At 7:30 PM on Thursday, the Spoon crew showed up to enjoy their last Yama supper. The waiting area was crowded with some diners dismayed that it would be their last time, while others were just finding out about the closing. At approximately 8:00 PM, we were finally able to get a table. To mask our disappointment that Yama was closing, we joked that Yama should fake a closing every week with the support they were receiving.
Before ordering, our Marketing Chair, Joon Cho, was able to dodge a spilled drink. In the usual Yama fashion, the waiters came to clean it up with their same joking and casual manner that many are so used to. You can tell that their diners love them, as we saw many of them hug and give elbow pounds to greet and say goodbye. Dari Seo ’16 said that Thursday was his fifth time eating at Yama!
We started our meal with the usual appetizers given to all diners—a great way to start a meal and chat with friends while waiting for food. After eating the pajun (pancake) and steamed mandu (dumplings), we each received our individual dishes: yachaebokum (farmer’s stir-fried), soondubu chigae (spicy broth with soft tofu and seafood) and ojingau bokum (stir-fried squid).
Eat a cupcake the right way by breaking off half the bottom and placing it on the frosting Photo by Kirby Barth
Make your chip bag stand up on itself by inverting the bottom and rolling it up a few times Photo by Marykate Surette
Put a straw through the tab on your soda to keep it from rising out Photo by Marykate Surette
Put eggs in a bowl to see if they're fresh: eggs that sink are freshest. Don't eat eggs that float. Photo by Parisa Soraya
Use oil to remove paint from skin Photo by Isabelle Chu
Eliminate garlic smell on your fingers by rubbing them with lemon juice, baking soda or stainless steel. Photo by Kristen Yang
Freeze coffee in an ice tray to avoid watered-down iced coffee. Photo by Kristen Yang
Cut soft cheeses with dental floss Photo by Kristen Yang
Use a hanger with clips to keep cookbooks open Photo by Isabelle Chu
Flip your toaster on its side to make easy grilled cheese Photo by Kirby Barth
Maximize ketchup cups by turning them inside out Photo by Gabby Phi
To eliminate cooking odors, boil water with cinnamon Photo by Christin Urso
To chill wine in 6 minutes, place bottle in a bucket of ice, water and salt Photo by Christin Urso
Dunk an Oreo with ease by sticking a fork in the frosting Photo by Kirby Barth
Freeze ripe avocados to enjoy year round, even when they're not in season Photo by Christin Urso
Keep bananas fresh longer by separating them and wrapping stem in plastic wrap Photo by Kirby Barth
Make scrambled eggs in the microwave Photo by Kirby Barth
Use an onion ring to make the perfect fried egg Photo by Kirby Barth
Take stems out of strawberries with a straw Photo by Kirby Barth
Binder clips keep kitchen sponges dry Photo by Kathleen Lee
Wooden spoon prevents pots from boiling over Photo by Kathleen Lee
Microwave a sponge with dish soap to keep it smelling fresh Photo by Kathleen Lee
Reheat pizza to perfection by microwaving it next to a glass of water Photo by Molly Krohe
Microwave two bowls at the same time by propping one up on a mug Photo by Lily Allen
I personally always order the soondubu chigae. The extra soft tofu is such a delight when paired with the broth that is not only hot in temperature, but also in spiciness. I sometimes find myself panting from the spice but find myself going in for more. I am definitely going to miss this dish.
However, when one door closes, another opens. We look forward to greet the new restaurant to take Yama’s place and cannot wait to sample their take on food.
You can read more about Yama’s closing from The Dartmouth.
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