Sunda
Friday, March 5, 2010
If you want a taste of enlightenment, forget a trip to the Far East. You can worship at the shrine of Sunda and savor the glorious creations of their “Food Buddha.” He might not be a spiritual leader, but Chef Rodelio Aglibot transcends traditional cuisine. The menu touts “New Asian” fare, a broad culinary term that translates into specifically delicious dishes. One of the best – and most addictive – is the Classic Crispy Rice, an appetizer that warrants its very own journey to Sunda. Picture nigiri sushi, but with pan fried rice glazed in soy sauce and topped with three different delectable toppings: hand cut spicy tuna and jalapeno, seared American Kobe beef tartare and shrimp tempura with avocado and wasabi. While the dish is meant for sharing, I could have devoured it entirely.
In fact, the majority of the menu could be considered dining nirvana. The Truffled Tataki Sashimi was mouthwatering and I recommend indulging with the “all the above” option which includes tuna, salmon and American Kobe topped with Enoki mushroom, chive and a drizzle of soy truffle vinaigrette. On the sushi side, put your chopsticks to work on the specialty rolls, especially the fruit-enhanced Golden Child filled with escolar, mango, avocado, tempura crumbs and topped with a mango crème. For a more savory roll, order the Caterpillar wrapped around unagi and avocado topped with unagi sauce, tempura crispies and “burnt sugar.” If you want to experiment with an entrée, I highly recommend the light and flavorful Malay Style Chilean Sea Bass.
On top of the supremely exotic cuisine, Sunda delivers impeccable service and ambiance. The wait staff has obviously studied under the tutelage of their Food Buddha and provided excellent recommendations. As for the interior, picture a trendy NY transplant in the heart of River North complete with prime people watching and luxe décor.
Book your trip to Sunda soon and taste the new crown jewel of the downtown dining scene…it’s good karma.Labels: new asian cuisine, pressed sushi
