2012 April Archive | KATHY YL CHAN

In China, from Adelyn

1 China, Hong Kong No tags Permalink 0

The only reason I check Facebook nowadays is for updates from my friend Adelyn. She’s been traveling throughout China for the past year and whenever she uploads a new photo I get this itch to get on a plane and go somewhere, anywhere, for just a week. I love NYC but there are just so many cities to experience. Till then, snapshots from China via Adelyn/@altlee. You can also see more of her travel photos here :)

Breakfast in Hong Kong…what a view.

West Lake, Hangzhou, China

Longhua Temple in Shanghai…

….and (what seems like) a million dumplings.

NYC: An Omakase at Sushi Soto

1 New York City, Uni No tags Permalink 0

Spontaneous dinners are often the best. A Monday night meal with D. 15-course omakase at Sushi Soto. We only planned to visit for a light dinner, share a few dishes followed by gelato nearby. But with many tempting menu options (and a good number centered around uni, the ingredient Soto is best known for), it only took a minute to decide on the omakase route. Much to our delight, both uni and caviar were consistent themes throughout the meal. We still did finish with gelato though, three hours later at L’arte del Gelato. Now that was a great evening.

1st course: Goma Tofu – black sesame and white sesame tofu, served with wasabi soy sauce and soy foam

2nd course: Chawan Mushi with Scallops, Shrimp, Chicken, and Ginko Nuts

3rd course: Fluke Ponzu – thinly sliced fluke with chive, ginger shoots, shiso leaf, under mizore ponzu sauce

4th course: Tasmanian Sea Trout and Caviar

5th course: Uni And Yuba – black soy bean milk skin with finest Japanese uni, and shitake broth

6th course: Wild Snapper Carpaccio

7th course: Minute Steamed Tai

8th course: Lobster Sashimi and Hokki Nuta – Thin Sliced Surf Clam with Miyoga Ginger Shoots

9th course: Steamed Lobster with Uni Mousse. The uni mousse was like a potent custard, with all the intense flavors of uni captured into little spoonfuls.

10th course: Cyu Toro Tartare – Bigeye Tuna, Avocado, Chives, and Caviar

11th Course: Uni Ika Sugornori Zukuri – Uni, Squid and Raw Quail Egg..

…pop the yolk and mix with the raw uni tongues and squid. Bliss!

12th course: Broiled Langoustine and Shitake

13th course: Uni-Marasaki, California (left) and Uni-Bafun, Russia (right). My first taste of Russian uni, much more briny and saltier than the California one, but still with that smooth, buttery finish. Now I just have to try

A cup of green tea before dessert…

…and finally a collection of mochi ice cream. A simple, elegant finish to the meal. From left to right: vanilla, mango, azuki bean, strawberry, and matcha.

Sushi Soto
357 6th Avenue
New York, NY 10014
(212) 414-3088

Hawai’i: Sunsets, Cocktails, and Coconut Cake

3comments Hawaii No tags Permalink 0

The best time to visit House Without a Key at the Halekulani Hotel is right at sunset. Live hula (often performed by Brook Lee, a former Miss Universe) and local music all set against the backdrop of Waikiki beach. There’s little more to ask for.

Except to cross your fingers, because without fail, every single time I visit, so does the rain. Along with thunderstorms.

But still. Even with the music and dancing moved indoors, I always leave in a dreamy state of utter relaxation. The Mai Tais alone are worth a visit…

…though it would be a shame if you didn’t follow it up with another cocktail. Maybe the Hawaiian Sunset?

And some pupus to go with! Housemade lavosh and a smear of soft, salted butter.

Ahi Sashimi to share…

…and Summer Rolls with lobster in place the traditional shrimp preparation.

Should you happen to make friends with the table next to yours, stay a little longer. A Ginger Lychee Caipirissima before a proper dinner.

And the Chi Chi just because you’re in Hawai’i. Seriously, why not?

But whatever you do, save room for the sweets. Peanut Butter Cream tucked between layers of chocolate cake (practically a ganache), and strawberry jelly is both decadent and refined…

…and the Coconut Cake is an absolute must. Fluffy individual rounds layered with a whipped coconut custard, a shade of vanilla and fresh raspberries. You only need to remember two things about House Without a Key: <a href="http://static.squarespace.com/static/51895797e4b07dc9727307ce/518957d3e4b04dec96da1667/51895811e4b04dec96da1e25/1390795127798/#img. Halekulani is also home to one of my favorite afternoon tea spots in Honolulu.

House Without a Key (at the Halekulani Hotel)
2199 Kalia Road
Honolulu, HI 96815
(808) 923-2311

NYC: Friday Afternoon at Prima

0 New York City No tags Permalink 0

If only we could kick off every Friday afternoon like this. Breezy 65F weather, seats at Prima and a collection of oysters. I count Beau Soleil, Malpeques, Montauk Pearls and a trio of bay scallops outfitted in Orleans mustard and kumquat dressing.

Cocktail to start. This one is The G.P. Spritz – Aperol and hibiscus-infused agave, prosecco, a squeeze of fresh lemon and hibiscus tincture.

More scallops to follow, can’t get enough. Seared Nantucket numbers, smear of pesto…

…and a mighty big, meaty crabcake. No fillers here.

One more cocktail since the first went down so easily. This is the Lion in London – Beefeater 24 Gin infused with rooibos tea (the selling point ;), Aperol, sweet vermouth, and summit orange bitters.

A seasonal special of soft shell crabs. No point in resisting. Complete with buttery croutons and a tangy potato salad. Double this order and I can call that dinner.

And finally mackerel ceviche with olive oil and fennel. No forks required, they came with a plate of crisp papadum-esque crackers (you can see them on the left). And there were desserts too! Some mighty good ones. But we’ll save that for later ;)

Prima
58 East 1st Street
New York, NY 10003
(646) 559-4823

Uni. To Satisfy that Craving.

9comments New York City, Uni No tags Permalink 0

I was at home working on a magazine article. When suddenly. The uni craving hit (again). Was there time? It was 1pm, and I had a 2pm appointment in Union Square.

I’m no genius but I know if you want something badly enough, there is always time.

So. Throw on a jumpsuit, a pair of heels. And 10 minutes later I’m at the doors of 15 East. I love this place.

A solo seat at the sushi bar with Masato. Bring on the uni.

There was uni from Maine…

…uni from Santa Barbara…

…and the precious Hokkaido uni. One of the most satisfying meals I’ve had in
months. Masato said, come back in two weeks, we will have uni from
Kyushu.

Goodness. Another repeat of all three uni…

…and
then the lunch omakase. I’m a huge advocate of

There was at least a dozen and
in my sushi haze I did not capture photos of them all.

The sakuramasu
(cherry salmon) and kasugo (baby red snapper) were both new to me,
though classics like unagi, tai, sea scallops, hamachi, sweet shrimp,
anago…

…and this scallion-toro roll are always irresistible.

Finish with tamago. No time for dessert but this was surely the best
hour of the day.

As I left, Masato offered me a piece of paper with all
his favorite spots in Japan.

A place for tofu, many places for
sushi, one for unagi, a few for kaiseki and oden, and even one for
Italian (!) I think it’s time to plan another vacation…

15 East
15 East 15th Street
New York, NY 10003
(212) 647-0015

Monthly Archives April 2012