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Asia's 10 greatest street food cities
Food is one of the most enjoyable things for travelers in Asia. But do you know where to find its best street dishes?
Now you do, with this collection of best street food from 10 of the top food cities in Asia.
While the nature of mobile street carts and movable market stalls means pinpointing every dish isn't possible, the listings below indicate roads in each city that are more than likely to have someone selling.
Start your Asian street food journey by clicking on a city on the left.
Vote for your favorite Asian street food here.
First published March 2012, updated February 2013.
Penang, Malaysia
Penang is one of the world's top eating destinations.
Street food--or hawker food, as it's locally known--is the city's big draw.
Penang hawker food reflects the multicultural makeup of the town, which has citizens of Chinese, Malay and Indian descent.
There'sl also a distinct Nyonya cuisine in Penang, the fusion food that has resulted from the intermarriage of Chinese and Malay immigrants.
The streets of Penang are lined with hawker stalls, coffee shops and hawker centers where multiple vendors offer their specialties.
1. Penang assam laksa
Assam laksa is so closely associated with the city that it's often called Penang laksa. The fiercely contrasting flavors of this soup -- fishy mackerel, sour tamarind and fiery chili -- come together perfectly in assam laksa.
It's served with chewy white noodles and garnished with fresh mint, shallots, cilantro, cucumbers and sweet pineapple.
You can find assam laksa outside of Penang, of course, but it's never as sour and certainly never as delicious.
Try it at: Cecil Market Food Court, Lebuh Cecil, Penang
2. Hokkien mee
It may have its roots in the Fujian province of China, but the Hokkien mee you'll find in Penang is different.
The soup is a fragrant, fatty prawn-and-pork-bone-based broth served with a combination of chewy yellow egg noodles and thin, white rice vermicelli. Topped with hard-boiled egg, small prawns, fish balls, crispy fried shallots and spicy sambal, the dish is a perfect breakfast food.
Try it at: Beach Street (between Magazine Road and Prangin Road Ghaut), Penang
3. Wonton mee
You'll find variations of wanton mee, a dish of Chinese origin, all over Asia, but the one in Penang leaves them in the dust.
Springy egg noodles are served al dente with a sticky sauce made from soy sauce and lard oil, with a spoonful of fiery sambal on the side. It's topped with pieces of leafy green Chinese kale, sliced green onions, pickled green chilies and wontons. The wontons are either boiled or steamed, as you'll find them elsewhere in Malaysia, or fried, in a unique Penang twist.
If you prefer, you can also order wanton mee "wet," meaning the noodles are served in a rich broth.
Try it at: Lebuh Chulia (in front of furniture shop), Penang
4. Nasi kandar
Nasi kandar, a dish of Indian Muslim origin that's now a Penang specialty, used to be peddled by men carrying containers full of rice and curry on poles balanced on their shoulders.
Today it's most often found in small restaurants that spill out onto the street.
This richly spiced meal features various meat curries and gravy over white rice -- prawn curry is especially popular.
Try it at: Line Clear, Alley next to 177, Jalan Penang, Penang
5. Rojak
A dish that sounds unappetizing but tastes wonderful, rojak is a fruit salad with pieces of fried crullers and topped with a thick, sweet sauce made of black shrimp paste and crushed peanuts. Sweet pineapple, green mango and papaya, rose apples, jicama, cucumber and guava are tossed in to the dark sauce, which has the consistency of molasses.
The combination of sweet fruit and savory seafood is surprisingly good.
Try it at: Gurney Drive Hawker Center, Persiaran Gurney, Penang
6. Lor bak
A Nyonya dish that is a specialty of the Chinese of Penang, lor bak is minced pork that has been marinated in five-spice powder before being wrapped in soft bean curd skin and deep-fried. Lor bak is served with two dipping sauces, a spicy red chili sauce and a gravy thickened with cornstarch and beaten egg called lor.
Try it at: Jalan Johor (near Jalan Dato Keramat), Penang
7. Curry mee
Sometimes called curry laksa, curry mee is an amazing spicy coconut curry soup with yellow egg noodles and rice vermicelli.
The soup is rich and a bit sweet; it's definitely not for calorie counters. Each bowl has at least a few of the following: chicken, tofu puffs, prawns, pork blood, cockles and cuttlefish. Garnished with fresh mint leaves and a spoonful of peppery sambal paste, curry mee is, at its best, transcendent.
Try it at: Lebuh Cintra between Lebuh Campbell and Lebuh Chulia, Penang
8. Char kway teow
A Penang specialty, char kway teow consists of long, flat rice noodles stir-fried in a hot wok with soy sauce, fresh prawns, cockles, scrambled egg, bean sprouts and green onions. The dish is commonly served on a banana leaf and is one of the most popular hawker dishes in town.
Try it at: Pulau Tikus Night Market, Jalan Pasar, Penang
9. Koay chiap
This fragrant pork and duck soup is flavored with star anise and cinnamon and filled with the parts of the duck and pig that many prefer to avoid: ears, tongue, liver, intestines, blood.
The rice and tapioca noodles, or koay chiap, are handmade and the soup is served with a hard-boiled egg, sliced green onions and spicy chili sauce. Usually served at night, this is a delicious dish that rewards the adventurous.
Try it at: Kimberley Street Duck Koay Chiap, Lebuh Kimberley, Penang
10. Ice kacang
The perfect refreshment on a hot day, ice kacang is a shaved ice dessert topped with red bean, grass jelly, sweet corn and attap chee (palm fruit). Sugar syrups and condensed milk or coconut milk are then poured over the ice to sweeten the dish. A Penang variation on this Malaysian dessert is the punchy addition of shredded nutmeg, a native fruit.
Try it at: Gurney Drive Hawker Center, Persiaran Gurney, Penang
One of the best street food cities in Asia, Taipei has streets that teem with vendors serving savory noodle soups, dumplings and steamed buns.
In the evening, night markets open all over the city selling a plethora of clothes and household goods, but their real draw is the food.
Much of Taipei's street food has its roots in mainland China, but the people of Taiwan have put their own spin on the dishes. Flavored with star anise, Taiwanese basil, chilis, pickled vegetables, white pepper and cilantro, the street foods of Taipei might not be strictly native to Taiwan, but they just seem to taste better there.
1. Sheng jian bao
These small pork dumplings topped with nutty, toasted sesame seeds are worth waiting for. They hail from Shanghai, where they are commonly eaten for breakfast.
In Taipei you'll find them at night markets being cooked in oiled, shallow pans while people line up -- sometimes 40 deep -- to get the chance to savor them.
Try it at: Linjuang Night Market, Tonghua Street, Taipei
2. Chou doufu
Famous around the world for its unmistakable odor, chou doufu, or stinky tofu, is a Taipei night market specialty.
Fermentation gives the tofu its distinctive odor and delicious taste.
Although it's available elsewhere, it's best from street vendors, who usually make it by hand in the traditional (rather than mass-produced) way. It's served deep-fried or grilled and topped with pickled vegetables.
Those new to the dish often find that deep-fried chou doufu is less intimidating and less, well, stinky.
Try it at: Raohe night market, Rahoe Street, Taipei
3. Oa misua
A Taiwanese specialty often seen in the night markets, oyster vermicelli, or oa misua, is a soup made from misua, a thin Chinese wheat-flour noodle.
In Taiwan these noodles are steamed until the sugar in the noodles caramelizes and turns the noodle brown. The thick, rich broth is topped with fresh oysters, finely minced garlic and cilantro and a bracing splash of vinegar.
Try it at: Shilin night market, 101 Jihe Road, Taipei
4. Gua bao
Gua bao is the sort of street food that inspires big name chefs to serve knock-offs at posh restaurants for inflated prices. But this pork belly bun (or "Taiwanese burger," as it's sometimes called) tastes even better on the streets of Taipei.
Braised pork belly is served in a steamed bun with fresh cilantro, pickled mustard greens and pulverized peanuts, creating one of the world's greatest snacks.
Try it at: Gongguan night market, Luoifu Rd, next to the Gongguan MRT station, Taipei
5. Hujiao bing
Baked in a clay oven, hujiao bing may not look like much, but they're a deceptively delicious, meaty snack. They're wheat buns (more accurately, pies or pockets) topped with sesame seeds and filled with minced pork, caramelized green onions and lots (and lots) of ground black pepper.
The name translates literally to "black pepper pie." The baking method gives them a crisp bottom; the contrast with the steaming, savory filling is impossible to resist.
Try it at: Raohe night market, Rahoe Street, Taipei
6. Niu rou mian
A Taiwanese specialty, niu rou mian is a spicy beef soup with hand-pulled noodles.
The aromatic broth has subtle hints of cinnamon and star anise and the beef is cooked until it is ridiculously tender.
Served on the side is a mixture of finely chopped ginger and garlic, chili flakes in oil and tart, pickled mustard greens. The Taiwanese like to sprinkle these spicy pickles on top.
Try it at: LaoPai Niurou La Mian Da Wang, Chongqing Nan Lu Yi Duan 46 Xiang, Taipei
7. Douhua
A popular Taiwanese dessert made from the softest, silkiest tofu that you can imagine, this dish has its origins in China, where it's a savory snack. But in Taiwan, douhua is a sweet dessert often served with large, chewy boba, or tapioca pearls, and simple sugar syrup.
In winter it's served warm, in the summer, over crushed ice.
Try it at: Shilin night market, 101 Jihe Road, Taipei
8. Ba wan
They're often called Taiwanese meatballs, but these savory snacks are more like dumplings, with a glutinous outer wrapper stuffed with bamboo shoots, shiitake mushrooms and pork. Sticky, chewy ba wan are served with a sweet and spicy sauce and topped with cilantro.
Ba wan are a traditional Taiwanese snack food considered by many to be the country's national dish and can be found at every night market in Taipei.
Try it at: Shilin night market, 101 Jihe Road, Taipei
9. Cong you bing
Another dish with its roots in China, cong you bing is a flaky scallion pancake made with hand-rolled dough. The Chinese rendition of this flatbread is usually thicker and doughier than its Taiwanese counterpart and sometimes stuffed with meat.
In Taipei you'll find vegetarian versions that are light and fluffy, the result of many thin layers of dough being folded over each other.
Try it at: Shilin night market, 101 Jihe Road, Taipei
10. Da chang bao xiao chang
Found at every night market in town, dachang bao xiao chang is a popular snack. The name literally means "big sausage wrapped around small sausage," and it's served in manner similar to a hot dog.
A sausage casing stuffed with sticky rice acts as the bun -- it's split open and a tender ground-pork sausage is inserted. Topped with garlic and basil, it's also available in different styles flavored with butter, chili or black pepper.
Try it at: Shilin night market, 101 Jihe Road, Taipei
Bangkok is a street food heavyweight; one can eat well in the city without ever setting foot inside a restaurant.
The street food scene in Bangkok is an integral part of the culture and locals know that the cuisine you'll find on the sidewalk is often the tastiest.
Bangkok street food culture is built around the Thai habit of eating many small meals throughout the day.
The sheer variety of street food options in Bangkok can be overwhelming -- from fried noodles to creamy coconut and tropical fruit desserts -- but those who choose to indulge are amply rewarded.
1. Pad see ew
Fresh rice noodles are stir-fried with Chinese broccoli and dark soy sauce to make pad see ew, a dish that's considered comfort food by many Thais. The wide, flat noodles are added to a protein or two -- in Bangkok it's usually chicken or pork and a fried egg -- and cooked on a sizzling hot wok.
You can try to make this at home, but it will never be as good as what you get on the streets of Bangkok.
Try it at: Ran Guay Jab Jaedang, Ratchawithi Road, Bangkok
2. Som tam
Many travelers have found themselves unable to leave Thailand due to a serious som tam addiction. The refreshing salad made from unripe green papaya is similar to dishes found in Cambodia and Laos, but the Thai versions, like som tam Thai, a mild, sweeter variation with peanuts, are better known. The combination of sour, sweet, salty and spicy makes for an unbeatable afternoon snack.
Try it at: Sukhumvit 38, Bangkok
3. Moo ping
Often served with sticky rice, these grilled pork skewers are a fragrant, smoky and inexpensive snack.
Pork that's been marinated with tangy fish sauce and cilantro is brushed with rich, creamy coconut milk while being grilled over hot coals.
You can easily find mu ping vendors by searching for the clouds of garlicky, porky smoke coming from their grills. Moo ping is often served with a spicy chili dipping sauce called jaew.
Try it at: Sukhumvit 38, Bangkok
4. Boat noodles
Guay teow rhua, a flavorful Thai noodle dish, was traditionally sold by vendors in boats who paddled down Thailand's many canals.
Nowadays, boat noodles are a popular street food in Bangkok, served with morning glory, pork blood, bean sprouts and pieces of pork or beef.
The bowls are cheap and tiny, allowing patrons to order several and try different meat and noodle combinations.
Try it at: Boat noodle alley, Victory Monument, Bangkok
5. Khao pad poo
It might not sound exciting, but the fried rice you get in Thailand is a world apart from what you're used to.
Khao pad, or fried rice, is made with fragrant Jasmine rice and the ubiquitous Thai fish sauce. Poo is fresh crab, and crab fried rice is cooked in a sizzling hot wok with a scrambled egg and topped with cilantro and fresh lime. The result is moist, fluffy and delicious.
Try it at: Naay Mong, 539 Thanon Phlapplaachai, Bangkok
6. Moo dad diew
A dish that is best accompanied by cold beer, moo dad diew is pork that's been marinated in a dark soy sauce with crushed coriander root and fish sauce, then air-dried in the sun until it has a jerky-like texture. Later, it's deep fried and served with a dry-roasted ground chili sauce. The fatty, spicy combination is the perfect Bangkok booze food.
7. Kanom jeen
Served at room temperature, this dish of noodles made from fermented rice is the perfect breakfast or refreshing early afternoon snack. The noodles, called kanom jeen, are topped with a curry, or gang.
There are many varieties of curry for kanom jeen, including chicken and fish, all of them appetizing. It's served with crisp fresh vegetables, lightly pickled cucumbers and other pickles and blanched greens.
Try it at: Ko Lun, Thanon Mahanop, Bangkok
8. Cha yen
You can find cha yen, or iced tea, in Thai restaurants all over the world, but it always tastes better in Thailand, where it's usually served in a plastic bag with a straw.
Cha yen is strong black tea flavored with star anise and crushed tamarind seeds, which give the drink its unique reddish-orange hue.
The tea is served over ice with sweet condensed milk and topped with a floater of evaporated milk for extra creamy goodness.
Try it at: Or Tor Kor Market, Kamphaeng Phet Road, Bangkok
9. Khao niew ma muang
It may not sound like much, but khao niew ma muang is one of the most perfect food combinations in the world.
It's glutinous sticky rice paired with fresh sweet mango and drizzled with rich coconut cream. Widely available in Bangkok when mangoes are in season, khao niew ma muang is sometimes topped with peanuts, toasted sesame seeds or fried salty mung beans.
Try it at: Thonglor Night Market, Sukhumvit Soi 38, Bangkok
10. Khanom krok
A simple yet delicious Thai dessert, kanom krok is best described as coconut pudding, made by cooking a mixture of flour batter and coconut cream over a charcoal fire. The snack is often served with crispy fried shallots on top, a tasty contrast to the rich flavor of the coconut.
Try it at: Or Tor Kor Market, Kamphaeng Phet Road, Bangkok
Fukuoka, Japan
Japan is famous for its cuisine, but one city in particular is known for its street food scene. Fukuoka, on the northern shore of Kyushu, has more than 150 open air food stands, called yatai.
Yatai resemble miniature restaurants, except that most fold up shop every night and disappear until the next day.
The food served there is famous for being delicious and affordable.
Yatai open around dusk and offer diners the opportunity to drink sake and shochu with locals and sample Fukuoka's specialties. Yatai can be found all over the city, but many are clustered on the southern end of Nakasu Island and near Tenjin Station.
1. Tonkotsu ramen
No two bowls of tonkotsu ramen are alike, which is all the more reason to eat as many as possible.
The richest of all the standard ramen types, tonkotsu ramen has a creamy, whitish broth made from pork bones and fat. Fukuoka is famous for Hakata-style tonkotsu ramen, served with straight, thin noodles, chashu (braised pork belly), red pickled ginger and fresh minced garlic.
