STREET 4/06: Restaurant Review Issue

The Daily Princetonian

Thursday april 6, 2017

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RESTAURANT REVIEW

PAGES DESIGNED BY ANDIE AYALA AND CATHERINE WANG :: STREET EDITORS

This week, writers from Street reviewed restaurants on Nassau and Witherspoon Street to get a sense of the flavors that Princeton has to offer.

Jammin’ Crepes: Freshly Made Crepes with Locally Sourced Fillings LYRIC PEROT Staff Writer ‘20

A popular study break go-to, Jammin’ Crepes is well-known to many Princeton students. What the swarms of students attending these study breaks often fail to appreciate, however, is the restaurant’s incredible atmosphere. With wooden tables, hand-written chalk signs, and an array of mason jars to hold silverware, the rustic décor of the place is truly distinct. An array of different seating options, from bar-style tables to intimate two-person tables by the window, lend a sense of versatility.

On a nice day, with lots of small colorful tables set up outside, the combination of Jammin’ Crepes’ beautiful surroundings and delicious food makes for an optimal dining experience. If you visit, be prepared to be welcomed graciously into this

abode by friendly servers who are eager to optimize your experience.

For those students who haven’t yet made it out to a Jammin’ Crepes study break, here are the menu’s most important features: Jammin’ Crepes uses its freshly made crepes as vessels for locally sourced fillings.

With options ranging from the Jammin’ Turkey Club (turkey breast, bacon, mozzarella, local greens, and a house-made aioli) to brownies in a blanket (double chocolate brownies wrapped in a sweet crepe paired with Bent Spoon vanilla ice cream and salted caramel sauce), there is something on the menu to satisfy any member of your party.

Even though crepes are its specialty, it also offers a variety of other breakfast and lunch foods, like seasonal soups and salads as well as oatmeal and yogurt parfaits. Jammin’ Crepes also prides itself on its support of other local businesses, such as Bent Spoon and Small World Coffee.

COURTESY OF NEW YORK TIMES

Princeton students are familiar with Jammin’ Crepes as a popular study break snack.

COURTESY OF RAYA BUENSUCESO

During Raya Buensuceso’s semester studying abroad in Milan, she traveled to COURTESY OF NEW YORK TIMES

Jammin’ Crepes, focuses on sustainability and supporting other local businesses, such as Bent Spoon and Small World Coffee.

The restaurant allows its customers to always feel good about the food they’re eating by placing an emphasis on sustainability, fresh products, and the support of local businesses.

Having previously tried the FruitTella crepe (the signature hazelnut and chocolate spread combined with a seasonal micro-batch local fruit jam), I decided to step out of my comfort zone and try a savory crepe called the Veggie Goat, which had seasonal roasted veggies, fresh goat cheese, and fresh baby arugula with a balsamic glaze. After a very short wait

time, I quickly received my crepe, and was pleasantly surprised to see how fully filled it was.

Almost overflowing with vegetables, the crepe had the perfect ratio of vegetables, cheese, and sauce in every bite. I also tried a classic dessert crepe called the Classic Toasty Cinnamon, which is a simple sweet crepe filled with browned butter and Jammin’ Crepes’s signature cinnamon sugar mixture.

Again, there was a satisfactory ratio of filling to crepe, and while not quite as large of a serving as the sa-

vory crepe, it was still delicious.

Overall, my visit to Jammin’ Crepes was a highly enjoyable experience filled with friendly people, pleasant food, and a unique atmosphere. The restaurant was interesting enough to be memorable, without feeling forced.

Little quirks like tables labeled with cards instead of numbers for the servers, an eclectic assortment of silverware, and the black and white checkered paper wrappers around the crepes all contribute to a fun and tasty experience.

Home-Cooked Food at Noodle House JIANING ZHAO Street Editor ‘20

“It’s the most authentic Chinese food I’ve ever had,” said a student customer at Noodle House. Opened in June 2016 by a family who immigrated to the United States from Fujian, China, 25 years ago, Noodle House offers not only high-quality Chinese food, but also signature dishes from Japan, Korea, Taiwan, Vietnam, and other Asian countries. Among the restaurant’s most popular dishes are Japanese-style ramen and rice bowls as well as Vietnamese pho.

My friend and I each ordered a rice dish and chatted with the owner, Bonnie Yeung, as we waited for our meals.

Yeung manages the restaurant while

her husband cooks, a balanced and efficient form of collaboration, according to Yeung. Her husband has been passionate about culinary arts since before they immigrated to the US, and she grew up in a family of food dilettantes. “We’ve opened other restaurants before, and this is the first time we’re trying out a fusion restaurant.”

Yeung explained with palpable enthusiasm. “We want Noodle House to be much more than noodles — we want everyone to be able to find something they like.”

Since I’ve visited several other ethnic restaurants on Nassau Street, I asked Bonnie what distinguishes Noodle House from other Asian restaurants, such as Tiger Noodles, Sakura Express, and EPS Corner. “The variety of our food!” Yeung said proudly, “We enjoy

seeing young people come in and chat with friends, enjoying the meal and the bubble tea at the same time.” Indeed, Noodle House is the only Asian restaurant around Princeton with a specialized bubble tea counter that serves a diverse selection of hot and cold drinks, including coffee and slushes.

My friend’s grilled chicken rice bowl arrived. The golden, crispy façade of the chicken pieces complemented the yellow-orange color scheme of the egg yolk, radish, and carrots. The greens in the corner echoed the seaweed decorations on top of the chicken, and the white sesame added a pop of brightness to the picture — indeed, the contents of this bowl seemed almost too beautiful to end up in our stomachs.

Nonetheless, we picked up chopsticks and each tasted a bite of chicken. The

COURTESY OF JIANING ZHAO

Noodle House distinguishes itself from other Asian restaurants with its fusion menu.

COURTESY OF JIANING ZHAO

The owners of Noodle House immigrated from Fujian, China over 25 years ago. They opened Noodle House back in June 2016.

slight crispiness hit the spot, and transitioned into a taste that was savory but not too salty, solid but not too dry — a taste that brought sheer satisfaction.

My friend also enjoyed the chicken, and was fascinated by the white rice used in this bowl. “Most Chinese food in the US that I’ve tasted uses fried rice, which I know isn’t commonly what people eat in China.” As someone who was born and raised in China, I agree with her. My own dish — pork chop with rice and vegetables — brought a similar gastronomical delight. The dish also wasn’t as salty and oily as those at most Americanized Chinese fast-food restaurants — the amount of oil in the “Chinese” food in Princeton’s dining halls or at P.F. Chang’s always amazes me. One can say that it’s a different style and it indeed appeals to many crowds, but I appreciate Noodle House’s efforts to maintain the authenticity of its owners’ cultural and culi-

nary heritage.

Other customers at the restaurant seem to come from a variety of different backgrounds — diverse ages, ethnicities, genders — echoing the restaurant’s aim at creating fusion. One elderly customer sitting alone across from us seemed to be enjoying his curry chicken rice bowl, so I walked over to ask about his experience. “I loved the chicken as well as the spicy sauce on the table that creates a quite unique mix of favor with the curry,” he said with a smile, after briefly introducing himself as a community auditor who lived in the neighborhood.

When I asked whether he comes here often, his smile expanded, and I could hear the delight in his tone: “Today is actually my first time at this restaurant, and I’ll be back!” Noodle House took me on a gastronomical adventure around Asia while making me feel at home.

The Daily Princetonian

Thursday april 6, 2017

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Family-Owned Jules Thin Crust Offers Up Signature Thin Crust Pizza LIANA COHEN Contributor ‘20

“Quality and simplicity of ingredients,” described Robert, the manager of the Jules Thin Crust on Witherspoon. If this characteristic in food sounds appealing to you, you can check out Jules Thin Crust at one of eight locations across New Jersey and Pennsylvania.

