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!
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…
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”