... of the country's (maybe world's) top restaurants, lunch carts, and everywhere in between.

Saturday, January 17, 2009

Vetri Ristorante, Philadelphia, PA




The Vetri trip was very memorable for multiple reasons. To start, the doc was supposed to meet me in Philly for some random adventures around town. On my way there from Connecticut, the engine of the rental car ceased functioning while going down the NJ turnpike. 4 hours of towing, calling later, I am heading down to Philly in a top of the line sedan, courtesy of the rental company, and a completely flustered brain. I was dead tired after this ordeal. It is unlikely that I would be in the mood to taste anything. But guess what. TASTING I DID.

Vetri is a probably among the smallest of restaurants I've been to in the western world, fine dining or otherwise. They do a tasting menu on Friday only. Located in the center of town, the restaurant is modified from the first floor a old house and sits about 20 some people. We walked by before service and saw some guy smoking on the steps there. That guy turned out to be my server for the night.

We were seated with a complimentary glass of prosecco, quite perfect for the weather. as the usual questions regarding food allergies and such were answered, our night started.

First up are the Amuse Bouche. Yes. "are". They did 5 amuse to start the meal. Readers, brace for impact.
AB1: Foie Gras Pastrami, fruit preserve, on toasted brioche
Dude, It's Foie Pastrami. This damn thing packs a hulk-sized punch. the flavor was incredibly strong, demanding complete attention from the taster. The brioche was there to give a bit more substance for the bite. It was beautiful, in a very manly, gluttony inducing sort of way. I believe the only words I muttered was "decadent"
(I apologize for not remembering the type of preserve used. I want to say appricot)

AB2: Marinated Sardines with Celery
One bite of refreshingly acidic fillet and slight grassy-ness of the tiny celery. How very thoughtful after that previous monster of a dish.

Sunday, January 4, 2009

The Blu Lobster Experience (Beijing 12/30/2007)

Blu Lobster is the Mobile Travel Guide four star restaurant situated in Shangri-La Hotel, Beijing.
The Irish chef de cuisine, Brian McKenna, Blu Lobster is well known for combining molecular gastronomy techniques with fine ingredients. The reservation system was terrible, as the restaurant called me to change my reservations twice.
Blue Fantasy

In reposonse to such rude demaenors, I asked the restaurant to offer us two free cocktails. The "blue fantasy" cocktail in the picutre is made of champgne. The dining room is spacious and formal, with blue crystal chandeliers hanging all over the roof. We were the only guest at the restaurant that night, with all the staff hoping us to leave soon so they can start decorate the dining room for new year eve party.
Amuse bouche - water melon cold soup, foie gras mousse on toast, raw oyster in passionfruit froth


The water melon cold soup is too sweet, the oyster is not noticeble, the foie gras mousse is great.


Uni soup
This soup tastes somewhere between cappacuino and seafood bisque.


Pan Roasted Salmon

The chef trid to be creative, and replace salt with sugar as seasoning for the salmon. It did not work.



Filet Mignon with parmesan & spinach ravioli with egg yolk centre
Once the ravioli is opened, the egg yolk flow out. The beef is very tender, but needs more salt.




Mango & pineapple ravioli with coconut volcano
In the middle of the plate is pineapple and mango ravioli. A piece of dried ice is dropped into the coconut drink to creat a volcano. Honestly, it does not look very appetitzing.






Orange Pond Cake
The pond cake is great, moist and full of orange flavor.


Chocolate mousse with house special chocolate & cracker candy powder
The chocolate mousse is similar to the ones I had in McCrady's and Providence. The star is the cracker candy powder which jumped on my palate.






Mignardises and Coffee
The coffee had chemicals added in to present a shaving gel texture.
Overall, the quality of food at blu lobster is medicore, the food needs more seasoning and aroma. Further, the philosophy of playful postmodern food does not quite match the formal and stuffy dining room.



Yotsuba (02/18/09)

























































































About Me 关于作者

Well, It's should be more of a "About Us". Afterall, This blog is a combined effort of a group of foodie's attempt at partially capturing their experiences of exploring the dining cultures of various culture and cuisine. Our Team are as follows:

Trading Dweeb - A self-proclaimed bastard-ish trader who's interest in food often outshine work.
势利小人 - 职业股票操作者,也就是广东人口里的“扑街”。对食物的热情往往比工作要炽热。

Dr.T - A student of food.

TechMoGeek – An explorer of culinary delights who’s love for food is the sole motivation to be employed.
TechMoGeek -一個只愛美食,不愛江山的老饕