China Garden changing ownership

We just ate there for dimsum lunch today, and noticed a sign in the windows indicating that the new owner will be "VIP Seafood Restaurants, Inc." Sorry to see the ownership change! Even with the splashier Capital Seafood opening up recently, China Garden was still my go-to place for dishes like geoduck and peking duck (no relation). I guess the writing was on the wall, with the smaller crowds, and the new 10% discounts to try to entice diners. And it's not like the business is out of business, yet. Hopefully VIP Seafood Restaurants is the same entity that owns VIP Harbor Seafood in West Los Angeles, a second floor eatery off Barrington and Wilshire, that was similarly serviceable, if not in the same league as the outposts throughout Monterey Park and Rowland Heights. And hopefully they try competing on quality, rather than price. Irvine's Capital is certainly more vulnerable on the quality and authenticity score.

The Road to Lent (or one bloggers attempt to avoid meat)

I have a resolution to attend church more. In an effort to stray away from being my self-proclaimed "Catholic-lite", I'm also partaking in Lent. In a New York minute, this means that for all Fridays between now and Easter (starting on and including Ash Wednesday) I will not consume meat. My definition of meat includes beef, pork, chicken, and most land animals. Protein-rich alternatives include seafood, eggs, nuts, and tofu. Seeing that steak and pork products are a few of my favorite things (cue Julie Andrews), this would not be easy. It's like in elementary school where you HAD to read the book and do a report on it. When it comes to food and my childhood, being told what I had to eat was frustrating. In an effort to help some fellow bloggers with the conundrum that is Lent, here are a few places I've tried in the last week. Signature Kitchen (South Coast Plaza) - Costa Mesa I was here picking up some concert tickets, and decided to spend my pre-workout dinner in this new take on a food court. Three culinary tastes all under one roof. The best part is being able to order off any menu at the register. Local favorite Nancy Silverton features some fresh mozzarella sandwiches, grilled Gruyere, and a tuna melt panini. Her secret is the La Brea Bakery bread used. When in doubt, just go with the special: Any half sandwich/panini with a house salad or cup of soup for $6.95. East coast's Marcus Samuelsson showcases his love of all natural, black Angus burgers. There's also a mahi mahi sandwich, feta salad, and the only selection with french fries *and* sweets. Iron Chef Cat Cora has got her 'que on with fresh global options. Smoking hot vegetable soup, cheddar madeleines, BBQ shrimp, and the option of fire-roasted veggies and smoked mozzarella. There are not only fresh croutons and a drizzle of pesto in the soup bowl, but even more bread served alongside. It is here where I enjoy my soup with cheddar madeleines and include some natural, skin-on fries. The pesto was a delicious touch to my smoking hot bowl. I found this to be a great alternative to the other options on this side of South Coast. Rockin' Baja Coastal Cantina - Newport Beach Decided to check out their OC Restaurant Week dinner special. Four starters and four entrees to choose from (plus dessert) all for $20. Didn't even factor in the tortillas (I had two too many), honey chile butter, chips and trio of dipping options. Carb overload? Yes. Also added a bottomless Caesar for $3, which "serves 1-2".....however, we realized too late that we were charged twice. I began with Tequila Lime Shrimp. Now if I liked corn more, I probably would've ordered the lobster corn chowder instead. I couldn't tell if my shrimp was portioned specially for restaurant week, but it was kinda minuscule with three pieces. Flavor-wise, it was not bad. Red pepper, cilantro and garlic gave it a little kick. Round two were their Tacos del Patron - beer battered slipper lobster tails with avo, onion, tomato, cabbage and sauce wrapped in flour tortillas. There were also rice and ranchero beans (more filler!) To tell you the truth, I don't even remember the fried ice cream. Maybe I just gave up at that point? The man began with the Caesar and ended with Rocky's Original Big Baja Bucket (a non-practicing dinner companion). For about $25, he was very pleased with delivery of carne asada, grilled chicken, Baja shrimp and lobster tails. Only required utensils for his sides! How very Man vs. Food. There was something for everyone that night. The standby: The Veggie Grill at Irvine Spectrum Can I tell you how much I enjoy this place? Seriously, if I forget where I am and just concentrate on the food ~ it tastes like chicken (or carne asada, as I had last Friday). Add some sweet potato fries (which I've had heated debates about how they counter those at The Counter) and you're set. I was a little "meh" on the chili, but steamin' kale is a good option too. I vouch for any of the "chickin'" entrees. Their Revolution iced teas are fantastic. I get bartendery and blend based on my mood. Somewhere I've been looking forward to: Fukada off Irvine Center Drive Tucked in one of those neighborhood centers (The Commons, to be exact) is the little non-chain that could, a Japanese space called Fukada. I've been craving their udon for a few weeks now, and since my lunch hour is so late in the day - it's the perfect time to go. As long as there's still a slight chill in the air, it's udon weather! Next week for me - deciding if I want my fish and chips from The Olde Ship (Santa Ana) or that place ...what's that name . .. . I found last year off Tustin Avenue. Hole in the wall with a super long line. Next door to a 31 flavors I think. Anyone?

Top 10 Sushi Restaurants in South OC [Updated]

