City
Birthday: 2/25/1984
Gender: Male


Interests: Dining out, cooking, fashion, Japanese, Taiwanese independence, volleyball, lifting weights
Expertise: Minimize work, maximize results.
Occupation: Consulting
Industry: Business


Message: message meEmail: email me
Website: visit my website
AIM: Absolutvballer
MSN: cc2210 AT columbia.edu
Yahoo: cchen22584


Member Since: 6/12/2002

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redsnapper08
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take5hk
filaments_and_fiber
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chrischoi@revelife
GentrifiedTang
rosaleen
PupChow
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TAIWANESE CONNECTION
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Columbia University
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--{ Columbia University }--
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Love of Christ Fellowship
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stupid people piss me off
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Epicureans
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Confessions of a Foodie
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Sunday, July 15, 2007

Currently Listening
Neon Bible
By Arcade Fire
see related

ABURIYA KINNOSUKE



Thursday, May 17, 2007

Tried a new Dish @ Babbo



Black Spaghetti with Rock Shrimp, Spicy Salami Calabrese and Green Chiles

 Black Spaghetti with Rock Shrimp, Spicy Salami Calabrese and Green Chiles


Currently Listening
Myths of the Near Future
By Klaxons
see related

DORON'S BIRTHDAY



Currently Listening
23
By Blonde Redhead
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MOMOFUKU SSAM BAR - BO SSAM




From reading my blog, most of you should know that I'm in love with Momofuku Ssam Bar. A specialty they have is something called the bo ssam, which is an entire Berkshire pork butt, meant to be shared amongst 6-8 people. So, when some people showed interest, I gladly made a reservation for this. (They only take reservations for this - all other times its walk-in only).

So we started with some greens, since the main course was a huge chunk of ass. The asparagus with poached egg was fine, but we also had the brussel sprouts (which I always get) and it was hit. Then came the bo ssam, a succulent piece of juicy, fatty Berkshire pork. By the time it arrived at the table, it was already dripping in its own fat. It came accompanied with bibb lettuce, kimchi, oysters, kimchi puree, ginger scallion puree, Maladon sea salt, and ssam sauce. Frankly.... it was fucking good. I mean it was amazing to have a piece of meat that fatty, juicy, and succulent. Topped with sea salt, there was a fatty, salty, slightly crunchy texture that was simply amazing. I used a bit of rice to counter the saltiness. It was perfect in every which way. I kept eating and eating, and despite my best efforts, we still had a ton left over.

Everyone seemed very satisfied. If you have the chance to gather 8 people together for it definitely do it. Hell, it could probably feed 10 if you got a few more apps. Definitely one of the more amazing meals I've ever had.


Currently Listening
Beach House
see related

BOQUERIA




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