Drinks
Blackberry Spice Martini :
This is sweet drink that is not really blackberry flavor forward but just a berry note. The alcohol does comes through a lot cutting the sweetness.
SUSHI
Kung Pao Dragon Roll :
Signature California roll, seared Ahi, sriracha, tempura crunch, peanuts, smoked tableside
This sushi is by far one of the worst flavor profiles to happen!
Spicy Tuna Roll :
Ahi, cucumber, spicy sriracha
The tuna is more of a poke style than a purée mixed with sriracha.
The cucumber is raw and very hard and has some spinach-like leaves inside.
APPETIZERS
Jicama Street Tacos - Kung Pao Chicken :
Signature jicama shell, tender chicken, fresno peppers, crushed peanuts, cool cucumbers (3 per order)
This dish is so great in concept. The flavors meld well together and bring great texture.Now to the details,The Jicama shell is very delicate and does tear easily with the amount of filling.
The chicken is a little overcooked. Some pieces are fatty and have some gristle.
The chili is a little heavy and does come after the bite and lingers
The cucumber and cilantro cut down the heat and bring a sweet crunch and a much-needed spice note.
The peanut does not even come through or is even able to be seen
Main Dishes
Walnut Shrimp with Melon :
Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon
The walnuts are blanched and then added to the dish and heated with the other items.
The Mellon is a little under ripe but is still sweet and very juicy.
The shrimp and breaded very lightly and fried, The shrimp are then added to the wok and finished cooking but there is a problem, the breading does get soggy.
The sauce has a creamy texture that is very sweet and has a mild tangy note that is almost wanting you to want to only drink this.
Oolong Chilean Sea Bass :
Wild-caught tea-marinated filet, ginger-soy sauce, wok'd spinach
The bass is cooked beautifully with a great sear on top with it still being moist and tender. The center though is a little undercooked.
The tea marinate has no taste of the oolong. It is a big disappointment but does help keep it most.
The spinach that is under the fish is wilted and has a big fish flavor.
Chang’s Lobster & Shrimp Rice :
Crisp pieces of lobster tail, shrimp, Fresno peppers, shiitakes, egg
The lobster ( Maine) is cut small from I am guessing 6 - 8 oz tails that are breaded with spices and then fried.
The shrimp are more like bay and done in the same preparation.
The rice has a citrus flavor and lemon grass note but is overly saturated ( not that is runny but in flavor) of fish sauce.
The Edam is steamed and then added in at the end.
The mushrooms are so few that they are hard to find and once found they are overcooked and chewy.
The Fresno pepper is in but does not bring any spice or anything to this dish.
