May Lee (Part 2)

Tamagoyaki, sake and ebi sushi, sake and kappamaki

Finally found these photos. I had a previous review of the place and partly of the food in May Lee, an Asian restaurant serving Japanese and Chinese dishes. It's too obvious how I love Japanese food, I often feature them here whenever I can...and because I often take the kids to buffets. There's a good reason why I love dining with the kids in eat-all-you-can joints.

Buffet: Seafood and veggies for grilling, fruits and desserts

May Lee offers a regular buffet and a grill station...I was surprised that the grilling doesn't cost an extra Euro or two, I've been to others where you pay for extra for that. There's a wide selection of fish; salmon, cream dory, butterfish; there's also shrimp, squid, mussels (which I always crave for) and other meat as chicken fillets, beef slices and mostly vegetables of different sorts. You also get to pick from different sauces although teriyaki, curry and satay were the only ones I remember. :D

Their regular menu includes noodles, fried rice, regular rice, chopsuey (as I like to call all of them veggies mixed together), spring rolls, lobster chips, beef brocolli, fish in tausi and so on. Desserts include fruit salads, orange slices, something that resembles our buchi and our maja blanca.

Little boy and his plate, an aquarim, mix of grilled shrimps, veggies, mussels, fish, neat table setup

Though situated not far from the city center, May Lee gets full only after office hours. We've been there twice and we were at both times early birdies. Guests came only after we were served our orders or when we have started eating.

For 9Euro (12$) it was worth pigging here with the kids (Kuya O and Tita S were with us as well). There was also a Filipina who welcomed us here. She was very friendly that we enjoyed our dining experience all the more.

Boys goofing around, detailed ceiling and wall design :) 

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May Lee Asia

Wiedner Hauptstraße 37 | 1040 Wien

4. Bezirk - Wieden

Küche: Asiatisch, Japanisch

Lokaltyp: Restaurant

Tel: 01 505 14 82
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Vanilla with choco-chips cupcake topped with Cream cheese frosting

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Baking has finally become a regular activity at home. :) The kids enjoy doing this with me from mixing the batter to putting cupcake papers in tins and from piping the frosting to sprinkling candies or chocolate bits.

Our afternoons got a bit busier and more colorful with this, they're enjoying it as much as I do. There are still so many flavors to discover, so many combinations to put together and I'm willing to take it slowly and learn them one by one.

The most fun part in this is, my kids not only love baking and decorating, they also enjoy eating their creations. :) 

The recipe for Vanilla with choco-chips cupcake can be found here.

The recipe for Cream cheese frosting can be found here.

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Naruto Kamaboko

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When Kuya O arrived 2 months ago he gave me Kamaboko packs as presents from Japan. Kamaboko is a type of cured surimi (imitation crab/fish) or processed white fish...I like putting them in soups and yakisoba.  He got me aka (red) and shiro (white) plus the rarely found in Vienna, naruto - it means swirl, yes the food where the Ninja character  Uzumaki Naruto was named after. If you are watching that anime you will notice the pink swirl below in many of the costumes worn by the characters,it is in reference to "naruto."

For the naruto kamaboko, I used them with a favorite soup at home, crab and corn. I also made use of them as side dishes in a ramen recipe which I will post later on. If you want a recipe for this crab and corn soup, please click here.

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At home with smoked fish

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I grew up in a rural area where fish is abundant, with fish as part of a daily meal. It has been an inside joke that if we are to eat more fish, we'll grow scales and fins. :)

There's milkfish (bangus) in sour soup (sinigang) and skipjack tuna (tulingan) in a stew made by cooking them in water with vinegar and salt (pinangat). There's tilapia stuffed with tomatoes, onion and celery and deep fried inside a foil (pinaputok na tilapia) and grouper (lapu-lapu) in sweet-sour sauce (escabeche). There's dried fish of different sorts that you eat with rice...dipped in vinegar with garlic. Then there's round scads (galunggong), black scabbard (espada), spanish mackerel (tanigue), milkfish again, tilapia again fried and eaten with rice complimented with any of the following: diced tomatoes and onions in soysauce (toyo), fried eggplant with shrimp paste (bagoong), a mix of vegetables - pinakbet, munggo and the likes and of course the classic dip; calamondin (calamansi) squeezed on fish sauce (patis). 

The list goes on but a blog post won't be enough for all of them...I like fish best when smoked (tinapa). My mom would especially pack tinapang bangus for me when she visits us in Quezon City (circa 2001).  I was never familiar about the place so I could only go as far as SM North and Cherry Foodarama. I doubt they carry tinapa in their food section. If they do, I was so reliant to my mom that I didn't bother looking.

Now, being 12 hours away from our dining table I often crave for smoked fish..I'm happy once in a while getting smoked mackerel in the market- whose cost I wouldn't spend on often. Then, there was an elderly Filipino who sells tinapang bangus for 10Euro. I buy one if I chanced upon him at the mall but he hasn't been there for years...I crave even more.

William Camden once said “The sea hath fish for every man.” - I take that as one which becomes a favorite, I think the sea gave me a number of them, it's just that with smoked fish, I feel a bit closer to home.

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