Seattle boasts many international-themed restaurants. However, nearby Kent can compete with numerous family-owned, authentic restaurants. Kent's diversity has been highlighted in the top five of the most ethnically diverse cities in the United States (2024). This is not a surprise, with over 30% of the city's residents born abroad and high school students speaking 130 languages.
So many options
There are so many decisions and so little time! Southeast Asia (Vietnamese, Thai), South Asian (Indian, Pakistan), Middle Eastern, East Asian (Chinese, Japanese, Korean), East African (Somali, Ethiopian), Latin American, or Venezuelan – the list goes on!
A great starting point is the Kent Station Shopping Center, where you can grab a coffee and pastry from Dilettante Mocha Café. We enjoyed a latte but skipped the chocolates since a full day of dining awaited. Some recipes date back to 1976 when the first Dilettante Chocolates opened and then expanded to coffee options. Chashni Sweets & Kitchen Indian cuisine provided an outstanding dish, Butter Chicken. The chef slow-cooks the chicken, which really locks in the curry flavors. The spicy tomato and butter curry was rich and delicious. As the restaurant's name suggests, they also have a wide selection of desserts. Gulab Jamun is a popular Indian dessert, and it did not disappoint. The fried dough balls are soaked in a syrup redolent of cardamom and rose water. Milk is one of the key ingredients, and the manager drives to a farm in Tacoma to get the freshest milk possible.
For East Asian food, Musashis Sushi & Grill was wonderful. My favorite was the California Roll with shrimp, crab meat, avocado, and cucumber. The teriyaki plate of chicken skewers had a great spice mix.
Mix of Everything
If you are looking for a one-stop food extravaganza, then 99 Ranch Market is a must. They anchor the Great Wall Shopping Mall. The focus is on Chinese foods with the typical fare of noodles, rice, and delicious sauces. But best of all, the live seafood is amazing. This one is definitely on the list for a return visit.
For a refreshing beverage break, there is Mia & More Sugarcane Juicery. The coconut-based drink was refreshing, with just a little sweetness from the freshly squeezed sugarcane.
Leaving the Great Wall Shopping Mall, the next stop was the Tolt International Halal Market. They have fresh loaves of bread, nuts, and so many fresh pastries. All are prepared and processed under the Islamic guidelines of Halal. The market also offers Persian rugs and other homewares.
Family Cooking: Something Special
The highlight of the day was visiting with the Venezuelan family that owns Paparepas. We had a pleasant sit-down visit with the Carrero family, Juan and his wife Grecia (married for 31 years), and their son Juan Jr. Their daughter Gabriela (Gaby) works remotely from Miami, and the other son Luis was not in when we visited.
They started with a food truck in 2018 and then in 2019 went to brick-and-mortar in Seattle. They have since expanded to Kent and several locations on the Redmond Microsoft campus. And - they still have their food truck.
Arepas, thick grilled corn patties, are a signature food of Venezuela and Colombia and is eaten daily. I had one filled with shredded beef and cheese, but there are vegetarian options available as well.
Another new item for me was the Yuca Frita. These fries are the best when you dip them into one of their homemade sauces: cilantro, spicy cilantro, or curry. Yuca is the edible part of the cassava plant native to the Amazon Basin. By many accounts, it is healthier than French fries; a good reason to enjoy them!
After enjoying the Kent food scene, we will need to return soon to sample more of the vast dining options the city has to offer.
Paparepas Arepas Recipe
Courtesy of Paparepas
2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white cornmeal (such as P.A.N.®)
¼ cup vegetable oil, or as needed
Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.
Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.
Fill the arepa with ham, cheese, or your preferred option, and enjoy.
Editorial disclosure: food and beverages were generously provided.
Image Sources:
