We have been going to Chinois for years. What is amazing about Chinois is its consistency – the staff has been there for years and with Chef Rene Mata at the helm the food is consistently excellent. The wait staff has also been there for years and service is always A+.
Tom and Hoel – absolutely terrific.
I have said this before but it needs repeating. We don’t treat this as a regular Chinese restaurant and order a whole bunch of dishes at one time. We order one dish at a time and split each order. We also bring our own wine and gladly share with the staff.
Champagne to start
A gift from Chef Mata – Tuna Tataki – The tuna, served rare, was briefly seared in a hot dry wok with garlic and ginger and sat on a sauce of ponzu. On the side was a mixed green salad with plum dressing and topped with crispy onions. Delicious.
Warm sweet curried oysters with cucumber sauce and salmon pearls – a Chinois signature dish and one of our favorites
Moo Shu Shell with pork belly and julienne vegetables in a hoisin oolong tea sauce
Crispy Glazed Quail with grilled pineapple – absolutely superb.
Roasted Cantonese Duck with fresh plum sauce served with
A Steamed Bao filled with Stir Fried Vegetables - the duck was roasted to perfection and the bao a nice addition
A wonderful meal at one of our all-time favorite places. Food to go is equally delicious. We ordered barbecued baby pork ribs with soy honey sauce, Chinois chicken salad, Duck Fried Rice and another order of Crispy Quail for next day’s football game fare. What a treat!