Visualize an angled crispy noodle nest spilling out with Crispy Beef Tenderloin that’s battered and so tender, you only need to pop it in your mouth without even chewing. This enchanting dish was a crowd pleaser and part of a collection of 8 small bites, main dishes and dessert with cocktail pairings from the Only At Fontainebleau Menu. This Fall Menu was launched to celebrate Hakkasan’s 15th anniversary with sister restaurants simultaneously showcasing their individual local culture and cuisine at 11 locations globally. Each location will use seasonal ingredients and Hakkasan’s signature modern approach to traditional Cantonese cuisine. The Only At Menu will change twice a year and judging from this tasting, I can’t wait to see what they’ll offer for the next one.
Chef de Cuisine Jian Heng Loo put his spin on a traditional Stir Fry French Beans usually made with dried shrimp but he used preserved olives so it’s vegetarian, how thoughtful and still gives that umami flavor. His artistry extends beyond food, his playful use of two noodle nests and lobster shell to present his dishes engage and entice you before you even taste the dish. Seafood was featured in 4 dishes and I’m thrilled because Asians excel in preparing them. To top it all, Hakkasan’s mixologist paired each course with cocktails like Serpent’s Tongue and Old Cuban.
As if 8 dishes weren’t enough, we ended with a very creative dessert which was very light even though there was cream involved! Do not take your eyes off the Chocolate Raspberry Sphere in this video.
My Chinese New Year was hosted by Hakkasan and they put on a scrumptious 13 item Yum Cha (dim sum with tea) that we still talk about a year later. You can read about it here.
"Chinese food"
Wok Town, South Beach
I am not a fan of Chinese food in Miami, it’s full of MSG, way too salty and every dish arrives swimming in brown goopy sauce. And tonight proved to be the same old repertoire at Wok Town in South Beach! Too bad, because they actually do a nice job with their concept which is pick your protein and choose your sauce. I prefer the downtown location with very zen white and orange decor and wonderful large scale photos. The South Beach location has dark wood and black chairs which are not very cheerful and it’s dark in there!
They’ve expanded the menu and added a few more salads. I saw Chicken Satay Appetizer $5.95 with crispy noodles. Sounds good but not sure about the portion or flavor. All the satays I’ve had outside of Asia usually uses chicken breast! It’s dry, rubbery and tasteless because they don’t marinade it properly and leave in one slab stabbed on a skewer.
With the Groupon deal, we had to purchase two entrees, so we opted for Mongolian Pork $10.95 and Bulgogi Steak Salad $12.95. My hubby loves Crispy Brussel Sprouts, so we ordered that as well. Major disappointment, small plate for $5.95 again swimming in way too much sickly sweet sauce. There was nothing Mongolian about the Mongolian Pork, no hint of spiciness or Szechuan flavors, just more brown goopy sauce. I guess it was accentuated because we didn’t have rice to sop it up. The pork tasted like it was Chinese Char Siu (roast/BBQ pork), we just had a nibble because we decided to take this home.
The Bulgogi Steak Salad ended up being the best dish! It was a good portion enough to share. The skirt steak was nicely grilled and very tasty, not chewy. Good presentation in a large orange rectagular bowl, salad was simple field greens with chopped scallion, shredded carrots and sliced cucumbers with side of kimchi and bulgogi dressing. Definitely would recommend this dish.
Other dishes I’ve had downtown was Singapore noodles and pan fried pork Gyozas, both were pleasantly yummy. This was quite a few years’ ago though, so don’t hold your breath. The minute they change chefs, you just never know what to expect. I think the South Beach chefs need to back off on their salt, sauce and sweet, the three ‘s’!
My hubby always says, when you go to a Chinese restaurant, you have to have the Fortune Cookie. I liked that fortune: “You are an exciting and inspiring person”!
How to Make Perfect Fried Rice!
Forces have aligned to make this an auspicious year for accomplishing resolutions! Here’s greeting the Year of the Ox with Kung Hei Fat Choy, which means good luck, prosperity and longevity. The Year of the Ox, begins Monday, January 26, 2009 and signifies a time to sweep away old habits and start anew. What better way than to jumpstart the process with a healthy, easy and delicious Pineapple Fried Rice using my simple stir fry technique.
Some of my fondest childhood memories of growing up in Hong Kong include the rituals, ceremonies and foods during Chinese New Year’s two week celebrations. Many traditional dishes are served because they symbolize good luck like uncut noodles represent long life, dumplings represent good luck packaged inside, and fried rice signifies prosperity. In Asia, fried rice is either an elegant banquet dish or a homestyle staple which uses leftovers. Fried rice is an all-time favorite Chinese dish in America and the most requested dish I get asked in my Wok Star Cooking Class. Even picky eaters and kids love it because it’s a one-dish wok meal combining tasty flavors, different textures and rainbow colors.
I realize it takes more than willpower to fulfill resolutions so to help make it happen, I’ve also got a video for Pineapple Fried Rice (a joint video project with Del Monte Fresh). In this video, you’ll discover the simple secrets to achieving perfect fried rice. The most common complaints I hear are, “sticky” rice and “soupy” veggies, so it’s important to use the right wok and technique to guarantee success. And that’s why I put together a Wok Star Kit to demystify the art of stir frying with all the essentials to help you succeed.
Here’s the recipe but remember…
Create your own variations by substituting ingredients. That’s what being a Wok Star is all about!
What you’ll need
3/4 lb ham, cubed
4 cups day old, white rice, break up lumps
1 cup pineapple, cubed, save juice for sauce
1 red bell pepper, cubed
3/4 cup frozen peas
2 scallions, thin rounds
3 eggs with dash of San-J tamari
2 cloves garlic, peeled and diced
2 slices fresh ginger, diced
2 1/2 tbsp. canola oil for frying
Sauce:
2-3 tbsp. San-J tamari
2 tsp. medium drinking sherry
dash of white pepper
Juice from pineapple
Directions:
Gather all prepped ingredients (including eggs and sauce) around wok. Here’s order for stir frying :
First, fry vegetables…Heat wok till you see a wisp of smoke (for cast iron woks only.) Add 1 tbsp. of oil, then add half of the diced garlic and ginger. Add vegetables and pineapple, stir fry quickly. Add scallions at the very end so they don’t overcook. Remove ingredients and put them on a serving platter.
Next, fry eggs…Heat wok till hot, add 1/2 tbsp. oil, add the eggs and scramble, keeping the eggs soft (use low heat so they don’t overcook). Set aside with veggies. If wok has eggs stuck to it, wash out and dry.
Then fry rice and ham…Heat wok till hot, add 1 tbsp. oil, add garlic and ginger, then add rice and ham. Warm thoroughly. Add vegetables, then sauce, and combine thoroughly by stir frying. Last, add eggs and break up as you mix but don’t overcook them. They should remain soft and fluffy.
Pineapple is what makes this Fried Rice so special and sweet. Enjoy!…
This new year, instead of being a spectator watching chefs cook on television or being a passive diner, my mantra is ANYONE can be a Wok Star and make healthy, tasty, sizzling, wok creations right in your own home! Wok Stars agree my Kit is the solution to achieving their resolutions for longevity, prosperity and good luck.
You can find out more about Year of the Ox, predictions and horoscopes, celebrities and compatibility.
For a lot more about Chinese New Year traditions on what to eat, wear and how to decorate your home.
You can also subscribe in right sidebar to my FREE newsletter focusing on meal ideas, resources, tips and techniques and where to eat good Asian food and beyond.
Kung Hei Fat Choy!