Try it at: Daichan, Nakasu Seiryu koen, Nakasu, Hakata-ku, Fukuoka
2. Mentaiko
Although the dish originated in Korea, Fukuoka is famous for its mentaiko, or spicy pollack roe. Pollack eggs are marinated in chili, sake, konbu and yuzu and you'll find the resulting spicy red eggs in dishes from spaghetti to onigiri (rice balls). Mentaiko can also be eaten by itself or with rice, complemented by a glass of sake.
Try it at: Tsukasa (司), By Haruyoshi bridge, on the side of Nakagawa, Nakasu, Hakata-ku, Fukuoka
3. Hakata gyoza
Hakata gyoza are crispy on the outside and juicy on the inside, stuffed with cabbage and pork.
They're bite-sized and often eaten as an accompaniment to a bowl of ramen.
A variation, tetsunabe Hakata gyoza, originated in Fukuoka's yatai: the gyoza are served directly in the iron frying pan that they've been cooked in, to keep them crisp and warm in the cool night air.
Try it at: Take chan, Adjacent to Haruyoshi bridge, Haruyoshi, Hakata-ku, Fukuoka
4. Yakitori
Bite-sized pieces of chicken are skewered and grilled over hot charcoal, either with salt or tare, a sweet soy-and-mirin-based sauce. It's customary to order two skewers at a time, and most yatai will serve skewers of wings, skin and chicken liver in addition to white meat.
Try it at: Hiroya, In front of Nihon Ginko (Bank of Japan), 4-2-1, Tenjin, Chuo-ku, Fukuoka
5. Tempura
In this famous Japanese dish, seafood and vegetables are battered and deep-fried. The best tempura is light and not greasy, and served with a dipping sauce and grated daikon radish.
A delicious Fukuoka specialty is mentaiko that's wrapped in a shiso leaf, then deep-fried in tempura batter.
Try it at: Ten'ichi, in front of Fukuoka Diamond building, 1 Tenjin, Chuo-ku, Fukuoka
6. Motsunabe
Motsunabe is a type of Japanese hotpot invented in Fukuoka that is popular throughout the country.
The dish is made from beef or pork offal, cabbage, leeks and chili peppers in a soy or miso broth. When eating motsunabe, diners ask for rice or noodles to be added at the end to soak up the remaining liquid. This steaming hot pot is the perfect dish to eat in cool weather.
Try it at: Chikara, At the intersection in front of Hakata Police Department, Gion-machi, Hakata-ku, Fukuoka
7. Iwashi mentaiko
Japanese sardines stuffed with mentaiko, or spicy pollack roe, are grilled over hot charcoal and served with sake. Iwashi mentaiko is a Fukuoka specialty, and the strong, salty flavor when you bite into the sardine bulging with roe makes the dish a perfect accompaniment to a night of drinking.
Try it at: Tsukishan, On Hakata River; Suzaki, Hakata-ku, Fukuoka
8. Yaki-ramen
Another Fukuoka specialty, yaki-ramen was invented by a yatai owner 40 years ago and remains popular today. Ramen noodles are pre-cooked and then stir-fried with vegetables, pork and tonkotsu broth.
Served with Worcestershire sauce, yaki-ramen is a filling dish that, although imitated all over the country, still tastes the best in Fukuoka.
Try it at: Koganechan, Oyafuko-dori Ave. 2-14-13, Tenjin, Chuo-ku, Fukuoka
9. Chicken tsukune
Like many yatai foods, tsukune is a dish best accompanied by alcohol. A combination of minced chicken parts are made into a patty and grilled over charcoal with salt. Chicken tsukune is often served with a raw quail egg or a sweet soy dipping sauce and is a popular after-work snack with salarymen.
Try it at: Tsukasa (司), by Haruyoshi bridge, on the side of Nakagawa, Nakasu, Hakata-ku, Fukuoka
10. Bacon maki
A modern Japanese dish that is meant to complement copious amounts of alcohol, bacon maki comes in many forms, all of them delicious.
Usually it's bacon wrapped around asparagus, okra or green pepper and then grilled and served with mayonnaise or ponzu sauce. Other variations wrap the bacon around prawns, scallops or other types of seafood.
Try it at: Hanayama 1-44-18, Hakozaki, Higashi-ku, Fukuoka
Hanoi and its environs are the birthplace of many quintessential Vietnamese dishes, such as pho and bun cha, and the city is often cited as one of the world's great food capitals.
It's a street eater's paradise, with a plethora of options for those who want to eat like a local. In fact, many swear that the best food in Hanoi is found on the sidewalk, with dishes that often feature fish sauce, lemongrass, chilies, and cilantro and other fresh herbs.
The city, which celebrated its one-thousandth birthday last year, has put those centuries to good use perfecting its curbside nibbles.
Although vendors often cook in small shop fronts, they serve their wares on the sidewalk, on small plastic tables and chairs that can seem woefully inadequate for overgrown foreigners.
1. Bun cha
Possibly the most delicious food available to man, bun cha is the lunch of choice all over Hanoi.
Pork patties and slices of pork belly are grilled over hot coals and served with fish sauce, tangy vinegar, sugar and lime, which, when combined, creates a sort of barbecue soup that is eaten with rice vermicelli and fresh herbs.
Accompanied by deep-fried spring rolls, this calorically rich dish is served with garlic and chilies on the side for an extra kick.
Try it at: Bun Cha, 34 Hang Than, Hanoi
2. Pho
As the birthplace of pho, Hanoi is ground zero for the fragrant rice noodle soup served with fresh herbs that has become popular all over the world. It's no surprise, then, that Hanoi's pho is outstanding. Two variations are most popular: pho ga (with chicken) and pho bo (with beef). Pho is traditionally served as a breakfast food, so you'll find pho sellers all over town from before dawn to mid-morning.
Try it at: Pho 112, 112 Van Phuc, Ba Dinh, Hanoi
3. Bun rieu cua
Freshwater crabs flavor this tangy tomato soup that's made with round rice vermicelli and topped with pounded crabmeat, deep-fried tofu and, often, congealed blood. An odoriferous purple shrimp paste is offered on the side -- it tastes delicious.
Chilies and fresh herbs are the finishing touches for a complete one-dish meal.
Try it at: 11 Hang Bac St, Old Quarter, Hanoi
4. Barbecue chicken
Ly Van Phuc is its official name, but the place is colloquially known as "Chicken Street" in honor of the tasty poultry being barbecued up and down this crowded alley.
Grilled chicken wings and feet, sweet potatoes and bread that's been brushed with honey before being grilled are served with chili sauce and pickled cucumbers in sweet vinegar.
The simple, enticing menu is nearly identical for all the vendors on the street.
Try it at: Pho Ly Van Phuc, Hanoi
5. Sticky rice
In the morning you'll find the sticky rice vendors out hawking their wares. Sticky rice is a hugely popular carb-rich breakfast food that comes wrapped in a banana leaf. There are dozens of variations on the dish.
One is served with crushed peanuts and sesame salt, another involves white corn and deep-fried shallots.
Try it at: Street Xoi, 6 Hang Bac St, Old Quarter, Hanoi
6. Iced coffee
Coffee was brought to Vietnam by the French and is, along with baguettes, one of their lasting culinary legacies. Beans are grown in Vietnam and roasted, often with lard, before being ground and served in single-serving metal filters.
Drinking a cup of cafe nau da, iced coffee with condensed milk, on a busy side street is one of Hanoi's great pleasures.
Try it at: Cafe Nang, So 6 Hang Bac, Hanoi
7. Nem cua be
You can find many types of excellent spring rolls all over Vietnam, but nem cua be, made with fresh crab meat, are particularly good. Unlike regular spring rolls, they are wrapped into a square shape before being fried.
Nem cua be are a specialty of Hai Phong, a seaside town not far away, but are fantastic in Hanoi as well.
Try it at: Nem Vuong Pho Co, 58 Dao Duy Tu, Old Quarter, Hanoi
8. Chao ca
Toast has nothing on chao ca, so if you're looking for a satisfying breakfast in Hanoi, why not try a steaming bowl of fish porridge?
Like Chinese congee, it's a rice gruel made by cooking down the grains until they are nearly liquid. In Hanoi, it's most often served with green onion, sprigs of dill and slivers of ginger.
Try it at: Doan Xom Chao Ca, 213 Hang Bang, Hanoi
9. Banh cuon
Banh cuon is a Northern Vietnamese dish that migrated to Hanoi. Thin steamed rice flour pancakes filled with minced pork and cloud ear mushrooms are served with nuoc cham, a fish-sauce-based dipping sauce, fried shallots and fresh herbs. Slightly goopy in texture, banh cuon are often eaten for breakfast or as an evening pick-me-up.
Try it at: Thanh Van Banh Cuon, 14 Hang Ga, Old Quarter, Hanoi
10. Muc nuong
There's no greater pleasure than drinking on a busy Hanoi sidewalk, and what better to nosh on at while you do than muc nuong? Dried squid is grilled over hot coals before being shredded and served with a spicy sauce. It's a chewy treat that is best washed down with shots of rice wine.
Try it at: Muc Nuong, 36 Hang Bo, Old Quarter, Hanoi
The street food scene in Singapore is now less "street food" and more "food court."
Regulated out of existence years ago, street food vendors moved into government-sanctioned "hawker centers" where they still sell the same dishes.
While this may undermine the cuisine's credibility as street food, it offers those with delicate stomachs the opportunity to partake -- strict safety and hygiene regulations make Singapore's hawker food some of the safest "street food" around.
Hawker centers offer a blend of inexpensive Malaysian, Indian and Chinese cuisines, which combine to offer a uniquely Singaporean eating experience.
A strong food culture also means that Singaporeans feel passionately about their hawker centers and the dishes found there, keeping standards of tastiness and authenticity high.
1. Chili crab
One of Singapore's signature dishes, chili crab was invented in the 1950s when a Singaporean chef steamed crabs in chili and tomato sauce.
Since then it's become the go-to dish for tourists, but locals flock to it as well.
Toasted buns called mantou are often eaten with chili crab to sop up the sweet tomato gravy, although it's virtually guaranteed that you'll end up with at least some on your shirt. Chili crab has become so popular in the last half century that it's widely considered the Singapore national dish.
Try it at: Mattar Road BBQ Seafood, Old Airport Road Food Center, Block 51 Old Airport Road, Singapore
2. Kaya toast
Often called Singapore's national breakfast dish, kaya toast is thinly sliced, crisply toasted bread served with a spread made of eggs, sugar and coconut milk that has been flavored with pandan leaves.
Hinting at a colonial influence, kaya toast is usually enjoyed with tea or strong coffee (called kopi) and soft-boiled eggs.
Try it at: Hylam Brothers, Amoy Food Center, 7 Maxwell Road, Singapore
3. Chicken rice
Another contender for Singapore's national dish, this is sometimes called Hainanese chicken rice due to its Chinese roots. Chicken is steamed or boiled until it is just cooked and still a little bit pink near the bone.
It's served with oily rice that's made with chicken broth and slices of cucumber on the side. Chicken rice's simplicity belies its deliciousness, especially when eaten with chili sauce.
Try it at: Tian Tian Hainanese Chicken Rice, Maxwell Food Center, Corner South Bridge Road and Maxwell Road, Singapore
4. Barbecue stingray sambal
A dish with Malaysian roots, stingray (sometimes called skate in the United States) is coated in sambal, a sauce made from fresh chilies, garlic, tamarind, shallots and belacan, a mild fermented fish paste, then wrapped in a banana leaf and grilled.
The dish, also called ikan pari bakar in Malay, is spicy and aromatic.
Try it at: Leng Heng Seafood BBQ, East Coast Lagoon Food Center, East Coast Lagoon Road, Singapore
5. Katong laksa
Named for an area of Singapore near the seafront, Katong laksa is the Singaporean take on curry laksa.
With a base of fresh coconut milk and spices ground into a paste, Katong laksa features rice noodles and shrimp and is served with a scoop of sambal and slivers of laksa leaves.
Katong laksa noodles are cut into bite-sized pieces, allowing those who enjoy it to ditch the chopsticks and eat the entire dish with a spoon.
Try it at: 328 Katong Laksa, 216 East Coast Road, Singapore
6. Roti prata
It's not unique to or even from Singapore, but that doesn't stopped the locals from scarfing roti prata whenever possible.
Roti prata has its roots in Southern India, but you'll find it being eaten all over the city here. One of the joys of eating this richly textured flatbread is watching it being prepared -- flipped repeatedly in the air until tissue thin, then folded over and grilled until it's crispy on the outside and soft on the inside.
Try it at: Prata Saga Sambal Berlada, 665 Buffalo Rd, Tekka Center, Singapore
7. Otah
It's called Otak-Otak in Malaysian, which means brains, but don't let the mushy consistency scare you.
Otah is a fish paste made from mackerel, chilies and spices, then put into either a coconut or banana leaf and grilled over hot coals.
The result, though it may look slightly disgusting, is a salty, spicy treat.
Try it at: Lee Wee Brothers, Blk 51 Old Airport Road, Old Airport Road Food Center, #01-79, Singapore
8. Hokkien mee
Hokkien mee is a dish you'll find all over Malaysia, but the Singapore version is distinctly different from its Penang and KL counterparts. Singaporean hokkien mee includes both egg and rice noodles that are stir-fried and served dry (as opposed to in a soup) with prawns and sambal paste. What makes Singapore's hokkien mee so delicious is the healthy helping of lard that's used to prepare every plate.
Try it at: Tiong Bahru Hokkien Prawn Mee, 30 Seng Poh Rd, Tiong Bahru Market & Food Center, #02-50, Singapore
9. Satay
One of the first street foods in Singapore -- back when street food was still legal -- satay can be enjoyed across Southeast Asia and at hawker stands all over Singapore.
Satay consists of marinated skewers of meat, grilled and served with a peanut sauce.
Chicken is most common, but you'll also find beef, mutton and tripe. It's best to order 10 at a time, because you won't be able to eat just one.
Try it at: East Coast Lagoon Food Village, 1220 East Coast Parkway, Singapore
10. Chai tao kway
No, it's not a dessert, and no, there are no carrots in it, but chai tao kway, also known as carrot cake, is nevertheless one of the tastiest dishes that Singapore's hawkers offer.
A mixture of shredded white radish (daikon) and rice flour is stir-fried with egg, garlic and green onions. You can order it white or black -- the black version is darker because it includes sweet soy sauce.
Try it at: Heng Carrot Cake, #01-28 Newton Food Center, 500 Clemenceau Ave, Singapore
Seoul is a city that doesn't exactly embrace its street food -- street carts are illegal and the authorities are trying to get rid of them -- but that doesn't stop the locals from enjoying every morsel.
Pojangmacha, or street vendors, line busy shopping districts selling sweets and savory snacks. Some operate in the open air, and others have small, portable restaurants that offer shelter from inclement weather.
Pojangmacha literally means "covered wagons," and their tented street food stalls are popular with the after-work crowd.
Later in the evening, pojangmacha serving soju, a Korean spirit made from rice, are the perfect place to drink on the cheap.
The many markets in town also offer places to try a wide variety of inexpensive Korean snacks.
1. Tteokbokki
They used to be considered Korean royal court cuisine, but nowadays, tteok, or rice cakes, are found on street corners all over Seoul.
Tteokbokki is a dish made from cylinder-shaped rice cakes called garaetteok. The glutinous rice cakes are cooked with spicy red pepper paste and fish cakes to create this seriously chewy, seriously satisfying dish.
Try it at: Hyojadong Old-Fashioned Tteokbokki, Tongin Market, Tongin-dong, Jongno-gu, Seoul
2. Haemul pajeon
This savory pancake is filled with a combination of seafood: oysters, shrimp, squid, clams.
It's a delicious and filling dish that's often served in restaurants as an appetizer or one of the small side dishes known as banchan.
Eaten at pojangmacha, haemul pajeon taste best when accompanied by copious amounts of alcohol.
Try it at: Gongdeok Market, Gongdeok Station Exit 4, Gongdeok-dong, Mapo-gu, Seoul
3. Gimbap
The perfect street food, gimbap is tasty and easy to eat on the go. Made from steamed white rice and gim (dried laver seaweed), gimbap can have many possible fillings.
Vegetarians can rejoice as most street food vendors carry a vegetable gimbap made with spinach, carrots, cucumber and pickled radish.
Try it at: 72-4, Insa-dong, Jongno-gu, Seoul
4. Sundae
No, it's not an ice cream dessert; it's a Korean blood sausage.
Traditionally, sundae is made of pig's intestines stuffed with vegetables, glass noodles and pork blood.
These days, when you buy sundae at pojangmacha it probably won't be made with pork intestines, but you'll still get a healthy helping of blood. It's especially yummy with salt.
Try it at: Gwangjang Market, 6-1 Yeji-dong, Jongno-gu, Seoul
5. Hotteok
A snack that is most popular during the chilly winter months, hotteok is a pancake filled with cinnamon and sugar and cooked on a flat grill.
The heat causes the sugar to caramelize, creating a taste sensation that will both burn and delight your mouth.
Sometimes you'll also find black sesame seeds and peanuts as a filling for hotteok.
