Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal


Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

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If you’re a fan of mushrooms, pumpkin, and curry, this is the perfect recipe for you! Adapted from this New York Times Recipe, this is the ultimate winter comfort dish. It’s savoury, hearty, filling, and packed with flavour! This curry is fully vegetarian & vegan, but for my carnivorous readers, you could easily add in some shredded roasted chicken at the end to amp up the protein, but this robust curry stands well on its own and is guaranteed to be filling.

This recipe is easy and keeps well in the fridge, so you can make it ahead of time or meal prep for the week!

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:

  • 1.2kg pumpkin or butternut squash (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
  • Salt and black pepper
  • 6 medium shallots (or 1 medium onion), diced
  • 1 tsp (4g) black mustard seeds
  • 1 tsp (3g) cumin seeds
  • 40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
  • 4 garlic cloves, minced
  • 2 tsps (4g) ground coriander
  • 1 tsp (3g) ground turmeric
  • 2 tsps of kosher salt
  • 1/2 tsp ground cayenne (optional)
  • 1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
  • 750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
  • 1 zucchini, diced
  • 1 can (403ml) unsweetened coconut milk
  • Optional: splash of fish sauce instead of salt at the end for extra flavour
  • Serve with: cooked basmati rice

Directions:

Preheat oven to 200˚C/400˚F.

Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.

In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften.

Then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.

Add curry leaves mustard seeds, cumin seeds
Let it sizzle
Add minced garlic and spices
Add chilis

Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the 1 can of coconut milk and roasted pumpkin (from step 2). Simmer until the vegetables are fully cooked (5-10 minutes).

Add mushrooms
Add zucchini
Cook until mushrooms soften
Add pumpkin
Add coconut milk
Simmer until all the veg are all cooked

Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!

Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

Summarized Recipe:

Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

Ingredients:

  • 1.2kg pumpkin (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
  • Salt and black pepper
  • 6 medium shallots (or 1 medium onion), diced
  • 1 tsp (4g) black mustard seeds
  • 1 tsp (3g) cumin seeds
  • 40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
  • 4 garlic cloves, minced
  • 2 tsps (4g) ground coriander
  • 1 tsp (3g) ground turmeric
  • 2 tsps of kosher salt
  • 1/2 tsp ground cayenne (optional)
  • 1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
  • 750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
  • 1 zucchini, diced
  • 1 can (403ml) unsweetened coconut milk
  • Optional: splash of fish sauce instead of salt at the end for extra flavour
  • Serve with: cooked basmati rice

Directions:

  1. Preheat oven to 200˚C/400˚F.
  2. Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.
  3. In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.
  4. Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the roasted pumpkin (from step 2) and 1 can of coconut milk. Simmer until the vegetables are fully cooked (5-10 minutes). Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!
  5. Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

AbbyLeave a comment

Everything You Need to Know to Witness the Incredible Horseshoe Crab Migration


Date Published: Nov. 12th, 2025 | Last Updated: Nov. 12th, 2025
Author: Abby | Category: Travel, USA
Date of travel: June 9-10, 2025

Contents:

  1. What is the Horseshoe Crab Migration?
  2. Where to see the Horseshoe Crab Migration?
  3. Timing is Crucial to Witness the Migration!
  4. What to Bring to See the Horseshoe Crab Migration?
  5. Now you’re ready!
  6. One more thing, if you see any overturned horseshoe crabs…Just flip ’em!
  7. Some Final Thoughts

Being veterinarians, Toby and I get super excited about nature and different species of wildlife so of course when I found out about the horseshoe migration in Delaware, we just had to go! Toby had actually never seen a horseshoe crab in person before until last year at the New Jersey Science Centre and it blew his mind (they don’t have them in Australia)! The chance to see thousands of them in their natural habitat was something we just couldn’t pass up.

Horseshoe crabs are an amazing ancient species with fossils dating as far back as 445 million years – predating the dinosaurs! Despite the name, these incredible “living fossils” aren’t actually related to crabs at all! They’re related to the extinct trilobites and more closer related to spiders. They have fascinating anatomy and look unlike anything else on this planet – they kind of remind me of a Pokémon 😅.

When we were planning for our Delaware trip, there was surprisingly very limited information available on seeing the horseshoe crab migration. I thought this would’ve been a big tourist attraction for this amazing once a year event, but apparently not! After scouring the internet, I managed to piece together enough information for our trip and I’m sharing it here with you all!

If you want to learn more about horseshoe crabs, I found this website very helpful and informative in our research and education on the horseshoe crab, I highly recommend checking it out: https://horseshoecrab.org/

What is the Horseshoe Crab Migration?

Once a year, millions of horseshoe crabs make the journey from their natural habitat in the deeper ocean to the shallow coastal areas to spawn. This is one of the world’s oldest and largest wildlife migrations – it’s like witnessing a Planet Earth special in real life!

During spawning, the egg-laden females emit pheromones to attract the males and a single male will attach to the back of the female with special clasps. Once attached the pair will make the journey to the shore (pretty much a free piggy-back ride for the male who is usually much smaller in size than the female) where the female will deposit her eggs in the sand and the male will externally fertilize the eggs at the same time she deposits them. Although there can only be one male that attaches, often there are “satellite males” that huddle around one female in hopes of also fertilizing the eggs.

Incredibly, one female can lay 80,000 eggs in one season!!! 🤯🤯🤯 You’ll see millions of little tiny dark green eggs on the shore during the migration. These eggs provide a nutritious source for migratory birds, so you’ll also see tons of signs for migrating birds in the area at the same time.

Horseshoe Crab Eggs!
Horseshoe Crab Eggs!
Look at all the eggs getting washed around the shore! 🤯

Where to see the Horseshoe Crab Migration?

Map of spawning habitats of the Horseshoe Crabs (https://www.horseshoecrab.org/nh/habitat.html)

The Delaware Bay is the most popular place to see the horseshoe crab migration due to its location and protection from large ocean waves as well as sandy beaches. The states of Delaware and New Jersey surrounds the Delaware Bay so you should be be able to see them on either the Delaware side or the New Jersey side. Luckily there is a ferry that connects Lewes/Cape Henlopen and Cape May so you can check out both sides if you have the time (trip takes 1.5 hours one-way)! We had better luck on the New Jersey side this year but we were also two days away from the full moon on the Delaware side and only one day away from the full moon on the Jersey.

Selection of the perfect spawning site can depend on a number of factors including how coarse or fine the sand is, how quickly the sand drains, sediment of the beach…etc. The most preferred sites are usually next to large intertidal sand flat areas. Thankfully horseshoecrab.org provides a map of the popular spawning sites with the highest densities on their website seen above.

You can try your luck at any of these beaches, but since there’s only so much time between evening high tide and last light, you won’t be able to visit all of them to see the crabs before the sunset. Here are a few recommended beaches that I came across in my research:

A map of the popular beaches to see the horseshoe crab migration

Pickering Beach, DE: An official horseshoe crab sanctuary with limited public parking spaces along the road near the public access to the beach. Roughly 15 minutes south of Dover.

Kitts Hummock, DE: Another official horseshoe crab sanctuary, also with limited public parking spaces along the road near the public access to the beach.

Bowers Beach, DE: A public beach within a small bay community. There’s plenty of beach parking in a public lot on South Flack Avenue a block away (type in “Bowers Beach Parking Lot” on Google Maps or 102 South Flack Avenue, Frederica).

DuPont Nature Center, DE (2992 Lighthouse Road, Milford): This is NOT a place to see horseshoe crabs in their nature, but instead it is an education centre with interactive exhibits if you want to learn more about the horseshoe crabs!

Slaughter Beach (354 State Road 15, Milford): One of the most popular hotspots, has plenty of parking.

Reeds Beach, Middle Township, NJ: One of the more popular spots on the New Jersey Side to see the migration due to its closer vicinity to Cape May.

Our actual experience: Due to timing and our travel itinerary, we chose Slaughter Beach as our beach of choice to see the migration. Even though we went at the perfect time of day, unfortunately being that it was the end of the season and we were still 2 days out from the full moon, we only saw one mating pair. I was really disappointed after all of the effort we took to plan our trip around the migration. Luckily we had already planned to take the ferry to Cape May the next day to continue our road trip, and decided last minute to try our luck on the New Jersey side at Reeds Beach. On our way to Reeds Beach, there was a small tiny beach between a few houses on the side of the road that had TONS of horseshoe crabs!! I was ecstatic! After spending a good half an hour or so here, we headed up to Reeds Beach which surprisingly, although was a MUCH bigger beach, the number of horseshoe crabs here were a lot less (but definitely more migratory birds), so we went back to the original tiny beach 2 minutes away. My take on this experience is that if you don’t see many crabs, try driving around the area along the waters to see if there’s a pocket of beach with more crabs! (But also more importantly, try to go on a full moon or new moon unlike us to increase your chances at seeing them.)

Here are some photos of our experience at Slaughter Beach (Toby found a HUGE female that was unfortunately dead but super cool to see the anatomy up close):

Here are some photos of the little beach we found between some houses on our way to Reeds Beach in New Jersey:

Here are some photos of Reeds Beach, NJ – not as many horseshoe crabs but TONS of eggs on the shore and migratory birds in the distance:

Timing is Crucial to Witness the Migration!

The horseshoe crab migration happens every year in the spring between the end of April to the start of June, with the peak season in mid May-June. We were late to the migration when we went on June 9th-10th 2025 and although we didn’t see as many on the Delaware side, we saw plenty on the New Jersey side (more on this later).

Peak spawning occurs on a full moon or new moon and in the evening at high tide. You want to arrive at least 30 mins before high tide (it actually lines up nicely with sunset to make it all the more magical!).

The monthly tide charts on the US Harbors website is useful when picking a date and time since it has both the moon phase and the tide times in their charts. Check it out here (I have it set to Bowers Beach, but you can always google more specific tide times depending on which beach you choose to go): https://www.usharbors.com/harbor/delaware/bowers-beach-de/tides/#monthly-tide-chart

Here is a sample of the May 2026 tide chart from the US Harbors website. In case you’re unfamiliar with reading their tide chart, I’ve circled the important areas in blue and red:

To read the chart to pick the best day:

1) First look at the Moon column on the right and determine which dates are full moon and new moon. From the chart, the full moon is on Sat May 2nd and the new moon is on Sun May 17th.

2) From those dates, find the PM high tide time of the day. From the chart, it’s 10:49pm on May 2nd and 10:38pm on May 17th (circled in red).

3) Since you want to arrive 30 minutes ahead of the high tide, your ideal time to witness the migration in May 2026 would be on either May 2nd 10:19pm or May 17th at 10:08pm. (I’m writing this post in November 2025, so double check the charts before you go to ensure this forecasted information is still accurate if you’re going in May.)

Don’t worry if you can’t make it exactly on a full moon or a new moon, we were 2 days early before a full moon and still saw tons of them on the New Jersey side, but we did have to drive up and down the coast a little to find a good spot to see them.

As beautiful and amazing as this event is to witness, know that once the sun goes down, the horseshoe crabs will continue to come to shore and can get to horror movie-level numbers. I still found it really cool, but realize that it may not be for everyone – one of my coworkers was not a fan of my night time migration photos at all 😂.

Here are some night time photos of the migration so you know what to expect:

If you get all 3 things correct in terms of timing (1. season, 2. full moon or new moon, 3. evening high tide), you should be able to see hundreds if not thousands of horseshoe crabs!

If you come back to the beach early next day, you may be able to see the migratory birds feeding on the eggs!

What to Bring to See the Horseshoe Crab Migration?

  • Sturdy waterproof shoes (ie. rain boots or waterproof hiking shoes)
    • The horseshoe crabs will hang out just on the shoreline where the water and the beach meet, so if you want to get up close, waterproof shoes are recommended to avoid your shoes from getting wet.
    • Depending on the beach, there can be a lot of debris, sticks, and dead horseshoe crabs that didn’t quite make it, so a sturdy pair of shoes will be best to walk through it.
    • I’d recommend rain boots as the shoe of choice because it can smell a little fishy on the beach (after all, they are spawning), so you want to wear shoes that are easy to rinse off afterwards.
  • Bug spray or covered clothing
    • We learned this the hard way. There were so many teeny tiny flies and although I wore leggings (albeit thin), they managed to bite through and around my uncovered ankles. Although not painful, I was hella itchy for a few weeks. I counted 14 bites on both legs when we got back to our hotel. 😫
  • Headlamp or flashlight
    • Depending on the day, if the evening high tide occurs after sunset, you’ll want a light source to see these guys best. The most abundant numbers occur at night and a headlamp will keep your hands free if you’re walking through debris or taking photos.

Now you’re ready!

Now that you know the season (spring, May-June), the day (full moon or new moon), the time (30 minutes prior to the evening high tide), and the location (beaches within the Delaware Bay), you’re now ready to see the amazing horseshoe crab migration! I’d love to hear about your trip in the comments!

One more thing, if you see any overturned horseshoe crabs…Just flip ’em!

Due to their wide anatomy and the rushing waves, unfortunately you’ll more than likely see a few overturned horseshoe crabs. Sometimes they’ll be able to correct their own position with the right tide or passerby, but more often than not many of them will die stranded. So if you see an overturned horseshoe crab, just flip them over! Although they can look a little scary and pointy up close, horseshoe crabs are very gentle creatures and they do not sting nor bite. The best and gentlest way to flip them over is to grab them by the edge of the shell and flip them over. Do not grab them by the tail! Although it doesn’t look like it, they actually have very delicate tails and can damage easily.

Spread the word! Save the stranded overturned horseshoe crabs!

The ERDG (Ecological Research & Development Group), a non-profit wildlife conservation that focuses on the conservation of the world’s four horseshoe crab species, has a “Just flip ’em program” that promotes flipping stranded horseshoe crabs (https://www.horseshoecrab.org/act/flipem.html) and has made a fantastically catchy song that can be found on the website or directly linked here: https://www.horseshoecrab.org/poem/img/makinmusic/justflipem.mp3. The lyrics are amazing and I’ve literally already listened to it 3 times back to back while writing this post 😂. I wish it was on Spotify.

PS: Horseshoe crab numbers are declining due to habitat destruction and you can volunteer to be a part of the horseshoe crab survey to keep an eye on the numbers: https://www.delawarebayhscsurvey.org/.

Their website has posted volunteer survey dates every year which is a good guide to when you should go see the horseshoe crabs. I’ve attached a copy of their 2025 dates top the left.

Some Final Thoughts

  • Horseshoe crabs are super cool.
  • The annual mass migration will blow your mind 🤯 and is 100% worth it.
  • There are only 2 “perfect” days every month (new moon and full moon), so make sure you plan ahead!
  • Wear good shoes you can wash – yes, it will smell fishy.
  • Flip over any stranded overturned horseshoe crabs!

