This Cafe, founded in 1991, is artistically decorated with vintage antiques, stained glass chandeliers and flowers. An old fashioned and quiet place that’s perfect to enjoy a mellow Saturday afternoon.

The Menu offers a large variety of options: from soups to quiches, from veggie wraps to sophisticated fish entrees.

As an appetizer we choose a combination of Pita and two different kinds of Hummus. They’re both so particular that I can’t decide what I like the most. The traditional one, made original by a hint of vinegar, or the Black Bean one, tasty and intense?

They say their specialty is the Flatbread-Pizza. Giving it a try is mandatory! We order the “Bianca“, with mozzarella, pecorino romano, fresh tomatoes and spinach. When it arrives, a smile opens up on my face. It looks so beautiful! The crust is extremely thin and crispy; the cheese well calibrated and light; the vegetables fresh.

The flavor confirms my impressions. Its crunchy base is topped with high quality ingredients and drizzled with a tasty vinegar glaze that gives it a hint of glamor. For just $10.95, this flatbread is big and totally satisfying, and, because of his thinness, it makes you feel ready to enjoy the entree.

The Mac and Two Cheeses we get, is an upscale reinterpretation of the tradition. Bowtie pasta seasoned with caramelized shallots, delicate Brie cheese and crab. The refined flavor of the meat, that copiously lavishes the dish, manages to prevail on the plentiful of cheese that covers it. The Brie is delectable and lip-smacking, but sometimes less is more.

We indulge on the warm crab pasta and save the rest for dinner. Dessert is coming!

The Lava Chocolate Cake is the perfect ending for this meal. Bittersweet, tiny, intense. When it arrives, our piping hot pastry emanates an irresistible chocolaty smell around the table.

I can’t wait to dip my fork in it!

Rich, strong, perfectly moist. Its heart is not exactly bleeding melted chocolate, but it’s truly scrumptious. What more can I want?

It would have been better if… they had used less cheese and more melted chocolate.

I order a Ceviche Island Mojito even before opening the menu. It’s only $4. Mt. Gay Eclipse Rum, muddled with mint and fresh lime, refreshes my mind while I pick up my Tapas. Chorizo y Pimientos, five types of chorizo sausage sliced with roasted tomatoes and sweet peppers arrives first. As hard as I try, I cannot distinguish any of the five different kinds of meat. The sauce, a mix of sweet and salty, is really tasty and doesn’t allow my palate to capture nuances that subtle. It is, however, still able to recognize good food. And this certainly is. Only $4?!

My second tapas is not as gratifying. Sold as “Patatas Bravas tossed with homemade aioli”, this dish comes as a side of diced French fries drowned in mayo and a little paprika powder. At the first bite I feel cheated. An exotic name to hide an average fast food item. Had they mentioned it on the menu I wouldn’t have ordered it. By the way… it was just $4…

Fortunately my entree makes up for it. The Filetito the waitress recommended is truly impeccable. Beef tenderloin arranged on a warm bruschetta, garnished with peppers, onions and crumbled blue cheese. I can’t decide what I like better: the bread soaked with a meaty juice, or the succulent slices of steak spangled with cheese drops? …They’re both delicious.

At this point I could be ready to ask for the check, but from the bottom of the Tapas Menu the Tres Leches heading shows up. I linger for a while… but, for only $4, dessert can’t be a mistake. I get a big portion of cake soaked in a creamy syrup, made with condensed milk, evaporated milk and heavy cream (the three “leches”).

The paste is moist but dense, the flavor extremely rich but not overloaded. The sugar is attenuated by a squirt of nutmeg and some fresh berries. Mmmhhh… so good! While I am savoring my last spoonful, I almost get carried away by the $4 thing. “Maybe I should try the flan. It’s just…”. I bit my tongue. Fortunately, I have my limits too.

It could have been better if… I hadn’t ordered the potatoes. But they were just $4…

“The Pumpkin Cheesecake?” “For sure!” It’s a solid, rich, milky cream, lightly infused with spices and set over a gingerbread crust. Alec has heard me talking about it for weeks and I want an encore.

To make sure we don’t miss any other bliss, we venture into the Menu and order the Dessert Sampler: “four half-size portions of any desserts of your choosing”. When our plate comes, we realize the word “half-size” was an understatement. The plate is huge.