Try it at: Namdaemun Market, Jung-gu, Seoul
6. Odeng
You'll see these tasty fish cakes being sold all over Seoul at night, where they are often an accompaniment to soju.
Odeng are boiled in a seafood broth made from crab or anchovies with spring onion and daikon.
When you order, you'll get an extra cup of the broth to drink or dunk your odeng in.
Try it at: 72-4, Insa-dong, Jongno-gu, Seoul
7. Gamja-dog
You have to hand it to the Koreans for this revolutionary twist on the common corn dog.
Realizing the difficulty inherent in eating both a hot dog and fries while walking, some ingenious vendors came up with the idea of jamming hot dogs onto a stick, dipping them in batter, covering them with French fries and then deep-frying the whole mess.
The result is as beautiful as it is satisfying.
Try it at: Myeong-dong, Jung-gu, Seoul, South Korea
8. Bungeoppang
A Korean pastry in the form of a carp, bungeoppang is made by pouring a sweet pancake-like batter into a fish-shaped mold similar to a waffle iron.
Red bean paste is added as a filling, and when it's cooked the result is a crispy-outside, gooey-inside treat.
Red bean paste is the standard filling, but you can also find bungeoppang filled with sweet potato, chestnut or cream. Usually only sold in winter.
Try it at: 72-4, Insa-dong, Jongno-gu, Seoul
9. Mandu
These dumplings were long part of Korean royal court cuisine but are believed to have originated with Mongolian traders in the 14th century.
Today you'll find them sold at pojangmacha as a cheap and filling snack. Thin-skinned and filled with minced meat, tofu, green onions, garlic and ginger, mandu are served with kimchi and chili-speckled soy sauce.
Try it at: Gwangjang Market, 6-1 Yeji-dong, Jongno-gu, Seoul
10. Dakkochi
A popular street food that comes in many varieties, dakkochi are simple skewers of grilled chicken. Most often they are served with sweet, tangy sauce, but there are also spicy and savory dakkochi topped with anything from mayonnaise to bright orange cheese powder. Dakkochi are always delicious, but even more so alongside a few drinks.
Try it at: 72-4, Insa-dong, Jongno-gu, Seoul
Xi'an, China
Although perhaps most famous for the Terracotta Warriors, Xi'an is also known for its cuisine, a distinctive mix of traditional Shaanxi fare and Chinese Muslim influence.
The city's Muslim Quarter is packed with tiny restaurants that spill out onto the street, along with more traditional street food vendors. Lamb is particularly popular with the local Muslim Hui population, and the air in the Muslim Quarter is filled with the smell of mutton roasting over smoky charcoal.
Night markets in Xi'an are also a good place to try the local street food. Here you'll find both Muslim-influenced snacks and specialties of Shaanxi Province, of which Xi'an is the capital.
1. Majiang liang pi
A variant of cold sesame noodles that is a Shaanxi specialty, liang pi are thick white wheat noodles that are served with tangy vinegar, salt, chili oil and nutty black sesame paste (maijiang).
The ingredients create a sensational flavor combination that is only improved by adding crunchy sliced cucumbers or bean sprouts.
Although you can get majiang liang pi in restaurants, on the street it's usually served in a plastic bag for easier transport.
Try it at: Muslim Quarter, Bei Yuan Men Jie, off Xi Da Jie, Xian, China
2. Yang rou chuan
Yang rou chuan, or lamb kebabs, is a dish of Chinese Islamic origin that is ubiquitous in Xi'an's Muslim Quarter.
On the street known as Muslim Snack Street, men grill lamb that's been marinated in cumin and red pepper over hot coals.
The result, spicy, tangy and tender, is especially tasty during the cold winter months.
Try it at: Muslim Night Market, Bei Guangji Jie, Xi'an
3. Shi zi bing
In autumn the streets of Xi'an are overflowing with red-orange persimmons and shi zi bing.
The dough for these small, chewy cakes is made from flour and persimmons, which give them their beautiful orange color.
A variety of fillings are available, including ground walnuts, rose petals, or black sesame, which are mixed with sugar.
The cakes are grilled until the outside is crisp and the filling becomes a sticky, sweet syrup.
Try it at: Damaishi Jie Night Market, Xi'an
4. Kao anchun dan
Another specialty of the Muslim Quarter is quail eggs cooked on a specially designed griddle that has rows of small, round wells for the eggs and a groove to slide a skewer in.
As they are cooking, the quail eggs are brushed with sesame paste. The result is a stick of five delicious, bite-sized eggs perfect for eating on the run.
Try it at: Muslim Night Market, Bei Guangji Jie, Xi'an
5. Xun rou da bing
Lest you worry that you'll not be able to get any pork in Xi'an, xun rou da bing come to the rescue.
Smoked pork is wrapped in a crispy pancake with thinly sliced fresh onions and a mild, sweet sauce.
These greasy smoked pork rolls are the perfect companion for a night of boozing, and you'll often find them being sold near bars in the evening.
Try it at: Defu Alley, west of De Fu Xiang, Xi'an
6. Babao meigui jing gao
Translated as "eight treasure rose mirror cake," this is a Muslim treat that's made by putting unsweetened sticky rice into individual wooden molds.
The cake is sprinkled with sugar and a sweet sauce made from rose petals, and then one side is dipped in crushed nuts, the other in black sesame. Other flavors are also available, such as watermelon, red bean and melon.
The steamed rice is then removed from the mold with a skewer and served up as a sort of nut-covered rice lollipop.
Try it at: Muslim Quarter, Bei Yuan Men Jie, off Xi Da Jie, Xian, China
7. Rou jia mo
Often called Shaanxi Province's answer to the hamburger, rou jia mo is a popular street food that's now found all over China.
A meat filling, usually mutton or beef -- although in non-Muslim areas pork is popular -- is stewed with more than a dozen spices until it melts in the mouth.
Then the shredded meat is served in a flatbread bun with sweet pepper and cilantro. The delicious combination is claimed to be one of the world's oldest sandwiches.
Try it at: Muslim Quarter, Bei Yuan Men Jie, off Xi Da Jie, Xian, China
8. Guan tang baozi
A Xi'an specialty, these appetizing dumplings are similar to Shanghai's xiao long bao (soup dumplings). They're filled with mutton, beef or prawns and savory gravy that squirts out when you bite into the baozi.
They're served with a vinegar dipping sauce plus red chili and spicy Sichuan pepper.
Try it at: Jia San Soup Parcel Shop, 111 Bei Yuan Men Jie, Xi'an
9. Jian bing guo zi
Commonly eaten as a breakfast food, this tempting crepe-like dish is made of a thin mung-bean-flour batter and cooked on a hot round grill. It's filled with egg, scallions and a crunchy deep-fried stick of dough and then folded over itself many times and topped with a fried egg.
The dish originally hails from Tianjin, but you'll find variations all over Xi'an in the mornings.
Try it at: South gate of Xingqinggong Park, Xianning West Road, Xi'an
10. Dao xiao min
These hand-cut wheat noodles, yet another specialty of Shaanxi Province, are sliced off a large block of dough with a knife into a steaming pot of boiling water, earning them the nickname knife-cut noodles.
When they're cooked, dao xiao min are either added to a rich broth and a spicy sauce or served with an eggplant and pork dipping sauce.
Try it: Near the Drum Tower, Bei Yuan Men Jie, Xi'an
Manila is a city filled with street-food options. Most vendors are mobile and can be found walking up and down Manila's busy streets, crying out their specialties.
Whenever possible, foods are deep-fried, which makes them that much more mouth-watering and, as a bonus, kills germs.
Cold drinks and sweet desserts are also popular snacks in Manila's tropical heat.
Wherever you are heading in Manila, it's worth stopping for a few minutes and sampling the cuisine of the streets.
1. Tsitsaron
Tsitsaron is a popular snack that originated with the Spanish, who call it chicharrón.
These deep-fried, salted pork rinds are eaten with vinegar and sliced chilies or pickled green papaya, called atsara.
You'll find tsitsaron being sold all over the streets of Manila, as well as served in restaurants and homes as a pulutan, or finger food.
Try it at: Quintin Paredes Street, Manila
2. Taho
A signature sweet of the Philippines, taho is sold every morning by magtataho, or taho vendors, carrying buckets on a pole across their shoulders.
It's a custard-like combination of fresh silken tofu, arnibel made from caramelized brown sugar and vanilla, and sago pearls. Served warm and sweet, it's a tasty Manila breakfast treat.
Try it at: Jorge Bocobo Street, Manila
3. Balut
No mention of Manila street food would be complete without balut. Early evenings you'll hear vendors lustily shouting "Baaaaluuuut" on the streets of Manila, hawking fertilized duck eggs.
The embryos are allowed to develop for about three weeks before they're cooked and sold, meaning that when you crack into the egg you'll find an almost fully-formed baby duck -- complete with tiny feathers -- ready to be eaten whole with chili garlic and vinegar. It's a crunchy mash of both egg and chicken flavors.
Try it at: Pateros, Metro Manila
4. Kwek kwek
A beloved Filipino street food easily recognized by their bright orange color, kwek kwek are hard-boiled, battered, deep-fried quail eggs served with a spicy vinegar dipping sauce.
They get their distinctive color from atsuete, a mild, peppery spice that was originally brought to the Philippines by the Spanish.
Try it at: Recto Avenue, Manila
5. Silog
The most common Filipino breakfast, silog is a word combining sinangag (fried rice) and itlog (egg) and is used to refer to any of the myriad of flavorsome, filling breakfasts that feature these ingredients.
Tocilog, or tocino silog, is sweet cured pork served with rice and a fried egg. Silog is usually served with chili sauce or banana ketchup on the side.
Try it at: Banchetto Shopwise, Parking lot of Shopwise Libis, Rodriguez Jr. Avenue Quezon City, Metro Manila
6. Isaw
In the afternoons, Manila is filled with vendors selling barbecued intestines, pork or chicken, on wooden skewers.
These chewy treats are cleaned multiple times, and occasionally even boiled for the sake of hygiene, before being grilled over hot coals. Isaw is best eaten right off the grill with a vinegar and chili dipping sauce.
Try it at: Mang Larry's Isawan, in front of the Kalayaan Residence Hall, University of the Philippines, Diliman, Quezon City, Metro Manila
7. Kikiam
A Filipino dish with Chinese roots, kikiam are a bit like a dumpling or eggroll. Ground pork and vegetables are seasoned with five-spice powder and wrapped in bean curd before being deep-fried. They're served with a sweet and spicy soy-vinegar sauce and are fried to order.
Try it at: Outside of Saint Jude Catholic School, 328 Ycaza Street, Manila
8. Sago't gulaman
The best way to deal with the heat in Manila is with a big icy glass of sago't gulaman.
The drink combines sago, similar to giant tapioca pearls, with caramelized sugar water (sometimes flavored with pandan leaves) and gelatinous red gulaman, or agar jelly.
Although it's a beverage, the sago and gulaman offer a mouthful of chewy goodness.
Try it at: Quirino Avenue, Manila
9. Banana cue
This simple yet popular street snack of a deep-fried banana coated in caramelized brown sugar can be found all over Manila.
The name comes from combining the words banana and barbecue. Although it's not actually grilled, it's served and eaten on a skewer -- and in the Philippines, almost anything that's served on a skewer is called barbecue.
Try it at: Padre Faura Street, Manila
10. Fish balls
These small, white balls of minced fish are sold by roving vendors pushing fry carts.
When an order is placed, the fish balls are deep-fried and served on skewers with a variety of dipping sauces: a spicy vinegar-based sauce, a sweet banana ketchup and a sweet-and-sour option with hot chilies.
Try it at: Outside of Saint Jude Catholic School, 328 Ycaza Street, Manila
Phnom Penh
Cambodians like to snack throughout the day, so it's no surprise their capitol is teeming with street-food choices.
Depending on what time it is, you'll find scores of different types of street cuisine being sold by roving vendors or at stationary street stalls that cook on small charcoal grills.
The local markets are also a good source of Khmer snacks, particularly Central, Kandal and Orussei, as well as the streets around the city's many schools and universities.
Breakfast time and early evenings are particularly busy, as hungry students flood the streets, looking for fried noodles, Cambodian sandwiches and sweet treats.
1. Num pang
Baguettes are a lasting legacy of the French colonization of Cambodia -- as in Vietnam, they are used for street-side sandwiches that are filled with a mixture of Eastern and Western ingredients.
In Phnom Penh the sandwiches are filled with pate, butter or homemade mayonnaise, spicy red chili paste, crunchy pickled green papaya and carrot and a type of pork bologna and served with soy sauce and fish sauce on the side.
Try it at: Outside Kandal Market, Street 5, Phnom Penh
2. Nom banh chok
This popular breakfast food is often called the Cambodian national dish.
It's usually sold by women carrying the ingredients in baskets hanging from a pole balanced on their shoulders.
The noodles are made from fermented rice and topped with aromatic green fish curry gravy, flavored with lemongrass, kaffir lime leaves and turmeric root. Fresh herbs, bean sprouts, banana flower and cucumber are added for a pleasant, refreshing crunch.
Try it at: Russian Market, Street 440, Phnom Penh
3. Num plae ai
These yummy small, round rice dumplings are filled with liquid caramelized palm sugar and topped with fresh coconut shavings.
They're sometimes called nom somlap pdey, or "dessert that kills your husband," because the smooth, chewy texture makes num plae ai easy to choke on if you eat them too fast!
Try it at: Top of street 258 and Sisowath Quay, Phnom Penh
4. Bai sach chrouk
Bai sach chrouk, or grilled pork with rice, is a simple and delicious breakfast food sold by numerous Phnom Penh street vendors, who usually sell out by 8:30 every morning.
Thinly sliced pork that's been marinated in coconut milk or garlic is grilled slowly over warm coals.
It's served over steamed rice, sometimes with a fried egg, a side of freshly pickled daikon radish and cucumber, and a dab of spicy chili paste.
Try it at: Kandal Market, Street 5, Phnom Penh
5. Coconut water
Vendors walk around Phnom Penh with carts piled high with young, green coconuts. They slice the tops off to order so customers can drink the coconut water with a straw. Cambodians believe that coconut water is extremely healthy, and many locals try to drink a coconut every day.
Once you're finished, you can ask the vendor to slice the coconut open so you can access the flesh inside.
Try it at: Sihanouk Boulevard and Street 51, Phnom Penh
6. Fresh fruit
One of the simplest but most delicious street foods that Phnom Penh has to offer is fresh ripe fruit. Vendors sell juicy pineapple, papaya, dragonfruit, watermelon, guava and green mango out of glass cases.
When you order, they'll offer to cut the fruit into bite-sized pieces, which are eaten with a wooden skewer, and sprinkle it with entirely unnecessary MSG, sugar and chili.
Try it at: Top of street 258 and Sisowath Quay, Phnom Penh
7. Mi char
Fried noodles are popular with students looking for an afternoon snack once school lets out.
Most noodle sellers carry a few options in their cart -- instant noodles from ramen packages, soft yellow egg noodles, or short, thick rice noodles.
They're stir-fried in fish sauce and soy sauce with beef and greens, and usually a fried egg is added to the equation. Most Cambodians choose to eat mi char with mild, sweet chili sauce.
Try it at: Central Market, Street 53, Phnom Penh
8. Kuy teav
You'll find similar noodle soups in Vietnam and Thailand, but kuy teav is believed to have originated with Chinese immigrants in Cambodia.
Whatever its origins, the soup is a hearty breakfast made with pork or beef broth and thin rice noodles, and topped with fried shallots, green onions and crunchy bean sprouts. Sometimes the soup will also contains prawns, beef balls or pork liver and is served with red chili sauce with vinegar and sugar.
Try it at: Across from Pencil, Sisowath Quay, Phnom Penh
9. Ngeav chamhoy
Cockles steamed with chilies, fragrant lemongrass, kaffir lime leaves and galangal are an enticing late-night snack sold street-side and by roving vendors pushing carts with portable steamers.
Ngeav is the Khmer word for a type of native clam known as the blood cockle due to its red color, caused by hemoglobin similar to that in human blood.
Ngeav chamhoy taste best accompanied by a spicy chili sauce and washed down with a cold beer.
Try it at: Street 13, Phnom Penh
10. Num sang khya l'peou
This treat is as tasty as it is impressive. A pumpkin's seeds are removed and then it's filled with egg yolks, palm sugar and coconut milk. The top is put back on and the whole thing is steamed for half an hour.
When it's done, it's sliced to best show off the contrasting orange pumpkin flesh filled with smooth, creamy custard.
Try it at: Orussei Market, Street 182, Phnom Penh


