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Welcome to my journey of the world through the deepest cultural aspect; Food. I document my adventures in food one dish at a time.

P.F. Chang's

P.F. Chang's

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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.

 

 

 

 

 

 

 


  Spicy Tuna Roll :     Ahi, cucumber, spicy sriracha

Spicy Tuna Roll : 

Ahi, cucumber, spicy sriracha

The tuna is more of a poke style then a purée mixed with suracha.

The cucumber is raw and very hard and has some spinach like leaf inside.

 

 

 

 

 


  Jicama Street Tacos - Kung Pao Chicken :   Signature jicama shell, tender chicken, fresno peppers, crushed peanuts, cool cucumbers (3 per order)

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 easy with the amount of filling.

The chicken is a little over cooked. Some pieces are fatty and have some gristle.

he chili is a little heavy and does come after the bite and lingers

The cucumber and cilantro it cuts down the heat and brings a sweet crunch and a much need spice note.

The peanut does not even come through or is even able to be seen

 


  Walnut Shrimp with Melon :   Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon

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.

 

 

 

 

 


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The bass is cooked beautify with a geat 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.

 

 

 

 

 Oolong Chilean Sea Bass :

Wild-caught tea-marinated filet, ginger-soy sauce, wok'd spinach


  Chang’s Lobster & Shrimp Rice :   Crisp pieces of lobster tail, shrimp, fresno peppers, shiitakes, egg

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 is breaded with spices and then fried.

The shrimp are more like bay and done in 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 are steamed then added in at the end.

The mushrooms are so few that they are hard to find and once found they are over cooked and chewy. 

The Fresno pepper is in but does not bring any spice or anything to this dish.  

Rubio's

Rubio's

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