kosmose7's Profile
L’Atelier de Joël Robuchon has announced to close...
http://dinersjournal.blogs.nytimes.com/2012/05/30/joel-robuchon-to-close-at-the-four-seasons/?ref=dining
The rumour was right...
I am so sad that it is closing. It has been one of my favorite restaurants and I've been going there at least once a month.
After June 30, New York will be sans Robuchon, which eight (or eleven by next year) major cities in the world has...
$ 1.00 oyster happy hour in NYC.....Any such thing??
Yes, I was there last night for happy hour specials and blue crabs! Yummy! :)
Traditional Petit Fours
I would say just about average. :) I much prefer the petit fours of La Maison du Macaron.
Famous Sichuan is the Real Deal
I'm glad that you enjoyed your dinner and did not go through what I did.
I am generally not too picky and I am willing to bear simple mistakes at restaurants. But to me, that lobster with literally quarter-inch thick, uncooked starch layers was just bad enough to make me suspect whether it was intentional (to increase the portion perhaps? I don't know) rather than a simple mistake. May be the old chef was present when you were there and he wasn't when I visited. I don't know. My mom is in town and I had strongly insisted to have dinner there together, which turned out to be a disaster.
Yes, this judgement is based upon one dish, and perhaps I may change my mind if you post positive reviews in the future, but I do not wanna take a risk for now. It was that terrible.
(btw, Dan Dan noodles was good as usual, but egg drop soup was also way too salty and unbelievably greasy, which I couldn't eat either but paid for)
Anyway, thanks for your info.
Famous Sichuan is the Real Deal
Famous Sichuan used to be my favorite Chinese restaurant. But today, their Chengdu lobster dish I ordered had a quarter-inch thick coating of starch.. To make things worse, those thick, I mean, ridiculously thick starch layers stuck to the lobster bits, were not even fully cooked and they looked pale grey. I complained to my server, they cooked it again and brought it to the table again, only to find that it was the same version cooked in more oil... Now, thick, inedible layers of starch in grease... -_-;; It was NEVER like that before and I asked whether they had a new chef and the server said yes indeed. According to her, their previous chef has left.
I told them it was inedible, paid for what I already ate except the lobster (or corn starch) dish and left. I will never go back. I am so sad that my favorite Chinese restaurant has been completely ruined.
Hakkasan - new luxury Chinese restaurant in Midtown
Actually the lobster with XO sauce I had was pretty good too. Subtle and delicate, not oily or pungent. As for dum sum, I agree with you. Hakkasan has better versions of dim sum in the city. I am more than grateful that such an upscale Chinese restaurant exists in New York.
Hakkasan - new luxury Chinese restaurant in Midtown
+1
I couldn't agree with you more Lau!
Traditional Petit Fours
La Maison du Macaron perhaps?
http://blog.naver.com/kosmose7/90119750331
The bakery shop at Whole Foods Market @ Columbus Circle also has petit fours selections.
http://blog.naver.com/kosmose7/90117739376
Molecular gastronoy restaurant in NY
Oh I see. I thought it didn't look nice either judging from other persons' photos and that's why I haven't been yet. Thanks for the info. :)
Molecular gastronoy restaurant in NY
Adara (http://www.restaurantadara.com/) in NJ?
I haven't been though, because I thought it wasn't for me judging from the photos... I may be wrong.
MyMoon in Brooklyn apparently has all-new molecular menu after an el Bulli alumni chef Ivan Vilches joined. http://www.brooklynpaper.com/stories/35/19/24_moonzorn_2012_05_11_bk.html
JAPAN FAIR TODAY
I love Ootoya too. I had some service issues right after the grand opening (i.e., servers were not trained enough, they mixed up my orders big time). Their service has greatly improved since and their food is pretty good.
* For more photos: http://blog.naver.com/kosmose7/90140565336
I was also at the Japan Block Fair. Yes, it was a bit disorganized but it was fun. I liked Hakata Ton Ton's skewered pork in spicy sauce.
* For more photos: http://blog.naver.com/kosmose7/90143616525
One week prior to that, there was another Japanese fair at Central Park called "Japan Day" and all the food was served for free: ramen, udon, gyoza, beef bowl (gyu don), tea, Japanese snacks, pastries, roll sushi, everything.
* For more photos: http://blog.naver.com/kosmose7/90143092671
Hakkasan - new luxury Chinese restaurant in Midtown
Absolutely! I like CB as well, but Hakkasan is geographically closer to me too. :)
Has Per Se withdrawn from Opentable?
It does not seem to be available for booking at Opentable any longer.
daniel - jean georges or...???? for me heeeeeeeeelp.