text:
5347 Wilkinson Blvd, Gastonia, NC 28056
|2017 Volkswagen Jetta 1.4T S Auto VIN: 3VW2B7AJ3HM345998
Phone : (704) 824-7433
5347 Wilkinson Blvd , Gastonia, NC 28056
|BLUE 2017 Volkswagen Jetta 1.4T S Auto VIN: 3VW2B7AJ3HM345998
|Sedan, 4 Doors, Front Wheel Drive, 1.4L 150.0hp, 4 Cylinders, Automatic Transmission Stock: 345998
|City MPG
|Hwy MPG
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subset: commoncrawl


text:
Oct. 18 Jim Leyland postgame interview
Q. Jimmy, could you talk a little bit about Coke and what he did for you this series, coming through as an emergency closer when I am sure he wasn't expecting to be in that role?
JIM LEYLAND: No, he wasn't. That is probably the good thing about it, he didn't expect it. He didn't have a lot of time to think about things and reacted and pitched.
Q. Jimmy, could you talk a little bit about Coke and what he did for you this series, coming through as an emergency closer when I am sure he wasn't expecting to be in that role?
JIM LEYLAND: No, he wasn't. That is probably the good thing about it, he didn't expect it. He didn't have a lot of time to think about things and reacted and pitched.
Nobody knew it would play out this way. You know, I don't know what's going to happen from this point on. Obviously a lot of people are going to saying save with Coke now, but we will play it by ear.
You are right, I think probably the fact that it wasn't ‑‑ it was a spontaneous thing, that he jumped in there, we put him in there, really didn't have a lot of time to think about it, and he reacted unbelievably.
Q. Jim, I think the starters gave up two earned runs the whole series. How much did that set up everything else for the rest of your guys?
JIM LEYLAND: They kept the pressure off us. Obviously the starters were worn down pretty good. I think really the key, to be honest with you, it is a funny series. It will go down as a series that the Yankees won't get any credit.
I believe in the first couple of games we caught some breaks, we really did. A couple of bloop hits here and there, caught a couple of breaks, were able to take advantage of it.
I think Game 1, as it turns out, was huge. After we blew the save and came back and won that game, that was huge.
So early on in the first couple of games we caught a couple of breaks, and then today we hit a little bit more like the Tigers.
Q. Jim, to be part of the first team to sweep the New York Yankees in three consecutive series, you've been the manager for each one of those teams, I know you don't like to blow your own horn, but it is a remarkable accomplishment and I wondered if you'd comment on it.
JIM LEYLAND: I would like to say I had something to do with it, but I didn't. It just worked out that way.
Nobody has more respect for the Yankees than I do. I have been a Yankee fan as far as, you know, not cheering for them, but as far as them being a class act. They are always a class act. They do things right. Joe Girardi is a tremendous, tremendous manager, and Brian Cashman is a friend of mine.
I have the utmost respect for them. If someone would have told me we would sweep the Yankees in this series, I would have told them they were crazy.
A little luck, some pretty good pitching obviously, and a couple of hits at the right time, and sometimes you get on a roll that's pretty good.
Q. Jim, you said all through the year you have a good team and you had faith in your team and everything. When it was three games down with 16 to go, it got a little hairy around here. Talk about the redemption factor, the fact you are going to the World Series when a lot of people counted you out.
JIM LEYLAND: Well, I had people the whole year, 16 games is almost 10 percent of the schedule. So, you know, that's a lot of games left. And I just reminded everybody when we took our punches all year, you know what? Let's just wait till the end, and then if we have underachieved, I will be the first one to admit it. But let us play out the schedule to see if we underachieve.
So hopefully we've quieted some doubters now. The guys just stepped it up when we had to. We caught a couple breaks when the White Sox couldn't win a couple of games they needed to win.
They really answered the bell all year long. Right to the end they did a tremendous job, Robin Ventura. We were very fortunate, but we never lost sight of what we were supposed to do. And I kept reminding everybody of that on a daily basis: Don't get too excited. We're going to take our hits, we have to take our hits. We have them coming. Let's wait until the 162 is played and we will see how it plays out.
Q. Jim, congratulations. The first manager here in about 70 years to win two pennants. Can you just sum up what it means for you being here and being the manager during this time?
JIM LEYLAND: Well, obviously there are some times when you think about your own selfish moments. I don't talk about stuff like that. I kind of leave that, put it in a memory bank somewhere and some day enjoy it, look back on it.
But I don't really ‑‑ to be honest with you, I never talked about the Manager of the Year awards or World Series. I don't really care about stuff like that. I appreciate it, but I don't care about it. The players need to be the focus, and I always tried to leave it that way.
I think all good managers have one thing in common: When you win, you credit the players, and when you lose, you shoulder the responsibility.
Q. Jim, what can you say about the job that Delmon did throughout this entire series?
JIM LEYLAND: No, he got hot last year in the playoffs. Unbelievable. I think he had five home runs last year maybe. You know, he got hot again this year at the right time for us. And, you know, he stepped it up under the big lights. Not that they are not bright all year, but they are a little brighter this time of year.
He stepped it up two consecutive years for us. And the MVP, what a tremendous honor for him.
THE MODERATOR: Thank you, Jim.
JIM LEYLAND: Thank you to all of you.


