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Posted by ExtraMSG on 06 December 2012 - 01:15 AM
Posted by ExtraMSG on 06 September 2012 - 08:38 PM
Posted by polloelastico on 03 May 2015 - 10:09 AM
Posted by Kukai Ramen & Izakaya on 08 April 2015 - 10:05 PM
One of Kukai's passion and goal is to serve ramen that is authentic. Ramen that is made the traditional ways with high quality process and ingredient. For example, our food preparation is the epitome of slow food. We boil our broth for 12 hours. We hand clean every single piece of chicken bones used for broth to make sure they are free of impurities. Our assortment of aroma oils are all hand made from scratch. Some of them takes 3-5 hours each batch to be made. We import our soy sauce directly from Japan. This is our baseline philosophy, quality food, quality process. It goes to our broth, oil, toppings, noodles, temperature, broth consistency control, and our Izakaya dishes. By the way our Chashu is at 12:00 o'clock position. menma usually at 5:00 ; ) Beyond the baseline quality, as true as beauty is in the eye of the beholder. Such is ramen in the mouth of the noodle slurper. There will be some of you whom we will pleasantly surprise and love to have you be part of the Kukai family. But undoubtedly some of you might find the Kukai flare not to be your preferred best. Similar to the diverse regional favor of ramen in Japan, Everyone have their preference. Such is this world of diversity and such is the magical and wonderful world of food. We can all have our best and nobody should tell us what our best should be. As long as we at Kukai manages to bring this quality ramen to you and be part of the community among other existing ramen establishment to spread our passion for this cuisine, we consider ourselves very lucky and proud.
Posted by Jill-O on 23 February 2015 - 11:26 AM
Thanks, I really appreciate it...that was the hardest post I have ever had to write for this board.
Posted by polloelastico on 20 February 2015 - 07:17 PM
Reading into the subtext of this final thread she started, it appears at the end she wanted to be true to herself. We chase culinary pleasures, however fleeting and capricious they prove to be. To do so is to be alive. I think ultimately this is a big part of why the majority of the people on this board read and contribute. That you posted this announcement on this thread is fitting. Thank you Jill for the kind and bittersweet tribute.
Posted by ariel88 on 28 December 2014 - 01:21 PM
We went for dim sum just a few weekends ago and also felt like they were on top of their game. Really enjoyed the har gow, hum bao, and the sui mai. At first I was surprised that they only had 2 carts (one steam cart, one with metal shelves), but once I saw it in action, there's just no way for more than two carts to maneuver in that space.
Also, John Gorham was waiting to get in for at least 30 min before we left. Can anyone say irony?
Posted by crepeguy on 05 June 2014 - 07:19 PM
Then again, I have hundreds of friends and acquaintances in the industry and it's pretty easy to avoid bad spots through their recommendations, so I honestly don't remember the last time I've had a less than great experience when eating out.
That sounds idyllic. . . I guess some guys have all the luck.
Posted by Adam on 28 May 2014 - 09:10 PM
I love any chance to prove Martin Cizmar wrong.
He has a history of not researching what he's writing about or making flat-out false statements in his reviews (the Abominable Ale debacle comes to mind). Not to mention that he seems to have a chip on his shoulder, particularly with other local food writers, berating anyone whose opinions don't align with his own. I've never met him in person, but I wish he weren't so unpleasant online.
Posted by FoodKid on 04 December 2013 - 05:07 PM
I figure I'll have to check it out if it's good enough to get Crunchysue to delurk after two years.
Posted by mikeczyz on 22 July 2013 - 09:40 AM
Just a heads up for all of you on how it went.
Left airport, walked to MAX and arrived downtown PDX around 9:30. Walked to Tasty and Alder. Lovely time. Left around 10:15. Walked to Kenny and Zukes for a few slices of pastrami, also went to Nong's for an order of Khao Man Gai for the plane. 2 shots at Courier. Made it back to PDX airport at around 11:15. Flight left an hour later. A little rushed, but entirely possible to enjoy downtown PDX on a 4 hour layover.
Posted by joburn on 14 February 2013 - 05:07 PM
Because I could walk to it and was bummed when her deal for it fell through! And if anyone can lift the curse....
Posted by pwillen1 on 13 January 2013 - 08:20 AM
Posted by Quo Vadis on 15 December 2012 - 02:11 PM
Thank you for the warm welcome. Hopefully get the word out, Bamboo thai get some exposure for new clients. www.bamboo-thai.com
Richard- Bamboo Thai
Hi Richard! I'm the one that messaged you on Yelp.
In this forum you will find people who are very comfortable with and familiar with Asian cuisines.
I saw you mention somewhere else that you're curious about what dishes people want from Thai food.
What many people on this forum tend to like are unusual and/or "authentic" dishes.... things like street foods, home style cooking and such.
Whereas downtown and business lunch crowds tend to want familiar somewhat Americanised basics or strong flavors toned down the people you'll speak to here are more likely to want to taste things that are made the way you think they should be made.
Chang Mai and PaaDee are a couple places I think do this very well.
Your space looks lovely by the way.
Congratulations on your opening.
Posted by polloelastico on 14 December 2012 - 06:39 PM
Posted by ExtraMSG on 21 November 2012 - 03:33 AM
Posted by Ben Waterhouse on 08 November 2012 - 03:32 PM
2) I do think Portland is becoming like other food cities in one significant way: it's becoming more trend driven, more PR driven, and the media is becoming more influenced by trends and PR. (Arguably, the difference between media and PR is being dissolved in Portland.) I think we're going to see Portland's restaurants more and more segregated into the hip and not-hip.
This. Given that all media are still operating on very tight budgets, it's very hard to stay on top of new restaurants, call out marketing bullshit, and keep up a sense of discovery. When people get their restaurant recommendations from Eater's press release mill, or Clare Gordon's rehashing of media dinners on the Merc's blog, trying to run an honest food section starts to look pretty thankless. Every editor I've spoken too lately is exhausted by the hype mill, but they can't afford (or aren't allowed) to ignore it.
What I'd love to see in Portland is an independent food journal, print or digital, devoted to good, informed reviews and essays by named writers with a strict policy of noncommunication with the PR machine. It's on the list of Things I Would Do if I Were Idly Rich.