A Day in Princeton & Beyond – University, Grounds for Sculpture, & Trenton


Date Published: April 21st, 2025 | Last Updated: April 21st, 2025
Author: Abby | Category: Travel, USA
Date of travel: March 1st, 2025

Princeton, New Jersey is roughly a 1.5 hour drive from NYC which makes it a great day trip away from the big city. In fact, it is exactly halfway between Philadelphia and New York, which were the two wealthiest cities back in the days and as a result, Princeton was a popular stop for stage coaches to let their horses rest. You can still find old stone horse troughs still around town!

Princeton is of course home to the famous Princeton University. The main highlight of this town is to tour the campus but there are some cool shops around this town as well to check out. This post will highlight a tour around the college campus, some famous houses, and the nearby Grounds for Sculpture and Trenton, the capital of New Jersey.

How many days do I need?

There’s not all that much “to do” in Princeton, so a half a day will be enough to see the highlights and check out the campus. Make it a full day if you want to visit Grounds for Sculpture.

Parking:

The best parking will be at Spring Street Garage (24 Spring St, Princeton, NJ 08542) which has very reasonable rates and is conveniently located in the middle of town.

Book a walking tour

Booking a walking tour is the best way to explore both the town of Princeton and Princeton University. There are so many notable buildings with a unique history that it’s easy to miss if you walk around yourself. The university campus is also quite large and can be easy to get lost. In this blog post I’ve highlighted some notable places, but they were all covered on our walking tour.

We booked our walking tour with this company. It was reasonably priced and informative. The guy that did our tour seemed to be new 😅 but we still hit all the spots.

Nassau Street is the main street of Princeton with shops and restaurants. Although we didn’t have time to grab a bite, our tour guide recommended Winberie’s Restaurant & Bar and Triumph Restaurant & Brewery off of Palmer Square.

Apparently most of the nightlife here is targeted to the undergrads.

Nassau Street
An old stone water trough for stage coach horses back in the day (now filled in with concrete)

Across from Princeton University at the corner of Nassau Street and Witherspoon Street is a tudor style building called Lower Pyne (now home to Hamilton Jewelers). This beautiful building was built in 1896 and was used for commercial shops on the ground level and student dormitories above. In 1950 the dormitories were converted to office spaces. You’ll see this iconic building on many post cards of Princeton.

The campus grounds of Princeton University is open to all and you can freely walk around and explore, but access into the buildings is restricted.

For prospective students, you can book a free university tour with admissions information.

For tourists that just want to learn the history of this famous campus, the university runs historical tours with limited dates in the fall or you can book a third party tour company like we did that will not only explore the campus but around the actual town as well.

I’ve highlighted some interesting spots around campus below:

FitzRandolph Gate is located just off of Nassau Street, across the street from the Lower Pyne building and infront of Nassau Hall. It is the official entrance to the Princeton University campus. It was erected in 1905 and named after Nathaniel FitzRandolph, who was instrumental in raising the money and land needed to build the college.

The gate was originally always kept closed and locked except for special occasions such as graduation, but the class of 1970 ensured that the gate would always remain open “in a symbol of the University’s openness to the local and worldwide community”.

There is a local superstition that if you exit from FitzRandolph Gate before graduation, you will never graduate from Princeton. You can enter the campus through the gates, but not leave unless you’ve graduated. This includes babies and children that may wish to attend Princeton in the future 😂. Our tour guide was a graduate of Princeton and says that this superstition is still very much alive to this day.

Princeton University had a couple of different locations (including Newark, NJ) before settling into its current location. At the time, Aaron Burr Senior (father of Aaron Burr Jr. – the guy who shot Alexander Hamilton, for you Hamilton fans) was the president of the college. The small yellow building below is where Aaron Burr Sr. lived at the time as he oversaw the building of this new campus.

Where Aaron Burr Sr lived

Nassau Hall is the first building of the college and also the oldest building on campus. It’s the first building you’ll see through FitzRandolph Gate and its covered with ivy around the majority of the building.

Throughout the years they’ve had many university presidents that kept dying from random things. The university was in a poor state with debt and poor instruction. John Witherspoon came on as the university’s 6th president and was monumental in saving the school from closing down. He travelled to New England and the South and recruited the wealthy to join the school. He updated the curriculum and turned Princeton from a place that predominantly trained clergymen into a place equipped to produce the future leaders of tomorrow.

