We have been going to Chinois for years. What is amazing about Chinois is its consistency – not only the food, but also the staff – many of them have been there for years.
Warm sweet curried oysters with cucumber sauce and salmon pearls – at first we were told this was off the menu and I was extremely disappointed as this is a classic Chinois dish. Chef Mata briefly took them off the menu as he wasn’t happy with the quality of the oysters he was getting. However, a new shipment of Canadian oysters had just arrived so voila back on the menu! Perfect as always.
Ahi tuna potstickers, first steamed than sauteed crispy, spinach, ponzu sauce – this is a new appetizer just added by Chef Mata. This was good, but I prefer their other tuna dishes more – tuna tataki and ahi tuna sashimi with uni sauce. In those dishes the tuna is the highlight while in the potsticker dish the tuna got lost.
Sauteed Santa Barbara Shrimp, Lobster, Calamari, Octopus, Black Rice Risotto, Lemon Grass Soy Bean Sauce – another new appetizer from Chef Mata. This was an absolute winner – delicious and just look at the amount of shrimp roe.
BYO Red Wine
Crispy glazed quail with grilled pineapple – another all time favorite.
Duck Fried Rice
We then ordered Roasted Cantonese Duck with fresh plum sauce and steamed bao “to go” – our dinner for the next night.
Photos are from another time we did the same thing – creatures of habit!
Chinois is such a pleasurable experience – excellent food plus great service.