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Tuesday, August 31, 2010

Home-Style Filipino Cooking at Magic Wok

Filipino Dinner at Magic Wok

When it comes to Filipino Food, I always enjoy championing it and in the process, I hope it encourages people to give it at try. On that note, I thought I'd do another post about Magic Wok, a Filipino restaurant in Artesia. This is actually my second time blogging about Magic Wok. Click here to read about my very first experience dining there. At Magic Wok, I went with a group of friends and we shared 12 dishes and compared to previous restaurants I've been to, I feel that Magic Wok is the closest to restaurant home-style Filipino Cooking that I've experienced.

Simply, it's because there's no fuss or muss about the food. There are no fusion flavors in play or interpretations of Filipino cooking. The dishes aren't made to look pretty or served in fancy dishes. That's not to say that the way the dishes are prepared here represent all of Filipino cooking. Like any other country, dishes can differ on a regional basis, but basically, what you see is what you get at Magic Wok.

Our meal started with Sisig. In the Philippines, traditional sisig is usually cooked with the pig head and may include parts of the face, ears, brains as well as other left over parts of the pig. My experience with sisig here has been varied. I've had it as a sizzling dish with crispy pork meat and chock-full of chicharon (pork rind) bits and also as a sauteed dish of marinated pork cheeks. The version at Magic Wok utilized fried pork with skin cooked with carrots and scallions, seasoned with garlic, black pepper and citrus. It was actually one of the favorite dishes of the night.

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Filipino Dinner at Magic Wok

Following the sisig came the Fried Bangus. Bangus is a milkfish that is a popular fish in Filipino Cuisine and is known for its many tiny little bones, so always proceed with caution when eating it. Fried bangus is first marinated in vinegar, pepper, garlic, lemon or calamansi juice and sometimes soy sauce before being pan-fried to a golden goodness. The lovely thing about this bangus is that the fried fish skin also absorbs the tangy flavors of the marinade, so it's tasty from the inside-out.

Filipino Dinner at Magic Wok

Soon, the Sinigang hit the table. Sinigang is a tamarind-based sour soup that usually includes vegetables like white radishes, napa cabbage and green beans and can be with or without a protein. We ordered two versions, one with shrimp and one with salmon. Other than Jeepney Asian Grill, Magic Wok is the only other place that I've had this soup that included green chile as an ingredient. The kick of heat went well with the sour notes from the tamarind.

Filipino Dinner at Magic Wok

Next was the Beef Tapa. Like the Fried Bangus, the beef for this dish is marinated in vinegar, pepper, garlic, black pepper and salt. The differences between the two is that the soy sauce may be an option for the Fried Bangus, but not for the Beef Tapa. Also, sugar is added to the Beef Tapa recipe, but not to the Fried Bangus recipe. Once marinated, the beef is then fried and is usually more chewy than tender. That's how it's usually meant to be and that's we got that night.

Filipino Dinner at Magic Wok

Of course, it's hard not to have a Filipino meal without lumpia and the ones at Magic Wok were wonderfully crispy and by the way, are great dipped in vinegar before biting into it.

Filipino Dinner at Magic Wok

Our one noodle dish was their Pansit Palabok (sometimes referred to as Pansit Malabon). Although I liked that the noodles were al dente, this Pansit Palabok version wasn't one of my favorites. It just didn't have a lot of flavor. The sauce that usually comes with this dish is made up of shrimp juice and atchuete oil, which is then thickened by flour. That shrimpy flavor of that sauce was MIA plus there's usually more toppings to mix into your noodles. The sliced boiled eggs and green onions were an after thought and crunchy pork skin was just plain missing. The only saving grace was the squeeze of lemon which added a nice zest of tartness to the noodles.

Filipino Dinner at Magic Wok

Following the disappointing Pansit Palabok came the Pinakbet, which seemingly could be a vegetarian dish, if it wasn't for the fact that it's cooked with a pungent shrimp paste aka bagoong. The vegetables included in this dish were eggplant, green beans, squash, okra and bitter melon. Pinakbet is definitely not for everyone just because of that shrimp paste. It has a strong smell and an equally strong taste that is salty and even a bit briny. While the vegetables were cooked well, there just wasn't enough shrimp paste in this dish to my liking. So next time, they need to pour it on.