AbbyLeave a comment

Babička’s Makovec (Czech Poppy Seed Roll)


Date Published: Nov 11th, 2025 | Last Updated: Nov 11th, 2025
Author: Abby | Category: breads, Czech, dessert, pastry, snacks, vegetarian
Makes: 3 loaves (enough for a party or one Toby 😂) | Prep time: 1.5 hours | Cook time: 1 hour

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This is Toby’s all time favourite food that his babička (grandmother) makes when he visits her in Czech (next to Svíčková, of course!). We’ve been trying to learn this recipe for years, but true to OG-style grandma cooking, she measures nothing and everything is done by eyeballing it. I can usually get away by guessing the amounts she puts in when it comes to savoury cooking but baking requires precise measurements, so finally during our visit this past summer, we bought her some measuring spoons (which was surprisingly quite difficult to find to Czech) and whipped out the kitchen scale. Thanks to Toby’s translating and our diligent watchful eye on her every step (this lady moves fast in the kitchen!), I’m happy to report that we FINALLY learned her secrets and I’m very excited to add her recipe to my collection and share it with you all! 😊

Toby & a fresh tray of makovec that babi has just made for him ❤️

What is Makovec?

Makovec (pronounced: Mah-ko-vets) is a traditional Czech poppy seed roll pastry. It’s made of a light and fluffy bread-like pastry that’s rolled around a sweet filling made of freshly ground poppy seeds.

(Note: Some people use the term Makovec to describe a square poppy seed cake rather than the roll. According to Toby and babi, they’ve always referred to makovec as the roll.)

What makes this recipe so special from the others?

There are many variations of makovec around. Some people make it with raisins in the mixture, others put a lemon icing overtop. The neighbouring countries of Poland call it makowiec and Slovakia calls it maková štrúdla. This recipe is specifically Toby’s grandmother’s version. Call it nostalgic bias, but Toby and I have travelled quite a bit and he always gets super excited when he sees someone selling poppy seed cake, but no matter how many farmers markets and European bakeries we visit, nothing compares to babi’s version. Her version is made with strawberry jam mixed in the poppy seed filling for that extra strawberry flavour, and she finishes it off with a streusel crumb topping (which I’ve never seen anyone else do!). The ratio of bread to filling is also on point 👌 – too many times we find that there’s too much bread and not enough filling – poppy seed is not a robust flavour on its own so if there’s too much bread it drowns out the filling.

Toby & his babička making makovec (May 2025)

Grinding Poppy Seeds – Is it necessary?

Yes! Poppy seeds are the star of this dessert and it is imperative to grind down the seeds for a few reasons:

  1. Flavour: Grinding the seeds releases their natural rich oils and flavours. Eating unground poppy seed on its own is quite flavourless.
  2. Forming a paste: Ground seeds absorb moisture and is essential to form a paste when we’re cooking down the filling. You won’t get the texture we’re looking for unless the seeds are ground.
  3. Texture: Ground seeds are less gritty and provides a smoother texture when eating.

How to Grind Poppy Seeds

The best way to grind down poppy seeds is to use a dedicated poppy seed grinder. It’s usually about $40-$50 and is worth the investment if you’re into poppy seed desserts. We use this one from Tescoma: https://a.co/d/iUgRhGq. We found it to be reasonably priced with good reliability.

If you don’t have a poppy seed grinder, you can use a clean coffee grinder, spice grinder, mortar and pestle, or a food processor.

If you’re lucky and live near a European grocer, check if they have pre-ground poppy seeds for sale. I see it everywhere sold in Czech grocery stores due to the sheer popularity of poppy seed food items, but rarely outside of central Europe. Pre-ground poppy seeds can spoil quickly so sometimes it’s sold out of the refrigerated section.

Toby grinding poppy seeds

Some Myths and Truths About Poppy Seeds

Poppy seeds have the notorious reputation of causing people to test falsely positive for opiates on urine drug tests (remember that episode of Seinfeld where Elaine tested positive after eating a poppy seed bagel?). I always thought that you needed to ingest very large amounts of it to test positive, but on an episode of Mythbusters, Adam tested positive within half an hour of eating a large slice of poppy seed cake and Jamie tested positive 2 hours after eating 3 poppy seed bagels! So if you’re in a situation where they do routine urine testing, you might want to hold off on making this or ask for a blood test instead. 😅

Despite possibly testing false positive for opiates, you won’t actually feel any opiate-related effects or “highs” from eating poppy seeds. Toby has eaten TRAYS of makovec (which is a LOT Of poppy seeds) and seen no ill effects.

How does this happen, you ask? Poppy seeds themselves have no opium content, however the milky white fluid that comes from the seed pod of the poppy called the “latex” is what contains the opium content. There is a possibility of contamination of the latex onto the seeds during the harvesting process, but don’t worry, poppy seeds sold for general use/foods are all washed prior to sale. In fact, there are actually legalities around buying unwashed poppy seeds. In the United States, at least 12 deaths have been reported in association with the use of tea made from unwashed poppy seeds causing lethal opiate overdose! (Here’s a pdf from the DEA if you want to learn more about poppy seeds: https://www.deadiversion.usdoj.gov/drug_chem_info/unwashed_poppy_seed.pdf)

Anyways, if you’re a fan of poppy seed pastries, give this recipe a try! It looks like a long recipe, but it’s not all that difficult, just very wordy to describe.

I’ve had to tweak her recipe a little due to difficulty of obtaining certain ingredients outside of Europe (I’m looking at you, coarse flour 😒), but after multiple taste tests, Toby gave the stamp of approval that it’s just like babi’s! The photos in this post are a mix of photos from when she taught us how to make this dish in Czech and me re-making them in our apartment back in Brooklyn.

Note: To make the most accurate version of this recipe, I would recommend using the grams/mls measurements as this was what I used to measure her recipes, however I’ve also included a cup conversion as well.

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:

*I recommend to use the metric measurements (grams/mls) for accuracy of the ingredients to have it as close to babička’s version as possible.

  • Poppy seed filling:
    • 500ml (2 cups) whole milk
    • 250g (1.75 cups) poppy seeds, ground
    • 120g (1.25 cups) granulated sugar
    • 1/2 tsp kosher salt
    • 175g (1/2 cup) strawberry jam (or more to taste)
    • 4g (1/2 Tbsp) ground cinnamon
    • 28g (2 Tbsps) cocoa powder
    • 1 tsp vanilla extract
  • Dough:
    • Yeast prep:
      • 60ml (1/4 cup) milk
      • 7g (1 packet) of active dry yeast
      • 1 tsp granulated sugar
    • 50g (1/4 cup) granulated sugar
    • 50g (3.5 Tbsps) butter, softened
    • 1 large egg, divided into yolk and egg white
    • 1 tsp kosher salt
    • 350g (2.75 cups) all-purpose flour, sifted (+ more for dusting and rolling)
    • 175ml (3/4 cup) + 1/2 Tbsp whole milk, room temperature
  • Streusel:
    • 50g (1/4 cup) granulated sugar
    • 50g (3.5 Tbsps) butter, softened
    • 70g (1/2 cup) all-purpose flour

Directions:

A) Make the poppy seed filling:

In a wide-based pan on MED heat, add in 500ml of milk. When the milk boils, add in 250g ground poppy seeds and mix together. It will thicken as you mix. Once the mixture boils again, turn down the heat to LOW and continue to stir until you get a dry crumbly mixture without any liquid left (see photo) – this can take up to 20 minutes.

Boil the milk
Add in poppy seeds
Simmer on LOW heat and continue mixing
Mix until you get a dry paste

Pro-tips:

  • You can use any type of pan or pot, but a wide-based pan will increase your surface area and quicken the process.
  • Make sure you don’t have any liquid left in your mixture or else your filling will be too wet.

When you get a dry mixture, turn the heat OFF and take the pan off of the heat. Add in 120g of sugar and 1/2 tsp salt and stir until combined. Set aside to cool completely.

Add in the sugar and salt
Mix it all together and set aside to cool

While you’re waiting for the filling to cool, you can start making the dough in the next section.

Once the mixture fully cools, add in 175g strawberry jam, 1/2 Tbsp ground cinnamon, 2 Tbsps cocoa powder, and 1 tsp of vanilla extract. Mix well and set aside.

B) Make the dough while the poppy seed filling cools:

Activate the yeast:

In a small bowl, add in 1/4 cup of milk and microwave for 10 seconds at a time until it’s warmed (make sure it’s not too hot or it will cook the yeast). Add in 7g (1 packet) active dry yeast and 1 tsp sugar. Mix until well-combined, cover and set aside. The yeast is activated once it gets frothy (5-10mins).

Warm up 1/4 cup of milk
Add in the yeast
Add in the sugar
Mix well so there are no clumps
Wait for the mixture to get frothy as seen in the photo

In a separate mixing bowl, add in 50g sugar, 50g softened butter, and 1 large egg yolk. Mix on HIGH speed for 2-3 minutes until the mixture is well-combined and a little fluffy.

A little fluffy

To the sugar/butter mixture, add in 1 tsp salt, and the frothed yeast mixture (from step 1).

Mix well then alternate adding in 1/3 amount at a time the 350g sifted flour and the 175ml room temperature milk. Once the mixture gets too thick for the mixer, either use a dough hook attachment (if you’re using an electric mixer) or knead by hand. The dough is complete when you get a formed but sticky dough (see photo below) – this took about 5-7 minutes on an electric mixer.

Add 1/3 of the flour at a time
Alternate adding 1/3 of the milk at a time
Once the dough gets too thick, switch to a dough hook attachment or knead by hand
Switched to a dough hook
Dough is ready when it’s semi-formed but still sticky

Once the dough forms, scrape it all together, add a dusting of flour on top then cover with a tea towel and let it rest in a warm place until doubled in size (~45 mins – 1 hour).

Dust with flour
Let it rise

If you don’t have a warm place, use my fail-proof oven proofing method here.

Before proofing
Before proofing
After proofing, doubled in size
After proofing, doubled in size

You can finish off the poppy seed filling (if cooled) while you wait and make the streusel in the next step.

C) Make the streusel:

In a small bowl, add in 50g of sugar, 50g of butter, and 70g of flour.

Mix/pinch/squish it by hand for 2-3 minutes until you get a crumbly mixture (see photo). Set aside.

Add together flour, sugar, and flour
Mix by hand
Mix until you get a crumbly texture, make sure it’s not too fine

D) Roll out the dough & assemble:

Prepare a greased or lined 9×13” baking tray.

Preheat the oven to 180˚C/350˚F.

Once the dough has risen, scrape out the dough onto a floured surface and knead it a few times to remove the bubbles. Weigh the dough and divide it evenly into 3 portions.

Dump the dough out onto a floured surface
Knead a few times to release the bubbles
Weigh and evenly divide into 3 portions
Work with one ball at a time and keep the other 2 covered

Take one dough ball (keep the other two covered with a tea towel to prevent it from drying out) and roll it out onto a floured surface. Flip the dough and roll it out a couple times on the floured surface until you get a rectangle shape about 0.5cm thick (see photo) and roughly the length of your baking tray. Evenly spread 1/3 of the finished poppy seed/jam mixture onto the rolled dough, leaving 1-2cm from the edge of the dough. 

Roll out one dough dough ball
Flip and roll out a couple times on a floured surface
~0.5cm thick
Evenly spread out 1/3 of the poppy seed filling

To form the roll: Grab the bottom edge and fold the dough up by 1/4, then roll up by 1/4 again, then fold the upper 1/4 edge down over the roll and pinch the edges to seal in the poppy seed mixture (see photos). Gently pick up the roll and place this onto the prepared baking tray. Don’t worry if you have some areas of thinner dough or where some poppy seed filling sticks out.

Repeat steps 4-6 with the other two dough balls. Leave about a 2cm space between each roll on the baking tray so they don’t stick together when they bake.

Grab the bottom edge
Fold up the dough by 1/4
Fold up again by another 1/4
Fold down the last 1/4 onto the roll
Pinch or fold the edges closed to keep in the filling
Repeat with the remainder 2 balls, leave 1-2cm space between them

E) Make the egg wash and add the streusel:

In a small bowl, beat the remaining egg white with 1/2 Tbsp of milk and brush this mixture over the top and sides of each roll.

This step creates a moist sticky surface for the streusel to stick better. Babicka actually uses rum but to limit the number of ingredients and to use up the egg white, I’ve elected to use the egg wash method. There is no difference in taste if you use rum or an egg/milk mixture.

Evenly sprinkle 1/3 of the streusel on top of each roll. Gently push it into the dough if it seems to be rolling off.

Babi’s
Mine

Bake in the preheated oven until golden brown (~25-30 minutes), turning the pan halfway through the cook time to bake evenly. DONE! Let it cool slightly before slicing then serve immediately.

Before baking
After baking
This one’s mine (I doubled the recipe)
Slice when cooled

Storage:

  • Store in an air-tight container and eat within 2 days at room temperature or up to 5 days in the refrigerator.
  • To freeze: slice the makovec and freeze in an air-tight container – mine’s still in the freezer from 3 months ago and still going strong! To reheat: microwave from frozen for 30 seconds at a time until warmed.
  • Note: once you refrigerate or freeze it, the bread firms up slightly.
Happy times around makovec ❤️

Summarized Recipe:

Babička’s Makovec (Czech Poppy Seed Roll)

Date Published: Nov 11th, 2025 | Last Updated: Nov 11th, 2025
Author: Abby | Category: breads, Czech, dessert, pastry, snacks, vegetarian
Makes: 3 loaves (enough for a party or one Toby 😂) | Prep time: 1.5 hours | Cook time: 1 hour

Ingredients: I recommend to use the metric measurements (grams/mls) for accuracy of the ingredients to have it as close to babička’s version as possible.