text:
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text:
Matt Leinart believes he deserves to be the Raiders' starting quarterback on Sunday. Raiders coach Dennis Allen disagrees.
"I've decided to go with Terrelle Pryor as our quarterback," Allen said after practice today. "He'll play in the game and we'll see how the game goes. He's the starter, and we're going to go into it as we would any other game."
Allen said he informed both Pryor and Leinart earlier this week that he was leaning toward Pryor, and that Leinart "didn't like" Allen's decision. But Allen liked Pryor's response.
"I wanted to see how each player responded,'' Allen said. "I thought Terrelle responded well. I think he gives us a unique element of athleticism at the quarterback position and I think he deserves to get an opportunity to get out there and see what he can do. I'm anxious to see him play. I want to see him get out there and relax, play the game of football the way it's supposed to be played. I want to see him take command of the huddle. I want to see us get in and out of the huddle and the operation be smooth. I want to see him protect the football, make sure he makes good decisions."
The Raiders used their third-round pick in this year's draft to acquire Pryor in last year's supplemental draft. He has barely played in his two seasons in Oakland, but with Carson Palmer out after suffering a rib injury, it's time to see what Pryor can do.


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As controversial issues in food, agriculture and the
environment are explored with others, Issues-360 Fellows are expected to adhere to a set of five principles that guide
attitudes, thoughts, and behaviors. While many issues can be challenging or met
with resistance, these guiding principles can instruct fellows how to interact among
themselves and with others in ways that are positive, respectful, and
Respect for democratic society. Our democratic system of government provides
each of us the right to speak freely and engage in issues that affect us. We
must remember that everyone has this freedom, even when we vehemently disagree
with another's opinion. It is within this broader societal context that we
remember the gifts of our democracy – the freedom to engage in issues that we
care about and the freedom of speech.
for others. Issues are controversial because we perceive issues and each
other differently. This is a complex emotional and cognitive process. Each of
us is influenced by many things, such as the community we come from, our family
and friends, groups we belong to, our life experiences, as well as our personality,
biases, prejudices, and fears, to name just a few. And, because we live in such
a diverse society, these influential factors uniquely affect our mindsets,
values, beliefs, and knowledge about issues associated with food, agriculture
and the environment. While we do not have to agree with others, we should
respect them. We show respect when we keep our emotions, attitudes, and actions
in check; and we remain focused on the substantive issues, not the person. In
this way, we are able to build more trusting relationships, communicate with
civility, and collaborate with others in hopes of finding mutually satisfying
outcomes to the issue. However, mutual agreement is not a prerequisite for
respecting others and may at times mean that we respectfully choose to
for science-based knowledge. Scientific information informs sound decision
making. Credible sources of data and information enable us to better understand
the issues, create innovative alternatives, analyze alternatives in terms of
their costs and benefits, and make more fully informed decisions. At the same
time, many of the controversial issues in agriculture and natural resources
cannot be resolved with simple technical solutions because they involve
conflicting values. Scientific
information cannot be a substitute for the value-based choices that people
make, nor can science identify the most appropriate set of values. Critical
thinking skills enable us to discern credible, fact-based information from uninformed
for critical thinking. Critical thinking enables us to
explore issues and ideas before accepting or formulating an opinion or
conclusion. As we explore complex issues, we examine the evidence and
critically reflect on our own assumptions, fears and biases to make fully
informed decisions. Critically understanding
ourselves allows us to more objectively assess the various sides of a given
issue and engage in problem-solving activities with others.
Respect for ourselves. Respecting ourselves means having a
healthy confidence that enables us to engage with others around these tough
issues in a way that is constructive and respectful. A healthy confidence is
built over time as we open ourselves to learning, not only more about the
issues and other perspectives, but more about ourselves. This requires us to examine
our own pre-conceived assumptions, beliefs, and biases that we have about
issues and about other individuals or groups. This requires taking some personal
risks and continually striving to stretch ourselves in unfamiliar directions.
Sometimes we will feel uneasy and disturbed, but we know that we have the
strength to work through it. Taking these "inner journeys" will take us to new levels
of understanding and being. Respect for ourselves also means that we take
responsibility for our actions when they are harmful to others.


