Archive for the Asian Category

A mostly dim sum restaurant located near the so-called seven corners area in Falls Church, Mark’s Duck House is located in a shopping area, tucked next to stores of all persuasions.

We were a bit late for lunch during the week, so most of the items we got were ordered specifically, not off a rolling cart. Among the best dishes were the shrimp-stuffed eggplant, turnip cake, and shrimp-chive fried dumping (these seemed to be dumplings that had gone south, perhaps, and been smooshed against a griddle—who knows, they were still tasty).

Ultimately, we’d learned somewhere in the past this was the place to go, but the combination of a long wait and a severely dated interior probably would have us looking elsewhere next time.

It’s not to say you won’t find some tasty items on their menu.

The area has several high-profile Chinese eateries to explore. I’m glad I’ve crossed this one off my list; it will take several more visits up to D.C. to declare any sure winners. Likely Rockville, MD will be in the cards soon.

This weekend we made soupy dumplings, a favorite that can be eaten for any meal of the day. A shrimp, pork, and gingery mixture gets mixed with a flavorful aspic in a Chinese dumpling wrapper before getting steamed. Watch below to see details on how they’re made.

Incidentally, the place I first had these treats was at Joe’s Shanghai restaurant in NYC Chinatown. Folks there told us Joe’s surpassed what they normally got in San Francisco (I’ve tried them on both coasts, and Joe’s is still my favorite). See what Joe’s Shanghai has to say about this soupy dumpling:

The Source is located in Washington, D. C. adjacent to the Newseum. A Wolfgang Puck restaurant, it’s theme is on Asian-influenced, new American cuisine. Of course Puck is always known for mixing food up, and here it was no exception.

The meal started with some Chinese-inspired beans in a spicy sauce with candied pecans. We ate these with chopsticks.

My appetizer of mini pork belly wontons were each delicious. They came with shavings of spring onion and delectable saucing.

The entrée was very saucy: short ribs served over dual purées with Indian spices. It was sweet and only mildly spicy. The texture and flavors were incredible.

My dining companion took to the halibut that came with both white and brown rices. While already a buttery fish, it came with a delectable sauce that was hinted with vanilla.

Chocolate dominated our dessert selections, but drama comes with the ordering of the chocolate soufflée. Chocolate sauce, ice cream, and whipped cream all get added to a perfectly-prepared chocolately, eggy creation. I love this dessert and this one pushed the envelope in the gluttony department.

The Source may just be your place for upscale, tasty dining while in D. C.

I recently visited City Zen at the Mandarin-Oriental Hotel in Washington, the gustatory playground of chef Eric Ziebold. It seemed fitting to re-visit City Zen after trying his mentor’s work at the French Laundry last year.

The evening’s 6-course tasting menu was augmented by 3 additions, including a mushroom amuse bouche, a lamb course, and an extra dessert course, spicy with ginger gelée and a pear canelle.

The mushroom “fritter” against a mushroom purée was the essence of delicious mushroom. It was a tease. It was served with a rhubarb “spritzer,” which at first sip, I described as “happy in a glass.” The second course was not as bold, but was equally as delicious, featuring young lamb.

The regular menu’s selection began with a Cured Aiguillette of Ivory Salmon. This included flavors of cherry and hyssop, and the tiniest dice of chive. It was pure, raw, and deep-flavored. “Ivory” refers to its color: instead of pink, it was mostly white. This course was refreshing.

The braised veal tongue with a blue crab beignet was interesting. It’s the first time I’ve eaten tongue. Served over an asparagus salad, the tastiest part was that hot crab beignet. It was delicious. Also special was the perfect cooking (and texture) of the asparagus.

The grilled Maine lobster was our favorite course, featuring house-made choizo sausage, young fava beans, and a so-called tomato broth. This broth was poured after service (the lobster coming upon a bed of bread), around the centerpiece, but was by far one of the most tastiest liquids upon which I’d ever supped. I can’t believe it was “just” tomato, as I exclaimed, “something died to make this broth so delicious.”

That’s why Ziebold is a chef, I just a cook.

The pan roasted ribeye of prime beef was good, but not overly exciting. One piece was well-salted, the other was not. The sides, which included mushroom-flavored onions and “potato tobacco” was delicious—both winners. The wine pairing here, a Spanish tempranillo was a perfect match, a rather luscious wine.

