Jun 26 2007
Wakiya @ GPH
“.. .. Hundreds of glistening fried thimble-size red Sichuan chilies are piled on a platter with pieces of lobster buried among them. Though the lethal-looking chilies are not meant to be eaten, they are more than mere decoration. They infuse the lobster with pungent aromas and the glow of spice. .. ..”
This was last week NYT pc about a Jap cooks high end Chinese fare. Happens I got a promotional mailing fr Gramercy Park Hotel (when will all those junk mails end?), billing his ‘cooking inspired by the traditional food of Shanghai and Northern China” and saying it’s currently not available in America. Hmmmm … what does its mean, Wakiya’s Chinese is not available or Shanghai and Northern Chinese cuisine is not available? Does it sound idiotic if it meant former, since, well, Wakiya hasn’t opened his shop, yet. The GPH is nicely done, and I woudn’t mind to try him out, chef Fuji is hot, likes to cook hot stuff, even neither Shanghai or Northern food are known for spicy, but the above chillies w/ lobster makes me hungry, :)) dinner anyone? Tuna is in crisis, maybe it’s the good time that other Jap chefs switch to cooking Chinese?