A new superfood has entered the US market, and it is called moringa. Yahoo just released an article on 7 healthy new superfoods and guess which one is at number 1?

Moringa has landed American shores in a form of a powder since it is mostly grown around humid places in Asia and Africa only. I got my hands on the powder from Kuli Kuli and started mixing it in my smoothies, soup and putting a dash on anything I cook, really. It is now one of my staple superfoods besides from matcha powder- both of which have the same look and texture but taste different. Moringa is grassier, while matcha (in its original form, no sugar added) is more bitter.

Fresh apple, carrot, cucumber juice with moringa powder

My staple superfoods: moringa (left), matcha (right)

The heatwave in SF usually means that I have ton of blog backlog because there is way too much to do outdoors rather than sitting down in front of my laptop. But just so you know, tons of articles are coming your way, including my recent gastronomy trip in Los Angeles. Stay tuned...

Preview of Katsuya, L.A. Live

 

The cheesecake that tasted like yoghurt.

Not the best shrimp po boy but passable!

Asparagus cooked in its juice

My fave. California sturgeon caviar with egg yolk poached in smoked oil, creme fraiche and chive.

Taste like shirmp crackers

Stemed morel-potato dumpling

Looks like sugar but is really a sno-cone blood orange ice with pink peppercorn and black lime. How do you replicate this?

Grilled spot prawn with fermented carrot, cucumber and opai basil

My dining partner and I agreed that the Chinese herbal soup didn't go well with the entire course.

Lackluster vanilla cake with rhubarb and hibiscus

Yuzu marshmallows- also another disappointment

A simple yet delicate dessert- coconut mochi bun with kiwi and shiso

Glazed strawberries with black sesame licorice and wild fennel sherbet- could be better.

Very pretty looking.

Here's my birthday treat to my readers. All the frequently asked questions I get once people know that I'm a food blogger:

1. How do you get to eat so much and still not get fat... errr... I mean, remain healthy? Well, for those of you who have eaten with me, I regularly end a meal with hot water and lemon. Yes, some waitstaff have conspicuously eyed me because they simply don't understand why I ordered such or ask multiple times if I meant hot water with lemon tea. I politely say no. I would like hot water with a piece of fresh lemon, please. Additionally, I eat slow or rather I take my time to eat and not rush.

2. What are your favorite restaurants in San Francisco? I've written about it here, here for best ice cream and here for best brunch.

3. How do you keep up with all the new restaurants popping up in San Francisco or prepare for a gastronomic travel? I read the restaurant section of the local news regularly, especially the ones from premiere food critic, Michael Bauer, and SF food blogger, Marcia Gagliardi. For my international travels, I research before going and even book reservations months in advance. 

Birthday macaron. So-so.

Cute shiba inu

Macaron and sticky bun

Addicted much, yes!

Yes, it is really called a Hidden Cellar because even though Roka Akor's underground bar has existed for about a year now, not a lot of people seem to know about this place. I've been here 3 times and only a third of the upscale bar was occupied each time even though the drinks are pretty good and the bar food, which I didn't get to try, looks reasonable. And I'm assuming that it comes from the same kitchen in the full service upstairs restaurant, the food should be of high quality. Thus the reason why this place is still under the radar perplexes me. For now, I'm happy to visit the cellar knowing that I can always get a good seat.