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

Sushi Mon Wizard Is "Pressed" in Chicago

Wednesday, June 3, 2009

Head to any neighborhood in Chicagoland and you’re bound to run into at least one or two sushi spots. Eating sushi has become as common as grabbing a turkey burger or cobb salad. It’s tasty, healthy and in most cases affordable. However, not all sushi is made the same. In-fact, Sushi Mon’s “pressed sushi” is the only sushi of its kind in Chicago. Created by Bat, a certified sushi wizard, Sushi Mon has become a popular new hot spot known for great sushi, crazy combinations and an intimate atmosphere.

Bat honed his sushi skills in LA and brought his creativity to Chicago three years ago. His pressed sushi consists of compressed rice and ingredients topped off with avocado, slices of succulent fish and tasty sauces. To experience the true flavors of the pressed sushi, Bat suggests that you try his creations without soy sauce. Pressed sushi favorites include “Salmon Bliss” made with salmon, seaweed, masago, avocado, and sesame seeds, the “Chicago” consisting of crab, unagi, avocado, masago and spicy mayo, and the “Crazy” created with salmon, tuna, ebi, wasabi mayo, wasabi tobiko, avocado and seaweed. The menu also allows sushi lovers to create their own pressed sushi. Sushi Mon still has the usual Sushi Nigiri and Sashimi selections along with a number of appetizers and salads. Expect to discover fresh sushi at an affordable price. Average cost for pressed sushi rolls are $12, but other rolls range between $3.50 – $6.95 per roll. If you’re in the mood for cocktails, be sure to bring your favorite bottle of sake or wine, because Sushi Mon is BYOB.

Sushi Mon is located near Lincoln Park at 2441 N. Clark Street. Guests can dine-in, carry-out or have their favorite sushi delivered. For more information log onto www.sushimonchicago.com. Check out Fete Select TV on www.efete.net for an inside look into the newest and best Chicago restaurants.

Labels: bat, chicago dining, chicago restaurants, dc crenshaw, fete select tv, lincoln park, pressed sushi, sushi mon