  • Poppy seed filling:
    • 500ml (2 cups) whole milk
    • 250g (1.75 cups) poppy seeds, ground
    • 120g (1.25 cups) granulated sugar
    • 1/2 tsp kosher salt
    • 175g (1/2 cup) strawberry jam (or more to taste)
    • 4g (1/2 Tbsp) ground cinnamon
    • 28g (2 Tbsps) cocoa powder
    • 1 tsp vanilla extract
  • Dough:
    • Yeast prep:
      • 60ml (1/4 cup) milk
      • 7g (1 packet) of active dry yeast
      • 1 tsp granulated sugar
    • 50g (1/4 cup) granulated sugar
    • 50g (3.5 Tbsps) butter, softened
    • 1 large egg, divided into yolk and egg white
    • 1 tsp kosher salt
    • 350g (2.75 cups) all-purpose flour, sifted (+ more for dusting and rolling)
    • 175ml (3/4 cup) + 1/2 Tbsp whole milk, room temperature
  • Streusel:
    • 50g (1/4 cup) granulated sugar
    • 50g (3.5 Tbsps) butter, softened
    • 70g (1/2 cup) all-purpose flour

Directions:

  1. Make the poppy seed filling:
    1. In a wide-based pan on MED heat, add in 500ml of milk. When the milk boils, add in 250g ground poppy seeds and mix together. It will thicken as you mix. Once the mixture boils again, turn down the heat to LOW and continue to stir until you get a dry crumbly mixture without any liquid left (see photo) – this can take up to 20 minutes.
      • Pro-tips:
        • You can use any type of pan or pot, but a wide-based pan will increase your surface area and quicken the process.
        • Make sure you don’t have any liquid left in your mixture or else your filling will be too wet.
    2. When you get a dry mixture, turn the heat OFF and take the pan off of the heat. Add in 120g of sugar and 1/2 tsp salt and stir until combined. Set aside to cool completely.
      • You can skip ahead and make the dough in this time while you wait for it to cool.
    3. Once the mixture fully cools, add in 175g strawberry jam, 1/2 Tbsp ground cinnamon, 2 Tbsps cocoa powder, and 1 tsp of vanilla extract. Mix well and set aside.
  2. Make the dough while the poppy seed filling cools:
    1. Activate the yeast:
      • In a small bowl, add in 1/4 cup of milk and microwave for 10 seconds at a time until it’s warmed (make sure it’s not too hot or it will cook the yeast).
      • Add in 7g (1 packet) active dry yeast and 1 tsp sugar. Mix until well-combined, cover and set aside. The yeast is activated once it gets frothy (5-10mins).
    2. In a separate mixing bowl, add in 50g sugar, 50g softened butter, and 1 large egg yolk. Mix on HIGH speed for 2-3 minutes until the mixture is well-combined and a little fluffy.
    3. To the sugar/butter mixture, add in 1 tsp salt, and the frothed yeast mixture (from step 1). Mix well then alternate adding in 1/3 amount at a time the 350g sifted flour and the 175ml room temperature milk. Once the mixture gets too thick for the stand mixer, either use a dough hook attachment (if you’re using an electric mixer) or knead by hand. The dough is complete when you get a formed but sticky dough (see photo above) – this took about 5-7 minutes on an electric mixer.
    4. Once the dough forms, scrape it all together, add a dusting of flour on top then cover and let it rest in a warm place until doubled in size (~45 mins – 1 hour).
      • If you don’t have a warm place, use my fail-proof oven proofing method here.
      • You can finish off the poppy seed filling (if cooled) while you wait and make the streusel in the next step.
  3. Make the streusel:
    1. In a small bowl, add in 50g of sugar, 50g of butter, and 70g of flour.
    2. Mix/pinch/squish it by hand for 2-3 minutes until you get a crumbly mixture (see photo). Set aside.
  4. Roll out the dough & assemble:
    1. Prepare a greased or lined 9×13” baking tray.
    2. Preheat the oven to 180˚C/350˚F.
    3. Once the dough has risen, scrape out the dough onto a floured surface and knead it a few times to remove the bubbles. Weigh the dough and divide it evenly into 3 portions.
    4. Take one dough ball (keep the other two covered with a tea towel to prevent it from drying out) and roll it out onto a floured surface. Flip the dough and roll it out a couple times on the floured surface until you get a rectangle shape about 0.5cm thick (see photo) and roughly the length of your baking tray.
    5. Evenly spread 1/3 of the finished poppy seed/jam mixture onto the rolled dough, leaving 1-2cm from the edge of the dough. 
    6. To form the roll: Grab the bottom edge and fold the dough up by 1/4, then roll up by 1/4 again, then fold the upper 1/4 edge down over the roll and pinch the edges to seal in the poppy seed mixture (see photos). Gently pick up the roll and place this onto the prepared baking tray.
    7. Repeat steps 4-6 with the other two dough balls. Leave about a 2cm space between each roll on the baking tray so they don’t stick together when they bake.
  5. Make the egg wash and add the streusel:
    1. In a small bowl, beat the remaining egg white with 1/2 Tbsp of milk and brush this mixture over the top and sides of each roll.
      • This step creates a moist sticky surface for the streusel to stick better. Babicka actually uses rum but to limit the number of ingredients and to use up the egg white, I’ve elected to use the egg wash method. There is no difference in taste if you use rum or egg/milk mixture.
    2. Evenly sprinkle 1/3 of the streusel on top of each roll. Gently push it into the dough if it seems to be rolling off.
    3. Bake in the preheated oven until golden brown (~25-30 minutes), turning the pan halfway through the cook time to bake evenly. DONE! Let it cool slightly before slicing then serve immediately.

AbbyLeave a comment

Char Siu: An Authentic Chinese BBQ Pork Recipe


Date Published: Sept 27th, 2025 | Last Updated: Sept 27th, 2025
Author: Abby |Category: Asian, easy, mains
Serves: 6-8 | Prep time: overnight | Cook time: 45 minutes

Jump to recipe |

Char Siu is a staple at any Chinese BBQ restaurant and still remains one of our favourite Chinese BBQ dishes when visiting these joints. Although it seems daunting, making Char Siu is actually quite simple: mix up the marinade, marinate the pork overnight, then bake! This is a great dish to serve when catering for a party since pork shoulder/pork butt is a pretty cheap cut of meat and the delicious flavours of the sticky sauce is easy to impress!

What is Char Siu?

Char Siu is Chinese BBQ pork that’s moist, juicy, and covered in an iconic sweet, savoury, and umami sticky glaze. You’ll find it in any Chinese BBQ restaurant served in slices over rice or chopped up and stuffed inside buns for the classic Char Siu Bao (BBQ Pork Bun). Some restaurants add red food colouring to their sauce to make the meat look a little red – I’ve skipped this step in my recipe because I didn’t have any on hand, but feel free to add it in if you want the classic restaurant look.

Restaurant-style Char Siu (note the red tinge)
Char Siu Bao (BBQ pork bun)
Image from https://www.istockphoto.com/photos/char-siu-pork

Char Siu is not to be confused with Chashu!

Char Siu is the Chinese BBQ pork dish whereas Chashu is the Japanese fatty pork belly slices you often see served in ramen. While both are insanely delicious, they are completely different dishes. This recipe is for the Chinese BBQ pork Char Siu, however if you’re looking for a good Chashu recipe, I’ve got you covered in my Tonkotsu Ramen recipe below!

Chashu
Chashu in ramen

Legit Tonkotsu Ramen from scratch (in an Instant Pot)


A tonkotsu ramen is a beautiful bowl of a rich pork bone broth with noodles, chashu, a ramen egg, and your choice of toppings. This legit restaurant-quality tonkotsu ramen recipe will blow your mind away!

What is fermented red bean curd?

If you are not familiar with this pungent beauty, strap in. Fermented red bean curd (also known as fermented tofu) is a Chinese condiment that is made with cubes of tofu that is fermented in a brine of red yeast rice and rice wine. The end result is an umami flavour bomb that can be a bit overwhelming when eaten on its own. It’s often used in sauces as a flavour enhancer or paired with congee.

At first glance it can definitely look off-putting. If you’ve never had it before, I’d recommend only trying the tiniest amount at first (I’m talking about less than a pea size, maybe just a dab). The flavour profile is very salty but with a creamy/cheesy texture. Even if you’re not a fan of the taste, I’d still recommend using it in this recipe to give it that extra depth of flavour that makes all the difference between this char siu recipe to the next. Be careful when taking it out of the jar – it comes in little cubes and is very soft and easily breaks apart.

When I was younger I hated this stuff and I’d cringe every time my dad took it out of the fridge. The flavour was too overwhelming for me, but as I got older I learned to love it and I can’t think of any better condiment than this to go with my congee (move over, pork floss).

Which cut of pork is best?

Pork shoulder or pork butt is the best and most traditional cut of pork to use to make char siu. You can also use pork belly as well, however I find it too fatty when eaten in slices but works very well when chopped up and used in a BBQ pork bun recipe.

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:

  • Marinade:
    • 3 cloves garlic, minced
    • 2 pieces (44g) spicy fermented red bean curd
    • 1 Tbsp (22g) honey
    • 1 Tbsp (14g) Shaoxing wine
    • 1 Tbsp (20g) soy sauce
    • 1 Tbsp (20g) oyster sauce
    • 1 tsp (6g) dark soy sauce
    • 1 tsp (2g) 5-spice powder
    • 1/4 tsp (1g) white pepper
    • 1/4 cup (50g) brown sugar, packed
  • 500g pork shoulder (try to get a fattier piece) or slab of pork belly, skin removed (I prefer pork shoulder)
The gang’s all here

Directions:

In a mixing bowl, combine all the ingredients of the marinade: 3 cloves minced garlic, 2 pieces fermented red bean curd, 1 Tbsp honey, 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp 5-spice powder, 1/4 tsp white pepper, and 1/4 cup packed brown sugar. Mix well until there are no clumps.

Put the marinade in a resealable plastic bag along with the pork and squeeze out any air. Let it marinate in the fridge overnight.

The next day, preheat the oven to 200˚C/400˚F. Shake off excess marinade and place the marinated pork onto a wire rack over a tray. Brush extra marinade over the top and bake in the preheated oven for 15-20 minutes. Flip each pork piece over, brush with more marinade and bake again for 15-20 minutes or until the internal temperature reaches 63˚C/145˚F.

While the pork is cooking, pour the leftover marinade into a saucepan and turn the heat on to MED. Let the sauce bubble and simmer while continuously stirring for 3-4 minutes until it slightly thickens (don’t worry about reducing it too much since the sauce will thicken further as it cools).

At the end of the cook time, you should have a nice char/dark brown caramelization over the top of the pork. If you don’t, BROIL for 1 minute on each side until you get get the dark brown char. Remove from the oven and brush the reduced marinade (from step 4) over the top and let it rest for 10 minutes before slicing. Serve immediately after slicing. Enjoy!

Pork belly over rice

Summarized Recipe:

Char Siu: An Authentic Chinese BBQ Pork Recipe

Date Published: Sept 27th, 2025 | Last Updated: Sept 27th, 2025
Author: Abby |Category: Asian, easy, mains
Serves: 6-8 | Prep time: overnight | Cook time: 45 minutes

Ingredients:

  • Marinade:
    • 3 cloves garlic, minced
    • 2 pieces (44g) spicy fermented red bean curd
    • 1 Tbsp (22g) honey
    • 1 Tbsp (14g) Shaoxing wine
    • 1 Tbsp (20g) soy sauce
    • 1 Tbsp (20g) oyster sauce
    • 1 tsp (6g) dark soy sauce
    • 1 tsp 5-spice powder
    • 1/4 tsp white pepper
    • 1/4 cup (50g) brown sugar, packed
  • 500g pork shoulder (try to get a fattier piece) or slab of pork belly, skin and excessive fat removed (I prefer pork shoulder)

Directions:

  1. In a mixing bowl, combine all the ingredients of the marinade: 3 cloves minced garlic, 2 pieces fermented red bean curd, 1 Tbsp honey, 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp 5-spice powder, 1/4 tsp white pepper, and 1/4 cup packed brown sugar. Mix well until there are no clumps.
  2. Put the marinade in a resealable plastic bag along with the pork and squeeze out any air. Let it marinate in the fridge overnight.
  3. The next day, preheat the oven to 200˚C/400˚F. Shake off excess marinade and place the marinated pork onto a wire rack over a tray. Brush extra marinade over the top and bake in the preheated oven for 15-20 minutes. Flip each pork piece over, brush with more marinade and bake again for 15-20 minutes or until the internal temperature reaches 63˚C/145˚F.
  4. While the pork is cooking, pour the leftover marinade into a saucepan and turn the heat on to MED. Let the sauce bubble and simmer while continuously stirring for 3-4 minutes until it slightly thickens (don’t worry about reducing it too much since the sauce will thicken further as it cools).
  5. At the end of the cook time, you should have a nice char/dark brown caramelization over the top of the pork. If you don’t, BROIL for 1 minute on each side until you get get the dark brown char. Remove from the oven and brush the reduced marinade (from step 4) over the top and let it rest for 10 minutes before slicing. Serve immediately. Enjoy!

AbbyLeave a comment

Green Curry Mussels


Date Published: Sept 21st, 2025 | Last Updated: Sept 21st, 2025
Author: Abby |Category: mains, Asian, <15mins, <30 mins, easy
Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes

Jump to recipe |

This Green Curry Mussel recipe has been on the back burner since I started this website during COVID. I’m glad to finally be able to publish it! Back during the lockdown pandemic era (seems like so long ago now!), like many, I was really into experimenting in the kitchen and I had just recently discovered how to make my own Thai Green Curry Paste from scratch! From that recipe, I became more and more adventurous in ways I could use up that curry paste. Toby’s favourite recipe from that adventure is the fried prawn toasts (see the posts below). Mine is this recipe. I would have never thought to pair green curry and mussels together until I saw it on the menu at the mussel stand in Queen Victoria Market one day and it was mind-blowingly delicious!

This is my take on green curry mussels. This recipe uses the bold and rich flavours of a traditional Thai Green Curry paste, cooked together in coconut milk, then tossed together with fresh mussels to give an aromatic and creamy mussel dish. I hope you enjoy!

Thai Green Curry Paste


Brace yourself. There are a BUTTLOAD of ingredients that go into this Thai green curry paste (17 to be exact) but it’s packed with flavour and beautiful aromas. It does…

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Green Curry Prawn Toast


These prawn toasts are so easy to make! You can serve it as an appetizer or a snack for a party. They make good use of the homemade Thai green…

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Abby's avatar by Abby

Green Curry Fish Soup


This healthy green curry soup uses soy milk and fresh green curry paste for maximum flavour and minimum calories and fat. It’s so quick and easy to whip this up…

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Abby's avatar by Abby

This recipe is easy and cooks up quickly!

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:

Directions:

Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes). Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.

Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

Summarized Recipe:

Green Curry Mussels

Date Published: Sept 21st, 2025 | Last Updated: Sept 21st, 2025
Author: Abby |Category: mains, Asian, <15mins, <30 mins, easy
Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes

Ingredients:

Directions:

  1. Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes).
  2. Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.
  3. Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

AbbyLeave a comment

Miso Fish Chowder


Date Published: Sept 18th, 2025 | Last Updated: Sept 18th, 2025
Author: Abby | Category: soup, mains
Serves: 8 | Prep time: 20 mins | Cook time: 45 mins

Jump to recipe |

This Miso Fish Chowder tastes just like a clam chowder, but is thinner, more brothy, made with fish instead of clams and not as heavy. It’s made with white miso for an umami punch and packs in a ton of flavour.

The original recipe is from NYT Cooking but I’ve made a few changes with addition of ingredients and also doubled the batch because this soup is just so damn good that it always disappears too quickly. My recipe will make enough to serve 8, but feel free to halve the recipe if you like, but this soup freezes incredibly well and is perfect for meal-prep days.

