Hai Di Lao: The Disneyland of Hot Pot

Dancing Noodles at Hai Di Lao

In partnership with Westfield Santa Anita.

Memories of hot pot have always involved family and friends around one or two boiling pots of broth on hot plates, set upon the dining room table and enjoyed over conversation, often during the holidays such as Lunar New Year. Sometimes, it was simply the way my mom handled a meal when there were going to be a lot of people coming over for dinner. Raw cut meats, vegetables, bean thread noodles, and tofu were laid out on the table, waiting their turn to get dunked, cooked, then retrieved before being dipped into a personal bowl of XO sauce
beat with a raw egg, and eaten.

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Niseko, Japan: Outstanding Kaiseki at Sobatei Rakuichi

Soba Master and Owner of Rakuichi

We were closing out an epic week of snowboarding and skiing some serious powder in Niseko, Japan, when on our last night we visited Rakuichi, the 12-seat kaiseki restaurant at the foot of Annupuri resort. During lunchtime, I hear Tatsuru and Midori Rai have quite a queue as they keep service strictly to soba. While absolutely every plate was pristinely and passionately prepared, soba was definitely the centerpiece of our multi-course dinner.

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By Request: Puerto Nuevo-style Lobster Night at Coni’Seafood

Lobster Night

You might be acquainted with Coni’Seafood, and maybe even Chef Sergio Penuelas’ former affiliation with Mariscos Chente. You probably have had their pescado zarandeado (grilled snook), and most certainly their raw preparations such as the Shrimp aguachiles. If you were ever aware of the need for one, it has become your go-to spot for Sinaloan specialties – right in Inglewood.

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The Raw Power of Fishing With Dynamite

1/2 Dungeness crab, 8 Shrimp, 16 Oysters

You can tell a city has entered a seafood renaissance when several of its most admired chefs and restauranteurs make it a centerpiece of their sophomore-or-later efforts. We watched with delight as they’ve sprung up all over town these past couple of years, and as recently as last week. It’s indicative of a supply feeding the demand, which appears to still grow.

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