Miami restaurant

Chinese New Year Miami Roundup 2019

February 3, 2019 By Eleanor Hoh 1 Comment

Kung Hei Fat Choy! Pick from 5 of my fav restaurants to celebrate Year of the Pig, some with Special Menus and Lion Dance. ENJOY!!
The Year of the Pig starts TUESDAY, February 5 and festivities last 2 weeks. Since I’m not organizing a Chinese New Year gathering this year, I’ve put together a list of Chinese/Asian restaurants celebrating Year of the Pig so you can experience it.

You can catch me on Facebook Live talking Chinese New Year with Linda Gassenheimer on Food News & Views and get tips for a Simple Skirt Stir Fry! We continued with a radio interview on 880thebiz, hear it as a podcast!

So, what’s the significance of Chinese New Year?

Chinese New Year is a time to spend with family and friends and celebrate LIFE! My mom used to cook for days, there was one of everything, so duck, beef, pork, shrimp, you get the drift. The whole table would be filled, it was our favorite time of the year, what a feast for the eyes and tummy. And we got red packets filled with money when we visited our cousins or friends.

Chinese New Year gives you another chance to wipe the slate clean and start over if you’ve fallen off the wagon with your New Year resolution. It’s an opportunity to kick old habits and start new ways of doing things that bring you happiness.

If you’re superstitious like me and don’t want to chance it, here are a few things I do…
• No sweeping on New Year’s Day or you’ll sweep away good luck, great excuse for no housework.
• Wear red or gold or both and eat things like Dumplings, wontons or gyozas resemble gold ingots. They signify Prosperity, Longevity, Good Luck and Happiness.

Find out Pig traits, compatibility, predictions of fame and fortune and celebrities who are Pigs.

And now for the roundup of 5 of my fav Miami restaurants celebrating Chinese New Year, contact them to find out about menus etc. and order some of those good luck foods. Do call them PRIOR to going to reserve and check for Lion Dance appearances to avoid disappointment, I’m just the messenger.

Hakkasan
February 5- February 24, 7:30PM
$108pp
Reserve here.

I took my Wok Star Supper Club for Chinese New Year Yum Cha a few years’ ago and it’s been the talk of the town ever since! Check it out here, you’ll understand why! It’s elegant, the food is exquisite and you get treated like royalty.

Hakkasan celebrates the Year of the Pig with a limited edition menu created by International Chef de Cuisine, Jian Loo alongside an exclusive cocktail and dessert. There’ll be a special lion dance on February 5 at 7:30PM only. Known for its modern take on authentic Cantonese cuisine, you’ll enjoy New Year dishes like Peking duck with crispy bean curd and mango, Fortune Macaron and Liáo liáo cocktail. Every dish features ingredients believed to bring good luck and prosperity in the New Year.

No Name Chinese
February 5, 5:30-10pm
$45pp + $30 wine tasting
Call 786-577-0734 or on OpenTable

I have really enjoyed No Name Chinese for its interesting fusion and modern takes, check my review and video here.

One-night-only 4-course tasting menu. Chef Pablo Zitzmann will be serving dishes like “the Crudo Yusheng that is a really celebratory dish. We got a red braised pork belly that is eaten during Chinese New Year for wealth, long Lo Mein Noodles for longevity and whole roasted fish for a good start and end of the year.”

OG Supper Club and 1-800-Lucky
February 6, 6:30-9:30pm
$55/pp
Tickets here.

1-800-Lucky is the only hip, Asian food hall in Miami with outdoor garden lounge and offers everyone’s favorite dishes like Dim Sum, Chinese roast duck, Thai, ramen, you get the drift.

A Chinese New Year filled with Good Fortune and Good Food…
Upon arrival, each guest will receive his or her own map to present to each of Lucky’s vendors to receive one of their signature dishes.

Throughout the evening, indulge on specialty, holiday cocktails, snap pics at the event’s pop-up photo booth, enjoy live entertainment and partake in a live karaoke competition held one night ONLY in the venue’s outdoor patio with special prizes for three selects winners and much more!

