à la mode

maui-gram

à la mode* — Mon, 23 Jul 2012 06:45:41 +0000

I’m sure everyone who loves photography, at some point gets a bit burnt out. I have to admit I’m one of them. It seems like the more we chase after the newest quadrillion megapixel camera and become increasingly bogged down by post processing those ridiculously cumbersome files that we somehow lose that fervor and passion we had at the beginning. You know, when times were simpler, and all we wanted to do was shoot everything that caught our eye? If you haven’t already noticed, I’ve been a bit addicted to Instagram. The spontaneity that it cultivates has really brought back a little bit of that lost passion, and I find myself excited to shoot and share the things I see. Kind of like the old days.

On the same note, traveling with an SLR, lenses, and such has become more of a hindrance. I don’t have those 2o year old shoulders anymore, and whipping out a big heavy camera every time I see something interesting isn’t really my idea of spontaneity. When I spent a week in beautiful Maui last week, I did pack my trusty 5D with a sparse three lens kit. But I already knew it was a lost cause. Instagram and my iPhone had already ruined it for me. The 5D never made it out of the bag.

This was my first true test of iPhone-only travel photography. To be honest, I rather enjoyed it. The freedom of shooting with such an small device, plus the ability to instantly post process and share was really refreshing. The lower-tech nature of the iPhone also forced me to be more resourceful and contemplative of each photograph; in subject matter, composition, etc. I think the results were pretty good, what do you think?

(find me at @rick_poon on Instagram or you can check out my statigram feed here!)

P.S. I know some of you will ask, so I’ll mention it here: all photos were shot with an iPhone 4s and processed using a combination of snapseed and vscocam, the collages done off camera in PS.

morning at the market – garak shijang

à la mode* — Fri, 29 Jun 2012 11:28:03 +0000

At some point it sounded like a good idea. Having laid down to rest in a comfortable hotel bed only hours before, and with a few snooze cycles already jarring me from my heavy slumber, I began to question my previous logic. “Let’s go check out a fish market in town, and let’s go really early to avoid the crowds and catch the action at its peak,” I had proposed the evening before.

Five o’clock. Pitch black outside, and we were dragging ourselves out of a warm bed, clumsily bundling up in preparation for the chill of a pre-dawn January morning. And in Seoul, that means about 15 degrees F. “Whose bright idea was this again?”

A twenty minute or so cab ride from our hotel brought us to Garak Shijang, a produce and fish market in the neighborhood of Garak-dong. Weaving between white refrigerated trucks, a swarm of mopeds, and a flurry of activity, our driver drops us off close to the harsh fluorescent glow of the covered market.

At this hour it’s primarily commercial business. That meant constantly watching our backs to dodge mopeds, bicycles, and hurried couriers with hand trucks that whizzed through the narrow aisles. As we navigated through the labyrinth of vendors, we took deliberate steps to avoid slipping on the perpetually slick and puddled walkways. Our eyes widened from stall to stall and around ever corner; everything you could imagine (and plenty that you couldn’t) was available freshly-caught, still squirming or splashing, frozen, dried, or marinated. Literally everything under the sea.

After window shopping and exploring what the market had to offer, it was time to make a few purchases. We backtracked to a vendor we had passed earlier, and picked a couple of items some people would find odd for any meal, let alone for breakfast. A few live baby octopuses, a whole flounder, and a handful of sea squirts thrown in for for good measure. Our monger makes quick work of the flounder and hands off the neatly filleted pieces along with our other delicacies to another person. We follow in brisk pursuit as our runner leads us to a restaurant in a separate building adjacent to the market. For the price of rice and some side dishes (and alcohol if you so desire) , the restaurant will prepare your market purchases and provide you with a warm, clean place in which to partake.

Within a few minutes the dishes start coming out. The flounder is simply sliced and eaten as you’d like: sashimi-style or wrapped in a perilla leaf with rice and a little chili. The octopus, on the other hand, is a bit macabre. Snipped up with a pair of scissors and seasoned with sesame oil, toasted sesame seeds, and a pinch of salt, the dismembered pieces wriggle like worms on a plate. Once in your mouth, the little suction cups try their darnest to stick to everything. It’s the oddest sensation, but not as disgusting as you might think. Once the giggles and the novelty subside, the taste of the octopus is surprisingly neutral, picking up the flavors of what it’s seasoned with.

