What's PHO lunch today? As autumn quietly slinks in, there's nothing like a truly authentic PHO to ease us into the chill that awaits. Head on over to Q's Restaurant at 172 Main Street in Norwalk (the old Valencia Luncheria spot) for the real McCoy. Recently opened (about 3 months and counting) and charmingly tiny, Q's is the love child of husband and wife duo Charles Eaton and XiaoNing Liu. Eaton, a Vietnam Vet, met Liu (a native of Old Nanking Province in China) while he was serving a tour of duty in Asia. Together, they have brought a small menu featuring Pho as well as other Vietnamese and Chinese cuisine to their wee, little kitchen.
Jeff Taibe is currently the executive chef of Kawa-Ni in Westport bringing Izakaya style Japanese to CT. Chef Jeff's creative, simple and seasonal cooking style is his hallmark as seen in Kawa Ni's menu. Taibe will be at The Westport Farmers' Market Thursday, September 25th, 10:15 AM demo-ing and serving up a Kawa Ni favorite (well, one of my favorites), Szechuan Stewed Beans.
If you can't make it to the market to watch Jeff in action, please enjoy his recipe for the incredibly delicious, Szechuan Stewed Beans below.
CTbites was invited for an exclusive first look inside Chef Bill Taibe’s new restaurant, Kawa Ni, in Westport’s Bridge Square this week. Kawa Ni means “on the river,” an apt name for a restaurant in Saugatuck whose cuisine and service will take its cues from the informal Izakaya joints found in the Japanese cities of Kyoto and Osaka.
Is it an american restaurant with japanese aspirations? Or is it a japanese restaurant with american inspirations? Both, says Taibe, who distills his love of post war japanese culture and a farm house style approach to japanese food within the walls of the intimate Kawa Ni.
Equal parts food and drink, with a capital F-U-N atmosphere, the 40-seat Izakaya-inspired restaurant will get the party started by the end of the month.
If there is any cuisine that is not represented well in Fairfield County, it is Asian, but all of that is about to change. Bill Taibe, Owner of The Whelk and Le Farm, has informed CTbites that he has signed a lease on the old Bistro 88 space in Bridge Square, Saugatuck, and will be opening his 3rd venue by the beginning of summer. What now you ask? Think Asian.
This new venue will take its culinary and design inspiration from the traditional Izakaya Japanese pubs, which offer a casual dining experience, lots of small tapas-sized snacks, and great drinks. "I've wanted to do Asian since I was at Relish," says Taibe. When asked why Asian, Taibe stated, "In all honesty, it's the food that I gravitate towards most often...and we are always looking to challenge ourselves." "Imagine The Whelk...but Asian."The new venue will be a mix of Japanese and Chinese. "It's our own interpretation of Asian cuisine, but will draw from those regions."
“How adventurous do we want to be?” Maria asks. “On a scale of one to 10?” She’s poring over the menus at Lao Sze Chuan and says it’s so authentic, some of these dishes aren’t found in Chinatown in New York City. Diced rabbit with peanuts. Hot and Sour eel with cellophane noodles. Pork intestines with blood cake.
“We have to have frog’s legs,” she says. “And the clams.” She starts making a list.
Donna and Mark’s list is already on their ipod. They’ve been looking at Lao Sze Chuan’s menu online since three in the afternoon. Maria passes me her list. Yes, the spicy ox-tongue and tripe is on it and I’m happy not to make more decisions. The menus – two of them, the main large, multi-plastic-paged booklet and the additional four page menu of Szechuan specialties -- are overwhelming. Pages and pages of intriguing descriptions like “Silky fowl with black mushrooms and bamboo shoots in casserole.”
I pass Maria’s list to my husband, who glazes over at the sight of her tiny script of five appetizers and 11 entrees. He passes it to Donna and Mark. They cross-reference against their i-Pod list, and add a couple dishes to the feast. Yes! The pig’s ear.
There’s nothing like dining with the right group of people at the right place, and our crew of 10 is excited about our adventure to the commercial belly of Route 1 Milford to see if Lao Sze Chuan makes the most authentic Szechuan cuisine in Connecticut.
