The sides: Bok Choy and White Rice
First, you must heat your Coconut Milk in the skillet for about 8-10min. Mince your Onions, Garlic, and Ginger. Add to the Coconut Milk. Let cook for another 1-2min.
(Tip: save a tspn of your already chopped minced garlic, you'll need it for your bok choy later)
Second, start your rice, so it's ready when you're ready! If you don't have the convenience of a rice cooker, it's just a ratio of 1:1 (1 part rice to 1 part liquid). Here is also when you want to prep your veggies, just rough chop the tomatoes, green peppers, and bok choy.
Third, stuff the tomatoes into the opening of the fish (which should've been cleaned out by the gentlemen/women behind the counter. Also, if you ask nice, they will scale the fish as well). Season it with S&P on both sides, then throw it in the Coconut Milk mixture. Depening on the size of the fish, let cook for 20-30min.
As you wait, heat some Olive Oil in a pan, and throw in your Bok Choy. It's going to look like a lot of greens, but I promise it will cook down (like spinach or kale). As it begins to cook down, add the minced Garlic.
Bon appetit!
-nRm
Meshed in between the cluster f*** of restaurants in Chinatown, this hidden gem is located right in the middle of Tyler St. Upon entering, the lights are bright, the vibe is fast paced, and the smell is like no other. If you choose to go during prime time dinner hours, be prepared to wait an hour or even longer. Definitely DO NOT go if you have any hunger whatsoever. It will be the biggest mistake of your life. If you can't control this shabu craving of yours; I suggest you go during the middle of the week, early or late. Either way, there is little or no wait, and you can choose from 3 locations to be seated: A cozy booth, a seat at the communal U-shaped table in the middle of the restaurant or at the highly coveted bar (personally, my favorite place to dine at any establishment).
All courses are served with an assorted vegetable plate, a choice of Udon noodle, Vermicelli, or steamed Jasmine rice (My choice: Udon noodle), and last but not least a choice of broth (My choice: Spicy Kim-Chee broth). It's optional, but to me, it's absolutely necessary.
Once your hot pot is boiling and to temperature, you're ready to eat. Now this is where the fun begins. You throw in your vegetables, being very careful not to forget about them, because things can and will get over-cooked. Then you take your beef...
...and in less than one minute, it's ready eat. My personal preference is medium rare.
"A variety of exotic garnishes and sauces are provided with each meal for dipping the seafood, meats and vegetables, after cooking them in one of our delightful homemade broths."
16 Tyler St., Boston, MA
80 Brighton Ave., Allston, MA
Final thoughts: It most definitely satisfies the soul, on a cold brisk fall evening, but it can be enjoyed all year round. Shabu Zen is a sensational do-it-yourself treat.
nRm
1st stop: Duck fat. Now the name may throw you off, but I was intrigued. We decided to keep it a light lunch knowing what the future held for us, so together we split the Corned Beef Tongue Reuben. So juicy and so tender. Along side that, a large side of Belgian fries served in a paper cone. Sounds boring, but here’s the kicker… the fries were deep fried in duck fat… but it gets better… pair it along side the Thai Chili Mayo and Truffle infused Ketchup… If I could, I would inject this sauce intravenously. Delectable. To wash it all down, we threw back Maine’s very own Belgian style Allagash White. Clean and crisp, garnished with a side of lemon. To end this perfectly light and delicious meal, we tried the Spicy Chocolate Beignets. Really, it doesn’t get much better than that. 
http://www.secondtimearound.net/
Finally we check into the Eastland Park Hotel, kick off our shoes, pure R&R. It wasn’t long before we were off to continue our “food hop”.
2nd stop: Street & Company. Hearing about the freshness of their oysters, we knew we had to explore. (Side note: wearing gray knee-high belted Dolce Vita boots on cobblestone road is not recommended. Who am I kidding? It is highly recommended). Upon entering it was still early in the evening, so we were excited to see that the bar had open availability. On the menu tonight, oysters from North Haven, Wawenauk, and Winterpoint; all local, nothin’ but Maine. Naturally we start with ½ dozen to see what agrees with our palette. Upon 1st taste, we knew the Wawenauk had won us over. With its mild salinity and clean finish, it clearly was the favorite among all the diners as well.
Our 3rd and final stop: Fore Street Restaurant. Unknowingly to us, the sister restaurant of our previous destination. Again, fortune smiled upon us, and made two bar seats magically appear. I started with a classic, Campari & soda w/ and orange garnish. Definitely an acquired taste; a hit of bitterness but delicious and refreshing. Working our way up to the top of the Open Table list, finally, it's time. They lead us to a cozy candlelit table right by the window, overlooking the Hilton parking lot (true romance). To start and accompany the meal, we order a bottle of Riesling from Germany. It complimented the “must try” appetizer, Foie Gras with fresh fig compote. Melt in your mouth ridiculous. For an entrée, we chose seafood as our route, considering all the rich flavors we had been consuming throughout the day. I order the Halibut, while he orders the Flounder; upon tasting each other’s dish (due to entree envy), we thought it best to switch completely. 
On the top of my treasure hunt list: the perfect broche. (Side note: I have a vintage black leather clutch from the 30’s that I purchased at an antique show, after only a few nights out in Boston, the broche had lost its beautiful mother of pearl broche. I knew I couldn’t wear it again, until I found the right statement piece to properly replace it). There it was. I had finally found it. A beautiful mother of pearl in the shape of a mandolin guitar broche, hand crafted from Spain. It was love at first sight.
Finally, there is one final shop that is a “need to expose”. Warning: you may enter, and want to purchase 75% of the merchandise. Not kidding. Unfortunately the website only has 20% of their inventory, but at least you can get a glimpse of this hidden gem.
“one of a kind, extraordinary crafts”
http://www.abacusgallery.com/
Final thoughts: No matter where you are, there’s always that unique treasure waiting to be found, that no one else will have, and you can call it your own. That may just be one of the best feelings in the world. Also, when entering a new city, whether it’s 5 or 500 miles away, do your research. Ask a friend, ask a stranger. The world is full of hidden culinary treasures waiting to be found and consumed.
nRm
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