My pumpkin delight is a confirmation. A tower of pure decadence warmly embraced by a white chocolate sauce. Best cheesecake ever. 100%. The Sour Cream Apple Cobbler, is amazing as well. Warm Granny Smith slices, baked in a sweet custard and topped with a pecan streusel, balance the cold of the vanilla ice cream tantalizing our taste buds. Devoured.

When it comes to the Coconut Brulee Cheescake a doubt arises. Its thick cream, enclosed between a macadamia nut graham crust and a warm caramelized coconut topping, is too sweet. The sugariness overwhelms the fruit’s zest. The raspberry & mango sauce that drizzles it doesn’t help. Mmmh… It’s ok.

Their Fudge Ripple Bread Pudding, a tepid chocolate and vanilla cake, served with hot fudge ganache, is ambiguous. The vanilla part is truly exquisite. So soft and dainty that you end up cutting away the white form the black part, way too firm, compact.

… A month later, when I still haven’t burnt the caloric intake of the Sampler, I wisely decide to come back and please my chocolate craving. I opt for their Flourless Chocolate Torte, supposed to be infused with coffee liquor. The waitress says I should try it warm with some vanilla ice cream. “Sure. Sounds great”. The flavor is good: rich and chocolaty as I expected. The liquor though is impossible to detect. The coffee imperceptible. Its consistency, a little too frothy, needs more compactness, maybe some kind of crust at the bottom.

As an overall experience, with its chocolate ganache and raspberry sauce, the cake is pretty satisfying. The real problem rises when it comes to its chilly side. Apparently, they forget about the word “cream” in the “ice cream” combo, and I just get the “ice”. The “thing” is totally flavorless and has a slushy texture. Average. “Well, at least it’s included in my $10 dessert”, I think. I’m wrong. They charge me 3 bucks for a frozen lather that I could have better bought at Walmart for cheaper.

Failure? Promotion? I’m on the fence. This place can be sinfully good and easily earn lids. But when they accustom you to excellence, weakness sounds so delusional. If it wasn’t overpriced, a breakdown could be excused. But if I spend $10 for a slice of cake, it has to be breath taking. Always.

It would have been better if… they had never removed the pumpkin cheesecake from the menu.

I start with a Tom Kha Gai soup: tender stewed chicken in aromatic coconut soup, served with mushrooms and cilantro. The consistency of the broth is well balanced: not too watery, not too thick.

The flavor, delicate and sweet, has a spicy kick. Good way to start! I cherish the aroma in my mouth craving for more. I run my eyes down the menu and look for the word “coconut”. Here it is! My choice goes to the Green curry chicken, a combination of Jasmine rice, chicken and vegetables (bamboo shots, carrots, bell peppers, zucchini and basil leaves), cooked in coconut milk and green chili paste.

As it arrives at the table, I start eating it with my eyes. The presentation really deserves a 10: thin carrot slices cut like little flowers emerge from a pastel green soup. I pour some curry on my rice. The chowder gently embraces the grains.

The sweetness of the coconut and the hotness of the curry powder make this dish mild and piquant in the same time. Amazing! As a full platter, it comes with a little noodle & chicken soup and a peanut sauce salad.

They are not unforgettable: the first one is trivial, the second one trite, but the protagonist is the Curry and I can’t really complain about that! I save the rest for dinner (even warmed up it’s still good); the next course requires all my attention.

The Thai pineapple fried rice is a monumental entree: half a pineapple dug and surmounted by a dome of rice, towered with shrimps, bean sprouts, onions, eggs and cashew nuts. In the mixture, chunks of fruit and hints of pineapple juice create an impressive contrast of flavors.

It’s so good that I find myself scratching the walls of an empty shell with my spoon, vainly trying to extract any left morsel. Pathetic. I push the cutlery away and order a tea.

While I let my jasmine tisane infuse, I look at rose bud that slowly blooms in my pot, opening its petals as it gets soaked with water. Graceful. That’s right the perfect way to end a meal that is not just appetizing, but also pleasing to see.

It could have been better if… the Tom Kha Gai soup had been a little less salty and if they hadn’t brought the platter’s sides.

