Tried out the much famed Tao during New York restaurant week and while considering that yes it’s made a name for itself ... was totally not prepared to be blown away with the quality of food and the ambience . Having spent a good few years in glamorous DUBAI ... the decor and buzz reminds me of a mix between Buddha Bar and Zuma but the food was exceptionally in a class of its own.
Even for restaurant week where all the restaurants go with a fixed price menu and one expects a meager quantity ... Tao went all out with its food selection and quantity. I ordered the Tuna Tartare cakes, and for someone who always stays away from vegetarian spring rolls in any Asian restaurant ( in my opinion they are greasy and the veggies are always soggy and a waste of my calorie consumption) I have to say one of the best spring rolls I have ever eaten especially with the wasabi dip. Main fare was Mongolian beef and the amazing barbeque Thai chicken ( think Indian Tandoori chicken with a Thai twist .. yum).
Dessert was whole other affair with their balanced selection of a light sorbet teamed with fresh fruit and a delectable molten chocolate and caramel dessert with paired ice cream.
Whilst the quantity was so generous ... i couldn’t help order an extra dish of their a la Carte menu ... the Duck fried rice was a star and you could actually sense and smell every single ingredient in that rice from the crunchy small broccoli to the the duck to the waft of cilantro.
And don’t forget to wash this all down with one of. Their cocktails.. I tried the Okie Tomis made with Japanese whiskey and bitter sand loved it .
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