Archive for the ‘onSavings’ Category

Just Around the Corner: Grandpa Thai

Tuesday, May 27th, 2025

After unwinding over a few drinks and a table of foreign foods with my friend Paolo at Grandpa Thai in Greenwich Village, I promptly decided to have my graduation lunch at the modern and chic establishment. Once the takeout boxes were packed, I reserved two tables for my famished family of ten. Grandpa Thai, a restaurant recently opened just around the corner from New York University, was an immediate standout during my frenzy of food reviews. Surrounded by bleak, uniform chains and fast food joints, the Asian-owned business’ unassuming front opens into a buzzing sit-down restaurant with thoughtfully designed interior, showcasing vibrantly-colored decor against neutral-toned furniture. It was the epitome of a visually aesthetic and polished eatery for friends and family alike. 

A variation of platters available at Grandpa Thai.

Although Grandpa Thai’s iced coffee and mango mocktail are the most popular picks for drinks, I selected their guava margarita. Each mixed drink can be made with or without alcohol, depending on the customers’ preference. We were suggested to try the Thai-based beer with the charcoal grilled pork, as the drink was described to be unlike beer found in most convenience stores. Paolo sipped the sweet beverage, mind-blown at the unique twist on a seemingly American drink.

My Instagrammable Guava Margarita.

“The Thai beer was very sweet and flavorful, which pairs perfectly with the signature charcoal pork. This appetizer had a smokey flavor and was very juicy. It was undoubtedly one of the best pork items on the menu,” Paolo raved after finishing the plate.

The pork bites were served with a small salad and sour dressing, composed of broccoli, corn, and tomato. My only complaint was the lack of salad, as the meaty dish could be complemented with steamed vegetables or a side of rice. 

The sizzling, grilled pork bites were my personal favorite.

Unsure what to select next, our waitress informed us of the favorites among patrons: the sizzling chicken pot, the Thai style spicy chicken, the Hong Kong curry, the spicy red curry rice, the popular pad see ew, the laka style seafood noodle soup, the cheese-baked rice spaghetti, and the deep fried chicken wings. My family, upon visiting, spent ten minutes simply selecting their singular entrees. There was a plethora of choices for all individuals. Considering the afternoon was young and lunch just began, we opted for the safest option.

“The classic fried chicken wings was another top tier menu item. The skin was crispy, juicy, and flavorful,” Paolo happily commented. “They were seasoned all the way to the bone. I only wished we placed another order. I could’ve eaten so many of these.”

The oh-so-crispy classic deep fried chicken wings.

To share, we placed an order for the mini seafood hotpot with spice. The soup was served in a small, rustic bowl with beautiful side plates. The Thai red curry fried rice arrived shortly after for our quick consumption. 

“I loved the seafood hotpot. Its broth was steaming-hot and sour, similar to a tom yom soup or spicy sinigang. I noticed a very wide variety of seafood in the broth,” my friend reviewed. “I thought the red curry fried rice was seasoned perfectly. It had lots of shrimp and mussels. It was a perfect staple in the overall meal.”

Paolo helping himself to a serving of the spicy seafood hotpot.

I often have difficulty leaving a meal with savory seasonings lingering on my palate, which almost inevitably leads to enjoying several pastries or sweet treats. Our choices for the evening were banana roti with condensed milk and baked pineapple bun.

“The pineapple bun was pretty soft and fluffy. The pineapple crumble on top was perfectly sweet,” he commented. “I like how special the desert roti was, since it’s normally served with seasoned curry. The roti was very crumbly and filled with a smooth banana paste, which paired nicely with the sweetened condensed milk drizzled on top.”

Southeast Asians tend to love mangoes and coconut flavors, which were not uncommon at Grandpa Thai. The well-beloved mango sticky rice was the last platter for lunch before my rush to catch a bus to work at the United Nations.

The elegant gilded bowl of diced mangoes and coconut sticky rice.

“The rice had a very tame coconut flavor that was not too overpowering. The mango slices were so fresh and perfectly sweet,” were Paolo’s final notes.

I emphasize that Grandpa Thai is on my top three favorite casual sit-down eateries for students, young professionals, and friends, especially when they’re in need of a savory meal and speciality drinks. Partnered with the Campus Clipper, the Asian-owned business is offering a student discounts to patrons that present the coupon below with their valid student ID.

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Just Around the Corner: Amorino

Sunday, May 25th, 2025

During a hectic school year and chaotic time, sometimes the best debriefs and stress relief is done by venting with your friends while enjoying a cone of ice cream. My good friend Marlie and I had a much-needed catch up, as her personal life has been quite a story this year. Juggling finals and maintaining a healthy mindset during a tumultuous year is difficult on an empty stomach. She deserved the best desert. Ice cream wouldn’t suffice, but gelato would. I took a brisk walk from my apartment to meet my dear friend at Amorino, known for their beautiful artwork in gelato creations. The homey dessert spot is just around the corner from several college campuses, as they have a variety of locations accessible to students and young professionals alike.