With a variety of vegetarian, vegan, and gluten-free options, this quiet, fam ily-ow ned pizza parlor is dedicated to creating food that is healthy, organic, and delicious for both kids and adults.

A range of fresh, local ingredients top the signature thin crust pizza, cooked to the height of delectability with just the right combination of crunch and soft goodness. What could be better?

Decorated w ith quirk y Edison bulbs and cheer y red chairs, Jules Thin Crust has a relaxed atmosphere that is perfect for a quick meal w ith friends or family. Rows of colorfu l slices topped w ith cheese, vegetables, and/or meat are located behind a thin wall of

glass by the register, where visitors order their pizza and then seat themselves. Beside the cash register, a blackboard lists the names of various local food providers, the sources of the restaurant’s fresh ingredients.

The space is clean, modern, and peaceful, filled with the low voices of patrons and throwback music from the early 2000s playing softly in the background. Customers vary in age and background, and, in the words of Jules Thin Crust manager Robert, are “as diverse as Princeton.” The service is quite fast, w ith the pizza being heated in the oven and then delivered on a wooden platter. The staff is friendly and accommodating, making the experience pleasurable even before the first bite.

The most popu lar vegetarian pizzas include the V1 and the V13.

The V1 is definitely a healthy option, as it is basically a Greek salad on pizza. The famous thin crust is packed to the brim w ith ingredients such as romaine lettuce, feta cheese, and cubed tomatoes.

Thin shavings of red onion provide the necessar y crunch, and salty

LIANA COHEN :: CONTRIBUTOR

Jules Thin Crust, located on Witherspoon, is one of eight locations. The restaurant is known primarily for its thin crust pizza.

LIANA COHEN :: CONTRIBUTOR

Jules Thin Crust provides a variety of vegetarian, vegan, and gluten-free options made from a range of fresh, local ingredients.

slices of Kalamata olives add a kick to the overall f lavor of the slice.

Similarly, V13 is light and simple, w ith fresh goat cheese and mozzarella topped w ith pesto, tomatoes, caramelized onions and basil. V13 is easier to eat than V1, w ith its ingredients melted together onto the crunchy crust rather than gathered loosely on top. Both slices could have been heated more thorough ly, as they were a bit lukewarm. Despite small f laws, such as the lukewarm temperature of the pizzas, both veggie slices were the epitome of straightfor ward and delicious food, fu lf il ling Ju les’ mission, as articulated by Robert, of bringing “quality and simplicity” to the table.

As suggested by the staff, the two top meat pizzas are M4 and M8. M4, also know n as “Kim’s Pie,” is topped w ith roasted chicken, mushrooms, caramelized onions, chives, mozzarella cheese, and a balsamic BBQ sauce. The taste is decidedly complex, with the chicken, mushrooms, and onions adding richness, the chives supply ing color, and the mozzarel la ty ing

ever y thing together. The thick, slightly sweet sauce is quite an interesting mix of balsamic and BBQ , w ith both f lavors reinforcing rather than overpowering each other. The second, M8, is a buffalo chicken pizza with gorgonzola adding saltiness, arugula prov iding a bitter tang, and celer y furnishing a pleasing crunch. As with the veggie pizzas, the meat slices could have been better heated, but the sophistication of f lavor made for a satisfy ing meal.

As we were eating, and fellow patron leaned over towards the table that my friend and I shared, revealing herself to be a loyal Ju les Thin Crust customer. She expressed delight over her pizza, whose f lavor she declared to be delicious—a difficult find considering the fact that she is vegan.

“There’s something here for ever yone,” she exclaimed. Indeed, each patron, from the tiny, bespectacled child munching on her pepperoni and sausage slice, to the tattooed man quietly chew ing his squash and apple pie in the corner, appeared to agree.

Despaña Serves Up Spanish Food in a Welcoming Atmosphere SANTIAGO AGUIRRE Staff Writer ‘18

“Who in their right mind would find octopus appetizing?” said my 10-year-old self when I was brought to a restaurant and promptly presented with a plate of pulpos a la gallega, a Spanish dish consisting of octopus and potatoes seasoned with coarse sea salt, paprika, and olive oil. This dish was now sitting in front of me once again.

Thanks to my mother’s affinity for cooking from old family recipes, as I grew older and wiser, I came to appreciate all the great things that Spanish cuisine has to offer. So, in an effort to get a piece of home away from home and a taste of the old country, I am now sitting at my own table in Princeton’s Despaña.

Walking into Despaña was a mixture of old and new experiences. Hits from Miguel Bosé, Alejandro Sanz, and other Spanish singers played in the background, reminding me of many family get-togethers.

The restaurant’s relaxed and modern design provided the perfect atmosphere to unwind on a Sunday before heading back to campus to work.

A waiter was quick to notice me sitting down and offered to take my drink orders. He recommended that I try the Despaña red, which is sourced from a local vineyard. I decided to order the pulpos a la gallega (Galicia-style octopus), pimientos de Padrón (Padrón peppers), and a tortilla de patatas (no relation to Mexican tortillas).

My first plate was the pulpos a la gallega. This is a dish that is difficult to get right, but as the waiter placed

the plate on my table, I knew it was off to a good start. Little chunks of octopus, alternating with small pieces of paprika-sprinkled potatoes and lightly glistening with olive oil, were scattered on top of a small wooden plate.

The octopus was soft and tender, while the coarse salt added a bit of crunchiness to every bite. The paprika added another level of spice to the dish; without it pulpos a la gallega would be octopus with boiled potatoes. Insider tip: If you ever eat pulpos a la gallega, save some bread so that at the end you can soak it in the leftover olive oil, paprika, and salt mix with the last pieces of octopus. You can thank me later.

The pimientos and tortilla de patatas came next. The tortilla is a Spanish version of an omelet that contains potatoes and sometimes even asparagus and other vegetables. Pimientos, on the other hand, are sautéed in olive oil and garnished with some coarse rock salt. The best way to eat these dishes is by having a piece of both at the same time.

Unlike American and Asian peppers, pimientos are not spicy at all, which allows you to experience more of the flavor in the pepper rather than COURTESY OF YELP have some of it obscured by the sting of capsaicin. This combination is a Despañ a, located on the intersection of Olden and Nassau Street, offers Spanish foods and tapas as well as a product market. flavorful way of upgrading your egg game with minimum effort. For best results, pair any or all of the previous options with a strong Spanish red wine — especially a tempranillo.

Throughout the meal, the staff was attentive, asking how I found the food and if I needed anything else. Overall, Despaña provides a pleasant dining experience with authentic and exceptional food.

Despaña is also great for group dining because the portions are made for sharing, it is BYOB, and the kitchen will even mix your wine with its house sangria mix, perfect for the upcoming hot summer days. Some of the dishes took a while to arrive, but they deserve the time, and cooking octopus is a slow and careful process.

Furthermore, the staff is friendly, and if you are in a hurry the downstairs deli shop is a great place to get a Bellotero and manchego sandwich.

However, the price isn’t great. The entrees are at least $20 and the tapas can COURTESY OF DESPANA be still pricey if only two people are Although the entrees and tapas are pricey, the restaurant staff are friendly and the deli shop is a great for grab-and-go meals. sharing.

The Daily Princetonian

Thursday april 6, 2017

LOVE AND LUST:

ASK THE SEXPERT

Love That Changes You ANONYMOUS Some say that love is supposed to teach you a thing or two about yourself and that it might change you into another person. Well, boy, did it change me.

