Event Review: True World Foods Expo 2018

Disclaimer: In exchange for two VIP tickets to New York‘s inaugural True World Foods EXPO 2018, I am writing this event review.  For this event, Ari Dybnis was the photographer.

Founded as a fishmonger in Brooklyn, New York in the 1970s, True World Foods is now an internationally-recognized seafood wholesaler with an emphasis on products from East Asia.  In order to connect with the general public, along with some of their partners, they decided to hold a small products showcase on September 29th, at The Altman Building in Manhattan.

Although it was quite packed, because there were a number of tasty bites overall – but more so, because we had VIP tickets which allowed us in an hour earlier – I enjoyed this small sampling of the array of fish and produce that True World Foods offers.  Let’s take a gander:

Tuna!…in spite of not being able to taste this one (in other words, massive queues), it let me wax nostalgic about visiting Tokyo’s soon-to-be shuttered Tsukiji Market around New Year’s and watching the massive fish being auctioned off.

That tuna was just fine, if a bit vain.

Freshwater eel, or unagi (鰻・うなぎ) is one of those rare foods that I immediately loved…or so I thought, until I realized that it was the combination of unagi with tare (たれ), the sweet-savory sauce basted on top, that I more correctly loved.

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I hope we can both make it to next year’s event, but first, they need to expand!

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Event Review: The Big Chocolate Show 2018, New York

Disclaimer: In exchange for two tickets to New York‘s second annual The Big Chocolate Show 2018, I am writing this event review.

Although there was a small press event and awards ceremony on the night of September 28th, between the 29th and September 30th at The New Yorker, A Wyndham Hotel in Manhattan, The Big Chocolate Show welcomed the visitors – and their food allergies – through its doors.  There were a number of tastings, chocolate-making workshops, and classes, such as pairing red wine with chocolate.  Exhibitors were in show from throughout North America and Ecuador, as well as a few folks from Europe and other parts of South America, though the New York City metro area had the largest presence.

The Big Chocolate Show, Main Hall

…and it all sounds nice and good, but in reality, it was just another New York mosh pit,  made worse by the presence of kids.  There was no way to control this crowd, and vendors never took it upon themselves to admonish attendees to wait their turns for samples.

Enough of that noise, let’s get on with the show!

Brooklyn Born Chocolate and its array of peanut/almond/cashew butter cups

Brooklyn Born Chocolate was probably my favorite of The Big Chocolate Show, if only because they had the best peanut butter cup.  Though, they also offered some paleo options such as almond and cashew butter cups.

Chocolate on Maui

Chocolate on Maui’s white chocolate maracuya (passion fruit) bites, all locally sourced in Hawaii.

Ayurveda-inspired concoctions and somewhat unusual ingredients are part and parcel of Elements Truffles.  The New Jersey, USA-based company notes that they are Fair Trade, and offer 25% of their profits to a charity for underprivileged children in India.

Conexión Chocolate is Ecuador-based, bean-to- bar, and entirely GMO-free.  They use the prized single heirloom Arriba Nacional cacao fruit for all of their bars, and offer distinct flavors such as anise and quinoa (the latter of which showing up a lot at this show), and coriander and golden berry.  At this point, I was getting tired of the scrums, so I took a break from the chocolate…

and moved on to the one place of respite; a 21+ space upstairs that was expressly for liquor tasting, such as Gubba Rum:

Overall, although I didn’t enjoy the show, there were a few good bites from various chocolate makers.  The liquor tasting area – with samples of vodka and martinis – was unexpected, but provided a welcome change from the main event.

Would you be interested in attending The Big Chocolate Show?

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Product Review: The Spice Lab, Pompano Beach, Florida

I met with the folks at Pompano Beach, Florida-based The Spice Lab while attending the 2018 New York Summer Fancy Food Show.    Their booth was chock-full of salts and spice blends, so I decided to take a gander to see if they had a few of my favorite mixes.

The women-owned company was founded in early 2010, and has since become one of the 5000 fastest-growing companies in the US, based on a recent Inc. magazine report.

To be blunt, I noticed at the show that many of their condiments and spreads had sugar added…this is a big no-no in my book.  Not because I’m against sugar – far from it – it’s more that there are some products, such as fruit juice and you know, savory spice mixes, that shouldn’t contain any sweetener.

Out of the blue, I received a package with four of The Spice Lab’s blends (or in bbq parlance, rubs) – Peri Peri Seasoning, Everything {Bagel} + More, Spicy Brown, and Chicago Chop.  According to the labels, save for the Everything + More, they’re best used in cooking meat or roasting vegetables, but you might want to sprinkle them on top of snacks, too.