Each flower cone is crafted by the staff from behind the wide display of flavors.

We ordered two handspun milkshakes for sipping on while we swapped stories. Customers are allowed two flavors when creating their custom drink. I opted for salted caramel and hazelnut, while Marlie craved an entirely different taste: lime and basil sorbet. 

“The lime and basil shake had a very strong basil flavor, which was well complimented by the citrus from the lime. I drank the entire thing by the end of our chat,” Marlie stated. She happily drank her beverage, while I grimaced at the thought of her selection of scoops. 

Every individual has their own unique palate. Thankfully, Amorino caters to a wide gamut of tastes. I have a sweet tooth and I often gravitate towards chocolates or sugary menu items. My salted caramel and hazelnut milkshake did not disappoint. The thick consistency was exactly how I wanted, helping retain the drink’s ice-cold temperature. A runny milkshake was not on my list of items to enjoy on a late May day. 

The two of us shared a custom crepe, consisting of any three flavors of our choosing. After much speculation, we selected a simple vanilla, stracciatella, and dulce de leche combination. The teeth-chattering gelatos blended beautifully in each bite, especially with the warmth of the fresh crepe. A generous drizzle of nutella truly sealed the desert.

”I thought the crepe was very filling. It was so fun to pick the flavors all on your own and watch them create it for you,” Marlie happily commented. “I normally don’t eat crepes, but I might moving forward!”

I placed an order for a chocolate cone, not to be confused with the signature cone. My gelato came with a rich chocolate dip at the bottom of the crunchy, golden brown cone. The traditional cone is served with a perfectly intact, hand-selected macaron. Marlie ordered a signature cone with tiramisu, vanilla, coffee, and caramel.

A close-up on my four flavors in this chocolate flower cone.

“The tiramisu wasn’t too strong in its coffee taste. It had smooth flavors and tasted just like the real deal! My vanilla scoop was simple, but not forgettable! The coffee had a rich flavor, which was strong but it didn’t overpower the others. I thought the caramel was not too sweet, not too salty, but just right,” Marlie reflected.

Marlie happily shows off her signature cone.

The gelato cones were created by the talented staff to resemble a flower, which was the most Instagram-esque desert I’ve had in the city. I appreciated the authentic craftsmanship behind each cone made in-house. The deep chocolate, subtlety sweet hazelnut, creamy blueberry cheesecake, and light coconut scoops were each inviting in their own ways. The multitude of flavors in a stunning singular cone is what makes Amorino stand out from other locales.

In my eyes, gelato is a delicacy. Amorino’s aesthetically pleasing charm and special take on the Italian desert was precisely necessary for my afternoon chat with Marlie. I would happily stop by for another four scoops, milkshake, and crepe. Students eager to try the unique flavors and adorable presentation at Amorino are encouraged, as the establishment has partnered with the Campus Clipper to offer a discount when the coupon below and valid student ID are presented.

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Just Around the Corner: Eva’s X Cinco de Mayo (Eva’s Kitchen)

Monday, May 12th, 2025

There is one particular dish I often find myself craving after a tumultuous week, or when I need a serious mood-booster: birria tacos. I often travel to visit my friends at Penn State, Georgia Tech, and the University of Maryland. Every college has a designated spot where students seek out cheesy birria tacos and consumé, yet I had not found my own local spot until recently. My friend Paolo and I visited Eva’s Kitchen—as it is labeled on Apple Maps—a small eatery established to promote real ingredients and real food for its customers. The establishment, also known as Eva’s X Cinco de Mayo, is one of many locations, though the site I visited was just around the corner from New York University. 

The chilled horchata beverage was simply sweet!

The eager staff suggested we try their specialty beverages, made in-house. We practically chugged two large, chilled horchatas. This semi-sweet drink is typically a combination of rice, vanilla, and cinnamon, which makes it a staple for any savory meal. The front display showcased an assortment of desserts to pair with their drinks, such as the protein brownies, protein carrot mini muffins, vegan protein cookies, and regular carrot cake.

Our first platter for the evening was the Mexican Chipotle Plate, composed of grilled steak, chopped onions, Mexican rice, black beans, guacamole, cilantro, pico de gallo with chipotle sauce. This heavy meal was served with tortillas on side, truly making it worth every dollar spent.

Paolo devoured the Chipotle platter before I could take a good picture.

”They are very generous with the overall portions, but surprisingly extremely generous with the steak. It was spicy and savory, and the sauce on top had a nice kick. Each bite was loaded and exploding with flavor,” Paolo noted.

My main entree was the chicken enchiladas on green sauce with rice, black beans, sour cream, tomatoes, onions and lettuce. Although a little messy to work with, this dish was exceptional. I enjoyed the mixture of textures, ranging from the soft beans, the fresh and crunchy vegetables, the heaping pile of light sour cream, and the juicy, tender chicken.