In the interest of inciting controversy, here is the Top 10 Sushi Restaurants in South OC. We're talking strictly on the quality of the sushi. And indeed, this list is based on purely objective, scientific criteria, and the relative rankings are inviolate. ;-) However, if there is a restaurant missing, there is indeed the possibility that I haven't eaten there, although the likelier possibility is that it didn't make the cut. Sorry. [Update: And of course, thanks Zach for reminding me of a place that indeed was missing, but that I had eaten at. :-) ] Update April 1, 2009: Dropped Bluefin due to declining quality, moved Ayame up for inventive omakase. Update March 26, 2010: Dropped Ayame due to change in head chef. Added Ohshima in Orange. Sushi Wasabi, Tustin. The king of them all down here. Yes, the restaurant is inexplicably closed for weeks at a time around major holidays in an unpredictable fashion. Yes, the restaurant is inexplicably closed at lunch well before the the posted closing time. But the quality of the fish is outstanding. The best we've had by a significant margin. The blue crab hand roll is sublime, with the crunch of the nori and creamy, but not too creamy filling next to the warm and lightly vinegary sushi rice. Right now is apparently ankimo (monkfish liver) season, which makes it especially tasty. You also don't want to miss the Kumamoto oysters, tiny oysters perched on columns of salt, served with ponzu sauce. These are the only oysters I'll eat. "Tuna from Japan ... Oysters from Seattle ... Uni from Santa Barbara" I can hear their voices in my dreams, sometimes. Then I know it's time to eat. My review, Elmo's. Ikko, Costa Mesa. Funky interior, with a signature of Hideki Matsui inset in the wall with its own lighting. The menu is as long as it is incomprehensible. Let the itamae serve you until you're full or broke, whichever comes first. Imaginative sushi, and in the times we've eaten there, never a wrong note, never a stray bit of gristle, never an off taste. Sushi Murasaki, Santa Ana. Dark horse contender. A neighborhood sushi joint, almost looks like the current ownership took it over from a failed sushi restaurant before, and barely remade anything of the interior. Where they do spend time and attention is on the quality of the fish. Kind of like a Matsuhisa-lite, with a focus on special sauces for each fish, and an affinity for the blowtorch. Don't even bother filling your soy sauce plate if you order the omakase. :-) Shibucho, Costa Mesa. Value king. Amazing prices for the quality in a tiny little postage stamp sized restaurant. Maybe it seats 20. Usually less, with little "Reserved" placards on the tables often taking up two of the (three?) tables. Family business, Shibutani-san, his son, and his wife serving large slabs of fresh fish. If you sit at a table and ask for omakase, it comes on a large plate all at once. Sit at the bar for that if you can. My review, Elmo's. [Dropped from 3 to 5 on April 1] Bluefin, Newport Coast. Takashi Abe demonstrating that you just can't make the dishes without him. Namesake "Abe" didn't survive his departure Bluefin is a smaller space, furnished in a modern style with a sushi bar that literally glows from within. If only they'd spent a little more on sound baffling. The raging egos of the customers cause name-dropping, n-figure dollar conversations to crash like waves on a pier, making this not the space for intimate conversation. However, the originality of his creations, and the beauty of the presentation are a sight to behold. Would be ranked higher if not for occasional inconsistency in quality of the fish, ranging from sublime to merely "good" on occasion. For the prices, fear of the occasional "good" drops Bluefin a notch. Unfortunately, inconsistency is starting to look like a pattern of diminishing returns. My review, Elmo's. [Added Feb 16] Maki-Zushi, Tustin. Indeed I forgot this restaurant, but had eaten there several times. Not recently though, and even now, I'm not ranking it as highly as the best of the fish served would otherwise indicate, and here's why: it's kind of Frankensteinian. I mean, there's the Live menu, which contains some of the best, and most far-flung sushi varieties you're likely to find anywhere, much less anywhere in OC. The razor clam and the fresh uni stand out especially in my mind. And then, there's what seems to be the menu for the rest of 'em, the plebes, including many of the bread and butter comfort food type sushi, like salmon, and tuna. These are occasionally dipping into kaiten-sushi quality, which is almost understandable, given the sushi chef's previous stint at Frying Fish, which is a long-lived restaurant in Little Tokyo. It's almost like Sakamoto-san was a bit fearful about losing any customers, and instead has a restaurant that caters to all of them, and yet not me, by extension. Because I usually want a sublime piece of salmon and yellowtail to go along with my exotic varieties. Elmo's review. [Added March 26, 2010] Ohshima, Orange. In the grand tradition of bland strip-mall exteriors leading to another world on the other side of the noren, this small sushi bar with a few tables is not much larger than Shibucho. Sit at the bar, and peruse the specials board and read about an amazing variety of fresh fish you will not often find elsewhere. Some of them you will, and some of them have interesting translations into English that will seem unfamiliar. However, the fish is wonderful, and the chef's take is a unique blend of the traditional and the modern. Angotei, Costa Mesa. In the little strip mall that fronts Mitsuwa Marketplace. Another of the neighborhood type joints that just does sushi right. I visit fairly rarely, and on occasion get the feeling that this is another of the places where you're better off having "paid your dues", so to speak. When the sushi chefs know you, your service is a bit faster, and the fish is a bit better. This is generally true, but more so in some places than others. Koi-san, Orange. Classic sushi, a bit ponzu-happy, but on the whole quite good. At #9, we're talking more "good" than great, but it's a decent restaurant at a reasonable price. Not too crowded either, which is a plus for me. Hamamori, Costa Mesa. Okay, James Hamamori puts his best foot forward for his eponymous South Coast location. His best foot forward is basically a cut above his Wasa locations. I'd guess perhaps this is what his Wasa locations were like in the very beginning, perhaps. The ishiyaki beef is fragrant and tasty, and there are a few Sushi Treasures which are unique to this location, including copious amounts of caviar. The restaurant itself is beautiful, tall windows and bright lights, clean white decor. Costs are sky high, but occasionally good deals present themselves during restaurant weeks. My Restaurant Week review. Wasa, Irvine. Maybe it's the sentimental favorite- I admit it's primarily nearby and convenient. The service is hit or miss, since they're perpetually understaffed, but during the week, the sushi can range from "good" to "pretty good". They also serve tempura ice cream, which gets them bonus points, and their shrimp tempura is also pretty good. [Dropped March 28, 2010. Moved from 8 to 7 on April 1, 2009] Ayame, Irvine. Our neighborhood place. It started off a bit rocky, being an outpost of Zipangu in the Lab at Costa Mesa, but has come into its own. Their $28 3-course omakase tends to come with a sashimi salad option, a full sized entree, and a dessert. Good value. Their $65 6-course omakase is a steal, usually costing much closer to $100 for the quality of the courses. They've expanded the kinds of fish they serve, and last time I ate there, I actually had a couple of fish I'd never heard of. Which rarely happens these days. Butterfly fish? Anyway, it tasted pretty good. Their amaebi (sweet shrimp) is often fresh, occasionally sitting in a little basket right by the sushi bar. Service at the tables is just as good as at the bar, and so it's convenient for eating with the kids. My review, Griffin's. So there you have it. Let me know if I've missed anything- I'd love more than anything to push a few entries down the list. Hopefully I've listed a few that you haven't tried (Murasaki?), that you may enjoy.

OC Weekly's Best of OC Bash on Oct. 9 at iLounge

A short upcoming tidbit for y'all to nibble on; thanks to I Nom Things for heads-up about Best of OC Weekly's Party on Oct. 9, 7pm at iLounge in Irvine. Hors d'oeuvres and alchy will be provided along with live performances. FYI, there's a "strictly enforced" dress code of upscale-chic for this event. I don't see an RSVP requirement and am assuming that it's free (no costs provided on the Web site), so plan and prepare appropriately...

Wasa Sushi, Irvine, open again!