According to me, (apart from the Everything + More) they’re all extremely salty, with disagreeable hints of sweet and picante.  Just because I’m a fan of peri peri peppers, I liked that the spicy notes were prominent, but again, that, too was a kidney-killer.

Basically, I’d be willing to try other non-blended products from The Spice Lab, to give them the benefit of the doubt.  To be fair, although sugar wasn’t such a prominent flavor profile in the mixes, there was still a sweet undertone every other bite.

Otherwise, I’d give 3/4ths of these samples a pass.

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Hotel Review: Four Seasons Hotel Kuala Lumpur, Malaysia

Disclaimer: In exchange for this hotel review, I received a stay in Kuala Lumpur (KL), Malaysia in one of the Four Seasons Hotel Kuala Lumpur’s City View Rooms.

Four Seasons Place, located adjacent to the Kuala Lumpur Convention Centre (KLCC) in the heart of the popular Golden Triangle shopping and business district – you know, a stone’s throw from the Petronas Towers  – offers both 209 guest rooms and suites, as well as 27 serviced apartments.  It had its soft opening in early July 2018; consequently, as my stay was just in early August, various facilities, such as the spa and executive lounge, were not yet finished (however, both of those have since been opened).  In other words, some of my criticism might be directed more towards the fact that it was a soft opening, and that there were still some kinks to iron out.  However, one of my pet peeves is having to take more than one elevator to get to the room, and unfortunately, this is the case with this luxury hotel.

My first impression was that I had no idea where the main entrance was.  One of KL’s infamously tricky taxi drivers didn’t feel like driving so far into the traffic-laden Golden Triangle (well maybe I don’t feel like paying you the full fare…), which meant that I was deposited onto the busy Jalan Ampang thoroughfare – the entrance to the six-floor Four Seasons Place mall – and not the main hotel lobby behind it.  Not to mention, once I found the first lobby (the actual lobby with check-in is accessible only by elevator), I accidentally ended up in the service apartments wing, because the signage wasn’t adequate.

Once in the appropriate lobby, I enjoyed the very high ceiling, comfortable sofa, and without a doubt, the air conditioning.

One of my contacts from the PR team, Jane, kindly took the time to meet with me, and to offer a tour of the premises.

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The ballrooms were spacious and immaculate, and the boardrooms airy, with great views of the urban jungle.  Additionally, although not all of the kitchens/dining areas were operating, we did visit the  Yun House for a contemporary take on Cantonese specialties, as well as the ultra-modern Bar Trigona, which I’ll speak about later on in this review.  Other dining areas will include Decadent for sweets, and a small eatery/bar in the pool area…

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and oh, was that a tempting pool!  If only I had time to swim…alas, the pool area was definitely one of the highlights of the Four Seasons Hotel Kuala Lumpur.

After the tour, Jane and I sat down for lunch in the buffet restaurant CurATE, which also comes with an open kitchen.  At that point, the hotel GM, Tom Roelens, came by to greet us, and Rosemarie Wee, the Director of Communications and Public Relations, joined us for a bite.

I was only expecting to have breakfast at CurATE, so the lunch was a nice and welcome surprise.  Given Malaysia’s diverse background as well as the international appeal of Kuala Lumpur, both breakfast and lunch offered a variety of Malay, Arabic, Indian, Chinese, Japanese, and Western dishes, in addition to fresh fruit and a dessert station.

Let’s start with breakfast, even though it was from the following day:

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And now, for lunch:

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Although I wasn’t particularly taken by the Chinese or Japanese selections, I did keep going back for more of the Arabic, Malay, and Indian treats.  This was true for both breakfast and lunch.

After coming back from a long walk around the city, including a brief rainforest amble, it was high time for a drink at the Trigona Bar.  In spite of only being in business for roughly 4-5 weeks at the time, it was bustling, perhaps due in large part to their famed bartender, Ashish Sharma.  The bar was named after a tropical variety of bee; indeed, locally sourced honey plays a starring role in the bar’s de facto signature cocktail:

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That’s nice and all, but what about the room??  As mentioned earlier, it was a city-view room, one of a number of choices that the Four Seasons Hotel Kuala Lumpur has designed for its guests.

The room was very clean, offered good air conditioning, and had plenty of  space for relaxing and doing work.  The views were excellent, and the staff had another surprise waiting for me on the night table– a box of macarons.

