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Today we continue with our look at the menu for the new Pan-Asian alternative restaurant, Tamarind, with an overview of main dishes, which Master Chef Rudi Sodamin has divided according to their elements: water, wood, fire and earth.
Water
Sea Bass with a Hoisin-Lime Glaze
Golden pan-seared fish crowned with crisp wok-seared Asian greens
Seafood Hot Pot
A one-pot surprise consisting of shrimp, scallops, Manila clams, rock fish, crab legs, squid, scallions, shallots, garlic, lemon grass and coriander leaves all braised in a flavorful stock
Baked Snapper in Rice Paper
Snapper marinated in a sake and citrus liquor, then golden baked and served atop ginger and garlic steamed Asian greens
Wood
Wasabi Soy Crusted Beef Tenderloin Steak
Served on an oakwood cedar plank and complimented with tempura-style onion rings and vegetables
Steamed Lobster with Garlic, Ginger and Chili
Presented in a bamboo basket drizzled with a light soy sauce
Fire
Shrimp Szechuan with Thai Basil
Shrimp sauteed with chili peppers, Asian spices, straw mushrooms, sweet bell peppers and scallions glazed in a light chili sauce
Red Curry Coconut Chicken
A mild spicy dish consisting of chicken cubes braised with Chinese pea pods, eggplant, green zucchini, red pimiento, opal basil, lemon grass and lime juice
Vietnamese-Style Lamb with Mint
Thinly sliced lamb loin quickly sautéed with bell peppers, shiitake mushrooms, fresh spinach leaves, minced garlic and scallions
Earth
Roasted Peking Duck
Crisp half of roasted duck with plum sauce, thin steamed pancakes, sliced cucumbers and scallions
Sesame Udon Noodles
Stir-fried with tofu, scallions, vegetables, sesame oil and chilies, and sprinkled with toasted peanuts and sesame oil
Side Dishes
Steamed seasonal garden vegetables with red miso garlic sauce
Steamed jasmine rice,
Malaysian fried rice,
steamed brown rice
Sake-braised oyster and shiitake mushrooms
Chinese wok-seared snow peas with sesame
Bok choy with oyster sauce
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