Serafina

Serafina has multiple locations in the city and is a safe choice if you are looking for solid traditional Italian food. I would not say its a must visit by any means but if you are looking for some well made dishes at reasonable prices this would be it.

Truffle Pizza 
This was delicious! The crust was well made and the truffles were fragrant on top of the ooey gooey cheese topping. 

Lobster Ravioli
I tried one of my friend's ravioli and was not a huge fan as the filling was a bit too minced for my liking and the pasta sheet was a tad too thick. 

Spaghetti Aglio e Olio 
A simple dish that was made very well. The pasta was cooked perfectly and the simple flavors really shone through. 

Tomato Gnocchi
The tomato sauce was hearty and tangy and the gnocchi was fluffy. My friend enjoyed this.

The atmosphere is welcoming and cozy and I enjoyed my dinner here.

Serafina

1022 Madison Ave

New York

NY 10075

Osteria Morini

Osteria Morini has an amazing Monday Special where pastas are only $10! Their pastas are utterly divine and it was so hard to decide which one to get. We each got 2 each and left with very happy tummies.

GARGANELLI - Pasta Quills, Cream, Peas, Truffle Butter, Prosciutto 
I usually do not like peas but these were fresh and sweet. The cream sauce was not too heavy but still decadent. I loved this dish. 

CAPPELLETTI - Truffled Ricotta Ravioli, Prosciutto, Butter
This is one of their most popular dishes but it was not my favorite. It is definitely still good but I got a bit tired of the pasta after a bit. Ricotta in pasta isn't my favorite (I prefer gooey cheeses) so maybe that's why! 

TAGLIATELLE - Bolognese Ragu, Parmigiano 
This is what the perfect bolognese would taste like - incredibly hearty and rice. The pasta was also fresh and chewy. Delicious! 

Since this is such a great deal, it is usually a bit difficult to score a reservation here on Mondays but the dishes are also well priced on regular days! I highly recommend Osteria Morini for quality Italian food!

Osteria Morini

218 Lafayette Street

New York 

NY 10012

Don Peppe

I've already written a previous post on Don Peppe but it's soooo good that I want to bless you all with food porn pics again! I love how it's always consistently delicious and wished that it wasn't so far! By the way if you are wondering which pasta is the one on yelp with shrimp and creamy tomato sauce... its shrimp luciano... we were trying to figure it out for the longest time and ended up getting the wrong dish but it was still delicious so it's ok! Next time A ;)

Remember it's cash only! Come with good friends and a empty belly :)

Don Peppe

135-58 Lefferts Boulevard 

Jamaica

NY 11420

Basta Pasta

Basta Pasta has been a classic since our college days. It was a popular choice back in the day but I realize that I have not heard much about it for a while. I love uni pasta so I decided that it was finally time for me to try it out. Unfortunately it completely fell short of my expectations and I will not be returning. I have not been before back when it was in its prime so I cannot make comparisons but W who has been said it was definitely not as good as before.

Love the little spaghetti detail on the menu

Galletto Ruspante Saltato Con Insalatina - Crispy Sautéed Tender Young Chicken, Petite Salad
This is easily our favorite dish of the night. I can't exactly pinpoint what it is about the marinade or dressing of this dish but it was just very delicious and fresh. The chicken was very juicy and the outside had a great sear to it. 

Spaghetti Con Uova Di Pesce - Spaghetti, Tobiko (flying fish roe), Shiso
I enjoyed the addition of the shiso but the sauce itself was much too watery and the tobiko just kind of gathered at bottom with the sad watery sauce... which left very naked and unflavored strands of pasta to be eaten. 

Linguine Ai Ricci Di Mare - Linguine, Fresh Sea Urchin, Pink Sauce, Fresh Basil
This is the signature pasta that almost every table had in the restaurant. The uni was definitely not fresh or of high quality and had a displeasing stinky taste to it. W also found a spike in her dish which is definitely not ideal.

Not pictured was the spaghetti with parmigiano reggiano and parma ham. I wanted to order this as it was served in half a wheel of parmesan cheese at the table but in reality it did not taste as good as I thought it would. Parmesan is not a very melty cheese therefore it became quite lumpy and strange with the spaghetti. While the food at Basta Pasta was not terrible, it definitely does not warrant a second visit (or even a first if you have never been).

Basta Pasta

37 W 17th Street

New York

NY 10011

Marea once more

Marea is one of my favorite restaurants in NYC and once again it did not disappoint. I went for lunch this time and had a lovely time. I had a heavy brunch (Southern style with biscuits, grits, gravy, bacon, sausage, eggs... you get the idea), so I was actually quite stuffed when I arrived but I still made sure I enjoyed every bite of this amazing food.

