Dim Sum Palace

After watching Harry Potter and the Cursed Child, we wanted to grab some late dinner.  That wouldn't be a problem in the Theater District as there are plenty of places open late.  We ended up heading to Dim Sum Palace, only a couple of blocks from our hotel.  As its name suggests, they serve Dim Sum and in fact, it is all day!  Unlike some other all-day Dim Sum spots we've been to, this one maintains the same price all day.  It was quite busy and we were lucky to snag a table.  The service is rather efficient, with our water glasses never being empty.

To get a sense of the menu, we went for the Palace Dim Sum Platter consisting of 8 different dumplings.  These included Shrimp, Shrimp & Chive, Roast Duck, Pea Shoot, Veggie, Chicken, Pork & Chive and Shrimp with mayo.  The best of the bunch was the duck dumpling as the translucent wrapper was full of glutinous rice texture that was chewy in a good way.  Loved the duck too, tender and meaty.

 

Since the dumpling combo didn't include the Shrimp & Pork Siu Mai, we just had to get an order of it.  Although I would've preferred that the tobiko be placed on the siu mai after steaming, the dumplings ate well.  There was a buttery bounce texture to the pork and a snap to the shrimp.  A bit of brininess from the shrimp and tobiko added another layer of flavor to the pork filling.

 

Just by looking at the picture above, you will notice the ribbons of thin sheets of rice noodle.  Hence, the Shrimp Rice Noodle Roll was on point.  The rice noodle was silky and delicate while still having a rebounding elasticity.  Inside, the large shrimp were the proper texture being meaty but having a rebound texture.  They were sweet and had a natural brininess. 

 

Looking abnormally plump, the Steamed Chicken Feet were a bit hit and miss.  I thought the outside layer of skin was not fried enough, and hence was too soft and almost flabby.  However, the totality of the chicken foot was texturally-pleasing.  The fat and cartilage underneath were tender while not melting away.  As mentioned, these were plump, which meant there was more to eat off the bone.  Flavor was quite good being sweet and savoury with just the slightest of spice.

 

Portion size-wise, the Steamed Honeycomb Tripe was pretty meager.  There should have been half more on the plate.  In terms of texture, these were on the chewier side and could've used a bit more time on the braise (prior to steaming).  Nice flavor for the dish as the tripe had been cleaned properly and hence, it wasn't gamy.  Good balance of sweet and savoury.

Despite looking rather pale, the Steamed Steamed Pork Spareribs with black olive sauce were on point.  Almost all of the pieces were meaty with very little fat and cartilage.  Texturally, there was the desired bounce to the meat while still being meaty and not over-tenderized.  The "sauce" was quite fatty (as in completely made of oil), but the spareribs did have enough seasoning in terms of saltiness.

 

Since we wanted some leftovers, we got the always filling BBQ Pork Buns.  As evidenced in the picture above, there was a good filling to bun ratio where we had more than enough meat.  The slices of BBQ pork were fairly lean with only a few fatty bits.  Filling was saucy, but that made for a more moist texture combined with the fluffy bun.  Naturally, it tasted sweet, but it was still balanced off by saltiness too.

 

I really should have taken a picture with the Roast Duck Spring Rolls cut, but I wanted to eat them hot and not mess around too much.  I enjoyed these as the filling was not the usual pork nor shrimp.  Rather, the shredded duck add plenty of body and texture while it tasty unmistakably "ducky".  These were wound somewhat tight, hence they stayed intact even after our first bites.  The outer wheat wrapper was crunchy and not too greasy.

 

Ending off our late night Dim Sum adventure, we went for the Coconut Pudding.  It was served in a plastic container rather than in squares.  So we ended up eating this with a spoon and it was pretty silky and smooth.  I thought it was lightly sweet and plenty aromatic.  With all things considered, we felt Dim Sum Palace offered up decent eats at reasonable prices.  Loved that they serve it all day, including late night.  Perfect for a bite after a show nearby.

The Good:

- Decent eats

- Okay pricing

- Open late

The Bad:

- Obviously better Dim Sum could be had in Flushing, but we have to consider the location

Le Bernardin

When making reservations for restaurants I was planning to visit in NYC, I debated over whether to do lunch or dinner at Le Bernardin.   We ultimately decided on lunch as our schedule was rather packed.   For $137.00, it includes 3 courses plus amuse bouche, bread and mignardise.  If you don't already know, Le Bernardin is one of the best restaurants in NYC with a 3-Michelin Star designation.  Headed by Executive Chef Eric Ripert, it is well-known for it's seafood-focused menu.

We began with an Amuse Bouche consisting of 3 bits including Raw Fluke with cucumber and green apple, Hamachi Tart with watermelon radish and Lobster Capuccino. The green apple and diced cucumber "sauce" was almost like a gazpacho.  The raw fluke was delicate and sweet with the crunch of the cucumber being a nice contrast. The hamachi was buttery soft and had the sweetness of the sea.  My favorite of the trio was the lobster cappuccino.  The combination of lobster essence and truffle exuded luxury.  Some texture was provided by bits of lobster.

Moving onto some Bread, we had a choice of 4 different ones including brioche, mini-baguette, raisin walnut and focaccia.  We were able to try all of them, and the best of the bunch was definitely the focaccia.  With a prominent rosemary essence, the focaccia was flavorful and aromatic.  Texturally, it was fluffy with a chew.  We found the brioche to be pretty solid as well with layered butteriness to go with the crispy exterior.  The mini-baguette was a bit too hard for our liking despite the interior being soft and chewy.

For Viv's first course, she had the Black Cod Nobu San, which was an ode to Nobu.  Prepared in a similar fashion, the buttery black cod was full-flavored due to the miso marinade.  On the outside, there was caramelization to heighten the sweet saltiness.  In addition to this, we found baby turnip with yuzu kosho which added crunch and acidity.  That was further enhanced by the citrus olive oil dressing.

For myself, I went for the Scallops with Sea Urchin.  If there was anything to truly represent the seafood being served at Le Bernardin, this was it.  The precision and clarity within this dish was obvious with each component.  The sliced scallops were buttery and soft while just slightly touched by heat.  They were sweet and had the brightness of the sea.  Natural flavors and textures were highlighted, but then accented by the buttery sauce.  It provided the fattiness and silkiness that helped the creamy and sweet uni meld with the rest of the dish.

For her main, Viv selected the Pan-Roasted Merluza with stuffed baby sweet peppers and a lobster gumbo sauce.  Gently-prepared, the fish was so buttery and delicate.  This exemplified the high level of cookery we were enjoying.  That lobster gumbo sauce was so rich and concentrated.  Briny, sweet, aromatic and just a touch of spice.  Super delicious.

Seeing how the whole menu was seafood except for 2 dishes, I went for the Filet Mignon.  It was prepared medium-rare as requested and properly-rested.  Despite being properly-seasoned, the steak was also blessed with a red wine shallot sauce.  It added some tangy brightness.  On the side, we had celeriac "bone marrow" which featured it as a pavé.  Adding the silky richness of bone marrow, this was actually not as heavy as I thought.  Rather, by using celeriac, it was lighter and softer than using potato.  Loved the crispy top and edges.

Onto dessert, Viv ordered the Spiced Coffee which was a spiced date-coffee cake.  It was slightly dense due to the date, which also made it sweet.  However, the coffee and spice helped balance things out with slight bitterness and earthiness.  The crunch from the tuile helped add texture while the cold coffee ice cream provided creaminess and temperature contrast.

I went for the iconic warm Peruvian Chocolate Tart beautifully-plated with 3 different chocolate tuiles with a lattice design.  Beyond the crispy chocolate treats, we found creamy Tahitian ice cream atop the aforementioned tart.  It was so chocolaty and rich with bitter dark chocolate.  Contrasting this was the firm tart shell that was only slightly sweet with another dose of chocolate.

Our final bites included Apple Butter Financier, Dark Chocolate Passionfruit and Salted Caramel Macaron.  Loved the buttery and sweet financier while the passionfruit really came through with a tangy sweetness to go with the silky and bitter dark chocolate.  Wasn't a fan of the macaron as it was a bit dense, yet it tasted good.  Overall, our visit to Le Bernardin was a bit hit and miss.  The food was generally fantastic, but the service was not representative of a Michelin 3-star establishment.  Having to ask for something twice and only getting it right on the 3rd try is unacceptable.