]]> http://www.stillservedwarm.com/durian-durian-orlando-thai-restaurant/feed/ 0 http://www.stillservedwarm.com/il-teatro-italian-macau/ http://www.stillservedwarm.com/il-teatro-italian-macau/#comments Tue, 01 May 2012 07:34:53 +0000 Ambra http://www.stillservedwarm.com/?p=3323 Read More »]]> Il Teatro, one of the most celebrated Italian restaurants in Macau is located inside Steve Wynn’s exquisite casino, which has recently attracted eager gamblers from all over the world.

The plate-glass window of the central dining room and its lateral balconies lengthen our sight of the majestic water show, it’s famous precursor at the Bellagio.

We lean on the terrace’s railing and admire the spectacle. Water splashes dance to the rhythm of classical music masterpieces, playing along high blazes shot out from the artificial lake. A cool mist refreshes our faces and we almost forget that we are in Asia.

The parallels with Las Vegas become even more evident when we meet the chef, Anthony Alaimo, who spent years working at Olives and Le Cirque, two of the most prestigious restaurants inside the Bellagio.

Alaimo’s resume is impressive: after graduating from Johnson and Wales culinary school, he kick started his career on the New York food scene, cooking at Palio and at Coco Pazzo, under the guidance of Anthony Bourdain. “Nevertheless,” he proudly reminds us, “the bulk of my training comes from the hours spent with my grandma learning how to hand make ravioli. My family moved to the US from southern Italy, and their simple teachings constitute the main source of inspiration for my cooking style.”

A waiter comes out to refill our water and calls Anthony back to the kitchen, located prominently in the center of the restaurant. We watch him in action as he seasons a freshly made plate of scallops. His attention to detail is impressive. While he shapes the dish composition in the plate, it seems like he’s caressing the food: each piece disposed with extreme care, every drop poured in artistic fashion. “Make sure we get one of these,” we tell him before we part.

We seat next to the window, prime viewing for the water show. Sounds of Laura Pausini fill the air, the ambient music syncing to match the moving fountain. As we admire, some freshly baked bread is served warm in four varieties: grissini, Italian style bread sticks with a crispy surface and a tender center; spongy olive oil and rosemary focaccia with caramelized onions; sesame semolina and ciabatta, all of them precooked in the Wynn’s bakery and finished in Il Teatro’s wood fire oven.

While we’re dipping the breadsticks in a homemade tomato puree, extra virgin olive oil and balsamico, Anthony returns to us bearing gifts. A plate of Diver Sea Scallops with fennel and rice arancini, and a delicate roasted eggplant puree that almost tastes like a chestnut reduction. The round spheres shellfish are perfectly cooked: lightly grilled on the outside, soft but not slippery on the inside. Drops of lobster emulsion enrich the flavor with a sweet and pungent zest, matching well with the crispy orange chips that decorate the dish.

“How do you like Macau compared to Vegas?”, our curiosity prevails over the tinkling of our cutleries. Anthony laughs. “It’s night and day out here.

The restaurant industry in Vegas is actually an integral part of their revenue. Whereas over there it accounts for over 40%, in Macau it’s 2%. It basically means I can do things the way I want them.

When I first got here, they were importing food to the Wynn off the back of motorcycles. It was a long process to get my tomatoes imported directly from Sardinia. Now they literally come in a DHL box. The shipping costs more than the damn fruit, but I don’t care. The minute we start serving low quality vegetables, I’m out of there.”

After our amazing starter, the chef recommends his signature primo, specifying that, while the dry pasta is Giuseppe Cocco, one of Italy’s finest brand founded in 1916, the fresh one is made from scratch in his kitchen.

We don’t bother asking him to elaborate. Our surprise is a piping hot plate of Rigatoni Napolitano and braised Porchetta: a bed of pasta, coated with smoked pork rolled with Guanciale ham and mozzarella and braised for six hours. The dish is truly amazing: the combination of Rigatoni (rigorously cooked al dente) and this soft and delicate meat is enhanced by the light saltiness of the melted cheese and the sourness of the red sauce.

Alaimo’s cooking style honors Itlay’s rich culinary heritage while simultaneously pushing it forward. Our second entree, Capelli d’angelo, celebrates the marriage of two different cultures.

Black Angel Hair, handmade pasta infused with fresh squid ink looks more like a noodle dish than an Italian primo. The perfectly sphere shaped peeled tomatoes that decorate the plate reflect the Asian taste for geometry.