We head outside just as dawn breaks, our bodies warmed and bellies filled. Not a typical way to start the morning, but man, that was a brilliant idea.

seoul food

à la mode* — Fri, 15 Jun 2012 07:05:13 +0000

My exposure to Korean cuisine when growing up was limited to the glass jars of kimchi my mom would always keep on hand in the fridge. My dad loved that stuff; there was always a bowl of it on the table to accompany every dinner we had at home. It didn’t matter that we ate mostly Chinese and Thai food in our household. The sour, bubbly, chili-red cabbage went with everything, at least for my dad. I soon got accustomed to eating it too, and swirling other things off my plate in the pickling juice as if the quick dip would magically turn them sour and spicy as well.

It probably wasn’t until college when I had my first taste of Korean food, and with the exception of a good friend who would occasionally make dishes like kimchi fried rice and kimchi chigae, Korean BBQ was the epitome of the cuisine. Living in Southern California we have a fairly large Korean population, and therefore probably the best variety of restaurants outside of Korea. So it’s somewhat embarrassing that until relatively recently, Korean food to me consisted of beef grilled at the table served with assorted banchan (side dishes), and of course a healthy serving of kimchi.

You can imagine how excited I was to really immerse myself on my first visit to Seoul. It was going to be Korean food everyday, every meal, for almost a week. Below are a few dishes and restaurants we went to that weren’t just about beef on a grill.

Samgyetang (Ginseng Chicken Soup)

roast chickens on the rotisserie; no shoes inside; piping hot from the kitchen; kkakdugi (cubed radish kimchi)

ogolgye samgyetang (black chicken)

The western world has chicken noodle soup, and Koreans have samgyetang. This comforting soup, made with young whole chickens stuffed with glutenous rice and simmered in a broth of ginseng, jujubee, and ginger, is believed to have medicinal qualities able to prevent and cure illnesses and ailments. Even more potent is the ogolgye samgyetang, which uses a rare and sinister-looking black chicken breed. Though this soup is popular during the hottest days of summer (to replenish lost nutrients), we found it to be a perfect way to warm up on this chilly winter afternoon.

Tosokchon Samgyetang, Chebu-dong 85-1 Jongno-gu, 02 737 7446

Namdaemun Market / Mokja Golmok (”Let’s Eat Alley”)

bubbling stone pots of fiery jjigae (stew)

bowls of laver seaweed, tofu, and chili paste await the the hand-cut noodles and broth that make the dish, sonkalguksu

Laying claim to being the oldest and largest in Korea, Namdaemun Market has anything and everything you could ever need in one sprawling area, but shopping wasn’t on our agenda. We headed straight to Mokja Golmok (literally meaning “Let’s Eat Alley”) within the market for a little something to eat. In this chaotic culinary gauntlet, you will find a jam-packed assortment of tiny kitchens with counters and stools where you can pull up a seat and fill up quick and on the cheap, a sort of working class food court. Some of the common offerings in Mokja Golmok are sonkalguksu, a soup of hand-knifed or cut noodles, tofu, laver seaweed, and chili paste, soojaebi, another noodle soup but one made with hand torn dough ‘flakes’, janchiguksu, thin somen noodles in an anchovy broth, and jeon, various vegetables, seafood, and meat, egg-battered and fried.

As you negotiate your way down the narrow, crowded walk, shop owners will try their best to lure you into their stall; waving, gesturing and even switching between phrases in Korean, Japanese, and Chinese to broaden their reach. It’s good to make one full pass before committing to one choice.

download flash player

{press play to hear a sound bite from Mokja Golmok}

Soondae Gukbap (Blood Sausage Soup)

After perusing the many offerings of Let’s Eat Alley, we decided upon a stall at the opposite end of where we entered. Devoid of the incessant sales pitches and constant chatter, the two adorable ladies running this kitchen went about quietly preparing steaming bowls of soondae gukbap. This modest soup consists of assorted cuts of pork offal (lung, kidney, liver), slivers of pig ear, and cooked rice, topped with a handful of chopped scallions and a heaping mound of wild sesame (also known as perilla seed). Nestled within the various ingredients are slices of soondae, a Korean blood sausage stuffed with rice and glass noodles. Each bowl was finished off with a few ladles of piping-hot pork bone broth, and the customer is left to add condiments of minced garlic, sliced fresh chilies, chojang (vinegared red pepper paste), and kkakdugi (radish kimchi) juice to taste. Forget any preconceived notions you might have about miscellaneous pig parts and innards, our soondae gukbap was hearty and delicious, without any off-putting flavors you might imagine a dish like this having. Best of all it was cheap and made with lots of love.

