Morel and lotus chawan mushi with sea urchin.
Seared foie gras and soup dumplings with jicama.
Butter-poached lobster with black trumpets, ramps and sweet pea flan.
Veal tenderloin and sweatbreads with oysters, artichokes, truffle sauce and oyster foam.
A great meal starts out with great service, and the service at Annisa was great from start to finish. When the food came out, though, we knew we were in for a treat. The first course was the morel and lotus chawan mushi with sea urchin. Now, for those of you who don't know, chawan mushi is a savory Japanese custard. This chawan mushi was perfectly cooked and on the top was fresh sea urchin roe. Sea urchin roe is probably one of the best things I have ever eaten, it has a great flavor of the sea and a very good texture.
Petit Fours: Mint ice cream truffles, candied ginger and coconut popsicles.
I got to meet Chef Anita Lo! How cool is that?! I even got to wear her bandana
A great meal starts out with great service, and the service at Annisa was great from start to finish. When the food came out, though, we knew we were in for a treat. The first course was the morel and lotus chawan mushi with sea urchin. Now, for those of you who don't know, chawan mushi is a savory Japanese custard. This chawan mushi was perfectly cooked and on the top was fresh sea urchin roe. Sea urchin roe is probably one of the best things I have ever eaten, it has a great flavor of the sea and a very good texture.
The next dish was seared foie gras with soup dumplings and jicama. This dish was very interesting. When I think soup dumplings I think of the dumplings that go into wonton soup I don't think of dumplings that are actually filled with soup, but Anita Lo has found a way to do it and let me tell you it is amazing.
After our starters, our entrees came out. The first one was Butter-poached lobster with ramps, black trumpets, and sweet pea flan. Now butter poaching a lobster is absolutely awesome and when you do it perfectly the lobster melts in your mouth. The sweet pea flan was a work of the gods. It was so good. The taste was of perfectly fresh peas. The texture was like velvet.
The other entree was veal tenderloin and sweet breads with artichokes, oysters, truffle sauce and oyster foam. The veal was perfectly cooked. The tenderloin and the sweetbreads cut like butter. Both sauces were perfeclty seasoned and everything just went perfectly together. Our petit fours were perfect palate cleansers and to top the night all off I got to meet chef Anita Lo who was one of the people who inspired me to start cooking!
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