The original combination of red prawns imported from Sicily, baby squid, clams and piccante salami is truly unique, a merge between the traditional nature of Italian food and the experimental flair of Asia.

The excellence of the “primi” is replicated in the seafood “secondi”. Artic Char, a kind of cold-water salmon native to alpine lakes, is slow smoked and served with a side of Maine Lobster Risotto and caramelized shellfish jus. The fish fillet is buttery and dissolves in our mouth. The crunchy bite of the rice rekindles its velvety taste.

After this delicacy, a Grilled Pacific Halibut Paillard comes topped with basil aioli and Salsa Verde, a sauce made of capers, lemon, olive oil and parsley. Casoncelli, a typical dish from Northern Italy, is a simple and refined accompaniment that Alaimo proposes in his original style: a potato and olive oil filling wrapped in a sheet of pasta, shaped as a candy and fried. When the crispy shell melts, our palates are met with a warm oozing liquid. Delicious.

The last course is always the most awaited. We opt for the Dessert Platter, a selection of five mouthwatering delicacies, perfect to share, communicate and connect over the pleasures of food.

Tiramisu, presented with a savory pistachios biscotti, is delicious and made completely from scratch: even the Ladyfingers that sustain the mascarpone aerated cream are handcrafted in Il Teatro’s kitchen.

The other sweets, equally delicious, are made at the Wynn’s in house bakery by French chef Luc Capus.

We sample a Sicilian Cannoli, filled with fresh ricotta cheese, raspberry and chilli sorbet, and a Tahitian Vanilla Pannacotta, garnished with spiced pineapple and passion fruit sorbet.

The Milk Chocolate and Walnut Cake is luscious: the usual lightness of the mousse is enlivened by the crispy bite of the nut brittle; its sweetness attenuated by a coffee and dark chocolate sauce.

 While everything is worth trying, the Lemon Tart is undoubtedly our favorite, a layered pastry that originally combines the sharpness of the citrus based cream with the freshness of basil and the sugariness of the two tiny meringues that top the sweet.

“Five years ago, when I accepted the challenge to bring a taste of Italy to Asia, I had a goal,” says Anthony, “I wanted people to remember the things I have cooked for them and their experience in my restaurant”.

Five years later, we can confirm that is goal has been wholeheartedly attained.

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It could have been better if… they had been open for lunch as well.

Since the weather is still a little cool, we prepared it as an appealing comfort food, perfect to be enjoyed after a light meal, accompanied by a glass of Moscato d’Asti or sweet Malvasia. The tart flavor of the prune jam (better if handmade) well balances the oily taste of the walnuts, creating a perfect mouthful!

PROCEDURE:

- Prepare the shortbread by mixing the ingredients in a food processor.

- Put the dough on a floured board, roll it into an 11-inch circle with a rolling pin and transfer it to a baking sheet. Help yourself by rolling it around the pin.

- Pierce the base with a fork, spread it with jam and sprinkle it with 10 coarsely chopped walnuts.

- Prepare the mixture for the filling dough whisking the 4 egg yolks with the sugar. Add the remaining 10 chopped walnuts, vanilla and flour.

- Beat the egg whites in a separate bowl. When the mixture is firm, add it to the filling dough, stirring gently from below to above. Finally, after stirring everything together, add the yeast.

- Pour the mixture over the shortbread base, garnish with a few whole walnuts and place in oven at 340 degrees for about 50 minutes.

After experimenting with the street food of Macau, I’m ready for something satisfying and safe. But gelato in Macau… can it really be good?

At the counter I motion my hand to my mouth like a child and point to a curious brown flavor, indicating that I would like a sample. “Would you like to try something?” she asks in perfect English.

Embarrassed, I nod politely and thank her. She hands me a swirl of Rose Tea. It’s flowery and its near perfect replication of the actual drink leaves me speechless.

I sample more. The Black Sesame is grainy and thick, sticking to the roof of my mouth. I try something else with Tofu, whose origins I did not ask, and several sorbettos: Guava and Grapefruit, refreshing and sweet, sharp and sour.

After tasting nearly the entire case, it is with great difficulty that I decide on three flavors: Rose Tea, Banana Hazelnut and Ginger. 

