Korean Fried Chicken vs Japanese Karaage vs Taiwanese Large Fried Chicken
As far as comparisons are concerned this isn’t really as fair as you would think. All three types of fried chicken present here are in different forms.
Korean fried chicken is served as whole pieces of chicken with the bone while karaage is boneless chicken fried pieces and the Taiwanese fried chicken here is a large fried cutlet with bone but flattened. I guess I could have even tossed in General Tao/Tso into this comparison but it’s too wide spread for me to pick a sort of definitive restaurant that specializes in it.
Continue reading “Food Fight! Fried Chicken”
Antonio Park was the first (and probably still the only) Canada-based chef to get a Kobe beef license. However, it seems the menu at his restaurant, Park, has changed from offering Kobe beef to Miyazaki beef. What’s the difference? Both Kobe and Miyazaki beef are high-end, marbled Japanese beef, otherwise known as Wagyu. Each comes from different parts of Japan. Kobe is most famous to foreigners but apparently Miyazaki beef has won two Wagyu Olympics in a row and the Prime Minister’s award at the last three most recent Wagyu Olympics (but Kobe doesn’t participate in it).
Park is one of the most well known Japanese restaurants in Montreal. Antonio Park himself is not Japanese. He’s Korean and grew up in South America and trained as a sushi chef in Japan. He has a lot of different culinary influences. His restaurant is highly regarded and its prices reflect that pedigree. I didn’t get any sushi or sashimi which is something I’ll have to do the next time I go. The reason for this is because 2oz of Miyazaki beef costs $99 and that’s the appetizer. There is a main dish of 4oz Miyazaki beef which is $199. Granted, I read somewhere that Park makes pretty much no profit on Wagyu and he does this because he wants to educate eaters in Montreal about Wagyu. So these prices are not inflated or outrageous at least by Wagyu standards.
Continue reading “Miyazaki beef at Park restaurant in Montreal”
Mong Shell VS Jos Louis
Here we have two very similar looking mini-cakes that are sold in grocery stores. We have Jos Louis currently produced by Vachon in Quebec, Canada. Then we have Mong Shell produced by Lotte in Seoul, South Korea.
Continue reading “Food Fight! Cream filled chocolate mini-cakes”
Uncle Tetsu VS Yoko Cheesecake
Food Fight! posts will be totally biased where I compare the same or very similar foods and declare a winner (or not). For this inaugural edition of I have sacrificed my health and waistline to compare two Japanese cheesecakes that are currently available in Montreal.
Before we go on, it’s important to note that Japanese cheesecake is significantly different from traditional or Western cheesecake. Japanese cheesecake is perhaps more similar to a sponge cake than a traditional cheesecake. The Japanese version is also known to be very jiggly and fluffy. I’ve seen the terms “cotton cheesecake” or “soufflé cheesecake” to refer to the Japanese cheesecake as a way of differentiating it from its Western counterpart.
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Mike Chen has started a new youtube channel dedicated to food videos. Rejoice!
He eats durian pizza in his first ep.
Continue reading “Eat with Mikey”
I used to think the idea of Mukbang (essentially videos of people eating) to be dumb and pointless until I watched Keemi & Dongdigity. For some reason, I enjoyed watching videos from both of them and these are videos that are often over 30 mins long. I think it’s more their personalities and what they talk about than what they are eating. Here are a couple of videos I watched.
Continue reading “Mukbang videos – Keemi & Dongdigity”
Mike Chen of Strictly Dumping has been posting videos of his trip to Japan including some mouth watering food videos. He’s really good at advertising all the deliciousness. Makes me want to go to Japan just for the food.
Continue reading “Japan food videos by Strictly Dumpling”
Here’s a person from Japan who excels at creating edible, mini versions of food like this okonomiyaki.