Posts tagged ‘restaurant’


Japanese curry is another recent trend around town. I don’t have any strong feelings for or against Japanese curry. I’ve only really tried it once or twice at Jas-mart (haven’t tried Go Go Curry) but I’m reading the manga ‘Addicted to Curry’ (they have recipes too). Guess I just like Indian curries more.

One reason I wanted to try Curry-ya (214 East 10th St. New York, NY 10003) is because it was opened by one of the co-owners of Soba-ya (my favorite restaurant).

I knew it was going to be tiny place with only a counter and the kitchen right behind it, but it was really a squeeze. Be careful, you don’t want to sit right in front of the burners, you’ll be cooking too (maybe in winter it might not be an issue).

The menu has 9 curries, 6 salads, and 3 extra toppings (I just noticed the play on 3s).  The lunch special is a great deal. But after 4pm we went with curry ‘nice set’ that gives you the same things for $6 more; the ‘chef’s daily assortment’ three small dishes plus choice of dessert or (non alcoholic) drink. The desserts are the better value, we chose the lychee lassi (really good) which was listed as a dessert but is also a drink (of yogurt, sugar, lemon, lychee and ice from what I saw). The grapefruit jelly also looked good but we were surprisingly too stuffed for dessert.

Grilled seafood curry

To rewind; we started off with the 3 small dishes of squash, cabbage slaw, and seaweed salad (very tasty, I just inhaled it and forgot about photos). I got the grilled seafood curry, and the hubby had the seasonal vegetable curry. Though I don’t think my seafood qualifies as ‘grilled’, it was perfectly cooked despite my fears about how long it was cooking. It was partially cooked in the oven then simmered in mini pot of curry sauce. I didn’t specify hot or mild, but it had a nice small kick to it. It came with toppings of dehydrated onions flakes, pickled turnip, pickled shallots, and raisins. I put the onions on mine and ate the pickles but I wasn’t really interested in the raisins. The hubby wasn’t impressed with the vegetable curry, but did express interest in getting it plain with two orders of natto.

The pots of curry didn’t look that large and the mounds of rice didn’t seem overwhelming (but I knew it to be equivalent to two bowls). Afterwards we were really really full, maybe the lassi also pushed us a bit over our limit. I think we’d eat there again eventually, when we are in the area and really hungry.

Seasonal vegetable curry

We saw all the Japanese customers there eating curry with spoons only, while the non-Japanese customers used forks. For meat eaters, the New York Times recommends the Berkshire pork cutlet curry.



August 6, 2008 at 6:00 am 5 comments

Turkish take-out

To deal with heat wave recently, I’ve been ordering out a bit more. My new favorite place for take-out; 86 Turkish Mediterranean Food Court 2180 86th St. Brooklyn, NY 11214.

We went to eat there once and it’s pretty bare bones looking, but the food was amazing. To get you hands on the pitas while hot, alone is worth a trip. When they are fresh, it’s ridiculously good. Perfectly crispy and crusty with sesame seeds outside, the mostly hollow inside is light and chewy. Even something mundane as fried calamari was excellent when we were there, delivery can’t preserve the freshness but is still very good. They have a huge menu, we don’t eat meat but the kebobs and gyros looked really great. We stick to the cold appetizers, we love the ‘shepherd’s salad’ (tomatoes, cucumbers, onions with sumac), the ‘eggplant salad’ beats the ‘babaghonush’ in flavor, and the ‘hummus’ is decent. ‘Piyaz’ was a nice surprise, it’s a salad of white and red beans that’s much better than the description implies. ‘Stuffed grape leaves’ are elevated by the addition of pine nuts and currants.

I tried the yogurt drink ‘ayran’ once. The bottle states it’s Kosher, made with hormone free milk and salt. I don’t hate it, I like strong tangy yogurt flavors and salty things (and it was quite salty), but combined I wasn’t sure how it went with the food. I would’ve finished it but it’s also really high in fat.

edit 7-28-08: I recommend the ‘lebne’, thick yogurt mixed with herbs and walnuts. But the shepherd’s salad (this time) wasn’t as good with the addition of olives and the lack of acidity. I’ll try it again later, hopefully they go back to the old recipe. I also had the mushroom salad, found it too heavy and greasy. The spicy salad wasn’t too exciting but I’m willing to eat the leftovers later. Surprisingly the hummus has gotten better.


July 21, 2008 at 6:20 pm 2 comments

Michael Caine’s in ABode Manchester

Millefeuille banana parfait –
caramelised banana and lime coulis

Lunch was a grazing affair at Michael Caine’s in ABode Manchester with many dainty little dishes to excite your palette in different ways. The idea of a western dim sum style lunch to have as much choice as possible without over stuffing oneself was well executed here as I was thoroughly satisfied.
The marrying of Asian herbs with scallops was skilfully done and the Japanese mushrooms with sesame seaweed and bean sprouts that accompanied the fish served as a refreshing counterpoint to the strong lemongrass foam sauce.
Not that the classical European styled dishes were lacking in any quality either! The duck risotto is probably one of the best risotto I’ve ever had and I really hope it is something the chef can pull off consistently and not just an one-off on the day. Nothing much to say about the lamb as it was just classically cooked, but very flavourful and presented very elegantly.
Overall, 3.8/5 as I felt the chef was a little too enthusiastic about using foam as a novelty point in the dishes. Service was very friendly and attentive (might have to do with how only 3 tables were occupied) and the staff knew the menu well. Very enjoyable experience and I am looking forward to returning and try the set lunch menu.

Duck confit risotto –
Wild mushrooms

Pan-fried scallops –
Caramelised cauliflower purée,
sweet raisin vinaigrette and cauliflower
and cumin velouté

Best-end of Herdwick lamb
Onion and thyme purée, fondant potato
and tapenade jus
Slow poached sea bass –
Thai purée, stir-fry of mangetout,
shiitake mushrooms and bean sprouts
with lemongrass foam
Passion fruit soufflée –
vanilla bourbon ice cream
by Png

May 14, 2008 at 3:17 am 1 comment

May 2018
« Oct