You know those little paper cups that hold catsup for your french fries at fast food joints?
I ate the equivalent of three of those little buggers filled with wasabi during brunch today at the original Panda Inn in Pasadena.
The party I was with was amazed I ate that much of the condiment. And that's okay. It's all part of my plan.
Wasabi was liberally applied to everything ... from the scallops to the crunchy beef, from the asparagus chicken to the garlic fish, from the prawns to the sushi. And all of it was topped off with ginger. (Plenty of mimosas were in the mix as well.)
You see ... it's not about the wasabi. It's about what you do with it.
Ruprecht ( STOP )