Although this recipe doesn’t have actual clams in it, it does use clam juice as one of its main ingredients. Clam juice is the broth that comes from steaming clams. While it doesn’t sound the most appetizing, it is important in this recipe to get that seafood/clam/umami flavour infused into the soup. There are a couple brands out there, but one of the most popular ones is by Bar Harbor. I found these bad boys at my local Whole Foods near the seafood section for about $4 per bottle.

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:

  • 1kg (2 lbs) skinless white fish fillets (cod or barramundi work well), sliced to 3cm pieces
  • Pinch of salt
  • 8 slices of bacon, diced
  • 3 Tbsps unsalted butter
  • 3 stalks of celery, diced
  • 2 leeks, white part only, cleaned and sliced
  • Pinch of fresh ground black pepper
  • 2/3 cup (200g) white/shiro miso
  • 1.2kg (2.5 lbs) potatoes, peeled and cut into 2.5cm cubes
  • 960ml (4x 8oz bottles) clam juice
  • 4 cups water
  • 2 sprigs of fresh thyme
  • 1 cup heavy cream
  • 5 scallions, sliced, white and green parts separated
  • 1 can of whole sweet corn kernels, drained
  • Serve: oyster crackers or crusty bread

Directions:

Add a pinch of salt to both sides of the fish pieces and set aside until ready to use.

Salt the fish on both sides

In a large soup pot on MED heat, add in the diced bacon and sauté until crispy (~5 minutes) then set aside onto a paper towel-lined plate.

In the same pot, using the residual bacon grease, add in 3 Tbsps butter and stir until melted. Add in the celery, leeks, pinch of salt and pinch of black pepper. Sauté until the celery has softened (~8 minutes).

Add butter to the bacon grease
Add celery and leeks
Add salt and pepper
Cook until celery is tender

Next add in the white miso paste and mix well until there are no clumps and sauté for 3 minutes to slightly caramelize the miso.

Add miso
Sauté until slightly caramelized

Add in the potatoes, clam juice, 4 cups water, and 2 sprigs thyme. Mix well, turn the heat on to HIGH to let the soup come to a boil, then turn the heat down to LOW and simmer until the potatoes are soft enough to break with a spoon (15 minutes).

Add potatoes
Add clam juice
Add water and thyme
Simmer until potatoes are soft

Add in the 1 cup heavy cream and the white part of the sliced scallions. Let the soup come to a simmer then add in the fish pieces (from step 1). Continue to simmer until the fish is flakey and cooked (~5 minutes).

Add cream and white part of scallions
Add fish

Stir in the corn kernels until heated through, then turn off the heat. Taste and adjust salt and pepper as needed.

Add corn
Heat through – done!

To serve, ladle the soup into bowls and sprinkle on the cooked crispy bacon (from step 2) and the green part of the sliced scallions to garnish. Serve with oyster crackers or crusty bread. Enjoy!

Summarized Recipe:

Miso Fish Chowder

Date Published: Sept 18th, 2025 | Last Updated: Sept 18th, 2025
Author: Abby | Category: soup, mains
Serves: 8 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 1kg (2lbs) skinless white fish fillets (cod or barramundi work well), sliced to 3cm pieces
  • Pinch of salt
  • 8 slices of bacon, diced
  • 3 Tbsps unsalted butter
  • 3 stalks of celery, diced
  • 2 leeks, white part only, cleaned and sliced
  • Pinch of fresh ground black pepper
  • 2/3 cup (200g) white/shiro miso
  • 1.2kg (2.5 lbs) potatoes, peeled and cut into 2.5cm cubes
  • 960ml (4x 8oz bottles) clam juice
  • 4 cups water
  • 2 sprigs of fresh thyme
  • 1 cup heavy cream
  • 5 scallions, sliced, white and green parts separated
  • 1 can of whole sweet corn kernels, drained
  • Serve: oyster crackers or crusty bread

Directions:

  1. Add a pinch of salt to both sides of the fish pieces and set aside until ready to use.
  2. In a large soup pot on MED heat, add in the diced bacon and sauté until crispy (~5 minutes) then set aside onto a paper towel-lined plate.
  3. In the same pot, using the residual bacon grease, add in 3 Tbsps butter and stir until melted. Add in the celery, leeks, pinch of salt and pinch of black pepper. Sauté until the celery has softened (~8 minutes).
  4. Next add in the white miso paste and mix well until there are no clumps and sauté for 3 minutes to slightly caramelize the miso.
  5. Add in the potatoes, clam juice, 4 cups water, and 2 sprigs thyme. Mix well, turn the heat on to HIGH to let the soup come to a boil, then turn the heat down to LOW and simmer until the potatoes are soft enough to break with a spoon (15 minutes).
  6. Add in the 1 cup heavy cream and the white part of the sliced scallions. Let the soup come to a simmer then add in the fish pieces (from step 1). Continue to simmer until the fish is flakey and cooked (~5 minutes).
  7. Stir in the corn kernels until heated through, then turn off the heat. Taste and adjust salt and pepper as needed.
  8. To serve, ladle the soup into bowls and sprinkle on the cooked crispy bacon (from step 2) and the green part of the sliced scallions to garnish. Serve with oyster crackers or crusty bread. Enjoy!

AbbyLeave a comment

Insanely Easy Instant Pot Pulled Pork


Date Published: Sept 11th, 2025 | Last Updated: Sept 11th, 2025
Author: Abby |Category: easy, mains
Serves: 6 | Prep time: 15 minutes + marinating time | Cook time: 75 minutes

Jump to recipe |

Get ready for the most ridiculously easy pulled pork recipe that’s ready in 75 minutes! You will need an Instant Pot or any pressure cooker for this along with your favourite BBQ sauce.

Why I love this recipe!

  • Quick and easy – I never knew you could make pulled pork in such little time and without a slow cooker or cooking for hours! It takes 5 minutes to prep the pork and rest is just setting the Instant Pot and forgetting it. No need to watch it constantly as it cooks.
  • Easily makes a large batch – a 2kg/4 pound pork shoulder fits well into an Instant Pot and serves up to 6 people at once as a main, or even more if you’re using the pork as a side or inside another dish such as pulled pork tacos or sliders. I use this one recipe as meal prep for lunches for the rest of the week. This pulled pork also keeps well in the fridge or freezer so you can also do multiple batches for a large party the day before.
  • Budget-friendly! Cheap to feed and easy to impress a lot of people – After learning this recipe, I think this will be my new go-to dish for potluck events. Pork shoulder is relatively inexpensive and you should be able to find 2kg/4lbs of it for less than $30 to feed a party small. Just be sure to pick a good BBQ sauce!
  • Versatility – As you will notice, unlike many pulled pork recipes, this one does not cook the pork in the BBQ sauce. The pork comes out perfectly cooked, but a little on the blander side. This is intentional so it doesn’t overpower the flavours of your chosen BBQ sauce and also gives you more versatility in how you want to use the shredded pork. You can easily store this pulled pork in batches in the freezer and use it on so many things (keep scrolling to see the different dishes you could use this in!).

How much pork to feed a party?

As a rough guide, multiply the number of guests by 0.3 to get the amount of raw pork you’ll need to cook in kilos. To calculate it in pounds, multiply it by 0.6. This calculation is the amount of raw pork you need to serve each person as a main dish. Use less if you’re using this as a side dish or within a recipe.

For example: 10 guests x 0.3 = 3kg of raw pork to cook.

What to do with leftover pulled pork?

Pork shoulder is often on sale at our local Costco and as a result I regularly find myself with 7kg of pork shoulder for $30 and scrambling to find recipes – I just can’t pass up a good deal! Here are a list of dishes you can use with pulled pork before adding on BBQ sauce:

  • Mixed with BBQ sauce and served in sliders with coleslaw
  • Pulled pork tacos
  • Toasted sandwiches
  • Burritos
  • Toppings on okonomiyaki
  • Mixed with any kind of red pasta sauce for a quick pasta dish
  • Quick added protein to any soups
  • Pierogi or dumpling filling
  • Mixed with a fried rice
  • Quesadilla
  • Pulled pork nachos

Pair this recipe with a copycat KFC coleslaw!

Copycat KFC Coleslaw


This is a copycat recipe of the famous KFC Coleslaw. It’s quick, easy, flavourful, and delicious!

How to store leftover pulled pork:

To store: Use the leftover liquid from the Instant Pot and submerge the shredded pulled pork into this liquid and keep refrigerated for a few days or freeze. When ready to eat again, reheat with the liquid and strain the pork out before mixing with BBQ sauce.

You can also freeze it flat in a freezer bag with the pork rolled out in a thin layer, then when you need to use it in a pinch, just break off what you need.

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!

This recipe was adapted from TatestBetterFromScratch.

Ingredients you’ll need:

  • Rub:
    • 1 Tbsp brown sugar, packed
    • 1 Tbsp gochugaru/Korean chilli powder (or substitute for 1/2 Tbsp cayenne) – optional
    • 2 tsps smoked paprika
    • 2 tsps garlic powder
    • 2 tsps onion powder
    • 1 tsp cumin
    • 1.5 tsps kosher salt
    • 1.5 tsp fresh ground black pepper
  • 2kg/4 pounds of pork shoulder/butt, or pork loin roast, cut into 4 large even pieces
    • This will allow more even cooking rather than one large roast which can get tough in the middle.
  • 1 can/355ml/12 fl. oz of regular Coca-cola (not diet, not zero, not flavoured)
  • Your favourite bottle of barbecue sauce

Directions:

In a small bowl, mix all the ingredients for the rub together: 1 Tbsp brown sugar, 1 Tbsp gochugaru, 2 tsps smoked paprika, 2 tsps garlic powder, 2 tsps onion powder, 1 tsp cumin, 1.5 tsps salt, 1 tsp black pepper.

Massage the rub mixture into the pork pieces and marinate for at least 1 hour or better if overnight.

Place the marinated pork into the Instant Pot and pour a can of Coca-cola around the pork.

Close the instant pot lid and cook on HIGH PRESSURE for 75 minutes then let it natural release for 15 minutes before carefully venting it.

Remove the cooked pork from the juices into a glass bowl or pot and use 2 forks to shred the pork. It should be perfectly cooked and very easy to shred. If you’re finding it tough, then cook for a bit longer. Remember, the flavours are meant to be subtle to not overpower your choice of BBQ sauce. Don’t adjust any seasoning the seasoning until after you’ver added your sauce.

Mix with your favourite BBQ sauce poured over top. Done!

Summarized Recipe:

Insanely Easy Instant Pot Pulled Pork

Date Published: Sept 11th, 2025 | Last Updated: Sept 11th, 2025
Author: Abby |Category: easy, mains
Serves: 6 | Prep time: 15 minutes + marinating time | Cook time: 75 minutes

Ingredients:

  • Rub:
    • 1 Tbsp brown sugar, packed
    • 1 Tbsp gochugaru/Korean chilli powder (or substitute for 1/2 Tbsp cayenne) – optional
    • 2 tsps smoked paprika
    • 2 tsps garlic powder
    • 2 tsps onion powder
    • 1 tsp cumin
    • 1.5 tsps kosher salt
    • 1 tsp fresh ground black pepper
  • 2kg/4 pounds of pork shoulder/butt, or pork loin roast, cut into 4 large even pieces
    • This will allow more even cooking rather than one large roast which can get tough in the middle.
  • 1 can/355ml/12 fl. oz of Coca-cola
  • Your favourite bottle of barbecue sauce

Directions:

  1. In a small bowl, mix all the ingredients for the rub together: 1 Tbsp brown sugar, 1 Tbsp gochugaru, 2 tsps smoked paprika, 2 tsps garlic powder, 2 tsps onion powder, 1 tsp cumin, 1.5 tsps salt, 1 tsp black pepper.
  2. Massage the rub mixture into the pork pieces and marinate for at least 1 hour or better if overnight.
  3. Place the marinated pork into the Instant Pot and pour a can of Coca-cola around the pork. Close the instant pot lid and cook on HIGH PRESSURE for 75 minutes then let it natural release for 15 minutes before carefully venting it.
  4. Remove the cooked pork from the juices into a glass bowl or pot and use 2 forks to shred the pork. It should be perfectly cooked and very easy to shred. If you’re finding it tough, then cook for a bit longer. Remember, the flavours are meant to be subtle to not overpower your choice of BBQ sauce. Don’t adjust any seasoning the seasoning until after you’ver added your sauce.
  5. Once shredded, mix with your favourite BBQ sauce poured over top. Done!

To store: Use the leftover liquid from the Instant Pot and submerge the shredded pulled pork into this liquid and keep refrigerated for a few days or freeze. When ready to eat again, reheat with the liquid and strain the pork out before mixing with BBQ sauce.

AbbyLeave a comment

Best Places for Crab Cakes in Maryland: A Complete Guide to Local Favourites


Date Published: Sept 6th, 2025 | Last Updated: Sept 6th, 2025
Author: Abby | Category: Travel, USA

Contents:

  1. First things first: Why Maryland?
  2. What is a Crab Cake?
  3. What Makes a Good Crab Cake?
  4. Without further ado… here are some of the top places to grab a crab cake in Maryland!
  5. In Summary

First things first: Why Maryland?

If you were to pick one food ingredient that perfectly encapsulates Maryland cuisine, it would be blue swimmer crabs (with Old Bay Seasoning as a close second). Due to the abundance of these crabs in the Chesapeake Bay that runs right through the Eastern half of the state, the crabbing industry in Maryland has been an important part of the Maryland economy and culture dating back centuries! You can find all sorts of crab dishes in Maryland, including steamed crab, crab soup, crab dip, crab egg rolls, and of course the famous crab cake.

The peak crab season each year is between April to December, with the largest crabs on offer in the fall season between September to mid-November.

What is a Crab Cake?

A crab cake is a delicious savoury type of fishcake that is made up of crab meat and a variety of fillers traditionally bread crumbs, eggs, mayonnaise, mustard, and a variety of seasonings. It’s either baked, fried, or pan-cooked. You can find crab cakes around the world, but a Maryland crab cake hits different. Maryland crab cakes are seasoned with Old Bay Seasoning and the best cakes use jumbo lump crab meat.

What is jumbo lump/colossal crab meat you ask? Jumbo lump crab meat is the most prized and highest grade of crab meat that comes from the swimming fins of the crab – unsurprisingly, it’s also the most expensive. This piece of meat should be unbroken and come in large chunks compared to regular lump crab meat which are in smaller pieces and extracted from smaller swimming muscles of the crab. The best Maryland crab cakes (and the most expensive) are the ones made with jumbo lumb crab meat which results in large chunks of crab in every bite rather than smaller broken and stringy pieces of crab you see in regular crab cakes. It’s certainly an experience, especially for my fellow crab lovers!