The corn-tortilla nacho chips had a conglomerate of ingredients, like melted muenster cheese, a large dollop of soviet cream, diced tomatoes, sliced jalapeños, black beans, and powder cheese. These were incredibly filling and delicious throughout. Sometimes nachos from other eateries get soggy, but we ate these quickly and the chips retained their crunchy texture.

We squeezed lime onto the birria tacos for an extra hint of flavor, though the tacos didn’t even need it.

“The chips were nicely seasoned like chipotle chips! There were lots of delicious toppings and overall very filling. I would say this is a safe option for everyone to try, even for picky eaters,” Paolo reviewed, as he finished the layers of nachos.

But the star of the evening was the birria tacos, which were incredibly rewarding after my long day at the United Nations. My fellowship with my school’s disarmament institute was mentally difficult. Indulging in hot, toasted, cheesy tacos, oozing with juice and seasoning, was exactly how I needed to end the long day.

“The tacos were crispy on the outside and the meat was soft and tender. The consumé was delicious and paired perfectly,” Paolo commented. “I don’t think I left an ounce of it left. I drank it almost like soup.”

Although Cinco de Mayo has passed, Eva’s Kitchen serves food year-round, best recognized for their horchata and birria. Paolo and I highly recommend visiting for affordable, spiced entrees and loaded nachos. For students hoping to try their wide selection of food, the restaurant has agreed to partner with the Campus Clipper to offer students a discount when they present the coupon below and a valid student ID.

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Just Around the Corner: Mokamo Coffee House

Saturday, May 10th, 2025

Aidann Gia Bacolodan, Pace University

The quiet and calm interior of Mokamo cafe during work hours.

Contrary to popular belief, finding a late-night study spot in New York City is not a simple endeavor. I began studying for my final exams this week, a grueling process that requires caffeinated drinks, reliable outlets, and comfortable lighting. A few of my favorite on-campus locales are laptop-free after the workday ends, while others close as early as lunchtime. As I write this cafe review as a means to procrastinate from working on a final paper, I sit in Mokamo Coffee House for the third time in the span of ten days. The knowledgeable, kind staff welcome me without fail every visit. Each friend I bring is incredibly impressed with the eatery’s specialty crepes. I pour over my notes, rewrite my essays, and drink imported coffee for hours, until the coffee house closes. By then, my work is complete and I can walk home on a full stomach. Mokamo is a Yemeni and Turkish cafe, just around the corner from New York University, making it a hub for undergraduates during finals week and a gathering spot just before graduation.

The pristine glass display, encasing an abundance of pastries and small dishes, is quite unlike any other. I read the small signs placed in front of the various plates: beef puff pastry, chicken puff pastry, spinach quiche, chicken quiche, smoked turkey bread, cheese danish, sweet caramel cake, biscoff cheesecake, and pistachio cheesecake. Paolo, one of my busiest friends, agreed to spend the afternoon tasting a few of the assorted items, so long as we could do work after. 

We sifted through the crème-colored board behind the register, which presented an extensive list of beverages and eats. A few to name were the fettuccine crepe, strawberry crepe, pumpkin latte, mocha latte, salted caramel latte, lotus latte, lavender matcha latte, salted caramel latte, and the sabaya, known as a traditional yemeni pastry. Many of these I have never encountered at a cafe, highlighting just how unique and special the establishment was.

The beautiful latte art for the hot mocha is unlike any I had seen before.

After much deliberation, we drank a hot mocha latte and an iced pistachio latte to energize us for a cram-session. As someone who normally strays from having anything pistachio flavored, I enjoyed the chilled latte with its subtle nutty flavor and notes of salty goodness. The vibrant-green latte stood in a tall crystal glass, imitating the facade of an iced matcha. Within ten minutes, my drink was reduced to nothing and only a sage-green froth remained.

“The mocha had a sweet chocolate taste, not heavily bitter or dark. There was a cool latte-art design, probably the most unique presentation of a latte I’ve had,” Paolo said. “I would recommend it to those who enjoy a hot chocolate, but need a pick-me-up to get through their work. It was definitely thicker than most lattes.”

To follow, our hearts were set on the New York cheesecake, honeycomb bread, and chicken quiche. The creamy slice was just as cheesecakes should be. A dollop of cream sat atop a thin layer of cherry-red icing, with a simple blueberry for decorative measure. Each smooth bite melted as I indulged in the richness of the dessert. The honey bomb bread was a new delight, best described as a balanced mix of savory and sweet. The drizzled honey glaze and sprinkled sesame seeds enhance the texture of the bulb-shaped dough and the light-cream filling. The Adeni chai pairs perfectly with both of the platters.

”I ordered the chicken quiche and it was so good, probably my favorite! It filled me up with its flaky crust, the soft and piping hot center, and the golden brown exterior,” Paolo reviewed.

