Food

December 3, 2021 0

The Origins of the PuPu Platter

In an advertisement in the Boston Globe, October 14, 1982, Bob Lee’s restaurant, Islander, posted the claim, “We invented The Pupu Platter.” Did they invent it? If not, what is the truth behind the origins of the Pu-Pu Platter? There is no question that the term “Pu-Pu” derives from the Hawaiian word, “pū-pū”, which refers to “appetizers.” Originally, pū-pū only referred to shellfish, but was eventually expanded to include a variety of other foods as well. During the 1950s, a number of Hawaiian newspapers mentioned pu-pu. The Honolulu […]

Massachusetts Asian Restaurant Association

November 19, 2021 0

MARA Launch Sees Success

by Sampan Staff

“We’re excited to launch a partnership with [MARA] and [MRA] solely to help Chinese restaurants,” said MRA vice president Steve Clark.

November 19, 2021 0

Southern Vietnamese style at Ban Tôi

by Anna Ing

The Ban Tôi (Vietnamese for “my friend”) Restaurant entered the Savin Hill neighborhood in 2019, expanding the availability of Vietnamese food in the area. Opened by Chieu Nguyen, a former nail salon owner-turned-chef, his passion for food allowed him to bring a variety of comforting southern dishes to the scene, such as Vietnamese hot pot and various street foods. We spied the conch salad (gỏi ốc giac) for $10.50 on the menu and immediately wanted to try it. A popular […]

November 19, 2021 0

Vermont Wagyu: Pure Breed, Pure Deliciousness

by Richard Auffrey

Many people in the U.S. primarily know of Wagyu beef as an expensive cut originating in Japan. They may also believe some of the myths about Wagyu, such as that the cows must be fed beer or sake, and get regular massages. Although that might happen in some isolated cases, there are actually no regulations that mandate such matters. The vast majority of Wagyu cows are simply specific breeds with unique fat networks that create the rich, smooth flavor we associate […]

November 5, 2021 0

Korean-Chinese Classics Come to Allston

by Anna Ing

Seoul Jangteo (Jangteo meaning “market”) opened up last year in the former Bukkyeong space in bustling Allston, filling in the void to bring Korean-Chinese food to the Boston area. After hearing from a close Korean friend that the chef had worked at the Seoul Chosun Hotel, and receiving the recommendation from other friends over time, I figured it was time I go there, too. The must-eat dish is Jajungmyun (자장면) or Jjajangmyun (짜장면) (The National Institute of Korean Language on […]

October 22, 2021 0

Spirits high among the clouds

by Anna Ing

Earlier this year, Clouds and Spirits opened up in the former Cuchi Cuchi space near Central Square. Initially “Clouds” was supposed to have rotating chefs, but that concept changed to have only executive chef and co-owner Katie Cheung in the helm. Chef Katie Cheung brings her extensive experience to the kitchen, her skills honed by working at Radius, Menton, Oishii and Kamakura to create a seasonal menu based on New American and Asian cuisine with touches that honor her Korean […]

October 22, 2021 0

For the love of lard

by Richard Auffrey

Generations of cooks, prior to 1960, cooked with lard, which is basically pork fat that has been rendered down to a liquid. It used to be a common ingredient in many households until it was demonized, labeled as unhealthy. Nowadays, it is starting to make a comeback, albeit slowly and more education is still necessary. Science has helped to rehabilitate lard in the United States, having shown that lard contains less saturated fat than butter, and thus, when used in […]

October 8, 2021 0

Double Chin Brings Double the Flavor

by Anna Ing

Double Chin, owned by sisters Emily and Gloria Chin, is a staple restaurant located in the heart of Boston’s Chinatown. Happy to see that it was still a thriving business post-Pandemic, I revisited them to check out their extensive menu, which now features new additions for tasting. Double Chin’s kitchen offers modern Hong Kong cuisine with a twist. The generously huge plate of Surf N’ Turf, which goes for $26, was a great Chinese appetizer to start with (popular in […]

October 8, 2021 0

Ganbei! Baijiu Cocktails are Here

by Richard Auffrey

As I’ve said often, Baijiu, the famed Chinese spirit, is the Durian fruit of the spirits world — both having a reputation, primarily with non-Asians, of possessing a foul aroma and taste. However, both are misunderstood, and Baijiu itself comes in a variety of flavor profiles, including plenty which would appeal to almost any American consumer. It is the most popular spirit in the world, with the top five most valuable spirit brands in the world all being Baijiu distilleries. The sixth spot […]

September 17, 2021 0

Sounds of udon at Tsurutontan

by Anna Ing

Tsurutontan is a Japanese udon restaurant chain where the founder opened his first restaurant in Osaka, Japan in 1979. Then, in 1989, the first TsuruTonTan-Noodle Craftsman’s Hospitality restaurant opened up after the founder did extensive research on various styles of udon noodles. Their first international location outside of Japan was opened in 2016 in New York City. Now, they have expanded their locations to include Boston, another Manhattan location, and one in Hawaii. According to their website, the restaurant name […]

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