Filipino Dinner at Magic Wok

Next was Chicken Adobo. Chicken Adobo is interesting in that it's one of the more well-known dishes in Filipino Cuisine, but even with such few ingredients, everyone has their own opinion on what the proper way is to cook it. Simply, the basic recipe for chicken adobo is chicken that is simmered in a mixture of vinegar, soy sauce, garlic, black pepper corns and a bay leaf. There are of course variations where the chicken is fried and then added back to the liquid and served. That's how my Mom does it. Some people prefer more vinegar and others more soy sauce. To one cook, one bay leaf is enough. To another, two is necessary.

The flavor of that sauce is pretty important because it's something we pour over our rice and eat along with the chicken. I actually thought the adobo sauce had a nice balance between the vinegar and soy sauce. I was happy to pour it over my rice and eat it. However, I prefer a chicken that's fried as opposed to stewed. Also, the chicken pieces were on the bony side, so there wasn't much meat to be had.

Filipino Dinner at Magic Wok

Ampalaya aka Bitter Melon with Pork arrived next. Bitter melon literally can be a bitter pill to swallow, let alone chew. For many, this vegetable is an acquired taste. I grew up with my Mom "treating" it to remove some of the bitterness of this veggie, but even then, it could still be too much to handle for most. This particular bitter melon actually wasn't as bitter as it could have been (at least for me) and I enjoyed the dish. Overall, I did think it needed a bit more seasoning. A little more salt and/or pepper, perhaps.

Filipino Dinner at Magic Wok

Then there's the Crispy Pata, which is basically a pig knuckle that is deep fried. I can't go to any Filipino restaurant without ordering this dish. More than the meat itself, it's about the fried pig skin dipped in a vinegar mixture of garlic and black pepper that does it for me. Sometimes too much of a good thing isn't good. That night, the whole pig knuckle was fried for so long that the meat underneath the skin was too dried out and didn't have the fatty tenderness it usually has. Unfortunately, the Crispy Pata wasn't the shining star it usually is.

Filipino Dinner at Magic Wok

While the Pinakbet didn't have enough shrimp paste, the Binagoongang Baboy dish had it in spades. Considering the translation for Binagoongang Baboy is Pork with Shrimp Paste, that wasn't surprising. The shrimpy, salty, briny taste was definitely there. My disappointment was in the pork itself, which was very fatty. In fact, there were more cubes of fat than actual meat in that bowl then there should have been. Now if that fat were deep fried, that would have been okay, but that just wasn't the case.

Filipino Dinner at Magic Wok

11 dishes down and now it was time for dessert and shared 2 Halo Halos. One was topped with mango ice cream and the other with ube ice cream. Halo Halo translates to Mix Mix because it's a mix of shaved ice, milk and a variety of ingredients that can include anything from sweetened beans and fruit to kidney beans and garbanzo beans and even corn and plantains.

Filipino Dinner at Magic Wok

There's really no standard recipe for Halo Halo. It varies from restaurant to restaurant and for someone making it home, it's very customizable. The Magic Wok versions had the ice cream as well as leche plan (a Filipino version of flan), ube halaya and a variety of sweetened beans and jellies.

Filipino Dinner at Magic Wok

Overall, Magic Wok is still one of my favorite Filipino restaurants in LA. It's definitely a hole-in-the wall restaurant where the service can be a bit slow and the wait a bit long, especially during the weekend. However, for straight forward Filipino Cooking, Magic Wok should make it on your list of must try Filipino restaurants.

Magic Wok
11869 Artesia Blvd
Artesia, CA 90701
(562) 865-7340
Magic Wok on Urbanspoon


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Monday, August 30, 2010

Taste of FPAC with The Manila Machine and Oinkster's Chef Guerrero

Taste of FPAC (19th Annual Festival of Philippine Arts & Culture)
Thursday, September 9, 2010 from 6-10 pm

Local top chefs grew up eating it, national TV shows such as Anthony Bourdain’s “No Reservations” have featured it – and this summer, it started hitting the streets of Los Angeles for the first time ever…

It's Filipino food, and the San Francisco Chronicle thinks it “might just be the next Asian cuisine to hit prime time.”

Join us in celebrating the renaissance of Filipino cuisine. SAVE THE DATE for FilAm ARTS’ premiere “Taste of FPAC,” a Filipino foodie event and kickoff reception for the 19th annual Festival of Philippine Arts & Culture. The event will feature contemporary traditional Filipino American cuisine made in Los Angeles from The Manila Machine, Southern California’s first Filipino food truck and delicious offerings from Chef Guerrero who owns and operates The Oinkster.

