Will Scam for Food in Burma


It was my first night in Yangon, the southeast Asian metropolis formerly known as Rangoon, and I was standing in a dank, dark back street arguing with a 16-year-old boy over his fee for oral sex. Well, sort of. He had propositioned me. And while I wasn’t interested, I was appalled when he told me how little he’d do it for. So I began lecturing him that he should charge more. Not that I know the going international rate for such things. I swear. It just seemed low for doing such an intimate thing to a complete stranger. Why I didn’t talk him out of the nightly practice completely is beyond me. Then again, my mind at that moment was in full-on negotiating mode.

It all began when I had arrived in Myanmar two hours earlier. As I was checking in to my hotel, I was told the price of the room and pulled out my wad of $20 bills (there are no ATMs in Myanmar, so one must arrive with a bulk of cash). I put three bills down on the counter and the team at reception began scrutinizing the notes like avid baseball card collectors inspecting a Honus Wagner card. They discussed among each other, spitting out a slew of Burmese and then shaking their heads from side to side. The oldest member of the money-scrutinizing triumvirate stepped forward and informed me my money was no good. “See this,” he said, pointing to the tiniest of creases in the crisp $20 bill. “No good.” I protested, saying that anywhere else in the world these were perfectly valid twenty dollar bills. “You don’t understand,” he said. “This is Myanmar.”

I have to confess: I had heard the warnings that they only exchange perfectly crisp, blemish-free American dollars here and it wasn’t until the day I was leaving–having already withdrawn $500 in cash from my bank the day before–that I realized I should take it all back to the bank and get brand new bills. The problem, though, was that by the time I got around to it, the banks were closed. I had no choice but to get on my flight that night, hoping that the guidebooks and friends who had been here were grossly exaggerating.


They weren’t.
At the reception desk, the three hotel employees went through my entire bundle of bills. They found three that worked. Enough to pay for my room that night. But that was it. The rest, while mostly crisp and new-ish, were disqualified for having a tiny crease here or a black marker spot there.

I took a deep breath and wondered what I was going to do. One of my biggest fears when I’m traveling is being stuck in a place with no access to money. To be totally stranded, reduced to a homeless beggar. The previous month I was in Ethiopia and when a few ATM machines wouldn’t let me withdraw money that old uncomfortable feeling came back and I sulked around the streets of Addis Ababa for an hour or so going on a cash machine crawl and fearing the worst. I did eventually get money.


So, with no ATMs in Yongon to seek out, I deposited my things in my room and picked out five of the most corrupted bills I had. I was going to exchange these by the end of the night. I was determined. And I was going to do in the street. Not in a brightly lit hotel with overly discriminating employees. The key, though, was this: I knew that exchanging money on the street anywhere in the world is an invitation to get ripped off. So I was going to have to be as sketchy and scheming as the guys with whom I was going to be doing business. I was going to have to out sleaze them. I might as well have hung a sign around my neck that read: WILL SCAM FOR FOOD. Was I up for it? Well, I did want to eat that night. So, yes.

About two blocks outside of my hotel, a couple teenagers accosted me. Did I want to exchange money? Why, yes I did. I followed them. We twisted and turned down dark narrow streets. Water dripped from god knows where. In the distance, female Buddhists were chanting. We finally stopped at the entrance of an apartment. I was invited up. But this is where the shady part begins. We needed to do this in as dimly lit environment as possible. I knew I was risking getting ripped off as well, but it was the only way I was going to possibly exchange money.

After some arguing about whether I was going to come up and the price of the exchange, one of the boys finally ascended the steep steps to get the money. Meanwhile the second boy began quizzing me on my sexual preference. He could do it just as well, if not better, than a woman, he assured me in near perfect English. I said I believed him but I wasn’t interested. His explicit details were interrupted when his colleague materialized with the cash.