Living in West Irvine, my choices for neighborhood sushi within a five minute drive are pretty much limited to Wasa in the Irvine MarketPlace and newcomer Ayame. When Wasa closed temporarily several weeks back, that put a severe cramp in my fresh fish diet, but, I'm happy to report that Wasa Sushi is again open! Their website described their hiatus as a remodeling, and indeed, they did remodel during their down time. They were always modern themed, and have undergone an update that keeps them fresh. If anything, the mood seems darker, with darker shaded wood panelings on the walls, and darker paint colors. The wait area has been improved, with more seating near the hostess' podium. The really tall bamboo wall is still there, along with the gray smooth rocks that my son likes to grab while waiting for a table. Also still there is the friendly Hispanic staffer who clears tables, seemingly handling the entire restaurant by himself efficiently, and still having time to high-five all the kids who come in. Less efficient is the chronic shortage of waiters and waitresses, who have difficulty keeping up, leading to longish waits for orders, and table service a little more infrequent than is my preference. I'd love it if they hired another one or two waitstaff, and I'm guessing those who are working now wouldn't much mind it either. Food-wise, the tempura ice cream is as good as ever, as are the Wasa Treasures. Unfortunately, they seem to have cut my favorite (and my son's favorite)- the salmon with terakobu seaweed topped with caviar. I do like their new'ish rock shrimp tempura, kind of a mini walnut shrimp (the Chinese dish with fresh shrimps fried in mayonnaise, yum!) with a kick of sriracha. My wife has been eating the beef negimayaki almost every time we go in these days as well. It's several rolls of thinly sliced beef wrapped around green onions and asparagus, atop a plate of steamed vegetables with teryaki sauce. I'm less pleased with the sushi than the cooked dishes and desserts there these days. I'm finicky, I admit it, but after eating uni at Sushi Wasabi and Makizushi in Tustin, it's tough to eat uni at Wasa. I don't eat the toro at all anymore. I think I'm happiest with the hamachi, hirame, bluefin tuna, and other fairly standard sushi selections outside the Treasures. I'm thinking maybe the clientele makes it harder to stray from the more popular selections and stay fresh.

Wilhelm's Chophouse - Irvine

Searching Open Table for a dinner close to home, this caught my eye. I recalled a co-worker mention how she had planned to dine at French 75 on her birthday, but discovered they were closed for a changeover. It clicked. I phoned to inquire about Friday night reservations and was informed they were supposed to open on Thursday. However, Saturday would be opening night instead. Fabulous. The style theme remained intact. Shaded chandeliers cast moody lighting and deep reds draped the interior. The crowd was mixed with couples and families casually dressed. A denim clad blonde bounded out the passenger side of her BMW and cut us off as we approached the host stand (manners, anyone?). She did not have a reservation, but found there was no wait. My 6:30 seating was intact, and we spotted David (Wilhelm) himself making the rounds. Our corner was in the side dining room. Once seated, we realized our seats were uncomfortably far from the table. Sliding the table closer boxed us in. What to do? A creative moment took over as I motioned towards the pile of beaded throw cushions adjacent to us. A few back rests later and crisis was averted. Another couple seated close by commented to our server about the lighting, or lack of. Reminds me of Habana at the Lab. If you can get past this obstacle, then it's all about menu selection. Upscale comfort food is one of my major weaknesses, and I was prepared to fall off the wagon. While their greens were standard fare, the stars of this show were the Chophouse Fav's. Our usual family-style ordering began with slow smoked baby back ribs. The tender meat was coated in a chipotle-honey barbeque sauce. We requested sides to be switched to their thyme-parmesan-garlic french fries (enough spice?) and some honey roasted peanut slaw. The matchstick potatoes were beat by the quiet crunch of mayo induced slaw. Our second selection manifested into their Southern honey (is this a trend?) -buttermilk fried chicken. Boneless breasts crunchy and smothered in thyme cream gravy ran into a barrier of creamy mashed potatoes. It was so rich I could barely finish half. I'm guessing the third entree also contributed to my rapidly decreasing appetite. Part of 'Wilhelm's Local Economic Stimulus Package' options, we rounded out our dining tour with a barbeque spiced salmon. I swapped the creamed corn for spinach. A modest portion, it was a perfect addition to our mini buffet. Wines by the glass were plentiful, say over 30 including sparkling with six and nine ounce options. I reckon there were also a dozen different starters and sides to mull over. The infamous souffle still requires over 20 minutes to rise, but it did not disappoint. Poufy and steaming, it was a ramekin of chocolaty bliss. I wouldn't recommend any other (the banana cream & white chocolate pie did little for us). Service was eager to please that night, and we are already thinking about the next excuse to make a repeat performance. Wilhelm's Chophouse ~ formerly French 75 Brasserie 13290 Jamboree Road (at the Market Place) 714.573.7600 http://www.culinaryadventures.com/restaurants/chophouse/index.html

Red Mango - Irvine, CA

I'm a culinary skeptic. Whenever I hear about a new food fad, Sprinkles, Pinkberry, South Beach, or Atkins to name a few, my gut reaction is doubt. As the frozen yogurt craze that swept Los Angeles trickled into Orange County, I was determined not to be taken in, resisting cajoling, bribery, and other forms of peer pressure. However, I was eventually lured to the Dark Side through the clever application of a 50%-off coupon by family-run Beach Cities Yogurt & Gelato in Huntington Beach. Curse my Taiwanese penny-pinching genes! When friend, OC Weekly columnist, and fellow Orange County Food Blogs contributor Elmomonster broke the news that the Red Mango yogurt chain had arrived in Irvine, I knew I had to pay them a visit. A Korean franchise business, Red Mango was purportedly the inspiration for the first Pinkberry operation in LA. Pinkberry went on to spark a frozen yogurt fad that, as the LA Times quipped, launched 1,000 parking tickets. The first thing that struck me when I stepped into Red Mango's Irvine location was the sparseness of the decor. Despite the futuristic furniture and brightly colored posters, the shop was unable to escape the chilly, antiseptic, freshly mopped atmosphere that permeates most purveyors of chilled desserts. It's a disconcertingly soulless feeling. I was also surprised by how Spartan the menu was. Two types of frozen yogurt, Original or Green Tea, and a double row of toppings dished up by the youthful staff. It was a far from the self-serve, weigh-to-pay frozen yogurt model I'd grown accustomed to. I ordered a 4oz Green Tea frozen yogurt ($3.50) with two toppings ($1.25); blueberries and mochi bits. With my first bite, it was evident that Red Mango's frozen yogurt was a high quality product. Full-flavored, gently sour, and with a smooth mouth-feel, it filled my mouth with a creamy presence. The blueberries were fresh and sweet, popping like juice-filled bubbles. The mochi had a pleasantly chewy texture that added body to the dessert. However, as I finished my frozen yogurt, the other flavors faded, leaving only the sourness behind. 4oz is half of a cup, an amount of food roughly equivalent to what can be held in the palm of one cupped hand. Breaking it down to cost per unit, I'd paid about $1 per ounce, not counting the additional money added on for toppings. By way of comparison, the other frozen yogurt chain in Irvine, Yogurtland, charged 30¢ per ounce, had 3-4 types of tart and an additional 4-6 other frozen yogurt flavors, and a self-serve toppings bar with more options. There was a difference in quality to be sure, but it wasn't great enough to justify a 300% markup. I like Red Mango and I may end up there once or twice a year. But, I have serious reservations about its ability to compete for market share in the frozen yogurt niche. With places like Beach Cities Yogurt & Gelato and Yogurtland offering better return on investment, and with the name recognition of the ever-expanding Pinkberry juggernaut, Red Mango may find drawing cost-conscious customers difficult in the current economic slump. Red Mango 17595 Harvard Ave Irvine, CA 92614 1-949-955-0333 Red Mango USA website