The Menu Will Include:

From the Oinkster (menu subject to change):
  • Two off-menu items (via outdoor bbq and smoker and will be served to order)
  • Pastrami Minis
  • Pulled Pork Minis
  • Oinkster Belgian Fries
  • Oinkster Potato Salad
  • Oinkster Ube Milkshakes
  • Soft Drinks
From the Manila Machine:
  • Sisig
  • Pork Belly and Pineapple Adobo
  • Beef Tapa Slider
  • Lumpia
  • Carabao Wings
  • Ube Cupcakes
  • Turon
Proceeds benefit The Association for the Advancement of Filipino American Arts and Culture, also known as FilAm ARTS, a multi-disciplinary community arts organization whose mission is to advance the understanding of the arts and diverse cultural heritage of Filipinos in the United States. FilAm ARTS presents the annual Festival of Philippine Arts & Culture (FPAC). The largest showcase of its kind in Southern California, the 19th Annual FPAC takes place this year September 11-12, 2010 in San Pedro, California. ART + CULTURE = COMMUNITY

Taste of FPAC
Thursday, September 9, 2010 from 6:00-10:00 PM
Oinkster
2005 Colorado Boulevard
Eagle Rock, CA 90041

Ticket Info:
Tickets are $50 and includes all the food listed in this post. Beer will be available for purchase. For more information or to purchase tickets, click here!

19th Annual Festival of Philippine Arts and Culture
September 11-12, 2010
807 Paseo Del Mar
San Pedro, CA 90731
Official Website
Photos from Last Year's FPAC

Tuesday, August 24, 2010

Rooftop Cocktail Hour and Taste of Beverly Hills Discount Tix at Peninsula Beverly Hills


The “Taste of Beverly Hills,” presented by FOOD & WINE Magazine, will host a “Cocktail Hour” at the Roof Garden of the luxurious Peninsula Beverly Hills this Thursday, August 26 from 5-7. This event will feature half-price cocktails, wine and beer.

This is probably the BEST time to snag discounted tickets to the event. Guests who come by can purchase tickets immediately and if you stop by the Roof Garden restaurant and bar, you can take advantage of their BUY ONE, GET ONE FREE deal available only during the hours of this cocktail party. All-weekend passes are also discounted at $350 (regularly $500) just for this event!

This definitely sounds like a nice savings, so be sure to put this event on your calendar and stop by on Thursday to get some awesome deals.

UPDATE: There are confirmed celebrity appearances by Kim and Kourtney Kardashian (plus additional Kardashian family members) and Brody Jenner at the Thursday 9.02.10 event.

The Taste of Beverly Hills Website

Follow The Taste of Beverly Hills on Twitter

Follow The Taste of Beverly Hills on Facebook

Click Here to Purchase Tickets

Sunday, August 15, 2010

Tableside Prepared Spicy Chicken at Ma Po Dak Gal Bi

Spicy Chicken Dinner at Ma Po Dak Gal Bi

When it comes to food prepared tableside, it's just one of my favorite ways to have a meal. There's just something fun about seeing your dinner prepared and cooked in front of you before being able to enjoy it. What I find interesting is that quite a lot of this tableside food preparation seems to show up at Korean restaurants with the meal usually ending with fried rice. By the way, I'm not putting Korean BBQ in this mix, simply because the patrons usually do all their cooking themselves. Some examples include my Seafood Feast at Bultaneun Cheongdamdong Jogae Gui or my Spicy Crab Soup Experience at Ondal 2. My earliest experience was actually an Octopus Meal at My Secret Recipe, which unfortunately is closed.

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Spicy Chicken Dinner at Ma Po Dak Gal Bi

Another interesting thing to note is that so far, my experiences have all been seafood-based. Not that I minded, but I did wonder if there was something I was missing. It turns out I was and I found that out while reading a blog post by Josh Lurie of Food GPS about a restaurant called Ma Po Dak Gal Bi that serves tableside prepared spicy chicken. Click here to read that post! After reading through what Josh had to say, I knew I had to check this place out for myself.

Spicy Chicken Dinner at Ma Po Dak Gal Bi

Upon arriving, it was safe to say that Ma Po Dak Gal Bi was a true hole in the wall. Nothing fancy about the decor, as you can see for yourself in an earlier photo; however, I've always been more about the food than the ambiance. Unfortunately, the starter salad and the panchan wasn't too exciting and this was the first time I've also been to a Korean restaurant where kimchi didn't hit our table.

