It was quite an interesting adventure getting lost and making all those detours in Irvine. In such a small city, the food scene is busy. We didn't mind getting lost at the Diamond Jamboree Plaza, a corner Plaza that has an upbeat atmosphere. There was a variety of places to eat and each place had its own artsy architecture and playful interior design.
Our best discovery of the day was this
It's a sushi pizza from Tokyo Table.
It's a warm bed of sushi with a refreshing blend of crab meat, light mayo, a hint of wasabi, green pepper and hoisin. It feels like eating a pizza but tastes exactly like sushi. Tokyo Table as our server describes is "a modern Japanese Restaurant, it is encouraged that the plates be shared family style."
The most raved place in this Plaza is 85 C or 85 degrees. The line extends into the parking lot. We lined up just like everybody else to experience what the rave is all about. Verdict? Well it was well worth it. Their pastries are flaky, soft, and chewy. My family's favorite is the milk pudding. It's creamy in the inside and the bun is soft and sweet. Oh and the taro bun is another favorite. It's filled with taro goodness. Best thing about the bakery is that, their bread and buns are freshly baked-- straight from the oven to your serving trays. The smell of butter lures you, and nothing could seal a love affair as sweet as that. .
|Our stash of bread and buns|
My daughter comments that their Panang Curry was very similar to my own cooking. Hmmm that's a compliment right? But then again she's my daughter haha! So here's my recipe and be the judge. .
3 lbs of pork (you could opt for beef, chicken or shrimp)
2 cloves of garlic
1 small onion
2 cans of coconut milk (you could use 1 can but i prefer mine to be thick and creamy. Also make sure you buy a good brand since some brands are diluted. Suggestions: Arroy-D or Chaoko
1 medium can of bamboo shoots
1 medium yellow bell pepper
thai basil leaves
Saute the pork wih garlic and onions. Let it cook until pork is slightly brown. Add the first can of coconut milk. Continue to cook until the coconut milk is reduced. Add the curry paste. I normally put 1/2 can first (around 2 tbsps). You may add more if you want. Add the vegetables. Pour in the other can of coconut milk. Again, wait until it's reduced to a creamy texture. Season with fish sauce. It's that easy, yet you 'll have a satisfying Thai dinner in no time! YUM!