Wok Star Eleanor Hoh

Be a Wok Star!

Asian themed restaurants

Why Larb Thai-Isan deserves a mention in Michelin Guide!

By Leave a Comment

Larb Thai-Isan is a Michelin Guide recommended restaurant 2 years running! I can see why! 

You feel like you’re in Thailand!

It’s the kind of restaurant my husband and I adore. Full of personality, not too big, reminiscent of cafes in Asia. 

Decor

They made use of cheerful beer boxes, posters and popular, colorful enamel dishes. Cheers to Tuk Tuk, a great way to travel in Asia. 

Tuk Tuk, best form of transportation

Tip for Getting In

We didn’t have to wait in line cause it was after lunch hours. So, just know if you can go outside of lunch or dinner hours, you can get a table easily.

Khao Soi, real deal from Chiangmai

We only ordered Khao Soi and Mango Sticky Rice because we were on our way to another event. But definitely will return to try other dishes. 

Tender Beef, al denté noodles topped with crispy noodles!

WHAT TO ORDER?

Khao Soi was excellent & loved how they served with little condiments and chili sauce if you need more heat! It’s a lovely coconut curry based soup with noodles and beef topped with crispy noodles. Ha, ha, their menu claims it’s the real deal from Chiangmai! It had the right consistency & texture. The flavors were spot on and brought back great childhood memories of Thai food. 

Mango Sticky Rice

MUST ORDER DESSERT

Of course, we couldn’t leave without ordering Mango Sticky Rice. It was rather a small portion but enough for us to end our lovely dining experience at Larb Thai-Isan. 

View this post on Instagram for some nice videos!

A well deserved Michelin Guide mention. 

We also went to its sister restaurant, Gai Chicken Kitchen, so watch out for that review soon! 

New Upscale MiMi Chinese Perfects Regional Chinese Cuisine Favorites!

By Leave a Comment

New Upscale MiMi Chinese Perfects Regional Chinese Cuisine Favorites! Choosing MiMi Chinese to celebrate our anniversary was the best decision ever.  It had all the elements we enjoy about dining out…it’s new (opened Dec.21, 2024), it’s got beautiful ambiance, quality food, excellent service, low music and an extra bonus, a little theatrical presentation.

Beautiful red plush sofas and banquettes set the scene!

Started by cofounder and Culinary Director, Chef David Schwartz and Executive Chef Braden Chong. The first Mimi Chinese opened in Toronto, Canada under Big Hug Hospitality Group and was an immediate success. Their decision to open sister restaurant, also called MiMi Chinese at a very iconic Firestone location in South Beach shows they have what it takes to open a restaurant! Don’t be tfooled by a very unassuming entrance with a neon MiMi sign and lush plants.

Unassuming entrance

We got the VIP treatment, thanks to the adorable Freya, their Operations Manager who I met at a Sake event.

Wok Star Eleanor And Freya, Mimi’s Operations Manager

DECOR
You’ll immediately notice a very glamorous and stylish room anchored by red, plush velvety sofas and banquettes against a back wall with contrasting black chairs. The wall murals were lit up and looked like an illustration of birds. The whole design of the long room was very well laid out. It appears to be one of the bays of the Firestone tire shop and what a transformation.

AMBIANCE 
The muted lighting creates an intimate surrounding which is very South Beach. Happy to report the music was low enough so we didn’t have to shout at each other.

Popular bar area

Here’s link to Instagram videos of Chef Braden explaining the dishes and theatrical presentation for Four Foot Noodle Belt!

PERFECTING POPULAR CHINESE FAVORITES
Executive Chef Braden Chong greeted us with an Amuse Bouche (watch video) and also returned several times to explain the dishes.

Amuse Bouche

Shrimp Toast (Guandong, woohoo, where I was born!) This was the best I’ve ever tasted and definitely a MUST order appetizer.

THE BEST SHRIMP TOAST!

Freya sent over Shrimp Toast and Chef Braden brought us Ginger and Scallion Scallop and as Braden says, “reimagine it in Mimi style!” Watch videos on all three explanations.