If you Google or Bing the word "Wafu" it translates to "Japanese-style," but when I asked Elaine Chen, the proprietor of the new WAFU Asian Bistro in Southport, her definition was "peace and harmony." The new Wafu, located at 3671 Post Road (formerly Friendly's) seems to be a little bit of both. Chen, from the FUJIAN PROVINCE of China, and her husband (the restaurant's lead sushi chef), have created an ASIAN establishment where Japanese, Chinese and Thai food mesh perfectly in a serene and sophisticated environment. Although it's difficult to telll from the exterior, the decor once inside is New York chic (and perhaps a tiny bit over the top with Swarski Chandeliers and neon-blue lighting). Menus are presented on ipads and you sit comfortably at your glossy tables on your white-leathered booth. Sure, it's a bit shi shi, but shi shi works at WAFU. The food is good for a "multi-culture" menu, the decor is funky and, though it looks fancy, it turns out to be a very kid-friendly establishment.
Occasionally, we like to get a few opinions on a restaurant. Here are two shorts from Cathy Siroka and James Gribbon on Shanghai Bistro.
If you’re in South Norwalk and want a simple, easy place to go before a movie or out with the kids – try Shanghai Asian Bistro. They recently opened a second location at 124 Washington St., with their first one in Westport at 1715 Post Rd East. Owner, John Jiang, had been carefully looking for a second location for years, and has seen such a huge change in the traffic and excitement in downtown Norwalk, and finally felt that “now was the right time.”
While the menu has the Chinese classics like shrimp with duck sauce and General Tsao’s chicken, the restaurant also offers an array of other Asian inspired dishes and many ways to customize your order according to your tastes and dietary preferences. Jiang explains his menu as “all-Asian, not just Chinese, a sampling of the flavors of China, Thailand, Vietnam and Japan.”
I’d been lamenting the lack of good Chinese food in Fairfield County, a complaint I’ve shared with quite a few food lovers here, including a friend who’s a Westport transplant from Singapore. To stop my whining, said friend took me to her family’s favorite Chinese restaurant in Fairfield, Hunan Pavilion. Ever since, I haven’t been deprived of good Chinese nearby, and now neither will you.
Hunan Pavilion has been in the same Post Road location in Fairfield for 22 years and it’s very good. But to insure a truly exceptional experience, skip over the conventional menu and jump right to the Shanghai Bund Select (or Shanghai New Menu), an edited list of house specialties and an eclectic mix of Shanghai, Szechuan, and Hunan cuisines. Also ask for the menu in Chinese, even if you don’t speak a word of any dialect. The Chinese menu isn’t overly extensive, and if you aren’t shy about it, the staff will patiently translate, and this is where the hidden treasures can be found.
Upon our return to the United States this summer from living abroad for 13 years, with our most recent move from Hong Kong, my family and I were faced with a serious food challenge. We hadn’t had access to good pizza, bagels and deli for years, so the first few weeks after we moved back, we became “born again” NY carb fanatics, showing our faces at every bagel and pizza joint north of NYC. After a month or so, this eating frenzy thankfully began to wear off. One of the things we miss most about Hong Kong is going out for Dim Sum, or yum cha, as it’s also called in Cantonese. After a friend mentioned Aberdeen Seafood & Dim Dum in White Plains, I knew we had to go to bridge East meets West food chain.
Why TEN? The new TEN China Bistro in Wilton had a lot to live up to, giving itself a number like that. We would be the ones to decide if TEN was indeed an appropriate rating. We were diners on a mission. Chef/Owner Eric Xie would have a lot of "splainin" to do if the food at TEN ended up as anything less. There was only one way to find out...EAT! So eat we did. There are many reasons to try this new Asian fusion restaurant, (in the same plaza as SOUP ALLEY). Would we give it a 10? Well, here's the verdict:
"Chinese Mirch"? You mean the month before Chinese April? Oh, you mean Mirch as in "merchant?" Not that either, eh? Maybe as in, "not mirch, what's new with you?" - close but no cigar, I guess. But it turns out that there's quite a bit that's new with this trendy Chinese/Indian hybrid currently in full swing on Stamford's bustling Atlantic Street. "Chinese Mirch," founded by third generation restaurateur Vik Lulla, is a labor of love for Mr Lulla and his wife Sienam. The couple opened the first "Chinese Mirch" in NYC in 2003 to great critical acclaim. Now, the couple owns two "Chinese Mirch" restaurants in Manhattan, this new Stamford location with another opening in Farmington this Summer, and one in Cambridge, MA coming soon. But what's this Mirch business all about? As someone who HATES not knowing the true meaning of things, I just HAD to find out.
Photo Pauline RhoadsI’ve been going to Village Gourmet in Norwalk for years for what is hands down, the best Chinese food in the Westport/Norwalk area. Loyal customers have seen this local treasure tucked away in the Cranbury Shopping Center grow from a take-out place with a few small tables to a larger, full service restaurant that now serves wine and beer. I’ve tried it all, and it’s all exceptionally good. Here’s what to order:
