This post is sponsored by FAGE, all thoughts and opinions are my own.

Fluffy little baos filled with air fried shrimp. A little crunch and sweetness, topped with a luscious garlic cilantro sauce. So many fun textures for a fun flavor party. 

My new favorite Secret Ingredient is FAGE Sour Cream the texture is a great binder for the shrimp, helps with maximum paprika garlic dry batter coating. The FAGE Sour Cream also adds creaminess to the bright tangy sauce. Lots of cilantro, garlic and a splash of lime.

With fresh toppings, you get something different in each bite 

I hope you’ll make these and love them as much as my fam does. If you can’t find these baos at your local Chinese supermarket, you can make a great shrimp taco as well. Without an air fryer, you can just deep fry them.

FRIED SHRIMP BAO RECIPE

Coat shrimp:
• 1 lb shrimp 
• 1 tbsp of FAGE Sour Cream
• Dash of salt and pepper 

Batter:
• 1 cup flour 
• 1 tsp baking powder 
• 1 tbsp paprika 
• 1 tbsp garlic powder 
• Dash of salt and pepper 

Garlic Cilantro Sauce:
• 1/2 cup FAGE Sour Cream 
• 1/4 cup olive oil
• 2 tbsp water 
• 1/2 cup cilantro leaves
• 2 cloves garlic
• 1/2 tsp salt
• 1/2 lime juice 
Blend until smooth. 

Instructions:
• Mix shrimp, FAGE Sour Cream, salt and pepper evenly. Then coat with batter mixture. And dust off excess. 
• Spray air fryer tray and shrimp with olive oil.
• Air fry 375 degrees for 12 minutes.
• Steam baos according to packaging (warm tortillas if you can’t find baos)
• Serve crispy shrimp and soft fluffy baos immediately.
• Drizzle with creamy FAGE Sour Cream based garlic cilantro sauce. And enjoy!

Find FAGE near you and make it your secret ingredient as well.

Dear Food Diary:
Been a fan of Sakamai and couldn’t wait to try their brunch with a Japanese twist.
Happy to report “egg on egg on egg” is on the menu!

Sakamai has a great beverage program, so starting any meal with a drink is a no brainer.

Flying Squirrel
Perfect for brunch time. I didn’t have coffee that morning and this cold brew with walnut liqueur and coconut cream saved my afternoon! Yes, I’m one of those people who can’t function without a strong coffee in the a.m. There’s coconut flavor but it isn’t thick or ultra sweet.

Sakamai-tai
Nice and fruity without being overly sugary yet flavorful.

Egg on Egg on Egg
Is a classic here for a reason. Egg in dashi with uni and caviar. Creamy and savory. Full of umami. I’m perfectly happy with this any time of the day. And no sharing.

Mazemen
Another favorite from their dinner menu. I was more than excited to devour it at brunch. Bouncy temomi ramen noodles with sea urchin, roasted bone marrow and bottarga. All things this Chubby loves. Mmm mmm good. If this ain’t #foodporn I don’t know what is.

Scooping every last drop of that fatty flavor. I’m seriously drooling right now.

Oh yeah… So much creamy fattiness and the bottarga adding that savory note. A little added texture from the bamboo shoots.

Every bite is a pleasure moment… If I could of licked the bowl, I would of (being lady like isn’t easy).

Loco Moco
Brunch wouldn’t be complete without regular eggs, right? I mean, I was happy with uni and caviar, but runny egg yolk is hard to resist.

All that yolk running down a fragrant kimchi bacon fried rice, topped with dashi soy gravy. Seductive isn’t it?

And that beef patty. Very hearty and such a good hangover cure. Total comfort in a big bowl.

Charred Broccolini
Wow. What an impressive way to serve greens. Charred with a smoked soy. And a delicate parmesan crisp.

You know a meal is fantastic when the side dish is this killer. Putting an egg on top of this and I would call that brunch on its own. Broccolini never tasted so good. I want more greens if they taste this good!

Japanese Teishoku
For those looking for a more authentic Japanese option the teishoku is great. The flavors are lighter and on the mild side. Served with rice, poached egg, miso soup and pickled veggies. This takes me right back to waking up at an onsen in Japan.

I love pouring the egg and soy on the steaming rice. Swirly goodness.

Black Sea Bass as part of our set. Flaky with a oyster soy sauce. There’s charred bok choy on the bottom, can we get all greens “charred” from now on?

I would of enjoyed the Teishoku as our first dish or on its own. But when mixed with the other strong flavors and dishes, it sort of got lost.

Sometimes, you just want more than just eggs for brunch, when those cravings call, there’s Sakamai Brunch with a Japanese twist.
Don’t walk, run! Seriously, go this weekend!