The cheese cart visit was most pleasing. Each diner can choose their own personalized tour of cheeses. We both especially liked one that had three milks (cow, sheep, and goat) that had a texture reminiscent of whipped cream. Spicy nuts and nubs of sweet fruit pastes added more dimension to the cheeses themselves.

The meal unfortunately ended on a sour note, specifically, a dessert they call City Zen Piña Colada, with flavors of pineapple and coconut. The pastry is described by the menu as a “chiboust,” and by the waiter as a “kind of soufflé,” but I found it disappointing. The wine pairing, however, was perfectly suited to the tropical, sour flavors, a 2005 Linden Petite Manseng from Virginia.

All in all, my trip to City Zen was rewarding and delicious. In comparison to the master Thomas Keller, these dishes were more bold. But like Keller’s cooking, a lot of detail went into each dish: its flavor profiles, its texture. Excellent bread service (including the famous buttery parker house rolls) was included, with two Pennsylvania butters. One was soft like melting sweet ice cream, the other with a salty punch.

This is a special place that deserves mention alongside other great restaurants in the area, not to mention across the country. While every detail on my visit wasn’t utter perfection, some perfection still goes a long way. Enthusiastically recommended.

The Kona Grill is one of the new flagship restaurants that has come to the greater Short Pump area of late. Flanked next to grocer Whole Foods, the Kona went up quickly and gave off airs of being a chain restaurant with a little prestige. From the understated yet modern look of the place, to the valet parking, it promised us an invitation each time I drove by. We recently visited for dinner.

To start, we ordered their avocado spring rolls. These fried rolls, stuffed with avocado, came with a green, sweet dipping sauce and the pepper confetti on the plate gave it the same vibe as the similar appetizer available from the Cheesecake Factory. While the flavor profile was fine, it missed the more sophisticated taste the CF’s offering gives. The CF’s appetizer has a very clear flavor profile with more spice and more flavor. It screams: “southwest.” This offering was bland in comparison.

Second, we ordered two fish entrées and two orders of the beef Pan-Asian noodles.

The fish dishes seemed to go over well. The pan asian noodles, not as much. The beef on the dish was dry, stringy, and cooked way too long. The noodles chosen were Udon. These noodles are primarily found in soup-based dishes in Japanese cuisine. I have no problem with new interpretations on things like this, but the texture here of soft, squishy noodles against large chunks of second-class beef you had to cut with a knife wasn’t ideal (I’m not opposed to cutting meat with a knife, but the essence of many Asian dishes is the already bite-sized pieces of protein). The dish was bathing in a sauce which gave it the global flair, but flair took the night off. This dish was one of the sweetest, most carb-loaded dishes I’ve ever eaten. Granted, I didn’t burn the thing off in a calorimeter, but I’m guessing a triple stack of pancakes with blueberry syrup and whipped cream at I-Hop may have had fewer carbs than this dish. It was simply too sickening sweet.

We ate semi-outdoors on the “patio.” It was a nice breezy space, but one that was fraught with loud noises, loud conversation, and smoke from the bar. Service, from drink orders through the entire meal, was disappointing. I ordered a cocktail after the waitress’ third trip to our table, only to watch her spill it all the way from the bar to the table. It left a puddle on the table, and the entire glass, from rim to stem, was covered in the sweet drink. No napkin, no offer to wipe it off, etc.

Food service to the table was very lacking. Food is just plopped on the table. For me, it was put on top of my silverware. The look on faces when they put it down is like they don’t know what to do… no one says, “Enjoy,” or announces what the dish is. One of our diners didn’t get served his dish: they forgot to put the order in. The waitress came by to apologize 20 minutes later, 5 minutes after the dish actually arrived.

The Kona’s menu takes cues from the sushi bar which is a fixture in the main dining room. The decor certainly is interesting and has invitation to it, but I found the menu a little limited.

The prices here are typical for a chain restaurant that’s trying to aim for a more creative dining experience. The noodle dish went was between $13-14, and fish entrées were in the $20-25 range.

Sadly, this is one meal that left me disappointed. I’ve resisted going until they had some experience under their belt, but the experience gained so far is lacking. You can eat far better in Richmond at some of our great local establishments, and I’m certain better service is to be found almost anywhere. I have to say I don’t think this service issue was any one person’s fault, but rather poor training or management across the board.

But, alas, I hear people like the happy hour. Your mileage may vary.