Mauna Sushi

So you might be wondering why I'm blogging about Mauna Sushi so soon after the last post...  Well, I really love the place and have actually been back 5 times since then.  Now why am I travelling to Surrey for sushi since I live in Burnaby?  Simple, the food is excellent and well-priced.  To refresh your memory, the chef/owner used to work at Minami and hence, all of the delicious aburi is served at Mauna for a more reasonable price.  Not to mention, their other menu items are rock solid as well.  Sure, the menu is somewhat limited and tends to appeal to the less adventurous diner, but I assure you the aburi is the star of the show.

With so many visits to include in this post, I'm going to try to condense as much as I can.  Now before we get to the aburi, their smaller "appetizer" dishes are really good too including the super tasty Chicken Karaage.  Rather unassuming, these little fried nuggets of leg meat are addictive.  The meat is super tender and juicy with a flavourful marinade.  It is salty, sweet and has a perfect amount of ginger.  There is a light coat of batter and  they are fried until crispy.  One of the best versions I've had in town!

Something that I do not usually get to order is the Takoyaki.  Not sure why because I personally love these little morsels of batter and octopus topped with takoyaki sauce, mayo, aonori and bonito flakes.  These here are solid.  I'm pretty sure they don't use a takoyaki mold, but that doesn't matter as they are lightly crispy on the outside and pillowy soft on the inside with pieces of octopus.  There is just enough sauce and toppings on the outside to make an impact without creating a mess.

I've had their Assorted Tempura many times now and each time it has come out beautifully.  It consists of 2 pieces of yam and fresh shiitake as well as 3 pieces of green bean and ebi.  Although the amount of tempura batter may seem a bit much at first glance, it is crispy, light and easy on the grease.  The items themselves are cooked just right with the beans still being crunchy and the mushrooms being delicate and not overdone. With a light buttery snap, the ebi is on point while the yam is cooked through without going mushy.

The level of care put into preparing the cooked food is apparent and it is best illustrated by the Gyoza.  By appearances alone, the dumplings are good due to the even browning on the bottom.  This in turn means that it is crispy and nicely caramelized.  We find the dumpling skin to be thin and full of elasticity.  Inside, the pork and cabbage filling is well-seasoned while the texture is juicy and tender.

One of the most surprising dishes is the Miso Tofu Salad.  To be blunt, it doesn't look very attractive and in certain aspects, it appears to be unappetizing.  Now don't let that fool you.  The tofu crumble on top has a feta-cheese-like texture and there is plenty of umaminess to it.  Dressed in a sweet and tangy vinaigrette, the spring mix underneath is super delicious.  I highly recommend this.

Staying with the cooked food, the Chicken Katsu Don features a perfectly fried chicken cutlet.  It is coated with crispy panko that is, once again, not too greasy.  Inside, the dark chicken meat is succulent and moist.  It is marinated and seasoned enough on its own that it tastes great without anything added.  Underneath, the rice is dry enough that it isn't soggy, yet at the same time being moist.

Moving to the raw stuff, their selection of sashimi is pretty basic, but it is intentional.  They do not want to stock things that people will not order.  Hence, we have tried almost all of the options in the Atlantic Salmon, Albacore Tuna and Wild Salmon Sashimi.  The slices are fair in size being not too small and not ridiculously large.  Freshness is apparent where there is a nice sheen and things smell right.  Texturally, the tuna is buttery soft without being mushy and the Atlantic salmon is buttery with a bite.  The wild salmon is firmer but still delicate.

If one wanted something more flavourful from the start without needing to dip into any soy, there is the Spicy Tuna Sashimi (also available with salmon).  Unlike some other versions, there is just enough sauce in this one, so it isn't drowning.  The buttery chunks of tuna are coated in a spicy sauce that has a kick, but isn't overwhelming.  There is a background fermented flavour to it that adds depth and umaminess.

Like always, we always in some Nigiri as well.  We've had the chopped scallop, unagi, tamago, salmon and tuna before, but in this picture, it is all salmon and tuna toro..  If you are looking for insanely large pieces, then look elsewhere.  This is more about quality than oversized food.  With that being said, these are not small by any means.  The buttery toro for both types of fish are soft and fatty.    Rice is proportionate to the toppings and is texturally on point being chewy while still delicate.

