Filipino chicken adobo is comprised of chicken and vegetables marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. It may be considered the unofficial national dish of the Philippines, but it is definitely considered the official dish of this house.
Pho Dac Biet – Tai, Chin, Gan, Sach Va Bo Vien is a special combination pho consisting of lean steak, well-done flank, tendon, tripe and meatballs. This place is not far from work, so I might be visiting this restaurant more often. 5/5! Be sure to grab some iced Thai coffee on the way out.
Rogan josh (or roghan josh) is an aromatic lambdish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Rogan (روغن) means “oil” in Persian, while josh (جوش) means “heat, hot, boiling, or passionate”. Rogan josh thus means cooked in oil at intense heat. It consists of braised boneless lamb chunks cooked with a gravy based on browned onions or shallots, yoghurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, cinnamon).
This place is not as good as the India Oven of San Antonio, but it is good nonetheless. 5/5.
Sho Chiku Bai Nigori Silky Mild Sake is smooth & well-balanced. Rich and thick coconut, custard and sweet honeydew melon flavor with green banana and pineapple fragrance and a hint of tropical fruits. Historically a Samurai’s sake, and more recently known as “Crazy Milk”. Trivia: the name Sho Chiku Bai is actually not Japanese, but a Chinese reading of the Kanji characters 松竹梅. These characters translate to “Three Friends of Winter”, with the three friends being pine, bamboo, and pine. These three are considered to represent good fortune. This particular sake was made in Berkeley, California, and is the most popular sake made in America. It is also quite popular in Japan. This is my new favorite sake.