pan-fried pork dumplings | toki underground | h st ne

Last year, I started a new job, and along with the new job came a new schedule that limits my previously unfettered exploration of the city’s culinary delights. Unfortunately, that has meant fewer opportunities to frequent my favorite places, including Toki Underground, which has garnered accolades far and wide since my initial post, including a mention in The New York Times‘ “46 Places to Go in 2013.”  

Not surprisingly, Chef Erik Bruner-Yang is in the running to be Food & Wine‘s “The People’s Best New Chef.” As one of ten chefs in the Mid-Atlantic region, Erik is only one of two D.C. chefs in the field, which is largely dominated by Philly chefs.  So, show your D.C. pride, ramen love, and dumpling devotion, and VOTE for Erik: http://www.foodandwine.com/peoples-best-new-chef/mid-atlantic

Voting continues until March 18; one vote per IP address (so vote from your laptop, your desktop, your iPhone, your iPad…).

After having some good-but-average ramen at a new place in my neighborhood last week, I was craving Toki’s curry chicken ramen more than ever. Luckily, the stars aligned this week, and I happily gobbled up one of my favorite meals of all-time — pan-friend pork dumplings and Taipei curry chicken ramen (this time, kae-dama – extra noodles!).  Definitely a satisfying return and Best-New-Chef-worthy meal!

taipei curry chicken ramen | toki underground | h st ne