Blue Asia Cafe

You haven't really tried classic, Taiwanese casual cuisine until you've had either the pork chop over rice (pai gu fan 排骨飯) or the salt and pepper basil fried chicken (sometimes referred to as popcorn chicken).

OK, perhaps I exaggerate, but these are very traditional, classic Taiwanese "bento" dishes that are very common throughout Taiwan. There's often a cult following for the places that make the best ones, and quality varies, a lot.

A traditional Taiwanese pork chop over rice consists of a deep fried pork chop, rice, Taiwanese meat sauce, and pickled mustard greens. Sometimes the vegetable may vary and you may get a soy sauce egg (or tea egg!), all-in-all, though, the basic premise is the same.

Simple, quick, convenient, and very very delicious.

I was thrilled to discover yet another Taiwanese casual place that has just opened up in Allston not too long ago. It looked promising full of all sort of classic Taiwanese dishes such as various boba teas, shaved ice, Taiwanese maki rolls, and, of course, the beloved pork chop over rice.

My mom was in town helping out with my sister's new baby. My brother-in-law was oh-so-kind to offer to watch the baby while my mom, sister, and I snuck out for a quick girls lunch.

The decor of Blue Asia Cafe really reminds me of Taiwan. It's bright, colorful, and one wall is filled with anime books. They are both a cafe and a restaurant, serving a strong assortment of boba tea, shaved ice, and other sweets while also offering classic, casual Taiwanese dishes.

For some reason, I always get sooo excited when I see an authentic Taiwanese menu. I have trouble deciding between all the fun dishes to try. This menu was pretty Taiwanese, although there were some weird fusion stuff thrown in there, like maki rolls made with hot dog, eggs and cheese (???), as well as popular dishes from other cuisines (bi bim bop or General Gau's chicken, anyone?). All in all, though, I was pleased to see dishes that reminded me of Taiwan.

We started out with an order of scallion pancakes, which were fine although nothing special. My mom kept saying they really reminded her of i-Mei (a well known Taiwanese packaged food brand) frozen pancakes (which,mind you, are quite good for frozen . . .). They were fine, but I wouldn't order them again. Many other places in Boston make a much better scallion pancake.
I was slightly tickled (and partly mortified) at the creative spin Blue Asia had taken on the humble make roll. Sure, we all know that the classic Taiwanese maki roll is very different from the Japanese type. Taiwanese people love to put pork sung (pork floss) in their maki rolls, as well as pickled vegetables, egg, and other cooked things. Honestly, it's quite flavorful and quite good, though different from any Japanese-style roll. However, I couldn't imagine how hot dogs and cheese would taste in a roll.

Anyway, no one at our table wanted to take that risk, so instead we took the conservative approach and went with the pork chop Taiwanese style roll.

This one, called the "Typhoon Rice Roll" had pork chop, fried egg, lettuce, pork sung, and some pickled gourd. It was pretty good and reminded me of the classic Taiwanese maki (although my mom never made it with pork chop! Just pork sung).

We ordered another classic - the salt and pepper chicken with basil over rice. This is a classic street dish in Taiwan that is often not served in a dish like this. Instead, you might get the fried chicken in a bag and you eat it with skewers. In fact, I believe Lollicup in Allston serves it this way and they call it popcorn chicken.

The pepper flavor was very distinctive, having hints of 5-spice (though I could not distinguish which one it was). We asked the server (or perhaps she was the owner?), who told us that they import the spice mix from Taiwan and it's the best one there. I can't remember the name, but it sounded something like "A-1" or something.

Like every classic Taiwanese rice dish, this one also came with the classic meat sauce, which is poured over the rice (and originally hidden under the egg!). The side of tofu (similar to mapo tofu) was unusual, but not bad at all.

The pork chop (pictured above), was also pretty good, but I think the one at Taiwan Cafe is still my favorite in Boston.

My sister was craving boba, so she tried a Thai iced tea. I actually thought it was pretty good, though (again), it may not be my favorite in Boston.


All-in-all, I had a fun time at Blue Asia Cafe. The fun, slightly schizophrenic menu is still very Taiwanese at its core and they deliver decently on all of their dishes. I wouldn't say they have the best of any particular dish (there are places in Boston that still do Taiwanese food better). However, they do an admirable job on most things, and I personally love the casual, very Taiwanese ambiance.

Bottom line is, it's a fun, casual place to visit that won't break your wallet.

 Blue Asia Cafe
113 Brighton Ave
Allston, MA 02134

Bon Chon Chicken

Korean fried chicken.