The honeycomb bread, New York style cheesecake, and iced pistacho latte arranged for an afternoon study session.

One dish that piqued my interest was the Dubai chocolate crepe, inspired by viral, crunchy pistachio delicacy from social media. I confidently declare this dish to be my favorite dessert in all of New York City, as it brings together the velvety texture of a classic crepe and the bold sweetness of the internet-famous chocolate in a singular bite. 

“I can’t stress this enough for others to listen to me, but customers cannot leave without trying this. The Dubai crepe is absolutely wild,” Paolo echoed my remarks. He happily finished the generously-sized plate as we began to pour over our notes and revise for the last week of school.

The fan-favorite Dubai chocolate, toasted chicken quiche, and Adeni chai in a pot.

Each decadent dish and delicious drink of the afternoon were highly satisfying and memorable picks. Since our initial visit, Paolo and I often spend late-night study sessions at Mokamo Coffeehouse. The convenient closing hours allow students to linger within the well-lit and laid-back environment far after the sun sets. For patrons curious to try a new cafe, Mokamo is an underrated establishment situated blocks away from New York University. Their unique desserts are worth the walk, particularly the Dubai chocolate crepe. The coffeehouse has partnered with the Campus Clipper to offer students a discount when they present our coupon and their valid student ID.

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Just Around the Corner: Love Mama

Thursday, May 1st, 2025

Aidann Gia Bacolodan, Pace University

Living in the heart of New York City—the complex, diverse borough of Manhattan—offers opportunities to taste a plethora of flavors from cultures spanning the globe. I often feel that I indulge in foods of the same regions: American, Mediterranean, and Italian. Although I do love these favorable staples, my palate craves more spice and tastes reminiscent of home. Marlie, a close friend and peer of mine, and I spent our lunch exploring the wild and unique platters at an Asian-fusion locale. Just around the corner from the New York University campus sits Love Mama, an establishment I now claim as one of my top five favorites spots in the city. I find this hidden gem to be the most memorable and delicious out of the affordable, casual, sit-down spots. Other comparable food vendors lean on the expensive side, or their dishes simply match their low prices, but Love Mama is inexplicably inexpensive for their quality level of food.

To start, the friendly staff placed several pieces of roti planta, which were crispy fluffy roti dough and lentil dipping sauce. I found this appetizer as airy, crispy on the outside, and truly healing. I needed that roti more than I knew. I devoured each bite, especially because of the complimentary dipping sauce, memorable from its vibrant yellow color and sweet after taste.

The most heavenly piece of roti I have ever consumed, and its light dipping sauce.

A classic plate of colorful pad thai served us well, showcasing an abundance of greens, onions, and protein. I happily noted the pad thai’s sweet radish, egg, chopped chives, bits of beats, roasted peanuts, fresh lime juice, and paprika. 

The charcoal-grilled Malaysian chicken satay shish-kebab was marinated in cumin, smoky seasoning, and a peanut sauce. This platter was incredibly savory, which paired well with the northern Thai-style papaya salad. The side dish constituted of freshly pounded papaya, sliced carrot, roasted peanuts, diced tomatoes, and a fresh lime dressing.

”The papaya salad was refreshing, it was the perfect crisp palate cleanser between the heavier dishes,” Marlie noted as we consumed our filling spread. “Across the board the meat was very well seasoned and cooked.”

To the left are the chicken kebabs, paired with the papaya salad seen on the right

A red curry was presented shortly after our previous platters, characterized by its freshly pounded red chili paste, egg plant, bell pepper, long beans, and fresh basil leaves. Typically, I don’t order curry. I find its flavor to be catered towards other food connoisseurs, as it’s an acquired taste. In this case, it was a kitchen order sent to change my mind on the dish entirely. I didn’t know I could enjoy a curry the way I had. The mixed soup was warm, flavorful, and necessary for recovering from the tumultuous week.

”The Thai red curry? It was so good. So good.I recommend eating it with the roti, which was top notch,” Marlie raved. “You can taste the differences in spices in the different types of cuisine, but they all blend very well together.”

The midst of Marlie and my stuffing-our-face afternoon.

A mango sticky rice finalized our afternoon, emboldened by its lovely sweetness and sesame topping. It was a simple desert: a juicy, sliced mango set atop a bed of rice soaked in a sugary concoction. The elegant presentation only enhanced my experience at Love Mama.

“As for the mango sticky rice, it was very good! Even though I was bloated and completely full, I still had room for the sticky rice which was the perfect end to lunch. It balanced out the intense flavors, so the unique, pungent flavors didn’t linger afterwards,” Marlie commented on the desert.

“I found the service  to be excellent and the dishes altogether worked nicely,” Marlie concluded her thoughts. “These dishes were versatile, you could mix and match them but they still harmonize!”

