That’s right: we enjoyed not one, but TWO delicious meals at Forbidden City, an Asian fusion restaurant in Middletown, CT. I may be giving away the ending by saying how delicious these meals were, but those of you who are long-time readers know how much I love this restaurant.
Forbidden City‘s owner, Eric Leong, and wine director, Brian Khoo, have been our friends for years. A few weeks ago, they created a special five-course meal with tea to celebrate Peter’s and my third wedding anniversary and Peter’s graduation from his Master’s program. They promised us a varied and delicious tasting dinner with a few special ingredients – and boy, were they right. See for yourself, my dear reader:
To begin: Brian’s tea jar – this jar helps the tea (an oolong) to mature:
The first course was a deliciously creamy soup (artfully blurred on purpose, I swear):
Shrimp roe braised sea cucumber (hmm, the dark, blurry pictures seem to be a recurring motif. Art, remember):
Braised Australian green lip abalone with Japanese shiitake mushroom:
Chen Du-style Osso Bucco, served with congee (Brian makes the BEST congee I’ve ever eaten!):
Port wine raisin coconut ice cream:
Eric (left) and Brian:
What a wonderful celebration! Eric and Brian, do you want to cook our fourth wedding anniversary dinner, too? 😉
Just a week after this special dinner, Peter and I had the privilege of attending a Forbidden City wine dinner co-hosted by B.R. Cohn Winery and Olive Oil Company from California. Each dish was paired with B.R. Cohn wine and most featured a B.R. Cohn olive oil or vinegar. As usual, I will let my artistically dark pictures do the talking:
Trio of dim sum (front to back): shrimp dumpling, crab shumai, pork ravioli. Paired with 2009 Chardonnay:
Blue crab flan with seared shrimp. Paired with 2008 Chardonnay, “Sangiacomo Vineyard”:
Duck breast with taro yam puree and organic wild mushroom tartlet. Paired with 2008 Pinot Noir:
Tainan pork noodles with braised Berkshire pork. Paired with 2008 Merlot:
New Zealand lamb chop with baby bok choy and fig balsamic vinegar reduction. Paired with 2007 Cabernet Sauvignon:
Chocolate black sesame seed cream brulee. Paired with 2007 Cabernet Port:
Peter isn’t a big fan of wine – a fact of which Eric is well aware. So, about halfway through the meal, Eric brought Peter a glass of his favorite drink:
Yep, that would be a glass of milk! Goes well with high class Asian fusion cuisine, don’t you think? 🙂
The following picture was immediately preceded by “Wow, Jessie, your head is so big, it fills up the entire frame!”
Thank you, Eric and Brian!
Q: What is your favorite restaurant? What do you like to order when you go out?
P.S. As I wrote in my last post, I’m currently interning with Subway‘s corporate dietitian. I’ve been at Subway for a week and I’ve been having a blast! I can’t wait to tell you all about my experiences next week – they’ve been completely different from any internship experience thus far! Talk with you all later 🙂