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Sushi House Goyemon was and is probably one of my favourite Japanese Sushi places that I’ve been to in a long time but having said that, I’m not a local of Las Vegas and I am comparing my experiences with those restaurants I’ve been to in Melbourne, Australia. One of the fantastic things about this place is their All You Can Eat (Order) Lunch and Dinner offers, in which for a set time you can basically order anything off their menu, ranging from the various Sushi rolls such as Nigiri, tempura, deep fried, baked and of course the standard rolls and side dishes and desserts too. Those with a preference for rice, noodle or curry dishes can quash their worries as this is also on offer.

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They have a wide range of Nigiri sushi using various types of fish such as tuna, yellow tail, red snapper and mackerel but also prawn and scallop nigiri sushi as well. Fresh fish with rice and a bit of soy sauce is sometimes all you really need.

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They also serve a large assortment of sushi with different fillings or toppings, you would definitely struggle to try them all in one sitting!

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Other than sushi, they have a couple of entree like items such as their green baked mussels, prawn tempura, takoyaki and fried gyoza.

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If it’s your first time here, a group scene might be best if you’re dying to try a bit of everything on the menu.

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One you order the desserts I believe you won’t be able to order any of the other menu items again. Their ice cream range of course has green tea, but also this fried ice cream which I’ve never tried before. Well, to be honest, I don’t see a need to try that one again but for those wanting something crispy to go with their ice cream, be my guest.
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Their ice cream mochi’s are quite nice too, the dough is still soft but the inside is nice and cold. Lovely on a warmer day.

Impressions

I was very impressed with Sushi House Goyemon, their menu range is fantastic and yet most of their dishes come out on top. Overall for a decent price too for sushi, it’s great value for money.

Sushi House Goyemon on Urbanspoon

Sushi House Goyemon
5255 S. Decatur Blvd
Las Vegas NV 89118

 

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When we visited Korea Town, I was amazed at how expansive it was and compared to our China Town in Melbourne, which is our largest Asian inner-city district, I loved walking down the streets of this bustling community, but I digress. My sister and her partner recommended we try this place out, and it seemed to be a local favourite. What Buk Chang Dong is known for is their Korean Tofu stews, served with a complimentary assortment of Korean pickled dishes and what seems like an unlimited supply of this Korean mixed grain rice that has this purple tinge to go with the stews.

While Buk Chang Dong primarily serves stews (soups), they also offer Stone Pot Bibimbap, Bukbegi Bulgogi and Broiled BBQ (Beef) among their wide selection of stews such as Beef, Seafood, and Kimchi stews. Not only this but you can select your preferred spiciness from the weakest “white” to the the extra spicy. I’ve always liked a spicy meter for restaurants just suited for your own liking.

We ordered the Broiled BBQ (Beef) which they certainly know how to do it well, steaming hot and marinated well. How a sizzling hot plate should be.

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Their sides also come with eggs to crack into your soup once it arrives, this is so the eggs aren’t already cooked once they arrive on your table because the soups are definitely hot to the touch.

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The Seafood Soon Tofu + Dolsotbab which contains oysters, prawns and mussels and pretty much all their soup dishes are absolutely delicious. Spicy, rich in flavour from the ingredients used to the stock all add to the depth of flavours and having this with the “purple rice” is just the best thing on a cold day.

Impressions

Buk Chang Dong excel in their stews and it’s evident why this place is a favourite amongst the locals. Why, I’d even make a special trip to Korea Town if I was in Toronto just to have another meal. If only I could find a place that does it so well in Melbourne.

Buk Chang Dong Soon Tofu on Urbanspoon

Buk Chang Dong Soon Tofu
691 Bloor St W
Toronto ON M6G

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I was thinking of something new to bake one day and I trawled through pages and pages of different cupcake ideas and recipes until eventually I found a recipe with Oreos in it. However, that particular one used a chocolate cake base which I preferred not to as I wanted to avoid a chocolate overload. So onwards I searched for the perfect Oreo cupcake recipe with icing and subsequently I found a recipe from Cook With Manali which looked absolutely beautiful that I had to give it a try. Spoiler alert: This were seriously addictive.

Oreo Cupcakes with Cookies & Cream Frosting (Cook With Manali Recipe)
Makes: 16-18 cupcakes

Ingredients

Cupcakes
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup granulated white sugar
1/4 cup brown sugar
3/4 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1 1/4 cups Oreos (broken into small pieces) + 16-18 Oreo halves
2 eggs, at room temperature

Cookies & Cream Frosting
115g cream cheese, softened
3/4 cup (170g) unsalted butter, at room temperature
3- 3 1/2 cups icing sugar
3/4 tsp vanilla extract
1/4 tsp salt
2-3 tbsp heavy cream or milk
1 cup Oreo crumbs (crushed in a blender & then strained)

Mini oreos for decorating the cupcakes

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Method

Oreo Cupcakes
1. Line a muffin pan with cupcakes liners, set aside. Preheat the oven to 175 C/ 350 F degrees (Depends on your oven as I have mine at 150 C for most baking)

2. In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.

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3. In the steel bowl of your stand mixer fitted with paddle attachment or using hand mixer, beat the eggs and both the sugars together till creamy & pale in colour, around 3-4 minutes.
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4. Add oil, vanilla and mix until combined.

5. Start adding the flour mixture and buttermilk in batches. Add the flour first, combine then add the buttermilk. Add the flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with flour.

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6. Mix the batter till everything is well combined but do not over mix.

7. Fold in the broken Oreo pieces, stir and combine.

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8. Place an Oreo on the bottom of each cupcake liner or twist the Oreo and put one cookie at the bottom of the pan with cream side up.
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9. Fill cupcake liners 2/3 full and bake for 15-20 minutes on until a toothpick inserted in the center comes out clean. (Mine were done in 16 minutes at 150C)
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10. Cool the cupcakes on wire rack before frosting them.
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Cookies & Cream Frosting

1. Crush Oreos in a blender/food processor to get Oreo crumbs. Strain or sieve if needed to get rid of any bigger chunks.

2. Using your mixer, beat butter and cream cheese together until smooth and creamy.

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3. With mixture at low speed, add 1 cup of icing sugar. Mix until it’s incorporated with the butter and cream cheese and them beat it at high speed for 30 seconds. Add the remaining sugar and mix.
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4. Add vanilla and cream/milk and mix.

5. Add Oreo crumbs and beat till frosting is smooth and creamy.
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6. Frost the cupcakes and decorate with mini oreos.

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Notes

  • These are vanilla Oreo cupcakes, you can make chocolate Oreo cupcakes using cocoa powder in the batter.
  • Adjust the consistency of the frosting according to your preference. Add more cream for a spreading consistency, more sugar for thicker consistency to pipe flowers etc.
  • You can use milk in the frosting but cream adds a wonderful rich flavour so if possible please use heavy cream.
  • Do not over-bake your cupcakes. Keep an eye on them after 15 minutes.

Impressions

I made this for my Buddhist community celebration earlier this year and the feedback was very positive! One thing to note though was that I prepared the frosting earlier in the day and then popped it in the fridge, and I forgot to take it out again to leave it at room temperature and as you can see the frosting I made initially does not look like the end result! I over whisked the frosting and consequently the frosting turned from what was a beautiful cookies and cream frosting where you can see the white cream and chocolate cookie crumbs to a completely chocolate frosting, so please be cautious of this when making the frosting.

Other than that, I do suggest reducing the sugar, I reduced it by a third from the original recipe and I found it a bit too sweet still because the Oreos are already ridiculously sweet as you have the base as Oreos plus the Oreo pieces in each cupcake. I haven’t tried just using 1/4 brown sugar but next time I’ll give it a go and update.

What I love about these cupcakes was the broken Oreos in the cake for some bite and also the half Oreos for the base that give it a cheesecake-like crumb base. Plus, the vanilla cupcakes itself are so moist and light. The use of oil instead of butter really makes such a difference!

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