Macy’s Asian Pacific Heritage Month Fashion Show, and Garlic Noodles at Anqi.
After some dreams involving puppies (is there anything better?!) I grill a French Meadow Sprouted Grain Tortilla for breakfast.
I’ve been eating a lot of brunches lately, have you noticed that? I’ve been having my evening snack around 11 or midnight, right before bed. So I’m never really hungry til 12 hours later. And by then, I’m in the mood for savory food.
Some strawberries and peppermint tea too….
I do my hair/makeup while packing up some apple and Beach Bash trail mix. It takes a little more than an hour to drive down to Costa Mesa.
I wind up eating the apple while I wait around for the event to start, but never touch the trail mix.
Macy’s is doing a really good job with the Asian Pacific American Heritage Month event….
…there is a pretty great crowd.
It kicks off with a dragon dance…
Then I take the stage with Michelle Ngo, Fashion Director at Skinnie Magazine.
I am supposed to only interview her about fashion stuff, but she turns the tables around and starts asking ME questions too!
I am not prepared for that! Good thing she didn’t ask me any fashion-related questions. After the Q&A Abe and I have a super early dinner at Anqi, located inside the Bloomingdale’s on the other side of the South Coast Plaza mall.
I’ve heard about this place from “The Best Thing I Ever Ate.” This is actually a new sister restaurant to the one featured on The Food Network (Crustacean, in Beverly Hills). But during the day it has a much smaller (and cheaper) “Noodle Bar” menu. Two chefs operate in the outside kitchen by the bar while the back kitchen preps for dinner service.
Lucky for us, this menu has their famous garlic noodles, the ones highlighted in the episode.
I’ll be honest, they didn’t look as pretty as I expect…
…you can’t tell in the photos because Abe’s camera makes everything appear 10x better, but they are both greasy AND dry-looking at the same time.
But my Lord, they taste great. Insanely good, actually. Abe describes it like “eating garlic bread in pasta form.” I agree – each strand of noodle is infused with butter and garlic and ? There are a bunch of recipe theories online. A lot of them sound like garlic bread ingredients, indeed.
Equally underwhelming in appearance are the Wok Tofu and Assorted Seasonal Vegetables, which are almost gelatinous.
Unfortunately, they aren’t as good as the garlic noodles. They are just okay. I do like the texture of the tofu and the crispness of the veggies, but the sauce is just meh.
Back in Los Angeles we reward ourselves for sitting in traffic by stopping by our favorite gelato place, Scoops. As usual, I try a sample of two intriguing sounding non-soy flavors. Red Velvet Cake and Goat Cheese Fig, FYI. Then I get two vegan ones – Cream Cheese Oreo and Maple Almond.
Abe goes vegan too – Coffee Molasses and Vanilla Chocolate (INSANELY delicious). He adds chocolate sprinkles to his.
Mid-way through mine I add some too – after all, they’re free!
I always get a kick out of their flavor suggestion board.