One particular nigiri that needs to be highlighted is the Tamago.  I'm sure you are wondering why I'm drawing attention to egg sushi...  Well, if you look at the picture, you will notice that it is made the traditional way with proper layering.  Some sushi restaurants serve a solid piece of egg that is just poured into a mold.  This exemplifies the effort and attention to detail the chef puts into his food.  The egg is fluffy and slightly sweet from the mirin.

All of this is delicious, but the real star of the show is the aburi sushi!  The most popular and well-known of the bunch is the Aburi Salmon Oshi featuring wild salmon, aburi sauce and jalapeno.  Now you might expect me to say something like it is just as good as Miku/Minami, but let me say this is better since there is more salmon.  All of the other components are on point as well including the chewy sushi rice, thinly-sliced jalapeno (some places cut it way too thick) and the creamy, yet not greasy aburi sauce.  Equally tasty is the Ebi Aburi Oshi with perfectly cooked prawn and a bright lime spiked sauce on top.  As for the Saba Aburi Oshi, there is a more fish-forward flavour due to the mackerel.  It is also firmer.  The most under-the-radar aburi oshi is the Hotate as the sauce is indeed creamy, yet has a nice finishing kick.

There is one boxed sushi that is not torched.  The Hoki Poke Box (interesting name) consists of sushi rice topped with real crab meat, tuna and avocado.  This is a must order if you have already had a few of the previous aburi oshis.  It is almost like a palate cleanser of sorts that is a nice break from the heavy sauces.  This one is more a study of textures rather than strong flavours.  The fluffy crab, buttery tuna and soft avocado have a good combined mouth-feel.

As much as you can enjoy the nigiri sushi as they are, you can also opt for the Aburi Nigiri.  Here we have the Tuna Toro and Salmon Toro (belly meat) topped with aburi sauce and torched.  The torching affects the nigiri in 2 ways.  First, it caramelizes the sauce and adds a smokiness.  Secondly and most importantly, it activates the fats in the belly meat and it becomes super buttery and the resulting aroma is delicious.

We can't forget about Mauna's Aburi Tart comprised of sushi rice, avocado, seasoned tuna, wild salmon, aburi sauce, baby scallops and ebi.  This is best shared since it may not look that big, but it is quite filling.  The flavours in this work in harmony with the sweetness of the fish complimented by sesame oil and the aburi sauce on top.  Creamy avocado adds another layer of texture that works well with the buttery tuna.  This is a must order.

Onto some rolls, the most popular is the Explosion Roll which is like the Miku Roll consisting of imitation crab, cucumber and tuna on the inside with a mess of torched tobiko on the outside topped with aburi sauce.  The tobiko on the outside gives the roll a nice crunch with pops of the sea.  With soft tuna and imitation crab on the inside, it is a nice textural contrast.  Of course the aburi sauce is the literal cherry on top with smoky creaminess.

The second most popular roll is the Hawaiian with prawn tempura, avocado and cucumber on the inside.  This is topped with spicy tuna and spicy mayo as well as tempura bits.  I can see why this is ordered by so many customers.  It is essentially a dynamite roll, which makes it rather familiar and safe.  However, the buttery and spicy tuna on top adds a kick and plenty of impact to an otherwise mild-tasting roll.

Another Miku-inspired item is the Red Seal Roll consisting of a base California roll topped with red tuna and house-special Nikirri onion sauce and black pepper.  Once again, the roll itself is a California roll, yet the topping of red tuna adds some meatiness.  The real star of the show is the marinated onions as they are crunchy, sharp, sweet and purposefully salty.  In front of it is the Tiger Roll that is has a California roll as its base with the addition of prawn tempura.  On top, there is tiger prawn with kabayaki sauce, special spicy sauce and sesame seeds.  This is rather saucy, yet it is more sweet and slightly spicy than salty.  Lots of meaty prawn texture as well as prawn aroma.

Possibly the largest roll of the bunch is the Spider Roll.  Sporting 10 big pieces, it is stuffed with fried soft shell crab, avocado and deep fried green beans.  Compared to the other rolls, it certainly doesn't look as impressive, yet it is good in its own right.  Since there is so much soft-shell crab, there is a crispy texture giving way to softness.  Love the creamy avocado and the crunch of the beans.