Sugar at East
February 5, 8pm
Lion Dance and Chinese drummers
Check here.
This is a fabulous rooftop garden bar lounge with exquisite Asian accents. Small bites and amazing panoramic skyline views make this one of the best venues.
It doesn’t look like there’s an extra charge for the Lion Dance, so just pay for drinks and eats.

Tanuki
Monday, February 4 to Saturday, February 9
$45pp

This modern, zen Japanese restaurant also offers Chinese Dim Sum and South Asian cuisine. What a clever idea their Chinese New Year menu…

Tanuki is ringing in the Year of the Pig by offering a special 4-course menu (full of pig). Pork Belly Fuku Buns, Pork Gyoza, Pork Fried Rice ending with Miso Chocolate Mousse with Pork Crackling Crumble and Pink Peppercorn Ice Cream.

Other specials include: A whole Roasted Pig Porchetta for $26 (limited availability) and Korobuta Double Chop for $35.

Restaurants not celebrating with special Chinese New Year menu but you can still enjoy without the fuss?…
Black Brick
They’ll be celebrating Spring Lantern Festival, Feb.19. Check menu here.
Komodo
They didn’t post anything special for Chinese New Year. Check their menu here. I went when they first opened, ambience, food and execution was excellent.
Novikov
I must say for a Russian owned Chinese restaurant, it was one of the best dining experience I’ve ever had, see my post here.

If you want to experience a Chinese New Year Festival with a Lion and Dragon Dance, Chinese food, with lots of activities for kids, The Chinese Foundation puts on an annual event at the Miami Dade Campus.

KUNG HEI FAT CHOY everyone!
May your year bring you much happiness, good health and prosperity!

Good Chinese Food in Miami at No Name Chinese

May 31, 2018 By Eleanor Hoh 2 Comments

Starved for good Chinese food in Miami? Starve no more, welcome No Name Chinese. Opened by Asian food lovers, business partners of Uvaggio Bar & Restaurant fame, Heath Porter and Craig DeWald and helmed by Executive Chef Pablo Zitzmann Sicard and his wife and pastry chef, Natalia Atuesta. Be prepared for a refreshing take using Chinese techniques with a modern twist borrowing from Vietnam, Thailand and Japan.

Please don’t miss my guest post on Miami Curated for another perspective of No Name Chinese especially if you enjoy good wines, hint, there’s a video!

About the decor…
You’ve guessed it, No Name Chinese not only has no name but doesn’t have a sign at their entrance. However, when you enter, you’re immediately struck by the serene ambience. It’s bright and zen with wood floors and exposed brick walls with little decoration so you focus on the food, smart! They succeeded in creating a feeling that you’re here to EAT!

For food lovers: a huge, gorgeous marble counter with blue velvet high chairs gives you front row seat to gawk at chefs chasing high flames while they wok up tantalizing dishes.

An intimate corner flanked by a beautiful fig plant and tile mural showcasing Chinese junks and pagodas. Opposite the counter is a wall lined yellow leather banquette with mirrors above so you can catch the wok chefs in action, neato.

The main dining area has floor to ceiling glass panes with modern wood chairs and industrial looking tables.

The rear bar lounge is a lovely cozy space with green velvet high chairs and a smaller dining area.

About the Food…
No Name Chinese clearly has my vote, hats off to Chef Pablo who’s worked with Michelle Bernstein, Nobu and Jean-George Vongerighten as well as worked in Asia and Japan, learning many of the techniques he’s put into practice at No Name Chinese. I’m all for non-Asian chefs putting their twists on Asian flavors and techniques. It reflects the way I teach which is to base your dishes on technique and driven by ingredients rather than following recipes.

You’ll notice he adds seasonal fruit and citrus components to many of his dishes which is a very refreshing element instead of goopy sauces that you find in many Chinese restaurants.

His small menus for lunch, dinner and Sunday Brunch showcase popular Asian dishes. I’d rather have less choice and GOOD food, rather than a bunch of bad food. I got a chance to chat with Chef Pablo to find out his cooking style and his love of music. If you enjoy this video, give it a thumbs UP and subscribe to my Youtube channel to get notifications of new videos!…

There are still so many dishes to try at No Name Chinese like Salt & Pepper Shrimp or Angus “au poivre.” For Brunch, I spy Braised Brisket in Beef Broth topped with a slow poached egg and Cajun seasoning I’m dreaming about.