It's crunchy, savory, slightly sweet, and spicy all at the same time. The skin is paper thin, the fat having been mostly rendered out of it (not unlike Peking duck!). It's almost always served with pickled radish, and most people like to enjoy it with beer or soju (Korean distilled alcoholic beverage, sort of like vodka).

Bon Chon Chicken is one of the most popular South Korean chains that serves this addictively delectable snack. Korean fried chicken differs from American fried chicken in that the skin is smooth, there is a slight glaze covering the chicken, and it's much less greasy.

The stuff reheats amazingly well, and (of course), tastes even better straight out of the fryer.

Lucky for us Bostonians, Bon Chon Chicken finally opened up in Boston in 2009 (first inside another restaurant Privus and then on its own in 2010 when Privus closed).

I'm a bit of a latecomer on this one, but I finally had a chance to try Bon Chon Chicken more than a year after it opened.

Of course you have to get the fried chicken - that's what they're known for! My friend and I got a small order of the chicken as an appetizer. You can either order the "soy garlic" (slightly sweet) or the "hot spicy" (self explanatory!) one. Although both are good, I can only take so much of the spicy one before I need to take a break! Therefore, for all practical purposes, I like the soy garlic one better. Plus, that slightly sweet glaze is irresistible!


If you're not a fan of fried chicken, the restaurant has a lot of other standard Korean and Japanese options. On the Korean front, you can order classics such as bulgolgi, kalbi, bi bim bap, and seafood pancake. On the Japanese front, you can order a variety of sushi and sashimi as well as cooked dishes such as okonomiyaki, katsuu-don, and takoyaki (octopus balls).

Honestly, it's an extensive menu, of which only a small portion I have tried!

Overall, we were quite happy with our food. The fried chicken, of course, is the true star. However, I thought the other dishes were quite enjoyable as well. The bi bim bap was tasty and the seafood salad was decent. In general, the prices were quite reasonable (most items were in the $10-$15 range), and the restaurant is (overall) a pretty good value for what it delivers.


Bon Chon
123 Brighton Ave
Allston, MA 02134




It's still not too late to enter the Chinese Wok Kit Giveaway!

Victoria Seafood

Ginger Scallion Twin Lobsters

I don't get it. I'm not Cantonese. I never grew up eating Cantonese food. Yet, for some odd reason, this Cantonese restaurant outside of Chinatown makes me feel right at home.

You know what I'm talking about, right? The type of restaurant where you walk in and you feel like you can just relax? Usually these places are far from fancy. Instead, more often than not, the food, ambiance, and menu are typically simple and straightforward.

For some reason I can't pinpoint, Victoria Seafood is that type of restaurant for me. Maybe it's the reasonably private and cushy booth seats Bryan and I always score whenever it's just the two of us. Maybe it's the prospect of ordering familiar favorites, such as the Deep Fried Tofu with Crab Sauce or the Fish Maw Soup. Or maybe the cheap prices of the food relieve any stress related to the cost of the meal.

Whatever the reason, whenever I begin poring over the menu at Victoria Seafood, I get excited at the idea of sitting back in a wide cushy booth while chewing, crunching, or slurping some of my favorite dishes.

After a reasonably long hiatus, we recently visited Victoria Seafood in Allston with medium sized group of friends. It was great - we had enough people to order several dishes, including the awesome ginger and scallions twin lobster deal (pictured above), which you can get for $15.99 if you spend enough money there. I can't remember the exact details, but it's something like you have to order at least 1-2 additional dishes or maybe spend at least another $15. In any event, it was not a problem for a group of 6 to fit the minimum requirement for the twin lobster deal.

The twin lobsters are good, and this is probably one of the lowest priced twin lobster deals in Boston.

Salt and Pepper Squid ($9.75)
I still have not found a really good salt and pepper squid in Boston, and this one was similarly mediocre. Most people at my table liked it, but I personally thought it was over-battered. The flavor was pretty good, but I was disappointed with the texture.

Fish Maw Soup ($9.25)
What is fish maw? The "maw" is actually the air bladder of the fish. It's got an interesting texture - sort of spongy, light, with a bit of bounce. The soup is generously filled with this stuff, making it a bit chowder-like, even though the soup itself is still quite light. As I mentioned before, this one of our favorite soups to order as a starter. Bryan loves pouring tons of white pepper on top.

Seafood In Nest ($13.95)
Bryan and I never order this when we are alone, but it presents nicely for a larger group. The "nest" is actually made of deep fried taro root. I actually did not like this dish. The seafood did not taste particularly fresh, and the flavors were uninspiring.