I had lunch at Bouley last week and they still had Anjou Pear. :)
Hakkasan - new luxury Chinese restaurant in Midtown
Cheeryvisage, I had dim sum lunch at Hakkasan today and it was great! I was impressed by the variety and quality. Thanks for your valuable information! :)
Good bakery in New York?
I didn't try to 'judge'. It's just that for me, Silver Moon's boulangerie items seem to be way way better than their pastries. :)
Good bakery in New York?
Silver Moon's baguette and other boulangerie items may be good, but their pastries like napoleon and macarons were pretty mediocre.
Daniel or EMP?? Which is a better experience?
I am a regular at both Daniel and EMP. I go back to both at least once a month and I like both of them. Daniel is a bit on more formal side (but not too stuffy) and more traditional (not old-fashioned though. Often times quite creative too), while EMP is slightly more casual and adventurous. Both chef Boulud and chef Humm have wonderful personalities too (don't know how they might be back in the kitchen though... LOL).
Kyo Ya... anyone tried it?
This menu is a bit old (Aug., 2011) but just for your reference.
For more photos:
http://blog.naver.com/kosmose7/90121602461
Best of Koreatown ??
Yes! NY Kom Tang Soot Bul Kalbi! I do not consider Kalbi broiled with anything other than real coals true Kalbi at all, and that's why I like that place too! Some 30 years ago, there used to be only first floor serving Kom Tang (beef bone/ oxtail soup), and they opened the second floor Kalbi section in mid-80s when I was a student in New York. It was the second Korean restaurant in NYC that did BBQ with real coals back then (First one, called 'Min Sok Gung', closed down not long after they had opened). This place is currently the oldest Korean restaurant on 32nd Street.
Best of Koreatown ??
Me too. As a Korean, I am not really satisfied with the overall quality of Korean food at Korean restaurants in NYC, but I liked BCD's fried fish as well as their oyster kimchi! So delicious~~~!
Hakkasan - new luxury Chinese restaurant in Midtown
I respectfully disagree. Sushi involves far more than just fresh ingredients. Surely ingredients are one important factor, but great sushi needs to fulfil the conditions of perfectly cooked and seasoned rice (which I personally think is equally as important as fresh ingredients), cutting skills, and sushi forming techniques. That's why even if you buy the best quality seafood and make sushi at home by yourself, it won't taste the same at all.
Similarly, dim sum quality varies significantly depending upon a chef's techniques, even if the ingredients were the same. I had lived in Hong Kong over ten years, eating dim sum almost everyday at different restaurants, and none of them were of the same quality.
>i've found a lot high end dimsum to be a sham of presentation:
>gooey dots of glue for decoration, food coloring of wrappers, etc...
You won't find anything like this at high-end Chinese restaurants in Hong Kong. :)
Hakkasan - new luxury Chinese restaurant in Midtown
Thanks Cheeryvisage for your great review!
I also dined at Hakkasan New York and slightly over-ordered as you did, and had leftovers.
Hakkasan was kind enough to doggy bag them, which I had for breakfast the next morning.
Food was great and on par with its London counterpart.
I don't know how it would be rated if it were in Hong Kong, where tons of great Chinese fine dining restaurants exist (Lung King Heen, Tin Lung Heen, Spring Moon, China Club, One Harbour Road, Cuisine Cuisine, Ming Court, Yan Toh Heen, etc... just to name a few), but it is definitely a shining star in New York's Chinese culinary scene. Subtle, light, and delicate.
Having read your review, I should go back soon to try their dim sum brunch! :)
Restaurants settled! Now, need recommendations for Best French Pastry and Gourmet Food Stores!
That's a dining room dessert, 'Hazelnut Meringue Dome'.
Inside the dome are cinnamon ice cream and caramel & apple coulis.
.
Restaurants settled! Now, need recommendations for Best French Pastry and Gourmet Food Stores!
The pastry shop is open until 6:00PM or 6:30PM (can't remember the exact time), and after that it changes to a caviar bar at night. I heard from other source that they get caviar supply from Caviar Russe.
Restaurants settled! Now, need recommendations for Best French Pastry and Gourmet Food Stores!
Oh, there are far more selections for takeout. At least more than 15 to 20 choices, each costing $8 to $12. I bought eight cakes and it cost me about $100. Each one of them was truly amazing.
Restaurants settled! Now, need recommendations for Best French Pastry and Gourmet Food Stores!
And of course, there's newly opened Brasserie Pushkin. It's a Russian restaurant from Moscow, but their desserts and takeout pastries are mostly French. I think Pushkin's savory dishes are just plain, but their patries are really sophisticated and phenomenal (and they are really pricy too).
Hakkasan - new luxury Chinese restaurant in Midtown
I couldn't agree with you more. New York definitely needs more haute cuisine Chinese restaurants, which I really miss a lot! All those subtle and delicate flavors of true Chinese cuisine that are not overly sweet or overly sour...
