Food & Cooking
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Watch Now – Surprise inside: New owner of Viet Huong focuses menu on Vietnamese cuisine | Entertainment

Bertie A. Kinser

Review of Viet Huong restaurant. STEPHEN PINGRY, Tulsa World


The name outside remains the same, but what goes on inside Viet Huong, 7919 E. 21st St., has changed quite a bit.

The restaurant has occupied this spot since 1990, when Vietnamese native Cuong “Billy” Tran opened it, serving Chinese-American foods as well as what was at the time the slightly more exotic dishes of his homeland.

Tran passed away in 2017, and two years later his family announced they had sold the restaurant (Tran’s daughters have since opened their own place, Kai Vietnamese, in downtown Tulsa).



Viet-Huong

Com Da Deluxe at Viet-Huong comes with a crispy chicken leg quarter, grilled shrimp, egg loaf, fried rice, fried eggs and a special sauce.




Kevin Nguyen purchased the restaurant and kept its original name, but began making some changes — sprucing up the interior with sky-blue paint and more stylish

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Japanese Food
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Cookies inspired by Japanese cuisine

Bertie A. Kinser

Masako, an Osaka-based mother and baker extraordinaire, creates cookies inspired by Japanese cuisine. While the tiny treats may look like mini meals, they’re actually simple sugar cookies topped with intricately sculpted icing – a delicious and inventive craft she showcases on Instagram.

An avid baker, Masako has documented her collection of cookies for about a year now. While always impressive, her dessert designs have come a long way—though she’s always had a penchant for recreating familiar foods. In the past, she often paid homage to classic snacks like bacon, hot dogs, and cupcakes, as well as a delicious assortment of strikingly realistic cakes. She’s also reimagined bouquets of flowers, festive holiday trimmings, and even impressive icing drawings of beloved movie characters. Few of her creations, however, were as detailed as the Japanese food-inspired treats she beautifully bakes today.

Far from your average cookies, Masako’s latest creations transcend sprinkles, frosting,

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Food Traditional
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What is nomadic cuisine? Find out at this new Latin fusion restaurant in Wynwood

Bertie A. Kinser

Feb. 4—Andean culture is about to meet Latin fusion in Wynwood.

Restaurateur Diego D’Alvia, who owns the Rex- Best Chivito in Town restaurants in Buenos Aires, is opening Wakyu Restaurant & Bar in Miami next week.

The 2,000-square-foot restaurant, which has indoor and outdoor seating, considers its kitchen experimental. Helmed by Milan-born Chef Matteo Gritti, it aspires to what it calls “nomadic-inspired” cuisine.

What does that mean?

It means you can start with light dishes such as the Krunchies Tuber & Beet Hummus. You can hit the raw bar and order hot and cold fresh tapas. Want something cold? Try the Phantom Ceviche with Patagonia trout, vegetable pickles and green gazpacho which blends Spanish, Peruvian and Mexican flavors. Prefer hot tapas? Get the Arancini stuffed with goat cheese and burnt aioli.

Main courses include the Octopus in The Coral Reef with eggplant, beetroot and red coral, Wayku’s nod to Surf

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Japanese Food
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Pandemic cuisine: Odd pairings, old favorites on the menu

Bertie A. Kinser

NEW YORK — Whether it’s kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings that goes beyond the joy of comfort eating.

Nearly a year into isolation, many people are embracing foods long forgotten or rejected for taste, texture or smell. Some have forced themselves to re-evaluate health-focused foods to help boost their immune systems. And with home cooking at a high, there’s a new adventurousness in the kitchen.

For Maeri Ferguson, 31, in Brooklyn, it’s all about pears.

After recovering from COVID-19, she spent months without normal taste and smell. So many foods she loved just didn’t satisfy. Now, Ferguson can again sense sweetness, saltiness and spiciness, but most foods lack nuance in flavor.

Not pears.

“My whole life I always passed on pears. Not because I didn’t like them. They just intimidated me,” Ferguson said. “I didn’t understand the differences between varietals, how

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