Adventures in Asia - Part VI

My final night of the journey; back in Hong Kong
Felt a little homey towards the end of my trip, but always felt that there was never truly any good quality, hearty, flavorful steaks in Asia. American beef, in this respect, is unrivaled anywhere else on this planet. So the next best thing was BLT Steak, at Ocean Terminal. Dining al fresco by the water with a stunning view of the harbor, and the skyline of Hong Kong Island was serene, a nice way to say until next time.
Complements from the chef, salmon sashimi on the house - fresh, simple, and oh so delish! Also, their signature giant Popovers were hot, buttery, and bubbly with melted Gruyere bursting from the center. Flaky and crispy on the outside, steamy and heavenly on the inside.

The Maitake Mushrooms came out sizzling on a cast iron skillet, as did the 14oz American USDA Rib Eye, broiled at 1700 degrees and finished with a herb butter. You just can't emulate such intensity on your home oven broiler. The center was perfect, pink, done just right. The tenderness and flavor was good, expected from well aged beef. A good steak does not need any extra salt, pepper, or sauce. The juices ran out along the strips of fat that encircled the meat. A satisfying and gratifying meal indeed.

Adventures in Asia - Part V

Decided to stay in for the night at the Pullman Dongguan and try one of their own, Sakura Japanese Restaurant. This evening I was in good company with two coworkers from my U.S. office. It was especially a treat, as I had the pleasure to introduce them to the fine art of teppanyaki.
The 10 course meal over the next 3 hours was meticulously prepared and executed by our master chef, artistically rendered and presented before our eyes, and most importantly, each dish was fresh and delicious. Here were two of the appetizers we had to kick off the night with. That wasabi was unlike any I've had before. It was about 10x as potent as any other I have tried and went right to the brain!
For the main courses, there was lobster (still wriggling), shrimp, scallop, fish fillet, and kobe beef. Our chef took her time with each preparation, as this meal was all about sight, sound, smell, texture and taste. I must say the kobe beef did live up to it's tenderness, and was quite flavorful.
The fried rice was kicked up a notch making good use of the night's main ingredient. As a final course, a sculpted seasonal fruit dish was a nice way to end the show.

Adventures in Asia - Part IV

Into the heart of Dongguan, China.

A co-worker recommended a restaurant sporting authentic Sichuan cuisine. What a true treat! But only those who can handle the heat need to show up. Just about every dish is liberally scattered with red hot chili peppers, herbs and spices. The sesame seed crusted shrimp with macadamia nuts delineated this, as a sea of spicy chilies engulfed the shrimps. It was the hottest and most fiery dish of the evening for sure. The giant whole rack of pork ribs was as much of a sight as it was scrumptious.

Eight Treasures tea is a legendary component in Sichuan tea drinking culture. There are 8 key ingredients which form this rosebud herbal tea, creating a balanced sweet blend that is especially fitting for drinking alongside hot and spicy Sichuan food. The tea is traditionally served in lidded cups and constantly refilled by skilled servers wielding meter long neck pots of boiling water while putting on a show of dangerous dancing and courage. Check out this video.

Eight Treasures tea pouring from nola on Vimeo.

The spicy braised fish in soup broth also held true to the style and upheld intensively fragrant and bold flavors on our already numbed tongues.

"Pigs made of blanket" piqued my interests as a very creative steamed dumpling. One of the few dishes, not percolating in spiciness. Finally, we had a chicken Sichuan hotpot boiling over an open flame vessel. The pungency of Sichuan peppercorns proffered citrus-like flavors and induced a tingly-numbing sensation in the mouth as a ultimate send-off for the remaining few who haven't already broken down from the piquant and zesty dishes prior.

Adventures in Asia - Part III

2nd night in Hong Kong
With limited nights to spare, I set out for the world famous award winning Taiwanese dumpling house, Din Tai Fung, in Tsim Sha Tsui. A must stop dining venue, as the only one in the U.S. is in Los Angeles. As usual, the wait to be seated is a minimum half hour. However it's well worth it, as the food does not disappoint! Wetting your palate to start is a refreshing, moist and tender, perfectly deboned Drunken Chicken, served cold. Hints of Chinese wine tickle the taste buds and alter the senses of those with lesser tolerances. Then moving onward, the main star of the evening makes it's entrance in a hot bamboo basket, the treasured crab-filled steamed pork soup dumplings. Each one, bursting with a rich essence of the sea uniquely of the crab, and pockets of a soupy broth explode into your mouth, as the delicate thin skin attempts to cradle the balance of goodness remaining from the bun. Then there was a Chinese meat sauce with noodles dish, which would be most similar to a pasta with Bolognese sauce. Always interesting to see how each restaurant individualizes their version based on ingredients, spiciness and heat, and noodle type. The edamame beans were an added plus, and again, well balanced and proportioned for a delicious savory treat.

