Dol Ho

Although completely unplanned, my first morning meal in San Francisco was in China Town at my friend’s favorite Dim Sum restaurant, Dol Ho. Unfortunately, I don’t know Dim Sum well. But, I do know that I did enjoy this Dim Sum.

Having spent a good hour traveling, I was ravenously hungry. So I didn’t really write down the names of everything we had at our table. I know we had a lot of shrimp dishes though. My table did agree that the vegetable dumpling was the best.

Below on this dish is a fried shrimp ball (left) and some sort of eggplant shrimp cheese delightfulness. I love eggplant, period. So to add two other great ingredients: cheese and shrimp. It’s a trifecta of perfect.

Dol Ho
808 Pacific Ave
(at Stockton St)
San Francisco, CA 94133
(415) 392-2828

Funnel Mill Coffee

It was a Friday night many weeks ago, but both my boyfriend and my roommate were not available to hang out. I wanted to do something social, but didn’t really want to go drinking by myself. Instead, I drove to Funnel Mill Coffee in Santa Monica. Let me tell you that I have lived on this side of town for over 2 years and had never noticed Funnel Mill. I found out about it through a friend this past year and actually found out where it was located on Yelp that Friday night. I was surprised to find it so covertly close to Bodega Wine Bar; how could I have missed it? Surely I have walked past it. When I talked to the owners it was obvious that this place was meant for true coffee and tea drinkers who want the best quality product. (They don’t want it to be like the hustle and bustle of a Starbucks). The atmosphere is chilllaxed to the ten, spacious, and a wide selection of different seats (chairs, stools, sofas, etc.).

Their coffee is made using the siphon method (vacuum pot / Turkish preparation) - one of the most entertaining  and elaborate coffee “makers.” Out of shyness, I did not take a picture - but here is one of what they look like. But, it consists of 2 jars. One jar is metal and is used to heat water. The other jar is glass for the actual brewing. There is a small alcohol burner that sits under the metal jar, and the two jars are also connected by a slim pipe. You place the ground coffee in the glass jar, boil the water in the metal jar, and light the alcohol burner to continue heating the water. As the water boils, it will begin to flow through the pipe into the jar with the coffee grounds. The water is just below boiling when it reaches the coffee (which is key is coffee in good coffee making). When the metal jar is empty and all the water has relocated to the glass jar for brewing, a balanced lever will tip the jar and put out the burner. When the metal jar cools, it creates a vacuum and the finished coffee is sucked back through the slim pipe from the glass jar. Usually there is a spigot at the bottom of the metal jar, where you pour your finished coffee. The machine looks like it should be in a chemistry lab (for wonderful coffee). It is able to create an amazing cup because there are no filters to alter the flavor and the use of long water contact at specific temperatures produces a smoother coffee.

Funnel Mill also offers one type of bean I have never tried in my life, but have heard so much about: Kopi Luwak (Kopi stands for coffee, Luwak stands for Asian Palm Civet) coffee. You might have seen the CSI episode where it is mentioned. If not, you might have heard about it because it is the most expensive coffee in the world. If you haven’t heard anything about it, that is okay too. Kopi Luwak or Civet coffee is coffee made from berries which have been eaten by and passed through the digestive tract of the Asian Palm Civet. The civets eat the berries, but the beans inside the berries pass through their system undigested. This process only happens in Sumatra (Java), Sulawesi (Philippines), and East Timor. However, Vietnam has a similar type of coffee called weasel coffee, which is coffee berries that have been regurgitated by local weasels (local version of the Asian Palm Civet). Apparently, the berries are a part of the A. P. Civet’s diet. It is proposed that the stomach enzymes add to the coffee’s flavor by breaking down the proteins that give coffee the bitter taste. The beans are defecated still covered in some inner layers of the berry. The beans are washed (hopefully) and lightly roasted to maintain the complex flavor. Kopi Luwak sells between $120-$600 per pound. Sold mainly in Japan and the U.S. It’s limited though, with only 1,000 pounds making it to the world market each year. In 2004, when the big SARS (Severe Acute Respiratory Syndrome) scare, many of the civets in China were exterminated. The night I was at Funnel Mill, I think the price was around 70 dollars for a cup of the Kopi Luwak. I asked the owner how many times a week someone orders it and they said around 4 people a month order it.