He counted it out. Seventy-five 1000 kyat bills. And then he handed it to me and asked for my five $20 bills in exchange. First, though, I wanted to count the wad of Burmese kyat myself. I did, creating individual piles of 10 bills each. It was all there. One of the boys picked up the money again and demanded my cash. I pulled it out and as they were looking at each $20 bill, I recounted the kyat. Suddenly only half of it was there. Here was the scam. Here was when they matched my sleaziness. When I called them on it, one of boys threw down the missing bundle. But it didn’t matter. They’d already noticed that my dollars were tainted with creases and value-decreasing ink stains.

“Okay then, forget it. The deal is off,” I said, grabbing the five American bills from his hand. But their desperation got the better of them. They’d already invested enough time and energy into this situation that they didn’t want to let me walk away now.

“No, okay,” one of the boys said. “We’ll take your dollars.” I handed him my money and scooped up the 75 Burmese bills. I counted off a few and handed it to the boy who made the indecent proposal to me. “Here, go eat something instead of propositioning foreigners,” I said and then briskly walked down the street, fearing they’d change their mind about the exchange and run after me. I celebrated in a restaurant eating curry chicken and various vegetable dishes over rice and washing it all down with an enormous bottle of Myanmar beer, trying not to think that in a few nights I was going to have to do this all over again.

Upscale dining made affordable during New York’s Winter Restaurant Week 2012

It’s that time of year again; when top restaurants from all over the city offer affordable prix-fixe menus for Restaurant Week. This winter, however, diners have 20 days to take advantage of the special.

On weekdays from January 16-February 10, patrons will be able to order a 3-course lunch for $24.07 or a 3-course dinner for $35 from some of their favorite restaurants. While this may sound too good to be true, it isn’t, with eateries of all different cuisine styles and star ratings participating.

No matter what type of food you’re craving, there is a restaurant for you. Here are some of the more upscale venues to take advantage of during the event:

10 places for a boozy brunch in New York City

While the city that never sleeps is full of wild nightclubs, upscale lounges, and rowdy bars, you’re going to need a place to nurse that hangover come Saturday and Sunday morning. Thankfully, New York is also home to a plethora of excellent boozy brunch spots, where they can prescribe you a “Hair of the Dog” remedy with complimentary and unlimited drinks with your meal.

Essex
120 Essex Street, Lower East Side

Essex offers a brunch special for $22.95 that allows patrons to order a meal along with three bloody marys, screwdrivers, or mimosas. Choose from standard fare like french toast with fruit, eggs with bacon, and blueberry pancakes as well as more interesting entrees like chorizo scrambled eggs and onions served with corn tortillas, manchego macaroni and cheese with chicken apple sausage, and potato pancakes covered with salmon caviar, poached eggs, and house-cured salmon gravlax.

Saturday from 11AM-4:30PM and Sunday from 11AM-8PM. Cash only. Meade’s
22 Peck Slip, Financial District

Meade’s is a cozy, laid-back bar and restaurant that offers a $12.95 all-you-can-drink mimosas, bloody mary’s, screwdrivers, and cape cods special with the purchase of a meal. Choose from classic morning favorites like steak and eggs ($11.95), make-your-own omelettes ($8.95), and crepes with banana and nutella served with strawberries ($8). If your hangover is really bad, opt for a greasy but satisfying Tator Pie ($8.95).

Saturday and Sunday, 12-4PM.

Kyotofu
705 Ninth Ave., Hell’s Kitchen

Kyotofu is actually a Japanese dessert bar and bakery that incorporates cooking with tofu into their creations. For those without a sweet tooth, the eatery also offers a unique brunch that offers a complimentary bellini, mimosa, or blood mary with each meal. Choose from items like the chicken and tofu burger with housemade pickled cabbage and sweet potato chips ($15), poached eggs with truffle oil, mesclun greens, and toasted brioche ($10), and mac and cheese made with gruyere and monterary jack cheddar, spicy shichimi panko, and truffle pate ($12).

Saturday and Sunday, 11AM-5PM.