Braised Beef Hot Pot ($9.95)
However, I really liked the braised beef hot pot (which I had also never had until this dinner). The beef was nice and tender, made soft by being cooked for a long period of time in an aromatic soy-based broth. The meat was deep, rich, and flavorful. Everyone at the table really liked this.

Deep Fried Tofu with Crab Sauce ($9.95)
I love this dish. My Cantonese friend just told me she doesn't think it's Cantonese. I have no clue what it is, but frankly I don't really care as long as it's delicious. I love the rich, crab-flavored sauce (made up of real crab meat) that just douses the freshly fried tofu squares. It's delicious.

Pea Pod Stems ($13.95)
Pea Pod stems are one of my favorite greens to order in a Chinese restaurant. We like ordering it simply stir fried with garlic. I like the way they cook it here because it's not too greasy yet it's still very flavorful.

Overall Thoughts
This is probably one of the best authentic Cantonese restaurants outside of Chinatown. In fact, once it opened, we visited Chinatown much less frequently because it was so easy to come here instead for a pretty good Cantonese food. The menu is quite authentic, and on any given night, the place will be teeming with Asians - a good sign! The prices are fantastic here, and you can have a feast without spending too much money. It's not the cleanest place in the world (definitely inspect your plates and silverware!), but the service is fast, the food is pretty good, and the environment is comforting.

Victoria Seafood
1029 Commonwealth Ave
Boston, MA 02215

Fish Market

"Fish Market" is a new sushi restaurant that very recently opened in Allston. Nestled in a neighborhood with Gitlo's (Cantonese dim sum), Jo Jo Taipei (Taiwanese food), and Shabuzen (shabu shabu), it really rounds out the neighborhood's Asian selections nicely. I'm a bit jealous of all those people that live right in Allston - what food choices!

Founded by two sushi chefs from Oishii (pictured above), the menu feels eerily similar as you recognize familiar offerings -- for a fraction of the price. The restaurant is tiny (similar to Oishii), consisting of a sushi bar and about three tables. Make sure to call ahead if you have a large party (like we did).

My over all impression? The fish is fresh, the sushi skills are very solid, and the prices are reasonable. I would rank it similarly to Fugakyu, and definitely above places like Bluefin, Cafe Sushi, Daikanyama, and Dabin. You can tell these chefs have had good training - they clearly know what they are doing. The result? Cool, innovative dishes not found in your typical run-of-the-mill sushi joint. The chefs are also really nice, and are very generous in offering various freebies on the house.

For example, not only did they take an additional 10% off our bill, they also offered us appetizers and desserts on the house.

One negative - the service was a bit slow, although that can be expected. There were only two sushi chefs making sushi for a table of 10. However, the dishes were made with care, and each entree was beautifully presented.

One of my favorites was the toro with tempura crumbs. Toro (tuna belly) is finely chopped up and mixed with spicy mayo, sesame oil, and some other spices. The mixture is then either served in a bowl ("sashimi style") or on top of rice (nigiri style - see left most piece in picture above). The toro itself was already really good, and the mix of flavors enhanced the sushi.

I also ordered salmon (my favorite) and super white tuna. Although both were fine, neither one amazed me, and I think I've had more flavorful fish at Fugakyu (and definitely at Oishii). Nevertheless, they were enjoyable.

I ordered one of my favorite rolls from Oishii - the yellowtail truffle maki (pictured at the top). Although it was good, it was noticeably less tasty than Oishii's truffle maki. I wasn't sure why. It wasn't until later that I figured out why. I went back to Oishii's menu and noted that their version is make with toro instead of yellowtail. That makes a lot of sense now . . . naruhodo . . Oishii's roll is also around $25 while this roll was only $15, so perhaps it's a bit unfair to compare the two.

The restaurant is new, so it's natural that they have some kinks to work out. Nevertheless, the sushi is really fresh and definitely expertly prepared. The lunch prices are phenomenal (around $10) and are definitely an insane bargain considering the quality and skill in the food you get -- especially when you add in the freebies! (my friend said she got toro appetizer for free the last time she went!) Do check this place out.

Note: As part of their grand opening (up until August 31), they are offering free desserts during lunch and free appetizers and dessert during dinner.

Sashimi Combo

Spicy salmon roll

Rainbow roll

Our free appetizer
Sashimi combo in all its glory

Our free dessert. We got to choose from various Asian flavored ice creams (red bean, green tea, and black sesame!); mochi ice cream; or fried ice cream (shown below).