Something that is a bit more usual is the Dragon Roll with a dynamite roll base adding avocado, unagi and tobiko on the outside.  This is a pleasing sushi roll that most people are familiar with.  There is just enough rice on the outside, so it isn't dense.  The combination of unagi and sauce as well as the dynamite roll makes this full of sweetness and some crunch.  So there you have it, a comprehensive look at the menu at Mauna Sushi.  Yes, it is your prototypical neighbourhood sushi restaurant and in reality, the menu is rather basic.  However, if you dive into the specialty items (marked by a blue check mark on the menu), you will come away with food that is served in higher-end spots in town.  I've been here 7 times total and the count will just keep going up.

The Good:

- The specialty items are impressive

- Well-priced

- Super nice people

The Bad:

- Limited menu (exotic items just don't move in this neighbourhood)

Chicko Chicken (Guildford)

I really do love KFC.  No, not the Kentucky version, rather Korean Fried Chicken.  It has something to do with the delicious flavours that are available and also the juiciness of the chicken itself.  Now if you haven't noticed, there has been a rush on these places as they seem to be popping up all over the place.  That included dedicated KFC joints as well as full-service restaurants dishing up KFC as well.  One of the more well-known takeout spots is Chicko Chicken, which boasts 14 locations in BC itself.  I finally made it out to the Guildford store to pick up some of the more popular flavours.

Of course, we had to order the Original to get a baseline as well as choosing the Cheese Snow (because who doesn't like cheese?).  Gotta say that the original was pretty solid with juicy chunks of boneless chicken.  It was nicely seasoned where the meat was tender and flavourful.  The batter was crunchy and also seasoned.  I found the cheese snow to be sweet with some saltiness.  There was no absence of cheese powder coating each piece.

The consensus favourite as voted by the kids was the boneless Soy Garlic.  Although I also enjoyed the spicier flavours (next paragraph down), the soy garlic was quite good too.  Building on the same good things about the original, there was a sweet glaze that did have a good amount of garlickiness.  There was just enough sauce on the outside of each piece for effect without being too sticky and wet.

For me, the best flavour was the Buldak as it was slightly sweet, but also rather spicy.  The kick was noticeable but not painful, so it was enjoyable.  For those who wanted something milder, the Yangyeom did it's sweet and tangy thing with only a touch of spice from the gochujang.  We got these flavours with the bone-in and that was a good idea, where the bigger pieces of meat stood up to the stronger flavorus.  Overall, Chicko Chicken was pretty solid and I would order from them again.  I thought it was on the pricier end of the KFC spectrum, but then again, it is mostly meat

The Good:
- Many locations
- Online ordering, so it was easy to just go pick up
- Buldak had good spice

The Bad:
- On the pricier end, but most KFC joints are around there
- Cheese was a bit sweet for me  

Major Joy Flavoured Chicken

If you haven't noticed, I've been on a fried chicken sammie spree for the past half year.  Yes, I take things seriously and I intend to try nearly all of the available fried chicken sandwiches in town to see which ones are the best.  So the latest adventure (well, when I originally post it on IG) brought me out to the newly-opened Major Joy Flavoured Chicken out on King George Hwy at 88th.  Located in the old Bear Creek Pub, this spot boasts 7 unique flavours for their fried chicken, grilled chicken and chicken sandwiches.  

I decided to make 2 separate visits since I certainly could not eat everything on the menu all at once (no, I'm not like Mijune).  So I got the most important thing right now (for me at least) in the Fried Chicken Sandwich in Major Hot as a major combo. Okay, the sandwich itself did not look all that interesting.  It did, however, eat decently with a good crunch and mild heat.  It wasn't majorly hot by any stretch of the imagination.  Instead, it was flavourful with a sweet heat.  The chicken breast was tender, but not juicy.  It could've used more coleslaw (there was so little, you couldn't even see it in the picture).  Overall, a decent fried chicken sandwich.   I ended up getting 2 small sides as part of the major combo being the French Fries and Chili Lime Corn.  Fries were pretty generic, but crispy.  I loved the corn as they were plump, sweet and full of impact from the chili lime.

On another visit, I got to try out their Fried Chicken in original, lemon pepper, tandoori and major hot.  I thought other than the major hot (which was pretty tasty from the sandwich already), my second favourite flavour was the lemon pepper.  Nice zip to go with the pepper which really worked with the bready batter.  I liked how the skin was well-rendered and the coating was uniformly crunchy and not greasy.  The chicken itself was not dry, but could've been juicier.  I wasn't a fan of the original as it was bland compared to the rest.

