Sushi Without Fish, and Other Exotic Lures Review

Buttery wheels of foie gras and fig terrine, accompanied by anise-infused mini-toasts, were enhanced by a deceptively simple steamed preparation of chayote and carrot, explosively flavored with salt, chopped peanuts and sesame seeds. In a nod to the past, food arrives on white dishes imprinted with...

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Bibliographic Details
Published inThe New York times
Main Author XIYUN YANG, NAOMI LINDT, ROBYN ECKHARDT and JANE KITAGAWA
Format Newspaper Article
LanguageEnglish
Published New York, N.Y New York Times Company 20.03.2011
EditionLate Edition (East Coast)
Subjects
Ethnic foods
Restaurants
Asia
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Summary:Buttery wheels of foie gras and fig terrine, accompanied by anise-infused mini-toasts, were enhanced by a deceptively simple steamed preparation of chayote and carrot, explosively flavored with salt, chopped peanuts and sesame seeds. In a nod to the past, food arrives on white dishes imprinted with the letters HTX, the abbreviation for hop tac xa, or "a cooperative"; they're replicas of the government-manufactured plates and bowls used in the decade following reunification in 1975 -- just one of the restaurant's many thoughtful design touches, which also include weathered, wooden electrical cable spools standing in for tables and oversize cylindrical silk chandeliers.
ISSN:0362-4331