Today we went to East by North East, a Chinese fusion restaurant in Cambridge. The chef was born in the US, but his parents are from Taiwan. |
In addition to the normal menu, today's specials were written on the blackboard. |
I ordered the ginger soda, but it was not very good - it tasted very diluted, and it was just like water with a few drops of ginger juice... |
The amuse bouche. I was not listening to our waitress when she was explaining the dish, so I don't know what it was. |
The pickled vegetable plate. It was very colorful and beautiful, and I guess the vegetables were fresh, but just pickles. |
The crispy pork belly with mantou bread. |
The pork belly was very tender, but the mantou was dry and dense. I was expecting more soft buns... |
The pork and crab wantons in seafood broth. I didn't taste the crab... It was not a very memorable dish. |
From today's specials, the crispy daikon cake, fiddleheads, house cured pork belly and XO sauce. I loved the fiddleheads! |
This was my favorite dish of the day, the egg noodles with peas, pickled ramps, asparagus, and monkfish liver sauce. |
The noodles were very chewy, which I loved, and the monkfish liver sauce was very creamy yet so Asian. I loved this dish! |
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