This Hong Kong Street Food is Taking Over Seattle
The egg waffle has quickly become an obsession.
By Chelsea Lin October 23, 2017
This article originally appeared in the October 2017 issue of Seattle magazine.
A year ago, you’d be hard-pressed to find an egg waffle—a Hong Kong street food snack, also called a bubble waffle or egg puff, that looks like the love child of bubble wrap and pancake batter. Now, egg waffles have popped up all over town, largely taking the place of waffle cones (though far fluffier, more like an eggy Belgian waffle) in elaborate ice cream creations.
But on Super Six’s brunch menu, executive chef Mario Hevia and pastry chef Kim Mahar are pairing the egg waffle (called a Hong Kong cake on their menu) with crackly fried chicken, then drizzling the whole thing in Sriracha, hot honey and coconut syrup. Just when I thought I was over chicken and waffles.
Super Six
Columbia City, 3714 S Hudson St.
206.420.1201
supersixseattle.com
Follow Us
Restaurant Roundup: Holiday Cheer at SLU BRU, StarChefs, and Kabul Closing
Here’s what was served up recently in the Emerald City.
Fusion food has an innate ability to bring us together. In the blending of two (or sometimes more) cultures, new perspectives are unlocked and we are all better for it. Esquire is in agreement, as the magazine has selected Lupe’s Situ Tacos, a Mexican-Lebanese taqueria in Ballard, as one of the 33 best new restaurants…
Counter Culture: Sansonina Ristorante Italiano
An Italian escape hiding in Renton.
Tucked just off Rainier Avenue, across from a Safeway, Sansonina Ristorante Italiano—which opened early in 2019—is the kind of place you drive past for years without noticing until you walk through the door. Once inside, the outside world dissolves, the hum of traffic fades, and suddenly you’re not in Renton anymore. You’re in a dimly…
5 Things to Eat in December
This month’s assignment: Take the pressure off.
There’s something about the end of the year that adds pressure to everything we do. Despite all the talk of holiday cheer and “merry and bright,” heightened expectations can bring a sense of weariness. We’re fretting over feasts and gatherings while working fervently to tie up loose ends—gifts, work, everything—with a pretty bow. Each month,…
Ahead of the Cut
How a tech-minded home cook turned years of tinkering into a chef’s knife powered by 40,000 vibrations per second.
Scott Heimendinger traces his love for knives back to college, when his dad taught him how to cook over the phone. By his junior year he had saved for his first real knife, a JA Henckels Santoku. Compared with the $9 IKEA knife he had been using, “it felt like a laser… things that used…