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Global Feast : New York

Best of November 2014
December 10, 2014

I visited some popular spots including ABC Kitchen and Acme in November. At end of the month, I had a clear winner in my mind and that was Tuome in East Village. Thanks to Thanksgiving holidays, getting a reservation was much easier. Holiday time is a great time to attempt to make a reservation at trendy spots in NYC.

chef Nicholas Licata at Degustation Kitchen work station at Degustation
Chile lime fresh corn salad Raw pourple snow pea salad
Seared scallop and fried oyster with Thai currey sauce Lamb belly and porched egg with gramorata

(top left) Tuome's menu(top right) Amuse: squash gazpacho
(middle left) crispy deviled eggs with chili (middle right) grilled octopus with Chinese sausage and potato cream
(bottom left) chicken with porridge with charred lettuce and basil
(bottom right) sticky rice with kale, Chinese sausage and duck fat in lotus leave;
Chinese broccoli with roasted sesame and garlic sauce

I enjoyed everything I had at Tuome but if I had to pick one dish that I loved the most, that would be the chicken over porridge. The chicken was amazingly soft and moist and the porridge was creamy with a wonderful aroma from the charred lettuce and basil. Although the chicken came with porridge, I could not resist to order a side of sticky rice. Whatever you eat there, please order this rice dish. It is so flavorful from the Chinese sausage and duck fat.

Many people order their signature dish "Pig Out" for two. It comes with Berkshire pork and spicy peanut noodles and condiments. I can't wait to try this next time. I hope I don't have to wait until the next holiday to score a reservation though.

Tuome
536 East 5th Street 
New York, NY 10009
(646) 833-7811
www.tuomenyc.com/

I can't ignore one other dish that I had at BG Restaurant at Bergdorf Goodman. I went there for lunch with the hope to see a great view of fall foliage in Central Park. You could see a small part of Central Park if you sat at the window seat but I could not see much from our wall side seat. To be honest, it was not my kind of scene (a little too sophisticated and pretentious) but I have to admit that I loved their lobster mac and cheese. It was probably the best lobster mac and cheese I ever had. Even tough it was a painful $22, it had tons of lobster meat in it so the price was not crazy for what you get. It is not main course size but big and rich enough to make you satisfied. I can splurge once in a while, right? They use gauda cheese for this mac and cheese and it was very good with the lobster meat. It was so creamy and melty and simply good.

chef Nicholas Licata at Degustation Kitchen work station at Degustation

BG Restaurant at Bergdorf Goodman
5th Avenue at 58th Street
Seventh Floor
New York, NY 10019
(212) 872 8977 
website

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