There’s a new place in Torrance for some tasty tempura!
Located in Old Torrance is Tendon Tempura Carlos Jr! It’s a brand new tempura spot owned and operated by Carlos A Pinto of Hannosuke fame.
Carlos’ love for tempura begin at an early age when he went to Japan from Peru. It was there that he learned to love tempura and when he went to the United States; his passion for tempura was enhanced when he started working at “Nihonbashi Ten-don Kaneko Hannosuke;” a famous Japanese restaurant that opened up in Torrance.
This year Hannosuke will sadly be closing it’s Torrance shop but Carlos didn’t want the love of tempura in the South Bay to stop and he decided to open up his own restaurant and hence the opening of Tendon Tempura Carlos Jr!
Tempura love can definitely be seen in the cuisine offered here. Their tempura is deep fried in original Koromo batter that is made by precise gram of water and flour. They also only use 100% plant oil and combine it with Japanese sesame oil to fry their tempura. Tendon Tempura Carlos Jr. also has a special secret sauce called Tare/Tsuyu sauce.
Yesterday was their grand opening and I was one of the first lucky 100 that tried their Special Tempura bowl. It had white fish, 2 shrimps, kakiage, seaweed, shishito pepper and half boiled egg!
The freshness and overall quality of the tempura was the best. It felt like I was in Tokyo once again.
There is no need to fly all the way to Tokyo however to find tasty tempura because it can be found right here in Torrance! Today, November 2, 2019, Tendon Tempura Carlos Jr will have it’s first full regular day from 11am-9pm.
For more smiles; please see my Yelp Review on Tendon Tempura Carlos Jr.
The Fall Season is upon us and we are starting to see the change from summer heat to winter cold. Soon it will be the hustle and bustle of the holiday season. In preparation of the Christmas season; I find myself wanting more healthy and affordable food. Urban Plates Torrance is the perfect place for healthy, delicious food that won’t break the bank.
Urban Plates dishes are healthy, and scratch made. The chefs use organic whenever possible. Their beef is grass fed and grown in Australia and this is used in one of their more popular dishes; the Chimichurri Grass Fed Steak. The grass fed steak is topped with Argentinian herb sauce made out of fresh parsley, red bell pepper and purple onion. This steak dish comes with charbroiled rustic bread that comes from artisan bakers Urban Plates has partnered with. At only $15; it’s a dish well worth it’s value. It’s one of my top choices at Urban Plates not only because of it’s price but because it is so fulfilling and healthy.
Urban Plates menu changes with the season and this Fall; Urban Plates has the perfect dish for the season via the Lamb Osso Bucco. The lamb is also Australian grass fed. In this dish the lamb shank is slow cooked and served with mint gremolata and mashed potatoes. Not only is this a healthy and tasty dish; it is affordable at only $17. I loved how tender the lamb was. I could tell it was made out of quality ingredients!
One can indulge in several delightful desserts too at Urban Plates. Each dessert is baked and made fresh in house.
The Banana Cream Pie is a delightful pie with vanilla bean pastry cream, bananas, caramel sauce in a freshly baked graham cracker crust. It is topped with house made chocolate shavings. This is one of my favorite desserts here.
Another phenomenal dessert is Heaven and Hell. It’s angel food cake layered with devils food cake and topped with peanut butter cream cheese frosting. I was in (dessert) heaven after tasting this one.
Urban Plates has gluten free desserts too via their Gluten Free Chocolate Cake. Rich and decadent; this is fabulous for chocolate lovers.
There is also the beautiful Vegan Parfait that is surprisingly made out of beets.
There are also some delightful drinks that are made out of raw fruits and juices. Ginseng Green Tea and Pomegranate Cranberry replenishers are two drinks that bring out the best of fall flavors.
From the quality of dishes to the wonderful flavors; it’s not hard to “Fall” in love with Urban Plates this Fall.
