CityBeat: Where’d you have your last great meal and what was it?
Tracy Monson: Riverside Korean. I often get the Bibimbap (a traditional sizzling rice dish served in a hot stone bowl) with tofu and vegetables. It’s wonderful.
CB: Back to tea. Settle the debate — is it OK to add cream and sugar?
TM: Of course — if you like it that way. But I urge people to try their tea first before adding anything. Plus, it depends on the tea. Yunnan Gold Tips, for instance, is very rare. Smooth, velvety, with no bitterness. It’s what the emperor would be served, from the birthplace of tea as a beverage. It would be a little like adding ice cubes to a fine wine.
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