Sesame Chicken
very heavy sauce, and the sauce itself, I don't think, is sesame flavored, but the light bbq-like sweet sauce is covered lightly with white sesame.
Special Mustard Greens with edamame and fresh bean curd
I didn't get to try it, so I don't know how it was like, but it looked good. Good home-style chinese dish?
Sauteed Chinese Watercress with garlic (special house sauce)
I LOOOVE 空心菜！The garlic was amazing.
Bok Choy with garlic.
This may have been my favorite! baby bok choy... so delish.
Pan Fried Little Soup Dumplings
It's best when it's hot. otherwise, the skin hardens.
Pork and Leeks dumpling of pan fried ravioli.
very good pan fried!
Friday, July 16, 2010
Friday, May 21, 2010
Helmand Restaurant
in Cambridge.
Afghan Cuisine.
Bread with three different sauces.
Mantwo
Vegetarian Special
A platter of baked pumpkin, pan-fried eggplant, sauteed spinach and okra sauteed in fresh tomatoes, served with pallow.
Afghan Cuisine.
Bread with three different sauces.
Mantwo
Vegetarian Special
A platter of baked pumpkin, pan-fried eggplant, sauteed spinach and okra sauteed in fresh tomatoes, served with pallow.
Sunday, May 16, 2010
Blue Ginger
5/16/2010
Dinner with my friend and her parents.
Ming Tsai's restaurant at Wellesley.
It was a good occasion to meet my friend's parents and to celebrate the end of the school year!
Appetizers:
Crispy Fried Calamari with Thai Dipping Sauce - couldn't tell the "Thai"ness of it; I felt like there was a strong lime/lemon flavor to it.
Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth -- The foie gras was so rich, and the shiitake taste was not emphasized. The shumai was really rich! the sauternes-shallot broth was brown and sweet.
Sesame Caesar Salad with Chinese Cruller Croutons
Entrees:
Sake-Miso Marinated Alaskan Butterfish (wasabi oil, soy-lime syrup and vegetarian soba noodle sushi) -- the butterfish was DELICIOUS! It tasted similar to "gindara," which is another fatty white fish. The wasabi oil was more like a sauce on the side with a powerful wasabi taste. Soy-lime syrup went well with the fish and the soba noodle sushi, too.
Blue Ginger Seafood "Bouillabaisse" with Saffron-Edamame Risotto (Roasted Lobster Nage and Poblano-Vinegar Syrup) -- My friend and her mom were enjoying this very much. There were mussels, scallops, and clams? and the risotto was also not too mushy and good.
Thai Red Curry Maitake-Vegetable Ragout and Sticky Rice Edamame Packet (Crispy Panko Crusted Tofu with Thai Basil Pesto)
Dessert:
Sesame Macadamia Caramel Nut Tart (Cardamom Ice Cream (which I got it changed to from toasted coconut ice cream), Housemade Hot Fudge and Gosling's Rum Caramel Bananas) -- the bread-like tart part was not its best part, but the fudge was very good.
Spring Sorbet (Apple Shiso, Peanut Butter, and Caramel Sorbet) -- the apple and shiso went well together and it was assari. The peanut butter was very rich, and the caramel tasted like toasted caramel or something..! I can't believe that it was a sorbet!
Dinner with my friend and her parents.
Ming Tsai's restaurant at Wellesley.
It was a good occasion to meet my friend's parents and to celebrate the end of the school year!
Appetizers:
Crispy Fried Calamari with Thai Dipping Sauce - couldn't tell the "Thai"ness of it; I felt like there was a strong lime/lemon flavor to it.
Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth -- The foie gras was so rich, and the shiitake taste was not emphasized. The shumai was really rich! the sauternes-shallot broth was brown and sweet.
Sesame Caesar Salad with Chinese Cruller Croutons
Entrees:
Sake-Miso Marinated Alaskan Butterfish (wasabi oil, soy-lime syrup and vegetarian soba noodle sushi) -- the butterfish was DELICIOUS! It tasted similar to "gindara," which is another fatty white fish. The wasabi oil was more like a sauce on the side with a powerful wasabi taste. Soy-lime syrup went well with the fish and the soba noodle sushi, too.
Blue Ginger Seafood "Bouillabaisse" with Saffron-Edamame Risotto (Roasted Lobster Nage and Poblano-Vinegar Syrup) -- My friend and her mom were enjoying this very much. There were mussels, scallops, and clams? and the risotto was also not too mushy and good.
Thai Red Curry Maitake-Vegetable Ragout and Sticky Rice Edamame Packet (Crispy Panko Crusted Tofu with Thai Basil Pesto)
Dessert:
Sesame Macadamia Caramel Nut Tart (Cardamom Ice Cream (which I got it changed to from toasted coconut ice cream), Housemade Hot Fudge and Gosling's Rum Caramel Bananas) -- the bread-like tart part was not its best part, but the fudge was very good.
Spring Sorbet (Apple Shiso, Peanut Butter, and Caramel Sorbet) -- the apple and shiso went well together and it was assari. The peanut butter was very rich, and the caramel tasted like toasted caramel or something..! I can't believe that it was a sorbet!
Wednesday, April 21, 2010
Oga's in Natick
For 1st year annniversary with my boyfriend.
-soft shell crab
-sushi and sashimi for two
-eel
-soft shell crab
-sushi and sashimi for two
-eel
Sunday, April 11, 2010
Pappa Razzi
On Dartmouth Street, right near Copley station.
Went there with a group of people on a Saturday night. Too bad that I wasn't hungry that much... I choose to eat caprese from the salad section. It had sliced tomato, fresh mozzarella, and fresh basil. The basil had full aroma. The balsamic vinaigrette was okay. I added olive oil and salt to the dish. The bread that came was focacchia -- it wasn't the best. But the breadstick was great!
If I were hungry, I probably would have gotten the Saturday special, osso bucco. Slowly-braised veal shank simmered in a pinot noir demi-glace and served with parmigiano risotto. Sounds AMAZING.
Went there with a group of people on a Saturday night. Too bad that I wasn't hungry that much... I choose to eat caprese from the salad section. It had sliced tomato, fresh mozzarella, and fresh basil. The basil had full aroma. The balsamic vinaigrette was okay. I added olive oil and salt to the dish. The bread that came was focacchia -- it wasn't the best. But the breadstick was great!
If I were hungry, I probably would have gotten the Saturday special, osso bucco. Slowly-braised veal shank simmered in a pinot noir demi-glace and served with parmigiano risotto. Sounds AMAZING.
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