ASTICE - Nova Scotia Lobster, Burrata, Eggplant, Basil
This dish was a delight to the eyes and also to my palate. The lobster was cooked perfectly and was incredibly fresh and sweet. The burrata was creaming and had a lovely milk flavor. The olive oil was also very aromatic and the cherry tomatoes were sweet and juicy. The only complaints I have is that it was tad too salty and the addition of the eggplant was a bit strange. 

RICCI - Sea Urchin, Lardo, Sea Salt
Mmmmm this is always a huge crowd pleaser. The sea urchin was not the sweetest uni I've had but the components together was just incredibly creamy and decadent. The lardo was just perfect and melted in your mouth while the uni flavor was quite prominent. Definitely a must order whenever I am here!

FUSILLI - Durum Wheat Pasta, Red Wine Braised Octopus, Bone Marrow
I have not had ALL the pastas at Marea but I've had a good 3-4 different types. Therefore I can't technically say that this is definitely my favorite yet but from the ones I've tried this is definitely my top choice. The pasta is absolute perfection and has such a great chewy texture. The shape of the pasta also allows for the luscious sauce to envelop itself all around it. The sauce is incredibly flavorful and rich but not heavy. The octopus is also very tender and infused with flavor. I was too full to finish it because I literally just had brunch 30 minutes ago but 2-3 hours later I was filled with regret for not eating it all up :( 

STROZZAPRETI - Crab, Sea Urchin, Basil
 This pasta had very bright flavors and the amount of crab was very generous. The tomato sauce packed a tangy punch and the pasta was also cooked perfectly as aways. However, I enjoyed the octopus and bone marrow pasta more. W like this pasta more so it's probably just due to personal preference. I usually do prefer creamier pastas and while the bone marrow one is not cream based I prefer the richer and creamier element to that pasta. This is definitely still a very delicious pasta dish and I would recommend it!

Marea

240 Central Park South

New York

NY10019

Oolaa

I'm actually really surprised I don't go to Oolaa more. I've been for a friends birthday before and another time because I was waiting for a table at Yardbird, but apart from that, I've never had Oolaa on my list of safe go-to restaurants for some reason. After this though, that will definitely change! We just got back from a Macau pool party which was SUPER fun and needed some delicious food to fill our hungry bellies. Oolaa seemed like a great choice because it had a really extensive menu and lots of satisfying options. Our table was a tad small for all the things we ordered and service was a little slow at times but nothing too serious.

Hash Browns
I really liked how these hash browns looked but their shape made for an overabundance of the soft fluffy middle and I much prefer the crunchy outer layer. The hash browns were still really yummy with a soft fluffy core and crunchy exterior but I actually prefer Mcdonald's. Those are quite unbeatable really.

Muesli - Topped with Fresh Fruit, Served with Greek Yogurt, Skimmed Milk, and Honey
S got a big bowl of health muesli and we all teased her about it because we were on a mission to pig out. She didn't really enjoy it and I also thought that the ratio of muesli to yogurt and milk was very odd. They gave her a tiny amount of yogurt and milk and it resulted in this dry lump of muesli that was not very palatable. The fruit looked quite good though.

Oolaa Laa Pizza - Cajun Spiced Chicken, Spinach, Mushroom, with Sweet Chili and Sour Cream
Nom nom nom this pizza was quite delicious. I enjoyed the unique pairing of flavors and the crust was very decent. This actually reminded me of a pizza I use to get in high school from Pepperoni's in Stanley Market. The dollop of sour cream and sweet chili sauce really gives the pizza a nice kick and the chicken pieces were the perfect bite size.

Linguine alle Vongole - Fresh Clams, Scorched Tomatoes, Saffron, in a White Wine Garlic Sauce
I only had a small bite of this but it was quite good. A little bit salty and unlike the usual vongole which is more delicate in flavor but still a solid pasta dish. It was also a little more oily than usual but the pasta was cooked well and the clams were plump.

Linguine Carbonara - Crispy Pancetta, Shallots, Garlic, and Parmesan, tossed with Organic Egg Yolk
Eeeeeee carbonara is my ultimate fatty indulgences (well one of a few). I just looooove creamy pastas and that added with bacon is just to die for. Now I know that this is not prepared the traditional way with no cream but this was oh so good. The pasta was super creamy and decadent and the amount of bacon was generous. It would be even better if the bacon was crispier and there was more black pepper! This really hit the spot.

Oolaa serves a wide selection of solid food and I will definitely be back again. The atmosphere is bright and airy and the location is also very convenient. 

Oolaa

G/F

CentreStage

Bridges Street

Soho

Hong Kong

Oyster C

Oyster C is definitely one of my new favorites in Hong Kong. This is the second time I've been here with Y and each time the food is good and I leave full and tipsy. I took photos the first time I came as well but that was when I got too intoxicated thanks to the BYOB policy and lost my bag after at the club. The atmosphere is really laid back and the staff are all very friendly. The walls are covered with writings and signatures of customers and naturally I took the biggest marker and left my mark there as well. The restaurant is always bustling with customers so make sure to make a reservation. It is also opened til 2 am so keep Oyster C in mind next time you want a midnight munch excursion!