For our sides, we chose 2 of the major ones including Royal Chicken Stew and the Creamy Pasta.   Consisting of lentils, barley and chicken, the stew was quite mild, but comforting.  Naturally, the prepared creamy pasta featured overdone penne, but the creamy sauce was not bad.  Definitely something different other than the usual side dishes at fried chicken spots.  We also had 3 dipping sauces including tandoori, major hot and garlic.  I absolutely loved them all as they were all unique and tasty due to the spices.  Another way to amp up the chicken.  Pretty decent in my opinion if you were looking for flavoured chicken.  Personally, I'm still a fan of Church's, but Major Joy does offer something different and more options.

The Good:
- Lots of flavours
- Decent all around
- Nice people

The Bad:
- Chicken could be a bit more juicy (pieces and sandwich)  

Shameless Buns

For the time being, it appears that restaurants have it tough considering that they are paying for rent and are limited to the amount of people who can dine-in.  Furthermore, the fixed costs in running a restaurant aren't exactly something they can stop paying for.  Fortunately, some are able to pivot and do more takeout and offer other options.  One type of food purveyor that seems to be able to weather this storm are food trucks.  All of the costs involved with a food truck are not going to waste and they do not need to worry about offering a dine-in space.   With that in mind, Jacqueline and I made our way out to the Clayton Community Farmer's Market in the parking lot of Clayton Heights Secondary to make the long overdue visit to Shameless Buns.

Known for their sammies (hence, the name Shameless Buns), we tried the Tapa Dat Bun consisting of marinated beef, chipotle cheese sauce, sarsi caramelized onions, sriracha mayo, chicharron and green onions on toasted pandesal.  This was messy, yet ultimately delicious.  Tender and practically fall-apart tender, the beef by itself was on the saltier side, but combined with the soft sweet bun and the spice from the mayo, it was balanced and complete.

Since we are in October and we both love Spam, it was only fitting to try the Pumpkin Spice Sir Spam-A-Lot topped with a fried farm egg, onions, green onions, fried garlic and smoky maple mayo on toasted pandesal.  We really enjoyed this as the pumpkin spice was not overwhelming so that the Spam was able to do its salty and fatty thing.  Again, this meshed well with the sweet bun and the sharpness of the onions.

The most surprising item we tried was the Filipino Spaghetti Lumpia with chipotle cheese sauce.  Okay, I've had lumpia and Filipino spaghetti before, but not combined into one item!  I was skeptical because of the carb on carb premise, but holy moly this was outrageously good.  The outer wrapper was firmly crunchy and held the whole thing together successfully.  Inside, the al dente spaghetti was its usual sweet self with sausage.  Cheese sauce added the necessary moisture and spice.

Another majestic-looking offering was the Adobo Fries sporting crispy AF (yes they were!) sinigang fries, braised chicken adobo, garlic calamansi aioli, tomato, green onion and fried garlic.  Literally, this ate like a meal since there was so much tender chicken on top!  Loved the hints of acidity from the adobo and aioli where it helped brighten the dish.  The fries remained crispy despite the plethora of toppings and even after our incessant picture-taking!

Along the same lines, we also had the Sausage Party with the same crispy AF sinigang fries, longaniza, garlic calamansi aioli, sexy farm egg, sriracha mayo, green onion and fried garlic.  There was some similarities with the adobo fries except the sausage added sweetness while the egg yolk was at its silky best.  So if it wasn't obvious to you, the food at Shameless Buns isn't your typical Filipino fare.  There is plenty of creativity and risks being taken.  From what we tried, the result is Food Network worthy eats that tastes as outrageously good as they appear.  Definitely recommended.

*All food and beverages were complimentary*

The Good:

- Creative take on Filipino food (modernized)

- No shortage of flavour

- Truck moves to multiple locations

The Bad:

- Not diet food.  LOL...

Chicken World

What comes to mind when one craves fast food fried chicken in the GVRD?  KFC, Church's, Hi-Five, LA Chicken and Win Win are some of the usual spots.  However, there is a place that has been around longer than Hi-Five and Win Win.  I first visited the original location of Chicken World in 2009 and came away with a "meh" feeling.  I never went back.  However, an ownership change a few years ago has completely changed the operation including an expanded menu.  Jacqueline and I recently visited that same location to sample the new and hopefully improved eats.

