Chinois is one of our favorite restaurants. Since they opened, there has been almost no turnover in the staff and as they know us well, the service is extraordinary. As I stated before, we tend to order our favorite dishes. Rene Malta, chef de cuisine, has nailed the Chinois signature dishes and consistency from one time to the next is his hallmark. It is crucial that you don’t treat this as a Chinese restaurant and order a number of dishes at one time. We order one dish at a time and Hoel serves each of us a single portion – we don’t treat this as family style dining.
The wonderful Hoel
Lobster Spring Rolls with plum aioli and a heirloom tomato and cucumber “salad” – delicious with just enough heat from the aioli and tender chunks of lobster in a crispy wonton wrapper
BYO White Wine
Warm sweet curried oysters with cucumber sauce and salmon pearls – this is a favorite dish of ours with perfectly fried oysters bathed in a cucumber sauce and topped with salmon eggs
Chinois was packed – this was 45 minutes after they opened – every restaurant would be thrilled to be packed at 6:45.
Tempura ahi tuna sashimi with fresh uni sauce – another favorite – the wrapping on the tuna was perfectly crisp, the tuna as fresh as any fine sushi bar and the uni sauce rich and unctuous.
BYO Red Wine
Crispy glazed quail with grilled pineapple – the quail was cooked to perfection and the grilled pineapple a perfect accompaniment
Roasted Cantonese duck with fresh plum sauce and steamed bao – we had just one bao filled with the duck so we can have leftovers tonight.
Steamed bao with stir-fried vegetables
Duck fried rice – again just a bite so we can have plenty of leftovers
What a perfect evening.