One of the things I remember most distinctly about first being in love is what it felt like to love someone else, to care about someone else more than yourself. I imagine being a mom is sort of like this, but probably to a greater extent.

I sometimes thought that caring for another person was an inefficient project, but humans aren’t robots programmed to maximize efficiency (at least, I don’t think we were meant to be). For me, any way, the relationship gave everything in my life more meaning, from mundane everyday chores to better understanding of my faith in light of my revelations on love.

Another thing I remember (but try not to think about) is pain. How my world started to fall apart. How I stopped being logical and stopped

being rational because I felt too much.

But most of what I remember is him. His sweetness.

When he said, “I spent a whole night thinking about how to get better at what you told me, because I felt bad about not communicating well with you.” His self lessness and gentleness.

When I’d accuse him of something and instead of getting angry he’d reply, “I’m sorry. How do I fix that?”

His good heart, because he really did care about me — perhaps more than any person in my life has ever cared about me. When I sat in bed

COURTESY OF WIKIMEDIA

Romanticist painter William Waterhouse painted Soul of the Rose back in 1908.

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This week, we discuss females and porn. crying late into the night, he was there, apologizing for things that weren’t his fault. He was always giving up his own interests for the sake of mine. Perhaps most importantly, he was love, and he taught me how to love unconditionally.

As crazy as it sounds, as stupidly sacrificial as it sounds, it’s the one thing that really ever got to me.

I was always a really strong person, at least in my own mind. I pulled myself up by the bootstraps and got into Princeton. I aced all my engineering classes by sheer willpower and many late-night pset sessions.

These days you’d hardly recognize who I used to be. It was love — his love — that finally made me realize that life wasn’t about myself.

It was about caring for and serving those around me. A few days ago, a friend said to me, “You know, you’re just one of those genuinely nice people.” If only he had known me a year ago. Breakups and endings come with lots of sadness and tears, but I wasn’t expecting that such a sad thing could be so meaningful and beautiful, or that it could completely transform me.

I didn’t expect that I would look back on a failed relationship and realize that it was one of the most wonderful things that had ever happened to me, or that it was one of the most significant turning points in my life, or that the things I learned from it would catapult me on a wild goose chase to find a job that serves other people instead of amassing a six-figure salary for myself.

I still don’t really know how my future is going to pan out, but I do know a couple of things.

One: difficulties can sometimes be the most wonderful parts of life, the parts that really change and shape you for the better.

Two: unconditional love is the most beautiful thing on the face of this earth.

Three: if I were his mom, I’d be really proud of him for being a genuine person and kind soul, and for everything that God was able to do through him. Because really, regardless of our inabilities or abilities, it never comes down to us. It was never just him, or just his love for me, that really got to me. No, it was Him. So at the end of the day, I guess all I can say is, Soli Deo gloria.

Dear Sexpert, I recently started watching porn while masturbating and have found that I really enjoy it.

But I’ve also heard about studies that suggest that porn can be addictive and don’t know if I should regulate how much I watch. I’m also nervous about the lack of discussion around women’s enjoyment of porn — is it a bad thing if I like it? ~ Troubled Viewer Dear Sexpert, I recently started watching porn while masturbating and have found that I really enjoy it. But I’ve also heard about studies that suggest that porn can be addictive and don’t know if I should regulate how much I watch. I’m also nervous about the lack of discussion around women’s enjoyment of porn — is it a bad thing if I like it? ~ Troubled Viewer Dear Troubled Viewer, There are many tools that people use to enjoy masturbation and watching pornography is one of them. Not only do some people like to view it on their own, but couples may also find it arousing to watch together as a form of foreplay. Moreover, pornography is available in a number of different genres, which makes it possible for people to explore and find what works best for them.

As you mentioned, there is a gendered aspect to pornography. Not only is mainstream porn usually produced for heterosexual men, but it is also typically written and directed by the same demographic. Pornography has also received backlash for objectifying women and sexual acts.