Sunburnt Cow
137 Ave C., East Village

The Sunburnt Cow is a fun Aussie-style dive bar where you are guaranteed to get trashed for cheap, even on Sunday afternoon. For $18, diners can enjoy an open bar and unlimited brunch. Choose from items like the Barrier Reef Benedict which includes poached eggs over crab cakes covered in hollandaise sauce, buttermilk banana pikelets, and the Queen Adelaide, a meal of poached eggs, salmon, and avocado on an english muffin that is served with a side of hollandaise. Because it gets extremely crowded, I would recommend getting there early or going with a party of 6 or more so that you can make a reservation.

Saturday and Sunday. Call for specific seating times, which run in 2-hour intervals. Cash only.

Yotel
570 Tenth Ave., Hell’s Kitchen

Yotel is actually a funky and futuristic hotel located two blocks from Times Square that not only features a robot porter, but also an on-site restaurant with an all-inclusive weekend brunch. On their fourth floor terrace and in-door eatery, diners can enjoy unlimited tapas and free-flowing cocktails for $35 per person. In terms of drinks, you can enjoy the standard brunch libations as well as more unusual creations like Bacon Bloody Marys, Lychee Bellinis, and glasses of Passion Plantation Punch. For food, enjoy plates like the wild mushroom omelette with asparagus and cream cheese, halibut sliders with tomato and rémoulade sauce, and house ground meatballs with herbs and kaffir lime-tomato sauce.

Saturday and Sunday, 11AM-3PM.

Tre
173 Ludlow St., Lower East Side

Tre is a casual Italian restaurant and the perfect place for a budget-friendly boozy brunch in New York. For $19.95, patrons receive an entree as well as unlimited champagne, mimosas, and bellinis. Choose from menu items like potato pancakes with scallions, sour cream, and sausage, an Angus burger with goat cheese and spinach served with fries, and rigatoni carbonara with parmigiano, Pecorino, pancetta, and cream.

Saturday and Sunday, 12-4PM.

Scottadito Osteria Toscana
788 Union St., Park Slope, Brooklyn

Scottadito Osteria Toscana is a traditional Tuscan restaurant that also serves a delicious and booze-infused brunch on weekends. For $17.95, you get a meal as well as unlimited champagne and mimosas. Choose from entrees like a ham and ricotta cheese omelette, french toast topped with fruit, organic maple syrup, and powdered sugar, and homemade ricotta and spinach gnocchi with sage and butter. This venue is also suitable for families, as there is also a children’s brunch which includes pancakes, french toast, or eggs with roasted potatoes and soda or juice for $10.

Saturday and Sunday, 11AM-4PM.

Arte Cafe
106 W. 73 St., Upper West Side

Arte Cafe is a homestyle Italian restaurant that offers a $16 unlimited drink special with the purchase of a brunch meal. Choose from items like the broiche French toast with apple cinnamon sauce ($9.50), a prosciutto omelette with potatoes and onions ($10.95), ricotta and spinach stuffed ravioli in vodka sauce ($15.95), and chicken parmesan with spaghetti ($16.95).

Saturday and Sunday, 11AM-4PM.

Braai
329 W. 51 St., Hell’s Kitchen

Braai is a South African wine and food venue with authentic decor that will transport you to another country. On the weekends, you can take in jungle-inspired furnishings while also taking in unlimited champagne, mimosas, bloody marys, screwdrivers, and bellinis for $15 plus the price of an entree. Meal selections include fare like a spinach and goat cheese omelette ($8), grilled chicken with tomato, lettuce, and mayo served on warm focaccia ($9), and farfelle salmon in a pink sauce ($11.50).

Saturday and Sunday, 11AM-3:30PM

Yerba Buena
23 Ave A., East Village

Looking for some Latin American fare? Yerba Buena serves $12 unlimited sangrias, mimosas, margaritas, and house cocktails for an hour plus the price of a meal. Entree selections include fare like short ribs with fried eggs, congri, and salsa ($14), fish tacos with rice, beans, cabbage, and spicy coleslaw ($12), and Mexican hot chocolate with cinnamon churros ($9). Yerba Buena also has a West Village location at 1 Perry Street.

