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Tuesday, September 13, 2011

Wong (New York, NY)

Wong Interior

I'd thought I was pretty late to the game as far as opening coverage goes. But Wong, Simpson Wong's (Cafe Asean, Jefferson, Jefferson Grill) new upmarket, self-described "locavore", southeast Asian restaurant on Cornelia Street, didn't officially open until yesterday, Monday, September 12. It soft opened for friends and family on Wednesday, September 7... and then unofficially opened the next night to the general public. Restaurant openings come soft, hard, or over easy, I guess.

I won't pretend to understand the intricacies. The only thing I need to know is that our day-after-hard opening dinner was a good one.

Instead of a humdrum bread basket, the restaurant serves naan with house-made paneer, "curry sauce", and a sprig of fresh mint prior to the meal. The paneer was very good: simple, but exceptionally fresh and flavorful. The brown curry topping off the paneer reminded me a bit of the curry sauce served with Malaysian roti canai. We didn't know exactly what to do with the mint sprigs, which came attractively presented in a bottle of water. I ultimately pulled off half a leaf and chewed it with a small bite of paneer and curry sauce, so hopefully it wasn't just for decoration. The naan smelled wonderful and was clearly fresh off the griddle. Justin said it was excellent.

Naan with Paneer, Curry Sauce and Mint

We ordered two small plates and two large. The first small plate, Newport Steak Tataki with Rau Ram, Pho, Bone Marrow Brioche and Amagansett Salt, came in two courses. The first was the tataki topped with rau ram (Vietnamese cilantro), Amangansett salt, pickled red onion and chopped, roasted peanuts. The beef was a good cut: fresh and sliced just a bit more thickly than usual for tataki. It was brawny enough in flavor to stand up to the assertive pickled red onion and astringent rau ram. My one nitpick was that there was a bit too much salt in the dish for my tastes, but Justin thought it was fine.

Newport Steak Tataki, Part I

The second half of the steak tataki order was pho with bone marrow brioche. Bone marrow brioche included tiny slices of well toasted brioche topped with bone marrow butter and onion marmalade. The onion marmalade, while very good, overpowered the bone marrow, though you could still detect the rich mouthfeel. Pho was overly sweet and extremely heavy on the five-spice, but rich and concentrated, and otherwise well made.

Newport Steak Tataki, Part II

Our second small plate, the Scallops with Crispy Duck Tongue, Cucumber, Jellyfish, included two fair-sized, fairly fresh scallops, nicely seared. The crispy duck tongue came in the form of fritters made out of finely minced duck tongue, breaded and deep fried. They were delicious, moist -- almost like a duxelle in the center -- and flavored with sweet-smelling five spice. This sweetness went well with the savory scallops and slightly acidic pickled cucumber. Although the jellyfish (hidden under the greens in the picture) added a bit of pleasant textural contrast, I don't know if they were really necessary in terms of flavor. They were a bit too salty from over-marination in soy sauce. A jus on the plate (which I think our server told us was from stewing the duck tongue) provided a pop of flavor when eaten with the scallops.

Scallops with Duck Tongue and Jellyfish

Our first "large plate" was the Hong Kong Pork Chop with Asian Pear, Endive and Grilled Pineapple. The pork chop was dredged in flour and pan fried, then served with a surprisingly restrained, not-too-overpowering, not-too-gloppy sweet and sour sauce. I usually detest the horrible technicolor orange sauce, but here, it actually worked pretty well, to my surprise. There were two small rounds of char siu flavored pork tenderloin to the side, which were very tender (in contrast to the slightly tough pork chop), well flavored and probably the best thing on the plate. Thinly sliced Asian pear had been lightly pickled in vinegar and lemon juice, which resulted in a pleasant contrast of acidic and sweet. Endive with chopped scallions added a nice bitter note, as well. But overall, the plate was a bit too busy: There were a few too many disparate components and it was sometimes hard to see how they all fit together.

Hong Kong Pork Chop

Justin also ordered a Vietnamese Pizza with Isan Sausage, Fennel and Stinging Nettle from the "Rice, Noodles and Flatbread" section of the menu. It came with kale, rather than stinging nettle and red peppers instead of fennel. The crust of the pizza was similar to banh xeo, a rice flour Vietnamese crepe that includes coconut milk in the batter. The Isan sausage topping the pizza was pleasantly sour and overall, the dish was innovative and interesting. The problem, though, was that it was also much too greasy. There was a thick layer of oil on the pizza (the bright sheen in the picture) that made what would've otherwise been an enjoyable dish a challenge to eat.


Vietnamese Pizza

Luckily, dessert fared much better. Chef Judy Chen heads up the dessert-making at Wong and currently offers only two options, a Duck a la Plum with Roast Duck Ice Cream, Star Anise-Poached Plums, Crispy Sugar Tuile, and Five-Spice Cookie and a Local Peach Shortcake with Brown Butter Cake, Peach-Ginger Compote and Sour Cream Topping. Of course we went with the former, since it sounded so interesting. One of our hostesses told us the ice cream had been made with cream infused with the fattier pieces of roast duck. It wasn't actually very ducky -- if we hadn't known that duck was an ingredient, we probably wouldn't've guessed -- but it was very good, with a hard-to-identify, interesting and enjoyable flavor. The texture was very good as well, but it melted too quickly in the heat of the restaurant. Plums were sweet and only lightly flavored with star anise (a good thing as more would've overwhelmed other, more subtle flavors). I didn't have the five spice cookie, but it had the texture of shortbread and Justin devoured it quickly, so it must've been good. There was an additional, undisclosed component, plum soda, which our server recommended we drink after we ate the other components on the plate. The plum soda was homemade, very plummy and very, very good -- really a nice palate cleanser.

Duck a la Plum

Water and wine were served out of large Erlenmeyer flasks and poured into shiny-new glasses, which, to judge by the clarity, had never been used, before. Wine pours were generous and the selection by the glass seemed fair, though I didn't give it a close inspection. (Justin's red zinfandel was pretty jammy, probably a Californian, and his dry, sparkling white had a slightly unpleasant bitter aftertaste, but went well with several of our dishes.) Right now, the restaurant only has a wine and beer license, but they do offer a house cocktail, presumably mixed with wine.

A Chemistry Set that Turns Water into Wine?

A note on decor: The place is charming and hip. White brick walls, salvaged public elementary school style chairs, and a wait staff all dressed in plaid shirts (who checked in frequently and said "I'm so glad" whenever we said we liked a dish) strongly evoked Williamsburg, Brooklyn -- but in a good way. It was a tad warm in the space -- the doors were open with no air conditioning running -- which probably won't be a real problem for the remainder of the year. If they still don't have air conditioning by next summer, it could become significantly less comfortable.

In the open kitchen, Chef Wong, Chef Chen and their staff were hard at work the evening we went. Unlike another bold diner, I didn't have the chutzpah to go and take pictures of the chefs doing their thing, but the scene was a happy one: Everyone was busy, no one had the frazzled, frantic look of chefs opening a restaurant and transitioning from homestyle food (Cafe Asean) to something significantly more haute. (Chef Wong has previous experience with upmarket modern Asian cuisine at Jefferson and Jefferson Grill, so he probably has the drill down pat.)

It's nearly impossible to peg down a restaurant in its first week or even its first month, of course -- but the mostly well balanced, creative and delicious dishes we tried certainly bode well. I wish these folks the best of luck and plan to be back to try more.

The Wong Menu... But It's Oh So Right ;) 


7 Cornelia St.
New York, NY 10014
212-989-3399

http://www.facebook.com/pages/WONG/179768635390092

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