FYI - Opah (Irvine) undergoing renovations

My fiance was scheduled to attend a working lunch here on Tuesday, only to find out they are currently closed until next week. After calling the restaurant directly, I learn they are doing work on a "shared fire wall" and hope to reopen on March 18th. Of course, being the uninformed person I am, I thought she was referring to computers. So I did what I always do. I Googled it and found an article which sheds some insight on the usage of fire walls. http://www.firesprinkler.org/techservices/articles/0305codearticle.html I never said I understood the article fully, but it was enough to satisfy my curiosity. Guess it makes sense since Julian's post below references their next door neighbor, Wasa Sushi. There's always Aliso Viejo and RSM to go to... Opah 13122 Jamboree Road 714.508.8055 http://www.opahrestaurant.com/

Ayame, Irvine

Newly opened in the Orchard Hills Shopping Center off Portola Pkwy and Culver Drive, Ayame is a Japanese sushi bar and restaurant by the folks that brought us Zipangu. We ended up there in our neverending search for a decent neighborhood sushi joint, which gained new urgency now that Wasa in the Irvine Marketplace is temporarily closed. A small, bright, almost bubbly kind of decor appears to be as close to the opposite of dark, wooden, Zipangu (the restaurant names also occupy opposite ends of the alphabet), with its polished glass sushi bar and brightly lit soffit. The itamae we sat with spoke fluent Japanese with his mates, but told us he'd previously done time in Nashville. Nashville! After we talked about how much nicer the weather is here, I asked him how fresh the fish could possibly be in Nashville, and he shook his head sadly. The sushi is fresh, nicely prepared, and the wait staff is friendly. However, selection is a bit limited if you're only into raw fish: they have the usual standards of tunas, salmon, halibut, etc., but less in the way of more exotic fresh fish and shellfish. I tend to rate the regular kinds of sushi by the maguro, on a scale of color, translucence, and heft. Basically 0 is your variants of inedible, from lack of freshness to overabundance of gristle. 1 is your Todai brand of almost FD&C Red #40, with such airy lack of substance that if you squint, you can almost see the rice through the tuna. 10 is your deep ruby red exterior with almost a purple-red interior, and a marbled sparkly sheen, that so often seems restricted to Bluefin Tuna, and when you bite it, it's almost like there's the barest hint of carbonation in a texture that is simultaneously spongy, melty, and hefty. On that scale, Sushi Wasabi is an 8, and Ayame a 5, which puts it squarely in the corner sushi place realm, not in the aspiration to greatness realm. They did have, interestingly, a basket of fresh (live?) shrimp sitting atop the bar from which they quickly shelled, cooked, and made shrimp sushi and deep fried shrimp heads for us. Very flavorful. Their uni was passable, and most fish was more serviceable than outstanding. This is the kind of place we'd choose if we were short on time (it's almost walkable from here), impatient (it hasn't been discovered by the massive hordes yet), and with the kids. They only have one high chair right now though- something I suspect they'd fix if we overwhelmed them with family diners.. and who are they kidding really? That whole area is primed with young children. Wasa never has less than one high chair scooted up to the bar, no less, every time I've been there. Prices are indicative of what is likely to be massive per sq.ft. rents in one of the newest centers in one of the newest developments in Irvine, which, according to the last homefinder email I received today (enough already! I live here already! I'm not moving again at least until home prices stop their freefall), is in the Irvine Unified School District and Northwood High boundaries. Unfortunately, living in a nice place, and finding an affordable sushi restaurant nearby seem to be somewhat mutually exclusive. It's not to say it's outrageously expensive, just a bit more than I'd expect: sushi prices almost all from $4 and up. However, they do have a fairly nice kitchen menu: their monkfish liver is paired with something they call a ponzu jel'ee which really brings out the flavor. Their prime tenderloin with foie gras had a well done sauce on it, some kind of jus reduction that went perfectly with the tender buttery softness of the filet. The foie gras, well, we could've stood for it being slightly less cooked. I think the menu items that sold my wife on this place, though, were the desserts. There was a nice green tea mousse type dessert, some ice cream for the kids, and a sampler plate that had a variety of them, including a rich chocolate cake. Japanese places tend not to do dessert well, and Wasa and Ayame appear to be two exceptions. (We went for years, maybe close to twenty years, to a restaurant called Noshi Sushi in Los Angeles, maybe a couple, few times a month, and every time, my dad insisted on asking for "green tea ice cream" for dessert at the end of the meal, knowing they didn't have it, hoping one day they'd get the hint: they never did.) Ayame Orchard Hills Village Center 3923 Portola Pkwy Irvine, CA 92602 714-544-2800

Wasa Sushi, Irvine closed temporarily

Our family went to eat there a few nights ago, and found it dark and shuttered, with a sign on the door. The sign indicated that they were closed for six weeks for remodeling, and recommended we visit one of their other locations. However, a quick OCRegister search turned up this: http://www.ocregister.com/news/feb-permit-suspended-1981329-infestation-reinstated Wasa Sushi, 13124 Jamboree Rd., Irvine; fire or other disaster damage; permit suspended Feb. 9.

Battle of the Irvine Hot Wings

So I was sitting at home in Irvine the other night talking to my buddy Tim. We were hungry. We wanted something delicious, and we didn't care about the fat. "How about hot wings?" I said. "I've been watching those KFC hot wing commercials all the time so I've been meaning to go get some. I haven't had their hot wings in years". "Sounds like a plan" Tim says, and off we go. We walk into KFC and stare at the menu board. Their hot wings seem to be on sale, but still don't seem that cheap to me...$2.99 for 6 or $9.99 for 20. Now I realize that this wouldn't be expensive if you were to go to a restaurant, but this is fast food! Isn't it supposed to be cheap? I knew that Tim and I could easily finish off 20+ wings each and I didn't really feel like spending $20 at KFC if I wasn't sure we were going to love it. I hadn't had KFC hot wings in years, so I feared that maybe I remembered them wrong. I got an idea. "Let's get a small order of wings here, try them and then get some more wings at Albertsons. Then we can compare and see which ones we like better!" I said. Tim liked the idea so we ordered 6 hot wings and sat down to try them. The KFC wings seemed a lot more bland than I remember them. They still had the signature peppery seasoning that you come to expect from KFC, but they didn't seem as spicy as I remembered. The wings seemed small. They were pretty crispy though and didn't feel very greasy. I added some hot sauce, and the wing tasted better, but I'm pretty glad I didn't spend $20 for 40 of these. We headed off to Albertsons to get some more wings. We walked to the deli section and told the man there that we would like a bucket of his finest wings. "Sorry, we're all out" he said. Panic sank in. What were we going to do without more hot wings? We might have to resort to some other fast food that we weren't really in the mood for. I wouldn't hear of it! I told Tim that we were going to go to a different Albertsons to try and find wings. We walked into the second Albertsons, and there they were. A glorious mountain of meaty wings glistening in the deli case. The wings at Albertsons are $4.99/lb or a bucket for $10.00. The bucket can hold more than 2 lbs. I ordered a bucket and the nice lady in the deli section filled our bucket with almost every single wing left in the deli case. When she was done, she weighed the bucket and it came in just an ounce or two under three pounds! What a deal! We drove home and dove into the bucket. The Albertsons wings had a much stronger, saltier flavor and felt really greasy in your hands. I said to Tim, "These can't be good for your heart". We laughed and then tore into the wings. Plump, juicy and flavorful. They were fantastic. However, they weren't really spicy. Then again, KFC wasn't really spicy without the hot sauce either. KFC wings may be crispy and less greasy, but they also have less flavor. If you're going to get KFC wings, I would recommend getting lots of sauce. For the price and great taste though, I would have to say that Albertsons is the definite winner. You can't go wrong with these delicious "Zesty Wings". You don't have to just take my word for it though. Tim asked to be a "guest judge" for this little hot wing battle we had, so here are his comments on the evening. Last Friday, as we drove to KFC I learned that they had been selling hot wings for years, and were "supposedly" very good. Upon our arrival, we discovered that the pricing was not to our liking, and we knew that unless we were satisfied (really satisfied) that it would not be worth the price. We decided to buy only six just to try them out. I ate the first of my three without any condiments. The chicken was juicy, but lacked any definitive flavoring. I ate the second piece after covering it in KFC's patented hot sauce, and the flavor that was once missing returned to the chicken. However, if you dislike a vinegar taste lingering around in your mouth, I would not recommend using the sauce. I tried the third piece without the sauce, but had to give in as the wing just was not good enough on its own. We had decided to go to Albertson's, and I decided to grab some more hot sauce, just in case. Two Albertson's later, we returned home with a bucket of hot wings. The first bite was just as delicious as the last. The wings are not really spicy, but they do pack a punch of flavor, and you know the seasoning was done just right. In my opinion, if you are looking for some "finger lickin'" wings go to Albertsons. Here's the breakdown if all this reading is not to your liking 5=Mmm mmm good 1=No way in hell am I eating that! KFC Appearance 5 Flavor 3 Aftertaste 2 Albertsons Appearance 4 Flavor 4 Aftertaste 5 *I still crave some heat in my wings Best of luck in your food quest -Tim