170 Brighton Ave
Boston, MA 02134
(617) 783-1268

Fish Market

"Fish Market" is a new sushi restaurant that very recently opened in Allston. Nestled in a neighborhood with Gitlo's (Cantonese dim sum), Jo Jo Taipei (Taiwanese food), and Shabuzen (shabu shabu), it really rounds out the neighborhood's Asian selections nicely. I'm a bit jealous of all those people that live right in Allston - what food choices!

Founded by two sushi chefs from Oishii (pictured above), the menu feels eerily similar as you recognize familiar offerings -- for a fraction of the price. The restaurant is tiny (similar to Oishii), consisting of a sushi bar and about three tables. Make sure to call ahead if you have a large party (like we did).

My over all impression? The fish is fresh, the sushi skills are very solid, and the prices are reasonable. I would rank it similarly to Fugakyu, and definitely above places like Bluefin, Cafe Sushi, Daikanyama, and Dabin. You can tell these chefs have had good training - they clearly know what they are doing. The result? Cool, innovative dishes not found in your typical run-of-the-mill sushi joint. The chefs are also really nice, and are very generous in offering various freebies on the house.

For example, not only did they take an additional 10% off our bill, they also offered us appetizers and desserts on the house.

One negative - the service was a bit slow, although that can be expected. There were only two sushi chefs making sushi for a table of 10. However, the dishes were made with care, and each entree was beautifully presented.

One of my favorites was the toro with tempura crumbs. Toro (tuna belly) is finely chopped up and mixed with spicy mayo, sesame oil, and some other spices. The mixture is then either served in a bowl ("sashimi style") or on top of rice (nigiri style - see left most piece in picture above). The toro itself was already really good, and the mix of flavors enhanced the sushi.

I also ordered salmon (my favorite) and super white tuna. Although both were fine, neither one amazed me, and I think I've had more flavorful fish at Fugakyu (and definitely at Oishii). Nevertheless, they were enjoyable.

I ordered one of my favorite rolls from Oishii - the yellowtail truffle maki (pictured at the top). Although it was good, it was noticeably less tasty than Oishii's truffle maki. I wasn't sure why. It wasn't until later that I figured out why. I went back to Oishii's menu and noted that their version is make with toro instead of yellowtail. That makes a lot of sense now . . . naruhodo . . Oishii's roll is also around $25 while this roll was only $15, so perhaps it's a bit unfair to compare the two.

The restaurant is new, so it's natural that they have some kinks to work out. Nevertheless, the sushi is really fresh and definitely expertly prepared. The lunch prices are phenomenal (around $10) and are definitely an insane bargain considering the quality and skill in the food you get -- especially when you add in the freebies! (my friend said she got toro appetizer for free the last time she went!) Do check this place out.

Note: As part of their grand opening (up until August 31), they are offering free desserts during lunch and free appetizers and dessert during dinner.

Sashimi Combo

Spicy salmon roll

Rainbow roll

Our free appetizer
Sashimi combo in all its glory

Our free dessert. We got to choose from various Asian flavored ice creams (red bean, green tea, and black sesame!); mochi ice cream; or fried ice cream (shown below).

170 Brighton Ave
Boston, MA 02134
(617) 783-1268

May's Cafe

May's Cafe is a tiny, family owned Taiwanese restaurant tucked in the middle of a purely residential neighborhood in Allston. The food is Taiwanese home cooking - and it's very good.

We arrived on a Thursday night around 7 PM. Surprisingly, the place was relatively empty and thus we were able to nab one of the two parking spots that May's Cafe owns. The decor inside is clean and pleasant. May herself ended up taking our order and serving us that evening.

Perhaps I'm partial to Taiwanese food, but I really enjoyed the food we had. For appetizers, we ordered the fresh steamed greens ($4.75), the egg pancake ($4.75), and formosa turnip cake ($4.75). The greens were delicious - a small plate of steamed leafy greens tossed in a garlicky-soy based sauce. The egg pancake was also very good. The formosa turnip cake was fine - a lot less greasy than the typical turnip cake you'd get at a dimsum place.

We ordered three dishes as well. An interesting fried rice which consisted of Chinese sausage, pineapple, cabbage, and pork sung ($9.95); Da Loo noodle soup (thick noodle soup with eggs, vegetables, and seafood) ($10.95); and shredded pork with bamboo shoot and beancurd ($11.95 entree/$8.50 rice plate).

