Yojie Japanese Fondue

Yojie Japanese Fondue
Village Square
9400 W Sahara Ave
Las Vegas, NV 89117
(702) 445-7008

Japanese Shabu Shabu is one of my favorite cuisines to eat because 1. it just tastes so clean and fresh! 2. it’s a DIY 3. the sauces! it’s all about the sauces. For those unfamiliar with shabu shabu, it is basically a type of meal where you cook your food in a pot of liquid of your choice, either water, sukiyaki or other savory soup bases. You shabu shabu (swish, swish in Japanese) your vegetables and protein to you liking, dip it in your favorite sauce and gobble up!

Yojie is a new joint in the west side of town, and I love how it’s new, clean, modern and it’s got all the right details. Chopstick wrappers are coordinated with their napkins graphically (neat!). Alkaline water used for cooking your food and/or drinking. It’s got a hip atmosphere with art on the walls. Customer service is excellent, and if you have the pleasure of meeting Anton, one of the owners, he is just the coolest guy. Their tea maker is empties directly from the bottom of the vessel, and you just have to see it. They have a cool little sesame grinder.

On to the food! Here at the restaurant you have different combination plates where you can choose between seafood, vegetables, chicken, pork and beef. For me, I went with Yojie’s Cut of angus beef in the geisha size (second size up from the smallest) with goma and ponzu sauce in which I totally double dip in both! For dessert, we had the white chocolate green tea fondue with cakes and fruits. The sweetness of the white chocolate was balanced out with the fresh organic fruits and yummy chunks of cake, homemade marshmallows and rice crispy treats.

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Oops. I ate all my meat before I remembered to take a picture. Gobble Gobble!

Pok Pok

Pok Pok
1469 NE Prescott St
Portland, OR 97211
(503) 287-4149

Pok Pok has been my dream Portland eatery since being brainwashed by Food Network and Cooking Channel years ago. Of course, Anthony Bourdain has to go on a Culinary adventure with the Chef to Thailand to give him even more street cred’! You gotta love a white guy who lived and breathed Thailand for years and brought his love of the food back.

Upon entering the indoor dining for Pok Pok, I was amused to see the the interior was modeled just like the mom pop shops back in my Thailand travels. Made it feel very nostalgic with dim lighting, alcohol bottle stacks “cluttered” artfully at the bar, red booths and plastic covered tables.

Foodwise, this is NOT your typical Thai restaurant. Get out of here if your looking for your favorite Pad Thai, Pad See Ew or the sorts.

Lime Thai Ice Tea – My gringo tongue was too used to the creamy Thai version. This was just too tangy for me.
Vietnamese Fish Sauce Chicken Wings – not specifically Thai, but the intense sweet, salty and tangy flavors created a party in my mouth!
Yam Makheua Yao – smokey grilled eggplant with tangy Thai dressing and was quite refreshing
SiiKhrong Muu Yaang – marinated, tender baby back ribs
Khao soi – Northern style mild curry noodle. Being the noodle whore that I am, this was my favorite. Who can turn down flavorful curry broth with chewy egg noodles?
Coconut Ice Cream Sandwich – interesting street style rendition with sliced bread.
Khao Niaw Mumuang (coconut sticky rice and mango) – classic and delicious!

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5 beeps!

Fish N Bowl

Fish N Bowl
7225 S Durango Dr
Las Vegas, NV 89113
(702) 739-3474

Fish N Bowl is the perfect lunch time getaway from the office. You get filling fusion Japanese dishes in a fun and laid back environment. Again, as big gluttonous pigs we are, we are ordered way too much food.

Creamy Uni in a spoon – You get three, creamy “butters of the sea”
Tempura Bacon – Wowsa! This was a huge plate of deep fried bacon.
Crunchy Fish Tacos – Fresh, crunchy, tangy
FNB Chirashi Bowl – Not your traditional chirashi bowl. This has a Korean inspired twist with picked veggies and marinated fish.
Garlic White Fish – Flaky, garlicky with crunchy, bright vegetables.

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p.s. No alcohol available here.

Guy Fieri’s Vegas Kitchen & Bar

Guy Fieri’s Vegas Kitchen & Bar
The LINQ Las Vegas Resort & Casino
3535 S Las Vegas Blvd
Las Vegas, NV 89109
(800) 351-7400

This place is a junk food connoisseur’s heaven. When Guy talks about going to flavor town, he was NOT kidding! I love you Guy because you and me are on the same wavelength about junk food. I know what everyone’s thinking. It’s just glorified bar food, but hey, while most people think you can’t really screw up bar food, you can definitely up the ante on it and make it even more gluttonous.

Triple T Fries Double Barrel BBQ Wings Smoked Beef Short Ribs

Triple T Fries – Perfect crispy texture with my favorite cut of fry, shoestrings!
truffle, truffle + more truffle!
julienne cut fries tossed with black truffle, truffle infused
gouda cheese + a creamy white truffle dip

Double Barrel BBQ Wings – Fall off the bone meat with tangy dipping sauce.
coated in a blend of Guy’s signature bourbon brown sugar BBQ sauce
and chipotles, served with crispy
fried onion straws, tangy ranch + raw veggie medley

Smoked Beef Short Ribs – meat, meat, and more tender meat.
bone-in beef short ribs rubbed with signature BBQ spice rub,
house-made orange-poblano BBQ glaze,
with polenta, peppers, onions + tomatillos