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Late Bloomer, the Ashland-based value label, has released its second wine.
The 2010 Late Bloomer Red is a blend of cabernet sauvignon and grenache.
The introductory price is $10.
The cabernet grapes were grown at Trium's vineyards in Talent and the grenache grapes in Ashland.
"The 66 percent cab and 34 percent grenache dance together expertly," says wine producer Marilyn Hawkins.
The combination could be called BorRhone or RhoneDeaux, but she says devotees call the flavorful mélange "the thinking drinker's shareable red."
Only 145 cases have been produced.
The wine, with 12.5 percent alcohol, pairs well with burgers, barbecued ribs, goulash and meat-based chili, pasta or pizza.
Poultry appreciators could serve it with spit-roasted chicken or chicken enchiladas, and vegetarians could enjoy it with eggplant Parmesan or grilled veggies, says Hawkins.
"The bolder the cheese, the better pairing," she adds.
The label's first release was the 2011 Dry Gewürztraminer ($9), a white wine with 111/2 percent alcohol that is true to the German version of the grape, not the sweet types typically poured in most American restaurants.
The wine, an alternative to chardonnay or moscato, pairs well with chicken, turkey, white fish, shrimp or crab, light cheeses, salads, vegetable appetizers, cream soups, Asian cuisine and other spicy foods.
To keep costs down, Late Bloomer wine (www.latebloomerwine.com) is sold directly to customers.
It's available by contacting wine producer Marilyn Hawkins (541-552-9922, email@example.com) or winemaker Linda Donovan (541-621-1589, firstname.lastname@example.com).
— Janet Eastman
Tasting Notes: Late Bloomer
Late Bloomer, the Ashland-based value label, has released its second wine.


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How will I learn?
At Reading College, our main aim is to support every one of our students to gain qualifications and work skills, enabling you to go further in your chosen career. We believe that the learning process is an equal partnership between students and teachers.
We know that high quality teaching, learning and assessment results in students' success.
Our students say they learn best when:
Learning is relevant – our students enjoy their learning most when it is fun and directly relevant to their chosen industry or higher education course of study.
Learning takes place in a variety of settings – our students like learning within high quality classrooms, industry standard facilities and workshops, learning zones, on trips, through extended projects and work placements.
Learning is personalised – our students learn best when they are treated as individuals and their learning is personalised.
Learning is collaborative – our students thrive when working together with each other and with technology. Through this collaborative learning, they continually expand their knowledge and extend their learning.
What teaching learning and assessment is like at Reading College:
We recognise that providing both verbal and written feedback on assessments is a high priority – our students self-reflect on their own performance on an assessment before receiving specific, detailed and timely feedback from their teacher.
Students are motivated and inspired to learn – our dynamic teachers, latest technology, industry standard facilities, adult learning environment and thriving learning community drive our students to reach their individual aspirations.
The spirit of enterprise runs throughout the College – students have the opportunity to become involved in enterprise projects, building confidence, resilience and employability.
Running through all of this is our students' involvement – we want students to be involved and take responsibility for their learning; from how they learn best, to telling us about the quality of their learning experience.


