It has been a long time since we have been back to Chinois. What is absolutely amazing about this restaurant is that the staff has remained almost unchanged since day one. Bella Lantsman is still the GM and one of the best at front of the house. Rene Malta is now chef de cuisine and is doing an admirable job of executing Chinois classics as well as adding his own personal stamp. Many restaurants are definitely hurting during this economic downturn, but Chinois was very busy Saturday night. We always bring our own wine and share with the staff.
Krug to start
Yellowtail sashimi with a yuzu, sesame and soy sauce
The Chinois experience is greatly enhanced if instead of family style service, you let your waiter plate each dish. Regulars do this all the time and the staff is more than willing to oblige. One other trick at Chinois is to order one dish at a time – don’t treat this as a Chinese restaurant and have 3 dishes at once. It is fine dining in a casual atmosphere.
White Wine – perfect!
Warm sweet Oysters with Cucumber Sauce and Salmon Pearls – a great dish and the fried oysters were not in the least greasy.
We were going to have one of our favorite dishes next the Ahi Tuna with the Uni Sauce, but Rene surprised us with the veal tongue dish.
Crispy Veal Tongue, Steamed Asparagus, Oyster Black Bean sauce – this was superb, but incredibly filling and we decided to deep-six the ahi tuna.
Peking Duck with Steamed Bao (not pictured) and Duck Fried Rice (not pictured) – excellent
A lovely meal with great service.