Happy St Patrick's Day Everyone!

213 Ocean Laguna Beach, CA I headed down to Hennessey's Tavern in Laguna Beach for lunch today. Since my wonderful wife was at home making a traditional corned beef and cabbage dinner for me, I decided to go the less traditional route and ordered the Reuben Cheeseburger and Irish Nachos. The Irish Nachos were big slabs of potato covered in cheese, bacon, and green onions. They were delicious! The Reuben Cheeseburger was piled high with swiss cheese, sauerkraut and freshly cut corned beef. It was ok. Unfortunately no green beer for me. I had to get back to work. I heard they don't even sell green beer here anyway. Have a safe St. Patricks Day everyone! Don't drink too much!

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

Newport Beach Restaurant Week 2008

It's time! January 20th to the 24th is Newport Beach Restaurant Week 2008, with restaurants such as Abe Newport Beach, Chart House, The Cannery, Roy's, French 75, Five Crowns, Zov's, The Bungalow, Tommy Bahama's, just to name the restaurants I've eaten at (although admittedly not all in their Newport Beach locations). This lineup looks pretty star-studded to me! :-) p.s. Thanks to my wife who let me know about this! <3

Kobe Teppan &Sushi

Before I start, I should probably say that I'm one of those guys who thinks that teppanyaki is comfort food. I wouldn't say I exactly grew up on Benihana, but I'll say that I started young there, and enjoyed every dinner over the years. Yeah, the food isn't the absolute best I've had, it's not the best tenderloin, not the best shrimp, not even the best chicken fried rice, but it's consistently the same: pretty good, easy on the digestion, and it seems to hit a spot that other restaurants just don't. Yeah, I'm a closet teppanyaki fan. And I'm also a fan of consistency- every meal the way I expect it to be, whether the locations or the years change. But if I'm a closet teppan guy, I'm proud to advertise my love of Kobe beef. I ate, in Kobe, during the whole prion scare, because I figured my odds are good, and, how often does one find oneself in Kobe anyway? So I wanted to like Kobe Teppan & Sushi. I really did. I even dredged up my 'ol dad's tale about teppanyaki is not a 200-year old tradition of Japanese cooking, in fact it's not really Japanese at all. It was fusion before there was fusion- a combination of American diner'esque grillmastery, seafood and meat, and an Asian flair and flavor. The way my dad put it, he said, "the Japanese were impressed with the American style grills, and brought them back to Japan. After they developed teppanyaki, they brought it back here." Combining Kobe beef (even if it's really just the Snake River Wagyu stuff, rather than meat imported from the source), should've made for one fine meal. But maybe here's where the whole Benihana exposure runs to their detriment. Every detail appeared calculated to be Benihana-esque, without hitting exactly the right note. Like they were a drug company working to hit the same receptor, but having to change the formula just enough to avoid a patent dispute. Now, under most circumstances, I'd jump to combine these two. And then I'd look to see where I was gonna land. But the price for "Kobe" over tenderloin was pretty much a doubling of the price. Combine that with a bit of spidey-sense tingling, and I went tenderloin for the evening. Which turned out to be a good bet (just because it would have been unwise to double-down on my 10 with an Ace showing, on what turned out to ultimately be a losing hand anyway). The soup wasn't piping hot, and it wasn't particularly flavorful. The salad, mainly icebergs and a nondescript thousand island type dressing, was lackluster. The "chicken fried rice" was so fried-rice and non-chicken that the couple next to me actually asked for a refund of the chicken fried rice on their receipt, seeing as how they were totally unaware that they'd actually eaten any. For the record, there were indeed tiny portions of chicken that I detected because I was really, really looking for them, and so I paid that part of the bill, even though I was really tempted to just jump in and say, "yeah, us too!" As for the main course- As Randy might say, "that was only okay for me." The spectacle was reasonably done, with the knives, and the big wooden salt shakers and the catching of the shrimp tails. The kids probably couldn't tell the difference. But for me, and here's how I sum up the place: I went to Benihana not long thereafter, to remind myself what the "real thing" was like. 13741 Newport Ave Tustin, CA 92780 (714) 544-4055

