Saigon Drip Cafe

You'd think that heading into Downtown Seattle, in particular Pioneer Square, on the Sunday of the NFC Championship would be a great plan right (yes, they already won the Superbowl...)?  Well, we had a date with Saigon Drip Cafe blocks away from Lumen Field.  But there we were, amongst the sea of Seahawk fans decked out in their blue and green.  But we were about to see it was worth the trouble!  Go Seahawks!

We got to the main event with the Ribeye Hot Pot (or Bún Bò Huế for 2).  This featured a heated hot pot with a rich and savory broth that had brininess and definite spiciness.  We found 2 large beef ribs with tender meat that included 6 ounces of shaved ribeye.  There was a wealth of meat and also some pork's blood.  By having the noodles on the side, it ensured that they stayed al dente with a wonderful elasticity.  The usual compliments such as cabbage, banana blossoms, basil, lime and chilis were there to customize your bowl.  This was a lot of food and could feed more than 2 people if you ordered some other dishes.

Some of those other dishes included their Pho with steak, meatball and brisket.  Again, this was fully-loaded as the picture suggests.   I found the amount of meat to be generous.  There was enough all the way to the last bunch of noodles.  The meat was sliced thin and extremely tender.  Noodles were al dente despite sitting in the hot broth while we took pictures.  About that broth, it was clean and not overly salty.  Therefore, the natural meat flavors were present.  Solid bowl of Pho.

We also got their Vermicelli Bowl with Pork.  Staying with the theme of large portions, this was loaded with tender and charred pieces of marinated pork.  Lots of caramelized sweetness and definitely savoriness.  It came with a crispy spring roll that was stuffed with tender pork that was well-seasoned.  The rice was fluffy while still firm at the same time.  Perfect for accepting the nước chấm.

They have a section of the menu dedicated to Bánh Mì and we chose to try the Bánh Mì Drip featuring a boatload of beef brisket.  There was so much of it that we could barely keep it all in the baguette.  It was tender, saucy and full of umami.  The bread was light and crispy while the side of bone marrow soup could be used as a dip.  However, I didn't do that as there was plenty of moisture already.

Of course we couldn't forget about the drinks too right?  We went for the Cafe Sua Da & Salted Foam as well as the Cafe Sua Da & Durian.  I found the coffee itself to be rich and aromatic as Vietnamese coffee is typically like.  The salted foam added some creaminess and further intensified the flavors.  Absolutely loved the durian as it was definitely funky, but just enough to give the coffee some extra without being overwhelming.  Overall, some solid eats at Saigon Drip Cafe and served in large portions too.  Great place to grab a quite bite on your way to the game!

 

*All food and beverages were complimentary for this blog post*

 

The Good:

- Solid eats and drinks

- Large portions

- Reasonable pricing

 

The Bad:

- Limited seating other than 2 large tables

 

Ginger & Scallion

You might be wondering why a restaurant that specializes in Khao Soi goes by the name "Ginger & Scallion".  Well, it is run by the same people when it was Ginger & Scallion but they decided to pivot from doing Chicken Rice (hence the ginger and scallion name, which is a condiment associated with the dish) to Khao Soi.  They just wanted to do something different even though their Chicken Rice was wildly popular and the place was packed.  Jackie and I have tried their Chicken Rice before and although we are sad to see it go, we were super excited to try their Khao Soi.

Before we got to that, we tried their house made Thai Sausage.  This was really good as the texture was so natural and meaty.  As much as it was moist and juicy, it was not overly fatty.  Hence, the chew was consistent in terms of being tender with some firmness.  Flavor was good with hits of tanginess and rich fermented notes.   This was served with the typical raw cabbage, ginger, cilantro and chilis.

Onto the Khao Soi, we went for a few beef offerings including the Beef Tenderloin.  As you can see, the beef was prepared to a perfect rare.  I thought it was tender enough, but in comparison to the other 2 beef options we ordered, it wasn't fatty.  In addition to the rich and flavorful broth, we found green onions, cilantro, red onion, crispy shallots, pickled vegetables and crispy noodles (also chewy wide egg noodles hidden within).

On that note, the other beef options we had were the Miyazaki A5 Picanha and American Wagyu.  Although I found the Picanha to be the most buttery, it could've used just a touch more cooking so that the fats would be activated.  With more rendering, it would've been even more tender.  It was still delicious though with rich meatiness to go with the rich broth that was thick and aromatic.  Even though Khao Soi isn't supposed to be spicy, I would've liked just a touch more heat.  Mind you, there was some chili crunch on the side, so we could customize our broth anyways!