That being said, there are many alternatives to mainstream porn, including content that is produced by

and for women. According to a survey by the Ladies Home Journal, 47 percent of women use erotica or pornography during masturbation and/ or sex. Another study suggests that although men report having higher levels of arousal, a measure of men’s and women’s physical responses shows that porn can equally arouse both sexes. Consequently, it is natural to enjoy pornography.

Also, as you’ve brought up, critics have raised concerns about whether there are potential health risks to watching porn, especially in regard to possible addiction. While there are ongoing debates as to whether “addiction” is the appropriate term to use in this case, studies have shown that heavy consumption of pornography can have neurological effects.

Signs include compulsive behavior and debilitating distress. It is also important to note that too much of anything can be bad for one’s health and that not all viewers experience addiction to pornography.

If you find that you are still concerned about watching too much porn, know that what’s considered “too much” is subjective and that different personal values and individual factors determine each individual’s comfort level. If you wish to talk to a health professional about the matter, you can make an appointment through University Health Services at McCosh Health Center. ~ The Sexpert Information regarding pornography, pornography addiction, and compulsive sexual behavior provided by Ask Alice, Sex & Psychology, and The Mayo Clinic.

Interested in Sexual Health? The Sexpert is always looking for members of the community to join the team of sexual health educators who, along with factchecking from University health professionals, help write these columns. Email sexpert@dailyprincetonian.com for more information and questions about sexual

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Why Forbes? The Merits of Sunday Brunch YUNAH KIM Contributor ‘20

You always remember your first.

Forbes Sunday brunch, that is. I had heard all the stories, from the infamous chocolate fountain and its ability to inspire love and spark excitement in even the most jaded of upperclassmen, to the long lines (for omelets) that were second only to those of the DMV. Within the first few days of my becoming a Forbesian, I learned from the head of Forbes himself, Professor Michael Hecht, that the proper defense to any Forbes-directed bashing was “It’s worth the walk! ” or more often, the simple and straightforward two-word retort: “Sunday brunch.” Somehow, the latter would silence the oppo-

nent, as they wracked their brain trying to belittle the institution of Forbes Sunday brunch with snipes about the less-than-opportune location or the maze-like black hole better known as the Annex. The cloud of mystery and intrigue shrouding this particular portmanteau was enough to make me set an alarm, just to make sure I wouldn’t miss even a second of the magic.

That morning, the excitement I felt as I opened my eyes can only be described as the elation of waking up and realizing it’s a nondenominational holiday that is usually celebrated on December 25/ your birthday/[insert special day here]. I took special care choosing my outfit, dressy enough to offset my disheveled head of hair, yet stretchy enough to mask the

imminent food baby, with a surfeit of pockets that would hold enough nondescript pastries and fruits to last me until dinner. (I ended up going with a thrifted cardigan over my pajamas, if you were dying to know the inner workings of my chic and trendy mind.)

The only thing left to do was wait. The clock read 8 a.m., meaning I had two hours of anticipating the bliss to come. I should mention that I am a morning person, which probably tells you a lot about me.

Most days, I am awake before most of my sleeping/hungover peers and try to sneak into the laundry room before the rush. Usually I don’t mind my internal clock’s totalitarian rigidity, but the anticipation and hunger were unbearable.

By the time the pearly white doors were propped open, signal-

COURTESY OF SPOON UNIVERSITY

Forbes Brunch offers food like salmon, waffles, omelets, and a chocolate fountain.

COURTESY OF SPOON UNIVERSITY

Sunday Brunch is primarily known as Forbes’ best meal. Students across campus will go to enjoy their Sunday morning brunch.

ing that 10 a.m. had finally come, my friends and I had gathered and positioned ourselves strategically outside of the dining hall, lest we come a minute late and lose prime seating to the f lood of non-Forbesian foreigners, who pillaged our food and ransacked our dining hall.