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White Nose Syndrome: A perspective from fungal cave ecology to understand Geomyces dynamics and its impact on caves and bat populationsGeomyces destructans - the fungus responsible for White Nose Syndrome (WNS) - has spread across many states in the US devastating bat populations. With the appearance of this novel fungal disease, fungal ecology in caves has become especially relevant, and new research on this area has revealed significant gaps in our understanding of fungal cave diversity, dispersion and competition. We are studying mycobiomes, specifically the diversity of psychrophilic fungi on hibernating bats and soils in areas that are still free of WNS. Our data reveal that bat wings contain diverse fungal communities dominated by Ascomycota with low specificity among bats and caves. Different Geomyces strains found in damaged bat wings suggest other Geomyces could be acting as mild pathogens creating the perfect conditions for the arrival of Geomyces destructans. Our research has shown that a comprehensive approach including detailed documentation of dominant fungal taxa and the use of microclimate data is necessary to understand the impact of WNS on cave ecology.
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The $22 million midyear budget slashing Gov. Bobby Jindal recently handed down to Louisiana's public colleges and universities hasn't, so far, prompted mass layoffs, scholarship eliminations and shortened faculty hours as in years past.
However, school leaders say they will have to freeze spending on classroom equipment, forgo major repairs and leave a number of positions unfilled to stay out of the red.
Last month, Jindal had to erase a total $166 million shortfall in the state's current $25 billion budget to make up for the weaker than anticipated sales and personal income tax collections.
The reductions mark the fifth year of budget cuts in the middle of the fiscal year — a trend that started at the end of the governor's first year in office.
Most of the midyear cuts from the current budget were aimed at the state Department of Health and Hospitals and the state Department of Children and Family Services.
Critics contend the reductions will most affect doctors, hospitals, mentally ill patients, pregnant women and dying patients.
Jindal spokesman Kyle Plotkin has said the governor took special care this year to "protect" higher education in light of the larger budget cuts colleges and universities have weathered in the past.
This year's $22 million midyear cut is the smallest since the trend began. Between 2009 and 2012, Louisiana's higher education institutions absorbed $55 million, $76 million, $35 million and $50 million in annual midyear budget reductions. In total, Jindal and the Legislature have cut $448 million from colleges and universities since 2008.
Those budget reductions likely would have been larger if not for $287 million in stimulus funds Louisiana received from the federal government in 2009 and 2010.
For the current year, institutions have reduced salaries and benefits by $13.3 million; cut travel spending by $300,000; slashed spending on supplies by $2.6 million; and deferred $284,000 in major repairs, according to the state Board of Regents, the state's higher education policy board.
The $3.4 million midyear reductions to LSU's Baton Rouge campus were the highest in the state. However, tuition and fees collected from a larger than expected incoming freshman class and an increase in overall enrollment should be enough to make up the difference, according to a document prepared by LSU system Chief Financial Officer Wendy Simoneaux.
Had there been no midyear cut, Simoneaux said, LSU would have spent extra funds by reducing class sizes and providing additional counseling and tutoring hours.
LSU's law school wasn't as lucky. Chancellor Jack Weiss said his campus' $143,000 midyear reduction will have to be addressed by either delaying administrative hires or leaving positions unfilled.
"This is not catastrophic, but we would very much like to have a director of academic success and bar preparation and another career counselor, so it's disappointing," Weiss said.
He described Louisiana's current higher education funding model as "death by a thousand cuts," noting that budget reductions have hurt the law school disproportionately as one of few institutions in the state that has not raised tuition recently.
While Southern University Chancellor James Llorens described the $632,000 cut to the Baton Rouge campus as painful, the school should be able to avoid layoffs, he said.
"We anticipated a midyear cut, so we built it into our budget. That left us able to sustain without taking any personnel actions," he said. "But it hurts. If we had not gotten this cut we would have been able to fill some of our needs, bought some lab equipment and possibly bring on some additional adjunct faculty."
University of New Orleans President Peter J. Fos said his school will cut spending on travel, operating services and equipment along with maintaining the current freeze on out-of-state travel and leaving positions unfilled.
"Our chief concern is preserving the academic core of our university and trying to safeguard the student experience," he said.


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Find Our Latest Video Reviews on YouTube!
If you want to stay on top of all of our video reviews of the latest tech, be sure to check out and subscribe to the Gear Live YouTube channel, hosted by Andru Edwards! It's free!
Wednesday May 14, 2008 12:07 pm
Blackberry Bold
Posted by Sheila Franklin Categories: Cell Phones, Corporate News, Handhelds, Movies, Music, Portable Audio / Video, Wireless / WiFi
Due to be released this summer is the Blackberry Bold. The smartphone features a 624MHz Intel PXA270 processor, a fully redesigned QWERTY keyboard, 3G HSDPA connectivity, and a HVGA 480 x 320 pixels TFT LCD with 65,000 colors. As with previous Blackberrys, the Bold has cam and video recording, social networking, GPS with maps and turn-by-turn directions, Wifi and Bluetooth capability, IM, e-mail, and BlackBerry Media Sync to transfer desktop iTunes music files.
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BOSTON — No one's telling Rich Peverley he has to go out and score as many goals as Nathan Horton normally would over the rest of the Stanley Cup Final any more than they're demanding that of Michael Ryder, Tyler Seguin or any other Bruins forward.
However, Peverley knows that he can play much better than he has lately, even if that doesn't translate to a Horton-like goal total.
"You want to be able to step up. He's a tremendous player, obviously," said Peverley this morning after the morning skate at TD Garden in preparation for tonight's Game 4 of the Cup Final. "You can't fill his shoes, but whatever you can do you try to help the team."
Through 21 games in the postseason, Peverley has produced 2-7-9 totals after he scored four goals through the first 23 regular-season games of his Bruins career. His last goal was in Game 5 of the Eastern Conference Final against Tampa Bay.
In 2009-10, Peverley was among Atlanta's leading scorers with 55 points (22 goals) in 82 games, so he's shown an offensive bent that could benefit the Bruins.
He knows he can make up for at least a little of Horton's absence.
"I think I've played OK. I've been bounced around a lot of lines," he said. "The first two rounds was pretty stable, but since then I've been working with a lot of different people. I'm not going to say I'm satisfied because I still think I can play a lot better."
That line bouncing is something Peverley says he's never done in the past. Despite the lack of goals, he's been pretty effective at it — serving as a playmaker and even a guy that can get in on the forecheck and keep pressure on the opposing defensemen. He's just lacked finish, as evidenced by his 12 shots on net in the last eight games.
Whatever line or lines he winds up on tonight, Peverley's going to try to make an impact.
"It's still something that you don't want to change your game too much," he said. "You've just got to continue to go out and use your assets."


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Whether you're enjoying classical ballet in Boston or contemporary dance in the Berkshires, Massachusetts can move you.
Jacob's Pillow is home of America's first and longest-running dance festival. It showcases dance from all over the world in all forms, styles and traditions.
The Boston Ballet is one of North America's top ballet companies. It presents classical and new work and the much-acclaimed The Nutcracker during the holidays.
You'll find dance, Broadway musicals and more on offer at the Fine Arts Center in Amherst. For more Western Massachusetts dance, consider the Albany Berkshire Ballet. At the Sanders Theater in Cambridge, you'll enjoy dance performances from around the world.
Boston Ballet, Boston
Jacob's Pillow Dance, Becket
Amazing Arts, Cool Culture: it's all here
Looking for fun things to do and see in Massachusetts?
Get some Amazing Arts, Cool Culture ideas
Amazing Arts, Cool Culture: it's all here
Looking for fun things to do and see in Massachusetts?


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The parents of the 2008-9 Metropolitan Christian Academy kindergarteners would like to recognize Mrs. Brent and Mrs. Wilson for their outstanding work in opening our children's minds to new ideas, serving as excellent mentors, and helping to create exemplary citizens. Their compassion and devotion to our children is priceless. They have proven to be vital in helping our little ones to mature, to understand the world and to understand themselves.
If you currently subscribe or have subscribed in the past to the Gadsden County Times, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.
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some random-ness floating around in my head.
started this page on saturday & am just finishing it up tonight ... crazy coughs/fevers/sniffles working its way through the 5 of us.
This layout is now available as a layered template!
Studio Double-D:
Layer Works No. 259
::All Designer Digitals::
Katie Pertiet:
Clustering Bookshelf Brushes and Stamps No. 03
Digital Date Stamps Vol. 26
Doodledo Arrows Brushes and Stamps No. 01
Linen Buttons: Winter Woods
Hey There Add-ons Paper Pack
Hey There Border Strips
Hey There Frames Value Pack
Hey There Journalers
Hey There Kit
Assorted Messy Stitches: White No. 03
Bursting Memories Layered Template {altered}
DocuStacks No. 02
Duncan Word Strips
Loves Park Element Pack
Quirky Banner Strips No. 01
Splatters Brushes and Stamps No. 03
Touch Up Paint Brushes and Stamps No. 05


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This is a high energy high, octane in your face, modern Rock Breakbeat track, with heavy hitting guitars & percussion, with a melodic pad synth sound & a sharp synth lead.
This would be great for film, video Game use or a Rock radio show. Anything that requires a heavy hitting modern Rock track, this'll do it.


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NetWellness is a global, community service providing quality, unbiased health information from our partners. NetWellness is commercial-free and does not accept advertising.
Monday, December 5, 2016
Anesthesiology, as defined by the American Society of Anesthesiologists (ASA), is the practice of medicine dedicated to the relief of pain and total care of the surgical patient before, during and after surgery. According to the ASA, each year more than 45 million anesthetics are given to patients in the United States.
People who might need information about anesthesia include:
Understanding Anesthesia
Commonly Asked Questions
Additional Information
Meet Our Experts
Gareth S Kantor, MD
Research and Your Health:
Get Help With ...
Related Topics and Conditions


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Firefighters extinguish city store blaze
June 22. 2013 8:44PM
MANCHESTER - Firefighters made quick work of a fire in an appliance store on Kelly Street on Saturday.
The fire broke out about 9:20 a.m. and was under control in 20 minutes, according to District Fire Chief James Michael.
The fire started in an appliance store at 155 Kelly St., which sustained water and smoke damage. A Chinese restaurant and a variety store located in the same building suffered smoke damage. The restaurant was closed while the cleanup is underway.
Michael said the fire apparently broke inside the store near stored appliances that were not plugged in.
e time.


text: When I was approached by the luxury diamonds label DeBeers to come to their Bond Street store and create my very own Wish List, something magical happened that day. I've always been more into vintage finds specially when it comes to jewels, but as I was discovering all the fab designs they have created I found my soulmate right there, a whole greek inspired capsule collection that made me dream with my eyes opened. I tried on tiara's (my fav pieces), bracelets, even engagement rings, it was so much fun to try on such beautiful pieces and make them work with your everyday casual look, truly diamonds are for ever and for everyone! So here's my favourite pieces that i'm very glad to share with all of you. You can check my full article at the DeBeers site.


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NetWellness is a global, community service providing quality, unbiased health information from our partners. NetWellness is commercial-free and does not accept advertising.
Sunday, May 14, 2017
Huang, MD, MBA
Department of Ophthalmology and Visual Sciences
School of Medicine
Case Western Reserve University
Dr. Suber S. Huang is the Philip F. and Elizabeth G. Searle - Suber Huang MD Professor of Ophthalmology at Case Western Reserve University, Vice Chairman of the Department of Ophthalmology, and the Director of Vitreoretinal Diseases and Surgery at University Hospitals Case Medical Center. He received his medical degree from the Albert Einstein College of Medicine, New York, and his residency training at the Wilmer Ophthalmological Institute of the Johns Hopkins University, Baltimore, Maryland. He completed a fellowship in surgical and medical retina at the Bascom Palmer Eye Institute of the University of Miami. He received his MBA from the Case Weatherhead School of Management.
Dr. Huang is board certified by the American Board of Ophthalmology. He serves on the Executive Board of Directors and is the current Credentials Committee Chairperson of the American Society of Retina Specialists, the world's largest organization of retinal specialists. He served as Ophthalmology Residency Training Program Director from 2001-2003 and was President of the Cleveland Ophthalmological Society during 2003-2004.
Dr. Huang is active in research and is the Director of Clinical Research in the Department of Ophthalmology and head of the Retinal Diseases Image Analysis Reading Center (REDIARC) at University Hospitals Case Medical Center.
Dr. Huang is a member of the Diabetes Association of Cleveland, the Juvenile Diabetes Research Foundation, Association for Research and Vision in Ophthalmology, and the Vitreous Society Foundation. He serves as a reviewer for Archives of Ophthalmology, Ophthalmology, and Current Eye Research and was on the program committee of the American Academy of Ophthalmology. Dr. Huang is the Director of the Diabetic Eye Disease Committee of the National Eye Health Education Program, which is the advisory committee of the National Eye Institute of the National Institutes of Health. Since 2003 he has served on the Board of Directors of the Juvenile Diabetes Research Foundation, Northeast Ohio Chapter. In 2006 Dr. Huang was appointed to the Ophthalmic Technology Assessment Committee (OTAC) – Retina/Vitreous Panel and to the Research Regulatory & External Scientific Relations Committee, both committees associated with the American Academy of Ophthalmology.
Dr. Huang was selected as one of "The Best Doctors in America" by Best Doctors® in 2003-2004 and 2005-2006 and has been listed by Northern Ohio Live Magazine and Cleveland Magazine as one of the areas "Top Docs" every year since 2004. He was the recipient of the Top Doctors in America award in 1996 and received the Vitreous Society Honor Award in 1999. He also received the Case Western Reserve University School of Medicine Health Care Foundation of New Jersey 2000 Humanism in Medicine Award and the American Academy of Ophthalmology Achievement Award in 2002.


