Tag: Chinese

AlbuquerqueAsianChineseJapaneseKoreanNew MexicoRating: ExcellentSushi

East Asian Kitchen – Albuquerque, New Mexico

Gil Garduno12:01 AM

Perhaps more than anyone I’ve ever met, my Singaporean friend Ming Lee (God rest his beautiful soul) regarded people by the content of their character, not by physical characteristics.  So, it surprised me to hear him joke “we all look alike.”  It was an unsolicited admission that even he couldn’t always discern the cultural genesis of Asian people he met.  He also joked “at least I can always tell where an Asian restaurant’s food comes from.”  Ming was a bona fide gastronome who introduced me to the cuisine of Singapore and Malaysia.  Like me, he disliked restaurants in which overt homogenization of Asian food was apparent.  Sure, different culinary cultures across Southeast Asia have borrowed from one another over the millenia, but most adapt to cultural tastes rather than copy exactly. Ming was wary of Asian restaurants that purported to serve the cuisine of more than one Southeast Asian nation.  To him, the concepts of global cuisine and multicultural restaurants “dumbed down” what is best about each culinary culture.  We disagreed on the concept of fusion cuisine, the blending of elements from different cultures, creating new dishes that offer several cultures on a plate.  I like the concept when executed…

AlbuquerqueAsianChineseFusionNew MexicoRating: N/R (Not Rated)

El Palacio Imperial – Albuquerque, New Mexico

Gil Garduno12:01 AM

“Tradition is everything.  It’s very important. But we need to remember that the traditions of today Were the modernity of the past. And that the things we think are very science fiction type of things Will be the traditions of tomorrow.” ~Chef Jose Andres Chef Jose Andres was the founder of the World Central Kitchen which provides large-scale relief to communities affected by natural disasters and conflicts around the world.  He’s one of Time Magazine’s  world’s 100 most influential people.  He earned a Presidential Medal of Freedom for his altruism as well as for being the Spanish-American culinary innovator who popularized tapas in the United States.  His list of accomplishments and the reach of his philanthropic efforts mark him as one of those rare human beings whose influence and impact extend far beyond the kitchen. Several years ago, my Kim and I visited China Poblano, a spectacular restaurant launched by Chef Andres in Las Vegas, Nevada.  This eatery pays tribute to the concept of East meets West, serving both Mexican and Chinese foods.  Las Vegas Weekly called China Poblano “quite simply the perfect restaurant for today’s hipster foodie.”  China Poblano is not a fusion restaurant per se in that it doesn’t…

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ABC Cajun Seafood & Noodle House – Albuquerque, New Mexico

Gil Garduno12:01 AM

Although popular myth attributes the introduction of pasta in Italy to Marco Polo, pasta’s origins in Lo Stivale can be traced back as far as the 4th century B.C.  That’s when the Etruscan civilization-which existed in the Tuscany region from the 8th to the 3rd century BCE–began the centuries old love affair between Italians and pasta.  Culinary historians agree that pasta’s earliest roots begin in China, during the Shang Dynasty (1700-1100 BC), where some form of pasta was made with either wheat or rice flour. Pasta also appears to have been part of the ancient Greek diet in the first millennium B.C.  Africa also had its own form of pasta (made with the kamut crop). Despite being first to create pasta, you don’t often hear the term “pasta” associated with China.  That’s because there’s a difference between pasta and noodles.  The National Pasta Association defines pasta as being “a dough made from durum wheat and water and stamped into different shapes.”   Noodles, on the other hand, aren’t linked to one particular grain.  Nona Lin, a wonderful website explains: “From buckwheat noodles to rice noodles, yam noodles, and wheat flour noodles, there’s no shortage of choice. Noodles can be crafted from…