Let’s eat.


Tacos, salad and chips.


That egg.

Processed with VSCOcam with a6 preset

Ramen at Kizuki Ramen and Izakaya.


Delicate oysters at Shaker + Spear.


Sliders and beet toast bites at Miller’s Guild.

Processed with VSCOcam with f2 preset

First recipe we tried from the Deliciously Ella recipe book (it’s vegan and GF!).

Processed with VSCOcam with a6 preset

Soon du bu from Korean Bamboo.

Processed with VSCOcam with a6 preset

Shanghai style stir fried rice cakes, lettuce wraps and egg drop soup at Regent Cafe and Bakery.

Processed with VSCOcam with f2 preset

Beet salad, fries and drinks at Queen Anne Beerhall. 

Processed with VSCOcam with a6 preset

Brunch salads at Chop Shop.

Dong Thap Noodles.

Dong Thap Noodles opened on a modest corner near 12th Ave. and Jackson St., just a few blocks before one of my favorite restaurants in the city (Sichuanese Cuisine) and where the International District begins. Because of this, we’ve walked by it’s bright and clean storefront a countless number of times, but without any intention of visiting. Admittedly, we have our go to for Vietnamese food, and I’m all about limiting any type of decisions related to food when possible (just ask David). It wasn’t until we started to hear buzz about Dong Thap from multiple sources that we realized we may have been missing out on a new gem. So at last, we went in for dinner on a quiet Sunday and were thoroughly impressed.

When you google Dong Thap Noodles, the most popular mention that comes up is their fresh made noodles. In my pho, the noodles were thick, chewy and surprisingly unique to each bite, which really highlighted how homemade they were. The meat was noteworthy as well. When there’s nothing “wrong” that I can remember – “too tough, chewy, dry…” – I consider it good.

I liked it so much that I proudly inaugurate Dong Thap to my list of best Seattle pho alongside Ba Bar and Than Brothers (insert “hand clapping” emoji here). 


Fried spring rolls.

Processed with VSCOcam with a6 preset

Coconut juice.

Processed with VSCOcam with a6 preset

Medium combination pho. 


My family’s Thanksgiving tradition is quite simple. We know that we’ll always be together and that there will be A LOT of Chinese food. Classic dishes are roasted duck, sweet and sour prawns and my mom’s famous baked salmon.

We’ll always welcome a classic Thanksgiving dish or two, and this year, my family loved David’s sweet potato casserole.

Processed with VSCOcam with a6 preset

Roasted Duck.


David’s Chinese “Squirrel” Fish (not actually squirrel).


Baked Salmon (my brother caught the fish!)


Pan fried noodles.


Spicy bean curd with pork.


Sweet and sour prawns.


The spread.