EATS: Asian fusion, fresh and artfully presented CITY Edition

A good choice for an entree was the crisp sesame chicken, small, deep-fried pieces of battered boneless meat in a slightly sweet glaze, sprinkled with toasted sesame seeds. Beef teriyaki, also delicious, had thin, tender slices of rare steak, brushed with a soy sauce glaze and sprinkled with freshly...

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Bibliographic Details
Published inNewsday
Main Author ROSE KIM. Rose Kim is a regular contributor to Eats
Format Newspaper Article
LanguageEnglish
Published Long Island, N.Y Newsday LLC 12.03.2004
EditionCombined editions
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Summary:A good choice for an entree was the crisp sesame chicken, small, deep-fried pieces of battered boneless meat in a slightly sweet glaze, sprinkled with toasted sesame seeds. Beef teriyaki, also delicious, had thin, tender slices of rare steak, brushed with a soy sauce glaze and sprinkled with freshly ground black pepper; it was served with caramelized onions atop colorful, sauteed vegetables and came with rice, miso soup and edamame. For dessert, I had Asian yogurt coconut pudding, a dense, gelatinous square flavored with coconut milk and encrusted with toasted coconut. The wonderful Thai-inspired dessert was served warm and was not overly sweet. Popular Asian-flavored (green tea and red bean) ice creams also were appealing.