The smell of food wafted through the kitchen doors and into the lobby, hinting at what lay beyond the dining hall threshold: the promised land.

Unfortunately, I honestly could not tell you what I ate that morning.

I’d like to demurely say “a small yogurt and a single strawberry,” but it was probably more like “waff les, an omelette, toast, a bagel, muffins, a shit ton of bread, mac and cheese, everything that was on or near the chocolate fondue table that I subsequently drowned in chocolate, etc.”

I had to learn a hard lesson that

day: There is such a thing as too much chocolate, and it’s right around your seventh chocolate-covered marshmallow. But, life is all about learning and growing, and I definitely did some growing that day. Nowadays, I try to pace myself so I’ll be able to walk to classes and only break into a socially acceptable sweat. But, hey! I’m in Forbes, so no matter where I’m going, I’m in it for the long haul.

There’s a reason why Sunday brunch is our claim to fame. The food is great, and the dining hall staff check up on me more than my parents do. But more than that, it feels like a family meal, complete with the chaos, pajamas, and foodinduced coma.

So come on down to Forbes one Sunday, bring a friend or ten, and see if you can’t find some great food and family.

The Daily Princetonian

Thursday april 6, 2017

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Food Tour of Hong Kong: Whitman’s Residential College Exchange CATHERINE WANG Street Editor ‘19

“What were you most excited about when you got to Hong Kong?”

Most people who hear about my spring break are curious about my answer to this question.

In the midst of midterms week, the second question that everyone asked each other after the obligatory “How are you and how are your midterms going? ” was “What are you doing for spring break?” Rather than discussing problem sets, exams, or papers, thinking about the prospect of vacation was a wonderful respite.

What excited me most about Hong Kong and kept me going during a hectic midterms week was the food.

After weeks of eating in the dining halls or grabbing snacks from late meal, I was looking forward to eating real Asian food for the first time since January.

One of Hong Kong’s most famous attractions is its variety of eateries and snacks. Dim sum, bubble

Hong Kong, we treated ourselves to strawberry shaved ice in Mongkok, one of Hong Kong’s major shopping areas Mongkok itself was a treat; the streets were lined with small shops and stalls selling cheap bags, branded sneakers, and electronics.

The strawberry shaved ice was unlike anything I had ever eaten before. The consistency was far creamier than Rita’s Italian Ice, and the whole treat felt like eating a cloud.

According to one of the Morningside students, this is a popular dessert that had been imported from South Korea, a major cultural exporter in East Asia.

On the morning of the second day, we ate dim sum for breakfast at a restaurant in New Town Plaza. Coincidentally, every single restaurant recommendation that students and locals had pointed us to was located in New Town Plaza. I was a little bemused by this until we actually got there.

New Town Plaza was enormous.

Covering 200,000 square meters (49.4 acres), the Plaza is the largest

CATHERINE WANG :: STREET EDITOR

On the fourth day in Mongkok, we ate a brunch of traditional Hong Kong breakfast dishes including: congee and fried noodles.

CATHERINE WANG :: STREET EDITOR

On the second day, we ate dim sum for breakfast at New Town Plaza, the largest mall in the New Territories of Hong Kong.

waff les, boba tea... the offerings are endless.

Through Whitman College’s Morningside Residential College Exchange, four other Whitman students and I spent a week experiencing and learning about the culture and sights of Hong Kong.

Five students from the Chinese University of Hong Kong, who were living in Morningside College, took turns showing us around the city for the entire week.

Each day, we were exposed to different foods. On our first full day in

shopping mall in the New Territories of Hong Kong. The scale is practically unparalleled in the United States, where the concept of taking a bus to different sites within a mall is unheard of.

Since one of the Morningside students was an avid food reviewer, he ordered enough food to have each plate on the table pressed up against another. We tried pineapple buns, octopus rice, fried wontons, egg and spinach dumplings, shumai, and so much more. After breakfast, we somehow mustered up enough money and appetite left to buy cream puffs and other desserts as we walked through the mall.

