I've been to Truong's on Middle Road twice in once week. I've a big fan of their fountain soda, just one of the small things that I miss from living in the city. The Pho is pretty good, too. And now that the Vietnamese restaurant in Garapan is closed, it is the only place that serves Pho.
Anyway, the reason I'm updating this blog for the first time in months is that Truong's has gone non-smoking. Looks like I'll be giving them more of my business.
Sunday, June 28, 2009
Thursday, November 13, 2008
360
Sorry, no pictures with this one, but I just had a nice little snack at 360 in the Marianas Business Plaza.
I had the calamari, beef kelaguen and bacon wrapped scallops.
I've had the scallops before and I seem to remember them being more bacon than scallops, but on this visit they got the balance perfect. The scallops were big and juicy and I now recommend this dish.
The 360 beef kelaguen is still the best beef kelaguen on Saipan. It has raw strips of beef marinated in the right mix of lemon, soy and onion.
The calamari is still good. Instead of rings they are cut into strips and breaded with a not-too-spicy mix of flour, spices, and herbs and served with a rather bland aioli. If they livened up the sauce they'd have themselves a winner.
******
I've been thinking about getting this blog active again. I eat out almost every day. I might as well post pictures and write stories about Saipan cuisine.
I'm sure one or two people out there will find it fascinating.
I had the calamari, beef kelaguen and bacon wrapped scallops.
I've had the scallops before and I seem to remember them being more bacon than scallops, but on this visit they got the balance perfect. The scallops were big and juicy and I now recommend this dish.
The 360 beef kelaguen is still the best beef kelaguen on Saipan. It has raw strips of beef marinated in the right mix of lemon, soy and onion.
The calamari is still good. Instead of rings they are cut into strips and breaded with a not-too-spicy mix of flour, spices, and herbs and served with a rather bland aioli. If they livened up the sauce they'd have themselves a winner.
******
I've been thinking about getting this blog active again. I eat out almost every day. I might as well post pictures and write stories about Saipan cuisine.
I'm sure one or two people out there will find it fascinating.
Sunday, October 12, 2008
Link to the Friends of the Monument blog
Would you like to help spread the word about the Friends of the Monument blog? Just copy and paste the following code into your blog template!
The federal workshops on Saipan are just over one week away! There are ways that you can help to support the monument. Click HERE for more information.
Monday, August 18, 2008
The Master List Redux
The Master List of Saipan bloggers has been updated over on The Saipan Blog.
There are currently over 140 Saipan bloggers along with almost 20 Coconuts Abroad.
Bloggers are requested to add a link to the Master List as it is the most comprehensive list of Saipan (and Tinian and Rota) blogs.
There are currently over 140 Saipan bloggers along with almost 20 Coconuts Abroad.
Bloggers are requested to add a link to the Master List as it is the most comprehensive list of Saipan (and Tinian and Rota) blogs.
Saturday, August 02, 2008
Wolfgang Puck Express
Thank you, Wolfgang Puck, for having one of your Express restaurants in Waikiki.I worked at the Wolfgang Puck Cafe at Downtown Disney for about 5 years. Eating that BBQ chicken quesadilla and tortilla soup was like coming back to Mom's cooking after four years in college (not my Mom, because my Mom can't cook; I'm referring to "Mom" in the general sense).
Outstanding.
Friday, May 09, 2008
Som Tom Burger
I made a great find yesterday. I think the Som Tom Burger at Thai House has to be the best burger on Saipan. The burger is mixed with Thai seasoning, grilled and then topped with provolone cheese and sauteed portabella mushrooms.It is served with a side of Som Tom papaya salad. Outstanding!
Sunday, March 09, 2008
Saipan Server Training II
I've worked at several high end restaurants in my hospitality career and they all had their own version of the 10 Steps of Service. Just like everyone else in this world, I have my own version of what I think would work. I want to share those ideas with the 10-12 people who read this blog. I'm doing this as a free service to the people of Saipan because I find the hospitality and service at our restaurants abysmal. If I ran a restaurant, this is how I would train my servers.
In Saipan Server Training I we went over the Initial Greet. This second section will deal with Describing the Menu.
Goals:
1. Describe and recommend an appetizer and two entrees.
2. Tell your table that you'll be back to answer any questions.
This step can begin as soon as step four in Initial Greet is complete, order drinks. However, keep in mind that the server performing the Initial Greet can not do anything else until they finish all the steps. So how can they roll into Describing the Menu before they finish the Initial Greet?
Simple. Have another server do it.
The focus of any good restaurant should be the food. Period. Service, hospitality, decor, magic tricks, karaoke, and whatever else it is that restaurants use to get people to patronize them is secondary.
With that understanding, this second step is the most important one. This is where you showcase what your restaurant has to offer. This is the most difficult, yet at the same time the simplest step. All you have to do is describe your food...and explain your restaurant's philosophy, style, and so on.
