By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
They did have actual entrees, too. The hands-down winner was the roasted Hawaiian butterfish, marinated in Korean chili paste. It was super-moist, with luscious beurre blanc to balance out the spice. Coconut-infused forbidden black rice was a tasty, slightly sweet complement to the dish.
Top-notch pork tenderloin done up katsu-style (fried in a deep golden panko crust) was quite good, served with an unusual glaze made with black beans, blood orange, and sake. The brown rice pilaf paired with it didn't move me, though. And char-grilled jumbo prawns were simply disappointing — overcooked and rubbery, with simultaneously mushy and crunchy stir-fried soba noodles on the side. I stopped eating it and went back to chomping on a pork rib.
At the end of the meal, I tasted a hockey puck of too-dense green tea cheesecake (ehh) and a decent but oh-so-pedestrian chocolate lava cake, served with raspberry coulis and white chocolate sauce. For something sugary, it's probably safer to go with the ice cream.
Then again, I didn't mention the cocktail list. If you really need to satisfy your sweet tooth, an Asian pear martini or a lychee-lemon drop will likely suffice.