We dove right into the Fried Chicken featuring both regular and spicy.  If I had to make a direct comparison, the fried chicken was a cross between Church's and Hi-Five.  The chicken was juicy and tender while completely seasoned.  Well-rendered and crunchy, the skin was more like Hi-Five.  I found the spicy to be flavourful, yet not tongue-scorching.  Another option was their spicy Peri-Peri Chicken which was excellent.  Nearly as moist as the fried chicken, the peri peri was full-flavoured and had a good spice level.

In addition to the chicken, there was an array of burgers available including the Nashville Billo Burger, Gabbar Chicken Burger and BeWafa Beef Burger.  These were no small sandwiches, especially with the Gabbar and BeWara as they sported 2 patties each. Coated with a spicy glaze, the Billo burger had a good crunch and featured tender white meat.  With 2 fried chicken thighs, the Gabbar was enormous and filling.  I would say this is one of the best chicken sammies in town.  There was a nice char on the beef patties that offered up an appealing smokiness.  The meat was rather lean, so it was on the drier side.

To get a taste of the entire menu, we got 2 different flavours for the Wings including honey garlic and buffalo.  I'm not sure where they get their chicken, but the wings were massive.  Furthermore, the skin was rendered while the meat was moist.  I personally like spicy so the buffalo wings did it for me.  The most surprisingly awesome item was the Rice n' Spice featuring fried chicken atop basmati rice drizzle with house-spiced mayo.  So much flavour and texture.  This ate like a meal and was probably my favourite thing I tried.  

The more typical sides we tried included Onion Rings, Fries and Jalapeno Poppers.  I enjoyed the starch-coated fries as they were aggressively crunchy while retaining some potatoness inside.  Onion rings were equally crunchy.  The breaded poppers were tangy with some spice cooled down by the cream cheese filling.  Overall, I was quite impressed with the food at Chicken World.  For the price, it is also a good value, considering the size of the chicken and the sammies.  I would have to put Chicken World in the top 3 in the Lower Mainland at this moment (with Church's and Hi-Five, and no, not LA Chicken, I've had it recently and it wasn't as good as I had remembered).

*All food and beverages were complimentary*

The Good:

- Big pieces of chicken

- Moist and tender

- Expanded menu

The Bad:

- Paper plates could've been sturdier

Curry Lounge

Back in the day, I would make the occasional jaunt into White Rock/South Surrey to meet up with friends for some eats.  However, that would be mostly relegated to Marine Drive.  In the recent past and present, I have been heading out to the establishments littered around 32nd Avenue in South Surrey.  It started with spots like My Shanti and Sammy J's.  Then Famoso, S+L, Afghan Kitchen and Mink Chocolates.  Add in many of the big box stores and specialty shops at Morgan Crossing, we have a vibrant community that only continues to grow.  Prior to the Covid-19 shutdown of everything, I made my way out there again to try out Curry Lounge with Mijune and David.

From the outside, it didn't do the interior decor justice as it was clean, modern and classy.  Combined with typical Northern Indian dishes, the menu at Curry Lounge features more creative items from owner/chef Jatin Sharma.  Probably one of our favourite items was served first in the Mushroom Mumtaz.  These featured button mushrooms stuffed with cheese, veggies and spices cooked in a spinach sauce.  At first, I thought this was a chicken dish as it wasn't apparent these were mushrooms.  Beyond the creamy texture of the filling, the flavours were impactful and harmonious.  In addition to the earthiness of the mushrooms, we got an extra hit with the cumin.  With russet potatoes stuffed with minced chicken and cooked in kashmiri-style sauce, the Kashmiri Chicken Dum Aloo was also good.  The potato was firm, but still fully-cooked.  Moist and mild-tasting, the chicken filling was aromatic and nutty.  It tasted more impactful with the coriander chutney served on the side.

With plenty of tin foil over the bone, the Murg Chengezi was delicious.  It featured bone-in chicken clay-roasted then cooked in a Mughlai-style rich sauce.  The dark meat chicken was so moist and tender, that it literally needed very little effort to eat.  It was juicy due to the amount of sauce clinging to each piece.   About that sauce, it was creamy, nutty and earthy with a touch of spice. To further amp the flavour-quotient, there was a side of butter chicken sauce as well.  Looking like tubes of formed chicken meat, the Gulafi Chicken Seekh was one of the more subtle-tasting dishes of the meal.  It featured minced chicken with a blend of spices cooked in a clay oven.  Yet another Mughlai delicacy, these kebabs were moist and exhibited light garlic and ginger notes.  It was also very lightly spicy too.  Again, the side of chutney was needed to elevate the dish.