The Counter (Burger) coming to Irvine

I have control issues. The kind of person who admires Meg Ryan in "When Harry Met Sally", but won't insult a chef by modifying his masterpieces. I'll examine the menu (thank goodness for online menus and faxing!) until something catches my fancy. Mom always said I was picky, and I'm proud of it. I'll just call it refined. I was excited when I saw the newest addition to Irvine suburbia taking shape, Woodbury Town Center. I spied a Chick Fil-A, Trader Joes, El Pollo Loco, and even Panera Bread. Apparently, two of everything in the same city is the new black. What I did not anticipate or spot initially was The Counter. A place where I call the shots. BYO Burger, baby. A clipboard outlines the 5 step process. Choose your patty (weight, too), cheese, topping, sauce, and bun. Of course, you can have more than just one of any attribute. And for those with sensory overload you can just go with some of their signature items. The original Counter is in Santa Monica, and they've started franchising this year. I'm probably the only one excited. That just means less of a wait when it opens. Summer 2007 says the website. I'll be there.

Yogurtland to open in Irvine

Looks like the Irvine Yogurtland is well on its way to being finished. Judging by the location, right next door to Taiko, it will be a madhouse when it finally swings its doors open. I can picture it now: lines out the door, yogurt machines overtaxed, chopped fruit supplies low. It's going to be awesome!

Farewell New Shanghai (Closing Night) - Irvine, CA

Lo, there do I see my dinners. Lo, there do I see my breakfasts, my brunches, and my lunches. Lo, there do I see the line of my meals back to the beginning. Lo, they do call to me. They bid me remember the dishes of New Shanghai in the halls memory, Where their taste may live forever. - Parody of the funeral chant from the 13th Warrior Close to one month ago, New Shanghai, my favorite spot for late night eats in Irvine, closed its doors. Having been tipped off earlier by the lovely Rasa Malaysia, Cat and I assembled a group of her graduate student friends, New Shanghai devotees one and all, for a final, blowout meal. (Read my review of New Shanghai on Chubbypanda.com) (Last call.) I don't know what it was that made the food so wonderful that night. Maybe it was the nostalgic melancholy we felt as we carefully savored every dish, enshrining them in our memories. It could also have been that the cooks at New Shanghai, knowing that this was their final opportunity to show us their skills, decided to pull out the stops in one last blaze of glory. Whatever the cause, everything we feasted on was authentic and delicious down to the core. (Green Onion Pancake) Moist, flakey, and al dente, this simple Green Onion Pancake tasted like the culmination of all the green onion pancakes I'd consumed at New Shanghai before. (Sizzling Satay Beef) The Sizzling Satay Beef, which was one of my favorite dishes, arrived vibrant and bursting with flavor. The Chinese satay sauce seemed thicker and stronger than I'd remembered, as if the dish was trying to sear itself into my mind. (Kung Pao Chicken) Cat's usual order of Kung Pao Chicken, which the owner's wife brought out to us without being asked, was amazing. There are two flavors that are central to classic Sichuan cuisine; ma and la. Ma is a numbing sensation in the mouth and on the lips, usually brought about by the use of Sichuan peppercorns. The numbing helps prepare the mouth for piquant flavors by acting as an anesthetic against very spicy food, so that the flavor added by the seasonings can be enjoyed. La is a burning sensation added through a number of fresh and processed chili pepper products. In addition to heat, the peppers also contribute layers of complexity, which the ma component makes discernible. Normally, in Chinese restaurants in the West, the la component in Sichuan dishes is toned down and the ma component is practically nonexistent in order to accommodate the palates of customers who might not know how to appreciate Sichuan cuisine. Since this was the close of New Shanghai's long and successful career in Irvine, I think the cooks finally felt free to go back to China on our unsuspecting tongues. I have never had a Kung Pao Chicken in the States as authentic as the one I had that night. So painfully good! (Scalded Fish) The Scalded Fish, which the owner's wife recommended to me as one of their signature dishes, was equally deadly. Thick filets of catfish swam in a crimson sea of broth flecked with green onion slices and chili flakes, and redolent with Sichuan peppercorn. The occasional piece of leek broke the fiery surface like the emerald fin of an herbaceous shark, prowling the blood red depths. I was delighted with this dish, but dismayed that my first time tasting it would also be my last. (Stir-fried Chinese Mustard Greens with Pork) After the onslaught of Sichuan cuisine, the Stir-fried Chinese Mustard Greens with Pork brought gentle relief to our mouths. The thin mung bean sheets sashaying through the dish shimmied across my tortured tongue and down my throat like the cool, silken fingers of a skilled masseuse. Another recommendation from the owner's wife, who wanted to make sure our meal was memorable. (Eggplant in Garlic Sauce) One of Cat's friends was desperate to taste New Shanghai's Eggplant in Garlic Sauce again, but couldn't remember what it was called. In the end, she had to describe it to the owner's wife, using me as an interpreter. Rich, sweet, and mildly spicy, it was a hit at the table. I'd forgotten how much I enjoyed this dish until Cat's friend ordered it. (XLB) The most surprising item I tasted that night were the Xiao Long Bao, which arrived last. In my review of New Shanghai, I'd warned my readers away from ordering them due to their dryness and the fact that they often arrived broken. This night, New Shanghai redeemed their Xiao Long Bao beyond measure. With thin, resilient skins, balanced seasoning, and tender meat filling swimming in juice, the Xiao Long Bao were simply wonderful. It felt like the restaurant's way of saying goodbye. So long, New Shanghai, and thanks for all the food. New Shanghai 5408 Walnut Ave # B Irvine, CA 92604 1-949-733-3836 *** Don't be too sad, though. New Shanghai's delicious dishes live on right across the shopping center at Hsin Hsin Shao Mai Deli, which is owned by the same family and now staffed by the same cooks. For the full story behind the move, a breakdown of the dishes offered at Hsin Hsin Shao Mai Deli, and a critique of how some of my old favorites measure up in their new home, read my review of Hsin Hsin Shao Mai Deli at Chubbypanda.com.