I would come to Love Mama on a weekly basis, if my schedule at Pace University permitted. My two main takeaways of the day were the unforgettable, piping hot, roti starter and the beautiful bowl of red curry with white rice. I fully intend on taking my parents to try this blend of Asian cultures in a singular spot. For those in search of a well priced authentic Asian-fusion experience, look no further than Love Mama. For New York City students, bring a valid university or college ID for a worthwhile discount!

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Just Around the Corner: Orion Diner and Grill

Monday, March 17th, 2025

Aidann Gia Bacolodan, Pace University

I had never heard of Black Forest cake, a german layer cake composed of cocoa powder, cherries, and whipped cream, until my close friend Amanda abruptly squealed upon reading its name on the menu at Orion Diner and Grill. Apparently, she has failed to find her favorite dessert in Manhattan time and time again. As fate would have it, the quaint establishment we would be spending our evening in had it as one of their specialties. The Orion Diner and Grill, situated just around the corner from Baruch College, serves as a casual, sit-down restaurant for individuals from all walks of life, including famished college students.

The nighttime exterior of Orion Diner and Grill.

Diners welcome a feeling of nostalgia, friendliness, and comfort, emitted through their wide selection of foods and laid-back environment. Orion was no different. Amanda and I immediately sat in a cushioned booth, ready to order two classic milkshakes, a platter of mozzarella sticks, and a heaping portion of fried calamari. The two of us agreed that diners would never go out of style, and could always be a haven for reliable, delicious, hot meals. Our filling appetizers proved us right, arriving promptly and piping-hot to our table, served with generous sides of marinara sauce and lemon slices. The chocolate and vanilla milkshakes were creamy, smooth, and slightly sweet—all necessary traits for a beverage meant to wash down a three course meal.

Our vanilla and chocolate milkshakes to start!

“The calamari rings get bonus points. They’re my favorite,” Amanda reviewed. “For the mozzarella sticks, the ratio of breading to cheese is immaculate. Such a great cheese pull!”

After devouring our first plates, we decided to place an order for a cheeseburger with a side of curly fries and a chipotle chicken wrap with onion rings. Our main courses were served by a sociable waiter, eager to chat and make conversation. The crispy, golden brown curly fries were a diner staple. My cheeseburger had fresh tomatoes, leafy-green lettuce, and a soft brioche bun, which was perfect for a hearty dinner. Amanda had no leftovers of her wrap, and was visibly content with her meal.

A close up of our main entrees: a cheeseburger and a chicken wrap

“The wrap had a great portion size. The chicken was juicy and tender, pretty much cooked to perfection,” she reflected. “My meal paired well with the onion rings. Definitely a ten out of ten for those!”

Lastly, we wrapped up our evening with a caramel sundae and slice of Black Forest cake. My caramel sundae was rimmed with whipped cream and a chocolate drizzling, perfected with a warm brownie-like, chocolate, nutty base. The differences in texture between the various elements of the dessert kept the dish enticing and appealing. I preferred it over the Black Forest cake, though Amanda had a different opinion.

“I was so excited about it, because nowhere else in New York City has it,” she eagerly noted. “The portion slice was absolutely huge! There was a good amount of cherry, with a perfect ratio to the cakey portion.”

Our favorite aspects of the restaurant were the classic diner atmosphere, a plentiful menu of more than traditional American dishes, and the unique Black Forest cake. Amanda expressed a keen interest in returning solely just for her favorite dessert part. I’ll be back to try their selection of Greek foods! Overall, the Orion Diner and Grill is a great choice for casual dining after a long day of classes and office hours, especially with a group of friends. Thankfully, the establishment has partnered with the Campus Clipper to offer students a 15% discount when they present this coupon and their valid student ID.

The Campus Clipper coupon for Orion Diner and Grill. Valid with Student ID.


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Just Around the Corner: Colomba Cafe and Bakery

Saturday, February 15th, 2025

In between my classes, I wandered into Colomba for a quick and filling brunch—which is exactly what I got. This small business, situated not far from the New York University string of buildings in Greenwich Village, serves a variety of pastries and sandwiches to customers, alongside their unique menu of beverages. Ranging from drip coffee made from La Colombe’s beans, to lesser known flavors, like their limited edition, bright-purple taro latte. All students can find their cup of tea here, especially when the baristas are more than happy to help and have a high-spirited chat over the counter. Colomba Cafe and Bakery is just right when one needs to unwind, curl up in a chair, with a hot chocolate and a book, or if they’re running late for class and are seeking a quick bite.

A look into Colomba’s simple, welcoming environment.

Inside the quaint establishment were a few tables and chairs, some more eclectic in color and material than others. Their cliente ranged from hungry, on-campus college students to business professional regulars. Many of them have built a rapport with the baristas, engaging in continued small-talk about their studies, friends, and complicated little lives. It was a wonderful communal space to sit in, even if it’s just to watch others socialize and smile. One of the baristas, Garrett, helped me for the majority of my late breakfast. He seemed to know many of those standing in line, hopeful for their daily pick-me-up in the form of espresso and milk. 