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Bacon Mac-N-Cheese Burger – This was my favorite of the night. With so many ingredients in one burger, I thought it would be difficult to eat and the ratios and textures right and would be all wrong for me (too much meat, bun too soggy from sauces, etc.) However, this is BOMB. Flavor town to the max and the textures were all there in a very chomp-able burger that held it together. I hate it when the burger is constructed poorly, and bits and pieces start sliding out.
Guy’s award-winning burger – winner of the New York City Wine +
Food Festival Burger Bash!
crispy applewood bacon, six-cheese mac ‘n’ cheese,
LTOP (lettuce, tomato, onion + pickle),
SMC (supermelty- cheese) and donkey sauce are stacked on a
garlic-buttered brioche bun

Mexican Churros – This was standard. Sweet, warm, tasty. I did find the dips too sweet for my liking, but my two eating partners had no complaints.
freshly fried churros with spicy chocolate + dulce de leche dips

Conclusion: Guy Fieri, you did not disappoint me. Your food was everything I imagined it would be. It may not be “gourmet,” but it’s dang tasty.

Tip: Bring eating buddies to share and conquer multiple items!

Gelato Messina

Gelato Messina
2010 Festival Park Dr Ste 130
Las Vegas, NV 89135
Downtown Summerlin
(702) 848-1688

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Just when you thought you’ve had it all and what could possibly be THAT different with yet another ice cream. Welp, Gelato Messina sure showed me!

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The run down: This company awesomely Australian and they couldn’t be more nice and down to earth. Declan one of the owners personally presented to us fellow food bloggers and writers (shout out to Amber and her guy Bronson at cheerupwithfood.com!). His marketing team was also awesome. Ok, ok, back to the food. Because food has gotten so commercialized, it’s really nice to see the company brings back the passion and the love for quality food, and you could really tell that love is put into everything. Ingredients are all made in house (except for two type of biscuits). They’ve got an army of staff back there. Flavors and textures are incredible! Tiramisu has all the textures of creamy, cakey lady fingers, and hint of alcoholiness (yes, I made up “alcoholiness”). How are the fruit sorbets so creamy? The salty sweet combination of salted coconut and mango blew my mind. Pistachio gelato? I can taste real pistachios! It is true that it is “So Wrong Its Right” with cream cheese, caramel gelato smashed with white chocolate potato chips and smothered in duck fat caramel. So many delicious flavors, but if I had to choose one, the winner of the day is salted caramel with white chocolate. I guess my tastes are changing – salty sweet is gaining favor in my world.


Gelato Messina is not only offering an amazingly unique spread of gelato flavors, but also on top of that, they offer beautifully constructed gelato cakes and coffee.

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Conclusion: This is the place to be if you want unique, complex flavors made with the most fresh and natural ingredients with fantastic texture. I know it’s the place for me because it’s almost in my backyard!

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Disclaimer: Yes, I enjoyed delicious FREE ice cream. Thank you, thank you food blogging benefits!

Bazaar Meat

Bazaar Meat
SLS Las Vegas
2535 S Las Vegas Blvd
Las Vegas, NV 89109
(702) 761-7610

Ended 2014 with a bang! Hubby surprised me with a visit to Bazaar Meat for our anniversary late last year, and I’m usually not a big meat person, unless it is QUALITY meat. And, Jose Andres, too? Why not?

It was funny reading some of the reviews on yelp, and I noticed that someone was a vegetarian and gave it a low rating. Really? Get outta here! Well, this place is for the meat lover and the meat eater. True to Jose Andres’ reputation, this is not just any steakhouse. He puts the new spin on the dishes and makes a circus of flavors of textures in your mouth.

Behold. Cotton Candy Foie Gras. José’s Asian Taco. THE Foieffle (not pictured). Croquetas de Pollo. The Classic Beef Tartare. Morcilla with Uni. Japanese Kobe Eye of the Rib.

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5/5 beeps.

Easy Bun Rieu

I’ve grown up eating Vietnamese food all my life. I was blessed to be born to Chinese parents who grew up in Vietnam, so you can say I got the best of both worlds. Both parents cooking Chinese and Vietnamese food. It’s not surprising that one of my favorite comforts is bun rieu. It is a vietnamese noodle dish that is centered more on tomato, shrimp and depending on the family it can also involve pork and other meats. Bun Rieu is often more sweet and light when compared to it’s famous earthy counterpart Pho Bo (a.k.a. beef noodle soup).

Here is my mom’s Easy Bun Rieu. It doesn’t require too many complicated ingredients and it’s can all be done in half a day (minus some night before preparations), which can’t be said for many other noodle soups if you want to do it the “right” way. As many of you may be familiar with home cooking, this recipe is guerrilla style – measurements are from the gut. This one is “easy” Bun Rieu because it’s basically a “dump” and “forgetaboutit” stew.

Dried Shrimp, Soaked Overnight, Drained, Food Processed and liquid saved
Tomatoes, cut into chunks of your size preference
Chunk crab meat
Chicken Broth
Jar crab paste
Season with salt to taste

Directions (Michelle Guerilla Style, a.k.a, describing with no finesse at all):
Dump your broth, liquid from shrimp and some water in the pot
Dump your cut tomatoes into the pot
Bring to boil
While waiting for soup to boil, stir fry dry your ground shrimp so that it can soak up your beaten egg (Makes it pretty and floaty shrimp)
Dump your lump crab, crab paste, and shrimp/egg mixture into the pot
Let it rip for 3 hours
Season to taste

Enjoy with rice noodles, your favorite herbs, and yummy shrimp paste

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