The Good:

- Intricate execution

- Lovely dining room

- Generally on point service

The Bad:

- For Michelin 3-star, one shouldn't need to ask 3 times for something

Joe's Pizza

Walking back to our hotel after exiting the Times Square station, we were looking for some food to bring back to our room.  Lo and behold, a long lineup (for the slices) appeared in front of us on Broadway.  The place was Joe's Pizza, which to some, is a NYC favourite.  Is it a tourist trap?  We lined up to see for ourselves.  Of note, be sure to line up for the slices, not the "Pies Only" storefront (unless you wanted a whole pie).

We decided on 5 slices and really, there was only around 7 choices anyways.  Naturally, we got the baseline in the Fresh Mozzarella.  It featured a tangy tomato sauce that wasn't too acidic.  There was a smattering of mozzarella to give it some body.  However, it was the crust that was the best part of it.  In addition to be properly salted, the crust had a nuttiness to it and it was uniformly crispy on the crust and bottom.  It had a classic chewiness that had a good mouth-feel.  We also had the Pepperoni and it ate quite differently as it had a denser cheese and of course had some meaty and pepper slices of pepperoni.

Our favorite of the bunch was the Supreme sporting tomatoes, sausage and red onion.  This was the most robust slice as the combination of cheese and sausage provided heft in terms of each bite.  Lots of saltiness was from the different ingredients.  The addition of tomatoes provided some moisture while the onions afforded some sharpness and bite.

Something much less heavy and devoid of meat was their Caprese Pizza.  As the name suggests, it consisted of fresh tomatoes, fresh mozzarella and basil.  The combination of ingredients meant things were light and a bit wet.  However, the crust was up to the challenge and held up, staying chewy and dry.

The last slice was the White with Fresh Spinach & Garlic.  With the absence of tomato sauce, we got much more the nuttiness from the crust.  Furthermore, the taste of the spinach and garlic was devoid of competing flavors.  Really simple, but delicious and uncluttered.  All-in-all, we found Joe's Pizza quite solid and definitely quenched our NYC thin-crust pizza cravings.  I'm sure we will find even better on our future NYC travels, but Joe's is a good choice despite its touristy location.

The Good:

- Crispy and chewy crust

- Not too many choices, which makes it easy to order

- Not a crazy amount of sauce, so the crust doesn't get soggy

The Bad:

- Um, the lineup, but it moves

Penny NYC

Fresh off an overly hot visit to SoCal, we were on our way to NYC to enjoy cooler temperatures.  The main reason we were here was to see Harry Potter and the Cursed Child on Broadway.  Seeing how this was written as a play with a book that was just the script, it didn't seem like it would ever be made into a movie (also especially with the controversy surrounding JK Rowling).  Therefore, we made the trip out to NYC for the first time in 10 years.  We flew into Newark this time and trained it into Manhattan.  After dropping off our luggage, we made our way to Penny NYC.  This higher-end seafood spot in the East Village is run by the same team at Claud and features bar seating that also welcomes walk-ins.  We had made a reservation, so that ensured we had a seat upon arrival.

After perusing the menu, we decided to start with their Sesame Brioche with butter.  Okay, this brioche was fantastic being super fluffy and buttery with an aromatic crust.  It had milk bread vibes with its texture.  Combined with the creamy whipped butter with flaked salt, this was definitely one of the highlights.  

However, we were here for more than the bread, so we also had the Tuna Carpaccio with ciopolini onions, olives and olive oil.  Super simple, but that only helped highlight the buttery tuna that was fresh and sweet with an essence of the sea.  With a little EVOO for added silkiness and aroma as well as onions for a bit of a bright bite, these did not take away from the fresh tuna. 

Of course, no visit to Penny would be complete without one of their Ice Boxes.  We ended up with their $45.00 Ice Box consisting of Oysters, Countnecks, Shrimp, Mussels and Scallop Crudo.  Given the quality of the components, we thought the price point was reasonable.  The oysters were sweet with definite brininess.  Lots of natural flavor there.  Those countneck clams were super plump and sweet.  Loved the delicate texture as they were super easy to eat.   Mussels were equally plump and also tender.  Of course there was the usual brininess present.  Since they used Argentine shrimp, the flavor was much more pronounced.  They super sweet had aromatic lobster vibes with a softer texture.  Last item in the box was the buttery sweet scallop crudo. 

