Café Andamiro (Edinburgh): Stellar Korean

Yuk Gae Jang

As you’ve probably gathered from some mutterings on this blog, I’ve had rather low expectations of the Asian food scene in Edinburgh.

There is one Vietnamese restaurant in town. (Well, two if you count Saigon Saigon, which really is a Chinese restaurant that decided to go with a slightly more exotic name.) And my trusty Edinburgh food gurus over at Asian Cajuns inform me that there’s pretty much only one place that serves good ramen in the city.

There is, however, a narrow street right by the University of Edinburgh that is speckled with ethnic food joints. When I mentioned to Lar over at Asian Cajuns that I’d sampled — and adored — the Korean place Kim’s Mini Meals along that stretch, she immediately asked, “Did you go to the other Korean place a few doors away? It’s good.”

Another Korean place? I had to see for myself.

The very next day, I headed straight over to the charming Café Andamiro …

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Japanese Crisp Choco Bites: Guilty Pleasure Morsels

My mother discouraged snacking when I was a child. (A policy I’m hugely thankful for now that I know just how little willpower I have.)

However, among the few tidbits allowed during my Singaporean girlhood — as just an occasional treat — were Japanese cookies and chocolate snacks.

These bite-sized morsels were adorable — panda-shaped cookies filled with oozy strawberry filling, thimble-sized chocolate “hamburgers,” tasty biscuit sticks I’d pretend were cigarettes as I held them between two fingers, slowly nibbling them down to nubs. But my favorite was something very basic: Crisp Choco, a milk-chocolate pizza-like pie made with compacted chocolate cornflakes.

In the grand scheme of things, this snack doesn’t seem terribly sinful — it’s not a rich molten chocolate cake or mound of bacon, after all. But it was a treat that we looked forward to — one I count as a guilty pleasure I now allow myself just a few times a year.

So when my Let’s Lunch bunch decided on sharing a guilty pleasure for our virtual lunch date this month, Crisp Choco it was …

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Korean Roast Beef Sandwich: Umami on a Bun

Among the problems to have, this was a good one: What to do with that tub of leftover ssamjang in the fridge?

After whipping up a batch of the sweet, spicy and garlicky Korean dipping sauce for a recent night of kalbi, the leftovers remained front and center in my fridge, nudging me to do something — anything.

Sure, marinating a few pounds of short ribs for another round of kalbi was tempting — perhaps when I have more time.

For now, however, I had other easier plans …

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Ganso: Japanese Comfort Food Perfection

As someone who writes about food, I’m always thrilled to hear of a cookbook author opening a restaurant.

I find the idea that a writer who has invested time and sweat in mastering a cuisine has the guts to apply some of that knowledge and passion to a restaurant setting hugely inspiring. And so when I heard that Harris Salat, the fabulous author of several terrific Japanese cookbooks, had opened a little ramen shop in Brooklyn in September, I knew I had to stop in.

On a recent drizzly night — perfect weather for a hot bowl of noodle soup — it seemed like the time had come. So, we bundled up tightly and headed over to Ganso

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Japanese Curry Pot Pie: Asian Comfort Food

June always has me thinking of the summer a few years ago that I devoted myself to conquering pies.

With a perpetually hungry Iowan in the house, pies are often in huge demand around here, no matter the season. But this craving fully rears its head when it’s warm and farmers markets start filling up with sturdy red sticks of rhubarb and berries, plump and bright. Having made enough pies to feel confident enough to try any filling combination, however, I recently set my sights on savory pies.

Having grown up in a former British colony, pies filled with steak and minced lamb have long been a favorite of mine. So when my Let’s Lunch group of bloggers suggested baking pies for our June virtual lunchdate, I immediately started plotting my version of a curried pot pie…

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