Although Witherspoon is credited for the expansion and progression of the university, his racist roots in slave ownership has been a topic of heavy controversy. There have been petitions to remove his statue outside of East Pyne Hall, pictured below.

Statue of John Witherspoon in front of East Pyne Hall

East Pyne was built in the late 1800s as an extension to the Chancellor Green Library next door. When entering the middle gates, you’re inside an enclosed square with beautiful architecture surrounding you. This site has been a popular choice for filming movies including the latest movie Oppenheimer.

The Princeton University Chapel sits in the middle of the campus and was built in the 1920s to replace the previous chapel that had burned down. Its gothic architecture has a hidden surprise – the 5 stone makers hid their faces into the outside of this building (see if you can spot one in the photos!). Inside this beautiful building are impressive stain glass that lines the walls and is said to be the most valuable stain glass in the Western Hemisphere! The pews are carved from wood that was intended for Civil War gun carriages.

It’s a highly sought after place to get married. Our tour guide told us there’s about a 5 year waiting list to get married here! 😮

Across the chapel is the Princeton University Library. This enormous library holds over 7 million books including many rare books. It is one of the largest libraries in the world by number of volumes. There’s no public access to the library.

Across the chapel is Prospect House, built in 1851 and housed the university’s presidents for about 100 years, until they were relocated to the Walter Lowrie House (which was originally used as a guest house). I can’t quite find the exact reason why they relocated from this beautiful mansion, but online sources say it coincided with renovations to the building and turning it into a faculty club. Our tour guide says that in the 60s there were protests that a president shouldn’t live so lavishly in the centre of the campus. Whatever the reason, it’s currently the staff and faculty dining area. It’s a pretty nice building. People who get married at the chapel will usually also have their wedding reception here. There’s also a nice garden in the summer.

Witherspoon Hall was the most modern and elegant dormitory when it was first built in 1877. It was the first to have electricity and indoor plumbing. This is the first building you come upon when entering the campus by stage coach and has been purposefully made to attract a more “affluent” student population (aka them rich kids to bring their money to the school). There are even dumbwaiters and special corridors and rooms for servants!

Witherspoon Hall

The Princeton University Art Museum has an impressive collection that has been mentioned time and time again as a “must do” when visiting Princeton. Unfortunately they are currently in the works of opening up a new building that’s not set to open until October 2025. It’s located near Prospect House.

Princeton University Art Museum

Address: 112 Mercer Street, Princeton, New Jersey

Albert Einstein lived here in the final 22 yrs of his life. He was invited to Princeton to be the first to join a think tank – the Institute for Advanced Study (IAS, the one they featured in Oppenheimer). He was never employed by the university while he lived in Princeton. The house is now a private residence even though it is owned by the IAS. There’s no place markers for this house, but the home next door has a sign 😉.

Library Place is a street where all the fancy houses are with many of them belonging to celebrities or have had a famous person live there. It’s a lovely quiet street to walk down and gawk at all the beautiful houses. 82 Library Place was the former home of President Woodrow Wilson. This man was super racist even for his time, but his house was damn beautiful. There were a few other famous houses on this street, but this was the only one I could remember 😂.

Woodrow Wilson’s house

On Boudinot Street sits Peter Benchley’s former home, the author of Jaws. It sold for 2.5 million in 2012.

Benchley Home

Morven Museum & Garden on Stockton Street was the home Richard Stockton, a signer of the Declaration of Independence. This home is now a museum and garden.

Morven

This park is just outside of town. It’s a big field with a monument and is the site where the Battle of Princeton was fought. Unfortunately we didn’t have time to stop here.

Address: 80 Sculptors Way, Hamilton Township, NJ 08619
Cost: $25 per adult

A 15 minute drive from Princeton is Grounds for Sculpture. It is a massive outdoor area with multiple small trails that lead to random sculptures. It’s a pretty cool place with some nice scenery along the water and amongst the tress. Toby and I aren’t big sculpture people but we found some that were pretty neat. There’s a restaurant here called Rat’s Restaurant that has good reviews – we didn’t have time to go, but it looked like a cool place to hang out by the water. It took us about 1 hour to walk through it all, but some people recommend spending at least 2-3 hours, especially if you plan to go to the cafe (reservations recommended).

