This place ended up being a great second choice to Boise Tea Parlor when it’s closed for a private party (boo!). You can get your craving of tea, have a decently priced lunch, and indulge on the desserts at Cha-An.
Now I am on the search for 7 grain rice to make on my own since the one that comes with the lunch set is so delicious.
Closer look at the Chef Dessert Sampler:
from Chef Sampler
from Chef Sampler
from Chef Sampler
The desserts are not overly sweet and the chef sampler allows you try many different things. If I have to pick a favorite? Anything with mochi is a good choice. But only if you like mochi!
Guess what? It’s impossible to starve on a cruise. In fact, you are guarantee to gain weight on one. You can be the pickiest eater and you will still find something you like. Since this was my first cruise, I may have overdone it. Just a tiny bit.
All the photos except for one are from the dining room. I didn’t take much from the buffet because I was busy stuffing myself with food. At least at the dining room, there was some time between plates to be *that* diner clicking away at their dinner.
Dining room: More of a real restaurant style service. You have two waiters in your section and they provide you with a menu with a few selections for appetizer, main meal, and dessert. Some people even ordered more than one type of dish per section. I guess it’s part of the whole ‘all you can eat’ concept on the ship.
Buffet: Basically food all the time. The particular ship I was on had two sides that is the same type of food to make the lines shorter. The salad bar was available just about all the time and other foods include pasta, various american style dinner food, and asian stir fry as well. Breakfast was nice too since they make waffles on the fly and pretty awesome omelettes.
If you were craving for a burger, there was a fast food style counter towards the pool where you can get fries, burgers and hot dogs.
I didn’t pay extra to eat at any of the fancier restaurants (there was at least two on this particular ship) because there wasn’t anything they were offering that I couldn’t get in NY. Plus, you have to dress up.. or something. But shorts are so comfy!
Even though the main courses was good for a cruise, the desserts were a bit lackluster. They looked great in presentation but taste wise, there were room for improvement.
I definitely miss ice cream after every meal though..
Beef Fried with Red Onion, Tomatoes, Green Peppers
Carrots, Mushrroms, Tofu, and Bokchoy
This Tibetan restaurant allows you to order shareable plates so you can indulge on as many different dishes as you want. I really like the vegetable dish and the noodle soup broth. The noodle soup reminds me a lot of Pho but with hand drawn noodles instead of vermicelli. I even tried buttered tea for the first time and now I want to put salt in all my teas!
Served with confetti cherry tomatoes & a basil vinaigrette
Lightly breaded & fried with peppers, Served with tartar & marinara sauces
My favorite dish from John Doe was the Mozzarella Burrata.The tartiness from the vinaigrette, the sweetness from the colorful cherry tomatoes, and the ridiculously fresh mozzarella created the best taste in mouth combo.
They have one dollar oysters from 4-8pm and happy hour drinks. I got a well drink (rum and pineapple) for 6 dollars!
I bought chicken gizzards because it’s a cheap, delicious, and I love the texture. This time, I tried cooking it with sous vide. It was more velvety than just cooking it in the pan and frying it gave it a crunchy bite. It almost reminds me of popcorn chicken.. almost.
Vacuum seal and sous vide chicken gizzards at 140F for 24 hours. (I used an Anova circulator)
Take chicken gizzards out of the bag and pat them dry with paper towels.
Douse the dried chicken gizzards with mochi flour.
Heat up the pan (I used cast iron) with a little canola oil. Wait till it gets hot.
Throw the chicken gizzards in the pan and wait for all the flour to cook and sizzle!
Birthdays are always a great excuse to go to a michelin star restaurant and I can justify that I am practicing my photography skills in low light areas!
Okay, who really believes that last part?
My favorites at Del Posto are the lobster alla cesare, spaghetti with dungeness crab, and wild striped bass in saor.
I know I picked all the seafood dishes but the spaghetti with dungeness crab was really good. You don’t exactly expect ‘spicy’ from spaghetti but it was delicious. Since it is a 5 course meal, I picked seafood items for most of my courses because it was much lighter and I was still stuffed at the end of the night. Okay, I really picked them because I love seafood but win win all around!
Tip: If you don’t have reservations, arrive at opening (5.30pm) and they might be able to fit you at the bar. If you don’t want to chance it, definitely make a reservation. The dining room looks absolutely beautiful with the double staircase.
I really like the pickled plum soda. It might be an acquired taste but I am a fan of eating dried pickled plums by itself.
The pho was good with the oxtail broth. There wasn’t a lot of choices for pho like you would usually see at a pho shop but still a good place if you’re craving pho and don’t want to trek further into Queens.
Tip: Go for the ‘mini’ version of the soba and dinner sets if you want to try everything.
My two favorite things: the asparagus wrapped pork belly and the pumpkin and sweet potato ice cream. Wrapping asparagus in anything meat related will get me to eat it. Otherwise, I would never order asparagus by itself.
Why was the ice cream a favorite? There was a small potato in the parfait!! And it worked! Imagine eating a really sweet cold boiled potato with your ice cream. I kid you not, it was so good!
garlic soy sauce marinated sauteed chicken thigh served with slice scallion & onion
mild spicy sauce
slow cooked korean style pork belly with white kimchi & scallion topped with chef’s sauce
This is the second time I have been here to this Korean restaurant and it is really great for carnivores and small groups who like to share. The food is served family style and pork belly is their specialty.
Tip: try to get here by 6pm to get a seat. The tables fill up quick even on a week night!