The tea is the most particular, a flowery light taste with a slightly burnt aftertaste. I am careful to eat each flavor before moving on, as each is a different experience. The ginger burns when it goes down, but serves as a great palate cleanser between the two polar opposite flavors. I must wait in-between bites for the burn to settle and my craving for the freshness to liven. I don’t struggle to finish.

The banana hazelnut‘s secret is the use of fresh bananas and real hazelnuts. The flavor is unmistakably overload of fruit and absolutely delicious. It’s richness is satisfying, and the bite of cone makes for a little sugar rush. It’s flakey and light, and gone in seconds.

The ladies are very accommodating and patient while I interrogate: “What percent of cacao is in the chocolate? Are the sorbetto’s made with milk or water? Do you use fresh fruit or frozen?” Their responses are impressive. “60 percent real cacao. Mostly water. And fresh fruit, of course.”

Afterwards I was confident. They knew their ice cream and the secrets to a good gelato. Thick texture, fresh ingredients and creativity. Who would have thought a little taste of Italy could be had in Macau?

It would have been better if… it had been a little cheaper, not even in Italy a cone costs $6.

]]> http://www.stillservedwarm.com/gelato-lemoncello-macau/feed/ 0 http://www.stillservedwarm.com/lacomka-russian-orlando/ http://www.stillservedwarm.com/lacomka-russian-orlando/#comments Fri, 20 Apr 2012 19:17:12 +0000 Ambra http://www.stillservedwarm.com/?p=4395 Read More »]]> If it wasn’t for the warm Florida sun that shines over the parking lot full of cars, I could actually be convinced I am in Russia.

Lacomka Bakery and Deli, the place I chose for my lunch in Winter Park, maintains an authentic Russian flair 18 years after its owners moved from a town close to Moscow.

Cyrillic alphabet signs decorate the rooms, which is packed with every kind of traditional Eastern European items: from Matryoshka dolls to Balcanian cured meats.

After studying the menu for a while, I know exactly what I want. A nice lady, with a detectable Russian accent, takes my order.

“That’s a very good choice, but it takes ten minutes to be cooked. Maybe you want to try a Pirozhki before?” “Sure, why not!’.

A minute later she hands me a freshly baked, light-as-a-cloud bun, filled with cheese. The little taste of butter on the surface adds a scrumptious touch to it without making it greasy.

The center is not stuffed with a glob of melted cheese, which usually happens in cheese bread kind of products, but there’s an aery mixture with a milky and fluffy consistency. My starter, slightly warm and perfectly flavored, makes me suppose that the rest is going to be at the same level.

When my order arrives, I realize I am wrong: it’s way better! Blinchiki is an interesting combination of a pancake dough with meat and mushrooms. The shell, really basic in the flavor, lets the savory ground beef filling prevail. The sour cream on top is just as the icing on a cake, it complements it perfectly, adding a different taste to my mouthful.

Golubtsy, stuffed cabbage with rice and ground meat seasoned in Georgian spices, is insanely good. One has to have it to understand. The extremely thin vegetable shell wraps a very loose filling that tastes incredibly light and allows all the ingredients to better blend together in a wonderfully flavored bite.

The shredded broiled carrots sprinkled on top enrich the dish with their sweet aroma. While I am savoring my last piece, I consider ordering a second one, but desserts deserve a try too.

I order a Black Russian Tea accompanied by their hand made baked products.

While the tea, delicately scented with berries and naturally sweet, is really enjoyable, the cookies are not as enticing as the food.

I try the lemon and cherry flaky pastries, which are supposed to be crunchy, but instead are chewy and too moist.

The plum and poppy seed cookie has the right bite, but the paste is overpowering and none of the filling’s ingredients are detectable.

The walnut one is the best: a bird’s nest shaped cookie with walnuts ground up in the batter. Even if it should be more nutty, it tastes good… but I’m still hungry for something more surprising.

I stroll around the isles debating about getting some truly Russian item: chocolate treats of all kinds, little snacks with unreadable names… the decision is tough. “Ever had Halva?” asks a voice coming from the cash desk. “No, what is it?”

