Looking for some down-home Taiwanese food, we hit Red Hot Wok last weekend and it didn't disappoint.
The kids loved the "rice bowl with meat sauce", which was a steal at $5.95. We ordered two bowls. The pickled vegetables, common in Taiwanese dishes, was a great touch and I was surprised to see the nine-year old boys wolf everything down.
They didn't, however, take to the sha cha beef fried noodle, which they thought had a heavy curry flavor. Yes, it was a tad spicy, but I liked it and appreciated that the dish came with a lot of beef.
Much is said on the internet about the "three cup chicken". And, the flavor is great and the sauce goes well with rice. But, it's also very bony, and it takes a little work to get through.
My favorite? The shrimp cake, which came so loaded it was almost too rich. If you're into shrimp, I can't think of a dish that would be more for you.
The mango snow ice was popular with the boys largely because it was, well, dessert. I thought the shaved ice looked a little too much like shredded cheddar cheese for me to fully enjoy it. Dining is a visual experience, too.
Red Hot Wok
10074 East Estates Dr.
Cupertino, CA 94014
Friday, October 31, 2014
Sunday, October 19, 2014
Ambience--Los Altos, CA
|Organic baby beets with foam, goat cheese and edible poppy pedals|
Though at $145 per head (just for the prix fixe menu, not including drinks) dinner last night was about as expensive as it gets in downtown Los Altos, Jenny and I had a wonderful time and would strongly consider another visit.
|Sea bass with dill sauce. The real feature of this dish is the yam on the left.|
Jenny liked the lobster the most, and for good reason. The broth had infused lobster and I tried to spoon up every drop, even at the risk of bad table manners. The lobster was fresh and buttery. My sampling was slightly undercooked. The basmati rice underneath had a consistency of pudding.
|Butter-poached lobster on basmati rice|
|Kobe beef tartare; the alternative on yhe menu is the squab, which was prepared like a rare steak--the bird was excellent!|
|From left to right: Purple potato, white radish, trumpet mushroom, venison|
|Amuse bouche: Chicken pate with pear|
|Chocolate mousse cake--it was as dense as fudge|
The sea bass dish wasn't a total loss, however, for it came with a yam side that our server said was prepared implementing molecular gastronomy. In other words, the yam came in an egg-shaped bubble that was difficult to pierce and, when popped, liquid yam came spilling out. It was an intriguing little gem. The feat was replicated with a pearl in the grapefruit or peach consomme, sort of like the exploding bobas one gets as a topping for frozen yogurt.
|Creme brulee. The sugar filament adorning the glass is edible.|
|Amuse bouche dessert. From left to right: Meyer lemon tart, macaron, raspberry tart, white chocolate and pecan pie|
132 State St.
Los Altos, CA 94022
Monday, October 13, 2014
Aidells chicken meatballs
Just when I was about to write a review for Aidells chicken teriyaki meatballs, I was dismayed to find out that our local Costco in Mountain View was no longer selling Aidells products. I hope this hiatus is only temporary. The boys and I love them! One of my favorite quickie snacks is made by taking four meatballs, throwing them in the microwave for 30 seconds and cutting them in halves to make a sandwich (for which I recommend torta bread).
Of course, they're meatballs. So, you can eat them any way you want!
Make sure you abide by the "Use or freeze by" date--Aidells means it.
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