My favorite beef for the Khoi Soi was the American Wagyu Steak as it was less fatty than the Miyazaki A5.  Since it was medium-rare to rare, less fat meant that it didn't need to render as much.  Hence, it was super soft and succulent.  Nice meatiness from the fat and it was less heavy.  Since the broth was already so rich, the meat went better than the A5.

Our last 2 bowls consisted of Seared Duck and Oxtail.  Personally, I would've liked to see more rendered skin for the duck (or a breed that has less fat).  However, the duck was still beautifully cooked and tender.  As for the oxtail, we had 2 large pieces that had fall-off-the-bone meat that was gelatinous and buttery soft.  Once again, there was wealth of natural beef flavour.

To go with our Khao Soi, we had a Thai Iced Tea which was creamy and aromatic while being just sweet enough.  For dessert, we sampled a Passionfruit Pie from San Bartolo Bake Shop.  Tangy, sweet and refreshing, this helped level off all the yummy richness.  Overall, a solid experience and definitely filling despite not looking like a huge portion.  Plenty of meat and al dente noodles within that flavorful and aromatic broth.

*All food and beverages were complimentary for this blog post*

The Good:

- Rich aromatic broth

- Excellent meat choices

- Filling, despite not looking like it

The Bad:

- Duck fat could've been rendered a bit more

Thai Lucine

It seems like I am doing a lot of Thai food wherever I go.  It is especially true when I'm south of the border as the Thai food game in Seattle and especially in Portland are on point.  One of the newest in the Emerald City is Thai Lucine, which is a quick-service concept that offers traditional Thai favorites for dine-in and take-out.  Prices are reasonable and portions are generous.  Jackie and I checked it out on a Sunny, but cold January afternoon. 

Being a quick-service restaurant, the food is prepared fast and served in to-go packaging.  The place is certainly nice enough to dine-in, but for those who need to be on the go, Thai Lucine fits that bill.  We started things off with the Laab Stix.  Crispy with a tender meat filling, these fulfilled the promise of laab flavours with tanginess and some spice.  We found some jimjew sauce on the side.

One of their best deals is their Dinner Set for $19.99 that includes Thai Clear Soup, Chicken Pad See Ew and Lime Chili Wings.  We watched our noodles being wok fried and were not surprised at caramelized and smoky flavors from the wok hei.  Those wings were large and plenty juicy.  Batter was crunchy and we did get some tang from the lime.  Soup was clean and really nice for a cold day.

We tried one of their salads in the Thai Chili-Lime Dressing Salad with shrimp.  Consisting of a mixture of spring mix and other veggies, the salad was topped with quinoa and plenty of shrimp.  This was a refreshing salad as the dressing was tangy and sweet with just a touch of spice.  Loved the shrimp as they were buttery with a crunch.  Served in a to-go cup, the Tom Yum Soup was packed with big slices of chicken.  The broth itself was classic hot and sour with plenty of aromatics from lemongrass, kaffir lime leaves and galangal.  Really great for on the go, instead of a coffee.

Continuing with shrimp, we had the Pad Kee Mao with that particular protein.  This was full of wok hei as you can see clearly in the picture.  Good sear on the ingredients with caramelized flavors and smokiness.  The noodles had a pleasant chewiness while the seasoning was on point with a decent spice level.  This was tempered by the sweetness of palm sugar.

Equally delicious, the Thai Fried Rice with Beef was also full of smokiness from the fiery wok fry.  Each grain of rice was discernible and not clumpy.  There was a good chewiness to the rice and aromatic nuttiness.  Once again, the seasoning was there providing enough flavor without being salty.  There was plenty of tender slices of beef as well.

Going for one of their wraps as well, we had the Keow Waan Wrap with Beef.  Sporting a wealth of tender beef, the wrap also contained veggies, almonds, pumpkin seeds and of course, Thai green curry dressing.  Loved the spice level as well as the generous amount of tender beef.  The greens really complimented the whole thing by keeping things from being heavy. 