Spicy Chicken Dinner at Ma Po Dak Gal Bi

Thankfully, what followed brought smiles to all our faces because that's when the cooking started. Oil was added to a pan at our tableside grill and once heated, rice cake cylinders, sweet potatoes and marinated dark chicken meat was added and sauteed by our capable server.

Spicy Chicken Dinner at Ma Po Dak Gal Bi
Spicy Chicken Dinner at Ma Po Dak Gal Bi

Soon after, cabbage and chili sauce was added to the mix and all the ingredients were allowed to cook down a little bit before the addition of perilla leaves. More sauteeing and cooking and eventually, our meal was ready for us to dig in to.

Spicy Chicken Dinner at Ma Po Dak Gal Bi
Spicy Chicken Dinner at Ma Po Dak Gal Bi
Spicy Chicken Dinner at Ma Po Dak Gal Bi

I have to say that this spicy chicken dish was pretty good. Texturally, I enjoyed the slight chew of the rice cake cylinders and flavor-wise, the spicy notes of the perilla leaves balanced well with the sweetness of the sweet potatoes. Of course, the chili packed a nice little punch, although I ended up adding just a tad more since I wanted just a little more heat.

Spicy Chicken Dinner at Ma Po Dak Gal Bi
Spicy Chicken Dinner at Ma Po Dak Gal Bi

After we had our fill, what was left became the components of a fried rice dish. Our server came back to do some more cooking. She added a little more oil to the pan then rice, dried sea weed strips, onions and chopped kimchi vegetables and course, those ingredients took in the flavors from the previous dish. We were all a little full already, but who can resist fried rice? My group certainly couldn't, so while a lot of it came home with us, we were still able to enjoy some of it still at the restaurant.

Spicy Chicken Dinner at Ma Po Dak Gal Bi
Spicy Chicken Dinner at Ma Po Dak Gal Bi
Spicy Chicken Dinner at Ma Po Dak Gal Bi

Overall, this was a nice meal. I wouldn't say that the spicy chicken at Ma Po Dak Gal Bi is mind-blowing, but it's filling, tasty and I enjoyed every bite. It's also certainly a bonus to get fried rice out of this as well. So the next time, you're looking for some eats in Koreatown and need a break from the pork and beef madness that comes from Korean BBQ, then give a chicken a try. I'm sure Mr. Pig and Mr. Cow would love the break.

Ma Po Dak Gal Bi
3900 West Olympic Boulevard
Los Angeles, CA 90006
213-487-2274

Mapo Galbi on Urbanspoon

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Saturday, August 14, 2010

My Food Journey from Ludo Bites 3.0 to 5.0

I find myself being a late bloomer at times and in the case of the whole phenomenon surrounding Ludo Bites, I really didn't experience any of Chef Ludo Lefebvre's food until Ludo Bites 3.0 last year at the Royal T Cafe in Culver City. Since then, I've made my way to Ludo Bites 4.0 and 5.0, both of which have been at Gram and Papas this year. Eating my way through 3 different menus from this inspired Chef has been quite an experience because while I may not have liked everything that hit my table, I certainly found the food to be inventive.

Let's start with Ludo Bites 3.0 where out of 10 dishes, 3 were real standouts. One of those dishes included the Nantucket Scallop, Pineapple, Brown Butter and Black Bread Powder. I enjoyed how light and refreshing the ingredients were. The scallops were just barely cooked so they retained its tenderness and it played well with the sweet tartness of the pineapple.

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Dinner at Ludo Bites 3.0

Another favorite from that meal was the Tuna, Sushi Rice Ice Cream, Soy Sauce Gelee and Smoked Ginger Oil. It was the sushi rice ice cream that got my attention initially for being something a little out there; yet, it worked. The whole dish was like a deconstructed sushi roll albeit without the seaweed, but tasty nonetheless.

Dinner at Ludo Bites 3.0

Ludo Bites 3.0 was my first experience with Chef Lefebvre's Fried Chicken and unfortunately, it's been my only one so far. Although I've only had that one-time experience, it was memorable. The skin was crispy and flavorful and the chicken meat was juicy and although the mole sauce that came with it wasn't the best I've ever had, I liked how it came about. Simply, Chef Lefebvre went to the home of fellow blogger, Teenage Gluster, to learn how to make mole from Gluster's mom and I think that's pretty awesome. You can read that story here.