For example, if you have an Italian restaurant on Saipan, the server should explain that an Italian dinner might consist of separate appetizer, soup, salad, pasta, entree, and dessert courses. If you have a Japanese restaurant with small entrees, the server might want to suggest that the table order a number of different menu items and share them all family style.
During this step the server should keep in mind that this is where the sale is made.
Are you recommending the cheeseburger or the filet mignon? The chicken sandwich or the grilled salmon?
The difference between a $15 per person average and a $60 per person average is going to be made here (and in the cocktails and wine the server sells).
It is also the chance for the server to tell the table something about a dish that isn't printed on the menu. At one restaurant I worked at we had a noodle dish with shrimp. The menu failed to mention that half a pound of shrimp was used in this dish. That's a lot of shrimp. I recommended that dish every day, talking up the half pound of shrimp, the garlic, ginger and everything else that made the dish unique. If I remember correctly, this dish was $22.95.
Cha Ching.
The second step of Describing the Menu is simple. After you describe the menu, tell the table that you'll be back to answer a few questions. Don't tell them when you'll be back. Don't tell them to take their time. Just tell them that you'll be back.
Try not to do it in an Arnold voice.
After you walk away from the table you've got time to clear that other table's dishes, do sidework, run some food, refill a soda, or order another cocktail. Take advantage of that time, because the final step is coming up, Taking the Order.
In Saipan Server Training I we went over the Initial Greet. This second section will deal with Describing the Menu.
Goals:
1. Describe and recommend an appetizer and two entrees.
2. Tell your table that you'll be back to answer any questions.
This step can begin as soon as step four in Initial Greet is complete, order drinks. However, keep in mind that the server performing the Initial Greet can not do anything else until they finish all the steps. So how can they roll into Describing the Menu before they finish the Initial Greet?
Simple. Have another server do it.
The focus of any good restaurant should be the food. Period. Service, hospitality, decor, magic tricks, karaoke, and whatever else it is that restaurants use to get people to patronize them is secondary.
With that understanding, this second step is the most important one. This is where you showcase what your restaurant has to offer. This is the most difficult, yet at the same time the simplest step. All you have to do is describe your food...and explain your restaurant's philosophy, style, and so on.
For example, if you have an Italian restaurant on Saipan, the server should explain that an Italian dinner might consist of separate appetizer, soup, salad, pasta, entree, and dessert courses. If you have a Japanese restaurant with small entrees, the server might want to suggest that the table order a number of different menu items and share them all family style.
During this step the server should keep in mind that this is where the sale is made.
Are you recommending the cheeseburger or the filet mignon? The chicken sandwich or the grilled salmon?
The difference between a $15 per person average and a $60 per person average is going to be made here (and in the cocktails and wine the server sells).
It is also the chance for the server to tell the table something about a dish that isn't printed on the menu. At one restaurant I worked at we had a noodle dish with shrimp. The menu failed to mention that half a pound of shrimp was used in this dish. That's a lot of shrimp. I recommended that dish every day, talking up the half pound of shrimp, the garlic, ginger and everything else that made the dish unique. If I remember correctly, this dish was $22.95.
Cha Ching.
The second step of Describing the Menu is simple. After you describe the menu, tell the table that you'll be back to answer a few questions. Don't tell them when you'll be back. Don't tell them to take their time. Just tell them that you'll be back.
Try not to do it in an Arnold voice.
After you walk away from the table you've got time to clear that other table's dishes, do sidework, run some food, refill a soda, or order another cocktail. Take advantage of that time, because the final step is coming up, Taking the Order.
Giovanni's at the Hyatt
When it comes to hospitality and service, nobody beats the Hyatt. Last night's dinner with David and Mara Khorram at Giovanni's was outstanding.
I had a caprese salad and the mushroom soup to start and had lasagna as my main course. I don't think I've ever seen bufala mozzarella on Saipan before. I wonder if Hyatt makes it?
The fast went well. I was a little irritable in the afternoon, but as sunset got closer it got easier. I told myself that I was going to wait until David or Mara took a sip or a bite of something before I broke the fast.
Right.
As soon as the bread was put in front of us I took a bite out of a bread stick. Oops. I forgot. The sun had already set, right?
The food was outstanding. With all the fish and soy sauce in my diet, I'd forgotten how much I liked balsamic vinegar, pesto, and olive oil. This is the kind of food I would make for Alex, Tiana, and Sandra when we all lived together. What a satisfying meal.
I had a caprese salad and the mushroom soup to start and had lasagna as my main course. I don't think I've ever seen bufala mozzarella on Saipan before. I wonder if Hyatt makes it?
The fast went well. I was a little irritable in the afternoon, but as sunset got closer it got easier. I told myself that I was going to wait until David or Mara took a sip or a bite of something before I broke the fast.
Right.
As soon as the bread was put in front of us I took a bite out of a bread stick. Oops. I forgot. The sun had already set, right?
The food was outstanding. With all the fish and soy sauce in my diet, I'd forgotten how much I liked balsamic vinegar, pesto, and olive oil. This is the kind of food I would make for Alex, Tiana, and Sandra when we all lived together. What a satisfying meal.
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