The first time I went to Circle Bistro was for my interview at GW School of Business. Both my boss and I had Idaho trout. Although the fish was mildly marinated, the flavor came through. It has a light-salted taste that complemented the sweetness of the trout. The place had a cozy feel, which was perfect for a bit of relaxing before heading up for the next round of interviews.

The second time I went with a bunch of colleagues and almost all of them ordered the trout. I went for the grilled flat iron steak. Although the steak was a bit salty, it was juicy and tender. The red wine sauce added a nice European flavor to the red meat.

The third time I took my wife out for lunch when she visited me at work. She had the trout and I had the Pekin duck leg confit and we shared the steamed Maine “Blue Johnny” mussels. The duck was a bit done. It would had been a bit juicer if the meat was a bit raw. I had this dish once at Busy Bee in Poughkeepsie and the chef recommended it raw. The duck turned out delicious.

What makes Circle Bistro stands out is that it only serves a few selections, yet everything on the menu is consistence. You can just order anything on the menu and expect it to be decent.

If you thought Pho Hot’s web site is horrendous, wait till you see the actual location. You could actually see some shots in the gallery section. From the big, awful scenic paintings with bright gold frames to fake trees all over the place to cheesy slideshow on TV screens, Pho Hot looks like a staging for cai luong (Vietnamese opera). The decoration was so distracted that I forgot how the food tasted like. I didn’t order Pho. The rice dish was just ordinary and I have no intention of coming back.

The other day I had to order 20 lbs of banh beo for a party. I looked up online to find the phone number for Saigon Café, which locates across from Eden Center. To my surprise its web site comes up first on Google, but I had to look for a minute to make sure I was on the right site. The amateur design of the site has no connection to the restaurant.

I haven’t been back to Saigon Café for a while now so I can’t remember all the details of the place, but its simple yet vibrant interior design appealed to me. I like how a set of tea cups, which seemed be to cut in half, glued to the wall. What ironic about this place is that while the name clearly says Saigon, most of its best dishes are Hue. I tried pho, bun bo hue, banh canh and hu tieu, but none of them stood out. It’s banh bao, on the other hand, is a killer. It also has some mean banh bot loc.

After I made my 20 lbs order, I tempted to approach the owner to talk about redesigning its web site and to use the web as a marketing tool, something most Vietnamese restaurants don’t seem to take advantage of.

How can you tell when an egg is done boiling? I am not sure if you know this trick already, but I just learned it the other day from a my mom’s friend (who learned it from her father) when I boiled a few dozens of hột vịt lộn (balut). For the obvious reasons, you don’t want to undercook or overcook hột vịt lộn.

Before getting to the trick, let me declare that I finally gain back my love for hột vịt lộn. For a period of time, I gave up on hột vịt lộn because of the westerners’ influence and how they have made such a big wuss out of it. A white guy once told me that he couldn’t eat hột vịt lộn because it looks like abortion. That image haunted me for a while. What help me get back to the groove are salt, pepper, lime juice, tons of hot sauce and shots of Patrón. I still can’t eat hột vịt lộn without those ingredients, especially the liquor.

Let’s get back to the egg-boiling trick. My mom’s friend said that if you could pick up the egg with a pair of chopsticks than the egg is ready. Three of us tried it and we all dropped it back into the pot. Half an hour or so later, I picked it up again and I didn’t drop it. It’s a very nifty trick, but I doubt that it would work with many westerners.

I meant to mention this place a while back, but I keep forgetting. Next time you’re in Eden Center, drop by Hai Ky Mi Gia for some delicious noodle soup. In the pre-Duke days, Dana and I went there two nights in a row. The first night, I tried its specialty (yellow and clear-white noodles with the soup on the side). The savory sauce and the delightful broth reminded me of the late night Cho Lon noodles. Although Hai Ky is not comparable to the places in Cho Lon, it is the closest I could find in Virginia. The next night, I ordered the same dish, but with the broth. I like the former better. We’ll definitely be back for more.

I am a sucker for sweet wine. So when a Korean lady poured me a sample of Kook Soon Dang’s Raspberry Wine, I bought two and gave one to mom to take home. I am enjoying it with pig’s feet (from Dana’s bun oc) dipped in mam tom cha. It’s heaven-sent.

I bought a bottle of Sho Chiku Bai Nigori at a Korean supermarket last Sunday and I have been enjoying a shot a day at dinner with my mom’s special nem. Nigori has a pleasant sweet flavor with a nice and smooth texture. It tastes like my grandmother’s com ruou that I used to love when I was a kid.

Quan Quynh is a new pho/bun (vermicelli) place located in Eden Center where XXX cafe used to be. (I guess the name of the cafe place didn’t attract too many nice people like myself). Quan Quynh prides itself in Pho Bac. It claims that Pho is everywhere, but only Quan Quynh has the authenticity of Pho Bac. Neither Dana and I were in the mood for pho, so we didn’t give it a try. Dana ordered Bun Oc and I went for Bun Ca Thac Lac. We both ended up with the same same broth and the only differences were the snail and the fish. The broth was passible, not too spicy and not too heavy. The thing about vermicelli is that you’ll be hungry again two hours later. We had to buy some binh mi to go for that night.

Like its name, the Mediterranean and Continental Bistro has a strange aroma as soon as we walked into the door. At first I thought it was some kind of spices used in the food. After we made our orders (Lamb & Beef Shawerma for Dana and Kabset Lamb for myself), we realized that a few customers who sat at the smoking section were puffing from a bong and that is where the scent coming from. The smell was not strong like regular cigarette or weed, but light and exotic. The dishes were not outstanding, but they didn’t taste so bad either. Teenozytoon is definitely not a place for us non-smokers, but at least we gave it a try.

Happy Time, a little family-run Korean eatery spot located inside El Grande International Supermarket, has been our Friday’s supper before working on our house. Happy Time’s menu features about thirty items and we are in the process of trying every one of them. If the photo looked good, we ordered it. The dishes are consistence, but my two favorites are the codfish with hot and spicy soup and the seafood and vegetables with rice in a pot. The latter dish tastes similar to our Com Tay Cam (rice in clay pot) but with Korean spices.

What makes Happy Time a favorite spot of mine beside the great food and the great price is the mannerism. I made my orders through both a man who appears to be in his mid 40’s and a teenage girl at different times. When they take my money or give me back my change, they always bowed down a little and handed me the money with both hands. I was impressed with the way they have kept their traditions.