Longest thread in AC
- Thread starter Ghost_knife
- Start date
Chef-owner Jimmy Wang not only cooked at his father-in-law Morris Tan's Romantic Steak House, but also went to culinary school and worked as a line cook at the Ritz-Carlton, Marina del Rey, and other restaurants around town. At Hot Stuff, he turns out well-executed versions of Asian-Med fusion dishes at terrific prices. A tiny selection are Burmese-influenced; Burmese dishes are also featured as daily lunch specials.
MOHINGA, described as "Burmese fish stew" is actually more of a noodle dish, with rice vermicelli, an unusual fish cake sliced into matchsticks and a rich, deep broth sprinkled with fresh cilantro and a signature -- and delicious -- garnish: traditional Burmese sweet- crisp, caramelized onions.
Best dishes: Mohinga; spicy, red curry beef with cilantro cabbage salad; short ribs braised in port wine; coffee-scented duck breast with mushroom grits; crab cakes; hot "stuffed" chocolate cake.
MOHINGA, described as "Burmese fish stew" is actually more of a noodle dish, with rice vermicelli, an unusual fish cake sliced into matchsticks and a rich, deep broth sprinkled with fresh cilantro and a signature -- and delicious -- garnish: traditional Burmese sweet- crisp, caramelized onions.
Best dishes: Mohinga; spicy, red curry beef with cilantro cabbage salad; short ribs braised in port wine; coffee-scented duck breast with mushroom grits; crab cakes; hot "stuffed" chocolate cake.
