FOUND THE NOTES !!
Yes folks, I am way behind and I just found my notes on the superb
ASIAN dining spot at Grand Velas in Mexico from our recent vacation.
The service was elegant and superb as it was at every Grand Velas
dining option, and we were graciously offered a FRENCH 75 (Grand
Marnier, Cognac, Champagne & 7UP) to start. The glasses were Riedel
and the plates were gorgeous. Samuel asked for a plain non-lettuce
salad and got a magnificent Asian construction with a soy dressing
that he fell in love with. We got an amuse of SALMON TARTARE with
Oyster Sauce, Wonton Crisp & Black Sesame and then another of CHIRASSA
PEPPER with a Cream of Dill, Paprika & Yello Curry. This was an
ingenious use of the local ingredients fused Asian-style.
TORI TEPANYAKI was Sam's main course and was a Chicken with
Vegetables, more Soy and Udon Noodles...he loved it so much that he
said he wanted soy sauce all the time. when we suggested he try sushi
with soy sauce the next day he said he would; alas, he did not!
Will had the okay TOM YAM SOUP a spicy seafood with coconut, lemon
grass and Krachai essence which was similar to our Thai version at
home; nothing spectacular. My PAK CHOI TAKO was hearts of bok choy,
carrot sprouts, lily flower salad over vacuum packed baby octopus with
Eucalyptus Tears (dressing) with air of black tea with rice honey. It
was too salad-y and needed more seafood.
UNAGI KABAYAKI TIBIO was a magnificent warm LOBSTER dipped in creamy
Masago(urchin roe) Sauce with Picasso Eel reduction, blue fire garam
masala smoke and a small spoon filled with crab and crunchy slaw. I
was in heaven. MAGURO GOMA for will was a rare tuna with Black Sesame
Crust over Shitake Sauce, Edamame, Jasmine Rice and Citrus Infusion.
The ingredients were all of the highest quality here making for an
even better experience. PEKING DUCK was pretty top notch too!
The Ichiban Sake served was quite nice (you could have this cold or a
cheaper hot version) and Will stuck to beer. Desserts were nice too
with SAIGON SALVAJE being roasted strawberries with Vietnamese black
pepper and Cardamom Ice cream and PRIMAVERA being a spring roll with
banana, Mango, Soybean Honey Glaze & Ginger Ice Cream.
Lychee flavored Sake finished us off for sure and we left our final
dinner at Grand Velas knowing that we will come back for more!