I started with two drinks: an iced taro latte and a hot chocolate, both with oat milk. The taro drink was a deep, royal purple, which was initially unsweetened, but fixed with the simple syrup provided at the self-serve counter. It was unlike any latte I’ve had previously. It was unlike ube, but definitely resembles an authentic, earthy, taro taste. Meanwhile, the hot chocolate was warm enough to drink—not scalding hot to the point where I burn my tongue and all food is ruined for the day, which often happens at other cafes in the city. This cocoa was not overly rich, sweet, or heavy. It was just enough for a sugary start to my day, with a layer of foamy and frothy goodness sitting atop. 

Garrett recommended the “parm sandwich” and breakfast croissant with ham and cheese for my meal, to which I indulged in. It was toasted for me and served on coffee-brown cardstock trays, lined with vibrant, yellow paper. The sandwich consisted mostly of a thick bed of arugula between two pieces of thick, chewy, white bread. Thick slices of mozzarella, prosciutto, and tomato fit perfectly into my breakfast, with a generous helping of olive oil slathered onto the classic baguette. The flakey, buttery croissant paired nicely with the salty, gooey yolk of my overeasy egg. The ham was a necessary and filling addition of protein. I was just able to order two desserts before taking off for my international relations class. 

My spread of delicious goods for the morning.

A little golden brown teddy bear stared at me through the display case, with chocolate decals in the form of a smiley face and buttons. I had to have one—so, I did! The madeleine-like treat has crispy edges and a moist, sponge cake texture. It was slightly sweet, unlike the black and white cookie I ordered. This dessert was much larger, which made it worth the price. The white frosting had a lemon flavor. The dried dark chocolate was velvety and sickly sweet. I enjoyed the cookie itself: dense, yet still airy and soft texture. Out of all the different delectables I sampled, I favored the teddy bear and hot chocolate the most.

The little golden brown bear that caught my eye.

Colomba Cafe and Bakery is a notable stop for university students within the area if they need a coffee to-go, or a wide selection of baked goods for a chat with a friend. Papa Pascel—the owner’s name. according to Garrett—had partnered with the Campus Clipper to give students 20% off their purchase with the coupon below and their valid student ID.


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Just Around the Corner: Kalye

Tuesday, February 4th, 2025

Aidann Gia, Pace University

I moved to the United States at eighteen months old from an urbanized, mountainous city named Baguio, located on the largest island in the Philippines. I’ve resided just north of Annapolis, Maryland since, attending mostly predominantly white institutions. I am currently a senior at Pace University, surrounded by peers with skin tones that do not resemble mine and cultural experiences that do not align with my own. To be surrounded by individuals that understand the same language, feel music that resonates with my collectivist values, and eat foods that resemble common suppers at grandma’s. Finding Filipino cuisine isn’t terribly difficult, as Little Manila in Queens flourishes and the Jollibee franchise grows throughout the city. These spots, however, lack the essence of fine dining and occurence of basking in all the senses a meal can offer. The elements I deemed necessary for an optimal dinner as a homesick first-gen college student were all found in Kalye, an Asian owned establishment within walking distance of my college campus. 

The dimly lit interior of Kalye, with projections of old Filipino films and small gilded table lamps.

Kimi, my close friend, ventured with me to try out their selection after our last class. She identifies as Chinese American, with some rudimentary knowledge and cultural appreciation for Filipino foods, but was ecstatic when I invited her to dinner.

“The space was very cozy and homey. The lighting was not harsh, which I loved. They were playing Filipino movies on a projector in the back which added a unique touch to the vibe of the restaurant,” Kimi noted. 

Although just a small touch, the restaurant presenting old films with movie stars of bronze complexion and jet black hair elicited an indescribable euphoria within my body. Modern gilded lamps illuminated the dining space, cascaded an ambient glow throughout the room. The walls exhibited drawings of caricatures and quotes written in Tagalog, strewn across the entire establishment. We settled in quickly and found the menu to immediately entice us. 

To start, we placed an order for two drinks. An ube-horchata mocktail was served with a smoking cinnamon stick, placed delicately between ice cubes. The drink was heavy on the ube and left a thin film covering my tongue in the sweetness of the ube yam. The Darna cocktail encapsulated a mix of tequila, mezcal, guava, agave, aperol, lime, thai chili, club soda, and glitter stars. Both had a gorgeous, vibrant-colored presentation. 

Our Darna cocktail and ube-horchata mocktail.

We selected two appetizers: a traditional platter of pork lumpia and bowl of laaing. Lumpia is essentially crispy spring rolls stuffed with minced garlic and a sweet pork filling. The six pieces and complementary sweet chili sauce served were the staples of the evening. This bowl of laaing was comprised of dried taro leaves and coconut milk to create a dip for the side of pita chips. 

