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2012-11-30
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Happy birthday, WB. Stay forever W. Lots of mexican restos popped up recently. I'm not a super big fan of mexican fare because of the heat and spice but having it once in a while is alright. Not sure why it's so expensive though. The ingredients used are pretty basic. Environment:We occupied a long table in a dimly lit corner of the restaurant. There is a sense of mystery about the place. The outside is almost like a fast food area where people can grab a bite and a drink without having to sit
Lots of mexican restos popped up recently. I'm not a super big fan of mexican fare because of the heat and spice but having it once in a while is alright. Not sure why it's so expensive though. The ingredients used are pretty basic.
Environment:
We occupied a long table in a dimly lit corner of the restaurant. There is a sense of mystery about the place. The outside is almost like a fast food area where people can grab a bite and a drink without having to sit down for a serious meal. On the left, there is a thick, heavy, inconspicuous-looking metal door with a circular window. That leads to the sit-down dining area. That's not all. Upon entry, you are greeted by receptionist standing behind a small reception desk. There is another identical (?) door you have to go through before you arrive at the dining area. I quite liked the atmosphere. Lights are turned way down low and the place reminds me of the insides of a traditional American bistro. Quite relaxing.
We found our table against this radiating wall of silhouettes. Service:
The servers were familiar with the dishes and could explain each dish adequately. Being very unfamiliar with Mexican food, we had some questions, which were answered to our satisfaction. And people are quite friendly. They are also efficient and attentive, changing plates quickly between each course, filling our wine glasses quickly when empty (heh..). Not pushy.
Food:
Y had arranged for us to try the $580 dinner set, family style. On top of the set, we ordered around 4 whites. Apologies for the orientation of the photos but I am too lazy to make them upright .
Guacamole with warm chips
Chips were quite nice, crisp but not oily and lightly salted. I would've liked the tomato salsa and guacamole if there weren't any coriander in it. it's not italian parsley. It is coriander. But I found satisfaction just munching on the warm chips hee. Ceviche acapulco - octopus, bay scallops, shrimp, avocado, onion, red chili sauce, jicama, diced tomato, cilantro (corriander)
Again, coriander. Ruined the dish for me but even if they took coriander out of the equation I suppose I still would not have liked this dish because of the seafood.The chips are not the same as those served with the guac. More like a baked pita or something. Also quite spicy.Vegetables in escabeche
A rather raw fish. Fail coriander hidden underneath the piece of raw fish AGAIN. Nooooo. Why.Red snapper Crudo I don't recall having this although it was on the menu. Hmm. Queer.
Seared pork belly with green peanut mole, crispy pork skin, onion jalapano rajas, chayote peanut slaw
Sodamngood. Don't wanna say anything about it because nothing I say will be adequate. Um. Perfectly salted, crisp exterior and soft tender interior, good meaty flavour, but the fat was quite evenly distributed so you don't feel like you're eating a lump of fat although practically speaking you probably are doing that. The green peanut mole, whatever it is, was excellent with the pork. It's the green sauce that the pork belly is swimming in. Peanut slaw was refreshing and cold. Yeah. Hesitate not. Just order it. Crispy serrano and avocado salad - avocado puree, candied grapefruit zest, frisee, arugula, grapefruit vinagrette
This is a very delicious warm salad. The leaves were fresh and light, the crisp serrano ham added flavour color and texture...also on my <can repeat order> list. Fresh tuna tostada - grilled green onion, aioli, mango salsa, toasted sesame
The toasted baguette was satisfying but the lumps of raw tuna I didn't really like. I tried some though. A mini breakthrough. But they do look quite pretty. Seared duck breast - with mole negro, corn tortilas, corn puree, black beans, picked chili & onion, freeze dried corn
I approach this dish with the same level of vigour as I did the pork belly. And my affection is targeted at the black blocks of grilled polenta. Kind of tasted like hash browns but more complex. Like...smoked polenta cutlet. Mm. And the duck breast was very tender - not too juicy, but very tender, and the mole negro juiced it up nicely. Grilled scottish salmon - with green pumpkin seed mole, potato puree, chanterelles, charred shimeiji, queso fresco, toasted pepitas
Not as good as the other two mains I remember. The salmon was ever so slightly fishy and the outside didn't crisp up like I wanted my seared salmon to be. But I suppose it was a grilled steak - you can see the chargrill marks nicely hatched on the top...but I must say, the chanterelles and other mushrooms were again, a winner. Sigh. Oh and the potato puree was buttery and garlicky. Mmm. Black beans - sauteed onion, roasted garlic, queso fresco; and sauteed wild mushrooms - shallots, garlic, thyme, brandy
These sides were absolutely delicious - especially the sauteed wild mushrooms. You know how heavily biased I am towards mushrooms ya. So ridiculously good. I am easily satisfied. I also selfishly ate most of this delicious little side dish. Chocolate lava cake
Nothing spectacular about this dessert. Just your ordinary chocolate lava cake which can be easily reproduced at home. What is this?
Conclusion:Order a starter or two, go generous on the mains, skip dessert - is my general advice. Mains won't disappoint! Would really like to come back and try out the other mains but you really are quite pricey, socialito.
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