:: the dishes :: • sanbitter sunburst • cantaloupe and beet agua fresca • turkish doughnuts • spicy tapioca pilaf • dark fruits platter • singapore kaya toast • lebanese za'atar skewers
:: the 'barely' must try dishes :: • [his pick] dark fruit platter • [her pick] turkish doughnuts [ he says ] Gotta say. The concept of a restaurant serving street food around the globe was a great concept. unfortunately, I couldn't say the same about the execution. Just to give a quick rundown...since I'm not really inspired or excited to write about the experience but rather to forget it.
• sanbitter sunburst = refreshing and tart, a nice start.
• cantaloupe and beet agua fresca = I loved the mix of the cantaloupe and the beet puree. It was different and the flavor complemented each other quite well.
• turkish doughnuts = A good start. A nice balance of sweet and savory.
• spicy tapioca pilaf = A totally conv0luted mess.
• dark fruits platter = Apples, figs, dates with a mint honey sauce...simple, and no way to screw it up.
• singapore kaya toast = IMO the biggest dissapointment. Toast was not even toasted...the bread was stale, crumby, the kind of bread you leave on top of the fridge only to be forgotten. Save some money. Go get a nice loaf of bread, buy some Kaya spread at 99 Ranch, cook some eggs and drizzle some dark soy...because thats what basically it is...
• lebanese za'atar skewers = They weren't too bad...but for the price, I would rather go to a mom & pop's lebanese take out restaurant instead.
[ she says ] Turkish doughnuts were tasty enough with a nice balance between salty and sweet. Dark fruit platter was nicely paired with mint honey but something we could have done at home. Tapioca pilaf is an absolute joke — is this dish for real? Kaya toast (which would have been the dish to love...) was served with stale bread. If you're gonna use stale bread, at least toast it so it's edible... I don't believe it was made correctly because I recently saw another picture of it with the bread toasted. Lebanese skewers not worth the $16 price tag.
I agree with S. IRENE VIRBILA from LA Times... What's worse is we went in April. You'd think that after two months, the menu or quality would improve... guess not.
"...But all in one meal? I'm not convinced it works. At Street, the effect of each dish is blunted by its juxtaposition with other flavors and other cuisines. After a motley meal here, I end up feeling as if I have jet lag.
The dishes that don't work seem to stick out even more than they would in a more traditional meal. Main courses especially aren't riveting.
...Plated in a restaurant it seems to lose its immediacy and impact."
:: the fruit :: • aomori apple [ she says ] After witnessing the customer in front of us buy $150 worth of aomori apples, needless to say... the damn apple caught my interest. But for $4-5 per apple, is it really that worth it? I asked mr.bunnie is there is a cultural significance to the apple such as gifts for a one-year old's bday, for luck, or someone's pregnant...etc. He didn't think so but said that it's a popular apple in Japan — supposedly creme de la creme of the apples.
But what would possess ANYONE to buy $150 worth of apples? I left the store feeling unsatisfied — my curiousity eating at me. What is so different about it? The flavor? Texture? Fragrance? Crispness? How it's cultivated? hmmm...
So, about a week later, we went to Mitsuwa again, I bought one — $4.55. I'm not too big of a fan for fuji apples so paying that price for something I might not like was hard. Even so, I feft the store excited and eager to experience culinary "fruit" ectasy. It's going to be like tasting a bite of heaven right? Or at least be goosebump raising no? How about good enough to release a tiny squeal of delight?
The result? An extremely sweet and fragrant apple with a slight softer texture. Loved the flavor but not the texture — slight mealy. Beautiful on the inside and out in appearance but was it worth? Not really... unless by chance I picked a bad apple. But for $4.55, there shouldn't have been ANY bad apples...
:: the dishes :: • sampler plate that includes: pastelillos de carne, pastelillos de queso, tostones, relleno de papa, etc. • mofongo with arroz con gandules • carne guisada :: the must try dishes :: • [his pick] mofongo • [her pick] mofongo
To cheer myself up from my moment of losing some money at Luxor, I dragged mr. bunnie to Jean-Philippe's chocolate store in Bellagio to buy some treats. Since the last time I saw the flowing waterfalls of rich dark, milk, and white chocolate... i was in love. It smelled so heavenly in that store. My original thought was to get a crepe to share with mr bunnie – particularly savory crepe.... YUM! By the time I went around the little circular dessert bar, I had already picked up four desserts (hence the picture), then a extremely dense but moist looking fruitcake for my mom, a smoked salmon sandwich and a package of 4 macaroons. Not sure how it happened, but my bill was over $85. $85 in less than 3 mins? This was just as bad as those slot machines or roulette tables. What the hell???? Didn't realize that the package of 4 macaroons cost me like over $12 and so did the salmon sandwich. Granted a smoked salmon sandwich can cost that and then some. But if you saw the size of that sandwich and then saw the price, you'd would wonder if the smoked salmon was encrusted with invisible 24k gold flakes — think tea sandwich size. Anyhoo, did it bring us some happiness? Yes. Was it memorable? Not so much. Next time, I'll be spending my $85 somewhere else... somewhere like Frederic Robert's chocolate place at the Wynn before it closed. That my friend, was worth every penny.
:: the dishes :: • chocolate raspberry danish - NEW* • pain au chocolat • cheese danish • strawberry almond croissant • quiche du jour (lorraine) - NEW* • sourdough waffles with bananas and tahitian vanilla syrup Surprised to find our usual beloved quiche florentine was not offered that day but replaced by it's equally delicious sister, quiche lorraine, we were, least to say, a little hesitant.
Yet, after our fist bite, all hesitation washed away. Just as flaky and buttery, ms. lorraine, swirled with perfectly salted and cured bacon pieces along with sweet tidbits of pungent onion, melted equally our mouths.
So not to worry, if you go and find your favorite quiche du jour unavailable, don't fret my pet — which ever sister quiche will be just as delicious!
oh my darling... oh my darling... oh my darling pork belly!
this dish was phenomenal! mr.bunnie has made Nobu's version of this dish before with crab and i liked it alot. But his spin on this dish made it even better. i don't think he has ever heard so much squealing from me on how wonderful this dish is and how tasty it was and how the sauce balances out the fattiness of the pork, the slight kick of spicy from the serranos, etc.... you get my drift.
with my current layoff at my extremely-loved bridal mag, i have spent the past few days racking my brain on how to maintain and fulfill our love for good food without breaking and sustaining the bank. Even more so, how will we survive until our wedding? or more so, how to pay for it.
Anyways, back on a happier note – this dish was spurred up by the want of pork belly (lechon) from our favorite filipino restaurant in cerritos. So by conserving gas, money, and time – we went to 99 ranch and got this slab of pork belly for $7 which was easily two meals for two. Out came one of the best dishes mr.bunnie had EVER made. I did help! Don't think all i did was eat — i washed and pick off ALL the cilantro leaves. :) Trust me, I'm not always this spoiled. Heh.
mr.bunnie and i have always had this discussion – beef vs pork, what is better? i've always been a beef fan and him, pork. but i can say with ease that this specific dish has turned me into a pork lover. Convert? Not necessarily but very close. The layers of alternating fat and pork with a deep cripsy outer skin just cries to be eaten. And with each bite of crispy fat topped with a mixture of paper-thin sliced red onions, serrano chilies, and cilantro (that i washed and picked off) was heaven. I can't even begin to talk about the sauce — may you be lucky to be one of our friends that get to try it!
This dish will definitely be on the menu at our future restaurant. Keep an eye out for it! It will keep you coming back for more.