PLAN OF ATTACK…
When eating at Chinese restaurants, you must have a Plan of Attack…

Gather as many family and friends so you can share “family style” instead of just ordering your own dish, this way you get to experience a variety of flavors.
Check menu and discuss with your server who is happy to guide you with how many dishes you’ll need. Try a dish from each section of the menu from Fresh & Light to Bowl if you love carbs or Sung for low carb but you MUST have DIM SUM because that’s Pablo’s specialty. Forget low carb for this visit.
Busy and need to get back to work? Have the Sum Sum Box!

After visiting four times with friends, I have a pretty good handle of my favorites and will mark it
WA (WokStar Approved) in photo captions.

I met Cheryl Tiu on Instagram @chertiu She is an international lifestyle, food and drink journalist and fellow Asian food lover.We both love promoting Asian Cuisine and Culture. She uses @cross.cultures an “events platform promoting the exchange of cultures through food!” and I do it through Wok Star Supper Club! I gather people and visit good Asian fusion restaurants, so if you’re interested, subscribe to my newsletter in right sidebar. I hope to visit No Name Chinese this fall, these gatherings get filled up and I give first dibs to subscribers. —->>

Here’s my foodie buddy, Brenda Benoit Dudley, on Instagram @masalacha She’s a food writer, an amazing photographer and she calls herself “A Grenadian Soul living in Miami.” We like to visit restaurants and take photos and blog about them! It’s so interesting how we sometimes have totally different perspectives of the same restaurant, so check out her take on No Name Chinese and subscribe to her blog for her latest restaurant hops!
A Few Notes about the food…
Turnip cake
The consistency and flavor is definitely unusual, I am SO SO SURPRISED Americans like this dish. Pablo says it’s one of their most requested dish, beware, only available for dinner. I love that Dim Sum dishes usually only available in Asia during lunch time are also available for dinner at No Name Chinese, very smart.

Turnip cake has a special meaning for me, my mom’s Malaysian spin was to pan fry in the wok with pounded red chillies and scallions with crispy edges and dip in chili sambal and rice vinegar, oh my, so good. Just writing this brings back such fond, fond childhood memories and now I’m going to have to hunt down some to fry!

Smashed Cucumber Salad, Jiaozi and Shiu Mai
I learned how to make these 3 dishes at Pablo’s cooking class in Wynwood, video and blog coming soon! One of my colleagues at the class used the Smashed sauce for steak, who’d have thunk?

Love this article, “What’s the difference between Gyoza and PotStickers”

WA Clockwise: Crudo Yusheng, fish changes daily, interesting to have strawberries with fish but works; Smashed Cucumber Salad, toss for the sesame cream at the bottom; Shrimp Dumplings and Xie & Xia Noodle Salad with Shrimp, Crab, cold buckwheat noodles and an exquisite spicy peanut dressing, make sure you toss well so all the flavors meld together.

WA Turnip Cake, interesting combination of Japanese OKONOMIYAKI STYLE (a savory pancake) and a popular Chinese dim sum called Lo Bak Go. Topped with KATSUOBUSHI (bonito flakes) and Kewpie Mayo, a version of Japanese mayo made with rice vinegar. Only available at dinner time!

WA Mr. Lee’s Jiaozi, named after the dumpling master Pablo learned from in Hawaii. These are substantial dumplings, juicy inside and crispy outside. Fear not, I will share how to make these soon.

WA Grass fed beef with oyster sauce, pickled cucumber, scallions, picked onions, fresh strawberries, red chillies to wrap with Bibb Lettuce or mooshu pancakes. Sarina, the bar manager who’s super efficient, gave us both to try!

Kung Pao Chicken with Szechuan peppercorns,Tianjin chilies, smoked cashews, orange slices garnished with cilantro and scallions. My friend, Brenda ordered it.

Wok Shaken Farm Chinese Eggplant with maple and black bean sauce, crushed nuts and herbs.

Crispy potatoes, special dish Pablo sent over, my friend, Brenda was in heaven!