Trenton is New Jersey’s capital city. We’ve made it our goal to try and hit as many capital cities as we can, even if they’re not that popular. Trenton is only a short 20 minute drive away from Princeton so we figured we’d check it out. The downtown area looked decent with tree-lined streets and nice shop front buildings, but on closer look many of them looked suspicious or run down and none of them were any I’ve ever heard of and many were vacant. There were also many questionable characters around town. I’ve read that there are some nice museums and restaurants in the area, but the few streets we drove down didn’t make us want to get out of the car.

Trenton Farmer’s Market: I love a good farmer’s market, so we headed to the Trenton Farmer’s Market that was only a few minutes away. The outside did not look nice at all. Unfortunately the inside wasn’t much of an improvement either. The market barely had any produce (perhaps we were in the wrong season) and the produce they did have did not look great and some were more expensive than prices in Manhattan! The shops were kinda junky, with old “antiques”, some handmade items, and a few homemade jam stalls. It took us 10 mins to walk through it all. Although I will say, there were a couple of decent looking meat, sausage and cheese shops, but that was it.

Taiwanese Popcorn Chicken 鹽酥雞


Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: appetizers, Asian, easy, snacks, Taiwanese
Serves: 4 as a snack (1 large bowl) | Prep time: marinate for 12 hours | Cook time: 20 minutes

Jump to recipe |

Ohhh yesssssss! I’m so excited to share this recipe with you all because Taiwanese popcorn chicken is SUPER addicting and is one of my all time favourite Taiwanese street foods. There used to be quite a few night market food stalls in Taiwan that sell this, but for some reason in recent years it’s been harder and harder to find. My parents’ place in Taiwan is within walking distance to the Shih-lin night market and when we were kids, we used to visit every summer and would occasionally go to the shitty small movie theatre in the night market for a cheap late night flick. Instead of popcorn as the traditional movie theatre food, popcorn chicken was our weakness. We would always go to the same popcorn chicken stall and each order our own large portion for the movie, along with a few fried tempura fish cakes. It was a time of bliss – I’d look forward to the chicken more than the actual movie 🙃. Now every time I see Taiwanese popcorn chicken, I’m transported back to those days of my parents taking us kids to the movies and indulging at the night market. That shitty movie theatre has since closed down and that food vendor is no longer there 😢, but I’m glad I figured out how to recreate the recipe so I can have it on demand any time.

How does Taiwanese popcorn chicken differ from regular popcorn chicken, you ask?

First of all, the batter coating is made with sweet potato starch rather than just regular flour which creates a more delicate crisp. Secondly, the chicken is marinated in a mix of common Taiwanese ingredients such as cooking rice wine, white pepper, and 5-spice powder that gives it a distinct flavour. Thirdly, this is eaten without a sauce, but topped with ground white pepper, salt, and chilli powder (optional). Fourth and finally, it is served with deep fried Thai basil leaves which in my opinion is crucial and adds an extra layer of flavour between bites of chicken. I am a Taiwanese popcorn chicken snob and will only order from food stalls if they serve it with the basil leaves 😅.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Chicken Marinade:
    • 3 Tbsps soy sauce
    • 1.5 Tbsps cooking rice wine/michu
    • 3 cloves garlic, minced
    • 3 tsps white sugar
    • 3/4 tsp kosher salt
    • 3/4 tsp ground white pepper
    • 1/2 tsp 5-spice powder
    • 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
  • 2 Tbsps all purpose flour
  • 1/4 tsp baking powder
  • 1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
  • 4 cups oil for frying (ie. canola, vegetable)
  • 1 large handful of Thai basil leaves, washed and throughly dried
  • Seasoning:
    • 1/2 tsp chili powder (optional)
    • 1/2 tsp ground white pepper
    • 1/4 tsp fine salt

Directions:

Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.

The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.

Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.

Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate.

Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a cooling rack or a paper towel-lined plate to crisp up.

Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

Summarized Recipe:

Taiwanese Popcorn Chicken 鹽酥雞

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: appetizers, Asian, easy, snacks, Taiwanese
Serves: 4 as a snack (1 large bowl) | Prep time: marinate for 12 hours | Cook time: 20 minutes

Ingredients:

  • Chicken Marinade:
    • 3 Tbsps soy sauce
    • 1.5 Tbsps cooking rice wine/michu
    • 3 cloves garlic, minced
    • 3 tsps white sugar
    • 3/4 tsp kosher salt
    • 3/4 tsp ground white pepper
    • 1/2 tsp 5-spice powder
    • 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
  • 2 Tbsps all purpose flour
  • 1/4 tsp baking powder
  • 1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
  • 4 cups oil for frying (ie. canola, vegetable)
  • 1 large handful of Thai basil leaves, washed and throughly dried
  • Seasoning:
    • 1/2 tsp chili powder (optional)
    • 1/2 tsp ground white pepper
    • 1/4 tsp fine salt