Since it was a Friday night and I was alone, I decided it was not the best idea to get caffeinated up and ordered some Chrysanthemum tea (known to relax the body and calm the mind). Even though there was no siphoning machine involved, it was still a beautiful presentation. I sat back, relaxed, and enjoyed. Although I did not write any notes, I do recall this being one of the best herbal teas I have ever had.

I am happy to report that the owners are very friendly, informative, kind, considerate, and thoughtful people. I have also met some other people who work there that aren’t the owners and they are also very friendly and informative. This place is truly a hidden gem that I am happy I found. Free parking. Free wifi. And great people, coffee, and tea.

Funnel Mill
930 Broadway
Santa Monica, CA 90401
(310) 597-4395

Jin Patisserie

I recently stopped by Jin Patisserie, a pastry boutique on Abbot Kinney. My post won’t give the place justice because I did not sit down in the quiet tea garden or have any of their delicious pastries. However, I know from prior experience that this place is nice. It’s a quiet sanctuary separate from the hippy hustle and bum bustle of the street, an isolated zen-world. The owner, Kristy Choo, is an inspiration. She is a native of Singapore that has baked with some of the best. In 2003, she opened Jin Patisserie, combining her knowledge of traditional Asian recipes with the understanding of the American (specifically the LAian) palate to come up with unique creations.

Sadly, I didn’t have time to sit down and relax. But, I did have time for some green tea. Even when you order tea to go, it is still a thoughtful production. Instead of merely handing you your cup at the register, they ask you to sit down so the tea can properly be steeped (which takes a a few minutes depending on the tea) and then bring out a tray filled with your tea and sugar for your liking. Although such a small detail, it still impressed me.

I cannot remember the name of the green tea I ordered. This is good and bad. It’s good because it shows that there are a lot of tea options. Literally, pages of tea to choose from. It’s bad because I can’t find the tea menu online and this reminds me that I need to start writing things down. However, I am pretty sure you will be happy with whatever tea you order. They use tea from the French company Theodor ( Jin Patisserie is one of approximately 8 locations in the US that sell/use this type of tea).

This place isn’t just tea though. They make cakes, cookies, chocolates, and have a food menu that includes sandwiches and salads. When I was ordering my tea I couldn’t help but notice they had Yek Yek Cookies. I was all like: “What’s a Yek Yek cookie?” Probably a question the counter receives a lot. Apparently they are traditional cookies from Singapore that Jin has a family recipe for. I know, not very helpful. But from it’s description it sounds like a unique soft, shortbread cookie. They also have an eclectic and extensive list of chocolates that I would love to try some day.

Although I can’t remember specifics to what I drank, I do remember that I thoroughly enjoyed my cup of tea. It is the type of place you can go with just a close friend, a romantic date, by yourself, or with a large group (they have Tea Service!).

Jin Patisserie
1202 Abbot Kinney Blvd
Venice, CA 90291
(310) 399-8801

Intelligentisia: Cloud and Mist

Last time I was at Intelligentsia, I bought some tea to drink in the hours I do not drink coffee: the afternoon and evening. I chose a green tea called Cloud and Mist. It’s name comes from the cloudy, humid mountains of China in which it grows.This particular tea comes from Drum Mountain, found in the province Fujian. This tea’s distinct flavor results from the cooler climate causing the tea to grow more slowly than most other teas.

Body: Smooth, buttery
Flavor: Honey, baking spice, toasted almond
Finish: Sweet, lingering

Every adjective above is accurate in describing this tea. At first sip, I was able to distinguish the buttery body of the tea, which I have never experienced before in a tea. I am also able to pick up the almond and honey flavors, that not only leads smoothly into the lingering sweetness but also the desire to drink more. I am not able to compare this green tea because it is more complex than any tea I have had before (please note my limited tasting knowledge and experience of tea). I really enjoy the buttery feel to this tea and plan on buying this tea again, especially if I can find ones that were grown in a different provinces to compare with one another.