The food reminded me of home cooking - which, essentially, is what it is. May Pan's parents do most of the cooking in the back. The cooking style is less reminiscent of large scale Chinese restaurant cuisine, which often involves deep flash frying meats and vegetables in hot oil. Instead, it's more like the stuff that you're Taiwanese mom would make for you when visit home - simple stir fry on a small wok. None of the dishes were overly greasy, yet all had very satisfying flavors.

I loved the fried rice, not only because of its awesome blend of flavors, but also because of the ratio of rice to "stuff." I'd say the rice was about 45% of the dish, which made it quite flavorful and fun to eat. The pork sung adds an interesting dimension to the dish. I think I'm gonna try that some time. The shredded pork with bamboo shoot and beancurd dish was also very tasty. It was spiced with chili oil to just the right amount of heat. The DaLoo noodles were also good. According to Bryan, it doesn't compare to California, but it's probably the best DaLoo noodles that we've had in Boston to date.

Finally, the kitchen went out of their way to accommodate the young child that was in our dining party. He kept requesting "tang yuan" (Rice balls). The waitress (May) kept telling him that they didn't have any. Finally, May's parents decided to hand-make some rice balls on the spot. After about 10 minutes, a piping hot bowl of red bean soup with rice balls appeared. The little boy was ecstatic.

Boston.com did a review on May's cafe back in October. According to that article, May cares a lot about healthy eating, and thus cooks with less oil and salt compared to a typical Chinese restaurant. She also offers Akai whole grain rice, fruit shakes and smoothies, herbal tea, and boba tea. Oh, and the bathroom was immaculate.

In conclusion, this is truly a hidden gem that's a bit hard to find. If you like simple, Taiwanese home cooking, this is definitely worth the visit.

May's Cafe

May's Cafe is a tiny, family owned Taiwanese restaurant tucked in the middle of a purely residential neighborhood in Allston. The food is Taiwanese home cooking - and it's very good.

We arrived on a Thursday night around 7 PM. Surprisingly, the place was relatively empty and thus we were able to nab one of the two parking spots that May's Cafe owns. The decor inside is clean and pleasant. May herself ended up taking our order and serving us that evening.

Perhaps I'm partial to Taiwanese food, but I really enjoyed the food we had. For appetizers, we ordered the fresh steamed greens ($4.75), the egg pancake ($4.75), and formosa turnip cake ($4.75). The greens were delicious - a small plate of steamed leafy greens tossed in a garlicky-soy based sauce. The egg pancake was also very good. The formosa turnip cake was fine - a lot less greasy than the typical turnip cake you'd get at a dimsum place.

We ordered three dishes as well. An interesting fried rice which consisted of Chinese sausage, pineapple, cabbage, and pork sung ($9.95); Da Loo noodle soup (thick noodle soup with eggs, vegetables, and seafood) ($10.95); and shredded pork with bamboo shoot and beancurd ($11.95 entree/$8.50 rice plate).

The food reminded me of home cooking - which, essentially, is what it is. May Pan's parents do most of the cooking in the back. The cooking style is less reminiscent of large scale Chinese restaurant cuisine, which often involves deep flash frying meats and vegetables in hot oil. Instead, it's more like the stuff that you're Taiwanese mom would make for you when visit home - simple stir fry on a small wok. None of the dishes were overly greasy, yet all had very satisfying flavors.

I loved the fried rice, not only because of its awesome blend of flavors, but also because of the ratio of rice to "stuff." I'd say the rice was about 45% of the dish, which made it quite flavorful and fun to eat. The pork sung adds an interesting dimension to the dish. I think I'm gonna try that some time. The shredded pork with bamboo shoot and beancurd dish was also very tasty. It was spiced with chili oil to just the right amount of heat. The DaLoo noodles were also good. According to Bryan, it doesn't compare to California, but it's probably the best DaLoo noodles that we've had in Boston to date.

Finally, the kitchen went out of their way to accommodate the young child that was in our dining party. He kept requesting "tang yuan" (Rice balls). The waitress (May) kept telling him that they didn't have any. Finally, May's parents decided to hand-make some rice balls on the spot. After about 10 minutes, a piping hot bowl of red bean soup with rice balls appeared. The little boy was ecstatic.

Boston.com did a review on May's cafe back in October. According to that article, May cares a lot about healthy eating, and thus cooks with less oil and salt compared to a typical Chinese restaurant. She also offers Akai whole grain rice, fruit shakes and smoothies, herbal tea, and boba tea. Oh, and the bathroom was immaculate.

In conclusion, this is truly a hidden gem that's a bit hard to find. If you like simple, Taiwanese home cooking, this is definitely worth the visit.