I love that they served food from different regions like Northern China with more spicy food from Sichuan to Japanese food where Braden had worked at several restaurants.

The dishes I ordered were…

Crossed Arm Chicken Dumplings (Sichuan) nice and al denté with roasted sesame, special soy sauce and red oil.
Very tender, Stir Fried Lamb Leg (Xinjiang) with Chinese Celery, Onion, Green Peppers, Cumin, Cilantro.

And the theatrical presentation, Four Foot Noodle Belt (Sichuan) with grass fed beef, black sesame and long beans. Our lovely server, Hayleigh insisted on bringing Smashed Cucumbers to balance out the spicy Noodle Belt, but we were fine with the level of spiciness. She did a wonderful job (watch video) and of course I discover we have mutual friends.

Smashed Cucumbers with Black Fungus

The service was impeccable, so well trained. The first time I’ve ever experienced serving utensils with spoon and fork automatically laid out on our table whether we had sauce or not! It’s a pet peeve of mine when there’s sauce and not provided a spoon, then wait for it to be brought and the food is not piping hot.

Ended with a very special soft serve swirl with mochi and peanuts (watch video)

What a special and spectacular Anniversary dinner, thank you MiMi!

CONCLUSION
I hope this gives you an idea of what to expect from MiMi Chinese. We are lucky to have MiMi in Miami as there’s not many good Chinese restaurants. I’ve mentioned I’m working on a roundup of Asian restaurants I like in Miami and beyond, stay tuned.

ENJOY! 

Do share in comments what dishes you had there and your POV or if you’re going to visit MiMi?

Immerse Yourself in a Truly Gastronomic Indonesian Culinary Experience at Krakatoa

By Leave a Comment

Immerse Yourself in a Truly Gastronomic & Exotic Indonesian Culinary Experience at Krakatoa Cuisine is the first Culinary Experience I chose to revive my Wok Star Supper Club after a hiatus of six years! And just in time to celebrate AAPI Heritage Month (Asian American Pacific Islander). 

It’s exactly the kind of community event to gather people together for an unforgettable evening of exotic Indonesian flavors and camaraderie. The Special 4-course set menu was lovingly designed exclusively for this event. 

Fun Collaborating

It’s been so much fun collaborating with Chef Abe & John. Like discussing how two delicious appetizers, Bala Bala & Urap can be presented in one course or adjusting pumpkin soup or how everyone will get your own personal Rijsttafel, in the middle of the night. They will be savored the authentic Indonesian way—on leaves and eaten with hands. There’s yet another surprise they’ve got in store for you but I’m going to spill it cause too good not to – Indonesian Mojito with basil & kaffir! And non-alcoholic version for people like me, thanks Chef Abe & John. 

Indonesian Mojito with kaffir, basil
Kolak Labu: pumpkin soup with coconut milk

Special 4 Course Set MENU…

Appetizer: Kolak Labu: pumpkin soup with coconut milk, flavored with fresh pandan leaf and vanilla.  

Second Course, served together on a Cabbage Leaf: Bala-Bala: Crispy vegetable fritters. Urap: A medley of seasonal vegetables with Chef Abe’s bumbu kuning seasoning with highlights of turmeric and coriander combined with fresh grated coconut as a dressing. Accompanied with Krupuk (crackers) and sambal sauce (optional). 

Bala Bala: addictive crispy vegetable fritters served with krupuk & dipping sauces
Urap: medley of vegetables and Bala Bala on cabbage leaf

Main: Nasi Campur – A stunning presentation on banana leaf: your own personal rijstaffel (Dutch for rice table).  This main attraction will be a beautiful combination of Opor Sapi (beef), Ayam Balado (Indonesian Jerk Chicken), Udang Kecap (Indonesian Sweet Soy Shrimp) with turmeric rice and salad. 

Nasi Campur
Nasi Campur top view

Dessert: Cendol – a popular Southeast Asian dessert drink, originated in Indonesia but also commonly found in Malaysia and other neighboring countries. It’s made with rice or sago flour mixed with pandan leaf extract to give it a green color & flavor.  Cendol is served with coconut milk, coconut sugar syrup, jack fruit and ice.