Cooked in brown onion gravy, the Lahori Lamb Dum Pukt was another awesome dish.  Just by appearances alone, it had tasty written all-over-it.  Even before getting to the sauce, the rack-of-lamb chops were beautifully charred.  Hence there was a smokiness to go with the marinated flavour of the meat.  Oh and that gravy...  Aromatic, earthy and lightly spicy with caramelized sweetness, this not only elevated the lamb, it was perfect with rice and naan.  I kept going back to this over and over again.  On that note, I did pair it up with the Lamb Biryani.  Yes, plain basmati rice would've been more appropriate, but this worked well too.  This straight-up was excellent on its own with plenty of spice and natural lamb flavour.  The rice was nutty and chewy with the usual earthiness from the cumin and background sharpness from the ginger.  Each piece of lamb was buttery soft and well-seasoned.

We ended up adding a classic dish to our meal albeit done in a way that is not typical on North American menus.  The Indian-Style Butter Chicken had all of the best parts of the butter chicken we are familiar with including a rich creaminess accented by mild tomato and spices.  However, the most noticeable difference was the addition of cashews which made the concoction thicker and of course nuttier.  Lots of aromatics to go with the chunks of charred tandoori chicken.  Delicious!   We happened to be there as they were participating in the Curry Challenge, so we tried their creation - Mughlai Chicken Sensation (chicken breast stuffed with mince lamb, cashew , almond and raisins with a brown fried onion and cashew paste sauce).  Another winner here as the chicken was moist while beautifully charred on the outside from the clay oven.  Stuffing was nutty and sweet from the raisins with a touch of gaminess from the lamb.  Reminiscent of a korma, the sauce was creamy and aromatic from the cashew paste.  It had a rich caramelized sweetness from the onion as well.

We weren't done yet a this point, where we tried out a few more items including the Palak Corn.  Yes, most of us are familiar with palak paneer which features the rich spinach puree with garlic, ginger and spices as well as chunks of cheese.  This version was purely vegetarian and it was so tasty, I didn't miss the paneer.  Supremely creamy and full of depth, this was served pipping hot (the temperature really heightened the flavours).  Loved the pops of sweet corn to go with the earthy savouriness of the palak.  Moving onto another saucy creation, we had the Yellow Dal (lentils) cooked with onion, garlic and tomato.  Also served scorching hot, this really helped elevate the spices and level of spice.  As a result, the dish was full of impact and once again, the absence of meat wasn't an issue at all.

Of course Mijune was not satisfied, so we got one last savoury dish in the Chicken Tikka. Rather saucy, the pieces of chicken were tender and almost juicy.  Although there was obvious char, the resulting moisture (probably from the marinade) limited the smokiness and carmelization.  On the other hand, the amount of "sauce" on the outside also meant there was plenty of flavour.  Yet again, the side of chutney was welcomed as it added both brightness and spiciness.  On the side, we were serve Stuffed Spinach Naan, Garlic Naan and Tandoori Roti.  As much as the garlic naan was fluffy with appealing elasticity and leoparding, the real star of the show was the thin tandoori roti.  It was large, thin and pleasantly chewy (which means it was soft, but still retained a chew).  As for the stuffed naan, it was also good, but a bit more charring would've improved its appearance.

Onto the sweets, we were served Faluda Ice Cream, Gulab Jamun and Ras Malai.  Generally, Indian desserts are quite sweet and these were along those lines, but I enjoyed them anyways.  This could've been a result of two factors including the heavy meal we just consumed and also the desserts were sweet, but not crazy sweet.  Starting with the faluda, the ice cream was smooth while the rose syrup did make things sweeter.  As expected, the floral rose water helped sweeten the gulab jamun while the scoop of mango ice cream helped vary the flavours.  My favourite was the ras malai as it was simple and refreshing.  Yes, it was sweet and aromatic too as well as being creamy.  A nice finish to an epic meal that was full of creativity and well-executed proteins.  It is truly nice to see so many great food options in the area.  Kinda makes me want to be closer...

*All food and beverages were complimentary*

The Good:
- Not just the regular
- Food served at the right temperature
- Modern dining space

The Bad:
- Maybe a bit far for most people
- Tables nearby could've been cleaned faster