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Posts Tagged ‘chinese’

Ollie’s (Oct. 2012): A Morningside Heights Tour of China’s Best

October 8, 2012 1 comment

Authors: Victor, Monte, Steven, and Tad
Restaurant: Ollie’s
Chef: I have absolutely no idea.

Date: October 4, 2012

Steven: So Tad has this weird thing where he calls non-French, American, and Japanese food “ethnic food.” He doesn’t eat it if he can help it, because he thinks it’s cheap or bad or something like that. We’ve been trying to tell him that the very concept of “ethnic food” is kind of silly, especially in places like New York where cuisine is such an interesting mix of so many different cultures.

Tad: It is true that I rarely eat “ethnic” food. When money is not an issue, why would you deliberately seek out food that brands itself as cheap. Naturally, when these guys invited me along to get Chinese food, I was reticent. But after much cajoling and the suggestion that I was missing out on a large class of good food, I agreed to go, under the condition that the restaurant be 100% authentic, and the food was of the very highest quality of its type.

Monte: Of course, we took Tad to the only place in town that was authentic and classy—this was definitely not Imperial Garden.

Click here to see how our meal went!

NYC: Annisa (Aug. 2012)

August 7, 2012 1 comment

Author: Victor
Restaurant: Annisa
Chef: Anita Lo

Date: August 7, 2012

The star of this meal was the foie gras soup dumpling. If you only have time to see one dish in this post, jump to that one. WORDS CANNOT DESCRIBE HOW AMAZING IT WAS.

The restaurant is relatively small for a fine-dining restaurant; we sat at the far wall, and here’s a view of pretty much the entire restaurant. The entrance to the kitchen is in the left corner.

Click here to see the meal!

HK: Bo Innovation (June 2012): Chef’s Table

June 28, 2012 1 comment

Author: Victor
Restaurant: Bo Innovation
Exec Chef: Alvin Leung

Date: June 28, 2012
Chef’s Table Menu

Notes:
-I had lost my iPhone 4 a few days earlier in Lan Kwai Fong after going drinking, so I used my friend’s iPad to take these pictures. (SAD TIMES.)
-We sat at the Chef’s Table, which is just kind of a “bar” area that sits next to the open part of the kitchen. The seating makes it really easy to talk to Chef Leung and the rest of the staff during the meal!
-There’s only one menu available to those who sit at the Chef’s Table: the Chef’s Table Menu.

Info about Bo Innovation:
-Chef Leung is a Hong Kong chef who is trying to really pioneer Chinese cooking. He’ll recreate popular Hong Kong and Chinese dishes using more modern flavor combinations and techniques, and it’s nice to see and try the dishes he comes up with. His dishes can definitely make you think about the different things you can do with Chinese food.
-He has some successes and some failures. The food itself wasn’t really THAT amazing and could be improved.
-I definitely didn’t regret going, though. From a modernist-cuisine point of view, I definitely enjoyed the meal. It’s nice to see a chef take some risks on, apply modern techniques to, and reinterpret traditional Hong Kong and Chinese foods and flavor combinations.

Click to see the pictures!