“I can’t tell you, try it”, she says cutting a piece out of a solid grey-yellowish block of something. “I savor it slowly while it dissolves on my tongue. ‘This is delicious!!” Sweet and salty in the same time, I can detach a familiar flavor but I can’t recognize what it is. “Give me at least a clue!” I praise. “Sunflower seeds” is the answer I get.

I take the rest of the Halva and get back to my table, relishing little by little this weird but delightful confection. I google it and discover it’s a sugar and sunflower seed butter mixture, baked with spices such as cardamom and saffron.

It has the oddest consistency ever, in between yeast and meringue cookie. As it lays on your tongue it turns in a luscious powder. Simply toothsome.

Now I am finally ready to go. This was right the perfect ending I was looking for to complete my meal .

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It would have been better if… I had skipped the pastries and gotten another Golubtsy.

The ambiance immediately carries us to a land of magic. A huge crystal dragon, composed of 90,000 Swarovskis  stares at us from the scarlet wall. Fuchsia orchids bouquets and golden inlaid vases border our way to our table, elegantly set with tone on tone cutlery.

The suffused jingling of some Asian triangle melody gives the final touch to an atmosphere that couldn’t be more fabulous.

Wing Lei’s manager, Betty Hu, takes care of us. “Here’s the menu”, she says, “but I recommend you our daily Chef’s special: Glass Noodles with Braised Butternut Squash and Wild Mushrooms“. The title alone is mouthwatering enough. Betty convinced us. Fifteen minutes later, though, we’re still leafing through the 13 page menu. “May I help you?” she asks. “Please”, we answer with a needy smile.

She calmly points out her suggestions, helping us to move deftly among the variety of options. In no time, she matches our starter, soup, entree and tea, not the easiest choice when the selection comes in 12 different varieties.

First to be served is ther Wing Lei Signature Brew, infused with white peony, green tea, rose and lychee and beautifully accented with jasmine.

The ceramic pot, finely toned in the colors of black and white, embodies the attire of the whole restaurant.

Its subtle fruity fragrance is refreshing and crisp, and it evaporates at the end, lingering a floral aroma that’s attenuated by the grassy taste of green tea.

This lukewarm concoction flows ceaselessly in our cups, inducing our waitress to refill the pot countless times.

In the middle of our tea tasting, the starter arrives. Crispy deep Fried Bean Curd with Garlic and Chili Salt, laid down on a tasty, dried seaweed sheet. This protein–lipid complex, formed by layers of boiling soy milk, has a slightly rubbery texture. Once we bite the thin, crispy shell, the inside dissolves in our mouth. Its flavor, delicate and smooth, needs to be spiced up with the duo sauce of Cantonese Red Chilli and Mint Herbs Dip that comes along with it. One’s hotter, the other one more refreshing. We season our bites with alternate flavors.

“Here’s your Sweet Corn Soup with Chicken and Fish Maw“, says Betty a few minutes later. In Chinese cuisine, this membrane, coming from the air bladder of large fishes, is considered one of the most luxury ingredients. “The Wynn – reveals Betty – demands us to provide the best food, so our chef, Peter Chan, flies to Honk Hong twice a month to select the finest dried seafood, such as sea cucumbers and fish maws from Australia, or Amidori abalone from Japan”.

In our potage, this carefulness is decisively detectable. Chunks of corn float in a stock flavored with scraps of chicken and slippery pieces of fish maw.

The result is a sweet and delightful bowl of daintiness.

“We aim to serve our dishes to perfection”, Betty claims proudly

“We have a quality control station in our kitchen, and if a dish is not served in two minutes, our chef demands a new portion to be prepared. He says otherwise it loses the moment of its best taste”.

Only when the Noodle Dish arrives do we come to understand what they mean. Not only is the combination of squash and mushrooms a perfect condiment for these incredibly thin pasta threads, but the braised vegetables create a buttery glaze that gives the noodles a glutinous, luscious consistency.

The dish is outstanding. It’s just as delectable and sophisticated as the restaurant itself and it could be elected as a symbol of it.

The delicateness of this Asian flair is abruptly interrupted by our Sichuan Style Entree. This province of southwestern China is renewed for its bold, pungent flavors, which stems from the prominent use of garlic, chili pepper and peppercorn. As a result, our Wok Fried King Prawns with Chili Sauce are blazing indeed. The piquancy of the dish fires our taste buds, that are still relishing the mild, delicate flavors of our previous courses.

