This place was on my list for a period of time, but I finally went in April 2015.
Started off with salmon aburi with caviar. It was basically seared salmon with micro greens and black tobikko, on ponzu sauce and truffle oil.
Salmon Carpaccio ($12)
The highlight of EMC Seafood is no doubt their oyster happy hour, where oysters are priced at $1 each. Best part is that it can be a daily indulgence between 4-7pm. There were 2 guys seated next to us on a long table, and they finished 60 oysters with a large pan of truffle fries and even uni pasta. While their appetite was indeed impressive, I think my friend and I ordered a lot for 2 girls (although we ended up with packed leftovers).
Fresh oysters at $1 each
Place is dimly lit, and so the pictures are not very flattering. But they have one of the best uni pastas, I swear. It's supposed to be a golden yellow and fragrant dish, but the picture does it do it any justice. Nevertheless, the uni cream was heavenly, and it was garnished with whole uni pieces and roasted seaweed. There is nothing to pick about this dish, except I realised that it was pretty oily and you feel full easily because of the thick uni cream. I had half of it to-go (packed for later), which is when I realised it was rather oily. I'm not sure what was added to make this dish smell so good and taste so good, but I'm guessing truffle oil was used because of the smokey taste and smell that became more apparent after I microwaved the leftovers. I can't be sure.
Uni Pasta ($21)
The tender and large portion of well-marinated beef mignon came as a pleasant surprise. Never thought $16 could fetch us such a large tray of delicious beef.
Black Pepper Beef Mignon ($16)
My friend decided that she wanted something light, and thus she ordered uni congee. I must say that LA has made me realised that Koreans are pretty good at cooking congee. They are well seasoned and are fluffy and delicious. Always wanted to try Bonjuk for healthy korean congee, and because they are so colourful and interesting too.
Uni Congee ($15)
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