Dinner at Ludo Bites 3.0

One of the most talked dishes from Ludo Bites 3.0 was the Foie Gras Beignet with Saffron-Dried Apricots. I'm not much of a foie gras eater myself and I found the beignet to be too dense for my taste, so this dish isn't something I'd order again. However, I though the idea of using a luxury ingredient such as foie gras with more of a sweet dessert pastry was intriguing so I thought I'd share it below.

Dinner at Ludo Bites 3.0
Dinner at Ludo Bites 3.0

I wasn't that excited with the desserts from Ludo Bites 3.0, although I did enjoy the Jalapeno Chocolate Mousse with Orange and Extra Virgin Olive Oil. The spicy and citrus notes with the dark chocolate was a wonderful flavor combination.

Dinner at Ludo Bites 3.0

Between all three Ludo Bites outings, my favorite meal was Ludo Bites 4.0. In truth, while I liked my meal at Ludo Bites 3.0, I didn't necessarily see what the all the fuss was about. Ludo Bites. 4.0 made me a believer and at this outing, we shared 11 dishes. It's hard to narrow those dishes down to just 3 or 4 that really did it for me, because this was just one of those meals where everything was just beyond good. For example, marks for being both pretty and delicious go to the Burgundy Escargot, Garlic Flan, Green Jus and Violet Flowers.

Dinner at Ludo Bites 4.0

An inventive ice cream like the cauliflower ice cream that came with the Scallops, Almond Puree, Pickled Grapes, Capers and Curry Oil Dish and a Pina Colada ice cream that topped a Seared Foie Gras added fun to the meal.

Dinner at Ludo Bites 4.0
Dinner at Ludo Bites 4.0

But you know what was my favorite dish of Ludo Bites 4.0? Simply, it was the Carrot Salad with Saffron, Anglaise Cream, Pearl Onions, Blood Orange and Orange Powder. It wasn't really fancy nor that unusual, but when a Chef can make a seemingly simple dish taste divine, they definitely deserve the props.

Dinner at Ludo Bites 4.0

Unlike the previous menu at 3.0, this menu was divided into appetizers, mains and desserts. When it came to the mains, Chef Lefebvre hit it out of the park. I especially enjoyed the Squid "Carbonara", Pancetta, Poached Egg, Parmesan Snow and Chive Flowers. Using squid in place of the noodles was ingenious and I absolutely loved breaking the egg yolk and mixing all the ingredients together. A dish with a fried or poached egg is definitely the way to my heart.

Dinner at Ludo Bites 4.0

Another standout was the Steak "Au Poivre", Shallots, Polenta Bone Marrow and Roasted Eggplant Puree. That meat was so tender that it was ridiculous and who can say no to polenta that has bone marrow as an ingredient?

Dinner at Ludo Bites 4.0

Before I mention dessert, one of my dining partners kept raving about a lavender-honey butter that she had at Ludo Bites 2.0, or was it 1.0? Anyway, we actually ended up ordering the Tartine Plate"Warm Baguette" with Honey-Lavender Butter and Smoked Lard just before dessert. That butter was pretty darn good, but the smoked lard was a revelation. This is LA after all, land of "healthy" eating and fitness. I just loved the boldness of straight out serving lard.

Dinner at Ludo Bites 4.0

There was an option for 2 different desserts and of the two, the Dark Chocolate Souffle, Vanilla-Whiskey Ice Cream and Hot Chocolate Cream was the favorite of my party. I personally thought there was too much whiskey in the ice cream, but I couldn't get enough of that Hot Chocolate Cream.

Dinner at Ludo Bites 4.0

This now brings us to Ludo Bites 5.0. For this particular outing, we ordered everything off the menu, except for the cheese plate and it was at the same time, both a satisfying; yet, unsatisfying meal. Satisfying in the sense that some of the dishes really shone while others were just okay. Let's talk about the highlights first which included the Poached Egg, Potato Mousseline and Chorizo Condiment dish. I absolutely loved the creaminess of the potato and as I mentioned, a poached egg will always capture my heart.

Dinner at Ludo Bites 5.0

The Cheese Cupcake with Foie Gras/Chicken Liver and Chantilly Frosting, Tangerine and Cornichon was simply amazing, although I do think they could have cut back on the liver frosting just a tad or make the cupcake a little bigger.

