Wok Star Eleanor Hoh

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Eleanor Hoh

Traymore by Michael Schwartz at Como Hotel

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Smart move Como Metropolitan Hotel, Miami Beach!  Opening a restaurant with a James Beard award-winning chef, Traymore by Michael Schwartz guarantees immediate success.

The reason for his success? That’s easy…his philosophy has always been to cook what’s local and seasonal and provide a “Genuine” dining experience, LOVE that! He puts so much flavor and panache into his dishes. Schwartz created Genuine Hospitality Group in 2007 with his wife and partner, Tamara and has been dominating the Miami culinary scene with 9 restaurants so far and no end in sight. His pan-Asian fusion dishes fit perfectly with Como’s Asian roots.

Michael, you definitely nailed it. Thank you for giving us uncluttered Asian flavors with an upscale ambience!

I love that they respected the Art Deco curved ceiling inlay details accented with lights and soaring columns flanked with huge pots of greenery giving the dining room a tropical look that’s tropical chic yet casual.

About the decor:

It’s a place where people feel comfortable and cozy and appeals to both hotel guests and locals. Como originated from Singapore, founded by Christina Ong and  boasts 9 hotels and resorts in Asia, 3 in Europe.  I am so thrilled to hear this because my mom was born in Singapore and it feels good to know this luxury brand has chosen Miami Beach as their first USA location.

Como Metropolitan Hotel, Miami Beach’s Lobby, zen and clean.
No words necessary!
Porch setting for those who enjoy a little humidity!

Cute area which can be curtained off for private functions!

Splendid Bar with Raw Bar!
Banquettes on the back wall. Thank heavens for this, my hubby has a superstition and likes to sit with the wall behind him.

About the food:

“I have always loved the ingredients and tastes of Asia” says Schwartz. As a long time fan of Chef Michael Schwartz, we were pleased to see his signature Wok Charred Salmon on the menu as well as the inclusion of Black Rice in many dishes, another of his favorites from when he helmed the kitchen at Nemo back in 1995. I’m so happy Chef Michael gets to bring back his love of Asian flavors at Como. His culinary genius is respecting each ingredient and bringing out its best potential with sourcing from excellent purveyors.

Everything we ordered was exquisitely executed, very tasty and well presented. Quite reasonable considering this is Miami Beach. Raw Bar ranged from $17-$29. Market Table were $6-$10. Appetizers, $12-$20. Entrees, $21-$42. Dessert, large $12, small $5.

Miami Spice starts August 1st and continues to September 31, with lunch and dinner menu. It’s a great way to get a sampling. Umm, just saw Pork Belly Ramen and Black sticky rice with mango, I’m so THERE!

About the service:

As this was a media tasting, the Como staff as well as the restaurant managers were there to greet us, we appreciated the attention! Our server ‘knew’ the menu and shared his favs.

Top: Broccolini with Thai peanut sauce and black rice, staff know how to wok it, crispy crunchy. Tuna Sashimi with kaffir lime vinaigrette, very refreshing and light.
Lobster stuffed Zucchini blossoms, preserved lemon dressing. Light and fluffy.
Pan Fried Pork & Kimchi Dumplings with Papaya Mustard. I couldn’t taste the Kimchi though? Otherwise, this crispy disc was genius. Who doesn’t love crispy dumplings?
Wanted to show how each dumpling was underneath!
Grilled Rib Eye, green sambal, chile fried long green beans and black sticky rice in small plate. That was one of the most TENDER and juicy steaks I’ve ever had. It had the perfect temperature for medium rare. Stir Fried Thai Eggplant Curry was also delicious. Of course, so good as leftovers next day.
I loved how a server poured hot water to make the Vietnamese coffee which seeped into Sundae beneath and when she removed it, TA DA, there was our Vietnamese Coffee Sundae!
I posted on my Instagram story @wokstar Switch on notification for latest updates.
Vanilla ice cream, sweetened condensed milk, sesame-hempseed crunch, toffee, whipped cream, house maraschino. With Hemp Seed Balls from the Small Bites section. I’m not sure how we managed to fit this in but we did! Very rich, blame it on my hubby for ordering it, I would have preferred Miso Flan.

Disclosure: this media tasting was complimentary. As a cooking teacher and authority on Asian food, my audience enjoys my reviews and recommendations.

Easy Dinner Fix For Family Diets

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With all the endless diets nowadays, it’s tricky to fix dinner when your family is split between Low Carb, Keto, Paleo, Atkins, South Beach, Vegetarian, Vegan, the list is endless. On top of diets, throw food allergies like gluten intolerance in the mix and you’re at your wits’ end how to make dinner the whole family can enjoy? Is this a familiar scene with your family? I’d love to hear your “workarounds” in comment below. 

