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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…

  1. 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.
  2. 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.
  3. 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!

Filed Under: blog, Chinese food, Miami restaurant, restaurant review Tagged With: 'restaurant review', "Asian Fusion Miami", "chef video", "Chinese food", "miami eats", "Miami restaurant review", "No Name Chinese Restaurant", video

Cooking with Wok Star Video, Sid's Lobster Stir Fry

June 9, 2014 By Eleanor Hoh 7 Comments

CALLING ALL WOK STARS!

We’re so excited to share our first video showcasing Wok Stars! Yes, YOU!

For our premier Wok Star video launch, we’re featuring Sid, a famous photographer with 12 Addy’s, wow!   He’s wokking up fresh lobster with Chinese broccoli and noodle stir fry. 

WokStarSid-Zara
Sid goofing around with Zara setting up for the shoot.
We didn’t know how famous till we started digging into his story. And I’ve slept under one his shell photography on RCL’s cruise ships!  It was so much fun shooting in his Wynwood studio!  I took some “behind the scenes’ photos of Sid’s beautiful photography (doesn’t do it justice of course) and his amazing studio and of course, the oh so juicy lobster stir fry. Sid specially caught fresh lobster for this shoot, how sweet, it was so fresh and tasty!

If you’re interested in having Sid make your product beautiful, visit his website or his blog and you’ll discover he’s a huge foodie and loves a good tipple! At his BBQs, he grills gourmet sausages and surprise treats and his annual Crawfish Parties are legendary.  What a swell guy to hang with.

Thanks Wok Star Sid! 

So if you’re up for it, email me wokstar at eleanorhoh dot com.  You’ll get a nice surprise swag bag full of goodies for being in our Wok Star video!

You must own my Wok Star Kit and portable gas stove setup to be featured.

  Check back for more Wok Stars!  Next up OBGYN, Dr. Eric then interior designer, Carolina.

Zara Castany, a film grad and a Wok Star is my producer/director and editor.  We’re trying to figure out how to feature her in one of these! Guess, we’ll have to switch positions.

 
 

Filed Under: blog, Cooking with Wok Stars Video, video, wok cooking, Wok Star Tagged With: "Cooking with Wok Stars", "Sid Hoeltzell", "Wok Star Kit", "Wok Star", lobster, noodle, stir fry, video, wok cooking

Wok Curry Salmon Video

January 23, 2014 By Eleanor Hoh 6 Comments

Happy New Year!  I’m excited to share my first video Cook Like a Wok Star using My Spice Sage’s curry powder that’s included in my Wok Star Kit!  Love to hear what you think, all feedback is welcome.  My video series will be short tips and tricks and all things to help make you a Wok Star without recipes or measuring! Curry powder is one of my favorite spices, it’s so versatile, has an intense flavor, perks up anything you sprinkle it on, especially leftovers and is a staple in my kitchen! Once you try it, it’s addictive, you’ll want to add to everything.  For more details about My Spice Sage, click here and here.
I took some ‘behind the scenes’ photos…

curry-salmon Zara

Wok Curry Salmon Setup at Alno Cera Kitchen. mise-en-place

Note about the production of the video:  Thanks to ALNO, the beautiful German kitchen design showroom for sponsoring this shoot, I’m so excited they are hosting my cooking classes! This video was shot, directed and edited by Zara Elizabeth who also happens to be a super Wok Star in her own right and has assisted in my classes and a huge fan of my Wok Star project. I’m so proud she won a family cooking competition using her Wok Star Kit and stove making the two dishes she learned in class, Rainbow Lettuce Wrap and Tilapia in spicy brown bean sauce.  We’ll be hard at work updating my class DVDs and it’ll be refreshing to produce them from a different perspective now she’s been through my class.

 

Filed Under: blog, curry, myspicesage, salmon, stir fry, Tips, video, wok, Wok Star Kit Tagged With: "curry powder", myspicesage, salmon, spice, stir fry, video, wok

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