Selection of oysters
The owner came over and asked us what type of oysters we liked: salty sea water, creamy, or sweet. We decided to have a selection of all three. All the oysters were of high quality but our favorite was definitely the Walvis Bay oyster (bottom right). It was incredibly creamy and sweet - just heavenly. It was as if all the best things the ocean had to offer were condensed into one oyster shell. I could definitely eat a dozen of these glorious oysters any day. 

Our selection of oysters

Shrimp scampi
The scampi was very fresh and sweet, it had a great crunch and bite to it but I felt that I would rather eat this at a japanese restaurant as ebi sashimi. It was good, but it wasn't something I would specifically get here because they make other dishes better. 

Deep fried shrimps heads from our shrimp scampi
The shrimp heads were flavored very well and it was fried to a crispy perfection. Shrimp heads are one of my favorite little snacks to munch on and this did not disappoint. 

Obviously the biggest writing there :)

Clams in a sake parsley sauce
The clams were very juicy and meaty, the sake sauce was not my favorite and I usually hate parsley but this was acceptable. It was a good dish but I think I will try the cream sauce next time. 

Crab meat and black truffle linguine
The pasta was cooked to a perfect al dente and the sauce was very creamy and infused with the incredibly aromatic truffle flavor. There was also a very generous amount of crab meat throughout the pasta. The servings are very big and we were very very stuffed. I was not the biggest fan of the salad on the top but overall the pasta was very good and scrumptious.

Oyster C

98-104 Hing Fat Street

Tin Hau

Hong Kong

Mothers Day Dinner - Lamb Shank Mint Ragu with Pappardelle

Cooking a great meal for loved ones if one of life's greatest pleasures. It always fills me with such happiness when I see my parents and friends enjoying something that I made. It has been so long since I've posted an original recipe and this one was absolutely delicious so I hope you guys will give it a go! It is quite time consuming though but it is so worth it! I definitely don't think I would make it for just anyone though, I was slaving away in the kitchen from 4 until 8:30, but my parents absolutely loved it which made all the hard work so worth it. I also made bruschetta so I will post that recipe next!

Ingredients

Serves 4-6 (sorry a bit vague, my parents and I were stuffed and I still have a huge tub of leftovers)

Cooking time: 4 hours 

1. 2 lamb shanks
2. Fresh mint leaves
3. 7 tomatoes
4. 1 large onion
5. 3 cloves of garlic
6. 4 shallots
7. Half a can of tomato paste 
8. 1 cup of chicken or pork stock
9. 2 carrots 
10. 1 cup of red wine
11. Pappardelle 
12. Salt and pepper

Some ingredients like the canned diced tomatoes were not used.

Directions

1. Slice up the shallots, dice up the onions, and the tomatoes. Slave away :)

2. Grate up the carrot. It is better to grate it than dicing it up because carrots take quite long to cook and you don't want chunks of carrot in your sauce.

Looks like cheddar cheese doesn't it?

3. Rinse the lamb shanks and pat dry with a towel. Sprinkle liberally with salt and pepper.

4. Heat up some oil in a pan and brown the shanks on all sides. The house will smell like lamb heaven now.

5. After the lamb is browned on all sides remove them and put on a plate. This stuff on the pan is gold. Don't get rid of it! Pour in the garlic, onions, and shallots and sauté until translucent.

6. Pour in the carrots. Sauté.

7. And the tomatoes. Cook for about 5 minutes on medium heat.

8. Pour in the cup of red wine. I used Shiraz but anything is fine. Stir.

9. Pour in a cup of stock, I used pork stock. Stir and cook for a couple of minutes.

10. Add in half a can of tomato paste.

11. Add the lamb shanks back into the pan. It's ok if the lamb shanks are not completely submerged into the sauce. You will be flipping them around. Put the lid on and cook for 2-3 hours on low heat. Check on the lamb shanks every 20 or so minutes to flip them around and  to stir the sauce around.

12. Mmmm starting to look so rich and delicious. Take the lamb shanks out when the meat is tender and cut the meat away from the bones. This should be around 1 and half hours to 2 hours. Slice the meat into small pieces but not too small, you still want a bite to them.

Kind of looks like curry...?

13. Add the meat back to the sauce and continue cooking.

14. Take a couple leaves of mint and dice very finely. The mint was lovely in the sauce but make sure you start out with a little and add more after mixing it and tasting it. You don't want the mint to be too overpowering.

15. Heat up a large pot of water and salt it generously. Cook the pappardelle until al dente.

Beautiful ribbons 

16. Plate up! Make a nice pile of the yellow ribbons of pappardelle onto a plate and ladle the delicious sauce on top. Garnish with a sprig of mint. Enjoy!