When I had a Sichuan dish for the first time, I was entirely confused – it was way too spicy for my palate and evoked an unsettling sour taste in my mouth and yet it was so delicious, I just couldn’t stop eating it. Months later, I learned about Sichuan pepper, which is actually not a pepper, but much closer related to the citrus group, hence the lemonlike or acidic taste and started to understand the wonders of Chinese cooking. One of my favorite Sichuan dishes is Mapo Tofu (although it is still rather painful to eat, but still so enjoyable, you know… a dilemma!), which is why I was beyond excited to see that Hot Spot, a Chinese restaurant in Wilmersdorf that I’ve heard so many people raving about, has a vegetarian version on the menu. And so much more…
It’s almost a year ago since the best foodie-invention since the Thai Market came to our lovely city and we’ve been enthusiastic fans of the glorious Street Food Thursday at Markthalle IX ever since. One of its qualities is the ever changing list of vendors. While starting with (and still often featuring) foodie stars like Fräulein Kimchi or Glücksmädchen; many new favorites have been added. It was about time to show you some (new) highlights.
Bixels is that renown pop-up restaurant by Daniel Bixel, serving the most delicious and creative baked potatoes in town – sadly only during a couple of days every six months or so. But enough of the lamenting, because it’s time again for a week of mashed potato bliss.
Starting tomorrow, Bixels will serve their starchy delights at Club der Polnischen Versager, Ackerstraße 169, daily from 12:00–21:00 until Saturday, March 29th. It’s gonna be a good week!
For me, and this may sound heretical, the only burger is a cheese burger. I can go on about this for hours, but the most important thing is the cheese and how it should smoothly melt on the patty just like I experienced it at Shake Shack. (An experience that still makes me look for flights to London from time to time just so I can visit their single European outpost). And unlike some other burger enthusiasts who swear by toasted buns, I like them a bit more soft. So keep this in mind as we proceed to take a bite out of Schiller Burger.
My childhood Chinese restaurant was on a corner a long walk or a short car ride away. My parents usually found the time to cook, but on very rare and special occasions we’d get Chinese take-out. Its different flavors—sweet, spicy, umami—bewitched me and encouraged me to demand we go to Chinese restaurants for my birthdays. Soon we found a place that was better than that corner place, instead overlooking a bus station in the center of town. Up the stairs from its tiny shop front were dark and cozy tables, and the meals were enormous and hearty.
Though Do De Li here on Kantstrasse is much smaller, and lacks the glamorous view of a bus station, it did bring me right back to that childhood comfort zone, spooning up hot-and-sour soup like liquid nostalgia.