Galbijim (Braised Short Ribs)

If you were to ask me what my favorite dish was during my trip to Seoul, my resounding answer would be galbijim. I have to admit the meager presentation of grisly meat and bones wasn’t the most appetizing and photo-worthy, but after one bite of these tender, savory-sweet short ribs and I was hooked. Don’t be too eager to polish off every last morsel however, as you can ask for bokkeumbap (fried rice) and they will take the remaining bits of meat and make a killer crispy rice in the same earthenware dish.

Gangnam Myun Oak, 588-9 Sinsa-dong, 02-3446-5539

Daetongbap (Bamboo Rice)

In parts of Asia where bamboo is abundant, it’s quite common to find this versatile material used for just about everything, even as a cooking vessel. In the case of daetongbap, short grain rice, ginko seeds, jujube, and chestnuts are steamed within short sections of the stalk, a process which imparts fragrance from the bamboo’s natural oils. The ones we sampled also had a piece of bamboo charcoal dropped in there, purportedly to remove any impurities from the cooking water. The bamboo even makes a neat little rice bowl, though for some (carb lovers like me) it’s probably too small of a portion. That’s probably besides the point, because at Ouga the daetongbap shares the stage with excellent grilled beef and pork, and the most pristine leaves of perilla, cabbage, and lettuce in which to wrap your meats.

Ouga, 12-13 Chungmuro 2-ga, Jung-gu, 02-753-7533

Kimchi Mari Guksu, Dduk Galbi

mool kimchi; dduk galbi; kimchi mari guksu; patron at Num Namu Jib

It goes without saying that there exists an overwhelming curiosity of South Korea’s volatile and confined neighbors to the north; case in point, the popularity of North Korean cuisine in Seoul. While the ubiquitous cold noodle soup naengmyun, which originates from the north can be found all throughout Korea, it’s lesser-known cousin kimchi mari guksu has just recently been gaining popularity. Rice noodles and a chilled vinegary-tart broth (made from the juice of mool kimchi) make this dish especially refreshing during the hot days of summer.

While not from the North, dduk galbi was also a popular item at Nun Namu Jib, where we enjoyed our kimchi mari guksu. It looks like a hamburger patty/salisbury steak of sorts, but dduk galbi is typically made from chopped marinated beef short rib (sometimes fortified with pork for it’s extra fat content). The dduk in the name are the finger-shaped rice flour cakes that are served alongside or on top of the patty. It’s got the familiar flavors of galbi, just in a different form factor. Dare I say, it might make an interesting burger!

Nun Namu Jib, 20-8 Samcheong-dong, Jongno-gu, 02-739-6742

Budae Jjigae (Army Base Stew)

A stew of instant ramen noodles, cut-up hotdogs, spam slices, kimchi, in a broth flavored with gochujang (red chili paste), budae jjigae would appear to be something concocted by starving students in college dorm rooms around the world. Literally meaning ‘army base stew’, budae jjigae was however born out of circumstance and necessity after the Korean War, when food was scarce and surplus rations from the bases were used to make this ‘fusion’ noodle dish. In this Itaewon-area version, American cheese slices are added which melt into the hot broth to add a subtle creaminess to the soup.

Bada Sikdang, 1743-7 Hannam-dong, Yongsan-gu, 02-795-1317

Samgyupsal (Pork Belly)

For me, samgyupsal was just another one of the lesser meats that accompanied the brimming plates of bright-red galbi (short rib) and chadol (thinly sliced brisket) at Korean BBQ restaurants. Its rubbery texture and relatively long cooking times on the cook-it-yourself grill did nothing to help matters. But when you go to a restaurant that specializes in samgyupsal, things are a bit different. At Guhl Goo Nae Wang Gob Chang, pork is king and their samgyupsal is first grilled in the kitchen on skewers and then brought out to finish at the table. The result: crisp, golden caramelization and juicy interior, and best of all no wait!