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Ocean Excursions
My Design Tours greet visitors to the Hawaiian Islands with many Ocean Excursions from Catamaran adventures to a Diner Cruise, even including Dolphine and Shark encounters. We encourage our clients to explore and experience the culture and traditions of the islands. Our partners provide one-of-a-kind opportunities to explore the islands. You will be with only the best, and most customer-service oriented local tour companies around.
We primarily focus on the Hawaiian Islands of Oahu, Maui, Kauai and Big Island. As a local operator who fits our travel philosophy, we invite as a My Design Tours Partner.
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December 07. 2013 11:27PM
Hampton woman, 75, hit by truck in Newington in serious condition
Newington accident victim succumbs to her injuries
- A 75-year-old Hampton woman is in serious condition at a Portsmouth hospital after she was struck by a pickup truck in the parking lot of the Crossings at Fox Run Friday evening.
Police identified the injured woman as Ellen Busch.
According to Sgt. Tim Stuart, Busch was crossing the road in the crosswalk in front of Old Navy shortly after 7 p.m. when she was hit by a truck driven by Christopher Denen, 52, of York, Maine. Denen was driving east on the inner perimeter road of the mall at the time.
Busch, who was unconscious at the scene, was taken to Portsmouth Regional Hospital with serious injuries, and was hospitalized in serious condition on Saturday, Stuart said.
No charges had been filed as of Saturday. "At this point, there's no indication that speed was a factor," Stuart said. There also was no indication that alcohol was a factor, he said, but "everything is still under investigation."


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Seven Deaths Confirmed in Arkansas
Authorities have now confirmed seven deaths in Arkansas after a severe storm
< Residents of Maine Town Not Required To Own Guns
Mar 12, 2013 07:02
Category: General News
Category: General News
Calorie Count Won't Come To Menus Soon
WASHINGTON (AP) — The Food and Drug Administration says some thorny issues mean the dawn of calorie counts on most restaurant chain menus, in supermarkets and on vending machines won't come soon. The issues revolve around the FDA's trying to figure out who should be covered. The restaurant industry has signed on, but not supermarkets, convenience stores and other retailers that sell prepared food.


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Intelliflo Case Study
Intelliflo (www.Intelliflo.com) has been providing information technology services to financial services companies since its formation in 2004. Its leading web-based business management software, Intelligent Office (iO), helps large and small financial businesses improve efficiency and increase profits in an ever-changing market. Intelligent Office supports more than 1,600 firms and 14,650 users with assets under management of more than £243 billion as at 31 December 2015.
In March 2015 Intelliflo was listed among the top 25 best-performing privately owned technology companies in the UK mid-market. The list is compiled by Megabuyte's independent and highly regarded research team and is based on financial performance and long-term potential.
Intelligent Office traffic and data has gone through staggering growth in recent years. This growth has been driven by the delivery of expanded functionality in each release, the introduction of a mobile platform for end retail investors, and a consistently growing customer base. The application executes 10,000 database transactions per second during peak hours and handles 2.5 million web requests and as many as 250 million database queries each day. The application is highly data-driven and relies heavily on reading and caching various data elements to provide a richer application experience. Query response times significantly affect a given adviser's productivity and the time spent doing administrative work on the site. During business hours, the data read and write ratio is 80 percent to 20 percent respectively. A massive amount of data is moved, processed, replicated, and transformed in the background. This enables users to access their data in near real time through report, extract, search, and business intelligence tools.
Romanth Nirmal, Database Manager, Intelliflo
Intelliflo was seeking a new solution to address a number of challenges. First, a new product introduction, Personal Finance Portal 2.0 (PFP) had the potential to reach millions of end retail investors, compared with the 14,650 financial advisers using iO. The company expected unprecedented traffic to the web site 24x7 upon the launch of PFP and needed additional headroom to provide the burstable capacity for the additional database traffic.
Second, the current storage area network (SAN) was becoming extremely busy with growing traffic. The Intelliflo engineering team wanted to prepare the SAN for the IOPS and throughput performance demands that were projected for large upcoming releases and anticipated customer growth. The SAN often showed large spikes during heavy batch processing and topped out at one gigabyte of throughput as databases, the VMware infrastructure, and the documents volume competed for I/O.
As a result of these challenges, the Intelliflo database team was tasked with taking their database infrastructure to the next level. "We needed our database response times to be lightning fast and our infrastructure to provide significant burst ability in terms of IOPS and throughput," explained Romanth Nirmal, Database Manager at Intelliflo. At the same time, Intelliflo decided to withdraw their database footprint from the expensive SAN to avoid costly upgrades in the future, considering that even a replacement SAN may not be able to continue to deliver the required performance. "Our approach was to provide database traffic management across both the production and disaster recovery sites. Microsoft SQL Server 2014 AlwaysOn and InifiniBand, together with Fusion ioMemory PCIe cards, were the clear answer to the challenges we were having."
Rob Walton, Chief Operating Officer, Intelliflo
Romanth had downloaded SanDisk's SQL Welcome Kit in early 2015 to explore— through case studies, blogs, and white papers—how Fusion ioMemory could support the Intelliflo infrastructure. Intelliflo had been running Microsoft SQL Server 2008 R2 on HP servers and wanted to move to SQL Server 2014 on new HP servers with a smaller footprint. The goals were to deliver greater application performance to achieve better customer experience; consolidate core count by increasing CPU utilization and efficiency of fewer cores; and ultimately realize SQL Server licensing cost savings.
Although the Intelliflo team seriously considered a competitor's product, the ioSphere® Management Suite software proved to be a key differentiator which allowed the team to monitor both the performance and endurance of the Fusion ioMemory PCIe cards throughout their lifecycle. Additionally, the higher capacity of Fusion ioMemory PCIe flash storage enabled a solution to be architected such that larger multiples of smaller disk-attached storage could be avoided—thus decreasing overall complexity. Furthermore, SanDisk could provide on-site and responsive technical support as both the developer and manufacturer of the product.
After a successful initial Proof of Concept evaluation supported by the SanDisk Enterprise team, Intelliflo procured nine Fusion ioMemory 2.6TB PX600 PCIe application accelerators to increase application performance and customer satisfaction. With a database approaching five terabytes in size, the total dataset required for the four servers (one master and three slaves) was 20TB. Eight of the cards have been deployed in the production environment, while the ninth card serves as a standby 'swap-out' spare.
The infrastructure enhancements consisted of a four-node active/passive HP server cluster, on HP ProLiant DL380 G9 servers with 18 cores—a substantial reduction from the previous core count of 48. Two Fusion ioMemory PX600 2.6TB PCIe cards were installed in each node. Windows 2008 and Microsoft SQL Server 2008 R2 were upgraded to Windows 2012 R2 and Microsoft SQL Server 2014 with AlwaysOn availability groups, while an InifiniBand card between the two database servers ensured ultralow latency. The team also removed complex transaction replication topologies, and moved user searches and data warehouse pipelines to leverage AlwaysOn read slaves. Last, the team enabled Hot + Hot traffic to both the production and disaster recovery sites.
"We recognize that financial advisers see the most value in spending time with their clients, not sitting in front of a computer screen, which is why we've invested in technology that significantly speeds up the time it takes to open different functions," Rob Walton, Intelliflo's COO told us.
Romanth Nirmal, Database Manager, Intelliflo
Database Infrastructure
Database Infrastructure
The re-architecture and database modernization project was carried out to increase efficiency for iO users—by reducing the amount of time they need to spend interacting with the wide range of available tools and services. As a result of the implementation, Intelliflo has been able to improve web and database application response times, as well as to reduce batch processing time—by as much as 90 percent.
Database Results
"Looking at our most critical database instance of our ten SQL Servers, the overall application wait on database response on a ten-minute sample interval experienced a 75 percent reduction in wait time," commented Romanth. "The CPU decreased from 40 percent to eight percent, and disk latency became a thing of past. The read/write disk latency literally went from 35 milliseconds to zero."
The following Ignite charts illustrate the results outlined by Romanth Nirmal.
Without SanDisk
With SanDisk
Web Response Results
Similar results were detected with respect to web site response times. "Splunk shows that the number of web requests taking longer than one second diminished by 42 percent," Romanth continued. "Requests taking less than one second became even faster. As a net result, most of the user-facing web pages got a 50 percent performance boost."
Various batch jobs also saw significant improvements in terms of processing time— up to a 90 percent improvement. Because processing time was reduced, report and fund price updates had a smaller impact on end-user traffic.
With respect to the network, the team realized a 99.98 percent reduction in latency between the production instance and old mirroring instance. "A 300 millisecond latency was reduced to just 40 microseconds," said Romanth. "This is a massive enabler in terms of introducing Synchronous Read Slaves without compromising user experience. Without InfiniBand, the traditional network card would be unable to harness the transaction log influx that is produced by the Fusion ioMemory cards." The new architecture has also extended the life of the SAN. By moving the databases off the SAN, application servers are given more I/O priority and greater performance across the architecture.
"The response from our clients to the enhanced service has been instantaneous, with many advisers reporting positive feedback about the increased speed of delivery and commenting on how it's saving time for them and their support staff," said Walton. "Delivering these improvements is just one of the ways Intelliflo continues to lead the field through innovation, enabling our clients to work with maximum efficiency."
When asked about future plans, the Intelliflo team is optimistic. "With the additional performance headroom that the Fusion ioMemory cards have provided, we don't need to worry about any performance constraints resulting from more client demand," said Romanth. "We are able to add additional feature sets with confidence."
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