Saturday and Sunday, 11:30AM-3PM.

[photos via missmeng, jasonlam, Yotel, Braai]

The best food trucks in New York City

In recent years, food trucks have taken over the streets of New York City. But for the casual observer, it can be difficult to distinguish between the good (organic, artisanal, locally-sourced), the bad (hello street meat), and the ugly (any of the cupcake carts in SoHo) when it comes to street food. To help, we’ve compiled a slideshow of some of our favorite mobile restaurants in NYC. You can thank us later.

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Big Gay Ice Cream Truck
The truck is in the garage until spring, but ice cream lovers hankering for treats like the Salty Pimp (vanilla ice cream, dulce de leche, sea salt, chocolate dip) or Mermaid (vanilla ice cream, key lime curd, crushed graham crackers, whipped cream) can stop by the new Big Gay Ice Cream Shop on East 7th Street.

Bistro Truck
A step up from your standard gyro stand, Bistro Truck serves high-quality Moroccan-Mediterranean food, like lamb over couscous, grass fed beef bistro burgers, and more. White linen napkins not included. Check their weekly schedule for locations.

Calexico
With carts in SoHo and Flatiron, restaurants in Greenpoint and Red Hook, and appearances on Food Truck Revolution and the Cooking Channel under their belts, the brothers behind Calexico are taking over New York with fresh tacos, burritos, and quesadillas.

Halal Guys at 53rd and 6th
Their website proclaims, “We are different.” Maybe that’s why hundreds of people line up at the corner of 53rd and 6th Avenue each day for the Halal Guys’ chicken, gyro, and mixed platters and sandwiches, while other midtown gyro vendors stay empty.

King of Falafel
The King of Falafel’s falafel, shawarma, and chicken platters are more than worth the trip into the Astoria, where he holds court at the corner of 30th Street and Broadway.

Korilla BBQ
Korean tacos? Why not? The guys behind Korilla BBQ whip up fusion foods like bulgogi burritos and house-made tofu chosun bowls at locations around Manhattan. Check their Truck Finder to track them down.

Jamaican Dutchy
Try a taste of Jamaica (jah) at the Jamaican Dutchy truck, which serves full sized and mini meals of specialties like jerk chicken and curry goat. Follow them on Twitter to see where they’re parked.

N.Y. Dosas
The best vegetarian dosas in town can be found at Thiru Kumar’s food cart, which is usually parked on Washington Square Park, at West 4th Street and Sullivan. The accompanying chutney is unreal.

Red Hook Lobster Truck
Red Hook Lobster Pound’s famous lobster rolls are now available on the road! Rolls are available Maine-style, with mayo, or Connecticut-style, with butter. Both are excellent. Stalk them on Twitter.

Solber Pupusas
Last year’s Vendy Award winner serves authentic El Salvadoran pupusas, grilled corn masa patties stuffed with cheese and delicious fillings. You can find them at the Red Hook Ball Fields, or at the Fort Greene Brooklyn Flea Market.

Van Leeuwen Artisan Ice Cream
Nothing spells summer in New York like creamy red currant and Earl Grey artisanal ice cream from Van Leeuwen. Though the business has expanded to storefronts in Greenpoint, Boerum Hill, and the East Village, they still operate trucks in SoHo and Madison Square Park.

Wafels & Dinges
Traditional Belgian wafels, dinges, and speculoos can be found at the Wafels & Dinges truck, which makes the rounds around Manhattan and Brooklyn year-round. Save some room for the Belgian hot cocoa too.

[Flickr image via Bob the Astorian]

Growing on the edge: Wine tasting in the southernmost wine region of the world

On a morning in which I had no intention of drinking alcohol (yes, morning) I somehow found myself having a glass of what has officially been called the best wine in the entire world.