City-view room with floor to ceiling windows

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There was one quirk about the bedroom that eluded me for a few minutes– how could I open the curtains?  At first, I looked for the chains, then tried pulling them apart.  Bodoh! (stupid)  Refusing to humiliate myself with this silly question for guest reception, I searched around for a bit more until coming across these bedside switches:

So that’s how you open the curtains, and ignore housekeeping…

The modern marble bathroom was the size of a previous apartment in Tokyo, and slightly larger than my Hong Kong dorm room.  In other words, it was more than ample.

Both the bed and shower were great, and my only regret is that neither would fit in the overhead bin on my flight home.

All in all, I had an enjoyable stay at the Four Seasons Hotel Kuala Lumpur.  Staff were generally willing to help, the room, bar, and pool area were particularly welcoming, and Rosemarie and Jane provided a great introduction to the new Four Seasons property.  Although there were a few issues here and there – such as inadequate signage, underwhelming food at times, and a non-ground floor lobby – I expect that most of these things will be attended to by the time the hotel is 100% up and running.

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Product Reviews: Seal the Seasons, DeLallo Foods, and Sugar Bowl Bakery

Disclaimer: In exchange for receiving samples from Seal the SeasonsDeLallo Foods, and Sugar Bowl Bakery, I am writing these product reviews.

Seal the Seasons

Seal the Seasons is a Chapel Hill, North Carolina-based frozen food manufacturer that also happens to be a Certified B Corporation.  In other words, in spite of being a membership-based organization for for-profit businesses, the Certified B Corporation designation reflects a company that strives to be economically and socially transparent, give back to communities, and support non-profits and legislation for the betterment of the less financially well-off.

Indeed, they try to support small local farmers, and offer non-GMO, seasonal products with a long shelf-life to tap not only cosmopolitan areas, but also neighborhoods more colloquially known as food deserts.

As a New Yorker, I was raring to try the New York (/ehem…New Jersey) cherry apple berry blend (hey now, New York is number 2 in US apple production, after Washington state).  OK, and Jersey has its cherries and berries, too.  The packaging is easy to read, proudly displays the states of origin, and most importantly, overall the fruit tasted great (blueberries can be very sour, but fortunately, most of these were hits).


Established as an Italian food market in the Pittsburgh, Pennsylvania suburb of Jeannette in 1954, DeLallo has been a tried and tested name for quality Italian and southern European products ever since.  Known particularly for their olives and antipasti, sauces, tea cookies, and pastas, DeLallo products can be found at select retailers throughout the country, or ordered online.  Backed by their renowned brand, DeLallo also offers marketing, sales, and other food industry-related expertise.

As a side note, I’ve heard that Pittsburgh has a roaring food and craft brew scene, so any future visit (my sole trip to Pittsburgh and Kennywood was in 1995) would certainly include checking out the original DeLallo market, as well as every sandwich from the Primanti Bros. menu.

Sugar Bowl Bakery

Starting off as a small coffee shop in San Francisco, California, after being purchased by five brothers in 1984, Sugar Bowl Bakery has become a one of the largest minority-owned, nationwide providers of cookies, brownies, and other sweet treats.  Having sampled a couple of their products, all I can say is…I am eagerly awaiting your introduction of kouign amann, with a café au lait always at the ready!

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Event Review: 2018 New York Summer Fancy Food Show

The Specialty Food Association’s 2018 New York Summer Fancy Food Show took place at New York‘s Javits Center from 30 June – 2 July.  The membership-based Specialty Food Association was established in 1952 to promote and cultivate intrigue in specialty foods companies in the US.  The Fancy Food Show has been an annual event since 1954; furthermore, in the winter, San Francisco has hosted a smaller version of the convention for a number of years.

In addition to the usual bread/cheese/chocolate trio widely available at the biannual show, this year I noticed a number of coconut water, Himalayan pink salt, and even a few moringa booths.

Herein, I’ll be mentioning some of my favorites from the expo  as well as some other brands and food that stood out.  Special shout-out to Honey Mama’s, one of the best chocolatiers that I’ve encountered to date.


I tried Ayoba-yo’s biltong, a South African version of beef jerky. It has been around for about 400 years and incorporates spices such as salt, vinegar, and coriander, which were abundant in the Cape Colony.

Spicy Biltong

Very unique and substantial taste. Not overly spicy, but enough to give it a kick. Very moist despite being cut so thin.

Traditional Biltong

A far more complex and nuanced taste. Very peppery. I prefer this to the Spicy Biltong.

Droëwors, or air-dried beef sticks

The most striking ingredient is probably…the air. Unlike the other two varieties, the air-dried beef sticks are decidedly on the dry side. It tastes very natural and makes for a substantial snack, and unlike slim jims does not have a taxing effect on my kidneys.


Non-GMO and Organic, Clarity Juice also wins my seal of approval for their blends, and for adding nothing else to the fruit and vegetable juices.  Need a kick?  Craving the sweet stuff?  Neither?  Blissimo has you covered.


Just peel back the tab, and Insert the straw (stored in the cardboard container)!

What drew me into melissa’s booth was the presence of dried peppers and fruit, but a conversation with their Director of PR made me realize that their real niche is harder-to-find fruit in the US.  Their website’s easy to use, and one cool bit is that you can find out the seasonality and origin of the produce by clicking on the picture of the fruit.

Now if you’ll excuse me, this horrendously typical (i.e. humid) New York City summer is making me crave some coconut water.


Los Angeles-based Natierra brings us Fair Trade and organic freeze-dried fruit, as well as “superfoods” such as cacao nibs and goji berries, and salt.

I’ve been eating on freeze-dried foods ever since I first noticed the “astronaut ice cream” way back in elementary school. That Natierra’s fruits have no sugar in them is one of the main draws, and the other, they are great for in-flight snacks and hikes.


Of all the new dips that I tried at this year’s show, Anna Maria’s was one of the front-runners.  Hailing from the Piedmont region of Italy, Dominique – who named the company after her mother – started the company to introduce to the US specialties from their homeland, in addition to some tasty spreads such as their apricot almond jam.

As hinted at in the above photo, bagna refers to a “bath,” but more familiarly, a dip.  So, take a piece of bread or vegetable, bathe it in one of the tomato-based spreads, and you’re good to go.

Smart Juice Organic

I’ve had a number of excellent juices (no sugar-added, of course) throughout my travels, but I can safely say that tart cherry juice is in the top three (although, apricot peach also sounds brilliant.

Smart Juice has an array of unsweetened (and organic, if that’s your jive) juices to quench your thirst, with easy-to-read labeling to boot.


Tokyo-based Endo specializes in taking the calories out of treats such as jellies and mochi, and in producing adzuki (red bean) tea.  Admittedly, I almost didn’t want to take the bottles of adzuki tea (organic and non-organic) because the Japanese on the bottle (…and the color, based on the country of origin) tells me that they’re geared towards women.  But, I’m a big fan of oshiruko, and like the slightly bitter slightly sweet combo found in adzuki.

Coombe Castle

Since 1980, this Wiltshire, England-based company has been making and working to export to the world artisanal and sustainable British and Irish dairy products.  In spite of there (always) being a hefty number of cheese producers at the fancy food show, what Coombe Castle had to sample stood out among the rest, particularly in the cheddar (and Guinness cheddar) categories.  Check out their variety of regional, sweet, and standard cheeses, as well as other dairy items, right here.

Did you attend the show?  Even if you didn’t, which of the above do you think your favorites would be?

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Who Knew Desserts Were Sweet? India’s Rasgulla

Dhaka - RasgullaGiven Name: Rasagola
Alias:  Rasgulla
Place(s) of Origin: Odisha (Orissa), India
Place Consumed: Dhaka, Bangladesh
Common Features: chhena*, maida*, sugar syrup, (lemon juice)
Background: I’m a sucker for South Asian desserts, but oh are they cloying(-ly sweet).  More so than simply popping a few sugar cubes in your mouth, I think.  That sounds disgusting, please don’t do it.  But measuring mithai* by the number of times you have to take a break while eating is a good reminder that your pancreas does serve a purpose.
Apparently, rasgulla is one of the oldest Indian desserts, and coupled with that, it was often used as an offering to Lakshmi, the Hindu goddess of wealth and prosperity.
Verdict: Rasgulla however, is one of the more approachable Indian sweets.  Although it’s soaked in sugar, I feel that the lemon juice and maida helped reduce the sugar’s potency.  Sometimes cardamom and/or rose water are added, as well as pistachios, though the latter serves more as a garnish.  Still, upon looking at that giant bowl of sugar syrup, how could you not want to go bobbing for rasgullaOne good reason- it’s not water.  Flies will become your best bud.  Another?  It’s on a street in Dhaka.
Recipe: Rasgulla

*chhena (Hindi)= a curd cheese made from water buffalo milk
maida= refined and bleached wheat flour, common in Indian breads and desserts
mithai= sweets/confectionery

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