noodles

Mission of Burma: An Exploration of Burmese Food in San Francisco

Mission of Burma: An Exploration of Burmese Food in San Francisco

by Zach Mann January 10, 2016

We Are Burmese If You Please — Jun 22, 2011 The middle-class white person is a fickle eater. We can be picky about our special diets, about unfamiliar ingredients, about foods that our palates might insist are too greasy or too salty, and we can […]

Continue the story →
Real Cheap Eats: Winter Warmer

Real Cheap Eats: Winter Warmer

by James Boo February 20, 2013

Striking at the heart of winter, the Real Cheap Eats food writers’ collective is warming up 21 new additions to its $10-or-less digest. Highlights from our selection include a West African sweat potato leaf stew, an Indian breakfast gem, a bargain seafood soon dooboo (courtesy […]

Continue the story →
Mission of Burma San Francisco

Mission of Burma San Francisco

by Zach Mann January 14, 2013

This post is retrospective (not a ranking) on six Burmese restaurants in San Francisco. Since completing the series, Zach has left the Bay Area for the broader pastures of Los Angeles, where he continues to write for The Eaten Path. Some friends and I were […]

Continue the story →
Live and Let Dine: Revisiting Chieu Kien Buddhist Temple in the Bronx

Live and Let Dine: Revisiting Chieu Kien Buddhist Temple in the Bronx

by James Boo December 14, 2012

Two years ago, I paid a visit to the Chieu Kien Buddhist Temple for a free vegetarian lunch. This week, I’ve been given a chance by New York’s brightest upstart storytelling publication, Narratively, to return to the temple for a deeper conversation with Thich Thien […]

Continue the story →
Single Serving: Black Sesame Seaweed at Sky Ice in Park Slope, Brooklyn

Single Serving: Black Sesame Seaweed at Sky Ice in Park Slope, Brooklyn

by James Boo August 14, 2012

Sky Ice, a young and modern Thai cafe at the northern tip of Park Slope, serves its customers from a Bermuda Triangle bound by the “authentic” Thai cooking this neighborhood sorely needs, the “healthy” tweaks on standby Thai dishes this neighborhood thinks it needs, and […]

Continue the story →
Rama Food on iPhone: A New Way to Reach Flavor Country

Rama Food on iPhone: A New Way to Reach Flavor Country

by James Boo April 6, 2012

Since this announcement was published, Rama has folded. These tours are no longer available. Dear readers, A while back, Layne Mosler of Taxi Gourmet approached J.O. and me with her newest project: a series of self-guided food tours, written by local experts and sold through […]

Continue the story →
Whether the Cherry Blossoms Are in Bloom

Whether the Cherry Blossoms Are in Bloom

by Zach Mann March 9, 2012

I leaned my head against the Shinkansen window, snacking on train station fast food. Japan passed by at 300 kilometers per hour, while I counted golf ranges and Ferris wheels at an astonishing clip. Then the track doglegged, and there was Mount Fuji, emerging from […]

Continue the story →
Single Serving: Shiro Miso Ramen at Ramen Misoya in the East Village, Manhattan

Single Serving: Shiro Miso Ramen at Ramen Misoya in the East Village, Manhattan

by James Boo February 8, 2012

New York’s ramen rage has finally gotten to the point where an East Village spot can sustain itself on miso ramen alone – and I couldn’t be more grateful. Ramen Misoya, a Japanese brand that pulls strands of miso ramen from their Japanese locales, opened […]

Continue the story →
The Search for Little Burma

The Search for Little Burma

by Zach Mann July 27, 2011

This story is third in a series on Burmese food in San Francisco. When tourists come to San Francisco, they eat Chinese food in Chinatown. There’s nothing wrong with that. Chinatown is a cool place, and there’s good food there. However, it isn’t too bold […]

Continue the story →
Hand-Pulled Hit Parade

Hand-Pulled Hit Parade

by James Boo July 21, 2011

He went from zero to vermicelli in 60 seconds. With two small white cords buoyantly stretched between his hands, a quick turn of the wrist swung one end towards the other. Fingers silently grappled the dough, producing strands that swept over the table below. Strands […]

Continue the story →