For the visual learners like me, I’ve included a photo and diagram of the different types of crab meat:

Comparison of where Jumbo Lump Crab meat is from and how it compares to other parts of the crab.
Image from: https://www.seacoreseafood.com/product/Blue_Crab
Packed containers of jumbo lump crab meat – one of these containers can run you $60-70!

Accompaniments: Crab cakes are almost always served with a small packet of saltine crackers. This is to add texture to the overall softness of the crab cake. Toby prefers not adding it at all, but I like to crumble mine over the crab cake for a bit of extra crunch with every bite. Many people will also order a side of tartar or cocktail sauce to go with their crab cake for an extra kick.

What Makes a Good Crab Cake?

Fillers: The one and only golden rule of a good crab cake is that is should be maximum crab and minimal filler. I’m talking about 85-90% of the crab cake should be just crab meat and the filler should only really be there as a binder to hold the shape and for seasoning (read: Old Bay). No chopped veggies, no fancy herbs – maybe parsley.

Seasoning: Old Bay is a must for Maryland crab cakes and you’ll often taste celery salt as well. It is because of the simplicity of the Maryland crab cake that you’ll find most of them pretty similar in flavour. Some cakes are more heavily seasoned than others but this will be due to personal preference. I prefer mine on the less-seasoned side to not over power the delicate flavour of the crab and most places in Maryland will have a spice shaker of Old Bay so you can add extra seasoning if you like.

Without further ado… here are some of the top places to grab a crab cake in Maryland!

Much like my unexpectedly popular post on The Ultimate Guide to Philly Cheesesteaks in Philadelphia, this post is my personal take on these popular spots. I know there will be a lot of differing opinions and I’ve seen heated debates on who has the best crab cakes, and at the end of the day the answer will depend on individual preference. There’s no one right answer – it’s like asking a New Yorker who has the best pizza. Everyone will have their own favourite and this post highlights some of my favourites and thoughts on these popular joints. The places that we tried were all due to research from locals but this is in no way a comprehensive list. Let me know in the comments if you think I’ve missed a popular spot!

In this post, I’ve reviewed Pappa’s, Faidley’s, Koco’s, G&M, and Jimmy’s.

* Please note that the cost of crab cakes are often seasonal and can change regularly depending on market price. The prices I’ve listed below are from our trip in July of 2025.

1) Pappas: Pappas Seafood Co. & Pappas Restaurant and Sports Bar

Pappas Seafood Co. (carry out only):
Address: 8801 Belair Rd, Nottingham, MD 21236
Hours: 11am-8pm daily
Cost per crab cake: $27.50+tax (market price) for 11oz large jumbo lump crab cake, $25 for Imperial
Website: http://www.pappascrabcakes.com/

Pappas Restaurant and Sports Bar (sit down dining):
Address: multiple locations around Maryland (we went to 6713 Ritchie Hwy, Glen Burnie, MD 21061)
Hours: hours vary by location, usually 11am-9:30pm daily (check the website for more details)
Cost per crab cake: $28.99 for 8oz jumbo lump crab (extra $2 for a platter with 2 sides)
Website: http://www.pappascrabcakes.com/

Pros:

  • Great crab cakes with minimal filler, tons of crab meat, lightly seasoned
  • Good prices at the distribution centre (better than their restaurant)
  • Multiple option of sizes of crab cakes including a large 11oz cake!

Cons:

  • Distribution center located farther out from Baltimore
  • Cream of crab soup is way too salty (at the restaurant location anyway)
  • Lightly seasoned crab cakes which is what I prefer to pair with a tartar sauce, but some may find it bland

Pappas was recommended time and time again throughout my internet research, but everyone always just called it “Pappas”, rather than the full name, so when we typed in “Pappas” on Google maps, it directed me to “Pappas Seafood Co.”. When we arrived, it was a big warehouse-like building that only had carryout options and nowhere to sit. We thought it was strange that so many people would recommend a carryout place until we spoke to the cashier who told us that they have multiple restaurants that have dine-in options but the location we came to was their distribution center. Ahh. We were super hungry at the time and didn’t want to make the further trek to their restaurant after driving 3 hours from NYC so we just ordered carryout. Luckily they had pretty much a full menu and there was one picnic table out back so we didn’t have to eat in the hot car.

For those of you who are like us and never seen a “carryout” before, it’s a type of food service where you park your car in a designated number spot in the parking lot, go inside to order, and they’ll bring out the food to your car. Neither Toby and I had encountered a ‘carryout’ service before coming in Maryland – we thought it just meant takeaway. When we arrived, we thought the numbered lots were for reserved parking so we chose a spot without a number (which ended up being for employee parking – we thought it was strange why we had to park so far away from the main door 😂). When they asked us what our car spot number was, we just told them which car it was 😅.

There was an option of the size of crab cake you want: small, medium, or large. We of course got the large because we were so hungry. It was a whole 11oz and very filling. It was delicious from the very first bite! There was no skimping on the crab meat and minimal filler. It was lightly seasoned – just the way I like it and it was even better paired with their tartar sauce.

We also ordered the Imperial Crab cake that is made with their imperial sauce. The Imperial was more moist with more seasoning and eggy in flavour. It’s a gluten free option without a binder so it was also more sloppy looking. I thought it was good but not as good as the regular jumbo lump crab cake but Toby LOVED it way more.

This crab cake was the one to beat but just incase we were biased because we were starving when we tried it, we tried it again at one of their restaurants on our way back home from DC. The restaurant looked like any other sports/family restaurant (we went to the location in Glen Burnie). We sat at the bar and we ordered both the jumbo lump and the imperial crab cake again. I can confirm that this was still our top pick for favourite crab cake after trying 4 other places. (Side note: I also ordered the recommended cream of crab soup and it was super salty – would not recommend. Stick to the crab cakes.)

2) Faidley’s Seafood

Address: 119 N Paca St, Baltimore, MD 21201 (inside Lexington Market, level 1)
Hours: 10am-5pm most days, closed Sun
Cost per crab cake: $25 + tax (market price) for 6.5oz jumbo lump crab cake
Website: http://faidleyscrabcakes.com/

Pros:

  • Best location within Baltimore downtown, although a bit of a walk from the waterfront
  • Great oven-roasted browning flavour

Cons:

  • More expensive for the smallest crab cake on this list (standard size for most places is 8oz, theirs is 6.5oz)
  • More filling compared to the other crab cakes with less crab
  • Food-court order style
  • Standing room and some picnic tables outside

Faidley’s is an institution in the Baltimore area. Open since 1886, they have the reputation as being one of the oldest seafood purveyors in the Chesapeake Bay region. It also has the best location for tourists (right in downtown Baltimore!) compared to all the other places in this post. It’s roughly a 15 minute walk from Oriole Park baseball stadium or a 30 minute walk from the Baltimore waterfront. Located in Lexington Market, Faidley’s has food-court style service where you go up to order and they put your food on a tray. They also have a separate area for a raw bar and takeaway raw seafood/meat (including raccoon and muskrat meat!).

There’s standing room only here at the high tops or there’s a few picnic benches on the patio outside. The first time we went it was on a Monday afternoon in March during game day. It was pretty busy but not crazy. The second time was in July which was a lot less busy but the food was still consistent.

There’s only one size of crab cake here, which is a 6.5 oz for $25 (market price), smaller than the standard 8oz size at other restaurants. The food was served very quickly (almost immediately!) and on first impressions, it had a lot more browning compared to other cakes but also had more filler. Despite this, it was well-season and the roasted browned flavour gave the crab cake more depth that the other cakes didn’t offer. It was like having thanksgiving stuffing out of the oven, crab-cake style! If this crab cake was larger with less filler, it would’ve easily taken the number one spot for best crab cake for me!

We also got a “Coddie” which is a fried cod and potato ball (not bad), the crab dip (amazing!), and the cream of crab soup (I thought it was okay, but Toby liked it).

You can actually watch them make the crab cakes while you wait for your food. I saw celery salt, Old Bay, and crushed crackers go into the mix!

3) Koco’s Pub

Address: 4301 Harford Rd, Baltimore, MD 21214
Hours: 11am-9pm on most days, closed Sun & Mon, evening only Tues (check their website for up to date hours)
Cost per crab cake: $39+ tax (market price) for an 11oz crab cake
Website: http://www.kocospub.com/

Pros:

  • Great ambience with lovely decor
  • Koconut shrimp was delicious
  • Good service

Cons:

  • 15 minute drive from Baltimore (can be tricky to get here if you don’t have a car)
  • Texture of the crab cakes were too soft for my liking compared to others
  • Not a fan of the cream of crab soup
  • Much more expensive crab cake compared to others ($39 for an 11oz – Pappa’s takeaway was $27.50)

Of all the crab cake joints we’ve visited in Maryland, Koco’s pub had the most character with great vibes. It’s situated at the end of a quiet street – you can’t miss it, it’s the bright yellow house! Although a little farther out from Baltimore (15 minute drive), Koco’s reputation of great crab cakes seem to fill the place again and again. When we arrived without a reservation, there was only seating at the bar available (which was a bit uncomfortable since the table top doesn’t extend out as much as it should and we had to lean in to eat – you can probably notice it in one of the photos below). The interior of the restaurant made you feel like you were in a tropical family restaurant/pub with more brightly coloured walls and decor.

From the reviews, apart from their crab cakes, others have recommended the Koconut shrimp and the cream of crab soup, so we ordered all 3!

  • Crab cake: Although their standard crab cake size is the same 11oz as Pappa’s large, it seemed much smaller when it arrived (there are also larger and smaller options available that’s not on the menu). The crab cake was overall good, however we felt that it was a bit heavy on the Old Bay seasoning and the crab meat was more shredded in the crab cake rather than large chunks of crab meat which made it a softer texture that I didn’t prefer.
  • Koconut Shrimp: This was our favourite. It’s shrimp covered in koconut shavings and deep fried, served with a jalapeño raspberry sauce. The sauce sounded weird but interesting and it was delicious!
  • Cream of Crab Soup: Unfortunately, I wasn’t a fan of it. It was too thick and floury with minimal to no crab flavour. It if weren’t for the clumps of crab meat in the soup, I wouldn’t have known it was crab soup.

Overall, although the ambience of the place was fantastic and there was lovely service, the food fell a little short for us (except the Koconut shrimp) and we found it expensive compared to the others.

4) G & M Restaurant

Address: 804 N Hammonds Ferry Rd, Linthicum Heights, MD 21090
Hours: 11am-9pm daily
Cost per crab cake: $29+ tax for an 8oz crab cake + 1 side, or $58+tax for two 8oz crab cakes + 2 sides
Website: https://gandmcrabcakes.com/

Pros:

  • Delicious crab soup
  • Comparable prices of crab cake to the others

Cons:

  • 15 minute drive from Baltimore (can be tricky to get here if you don’t have a car)
  • Crab cake didn’t taste as fresh as some of the other places

G & M Restaurant is about a 15 minute drive south of Baltimore and is a very large restaurant tucked away in a quiet plaza just off the freeway. The outside of the restaurant feels like you’re about to walk into a warehouse, but the ambience of the place inside I would describe as old school grand – a bit outdated with a dash of fancy. There’s wooden floors, wooden chairs, folded fabric napkins, and tall ceilings. When we arrived on a Tuesday afternoon around 3pm, the restaurant was pretty empty so we sat at the bar.

They had a decent sized menu and also a Ballpark Special menu. We ordered the crab cake, cream of crab soup, and the pretzel crab dip.

  • Crab Cake: The standard crab crake size here is only 8oz (for $29 with one side, or two crab cakes for $58 with two sides). There’s also an a la cart 4oz crab cake option for $19. The crab cake was good and lightly seasoned, not too heavy on the Old Bay with good chunks of crab meat in the crab cake without too much filler. However, although it ticks the boxes on a good crab cake for me, the overall taste of the crab didn’t seem as fresh as some of the others.
  • Cream of Crab Soup: This was the BEST cream of crab soup we’ve had on our trip – I was starting to lose hope after being disappointed again and again. Unlike most cream of crab soups, the flavour of the crab actually penetrates into the soup with good chunks of crab meat. You can also tell they use wine in the recipe which gives it great flavour. I started off with a cup of soup, but it was so good that I ordered a bowl to go at the end of our meal (it was indeed still delicious the next day)!
  • Pretzel Crab Dip: This was a game day special that I couldn’t resist because I love pretzels. It was a huge portion with lots of crab and the dip was great. Toby especially liked it because it was similar to the Imperial Crab Cakes at Pappa’s.

Overall, the food was great. The crab cake is smaller and a little more expensive than Pappa’s, but it comes with a side, so I guess it evens out. Had the crab cake tasted fresher, it would’ve taken the #3 spot over Koco’s for me. The cream of crab soup is definitely a must-try here and that alone I feel is worth the drive out from Baltimore.

5) Jimmy’s Famous Seafood

Address: 6526 Holabird Ave, Baltimore, MD 21224
Hours: 11am-2am, daily
Cost per crab cake: $34+tax for 8oz
Website: http://www.jimmysfamousseafood.com/

Pros:

  • Big menu
  • Open late
  • Modern look

Cons:

  • Mandatory 21% gratuity on all dine-in cheques! (18% gratuity + extra $3% “labor of love” service charge) – wtf
  • 15-20 minute drive from Baltimore (can be tricky to get here if you don’t have a car)
  • Slow service despite the bar being near-empty
  • Douchey vibes
  • May not be real Maryland crabs!

Jimmy’s Famous Seafood is a HUGE restaurant outside of Baltimore that has a restaurant section and a bar/lounge section. We weren’t sure which area to go in, so we went into the first door closest from the parking lot and was in the bar section. It seemed like a pretty modern venue with nightclub vibes (they are after all open until 2am daily). We arrived on a Friday afternoon around 3pm and the were only 2 other tables seated around the bar. Eventhough it wasn’t busy, service was very slow. Someone gave us menus and seated us right away, but no one came back to acknowledge us after 10 minutes of waiting so we went up and ordered at the counter. While we were waiting, I scrolled through some Google reviews of this place and realized that many poor ratings were due to a mandatory 21% gratuity! Low and behold, as I scanned the menu more closely, right at the bottom in small print it states “Jimmy’s reserves the right to add an 18% gratuity because we love our employees”…”We add a 3% labor of love service charge to all checks at Jimmy’s Famous Seafood.” Wuuuuut? Pardon my language, but fuck that. Coming from NYC, we’re used to tipping a lot more, but a restaurant that has mandatory tipping just didn’t sit well with me. It screams cheapskate owners that don’t want to pay the employees a decent wage so they take that expense out on the customers. No way were we being forced to pay 21% gratuity just for sitting down (and at the bar!) without being told about it beforehand, especially with no service and we had to order at the counter. Toby went back to the counter and told them that we’re going to take away our food to avoid that mandatory tip – they still charged us the 3% labor of love fee 😒. Super shady. If you’re going to add on a charge, at least inform your customers beforehand instead of letting them find out on their own.

Tipping frustration aside, they had a huge menu with plenty of choices that sounded delicious, but unfortunately at this point of the day we were getting pretty full so we only ordered a crab cake and also the crab egg roll that was highly rated from the reviews.

It was another 15 minutes before our food was ready, but it seemed much longer. We were seated infront of a TV screen that had a non-stop video loop of the owner/chef doing things in different poses. It was as if he made a commercial of himself, rather than the business. This, on top of the mandatory tipping gave me douchey vibes.

Overall the crab cake was decent and well-made but it didn’t stand out from the other crab cakes. It did come with 3 different sauces though which was nice. I wasn’t a fan of the egg roll but Toby liked it. Overall the food was okay, but the mandatory tipping and the douchey vibes with poor service tainted the whole experience for us.

Even after leaving the restaurant, I was still raging about the shadiness of this place, so I did some googling and I’m gonna leave this here: https://www.reddit.com/r/maryland/comments/1luywvj/in_a_move_that_surprises_no_one_jimmys_seafood_is/

In Summary:

  • Pappa’s takes #1 for us for the best crab cake. It just ticks all the boxes and is also the best-priced!
  • Faidley’s has the best location with more depth of flavour of their crab cakes, however it was also the smallest and most expensive for the size.
  • G&M’s has the best cream of crab soup.
  • Koco’s has the best atmosphere for a restaurant.

I hope you enjoyed reading my take on the best Maryland crab cakes! Leave a message in the comments if you feel that I’ve missed a restaurant that should be on this list!

Looking For More Ultimate Food Guides? Check out these below!

The Ultimate Guide to a Manhattan Chinatown Food Crawl – bring cash!


Manhattan Chinatown is full of amazing authentic Asian food but in a neighbourhood full of Chinese signage and shop keepers that barely speak English, it can be daunting to find the best food spots amongst the literal hundreds of restaurants in this neighbourhood. This food guide highlights some of my favourite places to eat in Chinatown…

The Ultimate Guide to Top Philly Cheesesteak Spots


This is my ultimate guide to Philly Cheesesteaks in Philadelphia! I’ve made it my personal mission to try as many popular cheesesteak spots as I can find through online research, word of mouth, and local reviews. This post is my personal take on these popular spots!

AbbyLeave a comment

The Ultimate Guide to a Manhattan Chinatown Food Crawl – bring cash!


Date Published: Sept 2nd, 2025 | Last Updated: Sept 11th, 2025
Author: Abby | Category: Travel, USA

Manhattan Chinatown is full of amazing authentic Asian food but in a neighbourhood full of Chinese signage and shop keepers that barely speak English, it can be daunting to find the best food spots amongst the literal hundreds of restaurants in this neighbourhood. This food guide highlights some of my favourite places to eat in Chinatown including local must-have items! Many of these places are known for only 1 or 2 items on their menu, so we often like to jump from restaurant to restaurant, ordering only a couple things at each place to sample our way through Chinatown. Come hungry as you journey through this food crawl with me!

Contents:

  1. Before you head to Chinatown, here are a few tips to follow to ensure a good time
  2. Where is Manhattan Chinatown?
  3. My favourite Manhattan Chinatown eateries:
Manhattan Chinatown

Before you head to Chinatown, here are a few tips to follow to ensure a good time:

  1. Always bring cash. Many of these hole-in-the-wall joints only take cash and most won’t have ATMs on site. Even if they do take card, often there’ll be a discount if you pay in cash!
  2. Don’t hold up the line. Chinatown operates like many hustle and bustle places in Asia. It’s often about speed and high turnover in many of these OG places. Try and figure out what you want before you get in line (the lines can move very quickly!) or take a photo of the menu and step to the side to take your time deciding what you want to avoid holding up the line.
  3. Don’t expect good service. Time and time again so many fantastic authentic Chinese food joints get poor ratings due to poor service. In Asia, many of these authentic hole-in-the-wall eateries and old school joints are about serving up food quick and cheap and turning over as many tables as they can, street-style. Don’t expect table service, don’t expect niceties, just go in and expect good food and the rest is a bonus. Don’t take it personally, it’s just a way of life that has been ingrained in our cultures. If you prefer a good sit down service, then I’d recommend finding a larger fancy Chinese restaurant – but I have none in the recommendations below, this post is all about quick, cheap, delicious food.
  4. Be prepared to stand or take away. Not exclusive to Chinatown, many food shops in NYC are standing room only or takeaway only, so be prepared to do either. Keep this in mind especially if you’re coming from a day of walking or exploring the city and you’re looking for a place to sit for lunch.
Manhattan Chinatown after a snowstorm

Where is Manhattan Chinatown?

There are a few Chinatowns around NYC (ie Flushing and Bay Ridge), but there’s only one in Manhattan. A quick Google search will show you the outline of this neighbourhood that borders Little Italy. I’ve highlighted the neighbourhood in the maps below.

If you’re feeling like exploring the city and working up an appetite before lunch, my favourite morning route that we take visiting guests is to walk across the Brooklyn Bridge from DUMBO in Brooklyn, walk around the Financial District/Wall Street area, then head up towards Chinatown for lunch. Afterwards you could walk through Little Italy then up to SOHO. You can also consider doing a day of exploring the Statue of Liberty and Ellis Island then have dinner in Chinatown afterwards.

Zoomed out map of Chinatown in Manhattan
Zoomed in map of Chinatown, Manhattan
Manhattan Chinatown after a snowstorm

Although Chinatown spans a relatively large area, many of the popular eateries are concentrated around Grand Street, Bayard Street, and Bowery. I’ve mapped out the eateries in this post below to give you an idea of where these places are located (I’m a visual learner – I like maps to orient myself when planning 😊).

My favourite Manhattan Chinatown eateries:

Without further ado, here’s a list of my favourite Chinatown eateries in Manhattan. Let me know in the comments if I’ve missed something you think should be included here!

Matcha Cafe Maiko (the best matcha soft serve we’ve ever had)

Address: 132 Bowery, New York, NY 10013 (multiple locations)
Hours: 12pm-10pm, daily
Website: https://www.matchacafe-maiko.com/eng/
Average spend per person: $5-$15
What to order: matcha and hojicha soft serve

When we first moved to New York, we stayed at an AirBnb for a few weeks until we were able to find an apartment. Matcha Cafe Maiko just happened to be right below our AirBnb. They have some of the best matcha and hojicha soft serves we’ve ever had! Matcha Cafe Maiko uses high quality matcha that allows the strong flavours to come through in all of their desserts. Highly recommend! (Although not a “Chinatown eatery”, this place is so good that I just had to include it in this post!)

Hojicha soft serve
Matcha & Hojicha swirled soft serve

Sanmiwago (a Taiwanese spot with great dumplings)

Address: 90 Bowery, New York, NY 10013
Hours: 9am-2am, daily
Website: https://sanmiwagomeals.com/menu
Average spend per person: $10-$20
What to order: signature pork and chives pan-fried dumplings

We found this place randomly because we were super hungry and it was around the corner from our AirBnb at the time. They advertise themselves as Taiwanese food which was what attracted me to them in the first place, but there are items on the menu that can be from other areas of Asia. It was a small shop and food came out quickly, I honestly can’t even remember everything we ordered, but I remembered that their signature pan-friend pork and chive dumplings were really good!

Xi’an Famous Foods (great spot for cumin lamb and noodles)

Address: 45 Bayard St, New York, NY 10013 (multiple locations)
Hours: 11am-9pm, daily
Website: http://xianfoods.com/
Average spend per person: $10-$20
What to order: spicy cumin lamb noodles, cumin lamb burger

Xi’an Famous Foods serves up delicious food with unique flavours from the Xi’an province of China (read: spicy & lots of cumin). They originally started off in a tiny hole in the wall shop and grew such a large following that they now have 16 locations across the city! A large part of their success can be attributed to a visit from Anthony Bourdain in an episode of No Reservations. Xi’an Famous Foods is known for their spicy cumin lamb noodles and the spicy cumin lamb burger. Both dishes are similar in flavour (one has the cumin lamb served over noodles and the other has the lamb stuffed inside a bun). The noodles are fresh and hand-pulled with the perfect texture so I prefer it over the burger. There’s also a side table with self-serve sauces – I would HIGHLY recommend slapping on their chilli oil and then buy a couple jars to take home. It has a great smokey flavour without being too spicy.

I first came here about 10 years ago and I’m happy to report that although their meat portions in the burger have gotten much smaller, the flavour of the food is just as delicious.

Lamb burger
Spicy cumin lamb noodles

ChiCha San Chen (the best bubble tea we’ve had)

Address: 72-74 Bayard St, New York, NY 10013
Hours: 11:30am-9:30pm daily
Website: https://chichasanchenny.com/
Average spend per person: $8-$12
What to order: bubble milk tea, dong ding oolong tea latte

This is a pretty new spot in Chinatown that only opened in May 2024. It’s a Taiwanese bubble tea company known for their high quality teas and strong flavours and they have a pretty strong fan base. As a Taiwanese person from the land of bubble teas, I’ve had more than my fair share of bubble tea so I’ve got some pretty high standards. At first glance, it’s a fancy looking shop decorated with the theme of marketing high quality Taiwanese tea. The menu is small compared to many bubble tea shops but I didn’t mind because it helps to avoid choice paralysis. We ordered the ding dong oolong tea latte and the bubble milk tea. It was pretty expensive, at about $10 per drink and only comes in the medium size. It took a while for us to get our drink but as we sat there waiting, you can appreciate how much care they take into brewing each cup of tea. The end result paid off. It was indeed one of the most tea-heavy flavourful bubble teas we’ve ever had. If you’re into quality tea, I’d highly recommend checking this place out, but be prepared to wait (it was about 15-20 minutes before we got our drink) and spend $10 per drink.

Kong Sihk Tong (Hong Kong street food)

Address: 65 Bayard St, New York, NY 10013
Hours: 8am-9pm Sun-Thurs, 8am-10pm Fri-Sat
Website: https://kongsihktong.com/
Average spend per person: $10-$20
What to order: Golden lava French toast, beef chowfun in brown sauce, baked rice

Kong Sihk Tong is a place known for serving up Hong Kong style street/fast food. We came here for the first time based on online recommendations. Food was overall average (some fantastic, some just okay) but the prices were great and the service was fast (as you’d expect from a Chinatown joint). There’s a large menu and they take cash only. We went during winter around 11:30am and we were able to be seated right away. Some reviews say that there are often lines out the door in the summer!

We got a few dishes:

  • Curry fish balls: One of their most highly reviewed dishes. It was decent, but similar to the other curry fish balls you can find in Chinatown so I didn’t feel like it was anything special.
  • Golden lava French toast: Another popular item on the menu. It tasted great, but it was definitely on the sweet side. It’s better eaten as a dessert rather than breakfast.
  • Beef chow fun in brown sauce: Fantastic. Great wok hei flavour. It was Toby’s favourite dish of the meal.
  • Baked rice with pork chop: You have an option of 3 sauces: cream, tomato, or black pepper. I ordered the cream base for nostalgia, but was pretty disappointed. I’ve definitely had way better. The pork chop in it was pretty good though! I saw many people order the baked rice – perhaps I’ll try a different sauce base last time since the waitress said it was one of their more popular dishes.

Overall, some dishes were great, some were just okay, but they’ve got a huge menu and we’re open to coming back and trying some of their other dishes!

Curry fish balls
Beef chow fun in brown sauce
Baked rice with pork chop
Golden lava French toast
Golden lava French toast

Bánh Mì Saigon (a damn good Banh Mi)

Address: 198 Grand St, New York, NY 10013
Hours: 10am -5:30pm, Tues – Sun (closed Mondays)
Website: https://banh-mi-saigon.restaurants-world.com/
Average spend per person: $6 – $10
What to order: Banh Mi Saigon (BBQ Pork sandwich)

If you’re looking for Banh Mi in NYC, you’ll be met with countless options. In the search to find the best Banh Mi NYC has to offer, two places kept popping up in my research time and time again: Bánh Mì Saigon and Saigon Vietnamese Sandwich Deli (see below).

For those that are unfamiliar what a Banh Mi is, it is a Vietnamese sandwich made with a French-style baguette-like crusty bread that is filled with a myriad of ingredients that include pickled vegetables, paté, and an option of different meats (no cilantro on mine please). This flavourful combination make it a staple in many Vietnamese restaurants in NYC.

Between the two shops, Bánh Mì Saigon is a larger shop that’s brightly lit with lots of standing room, but no place to sit. Their most popular is the “#1 Banh Mi Saigon” which includes BBQ Pork as the protein. It’s only $8 for a decent sized sandwich. They had by far the best Banh Mi bread I’ve ever had. It has such a perfect crust and texture. and there was a good balance of flavours. Highly recommend!

Saigon Vietnamese Sandwich Deli (another damn good Banh Mi)

Address: 369 Broome St, New York, NY 10013
Hours: 7am – 7pm Tues – Sat, 7am – 5pm Sun, closed Mon
Website: https://www.saigonvietnamesesandwichdeli.com/
Average spend per person: $10 – $12
What to order: #1 House Special (Grilled Pork, Vietnamese Salami, Vietnamese Ham)

Saigon Vietnamese Sandwich Deli is a much smaller shop compared to Banh Mi Saigon. This tiny shop has just enough room for their ordering counter and a large fridge with cold drinks and unlike most Chinatown shops, they actually have a small table by the window and 2 chairs for sitting. Their specialty sandwich is the “No. 1 House Special (grilled pork with Vietnamese ham and Vietnamese salami)”. Although the bread is not as perfect as the bread at Banh Mi Saigon, their filling was really flavourful. My favourite part was the Vietnamese ham 😋. Also highly recommend!

Tonii’s Fresh Rice Noodle (the best rice noodles I’ve ever had)

Address: 83 Bayard St, New York, NY 10013
Hours: 7:30am – 6:30pm
Website: none
Average spend per person:
What to order: Tonii’s special rice noodles (pork, chicken, and dry shrimp) with all the sauces

ChangFun or rice noodles are something I’ve only ever had at dim sum places. It’s usually a rolled up long white noodle dish with a protein wrapped inside and soy sauce drizzled overtop. I had never had fresh rice noodles until coming to New York and Tonii’s (yes, with 2 i’s) blew my mind! At first glance, this hole-in-the-wall shop has no seating and the inside looks a bit suss. There’s a crappy half-fallen down outdoor area with a couple of old chairs and tables that you can maybe clean off yourself if you want to sit and eat, but all the food is packaged as takeaway. I was skeptical, but upon first bite, I was in love! The fresh rice noodles here are so much softer than any dim sum place I’ve ever had. They offer a few different protein options, but their most popular (and my favourite) is the ‘Tonii’s special’ which has pork, chicken and dry shrimp. The rice noodles comes with 4 sauces that are packaged separately and you pour it on yourself: chili oil crisp, sweet soy sauce, hoisin sauce, and peanut sauce. I would highly recommend adding all 4 sauces and mix it all up. It’s seriously delicious and one of my favourite chinatown gems!