McCormick & Schmick's $25 Dining Certificate For Making an Online Reservation

Thanks to "mofomo" of slickdeals.net. 1.Visit: http://www.mccormickandschmicks.com/...splay&pageID=2 to make your reservations. 2. Print the confirmation and note your Confirmation Number. 3. Visit: http://www.fishbowl.com/clt/mccrmck/pc/200702/2/jmp/jmp.htm to print an online dinner certificate. 4. Write your confirmation number on your dinner certificate. 5. Bring your dinner certificate to the restaurant to enjoy the freshest seafood, a great steak or one of our other 80+ menu items

Finding the Good Stuff (Irvine Farmers Market)

(Begging to be eaten.) Any cook worth his salt will tell you that the foundation of a great meal lies in using the freshest ingredients. The simplest recipe can attain a startling degree of deliciousness with the use of properly selected raw materials. For me, the search starts at my local farmers market. (I'll take the lot.) Once a single row of shops in corner of the University Center parking lot, the Irvine Farmers Market has blossomed into a booming fair celebrating some of the best food products Southern California has to offer. With five meandering rows of stalls selling everything from artisan breads to freshly pressed cider, there's truly something here for everyone. (I didn't know students got up this early.) Every Saturday morning, throngs of UCI students and Irvine locals comb the booths for the ripest produce and tastiest products. From the producers to you, without any middle man. It doesn't get any better than this. (Doesn't even need salt.) The main draw is, of course, the many tables overflowing with delectable fruits and vegetables harvested that very morning. Just these tomatoes alone would be enough to get me out of bed early on a Saturday. (Just like in Taiwan's markets.) Even more appealing is the wide range of Asian greens and other vegetables available. You can't find veggies this fresh in any grocery store. That's the way we Asians like to eat our food. The less time that elapses between soil and rice bowl, the better. (Bins of delights.) My favorite one-stop-shop for Taiwanese tasties is the stand for Yao Chang Farm from Ventura County. If an Asian recipe shows up on Chubbypanda - The Epicurious Wanderer, chances are I got most of the ingredients here. There's no sign, but it's the stall in the corner closest to the Stanford Court apartment complex and furthest away from Lee's Sandwiches. Just watch out for the Taiwanese grannies that staff the booth. Those ladies can really sell. (Ooooh! Pretty!) You can also pick up bouquets of the most amazing flowers. At those prices, there's no reason that your special someone shouldn't get some every week. The perfect way to say, "I love you." (Feel like an omelet?) But, farm-fresh produce is just the tip of the iceberg. Small producers like Lily's Eggs offer a variety of amazing products at highly competitive prices. You may pay a dollar more for the eggs seen here, but trust me. Once you've tasted the difference, you'll never go back. That statement holds true for all of the goods available at the Irvine Farmers Market. During my interviews with some of the vendors, I found dedicated artisans passionate about the quality and freshness of their offerings. (Full of faith and love.) At Heaven's Kitchen, Irvine residents Kay and Allen Womack offer a selection of delicious baked goods inspired by the Southeast region of the United States. Heaven's Kitchen is part of a community of faith, and is an active participant of outreach programs that provide food to needy families, toys for disadvantaged children, and Bible studies for young people. Kay makes all of her wonderful products by hand, using recipes passed down to her through four generations of African-American women. She named her enterprise "Heaven's Kitchen" to honor the women in her family who taught her how to cook, and whom she believes are smiling down on her from heaven. Kay is doing her own part to pass on the family legacy by teaching her daughter, a graduate of Georgetown University, and her two grand-daughters how to cook. Stop on by and try the Sweet Potato Pie or Peach Cobbler. As Allen will tell you, a little time in the oven to the warm pie, add a scoop of vanilla ice cream on top, and you've got yourself a perfect plate of Southern hospitality. Kay and Allen are currently looking for a production facility for Heaven's Kitchen. Until then, Kay cooks everything in her own kitchen. In addition to baked goods, Heaven's Kitchen also caters, offering a wide assortment of classic Southern dishes. Contact Kay or Allen for a catering menu or drop by the Irvine Farmers Market and say "hi". Heaven's Kitchen Kay and Allen Womack Phone 1: 1-714-997-3332 Phone 2: 1-714-926-8025 Fax: 1-714-997-2585 Email: alkaywo@aol.com (If you're interested in participating in a community of faith, or making a donation to the charitable organizations supported by Heaven's Kitchen, please speak with Kay for more information.) (A family affair.) Carlie Stone does a great job representing Delaney's Culinary Fresh, a pasta, oil, and sauce company started six years ago by her mother, Jordan, and operated with the help of Carlie and her sister. Based in Temecula, Delaney's Culinary Fresh features a variety of sauces made using extra virgin olive oil, aged Italian cheeses, and fresh herbs and spices. Carlie recommends using her mother's sauces for pasta, bruschetta, and salad. The ladies don't skimp on the flavor, and the sauces are guaranteed to be freshly made, often only a day or two before they're sold at the market. Delaney's Culinary Fresh 1-760-277-8575 DelaneysCulinaryFresh@hotmail.com http://www.delaneysculinaryfresh.com (He loves his cheese.) Daniel represents the Winchester Cheese Company, a family-run dairy operation located in Winchester. The Winchester Cheese Company produces a variety of Dutch, farm-style cheeses using raw, certified whole milk and vegetable rennet imported from Holland. Their delicious products have been recommended by the likes of Wolfgang Puck, Bon Appetit Magazine, and Savoir Faire. Winchester Cheese Company 32605 Holland Road Winchester, CA 92596 1-951-926-4239 http://www.winchestercheese.com/ (A sweet deal.) Local beekeeper, John Ford, markets his honey under two brands; Vinciana's Natural Honey and Uncle Teddy's Natural Honey. With hives along Trabuco canyon and Ortega Highway, John takes pride in offering the honey he loves so much directly to you. He likes his honey any way he can get it, but his favorite delivery methods are in hot tea with lemon, or on a piece of warm toast. Vinciana's Natural Honey P.O. Box 8473 Fountain Valley, CA 92728 1-714-465-4500 (Really knows his stuff.) Lowell from Dry Dock Fish in Fullerton is always ready to answer your questions and sell you the Catch of the Day, literally. Dry Dock Fish brings in a number of their fish from vetted producers, but also catches a good portion of their seafood themselves. Lowell can tell you what's in season, where it came from, when it was caught, and the best way to have it for supper. His passion for his product really shines through. Dry Dock Fish's offerings are far superior in quality than what you'll find in your neighborhood grocery store. In less than twelve hours, the fish go from their nets to your hands. Who can beat that? Dry Dock Fish Company 1015 E. Commonwealth Fullerton, CA 92831 1-714-879-6067 http://www.angelfire.com/trek/drydockfish/ (The tamales, not him.) Kurt of Casa Solana Homestyle Tamales runs a catering business in Mission Viejo that serves all of Orange County. He markets traditional, authentic, homemade tamales produced by a Mexican, family-run business in Riverside. The tamales are individually wrapped, certified by the US Agricultural Department, and served in restaurants throughout Southern California. This panda vouches for the deliciousness of his products. (I miss the old rep.) A longtime market favorite, Stanton-based Mom's Products offers homemade, Mediterranean oils and appetizers. As with most of the stands at the Irvine Farmer's Market, Mom's Products is family owned and operated. The old rep was a charmingly gregarious fellow who used to greet his regulars, including this panda, with a resounding "Hello, my friend!" A few years ago, he was replaced by this genial, but much more subdued relative. I still love their offerings, but I miss my old chum. Mom's Products 7441 Cerritos Ave. Stanton, CA 90680 1-714-995-1705 (An olive oil rainbow.) Petrou Foods has long been a favorite stop of mine for high-end olive oil. According to their market rep, Lena, George Petrou immigrated to the United States from Greece 12-14 years ago, bringing with him intimate knowledge of olive oil manufacturing techniques. He set up shop in San Diego, applying his skills to the production of California olive oil. Today, Petrou Foods produces some of the finest olive oil and olive products in all of California. Petrou Foods LLC 7960 Silverton, Suite 120 San Diego, CA 92126 1-858-458-1981 http://www.petroufoods.com (Good stuff.) Gourmet Tamales of Carlsbad (guess where they're from) markets homemade tamales with no lard or industrial processing that are much larger than any you'll find in a grocery store. Their selection is astounding. Manny, the gentleman I spoke with, said that there was simply no comparison between their tamales and mass-produced ones. I have to agree. Gourmet Tamales of Carlsbad 1813 South Coast Hwy Oceanside, CA 1-760-402-0805 (Fun knickknacks for the whole family.) Tired of shopping yet? No? Good! There's an entire row of booths selling crafts from local artists. (Shiny...) The Irvine Farmers Market - Where you'll find some of the very best food Southern California has to offer. Go support your local growers and producers. You may find yourself paying a little more than you would in the store, but quality comes at a price. These mom & pops need your business, and we want to keep their wonderful products available for a long time to come. (Open every Saturday from 8am - 12noon.)

