Free ebooks Library zlibrary project Immediate Prospect

23
Jul

sao paolo-lunch with danilo 3 copy

I first went to Sao Paulo in 2009 to attend Paladar Cozinha do Brasil which anyone interested in Brazilian food should go to — it is totally fascinating. I then stayed on with my new found cousin to explore the city and try a few more restaurants including Jun Sakamoto where I learned that a top Japanese chef does not expect you to add anything to his sushi — he will brush the pieces with as much soy sauce as he thinks fit and all you have to do is pop the morsel into your mouth. That meal was the closest I got to knowing what it is like to eat in Japan, until that is I went to Urasawa in LA. And the reason why there is amazing Japanese food in Sao Paulo is because it has the largest Japanese community outside Japan, with many living and working in Liberdade where I went this time with the very talented Danilo Nakamura, both to explore the quartier and have lunch at Kidoairaku, a tiny place with the entrance plastered with posters of the owner’s gorgeous brother as a female dancer — apparently he is very famous.

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4
Jul

sao paolo-taking sfiha out of oven copy

There are between 7 and 10 million Lebanese and Syrians in Brazil. And about 4 million of them are in Sao Paolo alone. As a result, Lebanese food is very familiar to Brazilians and specialities like sfiha (a term that covers both manaqish and fatayer) and kibbe have become part of the national culinary repertoire. And of course there are Lebanese restaurants galore. Some are good and some not so. I have now tried three and each is good in its own way even if they serve a different cuisine from the one I was brought up with. I guess it is because they have been in Brazil for several generations; and despite having preserved their culinary repertoire, serving unusual dishes like shish barak which is not normally found on restaurant menus, they have adapted and changed them slightly. A few days ago, I was taken by adorable Luiz Henrique Ligabue to Casa Garabed which loved, particularly the fact that it is in the garage and one bedroom of the owner’s home giving the restaurant a rather unusual feel: part bistrot and part home dining.

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