Mei Lai Wah (the best pineapple BBQ pork bun you’ll ever have)

Address: 41 Mott St, New York, NY 10013
Hours: 8:30am – 7:30pm
Website: http://meilaiwah.com/
Average spend per person: $3 – $10
What to order: Pineapple BBQ Pork Bun

Mei Lai Wah has hands down THE best BBQ pork buns (charsiu bao) in the city. They come in a regular bun or pineapple bun. The pineapple bun is a misnomer and is named due to the buttery crackled crust on top of the bun that resembles the pattern of the side of a pineapple, but has no pineapple flavour at all. I’d highly recommend getting the pineapple BBQ pork bun – it’s their number one seller. The sweet buttery topping paired with the fatty savoury charsiu pork filling is out of this world!

This place if often very busy with a line up out the door, but the line moves quickly. There’s usually 2 lines, one for cash only and the other for card payment. The cash line is usually much shorter and you can often walk right in to the counter. The shop is quite small, with very limited space and can fit about 5 or 6 people in the store at one time and it’s takeaway only. The buns are baked fresh and served right away, piping hot!

Chang Lai Fishballs Noodles (a place for fishballs and rice noodles)

Address: 55 Bayard St Store B, New York, NY 10013
Hours: 8am – 5:30pm, daily
Website: https://changlaifishballnoodles.dine.online/locations/6703032?fulfillment=pickup
Average spend per person: $10 – $15
What to order: A1. Curry fishballs with rice noodles

This fishballs and noodles shop started off as a food cart and operated on Grand Street for 30 years and only recently opened up this location in 2023. It’s run by a lovely husband and wife (?) team that are so proud of their food and so friendly. Their most popular item on the menu is the “A1 curry fishballs with rice noodles”. I thought the fishballs were just okay but Toby loved them. The rice noodles were my favourite. They’re rolled up and cut into small pieces and mixed with a combination of 4 or 5 sauces that’s a perfect portion for a snack. This is a small shop with limited seating, enough for about 3-4 people.

The Original Chinatown Ice Cream Factory (ice cream with Asian flavours)

Address: 65 Bayard St, New York, NY 10013
Hours: 11am – 10pm daily
Website: http://www.chinatownicecreamfactory.com/
Average spend per person: $8 – 16
What to order: anything! Free samples of their ice cream – popular flavours are pandan and black sesame

Chinatown Ice Cream Factory is a small shop on Bayard Street that serves, you guessed it, ice cream! There are a TON of ice cream shops throughout NYC but nowhere else will you find unique Asian ice cream flavours such as durian, black sesame, matcha, pandan, lychee, ginger, red bean – that’s just to name a few. There’s usually a small line out the door in the evenings, however it moves quickly. There’s only enough room for about 5-6 people in the shop at one time and there’s no seating available. You can sample as many flavours as you like but note that popular flavours can run out earlier in the evening, so I’d recommend coming earlier if you’ve got your eyes set on something. Although a bit pricey at $8 a scoop and $11.50 for two scoops, their portions are quite generous.

We’ve been here twice now and although there’s no doubt better quality ice cream elsewhere with a creamier texture, the flavours they infuse into their ice cream knocks it out of the park and keeps us coming back.

Double Crispy Bakery (great steam buns and egg tarts)

Address: 230 Grand St, New York, NY 10013
Hours: 7am – 7pm, every day
Website: none
Average spend per person: $5 – $10
What to order: egg tarts (2 kinds), pineapple bun, mooncakes

I’m always on the hunt for a great egg tart. Double Crispy Bakery was recommended by a coworker of mine who’s a born and bred local. This bakery offers egg tarts in two different types: a “Custard egg tart” which is more traditionally Chinese with a formed crumbly crust and an intact gelatin-like eggy center, and the other a “Macau style egg tart” which is similar to the Portuguese egg tart, pastel de nata, that has a flaky crispy crust with a softer creamier eggy center. Both were delicious. The custard filling had great flavour with a boost of vanilla, but the flaky crispy crust of the “Macau-style” was preferable for me. Although not my favourite egg tart shop (that’s in Bay Ridge), it’s still pretty good here!

They also have a good pineapple bun (a misnomer that’s named for its flaky sweet crust that resembles a pineapple, but actually has no pineapple flavour at all) and mooncakes year-round in a few flavours (I don’t love mooncakes, so you can be the judge). Their large steam buns behind the counter are also pretty decent and are filled with savoury pork, egg, and Chinese sausage.

Shu Jiao FuZhou Cuisine (cheap peanut noodles)

Address: 295 Grand St, New York, NY 10002
Hours: 8am-8pm, 7 days a week
Website: none
Average spend per person: $3-$10
What to order: No. 5 peanut noodles, fried dumplings, fish ball soup

If you’re looking for great cheap Asian food in Chinatown, look no further than Shu Jiao FuZhou Cuisine. This no-flare restaurant offers street food items served at lightning fast speeds (seriously, the food was literally ready within 1 minute of us paying!) and nothing was over $6. Their most popular dish is the “No. 5 peanut noodles 拌面” for $3.25. It’s a generous portion of well-cooked soft wheat noodles over a peanut sauce mixture – no meat, no toppings, just noodles and sauce. I had my reservations when I first walked in and every other person in the restaurant was not Asian, but I love a good peanut noodle dish so I couldn’t resist. The peanut noodles are simple but indeed delicious and worth the visit! The cashier also recommended the fried dumplings (I thought was just okay, but Toby loved it), and the fish ball soup (which I also thought was okay but Toby enjoyed the vinegar addition to this classic soup). If you’re looking for a seriously quick and cheap place for decent food, check this place out!

The ZongZi/Bah-Chang lady outside of Grand Street Station

Address: Outside of Grand Street subway station (intersection of Grand Street & Christie Street) – just listen for her call of “Baaaah-chang”!
Hours: Usually 2pm-5pm most days
Website: https://maps.app.goo.gl/pVKw4RUNyq7avchf8
Average spend per person: $2-$3
What to order: Taiwan-style zongzi/”rice dumpling”

If you’re unfamiliar with the classic Chinese staple food, Zongzi (or also known as Bah-chang in the hokkien dialect) is glutinous/sticky rice filled with a choice different ingredients all wrapped in bamboo leaves in the shape of a triangle prism. The fillings can be savoury (commonly pork belly, egg yolk, mushroom, peanuts) or sweet (commonly red bean or mung bean). The Zongzi should be warmed prior to eating – most commonly via steaming, but you can also unwrap it and microwave it if you’re feeling lazy to bust out the steamer.

Like a character from a studio Ghibli movie, the beloved elderly Zongzi/Bah-chang lady has been selling zongzi for over 2 decades outside of the Grand Street subway station at the intersection of Grand and Christie. Her husband and daughter in law makes the zongzi and she sells them. You can hear her siren call of “Baaaaah-chang!” rain or shine.

Her most popular savoury zongzi is the Taiwan style (represent!) and the most popular sweet zongzi is the red bean. She sells them at a great price at $3 per meat-filled zongi and $2 for the others. Cash only!

We first heard of this lady when we first moved to New York in early 2023 and stayed in an AirBnB a few blocks away from the Grand Street station and would often hear her “Baaah-Chang” call. Unfortunately our AirBnb wasn’t equipped with a kitchen so we never had a chance to try them until recently! I bought her two most popular types and they were indeed pretty good. There was a decent amount of filling and the texture of the sticky rice was perfect. Although I’ve had better, for the price she charges and the quality of the filling, it’s a pretty good Zongzi.

Here’s a Youtube interview I found if you want to find out more about her story: https://www.youtube.com/watch?v=cJCbypba4kM&t=386s

The menu

Mee Sum Cafe (a breakfast joint with reputable Zongzi)

Address: 26 Pell St, New York, NY 10013
Hours: 5:30am – 5pm, daily
Website: none
Average spend per person: $10-$20 per person
What to order: dim sum, zong zi

Mee Sum Cafe is known as an OG local breakfast spot, open at 5:30am every single day and serves up traditional Chinese dishes including dim sum. If you’re looking for more Zong Zi (glutinous rice dumplings wrapped in leaves) recommendations, Mee Sum Cafe has a reputation for some great ones, offering up 7 different fillings. Unfortunately when we went, they only had 3 of their 7 kinds left, with the most popular ones sold out 😔. We didn’t have time to eat here so I bought a few frozen ones to go and tried it at home – it was just okay. Perhaps the ones that were sold out are much more worthy of their reputation 🤷🏻‍♀️. I debated whether or not to include them in this post since all I had was their Zongzi and wasn’t blown away, but due to their long standing reputation as an old school breakfast spot, I decided to include it so the rest of you can make your own decision on Mee Sum Cafe and also as a place marker to remind me to go back 🙃.

7 kinds of zongzi/sticky rice wrap

Golden Diner (honey butter pancakes)

Address: 123 Madison St, New York, NY 10002
Hours: 10am – 10pm most days (10am – 3pm on Thursdays) – make reservations ahead!
Website: http://www.goldendinerny.com/
Average spend per person: $20-$30 per person
What to order: Honey Butter Pancakes

Tucked away deep into the non-touristy parts of Chinatown where you need to speak some type of Chinese dialect to order food, Golden Diner is an American-Asian fusion diner that adds a twist to classic comfort foods. You may have seen this diner featured on many Tik Tok and Instagram videos lately showcasing their viral Honey Butter Pancakes – a friend of mine from Canada actually sent me a video of this place which is how we came to find it. I’m not overly excited about pancakes in general, but I am OBSESSED with honey butter chips so of course we had to come and try it. It took two trains to get to this prickly part the lower east side and without reservations, it was a 1.5 hour wait for a table at the bar. I’m glad to report that their Honey Butter Pancakes were indeed worth it. The honey butter syrup really does taste just like the chips and the thick and fluffy pancakes was the perfect light texture to carry the heavy syrup. It comes in a single or double serving. I’d recommend the single – it’s quite heavy and after a while it can be a bit much if you don’t have a sweet tooth.

I’ve written up the recipe for these pancakes that you can check out below:

Golden Diner Honey Butter Pancakes


The Honey Butter Pancakes from Golden Diner in Manhattan are the latest viral sensation! This recipe shows you how to recreate these fluffy pancakes with the unique umami honey butter sauce and a berry compote. Be warned – these heavy but luxurious pancakes may send you into a food coma!

We ordered a few other things here that unfortunately fell short. We had their special of the day which was a asian/cumin fried chicken wings with waffles – way too much cumin and the waffles were dry, and the matcha/hojicha coffee cake which had good flavour, but unfortunately was also very dry.

All-in-all, the pancakes were definitely worth it if you like honey-butter chips, but the rest of the things we ordered fell short. If you plan on visiting, make sure you make a booking, or else it could be over an hour wait for a table!

I hope you enjoyed my list of Chinatown eats! Let me know in the comments if there’s a place you think I should include on this list!

Happy eating!
Abby

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New South Wales Coastal Drive


The Great Australian Road Trip part II

*Note: this post is still in progress, but I’ve published it for anyone who’s interested in continuing the drive from the Victoria border up the NSW coast 😊*

What’s in this guide? (table of contents in progress)

  1. Sample Itinerary
  2. Eden
  3. Merimbula
  4. Bermagui
  5. Tilba Tilba
  6. Bodalla

New South Wales is the neighbouring state to Victoria (follow our trip from Eastern Victoria here). Crossing the NSW border from Victoria during COVID times was pretty uneventful. We travelled during the pandemic and at the time there were no restrictions to leave VIC and enter NSW so there wasn’t any border security (however on the opposite side of the road there were 2 police cruisers and a bus checking for permits to enter Victoria from NSW). There was only a small lit up sign at the border that warned us that if we left, we wouldn’t be able to return without a permit – a little daunting that we couldn’t turn back, but onwards with our adventure!

Dates we travelled: Jan 8th – 16th, 2021

Sample Itinerary

Day 1: Leave Lakes Entrance in the morning, arrive in Eden around noon. Head over to the visitor’s centre for some recommendations then off to the Killer Whale Museum. Spend a few hours at the museum then drive to Merimbula to spend the night and seek out some fresh seafood restaurants.

Day 2: Do an oyster tour in the morning at Merimbula and have some oysters for lunch. Continue driving north and hike to Horse Head Rock in Bermagui. Take a stroll in Tilba Tilba and check out the cute shops. Stop at Bodalla Dairy Shed for a snack and milkshake (or early dinner). Continue the drive to ACT and stay overnight (or onwards north).

Eden

Eden is the most Southerly town in NSW and sits right on the coastline, making it the first town we stopped in after leaving Victoria. It’s a 2 hour 45 min drive from Lakes Entrance, VIC and a half hour drive from the actual border between VIC and NSW. This small town has a rich history with whales and has some great whale watching spots during the whale migration season (May – November). We were only here for half a day and didn’t come during the whale migration season, but we absolutely loved the Killer Whale Museum!

Eden Visitor’s Centre

Address: Weecoon Street, Snug Cove, Eden NSW 2551
Opening times: Mon-Fr 9am-5pm, check the website for weekend hours
https://visiteden.com.au/visitor-information-centre/

Since this is the first town you’ll encounter in NSW, it’s a great place to stop at the visitor’s center for nearby recommendations. The ladies here were super helpful with recommendations of not only Eden but surrounding areas as well. There’s places to snorkel, beaches, hikes…etc. There’s plenty of brochures and pamphlets if you want more information. There’s also a toilet here if you’ve been holding it in since Lakes Entrance ;).

(They also had this random cool stuffed animal couch on display while we were there.)

Killer Whale Museum

Address: 184 Imlay Street, Eden, NSW 2551
Opening times: 7 days a week (check website for times)
Cost: $15/adult
https://killerwhalemuseum.com.au

This is the top attraction of Eden and we can see why! We didn’t think much of it at first, but the museum was full of so many interesting information of this industry. Eden had a rich whaling industry and the amazing part is that the local fishermen worked together with the wild killer whales (orcas) to hunt for whales. Old Tom was the most famous killer whale that helped with whale hunting. The locals would harvest the blubber and leave the tongue and offal for the orcas. This museum details the background of the whaling industry back in the day as well as highlights orcas and their natural history. There are also beautiful views from the upper level platform! You could easily spend a couple hours here. It’s definitely worth a visit!