This October 24, 2019 a very special event will be happening at the Marriott Irvine Spectrum! It’s the annual March Of Dimes Orange County Signature Chefs Auction. Top Orange County chefs will be joining forces to raise critical funds to benefit the March of Dimes’ mission to lead the fight for the health of moms and babies.
The Co-Lead of the Night is none other than Chef/owner Ross Pangilinan of Mix Mix Kitchen and Bar . He will be joined over fourteen of the area’s most prominent restaurants chefs of Orange County. The chef line up includes Chef James Hamamori of Hamamori; Co-Lead Chef of the Orange County Signature Chefs Auction; Chef Greg Daniels of Harley; Chef Michael Puglisi of Electric City Butcher; Chef Nick Weber of 24 Carrots; Chef Dan Morton of Del Frisco’s Grille; Chef Leonel Deleon of Marriott Heirloom Farmhouse; Chef Rainier Schwarz and Alan Aguinaga of Hendrix/Driftwood; Chef Eric Samaniego of Michael’s on Naples; Chef Luis-Gomez of Vaca; Chef Jorges Valines of Bluegold; Chef Gabbi Patrick of Chaak; and Chef John Park of Toast.
To be honored at the event is Ms. Scharrell Jackson, a local women’s advocate, entrepreneur, and Founder of the non-profit Leaders in Heels. She will receive the March of Dimes Champion Award for her outstanding commitment, advocacy, encouragement, and service to women.
The evening will begin 6:00 p.m. with an extraordinary tasting of the most desirable cuisine, prepared and served by culinary masters from top local establishments.
There will be also a special dessert program followed with a live auction, offering an opportunity to bid on insider packages and unique experiences.
For more info, please visit the Signature Chefs website
This weekend Mitsuwa Market in Torrance had their annual Matsuri Festival. The Matsuri Festival is a Japanese Festival celebrating Autumn. This festival at Mitsuwa had lots of food for the whole family to enjoy.
Some of the food booths were sponsored by some of the popular Japanese eateries in the South Bay.
Shin-Sen Gumi was offering some of their tasty Yakitori. Choices were Arabiki Sausage, Tsukune (Chicken meatball) or Negima (Chicken thigh and onion).
Tsujita LA was present serving their popular Tonkatsu Ramen. It had tender pork belly (charsiu) with green onions, kikuge and seaweed.
Chinchikurin was present serving their tasty Hiroshima Okonomiyaki. Their Okonomiyaki had 11 layers of green laver, sesame seeds, egg, dried kelp powder and dried bonito powder, batter, noodles, green onions, sliced pork, bean sprouts, cabbage, tempura crisps and Otafuku Okonomiyaki sauce.
After eating some delicious Japanese food; there were lots of Hello Kitty games for the young and young at heart to play. I spotted some cutie Hello Kitty items.
Matsuri Festival at Mitsuwa Marketplace was a fun and delicious way to welcome this fall season!
October is Filipino 🇵🇭 American 🇺🇸 History Month and Bahay Kainan/BaBoys is the perfect place to celebrate. Their menu brings classic Filipino favorites with an American twist.
Bahay Kainan first started off in 2001 as a catering business by Philippine immigrants. Elizabeth and Guillermo Ferido. The served only traditional Filipino food and hence the name Bahay Kainan; Tagalog for “Home Cooking”. In 2016; they added the name BaBoys when their son Guilbert Ferido; a graduate of Le Cordon Bleu in Pasadena; took over as head chef. He added the name “BaBoys.” The name “BaBoys” has a special twist as in Tagalog it means “Pork” while the “Boys” can is a reference to American young men.
The new name, “Baboys” with a Filipino American twist was perfect for the new Filipino fusion menu that Guilbert Ferido created. Inspired by his Mom’s cooking of lumpia he incorporated the popular Filipino appetizer into a burger and made the Lumpia burger.
