Tasting 4 Autumn Specialities at Spice Market
For those into trendy Southeast Asia fare, Spice Market is a must. I wouldn't categorize it as authentic, but it has everything to make New Yorkers feel comfortable: exotic decor, attentive service, and beautiful food.
It's a Jean-Georges Vongerichten establishment, and the kitchen is headed by chef Anthony Ricco. I dined there a couple of weeks ago and made a point to sample some of its fall specialties. More after the jump.
Clarissa Wei Green Apple Salad
4. Green Apple Salad. It's apple season, and the staff over at Spice Market has taken advantage of the fruit. A mixture of slivers of green apples, cashews, charred long beans, and crystallized ginger -- this salad was a remarkably crunchy and sweet appetizer. Recommended.
Clarissa Wei Butternut squash soup
3. Butternut Squash Soup. One of my favorites from the evening, the soup was a nutty combination of creamy butternut, ginger, and pumpkin seeds. It's finished with a dollop of cream on the top.
2. Spicy Shanghai Soup Noodles. OK. So these weren't remotely spicy at all. It's a hot-broth egg-noodle soup with chilled silken tofu, garlic, and herbs. Not the best of the bunch. The soup broth was a bit too glutinous, and the silken tofu was dully plain.
Clarissa Wei Jackfruit carrot cake
1. Jackfruit Carrot Cake. The description on this item was a bit vague, but from what I gathered, the cake was completely carrot and the jackfruit component was the sweet syrup on the plate. Although I wished there was more jackfruit involved, the saltiness of the carrot worked finely with the tartness of the jackfruit. It's topped with a crispy sesame cracker.