Guhl Goo Nae Wang Gob Chang, 128-12 Itaewon-dong, Yongsan-gu, 02-795-3992

Dduk Mandu Guk (Rice Cake and Dumpling Soup)

A tradition for Koreans is to eat dduk mandu guk on new year’s day. Since we spent the end of 2011 and the beginning of 2012 in Seoul (yes, this post is long overdue), we partook in our own celebratory meal, sharing a bowl of this light, clear broth soup consisting of dduk (sliced rice cake) and mandu (dumplings filled with ground beef, tofu, and glass noodles), and of course raising a glass to a great new year.

food & wine

à la mode* — Thu, 19 Apr 2012 08:59:05 +0000

Late last year I was asked by Food & Wine (along with a handful of other photographers, including notable friends Danielle, Sara, Nicole, Hannah, and Helen) to cook, style, and shoot 10 recipes for their website. Despite having other work commitments, deadlines, Christmas shopping, and a trip to Japan/Korea to plan and prepare for, I jumped at the chance to be a part of such a cool project. Let me just say that producing 2-3 recipes a day, on top of an already crazy schedule, is not for the faint-hearted. But it gave me a chance to exercise some of those creative muscles that.. ahem.. have been sorely unused for way too long.

Chicken Parmesan Heros

Green Jalapeño Hot Wings

Pimento Cheese Stuffed Burgers

Spaghetti with Mussels, Clams and Shrimp

Roasted Carrot and Cumin Puree (unfortunately this one wasn’t used, but I still like it anyway)

Thai Chicken and Coconut Soup

Vegetable and Ravioli Lasagna

Three Cheese Pizza with Caramelized Onions and Pimientos

Grilled Vegetable Sandwich

Smoked Shrimp

While we’re on the subject of Food & Wine, a huge, huge congrats goes out to my friend Bryant Ng, for being chosen as one of Food & Wine’s Best New Chefs of 2012! Couldn’t happen to a nicer or more deserving guy, great work Bryant. Here are a few photos I took (a little while back) of items from Spice Table’s lunch menu.

Pork Belly Sandwich / house-cured pork belly, fennel, cabbage, shallots, tamarind dressing

Shrimp and Walnut Lettuce Cups (no longer on the menu)

Fried Catfish / sambal, pickled curried cucumbers, garlic mayo, lime, lettuce

spenser mag + jimmy williams

à la mode* — Fri, 13 Apr 2012 21:27:41 +0000

A few months ago I got the opportunity to write and shoot a piece about growing your own vegetable garden for Spenser Magazine. I have to say, pestering your subject matter with questions while trying to capture moments with the camera was not the easiest of things, but I think I fared ok. Thanks to the affable Jimmy Williams and his son Logan for putting up with me those couple of days! You can check out the story in issue 3 of Spenser mag.

heart and seoul

à la mode* — Sat, 24 Mar 2012 02:05:08 +0000

I’m sitting in the airport as I write this, stopping to take a breather from the last minute flurry of activity that typically precedes any time away from home (for me that is). It literally blows my mind how fast the days, weeks, and months go by, and with just minutes left before boarding yet another flight, I want to share with you some photos from my last trip. After tying the knot last year, an obligation to pay respects to my better half’s extended family (who couldn’t attend the wedding) led us to visit South Korea over the winter break. I apologize for another sparse entry bereft of words, but hopefully the images will convey the sheer beauty I saw through my eyes. Enjoy!

nightline from our hotel room in Kang Nam

visitor at the entry doors to Bong Eun Sa, a Buddhist temple built in 794 during Shilla dynasty

rooftops at Bong Eun Sa

Bong Eun Sa was built before the creation of the Korean alphabet (Hangul), hence the Chinese characters

worship

sae bae (bowing and paying respects to our elders for the new year)

my new uncle and aunt, the cutest couple ever

a chilly new year's day at the royal palace, Gyeongbokgung

red columns of the beautifully restored and maintained Gyeongbokgung

girls wearing Hanboks, or the traditional Korean dress, visiting the palace grounds during new year's day.