”The laaing with chips was so addictive. I couldn’t stop eating it. The salty chips with savory dip and spicy chili is a great combo,” Kimi raved. “The lemon adds to its very unique flavor. The coconut taste was delicious.”

The laaing with chips (left) and pork lumpia (right).

For our main courses, Kimi ordered the mushroom sisig, a vegetarian take on the Filipino classic pork sisig. An assortment of diced mushrooms and a mix of chickpeas was placed on our table, alongside a large scoop of plain rice, as the intensity of onions and peppers did not subside quickly. 

Kimi took notes, “The mushrooms were well-cooked and not overly chewy. It’s a very savory fish.”

To my surprise, family-sized lechon was on the dinner menu. Of all Filipino dishes in existence, this was my favorite. It is served at every thanksgiving my family hosts, with elated cousins, aunts, uncles, and godparents devouring handfuls of rice and pork, with banana leaves replacing typical ceramic dinnerware. A wave of an unfamiliar emotion came over me as it was brought out on a woven plate. The incredibly fatty, tender, juicy chunks of pork melted in my mouth, perfected by the sweetness of mang tomas, a thick, brown sauce made especially for lechon. 

The beautiful displays of mushroom sisig and pork lechon.

Our last dishes were a portion of ube ice cream and a mango float. The smooth bright-purple ice cream was topped with little slivers of white jelly and a sea-salt taste. I preferred this dessert, while Kimi favored the mango float. Frozen mango slices, sandwiched between two layers of mango ice cream, sat on a base of graham crackers in this final dish. To the side was a dash of cherry compote, a pleasant surprise for my evening companion. 

A seemingly petite portion of Kalye’s mango float.

“Around 7:30 they started having live music which elevated my dining experience and made the space more fun. The waitress was very informed when asked questions on the menu and the service was quick,” she reviewed. “Overall my experience was very positive and I’d love to go back for one of their Sunday drag brunches.”

I had two major takeaways from the night: a.) this small hidden gem of a restaurant can be one of the safe havens that I can look to when I am in need of familiar language, food, and faces b.) the restaurant was filled with people of all ethnic backgrounds and was enjoyable for anyone who was willing to try new foods, music, and atmosphere. Thankfully, Kalye (Rivington St.) has partnered with Campus Clipper to give students 20% off when they show their valid student ID and the coupon below.

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Just Around the Corner: Ambo

Tuesday, February 4th, 2025

Aidann Gia, Pace University

Indian cuisine is one of my favorite foods, particularly when the school season has been droning on and academic work has grown tedious. I typically take the New Jersey transit or the PATH train to Hoboken for affordable, quality dishes. This is not always a feasible option for me when I crave garlic naan, considering I’m a student in the financial district of Manhattan. Ambo, a fast-food Indian eatery, stands by the New York University campus, which is much more convenient to travel to compared to crossing state lines. Marilisa, one of my close friends from school, and I ate a simple, but delectable lunch at their establishment. 

The simple storefront display, showcasing their quirky chalkboard menu to customers.

The vegan samoas had a chewy, doughy exterior with peas and an easy-to-eat textured center. The garlic naan, packaged in foil to keep hot, was adorned with minced garlic toasted into the bread and layered butter. The dark, golden brown bottoms added a crunchy texture to style soft tops.

I ordered a bowl of marinated chicken, mashed potatoes, basmati rice, seasoned chickpeas, and assorted chopped vegetables. The soft, surprisingly sweet potatoes seemed to melt in my mouth. A heaping portion of slightly spicy turmeric rice paired nicely with the bed of chickpeas, along with the bitterness of the diced tomatoes. The chicken stood out as the strongest contender in the match to be the most powerful flavor. It was soft, well-cooked, and deeply marinated in a savory sauce, with biryani dressing drizzled on top. Marilisa, on the other hand, selected a falafel bowl with eggplant dip and plain rice.

Our noticeably different lunch bowls, alongside our foil-wrapped samosas and garlic naan.

”I think the chickpeas were nice with the sweet mango chutney. The potatoes with—I think turmeric—elevated it nicely. The cucumber raita was definitely classic and refreshing,” she noted.

To cleanse our pallets, we enjoyed the creamy and sweet house-made alphonso mango lassi. If I had to suggest one item that anyone would enjoy, it would be this sugary bottle of energy. I personally am not a mango fan, yet this rich, luscious beverage would be the main reason I return to Ambo. 

The multitude of candies and treats available for purchase on exhibition.

Marilisa voiced her final thoughts, “Prices are really good for the amount of food they give you and great quality. A nice spot for 1-4 people to sit and eat. Cutely decorated and has great variety!”

One of our main takeaways of the restaurant was that it served delectable, authentic, simple Indian food in an area geographically in proximity to our school. The prices were student-friendly with the offered discount and the location wasn’t packed with people, allowing us to get our food in a timely manner. We enjoyed the smooth mango lassi the most, but also found great enjoyment in the bowls themselves. I would return for their chicken shawarma, though I would try out the tacos instead.