Duck “a la Hoisin”, Magret duck breast, seasonal fruit (Asian pear), leeks, pickles and cucumber with mooch pancakes, a very interesting combination.

WA Walnut tart got it spot on with the crunchy tart and baby meringue pearls and not too sweet, def order this, I’ve had it twice, so good!

Finka Table and Tap, best Cuban, Korean, Peruvian Fusion

April 18, 2017 By Eleanor Hoh 4 Comments

Expect the unexpected when you visit Finka Table and Tap, a Cuban, Korean, Peruvian Fusion gastropub, inside a brick building that previously housed KFC. A 260 seater that would make any chef/owner run a mile but not pint sized Chef Eileen Andrade. She’s a little firecracker with enough energy to shoot off a rocket!

Chef Eileen Andrade and Wok Star Eleanor Hoh

I love the many ways the restaurant is divided into areas. It’s not just one vast space, so it gives a cozy ambience. The vintage, rustic, shabby chic decor make you feel as if you’re in a dining room of a house and not a restaurant. Something for everyone and that goes for the menu.

2 bars for unique cocktails and craft beer that change daily

Cozy semi-circular banquette for intimate gatherings

However, Eileen’s personal decor style is just the opposite. Very zen, industrial and modern at her home and you’ll never guess, it’s an igloo, how cute is that. She was featured in a ‘behind the scenes’ article by The Kitchn, my go to site for cooking. Eileen’s background was in fashion, often, you’ll see her wearing spiffy black outfits with stylish hairdos and makeup. And she’s tiny like me, I didn’t realize how tiny till we took a photo together. I’m so glad Eileen has found her own niche. It all started when she fell in love with Korean food after traveling to Korea and learned to cook from an old Korean lady. Her mentor was a Peruvian chef and when she put all three flavors together, she knew it would work. Of course, only after having her friends be guinea pigs. She started Finka after a stint opening CubanCube, a food truck with her brother, Jon. This beautiful video by Travelspective showcases her philosophy and how Finka came about.

When I met her parents, we immediately struck up a friendship. We come from the same background, they’re from Cuba and I’m from China, no need to say more. Her mom, Nancy told us how her parents came to America and opened a very successful restaurant 30 years ago, Isla Canarias. There are currently two Isla Canarias which are still going strong, located near Finka. Wow, that was some genius marketing to capture the demographic of people who enjoy Isla. I know foodies who travel 2 hours to get their fill of her Cuban, Korean, Peruvian Fusion dishes. You just have to see the stack of meal tickets on Instagram every night to understand Finka’s popularity. Her menu is clever, she covers a wide spectrum of dishes from flatbreads, wok dishes to lighter fare and lots of vegetarian options as well as the more unusual Ostrich or Bison and what about a Cuban Bibimbap!

I love Eileen’s concept, I enjoy a good mashup and it’s how I cook and encourage Wok Stars to do same. I would rather have people cook good food with a mix of ethnic flavors than mediocre traditional dishes. I discovered how much Latinos and Hispanics love Asian flavors when I started giving cooking classes in Miami, they even know how to say “si yow,” Chinese for soy sauce.

Rock on Eileen!

Korean style Brussel Sprouts with bacon topped with crispy wonton strips. My hubby’s favorite, he’s a sucker for sprouts. These were crunchy and the flavors were magical.

Duroc Pork Belly were crispy and juicy with sriracha glaze, served in this adorable cast iron cauldron.

Fried Alligator Jalea, Aji Amarillo, Salsa Criolla. I would prefer this to be dry, the salsa made the alligator wet, just my personal preference. It was tender though and an interesting flavor.

KFC: Korean Fried Chicken, covered in a fiery blend of Gochujang and a sweet chili sauce, very tender and yummy. Watch Eileen make it on FoodableTV’s video here.

Cuban Fried Rice: shrimp, maduros, pineapple, red peppers, cilantro aioli, fried egg, scallions. Now I know why Hispanics and Latinos love fried rice!

Non-stop stream of people arrive on a Saturday night! Good luck getting in.

Note: my dinner was complimentary but doesn’t sway my judgement.

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