Gyeonghoeru Pavilion (royal banquet hall)

reaching for the skies in Kang Nam

Gulbi (dried yellow croaker) hanging at Namdaemun Shijang (great southgate market)

Yuk Soo, a hot beef broth often served with the noodle dish, naengmyeon

a bowl of Kimchi Maree Gook Soo (cold kimchi noodle soup) at Noon Namu Jib restaurant

winters can be quite cold in Seoul, and it managed to snow a little while we were there

our friend Ken, best food guide in Seoul!

vintage furniture and accessories at aA design museum shop

alleyways in Namdaemun Shijang (great southgate market)

all things spicy

grilled sausages and fishcake with Gochujang (spicy red pepper paste) from a street-side food vendor in Insadong

spraycat style

night crowds at Myungdong

new year festive at Gyeongbokgung

on the job: client x

à la mode* — Wed, 14 Mar 2012 08:38:17 +0000

Here’s yet another set from a photoshoot I did last year. After much thought, I’ve decided to leave out the client’s name as they’ve been a bit shady with me. The food and the photographs in my mind were too beautiful to not sure, so here they are.

on the job: 1321 downtown

à la mode* — Mon, 12 Mar 2012 21:06:01 +0000

Here’s another shoot I did last year for the opening of 1321 Downtown, a gastropub in the reviving old town Torrance. Instead of trying to compete in the high rent and popular locales in Southern California, there’s been a trend here for restauranteurs to expand out and find areas and neighborhoods that are under-served. Just like MB Post did with its out-of-the-way location in Manhattan Beach, 1321 opened its doors in a sleepy part of Torrance that hasn’t seen much new business in years. Now South Bay residents can grab a craft brew and a bite to eat from chef Greg Paul’s American/Latin-inspired pub menu.

taps; pouring a brew; decor; chicken & waffles

beets & burrata

deep-fried spanish peanuts, garlic, chili; bone-in short rib; libation; fried cheese with cilantro pesto

ale mussels & clams

MOD burger

1321 Downtown
1321 Sartori Avenue
Torrance, CA 90501
(310) 618-1321

out and about: mb post

à la mode* — Thu, 08 Mar 2012 20:51:02 +0000

Yes, I’ve definitely been out and about; it’s been about eight shocking months since my last entry… gasp. I have a huge backlog of photos that need posting, and while I’m working on the fun ones, here are some I shot for Manhattan Beach Post (MB Post) before their launch last year. Chef David LeFevre, formerly of Water Grill, decided to break out on his own and open up a little gastropub closer to home.

With its cavernous loft-like space, reclaimed wood, and communal tables, the restaurant brings a bit of LA to Manhattan Beach, while combining sensibilities of both. The laid-back decor pays homage to its 60s post office origins and seaside location, but don’t let the casual vibe fool you — Chef LeFevre means business.

LeFevre’s global-inspired menu shows off his skill and experience gained from working in restaurants all around the world, and at his last post, Water Grill where he earned a Michelin star. And Chef David definitely has a great eye for plating, as all the food came out looking amazing for the camera. Gotta love that!

MB Post
1142 Manhattan Avenue
Manhattan Beach, CA 90266
(310) 545-5405

lei’d back

à la mode* — Wed, 13 Jul 2011 10:00:17 +0000

Word-Free Wednesday

Well, sorta word-free, if you don’t count the captions. I really, really haven’t had time to blog lately, as you can tell by the lack of posts in the last few months. So I guess I’ll sneak in a few photos from Hawaii that I never got around to sharing. At least they’re summer-y (and not dated) and feel appropriate for the time of year… lol. Till next time!

all smiles at Waiola's, the best shave ice ever! even Hawaii's finest say so.

technicolor dream cone

airport-close, a must stop just off the jet from HNL

mmm... poke!

amazing plate lunches, awesome service, and killer poke and roast pork

now that's take-out

food truckin' before it was hip to do so... shrimp at Giovanni's

made to order poke at Ono Seafood

POG (pineapple orange guava juice) and onolicious mac nut pancakes at Boots & Kimo's

the board room

the office

lost

a little scuba fun

Leonard's famous malasadas

hole in the wall morning grinds at Harry's Cafe and the homemade corned beef loco moco

baywatch

Side Street Inn's fried pork chop

and kimchi fried rice

lapping up Lappert's ice cream

peace out!