It didn't look like much, but the Seafood Broken Rice (with Maine Uni +$23.00) was super delicious.  Acting like a quasi-risotto, the rice was creamy and flavorful.  Lots of seafood notes from the fish, squid and shrimp as well as the textures.  This was also seasoned to the point where it could've been salty, but it wasn't.  The addition of Maine Uni afforded another layer of sweetness while adding a custardy texture to the rice.

Pretty unassuming and served in their shells, the Baked Razor Clams were pretty tasty.  The buttery pieces of razor clam were bathed in a béchamel, pickled piquillo peppers, and topped with a fried potato crumble.  Once again, a nice balance of textures from the clams to the creamy béchamel and crispy crumble on top.  Wedge of lemon provided the necessary acidity. 

One of the larger dishes we had was the Rainbow Trout with a beurre rouge.  The trout itself was prepared masterfully with crispy, well-seasoned skin while the fish itself was still a bit rare and buttery.  Instead of a beurre blanc, we found a beurre rouge that was silky, slightly tangy and featured dark fruit notes.  This was more robust than a white sauce and really complimented the chanterelles (and their earthiness).

For dessert, we had their Ice Cream Sandwich featuring the same sesame brioche.  Hence, the soft bread shaped itself to the malted ice cream.  Loved the crunch from the broken meringue pieces.  Although we weren't stuffed after the dishes we had, we were still quite satisfied.  The point of the place is for good drinks and some delicious bites on the side.  Would come back when in NYC.

The Good:

- Nice vibe

- Solid seafood plates

- Reasonable pricing with all things considered

The Bad:

- Only bar seating, if that is not your thing

Mama Katsu

From Legoland, we made our way to Disneyland and that is where our dining out stopped.  We spent most of our time eating at the park and also grabbed some fast food from Raising Canes and In-N-Out.  But I was able to squeeze a few meals in from Mama Katsu, which was on our way back to our hotel.  It was across the street on Harbor Drive and we walked by the place a few times a day. 

The first time we stopped by to pick up some food, we got the Original Kimbap.  Not only did I get it the first time, I got it again on the second visit!  Well first off, it was quite good where there was more filling than rice.  Definitely fulfilling and great for taking it into Disneyland.  Acts as a great snack or even a meal.  I thought the components were well-prepared (textures how they should be) and there was enough flavor to eat without any condiments.

So of course I got the Pork Katsu and it was a large portion of 2 cutlets, 2 fried gyoza, rice, slaw and katsu sauce.  Fried until uniformly crispy, the pork katsu was also tender and not dry.  Naturally, it paired well with the tangy and sweet katsu sauce.  I only wished there was more of it.  Dumplings were pretty typical, but did feature a thin wrapper and a fairly juicy filling.

Picked up a second dish for good measure in the Chicken Yakitori.  This came with rice, tempura prawns, gyoza and slaw.  Since they used chicken thigh meat, it turned out to be jucy and quite flavorful.  There was a light char on them which added some smokiness.  There was enough sauce to flavor each skewer, but probably not enough for all the rice.  I suggest you ask for a bit more.  Prawn tempura were only okay since the batter was a bit thick.

On another visit, I went for the Fish Katsu and it was also a pretty large portion.  Each piece was crunchy while featuring flaky and moist fish.  This came with tartar sauce, slaw, rice, fried gyoza and ebi tempura.  As a whole, this was quite a bit of food and definitely was enough for me.  I found this one to be considerably more greasy than the pork katsu.

For good measure, I decided I needed to get some Spam Musubi as well. This would serve me well in the moment and also be a great snack for later.  This was solid as the layer of chewy rice was actually modest in size.  Therefore, the seared Spam had much more effect.  Overall, the food at Mama Katsu was solid and served in large portions.  Great for a quick meal to take back to your hotel after a day at Disneyland.

The Good:

- Big portions

- Solid eats

- Well-priced

The Bad:

- There maybe a wait at times

- Can be greasy

24 Suns

Hoping to try something a bit more elevated while we were in Oceanside, we found out about 24 Suns.  This place is Michelin-recommended and features a mainly Chinese menu with some French influences.  There is also a tasting menu available that shows off the Chefs Nic Webber and Jacob Jordan's fine-dining training and time at Michelin 3-Star Addison in San Diego.

Our Asian gastronomical journey started with a small bite in the form of Shrimp Toast.  This was quite good where the shrimp mousse was light and airy with an appealing rebound texture.  Nice balance between sweet and salty while still having a natural shrimp brininess.  Unlike many versions of shrimp toast, this was not greasy, yet still was uniformly crispy on the bottom.  Nice start to the meal.