I really can’t wait to go back for more, thank’s for having us Sakamai. Hubby and I can’t stop raving about it.

sakamai.com
157  Ludlow St
646.590.0684

Dear Food Diary:
Seamore’s is serving up one of my favorite fish tacos in NYC. On the menu you’ll find locally sourced, sustainable seafood, simply prepared, with great care for the ingredient.

Michael (Meatball Shop dude) opened Seamore’s, combining his love of fishing and all things yummy.

That fried squid was so tender. Fried to perfection with a light crunchy crust. Served with citrus aioli.

I’m usually not a fan of mussels, but this is just pure joy in a bowl. The biggest, most plump bites I’ve ever had. And that coconut milk broth took me straight to South East Asia, but then I was brought back to this side of the continent with that buttery charred tortilla. I never thought I would use “love” and “mussels” together.

Superb ingredient. Great flavors without overwhelming the natural sweetness inside the shells.

The crispy fish tacos are just phenomenal.

Why is it so hard to find good fish taco in this city?! That said, just 2 of these babies will set you back $15! But worth it in my opinion.

Breaded and fried to perfection. Super moist inside. With guacamole, cabbage and chipotle mayo. That corn tortilla really brings it to the next level. A little chard and sweet, it holds everything perfectly without breaking. I was told they are made fresh in Harlem daily. I could wrap anything in them and it would taste great.

The Reel Deal bowls are not only pretty but also healthy and delicious. You choose your daily catch, sauce (harissa cashew, red curry, miso brown butter, salsa verde, coconut cumin) and sides of daily grains, greens and veggies.

Our spear-caught blackfish was flaky and light. The best part was that crispy skin, sexy perfection. Miso brown butter sauce with a side of daily veggies and quinoa. So good and wholesome.

OddFellows creates unique soft serve ice creams for them. We had coconut kaffir lime with coconut granola. It’s like a sweet green coconut in icy form, fantastic! Flavors change, so this isn’t available at the moment. But I sure hope they bring it back.
Friendly service, chill spot. If I didn’t live so far uptown, I would surely be a regular.

www.seamores.com
390 Broome Street
212.730.6005

Dear Food Diary:
Diner en Blanc NYC 2015 was held at Pier 26. Over the year’s they’ve grown from a 2000 guest list to a whooping 5000! We spent one of  the hottest days this summer in a sea of white.

This being our 3rd time, we still find our first event unforgettable. You can’t really beat the magic and uniqueness of Lincoln Center. But we had a great time as always. Definitely recommend adding yourself to the list if you’ve never attended one.

This year, I partnered with Perfect Picnic NYC for our food. They delivered all the works in a cute little tote. Our meeting point was the globe at Columbus Circle.

Sunny… maybe a little too sunny. Good thing we were all wearing white.

Setting our table and getting ready to start our meal.

Charcuterie, pate, cheese, pickled veggies, fruit and nuts with a nicely wrapped baguette from Perfect Picnic NYC. Just the right amount of food we needed. I also brought an icy cold yuzu sake. A lot of water for the heat.

Got fancy with my Kate Spade napkin holders (bridal shower gift).

Made a bowl of white fruit dessert at home.

Food and wine, I’m at my happiest.

Everyone waves their real napkins (no paper) and dinner begins.

Spectacular view of the new Freedom Tower. Not a bad backdrop at all.

Watching the sunset with 4999 other fun folks. Not a bad way to spend a night.

Danced the night away… I would love to experience Diner en Blanc in a different city…

Dear Food Diary:
I’ve been avoiding Restaurant Week for quite some time now. But my work friends convinced me to give American Cut a shot.

I’m glad I did, because it really made the cut… read about the deal below…

In my past experiences, the bad really overshadowed any good. Mostly because of small portions or the disconnect on what was offered during RW vs their regular menu.

American Cut however had great option. Start off, that killer biscuit with veggie cream cheese/butter.

For appetizers you can choose between champagne, black truffle oysters or bacon in MF steak sauce. There’s a salad, but why would you choose that over oysters and bacon!?

Entree wise, my 9oz hanger steak was perfectly rare. Covered in pastrami spices, smoke. Pops of black pepper and mustard brought a punch to all that buttery goodness. It was so good, I can’t wait to go back for their regular menu.

They also had 2 sides to choose from, a sunchoke creamy spinach or “Robuchon” style, velvety potato puree. Both fantastic.

Our dessert of choice was Cracker Jack Sundae, with popcorn ice cream.

Aside from it all being really freakin’ delish, most of these dishes can be found on their regular menu (thank you, we appreciate that!).

The sundae was a smaller portion, but honestly after all that food, it was the right size. The 5 of us were stuffed in a good way *rubbing tummy*.

If you have one place to go for Restaurant Week NY 2015, I’d highly recommend American Cut.

Dear Food Diary:

The thought of a picnic brings a big smile. It promises sunshine on my face and grass between my toes. Plus good food of course!