China Garden, Irvine

As much as I love cooking, I don't do it on a daily basis. When I don't cook, there are a few restaurants that I always frequent in Orange County, and one of them is certainly China Garden. Serving authentic Cantonese cuisine (you have to know what to order though), China Garden has never failed my high expectations. If you would like to try out real Chinese food, here are some dishes that I strongly recommend. I am partial to soy foods and I love all kinds of tofu. One of my favorite dishes at China Garden is the above "Special Braised Bean Curd" dish. Deep-fried to perfection, these silky and soft tofu cubes are steeped in aromatic five-spice and star anise-flavored soy sauce. The taste is simply delightful. If you go to China Garden, don't miss out their fresh seafood, especially the fish. Like any typical Cantonese-style Chinese restaurants, China Garden offers a variety of live seafood such as Dungeness Crab, Alaska King Crab, live shrimp, and a few kinds of live fish. I love their live red cod. This fish is divine when it's cooked two ways--steamed and stir-fried. First, the fish head (trust me, it's delicious!) is chopped into small pieces, coated with flour, and fried. Then, they are tossed with ginger and scallions. I love this dish as it has enough wok hei--the breath of wok-- the essence of it comes through in this creation. Next, the body of the fish is steamed with soy sauce, ginger, and scallions. I am not sure about you, but I could just eat my steamed rice with that soy sauce alone! For vegetable dishes, I recommend their "Pan-fried String Beans with Minced Meat." This is a very popular Chinese vegetable dish; the crunchy string beans are lightly fried in oil and then tossed with minced pork. Seasoned only with salt, this is a simple but flavorful dish. All in all though, China Garden is a very good Chinese restaurant. Other dishes I recommend are: Salt and pepper crab or ginger and scallions crab Fried chicken Souffle with almond flavor (baked almond tea topped with a pastry crust) - A must-try! China Garden 14825 Jeffrey Rd Irvine, CA 92618 (949) 653-9988 Other review: China Garden Dim Sum - Monster Munching

Red Onion Cafe Closing

Why is it that the good die young? Why is it that sometimes, despite the best efforts of their regulars, mom & pop eateries with soul are forced to close their doors? Doesn't seem fair, does it. In one of my very first posts for Chubbypanda - The Epicurious Wanderer, I covered my favorite spot in Irvine for Taiwanese comfort food; the Red Onion Cafe. For over eight years, this cozy little restaurant tucked away in a corner of "Irvine's Chinatown" has served faithfully and well as my watering hole of choice for Taiwanese tasties. Thus, it's with a very heavy heart that I announce that the Red Onion Cafe's last day of business will be January 15th, 2007. The restaurant will not be reopening afterwards. According to the owner/manager, the family will be "taking a break" from the restaurant business. Although he mentioned the possibility that the family may open another restaurant in a different location at a later date, he sounded far from certain. I think it's fairly safe to say that this is probably your last opportunity to taste the cafe's homey fare. As such, I strongly encourage you to swing by sometime in the next week and sample their food before it's gone for good. Here are some of my favorite dishes: (Crispy pork fat goodness.) Deep Fried Chitterlings - Deep fried pork intestines dusted with a little salt and served with shredded cabbage and green onions. They're really bad for you, but incredibly delicious. Best sampled with a cold glass of Taiwan Beer. (Pouches of brothy goodness.) Xiao Long Bao (Little Steamer Dumplings) - The best in Irvine. Thin, chewy dumpling skins enclose juicy pork filling swimming in a perfectly seasoned sea of soup. You'll need to head to the San Gabriel Valley to find any that are better. (Cat's fud.) Orange Chicken Set - Cat's favorite meal here. The mildly spiced, deeply complex flavor of the orange chicken is something you won't find at Panda Express. It definitely deserves a try. (Like eating at a temple fair.) Snack Set - A trio of three popular Taiwanese street hawker snacks. These aren't the best I've ever had, but they're quite nice. In the upper left, a pork meatball soup with flavorful, springy meatballs and a soothing broth. In the upper right, a cylinder of mixed rice with dried shrimp, group pork, and shitake mushrooms topped with shredded Taiwanese pork jerky. In the center, a steamed, rice flour dumpling in a pool of sweet and spicy starch sauce and garnished with cilantro. The filling of the dumpling consists of ground pork, dried shrimp, and shredded bamboo shoots. (Scary looking, but tasty.) Baked Tomato Chicken Pasta - Despite its rather alarming color, this mild, cheesy pasta sits firmly in my comfort zone. Eating it always makes me think of home. (Little Panda's Favorite) Ham and Corn Pasta - I used to order this dish in Taiwan a lot as a child. Pasta in a creamy corn sauce with bits of ham. What could be better comfort food? The meal sets all come with a choice of complimentary desserts. I like them both. (I love all puddings.) Pudding - Inspired by flan, the Taiwanese version is gelatin-based, less rich, and less sweet. It's also a lot healthier for you. I really like these sorts of light desserts. (Hidden goodness.) Red Bean Custard - A coconut cream custard hides a base of sweetened red beans. It's more strongly flavored than the pudding. Other items to try are the Pork and Preserved Egg Rice Porridge, Fish Filet Rice Porridge, Water Dumplings, and the Clams Stir-fried in Thai Basil. Please stop by. It's not the best Taiwanese food in town, but for me it's very reminiscent of my childhood in Taiwan. I still can't believe it's going away... Red Onion Cafe 14805 Jeffrey Rd., Ste H Irvine, CA 92720 1-949-559-5888