While scooping in the steamed rice bowl to mild the spiciness, we indulge on the shellfish. The pulp is perfectly cooked. Crispy and swollen, it explodes in our mouth after yielding under our teeth. A mixture of Peanuts and Choy Sum, edible stem of Chinese cabbage, adds the dish a crunchy bite.

When the plate is empty, we find ourselves sipping gulps of sweet tea to recover our mouths. Betty couldn’t find a better moment to hand us a pleasant surprise.

Six tiny Chinese Pastries elegantly displayed in a wooden case.

The crispy patties, filled with egg and green tea custard are appetizing, but the two layer jelly of Osmanthus and Coconut Milk is the best. Its creamier, fruity base envelops the more solid, flower nectar gelatin in a sweet embrace. Small bites but thoroughly charged with flavor!

Wing Lei has recently been awarded with two Michelin stars. We give them two of our “lids”. The noodle dish alone is worthy of them.

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It would have been better if… the Sichuan cuisine hadn’t been so spicy.

The Wynn, Macaau

My waitress Miranda greets me immediately. “Can I get you something to drink?” “Anything special on the menu?” “Let me get one of our sommeliers to assist you.” “There are two?” I clarify. She nods. “One for wine and the other for tea.”

I glance at the menu. Ten pages of tea varietals intrigue me. “I think I’ll have some tea.” “As you wish. Although we recommend that you wait until you choose your dishes in order to pair the tea correctly.” “Of course,” I smile.

A complimentary starter, eggplant with spiced oil is served warm. It’s slippery and spicy, delicate yet tasty. It reminds me of a sushi dish, baked eel. The chef earns my trust and I tell Miranda to bring me his favorites.

Tan, as the local cuisine is called, is an upscale dining experience very rare in Chinese culture. The style of food, dating back 100 years, is a mutation from overturning of the Qing dynasties.

Miranda returns with a Bejing Roasted Pork, doused with a honey glaze. There’s no excess fat. A good start. As I bite into it I let out an uncontrollable, “Oh My God.” It’s blissfully tender and succulent.

The Cabbage, cooked in a chili vinaigrette sauce, is both sweet and spicy. Wrapped and stuffed with mango, the dish starts off tangy but leaves my mouth sizzling for more. Meanwhile Aggie, the sommelier, has chosen the perfect accompaniment. A cup of filtered Red Dian Hong Tea, a flowery winter drink, that is mild in caffeine and has a musk feel. Perfect to calm the spiciness.

Miranda clears my food and brings a set of clean chopsticks. Stir fried prawns arrive in Sichuan pepper-zest oil and served with macadamia nuts and a side of rice, a favorite at Golden Flower. I eat my way around the red peppers and savor the rest. My mouth is on fire. “More tea please,” I ask. “Certainly.” The staff outnumbers the customers and tends to me tirelessly. Almost too much.

“Would you like dessert?” I can hardly move, but I must not be rude. “Whatever you recommend.” She returns with a Mango-pumpkin pudding. It’s easy and light. As I sip, I discover little jewels of candy at the bottom, similar to boba, and fresh mango bits. Before I can finish a second dish arrives. “No no just one,” I stop her. “But Sir,” she insists, “this is compliments from the chef. “He is honored that you have shown a liking for our culture and has prepared a special dessert for you.

“First eat, then drink,” she instructs me. I pop the Jelly covered bean into my mouth. It’s slippery and gooey with a grainy candy in the center. The drink is a refreshing shot of lychee.

Five minutes later she’s back. “He said you must try this as well. “It’s his personal favorite. Not on the menu. Strawberries covered in caramelized sugar”. As I take a bite a rush of sugar is welcomed. The strawberry’s juice bursts like a balloon full of liquid flavor. “What’s inside?” I ask. “It’s a herb, commonly found in Beijing and sold on the streets, called droll apple or harrow fruit. In Chinese culture, we use it to make jams. It aids in increasing appetite and digestion.” I thank her. “I think I need both.”

When the check arrives I squint. 411?? Impossible! “I think there’s been a mistake” Miranda comes by: “Sir,” she giggles. “These are Hong Kong Dollars, but it’s 50 USD.” I think about complaining again. For this meal, I should have paid twice that.

It would have been better if… everything had been a little bigger.