With nearly everyone writing up Top Ten lists for the year (I’m deliberating whether to do the same), I thought I’d share one of the year’s strangest dishes.
Last week, roaming around for noodle research, I made a stop at Bellevue’s 101Yess. First off, this might quality for the year’s strangest restaurant name, though if you know it’s a Taiwanese place and break down the name, you might make sense of it.
I knew what noodle dish I wanted, but I also knew I had to try something on the side. And there it was: “Tasty Canned Sticky Rice.” Fortunately, it’s not food plopped out a can, though given the catfood-like appearance, it sure looks like it. Instead, it’s sauteed sticky rice with pork and black mushrooms that’s steamed in a can mold and then topped with “special house sauce.”
That’s the canned part. Tasty? Maybe more for the mouth than the eyes. Maybe.
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Jay Friedman
Food and Travel Jay Friedman, gastronaut, is one of the most intriguing and innovative food writers in Seattle. You may know him from Seattle Weekly’s "Sexy Feast" column (Jay is a unique combination of food writer and professional sex educator) or City Arts’ “Dish-Off," in which he challenged chefs to create meals based on songs. (Jay is also a former disc jockey!) He is also a regular contributor to the national Serious Eats blog, and is the co-editor/author of the Fearless Critic Seattle restaurant guide. Jay travels extensively and shares his hedonistic adventures in occasional “Passport to Pleasure” pieces. When not eating out or writing about it, he is most likely in the kitchen making kimchi, xiao long bao, or anything with offal. You can find most of Jay’s writing at his personal blog, Gastrolust. View all posts by Jay Friedman
