I am having a total memory gap at the moment, I can’t remember where and when we ate on some days so I’m just throwing everything in here. Morning started with the pistachio and chocolate scones I got from Harrod’s and coffee for him tea for me. Great, awesome start to a day. The pistachio ones leaned more to the side of a cronut, which is good, and the chocolate ones were not as firm as I thought, it was easier to bite than the ones I make at home (lol).
The top three countries on my list to explore would be Japan, Greece and England. Yes, I’m a self-proclaimed Japanophile, Grecophile and Anglophile. ^_^ And although we plan on visiting London come summer, I am not so sure if it will happen. We also planned on a cruise that would go around Greece or some islands but we have already booked a number of Italian cities so that might also be scratched off our list. :/
It was a lovely day to explore the city. Spring weather just perfect, kids have until 1 PM at school – so there’s 3-4 hours of spare time. Well, I wouldn’t really call it spare, I do have articles to write but I prefer to go out and eat out or just go about the city – show a visiting friend, Kuya O (let’s keep it a bit mysterious), around.
And, when both of us get exhausted, we eat to our hearts’ content. No matter which cuisine, we would devour each and every piece with gusto, finish the soup with a slurp much to the surprise of other dining guests. ^_^
That particular day, we toured the Hundertwasserhaus (the chairs on the first photo – all so colorful), we also planned to eat there only if the food ain’t so expensive…So we head off to one of the nearest Asian restaurant I know of, My Box. It’s a very small – really small food joint opposite the building holding the Philippine and Canadian Embassies. It serves a combination of Asian cuisines – Japanese, Chinese, Vietnamese and Korean.
For appetizers, we had Goi coun, that’s pork, prawn,vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (or rice paper, wiki information). It comes with a peanut sauce that makes it really refreshing in every bite. And why not? This appetizer had been listed at number 30 on the World’s 50 most delicious foods complied by CNN Go in 2011. You can’t go wrong!
Kuya O and I both had Pho Ga (chicken noodle soup) after. I put a whole chilli pepper in and it was totally spicy! 😛 Again, we end up with so much food we asked if it’s okay to take them home and an attendant happily had the left-overs wrapped…and I gladly took them home! This really small (how many times had I described it so?) – is a hole in the wall but offers really great food for a little sum! (Gotta love their take homes too!)
—–My Box Laurenzerberg 5 1010 Wien
Toblerone seems to be testing a new way to pack its usual prism shaped chocolates we’ve loved since as far back as we can remember.
A closer look, they would appear to be Toblerone Tobelle but not as individual triangles.
Buying food from a playfully decorated van with a pop-up service window on the side of the road has become quite popular. Food trucks are popping up everywhere and chefs that are leery of dropping the cash on a restaurant are joining the phenomenon of mobile restaurants instead. They are using social media to their full advantage to get their name out there and grow their list of faithful customers. Social apps can now show the exact location of a food truck, list their daily specials, and show pictures of not only the delectable food you can purchase, but where the ingredients were bought, what the end product looks like, and the crew that will be making it and serving it. The following are 10 of the best food trucks in the U.S.
Kogi BBQ, Los Angeles, CA:
Classically trained chef Roy Choi opened his first Kogi BBQ truck in 2008, serving a Korean-Mexican combination of food. His signature dish is a taco made with beef short rib meat and drenched in his special sauce comprised of 21 ingredients. An empire in the making, Chef Choi now has five Kogi BBQ trucks and four restaurants.
GastroPod, Miami, FL:
This polished 1962 Airstream pod has been parked on the streets of Miami since 2009. Customers are loyal to its unique fusion food items, including banh mi pork tacos, shitake flan, and its famous Mo’ Better Burger, which is a mix of sirloin, brisket, and short ribs, with a poached egg on top.
Lardo, Portland, OR:
Chef Rick Gencarelli opened his cottage-inspired truck in 2010 and has been a staple in Portland ever since. He focuses on Italian flavors made from locally farmed ingredients.