Adventures in Asia - Part I

First stop: Hong Kong, a.k.a. "Gourmet's Paradise" or "World's Fair of Food"
Made it into HK right before the typhoon hit, so quite fortunate there. I have always found HK seafood to be of the freshest and highest caliber, and immediately decided on Miso, a Japanese sushi bar, located at the Gateway Arcade, at Harbor City. Aside from their modern and immaculate flair, this place truly understands the art of presentation which is only underscored by their perseverance to bring the most liveliest (in some cases, legs still wriggling on your dish) and freshest food straight from out of the tank. I prefer some items more thoroughly cooked. Lobster was the special of the evening, and I had mine grilled. Also had crab claw/leg, which had an interesting infused charcoal scent imparted by the grill. With a front row seat, I find the most amusement in watching the master sushi chefs arranging their bowls and platters behind the counter, order after order.

Finally, to top it off for dessert, I indulged in a cool almond tofu, shape in a ring, suspended in a moat of melted green tea ice cream, topped with a scoop of black sesame seed ice cream and a crispy, nutty wafer for contrasting texture. It was simply irresistible!

Return of the King

Spent an evening revisiting an old friend over the long holiday weekend. By that I mean, the one and only, The Waterfront Crabhouse, which just reopened it's doors less than a month ago. Definitely a favorite restaurant on my list, this venerable, and quirky place is situated right along the edge of the East River, yep, you guessed it, by the waterfront, in charming Long Island City. Upon entering, there is still an air of charred smokiness, no doubt remnants of the fire that had shut it down in the first place. The integrity of it's menu however, was not blemished nor were it's dishes, which remained intact and enticing as ever. Going with their King Crab Legs, scampi style, I knew they did not miss a beat. Steamed then broiled, it's simply delicious. The generous portions and mouth-wateringly fresh, meaty yet delicate textured protein held within a spiny case, yielded a subtle unmistakable aroma, screaming fresh from Alaska.

There's always something serene and pacifying about the waterfront. It is quite mezmorizing especially as the sun sets and the azure skies give way to crimson pillowed clouds. And for a moment, you forget about the chaotic, hurried pace of city life.

Appetizing Appetizers

Always a crowd pleaser at any brunch or dinner party, you cannot go wrong with Spicy Crabcakes and a Chipotle Mayo dip. Here, it was garnished with oven roasted asparagus as a first dish. Crispy yet delicate panko encrusted, double sided, pan-seared, lump crab meat melded with minced jalepenos offering a nice hot kick to tingle the tongue and senses. Anyone up for seconds?

The familiar and the unfamiliar

The joys of experimentation in the kitchen (when things turn out well!) Taking something common and recognizable and fusing it with ingredients underused in everyday cooking and voila!, we have a savory Dill and Fava Bean Risotto. This starchy dish has a nice buttery texture, and its nutty, grassy aromatic flavors meld into the creaminess and richness of the risotto, impregnated with a chicken stock made from scratch, adds depth and multiple layers of taste. We simply top it off with a shot of parmigiano-reggiano on top. Bon appetit!

Looking for an Eatery on the Whym

It was Father's Day and plans were set to try out Eatery, in the Hell's Kitchen scene on the West side. Unfortunately, a place that didn't take reservations, and a table of 7 was doomed for failure. As it turns out, they recommended we stroll several blocks north to their sister restaurant, Whym, just reopened and renovated, with similar style new American fusion flavors, and more stylish decor, in a less boisterous and chaotic space.


Appetizing appetizers - the Calamari with a sweet chili sauce had a nice zip not overly spicy and somehow, it maintained a nice crispy texture. A Grilled Flatbread with cambezola cheese, gaeta olives, grilled zucchini, charred tomatoes had a slightly subdued blue flavor, tart and salty. Perfect for snacking on!


With our group, we basically ordered one of every entree on the menu, and they delivered with a speedy turn-time to boot! This was a Chipotle Spiked Meatloaf with sautéed spinach, vermont cheddar mashed potatoes, double smoked bacon-mushroom gravy. The subtle smokiness and heat rises from the back of your throat, while the decadent gravy cohesively ties the package together. Comfort at its best. There was also Barbequed Short Ribs with caramelized baby carrots, sweet potato mash. Now that was the epitome of very tender, fall-off-the-bone, braised beef.

"There's always room for dessert." A Banana Cream Pie with caramelized banana, chocolate, caramel, toasted coconut. Pillowy and airy on the top, more fragrant, creamier and resolute in between, and a firm, substantive and hearty crust at the base, entangled by drizzles of sweet deliciousness.