Being an OC resident, I've always been sadden by the fact that food can be a little boring. Well, Anqi, the Asian influenced restaurant resides at the South Coast plaza, has been rated as one of the top 10 molecular gastronomy restaurant by Gayot. That must mean....yes, I've got to try it.
Prior to the dinner, I chatted with Chef Ryan Carson about his culinary journey and, surprisingly, all molecular technique he's done are self taught. The meal he has prepared for us all comes from his reading and trials!!!
One thing about this molecular meal is that the normal menu does not feature it. You can only experience it if you have a private dinner here. And now you wonder why it's so secretive.
Champagne & Caviar ~ nicolas fuiellete champagne gelee, american sturgeon caviar, white chocolate fizzy
The caviar provides a salty flavor to the whole dish while the gelee gives it a nice, jello texture. The white chocolate is the fun part since it gives off a nice little fizzy to the whole experience. Definitely a great start for the night.
Anqi Beet ~ sweet & sour salt
The thought of eating Beet is usually a nightmare for most people. However, this Beet would definitely change your mind. The beet provides a chip-like texture and crumbles once you starts eating it. Along with the sweet & sour salt, this fun bite provides a nice combo of sweet, sour and saltiness.
Throughout the night, Chef Carson would come out and explains his courses.
Kumomoto Oyster ~ soy mignonette, yuzu lemonade 'cloud', citrus pop rocks
The oyster provides a simple brine flavor, along with soy mignonette which adds in a subtle sweetness. My favorite part of this dish is definitely the pop rocks.
Hiramassa Crudo ~ avocado silk, sweet & sour tangerine veil, jalapeno - cucumber emulsion, frozen beet
The fish here is fresh, light, and provides a mild briny flavor. The tangerine gelatin, pairing it with the fish, provides a mild sweetness, which I enjoy. I personally think the avocado is not quite necessary in this dish, it just doesn't fit in. However, the beet sorbet here is awesome. It's a bit mild and, while giving off a nice consistent beet flavor, is not too overwhelming, which is great because it doesn't "beet" you up.
Lobster Summer Roll ~ compressed mango, vietnamese herbs, elderflower gelee, pickled rose petals
We were instructed to pour hot water into the rose petal, below the plate, which gives off a nice, sweet, rosy aroma to enhance our experience on this dish. The dish, initially, is what it seems, a Vietnamese spring roll. However, with the addition of the chili dipping sauce, which provides a nice tangy flavor, makes the spring roll more enjoyable overall, but I do miss the lobster a bit in this dish.
Ahi Tuna Nicoise ~ White anchovy romesco, crispy haricot vert, 64 C quail egg, olive 'gushers'
By simply looking at the picture, you would think the star is the tuna....Well it is, but I honestly think the garnish are the brighter stars. The olives literally "pop" in your mouth, bursting a huge amount of olive juice when you eat it. The tomato is made in such a way that it gives off a consistent smoky flavor (smoky tomato), while it retains its tomato juice. The potato chip, cooked in duck fat, provides a full flavor of savoriness and saltiness. The tuna, despite thoroughly cooked, still captivate its juice and provide a great texture. The romesco sauce also helps enhance the flavor of the fish with a tiny bit of nutty flavor.
"Looks Like Tartare" ~ compressed watermelon, mango 'egg yolk', dehydrated capers
A nice intermission from all the saltiness with a mildly sweet and refreshing course. The watermelon and mango gives off their milder version of their natural sweetness, which complimented really well by the capers and mint. This dessert-like dish definitely give my palate a good break in preparation for future courses.
Kurabota Pork Belly ~ Kimchi consomme, freeze dried banana, wasabi, peanut butter powder, yuzu-truffle
This dish is actually a variation of the salt & pepper pork belly. The pork belly is a bit more firm compared to its braised counterpart, which brings in a different textural enlightenment to my palate when eating with the dried banana since it gives off a nice contrast. The kimchi brothe is surprisingly light and doesn't "stink" as much as what you expect it to be while keeping its flavor. The side peanut butter powder is a nice addition to the plate, since i'm a peanut flavor fan. However, the dish can do just fine without it.
Foie Gras Torchon ~ cherry-yuzu gel, instant ginger - pineapple brioche, bacon dust, chinese celery
My first thing comes into my mind of the brioche are those youtube videos with M.Voltaggio, and yes, it's made with similar technique. It's fluffy, mildly sweet with pineapple flavor. The foie gras is quite the star as it's creamy, yet not overwhelmingly salty. With the addition of the sweet cherry-yuzu, the foie provides a consistent balance of sweet and salty, of course with the help of some bacon dust. The combination of all the ingredients here make this dish a really nice bite.
Misoyaki Black Cod ~ burikake risotto cake, pickled garden vegetables, encapsulated foie gras miso soup
This black Cod is something else. It's usually not my first choice of fish but I don't regret eating this. This nicely cooked black cod comes with a firm, yet flaky texture. The fish captures a mild sweetness similar to a very mild bbq sauce. And when you think the highness of the dish is done with the fish, the risotto cake comes in. Unlike a spongy rice ball, the risotto allows you to taste every grain of rice in the cake. When consumed with the foie gras soup, which is from the previous dish, it takes the flavor of the rice cake to another level. Bravo Chef Carson, you've just taken a common dish and turn it into a treasure piece.
Intermezzo ~ concord grape sorbet, thyme jelly, lemon foam
A nice palate cleanser with excellent grape flavor. I like the citrus flavor from the lemon foam. It's definitely a needed break from the previous dishes
Jidori Chicken Roulade ~ Himalayan black truffles, oyster mushrooms, ginger, chinese mustard jus, hazelnut brittle
This sou vide chicken comes on as tender, juicy and packed with flavor. The mushroom and hazelnut garnish are delightful to have and the mustard curry, which brings in a mild mustard/curry flavor, pairs really well with the chicken. To my surprise, this dish is actually light compared to what I thought it can be.
Filet Mignon Confit ~ burnt carrot, shitake mushroom demi glaze, savoy cabbage, wasabi tater tots
The filet is actually a bit more firm and less salty than I want it to be. However, it allows the mushroom sauces to take over and allows the mushroom flavor to shine. The tater tots is definitely a great addition to this dish. It has this mild wasabi flavor and a nice crispy texture to go along with it. It's definitely one of the best garnish of the night. I actually scored a few more when others can't eat it (can I say "steal of the night"?)
Heirloom Melon Gazpacho ~ compressed heirloom melons, orange soup, yuzu salted mango sherbert
Out with the savory, in with the sweet. This light and refreshing melon soup paves way for that. Along with the mango sherbert, this dish refreshes my palate and allow me to be ready for more sweets.
Elderflower Parfait ~ pink rose meringue, flowering thyme gel, pomegranate caviar, jasmine frozen yogurt
The best word to describe this dessert is probably "flowery". Every part of this, you taste flower. From the gel, to the caviar, to the yogurt,and to the parfait. Everything here is mildly sweet but packed with floral essence. I actually thought I was a bee sucking the sweetness of the flower, but instead of honey, i'm getting the floral flavor. I could eat this again, and again and I won't feel guilty.
"Not Your Average" Carrot Cake ~ raisin coulis, curry creme anglaise, saffron meringue, cream cheese ice cream
I am not a carrot cake fan but I have to say, this dish is pretty awe....(wait for it)....some. The cake is mildly sweet, with a hint of cinnamon. The curry creme is a great addition to the cake, and I can control how much I wanted to add. The most interesting part is definitely the cream cheese ice cream. Yes, it tastes just like cream cheese, which dazzle me because, why would anyone do that? But it works when you add everything back together and create that perfect carrot cake bite.
Chocolate Twist ~ hazelnut praline, star anise - orange gel, popcorn ice cream
The smooth chocolate twist is mildly sweet and silky smooth. Combined with a a few nice brioche, it definitely becomes more apparent. The popcorn ice cream is definitely a nice addition as I love the fact that it tastes like popcorn...and I'm not eating popcorn!
Overall, Anqi has gone above and beyond my expectation. I appreciate the fact that both Chef Carson and Chef Rossi has combined science and culinary skills to create dishes that balance both texture and flavor. This meal is just "molecular" enough but not totally weird and the food is still food, which I appreciate most. Thanks to both chef, I definitely will look forward to my next meal from them.
