| 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! | 
 
 
No comments:
Post a Comment