Clover Food Lab, Cambridge, MA:
MIT graduate Ayr Muir opened his first truck in 2008. College students are his prime customer base and even the mayor loves his soy B.L.T. His vegetarian food is made from locally grown ingredients. Obviously a popular food choice, he has since expanded to five trucks and two restaurants.
Fojol Brothers, Washington, D.C.:
In keeping with the local eclectic crowd of the nation’s capital, this truck is a mobile culinary carnival. You can order cuisine from Volathai, Benethiopia, and Merlindia. Serving this multifarious food are the Fojol brothers, dressed in colorful costumes and donning playful alter-egos.
Schnitzel & Things, New York City:
Despite stiff competition of up to 50 specialized food trucks in N.Y.C., Schnitzel & Things won the Rookie of the Year Award for a “Vendy” in 2009. Austrian schnitzel is their main fare, which is basically hand-pounded chicken, veal, cod, and eggplant, breaded with Panko bread crumbs. Oleg Voss, the Ukraine native owner, had such great success with Schnitzel & Things, he opened a restaurant in 2011.
East Side King, Austin, TX:
This Japanese fusion food truck first opened behind a hole-in-the-wall bar in Austin in 2009. In a few short years it expanded to three trucks, each with a different, yet similar Japanese fusion menu. Anthony Bourdaine loves their beef tongue sticky buns.
Sugar Philly, Philadelphia, PA:
Started in 2010 by local college graduates, this truck is known around college campuses for their unconventional take on seasonal desserts, such as salted caramel or blueberry lemon macarons.
Street-za, Milwaukee, WI:
This truck makes pizzas to order in its 650 degree oven. The owners take suggestions for pizza creations from faithful fans on Twitter on Facebook.
Hapa SF, San Francisco, CA:
Chef William Pilz serves technically sophisticated, organic Filipino food. He is famous city-wide for his lumpia – savory pork egg rolls.
Shaun D. Russell Entrepreneur and owner of russellconcessions.com, a concession trailer manufacturer located in Lucedale, Mississippi.
^the kids inside-looking out, up-looking down
Zero degrees, blue skies and kids don’t have school – perfect day to go out and enjoy some traditional Viennese cuisine at the Danube tower.
There are two revolving restaurants at the tower, one at 160 meters (called Panorama), which is more of a café and one at 170 meters (called Donauwalzer) which serves traditional Austrian cuisine. Gladly, we were able to be accommodated despite it being a holiday. (Reservations skyrocket on holidays so better call up first).
The elevator ride up is always fun – especially with the kids. They’d look up in amazement, not understanding how far we’ve gone up until they hear that “ding.”
First photo on frame – view on our way to the tower’s entrance – very springy. Top right photo would be UNO city (United Nations Organization city) – housing the offices of the United Nations. Bottom left photo shows a man-made river by the Danube Park (hopefully) with all the trees still waiting for their leaves. Last photo, below right is the Danube river with a view of the houses and buildings surrounding it.
Ordering food also means waiting time, the best time to take photos of Vienna as the restaurant rotates. You get to see Vienna from east to west while sitting on your cozy chair. Inside the restaurant, you will get an idea at the area you are gazing at as there are signs indicating them. Kahlenberg, Stephansplatz, Stammersdorf and so on would be some you will be familiar with.
We had the usual fare of potato soup, Wiener Schnitzel – veal that is, and I have to stress that this is protected by law, Schnitzel not made from veal should rightfully be identified by restaurants and not call them Wiener 🙂 – chicken schnitzel or pork schnitzel would be more like it. The servings are quite humongous – for small eaters like me, I shared one with my little boy.
We then had apfelstrudel, served in a generous lather of vanilla sauce sprinkled with sugar. Just perfect for a finish. And hubby, gulped down his meal with a cup of cappuccino.
After paying and tipping we went up the observation deck but the winds were too much up there we gave up too soon. ^_^
Donauturm Rotating Restaurant
1220 Vienna, Austria
+43 1 2633572