What’s better than a picnic? How about a Luke’s Lobster picnic delivered by Seamless! Yup, call up an amigo on July 29th from 12pm- 2:30pm and get in on Seamless Picnic Day

You’ll receive your summer time picnic essentials with your order.

For only $12 the Seamless Picnic Day Basket ($12) comes with: 
– Luke’s Lobster lobster roll
– Cape Cod Chips 
– A pickle
– Bottle of water
– Checkered picnic napkin
– Seamless picnic blanket (only provided for in park pickup orders).

How and where to get it:
Seamless Picnic Day Baskets are available for pickup at select city parks (Flatiron Plaza & Columbus Circle), or available for delivery in Midtown East, Midtown West, East Village and the Financial District.

Whether you’re indoor or outdoor, getting Lobster Roll delivered will definitely brighten your day and take your tastes buds on a trip to Maine.

These lobster rolls come stuffed with big chunks of tender lobster (lightly seasoned) on an ultra buttery and toasted roll. Crunchy chips and a tangy pickle. Can you say #classicsummer ?!

If anyone needs me around lunch time on July 29th, I’ll be at Bryant Park… enjoying my lobster roll and maybe even a nap on my new Seamless picnic blanket.

Dear Food Diary,
Starting a new look for restaurants reviews this week. Integrating Instagram (my new obsession) and honestly a quicker way for me catch up on all my posts without losing on the foodporn aspect of it all for you guys.

First review in this style is Lupulo in Midtown West. Been a big fan of George Mendes. For his new spot, think coastal, fun vibes. Great food and beers.

Carabineros 
These are what shrimp dreams are made of. Umami filled from head to tail. At $13 each, the babies are definitely a treat. Worth every darn penny.  We went specially for the carabineros!

Flown in from the coast of Spain, my first experience was in Madrid (which were better than these) but I’m just so glad to taste it again in NYC and in Lupulo. With so much flavor, you really don’t need much on it. Simple grilled, olive oil, salt and pepper do the job just fine.

The head is the best part! All the roe and juices flowing out. Sucking on it isn’t pretty, but it must be done. No apologies necessary.

Charred Cucumber and Razor Clam Salad
Very refreshing and mild. Great for a hot summer day. Herbs and citrus bloomed in each bite. But there were very little razor clams (maybe just one or two chopped). Wish there were more to make it a bit more substantial.

Salt Cod Casserole
Layers of salt cod, potato, olive and eggs. Simple but so comforting. Felt like being in a mom’s kitchen. The portion was huge for 2, we brought left overs home and added a runny egg the next day.

Summer Squash and Mint
The coconut milk gave it an almost green curry feel. Fermented bell peppers adding some saltiness. Great side dish.

Overall, StalkerHubby and I had a great semi “light” dinner. We can’t wait to go back for more.

lupulonyc.com
835 Avenue of the Americas
212.290.7600

Dear Food Diary:
Sometimes ignorance really is bliss. In some instances, it can lead to a really good pho-king Vietnamese meal. Case in point, our adventure to Bun-ker Vietnamese.

StalkerHubby and I were in Bushwick one evening and from the map, it was an easy 15-20 minute walk. Not knowing how isolated and empty the cross from Bushwick to Ridgewood would be at night, we ventured on foot. In the dark, amongst warehouses, the only 2 pedestrians in sigh. Our head told us to go back, but thankfully our tummies, as always, won the argument.

But why on earth would you open a restaurant in the middle of literally no where!?

Upon further chat with the boys, it turned out to be the result of resilience, hope and a perfect case of life throwing you extra lemons.

You see, this use to be the where Ridgewood’s Fish and Ship Seafood Co. once stood. Flooded by Sandy, Jimmy Tu found his wholesale business underwater.

Rebuilding the business had challenges, so instead, he and his partner combined their food background to open Bun-ker. The name is a nod to the shelter from the storm, with a fun play in the word “noodle” in Vietnamese.

We started off with their Traditional Bahn Xeo which translates to”sizzling cake”. Don’t let the yellow exterior fool you, there’s no egg in the batter. The color actually comes from turmeric powder. In addition, this savory shell simply has rice flour and water. Their version also has shrimp and bacon. Deep fried to a crackling crunch.

Wrap a piece of the crisp crepe in lettuce and add all the bean sprouts, mint and basil you like. Dip it in the sweet, savory and fishy sauce. What a bite. So many textures and though it’s deep fried, the greens and sprouts really lighten it.

I hear this is a classic Vietnamese street food. I’ve yet to visit that part of Asia, but I’ll get there one day soon.

The special of the night was Angel Wings. A boneless wing that’s stuffed and deep fried! Say what?

If you see it on the menu board, you must order it. Is it cheesy to say “it’s heaven sent”?

