The Falso Philly Cheese Steak & Bubble Tea Drinks

I ordered the $ 9 kimchi Philly. It was surprisingly delicious. The kimchi wasn’t too overpowering, but it was definitely there. The bun was nicely toasted. The only complaint I had was it was a bit salty and a bit messy to eat. I guess that’s two complaints. I would have it again or would try the Geisha Philly next time.

I was a little bit sad that they don’t seem to do the kimchi cheesesteak anymore as I’m a bit of a kimchi hound. I wanted more vegetables than the classic had on it so I went for the Geisha, which as Marc mentioned is topped with cabbage, daikon, nori, bonito flakes, wasabi mayo, and teriyaki.
I was quite happy with it. Everything tasted fresh and the beef was high-​quality. I’ll definitely be giving it another shot.
I didn’t see any bubble tea, either, which was a bit puzzling. Ah, well.

* Philly-​Asian Cheesesteak *
This cart has a variety of fusion type cheesesteaks including the «Geisha» which sounds like a Japadog of cheesesteaks with toppings like cabbage, daikon, nori, bonito flakes, wasabi mayo, and teriyaki. Guess it makes sense since they have «falso» right in the name, eh? They are named after bubble tea as well — but I didn’t see any on the menu today. Go figure.
Anyhoo…I thought I’d try something simpler at first to get a feel for the quality — I ordered the potentially boring (yet potentially delicious) «Philly Classic» which was listed as having shaved rib eye, provolone, caramelized onions, and sauteed mushrooms. But my tendency towards non-​fusion cheesesteak preferences was quickly thwarted by the questions of, «Do you want sriracha and sesame seeds on that?» Huh??? Um, ok. I’ll try it.
They toasted the bun on a grill to give it some nice marks and fresh griddled the fillings. The meat was fairly tender, the onions nicely caramelized, and the mushrooms broken down yet still with some good texture. I detected a random bit of sansho in the overall flavour profile — not sure where that came from but it certainly added an interesting twist. They also put a rather creamy sauce on top which I detected a slight sourness to as if it had buttermilk mixed with mayo. Add the sriracha and sesame seeds to complete the odd fusion of flavours. Somehow it all worked — although I would NOT call it a Philly Classic — by far. Photo:
So yes, I actually liked the fusion of flavours, even if it wasn’t a classic. Call it something else and I’d feel better — but otherwise when I return (and I will) I’ll just point instead of saying, «Classic» out loud as I know it is a lie and my mother raised me not to be a liar!