Bluefin, Newport Coast

Bluefin is Chef Takashi Abe's restaurant in Newport Coast. I remember when I moved to Irvine, I had read raves about his former restaurant in Newport Beach, the eponymous Abe. But by the time I finally managed to get there, he had recently sold out to a kindly, but less capable restauranteur. The decor on the outside was little bit run-down. I could see cracks in the concrete steps, and rust in the lamps. The dishes there looked like the pictures adorning the walls, carefully prepared and presented dishes, blown up to 11x14. But they tasted like a little something was missing- almost bland. The temperatures were off- sometimes you can guess that a dish should have had hot and cold components, and if they're left just a bit too close together, a bit too long, they become uniformly warm. Not so good. And really, all this did for me was to put a question in my mind about whether the food had been better before or not. Maybe this Abe guy had seen better days. Those questions were answered the first time I ate at Bluefin. Bluefin was the new restaurant- a bit smaller than the old one, no longer free-standing, but instead a member of the Crystal Cove Promenade. It is a long rectangular space, carved on one side into tables, and on the other into a lengthy sushi bar with a translucent illuminated stone ledge, and a ridged water sculpture behind the chefs. The effect is dark (so much so that I had a bit of difficulty seeing what I was eating, and actually swallowed gold flakes on a dish without being able to appreciate them visually first), modern, and sleek, not at all aged or worn. The food was sublime. I rate Bluefin at the very top of the contemporary, fusion Japanese cuisine in Orange County (Sushi Wasabi gets that nod for more traditional sushi). We've been there three times now, over the years, the most recent time just this week. Each time we have the omakase, which at Bluefin is a 6-course menu including an appetizer sampler, sashimi salad, two cooked dishes, sushi, and dessert. They differ quite a bit each time, but my wife and I agreed that last night's was the best we've had. For me, the highlights were the sliced duck breast, held into place by a dollop of mashed potatoes, topped with a rich, soft, perfectly cooked (read: not overcooked) serving of foie gras. I had to deconstruct its tower of greens to eat it, but Miss Manners has my back on that one. Also excellent was the lobster appetizer, which was in a sauce that I still cannot quite describe, other than to say that it was a light cream sauce that accentuated that crisp snap you feel when jawing into a freshly cooked piece of lobster tail. Yum. My only complaint, if you can call it that, was that the dressing in the sashimi salad, while good, masked a bit the very freshness of the fish included. Several thin slices of hamachi and It almost seems a shame to mask the very high quality of the fish at all, so you can imagine the inner horror I experienced when my neighbor, a very kindly older gentleman, asked Chef Daisuke to chop up "live scallop" (bought live, shucked that very morning, returned to its shell for serving) into little bits, and mix it with lots of green onions, masago, and a spritz of lemon. Any other place, and this would be a great way to enjoy scallop- but it was live, that morning! In the sushi platter, the stars were the ruby red maguro (tuna), and the smooth uni. This maguro was so richly dense and completely lacking in any kind of fiber, that it almost seemed like it wasn't a fish at all. The uni was clearly uni, but without the fishiness and liquidity that make it unpalatable at lesser places. I traded my piece of mirugai for a second piece of the albacore, which instead of being drenched in ponzu, was topped with almost like a light tartar sauce. It was intriguing, and I wouldn't mind having that again. Dessert: this was a dollop of vanilla ice cream, served in a tiny fish shaped bowl atop a much larger plate that had berry reductions around its rim. Sharing the plate was a martini glass filled with ever so light clear gelatin that was so soft that it practically melted in my mouth. It was lightly sweetened, had more than a hint of yuzu and alcohol, and was topped with fruit. Like an amuse bouche, but at the end of the meal. A refreshing way to end the meal. And just so I don't leave my poor neighbor, who actually was very entertaining company, and spoke a few phrases in Japanese surprisingly well ("mou chotto gari kudasai", although I might have chosen "sukoshi"), coming off seeming like a rube, he left us with a parting piece of advice on finding out we were young parents: "If you can teach your kids two things, they'll be fine: one, 'life isn't fair', and two, 'I don't deserve'." I'm still kicking that one around in my head three days later. Elmomonster's yummy review.

Say it isn't so.. (Thai Nakorn, Stanton)

So my wife and I found ourselves in Stanton, after a late night at the office last night. Well, we didn't find ourselves there, we intentionally drove near the length of the 22 freeway from her office to a particular Thai restaurant institution, which had relocated a few miles further from us. A particular institution that I had talked about eating at, two days before it burned down. Their digs in Stanton are a little bit smaller, a little bit less raucous. Although after 9pm on a Wednesday, the restaurant was still maybe half full. They've got their Thai Nakorn sign up now, and their printed menus list both the former as well as the current addresses. Perhaps they're thinking of reopening there in addition to this location. They're down to one fuzzy CRT TV, which that night was showing the demise of the Lakers 2006-07 season at the hands of the Suns, but in a way that made the score difficult to read (you just know when there's three digits to the Suns' score, and two to the Lakers, that things are not going well). Maybe the dismal Lakers showing unsettled my mood. But we were there to eat. So we ordered our usual dishes: a Pad Thai, the Green Curry with Chicken, Mint Leaf Chicken (which is actually Basil Chicken?), and a new one: the spicy clams. A lot of food for two, but we've been waiting a long while! Now, I think maybe I'd blown up its memory in my mind to mythical proportions. I recall the pad thai was not quite at the level of Lotus of Siam in Las Vegas, missing somewhat the tamarind taste that sets that dish apart. But this rendition actually failed even to evoke the memory of the former Thai Nakorn Pad Thai in my mind. I was kind of shocked back into a reality that wasn't what I had been building up to. The mint leaf chicken and the green curry were also unsubtly different. Different enough that it was almost like eating them at a new restaurant. I hope this is simply adjusting to being back in business, but it almost tastes like the chefs have changed. Maybe they were just off that night. Really, the only standout dish was the spicy clams, which my wife noted as a dish she wasn't able to compare with the prior Nakorn equivalent. I think the sticky rice and mangos were alright too, but I was too stuffed to try them. Okay, so this sounds mostly like a downer review: but even this Thai Nakorn is still among the better Thai places I've ever eaten at. And it's nice to have them back. I'm going to give them the benefit of the doubt, revisit in a month or so. And for the rest of you, don't go expecting Thai food on a pedestal. Not yet. Thai Nakorn 11951 Beach Blvd. Stanton, CA 90680 714-799-2031 Hours: 10:30 a.m. to 10 p.m. Mondays through Thursdays, 10:30 a.m. to 10:30 p.m. Fridays through Sundays.

Thai Nakorn OPEN!

According to Cynthia Furey of the OC Register, Thai Nakorn is now open!! Thai Nakorn 11951 Beach Blvd. Stanton, CA 90680 714-799-2031 Hours: 10:30 a.m. to 10 p.m. Mondays through Thursdays, 10:30 a.m. to 10:30 p.m. Fridays through Sundays.

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

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

Maki-Zushi's Ceases Their 20% Dinner Discount

Maki-Zushi in Tustin, a joint that I've been frequenting over the last few months, has finally ceased offering their 20% off dinner offer. During the time of the discount, I saw their clientele grow, most of whom, like yours truly, couldn't believe their good fortune in finding an inexpensive sushi place. Now, at my last visit, at prime dinner hours on a Friday night, they were practically deserted. Their sushi is still good at the regular price, but I have to admit, it was better when I knew I was paying less. But it looks like I know where the extra money is going: They now use white linens on their tables. To read my previous post on it, CLICK HERE. Maki-Zushi (714)259-0783 1641 Edinger Ave #101 Tustin, CA 92780

Cold Soba in Winter

It's exactly three days, thirteen hours and some minutes before my long awaited winter holiday. To say that I have a severe case of vacationitis is like saying that Southern California is warm in the summer. Yes, that bad. At this point, our one hour lunch breaks are the only things keeping me sane between the time I get here and the time I leave. So, it wasn't that surprising when I started towards Chubbypanda's office yesterday at 2:00pm after a failed meet up with a friend for lunch. I kicked his chair a few times to get his attention and promptly began my single minded quest to get out of the office and find food. I was fixated on having something warm and soupy to combat the air conditioned chill of the room I work in and Chubbypanda gamely agreed to the suggestion of ramen. After several false starts, we finally left for Ebisu at 2:45 (ish)pm. Ebisu Restaurant Front The decor is nothing special; there's the usual window of plasti-food near the entrance and a selection of booths and tables scattered through the spacious, angled room. We had arrived well past the usual lunch rush hour, leaving us a nearly empty and blessedly quiet restaurant. We were promptly seated and after a few minutes of perusing the menu, Chubbypanda decided on the hakata ramen ($6.95) with extra cha siu ($3.50), while I thought I'd test out the ten toji combo ($8.50). The combo offered the choice of kitsune udon, hot soba or cold soba. Plasti-food, deceivingly tasty looking. I don't like udon, even if it is the delicious and, according to a friend, hard to find kitsune type. It's the texture, width and plain flavourlessness of the noodle that puts me off and brings back memories of endless afternoons eating rice noodles when my mom was too busy to make lunch. Yes, I know, udon not made of rice flour but I still can't shake that visceral memory to this day. Ten Toji Combo: Cold Soba, Ten-don, seasoned green beans, seaweed, misc Soba, on the other hand, I love but prefer cold. So, despite my earlier desires, I ended up with the cold soba. The soba was firm and well cooked without any of the soapiness that can occur on occasion. The texture contrasted well with the crunchiness of panko flakes I was persuaded to add, while the bean sprouts were a nice rest from the oiliness which eventually invaded the whole bowl despite my efforts to be sparing with the flakes. The flavour of the ten-don, though sweet, was mild and a good match for the soba. The cooked green onions had less bite then their raw counterpart and, like the turnipy sprouts, served to cut the oiliness of the tempura battered shrimp. I worked my way through a good portion of it before I stopped, mostly full and largely put off by the soggy tempura. Soggy tempura is no one's friend. I determined that I much preferred oyako don. Seasoned green beans and seaweed. I moved on to the green beans, which were crisp and light, and ended up wishing I had more when I bit into the seaweed. It was that kind of seaweed, soggy and without crunch (nemesis!). Chubbypanda happily removed it from my plate and was kind enough to share some of his hakata ramen with me. The cha siu was tender and the noodles were still firm despite having sat in a bowl of hot broth for several minutes. I couldn't tell you how the broth tasted since Chubbypanda decided to drop a large spoonful of garlic, red pepper and more red pepper in it. It was... spicy. Very spicy. Spice mix. Crazy scary. All in all, it was a good meal and decently priced. As a last note, beware the pickled cabbage 'appetizer' and shredded daikon. Both are ... well, I suppose you'll find out if you end up eating it. Pictures courtesy of Chubbypanda § Ebisu Ramen Restaurant 18924-A Brookhurst St. Fountain Valley, CA 92708 714.964.5993