Eden Lookout Point and Rotary Park

Address: 263 Imlay Street, Eden, NSW 2551
Opening times: 24hrs

Just up the street from the Killer Whale Museum is Eden Lookout Point, where the we were told is the best place in Eden for whale watching. Unfortunately whale-watching season is between May – November and at the time we were just at the start of January We still decided to check it out anyway for any scenic views, but disappointingly there’s not much to this lookout other than open water so I’d probably give it a miss if it’s not the right season.

Merimbula

Half an hour north from Eden is Merimbula, a coastal town deemed “The Heart of the Sapphire Coast”. When we arrived, the visitor’s centre was annoyingly closed even though they were meant to be open according to their website, so we relied on google searches to tell us what was popular in the area. Merimbula is another popular whale watching location and is advertised to have great local seafood and home to the famous Merimbula Oyster. Disappointingly, I actually struggled to find a well-rated seafood restaurant despite all the ads for fresh seafood. We ended up eating at a tapas bar which wasn’t bad but it was overpriced. The town was small and it took about 15mins to walk the majority of the main street. We did enjoy a nice evening stroll on the boardwalk though, which was probably the most memorable part of this town for us. We only stayed one night which is enough time if you’re looking for main tourist activities. If you’re looking to spend more time, there’s an aquarium in town, some beaches, and fishing charters that we saw advertised but didn’t attend. It was a busy time of year when we travelled so we couldn’t find any affordable hotels or AirBnBs in town so we booked a small camper van AirBnb at the next town over in Wolumla roughly 15mins away.

Our dinner at ‘Ritzy Wine Tapas Bar’, Merimbula – we struggled to find a fresh seafood restaurant in town so we headed to one of the higher rated restaurants in town. The atmosphere was great, but the food was average and kind of overpriced, to be honest.
Our cozy AirBnB in Wolumla for one night because all the accommodation was booked out in Merimbula or too expensive. This was $91 for 1 night.

The Merimbula Boardwalk

Address: Market Street, Merimbula, NSW
Open 24hrs
https://www.visitnsw.com/destinations/south-coast/merimbula-and-sapphire-coast/merimbula/attractions/merimbula-boardwalk

Our favourite part of Merimbula – a lovely boardwalk that hugs the Merimbula Lake. We had a nice evening stroll here after dinner and walked amongst the mangroves and spotting mini crabs and puffer fish!

Book an Oyster Tour!

One thing I regret during our trip was not attending an oyster tour. I didn’t even realize it was something we could do until the morning we were set to leave and by then all the tour tickets were sold out. 😦 The Merimbula Oyster (Sydney Rock Oyster) is one of the most well-known oyster in Australia and is served in many gourmet restaurants around the country. There are a few farms that offer tours and the ones that stood out were Wheelers Oyster Farm and Captain Sponge’s Magical Oyster Tour. If we ever come back around during the right season, we’ll be sure to book a tour!!

Bermagui

Continuing North on the coastal drive, you’ll pass by many small coastal towns with beautiful beaches. A few of them had caravan parks right in front of the water where lots of people were gearing up for a surf. After a while all of these towns start to seem similar. We only stopped in one of these coastal towns: Bermagui, to check out Horse Head Rock.

Horse Head Rock/Camel Rock

Address: Camel Rock Surf Beach
https://www.sapphirecoast.com.au/attraction/horse-head-rock

Horse Head Rock wasn’t a big advertised attraction nor was it highlighted in road trip itineraries, but pictures of it in passing made it look too cool to pass up. Access is at Camel Rock Surf Beach where there’s a big rock that kind of resembles a camel. Continue left following the beach over the rocks to get to Horsehead Rock. Warning, the hike does get a bit treacherous with lots of jagged rocks and uneven footing. Wear appropriate footwear such as hiking shoes or sturdy water shoes (you may get your feet wet at times). At the time we had no idea what we were in for so I had Birkenstocks on and Toby had flip flops (or as the Aussies call it: ‘thongs’ 😉) and it was a real struggle to get over the many MANY jagged rocks. But in the end, the hike was SO worth it. We climbed up a few rocks to get beautiful rugged views of the rocky beach and the actual horsehead rock looked just like a horse head, complete with a mane made of moss! We sat here for a bit just marvelling at how accurate the rock was. Definitely recommend! This hike is only accessible at low tide, so plan ahead!

The walk starts on a pristine quiet beach. You head left of the beach towards the rocks – you can see Camel Rock in the background
Camel Rock in the background to the right
Camel Rock
Beautiful rocky beach scenery along the way
We hiked up a few high rocks to get better views – wear study shoes!
Horsehead rock!
His model pose
Little pools to check out some cool creatures

Tilba Tilba

This little town wasn’t actually on our list of places to stop by, but as we continued our drive on the A1 highway North, we saw a big sign for a cheese factory so of course we had to detour. We followed the signs and ended up in an adorable little town called Tilba Tilba. This town is one main street with lovely houses and boutique shops (pictured below, but it was hard to capture the cuteness of the town). The cheese factory wasn’t actually that exciting and the cheeses were average, but the town itself was just so cute that it was worth the little detour. Also, I bought a hat.

Bodalla

We only stopped by this small town for the Dairy Shed that a friend recommended us. There was a nearby bakery that looked cute but we didn’t stop by. Maybe next time?

Bodalla Dairy Shed

Address: 52 Princes Hwy, Bodalla NSW 2545
https://www.bodalladairy.com.au/

This place was recommended by one of our old classmates who worked in the area. She told us of their incredible milkshakes and good food. We’re SO glad we stopped here. Not only were their milkshakes spot-on, they had AMAZING cheese toasty (grilled cheese) sandwiches with delicious chutney. We weren’t that hungry and only ordered one sandwich, but after a couple bites we just had to go back to get a second! They also had some great products you can bring home and a selection of cheeses and ice creams. There are also a few farm animals on site with set feeding times if you’ve got little ones. If you’re in the area, you definitely NEED to stop here.

Bateman’s Bay

From Bodalla we went straight to Canberra, ACT, passing through Bateman’s Bay. Although we didn’t stop here, it’s worth mentioning for next time since this place looked pretty cool from the car window!

Continued to Canberra, ACT

From Bateman’s Bay we detoured inland and headed for Canberra, ACT. If you’re going to go to Canberra, this is the time to detour inland. Continue onto the Canberra page (in progress) for more information on things to do there or continue reading this post for more of the NSW coast!

Skipped Sydney

During our first road trip in 2021, Sydney was in lockdown and isolation due to COVID outbreaks so we decided to skip it in fear of being stuck in a hotel room the whole time and not be able to explore, so we drove 5 hours straight from Canberra to Newcastle. We did return to Sydney for a locum job in 2022 – see the separate Sydney post (in progress).

Newcastle

Newcastle is a harbour city 2 hours north of Sydney or 5 hours northeast from Canberra. It’s a small city with a few major streets to explore. We reached Newcastle just before 2pm and had a late lunch at a nearby popular burger place called Rascal. Their burgers were indeed pretty good and their Bailey’s milkshake was A+. We stayed at the Clarendon Hotel (https://clarendonhotel.com.au/) which was a lovely place central to the main part of town. The main floor of the hotel was a popular bustling pub.

The main attraction here is the Newcastle Memorial Walk and the beaches. To be honest, there isn’t all that much “to do” here in terms of tourist things, but it seems like a nice place to live with so many beautiful beaches around. We only stayed one night here, which was enough time for us to explore the city, but you’d need more if you wanted to add on some beach time. After seeing the local sights we headed back to the hotel for a little rest and ordered dinner from the pub downstairs to our room 😜.

Newcastle Memorial Walk

The Newcastle Memorial Walk is a beautiful scenic walkway that commemorates the “100th anniversary of the ANZAC landing at Gallipoli in 1915 and the commencement of steel making in Newcastle” – fact plagiarized from their website (https://newcastle.nsw.gov.au/explore/things-to-do/walking-and-cycling/newcastle-memorial-walk) 🙃. It’s high up on the cliffs so it was pretty windy when we went, but the views were absolutely stunning. We started at Strzelecki Lookout where we parked our car, and the path led us southwest along the coast where it connects multiple beaches with walkways that lead to beach level. We didn’t end up walking the entire path since it can go quite a long way.

Walk along the Esplanade

From the start of the Newcastle Memorial Walk at Strzelecki Lookout, you can continue walking north to the Shortland Esplanade for some more beautiful ocean-side views including a popular local swimming hole called the Bogey Hole. This walk will end near Newcastle Beach where you can continue on, or head back into the main part of town (see map below of our walking path).

Our walking route from the Newcastle Memorial Walk to Shortland Esplanade
The Bogey Hole – a popular swimming spot right by the ocean
Newcastle Beach in the distance

Explore the City Streets of Newcastle

There’s not a ton to do in downtown/CBD Newcastle, but there a few streets with some shops if you feel like exploring. Lunch at Rascal was great and it was a nice little stroll by the wharf, but not a must-do if you’re short on time.

Lunch at Rascal, a popular burger place with pretty decent burgers and Bailey’s milkshake
The wharf at the northern part of town
First bubble tea shop since Melbourne. It was quite disappointing. 😅

Andy’s Cherry Pie Cafe – a stopover on the side of the highway

Address: 17 Bengal St, Coolongolook NSW 2423, Australia

Andy’s Cherry Pie Cafe is a big beautiful yellow building off the side of the highway that screamed ‘Cherry Pies!’ so loudly that we had to pull over and give it a try. The building was big on the outside but the inside was less than exciting so we sat outside. Neither Toby or I have any strong feelings towards cherries or fruit pies and wasn’t really expecting much, so we bought one slice to share. This pie was so damn good that immediately after the first few bites, we went back in and bought a second slice.

Note: When we visited this place in 2021, there was a big ‘for sale’ sign of the business. From my recent Googling, it appears that this business is still up and running, now also serving kebabs and burgers. I have no idea what the pie tastes like these days since changing owners, but I hope it’s just as good as when we had it a few years ago!

Coff’s Harbour

(in progress)

Grafton

Grafton is not the most exciting town. In fact, unless you’re coming for the annual Jacaranda trees, there’s really not much to do here and would be a miss on most people’s road trip itineraries. The main streets are not that exciting with half the shops closed, and every now and then you’ll run into some dodgy characters. Toby and I were hired as relief vets to work at a clinic here for a couple of months. We had no idea what kind of a place Grafton was and probably should’ve done more research when we signed on, however the recruiter made it sound like such a lovely place with beautiful spectacular purple trees (failing to let us know that they only bloom a few weeks in a whole year). Nevertheless, we arrived and saw for ourselves that there wasn’t much to do here, however the people we worked with were amazing and so lovely that we ended up having a fantastic time and loved working here.

There are some local gems we did discover though, like the swimming area. There are also nearby towns and cities that we’d fill our time with mini road trips (see separate posts in progress).

Jacaranda Trees (early Oct – Nov)

https://www.jacarandafestival.com/trees

The most well-known feature of Grafton are the Jacaranda trees that burst with beautiful purple flowers every year. Sadly, Toby and I didn’t get a chance to experience this when we lived in Grafton due to a mismatch of the season. The recruiter that hired us in Grafton used the trees as a selling point for us to come here, but they conveniently left out that it wouldn’t be the right season when we arrive 😒.

We’ve heard that people flock from all over the country to come see these beautiful trees every year. They’re only at peak bloom for a few short weeks (usually starting in October and by November many of the flowers will be carpeting the ground). Coming back to Grafton for the Jacaranda trees are definitely on my bucket list.

There’s even an annual Jacaranda Festival – https://www.jacarandafestival.com/

Fig Tree Avenue

Address: Breimba St, Grafton NSW 2460, Australia

This avenue is lined with gorgeous enormous fig trees in the middle of Grafton. It’s surreal to walk amongst these 17 giant trees and makes a perfect photo-op!

Sherwood Nature Reserve – Scouts Falls

Location: No actual address, but enter Scouts Falls into Google maps to get a general location. There is a small car park on Sherwood Creek Rd near the Sherwood Nature Reserve sign immediately past the bridge over the Middle Creek.

Nestled in the Sherwood Nature Reserve, Scouts Falls is a hidden gem known to locals as a popular swimming spot. The drive to reach this area is via a hilly dirt road with limited road parking and the walk itself is a bit treacherous with uneven ground, slanted steps, and exposed tree roots as a tripping hazard. Definitely bring some reliable shoes for this walk, especially if there was a recent rain to make the rocks slippery and the ground muddy. We saw a woman slip in her flip flops and get her foot cut up by the rocks (however in the same walk, we also saw children running around in their bare feet at full speed 😯). There’s limited signage so you just have to trust the trail and try not to trip on something. After all this, you’re rewarded with a beautiful waterfall that you can swim right up and under, as well as a pool that’s deep enough for some proper swimming. We’ve done this hike twice – the first was during a busy long weekend and we sadly didn’t think to bring our swim suits (we thought this would just be a waterfall viewing hike), so we sat on the edge of the rocks envious of all the people having fun in the water. The second time we came during a weekday and came prepared with our swimming gear. There was no one there the second time we went and it was so peaceful there to swim around under the waterfall.

Maclean

Maclean is a cute small town that we spotted on the map when I was looking for Asian grocery stores around the Grafton area. They did indeed have an Asian grocer, but it was super small and didn’t have what I wanted, however I’m glad we ventured out here because this town was small but cute. The main street had some nice coffee shops and stores to walk through. Maclean is also on the way to Iluka if you’re planning to go to Bluff Beach.

Iluka – Rainforest Walk & Bluff Beach

Iluka didn’t pop up on our radar when we were researching things to do around the area when we stayed in Grafton, however one of our co-workers recommended the rainforest walk connecting up to Bluff Beach. It was about an hour drive northeast of Grafton and we rented some snorkel gear at a local fishing shop. We parked our car at the side of the road and started the Iluka Rainforest Walking Track. It was an easy walk through the rainforest but it was a bit monotonous and not the most exciting scenery. It took just under an hour to reach Bluff Beach.

The beach was empty when we arrived and it was a lovely quiet spot with lots of small sea shells. We set our things down and went for a snorkel. The waters unfortunately weren’t that clear but we did see a few cool fish. I tested out my new Iphone in saltwater for the first time and it was indeed waterproof! This was the start to all my underwater photography for the rest of our Australia trip.

Thoughts on Iluka: Unless you’ve got lots of time, I’d recommend skipping Iluka. Although it’s a nice and quiet small town, the overall views weren’t mind-blowing. However, if you’re into nature walks and a quiet beach, then by all means pack a picnic lunch and a snorkel. You can actually drive to Bluff Beach instead and skip the rainforest walk if you’d rather just enjoy the water views.

Byron Bay

(in progress)

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