Chubbypanda's Ten Best Ethnic Meals of 2006 (Orange County)

Earlier this week, I received an email from Lindsay William-Ross, Food Editor for LAist, inviting me to participate in their end-of-the-year Ten Best series. After no small amount of agonizing, I've put together a list of Orange County places where I had the ten best "ethnic" meals this year. (Read this article on LAist and check out their other great offerings!) 1. Japanese - Frenzy Sushi (my review) The freshness and quality of the fish served at Frenzy Sushi is amazing. The Hamachi no Hara (yellowtail belly), Saba (marinated mackerel), and Maguro (Bluefin tuna) are must-haves here. If you like rolls, order the Firecracker or Caterpillar. Frenzy Sushi 369 E 17th St, #17 Costa Mesa, CA 92627 1-949-646-1333 http://www.frenzysushi.com 2. Chinese (Shanghai) - New Shanghai (my review) Delightfully cheap and delicious, the fiery flavors of the Shanghai, Sichuan, and Hunan cuisine dishes served at New Shanghai are perfect for a cold winter's night. I highly recommend the Niu Rou Mian (Beef Noodle Soup), Gong Bao Ji Ding (Kung Pao Chicken), and Zhao Liu Yu Pian (Fish Filets in Wine Sauce). New Shanghai 5408 Walnut Ave # B Irvine, CA 92604 (Open until midnight every night.) 3. Vietnamese - Pagolac (my review) I first tried Bo Bay Mon (Seven Courses of Beef) at Pagolac and it was a dining revelation. Even better were the Bo Nuong Vi (Grilled Beef) and Tom Nuong Vi (Grilled Shrimp). Although you may be a little leery of sampling Mam Nem (fermented shrimp sauce), take the plunge and you'll experience a true flavor sensation. Pagolac 14580 Brookhurst St. Westminster, CA 92683 1-714-531-4740 4. Peruvian - Peruvian Kitchen (my review) Peruvian food is one of the world's ultimate fusion cuisines, and Peruvian Kitchen delivers the complex blend of flavors and influences for a very reasonable price. Try the Tiradito al Aji (a carpaccio of fish marinated in a spicy sauce), the Anticuchos de Corazon (grilled pieces of seasoned beef heart), and the Yucca a la Huancaina (cassava cheese puffs covered in a spicy cream sauce. Peruvian Kitchen 8610 Warner Ave. Fountain Valley, CA 92708-3132 1-714-847-7555 http://www.peruviankitchen.com 5. Fusion - Elephant Bar (my review) A chain restaurant with both style and substance, the Elephant Bar in Irvine offers a number of Asian-fusion dishes as well as Western classics. Try the Coconut Shrimp or the Miso Grilled Salmon. Additional locations are available throughout Southern California. Elephant Bar Irvine, CA 14346 Culver Dr. 1-949-651-6087 http://www.elephantbar.com 6. Mexican - Lucia's Tacos and Mulitas (my review) Do not be dissuaded by this hole-in-the-wall's less than classy atmosphere. Lucia's Tacos and Mulitas is packed to the gills with authentic Mexican flavors. You haven't lived until you've tried their Tacos de Cabeza (beef cheek), Tacos de Lengua (beef tongue), or Tacos al Pastor (rotisserie grilled pork). For an early morning pick-me-up, grab a steaming bowl of their spicy Menudo (beef tripe soup) and get some Pan Dulse (sweet buns) to go. Lucia's Tacos and Mulitas (corner of Beach and Warner) 16952 Beach Blvd. Huntington Beach, CA 92647 1-714-842-2404 (If you have difficulty being understood, ask for Lalo.) 7.Korean - Korea House BBQ (review forthcoming) Nothing warms both body and soul like the rich flavors of the Korean food at Korea House BBQ. With fresh, high quality meat, an excellent selection of complimentary Panchan (cold side dishes), a number of fiery stews, and other classic offerings, Korea House BBQ is the place to go when you want to add some spice to your life. Order up some Ross Gui (prime cut beef) or Bulgogi (marinated beef) to grill and kick back with a beer. Definitely best enjoyed with a group. Korea House BBQ 5305 University Dr. Irvine, CA 92612 1-949-552-9998 http://www.koreahousebbq.com/ 8. Chinese (Dim Sum) - Seafood World (review forthcoming) Seafood World is a Little Saigon institution, and one of the best places in Orange County to get delectable dim sum. Bring all of your friends so you can sample lots and lots of the bite-sized delights. Seafood World 15351 Brookhurst St # 101-106 Westminster, CA 92683 1-714-531-5330 9. Vegan (Thai) - Wheel of Life (review forthcoming) If you've never had vegan Thai cuisine before, stop by Wheel of Life and get your healthy groove on. With a culinary history spanning thousands of years of Buddhist dietary observances, vegan Thai food is good for both the body and soul. Wheel Of Life 14370 Culver Dr # 2 Irvine, CA 92604 1-949-551-8222 http://www.wheelofliferestaurant.com/ 10. Chinese (Islamic) - Lotus Chinese Eatery (my review) One of two locations in all of Orange County serving Islamic Chinese fare, Lotus brings the flavors of Northern China to Southern California. All of their delicious food is prepared according Halal guidelines. Order the Zhi Ma Da Bing Jia Cong (sesame pan bread with green onions) or any of their Chao Dao Xiao Mian (stir-fried knife-cut noodles). I'm also very fond of their Hong Shao Dou Fu (tofu in brown sauce). Lotus Chinese Eatery 16883 Beach Blvd. Huntington Beach, CA 92647 1-714-848-4940