In celebrity couple terms, I would call it the “Winoll” (wings with a Vietnamese spring roll tucked in). Only the “wrap” has so much more flavor than the original. The pork, shrimp, vermicelli and veggies filling is on point. Perfectly golden on the outside. The crispy crunch and juicy center. I can’t wait to have it again. I hope this becomes a regular on the menu. I’m drooling just thinking about it.

Surf and Turf their way. The grilled lemongrass angus short ribs on vermicelli had a nice caramel like char. Tender and juicy beef with just the right amount of sweetness. The star were these jumbo shrimps. It showed their seafood love and serious sourcing connections. I wish the shrimp had their head on. Other than that, this was a spectacular bowl. Great quality of ingredients.

The Coconut Tapioca Pudding was the perfect mixture of creamy and fruity. Almost like an edible tropical cocktail. Pieces of young coconut, jackfruit and palm seeds were found in between bites. Each bringing their texture and aroma. I love ending a meal on a good dessert, in fact this is the only dessert on the menu. No complaints here.

Overall, the meal was fantastic. I would say one of the best Vietnamese meals I’ve had in a while. Their broths are also superb (sorry no photo). Prices aren’t like Chinatown, but the quality either so don’t be surprised.

Because of the overwhelming amounts of new restaurants openings in NY weekly, it’s really hard to want to repeat. There’s always something new and not always memorable, but when solid spots like this appear, I can’t help but want to become a regular. In times like these, I really wish I had a car.

However you get there, it’s definitely worth the trip.

P.S. Chubby’s Rating:

bunkervietnamese.com
46- 63 Metropolitan Ave
Ridgewood, NY 11385
(718) 386-4282

Dear Food Diary:
I’m sure we all have our own guacamole recipe, but this Sweet Pea version by Jean-Georges really caught my attention! Just in time for today, this spring twist will surely brighten your fiesta.

Washing it all down with a little Asian twist to a classic.

Feliz Cinco de Mayo everyone! Hope you have a fun and tasty one.

Dear Food Diary:
The wild onion aka ramp season is here again and I couldn’t be more excited. I’ve already grilled a few batches at home and can’t wait to have in all sorts of creative ways at the Ramp Fest 2015 coming up May 2nd in Hudson Valley.

We had such a fun time last year. Check out some of the highlights and get your tickets!

The Basilica Hudson was packed with fellow ramp lovers and restaurants from across NY. Meet this year’s participants.

Ramp in every way imaginable – grilled, in a scone with ice cream, burger, tart, on oysters, as a sauce, in pancake, as a relish. Boy, I was in love with all the creative ideas.

These two were my favorite:

First of all, how sweet is the presentation!? Ramps, eggs and cheese.

Just too cute.

Another favorite, simple but oh so good. Fresh mozzarella, grilled asparagus, portabella, lavender lemon preserve and grilled ramp salsa verde (I would love to bottle that and pour it on absolutely everything).

Can’t wait to taste this years dishes. Here’s a sneak peak:

• Ramp Tater Tots with Ramp Aioli (Swoon Kitchenbar, Chef Jeff Gimmel)
• Ramp and Lamb Kofta with Ramp Borahi (Another Fork in the Road, Chef Jamie Parry)
• Ramps, Pork Cheek, Lemongrass and Wasabi (The Crimson Sparrow, Chef John McCarthy)
• Ramp Jalapeño Margarita (Miss Lucy’s Kitchen, Chef Marc Propper)
• Bone Marrow Matzoh Balls with Chicken and Ramp Broth (Fresh Company, Chef Shelley Boris)
• Salad of Marinated Squid, Escarole, Cauliflower, Grilled Lemon, Farro and Ramps (The Farmer’s Wife, Chef Job Yacubian)
• Zinke’s Microgreens and Ramp Salad, Hudson Valley Duck Confit, Berle Farm Crowdie, Pickled Ramps, Crushed Marcona Almonds with Ramp Pesto Vinaigrette (John Andrews Farmhouse Restaurant, Chef Dan Smith)
• Ramp Arancini (Gaskins, Chef Nick Suarez)
• Galantina Di Pollo-North Winds Farm Chicken with Ramp Aioli (Ca’Mea, Chef Wilson Costa)
• Charred Ramp and Carolina Ramp Custard with Ramp-Walnut Pesto (Gallow Green, Chef R.L. King)
• Wood Oven Roasted Beet Bruschetta, Pickled Ramps, Feta Cheese, Charred Ramp and Pistachio Pesto (Market St/Cucina, Chef Gianni Scappin)
• Ramp Quesadilla with Roasted Ramp Salsa (The Red Onion, Chef Kevin Katz)
• Sauteed Ramps, Puglia Extra Virgin Olive Oil, Organic Roasted Peppers, Infused Ricotta and Pecorino Crotonese Cheese (Truck Pizza, Chef Alvaro Medina)

For more details visit rampfesthudson 

Get your tickets and see you there!