Dinner at Ludo Bites 5.0

I'm not much of a raw beef eater, but the Raw Waygu Beef, Dried Miso, Somen Noodle, Peanut Vinaigrette and Watermelon is a must order, if you have upcoming reservations. The nutty flavors of the meat when eaten with a bite of the refreshing watermelon really went well together.

Dinner at Ludo Bites 5.0

The Goat Cheese Soup, Bacon, Lardo, Tofu, Green Apple and Frisee Salad was described as a deconstruction of a Goat Cheese Salad. Salad or soup, it was sheer perfection. Even though the soup was a little rich, I could have easily eaten a whole bowl by myself and I loved how the green apples added a tart crunchy aspect to this dish.

Dinner at Ludo Bites 5.0

Other than wishing the fish skin was a little crispy, I really enjoyed the Wild Striped Bass, Cauliflower, Black Garlic and Yellow Panna Cotta. I couldn't get enough of that thinly cut cauliflower. It added a nice crunch texture to the fish, which was delicate and moist.

Dinner at Ludo Bites 5.0

That crunchy texture was also repeated in the Confit Pork Belly, Raw Choucroute Thai Style and Mustard Ice Cream dish with the cabbage slaw that topped the pork belly. I wasn't quite sure about the mustard ice cream and while it's not something I'd ever slap on an ice cream cone and call it a day, it added a nice tang to the pork when eaten together.

Dinner at Ludo Bites 5.0

Out of 15 dishes total, 6 were simply outstanding, which was less than half. As for the other dishes, there were a couple that I really had nothing negative to say about, but they just didn't wow me either like the Vadouvan Naan Bread with Salted Coconut Butter or the Heirloom Tomato Smoothie, Ice Dashi, Squid-Ink Vodka Gelee and Seaweed dish.

Dinner at Ludo Bites 5.0
Dinner at Ludo Bites 5.0

Some dishes had elements that I liked a lot, but it was more about the parts than the whole. For example, I liked the proscuitto chips and candied olives from the cold squid dish and the grilled hazelnut polenta that came with the grilled octopus dish.

Dinner at Ludo Bites 5.0
Dinner at Ludo Bites 5.0

Then there were a couple that I wish we hadn't ordered at all. One was the Hot Foie Gras Dynamite, Tuna, Lychee and Crackers dish. That dynamite sauce was so strongly flavored that it overpowered both the the tuna and foie gras.

Dinner at Ludo Bites 5.0

The other really disappointing dish was the Steamed Duck Lemon Verbena with Crispy Skin Puree, White Radish, Grilled Peach and Balsamic. I loved the crispy skin puree, but the texture of the duck just wasn't for me and apparently, it wasn't for the rest of my party either. Both the Hot Foie Gras Dynamite and this Steamed Duck were the least favorites all around.

Dinner at Ludo Bites 5.0

Unfortunately, the meal would have ended on a higher note if it wasn't for the desserts. The Campfire Smoked S'More was okay, but the Guacamole Sorbet was awful. This is coming from a big avocado fan who can eat avocado straight from its skin with just a spoon. I don't think the avocados they used were ripe, so there was a slight bitter after taste to the Guacamole Sorbet.

Dinner at Ludo Bites 5.0

The Macha Green Tea Almond Cake, Red Berries and Mascarpone Mousse was nothing to write home about, although the mascarpone mousse was pretty good.

Dinner at Ludo Bites 5.0

When it comes to disappointment, the Caramel Soufle, Blanco Grapefruit and Fleur De Sel Ice Cream really took the cake. Having enjoyed the Dark Chocolate Souffle from 4.0, we were all looking forward to the Caramel version. However, they took that souffle out of the oven too early. It wasn't cooked all the way through so towards the bottom, it was really mushy.

Dinner at Ludo Bites 5.0

Looking back, my Ludo Bites meals have definitely been comprised of both hits and misses. If nothing else, I have enjoyed the uniqueness and inventiveness behind all the dishes, even if I haven't always enjoyed the execution of them. So whenever 6.0 comes along, I'll be ready to go for another round, assuming that I'm lucky enough to get reservations.

See My Ludo Bites 3.0 Photos
See My Ludo Bites 4.0 Photos
See My Ludo Bites 5.0 Photos

Visit Chef Ludo Lefebvre's Website Here!

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