Directions:

  1. Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.
  2. The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.
  3. Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.
  4. Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate. Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a paper towel-lined plate to crisp up.
  5. Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

Asian Smashed Cucumber Tomato Egg Salad


Date Published: Mar 5th, 2024 | Last Updated: Mar 5th, 2024
Author: Abby |Category: Asian, side dishes, salads, mains, <30 mins, easy, quick, healthy, low-cal, Taiwanese, vegetarian
Serves: 2 as mains, 1 large plate | Prep time: 30 mins | Cook time: 5 mins

Jump to recipe |

This recipe came to me on a search to use up leftover salad ingredients to clear the fridge before our 2 week vacation overseas. It’s quick, easy, flavourful, and kept us on track of our healthy eating goals! This dish is like a cross between a smashed cucumber salad and a tomato egg stir-fry (番茄炒蛋).

In our efforts to be more healthy in this new year, we stocked up on fresh salad ingredients in bulk from Costco just over a week ago and have been slowly getting through it before our trip (it’s amazing how long cos lettuce keeps in the fridge!). It’s the night before our flight and we managed to finish all the leafy greens, but I still had one cucumber and a handful of cherry tomatoes left. Toby has not been a fan of this batch of cherry tomatoes and says they’re too tart for him (I think it’s fine), so instead of making a basic chopped cucumber and tomato salad, I looked for other options that might mask the tomatoes, but to also be quick and easy so I could start packing. I came across this recipe from Bon Appétit. It came out beautifully and so easy the first time. I’ve made some adaptations and added in exact measurements and ended up with this recipe to share!

What is Asian Smashed Cucumber Salad?

Smashed cucumber salad is a very popular Chinese starter/side dish. It’s served cold and in its essence is a mix of cucumber, salt, raw garlic, and some sort of acid (usually black vinegar). It’s supposed to light and refreshing, yet still have a punch of garlicky saltiness to be savoury. There are many variations out there and some people will add in sesame seeds, chilli, ginger, and/or cilantro. You’ll commonly see this dish not only in nice restaurants, but also in small street-side shops in Taiwan. It’s quick, easy, and takes minimal effort and ingredients. An Asian smashed cucumber salad does not traditionally have tomatoes nor eggs in it, so if you want to go the OG route, leave them out, but I prefer this version because it bulks it up and balances the dish out so it’s not so punchy in flavours and you can eat a whole bowl in one sitting as a main meal.

Smashing is important!

A key component to this dish is smashing the cucumbers. If your cucumbers look like they’ve been chopped, then you haven’t smashed them enough. You want the outside skin to crack and the inside to be crushed, but not flattened. Smashing cucumbers allow the marinating sauce to penetrate deeper and infuse the flavours better. It’s also a good way to relieve some stress 😜.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 cucumber (English hothouse – those long ones)
  • 1/2 Tbsps cooking salt
  • A large handful of cherry tomatoes, halved
  • 2 large cloves garlic, minced
  • 1/4 cup black vinegar
  • 2 Tbsps granulated sugar
  • 6 eggs
  • 3 green onions/scallions, sliced
  • 1/4 tsp white pepper
  • Drizzle of sesame oil 
  • 2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.

Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.

Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.

Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

Summarized Recipe:

Asian Smashed Cucumber Tomato Egg Salad

Date Published: Mar 5th, 2024 | Last Updated: Mar 5th, 2024
Author: Abby |Category: Asian, side dishes, salads, mains, <30 mins, easy, quick, healthy, low-cal, Taiwanese, vegetarian
Serves: 2 as mains, 1 large plate | Prep time: 30 mins | Cook time: 5 mins

Ingredients:

  • 1 cucumber (English hothouse – those long ones)
  • 1/2 Tbsps cooking salt
  • A large handful of cherry tomatoes, halved
  • 2 large cloves garlic, minced
  • 1/4 cup black vinegar
  • 2 Tbsps granulated sugar
  • 6 eggs
  • 3 green onions/scallions, sliced
  • 1/4 tsp white pepper
  • Drizzle of sesame oil 
  • 2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

  1. Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.
  2. Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.
  3. Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.
  4. Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.