This is what happens when you take road trips, you stumble upon things. In this particular instance I happened to stumble upon a region I originally had little intention of exploring, only to find out it’s one of the most notable up and coming wine regions according to those in the know.

At 45°S latitude, the Central Otago region of New Zealand is officially the southernmost wine region on planet Earth, geographically besting out the wine regions of Chile by a fairly healthy 8 degree margin. The only reason I happened to drive through Central Otago is because of a free campsite located by a nearby river, but after walking through the front door of Aurum Winery at a liver-shaking 10am, an unplanned afternoon of viticulture was suddenly thrust upon me.

Lucie, a French woman with a charming French/Kiwi command of the English accent and the principal winemaker for Aurum, informed me that although Otago receives a healthy dose of winter, during the colder months the grapes are still sleeping and won’t freeze until temperatures of -20°C (-4°F). Seeing as Otago will only reach around -10°C (14°F) during the winter, the grapes are able to continue their growth before budding sometime during the spring.

Frost, Lucie admits, is definitely a problem once the grapes have formed, and wineries in the Central Otago region employ frost-fighting wind machines to project warm air layers onto to the fragile crop. Seeing as Aurum was voted as the best winery in New Zealand by the Corporate Events Guide for the past 2 years running, an award that Lucie admits is a bit like David versus Goliath (Aurum only puts out a modest 4000 cases/year), it’s apparent they have a handle on what they’re doing down here in Otago.

%Gallery-144571%Though the wines at Aurum were a welcome surprise, it was not the spot where I partook in the alleged “best wine in the world”. That bold title would go to a 2006 Pinot Noir from nearby Wild Earth winery which was bestowed the moniker by besting out 10,000 other bottles at the 2008 International Wine Challenge in London.

Though the owner of Wild Earth, a former American abalone diver turned New Zealand vineyard operator named Quintin, acknowledges there are many such titles in the wine world he nonetheless is passionate about the fact Central Otago is producing some of the finest Pinot Noirs on the globe.

A poster hanging on the wall of the Wild Earth tasting room boldly states that “the best Pinot Noir in the world is also one of the world’s best kept secrets.” Anyone who keeps up with wine trends, however, knows that Otago won’t be a secret for long.

Though the peppery pinot is smoky and fabulous, Quintin admits he is more interested in cultivating scenarios where wine can be properly matched with food that is wild and fresh and taken straight from the Earth.

“There are a lot of wine experts out there” he chuckles, “and I’m not one of them. We like to be known for wine and food matching…it’s all chemistry really.”

Some of that matching involves smoking or steaming fresh fish and seafood on an innovative wine barrel BBQ that Quintin himself has engineered. Employing the same types of oak barrels used to age the fine vintages, Quintin has managed to fuse wine culture with a practical and effective way to deliver finely smoked meals to accompany the robust wines.

Making a final stop at the Gibbston Valley Winery on the road towards the South Island’s adventure capital of Queenstown, from the number of tour buses populating the gravel parking lot it’s apparent the secret is quickly getting out. In addition to being one of the more popular stops on the Central Otago wine trail, Gibbston Valley Winery is also renowned for having the largest wine cave in all of New Zealand, a chilly, climate-controlled sanctuary which can house over 400 oak barrels and is accessed by massive doors which each weigh nearly a ton.

While the wines were admittedly worthy of the hype, my attention was more so drawn to the Gibbston Valley cheesery which shares the same grounds as the popular vineyard. Over a fresh serving of peppered gouda, oven baked alpine flatbread, and a tall glass of crisp Chardonnay, it was all too easy to sit back and relish in the accidental afternoon found by giving yourself Freedom to Roam.

For the next 2 months Gadling blogger Kyle Ellison will be embedded in a campervan touring the country of New Zealand. Follow the rest of the adventure by reading his series, Freedom to Roam: Touring New Zealand by Campervan.