The quaint establishment is home to shelves of foreign candy, a kitchen of well-balanced meals, and seats full of happy, stuffed customers. Ambo is offering students a discount when they present the coupon below and their valid student ID.

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Just Around the Corner: Dim Sum Palace

Thursday, December 5th, 2024

By Aidann Gia

We found the place to be a modern Chinese restaurant with soft lighting and a warm ambience.

As an Asian American student, I often find myself feeling homesick and longing for the flavors that defined my childhood. Dishes with notes of chili sauce, sesame oil, or other familiar ingredients in a warm and comforting meal instantly take me back to the halcyon days of my youth. Now that I’ve moved to New York City, hundreds of miles from my grandmother’s kitchen, I’ve been on a quest to rediscover those nostalgic flavors in local restaurants. For those brisk, harsh-weather days when Pace University students would rather not trek to Chinatown, there’s a perfect spot nearby: Dim Sum Palace.

We perused the lengthy menu for a while before finally deciding on our evening meal.

Fellow student Kimi Debarger-Gestring and I spent our evening exploring the menu at Dim Sum Palace, selecting familiar comfort dishes and venturing into plates we’d never tried before. Conveniently located on Williams Street, just a short walk from our university dorms, the restaurant stands out with its glowing neon lights and warm interior. Inside, a modern arrangement of tables and fish tanks welcomes customers. The lighting is soft and soothing, creating a calming atmosphere. The baby-blue fish tanks, filled with eels, king crabs, and a variety of other sea creatures, added a unique touch. We even watched a staff member carefully retrieve a king crab from one of the tanks—talk about fresh food!

Kimi reflected on atmosphere, stating that the “overall aesthetic was very clean and put together, especially with the bright lighting.”

As we settled in, we couldn’t help but admire the ambiance. The gentle murmur of a diverse crowd and the soft clinking of teapots made the space feel lively yet relaxing. While the restaurant featured a modern vibe, it still felt authentically Chinese. It wasn’t overly formal—perfect for a hearty dinner after a long day of classes—though the waitstaff were impeccably groomed and uniformed, exuding professionalism. The menus offered a wide array of delectable options, leaving us both delightfully overwhelmed. 

Our drinks and first course!

To start, I ordered a hot chrysanthemum tea, served in a glass pot perched over a candle flame. It was perfectly brewed—neither bitter nor over-steeped—with a subtle sweetness and floral notes that made it irresistibly soothing. We enjoyed it so much that we ended up drinking three pots! Kimi opted for another drink, Mai Tai, which she described as perfectly balanced—not overly strong with alcohol and delightfully fruity. It was the ideal complement to the warm flavors of the meal to come.

Our first course featured two flavorful starters: cold sesame noodles and mini sliced cucumbers with spicy Szechuan sauce. Both dishes had us eagerly diving in, their bold flavors setting the tone for the evening. The refreshing crunch of the cucumbers paired perfectly with the rich, oily noodles—a great way to begin the meal. Our main courses arrived shortly after. Kimi chose the Buddha Delight dumpling and spicy fresh mushroom dumpling, both vegetarian-friendly options that suited her dietary needs. 

Our main course!

Meanwhile, I opted for a mix of shrimp dumplings, chicken dumplings, pork shumai, and shrimp shumai. The steamed traditional Chinese shrimp dim sum had a soft, delicate wrapping that allowed the seafood filling to shine. The shumai—both the shrimp and pork varieties—were hearty and flavorful, leaving me surprisingly full after just a few pieces. When paired with soy sauce and the cold sesame noodles, the dumplings made for a satisfying combination. My favorite dish of the night was the pork shumai, while Kimi’s top pick was her spicy mushroom dumplings.

“I think as someone who is Chinese and vegetarian, this was a great experience!” Kimi shared. “Oftentimes, I struggle to find Chinese restaurants with multiple options for me, but this place had four different vegetarian dumpling options—and that’s not counting the dishes we didn’t order. The interior of the restaurant felt modern and classy, and it reminded me of the Chinese restaurants I grew up visiting back home in California. I’d happily come back, especially to try more items!”

An array of sweet treats.

To end the night on a sweet note, we ordered taro buns and egg tarts, both of which were unforgettable. The taro buns were light purple, beautifully designed with swirls baked into their dough. They had a subtle taro flavor, incorporated into a soft, cakey, sweet dessert. The egg tarts, one of my personal favorites, had a flaky, crispy crust and a creamy, gooey filling. I may have eaten more than I care to admit!

The desserts alone—especially the egg tarts paired with tea—make Dim Sum Palace worth a visit. Overall, the meal was a delightful experience for both of us, especially as Asian American college students seeking flavors that connect us to our cultures.

Use this coupon to receive a discount the next time you visit!

Dim Sum Palace is offering students a 10% discount when they show their valid student ID and our Campus Clipper coupon!

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