As we reached Lantau Island in the afternoon, we somehow ended up in a restaurant again. Tired from the walking and the long bus ride, we sat in a small local shop where the owners only spoke Cantonese, and ordered some afternoon tea (dianxin).

An obsession with sai do si began there. Sai do si, which directly translates to “Western toast,” is basically a peanut butter toast sandwich with butter and syrup poured over it. Since I’m allergic to peanuts, I steered clear of this particular snack, but everyone else from Whit-

man who tried it was enchanted after a bite.

In Central on the third day, after nearly freezing in the rain and missing out on breakfast, we finally ended up at a small shop for lunch.

After a cheap meal of chicken and dried ramen, we ended up at Emack & Bolio’s, a small ice cream parlor with the most Instagrammable ice cream cones I had ever seen. Each of the sugar cones was crusted with a selection of Rice Krispies, Froot Loops, and Cocoa Puffs cereal.

To make up for the lack of food in the morning, we ended up feasting by Causeway Bay at night. Since Causeway Bay is a popular shopping area, its rent for retail stores was ranked as the world’s most expensive for the second year in a row, after overtaking New York’s Fifth Avenue in 2012. One of the Morningside students took us around the area that evening and generously paid for dinner and snacks.

After weeks of seeing news on Facebook about Ichiran Ramen opening in New York, I finally got a chance to try Ichiran in Hong Kong.

shops and luxury shopping malls, we ended up drinking some bubble tea and trying some street food.

On the morning of the fourth day, continuing the trend of feasting, we ate a breakfast that turned into a brunch of traditional Hong Kong breakfast dishes. We tried fried dough (you tiao), sesame buns, congee, and fried noodles. The congee, which is rice porridge with meat and vegetables mixed in for taste, paired well with heavy fried foods like the noodles.

Unfortunately, all of the meals we had after that morning didn’t go quite as well. In between our brunch and dinner on Thursday, a few of us succumbed to food poisoning. As it turned out, almost everyone who had the cheap chicken and ramen in Central got sick on Thursday night.

I ended up at the hospital for a few hours, getting more up close and personal with health care in Hong Kong than I had expected.

Thankfully, after a few brief hours getting hospital treatment for dehydration and a few hours of sleep, I felt totally fine on the last

CATHERINE WANG:: STREET EDITOR

Left: Typical Asian dessert, Korean strawberry bingsu. Right: Emack & Bolios, which serves ice cream, originated in Boston, MA.

Ichiran is a renowned Japanese ramen store which specializes in tonkotsu (pork-based broth) ramen and requires no interaction with waiters.

We each sat down at a booth and ordered our ramen on a small piece of paper. Within ten minutes, we were eating what we agreed was probably the best ramen that any of us had ever had.

CATHERINE WANG :: STREET EDITOR

Ichiran is a renowned Japanese ramen store with locations in many cities worldwide, including Hong Kong and recently, NYC.

After wandering around Causeway Bay, looking through stationery

day to enjoy the city.

Even the uncomfortable experience of food poisoning added to the unforgettable nature of the trip, which was probably one of the best trips that I’ve had in my life. Even as we departed and left our new friends from Morningside to return to the United States, we were excited to see them again in the fall, when they would be visiting us to get a tour of Princeton and New York City.

All in all, Hong Kong’s food offerings blended Western and Asian inf luences more than I had expected.

In five short days, I had the chance to experience tidbits of Korean, Japanese, Chinese, and Taiwanese cuisine, while also having a hamburger and Hong Kong-style breakfast in between.

American ice cream and hamburgers were always around the corner, but right next door, there probably was a small locally run shop offering shumai or sai do si.

Must eats: dim sum (shumai, pineapple buns), congee paired with fried dough, Korean-style strawberr y shaved ice.

Avoid: chicken and dried ramen that might give you food poisoning.