From the small bite, we moved onto a collection of snacks that included Hibiscus Jellyfish.  It was light and buttery with a bit of crunch.  Flavors were bright and lightly-seasoned.  Below and to the left, we found Chilled White Fungus with young bamboo.  This was a subtle dish that focused on textures.  The white fungus had a light crunch while the young bamboo mirrored that.  The brightness of the celery juice paired well.  Finally, the Oyster Yuba Salad featured the delicately chewy texture of tofu skin.  There was brininess, sweetness and a touch of spice from the Fresnos.

With an array of lively colors, the Yi Sangh or Prosperity Salad (also known as Lo Hei) featured trout belly and kanpachi alongside fruits and veggies.  There was some ikura, chia seeds and 3-year umeboshi.  When combined altogether, we had a wide range of flavors and textures.  Things were bright, sweet and a bit tangy as well as brininess with a bit of spicy bitterness too. 

Sitting in a fermented habanada butter sauce, we found two scallop and pork Siu Mai.  Since they used scallop rather than shrimp, the bounce texture was more subtle and softer.  I thought the dumpling was rather airy rather than dense, which made it extremely easy to eat.  With a dab of finger lime on top, it added the necessary tartness and citrus to the dish.  The star of the show was the sauce as it was sweet and aromatic without being too spicy.

Hitting all of the Chinese classics, we were served a version of the classic Turnip Cake.  This was a fairly large piece that was not a one-biter.  There was some shrimp in there to give it some body and meaty snap.  The texture of the turnip cake itself was somewhat soft with just a small bite.  This was battered and deep fried, which added a textural contrast.  On top, we found some briny XO sauce as well as some green garlic, celery tops, parsley and dill.  With all things combined, we got herbaceousness, bitterness, spice and brightness.  This went a long way in lightening things up from the deep fried turnip cake.

One dish we had that wasn't exactly Asian (but still had some influences) was the Lotus-wrapped Trout.  This was sous-vide where its appearance looked raw, but it was cooked.  Hence, the texture was super buttery and tender. It sat in a coconut fennel fumet which was full of natural fish sweetness and aromatics from the coconut.  Some Sichuan chili added just a slight kick at the end.

One of the most interesting dishes was the Claypot Chili Eggplant.  You can't see it in the picture, but believe me, the claypot was smoking hot.  Hence, the smokiness was definitely there.  Those eggplant-stuffed squash blossoms were full of spicy, saltiness, umaminess and tang.  On the side, we found Youtiao which were crunchy and topped with tuna sugar.  We didn't think it needed the sugar for this application though.

We were each served a mini-sized Lanzhou Beef Noodle Soup.  This was pretty good with chewy noodles sitting in a flavorful broth that had umami and aromatics.  It wasn't salty which was good.  The best part of the dish was the large piece of super tender smoked short rib topped with chiu chow sauce.  Hence, we got a combination of smokiness, spice and garlickiness.

The most interestingly-plated dish was the Cigarette & Coffee.  Cleverly constructed, the "cigarette" was actually stuffed with coffee-braised duck.  These were crunchy whereas the duck was tender with smokiness and depth.  On the side, we found a duck jus latte that was intensely rich, tangy, sweet and spicy. There was some viscosity to go with the silkiness.  Loved the creativity with this one.

Our palate cleanser or pre-dessert was the the Mandarin Ice served in their cute little half rinds.  Totally refreshing and only lightly-sweet, the flavor was unmistakable Mandarin orange.  Really helped levelled things off from the full-flavoured and mostly spicy items we had so far.  Oh and these were sitting literally on ice that was set on the plate.

Our last item was the Budino featuring butterscotch pudding with chocolate ganache and cream.  Really enjoyed the silky and thick ganache which paired well with the sweet and buttery pudding.  The addition of black sesame really changed things up with nuttiness.  Loved that this was not very sweet, which was the nod to Asian desserts.  Overall, we thought 24 Suns was a fun and interesting meal.  Sure, you need to be good with the creative license they have over specific Chinese dishes in order to enjoy your meal.  I went in with an open mind and thought this was pretty solid.

The Good:

- A nice cache of courses

- Solid execution

- Excellent service

The Bad:

- If you are a stickler for what a dish should be, then you might not be the target audience