Bon Vivant

Among the stuffs that I love in Vegas is the ubiquitous buffet selection that truly entices your empty stomach to overeat like there’s no tomorrow regardless you are on diet.

Besides, a trip to Vegas entails a visit to a buffet, or else you missed something heavenly. Okay, let’s start with dinner, it really isn’t surprising at 3 pm that many people are lining up taking part of themselves for the dinner frenzy (it’s normal during the weekend).

Imagine a snake pattern of people willing to wait for more than 30 minutes just to get the taste of the Wynn’s buffet, the cost is $35 per person (+ tax of course) basically its expensive compare to other buffets out there but Wynn’s food line, in my opinion, is the best.

We made a number of trips for the King crab legs and sampled a great deal of ethnic dishes, and I focused on the marinated salads and Italian food fare. Continue Reading →

For the past couple of days, the weather is really sunny and balmy that made me think of dreaming of lounging all day by a pool like this. We went overseas for a vacation and the scenic beauty of the beach is truly amazing.

How I wish I could just stay in vacation mode forever but I guess it would be impossible because we need to be back to reality and that is toiling ourselves to the real grind.

This stinky tofu or chou tofu in Chinese appears so innocuous resting on the dish, isn’t it?

Asians in the South have their fair share of the stinkiest fruit like durian, a spiny oval tropical fruit containing a creamy pulp with a fetid smell but agreeable taste. Scandinavians occasionally adore lutefisk, which is known as a customary dish of the Nordic countries made from soda lye and air-dried whitefish. Nevertheless, the Taiwanese refers to smelly tofu on the subject of scarfing a little something truly fetid or stinky.

Oftentimes referred to as “Chinese’s cheese” owing to its taste similarity to the strongest European blue cheese, stinky or smelly tofu is done by way of bean curd fermentation inside ceramic containers using the brine or salt water solution for preserving or pickling food or perhaps, sometimes, rice-wine vinegar for months. Continue Reading →