We also had some drinks to compliment our food in the Thai Iced Tea, Thai Pink Milk and Cold Brew Coffee.  With balanced sweetness, the Thai Iced Tea was creamy and full-bodied.  The creamy Thai Pink Milk was rather sweet, but helped cool down some of the spices.  Cold Brew was strong and great for people who like black coffee.  Overall, a solid experience at Thai Lucine.  Great quick service spot with generous portions at reasonable prices.  They carry 5 homemade sauces that were great with our food.  I particularly enjoyed the Massaman sauce, so aromatic and flavorful.  Pro tip, get their membership and enjoy a BOGO (buy one, get one of any soup, salad, wrap or entree.  Also every $15 spent, you get 1 stamp.  Collect 5 stamps for 1 free appie and 10 stamps for free wrap or salad.  Until April 30th, 2026, you can get 10% off if you use the code "sherman10" at checkout!

*All food and beverages were complimentary for this blog post*

The Good:

- Good wok hei and caramelization of flavors

- Reasonable pricing

- Generous portions

The Bad:

- Since it is mainly a takeout operation, you won't have proper plates or bowls when dining in

- Parking is a bit difficult in the area

International Lobster Rolls

I love Lobster Rolls, full stop.  When I was travelling around the East Coast many years ago, I went nuts and had them whenever I could get my hands on some.  This included the popular chain Luke's Lobster as well as the famed Neptune Oyster in Boston with their buttered Connecticut-style roll.  Well, we are able to get some renditions in Vancouver, B.C., but they are pretty expensive and not particularly stuffed with enough lobster.  However, I think we might've found one of the better places along the West Coast in International Lobster Rolls in Seattle. 

Before I get to the Lobster Rolls, we had some smaller items including the Lobster Bisque.  This was quite a rich and creamy version with big pieces of claw meat.  They didn't skimp on the lobster and that helped with the overall lobster flavor as well as texture.  The bisque itself had plenty of lobster essence and sweetness.  My only wish would be it to be a little less thick.

We also had the Lobster & Crab Bombs that were bonded with cream cheese.  I'm normally not a huge cream cheese fan when it comes to anything like this, but I didn't mind these.  Definitely creamy and briny with a uniformly crispy exterior.   There was enough seafood in there for texture and flavor.  We found little fluffy nuggets of crab and bouncy pieces of lobster. Nice little bites.

The Crab Fries were a real treat as it was topped with a considerable amount of fluffy and sweet crab.  Crispy with soft potato filling, the fries themselves were infused with the crab flavor.  However, the trick here was to take a fry, dip it into the side of mayo and then pick up pieces of crab.  That one bite was delicious and addictive.  We got a non-seafood item in the Wings in both Butter Fish Sauce and Cajun Mango.  Wings were lightly coated and sported rendered skin.  Meat in the middle was tender, yet not overly juicy (worked well with the flavours here).  The butter fish sauce was salty, fishy (in a good way) and of course buttery.  Classic flavor.  Sweet and spicy, the Cajun Mango was actually my favorite.  It had a slow-rumbling kick.

What makes their lobster rolls different, among other things, is that they have unique international flavors for their lobster rolls.  However, to get a baseline, we went for the classic Connecticut Lobster Roll to start.  This featured a roll that was sturdy and not too soft which meant everything stayed together.  Also, unlike the split brioche bread found at Luke's, the lobster filling went from top to bottom evenly.  There was more then enough knuckle and claw meat to satisfy every bite into the roll.  As a binder, we had chopped body meat mixed in.  With only melted butter as the main condiment, the natural sweetness of the lobster came through.

Their best selling lobster roll is the Garlic Parmesan and after one bite, it was obvious as to why.  beyond the creaminess of the mayo, the hits of garlic and nutty parmesan helped give this roll considerable impact.  With that being said, the lobster still stood out with that unmistakable briny sweetness.  Furthermore, the texture was just right with a fluffy bounce and with the claw meat, some firmer parts.  Loved that there wasn't an excess of mayo in this, which could make it considerably more heavy.

Pairing truffle and lobster could be seen as a natural combo made in heaven.  That was the case with the Truffle Lobster Roll.  Also modestly tossed with mayo, the lobster mix was great to eat on its own where the aromatics and woodsiness of the truffle being impactful.  Once again, there was great consideration to the main ingredient.  Yes, the lobster essence was still completely on display but only complimented by the truffle.

Probably the most interesting roll was the Honey Walnut, reminiscent of the Chinese dish made with fried battered prawns.  It wasn't as if the creation wasn't tasty.  It was indeed that with the unmistakable sweetness of the honey mayo.  We just felt that it was less impactful than the others as it was a bit one note and the sweetness competed with the sweetness of the lobster.  Overall, the Lobster Rolls at International Lobster Rolls were fully stuffed and worth every penny.  Loved their firmer rolls that kept everything together while allowing more lobster to stuffed inside.  I would totally go back when I'm in Seattle.

*All food and beverages were complimentary for this blog post*

The Good:

- Fully-stuffed lobster rolls

- Well-priced

- A wide selection of international flavors

The Bad:

- Parking in the area is difficult

- Loved the flavour of the lobster bisque but it could've been less thick

Bag O' Crab (Federal Way)

The last time we visited Bag O' Crab, it was at the Kent location.  It was a pretty good experience with fresh seafood and impactfully spicy sauces.  I also found that the pricing for the set combos to be reasonable considering all that was included.  This time around, we travelled a bit further south to the Federal Way store located in a large strip mall.  As much as they are primarily a seafood boil restaurant, they have some other items to satisfy those who do not want to partake in the messy affair.

Before we got to the combos, we had a few things to start.  Unlike last time, we didn't go for the chowder and opted for the Gumbo instead.  Great decision as we enjoyed this much more.  It was thick and fairly flavourful.  There was spice from the sausage and plenty of impact from the peppers.  Naturally, it didn't compare to the stuff I've had in Louisiana, but it was fine for what it was.  We got the Cajun Fries as well and these were good.  Fries were plenty crispy with soft fluffy potato inside.  It was dusted with seasoned salt where it was a bit spicy, somewhat sweet and definitely savoury.

We got two orders of wings including the Mango Habanero and Lemon Pepper.  These were decently-sized flats with the drummettes being huge.   We much preferred the Mango Habanero as they featured barely any coating while the skin was properly rendered.  They were still slightly crispy despite the dousing of sauce.  It was a good mix of sweet and spicy where the spice could be considered medium.  As for the Lemon Pepper, the flavour was a bit muted and the coating a touch too thick.  The wings were crunchy though and the meat inside was plenty juicy.

Onto the combos, we had Combo #1 and chose 1lb mussels and 1lb head-on shrimp (you have a choice of 2 seafood options from mussels, clams, head-on shrimp and head-off shrimp).  Whatever we would've chosen, the combo included 2 pieces of corn, 2 potatoes and 4 slices of sausage.  For our sauce, we went for the Atomic in medium spice.  All the mussels were open and plenty plump.  The head-on shrimp were sweet and had a good meaty texture.  Loved the corn as it was still juicy and not overcooked.  Even though this was medium spice, the Atomic sauce had a good kick with lots of garlickiness.

We got Combo #3 with the Dungeness Crab option that also included a choice of shrimp.  For this one, we got 3/4lb of head-off shrimp.  It also included corn, potato and sausage.  We went mild with the sauce option here with the Garlic Butter.  The whole crab was really good as the meat filled all of the shell and was fluffy and fresh.  Too bad they scraped off all of the crab butter within the head shell (as it is our favorite!).  The shrimp was meaty with a bounce texture as compared to the denser texture of the head-on.  Since the sauce was mild, it was mainly garlicky while of course buttery.

The other option for Combo #3 is to have 1lb King Crab Legs and yes, we got that too.  We went for 1lb of the head-on shrimp this time around and had the Louisiana sauce in mild.  Even though it was not spicy, it still had a bite.  Plenty of garlic once again and there was some earthy notes.  The king crab legs were also full of meat and it was bouncy and briny.  Personally, I think the head-off shrimp is a better choice as they were easier to eat and the texture was more to my liking (more bouncy).  Potatoes were soft, but not melting while the sausage had a nice springy texture.

Our one main menu item that didn't have any seafood at all was the Beef Short Ribs served with rice and salad.  So don't sleep on this dish because it was actually quite good!  There was a wealth of short ribs that were well-marinated and tender (with a classic short rib chew).  I would've liked more char on these, but they were still good nonetheless.  Rice was properly textured and even the salad was decent.  I personally wouldn't go for this while at Bag O' Crab, but good for those who don't like seafood.

 

We ended off with some Tiramisu and it was more of a cake than the classic version.  Also unlike the authentic version, this had whipped cream, but it also made it lighter.  The ladyfingers could've used more moisture, but hey, this wasn't an Italian restaurant!  Yes, Bag O' Crab is a seafood boil and it does it well.  Prices are reasonable for what you get and the seafood is on point.  I like the Federal Way location more as it features more parking and the overall vibe of the mall is better.

*Partial food and beverages were complimentary for this blog post*

The Good:

- Seafood had all the right textures

- Sauces were flavourful and could be spicy if you wanted it to be

- Reasonable pricing with all things considered

The Bad:

- The breaded wings were a bit too dense

- Tiramisu not really a tiramisu, but hey, it isn't an Italian restaurant

Bangkok Blvd

As if we didn't have enough Thai food already with all the great stops in Portland and also Bai Tong in Redmond.  However, our last food adventure brought us out to Edmonds and a little place called Bangkok Boulevard.  Located in a former Dim Sum spot, we were a bit skeptical when we first walked into the place.  However, our initial judgments would be a complete misnomer.  Just sitting there, we could smell the wok hay and the food being prepared for takeout orders.  I think we were going to be in for a treat!

To kick things off, we started with the Pad Kra Praw.  From this dish forward, we knew we were in for a fantastic meal.  The smell and aroma emanating from the dish was intoxicating.  There was caramelized sweetness, smokiness and umami.   Loved the tender bits of ground pork combined with bell peppers, onions, green bean and bail.  Naturally, this went well with the side of nutty and chewy rice with a fried egg added for another $2.00.  As you can tell, this was a generous portion.

Talking about going well with rice, the Eggplant Chili Sauce with shrimp was equally good.  Exhibiting the same wok hay that ensured smoky nuttiness as well as intense sweetness, this need a bowl of white rice.  The eggplant was cooked through yet still maintained a firm exterior texture while being soft inside.  As for the peppers, they were still firm and quite smoky from the wok-fry.  The properly deveined shrimp were buttery and had a sweet snap. 

It was pretty anti-climatic when the Pad See Ew hit the table.  The smell and aromas were intoxicating with brininess and smokiness wafting around us.  By looks alone, we could tell since there was some charring with the tofu and noodles.  This meant that each bite was caramelized and the intensity of the savoriness made us want to eat more and more of the dish.  The noodles were slippery and had an elasticity to them while the gai lan was still vibrant and crunchy.

Bringing the aromatic smells few notches, we moved onto the Pork Congee featuring meatballs, onsen egg, ginger, green onions and white pepper.  Even though this was supposedly less impactful due to it being rice porridge, it was absolutely delicious and on par with the rest of the dishes.  Thick, yet still drinkable, the congee base was sweet and savory with depth.  Those meatballs were tender, bouncy and full-flavored.  Adding an onsen egg, it afforded some extra silkiness.

Staying with soupy things, we had the Braised Chicken Noodle Soup.  This was a gigantic portion of braised chicken wings.  They were super plump with tender meat and buttery skin.  Personally, I'm not a huge fan of flabby skin, but in this instance, it worked for this bowl of noodles.  As for the broth, it was silky (like texturally) with the taste of duck for some reason.  I'm sure it was the chicken braising liquid, but it had duck vibes possibly due to the star anise.

Featuring a deep fried soft-shelled crab on top, the Pad Pong Karee sported a dry curry with chili paste, curry powder, half & half cream, egg, onions, bell peppers and celery.  As you can see, this wasn't completely dry, so another bowl of white rice would go well.  I found the flavors to be a bit more concentrated as such with creaminess.  The veggies were still crunchy while cooked through.  I really enjoyed the crunchy soft-shelled crab with a custardy interior texture.

We ended the meal with the Black Sticky Rice Pudding.  Sitting in sweet coconut cream, this was the perfect ending to a fabulous meal.  Sure, I would've liked some mango sticky rice too, but not really the season for it!  This black rice pudding was appealingly glutinous and semi-sweet.  It had great mouth-feel and the coconut cream added plenty of aromatics.  Interestingly, with all the excellent Thai food we had on this trip, the best one was the last one.  Didn't expect a little Thai restaurant in a strip mall in Edmonds would be so good.  Well it is and go check it out if you are in the area!

*All food and beverages were complimentary for this blog post*

The Good:
- Really great wok hay that translate into some smoky and caramelized flavors
- Reasonably-priced
- Fair portions

The Bad:
- Parking lot can be rather full