WSJ Family Fight over carbs
In a recent Wall Street Journal article, The Family Dinner Is Now A Battle Over Carbohydrate Preferences, I was overjoyed to read the mom makes stir fry twice a week and of course triggered me to post this blog. I don’t know if the writer is a Dietitian but his suggestions of dinner with chopped salad with meat or eggs for The Low Carb Diet sounds so boring, no wonder folks can’t stay on their diets! 

I’ll start by saying every diet agrees more veggies and a smaller portion of meat with good fats, right? Well, Asians have eaten that way for decades so wok cooking is ideal! 

When our mom cooked, a typical family dinner consists of Stir Fried Veggies, Stir Fried Meat with Veggies, Soup and rice.  Carbs are sides unless it’s fried rice or a fried noodle dish. 

My simple dinner at home with my sister and her hubby! See noodles at the top of the table?

So, here’s my workaround for families with multi-diets…
Try my cooking process of stir frying veggies and meat separately.

  • Matt show off stir frying Chinese Broccoli!
  • Caitlin stir fry shrimp!

If there’s a vegan or vegetarian, it’s easy to just leave out the meat and cook up some tofu and still share the veggies! You can choose your own carbs and here’s a delicious low carb, Curry Quinoa which everyone will LOVE.

  • Mapo Tofu, easy substitute to meat!
  • You’ll love this Curry Quinoa.

Wok cooking is so adaptable to any diet! 

I encourage you to invite your kids and partners or friends to chop veggies and stir fry with you.  It’s a perfect way to spend family time together, and dinner will be ready in no time!  

I’ve said this many times, my fondest childhood memories are cooking with my mom and sisters and sitting down to dinner at our big round rosewood dining table with a lazy Susan. I am reminded of our times together every time I cook and I LOVE IT.

Mango, Pineapple Salsa

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Thank you Mom! This Mango Pineapple Salsa is so popular and well received that even chefs who cook for celebrities wanted my “recipe”. I’ve adapted your cucumber, tomato pickle by adding fresh mango and pineapple and voila, it’s now a Mango, Pineapple Salsa. The combination of sweet mangoes and juicy, sweet pineapple is a winner! Refreshing and addictive!

It doesn’t matter proportion, whatever fruit you like most, add that.

My mom’s cucumber pickle always showed up at the table when she made spicy curries, the pickle is supposed to help “cool us down”.

It is the easiest Mango, Pineapple Salsa ever!!!

  • Cube everything, toss to mix
  • add rice vinegar, Celtic Sea Salt and lime juice if you have it
  • use a slotted spoon, keep turning, let sit covered in fridge for about 4-6 hours ON THE DAY you want to eat it. NOT overnight, that’s too long.

NOTES:
Mangoes – best are Ataulfo, also known as Champagne mangoes and for good reason, they are sweet, creamy and perfect, I get mine from Costco. Feel free to use whatever mangoes you want. Locally grown with sweet perfumes, umm. Don’t use pithy ones, they’ll wreck your experience.

Pineapple – use ripe, otherwise it’s too sour and also not juicy.

Cucumber – I love Persian cucumbers, Hot House cucumbers are crunchy with less seeds. Cut out seeds, they make pickles too watery.

Tomatoes – ripe ones are better, any kind whether plum, on the vine or Beefsteak work.

Celtic Sea Salt – I stumbled upon this brand years ago and discovered it’s the BEST! This brand has over 70 minerals that our body needs to function optimally. I absolutely LOVE the flavor, never salty but adds FLAVOR. I’ll be posting a blog about how important salt is soon.

Marukan Rice Vinegar – I’ve used Marukan for years, but my mom used the Chinese white rice vinegar. Add in a third way up the big bowl AFTER you’ve cubed ALL the veggies and fruits. This way you’ll be able to see how much you need.

When ready to serve, drain juice into clean jar for other salads or add to sauces or soup, delish.

Serving Suggestions:
This Mango Pineapple Salsa is a great side for BBQ meats whether they’re ribs, pork or lamb chops, steaks and goes especially well with fish.

Best is with my signature Spicy Hoisin Ribs! Perfect for 4th of July or any occasion!

If any leftover Mango Pineapple Salsa, add to your lunch salad and eat this up as soon as you can, it’ll get very soft and watery.

Ingredients:
2 mangoes
1 pineapple
1/2 red or yellow onion
4 Persian cucumbers
4 ripe plum tomatoes
2 scallions
handful of cilantro for last minute garnish (optional)

Seasonings:
Marukan rice vinegar
Celtic Sea Salt fine ground
1/2 lime or lemon juice (optional)

Directions:
1. Core and cube veggies and fruits and place into a big bowl.

2. Add vinegar, salt and lime juice. Use slotted spoon and keep turning.

3. Cover with plate or Saran wrap and leave in fridge.

4. Use slotted spoon and turn a few times before draining juice prior to serving.

\Enjoy and be prepared for friends asking you for this salsa recipe, send them over here! Would love to hear what other combinations you create as your Mango Pineapple Salsa in comments.

Note: I receive a commission from Amazon affiliate links on this post.