Dear "Guam Food Guy" Reader,
Happy Liberation Day! This year's Liberation Parade will be starting closer to the Route 4 intersection as opposed to traditional route starting in Anigua. I don't know the exact routing but I am sure the visiting dignitaries will appreciate seeing the floats first instead of waiting for the procession to arrive from Anigua! It does get a little hot in the sun! Today's newsletter will be a shortened version as I am not feeling my best.
Ken The Guam Food Guy
Iron Chef Japan Celebrity Chefs Visit Guam
Hiroyuki Sakai, Iron Chef French and Chen Kenichi, Iron Chef Chinese, made a surprise dinner visit at Issin Japanese Restaurant in the Westin Resort Guam. Issin Teppan Chef Jesse Borja was able to get a photo of these prestigious culinary superstars whom he considers just nice guys. What an honor to serve these two!
Hamamoto Boonie Coffee - Grown on Guam
I should get around more often! I was so excited to see a bag of my friend Hisamatsu Hamamoto's Boonie Coffee on sale at PROA Restaurant's Sweet Relief Pastry Shop that I had to buy a bag of whole beans! This locally-grown product is the result of years of cultivating and working at Hamamoto Tropical Fruit World in Yona. The coffee is smooth and has a rich finish. Other products coming from this magical place are honey and coconut oil. The fresh fruit drinks there are wonderful. You can take a tour of Hamamoto Tropical Fruit World and see an amazing amount of fruit trees. For now I'm just going to enjoy my Guam grown coffee!!
Chef Roy Yamaguchi's Six Course Prix Fixe Dinner and Wine Pairing
July 10 2014
Hilton Guam Resort & Spa
When you hear the announcement that Celebrity Chef Roy Yamaguchi is visiting Guam and holding a dinner showcasing some of his new creations, you should not hesitate to make your reservation. I can' tell you how excellent every course served was...even the photos can't. What Roy did was very simple. He had a name for each course and then he used key ingredients to highlight his creation.
Simply put, his Hamachi Cru had uzu kosho vinaigrette, crisp garlic, and Tokyo negi.
The Shrimp and Almond Tempura had shiso and shiracha aioli.
His Grilled Saba had a boiled egg, potato, frisee , tomato, baby romaine, caesar dressing.
His Seared Salmon had dungeness crab, egg flower congee, peas and black bean vinaigrette.
The Grilled Vietnamese Essence Filet had anchovy, cilantro, kabayaki compound buttter.
How he managed to bring these elements together was pure culinary alchemy! Only Roy can do this so effortlessly!
L-R JoAnne Quijano, Mark Lim, Chef Roy Yamaguchi, Aileen Labadnoy, Ken The Food Guy, "Red" Redintor Matienzo(Hilton Rest Mgr)
Menkui Ramen: Simple is Best
Tumon Trade Center
When asked to recommend a good place to get ramen, the first on my list is Menkui Ramen. There are other good ramen houses on Guam, however, I appreciate the simplicity of Menkui's ramen. They don't need add-ins and extras to their ramen better. It's all about the broth and the noodles. Both are excellent at Menkui.