Cendol: pandan flavored sago droplets with coconut milk & jack fruit
4 Course Menu

Decor

As you enter Krakatoa Cuisine, you’ll feel the warmth of this small Indonesian café, decorated with vibrant masks, puppets, photos, and memorabilia from Chef Abe’s Indonesian journeys. He always says, “if in the cooking process it took me back to a childhood memory then it was perfect.”

Back is divided by kitchen in middle
Front includes Store with Sauce Bottles you’ll WANT!

About Krakatoa…

This is not just a sit down dinner, Chef Abe & John are wonderful hosts with a great sense of humor and they love to make sure you have a good time. You’ll be treated to Chef Abe telling us about each dish, yay and hear his stories about Indonesia.  

Krakatoa Cuisine made its debut in South Florida at Yellow Green Market in Hollywood in 2014. Following an overwhelmingly positive reception, they expanded to Hollywood Boulevard’s restaurant row. Offering a deeply personal and authentic culinary experience, Krakatoa Cuisine celebrates the rich flavors of Indonesia.

Chef Abe Moiz grew up in Nusa Tenggara, Indonesia and co-manages Krakatoa Cuisine alongside his partner, John. They also conduct cooking classes, showcasing Chef Abe’s latest creation: bottled Indonesian sauces that transform everyday dishes to exotic delights. I’ve tried several of them and can confirm his Creamy Nutmeg Guanjillo definitely transformed my tofu puffs, just like that. It saves you having to pound those spices and get the flavors balanced. Alright, that will be another post to show how I used several of Chef Abe’s sauces. Yay, these bottled sauces will be available for purchase at the restaurant! 

Tofu puffs using Creamy Nutmeg Guijallo, instant flavor!
Piney Galangal added exotic flavor to Beef Chuck Crockpot Stew

Indonesian Flavors?

To give you an idea about Indonesian flavors…I am familiar with names of dishes like Nasi (rice) or Cendol! My mom was born in Singapore and I noticed many of Chef Abe’s Indonesian ingredients are ingredients my mom used like galangal, nutmeg, turmeric! I remember my mom could speak to the Indonesian wait staff in Hong Kong and understand each other. There were hardly any Malaysian restaurants except for Banana Leaf in those days, so Indonesian food was the closest thing. 

Cendol was my family’s favorite drink and we are ending our dinner with this as a dessert because it has jack fruit and coconut milk.  The best part about Cendol are the green sago jelly droplets. The droplets are similar to boba that everyone adores except these are FRESHLY made. My mom taught us to roll long strips of green sago and cut them into diamond shapes by hand. Oh yes, Asian food is very time consuming. People don’t realize how much work goes into every small thing.

What a fun visit with friends and so honored Chef Abe & John sat with us.

Reservations & Prepay

PLEASE specify VEGAN or VEGETARIAN and who you want to sit with in Special Request box, marked in red below. It will help Krakatoa accommodate your requests. Spice levels will not be an issue, they will provide spicy dips on the side. 

Don’t miss the opportunity for this culinary adventure filled with Chef Abe’s favorite dishes and exceptional flavors. Reserve your seat TODAY and savor the magic of Indonesian cuisine with us! 

Fantastic deal, 4-course Culinary Experience + Indonesian Mojito
$65 INCLUDES tax and tip https://www.krakatoacuisine.com/reservations-wok-star-supper-club

More about Wok Star Supper Club

My popular Wok Star Supper Club gatherings is a series of events held throughout the year in South Florida. These events are focused on celebrating Asian culture and cuisine and supports mostly chef-owned restaurants, while introducing attendees to good Asian-inspired food. So far, I’ve produced 9 of these Wok Star Supper Club gatherings, from Hakkasan to the last one with Cake Thai at Gaijin Izakaya in 2018. My vision is to produce these Wok Star Supper Club gatherings on a monthly basis and may expand beyond Asian?  Chime in the comments below what kind of cuisines you’d enjoy? I’m thinking of Asian fusion like Cuban Asian, Peruvian Japanese (Nikkei), you get the flow!