Cuc Lam

Warm, dripping with tiny streams of caramel that pooled on the plate, the sticky toffee pudding arrived with a not-so-small scoop of ice cream, placed prominently atop the dark, rich cake. It is a rare occurrence for a dessert to deserve top billing in my book. This sweet creation at...

It’s a well-known, everyday recipe in the world of Sichuan cooking, but the simple, spicy, deep-fried chicken cubes with dry chile peppers are seriously good at Chengdu Taste. Dark-meat chicken is best for this preparation, with each piece completely encapsulated in a crispy, light-golden batter of cornstarch. The amount of...

The white neon glow of the signage flanked by two green, equally bright four-leaf clovers, better known as the lucky Irish shamrock is the only sign of life in the otherwise dark strip center on Gessner a couple of blocks southeast of Highway 59 (errr, now Interstate 69). The Sharpstown...

Our eyes widened at the sight of three full corncobs, slathered with a mixture of cotija cheese, lime crema, smoked poblano and fresh cilantro, delivered to our table. Did she mistakenly think we’d asked for three orders of the elote? Nope, there was no error. At $5, the Mexican street...

The slightly sweet, salty, sesame-marinated beef in the Kogi taco is drizzled with "kimche" aioli and topped with a generous amount of napa slaw and toasted sesame seeds. We think they meant kimchi judging by the Korean bulgogi-inspired flavors oozing from this kick-ass taco. Nearly six-month old Liberty Taco opened at...