These past days have been a madhouse in terms of lab work. Looking back, I could barely remember anything except for what I’ve eaten. And since my blog is more or less a journal of my culinary adventures anyway, I’ll just leave you a taste of our recent eats:<\/p>\n
East Manor<\/a>, a huge all-you-can-eat pavilion right off Rte.1 in Saugus, served up some above-average food for a Chinese buffet. The decor was surprisingly elegant, if not for the makeshift gift shop in the lobby with el cheapo stuffed animals strewn about.<\/p>\n Shanghai Gate<\/a> in Allston offers an eclectic menu of various authentic Shanghai dishes many of which we’ve never even heard of. Even the sights and smells from the neighboring tables were enough to warrant another visit… at LEAST!<\/p>\n Located right on Newbury St., INQ Bistro and Bar<\/a> looks chic from the outside. But with its sharp red interior and dim-beyond-romantic lighting, it gave more of a 50’s stucco-gone-haywire feel, or as Barbara puts it, “kinda like hell.” The generic American menu was equally uninspired.<\/p>\n Castle Hill<\/a>, where Junne and Dave got married this weekend, is better known for their beautiful gardens and rolling hills. However, the reception dinner wowed us with hor d’oeuves like braised duck on a lotus chip or a portabella and leek p\u00e2t\u00e9 on a warm toast. Even the main course was blessed with a slab of juicy filet mignon with jumbo prawns stuffed with crabmeat. If only all weddings were like this…<\/p>\n With its shabby but utilitarian decor, with hand-drawn signs of menu items plastered along the walls, Men-Tei<\/a> gave the promise of an authentic ramen experience. But one sip of the salty soup and a bite of the dried char-sui and soggy noodles convinced us otherwise, sending us home ready to give up all hope.<\/p>\n","protected":false},"excerpt":{"rendered":" These past days have been a madhouse in terms of lab work. Looking back, I could barely remember anything except for what I’ve eaten. And since my blog is more or less a journal of my culinary adventures anyway, I’ll … Continue reading