The Food That Made Me

Kids, I think about death a lot and have so many questions. What will happen to those around me? Will it hurt? How will it happen? Where will I go? But, before I die, I believe in going out with enjoyment, which for me means having one last epic meal.

Fried intestine – I have to eat this first because it is fried. This was one of my favorites while growing up. When fried to perfection, it tastes amazingly juicy and crunchy, with a hint of chewiness. It is one of the many foods that I share a strong desire for, like my mom.

Boba – this reminds me of the time I spent on Irving Street with my younger, older sister. I would buy a pack of Pokémon cards and then get watermelon boba during the blazing hot summer. It was the best.

Scallop and Uni- Uni has been my favorite since I was a child. I have had meltdowns over them. I began to appreciate scallops during the summers after moving back home after graduate school. When I would go to Nijiya, a Japanese market, I would be sure to pick up a take-away meal loaded with salmon and scallops. And please learn from me, please don’t be frugal with this.

Ramen – Honestly, this became an obsession after moving back to California. Ramen Nagi made it happen. Their tonkatsu broth is just heavenly. Read all about my obsession here.

Beef tongue and pig ear- One day, I’ll write a love letter to offal. I do dream about how animals I have eaten in my lifetime. Will they feel honored and that they retained their dignity? The pig ear should be shaved paper-thin, but not too thin, because you want to taste the crunch of the cartilage. Beef tongue can be sampled with multiple levels of thickness and shape,s and grilled quickly. Both dishes should make you feel peace and joy that the animals have been honored and made into marvelous dishes.

Ginger Beer- When I studied in Cambridge for a month during high school, I got introduced to this loveliness. I still can’t find the flavor that I loved so much. Different countries have their own versions of ginger beer. And, different terroir affects the ginger also. Uncle Butters and I love it ever so much that we wanted to start a company called the Ginger Bros., but it was taken. So, back to the drawing board.

Ginger pudding- This is one of the things that I miss from Hong Kong. A warm bowl of sweet and custardy goodness. Hopefully, they ladled a strong helping of ginger juice on top. Those places know how to make it special. It reminds me of the cold nights in Hong Kong and being warmed and refreshed for the walk home.

Anyways, enough dreaming. Don’t worry, I’m not dying yet. But I am hungry. What would you pick for your last meal?