The Lumpia Burger consists of a Lumpiang Shanghai Patty in between two Hawaiian buns and topped with slices of cheese, Asian slaw, tomato, scallions and smothered with garlic aioli and banana ketchup. Filipino classic lumpia is often dipped in the popular Filipino condiment banana ketchup and even that is creatively incorporated in this burger.
Alongside the Lumpia Burger; are other Filipino fusion items such as fries topped with Sisig (Filipino minced pork, chopped onion, and chicken liver), Tocino (Filipino sweet pork) Burrito and Bistek (Filipino beef steak) Onion Rings.
The Bistek Onion Rings are a favorite of mine on the menu. Filipino Beef Steak is a dish I’ve loved growing up. The traditional way is thin slices of beef with lots of onions stewed in soy sauce and lemon juice. Here at BaBoys; they have lots of beef and lots of onions but the onions consist of fried onion rings. There is also garlic parmesan cheese and cotija cheese. It’s Filipino and American cuisine paired perfectly.
With it’s Filipino American cuisine, Bahay Kainan/BaBoys is the perfect place to eat this Filipino 🇵🇭 American 🇺🇸 History Month.
For more smiles, please see my Yelp review on Bahay Kainan/BaBoys
Zoom zoom! Hello Kitty rolled 🚗 into Rolling Hills Plaza in Torrance recently to check out the new Sidecar Doughnuts.
First established in 2012; the Torrance location is the fourth Sidecar Doughnuts location. The other shops are Costa Mesa, Santa Monica and Del Mar.
Ever since their first shop in Costa Mesa; Sidecar Doughnuts has been committed to serving the “World’s Freshest Doughnut.” I (along with Hello Kitty 😉) saw this first hand when I visited the new Torrance location. This new location has a big window where visitors can see happy workers busy preparing fresh doughnuts. The doughnuts are fried in small batches every hour. Each doughnut has unique and delightful ingredients such as foraged huckleberries and Niman Ranch bacon. There’s even the the Basil Eggs Benrdict which has a poached egg and Benton’s ham.
This October was the perfect time for me to visit Sidecar Doughnuts because they have a Fall month specials featuring my favorite pumpkin! They have the Vegan Pumpkin Chai; a Vegan pumpkin cake doughnut, topped with warm-spiced vanilla chai glaze. There is also the Pumpkin Pie and Everything Nice; which is a bullseye doughnut, topped with pumpkin glaze, whipped mascarpone pumpkin mousse, house made ginger snap crumble, roasted & salted pepitas, and Vermont Maple Syrup.
The Pumpkin Pie and Everything Nice was my favorite. I loved how the pumpkin flavor simply exploded out of this delectable treat. The pumpkin mousse oozed out. I also liked the crunch that the ginger snap crumble and the pepitas gave.
Not only did their monthly specials include an ode to the pumpkin; they also had a special donut in honor of Filipino American History Month. Chef Chad Valencia of Lasa LA partnered with Sidecar Doughnuts to bring us all the Manila Vanilla Sweet Potato.
Sweet Potato in Tagalog is ‘Kamote,” Chef Valencia took inspiration from kamote cue a famous street snack in the Philippines and created this sweet potato & vanilla cake doughnut. He then topped it with brown butter-muscovado glaze and Maldon Sea Salt.
At first bite, I instantly tasted the sweet potato and my senses were transported back to the sweet streets of Manila.
Not only will you be treated to the best sweet potato doughnut when you purchase this but you will also be helping a good cause. A portion of proceeds of every doughnut sold goes to Immigrant Families Together.
Alongside the fresh doughnuts, Sidecar Doughnuts offers some fresh and tasty coffee too! Their lattes here are amazing. I tried the latte with Jacobsen sea salt caramel and this cup of Joe went well with the doughnuts.
You are sure to smile with Sidecar Doughnuts. Zoom zoom! Roll on over to Rolling Hills Plaza and check out the new Sidecar Doughnuts! I’ll be sure to be rollin in again soon. 🙂
For more smiles, please see my Yelp review