Giovanni's Original White Shrimp Truck


83 Kamehameha Highway Kahuku, Hawaii

Phone: 808-293-1839

There are many shrimp trucks operating around Oahu Island, but Gan and I only go to this truck whenever we visit Hawaii, the Giovanni's Original White Shrimp Truck at North Shore. The truck is usually parked at the side of Kamehameha Highway in Kahuku and it serves a very simple menu: spicy, garlic, or lemon-and-butter shrimp. Gan and I have tried the spicy shrimp during our first trip to Oahu together, and it was the best darn shrimp dish we have eaten. During this recent trip, we arrived at the truck around 4pm (last order is at 6pm) and there was just Scampi left. But the Scampi was out-of-this-world as well, so we were just as happy! (Imagine big juicy shrimp with LOTS of garlic) Each plate cost around $12 and comes with 2 scoops of rice and 12 pieces of jumbo shrimp. Be sure to also check out the truck next to Giovanni’s for some pretty good non-alcoholic Pina Colada, which goes really well with the shrimp dish.

Scampi with 2 scoops of rice

Where I got my non-alcoholic Pina Colada

Wendy's Free Burger


I love summer in the city. There are so many events and food fairs happening, and from time to time, you can get some pretty nice stuffs/food for free. Today I found out from my co-workers that Wendy’s is giving out free burger near where I work and we went there to check it out. I almost did not believe that I was going to get a free burger, and I thought there must be a catch. But I was wrong! They were really giving out Free Burgers, absolutely free burgers, and a can of soda for each person.

So thank you Wendy’s for the delicious free burger and soda. You guys made my day!



Address: 40-06 70th Street, Woodside, NY

Phone: 718-205-1480

There are so many reasons why I love Filipino cuisine, but the main reasons are that it’s cheap, it’s good and it reminds me of home. The noticeably between Malaysian food and Filipino food is that Filipino food has more Spanish influence since it was a colony of Spain for about 300 years. It’s common to find Spanish ingredients/seasonings such as the Adobo spice and bay leaves in Filipino cooking.

We have checked out quite a lot of Filipino restaurants in the city, but our all time favorite is still Ihawan in Queens. Some of our favorite dishes at Ihawan are Ginitang Sitaw (string beans with dried shrimp and pork), BBQ Pork, Fried chicken skin with vinegar dipping sauce, Pancit Bihon (fried vermicelli), Chicken/Pork Adobo, Bistek (Beef Steak on sizzling hot plate), sisig (chopped pork ears on sizzling hot plate). We also love the Sago Gulaman drinks and Halo Halo desserts at Ihawan. The place is usually crowded during the lunch time in the weekend, but t’s worth the wait.

** I was just told by my Filipino co-worker that Ihawan is actually a branch of the original restaurant in the Philippines. So there you go, it can't get more authetic than that!

Pancit Bihon

Bitter melon with shrimp, pork and eggs

BBQ Chicken

Ginitang Sitaw

*pictures taken with iphone camera.

Shokudo Japanese Restaurant & Bar


1585 Kapiolani Blvd, Honolulu, HI

Phone: 808-941-3701

I thought there are some pretty good Japanese restaurants in Honolulu. You can find mom and pop Japanese restaurants such as Mr. Ojisan serving more home cooked style Japanese food, or you can get more contemporary, high quality Japanese restaurant such as Shokudo.

The dishes at Shokudo were quite unique and I was thrilled like a kid in a candy store when browsing their very exciting menu. I definitely recommend the sushi pizza, char-siu pork with Japanese scallions, and Angus Beef on a hot stone plate if you go there. The Melon float, a typical beverage in Japan was delicious as well. I kind of regret not tasting the famous Honey Toast dessert (thick white toast drizzle with honey and topped with ice cream) since we were already full. Maybe next time, or if we are lucky, Shokudo might just open a restaurant in NYC!

Melon Float

Sushi Pizza

Char-Siu pork and Japanese Scallions

Angus Steak on a Sizzling Hot Stone Plate

Hot Stone Unagi rice - option to eat as a chazuke dish.



1 Central Park West, New York

Phone: 212-299-3900

To celebrate my 30th Birthday, Gan brought me to Chef Jean-Georges Vongerichten’s NYC flagship restaurant, Jean-Georges in Trump International Hotel and Tower for dinner. Since Jean-Georges is one of the three restaurants in NYC awarded with a 3 Michelin star (Michelin guide is one of my food bibles in case you haven’t noticed), I was really excited about eating there.

My first impression of the restaurant was not too good. I thought the hostesses were not the most helpful and friendly people. But lucky for us, our waiter, Sandy, was very pleasant.

After analyzing the menu for a bit, Gan and I decided to go with the Chef Tasting Menu. I chose the Classic Jean-Georges Tasting Menu while Gan went with the Spring Tasting Menu. We later conclude that I had chosen the more “masculine” tasting menu (where the dishes were heavier) while Gan chose the lighter, more “girly” tasting menu. Very Funny!

Overall we thought the tasting menu was not bad, with some hits and misses. We thought the non-meat dishes were done amazingly- the ingredients were very fresh and the sauces and seasoning were absolutely remarkable. We especially LOVE the Turbot with Chateau Chalon Sauce, Green Asparagus with Morels and Asparagus Juice, and Sashimi of Madai with Muscat Grapes and Herbal Emulsion. We didn’t like the meat dishes that much- the lamb lacked seasoning and the squab was too chewy. Desserts too were not particularly exciting; I did not even care to finish the desserts.

If I go back to the restaurant again, I would probably order seafood and skip the meat and desserts. It was a very nice dinner but I think I like Le Bernardin better.

We originally wanted the Zind-Humbrecht Muscat Alsace but it was not available. The sommelier recommended Domaine Weinbach's Muscat Reserve which was fruity and delicious.

Classic Egg Caviar (Jean-Georges Menu)

Egg Toast, Caviar and Dill (Spring Menu)

Sea Scallops, Caramelized Cauliflower, Caper-Raisin Emulsion (Jean-Georges Menu)

Sashimi of Madai, Muscat Grapes with Herbal Emulsion (Spring Menu)

Gan enjoying one of his favorite dish - Green Asparagus with Morels and Asparagus Juice (Spring Menu)

My favorite dish -- Turbot with Chateau Chalon sauce (Jean-Georges Menu)

Lobster Tartine, Lemongrass and Fenugreek broth, Pea Shoots (Jean-Georges Menu)

Butter Poached Maine Lobster, Ramp Ravioli, Bacon Vinaigrette (Spring Menu)

Broiled Squab, Onion Compote, Corn Pancake with Foie Gras (Jean-Georges Menu)

Assorted flavor Marshmallows

After the dinner - Thank you Gan for the wonderful birthday treat!

Jean-Georges on Urbanspoon